Caramel Apple Oatmeal Cookies

Caramel Apple Oatmeal Cookies Recipe l www.a-kitchen-addiction.com

It’s Friday, but not just any Friday. It’s the Friday before a long weekend! Hopefully ours will be full of exciting things like sleeping (yes, that’s exciting to me right now!) and eating cookies. It’s been awhile since I’ve made cookies so I’ve had a lot of ideas for what I wanted to make. These caramel apple oatmeal cookies were at the top of the list!

Caramel Apple Oatmeal Cookies Recipe l www.a-kitchen-addiction.com

Thick, soft oatmeal cookies are full of tart apple pieces and sweet, gooey caramel. (I used Granny Smith apples for a tart flavor, but any type of baking apple would work well.) Cinnamon and nutmeg round out the flavor making the cookies taste almost like apple pie. And, since apple pie is my favorite, I had a hard time resisting these cookies!

Caramel Apple Oatmeal Cookies Recipe l www.a-kitchen-addiction.com

Fresh from the oven the caramel is gooey and the apple pieces are hot. Not eating the entire batch is probably the hardest part of this recipe! Since these cookies are packed with whole wheat flour, oats, and apples, I think they would make a good breakfast or afternoon snack. . . that is if you have any left straight from the oven!

Caramel Apple Oatmeal Cookies
Author:
Serves: 18
Ingredients
  • 5 tbsp butter, softened
  • ⅓ C brown sugar
  • ¼ C sugar or honey
  • 3 tbsp non-fat plain yogurt
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ C whole wheat flour
  • ¾ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1½ C quick oats
  • ½ C apples, finely chopped
  • ½ C soft caramels, roughly chopped
Instructions
  1. Preheat oven to 350. Line a cookie sheet with a baking mat or parchment paper.
  2. In the bowl of a stand mixer (or with an electric mixer), cream together butter and brown sugar. Add in honey, yogurt, egg, and vanilla extract. Beat until creamy.
  3. In a separate bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Add dry ingredients to wet ingredients and mix until combined. Stir in oats until thoroughly combined. Stir in apples and caramels.
  4. Drop by heaping tablespoon full onto prepared cookie sheet. Bake for 8-10 minutes or until edges turn light golden brown.
  5. Remove to a wire rack to cool. Store in airtight container.

 Caramel Apple Oatmeal Cookies Recipe l www.a-kitchen-addiction.com

Roasted Hatch Chile and Sweet Corn Quesadillas

Roasted Hatch Chile and Sweet Corn Quesadillas Recipe l www.a-kitchen-addiction.com

Have you tried hatch chiles yet? They’re back for their short season and we’re taking advantage of their abundant supply!  I actually hadn’t cooked with hatch chiles until last summer when I first made this creamy roasted hatch chile dip. After the first batch, we were hooked. This summer I wanted to use them in a quick meal for busy weeknights. Quesadillas quickly came to mind because we usually have the ingredients on hand and they are so easy! Since sweet corn is also abundant this time of year, it only seemed natural to add it! Roasted hatch chile and sweet corn quesadillas were the perfect way to showcase the flavor of the chiles.

Roasted Hatch Chile and Sweet Corn Quesadillas Recipe l www.a-kitchen-addiction.com

Roasting the chiles brings out the best flavor. If you’ve never roasted chiles before, I highly recommend you check out Brandy’s step-by-step tutorial she just posted! Grilling them also works great if you already have the grill on. Plus you can grill the corn while you’re at it. Either way, this combination of corn and chiles is a delicious filling for quick and easy quesadillas.

Roasted Hatch Chile and Sweet Corn Quesadillas Recipe l www.a-kitchen-addiction.com

Fresh tomatoes are also added and a bit of chile powder is stirred in to round out the filling. The fresh flavors of late summer all wrapped up in one quesadilla. Take advantage of the fresh produce available this time of year and enjoy these great weeknight quesadillas!

