Butter Pecan Cookies

Last Monday night I needed a quick and easy desert to take to a meeting.  I was going to make an amazing pie cookie I had seen on Pinterest but I was too tired and didn't have all the ingredients.  I did have two boxes of Butter Pecan cake mix that I had picked up by mistake whe I was making cupcakes for my daughter's graduation party.  So I did what any internet savvy chick would do and looked for a cookie recipe to use my cake mix in.  I tell ya, it couldn't have been any easier and they were quite tasty too!

So here ya go.

  

1 box butter pecan cake mix
2 eggs
1 stick butter

1/4 cup flour

pecan halves 

Soften or melt butter (not hot). Add eggs and beat slightly.Add cake mix and flour mix well (batter will be stiff).

Drop spoonfuls, I used a small cookie/ice cream scoop, and pressed on a pecan half.

Bake in a preheated 350 oven for 10-12 minutes.

There you have it, what could be easier??

Happy baking!

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Renée

Camping...Here We Come!!

Every year our family takes a camping trip for our family vacation (more about that later), this year is no exception.  There are a few food traditions we have. One of them is homemade Oatmeal Scotchie cookies.  This year has been a little harder to get ready for so I decided to try making my cookies into bar cookies and to use more organic and healthy (snicker, snicker) ingredients.

So here goes.

This recipe is adapted from the Nestle's Butterscotch Morsels Package.

Oatmeal Scotchies

Preheat oven to 350 degrees, oil large jelly roll pan.

1 cup Butter

3/4 cup Brown Sugar ( I used organic)

3/4 cup White Sugar ( again organic, see how healthy :)

2 large Eggs

1 tsp. Vanila Bean Paste (my favorite!)

3/4 cup Whole Wheat Flour

1/2 cup Almond Flour (yes, I know, healthy again!) 
{You only want to substitute this for half of the required flour!}

1 tsp. Baking Soda

1/2 tsp. Salt

The recipe calls for 1/2 tsp. cinnamon I don't put that in.

3 cups Oatmeal

11 ounces (1 package) Butterscotch Morsels

Beat together butter and sugars until creamy.  Add eggs and vanilla, cream together until light and fluffy.

Add in the flours, salt and baking soda until well mixed. 

Add in oats and morsels.
Spread into pan (gets a little messy!)

Bake for 18 to 22 minutes.  

Cool cut into serving size pieces (your choice on the serving size).

These are all products I purchased and prefer to use.  I was not paid or compensated for this post.

Renee'

In Door S'Mores!!

Indoor S'Mores Bars!! 

 

Today it is suppose to be 115 in Phoenix and we have wildfires raging in Arizona...not a good time for a campfire.  But S'mores sound so good!!  A couple of weeks ago, I came across a recipe for S'mores bars and just had to try them!!

S'mores Cookie Bars

From Baking Bites http://bakingbites.com/2007/08/smore-cookie-bars/ via http://crepesofwrath.net/

 

1/2 c. butter, room temperature

1/4 c. brown sugar

1/2 c. granulated sugar

1 large egg, room temperature

1 tsp. vanilla, I used my favorite Pure Vanilla Bean Paste

1 1/3 c. all purpose flour, I used Spelt Flour  (less gluten)

3/4 c. graham cracker crumbs

1 t. baking powder

1/4 tsp. salt

4 regular size Hershey bars

7 ounce jar marshmallow Fluff (not melted marshmallows because they harden when they cool)

1. Pre-heat oven to 350 degrees F. Grease and/or line an 8 inch square pan. I lined mine with parchment paper. It's amazing how easy even the sticky marshmallow comes off.

2. In large bowl, cream together butter and sugar until light. Beat in egg and vanilla.

3. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.  Add to butter mixture and mix at low speed until combined.

 4. Press half of graham cracker mixture into the bottom of your pan.

5. Line with chocolate bars, you will need to break some to make them fit.

6. Gently spread the marshmallow fluff onto the chocolate.

7. Then you can either pat out sections of the graham cracker mixture and lay it on the marshmallow, or crumble it across the top and press together.

 

Bake for 30 to 35 minutes, until lightly browned.  The pan that was more "crumbled" had Fluff that puffed up and turned a little brown and crunchy....Yum!!  

Cool completely before cutting into bars (I put mine in the fridge on a rack after cooling on the counter for a while.  I live in Phoenix).  If you do refrigerate them, let them sit for a bit at room temperature before serving.  The marshmallow gets gooey :) That's if you can wait that long!! Makes 16 to 20 bars.

  P.S. I did buy some glassine paper cups to put mine in.  They make it much easier for people to grab one without getting goo all over them.

I'm sure this will become a favorite in our family!

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Renee'