I am the worst blogger in the history of blogging. I’m aware of it.

I am just… ugh. So busy! I swear I spent all of last week going from store to store to store to post office sending my husband’s last package only to have him get online THAT night to tell me he needed one more thing. So store to store to store to post office again. Between that and our regular day to day stuff, things have been cah-razy around here. I swore that I was going to spend the weekend getting some posts together but I’m sure you guys could guess that I spent the weekend watching an America’s Next Top Model marathon and taking naps on the couch.

Today was the big due date for Secret Recipe Club so I had to at least get this done! (I switched SRC groups again in case you were wondering. I have commitment issues.) This month I was assigned to Smells Like Brownies which was super exciting because she has a ton of fun recipes on her blog.

I actually made these Trail Mix Cookies first but y’all, I don’t know if it’s me or my oven or what but the past few times I’ve made cookies they have just spread like crazy. Even after I refrigerate the dough for 24 hours! So yeah, they were delicious but just not photogenic. Luckily I had bookmarked her Butter Buddies as something I wanted to make for the upcoming holiays.

These are like muddy buddies but instead of chocolate, you use butterscotch chips. I have never been a huge fan of the regular muddy buddies but I knew I would love this. And I did! I only made half the recipe because I wasn’t sure if the kids would eat it and lord knows the last thing I need is to eat an entire box of powdered sugar-coated cereal. So anyway, the kids gobbled it up and then asked me to make it again the next day! It was definitely a hit and I’ll be making it again for Christmas!

One year ago: Crimson Tide Mojito
Two years ago: Bacon Mac
Three years ago:  Wheat Oat Bread

Butter Buddies


9 cups Chex (corn or rice)
1 cup butterscotch chips
1/2 cup creamy peanut butter
4 tablespoons unsalted butter
1 teaspoon vanilla
1 1/2 cups powdered sugar


  1. Pour cereal into a large bowl; set aside.
  2. Put butterscotch chips, peanut butter, and butter in a microwave-safe bowl. Microwave for 1 minute, then stir until smooth. If it's still really lumpy, microwave for another 30 seconds and stir again. Once the mixture is completely smooth, stir in the vanilla.
  3. Pour the butterscotch mixture over the Chex. Stir gently until all the Chex is coated.
  4. Put the powdered sugar in a very large zip top bag. Scoop the candy-coated Chex into the bag and zip it shut. Shake until all the cereal is coated in powdered sugar.


A few months back I bought The Sweet Melissa Baking Book on complete impulse after seeing a baking group using it. I participated in the group for two weeks and then the next recipe called for ricotta. At that point, the thought of ricotta made me nauseous so I dropped out of the group and I haven’t picked up the book since then until recently.

I was thumbing through the book looking for holiday-ish recipes (because having a newborn isn’t going to be enough to keep me occupied in December apparently) and these butterscotch cashew bars called out to me. They looked so simple and I’m a sucker for anything with cashews. And a shortbread base? Oh man, I went to the store that day to get the ingredients.

I made them on a football Sunday and the pan was gone by the time our guests left. They were just gobbled up and everyone raved about them.

Butterscotch Cashew Bars

from The Sweet Melissa Baking Book


1/2 pound (2 sticks, or 1 cup) butter
1 cup firmly packed light brown sugar
1 & 1/4 teaspoons kosher salt
2 & 1/2 cups all-purpose flour
11 ounces butterscotch chips
3/4 cup light corn syrup
1 tablespoon plus 1 teaspoon water
2 cups roasted salted cashews


  1. Preheat oven to 350F. Spray a 9x 13 pan with cooking spray. Using two sheets of parchment paper, line the pans width and length, creating a parchment sling. Spray parchment paper with cooking spray.
  2. Using an electric mixer on medium speed, beat butter, brown sugar, and salt for 1 to 1 & 1/2 minutes. Decrease mixer speed to low and add the flour. Mix just until combined. Lightly press dough evenly into the prepared pan. Poke holes in the dough with a fork. Bake for 30 to 40 minutes, until the crust is a golden color. Remove to wire rack to cool.
  3. In a heavy saucepan over low heat, stir together butterscotch chips, corn syrup, and water. Stir until mixture comes to a simmer and butterscotch chips are melted. Pour over crust.
  4. Sprinkle cashews over the butterscotch caramel. Bake for 5 minutes. Cool completely on a wire rack. After cooling, remove from pan and use a very sharp knife to cut into bars.