Salted Caramel Blondie’s

Hello everyone,

Welcome to…..

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Does the title of this post excite you and much as it does me?????

So here is how this recipe came about.  A little back story first. My daughter’s are extremely picky eater’s. With time and patience, this is getting much better.  When I am baking it is really hard to make something that they both like. So what I do is alternate. One week I make what the oldest likes and the next week I make what the youngest likes. All the while making things I want and will like myself.  Sometimes this is a tall order. This week I thought of something that we would all enjoy and enjoy we did.

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Let’s start baking……….

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

1  1/3 C All -purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp Pink Himalayan sea salt

4 Tbsp Caramel Sauce( DIY here)

4 Tbsp organic vegetable shortening or grass fed butter (melted)

1/2 C organic brown sugar (DIY here)

1/2 C organic cane sugar

1/2 C unsweetened organic applesauce

1 Tbsp organic vanilla extract

Instructions:

Preheat oven to 350 degrees F.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a medium bowl mix the butter or vegetable shortening, sugars, applesauce and vanilla together.

Add wet ingredients to dry and mix to combine. Once combined fold the caramel sauce into the dough.

Transfer mixture into a parchment lined or well- greased baking, dish. Sprinkle a little sea salt across the top.

Bake for 30 minutes. I baked for 15 minutes on the bottom rack and then 15 minutes on the top rack.  The blondies came out wonderfully.

Allow to cool for 5 minutes then transfer to a wire rack to finish cooling.

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You can enjoy with a scoop of ice cream on top or as is.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

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Strawberry Shortcake

Hello everyone,

Welcome to Tasty Tuesday!!!

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This recipe is about turning leftover’s into something else that’s totally delicious. Last week I made homemade Organic Cornbread. Then I started thinking……..what else can I do with this cornbread?????

As the title says……turn it into “Strawberry Shortcake”.

Let’s get started….

For my cornbread recipe click here.

1. In a bowl add 2 C. of organic fresh or frozen strawberries, add 1/2 C. of sugar stir the mixture together.  Cover and place in the refrigerator until the mixture creates juices in the bottom of the bowl.

2. Take your cornbread and cut it into bite-size cubes or you can crumble it.

3. Using small individual serving dishes, spoon in some of your strawberries and the juices, then add cornbread and more strawberries on top. Feel free to add whip cream if you desire ( I like whip cream…..just not a huge fan, so I can do without it.)

I really enjoyed making this dessert. It was simple to put together and I was to take my leftovers and turn it into something completely new.

This dessert is great because you can make it in advance. So if you’re having a dinner party etc……..it’s simple to put together which takes some stress off of you.

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So tell me…….how have you transformed your leftovers?????

I love hearing from you all and I truly appreciate you taking the time to stop by!!

Until Next Time,

Sewloveable

Peanut Butter Chip Rice Krispy Treats

Hello everyone,

Recently I made a chocolatey sweet treat. The only problem with making anything with chocolate is my oldest “Hates” chocolate…..shocking isn’t it.

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Ingredients:

2-10 oz. packages of mini marshmallows
8 c. Rice Cereal
6 T. butter
1 c. peanut butter chips

Instructions:

Melt the butter in a large pot over medium heat. Add the marshmallows, and stir often until they’re melted. Remove from the heat, Mix well. Add the Rice Krispies 2 or 3 cups at a time. Pour 1/2 C. of peanut butter chips, and fold them into your Rice Krispie mixture. Some of them will melt, but you want some to stay whole.

Spread into a 9×13 baking dish that’s been greased with butter.  Now melt the last of the chips ( I used the microwave.) Drizzle the melted peanut butter chip’s over the Krispy Treats.  Let them sit for 30 minutes or so, then cut into squares!

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Enjoy & Until Next Time,

Sewloveable ☺

Pear and Apple Crumble

Hello everyone,

I decided to have friends over for dinner last minute. I knew exactly what meal I would prepare but….clueless on a dessert. So I decide in Sewloveable fashion to make something I’ve never tested out before. Who does that????? Me apparently…..lol. My logic was I’ve made a Peach Crumble it’s just a few simple changes. So I figured this is totally doable.

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Let’s dive right in and make something yummy together.

Ingredients for the Pear and Apple Filling:

1/4 cup brown sugar

1/4 cup cane sugar

1/2 cup all-purpose flour

1 tsp of pumpkins spice

1/4 tsp sea salt

2 2/3 cup diced pears (about 3 pears)

2 1/2 cup chunky apple sauce( a little cheat for saving time)

1/4 tsp of citric acid or the juice of 1 lemon

1 tsp cornstarch, dissolved in 1 tablespoon water

1/2 tsp of vanilla extract

Ingredients for the crumb topping

1/2 cup brown sugar

1/4 cup sugar

3/4 cup all-purpose flour

1 cup of Old Fashioned Oats

1 tsp of pumpkin spice

1/4 tsp sea salt

1/2 tsp vanilla extract

3 Tbs of organic vegetable shortening broken into 8 pieces

Directions

Preheat oven to 350 degrees .

