I go through some weird phases. The most recent one has been a butterscotch phase. Bri's dad is big fan of butterscotch and it was just his birthday! So, I made some butterscotch bars. And now, I am really into butterscotch!
Butterscotch is super weird. I mean, what is it? So, my friend and I looked it up and found out that it is a delightful combination of brown sugar and butter! No wonder it is so delicious!
These butterscotch bars are super easy and I adapted them for a previous time by swapping the sugar for light brown sugar. Brown sugar, butter, and butterscotch all combined in a great oatmeal bar! You have to make these!
Brown Sugar Butterscotch Oatmeal Bars
Ingredients:
1 cup flour
1tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup unsalted butter
3/4 cup brown sugar
2 eggs
1 tsp vanilla
3 cups old-fashioned oats
12 oz butterscotch chips
Directions:
1. Preheat oven to 350 and lightly grease a 13 by 9 inch pan
2. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and cloves together.
3. In a large bowl, beat the butter with the brown sugar until well combined. Add in the eggs and vanilla and beat until combined. Add in the flour mixture and slowly mix until just combined. Add in the oats and chips and stir to combine evenly throughout the mixture.
4. Spread the batter into your prepared pan and bake for about 20-25 minutes. The edges should be slightly browned. Let cool completely and then cut into bars.
Enjoy :)
Showing posts with label Butterscotch. Show all posts
Showing posts with label Butterscotch. Show all posts
Thursday, September 3, 2015
Wednesday, June 26, 2013
Heath Bar Butterscotch Ice Cream
My Dad's favorite candy is Heath Bar. So, for Father's Day, I wanted to make him a yummy dessert that used heath bar!
I am also recently obsessed with making ice cream. Now that I am home, I love that I get to use my stand mixer and my ice cream maker. These are two appliances that I really miss when I am away from home and now that I am back I am a tad obsessed.
Speaking of obsessed, I am also a tad obsessed with Candy Crush Saga. Like, it is ruining my life a little. I can't stop playing! If you don't know what this is, don't check it out. You will get addicted and you will regret it. However, if you do know what I am talking about I'm pretty sure you understand where I am coming from.
This ice cream was super yummy and it is definitely going to be a go-to recipe of mine. I basically made Alton Brown's Vanilla Ice Cream and mixed in heath bar pieces and a bit of butterscotch. It was awesome. Now I am going to play some more Candy Crush and eat ice cream...its gonna be a great night.
Heath Bar Butterscotch Ice Cream
Ingredients:
3 cups half and half
1 cup heavy cream
8 egg yolks
3/4 cup sugar
3 tsp vanilla
1 cup heath bar pieces
2 tbsp butterscotch topping
Directions:
1. In a large saucepan, heat half and half and cream until simmering.
2. In a separate bowl, beat the egg yolks and sugar until pale yellow. Slowly stir in the warm cream mixture until well combined. Pour mixture back into the saucepan and heat over medium heat.
3. Stir constantly until the mixture thickens and coats the back of a spoon. This will take a little while, about 15 minutes.
4. Pour mixture into a bowl and chill for 4-8 hours. I chilled mine overnight.
5. Once the mixture is chilled, pour into an ice cream make and churn according to your directions. After about 10 minutes, add the heath pieces and butterscotch.
6. Once the ice cream is done, serve as soft serve, or pour into a container and freeze for a few hours until hardened.
Enjoy :)
I am also recently obsessed with making ice cream. Now that I am home, I love that I get to use my stand mixer and my ice cream maker. These are two appliances that I really miss when I am away from home and now that I am back I am a tad obsessed.
Speaking of obsessed, I am also a tad obsessed with Candy Crush Saga. Like, it is ruining my life a little. I can't stop playing! If you don't know what this is, don't check it out. You will get addicted and you will regret it. However, if you do know what I am talking about I'm pretty sure you understand where I am coming from.
This ice cream was super yummy and it is definitely going to be a go-to recipe of mine. I basically made Alton Brown's Vanilla Ice Cream and mixed in heath bar pieces and a bit of butterscotch. It was awesome. Now I am going to play some more Candy Crush and eat ice cream...its gonna be a great night.
