Made with oat flour and Princess Cake & Cookie Emulsion, these Gluten Free Princess Cookies have a soft, shortbread-style texture and just a hint of something nostalgic you can’t quite put your finger on.

And I’ll tell you right out of the gate that nostalgia is these tastes just like those McDonald’s Land cookies I loved as a kid.

If you know, you know.

And if you don’t… you’re about to.

Why I Started Baking Gluten Free

I didn’t set out to become a gluten-free baker.

I just have a niece who can’t eat wheat flour, and I couldn’t handle the idea of everyone else eating homemade cookies while she sits there with nothing.

That’s just not how we do things around here. Sweets are my love language!

So I started figuring it out. And I’ll be honest – gluten-free baking isn’t hard, but it does have a learning curve. The dough didn’t behave like I had come to know, and the texture felt different.

But once you understand the basics, it’s totally doable and delicious!

Understanding Oat Flour (And Why It Matters)

Oats are naturally gluten-free, but can often be processed alongside wheat.

So if you’re baking for someone who is strictly gluten-free, make sure your oats or oat flour are labeled gluten-free.

How to Make Oat Flour (That’s Actually Smooth)

If you’ve got oats, you’ve got oat flour.

But here’s what I learned the hard way – homemade oat flour can be gritty if you don’t take one extra step.

Here’s how to get it right:

1. Blend oats in a coffee grinder or high-speed blender
2. Grind until it looks like flour
3. Sift through a fine mesh strainer
4. Re-grind anything left behind

That sifting step is what takes your cookies from: “these are fine” to “wait….these are gluten free??”

Quick Tips:

• Grind in small batches
• Quick oats grind finer than old-fashioned oats
• If oat flour feels gritty, it needs another pass

While You Have The Oats Out

Since you have those oats out here are a few more of my favorite recipes using them that I use all the time in my kitchen!

Oatmeal Scotchies

“I made these to put in the freezer for later. Next thing I know, I’m standing at the counter with crumbs on my shirt, wondering where the rest of the batch went!”

Oatmeal Banana Pancakes

“I like that these use bananas and oats because it makes me feel like I’ve made a responsible life choice…right up until I’m shoving the 5th one in my mouth.”

What Is Princess Cake & Cookie Emulsion?

Now, for the ingredient that makes these cookies stand out….Princess Cake & Cookie Emulsion

It’s not just flavor – it’s layered flavor.

A little vanilla, a little almond, a hint of lemon, and something nostalgic you can’t quite name.

Emulsions vs. Extracts vs. Flavorings

Quick and simple:

• Extracts: alcohol-based, flavor can bake out
• Flavorings: oil-based, strong but flat
• Emulsions: water-based, flavor stays strong in baking

Why This Recipe Works

These cookies are gluten-free, egg-free, and use simple ingredients – so flavor matters.

Using an emulsion gives you a stronger flavor, better aroma, and a bakery -style finish. Because we don’t just eat with our mouths. Our nose and eyes play a huge role.

Using an Embossed Rolling Pin

Now let’s talk about the part that makes these cookies look like I really had my life together. My embossed rolling pin, this is what gives these cookies that detailed, almost too-pretty-to-eat look, and it’s super simple.

How to use it:

1. Roll the dough out with a regular rolling pin first
2. Lightly dust with oat flour
3. Roll over again with your embossed pin
4. Then cut your shapes

What If You Don’t Have an Embossed Rolling Pin?

Then you do what the rest of us have done for years…..YOU MAKE COOKIES ANYWAY!

These are still fantastic without it!

A few simple options:

• use a regular rolling pin and keep them classic
• press lightly with the bottom of a glass that has a pattern
• use a form for a simple design
• just leave them plain, simple, and elegant

Because at the end of the day, they still taste the same. And last I checked, nobody has ever turned down a cookie because it didn’t have a fancy design.

A Quick Note About This Dough

This dough is both sticky and dry. I know that doesn’t make much sense, but it will when you’re working with it.

Just be patient, have extra oat flour on hand, and handle it gently. It can be frustrating if you are impatient like I am, but it is worth it!

Print

Gluten Free Princess Cookies

Soft and buttery Gluten-Free Princess Cookies made with oat flour and Princess Cake and Cookie Emulsion. These egg free cookies have a shortbread-style texture and a nostalgic flavor that taste just like classic childhood cookies.

Keyword egg free cookies, gluten-free cookies, oat flour cookies, princess emulsion, princess emulsion cookies

Servings 1 cookie

Calories 2812kcal

Ingredients

• 12 Tablespoons butter, room temperature
• 1/4 cup white sugar
• 3 Tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon Princess flavoring
• 2½ cups oat flour or finely ground oats
• Additional oat flour for rolling dough out

Instructions

• Preheat oven to 350℉ and line a baking sheet with parchment paper.
• In a large mixing bowl, beat together the butter, sugar, honey, salt, baking soda, and Princess Cake & Cookie Emulsion until smooth and creamy.
• Add the oat flour and mix until a dough forms.

  The dough will feel both slightly sticky and dry at the same time – this is normal.
• Divide the dough in half and shape each half into a flattened disc. Wrap in plastic wrap and refrigerate for at least 1 hour.

  Chilling helps the dough hold together when rolling.
• Lightly flour your work surface with oat flour. Roll one disc to about ¼ inch thick with a regular rolling pin.
• Lightly dust the rolled-out dough with oat flour and roll again with an embossed rolling pin to create the design.
• Cut into shapes using your preferred cookie cutter and carefully transfer to the prepared baking sheet.
• Bake for 8-9 minutes, or until the edges are just set.

  Do not overbake – these are meant to stay soft.
• Allow cookies to cool completely on the baking sheet before moving; they will firm up as they cool.
• Store in an airtight container at room temperature.

Notes

 

• Be sure to use gluten-free labeled oats or oat flour if needed
• Dough will feel both slightly sticky and dry—this is normal
• Sift homemade oat flour for best texture
• Do not overbake—cookies will stay soft and firm up as they cool

Nutrition

Serving: 1cookie | Calories: 2812kcal | Carbohydrates: 299g | Protein: 46g | Fat: 164g | Saturated Fat: 91g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 44g | Trans Fat: 6g | Cholesterol: 361mg | Sodium: 2851mg | Potassium: 1193mg | Fiber: 20g | Sugar: 105g | Vitamin A: 4198IU | Vitamin C: 0.3mg | Calcium: 211mg | Iron: 12mg

The post Gluten Free Princess Cookies (Egg Free Shortbread Cookies with Oat Flour) appeared first on The Farmwife Feeds.

I love caramel, and during the fall, apples are my choice as a carrier. A good caramel apple is delicious, but they can be messy, and there isn’t always a fresh one just lying around my kitchen when the mood strikes!  I also love the idea of serving them at parties or as an after-school snack- this makes it so much easier than a whole caramel apple per person!

Gather Your Ingredients for Caramel Apple Dip

This recipe comes together with pantry staples, but the end result tastes like you worked a lot harder than you did. You’ll need:

• 1/2 cup salted butter
• 1 1/2 cups light brown sugar
• 3/4 cup light corn syrup
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract

That’s it. No unwrapping dozens of caramels or worrying about burning a candy thermometer. Just a handful of simple ingredients that melt together into the kind of rich, buttery caramel apple dip dreams are made of.

Let’s Make Caramel Apple Dip

This is one of those recipes that’s almost too easy for how good it tastes. Here’s how I do it:

1.  Melt the butter in a medium saucepan over low heat. Don’t rush this – slow and steady wins the caramel race.
2. Add brown sugar and corn syrup. Stir until the sugar dissolves completely and begins to caramelize with the butter. Keep a close eye on it – caramel can go from golden to burnt in the blink of an eye.
3. Stir in the sweetened condensed milk. Keep stirring as it heats and thickens slightly. You’ll see tiny bubbles forming along the edge – that’s your cue.
4. Remove from heat and add vanilla. Stir it in for that smooth, glossy finish.
5. Serve immediately (careful, it’s HOT!) or pour into a small crockpot and set it on low or warm. It’ll stay silky smooth and ready for dipping all evening.

