This is a recipe that I originally posted in, like, 2011 or some ridiculous long time ago but I reshot it a couple weeks ago mostly so that I had an excuse to eat them again. So if it sounds familiar, that’s why.
Anyway, I wanted to tell you about a fun Char-Broil event I attended down in Austin last week. I very rarely get to attend events like this so I was pretty excited when it worked out and I got to sneak out of the house for a few hours to hang out with friends and eat lots of food.
It’s that time of year. You know what time I’m talking about.
Girl Scouts have positioned themselves outside every grocery store, drug store, ballpark, everywhere you could possibly need to go. I try, I really do – I try to walk past them without making eye contact. It never works. This year was no different. I ended up with a box of Samoas (what’s the new name? Caramel something-or-another?) that my children demolished within seconds.
These bars, which are meant to be like my beloved Samoas, have been on my must make list for years now and I am so sad that I’ve waited this long to make them! They are so easy, so quick, and taste exactly like the Samoas. Please don’t be scared of the 3 steps. I’m telling you, there’s nothing difficult about this recipe.
If you wanted to take these one step further, you could dip the bottoms of the bars in melted chocolate. I’m not a chocolate fan so I skipped that part but if you wanted to, just melt a bag of chocolate chips instead of the 1/2 cup that this recipe calls for. Once it’s melted, dip the bars one at a time and then place on parchment (or wax paper) to harden.
Good morning guys! Or night! Or whenever you’re reading!
Hope all is well! I also hope you’re in the mood for apples! And caramel! And cake!
It’s that time of year. You know, the time of year when we’re all thinking about entertaining! So many holidays and dinners and football games!
Today I’ve got a sweet fall-inspired treat that you can whip up in minutes! So if you have unexpected guests or if you just have too many other things going on, you can still have a fabulous dessert!
One of my favorite tricks is to keep Sara Lee All-Butter Pound Cake in the freezer. There are so many ways you can dress up the delicious pound cake to make it uniquely yours.
For this recipes, I took a couple apples which we all have on hand this time of year and cooked them with some butter, brown sugar, and cinnamon until they were soft and delicious. I scooped some of that onto the sliced Sara Lee All-Butter Pound Cake and then drizzled caramel sauce over top. Oh, and I had to top it with whipped cream too! Obviously.
Perfect dessert! And ready in less than 20 minutes!
Sara Lee All-Butter Pound Cake is great to keep in your freezer for spontaneous desserts. Be sure to check out the Sara Lee Facebook page for more tips and tricks to dress up your favorite Sara Lee products!
And let me know: what is your favorite way to make Sara Lee All-Butter Pound Cake #UniquelyYours? A yummy trifle? French toast? Cut into cubes and dipped in fondue?
You guys probably had no idea that I was so obsessed with fresh corn. And yeah, this ice cream starts with fresh corn.
I never talk about my love of fresh summer corn here because typically we just grill it, spray it with butter, and sprinkle some salt on it. Easy easy and so good. But there’s no need for a recipe when you’re doing that.
My love of corn is coming out this week.
Back when I lived in Alabama, I made frequent trips to the flea market because they had (probably still do?) a stand that did roasted corn and then they had, like, this bar of different seasonings you could sprinkle on it.
Omg, you guys. My favorite thing in the world. Last time we went home I told my husband we had to get some before we left and he was all, “You really want to spend your time at home at the flea market?”
Uhhh yeah, eat corn, look for Pyrex. Does he know me at all?
If you are into sweet corn like me, you are going to be obsessed with this ice cream. So the ice cream itself is just corn flavored. But then at the end, you mix in some caramel sauce. And then you can top it with some real caramel corn if you like a little crunch in your ice cream like me.
Y’all know I’ve been doing my snow dance since August but I really, really didn’t mean to wish these negative temps on us.
It’s November, Colorado! Get your act together!
We had a high of 7 yesterday.
That literally hurts. And, of course, Penelope (the husky) wants to go outside every 10 minutes when it’s snowing. This means that I have to stand there at the back door and watch her or else she’ll open the gate and leave. So I froze all day, standing in front of the back door, watching Penelope eat ALL THE SNOW.
I still love the snow though. I’d just love it a little more if it was, you know, 20 degrees out there.
I made these bars the other night in preparation of what I thought was a definite snow day. Who doesn’t cancel school when it’s 3 degrees out and snowing like crazy?! We’ve had school canceled for much less around here.
But anyway, I wanted to have some treats on hand since I’m still off wine and I need something to get me through a day stuck in the house with all 3 of my children and the hairy child that throws herself at the back door 6 times an hour.
So good. They’re oatmeal bars with chocolate, pecans, and caramel in the center. I don’t know what it is but I’m just crazy about anything with oats right now and these are definitely my new favorite. And they’re super simple since you use the same dough for both the base and the topping.