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Spicy Butterscotch Snack Cake

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Welcome To Day 12 Of “25 Days Of Christmas Sweet Treats”!

Last year I did “25 Days Of Christmas Cookies“. Please click the link to find all those wonderful recipes and please check back here every day for Christmas Sweet Treats all the way up until Christmas Day!

I was hoping for more snow that we got last night, but it was pretty while it lasted. It is still supposed to snow all weekend, so I am looking forward to that.

We did get a bit of snow this morning and flurries through the day that never accumulated to anything. Today I was feeling off, so my whole day felt kind of blah. It helped to listen to Christmas music and relax.

This snack cake really is yummy! It is simple and fairly plain looking but the flavors are amazing. It would be perfect to take to a family gathering. In all honesty, I’d eat it for breakfast too,haha. You could add a dusting of powdered sugar but I think it was just perfect as is.

Merry Christmas!!

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Spicy Butterscotch Snack Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12+
 
Ingredients
  • 1 Cup (2 sticks) Unsalted Butter, softened
  • 1 Cup Sugar
  • 2 Eggs
  • ½ Teaspoon Vanilla Extract
  • ½ Cup Applesauce
  • 2-1/2 Cups All-Purpose Flour
  • 2 Teaspoons Ground Cinnamon
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1-3/4 cups(11-oz. pkg.) HERSHEY'S Butterscotch Chips
  • Powdered sugar or frozen whipped topping , thawed (optional)
Instructions
  1. Heat oven to 350°F. Lightly grease 13x9x2-inch baking pan.
  2. Beat butter and sugar in large bowl on medium speed of mixer until well blended. Add eggs and vanilla; beat well. Mix in applesauce. Stir together flour, cinnamon, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in butterscotch chips. Spread in prepared pan.
  3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Sprinkle with powdered sugar or serve with whipped topping, if desired.
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Day 8: Pumpkin Scotchies

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Welcome To Day 8 Of Baking With Pumpkin!

Today I was going to head to the 9’s Market out in town to purchase some yummy local Japanese fruits! I was hoping for apples specifically.

Sadly, the weather had other plans today. Apparently we have a typhoon coming through and so we have rain, lot’s of it and later on we are supposed to have high winds. So, I had to skip the market today.

Instead I have been working on some things that need to get figured out and of course I baked! I am kind of in a funk today and hoped that baking would turn the day around for me, no such luck though!

Yes, another cookie! Now, I am trying to bring you a mix of goodies and there are some great cookie recipes out there, like this one, that I’ve never tried before. So don’t worry, plenty of different kinds of recipes coming your way!

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Pumpkin Scotchies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 5 Dozen
 
Ingredients
  • 2 Cups All Purpose Flour
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1 Teaspoon Pumpkin Pie Spice
  • ½ Teaspoon Cinnamon
  • 1 Cup Unsalted Butter, softened
  • ¾ Cup Sugar
  • ¾ Cup Brown Sugar
  • 2 Eggs
  • 1 Cup Pumpkin Puree
  • 1 Tablespoon Vanilla
  • 3 Cups Old Fashioned Oats
  • 1 (11 ounce) Package Butterscotch Chips
Instructions
  1. Preheat oven to 375° F. Combine flour, baking soda, salt, pumpkin pie spice, and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs, pumpkin and vanilla extract in large mixer bowl until light and fluffy. Gradually beat in flour mixture. Stir in oats and morsels. Batter will be wet. For thicker cookies, chill cookie dough in the fridge for about 30-60 minutes.
  2. Drop by rounded tablespoon onto parchment lined baking sheets. A cookie scoop works great here because the batter is on the wet side. Bake for 10 minutes. Cool cookies on baking sheets for 2 minutes before you remove to wire racks to cool completely or you can remove them immediately to cool on wire rack .
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25 Days Of Christmas Cookies. Day 15: Butterscotch Spice Cookies

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I am not used to seeing it rain here in December. I decided I am NOT a fan of it either and that it is no fun. I want snow. I was so happy to see a little snow this morning when I woke up. It was very wet though and soon turned into blasted rain. Ugly rain. It has not stopped.

It was an evening of Christmas shopping tonight! My most favorite kind of shopping too. Midnight Madness it is called, done at the store, the lone American store here on base. Can’t pass a sale up, especially here. It started at 8pm. Many people showed up hoping to get some good deals. There were some to be found.

I then came home and baked cookies! Today’s cookie is one of Daniel’s favorites! I have to admit I really love the yummy, buttery butterscotch smell that gets stronger as the cookies bake. He always love to eat a few, fresh from the hot oven and I can not blame him!

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Butterscotch Spice Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 3 Dozen
 
Ingredients
  • 2 Cups Flour
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Ginger
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 2 Sticks Unsalted Butter, softened
  • 1½ Cups Brown Sugar
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • 1 Bag Butterscotch Chips
Instructions
  1. Stir flour, spices, baking soda, and salt together in a bowl, set aside. Cream butter, and brown sugar together until smooth. Beat in egg, vanilla, then gradually stir in flour mixture.
  2. Fold in butterscotch chips, chill dough until firm, about an hour.
  3. Preheat oven to 350 degrees, lightly grease cookie sheets, or use parchment paper to line sheets. Roll dough into balls, arrange on cookie sheets, spacing three inches apart. Bake 12-14 minutes, until golden. Let cookies cool on cookie sheet for a few minutes, then transfer to rack.
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Butterscotch Cocoa Brownies

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In just a few, very short days, it will be Thanksgiving! At this point, I hope you have planned out your menus and goodies! If you have some time to make up something else really quick though, I’d suggest adding these brownies to your lineup! They are delicious, very simple, quick to make and very pleasing to not only the eye but your mouth as well!!

We will be celebrating our Thanksgiving by giving to others, our time, my baking, my husbands cooking. There are many single/unaccompanied sailors/airman on this base and so we want to try to make this holiday a little more enjoyable for them by making a homemade Thanksgiving feast!

I hope you all have a fabulous holiday filled with lot’s of love, friendship, fellowship and of course food and baked goodies!!

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Butterscotch Cocoa Brownies
Author: 
Recipe type: Dessert/Brownie
Prep time: 
Cook time: 
Total time: 
Serves: 16-25
 
Ingredients
  • 10 tablespoons unsalted butter
  • 
1¼ cups sugar
  • ¾ cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
  • ¼ teaspoon salt
  • 
1/2 teaspoon pure vanilla extract
  • 2 large eggs, cold
  • ½ cup all-purpose flour
  • 
2/3 cup butterscotch chips
Instructions
  1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
  2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave for 1:30 minutes. Remove and stir until the butter is melted and the mixture is smooth. Set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smoothes out once the eggs and flour are added.
  3. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the butterscotch chips, if using. Spread evenly in the lined pan.
  4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 30 minutes. Let cool completely on a rack.
  5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
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