The beauty of this recipe is that it works both ways—serve it from the stovetop immediately or keep it warm in the crockpot—so whether you’re in the kitchen or at a fall party, you’ve got perfectly warm, dippable caramel.

How to Serve Caramel Apple Dip

You can absolutely serve this dip straight from the saucepan into a pretty bowl, but if you want to take it up a notch, here are some of my favorite ways to make it fun:

• Slice apples and stick them on wooden skewers or popsickle sticks for easy dipping.
• Set up a caramel apple dipping bar – surround your crockpot of caramel with bowls of toppings and let everyone go wild.
• Add fall sprinkles to make it festive for Halloween, Thanksgiving, or your next fall hayride gathering.

Serve it warm and watch it disappear fast. And let me say, I’m no nutritionist or doctor, but I’m convinced the apple and nuts cancel out the sugar in the caramel. Please, just go with me on this.

Topping Bar Ideas

While apples and caramel are the classic combo, it’s fun to mix things up. Try any (or all) of these for a little crunch and extra flavor:

• Chopped pecan, walnuts, or peanuts
• Graham cracker crumbs
• Mini chocolate chips
• Granola
• Crushed pretzels
• Fall festive sprinkles
• Crumbled toffee bits

Each dip can taste different – which makes it dangerously easy to “sample” all of it!

Tips and Tricks for the Perfect Caramel Apple Dip

• Watch your heat. Keep it low so your caramel doesn’t scorch. Once it burns, there’s no saving it.
• Use salted butter. It balances the sweetness perfectly. If you only have unsalted, add a pinch of salt.
• Keep it warm. A small crockpot or fondue pot keeps it soft and ready for dipping during parties.
• Double the batch. This recipe makes plenty, but if you’re feeding a crowd (or your family has my sweet tooth), go ahead and double it.
• Store leftovers. If by some miracle there’s any left for a midnight snack, refrigerate in an airtight container. Reheat gently in the microwave or over very low heat on the stove.

What Kind of Apples Work Best?

Tart apples like Granny Smith or Honeycrisp pair beautifully with the sweet, buttery caramel. But really, any apple works – Galla, Fuji, or whatever’s rolling around in your crisper drawer.

If you want to get fancy, mix a few varieties so you’ve got a balance of sweet and tart flavors. And you’ve got kids, let them “vote” for their favorite apple to dip.

How to Use Leftover Caramel Dip

If you have any extra (and that’s a bit if), drizzle it over:

• Ice cream or brownies….or ice cream and brownies
• Apple Crisp
• Pancakes or waffles
• Popcorn
• Sliced bananas

Basically, anything that needs a little caramel therapy.

FAQ’s

Can I make caramel apple dip ahead of time?
Yes! Make it a day or two in advance, store it in the fridge, and reheat gently when you’re ready to serve.

How long does caramel apple dip last?
It’ll keep in the fridge up to a week – but it rarely makes it that long.

Can I keep caramel apple dip warm during a party?
Absolutely. Keep it in a small slow cooker on the “warm” setting. Guests can dip all evening without it hardening. You might want to give it a little stir now and then, just a good excuse for you to “test” it more often.

Print

Caramel Apple Dip

An easy, creamy caramel apple dip – perfect for fall parties or after-school snacks

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Calories 234kcal

Author Jent

Ingredients

• 1/2 cup salted butter
• 1 1/2 cups light brown sugar
• 3/4 cup light corn syrup
• 1 14 ounce can sweetened condensed milk
• 1 teaspoon vanilla

Instructions

• Melt butter over low heat in a medium saucepan.
• Stir in brown sugar and corn syrup. Cook until the sugar dissolves and begins to caramelize.
• Add the sweetened condensed milk, stirring constantly until the mixture thickens slightly and small bubbles form around the edge.
• Remove from heat and stir in vanilla extract until smooth and glossy.
• Serve immediately (careful – it's hot) or pour into a small crockpot on "warm" to keep smooth and dippable.

Notes

This recipe yields about 3 cups of Caramel Dip!

Serve with: sliced apples, graham crackers, pretzels

Nutrition

Serving: 3tablespoons | Calories: 234kcal | Carbohydrates: 43g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 82mg | Potassium: 40mg | Sugar: 43g | Vitamin A: 237IU | Vitamin C: 0.003mg | Calcium: 28mg | Iron: 0.2mg

More Apple Recipes You’ll Love

If you love this Caramel Apple Dip, try a few more of my easy fall favorites:

Old Fashioned Apple Crisp

Tender sweet syrupy apples with a crumbly crispy oat topping, a perfect fall treat.

Check out this recipe

Easy Pour Over Apple Pie

Check out this recipe

Fried Apples

Check out this recipe

They’re all simple, classic, and taste like fall on the farm.

The post Easy Caramel Apple Dip (Crockpot Fall Desset or Party Favorite) appeared first on The Farmwife Feeds.

Grandma’s Rhubarb Crumb Bars

These tart, buttery rhubarb crumb bars are just sweet enough to keep you coming back for one more bite. They’re equally perfect with a scoop of vanilla ice cream or served up next to scrambled eggs and sausage. Yep – I said breakfast. If coffee cake counts in the morning, these do too.

Gather Your Ingredients

These bars come together with ingredients you probably already have on hand, minus maybe the rhubarb (and if that’s the case, add it to your next farmer market run or raid a neighbor’s patch – rhubarb people are usually generous).

For the rhubarb filling:

• 3 cups rhubarb, chopped
• 1 1/2 cups granulated sugar
• 3 Tablespoons corn starch
• 1/2 cup cold water
• 1 teaspoon vanilla extract
• 3 Tablespoons strawberry jam (optional, but you’ll regret skipping it)

For the oat crumble:

• 1 1/2 cups oatmeal (quick-cook or old-fashioned both work)
• 1 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup cold butter, cubed

Let’s Make Grandma’s Rhubarb Crumb Bars

First things first, preheat that oven to 350 degrees and lightly grease a 9×13 baking dish. Then let’s get cooking – literally.

Step 1: Cook the Rhubarb Filling

Grab a medium saucepan and toss in your chopped rhubarb, sugar, cornstarch, cold water, and vanilla. Set it over medium heat and stir occasionally while it cooks down and thickens. This usually takes about 8 minutes.
You’ll know it’s ready when the liquid has turned glossy and the mixture has a consistency similar to pie filling. Remove it from the heat and set it aside to cool slightly. And yes, it already smells amazing.

Step 2: Mix the Crumble

In a large mixing bowl, combine your oatmeal, flour, and brown sugar. Cut in the cold butter using a pastry cutter or fork until you’ve got a coarse crumb texture. Some pieces will be bigger than others – that’s totally fine.
This is the same mixture used for both the base and the topping. Fewer dishes. More crumble. We love a win-win.

Step 3: Build the Bars

Take about 3/4 of your crumble mixture and press it into the bottom of your prepared baking dish. You want a firm, even layer- it’s what holds everything together.
Then pour your rhubarb mixture over that base and spread it out gently.
If you’re using strawberry jam (please do), heat it for about 15 seconds in the microwave until pourable. Drizzle it over the rhubarb layer and then run a butter knife through it to swirl. This step adds a little extra sweetness and pairs beautifully with the tart thubarb.
Now take the remaining crumble and scatter it over the top. Don’t worry about making it perfect- some of the filling peeking through adds to the charm and rustic farmhouse look.

Step 4: Bake

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and your house smells like your childhood. Let the bars cool completely before slicing (if you can wait that long).

Tips, Tricks, and Questions Answered

Can I use frozen rhubarb?
Absolutely. Just measure it straight from frozen and maybe add an extra minute or two when cooking down the filling.

