Ever since I made my scottish butterscotch biscuits, I have been absolutely obsessed with butterscotch. Believe it or not, I don’t think I have ever had butterscotch before that! Now I’m hooked and want butterscotch in everything.
Since I’ve decided to make as much homemade as possible, I decided to make my own butterscotch sauce. This sauce is definetly best fresh, but can keep in the fridge for up to 10-14 days. When you’re ready to use it, simply microwave in 30 second increments stirring between until the desired consistency is reached.
What a smooth, buttery, thick sauce perfect for pouring over ice cream or brownies, or just eating off the spoon.
This makes a small batch, only about 1 and 1/2 cups, but can easily be doubled or tripled for how ever much you need. Since I’m the only person in this house who really eats butterscotch, I don’t need much more than that sitting in the fridge.
It’s so easy to make too. Simply melt the butter and brown sugar together until smooth, and mix in some heavy cream. Simple, wonderful, and ready in less than 10 minutes!
1/2 C Butter
1 C Brown Sugar
1/4 C Heavy Cream
Melt Brown Sugar and Butter in saucepan until smooth and combined.
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My AC is currently broken, and it is HOT. And humid. I’m a Pennsylvania girl; I’m not good with humidity. Thank you, Chesapeake bay! (Seriously. The humidity is the hardest part about Baltimore summers and I DO NOT like it.)
So I decided to make some peach lemonade to combat the heat, and also because both Brian and I grew up on powdered drink mixes and I found it was time to change that. Homemade > store bought That’s my latest goal in the kitchen- to homemake as much as possible.
There are three main components to peach lemonade. First, a simple syrup composed of 2 C sugar and 3 C water, boiled together and chilled. Next, a peach syrup, made by heating 4 peaches and 2 tbs sugar in a saucepan and letting the melted sugar and juices from the peaches simmer together. And third, the lemons- juiced and run through a strainer. Making the three parts is the hardest part- all you have to do after that is mix them together and add water!
One of my favorite things about summer is the low fruit prices. I hated strawberry lemonade as a child, but now that I’m older I want to add fruit to everything, including my precious lemonade. (One of the non-water drinks I drink regularly). Perfect refreshing drink for the heat of summer, and I plan on making a huge pitcher of it for the fourth of July!
3-4 small peaches pitted and sliced
4-5 medium lemons
2 C + 2 Tbs granulated sugar, divided.
3 C water, plus more to add to the syrup/lemon mixture
To make the simple syrup: Boil over medium heat 2 C sugar with 3 C water until the sugar is melted. Remove from the heat and let chill until thick.
To make the peach syrup: Place prepared peaches in a medium saucepan with 2 Tbs sugar. Mix together until sugar is melted and peaches have released some of their juices. Let simmer for 5 minutes. With a fork or potato masher, mash up the peaches and let simmer for another 2-3 minutes. Pour through a fine mesh strainer into a bowl and squish around the peaches to make sure all of the juices are released. Mix into simple syrup and let chill.
To make lemon juice mix: Halve and juice lemons. To juice, use a hand juicer. If you don’t have one, use one paddle of a hand mixer. Squeeze lemon halves to make sure all of the juice is released. Pour through a mesh strainer to get rid of seeds and pulp. Let chill.
To assemble: Pour lemon juice into a pitcher. Add 1/3 of syrup mixture. Mix in water to fill pitcher. If too sweet, add more lemon. If not sweet enough, add more syrup. You may have some syrup leftover. Serve immediately over ice; but can me made 1-2 days in advance.
First things first, Google Reader is going away in 1 week! I don’t want anyone to miss my new posts and recipes, so be sure to follow me on bloglovin’ or your new reader of choice! I have been using Bloglovin and love it! Plus, there’s a smartphone app, so you can even catch up on your favorite blogs on the go. If you switch before google reader goes away, they make it very easy to import your Google feed into bloglovin’.
