no-bake chocolate & peanut butter cookies

These are tremendously delicious cookies to make that will probably remind you of your childhood. I made them when we had no stove, and relied on the use of our microwave instead. They came out great! Please try them out for yourselves.

No-Bake Chocolate & Peanut Butter Cookies:

½ cup milk
2 cups white sugar
1 cup peanut butter
¼ cup cocoa powder
¾ cup butter
½ tsp salt
3 cups large flake oats

1. Combine first six ingredients in a medium saucepan. Stir over medium heat. Bring to a boil. Remove from heat and add oats until well combined. (You can also make this in a microwave. Put first six ingredients in a microwave safe container and cook on high for about 8 minutes. Remove and add oats.)

2. Line a baking sheet with wax paper. Using a spoon, drop mixture onto wax paper. Put in refrigerator for 1 hour. Serve chilled.

Emory

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simple valentine’s day trifles

Makes 2 servings

This is an extremely quick and easy treat to make for that special someone on Valentine’s Day. It is a dessert that won’t break the bank, nor will it cut into your already precious time. Place in champagne flutes for a special touch. It is impossible to mess up this recipe, and it is certified to be paid back in even sweeter kisses.

Simple Valentine’s Day Trifles

Ingredients:

¾ cups raspberries, fresh
½ cups Oreos, broken
Whipped cream

Steps:

1. Start by measuring the ingredients. You will need approximately five Oreos to amount to ½ cup of crushed cookies. Once the raspberries and cookies have been prepared, set aside.

2. Using the champagne flutes, fill each one with ¼ of the crushed Oreos. Place ¼ of the raspberries on top. Then add whipped cream. This should take you to the halfway point in the flute. Repeat once more. Then top with leftover crushed Oreos, and refrigerate until you are ready to serve.

Happy Valentine’s Day!

Emory

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vegan oatmeal raisin cookies

Processed with VSCO with a4 presetNow that I have eliminated so many foods and food groups from my breastfeeding diet, when it comes to indulging in sweet treats, I am limited to but a few options. Certainly nothing that involves dairy or chocolate. So what’s left? Nothing that is store-bought and tastes good!

I was going through my old recipe book one day and as luck would have it, I came across my vegan oatmeal raisin cookie recipe. I used to eat these cookies on a daily basis years ago when I was still a barista at a local coffee shop. The recipe is actually inspired by one of their vegan cookie recipes, but instead of raisins, they used dairy-free chocolate chips. It’s delicious either way.

Processed with VSCO with a4 presetVegan Oatmeal Raisin Cookies

Processed with VSCO with a4 presetMakes 18 cookies

Ingredients:

3 bananas
2 cups rolled oats
1/3 cup vegetable oil
1 cup raisins/dairy-free chocolate chips
1 tsp vanilla extract
1 tsp cinnamon
1 cup brown sugar

Processed with VSCO with a4 presetSteps:

1. Stir ingredients together in a large bowl. Let stand 15 minutes.

2. Preheat oven to 350°F.

3. Spoon a tablespoon full of batter into the palm of your hand. Press together, then place onto a cookie sheet.

Processed with VSCO with a4 preset4. Place cookie sheet in oven. Bake for 20 minutes. Remove, let cool, and enjoy!

Processed with VSCO with a4 presetI will add that if the batter is too runny, the cookies won’t hold together. In the event that you use large bananas, be sure to add more oats so that it has a thicker consistency.

<3

Emory

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a week of halloween: pumpkin pie pudding

Pudding0.jpgThis recipe hails from A Beautiful Mess, and was made by none other than my husband. Rather than having a recipe for a spooky treat, I wanted to offer a simple alternative that is sweet and delicious and Halloween-inspired. If you were wanting something to scare the crap out of you while you were eating it, then simply look at almost any other recipes being published on WordPress this week. Or make something from Gordon Ramsey while watching his show. Either one will do the trick.

Emory

Pudding1Pumpkin Pie Pudding:

1 box vanilla pudding mix

3 cups milk

1/2 cup pumpkin puree

2 tbsp cinnamon

2-3 cups whipped cream

1 cup ground ginger snap cookies

Pudding5Steps:

1. Lets start with the hardest task; making the vanilla pudding according to the directions listed on the box. If you can do this, the rest of the recipe is a breeze.

Pudding42. After the pudding is complete, whisk in the cinnamon and pumpkin puree and put it into the refrigerator.

Pudding23. Next, ground up the ginger snap cookies. I opted to use a tea towel and a miniature meat tenderizer. This actually worked better than I had expected.

Pudding64. Lastly, layer your dessert. Sprinkle in a base layer of cookie crumbs, add the pudding mix, sprinkle another layer of cookie crumbs, and finally the pudding again. Finish it off with cool whip.

Pudding7Pudding8This treat is light, tasty, and a perfect alternative to pumpkin pie, with about half of the work. It’s the perfect Halloween snack.

Geoffrey

a blogger’s dozen: susan’s gingerbread bunnies (y.i.a.h.)

1.0I am so honoured to have Susan Parry sharing her gingerbread cookie recipe on A Blogger’s Dozen. Susan joins us all the way from Australia. She is a wife, mother, baker, cook, blogger, and the heart, body, and soul of ‘Your Inspiration At Home’. This beautiful and delicious recipe today is not only tried and tested out to be scrumptious, but is also just in time to serve as an additional Easter treat. So whether you are reading this post on your android, computer, iPhone, tablet, or by any other electronic means, keep in mind that it is roughly a sixteen hour plane ride from Canada to Australia. Suffice it to say that this post has traveled half way across the world to come to you today, so it’s guaranteed to be a great one.

Emory

2-0-1.jpg

Gingerbread Bunnies:

125 grams of butter

½ cup of sugar

1 large egg yolk

2 cups of plain flour

3 teaspoons of Gingerbread Spice

2 ½ tablespoons of golden syrup or honey

assorted decorations

Preheat oven to a 150°C or moderate oven. Cream butter and sugar until creamy. Add egg yolk and beat well. Gradually add dry ingredients and mix well. Warm golden syrup in microwave on low and add to the mixture and mix well. Knead mixture and roll out to about 3mm in thickness onto a floured table. You can cut shapes from cookie cutters or make your own shapes as we did. Place onto trays lined with greaseproof paper. Bake for 10 – 15 mins approximately until golden brown. Decorate with buttons before they have cooled or use icing after they have cooled. Let cool before serving. Makes about 12 – 20 depending on the size of your cutters or shapes.

Have fun with this and I am sure it would be a winner. Please head on over to my blog if you would like to follow me and if you would like to check out my products head to my website which sends to the USA and Australia. Happy baking!

Susan – Your Inspiration at Home Consultant

A Blogger’s Dozen is a series that was launched in 2014. If you would like to be featured in a post, as well as have free advertisement for that month, please contact Emory at helloscarlettblog@outlook.com. Be sure to send any food-related ideas that you may have. Hello, awesomeness!

  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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