Do I have to use strawberry jam?
Nope. But should you? YES. It gives the tart rhubarb a sweet companion and adds a subtle fruity twist that people can’t quite put their finger on – but they’ll ask for the recipe, guaranteed.

Can I use quick oats or old-fashioned oats?
Either works. Old-fashioned will give you a chewier texture, while quick oats blend in a little more. Don’t use instant oats, though – they’re too powdery for coarser more textured crumble.

Can I make these gluten-free?
Yes! Just use a good 1 to 1 gluten-free flour and certified gluten-free oats. The texture may be a little different, but still delicious.

How do I store them?
Once cooled, store in an airtight container on the counter for up to 3 days or in the fridge for up to 5. They freeze great, too – just slice, wrap in parchment, and freeze in a zip-top bag.

Are they really good for breakfast?
Okay, look – I’m not saying these are health food, but I am saying they pair perfectly with a plate of scrambled eggs and cripsy bacon. It’s the sweet savory balance we all secretly love. And honestly, if Pop-Tarts get a breakfast pass, so do these.

Can I double the recipe?
Yes – but you’ll nee a second pan. These bars are thick and need room to bake evenly, so avoid trying to put a double batch into one dish.

How do I get clean slices?
Let them cool completely before cutting, and use a sharp knife wiped clean between cuts. Or embrace the messy edge pieces – they’re the best ones anyway.

Whether you serve them at a church potluck, sneak a square with you morning coffee, or plate them up next to a hot breakfast skillet, Grandma’s Rhubarb Crumb Bars are the kind of comfort food that always feels right.

More Rhubarb Recipes

Strawberry Rhubarb Cobbler

A simple layered cobbler with classic strawberry and rhubarb.

Check out this recipe

Easy Rhubarb Jam

A 3 ingredient recipe that is delicious on your morning toast, in savory dishes and in sweets.

Check out this recipe

Strawberry Rhubarb Pie

Check out this recipe

My friends over at These Old Cookbooks have a mile-long list of amazing recipes using rhubarb! This Old Fashioned Rhubarb Coffee Cake looks terrific, and this Strawberry Rhubarb Jam with Jello is definitely on my list to make before I run out of fresh rhubarb!

These are called bars – the longer they cool, the easier it is to cut them into bars and have them hold their shape. But let’s be real there are times that one cannot be that patient and shouldn’t have to be. Scoop some of it warm out of the pan and add some ice cream. Enjoy them as you want, don’t be bound by rules.

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Grandma’s Rhubarb Crumb Bars

Tart, sweet, and buttery, these rhubarb crumb bars are a nostalgic treat straight from grandma's kitchen. Perfect for dessert – or even breakfast with a side of eggs and bacon.

Course Breakfast, Breakfast Treat, Dessert

Cuisine American, Farmhouse

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 15 medium bars

Calories 326kcal

Ingredients

For the Rhubarb Filling

• 3 cups rhubarb, chopped fresh or frozen
• 1½ cups sugar
• 3 Tablespoons corn starch
• ½ cup cold water
• 1 teaspoon vanilla
• 3 Tablespoons strawberry jam optional

For the Crumble

• 1½ cups oatmeal
• 1½ cups flour
• 1 cup brown sugar
• 1 cup butter

Instructions

• Preheat oven to 350°F. Lightly grease a 9×13 baking dish.
• Cook the filling: In a saucepan over medium heat, combine rhubarb, sugar, corn starch, water, and vanilla.

  Stir occasionally until thickened, about 8 minutes.

  Remove from heat.
• Make the crumble: With a pastry cutter or a fork mix oatmeal, flour, brown sugar and butter together into a crumble
• Press base: Pat 3/4 of the crumble mixture into the bottom of a 9×13 baking dish
• Add Filling: Pour rhubarb mixture over the base and spread evenly.
• Swirl jam (optional): Warm jam in the microwave and drizzle over rhubarb. Swirl with a knife.
• Top with remaining crumble.
• Bake for 30-35 minutes or until golden brown. Cool completely before slicing.

Notes

• Frozen rhubarb works great – no need to thaw first.
• Swap in raspberry or apricot jam for a different twist.
• These freeze beautifully-wrap individual bars for a grab-and-go treat
• Best enjoyed with coffee, serve it with ice cream or as part of a county breakfast alongside eggs and bacon!

Nutrition

Serving: 1bar | Calories: 326kcal | Carbohydrates: 52g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 106mg | Potassium: 127mg | Fiber: 1g | Sugar: 37g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg

The post Grandma’s Rhubarb Crumb Bars appeared first on The Farmwife Feeds.

Santa cookies and checking livestock are two traditions in this house on Christmas Eve that are my favorite. Our kids are past the Santa age but late at night making sure everything is perfectly placed under the tree I he appreciates the snack!

Easy Gingerbread Sandwich Cookies

Holiday baking should be simple, fun, and festive. That’s where Pillsbury Gingerbread Sandwich Cookies rolled in sprinkles shine. These cookies are not just a treat but a show-stopping centerpiece for your dessert table. This recipe transforms store-bought ingredients into homemade magic, made with Pillsbury pre-made gingerbread cookie dough, creamy Pillsbury vanilla frosting, and a colorful assortment of sprinkles.

Gingerbread cookies’ warm, spiced aroma is synonymous with the holiday season and my favorite holiday flavor. Thankfully, Pillsbury’s pre-made dough makes achieving that festive flavor effortless. Whether you’re short on time or want to avoid the hassle of making dough from scratch, Pillsbury comes in clutch. They’re soft yet sturdy enough to hold the rich, creamy frosting that creates the ultimate sandwich cookie experience.

Ingredients To Gather

• 1 30-ounce package of Pillsbury Gingerbread Cookie Dough
• 2 tubs of Pillsbury vanilla frosting
• holiday sprinkles
• 1 cup flour for rolling out dough

How To Make Pillsbury Easy Gingerbread Sandwich Cookies

1. Preheat your oven to 350°
2. Lightly dust your work surface and rolling pin with flour to prevent sticking.
3. Roll out the cookie dough to about 1/4 inch thickness and use a cookie cutter (circle, gingerbread man) to cut out cookies.
4. Place the cut-out cookies on an ungreased baking sheet, leaving about 1 inch of space between them
5. Bake in a preheated oven for 8-10 minutes, until the edges are firm but not browned. (time may depend on the size of your cookie cutouts so watch them closely)
6. Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
7. Once the cookies are fully cooled, add a generous layer of Pillsbury vanilla frosting on the flat side of one cookie. You can pipe the icing using a frosting bag and tip or use a knife and spread evenly.
8. Top with another cookie to create a sandwich. Pressing gently to endure the icing spreads to the edges.
9. Pour your holiday sprinkles onto a plate or shallow dish.
10. Roll the edges of each sandwich cookie in the sprinkles, pressing lightly to be sure they stick to the icing.

Tip, Tricks, Comments and Questions

How Do I Make My Gingerbread Cookies Evenly Thick?

Roll the dough between two sheets of parchment paper to ensure all your gingerbread cookies bake evenly. Use rolling pin guide rings or place two wooden dowels of equal thickness on either side of the dough as you roll it out. This trick guarantees perfectly uniform cookies, which are ideal for making sandwiches.

Can I Use Different Icing Flavors for This Recipe?

Absolutely! Pillsbury Vanilla Frosting is a classic choice, but you can switch things up with Pillsbury Cream Cheese Frosting or even chocolate frosting for a richer flavor. Adding a drop or two of food coloring to the frosting can also make the cookies even more festive. Taking these to a party match the color and sprinkles to the theme!

What Are the Best Sprinkles for Gingerbread Sandwich Cookies?

Holiday-themed sprinkles work best for this recipe. For a traditional Christmas look, look for a mix of red, green, white, and metallic sprinkles. You can add candy shapes like snowflakes, stars, or mini Christmas trees to make your cookies stand out.

How Can I Prevent My Gingerbread Cookies from Spreading?

