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!

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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.

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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.

These are literally just a can of crescent rolls, pepperoni, and mozzarella cheese slices. It is so easy to layer, roll up, and bake! Sometimes, it’s not so much the recipe we need; it’s just easy ideas. For those nights, we are out of energy and ideas.

I love to serve these with a quick side salad if we aren’t eating them on the go! But if you are eating them on the go, veggie sticks or my Dill Dip Veggie Wraps are good options.

Easy Pepperoni Crescent Roll Calzones

I love to use mozzarella cheese slices because they stay in place while rolling up the crescent roll. However, use whatever cheese you love or have! A lot of people use cheese sticks, which work awesome. The idea here is to keep it simple. I also sprinkled a little bit of grated Parmesan on top. My family loves that stuff. I should order it in bulk.

Just like pizza, these are good cold! These are super easy to take on the go as well. When making them, make a double or triple batch for snacks the next day.

Gather Your Ingredients

• 1 tube crescent rolls-8 count
• 32 slices large pepperoni
• 8 slices mozzarella cheese, you can use shredded if you want
• Optional: pizza sauce
• Optional: grated parmesan cheese

Let’s Make Easy Pepperoni Crescent Roll Calzones

1. Unroll and lay out the crescent rolls
2. Layer each piece of dough with 4 pepperonis and one slice of cheese – roll up
3. Place roll-ups on the baking sheet and sprinkle with grated parmesan cheese if desired
4. Bake in a pre-heated 350° oven for 17-20 minutes
5. Serve with warm pizza sauce for dipping if desired

Tips, Tricks, Comments and Questions

I use slices of mozzarella cheese because it it easy and I love easy. Cheesesticks or shredded could most definitly be substitured for slices. Not a pepperoni fan, try anything you like, this “recipe” is merely a jumping off point to make this easy meal anyway your family likes.

If you wanted you could also put a little sauce on the rolls before you roll them up. I choose not to for ease and mess. These are a great grab and go snack or meal because they aren’t messy! If you are eating them at home then the already in the calzone would work well.

I love to serve a small salad with these. Usually for ease I grab a prepared bag of salad from the grocery store, who doesn’t love pizza and salad? But if your kids aren’t big salad eaters some cut up veggies work and to be honest they can stand alone and your family will be happy, full and will survive without a veggie!

This is a super fun meal to let the kids help with and a fun take on pizza night for the family!

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Easy Pepperoni Crescent Roll Calzones

Kid-friendly pepperoni crescent roll calzones easy to make. Serve with salad and dipping sauce

Servings 4 people

Calories 275kcal

Ingredients

• 1 tube crescent rolls-8 count
• 32 slices large pepperoni
• 8 slices mozzarella cheese can use shredded if you want
• Optional: pizza sauce
• Optional: grated parmesan cheese

Instructions

• Unroll and lay out the crescent rolls
• Layer each piece of dough with 4 pepperonis and one slice of cheese – roll up
• Place roll-ups on baking sheet and sprinkle with grated parmesan cheese if desired
• Bake in a pre-heated 350° oven for 17-20 minutes
• Serve with warm pizza sauce for dipping if desired

Nutrition

Serving: 2g | Calories: 275kcal | Carbohydrates: 4g | Protein: 16g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 663mg | Potassium: 87mg | Sugar: 1g | Vitamin A: 383IU | Calcium: 289mg | Iron: 1mg

The post Easy Pepperoni Crescent Roll Calzones 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.

Print

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.

And of course, if you know anything about me, it’s got sprinkles!

I’ll be honest, my family laughed and rolled their eyes simultaneously at me when I said I was posting this on my site!

“no one needs a recipe for chocolate milk”

But I’ve never seen any of them froth their chocolate milk, top it with whipped cream and add sprinkles. 

I’ve also never seen any of them turn down a glass of it!

So here we are!

Cade’s Perfect Chocolate Milk

That towel……right here!

