Valentine’s Cookie Pops

You will “LOVE” these Valentine’s Cookie Pops! Sugar cookie center, yummy chocolate and very portable. They make a great treat for parties or gifts.

A Valentine Cookie Pop with sprinkles on it.

Valentine’s Day is right around the corner. I hope you are over your Christmas candy hangover because it’s time to rev up that sugar high again.

A Valentine Cookie Pop with sprinkles on it.

These cookie pops are so easy to make and perfect for parties or just a special treat. They work well as foodie gifts too!

How to make Valentine Cookie Pops:

Preheat oven to 375 degrees.

Make the cookie dough according to package directions. You can also use already made cookie dough from the refrigerated section at the store.

Roll the dough out and cut with a heart cookie cutter. One package of dough makes enough for 10 cookie pops (20 cookies total).

Rolling out cookie dough and cutting heart cookies out for baking.

Put the cookies on a cookie sheet and cook according to the directions. Mine took about 10 minutes.

Remove the cookies from the oven then place on a rack to cool.

Once the cookies have cooled, melt the CandiQuick. I got the CandiQuick that you can heat up in the microwave.

When it has melted lay out to cookies-bottom side up. Add a small dab of chocolate, then a popsicle stick, more chocolate over the stick, then more chocolate on the second cookie. Place the second cookie on top of the other cookie.

Adding chocolate to heart cookies.

Repeat with the remaining cookies. Then let the chocolate harden, around 20 minutes. Don’t skip waiting for the chocolate to harden or the cookies will crumble when you add the chocolate coating.

Finally, dip the cookies into the CandiQuick to cover. Use a spoon to drizzle chocolate in places that you miss.

Place on wax paper and add candy sprinkles if you like.

Let the chocolate harden for 25 minutes to an hour.

Looking for more Valentine’s Day treats?

And here you are…..

Valentine Cookie Pops with chocolate and sprinkles.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Print Recipe
Valentine's Cookie Pops
Sugar cookies meet to make a perfectly portable treat with these Valentine's Cookie Pops. Covered in a thick chocolate coating, you will fall in 'love' with this special treat.
Valentines Cookie Pops | Bottom Left of the Mitten
Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Valentines Cookie Pops | Bottom Left of the Mitten
Instructions
  1. Preheat oven to 375 degrees.
  2. Make the cookie dough according to package directions.
  3. Roll the dough out and cut with a heart cookie cutter. One package of dough makes enough for 10 cookie pops (20 cookies total).
  4. Put the cookies on a cookie sheet and cook according to the directions. Mine took about 10 minutes.
  5. Remove the cookies from the oven then place on a rack to cool.
  6. Once the cookies have cooled, melt the CandiQuick. I got the CandiQuick that you can heat up in the microwave.
  7. When it has melted lay out to cookies-bottom side up. Add a small dab of chocolate, then a popsicle stick, more chocolate over the stick, then more chocolate on the second cookie. Place the second cookie on top of the other cookie.
  8. Repeat with the remaining cookies. Then let the chocolate harden, around 20 minutes. Don't skip waiting for the chocolate to harden or the cookies will crumble when you add the chocolate coating.
  9. Finally, dip the cookies into the CandiQuick to cover. Use a spoon to drizzle chocolate in places that you miss.
  10. Place on wax paper and add candy sprinkles if you like.
  11. Place on wax paper and add candy sprinkles if you like. Enjoy!

Chocolate Bottom Strawberry Cheesecake

This Chocolate Bottom Strawberry Cheesecake has a creamy cheesecake filling on top of a thick chocolate layer and a sweet strawberry topping. So easy and delicious!

Chocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten

Jello-O No Bake Cheesecake Dessert comes with everything you need to start.  The box includes a cheesecake mix, a buttery, and crunchy graham cracker crust and the sweet strawberry topping.  All you have to do is add the chocolate! Makes for a perfect & quick Chocolate Bottom Strawberry Cheesecake.

You can find this dessert at many of the picnics that we attend during the summer.  I like taking it because not only is it delicious but it gets rave reviews.  Call me an attention seeker, but I love it when people enjoy what I bring to the table.

Chocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten

When I get asked for the recipe and I tell them how easy it is I’m always surprised at how many people have never even heard of this stuff.  I remember my mom bringing this home for the first time when I was a teenager and how excited she was to try it.  At the time I think that it was just the basic, plain cheesecake but now they have 8 different types.  Check them out!  Like I usually say, ‘It’s with the Jell-O just usually on the very top shelf at the store.’

How to make Chocolate Bottom Strawberry Cheesecake:

Open the box of Jell-o Cheesecake and take out the crust mix. Add the mix to an 8-inch pie plate.

In a bowl melt the butter.

Add sugar to the crust mix and then add the butter. Spread the crust over the bottom and sides of the pie plate.
Chocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten

In another bowl add the filling mix and milk. Beat until thickened, about 2 minutes.

To a microwave proof dish add the chocolate chips and milk. Melt in 45-second sessions. Stirring in between. Repeat until all chocolate is melted.

Add on top of the graham cracker crust.

Add the filling. Refrigerate for 2 or more hours.

This recipe is adapted from the back of a box that was for Jell-O No Bake cheesecake bites.  I liked the idea but didn’t want to take the extra steps to make individual portions so I expanded on the idea and I’ve been making it ever since.  Check out the whole process in the video here—>

When ready to serve top with the strawberry topping. And here you are…….

Chocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Originally published August of 2016. Updated photos & recipe January of 2019.

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**Music ‘A Hoot’ by Partners in Rhyme

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Print Recipe


Chocolate Bottom Strawberry Cheesecake

This is a 5-ingredient dessert that will impress your guests. Chocolate Bottom Strawberry Cheesecake will become your go-to no-bake dessert.

Chocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten

Course Dessert
Cuisine Cake, Dessert, No Bake

Prep Time 5 minutes
Passive Time 2 hours

Servings
pieces


Ingredients

Course Dessert
Cuisine Cake, Dessert, No Bake

Prep Time 5 minutes
Passive Time 2 hours

Servings
pieces


Ingredients

Chocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten


Instructions
  1. Prepare graham cracker crust according to package directions. Adding crumbs from box, 2 Tbs sugar and melted butter. Mix and form as crust in pie pan.

  2. Add chocolate chips and 2 Tbs cold milk to microwave safe bowl. Microwave for 45 seconds. Take chocolate and stir until well combined. Pour onto the top of prepared crust.

  3. Add pudding mix and remaining 1-1/2 cup cold milk. Mix with electric mixer for 3-5 minutes. Add pudding mix on top of chocolate bottom.

  4. Refrigerate for 2-6 hours.

  5. When ready to serve top with strawberry topping.

  6. Cut into 8 pieces. Enjoy!

Sugar Cookie and Apple Cobbler

Been apple picking yet this season?  Have you been looking for a super Easy Apple Dessert to make with all the apples you’ve got hanging around? This Sugar Cookie and Apple Cobbler has a warm apple filling and a crunchy cookie crust and uses less than 7 ingredients!

Sugar Cookie and Apple Cobbler in a casserole dish ready to eat!

A few months ago my step-mother stopped over with a HUGE shoebox full of recipe cards and books that she had.  After going through all the wonderful recipes I landed on one that would be perfect for fall!  It was in a Pillsbury/The Pampered Chef small cookbook called, Turning Out the Best Recipe Book.  

A shoebox full of cookbooks.

The basics of this recipe require sugar, some spices, a tube of cookie dough and apples.  That’s it.  I only had to hit the grocery store for the sugar cookie dough.  If you have a really good recipe to make your own dough you probably don’t even need to do that.

Since this apple dessert recipe bakes up nicely in a dish and can travel well it’s the perfect dish to bring to holiday parties or tailgates.

Sugar Cookie and Apple Cobbler with a slice cut out and on a plate next to it.

How to make Sugar Cookie and Apple Cobbler:

Preheat the oven to 350 degrees.

Core and chop the apples into bite-sized pieces then add the apples to a bowl.

To the apples add lemon juice, vanilla, nutmeg, cinnamon, brown sugar, and flour.  Stir to combine.

Add the apples to a greased 9×13 dish.

Apple in a dish with a tube of sugar cookies and cinnamon sugar next to it.

Next, open the cookie dough and cut into about 18 slices.  Place the slices over the top of the apple filling.

In a bowl mix, the sugar and cinnamon then sprinkle over the top.

Apples and sugar cookies in a dish with cinnamon sugar being sprinkled over it.