To maintain the cookie shape during baking, chill the cut-out dough in the refrigerator for 10-15 minutes before placing it in the oven. This step helps the cookies hold their shape and ensures they’re the perfect sandwich size.

Can I Make These Cookies Ahead of Time?

Yes! You can bake the gingerbread cookies up to two days in advance and store them in an airtight container. Then, assemble the sandwiches and roll them in sprinkles the day you plan to serve them for maximum freshness and visual appeal.

Print

Easy Gingerbread Sandwich Cookies

Have all the fun and flavor with half the work – Pillsbury Refrigerated Gingerbread Cookie Dough, Pillsbury Icing, and festive sprinkles make the best sandwich cookies for Santa and your family.

Calories 468kcal

Ingredients

• 1 30 ounce package Pillsbury Gingerbread Cookie Dough
• 2 tubs Pillsbury vanilla frosting
• holicay sprinkles
• 1 cup flour for rolling out dough

Instructions

Prepare the Dough

• Preheat your oven to 350°
• Lightly dust your work surface and rolling pin with flour to prevent sticking
• Roll out the cookie dough to about 1/4 inch thickness and use a cookie cutter (circle, gingerbread man) to cut out cookies

Bake the Cookies

• Place the cut-out cookies on an ungreased baking sheet, leaving about 1 inch of space between them
• Bake in a preheated oven for 8-10 minutes, until the edges are firm but not browned. (time may depend on the size of your cookie cutouts so watch them closely)
• Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Assemble the Sandwich Cookies

• Once the cookies are fully cooled, add a generous layer of Pillsbury vanilla frosting on the flat side of one cookie. You can pipe the icing using a frosting bag and tip or use a knife and spread evenly.
• Top with another cookie to create a sandwich. Pressing gently to endure the icing spreads to the edges.

Roll in Sprinkles

• Pour your holiday sprinkles onto a plate or shallow dish.
• Roll the edges of each sandwich cookie in the sprinkles, pressing lightly to be sure they stick to the icing.

Notes

I used a 2 inch circle cutter for mine and was able to get 60 cookies and made 30 sandwiches. That included just enough dough for me to snack on as well!

Nutrition

Serving: 2sandwich cookies | Calories: 468kcal | Carbohydrates: 97g | Protein: 13g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 0.1mg | Sodium: 9mg | Potassium: 136mg | Fiber: 3g | Sugar: 2g | Vitamin A: 0.4IU | Calcium: 19mg | Iron: 6mg

The post Easy Gingerbread Sandwich Cookies appeared first on The Farmwife Feeds.

Forget that I live on a farm and that Fall officially arrives when I see the combine being pulled out of the barn and head to the field!

Fall for me officially arrives the moment I start craving these pumpkin squares, I feel it in the weather, the corn and beans start to turn and the need for pumpkin squares hits me!

My Mom has made pans and pans of these every fall since I was a kid!  They are a distinct part of my childhood memories of food!

Fall Pumpkin Squares

Honestly, I can never decide in the fall if I’m Team Pumpkin or Team Apple. I will say that the cream cheese icing that pairs so well with pumpkin sways me just a bit, I do love that stuff!

I might also add that you should always put these on a cute plate, they go fast and as people pass by the empty plate they can at least admire your great taste in service ware!

Ingredients To Gather:

For the cake:

• vegetable oil
• eggs
• canned pumpkin or fresh made pureed pumpkin
• vanilla
• cinnamon
• baking soda
• salt
• sugar
• flour

For the icing:

• softened cream cheese
• softened butter
• vanilla
• powdered sugar

How To Make Fall Pumpkin Squares

For the pumpkin cake squares:

1. In a mixing bowl start by adding the wet ingredients (oil, eggs, pumpkin, and vanilla) and using an electric mixer on low beat to combine, making sure the eggs are broken up and incorporated.
2. Add the sugar to your wet ingredients and mix until incorporated.
3. In a separate bowl combine all the dry ingredients and add them in small batches to the mixing bowl while running the mixer on low. Mix until thoroughly combined for a smooth cake batter.
4. Spread cake batter evenly in an ungreased 12″ x 17″ baking sheet.
5. Bake in a 350° pre-heated oven for 20-30 minutes, until cake bounces back when tapped lightly and a toothpick comes out clean. Once done remove from oven and allow to cool completely.

For the cream cheese icing:

1. Beat together butter and cream cheese until smooth; stir in vanilla.
2. Add confectioners’ sugar a little at a time, beating until the mixture is smooth.

Once the pumpkin bar cake is completely cool frost it with the cream cheese icing evenly, and cut it into squares to serve.

Tips, Tricks, Questions, and Comments

I love to make these in my 16″x12″ baking pan that is 1″ deep! It is a large cookie sheet and makes a perfect height (thickness) for cake or cookie bars. I have made this in a standard 9″x13″ baking dish as well and it tastes just fine, just be aware the baking times in the recipe are for a thinner cake. The thicker the batter in the baking dish the longer it will take to bake through.

While you can defiantly cut these up and serve them on a cute platter they travel so well in the baking sheet. They are so delicious no one will care what they are served on.

This recipe makes a large batch and is perfect for pitch-ins, tail-gating or as treats to last your family the whole week!

These will freeze, either individually or as an entire pan, be sure they are well wrapped. It is also best to NOT ice them before freezing.

Pumpkin Crunch Pie

All the traditional Thanksgiving flavors elevated to new heights – creamy pumpkin cream cheese custard with a crunchy sugary pecan topping.

Check out this recipe

Pumpkin Pie Crunch Dessert

A super easy twist on pumpkin pie that using a cake mix, pecans and butter!

Check out this recipe

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Fall Pumpkin Squares

Delicious pumpkin bar cake with traditional cream cheese icing, this recipe makes a big batch perfect for fall get-togethers with friends.

Servings 24 squares

Calories 300kcal

Author Jent

Ingredients

Pumpkin Bar Cake

• 1 cup oil
• 4 eggs
• 2 cups pumpkin
• 1 tsp. vanilla
• 2 cups sugar
• 2 tsp. cinnamon
• 1 tsp. baking soda
• 1 tsp. salt
• 2 cups flour

Cream Cheese Icing

• 8 ounces cream cheese (softened)
• 3/4 cup butter (softened)
• 2 tsp. vanilla
• 2 cups powdered sugar

Instructions

Pumpkin Bar Cake

• In a mixing bowl start by adding the wet ingredients (oil, eggs, pumpkin and vanilla) and using an electric mixer on low beat to combine, making sure the eggs are broken up and incorporated.
• Add the sugar to your wet ingredients and mix until incorporated.
• In a seperate bowl combine all the dry ingredients and add them in small batches to the mixing bowl while running mixer on low. Mix until thoroughly combined for a smooth cake batter.
• Spread cake batter evenly in an ungreased 12" x 17" baking sheet.
• Bake in a 350° pre-heated oven for 20-30 minutes, until cake bounces back when tapped lightly and a toothpick comes out clean. Once done remove from oven and allow to cool completely.

Cream Cheese Icing

• Beat together butter and cream cheese until smooth; stir in vanilla.
• Add confectioners' sugar a little at a time, beating until the mixture is smooth.
• Once pumpkin bar cake is completely cool frost with the cream cheese icing evenly, cut into squares to serve.

Nutrition

Serving: 1square | Calories: 300kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 259mg | Potassium: 85mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1046IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

If you’re Team Pumpkin you might also love Pumpkin Beer Bread or Double Pumpkin Beer Bread!

The post Fall Pumpkin Squares appeared first on The Farmwife Feeds.

This is the recipe from an Indiana bakery called Roselyn’s, one of my favorite places as a child. The recipe is directly out of their cookbook and I shared it earlier, Roselyn Brownies At Home. I have since condensed or tweaked, but have not strayed from the original to make it easier to read and make.

