Rice Krispie Treats seem to be one of those snacks that everyone can reminisce about from their childhoods. I just started teaching a group of middle schoolers at Sunday School and I wanted to bring them a snack that they would enjoy. I figured RKTs were a pretty safe bet and added the chocolate coating just to sweeten the deal (so to speak). I only have four students and the recipe made 20 small treats. I figured I’d just bring the leftovers with me to work on Monday. But, nope. Four kids + 20 RKTs=no leftovers. The kids liked them and I hope you will too!
Hello again everyone. I hope that you’ve had a good week and are enjoying the weekend.
Well, Tuesday is technically the first day of fall (according to my calendar), and while I hate to bid the summer goodbye, the coming of fall does have a silver lining. That silver (or rather orange) lining is pumpkin! Unfortunately, millions of pounds of pumpkin goes to waste every year. Halloween pumpkins get tossed after Halloween and the only recipe most people know of that uses pumpkin is for pumpkin pie.
However, a quick internet search will reveal that there are lots of delicious and nutritious ways to use pumpkin in baking and other forms of cooking and I will share one of them with you today. The best part of this recipe is that it also incorporates my favorite bread ingredient, bananas! It may sound like a strange combination, but I’ve been making these for a few years and they are great!
Here is the recipe, enjoy!
Preheat oven to 350 F
2 cups whole wheat (or all purpose) flour
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
2 mashed bananas
1 cup pumpkin puree
1/4 cup oil (canola, vegetable, etc…)
1 tsp vanilla
I made mini muffins which took about 10 minutes to bake, but ovens vary so check them every few minutes until you can insert a toothpick and it comes out clean.
Hey guys! Sorry it’s been a couple of weeks since my last post. I’ve been out of town the last few weekends visiting family and friends before the summer is over.
Last night we had a goodbye party at my house for one of the visiting scholars at my work. We grilled fish, ate watermelon, and I made these snickerdoodles for dessert. Here is the recipe I used, enjoy!
Hello all! It’s been a busy week. I’ve been away visiting my family for the last few days. It was a great post-birthday trip. This is definitely the best time of year (in my opinion) to visit the midwest. The weather held out on us for the most part so that we could spend a lot of time outside on the boat, hiking, motorcycling, and chilling out by the campfire.
I actually made this cake before I left last week, but in all the buzzing around I didn’t get a chance to post it. A friend of mine made me a book of German cake recipes to try, and this is my first one. I especially like the way the apples look on top. Enjoy!
1/2 c. butter
3/4 c. sugar
1 tsp lemon juice (or almond extract)
1 3/4 c. flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 c. milk
powdered sugar (to sprinkle on top)
Preheat the oven to 350 F. Grease the bottom and side of a 10 inch springform pan. Peel, quarter, and core apples. Thinly slice each quarter several times without cutting all the way through.
Blend together butter, sugar, eggs, and lemon juice. Add flour, milk, baking powder, and salt. Spread batter in the pan and arrange the apple quarters as shown in the picture.
Bake 50-55 minutes (or until a wooden pick inserted in the center comes out clean)
Cool on a wire rack and dust with powdered sugar if preferred.