Cade is one of my nephews and when I first saw him drinking this I was blown away! Chocolate milk with whipped cream, why have I never thought of this? We always put whipped cream on our hot chocolate, why not on our chocolate milk!

I decided to kick it up even further.

I drink A LOT of milk, in fact, Chris says it’s weird how much milk I drink as an adult, but I digress!

I love chocolate Fairlife as a snack because of the extra protein. I get a sweet and protein-filled snack! I love to use my frother to give the milk an amped-up light creamy texture! Then I top it with all the whipped cream and sprinkles for fun!

An easy snack for kids to make as well!

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Cade's Perfect Chocolate Milk

An easy ultimate snack any time of the day. Using Fairlife chocolate milk for that protein punch topped with whipped cream for that sweet creamy goodness!

Ingredients

• Fairlife Chocolate Milk - or your favorite
• whipped cream
• sprinkles

Instructions

• Fill a glass 3/4 of the way full with chocolate milk and use your frother till it creates froth and bubbles almost to the rim of the glass
• Top off with whipped cream and sprinkles on top
• Add straw and enjoy!

The post Cade’s Perfect Chocolate Milk appeared first on The Farmwife Feeds.

I love themed snacks so it’s no surprise that when I scrolled through my posts I found some fun Valentine’s Day snacks. I thought how fun would it be to put them all in one spot along with some holiday crafts from my friend Sarah at Farmwife Crafts!

10 Fun Valentine Treats and Crafts

Treats Full Of Heart

Sweet Valentine Dove Hot Chocolate

This is literally the easiest hot chocolate in the world. It’s also decadent with whipped cream, sprinkles, and my Mom’s secret ingredient!

Valentine’s Finger Jello

Make the Jello up ahead of time and then your little Valentine’s can help cut them out with all sizes of heart cookie cutters.

Cherry Chip Puppy Chow

There is possibly a million recipes for Puppy Chow or Muddy Buddies but Cherry Chip Puppy Chow tops the list for me!  Not to mention I added chocolate and strawberry sugar wafer cookies to it, so yeah!

Chocolate Covered Strawberry Puppy Chow

Strawberry cake mix, chocolate, and as always in my puppy chow, sugar wafers! A little twist on a classic Valentine’s treat of the Chocolate Covered Strawberry that is super kid-friendly.

Love Note Skillet Cookies

These are so easy and fun to make – surprise your kids with them or let them get creative and help you!

Crafts Full Of Love

DIY Valentine’s Garland

So fun and easy, I love the heart-shaped pom poms!

Heart Caterpillars

You guys, look at how cute these are. And how fun to teach little ones how to cut hearts!

Burlap Heart Wreath

Is this not gorgeous? And Sarah makes it look so easy in her post, I can’t wait to make one for my front door!

DIY Heart Mason Jar

What a fun project! Glitter and sparkle and hearts OH MY!

Crystal Hearts

A craft and a little science! Kids will have so much fun they won’t even know they are learning!

Happy Valentine’s Day

The post 10 Fun Valentine’s Day Treats and Crafts appeared first on The Farmwife Feeds.

Candied pecans are my jam. I could eat them by the handfuls till my stomach hurt and then ear more. They are addictive. It started with Cinnamon Candied Pecans and I just keep building on that recipe with different spices.

Gingerbread Candied Pecans

I honestly can’t believe how easy candied pecans are to make. Literally, the most intense thing is whisking the egg whites to a foamy and frothy consistency. And I’ll share a secret, use a battery-powered frother! So easy and so fast.

This recipe calls for Gingerbread Spice, which you can buy but is super easy to make. This is my homemade gingerbread spice mix recipe that I love to keep around during the holiday season and is simple to make.

Recipe Tips:

• This recipe is easily doubled and makes a great homemade gift.
• Store in an airtight container to keep them fresh all season long.
• I won’t lie these are coated in sugar, a lot of sugar. If you were inclined you could cut the sugar back a bit, but I’ll be honest the sugar is good!
• These need stirred every 15 minutes while in the oven, believe me, it’s worth it!
• Not a pecan fan? Try mixed nuts or cashews or walnuts!