Bakery Brownies at Home

I love these brownies! And dare I admit I’m not a huge chocoholic, pretty sure it’s the final dip in sugar that sends them way over the top for me.

Once the brownies are cooled, iced, and cut, the true magic happens. Place about a cup of sugar in a flat dish and dip the bottom of each brownie into the granulated sugar. This sets these brownies apart from all other brownies, and it’s how most bakeries serve their brownies. It’s amazing!

These definitely take longer than a box mix but so worth it. A treat you won’t regret taking the time to make.

This also makes a huge batch, so it’s brownies for a crowd or will keep you in snacks for days!

Gather Your Ingredients

Brownies

• 4 eggs
• 2½ cups granulated sugar
• 1¼ teaspoons salt
• 1/2 cup unsweetened cocoa powder
• 1½ teaspoons vanilla
• 1/2 teaspoon baking powder
• 1/2 cup light corn syrup
• 3/4 cup Crisco Shortening
• 2 cups flour
• 1/4 cup water

Chocolate Fudge Icing

• 7½ Tablespoons unsweetened cocoa powder
• 1 Tablespoon sunflower oil recommended, can use vegetable oil
• 1¾ Tablespoons Crisco Shortening
• 2½ teaspoons light corn syrup
• 1/2 teaspoon vanilla
• 1 Tablespoon light corn syrup
• 1/3 cup butter
• 5 Tablespoons simple syrup, divided use see recipe notes
• 4 cups powdered sugar
• 3 Tablespoons water

Sugar Bottoms

• 1 cup white granulated sugar

How To Make Bakery Brownies At Home

Brownies

1. Grease a 15x10x1 inch baking pan.
2. Add whole eggs, sugar, salt, cocoa powder, vanilla, baking powder into a mixing bowl. Mix on medium speed for 3 minutes or until smooth. Scrape down sides of bowl and set aside.
3. Add shortening to saucepan and melt down to liquid. DO NOT BOIL. Add curb syrup and stir.
4. Add the shortening mixture to the egg mixture in the mixing bowl and mix on low speed for 1 minute. Slowly mix in flour and water, blend well for approximately 1 minute at medium speed. Once the flour is fully incorporated. Pour batter into prepared baking pan.
5. Bake in a pre-heated 350° oven for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan

Chocolate Fudge Icing

1. Add cocoa powder, sunflower seed oil, shortening and 2½ teaspoons light corn syrup in a large mixing bowl-mix at low speed until combined and fudge consistency.
2. Add the remaining Tablespoon of corn syrup, butter, vanilla, 1 Tablespoon of simple syrup to the mixing bowl with the fudge base you just made. Scrape down bowl and add remaining 4 Tablespoons of simple syrup and mix well.
3. Add 2 cups of powdered sugar with 2 Tablespoons of water, mix until incorporated. Add the other 2 cups of powdered sugar and the remaining Tablespoon of water and mix completely. If too thick can add 1 teaspoon of water to thin icing to desired consistency.

Icing and Cutting Brownies

1. Once brownies have cooled in the pan you can ice them.
2. I then cut the edges off and eat them!!!
3. Then I cut the brownies into small squares, dip the bottoms in granulated white sugar and place on a serving plate!

Tips, Tricks, Questions And Comments

Can I add mix-ins to my brownies? What works best?

Absolutely! Mix-ins can add texture and flavor to your brownies. Chopped nuts, chocolate chips, or chunks of chocolate bars are popular choices. You can also experiment with swirls of caramel or peanut butter, or even add a dash of espresso powder to enhance the chocolate flavor. The key is to add these mix-ins just before baking and to fold them gently into the batter. Just note that these are a very dense rich, fudgy brownie alread and the texture will change with add-ins!

What’s the best way to cut brownies cleanly?

For clean, sharp cuts, use a sharp knife and wipe it clean with a damp cloth between cuts. Chilling the brownies in the refrigerator before cutting can also help achieve neater squares. If you’re cutting brownies while they’re warm, using a plastic knife can be surprisingly effective and helps prevent sticking.

How do I know when my brownies are perfectly baked?

Brownies are done when the edges start to pull away slightly from the sides of the pan, and a toothpick inserted in the center comes out with a few moist crumbs (but not wet batter). It’s better to err on the side of slightly underbaking to ensure fudginess. Let them cool completely in the pan on a rack to set properly before cutting.

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Bakery Brownies at Home

There is nothing like the fudgy goodness of an iced brownie with chocolate icing and a sugar-coated bottom from a bakery – now you can make them at home!

Ingredients

Brownie Batter

• 4 eggs
• 2½ cups granulated sugar
• 1¼ teaspoons salt
• 1/2 cup unsweetened cocoa powder
• 1½ teaspoons vanilla
• 1/2 teaspoon baking powder
• 1/2 cup light corn syrup
• 3/4 cup Crisco Shortening
• 2 cups flour
• 1/4 cup water

Chocolate Fudge Icing

• 7½ Tablespoons unsweetened cocoa powder
• 1 Tablespoon sunflower oil recommended, can use vegetable oil
• 1¾ Tablespoons Crisco Shortening
• 2½ teaspoons light corn syrup
• 1/2 teaspoon vanilla
• 1 Tablespoon light corn syrup
• 1/3 cup butter
• 5 Tablespoons simple syrup, divided use see recipe notes
• 4 cups powdered sugar
• 3 Tablespoons water

Sugar Bottoms

• 1 cup white granulated sugar

Instructions

Brownie Batter

• Grease a 15x10x1 inch baking pan.
• Add whole eggs, sugar, salt, cocoa powder, vanilla, baking powder into a mixing bowl. Mix on medium speed for 3 minutes or until smooth. Scrape down sides of bowl and set aside.
• Add shortening to saucepan and melt down to liquid. DO NOT BOIL. Add corn syrup and stir.
• Add the shortening mixture to the egg mixture in the mixing bowl and mix on low speed for 1 minute. Slowly mix in flour and water, blend well for approximately 1 minute at medium speed. Once the flour is fully incorporated. Pour batter into prepared baking pan.
• Bake in a pre-heated 350° oven for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan

Chocolate Fudge Icing

• Add cocoa powder, sunflower seed oil, shortening and 2½ teaspoons light corn syrup in a large mixing bowl-mix at low speed until combined and fudge consistency.
• Add the remaining Tablespoon of corn syrup, butter, vanilla, 1 Tablespoon of simple syrup to the mixing bowl with the fudge base you just made. Scrape down bowl and add remaining 4 Tablespoons of simple syrup and mix well.
• Add 2 cups of powdered sugar with 2 Tablespoons of water, mix until incorporated. Add the other 2 cups of powdered sugar and the remaining Tablespoon of water and mix completely. If too thick can add 1 teaspoon of water to thin icing to desired consistency.

Icing and Cutting Brownies

• Once brownies have cooled in the pan you can ice them.
• I then cut the edges off and eat them!!!
• Then I cut the brownies into small squares, dip the bottoms in granulated white sugar and place on a serving plate!

Notes

To make simple syrup for this recipe bring 6 Tablespoons of water to a boil, add 6 Tablespoons of granulated sugar to boiling water and stir until sugar is dissolved.

I make 6 Tablespoons of simple syrup even though recipe calls for 5 Tablspoons to take into account evaporation, then measure out 5 Tablespoons for recipe.

The post Bakery Brownies at Home appeared first on The Farmwife Feeds.

White Almond Texas Sheet Cake

We are taking tradition and changing it up a bit. Everyone loves themselves some Chocolate Texas Sheet Cake, but now and then, a really good (and easy) white cake just hits the spot.

This recipe is for a moist, tender cake infused with the subtle sweetness of almond, one of my favorite flavors. Everyone knows how easy sheet cakes are, and that’s why they have stood the test of time. They are always a welcome treat at family gatherings, pitch-ins, and church socials.

The great thing about these sheet cakes is the moist, fluffy cake and the fact that you can put the icing on while the cake is hot. This cuts down the time it takes to make this homemade classic dessert, but it also means you get to eat it sooner, and that is a definite crowd-pleaser.

