Jo and Sue

Our peanut butter butterscotch donuts are a hybrid of two of our favorite treat recipes. Our Old Fashioned Jelly Donuts (HERE)  and our Butterscotch Dream Bars (HERE). 

I'm not sure why it took us so long to put the two together - I mean... best of ALL the treat worlds right here. Donuts... peanut butter.... butterscotch..... marshmallows... yes, yes, yes, and.... yes. 

Are they a bit of trouble to make...yes... they take a little investment of your time... BUT the rewards are SOOOO worth it. You're going to be making a whole bunch of new friends with this recipe!

Peanut Butter Butterscotch Donuts

Ingredients

one recipe OLD FASHIONED JELLY DONUTS (here) 

one recipe BUTTERSCOTCH DREAM SQUARE (here) 

Directions

Prepare the donuts as per the original recipe up to point where you roll out the dough to cut it out. Instead of doing round donuts, I recommend making them square, although this is not necessary. 

Let them rise and then continue on as per the recipe. Set them aside to cool. 

While they are cooling, prepare the butterscotch dream square, as per the original recipe instructions.

Alternatively - you can prepare the original recipe but do not combine it to make the square. Leave the butterscotch peanut butter mixture in a bowl and dip the tops of your donuts in them!

Then sprinkle them with additional mini marshmallows and butterscotch chips. 

If you prefer to make the square - once it has cooled and set, cut it into tiny squares a little smaller than the donuts themselves. Put a little bit of melted peanut butter on top of a donut and very gently press a square on top of it. Set aside to set. 

Continue until all the donuts are covered!

Yes. They are sweet, in case you were wondering. 

With the square on top it's like you're getting 2 ridiculous desserts in one. It's a little less crazy if you just dip them and sprinkle on the marshmallows and chips - but still crazy. 

This is one of those projects to tackle on a day when you have nothing else to do. You end up with a good sized batch though so all your hard work will be rewarded! Share with friends and neighbors - they'll enjoy them too! :) 

I'm one of those horrible people that see the words "gluten free" or "vegan" or "low fat" and immediately think that whatever it is must taste like hay. 

I know... I know... I'm trying to stop thinking that way. It's just that I have had many, many experiences with food labelled as such that have, shall we say, not been delightful. 

This cake though.

Well. This cake is helping to change my mind. I made it for my niece when she came to visit. She loved it! I snuck a little piece for myself and, I have to say, it was pretty darned tasty. 

The texture was moist and crumbly - not all gluten-free-weird. (Sorry, can't help it.)

If you give it a try we'd love to hear what you thought. 

Banana Chocolate Chip Cake

(Gluten free, Vegan, Low Fat)

Ingredients

2 1/4 cup oats

1/2 tsp baking powder

1/2 tsp baking soda

pinch salt

1 tsp cinnamon

3 large, ripe bananas

1 tsp coconut extract

1/4 cup coconut oil, melted

1/4 cup maple syrup

1/3 cup chocolate chips

Glaze

1/2 cup icing sugar

1/8 tsp maple extract

1 - 2 Tbsp coconut milk

Directions

Preheat oven to 350. Line an 8 or 9 inch pan with parchment paper, set aside.

In a blender or food processor, process the oats until very fine (like flour). Add in baking powder and baking soda and salt - pulse to combine.

In a mixing bowl, mash the 3 bananas until smooth. Blend in the coconut extract, coconut oil, and maple syrup until well combined.

Mix together the wet and dry ingredients until just mixed. Stir in the chocolate chips. 

Spread in prepared pan.

Bake at 350 until top appears dry and is golden brown, about 20 - 25 minutes. (Less time will be needed if you use a 9 inch pan, keep an eye on it!) Toothpick inserted near center should come out clean. 

Remove from oven and let cool 15 minutes on wire rack.

Remove from pan and prepare glaze.

Prepare glaze - Whisk together the icing sugar, extract, and coconut milk until smooth. 

Drizzle over warm cake.

Serve warm or room temp.

See how moist and crumbly it looks?

I'm all about texture in baking, that's why I often have issues with gluten free. I really liked the texture of this though. Very close to my "normal" baking, although a bit more dense. 

You can make some substitutions if you like. For example: you can use vanilla extract or maple instead of coconut. You can use butter instead of coconut oil. You can use honey instead of maple syrup. And, for the glaze, you can sub coconut extract for the maple, or you can use regular milk/soy milk for the coconut milk.  Of course, some of these changes will void the vegan aspect of this cake. 

You could also sub the chocolate chips for butterscotch chips or nuts. 

Stop By Carole's Chatter for some great links to more fab recipes!

'Tis the season for all things pumpkin, is it not?

