Oatmeal Pies with Salted Carmel

My inlaws always offer us when we go visit Little Debbie's Oatmeal Cream Pies and brings back memories of child hood and ALL the Little Debbie snacks that I consumed when I was young. 

I have been trying my hardest lately to make snacks for my kids instead of buying the ones from the store that has weird ingredients. So what's better than just oats, butter, sugar and vanilla without the preservatives. 

Well here is the most delicious tasty oatmeal pies ever. 

Ingredients

• 1¼ cup (2.5 sticks) butter(cold)
• 1 cup brown sugar, packed
• ½ cup sugar
• 1 large egg(cold)
• 1 tablespoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• ½ teaspoon cinnamon
• 3 cups quick oats

Instructions

1. Preheat the oven to 350 degrees F. With an electric mixer, beat the butter and sugars in a large bowl until well combined, about 3-5 minutes. Add the egg and vanilla mix until light and fluffy, about 2 minutes.
2. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Add to butter and mix on low speed just until combined. Add the oats and stir until just combined.
   
   
3. Use a medium cookie scoop to place dough on a cookie sheet lined with parchment paper. Bake at 350 for 10 minutes until edges start to turn golden brown. Cool on a wire rack.
   

BUTTERCREAM 

Ingredients

• ½ cup butter
• 2 cups powdered sugar
• 2 tbs whipping cream
• 1 tsp vanilla

Instructions

1. Place the butter, sugar, whipping cream and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 2-3 minutes.
2. When the cookies are cool, sandwich frosting between two cookies. Enjoy!! :)

SALTED CARMEL

• 1/2 cup sugar
• 3 tablespoons salted butter, cubed
• 
1/4 cup plus 1 tablespoons heavy cream, at room temperature

In a medium saucepan over medium heat, cook just the sugar. Whisk it occasionally as it melts and cook it until it turns a deep amber color. Then add the butter and stir until it is melted. Add the heavy cream and whisk until the caramel is smooth. Remove from heat and let cool.

Drizzle over Oatmeal Pies. 

*adapted from pinterest

Brown Sugar Cupcakes with Salted Carmel and Bacon

I love cupcakes and when one of my YW(young women) from church suggested I make cupcakes I was like DUH!!!! So here it is...ENJOY!!!

INGREDIENTS:

1 1/2 cups of flour

1 1/2 tsp baking soda

1/4 tsp sea salt

1 cup light brown sugar

1 egg

1 tblsp vanilla

1/2 cup unsalted butter(melted)

DIRECTIONS:

Preheat oven to 350 degrees F. And place liners in cupcake pan.

In a bowl combine 1 1/2 cups all purpose flour with 1 1/2 teaspoons baking soda and 1/4 teaspoon of sea salt. Stir to mix and set aside.

In a large bowl, whisk together 1 cup loosely packed brown sugar with 1 large egg until smooth. Add in 1 tablespoon of vanilla extract. Slowly pour in 1/2 cup unsalted butter that has been melted and cooled. Continue to whisk together.

Fold in the flour mixture mixing with a spoon until batter is smooth. 

Fill the liners 3/4 with the batter. Bake for 20 minutes, or until a toothpick comes out clean. Allow to cool completely.

SALTED CARMEL:

Brown Sugar

1/2 stick Butter (4 Tablespoons)

1/2 cup Cream

1 Tablespoon Vanilla

Pinch Of Sea salt

Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. 

Buttercream:

• 2 cups (4 sticks) unsalted butter, room temperature 
• 1 pound confectioners' sugar, sifted 
• 1 teaspoon vanilla extract 
• 1/8 teaspoon salt

• In a mixer bowl fitted with a paddle attachment, combine butter, sugar, vanilla, and salt. Beat on high speed 2 to 3 minutes, scraping down the sides of the bowl occasionally.

  
  

  BACON: 

  I just took slices of bacon and stacked them then used my kitchen shears and cut directly into pan. I fried on high. Keep an eye out so they don't burn. 

  
  

  

  
  

  
  
  
  
  

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Pumpkin bread with salted Carmel swirl

I hate pumpkin......with that being said I will eat this whole loaf by myself!!! It's soooo good. Ok I need to go back to eating, Enjoy!!

Ingredients

• 
  
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup canned pumpkin
• 1/2 cup butter, softened
• 2 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1cup salted Carmel 

Parchment paper 

Instructions

1. 
   
2. Heat oven to 350°F. 

Line loaf pan with parchment for easy clean up.

1. 
   
2. Combine all ingredients except Salted Carmel in a mixer. Beat at medium speed, scraping bowl often, until well mixed. 
3. 
   
4. Spoon half of pumpkin batter into prepared pans. Spoon half of Carmel over pumpkin mixture. Swirl gently with a knife. Spoon remaining pumpkin batter over top. Repeat with Carmel swirling gently. Bake 50-60 minutes. A toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Salted Carmel Apple Cheesecake Strudel

Soooo it's FALL.....yeah!!! And even better it finally feels like it in Texas. So to celebrate let's combine falls favorite fruit, apples with my favorite dessert.....cheesecake, of course!!! Here's to falling for Fall!! 

Ingredients:

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs(room temperature)

Vanilla bean

Apples:

3 Granny Smith apples, peeled, cored and sliced thin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

For salted Carmel either buy or go bold and get recipe from my blog.....you can do it!! 

Directions:

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together sliced apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Lay evenly over cream cheese mixture.

For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with salted caramel topping and let cool. Serve cold and enjoy!

**adapted from Paula Deen.**