Put into the preheated oven and bake for 40 minutes.  Serve warm.

Tips & Variations for this Sugar Cookie and Apple Cobbler:

  • Don’t like apples with skin on them? I love cooking my apples with the skin on them but I know not everyone does so feel free to take the skin off before cooking with them.
  • I used Gala apples but you can use any red apple variety.
  • If you have apple pie spice on hand go ahead and substitute the cinnamon and nutmeg in the apples with 1/2 tsp.

And here you are……

Sugar Cookie and Apple Cobbler in a dish ready to eat!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Print Recipe
Sugar Cookie and Apple Cobbler
Looking for the ultimate in fall desserts? Try this easy Sugar Cookie and Apple Cobbler. Apples, brown sugar and crispy sugar cookies - delicious!
Sugar Cookie and Apple Cobbler | Bottom Left of the Mitten
Course Dessert
Cuisine Dessert, Fall Food
Prep Time 10 minutes
Cook Time 40 minutes
Servings
pieces
Ingredients
Cinnamon-Sugar Topping
Course Dessert
Cuisine Dessert, Fall Food
Prep Time 10 minutes
Cook Time 40 minutes
Servings
pieces
Ingredients
Cinnamon-Sugar Topping
Sugar Cookie and Apple Cobbler | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 350 degrees.
  2. Core and chop the apples into bite-sized pieces then add the apples to a bowl.
  3. To the apples add lemon juice, vanilla, nutmeg, cinnamon, brown sugar, and flour. Stir to combine.
  4. Add the apples to a greased 9x13 dish.
  5. Next, open the cookie dough and cut into about 18 slices. Place the slices over the top of the apple filling.
  6. In a bowl mix, the sugar and cinnamon then sprinkle over the top.
  7. Put into the preheated oven and bake for 40 minutes. Serve warm. Enjoy!
Recipe Notes
  • Don't like apples with skin on them? I love cooking my apples with the skin on them but I know not everyone does so feel free to take the skin off before cooking with them.

Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies have peanut butter and chocolate chips combine with butter flavored coconut oil to make a crisp and crunchy cookie.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

Choctoberfest is the perfect reason to dust off old cookie recipes and give them a fresh update.  I was excited to partner this week with Barlean’s and use a different version of one of my favorite items to cook with coconut oil.  For these, I used Barlean’s Butter Flavored Organic Coconut Oil.  Peanut butter and chocolate are made for each other in these Peanut Butter Chocolate Chip Cookies.

Trading out normal butter on a 1:1 ratio for Barlean’s Butter Flavored Organic Coconut Oil had these cookies coming out of the oven crispy, which is perfect because that is just how I like them. Now on to the recipe.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.
I received Barlean’s complimentary but all opinions stated in this post are my own.

How to make Chocolate Chip Peanut Butter Cookies:

In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla, and egg.

Start the mixer to start combining the ingredients.  Slowly add flour, baking soda, and salt.

Finally, add chocolate chips.

Once everything is all combined take off and preheat the oven to 350 degrees.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

Cover a cookie sheet with parchment paper and grab the bowl of cookie dough.  The dough will be almost like crumbles when all combined.

Using a spoon scoop out a spoonful into the palm of your hand.  Roll into a ball and place onto the prepared sheet.  Continue with 11 more scoops so there is a dozen on the pan.

Like traditional peanut butter cookies press down with a fork horizontal then vertical.  Be careful because the dough is very delicate so press gently. 

Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bakes.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

Let cookies bake 14-16 minutes.

Remove pan from the oven and let cool on the sheet for 5 minutes.  Using a spatula move the cookies to a cooling rack or on a piece of wax paper. Until they are fully cooled they will be easy to crumble so give just a bit before diving in.

Now do the same with the remaining dough that was staying chilled in the refrigerator.

After they have cooled store in an airtight container for up to 4 days but they probably won’t last that long!

And here you….