These simple, yet moist and delicious, muffins are perfect for fall - or any time, really. These can be whipped up in about 30 minutes from start to finish so are perfect for breakfast or brunch. They also freeze very well so the kids can take one out after school and pop it in the microwave for a snack. 

Quick breads are one of my favorite things to bake. 

Not only because they are "quick" but because they are so versatile and easy to tailor to suit your favorite flavors.

Pumpkin Chocolate Butterscotch Chip Muffins

Ingredients

3 cups flour

2 tsp cinnamon

pinch salt

1 tsp baking soda

1/3 cup chocolate chips

1/3 cup butterscotch chips

1/3 cup walnuts, chopped

4 eggs

2 cups sugar

1 1/2 cup pumpkin puree (not pumpkin pie filling)

1/2 cup Greek yogurt (plain or vanilla)

1 cup oil

Directions

Preheat oven to 350. Line 20 - 24 muffin tins with paper liners, set aside.

In a large mixing bowl, whisk together flour, cinnamon, salt, and baking soda. Add in the chocolate and butterscotch chips and walnuts.

In a separate bowl, whisk together egg and sugar until smooth. Whisk in the pumpkin puree and Greek yogurt. Vigorously whisk in the oil until well combined. 

Stir the dry ingredients in to the wet ingredients until just mixed - it's okay if a few small streaks of flour show. Evenly scoop into the prepared muffin tins.

Bake at 350 until muffins are lightly browned and a toothpick inserted near center comes out clean, about 15 - 20 minutes. Remove from oven and let sit in muffin trays for 5 minutes before removing to wire rack to cool completely.

Serve warm or at room temp. 

See... easy peasy.

You can easily change the 1 cup of add ins - I used 1/3 cup of each chocolate chips, butterscotch chips, and walnuts - to any that you like. For example dried cranberries, raisins, pecans, skor bits, caramel bits, dark chocolate chunks, etc. Really, really like chocolate - put in just a cup of chocolate chips and don't worry about anything else. Totally up to you!!! 

I'm all about finding recipes that take very little effort yet result in a fantabulous treat.

Take these butterscotch coconut bars, for example.

They are no bake (huge win as the temperature here is just about bazillion degrees), they are crunchy yet chewy, and the flavors are going to blow your mind. 

Really.

*Ka-Pow*

Just like that. 

I found the original version of this in our mom's Company's Coming 150 Delicious Squares Cookbook that she's had since the 90's. If you don't own this book.... you really need to find it. So Many Awesome Squares. 

Anyway, I made a few little tweaks to fit what I had on hand and it resulted in one of the best bars ever. I've made it for several functions so far and everyone has loved it!

Give it a try - from start to finish in about 15 minutes. That's it. For realz. 

No Bake Butterscotch Coconut Bar

(Slightly adapted from Company's Coming 150 Delicious Squares Cookbook)

Ingredients

1/2 cup butter

1 cup butterscotch chips

1 tsp vanilla

2 eggs, beaten

1 1/2 cups coconut, shredded

1 cup pecans, chopped fine

3 cups graham cracker crumbs

Icing

1/4 cup butter, softened

2 cups icing sugar

3 Tbsp Bird's Eye Custard Powder

1 tsp vanilla

2 - 4 Tbsp milk

Directions

Lightly spray a 9 X 13 pan with cooking spray, set aside.

Prepare base - In a large saucepan over low heat, melt the butter and butterscotch chips - stirring constantly. Stir in the vanilla, eggs, coconut, pecans, and graham cracker crumbs until well mixed.

Scrape mixture in prepared pan.

Using your fingers (or a spatula), press mixture firmly and evenly in pan.

Place in freezer while you prepare the icing.

Prepare icing - In a small mixing bowl, stir together the softened butter, icing sugar, custard powder, vanilla, and 2 Tbsp of the milk. You may need to add a bit more milk to get it to a spreadable consistency. 

Remove the base from the freezer and drop the icing by spoonfuls over the base.

Using a butter knife, gently spread the icing evenly over the base. 

Chill until ready to serve. (Can be served right away but is better if it can sit for a while.)

Note - Just in case you are one of those people that don't like butterscotch chips (really?....really?...) you can make this with chocolate chips, or peanut butter chips, or pretty much any kind of flavored chip out there. Super easy peasy.

Oh yes.... if you can't find the custard powder then you could just use vanilla pudding powder. It's not going to taste quite the same and it's not going to have that pretty yellow color BUT it will work in a pinch. 

 

We're sharing at these fun linky parties - Memories By The Mile, Hun...What's For Dinner?, New Mrs Adventures, Lou Lou Girls, Simple Life of a Fire Wife, Dizzy Busy & Hungry, Adventures of Mel,

 

You would never guess these cookie have a secret.