Heath Bar Butterscotch Ice Cream
Ingredients:
3 cups half and half
1 cup heavy cream
8 egg yolks
3/4 cup sugar
3 tsp vanilla
1 cup heath bar pieces
2 tbsp butterscotch topping
Directions:
1. In a large saucepan, heat half and half and cream until simmering.
2. In a separate bowl, beat the egg yolks and sugar until pale yellow. Slowly stir in the warm cream mixture until well combined. Pour mixture back into the saucepan and heat over medium heat.
3. Stir constantly until the mixture thickens and coats the back of a spoon. This will take a little while, about 15 minutes.
4. Pour mixture into a bowl and chill for 4-8 hours. I chilled mine overnight.
5. Once the mixture is chilled, pour into an ice cream make and churn according to your directions. After about 10 minutes, add the heath pieces and butterscotch.
6. Once the ice cream is done, serve as soft serve, or pour into a container and freeze for a few hours until hardened.
Enjoy :)
Tuesday, November 20, 2012
Butterbeer-Regular and Adult Only Style
Today I feel really happy. I think it is the "Almost-Thanksgiving-Cheer" that is in the air. Today at school, my students took a quiz, and tomorrow we are going to be watching Boy Meets World as a little treat before break. Plus, it just does not make sense to start a new unit right before the break. I can't wait! On top of all this excitement, tomorrow is PJ day! I know right, it's going to be great.
Also, I found out that next semester, when I do my full-time student teaching at a high school, I will be teaching Algebra for juniors/seniors, AP Statistics, and AP Calculus. The drastic change from middle school math is really exciting. I met with my new cooperating teacher yesterday and now I am just super excited. I love all these subjects and I can't wait! There are only a few things keeping me nervous: 1. I haven't taken stats for ages and if anyone other there has any tips or good resources, I would love the help, and 2. I need to get a lot of nice, professional clothes so that I don't look like a student! Other than that, I am ready and excited!
And, today my family welcomed it's newest little member into the mix! My brother and his wife gave birth to a beautiful, healthy boy this morning. So, once again, I am an Aunt! I can't wait to go home for Thanksgiving break and meet my new little nephew. I just need to make it through one more morning of school and then I am free!
With all this excitement, I am also pumped to share my final part of the crazy Thanksgiving Feast-Harry Potter Style. For drinks, we decided on, of course, Butterbeer! I have a bunch of friends who have had Butterbeer at Harry Potter World, and they all agreed that this was even better. These recipes are great and since one is alcoholic and one is not, everyone can try some!
Butterbeer (adapted from MuggleNet)
Adult Version:
2-3 shots butterscotch schnapps
12 oz cream soda
Topping: Whipped Cream
Directions:
1. Mix the schnapps with the cream soda and then top with whipped cream!
Not-so-Adult Version:
1 cup unsalted butter
1 cup butterscotch ice cream topping
24 oz cream soda
Topping: Whipped Cream
Directions:
1. Melt the butter and butterscotch topping together in a small saucepan. Once melted, remove from heat and mix in the cream soda. Top with whipped cream!
Enjoy :)
Also, I found out that next semester, when I do my full-time student teaching at a high school, I will be teaching Algebra for juniors/seniors, AP Statistics, and AP Calculus. The drastic change from middle school math is really exciting. I met with my new cooperating teacher yesterday and now I am just super excited. I love all these subjects and I can't wait! There are only a few things keeping me nervous: 1. I haven't taken stats for ages and if anyone other there has any tips or good resources, I would love the help, and 2. I need to get a lot of nice, professional clothes so that I don't look like a student! Other than that, I am ready and excited!
And, today my family welcomed it's newest little member into the mix! My brother and his wife gave birth to a beautiful, healthy boy this morning. So, once again, I am an Aunt! I can't wait to go home for Thanksgiving break and meet my new little nephew. I just need to make it through one more morning of school and then I am free!
With all this excitement, I am also pumped to share my final part of the crazy Thanksgiving Feast-Harry Potter Style. For drinks, we decided on, of course, Butterbeer! I have a bunch of friends who have had Butterbeer at Harry Potter World, and they all agreed that this was even better. These recipes are great and since one is alcoholic and one is not, everyone can try some!