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Print Recipe
Chocolate Chip Peanut Butter Cookies
Chocolate Chip Peanut Butter Cookies have peanut butter and chocolate chips combine with butter flavored coconut oil to make a crisp and crunchy cookie.
Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten
Course Dessert
Cuisine Cookies, Dessert
Prep Time 5 minutes
Cook Time 14 minutes
Servings
cookies
Course Dessert
Cuisine Cookies, Dessert
Prep Time 5 minutes
Cook Time 14 minutes
Servings
cookies
Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten
Instructions
  1. In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla and egg. Start the mixer to start combining the ingredients. Slowly add flour, baking soda and salt. Finally add chocolate chips.
  2. Preheat the oven to 350 degrees.
  3. Cover a cookie sheet with parchment paper and grab the bowl of cookie dough.
  4. Using a spoon scoop out a spoonful into the palm of your hand. Roll into a ball and place onto the prepared sheet. Continue with 11 more scoops so there is a dozen on the pan.
  5. Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bake.
  6. Let cookies bake 14-16 minutes.
  7. Remove pan from the oven and let cool on the sheet for 5 minutes. Using a spatula move the cookies to a cooling rack or on a piece of wax paper.
  8. Do the same with the remaining dough that was staying chilled in the refrigerator.
  9. After they have cooled store in an airtight container for up to 4 days. Enjoy!

Homemade Chocolate Pudding

This Pudding Recipe that will transport you back to childhood.  A bowl of warm, chocolatey pudding with the extra special layer on top of it.  Homemade Chocolate Pudding is easy to make and you probably have all the ingredients on hand.

Homemade Chocolate Pudding in bowls ready to eat!

*Affiliate links may be included in this post. Please read my Discloser Policy.
I received Rodelle Gourmet Baking Cocoa complimentary but all opinions stated in this post are my own.

This week for Choctoberfest I thought I would make a rich, chocolate dessert that takes me back to my childhood.  Sunday’s were spent at my Grandma & Grandpa’s house and dessert was usually a big bowl of homemade chocolate pudding.  Rodelle’s Dutch-processed cocoa gives this chocolate pudding a rich flavor and easy enough to make to make your sweet tooth happy.

Homemade Chocolate Pudding with a spook in it and other bowls of pudding surrounding it.

I was very excited to partner with Rodelle in making this recipe for Choctoberfest.  Not only is their baking cocoa versatile for recipes it is also full of good things for you and your family: antioxidants, dietary fiber, calcium, and vitamins.  It’s also naturally cholesterol free Kosher, gluten-free and non-GMO.  So now on to the recipe!

How do you make Homemade Chocolate Pudding?

In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch, and salt whisk together the ingredients so they are all combined.

Move the pot to the stove top.  Measure out 2 cups of milk and whisk it into the dry ingredients.  Turn on the stove to medium heat.  Add the additional 2 cups milk, butter, and vanilla.

Recipe steps of how to make Homemade Chocolate Pudding.

With the heat going constantly keep the whisk going.  The lumps at the top will eventually disappear so be patient.  Keep stirring until the pudding starts to thicken–this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn’t burn.

When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.  Give the pudding at least 10 minutes to cool down and firm up a little if eating warm.

Serve warm or chilled.  With or without whipped cream.

Tips & Variations for Homemade Chocolate Pudding:

  • Don’t like pudding skin? Cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.  If you want cold put it into the fridge for about half an hour.
  • Feel free to substitute dark cocoa powder for a dark chocolate homemade pudding.

And here you are…..

Homemade Chocolate Pudding in bowls ready to eat!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Print Recipe
Homemade Chocolate Pudding
Only a few minutes and a few ingredients to make the perfect comfort homemade chocolate pudding. Get ready to be transported to your childhood.
Homemade Chocolate Pudding | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Homemade Chocolate Pudding | Bottom Left of the Mitten
Instructions
  1. In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch and salt. Whisk together the ingredients so they are all combined. Move the pot to the stove top.
  2. Measure out 2 cups of milk and whisk it into the dry ingredients. Turn on the stove to medium heat. Add the additional 2 cups milk, butter and vanilla.
  3. With the heat going constantly keep the whisk going. The lumps at the top will eventually disappear so be patient. Keep stirring until the pudding starts to thicken--this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn't burn.
  4. When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.
  5. If eating warm give the pudding at least 10 minutes to cool down and firm up a little.
  6. For no skin: cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.
  7. If you want cold: put it into the fridge for about half an hour.
  8. Serve warm or chilled. With or without whipped cream. Enjoy!
Recipe Notes
  • Don't like pudding skin? Cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.  If you want cold put it into the fridge for about half an hour.