They look and taste like delicious chocolate cookies. They are the perfect amount of chewy, they have a rich chocolate flavor, and they are just as addicting as "regular" cookies.

The secret?

They are vegan.

Also.... they have avocado instead of any butter or oil. 

Don't get me wrong.... I'm not making any kind of health claim here. They are maybe a tad healthier than "regular" but certainly not any lower in calories. If you are looking for a treat then these just may be exactly what you are looking for. 

Vegan or not, they are tasty, tasty, tasty. 

Chocolate Avocado Almond Butterscotch Cookies

Ingredients

1 1/4 cup flour

1 tsp baking powder

pinch salt

2/3 cup baking cocoa

1/4 cup coconut oil

1/2 cup mashed avocado

1/2 cup brown sugar

2 tsp vanilla

1/3 cup chocolate almond milk

1/2 cup toasted chopped almonds

1/2 cup butterscotch chips

Directions

Preheat oven to 350. Line a cookie sheet with parchment paper, set aside.

In a large bowl, stir together flour, baking powder, salt, and cocoa powder. Set aside.

In a blender or food processor, process coconut oil and avocado until smooth. Add in brown sugar, vanilla, and chocolate almond milk. Process until smooth. 

Stir the wet ingredients into the dry ingredients until the flour disappears. 

Add in the chopped almonds and butterscotch chips.

Stir until mixed in and evenly distributed.

Using a medium cookie scoop, scoop dough onto prepared cookie sheet about 2 inches apart. (You can also pinch off golf ball sized pieces of dough and place on cookie sheet.)

Flatten the balls slightly with the palms of your hand.

Bake at 350 until cookies are done, about 10 minutes or so. Cookie will be set around the edges but look soft in the center. Let cool on cookie sheet for a minute or two and then remove from cookie sheet to wire rack to cool completely.

Butterscotch chips may not be vegan - it will depend on the brand you buy. You can also sub in vegan chocolate chips if you can't find vegan butterscotch chips. Or, you can leave them out entirely. They are fabulous with just the nuts as well. A couple of other add ins you might want to try - coconut, other nuts (pecans, walnuts, peanuts, etc), dried fruit (raisins, apricots, etc).

These remind me of brownie bites. They are dense and chocolaty yet still soft and squishy. 

We're sharing at these fabulous linky parties - The Mandatory Mooch, The Chicken Chick, Ms. enPlace, Hungry Happenings, Memories By The Mile, Carole's Chatter

 

As you may be able to deduce from the above photo, I was having a bit of a sweet craving.

I have been doing very well with my healthy eating and figured a bit of a sweet treat couldn't hurt. Especially since I could donate most of it to Kenzie's bake sale and only eat a little bit.

Turns out having a bake sale to bake for saved me.

This was so tasty. Left to my own devices I probably would have devoured the whole recipe.

Cornflakes, peanut butter, butterscotch, chocolate, and nuts.......what's not to love?

 

 

Cornflake, Peanut Butter, Butterscotch Pizzas

 

Ingredients

Crust

1/2 cup brown sugar, packed

1 cup light corn syrup

2 tsp vanilla

1 cup peanut butter

6 cups cornflakes

 

Pizza "Sauce"

1 cup butter

2 cups icing sugar

2 cups butterscotch chips

 

Toppings

M&M peanuts

chopped pecans

mini chocolate chips

chocolate ice cream topping

 

Directions

Combine brown sugar and corn syrup in a large sauce pan over medium heat. Bring to a boil, stirring constantly. Remove from heat and stir in vanilla and peanut butter.

Fold in cornflakes until evenly coated.

Drop into 4 equal blobs on a cookie sheet covered with plastic wrap. Press the blobs into flattened circles about 6 - 7 inches across. (It helps to coat your hands with cooking spray or butter to prevent sticking!)

 

 

Let set for about 15 minutes to solidify.

To make "sauce" - Cream butter until soft and fluffy. Melt butterscotch chips in the microwave in 30 second intervals, stirring after each 30 seconds, until smooth.

Beat melted chips and icing sugar into the butter until smooth.

Scoop about 1/4 cup of the "sauce" onto each pizza and spread evenly to within 1/2 inch of the edges. (You will have leftover "sauce" - I used it to frost some chocolate cupcakes I had)

Before the butterscotch frosting sets, sprinkle with toppings and drizzle with a little chocolate ice cream topping.

 

 

You can serve now or chill for a few minutes to help everything set. These are fine at room temp too.

Some other topping ideas would be: nuts, marshmallows, smarties, sprinkles, chopped chocolate bars, etc..

 

 

The crust is crispy/chewy and the butterscotch frosting "sauce" is amazing.

Be prepared to head into sugar coma territory.

I made these into pizzas for the bake sale because I thought they would look cute (they are cute!) but you could also make this and press it into a 9 X 13 pan.