To make the pear and apple filling:

In a large bowl, stir together sugars, flour, cinnamon and salt. Add pears and chunky apple sauce, vanilla, citric and gently toss to coat. Mix together cornstarch slurry and lemon juice (lemon juice only if your not using citric acid) and stir to get everything evenly incorporate. Place parchment in a your baking dish( I used a 9″ round) and add fruit mixture.

To make the crumb topping: In a medium bowl, combine dry ingredients, add in vegetable shortening pieces and vanilla, then combine with hands until crumbly.

Top peaches with half of the crumb topping.  Bake uncovered for 30 minutes, then add remainder of the crumb topping. Reduce heat to 325 degrees  and bake until golden and bubbling about 45 minutes or so. Remove from oven and let sit for 15 minutes before serving.

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Then enjoy with or without toppings.

Until Next Time,

Sewloveable ☺

Quick & Easy Cinnamon Rolls

Hello all,

Lately I have been on a mission…….to revamp things that my family and I love. The store bought versions have far to many additives.  So I do the only logical thing……make my own.  So now it’s time to share the recipe.  This is a very simple recipe.  The dough only has to rise once.  My goal is homemade made easy. So let’s get started……………

 

Ingredients:

4 Cups of Flour ( 2 Cups All Purpose & 2 Cups Whole Wheat) or 4 Cups of All Purpose

1 Cup of Original Unsweetened Almond Milk  (warmed)

1 TBS Cane Sugar

1/2 tsp Sea Salt

2 Eggs

3 Table Spoons of Organic Vegetable Shortening ( such as Spectrum brand which is non hydrogenated palm oil)

2 1/4 tsp of Yeast

 

Filling:

2 TBS of Brown Sugar + 2 tsp

2 1/2 TBS of Cinnamon

1 TBS of All Purpose Flour

2 tsp of Vegetable Shortening

 

Icing: 

1/2 Cup of Powdered Sugar

1/4 tsp Vanilla Extract

1 TBS of Original Unsweetened Almond Milk

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Instructions:

1.  Add yeast and sugar to your warm milk and set aside.

2.  In a food processor, bowl or stand mixer add, flour, salt and mix to incorporate

3. Next add eggs, vegetable shortening, milk mixture. Mix until if forms a ball of dough. Takes less than 5 minutes.

4.  Remove the dough and knead 6 times on a lightly floured surface.  Place in a large greased bowl and let rise for 1 hour.

5. Now prepare your filling in a small bowl stir sugar, cinnamon and flour well using a fork and get out and large pieces.

6. Once your dough has risen, grease a 9″ Circular Baking Pan set aside

7. Pre-Heat oven to 375°

8. Punch dough and roll out on a lightly floured surface. Roll out until it is  21 inches long by 16 inches wide. It should be 1/4″ thick.

9. Spread the 2 tsp of vegetable shortening onto the dough and sprinkle your filling on top.

10. From the long edge of dough roll carefully, making sure to not rip your dough.

11.  Place dough seam side down. Cut into 1″ portions and place in your greased circular baking dish.

12.  Bake for 20-25 minutes

13. Remove and let cool for about 5 minutes.  While it cooling make your glaze/icing. Mix your powdered sugar and almond milk. Stir well to get out any lumps. Pour over your Cinnamon Roll.

14.  Now it’s time for the best part……..to enjoy!!!  Keep in an air tight container for freshness.

These are so great…….just the right amount of sweetness and and cinnamon. Perfect to enjoy anytime.

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Until Next Time,

Sewloveable ☺

 

 

 

 

 

 

 

Peach Cobbler Crumble

Hello all

I just wanted to share a yummy recipe that I have not made in years.  All I can say is,  I had to force myself out of the kitchen an away from the Cobbler.

So let’s dive right in and make something yummy together

Ingredients for the Peach filling

1/4 cup brown sugar

1/4 cup cane sugar

1/2 cup all-purpose flour

1/2 tsp ground cinnamon

1/2 tsp of pumpkins spice

1/4 teaspoon sea salt

(2)  14 oz. jars of peaches in white grape of its own juice ( no syrups)

1 tsp cornstarch, dissolved in 1 tablespoon water

1 lemon, juiced

1 tsp butter

1/2 tsp of vanilla extract

Ingredients for the crumb topping

3/4 cup brown sugar

1/4 cup sugar

3/4 cup all-purpose flour

1 cup of steel cut oats

1/4 cup slivered almonds

1/2 cup dried cranberries or raisins

1/2 tsp of pumpkin spice

1/2 tsp ground cinnamon

1/4 tsp sea salt

1/2 tsp vanilla extract

1/2 stick unsalted butter, room temperature, cut into 8 pieces

Directions

Preheat oven to 350 degrees .

To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches, vanilla and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Place parchment in a 12 by 8-inch oval dish and add peach mixture.

To make the crumb topping: In a medium bowl, combine dry ingredients, add in butter pieces and vanilla, then combine with hands until crumbly.

Top peaches with half of the crumb topping.  Bake uncovered for 30 minutes, then add remainder of the crumb topping. Reduce heat to 325 degrees  and bake until golden and bubbling, another 45 minutes. Remove from oven and let sit for 15 minutes before serving.

Then enjoy with or without toppings.

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Until Next Time,

Sewloveable