Cracker Candy

Have you ever had candy made out of saltine crackers?  If not, you absolutely don’t know what you’re missing out on. Cracker Candy is the perfect combination of salty toffee, crispy crackers, and sweet chocolate. Top with your families favorite toppings for a treat that will please everyone.

Ingredients ready to make Cracker Candy.

*Affiliate links are included in this post. Please read my Discloser Policy.
I received Imperial Sugar complimentary but all opinions stated in this post are my own.

I was so excited to have the opportunity to partner with Imperial Sugar for Choctoberfest!  My little guy even got into the action layering the crackers onto the sheet pan.  Imperial Sugar is the perfect ingredient for all the goodies we plan on making this holiday season. Create some lifelong memories when you bake with love and Imperial Sugar.

A little hand laying out crackers on a sheet pan.

While holiday cookie baking can be fun, I have to admit again that I am not a really good baker.  So easy recipes like this Cracker Candy, or better known as Christmas Crack, are a welcome addition to the holidays.  It’s a recipe I know even I can throw together in a pinch.

There are also so many different ways to make it that guests won’t get sick of seeing it at all the holiday functions you attend with them.

Variations of Cracker Candy:

  • White chocolate, dried cranberries and pecan pieces.
  • Peanut butter chips, mini chocolate chips, and salted peanuts.
  • Dark chocolate chips (halved with milk chocolate chips), crushed peppermint candies. 

How to make Cracker Candy:

Start by covering a cookie sheet with tin foil then spray with oil.  Now layer crackers evenly over the whole sheet.

Preheat the oven to 400 degrees.  In a medium saucepan melt 1 cup of butter (2 sticks) then add 1 cup of packed Imperial Brown Sugar.  Slowly bring to a boil for 4-5 minutes.

Pour over the crackers and put directly into the oven.  Cook for 5 minutes.

Steps and ingredients for making Cracker Candy.

Take the crackers out of the oven.  Sprinkle the chocolate chips in a thin layer over the top of the crackers.

Once they are all melted put back into the oven for 2 minutes.

Chocolate being spread over saltine crackers.

Add whatever toppings you like.  I added nuts to all the crackers but shredded coconut to only half since not everyone in the house likes it.

Put in the refrigerator for at least 30 minutes to harden the chocolate. Once the chocolate has hardened crack into pieces.

Tips for making Cracker Candy:

  • Be patient and gentle as you spread the chocolate chips on the crackers. It does take a little time. 
  • You may have to crack some of the crackers in half to fill out the edges. The toffee mixture will fill in all the cracks. 

And here you are….

Cracker Candy broken up and ready to eat.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Cracker Candy | Bottom Left of the Mitten #crackercandy #toffee #christmascandy

Print Recipe
Cracker Candy
Cracker Candy or 'Christmas Crack' is saltine crackers with toffee sauce poured over them then spread with chocolate and topped with nuts and coconut. Perfect for the holidays!
Cracker Candy | Bottom Left of the Mitten
Course Dessert
Cuisine Candy, Dessert, Holiday
Prep Time 15 minutes
Cook Time 7 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine Candy, Dessert, Holiday
Prep Time 15 minutes
Cook Time 7 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Cracker Candy | Bottom Left of the Mitten
Instructions
  1. Start by covering a cookie sheet with tin foil then spray with oil. Now layer crackers evenly over the whole sheet. You may have to crack some of the crackers in half to fill out the edges.
  2. Preheat the oven to 400 degrees.
  3. In a medium saucepan melt 1 cup of butter (2 sticks) then add 1 cup of packed Imperial Brown Sugar. Slowly bring to a boil for 4-5 minutes.
  4. Pour over the crackers and put directly into the oven. Cook for 5 minutes.
  5. Take the crackers out of the oven. Sprinkle the chocolate chips in a thin layer over the top of the crackers.
  6. Once they are all melted put back into the oven for 2 minutes.
  7. Add whatever toppings you like. I added nuts to all the crackers but shredded coconut to only half since not everyone in the house likes it.
  8. Put in the refrigerator for at least 30 minutes to harden the chocolate. Once the chocolate has hardened crack into pieces. Enjoy!

Butterscotch Banana Bread

Have some overripe bananas on your counter?  Don’t know what to do with them?  How about making a classic loaf of banana bread with a butterscotch twist?  Butterscotch Banana Bread bakes the butterscotch chips making little pockets full of flavor throughout. 