Butterbeer (adapted from MuggleNet)
2-3 shots butterscotch schnapps
12 oz cream soda
Topping: Whipped Cream
Directions:
1. Mix the schnapps with the cream soda and then top with whipped cream!
Not-so-Adult Version:
1 cup unsalted butter
1 cup butterscotch ice cream topping
24 oz cream soda
Topping: Whipped Cream
Directions:
1. Melt the butter and butterscotch topping together in a small saucepan. Once melted, remove from heat and mix in the cream soda. Top with whipped cream!
Enjoy :)
Monday, November 12, 2012
My First Turkey
The Menu:
Golden Snitch Cake Pops
Butterbeer
Saturday, May 5, 2012
Gluten Free Chocolate Cookies with Butterscotch Chips
I only have 1 more week in Madison before I go back home to Chicago for the summer! This is my last weekend here and so I am living it up! I am also trying to bake my way through the food I have in my room so that I don't waste any food. This was my main inspiration for these cookies: Gluten Free Chocolate Cookies with Butterscotch Chips. Well, using supplies and the fact that I would now have delicious cookies lying around...
I found the recipe over at Baker Bettie. The post is really interesting and she discusses the difference between dutch processed and regular cocoa powder. I never really knew the difference before! Head on over to read more! The original recipe says that dutch processed cocoa powder is better for these cookies. I, unfortunately, did not have any and so I used regular unsweetened cocoa powder and they turned out pretty darn great. I'm guessing if you use dutch processed they can only get better.
I also go to use up more of my butterscotch chips! My friend, Casey, brought me a ton of chocolate chips over spring break and I have been trying to use them up since then. First I made Oatmeal Butterscotch Bars (which were pretty fantastic). This is my second butterscotch recipe, and it is another great success!
This weekend my house had a party and the theme was "high school stereotypes." I dressed up like a prom queen (tiara and all) and it was so fun! The next day was the Mifflin Street Block Party. I'm sure you've heard of it, and truly it's not really my thing, but it was fun to hang out with friends, enjoy the nice weather, and people watch from our front porch. I shared my cookies with everyone and it turned out to be a pretty fun day!
Gluten Free Chocolate Cookies with Butterscotch Chips (adapted from Baker Bettie)
Ingredients:
2 1/4 cup powdered sugar
1 cup cocoa powder
1 tsp espresso powder
1/2 tsp salt
2-4 egg whites (I used about 3 and 1/2)
1 cup butterscotch chips (or any mix-in of your choice!)
Directions:
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Mix powdered sugar, cocoa powder, espresso powder, and salt in a large bowl. Beat in 2 egg whites. You want a brownie like consistency so add egg whites until you have a moist and thick mixture. Finally, mix in the butterscotch chips. Cool the batter in the fridge for 1 hour.
3. Drop tbsp sized balls of batter on the parchment paper and bake for about 10-12 minutes.
Enjoy :)
I found the recipe over at Baker Bettie. The post is really interesting and she discusses the difference between dutch processed and regular cocoa powder. I never really knew the difference before! Head on over to read more! The original recipe says that dutch processed cocoa powder is better for these cookies. I, unfortunately, did not have any and so I used regular unsweetened cocoa powder and they turned out pretty darn great. I'm guessing if you use dutch processed they can only get better.
I also go to use up more of my butterscotch chips! My friend, Casey, brought me a ton of chocolate chips over spring break and I have been trying to use them up since then. First I made Oatmeal Butterscotch Bars (which were pretty fantastic). This is my second butterscotch recipe, and it is another great success!
This weekend my house had a party and the theme was "high school stereotypes." I dressed up like a prom queen (tiara and all) and it was so fun! The next day was the Mifflin Street Block Party. I'm sure you've heard of it, and truly it's not really my thing, but it was fun to hang out with friends, enjoy the nice weather, and people watch from our front porch. I shared my cookies with everyone and it turned out to be a pretty fun day!
Gluten Free Chocolate Cookies with Butterscotch Chips (adapted from Baker Bettie)
Ingredients:
2 1/4 cup powdered sugar
1 cup cocoa powder
1 tsp espresso powder
1/2 tsp salt
2-4 egg whites (I used about 3 and 1/2)
1 cup butterscotch chips (or any mix-in of your choice!)
Directions:
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Mix powdered sugar, cocoa powder, espresso powder, and salt in a large bowl. Beat in 2 egg whites. You want a brownie like consistency so add egg whites until you have a moist and thick mixture. Finally, mix in the butterscotch chips. Cool the batter in the fridge for 1 hour.