Print

Gingerbread Candied Pecans

Pecan halves roasted in sugar, spices and an egg white make a tasty holiday treat.

Ingredients

• 1 egg white
• 2 cups pecan halves
• 2 Tablespoons light brown sugar
• 2 Tablespoons sugar
• 2 teaspoons gingerbread spice
• 1/2 teaspoon salt

Instructions

• In a small bowl combine the brown and white sugar, gingerbread spice and salt. Stir until well combined.
• In a large enough bowl to hold all the pecan halves - first add the egg white, then whisk until foamy and frothy.
• Add the pecans to the frothy egg white and stir to coat all the nuts.
• Add the sugar mixture to the bowl with the coated pecans and stir to coat all the pecans really good.
• Pour the coated pecans on a parchment lined large cookie sheet and spread out in a single layer.
• Bake in a pre-heated 250° oven for 46-60 minutes. Stir nuts every 15 minutes and closely watch them for how brown they are getting and how dry. Mine took 45 minutes, but every oven is different.

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The other day I had like 5 minutes to grab myself a snack and continue hauling anhydrous wagons to the field. I rifled through the fridge and found a block of cream cheese, an almost empty container of sour cream, it was a start. I saw that bottle of Everything Bagel Seasoning mocking me on the counter, I bought it a long time ago with good intentions but was still contemplating its ideal use. By this time I had 4 minutes to get back on the road, so into a bowl it all went and that is how we got to this point!

This is literally a 3 ingredient, 3-minute recipe, and actual measuring is optional!

3 Ingredient Everything Bagel Dip

Recipe Notes:

• The seasoning amount is up to you and your personal taste. Some can get a very strong garlic taste that lingers…….
• The longer it sits the stronger the seasoning will become, so if making ahead start small and you can add more later if need to for serving. This works out great because it requires lots of taste testing on your part!
• Super easy to whip up the whole recipe, a small portion, or double it if needed!
• Serve with anything really, I use Bagel Chips but vegetables or any chips will work!
• Eat this with vegetables for a great gluten-free snack.

My friend Leah has a similar version she loves on celery!

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3 Ingredient Everything Bagel Dip

Quick, easy, simple, delicious snack or company dip that literally takes 3 minutes to make!

Ingredients

• 1 8 ounce package cream cheese
• 2 Tablespoons sour cream
• 1-2 Tablespoons Everything Bagel Seasoning Mix

Instructions

• Place all 3 ingredients in a mixing bowl and using a hand mixer.......mix them until well combined and smooth.
• Store in an air-tight container in the refrigerator.

Notes

• Seasoning amount is up to you and personal taste. Some can get a very strong garlic taste.
• The longer it sits the stronger the seasoning will become, so if making ahead start small and can add more later if need to for serving - works out great because requires lots of taste testing!

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My favorite way to eat these might be an afternoon on the go snack. Hand-held, made with oat flour, ripe bananas, extra protein milk, pecans, and chocolate chips. They make a great “healthy” snack!

If you want a real treat make a peanut butter and jelly sandwich using two of these pancakes as the “bread”! So so good, the sweet of the jelly with the peanut butter and banana. 

Oatmeal Banana Pancakes

This recipe is great 2 ways. Traditional pancakes with butter and syrup or as a snack. My favorite is covered in peanut butter with a sprinkle of powdered sugar at snack time!

Ingredient List:

• over-ripe bananas
• oat flour
• baking powder and salt
• eggs
• milk
• chocolate chips and pecans

Recipe Notes:

• I mix these by hand and leave small chunks of banana in them, but you can always use a mixer if you prefer a smoother batter.
• Quite honestly the mix-ins are endless – make them the way you like. Try coconut, a different kind of nut, dark chocolate, peanut butter chips……
• I use Fairlife milk for the extra protein since I mostly eat these as a snack. Regular milk works just as well in this recipe.

