Caramel is made using granulated white sugar, whereas butterscotch uses light brown sugar. 😊
Author / My Family of Four
Veggie Spotlight: Red Onion
Sugar Substitution Cheat List!
I kept this sheet taped inside one of my kitchen cabinets, until I memorized it lol
Strawberry Slushee
Ingredients:
3 cups strawberries, cut into quarters (about 10–12medium strawberries)
2 teaspoons of honey
1 1/2 –2 cups ice
Directions:
Combine strawberries and honey in a blender. Blend until smooth. Add more honey if desired.
Add ice cubes and blend on high.
(For an “adult” version add 5oz. of Malibu Rum)
Enjoy!
Box Mix Cake = Bakery Cake
I have been using this recipe for years! It is a wonderful substitution and yields great results!
Crispy Chocolate Chip Cookies
These are by far my husband’s favorite cookies! They are crispy, buttery bites of heaven!
all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
DIRECTIONS
1.
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3.
Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Quarantine 2020
Hello all!! I know I have been MIA for some time, but this unfortunate quarantine has bought about some, if not a lot, of free time. I am struggling with being a teacher and occupational therapist for my boys, but I am trying to stay positive!
I would love to hear about some of your kid boredom buster ideas! Please share! 😊
My Favorite Freebie Sites
I don’t know anyone who doesn’t love freebies!
My quest for free items begins with a few of my favorite websites:
I have received some pretty awesome freebies from these sites over the years! There is no way I could ever remember all of them…..but some of my favorites were a Circulon skillet (Amazing! btw), chocolate covered fruit from Edible Arrangements, tools for my husband, an engraved Stella Artois glass, and a costume jewerly locket.
Brown Bear Oatmeal Cookies
Best Oatmeal Cookies
Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 packets of instant maple flavored oatmeal
- Chocolate chips for eyes and nose
- Additional sugar for bear snout
Directions
- Preheat oven to 350°F. Line sheet pan with silicone baking mat or spray with cooking spray
- In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter, brown sugar and sugar until creamy, about 3 minutes. Add eggs one at a time, mixing after each. Add vanilla and mix until well combined.
- In medium bowl, combine flour, baking soda, salt, cinnamon and oatmeal packets. Add to butter mixture all at once and mix on low until combined.
- Read Assembly directions below and portion out by rounded tablespoons onto prepared sheet pan, spacing about 2 inches apart. Bake until edges just begin to turn golden, about 9-11 minutes.
- Let cool on pan for 5 minutes, then transfer to wire rack to cool completely.
Assembly:
For each Brown Bear you will need three (3) small balls of dough and one (1) larger ball of dough. The large one is for the face. Two (2) small balls of dough are for the ears and the last
Madelines – a Traditional French Cookie
Madeleines are a traditional french cookie. They are also very quick and easy to make! They are delicious for breakfast with coffee or tea or for dessert! The best part is that everything is done within one saucepan! The only downside is that you do need a traditional Madeline pan, but they are easy to find online or in a baking/craft store. Once you see how easy and delicious these cookies are, they will soon become a family favorite!
Ingredients:
• 1 stick butter (unsalted)
• 2/3 cup sugar
• 3 eggs (room temperature)
• 1 cup + 2 Tbsp flour
• Zest of a lemon
• 2 tsp baking powder
• Pinch of salt
Instructions:
Preheat oven to 350 degrees.
In a saucepan, melt the butter.
Once melted, remove the butter from heat and let cool.
Add sugar to the cooling butter.
Whisk together sugar and butter, until thoroughly blended.
One by one, add the eggs and incorporate into the mixture.
Add the flour, half at a time, and mix well.
Add a dash of salt, the zest of the lemon, and the baking powder.
Spoon the batter into a madeleine pan; filling to 1/2 full. They will puff up while they bake.
Bake for 12-14 minutes, until
lightly golden around the edges.
Enjoy!