3. Drop tbsp sized balls of batter on the parchment paper and bake for about 10-12 minutes.
Enjoy :)
 |
| Me...as a prom queen! |
Saturday, April 21, 2012
Oatmeal Butterscotch Bars
I have super exciting news to share today! Today, I woke up and decided to go for a run. The weather was gorgeous, I was in a good mood, and I have been wanting to try out this run for a while.
I really wanted to run along the lake, but in order to do this, I would need to run about 7 miles. I had never ran this far before, the longest run I did was about 6.25, and I had not run that far since last summer. However, I felt like I needed to do something to excite me and make me feel great.
And...I did it! I ran the entire time, no stopping, and it was great! I ended feeling amazing about myself. Also, the crazy part was that I felt like I could keep going! This whole experience made me feel so strong. I think I might even go for 8 soon...
Of course, I also have a fantastic recipe to share with you all. My friend, Casey, came back from spring break with a "surprise" for me. Turns out, his uncle works for Nestle and his mom thought I would like a ton of chocolate chips! He brought me back EIGHT bags! Dark, milk, semi-sweet, white, and butterscotch! With only a month left of school, I knew I had to get baking to use up all this deliciousness. I didn't have any good recipes saved that called for butterscotch, so I asked Casey for some suggestions. He said his favorite butterscotch recipe was for oatmeal butterscotch cookies. I took his advice and went on a search for some fun recipes. I found a great one from Sweet Treats & More! The original calls for a brown sugar glaze, but I decided to just make the cookie bars. They were super delicious and they smelled soooo good. My room still smells like yummy butterscotch...I love it.
Oatmeal Butterscotch Bars (adapted from Sweet Treats & More)
Ingredients:
1 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
3 cups old-fashioned oats
12 oz butterscotch chips
Directions:
1. Preheat oven to 350 degrees and grease a 9 x 13 inch pan.
2. In a medium bowl, whisk flour, baking soda, salt, cinnamon, nutmeg and cloves.
3. In a large bowl, beat butter with sugar until light and fluffy. Beat in eggs, one at a time until well combined. Mix in the vanilla. Slowly, incorporate the flour mixture until just combined. Stir in the oats and butterscotch chips.
4. Pour the batter into the prepared pan and spread evenly. Bake for about 25 minutes.
Enjoy :)
I really wanted to run along the lake, but in order to do this, I would need to run about 7 miles. I had never ran this far before, the longest run I did was about 6.25, and I had not run that far since last summer. However, I felt like I needed to do something to excite me and make me feel great.
And...I did it! I ran the entire time, no stopping, and it was great! I ended feeling amazing about myself. Also, the crazy part was that I felt like I could keep going! This whole experience made me feel so strong. I think I might even go for 8 soon...
Of course, I also have a fantastic recipe to share with you all. My friend, Casey, came back from spring break with a "surprise" for me. Turns out, his uncle works for Nestle and his mom thought I would like a ton of chocolate chips! He brought me back EIGHT bags! Dark, milk, semi-sweet, white, and butterscotch! With only a month left of school, I knew I had to get baking to use up all this deliciousness. I didn't have any good recipes saved that called for butterscotch, so I asked Casey for some suggestions. He said his favorite butterscotch recipe was for oatmeal butterscotch cookies. I took his advice and went on a search for some fun recipes. I found a great one from Sweet Treats & More! The original calls for a brown sugar glaze, but I decided to just make the cookie bars. They were super delicious and they smelled soooo good. My room still smells like yummy butterscotch...I love it.
Oatmeal Butterscotch Bars (adapted from Sweet Treats & More)
1 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
3 cups old-fashioned oats
12 oz butterscotch chips
1. Preheat oven to 350 degrees and grease a 9 x 13 inch pan.
2. In a medium bowl, whisk flour, baking soda, salt, cinnamon, nutmeg and cloves.
3. In a large bowl, beat butter with sugar until light and fluffy. Beat in eggs, one at a time until well combined. Mix in the vanilla. Slowly, incorporate the flour mixture until just combined. Stir in the oats and butterscotch chips.
4. Pour the batter into the prepared pan and spread evenly. Bake for about 25 minutes.
Enjoy :)
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