Anyway, Apple Bread. My mom has been baking this for YEARS and it is always a favorite. She got this recipe years and years and years ago back in the Stone Age from the Richmond newspaper. (Kidding about the stone age! I love you mommy!) (It was actually 1988.) (I think. Sometime in the 80’s.)
Whenever we have apples that are starting to go bad, apple bread gets made, and then things are right in the world. This bread is full of apples and cinnamon and nutmeg, with an ooey, gooey top crust. Dad and I like slathering it with peanut butter and eating it for breakfast. This makes two loaves, so we usually eat one right away, and freeze the second, or give it away to a neighbor or friend. Last Saturday Brian and I went to where I grew up in Pennsylvania and we took it as road trip fuel!
Don’t be fooled by the apples. This is not a skinny recipe by any means. It’s full of butter and sugar and FIVE eggs! But, this is a damn good recipe. You go, Richmond Times.
Note: The original recipe calls for 3 sticks of butter. I baked the bread only using two sticks, and it was very good. If you want a more moist bread with an ooey, gooey, top, use three sticks. If you want a firmer loaf or to cut calories, use two sticks. Both variations will make a wonderful bread.
It’s been an eventual few weeks here at Pixiedustkitchen!
From a bloggy standpoint, I had my first photo ever accepted to TasteSpotting! I’m really happy, especially since I don’t even have a DSLR camera! You can check out my gallery here.
Personally, I’ve started my new job. It’s my first “Big Girl” job that can hopefully carry me through college and grad school, and I might even be able to have a career at that company. I’ve been picking things up fairly well. I finish training next week and I have an assessment, so hopefully I’ll do well!
Vintage Pixie Dust Kitchen: My first waffle iron that my parents got 12 years ago when I first started to really get into baking and cooking. It makes the most adorable mini waffles and I still use it all the time. When I’m at school and in the dorms, I use it to make brownies and cupcakes with shake n pour brownie mix. I might have some recipes using it coming soon, so keep an eye out!
I’m a few weeks late, but I have mixed feelings about the new Star Trek. I love it, but there are some things that aren’t quite compatible with the original series, and I don’t like Kirks attitude (I LOVE TOS Kirk) but it was still fantastic regardless and Checkov is still my baby.
Brian told me about this European store Cath Kidson and I’m mad because OMG IT’S AMAZING especially the kitchen section but it’s so expensive plus paying for shipping across the pond… 🙁 The kitchen section has the most amazing things that could be used for props, like this polka dot tray, or this cupcake stand.
I’m basically in love.
I don’t think I ever shared all of my foodie birthday gifts. I’m so easy to shop for.
I went to ABC Cake Supplies in Phoenix, AZ and there was a whole wall of sprinkles. Wall. Of. Sprinkles. And an entire aisle of cupcake liners. I think I’m in love. If you’re ever in the Phoenix/Scottsdale area, I highly recommend. They also have a website!
The Newest Disney/Pixar movie came out yesterday; hopefully I’ll be able to see it this weekend. I just really, really, love Disney guys. I mean, my blog is called Pixie Dust Kitchen.
King Arthur Flour is holding a sweepstakes to go to their test kitchen, and they have some awesome consolation/weekly prizes as well. You can enter here!
The past two weeks I’ve only posted twice; I’ve been taking summer classes and working weird hours and that’s cut back on my time for recipe development and times to take pictures while the lighting is still nice; but my class ends this week and I have off until Thursday so I’m hoping to get back to posting three times a week starting this week.
You all know my love for homemadealternativesto myfavoritefoods. Biscoff, or Cookie Butter, is no exception. As you know, I recently made my first trip ever to Trader Joe’s. I’ve been in the online foodie community long enough to know that Cookie Butter is a must try; so I forked over the $3.75 and bought a jar and fell in love. That jar got hidden in the back of my baking shelf so no one else could have it.
