I adore sugar cookies—soft ones or crispy ones—doesn’t matter to me!

Ingredients

1 cup unsalted butter (softened)

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.

In a large bowl, cream the softened butter and sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Roll dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

Flatten each ball gently with the bottom of a glass or your hand.

Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

ENJOY!

Now that we’re approaching summertime, picnics and barbecues are not far behind!  This recipe is perfect for summer! Blueberry Bars!

Ingredients

For the Crust and Topping:

3 cups all-purpose flour

1 tsp. salt

1 tsp. ground cinnamon

1 cup granulated sugar

2 sticks unsalted butter, cut into small pieces

For the Filling:

1/2 cup granulated sugar

4 tsp. cornstarch

3 1/2 cups fresh blueberries

1/2 cup blueberry jam

2 tsp. lemon zest

2 Tbsp. fresh lemon juice

Pinch of salt

Directions

Preheat the oven to 375° with the rack positioned in the lower third of the oven. Spray a 9-by-13-inch baking pan with cooking spray. Line the pan with parchment paper.

To make the crust and topping: Whisk together the flour, salt, cinnamon, and sugar in a medium bowl until combined. Add the butter. Using a pastry blender or your fingertips, work the butter into the flour mixture until well combined and the mixture is the texture of wet sand (the mixture should hold together when squeezed). Press half of the mixture into the prepared pan in an even layer. Bake until lightly browned, about 15 minutes.

To make the filling: Whisk together the sugar and cornstarch in a medium bowl. Add the blueberries, jam, lemon zest and juice, and salt, tossing to combine. Spread the filling in an even layer over the warm crust in the pan.

Sprinkle the remaining crust mixture over the top of the blueberry filling in an even layer, leaving some larger clumps. Bake until golden brown on top and the filling is bubbly around the edges and in the center, about 1 hour. Remove from the oven and let cool completely in the pan on a wire rack, about 3 hours. Cut into bars and serve.

ENJOY!

Today’s recipe also has pecans, caramel, and chocolate… Caramel Pecan Brownie Bites!

Ingredients

Mini Brownies

1 package dark chocolate brownie mix

ingredients to prepare mix

1/2 cup pecan chips

Topping

1/4 cup pecan chips

1/4 cup caramel topping

Directions

Preheat the oven to 350°F. Prepare a mini muffin pan with vegetable pan spray.

In a large bowl, combine brownie mix, ingredients to prepare mix, and 1/2 cup pecan chips. Mix according to package directions.

Divide batter evenly among pan cavities, filling muffin cups about 2/3 full. Sprinkle with remaining 1/4 cup pecan chips.

Bake for 14-16 minutes or until a toothpick inserted into the center of the brownies comes out almost clean. Let cool almost completely on a cooling rack.

Use a spatula to carefully loosen brownies from the pan then remove to the rack to cool completely.     Drizzle brownies with caramel ice cream topping and enjoy!

This recipe says it makes Classic Southern Pralines.  I have not tried it yet, but they look good! (If I remember correctly, pralines were a favorite of our Georgia, God rest her soul.)

Ingredients

1 cup granulated sugar

1 cup packed brown sugar

1/2 cup evaporated milk

4 tablespoons unsalted butter, cubed

2 teaspoons pure vanilla extract

1 1/2 cups toasted and coarsely chopped pecans

1/4 cup boiling water, if needed

Directions

Gather the ingredients.

Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Alternatively, use a silicone mat on top of the baking sheet.

In a medium saucepan over medium heat, combine the white sugar, brown sugar, and evaporated milk.

Stir until the sugar dissolves. Once all is well mixed, insert a candy thermometer. Cook the candy, stirring occasionally, until the thermometer reads 240 F.

Once the proper temperature is reached, remove the pan from the heat and drop the cubes of butter on top, without stirring. Allow the sugar mixture to sit for 1 minute.

Add the vanilla extract and pecans.

Begin to stir smoothly and constantly with a wooden spoon; the candy will begin to thicken and appear lighter in color. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, but don’t overdo it, as pralines quickly go from fluid to rock-solid.

Once the confection has a lighter opaque-brown color and is holding its shape, work quicky and drop small spoonfuls of the candy onto the prepared baking sheet. Because the pralines will start to set in the saucepan, you need to spoon out the candy as fast as you safely can. If the candy stiffens before you’re done scooping, add a spoonful of boiling hot water and stir until it loosens, then continue scooping until you have formed all the pralines.

Allow the candy to fully set at room temperature; it should take about 30 minutes for the pralines to harden. Store the pralines in an airtight container at room temperature. Enjoy.

Cookie bars are great picnic items—easy to bring, store and grab! When I make this recipe—Sweet Chocolate Caramel Squares—I will probably omit the sprinkles on top.

Ingredients

1 cup all-purpose flour

½ cup butter, softened

½ cup brown sugar

2 cups chopped pecans

1 cup flaked coconut

1 (14 ounce) can sweetened condensed milk

1 (11 ounce) package individually wrapped caramels, unwrapped

2 tablespoons milk

1 cup chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C).