5.0 from 2 reviews

Roasted Hatch Chile and Sweet Corn Quesadillas
 
Author:
Serves: 4
Ingredients
  • ½ C Hatch chile peppers (2-3 peppers), roasted with skin and seeds removed, chopped (Grilled peppers work well, too!)
  • 1½ C sweet corn kernels, cooked
  • ¼ C tomatoes, chopped
  • ¼ tsp chile powder
  • 1⅓ C shredded cheese (I used a combination of cheddar and Monterey jack.)
  • 4 8-inch flour tortillas
  • sour cream and salsa for garnish
Instructions
  1. In a bowl, stir together all ingredients but cheese and tortillas.
  2. Spray a skillet with olive oil (I use a Misto bottle for this) or non-stick cooking spray.
  3. Place a tortilla in the skillet. Top with ⅓ cup shredded cheese. Spread half of chile and corn mixture over the top. Sprinkle with another ⅓ cup shredded cheese. Top with another tortilla.
  4. Cook over medium heat for 3-5 minutes per side or until tortilla is light golden brown and cheese is melted.
  5. Repeat with remaining tortillas and filling.
  6. Cut into wedges and serve with sour cream and salsa.

 Roasted Hatch Chile and Sweet Corn Quesadillas Recipe l www.a-kitchen-addiction.com

Pumpkin Snickerdoodle Cookie Bars

Pumpkin Snickerdoodle Cookie Bars with Pumpkin Buttercream Recipe l www.a-kitchen-addiction.com

I don’t know whether it’s the super hot and humid weather or the fact that school’s started around here, but I’m ready for all things fall. And that, of course, means pumpkin. I’m sorry, but I just couldn’t wait to open that first can of pumpkin puree! I’m doing better than last year. I barely made it through the middle of August before I was ready for fall!

Pumpkin Snickerdoodle Cookie Bars with Pumpkin Buttercream Recipe l www.a-kitchen-addiction.com

This year it’s been cooler and summer has been super busy so that I haven’t had time to really think about what season it is! But now I’ve thought about it, and I’ve made pumpkin snickerdoodle cookie bars. These bars are a variation of my favorite sugar cookie bars. The sugar cookie bars provide the perfect base for lots of pumpkin flavor. These soft, chewy cookie bars are filled with a bit of pumpkin and lots of pumpkin spices.

Pumpkin Snickerdoodle Cookie Bars with Pumpkin Buttercream Recipe l www.a-kitchen-addiction.com

We can’t forget the pumpkin buttercream frosting. It makes way too long of a name if I stuck it in the title, but it is too good to be forgotten! If you aren’t a fan of frosting, you could leave off the frosting and the bars would still be great. But if you’re a fan of pumpkin buttercream, you’ll want to make sure to add the fluffy frosting! A sprinkling of cinnamon sugar rounds off the snickerdoodle flavor. Ready for fall or not, you’ll want to make these bars soon!

5.0 from 2 reviews

Pumpkin Snickerdoodle Cookie Bars with Pumpkin Buttercream Frosting
 
Author:
Serves: 24
Ingredients
For the Cookie Bars
  • ½ C butter, room temperature
  • ¾ C sugar
  • 3 tbsp pumpkin puree, not pumpkin pie filling
  • 1 egg
  • 2 tsp vanilla extract
  • 2½ C all-purpose flour
  • 1½ tsp cream of tartar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
For the Frosting
  • ½ C butter, softened
  • 2½ – 3 C confectioner’s sugar
  • 3 tbsp pumpkin puree
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp ginger
  • cinnamon sugar, for garnish
Instructions
  1. Preheat oven to 350. Lightly spray a 9×9 or 8×8 inch baking dish with non-stick cooking spray.
  2. In the bowl of a stand mixer (or with an electric hand mixer), cream together butter and sugar. Add in pumpkin, egg, and vanilla extract. Beat until creamy.
  3. In a large bowl, whisk together flour, cream of tartar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
  4. Add dry ingredients to wet ingredients and beat until combined. Press dough into the bottom of prepared baking dish.
  5. Bake for 15-20 minutes. Remove to a wire rack to cool completely.
  6. While bars are cooling, prepare frosting. Beat together butter and confectioner’s sugar. Add in pumpkin, cinnamon, nutmeg, and ginger. Beat until creamy. If more confectioner’s sugar is needed, add 2 tablespoons at a time up to another ½ cup.
  7. Spread over cooled bars. Sprinkle with cinnamon sugar. Cut into pieces.

Pumpkin Snickerdoodle Cookie Bars with Pumpkin Buttercream Recipe l www.a-kitchen-addiction.com

Peanut Butter Cup Rice Crispy Treats

Super Easy Peanut Butter Rice Crispy Treat Bars l www.a-kitchen-addiction

I feel like I should start off by apologizing in advance if this post makes no sense! We didn’t get back from our weekend trip until 1:00am CST Thursday morning. We got to the airport for our flight at 3:00pm EST. Got to love flight delays! So now Thursday afternoon I am attempting to write about food when all I can think about is how I want to go to sleep. Despite my eyelids drooping and my slow thought process, I hope you can understand just how delicious these peanut butter cup rice crispy treats are!