I love making as much homemade foods and spreads as possible; because you can control the food and make it exactly the way you want, and know exactly what is being added. You know that there will be no additives, hydrogenated oils, or preservatives in this cookie butter! In fact, the only oil at all is natural oils from the peanuts, and there’s exactly three ingredients- peanuts, cinnamon, and graham crackers.
You’ll start by making peanut butter. Add the peanuts to your food processor, and blend until smooth. I like to use the “chop” function first to make smaller pieces, then switch to “grind.” This will take a minute or so, but eventually you’ll have a smooth, creamy, butter. Add the graham crackers and cinnamon, and blend away until completely combined; about another 30 seconds. Aurora, (yes I name my possessions after Disney Princesses; my blog is called pixie dust kitchen after all!) my food processer, is small and only holds about two cups, so I did this in two batches, and it still took me less than 7 minutes. How dangerously easy.
1 16oz jar cocktail peanuts
1 tbs cinnamon
6 graham crackers
Add peanuts to the canister of a food processor and blend until smooth and creamy, like homestyle peanut butter.
Crush graham crackers and add to canister of food processor with cinnamon and blend until combined
store in a airtight container in the fridge for up to two weeks.
These biscuits are the easiest biscuits I’ve ever made. They’re more like cookies than biscuits and they’re made out of homemade butterscotch, flour, salt, an egg, and baking soda. You don’t need to chill dough or soften butter and they can be made in less than 30 minutes. The hardest part is waiting for the butterscotch to cool.
Brian just got back from a trip to the UK with some of his high school friends, and he brought me back some cookbooks as a souvenir. (He knows me so well!) Naturally, I had to make something from the cookbooks, and with all the butterscotch recipes floating around the internet, these caught my eye. They’re cruncy, simple, and delicous.
We start by melting butter, sugar, and vanilla extract in a saucepan; making homemade butterscotch. Try not to eat it all while you’re making it! Once it’s all melted, remove from heat to let it cool. While it’s cooling, mix together your flour, baking soda, and salt. The reason you have to wait for the butterscotch to cool is because we’ll add an egg, and we don’t want the egg to cook. No one likes scrambled eggs in their cookies! You’ll then mix everything together, making a crumbly dough. Knead it a bit, and roll out, cut out round cookies, and bake. Simple as can be.
Adapted from Favorite Biscuit Recipes
Yields 20-24 biscuits
1 C brown sugar
1/2 C butter
1 tsp vanilla extract
1 egg, beaten and at room temperature
1 and 1/2 C all-purpose flour* (see note about self-raising flour)
3/4 tsp salt
3/4 tsp baking soda
preheat oven to 350˚F. Line a baking sheet with silicone baking matt or parchment paper and set aside.
In a saucepan over medium-low heat, melt the butter, sugar and vanilla together. Remove from heat and let cool before adding the egg.
Mix together the flour, salt, and soda. Make a well in the center and add the butterscotch mixture. Knead into a stiff dough. It will be dry and crumbly, but no extra moisture is needed.
On a floured surface, roll out to 1/2 inch thickness and cut with a two inch cookie cutter. Place onto the cookie sheet, keeping in mind that they will spread slightly.
Bake for 20 minutes or until lightly golden. Allow to cool on the cookie sheet before transferring to a wire rack.
Yes, you read that title correctly. Healthy chocolate cookies- and they really are healthy! Let me tell you why… there is no butter. No white sugar, and only 1/2 C of brown sugar. They contain a mixture of white and whole wheat flour.
And you’ll never guess what the secret ingredients making these cookies healthy are.
Avocados and honey!
I really like this up-and-coming trend of using avocados in desserts, and the other day while browsing Trader Joe’s I saw that avocados were being advertised as “natures butter.” Immediately I got the idea to substitute avocados for butter in cookies. I love cookies, and I tend to go through more butter than Paula Dean on an average week, so I’m constantly looking for ways to cut back on butter and make healthier desserts.