Mix flour, butter, and brown sugar together in a bowl; press into a 9×13-inch baking dish.

Bake in the preheated oven until crust is lightly browned, 12 to 15 minutes.

Sprinkle pecans and coconut over crust. Pour sweetened condensed milk over pecans and coconut.

Bake in the preheated oven until set, 25 to 30 minutes.

Heat caramels and milk together in a small saucepan over medium-low heat until smooth, 2 to 3 minutes. Pour caramel sauce over baked sweetened condensed milk. Sprinkle chocolate chips over caramel. Cool completely before cutting into bars.

ENJOY!

June is officially the start of summer, so I browsed recipe friendly picnics cookies/desserts.  I found this one –Butterscotch Toffee Cookies—and they look scrumptious!

Ingredients

2 large eggs, room temperature

1/2 cup canola oil

1 package butter pecan cake mix (regular size)

1 package (10 to 11 ounces) butterscotch chips

1 package (8 ounces) milk chocolate English toffee bits

Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits. 

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.

ENJOY!

I found another Pretzel Bark recipe—this time with peanut butter!

Ingredients

1 package (16 ounces) miniature pretzels, divided

1-1/2 cups butter, melted

1-1/2 cups peanut butter

3 cups confectioners’ sugar

2 cups semisweet chocolate chips

1 tablespoon shortening

Directions

Line a 13×9-in. baking pan with foil, letting ends extend up sides. Set aside 1-1/2 cups pretzels for topping. In a food processor, pulse remaining pretzels until fine crumbs form. In a large bowl, mix butter, peanut butter, confectioners’ sugar and pretzel crumbs. 

Press mixture into prepared pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Break reserved pretzels and sprinkle over top; press down gently. Refrigerate, covered, until set, about 1 hour. Lifting with foil, remove from pan. Cut into bars.

ENJOY!

This recipe looks so good, I can’t wait to try it!  Pretzel bark! (NOTE: I did try it–we loved it!)

Ingredients 

12-ounce package semi-sweet chocolate chips

8 ounces mini pretzel twists, half of a regular 16-ounce bag

11-ounce bags Kraft Caramel Bits, or homemade caramel

flake finishing salt for sprinkling

Instructions 

Line a large, rimmed baking sheet with parchment paper.

Melt Chocolate: Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth. 

Spread chocolate evenly over the parchment. Immediately add pretzel twists over the top (it’s ok if they overlap!) and gently press them into the chocolate. 

Melt caramel: Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle melted caramel over pretzels.

Top with remaining chocolate. Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with flake salt.

Refrigerate until set. Cut or tear into pieces.

Enjoy!

These cookies are supposed to be a cross between traditional Sugar Cookies and Snickerdoodles…Cinnamon Cookies!

Ingredients

1 cup sugar (or 1/2 cup each brown and white)

1⁄2 cup butter

1 large egg

1 teaspoon vanilla

1 1⁄2 cups flour

1 1⁄2 teaspoons cinnamon

1 teaspoon baking powder

1⁄4 teaspoon salt

cinnamon sugar

Instructions

Combine the butter and sugar in a stand mixer on medium-high speed until light and fluffy.

Add the egg and vanilla, then mix on medium until blended. Turn the mixer off.

Mix the flour, cinnamon, baking powder, and salt in a separate bowl. Then add it to the mixer.

Start on low, mixing the flour into the butter, until a dough forms.

Cover the bowl and place it in the refrigerator to chill for approximately 2 hours. The mixture should be firm enough to hold its shape when molded.

Preheat the oven to 350 degrees Fahrenheit (175°C) and line a baking sheet with parchment.

Portion the cookie dough into 3/4-inch balls. Then roll each ball in the cinnamon sugar, coating well.

Place the cookie dough onto the baking sheet, leaving one inch between each cookie.

Bake for approximately 10 minutes, or until the edges start to turn brown.

Remove the tray from the oven, and allow the cookies to cool slightly.

Then, transfer them to a cooling rack to cool them completely.

ENJOY!

Peach bars made me think of our Georgia, which led me to this recipe…Pecan Balls.

Ingredients

¼ pound butter

1 cup ground pecans

2 Tbsp sugar

1 tsp vanilla

1 cup flour

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.

In a large mixing bowl, beat the butter and sugar together with a hand mixer (or stand mixer) until the mixture is light and fluffy.

Add the flour, ground pecans, and vanilla extract. Mix on low speed just until the dough comes together—don’t overmix.

Scoop out about 1 heaping teaspoon of dough and roll it between your palms to form a smooth ball. Place the balls on the prepared baking sheet, about 1 inch apart.

Bake for 15–18 minutes, or until the cookies are set and lightly golden on the bottom.

Let the cookies cool on the baking sheet for 10 minutes. While still slightly warm, roll each cookie in powdered sugar until coated.

Transfer the cookies to a wire rack to cool completely. Once cooled, you can roll them in powdered sugar a second time for extra coating, if desired.

Enjoy!