Ingredients

Cake

• 2 cups flour (all-purpose)
• 2 cups sugar
• 1 tsp baking powder
• 1 tsp salt
• ¼ tsp baking soda
• 1 cup butter
• 1 cup water
• 2 large eggs room temperature
• ½ cup sour cream

Frosting

• 1 tsp almond extract
• 1/2 cup butter (cubed)
• 1/4 cup milk
• 4½ cups powdered sugar
• ½-1 teaspoon almond extract (depending on the level of flavor you like)
• 1 cup slivered almonds

How To Make White Almond Texas Sheet Cake

Cake

1. Preheat oven to 375° and grease a 15″x 10″ baking sheet with non-stick cooking spray.
2. Mix the flour, sugar, salt, baking soda, and baking powder in the bowl of your stand mixer or one you use with your hand-held mixer.
3. In a small saucepan, combine the butter and water. Bring to a boil until the butter is completely melted, then carefully pour and stir into the mixing bowl with your dry ingredients.
4. Now add in your eggs and sour cream. Beat until combined.
5. Pour the cake batter onto the prepared baking sheet and bake in the preheated oven for 18-22 minutes, until a toothpick inserted in the center of the cake comes out clean. Once the cake is done, remove it from the oven and prepare the icing.

Frosting

1. Combine the butter and milk in a large saucepan and bring just to a boil until the butter is melted.
2. Remove from heat and whisk in the powdered sugar and the almond extract.
3. Pour/spread over the warm cake, sprinkle with the slivered almonds, and allow the icing to set and the cake to cool.

Tips, Tricks, Questions, and Comments

I always say baking and cooking aren’t rocket science but you still have to measure! Sometimes, with your heart or your ancestors whispering in your ear, “when”, but when it comes to baking cakes, it’s best to follow measurements. Now, I will say that I give a range in this recipe for the almond flavoring because that can be very personal and doesn’t mess with the consistency of the batter, just the taste of the cake!

Baking time and temperature are important. Overbaking can result in a dry cake, while underbaking may leave the center raw. Use the provided bake time as a guideline for when to check the cake. Use a toothpick or cake tester to check for doneness—when perfectly baked; it should come out clean or with a few moist crumbs attached.

Are you not the biggest fan of almond flavoring? No worries—you can still make this cake! Swap out the almond extract for vanilla and the slivered almonds for pecans or walnuts. It will be just as delicious! Make sure you switch out the almond flavoring in the cake and the frosting!

Prefer a more traditional chocolate version? Check out my classic Chocolate Texas Sheet Cake, it’s just as delicious and also a crowd-pleaser.

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White Almond Texas Sheet Cake

A moist, fluffy crowd pleasing easy dessert. This homemade delicious classic is great for any celebration or just baking for the family.

Servings 20

Calories 402kcal

Ingredients

Cake

• 2 cups flour (all-purpose)
• 2 cups sugar
• 1 tsp baking powder
• 1 tsp salt
• ¼ tsp baking soda
• 1 cup butter
• 1 cup water
• 2 large eggs room temperature
• ½ cup sour cream
• 1 tsp almond extract

Frosting

• 1/2 cup butter (cubed)
• 1/4 cup milk
• 4½ cups powdered sugar
• ½-1 teaspoon almond extract (depending on the level of flavor you like)
• 1 cup slivered almonds

Instructions

Cake

• Preheat oven to 375° and grease a 15"x10" baking sheet with non-stick cooking spray.
• Mix the flour, sugar, salt, baking soda, and baking powder in the bowl of your stand mixer or one you use with your hand-held mixer.
• In a small saucepan, combine the butter and water. Bring to a boil until the butter is completely melted, then carefully pour and stir into the mixing bowl with your dry ingredients.
• Now add in your eggs and sour cream. Beat until combined.
• Pour the cake batter onto the prepared baking sheet and bake in the preheated oven for 18-22 minutes, until a toothpick inserted in the center of the cake comes out clean. Once the cake is done, remove it from the oven and prepare the icing.

Frosting

• In a large saucepan combine the butter and milk, bring just to a boil until the butter is melted.
• Remove from heat and whisk in the powdered sugar and the almond extract.
• Pour/spread over the warm cake, sprink with the slivered almonds and allow icing to set up and cake to cool.

Nutrition

Serving: 1slice | Calories: 402kcal | Carbohydrates: 58g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 272mg | Potassium: 76mg | Fiber: 1g | Sugar: 47g | Vitamin A: 494IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 0.5mg

The post White Almond Texas Sheet Cake appeared first on The Farmwife Feeds.

A little sweet, a little tangy. This easy fruit salad will be a hit at home or a pitch-in and is easy to toss together with pineapple, maraschino cherries, and marshmallows!

Tropical Cherry Delight Salad

Can we just take a minute to say THANK YOU to whoever decided that this could be deemed a salad? For real, I had to look up why this was considered a salad. I’m a midwestern girl through and through and we call lots of things salad that aren’t green and leafy. I decided I just liked the idea that I was eating a salad and it was good for me. Why look a gift horse, errrrr salad in the mouth if you don’t have to!

There are literally a million different versions of this type of creamy fruit salad and honestly start with this base recipe and make it your own. We keep it rather simple which is my favorite way, too many textures and flavors aren’t my jam so when I first had this version my Mother-In-Law makes it was perfect!

Some recipes call for Cool Whip as the creaminess, this recipe uses sour cream and some white granulated sugar. It provides a great sweet and tangy flavor to compliment this salad perfectly.

In the recipe, I say to use between 2 and 3 Tablespoons of sugar. We use just 2 Tablespoons but if you would like it just a tick sweeter feel free to go ahead and stir in that extra Tablespoon. This is one of those recipes that the cook gets to taste and make to their liking!

Gather Your Ingredients

• 1 20-ounce can of pineapple tidbits
• 1 12-ounce jar of maraschino cherries
• 15 large marshmallows
• 1 16-ounce container of sour cream
• 2-3 Tablespoons sugar
• 1/2 cup coconut – OPTIONAL

How To Make Tropical Cherry Delight Salad

1. In a medium-sized mixing bowl add all of the sour cream and 2 Tablespoons of sugar, stir to combine. If you like a sweeter taste you can add an additional 1 Tablespoon of sugar – I only add the 2 Tablespoons to ours.
2. Drain the pineapple tidbits – you will not use the pineapple juice in this recipe so you can discard or keep it for another recipe. Add the drained pineapple to the sour cream and sugar mixture.
3. Drain the maraschino cherries – you will not use the cherry juice in this recipe so you can discard or keep it for another recipe.
4. Slice the cherries in half and add to the mixing bowl.
5. Using a knife or scissors cut the large marshmallows into quarters and add them to the mixing bowl.
6. If you are adding coconut to the recipe then go ahead and add it to your mixing bowl as well.
7. Stir the ingredients together carefully to combine.
8. Serve immediately or cover tightly and store in the refrigerator until ready to serve.

Recipe Notes:

The drained maraschino cherries will tend to give your salad a pinkish color if you rinse and pat dry the cherries that will not happen – this is totally up to your preference.

Tips, Tricks, Questions, and Comments

Can I just use miniature marshmallows?

Yes, you most certainly can, but, because there is almost always a but! I tried using the small ones once and I was informed by the family it wasn’t the same! According to my family Gramma (aka my mother-in-law) uses the large ones and that is how it should be. By cutting up the large one there is more sticky middle of the marshmallow to co-exist in the salad, apparently, that is a big deal! That’s the best answer I can give!

What can I do with the pineapple juice instead of wasting it?

Drink it, and the first thing that occurs to me is to drink it in a cocktail! My personal favorite one that has pineapple juice in it is my Yankee Style Hurricane! It would also be great for a tropical taste in your morning smoothie.