I chose to make chocolate cookies because I’m not a huge fan of avocados, and I wanted to mask the flavor a little bit. I don’t want the avocado flavor to be big and in your face. I also added a hefty teaspoon of vanilla extract, and 2 tablespoons of milk. These also contain no eggs! With the honey, the batter was soft and thin enough, and by using cornstarch and whole wheat flour, we don’t need anything else to add chewiness. I used a combination of white and whole wheat flour. The first time I made these, I used all whole wheat flour, and the cookies were just a bit too dense and chewy. With the combination, the protein content is cut down, making the cookies softer.
A few notes on texture: Because there are no eggs nor white sugar in this recipe, there is no spreading. To prevent these cookies from being tall mounds of cookies, you do need to flaten these cookies a bit after you roll them. Example here:
With 3/4 C chocolate, 1 tsp vanilla, and 2 Tbs milk, you can hardly tell that these are anything but your average chocolate cookie full of butter and sugar. They’re sneakily healthy… which is honestly the best kind of healthy dessert. But because these cookies are so fudgy and dense, chilling the dough is MANDATORY. Chill for at least two hours before baking.
This is a fudgy, dense, cookie, perfect with a tall glass of milk.
As a blogger and recipe developer, I’m always looking for inspiration for new recipes. While traveling with my family, I saw M&M Snack mixes and immediately tried to think of some ways I could use it in a recipe. With summer beginning, I wanted an easy recipe that required minimal baking.
And so, Snack Mix Crispy Treats were born. These are no bake, contain only four ingredients, (With an optional fifth) and most of the time required is “resting” time- 15 minutes to prepare, and 2 hours to cool in the fridge. These are one of the easiest recipes I’ve developed, and they’re so good. My dad was apprehensive when I told them what they were, (he’s not a fan of rice crispy treats) but he loved them. My dad loves to cook and experiment with recipes himself, so when he likes something I make, I know it’s good.
Because this recipe is so easy, it’s perfect to make with your kids when they’re getting antsy over summer break!
disclamer: I was in no way compensated nor given any product. I simply love M&M’s and their snack mixes and wanted to create a recipe featuring them.
2 bags of M&M’s Snack Mix (I used the peanut variety)
1 C crispy rice cereal
2 Tbs butter
1 10.5 oz bag + 2 C mini marshmallows
White chocolate candy melts (I used half of a store brand bag)
Mix together snack mix and cereal. set aside. Like a 9×12 pan with foil and liberally spray with cooking spray. Set aside.
In a medium saucepan, melt the butter. I let mine brown a little. Add marshamallows and stir until completely melted. (This is where it gets messy…) Quickly add marshmallow mixture to cereal/snack mix and carefully stir. Press into prepared pan. Spray your hands with cooking spray and press mixture so it fills up the entire pan.
Let chill for two hours.
Melt the chocolate. Cut into squares and dip in chocolate. Let chill on a baking sheet for 30 minutes
So let’s talk life for a moment. According to my dentist, I have a bunch of cavities in my mouth. I have no idea what he meant by “a bunch,” but needless to say, I want to keep my teeth. I came home from the dentist, ate three chocolate chip cookies and resolved to eat better and create some healthier recipes- starting with these homemade pita chips and hummus.
My favorite part about these recipes is how easier they are! I made them both less than half an hour total. They’re so incredibly easy and healthy. For the hummus, all you need one can of chick peas- or garbanzo beans. I didn’t realize they were the same thing, so after not finding them in Safeway I made a 20 minute treck to Trader Joe’s, wandered around for 15 minutes, and finally asked someone who worked there… only to be told that garbanzo beans and chick peas were the same thing. So yeah. Heads up.
Anyway, all you need is a food processor or blender, some olive oil, and a 15 oz can of chick peas. It could not be simpler. I added in some garlic, salt, and pepper as well for taste. For the pita chips, you simply brush some pita rounds with olive oil & spices, sprinkle on sea salt, slice, and bake for 10 minutes.