It definitely helped with my sweet cravings.

I know...I know... I should try harder to eat "healthier" sweets.

I do.

Normally.

Nothing wrong with a little indulgence now and then.

Especially with this creation....you get everything in one go.

Oh, and a side note, with your leftover butterscotch frosting "sauce", if you store it in the fridge for a while you will have to warm it up a bit before you use it. I microwaved it for a few seconds but you could also place it over a bowl of simmering water and let it warm up that way. Simply stir until smooth and spreadable.

 

Stop by My Turn (for us) and Memories By The Mile for some fabulous links!

 

"Cuban Lunch" Candies

 

Ingredients

2 cups peanut butter chips

2 cups butterscotch chips

2 cups milk chocolate chips

1 1/2 cups ripple potato chips, crushed

1 1/2 cups salted peanuts

 

Directions

Spread mini cupcake liners out on a cookie sheet. Set aside.

In a large saucepan over medium/low heat, stir together peanut butter & butterscotch & milk chocolate chips until melted and smooth.

Stir in crushed potato chips and peanuts.

Using a small cookie scoop (or spoon) carefully scoop approx 1 - 2 Tbsp into into each cupcake liner.

Let sit until set. (Can put in the fridge to speed process.)

 

These easy recipes are not helping me lose weight. 

Seriously.

I mean, you can make these delicious little tidbits in about 2 seconds. *Sigh*

FYI - these ship very well. You can also store them in an airtight container in the fridge for at least a week. (Probably more but they always disappear so I can't tell you how much longer.) Just let them come back up to room temp to serve so they are not too hard.  

Don't be weirded out by the crushed ripple chips.... I bet no one will be able to identify them in there. The just add a really nice crunch and saltiness to go with the sweet.

 

Visit Kitchen Fun With My 3 Sons and My Turn (for us) and The Rustic Pig and Carole's Chatter for some great links!

I cannot believe it's almost the end of November. Time to start thinking about what to make for Christmas baking.

Sue here, I thought I would take over from Jo to share at least one of my Christmas recipes.

This fudge is so easy you won't even believe it.

I've made a million different versions and they all taste rich and creamy - just like fudge that you have to boil and stir and blah-blah-blah to make. I didn't invent this recipe but I have been using it for so many years that I have no idea where I originally got it from.

It only requires 2 ingredients plus add ins.

Be prepared to have your mind blown.

Super Easy Fudge

Ingredients

1 (450gr) can of prepared frosting

1 (300 gr) bag of chocolate chips

about 2 cups of add ins

Directions

Line an 8 X 8 pan with foil and spray with cooking spray. (I usually spray the foil and then lightly pat it off with a paper towel so the fudge isn't greasy)

Stir together frosting and chips in a saucepan over medium-low heat until well combined. Remove from heat and stir in your add ins.

Spread evenly in prepared pan and chill until set.

Remove the fudge from the pan using the tinfoil and cut into 1 inch cubes.

The photos above are of my Pistachio, Cranberry, White Chocolate Fudge. I used 1 can of white frosting, 1 bag of white chocolate chips, approx 1 cup of dried cranberries (chopped), approx 1 cup of pistachios (chopped).

The next photos below are of my Snickers Milk Chocolate Fudge.

I use 1 can of chocolate frosting, 1 bag of milk chocolate chips, and 4 Snickers bars (cut up small).

I stir 3 chopped Snickers into the fudge and then sprinkle the remaining chopped Snickers on top of the fudge and lightly press it down.

As you can see, the possibilities are endless.

There are a million different flavors of chips to use: butterscotch, cinnamon, peanut butter, dark chocolate, mint chocolate, etc...

There are also a few frostings to choose from: chocolate, vanilla, cream cheese, dark chocolate, and - apparently although they are not available in Lillooet - cherry, lemon, coconut pecan, rainbow chip, etc...

As for add ins...well...don't even get me started: coconut, dried fruit, nuts, peanut butter cups, any chopped chocolate bar, Oreos, marshmallows, caramels, etc...

Aaaaaah! Endless possibilities for deliciousness!

This is very rich and a small piece goes a long way. You will never be able to convince me that this isn't just as good as hard-to make fudge. 

Yes, boiled fudge it is hard to make!

Everyone keeps telling me how "easy" it is...but, you know what? If it involves using a candy thermometer...then it's hard. Candy thermometers hate me.

They do.

I'm not even lying.

Anyway....this is an excellent Christmas baking recipe to add to your list! The Pistachio, Cranberry, White Chocolate Fudge is especially festive.

Check out The Mandatory Mooch, Kitchen Fun With My 3 Sons, My Turn (for us),, Hungry Little Girl, and Adorned From Above for some great links!