Last week was just one hot mess after the other, and I have a feeling that this week will be much similar. The weather is lovely (ish) here in New Jersey, so I’m enjoying not sweating the SECOND I step foot out of my door.
Also, I spent my Saturday at my best friend’s graduation swimming party. I looked as pasty as ever. Go me. My last name’s Reagan. There isn’t much hope for me being anything but pale.
Anyway, check out these delicious treats I found for you!
Confessions of a Cookbook Queen made these yummy white chocolate Oreo chuck cookies. I bet they taste just like HAPPINESS.
Smitten Kitchen brightened up her summer kitchen with this sugar dusted peach pie. I haven’t had a fruit pie in like, ever. Time to change that?
Speaking of pies, Bakerella brought out summer berries for her sweet tarts. I’ve yet to make anything berry related this season. I’m getting the feeling I prooooooobably should.
Bakers Royale ALSO made berry tarts, though she focused on the cheerful flavor of the raspberries. AND SHE ADDED IN CHOCOLATE. YES. PLEASE.
These butterscotch, walnut and oat bars from Cookie Madness are similar to a blondie, and provide a break from all of our chocolate treats. But do we really need a break? FOR THESE WE DO.
And that’s today’s round-up. Bear with me as I make my move to Baltimore on Friday. I have a lot of adjusting ahead of me.
Dear Bakers Anonymous family, Monday was a sad day for me. After nearly two years of close companionship with my teddy bear hamster, Butterscotch, I had to put my little pet down due to medical reasons. I’m still in recovery mode, so I did the one thing I know how to do best in times of crisis – bake. In honor of my lost buddy, I made these chocolate butterscotch walnut cookies, using the chocolate butterscotch-chip cookie recipe from 101 Things to do With a Cake Mix, a book I finally purchased. As much as I miss my hamster, I’m happy that she’s out of pain and off in Hammie Heaven.
Chocolate Butterscotch Walnut Cookies
1 box of chocolate cake mix (I used Pillsbury’s dark chocolate mix)
One-third cup of all-natural applesauce (I used applesauce instead of vegetable oil. Cut out the bad stuff when you can! One 4 oz container of Musselman’s all-natural applesauce is about a one-third cup)
One and a half cups of butterscotch chips
1 C of chopped and halved walnuts
1. Preheat the oven to 350 degrees. Line a cookie sheet with foil.
2. Mix together the eggs and the applesauce. Stir in the box of cake mix, a little bit at a time. The dough will be slightly stiff and sticky.
3. Add in the butterscotch chips, making sure to incorporate them to every part of the batter.
4. Drop the dough by rounded tablespoonfuls onto the lined cookie sheet. The dough will not spread much, but it will puff up.
5. Bake for 10 minutes.
6. Allow to cool for 30 seconds to one minute on the cookie sheet before removing to cooling racks. They might stick to the foil a little bit. Make sure you use a plastic pancake turner.
This recipe will make two and a half dozen cakey, light and butterscotch-y, delicious cookies, depending on how much dough you use for each drop.
It seems that every time I get around to updating, something gets in my way, like homework, my boyfriend, or that last batch of cookies that’s calling my name. This week is my birthday week, so I’ve been even more distracted than usual. Fear not! I have a lot to talk about, including this week’s favorites and a special interview with one of Rowan University’s own bakers.
My best friend’s website, A Food Coma, is one of my most favorite food blogs. She’s vegetarian, loves fresh food, and ALWAYS lets me sneak a piece of whatever she’s making. Her Blueberry Key Lime Tart is certainly worth tasting!
At Home in Alaska has done it again, and this time she’s provided an excellent muffin recipe. I can’t wait to see how my own take on Apple Cinnamon Walnut Muffins turn out.
The latest series of cake pop posts from Bakerella make me cry a little on the inside. They’re so adorable! I can’t help but love the sheep and bunny cakies.