This is one of my favorite recipes on this blog and I see it becoming a staple in my house! Plus, with minimal oven time, pita chips and hummus are a perfect summertime recipe.
for the chips:
4 pita rounds
1/2 c olive oil
1/4 tsp garlic
1/4 tsp ground black pepper
1/8 tsp oregano
sea salt, to taste.
for the hummus
1 15 oz can chick peas
4 tsp olive oil
1/8 tsp salt
1/4 tsp garlic
1/4 tsp ground black pepper
To make the chips: Mix olive oil and spices. Brush on pita rounds and sprinkle on sea salt. Slice each pita round into 12 pieces and arrange on baking sheet. Bake at 350˚ for 10 minutes. Halfway through flip chips over.
To make the hummus: Place chick peas in canister of food processor and blend until smooth. Add olive oil and mix until combined. Add spices and combine.
I always get my best inspiration from foods I eat elsewhere and love so much I want to replicate them at home. Last week when I was traveling with my grandparents, they bought apple cinnamon swirl bread, which is pretty much the best bread I ever ate. And I eat a lot of bread- my parents call me the Carbohydrate Queen.
I decided after one slice that this was something I needed to make at home. The day after I came back from my trip, I researched and developed a copycat bread recipe. This is a simple recipe, containing only 7 ingredients, but it does require some time, (an hour to rise and 30 minutes to bake) and a dough hook.
To make a lighter and fluffier bread, you want to use as little flour as possible. I used just over 2 1/4 of flour, which for bread isn’t much. I normally prefer not to use a dough hook and stir and knead doughs by hand. But I knew this was going to be a very sticky dough and opted for the dough hook. If you don’t have a dough hook or a stand mixer, you can easily mix this by hand with a wooden spoon and knead by hand if you wish- just add a few more tablespoons of flour.
Let it rise, and then knead by hand on a liberally floured surface. You’ll also want to flour your hands, especially if it’s humid. I made a second loaf on a very humid day with a broken oven, and dough soaked up the flour like nobody’s business. I was constantly re-flouring my hands and silicone mat. The first time I made the bread, with a working AC and on a less humid day, I used less flour kneading and rolling.
You’re going to roll out the bread, and brush 3 Tbs of butter over every inch of the dough. I mean it when I say every inch. If you forget to butter the edge, the swirl will get hidden in the center of the loaf and will be uneven. Then you add two teaspoons of sugar and as much cinnamon as your heart desires. I didn’t measure this, I just turned the bottle over and shook out a ton of cinnamon. Again, cover every inch of the dough. Every. Single. Inch. Then you toss on some diced apples and roll up the dough. You can stop here and finish the bread the next day, or can bake it right away.
This could easily be doubled to make two loaves of bread if just one isn’t enough. This is a small bread that goes quickly! But it is delicious and worth making more of. It’s wonderful toasted with butter, peanut butter, and I’m sure it would be paired perfectly with a vanilla glaze.
2 and 1/4- 1/2 Tbs Flour
2 Tbs brown sugar
3 Tbs olive or vegetable oil
1 C warm water
1 packet yeast
dash salt, to taste
dash cinnamon, to taste
For the filling:
3 Tbs butter, melted
2 tsp sugar
cinnamon, to taste
1/2 medium apple, peeled and diced.
Measure out the water in a glass measuring cup and add the yeast. Set aside.
In the bowl of the stand mixer mix together 2 1/4C flour, brown sugar, oil, salt, and cinnamon. Add the water and mix for 5-10 minutes with the dough hook attachment. If necessary, add the remaining flour 1 Tbs at a time. Transfer to a greased bowl and let rise for one hour.
Turn out onto a well floured surface and knead until springy. Roll out into a 9×14 rectangle and brush with butter. Sprinkle on cinnamon and apples. Roll into a cylinder and place in a 5×9 bread tin.
bake at 400˚F for 20-30 minutes or until top is golden brown. let cool on wire rack.