Butterscotch Banana Bread | Bottom Left of the Mitten

If you follow my blog you will know that I’m not a big baker.  I’m getting better but I still prefer a quick no-bake dessert over breaking out the cake pans.  However, this bread is so easy and comes out of the oven so perfect that I find myself making it over and over again.  The inside ends up being soft and moist and the outside gets a slightly crunchy crust.  This combination has me making this treat at least every other week.

Butterscotch Banana Bread | Bottom Left of the Mitten

Since I started making this banana bread recipe, I’ve realized there is no better smell than something like bread baking in the oven.  Sweet and buttery almost.  Reminds me of growing up and my mom making big bowls and loaf after loaf of zucchini bread.  While I can’t get my boys to touch the stuff they do love banana bread.  They might eat it at night or even in the morning for breakfast with strawberries.

You cannot go wrong with this simple quick bread recipe.

How to make Butterscotch Banana Bread:

Preheat the oven to 350 degrees.

With a fork mash the overripe bananas.

In a separate bowl melt the butter and whisk the egg.  Add to the bananas.

Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine.

Finally, add the butterscotch chips.

Grease one loaf pan with butter or oil then add the batter.

Butterscotch Banana Bread | Bottom Left of the Mitten
Bake at 350 degrees for 1 hour.  Sniff the air over and over again while it bakes. 

Serve warm with LOTS of butter.

And here you are……

Butterscotch Banana Bread | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Recipe adapted from I Wash You Dry

*Affiliate links are included in this post. Please read my Discloser Policy.

Butterscotch Banana Bread | Bottom Left of the Mitten #bananabread #butterscotch #bananabreadrecipe

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Butterscotch Banana Bread
Don't let overripe bananas go to waste, make this Butterscotch Banana Bread. Moist on the inside and crunchy on the outside and butterscotch in every bite.
Butterscotch Banana Bread | Bottom Left of the Mitten
Course Dessert
Cuisine Bread, Breakfast, Dessert
Prep Time 5 minutes
Cook Time 1 hour
Servings
pieces
Ingredients
Course Dessert
Cuisine Bread, Breakfast, Dessert
Prep Time 5 minutes
Cook Time 1 hour
Servings
pieces
Ingredients
Butterscotch Banana Bread | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 350 degrees.
  2. With a fork mush the overripe bananas.
  3. In separate bowl melt the butter and whisk the egg. Add to the bananas.
  4. Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine.
  5. Finally add the butterscotch chips.
  6. Grease one loaf pan with butter or oil then add the batter.
  7. Bake at 350 degrees for 1 hour. Serve warm with lots of butter. Enjoy!

Neapolitan Poke Cake

Strawberry cake, chocolate pudding, and vanilla whipped cream make this Neapolitan Poke Cake a triple dessert pleasure that’s perfect for Valentine’s Day!

Neapolitan Poke Cake | Bottom Left of the Mitten

February brings a little holiday that can easily leave you feeling warm in the heart & soul even if it’s cold outside, “Valentine’s Day”.  For my sweethearts, I made this Neapolitan Poke Cake.  Layers of strawberry, chocolate, and vanilla make this simple dessert into a special treat for the ones I love.

Neapolitan Poke Cake | Bottom Left of the Mitten

Aren’t simple desserts the best?  Not only are they easy to make but I am still in the learning phases of becoming the baker I one day hope to be!  Until then, I will stick with no-bake cheesecakes, simple upside down cakes and poke cakes.  Easy and delicious.

How to make Neapolitan Poke Cake:

Beat cake mix ingredients in a bowl at medium speed until well combines.  Grease a 13×9 pan and add cake mix.  Bake at 350 degrees for 25 minutes.  Take cake out and let cool.

Once the cake has cooled down a bit make the pudding.  With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes.

Now it’s time to ‘poke’ it.  Take a straw and insert to make holes all over the cake.  Pour the pudding on top of the cake then take a spatula to push the pudding so that it goes into all the ‘pokes’ and spread evenly all over the top.

Neapolitan Poke Cake | Bottom Left of the Mitten

Refrigerate to let the pudding set for around 2-3 hours.

Just before serving add vanilla to the tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake.

Top with chopped strawberries and chocolate syrup.

