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Thanksgiving 2016

Another stressful Thanksgiving.

Why, you ask?

Because I didn’t get to make my low fat Butterscotch Bars with Thanksgiving M&Ms.

It all started well because I prepped most of the dinner the night before.

But then things got out of control.

I did make a Pumpkin Cake and Caramel Apple Cookies:

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Not too pretty, but tasty!

 

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Apparently there was no time for prettiness this Thanksgiving…

And my husband helped out and made 2 pumpkin pies (it was a taste test) and a pecan pie:

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One regular pumpkin pie, and one pumpkin pie with mascarpone cheese.

But before I knew it, we had eaten such a big meal that I was exhausted and just couldn’t make the Butterscotch Bars.

We had stuffed mushrooms, homemade olive tapenade, spinach artichoke dip, turkey, stuffing, sweet potato casserole, mashed potatoes, green bean casserole, asparagus, glazed carrots, rolls, corn pudding, and cranberry sauce.  Along with the desserts I mentioned above.

I know, it just doesn’t seem right without the Butterscotch Bars…

I was quite disappointed with myself, but what can I do?

Well, I can start baking for Christmas!  

Suddenly, I feel much better.  See you soon!  🙂

 

Butterscotch Caramel Bites

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My husband recently brought home a delicious cookie bar from work.

I wasn’t even sure what was in it, but I devoured it.

I later found out it was caramel and chocolate chips.

So I asked him to please get me the recipe.

At the last minute, I decided that I was going to use butterscotch chips instead.

Caramel Butterscotch Bites 3a
What did my husband say when he tried mine?

Something to the effect of, “I wonder if you didn’t bake them correctly, or if he gave me the wrong recipe.”

So I broke down into tears and kicked him out.

Haha, just kidding.

Actually, I remembered that he doesn’t like caramel or butterscotch. 🙂

Caramel Butterscotch Bites 2a
True, they didn’t come out just like the one he had brought home, but this one is delicious nonetheless.

To tell you the truth, many pieces didn’t even get past the cutting process.

I thought I was smart to cut them into bite-sized pieces, but that only makes you eat more of them!

They are addictive.

They sort of jump off the plate and into your mouth by accident.

I’m serious! 

Caramel Butterscotch Bites a
I definitely recommend that you make these.

Just don’t listen to my husband, ok?

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Butterscotch Caramel Bites (my adaptation)

Crust:

  • 2 Cups white wheat flour (you can use all purpose)
  • 2 Cups quick- cooking oats
  • 1.5 Cups packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Cup butter, softened

Filling

  • 1 Cup Butterscotch Caramel ice cream topping
  • 3 Tablespoons flour
  • 1 Cup butterscotch chips

In a large bowl, blend all crust ingredients at low speed until crumbly.

Press half of the mixture in bottom of a greased 9 x 13 inch pan (reserve rest for topping).

Bake pan at 350 degrees for 10 minutes.

Meanwhile, in a small bowl, combine ice cream topping and 3 Tablespoons flour.  Set aside.

When you take the crust out of the oven, sprinkle with butterscotch chips.

Drizzle with caramel mixture.

Sprinkle with reserved crumb mixture.

Bake and additional 18 to 20 minutes, or until golden brown.

Cook completely.

Refrigate 1 or 2 hours until filling is set.

Cut into bite-sized pieces and enjoy!

Oatmeal Butterscotch Cookies

My kids all LOVE oatmeal.

And they call it Oat-Mee-Meal. 

It’s what they want to eat on weekends—even more than pancakes, or waffles, or pretty much anything else.

It’s a huge thing in my house.

So… whose kids ARE they??

Oatmeal Butterscotch Cookies 2a

I mean, I never liked oatmeal. 

I’m ok with oatmeal cookies, but hot mushy cereal? No way.

In fact, I don’t even like cold mushy cereal.

Cereal should not be soggy, if you ask me.

So I eat my cereal dry, and I’m happy.