Peanut Butter Cup Rice Crispy Treats l www.a-kitchen-addiction.com

It’s been so long since I’ve made crispy treats that I was afraid they would turn out funny. Either super sweet or as hard as a rock, neither of which are appealing! I was pretty excited as I cut into the bars to discover that they were soft and gooey. Just the way we like them!

Easy Peanut Butter Cup Rice Crispy Treats Recipe l www.a-kitchen-addiction.com

Lots of peanut butter and peanut butter cups give these rice crispy treats a classic chocolate and peanut butter combination. In order to keep them from being too rich, I made them thin in a 9×13. Feel free to make them in a smaller pan if you want a thicker bar. Either way, you’ll enjoy biting into one of these peanut buttery crispy treats! If you need a special treats for your kids going back to school or just want a delicious dessert, these super easy peanut butter cup rice crispy treats will make everyone happy!

5.0 from 3 reviews

Peanut Butter Cup Rice Crispy Treats
 
Author:
Serves: 24
Ingredients
  • ¼ C butter
  • 1 (10 oz) package marshmallows
  • ½ C creamy peanut butter
  • 6 C crisp rice cereal
  • ½ C chopped peanut butter cups, about 6 cups
  • additional peanut butter cups for garnish, optional
Instructions
  1. Butter or spray with non-stick cooking spray a 9×13 inch baking dish.
  2. In a large saucepan (I used a 6 qt), melt butter over low heat. Stir in marshmallows until melted. Stir in peanut butter until smooth.
  3. Add rice cereal and stir until coated. Stir in chopped peanut butter cups. They will start to melt and that’s okay.
  4. Gently press mixture into prepared baking dish. Do not press too hard or bars will turn out hard. Top with additional chopped peanut butter cups.
  5. Allow to cool completely before cutting into pieces and serving.

Peanut Butter Cup Rice Crispy Treats Recipe l www.a-kitchen-addiction.com

Peanut Butter Graham Banana Bread

Peanut Butter Graham Banana Bread Recipe l www.a-kitchen-addiction.com

We have a new favorite banana bread at our house. No surprise here, but it involves lots of peanut butter! This peanut butter graham banana bread is a variation of my favorite dark chocolate chip graham banana bread. I actually was planning to make another loaf of that bread, but I realized that I didn’t have any dark chocolate chips left. I did, however, have two open bags of peanut butter chips. Problem solved! It was time for a peanut butter variation anyways!

Peanut Butter Graham Banana Bread Recipe l www.a-kitchen-addiction.com

Lots of peanut butter, peanut butter chips and graham cracker crumbs make up this banana bread. I’ve been using graham cracker crumbs in all kinds of baked goods lately and love the subtle flavor that they give. This bread is no different. The graham flavor complements the peanut butter and banana flavor perfectly giving the bread an irresistible flavor combination.

Peanut Butter Graham Banana Bread Recipe l www.a-kitchen-addiction.com

A simple glaze and a sprinkling of graham cracker crumbs finish off this flavorful bread! If you’re looking for a new banana bread recipe to add to your recipe collection, this one won’t disappoint. You’ll find yourself making loaf after loaf after they keep disappearing!

5.0 from 2 reviews

Peanut Butter Graham Banana Bread
 
Author:
Serves: 12
Ingredients
  • 1½ C white whole wheat flour (or all-purpose flour)
  • ¾ C graham cracker crumbs
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ C brown sugar
  • ¼ C honey
  • 1 C mashed banana
  • ½ C creamy peanut butter
  • ½ C plain yogurt
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ C peanut butter chips
Instructions
  1. Preheat oven to 350. Lightly spray a 9×5 inch loaf pan with non-stick cooking spray.
  2. In a large bowl, whisk together flour, graham cracker crumbs, baking powder, baking soda, salt, and brown sugar.
  3. In a medium bowl, whisk together honey, banana, peanut butter, yogurt, eggs, and vanilla extract. Add wet ingredients to dry ingredients and stir until combined. Stir in peanut butter chips.
  4. Pour batter into prepared loaf pan. Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
  5. Remove to a wire rack to cool.

 Peanut Butter Graham Banana Bread Recipe l www.a-kitchen-addiction.com

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