Tips & Variations for Neapolitan Poke Cake:

  • When I make cakes I always go straight to the box but then I divert from the directions by substituting the water for milk.

And here you are…..

Neapolitan Poke Cake | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Happy Valentine’s Day!

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Print Recipe
Neapolitan Poke Cake
Strawberry cake poked and filled with chocolate pudding and topped with vanilla whipped cream. Neapolitan Poke Cake is the perfect Valentine's Day dessert.
Neapolitan Poke Cake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake, Dessert, Holiday
Prep Time 10 minutes
Cook Time 25 minutes
Servings
pieces
Ingredients
Strawberry Cake
Chocolate Pudding
Vanilla Whipped Cream Frosting
Course Dessert
Cuisine Cake, Dessert, Holiday
Prep Time 10 minutes
Cook Time 25 minutes
Servings
pieces
Ingredients
Strawberry Cake
Chocolate Pudding
Vanilla Whipped Cream Frosting
Neapolitan Poke Cake | Bottom Left of the Mitten
Instructions
Strawberry Cake
  1. Beat cake mix ingredients in a bowl at medium speed until well combines.
  2. Grease a 13x9 pan and add cake mix. Bake at 350 degrees for 25 minutes. Take cake out and let cool.
  3. Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
Chocolate Pudding
  1. With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
  2. Refrigerate to let the pudding set for around 2-3 hours.
Vanilla Whipped Cream Frosting
  1. Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake. Top with chopped strawberries and chocolate syrup. Enjoy!

Strawberry & Sesame Hand Pies

Flaky crust packed with sweet strawberry preserves and Simply Sesame.  Make up a batch for the busy school week. My son ate these every morning and then again as a snack after school!  Who doesn’t love a portable meal that is a hit with the kids?

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

I received Simply Sesame® complimentary but all opinions stated in this post are my own.
Interested in learning more about Simply Sesame? Follow them on social media:
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These hand pies are so easy to make and use just a few ingredients.  And let me tell you what made these even easier….my new mixer that I got for Christmas! It’s so beautiful.  Since getting it I’ve done some serious baking.  Enough of the admiration let’s get baking.

strawberryhandpies_1f

Starting with the dough add the ingredients to a mixer.  Or you can mix this by hand as well~before I got my mixer I had no problem whipping up crust for my favorite homemade pizzas.  Check out my directions for a thicker crust on my White Chicken Pizza with Basil & Blackberry Sauce.  A thinner crust for this Pepper Steak Pizza. Or a the crust for a classic favorite, Chicago Deep Dish Pizza.  Either way, this crust turns out perfectly! I’m even using this same recipe to make a special treat soon for Mitten Movie Night.  When the dough has been mixed roll into a ball then onto some plastic wrap that has been lightly floured.  Put the dough into the refrigerate for 1 hour.

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

Once chilled it’s time to roll it out and cut into circles.  See my fancy cutter!  This was enough dough for 12 pies.  Take a spoonful of the strawberry preserves and place on one side of the dough then on top of that add the Simply Sesame (*note: Simply Sesame needs to be well stirred to make sure it’s not too runny).

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

Preheat the over to 375 degrees then line a pan with parchment paper.  Fold the top of the dough over then crimp the edges with a fork.  Some filling may eek out when baking that is why it’s crucial to use the parchment so you can have easy clean up.

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

Bake for 20 minutes.  Before the last 10 minutes is up melt a tablespoon of butter, take the pies out then brush the tops.  Put back into the over to finish.  When done please be aware not to take a giant bite right away since the filling can be H-O-T!  And here you are….

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten #handpies #breakfast #snack

Print Recipe
Strawberry & Sesame Hand Pies
Flaky crust packed with sweet strawberry preserves and Simply Sesame. A portable meal that is a hit with the kids.
Strawberry & Sesame Hand Pies | Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast, Dessert
Servings
pies
Ingredients
Pie Dough
Filling
Course Breakfast
Cuisine Breakfast, Dessert
Servings
pies
Ingredients
Pie Dough
Filling
Strawberry & Sesame Hand Pies | Bottom Left of the Mitten
Instructions
Pie Dough
  1. Add all the dough ingredients to a mixer. Once the dough has been mixed roll into a ball then onto some plastic wrap that has been lightly floured. Put the dough into the refrigerate for 1 hour.
Filling
  1. Once chilled it's time to roll it out and cut into circles.
  2. Take a spoonful of the strawberry preserves and place on one side of the dough. On top of that add the Simply Sesame (*note: Simply Sesame needs to be well stirred to make sure it's not too runny) .
  3. Preheat the over to 375 degrees then line a pan with parchment paper.
  4. Fold the top of the dough over then crimp the edges with a fork.
  5. Bake for 20 minutes.
  6. Before the last 10 minutes is up melt a tablespoon of butter, take the pies out then brush the tops. Put back into the over to finish.
  7. Let them cool slightly. Enjoy!