Pineapple juice also can be frozen. Simply put it in an airtight container, leaving ½-1 inch of space at the top of the container, so the juice has room to expand as it freezes. It will keep for three months. When ready to use it, defrost it in the fridge the night before serving.

Use that maraschino cherry juice!

And the best way to do that is in cocktails and Shirley Temples! You can make a delicious cherry shake, or cherry cokes, use in a white cake mix for cherry cupcakes!

You can easily freeze it as well. Just like the pineapple juice use an air-tight container or sealable plastic bag, and leave ½-1 headspace for it to expand as it freezes. To thaw defrost in the refrigerator overnight.

I can only find a can of sliced pineapple rings…..

This one is easy! Drain the juice while leaving the pineapple rings in the can. Carefully with a sharp knife insert it into the middle of the rings and slice towards the outside of the can. Do this all the way around and you instantly have pineapple tidbits!

Oranges, Coconut, The Kitchen Sink

Add It, well maybe not the kitchen sink! The great thing about this salad is the versatility to make it the way your family wants it!

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Tropical Cherry Delight Salad

A little sweet, a little tangy. This easy fruit salad will be a hit at home or a pitch-in and is easy to toss together with pineapple, maraschino cherries, and marshmallows!

Calories 656kcal

Ingredients

• 1 20 ounce can pineapple tidbits
• 1 12 ounce jar maraschino cherries
• 15 large marshmallows
• 1 16 ounce container sour cream
• 2-3 Tablespoons sugar
• 1/2 cup coconut – OPTIONAL

Instructions

• In a medium-sized mixing bowl add all of the sour cream and 2 Tablespoons of sugar, stir to combine. If you like a sweeter taste you can add an additional 1 Tablespoon of sugar – I only add the 2 Tablespoons to ours.
• Drain the pineapple tidbits – you will not use the pineapple juice in this recipe so you can discard or keep it for another recipe. Add the drained pineapple to the sour cream and sugar mixture.
• Drain the maraschino cherries – you will not use the cherry juice in this recipe so you can discard or keep it for another recipe.
• Slice the cherries in half and add to the mixing bowl.
• Using a knife or scissors cut the large marshmallows into quarters and add to the mixing bowl.
• If you are adding coconut to the recipe then go ahead and add it to your mixing bowl as well.
• Stir the ingredients together carefully to combine.
• Serve immediately or cover tightly and store in the refrigerator until ready to serve.

Notes

The drained maraschino cherries will tend to give your salad a pinkish color if you rinse and pat dry the cherries that will not happen – this is totally up to your preference.

Nutrition

Serving: 0.5cup | Calories: 656kcal | Carbohydrates: 131g | Protein: 3g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 203mg | Potassium: 160mg | Fiber: 2g | Sugar: 104g | Vitamin A: 7IU | Vitamin C: 0.4mg | Calcium: 12mg | Iron: 1mg

The post Tropical Cherry Delight Salad appeared first on The Farmwife Feeds.

You know a recipe is good when it comes from a small-town church cookbook, and this one is straight out of one. All recipes for this well-known cake are very similar and always delicious.

Chocolate Texas Sheet Cake

This is one of those cakes that we (or at least I) tend to forget about. If I’m asked to bring a dessert to a get-together I tend to gravitate towards cookies or I simply grab a cake mix and make cupcakes. But when I do make this it always gets rave reviews so I’m going to intentionally add this to my go-to recipes.

I honestly had to Google why this is called “Texas” Sheet Cake! My research concluded 3 possible reasons: it’s the size of Texas, the recipe first appeared in a Texas newspaper, and it is the official funeral cake (much like funeral potatoes here in the midwest) of Texas. I don’t know that it really matters where the name came from, but all these words about it make me seem more like an expert on sheet cakes, so here we are!

Gather Your Ingredients

Cake Ingredients

• 1 cup water
• 1 cup butter (2 sticks)
• 2½ Tablespoons cocoa
• 2 cups flour (all-purpose)
• 2 cups sugar
• 1 teaspoon baking soda
• 1/3 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup chopped nuts (your choice)

Icing Ingredients

• 5 Tablespoons buttermilk
• 1/2 cup butter (1 stick)
• 3 Tablespoons cocoa

How To Make Chocolate Texas Sheet Cake

One of my favorite things about this cake and frosting is that the cake can be iced warm from the oven. Having to wait for a cake to cool is torture for me!

Sheet Cake Instructions

• Preheat oven to 350° and spray your baking sheet with non-stick baking spray.
• In a large mixing bowl add the flour, sugar, and baking soda – stir to combine – set aside.
• In a small bowl combine eggs, buttermilk, and vanilla with a whisk and set aside.
• In a medium saucepan add the 2 sticks of butter, 1 cup of water, and 2½ Tablespoons of cocoa, on medium heat bring the mixture to a boil and boil for one minute. Stir to combine and make sure if doesn’t burn or stick to the bottom of the pan.
• Stir the chocolate mixture into the bowl with the dry ingredients and stir until well combined and smooth.
• Next stir the egg, buttermilk, and vanilla mixture into the chocolate batter – stir to combine thoroughly. If using nuts add them now.
• Pour the batter into your greased baking pan.
• Bake for 15-20 minutes, depending on the size and thickness of your pan, it is done when a toothpick in the center comes out clean

Chocolate Frosting Instructions

• Add buttermilk, butter, and cocoa to a small saucepan and bring the mixture to a slow boil, stirring to combine and not burn or stick to the bottom of the pan.
• In a medium-sized mixing bowl measure 3¾ cups of powdered sugar and pour in the chocolate mixture. Using a hand electric mixer or a danish whisk combine until completely incorporated and there are no lumps.
• Pour the hot icing over the hot cake and use a spatula to spread it evenly over the cake, sprinkle the chopped nuts on top if using nuts.
• Allow the frosting to set for 10-15 minutes before eating.

Tips, Tricks, Questions, and Comments

What if I don’t have buttermilk?

I don’t always have buttermilk in my fridge but I do like to keep some dry buttermilk in my pantry for occasions such as the need for cake! However, sour cream is a great substitute in this recipe that I have used myself. There are several ways to make buttermilk using ingredients that you probably already have in your refrigerator and pantry. A quick Google search for “buttermilk” substitutes will have you baking cake in no time!

Do I have to use nuts?

I’m always reminded of the Almond Joy vs. Mounds candy bar commercial:

“sometimes you feel like a nut, sometimes you don’t”

No, you don’t have to use nuts, they are completely optional. I used walnuts in this one photographed because that is what my son requested but I personally love pecans in mine! Peanuts or even almonds would work and be delicious. I’m sure there are more nuts that would work but that’s the extent of my midwestern nut knowledge! Now Hickory nuts would be fantastic but they are hard to shell!

What size pan and what if I don’t own one that size?

The biggest thing to keep in mind when choosing a pan is for it to have deep sides! Most recipes for sheet cake use a jelly roll pan.

Sheet Pans, Cookie Sheets, and Jelly Roll Pans

OH MY!

I am going to give a quick rundown of basic pan sizes. Don’t get caught up in pan size so much you don’t make the cake – just keep in mind it needs to hold the batter and have high enough sides. Baking time might vary a few minutes if a smaller pan so that it finishes cooking in the center since it will be thicker.

Full-Sheet Pan: measures 26-by-18 inches with sides about one inch high. Typically too large for everyday home use for baking as they don’t fit in typical home ovens.

Half-Sheet Pan: measure 18-by-13 inches, half the size of a full-sheet pan (isn’t that exactly what the name says) , also with sides about one inch high.

Quarter-Sheet Pan: Any guesses, we are on a roll….measures 13-by-9 inches, with sides about 1 inch.

Jelly Roll Pan: measures in-between a half-sheet and quarter-sheet pan, about 15.5-by-10.5 inches.

Cookie Sheet: A cookie sheet has one raised side, which is often slanted outward, and three flat edges. This allows air circulation around the cookies for even and quicker cooking, some are also insulated on the bottom to help prevent browning!

