Remember how I used half a box of vanilla cake mix to make a small batch of cupcake sliders? Well, since I had the other half on hand, I went looking for a recipe to use it in– it was just kismet that we also had several jars of our Juneberry Jam in the refrigerator, which inspired me to make jam-oatmeal bars!
This recipe couldn’t be easier, and it’s very kid-friendly since there’s no special equipment needed! My daughter and I had it mixed up and in the pan in five minutes flat, and they turned out fine– a bit sweeter than I generally like due to the sugar in the cake mix, but the kids liked them. Definitely something that’s easy to whip up on short notice from pantry staples– you can double it to use up a whole box of cake mix and make a 9×13″ pan of bars!
“Didn’t you already make peanut butter blondies?” you might ask. Why, yes… yes, I did. But I forgot about that until I’d already started melting the butter for these, and figured that you can never have too many peanut butter blondie recipes, so I proceeded on.
These blondies are slightly different from my previous recipe– you melt the butter and sugar instead of creaming it, there’s a bit less butter and sugar, and it doesn’t need the extra egg yolk. Plus there’s the added bonus of a peanut butter swirl right through the middle, which– come on– can only be a good thing!
I underbaked these, which made them very soft at room temperature but amazing when frozen, so I highly recommend that you do the same. And be generous with the sprinkling of salt on top– it really pops.
These Snickerdoodle Blondies are basically like crack. Not that I’ve ever tried crack. Hmm, perhaps I’d better find a better analogy. The White Witch’s enchanted Turkish delight? (which, by the way, I will never make for Reader’s Digest(ibles) because I don’t like it) The lotus from the Land of the Lotus-Eaters? Anyone? Or perhaps I should just say that they’re like the butteriest, chewiest, most delicious sugar cookie in the world, kissed with cinnamon, redolent with vanilla, and utterly irresistible. Because they are.
Suffice it to say that these are good. Incredibly good. Addictively good. And they’re made from the most basic of pantry ingredients. Honestly, if I could figure out a way to make these without softening and creaming butter (which requires a mixer) I’d probably make them on a weekly basis and clog up my arteries with buttery goodness. Perhaps luckily for me, I do need a mixer (though don’t think I haven’t considered trying a different technique), so I only make these when I feel that there are deserving people around to eat them. Or when I need a last-minute treat to bring somewhere and haven’t shopped for specialty ingredients.
I love rice krispie treats. Just love them. There’s something about the nice firm chew when you first bite into them that makes them addictively delicious. But I rarely make them, mostly because I get distracted by other, more exotic recipes. Also because my husband isn’t a huge fan and I’d end up eating the entire pan myself. (that was certainly the case with the leftover rice krispie treat towers from the birthday castle cake).
But when I found myself with a leftover bag of mini marshmallows and half a box of rice krispies that would never get eaten as breakfast, I knew that I’d be finding an excuse to make these delicious snacks soon. A gathering of friends provided the perfect occasion, and a newly-doctored jar of salted caramel sauce provided the inspiration for a delicious variation. I stirred a healthy dollop of caramel sauce into the melted marshmallow/butter mixture before mixing in the cereal, drizzled extra caramel on top of the finished treats, and topped it all off with a sprinkling of salt.
So as part of a summer celebration my office held an ice cream party– Ben & Jerry’s dropped off several quarts of ice cream, with a bunch of different toppings in more quart containers… more toppings than anyone could reasonably expect to use. The question is, what to do with the leftover ice cream and sprinkles, especially when the ice cream has melted during the course of the party and re-frozen into an icy, un-scoopable block?
That’s where I come in. After a fruitless few minutes trying to chisel off a chunk of strawberry ice cream for my own consumption (sadly, the plastic spoons provided were not up to the task), I got permission to take things home and transform them into something the office could enjoy. What did I get? Over a pint of strawberry ice cream, plus almost another full quart of rainbow sprinkles… What to do?
Cake, of course. Continue reading