Caramel Bottom Eggnog Cheesecake #SundaySupper

This No-bake Caramel Bottom Eggnog Cheesecake is a holiday dessert that has something for everyone-eggnog, caramel, candied nuts, and gingersnaps. Wow your guests with this unique holiday dessert

Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten

I feel like the holiday can finally get underway.  I’ve strung the lights up outside, put up the tree, hit the Amazon Cyber Monday deals.  We are way ahead of schedule this year and only have a few presents left to get so that means in not too long I have to do one task that I don’t particularly like about Christmas-wrapping presents.  I’ll be honest, I suck at it!

However one tradition that I have kind of makes it easy to get through, I enjoy a big glass of eggnog while doing it.  That creamy concoction mixed with a little spiced rum….yummy!  Makes the fact that I cannot make even a shirt box look presentable a little less stinging. But I’ve never had ‘nog any other way….so I decided to try something different.

In order to let everyone this holiday season enjoy eggnog, I decided to use it in a method that is quickly becoming one of my favorite ways to cook ~ no-bake cheesecake.  A no-bake cheesecake can be changed up to suit the needs of any occasion. Easy, fast, versatile and more importantly~delicious! 

This Caramel Bottom Eggnog Cheesecake with Ginger Snap Crust is a winner for the holidays.  And did you see that I said ‘easy’?  Check out the video showing how quickly it comes together.

Dessert is made.  So now you can get back to wrapping all those presents.  I hope you are better at it than I am!

And here you are……Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays! Instagram | Bottom Left of the Mitten

Thank you, Christie, from A Kitchen Hoor’s Adventure for hosting this holiday recipe roundup for everyone who loves eggnog!  Get 20+ more recipes here…..

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

*Music ‘A Hoot’ by Partners in Rhyme

Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten #christmas #eggnog

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Print Recipe
Caramel Bottom Eggnog Cheesecake
Caramel Bottom Eggnog Cheesecake has a creamy cheesecake filling and a crunchy gingersnap cookie crust. Drizzle with caramel and candied walnuts. A great no-bake holiday treat!
Caramel Bottom Eggnog Cheesecake | Bottom Left of the Mitten
Course Dessert
Cuisine Dessert, Holiday, Pie
Prep Time 10 minutes
Passive Time 4 hours
Servings
pieces
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
Carmel Bottom & Drizzle
  • 11 ounces caramels reserve 10 in seperate dish for dirzzle
  • 3 Tbs milk 2 for caramel bottom then 1 for drizzle
Course Dessert
Cuisine Dessert, Holiday, Pie
Prep Time 10 minutes
Passive Time 4 hours
Servings
pieces
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
Carmel Bottom & Drizzle
  • 11 ounces caramels reserve 10 in seperate dish for dirzzle
  • 3 Tbs milk 2 for caramel bottom then 1 for drizzle
Caramel Bottom Eggnog Cheesecake | Bottom Left of the Mitten
Instructions
  1. For the candied walnuts cook butter, brown sugar and walnuts for 1-2 minutes on stove top medium/high heat. Set to the side to cool.
  2. Crush cookies then add to a greased pie pan. Mix with sugar and butter. Press down to form to pan.
  3. Melt larger bowl of caramels with 2 Tbs milk for around 35-45 seconds. Pour into crust.
  4. Mix Jell-o, eggnog, vanilla, cinnamon and nutmeg together with electric mixer until combined. Pour over caramel and ginger snap crust.
  5. Melt the reserved caramels and milk for 25-35 seconds in microwave. Drizzle over the top of the pie. Add candied walnuts.
  6. Refrigerate for 4-6 hours. Cut into 8 pieces. Enjoy!

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