NO, it is not necessary to own all of these, I don’t own all of these. I have no problem interchanging pans for whatever I need. When it comes to recipes such as this that suggest a specific size pan and you opt to use what you have available just watch closely baking times.

Looking for a “Texas” size sheet cake but not chocolate? My Peanut Butter Sheet Cake serves a crowd and is a hit!

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Chocolate Texas Sheet Cake

An easy-made-from-scratch chocolate sheet cake and icing that feeds a crowd.

Calories 7696kcal

Ingredients

Sheet Cake

• 1 cup water
• 1 cup butter (2 sticks)
• 2½ Tablespoons cocoa
• 2 cups flour (all-purpose)
• 2 cups sugar
• 1 teaspoon baking soda
• 1/3 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup chopped nuts (your choice) Optional

Icing

• 5 Tablespoons buttermilk
• 1/2 cup butter (1 stick)
• 3 Tablespoons cocoa
• 3¾ cups powdered sugar
• 1/2 cup chopped nuts (the same kind as you used in your cake) Optional

Instructions

Sheet Cake Instructions

• Preheat oven to 350° and spray your baking sheet with non-stick baking spray.
• In a large mixing bowl add the flour, sugar, and baking soda – stir to combine – set aside.
• In a small bowl combine eggs, buttermilk, and vanilla with a whisk and set aside.
• In a medium saucepan add the 2 sticks of butter, 1 cup of water, and 2½ Tablespoons of cocoa, on medium heat bring the mixture to a boil and boil for one minute. Stir to combine and make sure if doesn't burn or stick to the bottom of the pan.
• Stir the chocolate mixture into the bowl with the dry ingredients and stir until well combined and smooth.
• Next stir the egg, buttermilk, and vanilla mixture into the chocolate batter – stir to combine thoroughly. If using nuts add them now.
• Pour the batter into your greased baking pan.
• Bake for 15-20 minutes, depending on the size and thickness of your pan, when a toothpick in the center comes out clean

Chocolate Sheet Cake Frosting

• Add buttermilk, butter, and cocoa to a small saucepan and bring the mixture to a slow boil, stirring to combine and not burn or stick to the bottom of the pan.
• In a medium-sized mixing bowl measure 3¾ cups of powdered sugar and pour in the chocolate mixture. Using a hand electric mixer or a danish whisk combine until completely incorporated and there are no lumps.
• Pour the hot icing over the hot cake and use a spatula to spread it evenly over the cake, sprinkle the chopped nuts on top if using nuts.
• Allow the frosting to set for 10-15 minutes before eating.

Notes

Store the cake in an airtight container. Will keep for 2-3 days.

If making a day ahead cover tightly with saran wrap.

Nutrition

Serving: 1piece | Calories: 7696kcal | Carbohydrates: 1070g | Protein: 72g | Fat: 375g | Saturated Fat: 191g | Polyunsaturated Fat: 70g | Monounsaturated Fat: 88g | Trans Fat: 11g | Cholesterol: 1076mg | Sodium: 3610mg | Potassium: 1619mg | Fiber: 24g | Sugar: 852g | Vitamin A: 9268IU | Vitamin C: 2mg | Calcium: 513mg | Iron: 12mg

The post Chocolate Texas Sheet Cake appeared first on The Farmwife Feeds.

There might have been an argument on Twitter about Apple Crisp vs. Apple Pie.  I might have been involved.  I might firmly stand on the side of Apple Crisp.  And I might firmly believe that making crisp is not the lazy man’s way of avoiding making an Apple Pie!

I make a mean apple pie, as a matter of fact, I have 2 recipes:

• Mother’s Apple Pie
• Easy Pour Over Apple Pie

You can buy a pie crust, but you can’t buy a perfectly combined crumbly topping for crisp.  But you can make one and this is my very favorite recipe.  I won’t lie, sometimes I double the crumbly, buttery, sugary, oatmeal topping – it’s that good and I’m a rebel like that!

Apple Crisp

Jonathon’s are our favorite apple for recipes like this, but Honey Crisp are good also!  Use your favorite apple or really any kind of apple you have on hand just make this – it will be good I promise!

This recipe calls for a bit of liquid in the bottom of the dish.  In a pinch I use water but if you have apple cider or apple juice you will definitely want to use them, it just adds that extra depth of flavor!  It makes that delicious syrup that makes each bite extra special.

 Ingredients To Gather

• 6-7 of your favorite apples
• white sugar
• cinnamon
• apple cider, apple juice or in a pinch water
• oats
• brown sugar
• butter
• flour

How To Make This Apple Crisp

1. Start by peeling and coring your apples. I love, love, love my handy dandy peeler, slicer corer! It is fairly inexpensive, easy to use and store.
2. Once the apples are prepared and in a large bowl, I sprinkle with the sugar and cinnamon. Then I toss them to coat all the apples.
3. I put my liquid (apple cider, apple juice or water) in the bottom of my 9×13 baking dish and then evenly scatter my sugared apples in the dish as well. There is no need to stir, the liquid will do it’s job.
4. Now put all your crumbly topping ingredients into a bowl. Using a pastry cutter, fork or your hands combine till you have a course crumb topping.
5. Sprinkle the oat mixture onto your apple layer evenly.
6. Bake in a pre-heated 325 degree oven for approximately 1 hour. The apples will be soft and topping will be lightly browned with a crunch.

Tips, Tricks, Questions, Comments

This recipe calls for 6-7 apples, not a specific measurement. That’s right, we are measuring with our heart. If you think there aren’t enough apples in the pan by all means add more!

My favorite way to serve this is warm out of the oven with a big scoop of vanilla ice cream. It would be delicious drizzled with caramel or chocolate sauce……or BOTH!!!!

This is amazing served warm with ice cream but don’t underestimate this the next morning for breakfast. Heat up a serving for approximately a minute or so in the microwave and it’s a delicious breakfast.

It’s probably a good idea to store this covered and in the refrigerator, although in this house we hardly have leftovers!

If your family likes more topping than apples than feel free to double the crumbly topping recipe! I do this almost every time I make it!

This recipe calls for a small amount of liquid in the bottom of the baking dish which helps make the sweet syrup that is a signature of this particular Apple Crisp recipe. I highly recommend apple cider but apple juice works as well. In a pinch I have used water, which works it just doesn’t give the intense apple flavor.

Apple Cider Donuts

All the fall flavors in the shape of a donut that easy to make and bake!

Check out this recipe

Easy Homemade Apple Muffins

An easy muffin recipe with apples finely diced and a dash of cinnamon!

Check out this recipe

Print

Apple Crisp

Tender sweet syrupy apples with a crumbly crispy oat topping, a perfect fall treat.

Calories 2502kcal

Author Jent

Ingredients

• 6-7 apples
• 3/4 cup white sugar
• 1 tsp. cinnamon
• 2-3 Tablespoons apple cider apple juice or water

Topping

• 3/4 cup flour
• 1 cup brown sugar
• 1/2 cup oats
• 1/2 cup softened butter

Instructions

• Peel, core and slice the apples
• In a large bowl toss the apples, sugar, and cinnamon until the apples are well coated
• Put 2-3 tablespoons of apple cider, juice, or water in the bottom of a 9×13 baking dish
• Spread the apple mixture evenly in the baking dish
• Combine the topping ingredients in a bowl and using a pastry cutter or a fork combine to make a crumble topping
• Spread the crumble topping evenly over the apple layer
• Bake at 325 degrees for 1 hour

Notes

• Store leftovers covered and in the refrigerator
• This is delicious served warm with a big dip of vanilla ice cream 

Nutrition

Calories: 2502kcal | Carbohydrates: 622g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 80mg | Potassium: 1763mg | Fiber: 36g | Sugar: 480g | Vitamin A: 605IU | Vitamin C: 51mg | Calcium: 337mg | Iron: 9mg

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