More Banana Recipes:

• Banana Split Dessert
• Super Easy Banana Bread

If you are looking for a more basic oatmeal pancake I have long loved these Old Fashioned Oatmeal Pancakes from my friends over at These Old Cookbooks!

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Oatmeal Banana Pancakes

These easy to make pancakes are great for breakfast or grab and go snacks!

Ingredients

• 2 cups oat flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 2 ripe bananas
• 1½ cups Fairlife Milk Can also use regular milk
• ½-¾ cup chopped pecans
• ½-¾ cup chocolate chips I prefer the mini's

Instructions

• Combine your dry ingredients in a medium-sized bowl.
• Add the eggs, milk and peeled ripe bananas to your dry ingredients - can use an electric mixer or a spoon to stir and combine completely to make your pancake batter.
• Once your batter is mixed stir in your pecans and chocolate chips.
• On a griddle or in a pan over medium-low heat sprayed with vegetable oil scoop approximately 1/3 of a cup of batter for each pancake allow to cook 2-3 minutes on one side-until tiny bubbles appear on top then carefully flip the pancakes and cook 2-3 more minutes on the other side or until the middle of the pancake is firm.
• If storing for snacks - allow to cool and keep in an air -ight container or zip lock bag in the refrigerator.
• Can heat in the microwave for a few seconds to warm or pop in the toaster!

  Or eat cold like I do!

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When I was growing up my Mom spent the weeks before Christmas making all the homemade candies for everyone. Seriously, it felt like she made so much candy she could have given some to every single person we knew.

She made it for the bus drivers, teachers, neighbors, landlords, church people! It felt like everyone we knew was getting a big batch of homemade candy.

This simple recipe reminded me so much of those times!

White Chocolate Cranberry Pretzel Bark

3 ingredients and only a couple of steps will get you this salty-sweet snack

Carefully and slowly melt the wafer – this is literally the hardest part!

Stir in the cranberries and broken pretzel pieces.

Spread it out on a parchment-lined baking sheet and allow it to set up. OK, maybe that’s the hardest part!

Recipe Notes:

• There is a difference between white chocolate chips and white chocolate melting wafers – you can use either one but if using the chips adding some vegetable oil will be necessary for the right consistency.
• The recipe is a general rule of thumb – add more or less of the pretzels or cranberries to your liking.
• I put my pretzels in a Ziploc bag and took out my frustrations, well not all of them or I would have ended up with pretzel dust – but you get my drift.
• My instructions use the microwave, you can also use the double boiler method to melt the chips.

This would be a perfect little snack to go along with my Christmas Eve in a Barn story that I love so much. 

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White Chocolate Pretzel Cranberry Bark

Three simple ingredients to make a delicious snack to keep around or share with friends and family.

Ingredients

• 20 ounces white melting wafers
• ¾-1 cup pretzels - crunched and broken up measure after breaking pretzels up
• ¾-1 cup dried cranberries

Instructions

• Line a large baking sheet with parchment paper and set aside
• Place the white melting wafers in a large microwave-safe bowl, heat at 50% power for 30 seconds, then stir. Continue to heat at 15-second intervals being sure to stir in between each round in the microwave. 

  Candy wafers do not change their shape unless they are stirred.
• Once candy is melted completely add in your pretzel pieces and cranberries - using a rubber spatula stir to combine and coat everything then spread in as thin a layer as possible on your parchment lined cookie sheet.
• Place in the refrigerator until the candy hardens and break into pieces.

Notes

• I put my pretzels in a Ziploc bag and took out my frustrations, well not all of them or I would have ended up with pretzel dust - but you get my drift.
• This recipe uses melting wafers, if using white chocolate chips be sure to add some vegetable oil.
• My instructions use the microwave, you can also use the double boiler method to melt the chips.

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

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