Weekly treat ideas
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Anonymous
| Chocolate soufflé |
Anonymous
|
Banana muffins with chocolate. Hoos.
Pumpkin oatmeal cookies Copycat Starbucks pumpkin muffins with cream cheese |
Anonymous
| I make something sweet around once a month or two. Pumpkin bread, crinkle cookies, chocolate cake, chocolate chip cookies and rice crispy treats are the only things I know how to make. |
Anonymous
Those sound great and I think your family is very fortunate to have you do that for them. I know a bunch of super-easy recipes (a lot simpler than the ones you’ve been making), if you’re interested in expanding your repertoire . Let me know if you’re interested. |
Anonymous
| Peanut butter bars were the winner this week. I had everything in the pantry, they took about five minutes to make and I’m pretty sure everyone will eat them. Thanks for the ideas! |
Anonymous
| Copycat of the now-extinct Starbucks raspberry jam scones. I make them with all kinds of jams, pistachio cream, you name it |
Anonymous
|
Lean in to seasonal baking! It keeps things fresh because you introduce new flavors every few months. For fall:
Apple turnovers: https://natashaskitchen.com/apple-cake-sharlotka-video/ Pumpkin cookies with cream cheese frosting: https://www.gimmesomeoven.com/iced-pumpkin-cookies/ When you get into winter, look into peppermint cream cheese brownies, cranberry scones, or blood orange bars (like lemon bars, but with blood oranges instead of lemons). |
Anonymous
| Merengues |
Anonymous
|
NP - also make something weekly. Better than snacking on full-on candy or store-bought garbage.
Going to make the peace cookies. I am not one for shaped cookies or chilling dough (and I have great results). Has anyone made drop cookies out of these? |
Anonymous
|
Making oatmeal jumble bars:
Going to make my own cranberry "preserves" since cranberries are in the store now. I kind of went crazy and stacked up a bunch of bags to freeze. And will go back for more. 3 cups oats 1 1⁄2 cups flour 1 cup brown sugar 1 cup butter 1⁄2 teaspoon baking soda 1 (10 ounce) jar preserves (apricot is tasty) DIRECTIONS combine all ingredients, except preserves. reserve 1 cup mixture. press remaining mixture into a greased 9x13 inch pan. spread with preserves to 1/2 inch of pan. Sprinkle with remaining mixture. Bake at 400* for 25-30 minutes , until golden. |
Anonymous
|
Anyone know a good weekly treat this week? I have a lot of butter, brown sugar, chocolate chips. And all the usual stuff.
Already did blondies. |
Anonymous
| Homemade pop tarts (King Arthur/Smitten Kitchen) -- make mini ones |
Anonymous
| When I'm looking for a more unusual cookie recipe, I like these Ovenly peanut butter ones https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/ or Giada's lemon ricotta cookies https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe-1950241.amp |
Anonymous
| It's fallish enough for these now: https://smittenkitchen.com/2010/10/apple-and-cheddar-scones/ |
Anonymous
These might be a good fit, pp: https://smittenkitchen.com/2023/12/brown-butter-brown-sugar-shortbread/ https://smittenkitchen.com/2017/12/salted-butter-chocolate-chunk-shortbread/ |