Archive for the ‘Treats’ Category

Homemade Kentucky Blackberry Cobbler

Homemade Blueberry CobblerHomemade Kentucky Blackberry Cobbler

Traditional Recipe

2 1/2 C Fresh blackberries, washed
1 C Sugar
1 C Flour
2 t Baking powder
1/2 t Salt
1 C Milk
1 Stick of unsalted butter, melted

First you should take care of the blackberry and sugar mixture because it needs to sit for a while.
Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes.
This will coax out the juices of the blackberries so that they can be sweetened up by the sugar,
and we can taste the full spectrum of the fruit–this process is called macerating.

After about 20 minutes, you should turn on the oven to about 375º and start preparing your batter.

Stir together the flour, baking powder, salt, and milk with a wooden spoon.
Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.

Pick out a clean baking dish– a smaller one will do– pour in the batter and smooth it out.
You can choose to line it with parchment paper or not, but don’t grease the pan (there is enough butter in there already!). Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.

Bake this promising pan of happiness in the oven for 45 minutes to an hour, depending on how golden you prefer it to be.
Let it set up for a good 15 minutes so it will hold its shape. It will be bubbling like crazy and quite hot, so be careful!

This hour goes a little like this: you can hear it bubbling through the vent behind the stove,
you can smell the buttery dough caramelizing with the sugar,
and you can see the dotted crown of blackberries creating that quintessential golden cobbler crust.
It is a marvel to have in your oven, let me tell you!

Serve warm or room temperature with warmed cream or fresh whipped cream.
You can store this at room temperature with foil over it for 2-3 days,
probably longer in the fridge…but it never lasts that long for me!

September 15, 2015Cat Lady No Comments »

Easy Pistachio Fluff Salad

Easy Pistachio Fluff SaladEasy Pistachio Fluff Salad

1 (3 1/2 ounce) box instant pistachio pudding mix
4 cups Cool Whip
1/2 cup chopped pecans
3/4 cup drained pineapple tidbits
1/2 cup maraschino cherry, drained and halved
1/2 cup shredded coconut
1 1/2 cups mini marshmallows
2 drops green food coloring


Fold your pudding mix into cool whip.
Gently mix in the remaining ingredients.
cover and chill 1 hour before serving.

September 15, 2015Cat Lady No Comments »

Chex Scoth a Roos

Chex Scotch a rooschex scotcheroos

6 cups rice or corn chex
1 cup light corn syrup
1 cup sugar
1 1/2 cups peanut butter
2 cups semi-sweet chocolate chips
2 cups butterscotch chips
1/2 cup peanut butter
1 teaspoon vanilla

grease a large round bowl and pour the cereal in set aside.

grease a 9×13 inch pan set aside.

in a pan on the stove, combine the corn syrup and sugar, and stir over medium high heat until it comes to a boil.

immediately remove from heat and stir in 1 1/2 cups of peanut butter
and then immediately pour this mixture over the cereal and fold in pour into the 9×13 pan.

in a microwaveable 4 cup measuring cup,
combine the butterscotch chips,
chocolate chips,
1/2 cup of peanut butter and vanilla microwave for 30 seconds at a time.

Make sure you stir very well after each interval until it is completely melted and smooth

it should take about 1 minute and 30 seconds

pour over the bars allow to cool completely at room temperature before cutting

September 15, 2015Cat Lady No Comments »

Pecan Pie Cookies

Pecan Pie Cookies1 cup brown sugar, firmly packed
3⁄4 cup salted butter, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder

1 cup chopped pecans
1⁄2 cup brown sugar, firmly packed
1⁄4 cup heavy whipping cream
1 teaspoon vanilla


Preheat oven to 350°F.

For cookies: Beat butter and sugar on medium speed of an electric mixer until creamy.
Add egg and vanilla and mix. Reduce speed to low and add flour and baking powder.
Beat until well mixed.
Shape dough into 1 1/4-inch balls.
Place 2 inches apart on ungreased baking sheets.
Make an indentation in each cookie with your thumb; rotate thumb to hollow out slightly.
Combine all the filling ingredients (pecans through vanilla) in a small bowl.
Fill each cookie with 1 rounded teaspoon of filling.
Bake for 8-12 minutes or until lightly browned.
Cool for 1 minute on baking sheet then remove to cool completely on a wire rack or sheet of aluminum foil.

September 15, 2015Cat Lady No Comments »

Pumpkin Spice Bread

Pumpkin Spice BreadPumpkin Spice Bread


Makes 2 loaves
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves

Preheat Oven to 350.
in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
Beat until well mixed.

Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl
and stir until combined.
Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9 x 5 inch loaf pans and dust with flour.
Evenly divide the batter between the two pans.

Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.

Slice and serve plain, buttered, or with cream cheese.

September 15, 2015Cat Lady No Comments »
FILED UNDER :Breakfast , Treats

Zucchini Pineapple Loaf Cake

Zucchini Pineapple Loaf CakeZucchini-Pineapple Loaf Cake

2 loaf cakes

3 eggs
1 cup oil
2 cups sugar
3 teaspoons vanilla
2 1/4 cups coarsely shredded unpeeled zucchini
1 (14 ounce) canwell drained crushed pineapple
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 cup chopped nuts
1 cup raisins or 1 cup currants


Set oven to 350 degrees (second lowest rack).
Grease two 9 x 5-inch loaf pans, or mini loaf pans.
In a large bowl, beat eggs, oil, sugar and vanilla, continue beating until thick and foamy with a spoon,
then stir in shredded zucchini and pineapple.
Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended.
Add the chopped nut and raisins; stir to combine.
Divide the batter evenly between two greased and floured 9×5 loaf pans.
Bake for 1 hour or until cake tests done.
Cool in pans for 10 minutes before removing.
Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups.
Bake at 350 degrees for 24-30 minutes.

September 11, 2015Cat Lady No Comments »
FILED UNDER :Breakfast , Treats

Cake Mix and Soda

Cake Mix and SodaAll The Cakes You Can Make
With Just A Box Of Cake Mix And A Bottle Of Soda

Notes: It would appear that no cake recipe is as easy to follow as the one printed on the back of a cake mix box.

But there is something easier, dear cake-lovers.

Swap all but the cake mix for a bottle of soda.

Stir 12 ounces of a carbonated beverage into your prepackaged cake flour,
plop the mixture into a pan …and bake it in the oven as directed on the box.

There you have it:


September 11, 2015Cat Lady No Comments »

Apple Fritter Cake

Apple Fritter CakeApple Fritter Cake! Love this recipe, it’s so easy!

For the batter:

3 cups of flour
1/4 tsp. salt
1 cup of sugar
4 tsp. baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
1/2 cup butter, melted
6 small apples cored, peeled and diced

For the topping:

1 cup of butter, softened
1 cup of brown sugar
2 tbsp. flour
1 tbsp. cinnamon

For the glaze:

2 cups of powdered sugar
5 tbsp. milk
1 tsp. vanilla

Start by mixing all the ingredients for the batter (except the butter) together in a bowl.
Once combined, carefully pour in the melted butter.
If you do this part with your mixer at a high speed it will splash everywhere.
So slow is best.
Pour the batter into a greased 9×13 pan, any smaller and it will overflow while baking.
Evenly distribute the apples over the top of the batter.

September 11, 2015Cat Lady No Comments »
FILED UNDER :Breakfast , Treats

Flaxseed Muffins

Flaxseed Muffins GFIngredients:

3/4 cup brown rice flour
3/4 cup buckwheat flour
1/2 cup ground flaxseed
1/2 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup currants
2 eggs
1/4 cup sunflower or canola oil
1/2 cup unsweetened applesauce
1 cup buttermilk


Preheat oven to 375°F.
Line a 12-cup muffin tin with paper liners and set aside.

In a large bowl, whisk together
brown rice flour, buckwheat flour,
flaxseed, brown sugar, baking soda,
cinnamon, nutmeg, salt and currants.

In a second large bowl, whisk together eggs, oil,
applesauce and buttermilk. Add flour mixture to buttermilk mixture and stir until just combined.

Spoon batter into prepared muffin tins
and bake until golden brown and
a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
Cool muffins in pan for 5 minutes before transferring to a wire rack to finish cooling.

September 11, 2015Cat Lady No Comments »
FILED UNDER :Gluten Free , Sides and Extras , Treats

Banana Apricot Muffins

Banana Apricot Muffins GFIngredients:

3 tablespoons butter, melted and cooled
1/4 cup honey
2 eggs, beaten
2 medium ripe bananas, mashed with a fork
3/4 teaspoon baking soda
1/4 teaspoon salt
3 cups almond flour
3/4 cup walnuts, chopped
3/4 cup chopped dried apricots


Preheat the oven to 325°F.
Line 12 muffin cups with paper liners or butter the muffin tin thoroughly.
Mix butter, honey, eggs and bananas together in a large bowl.
Stir in baking soda and salt. Stir in almond flour, walnuts and apricots until just combined.
Spoon batter into the muffin cups.
Bake 25 to 30 minutes, until the muffins are firm to the touch
and a toothpick inserted into the middle of a muffin comes out clean.

September 11, 2015Cat Lady No Comments »
FILED UNDER :Gluten Free , Sides and Extras , Treats