Oatmeal Butterscotch Cookies 4a

OK, why do I always digress?

Let’s get back to these cookies.

They’re really good- with lots of butterscotch chips.

Oatmeal Butterscotch Cookies a

And so easy to make. 

Seriously easy, which makes me almost as happy as eating them.

What’s the point of all this?  Don’t waste your oats on hot mushy cereal, when you can make these yummy cookies instead!  🙂

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Oatmeal Butterscotch Cookies (adapted from Nestle)

  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups quick or old-fashioned oats
  • 1-2/3 cups butterscotch chips
Combine flour, baking soda, salt and cinnamon in small bowl.

In a large bowl, beat butter, granulated sugar, brown sugar, eggs and vanilla extract. Gradually beat in flour mixture.

Stir in oats and butterscotch chips.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7 to 8 minutes at 375 degrees.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Desserts from Christmas Past

After 7 months, I am finally able to eat again!!

On Wednesday, my orthodontist told me not to wear my plastic retainers during the day anymore– yay!  🙂

And right on time for Christmas goodies, like these chocolate covered pretzels:

Chocolate covered pretzels a

This post is to show you some of the things I made in the past for Christmas.

BEFORE blogging.  BEFORE trying to make things extra pretty for the camera.

You get what I’m saying, right?

Anyway, these were lemon sandwich cookies:

Lemon Sandwich Cookies a

OK, I LOVE December.  This is typically what happens during December with my baking:

1) I usually make a few of the same desserts every year, like biscotti.  These were low fat chocolate chip biscotti, and almond biscotti:

Biscotti a

2) Then I see some other recipes online, and add them to the list.

One year, I made frosted brownie wreaths.

I made chocolate bows for them, and I was really impressed with myself for learning how to make a design out of chocolate.  Lol, how embarrassing now.

Brownie wreaths a

3)  Then I look in recipe books, and add more.

These were mini butterscotch cakes.  Yum!

Butterscotch cakes a

4)  Then I see some cute Christmas picture and imagine it as a dessert.

Before I know it, I have a list of about 30 different desserts that I want to make.

Yeah, that’s not happening.

5) So I end up with about 8 or 9 different desserts, and tell myself that next year it will be better. 

Christmas cake pops 2a

Christmas cake pops a

But it never changes,  because besides baking, I need to attend holiday parties… and shop… and wrap presents… and decorate…  and send cards…  and now I’ve added blogging to the list…

Whoa, I’m seriously running out of time.

Not panicking yet, but I need to run!!!! 

Bye!  🙂

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Low Fat Butterscotch Bars

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I think I’m crazy.

This whole blogging thing is crazy.  

Ever notice that I don’t post fancy, difficult-to-make desserts?

That’s because I have no time.  I barely have time for the simple desserts.

I bake when I should be sleeping.  Stuff like these butterscotch bars:

I’m thrilled that they’re low fat.

And they’re really yummy, which is awesome.

But back to the craziness…  there’s the picture taking, the writing…

Well, if you’re anything like me, you get mesmerized by pictures of yummy food.

So… I wonder if I actually need to spend time thinking of stuff to write in these posts, or if I can type anything and get done quickly.

Wow, maybe I’m onto something.

OK, let’s try. 

Blah blah blah blah, blah blah blah, blah blah blah.

Did you even notice?  Hmmm…

Wow, I must be really tired.  🙂

 

Low Fat Butterscotch Bars (adapted from Cooking Light)

  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 1/4 cup butter, softened
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butterscotch chips

Beat sugars and butter at medium speed until well-blended (about 4 minutes).

Add egg whites and vanilla; beat well.

In a separate bowl, combine flour, baking powder, and salt; stir well with a whisk.

Add flour mixture to sugar mixture; beat at low speed just until blended.

Spread batter evenly into an 8-inch square baking pan coated with cooking spray; sprinkle evenly with butterscotch chips.

Bake at 350° for 25 minutes or until a toothpick inserted in center comes out clean.

Cool in pan on a wire rack.