salted peanut & butterscotch puppy chow popcorn

There's some foods that I can just have a bite of or even totally pass up {emphasis on SOME. Not many. At all. But SOME.}. And THEN there's things that I make and can't seem to stop eating. Like there's a magnet constantly attracting my hand to the bowl and I have no self control whatsoever. It's like... involuntary. Isn't there a name for that? Uhh. This goodness is one of those things. Awhile ago, the sugar angels of above {my brain.} sent me a vision of morphing puppy chow and popcorn into one super addicting snack that turned out to be one of the most popular recipes on the blog. Ahhmahhgahhh that was good. I've made that stuff countless times and my love continued to grow, BUT I was getting ready to switch it up. 

I'd have to say, aside from the obvious chocolate and peanut butter, butterscotch and peanut butter are up there on the awesome scale. It's the perfect combo of sweet and salty... My favorite! Add some salted peanuts and powdered sugar into the mix and HOLY GOSH, you're toast, man. In a good way. Please, just prepare yourself to lose all control of your eating habits when you get within, oh... 10 feet of this popcorn. 

This snack is way quick and easy! You can have it from microwave to mouth in about 5 minutes, especially if you use microwave popcorn instead of stovetop. Whatever floats your boat! Combine some butterscotch chips and peanut butter in a mug, pop it in the microwave, and stir it up until it's all smooth and creamy and dreamy. Abstain from dipping your face in it. We don't want to make a mess here. Pour that greatness on top of the popcorn, throw in some peanuts and powdered sugar, toss it around in a big 'ol bowl, and prepare to be amazed. 

The end. 

salted peanut & butterscotch puppy chow popcorn

9 c. prepared popcorn {microwave or stovetop is fine}
1 c. butterscotch chips
3/4 c. creamy peanut butter
1 c. salted peanuts
3/4 c. powdered sugar

In a microwave safe bowl or mug, microwave the peanut butter and butterscotch chips until just melted; stir until smooth. In a large bowl, pour the peanut butter/butterscotch mixture over popcorn. Add in salted peanuts and powdered sugar. Toss to combine.

butterscotch & oatmeal peanut butter cookies

You guys... I'm learning French. {!!!!!!!} I'm not going to go so far as to say I'm good at it. I totally get it. Or I'm super great at the pronunciations. In fact, I'm pretty sure I'm totally botching it. Like I was trying to say "frere" the other day but it somehow came out sounding like I had just dropped a bomb. 

My friends laughed. 

I laughed so hard I cried. 

Good times, good times. 

Through this experience though, I'm learning not to take myself so seriously and to laugh at myself... And my classmates too. Muahaha. 

Not only am I learning to laugh, but I'm actually learning a little language too! So far I can count to ten. Say the days of the week. Say I'm 15 years old {which is a lie. Only a couple more weeks.} And a couple other little phrases. Definitely not enough to have a conversation though, unless you'd like to talk about numbers or colors. In that case, I'd love to chat. 

Our teacher is from France and she's learning some English in exchange. At class the other day, we were going over the parts of the body, and when we came to the toes, she said "What are these things? The fingers on your feet?" That brought up a wave of laughter. 

Again... 

My friends laughed. 

I laughed so hard I cried. 

Learning French, I'm {suuuuuuper slowly} getting this much closer to my dream. The tiny dream: To travel to Paris. The big dream: Open a bakery in Paris. I'd call it... Sophie's Cakery. Which is quite ironic considering cakes come out of my kitchen only about once every couple months. A cakery without cake? Is that even legal? Might need to reconsider things... 

In other news... I made you cookies!

When I pulled out the first pan of these cookies, I knew they were going to be crazy good. And tempting. And addicting. So I figured I'd bring them to French the next day, because I'd rather make my friends fat than myself. True selflessness, people. When my mom saw these she declared, before she even tried one, that they would be the best cookies I'd ever made. I told her I was planning to bring them to class, but she refused. Not surprising though! These cookies are crispy on the edges, soft and chewy in the middle, and the perfect balance of sweet and salty.

Bon appetit!

butterscotch & oatmeal peanut butter cookies

1 cup butter, softened

1 1/2 cup packed brown sugar

1 cup peanut butter {I used crunchy. But use whatever you have on hand!}

2 eggs

1 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 cup quick cooking oats

1 c. butterscotch chips

:

Preheat oven to 350 degrees. In a large bowl, cream butter, sugars, and peanut butter.  Beat in the eggs until well blended.  Combine the flour, baking soda, salt, and oats; stir into creamed mixture until well mixed. Fold in butterscotch chips. Drop by tablespoonfuls onto ungreased baking sheets about 2 inches apart.  Bake for 10 to 15 minutes or until lightly browned.

Coconut Oatmeal Scotchies

I LOVE oatmeal scotchies. Especially the ones with the crispy edges and the chewy middles.

Oh my gosh.

Since butterscotch and coconut go together so well, I decided to throw some coconut into these oatmeal scotchies, and change up just a few other things because I love you.

I ALSO love these cookies, by the way.

Hope there's no jealousy goin' on derrrrrrrrrrr.

Oh and I forgot to include an important detail. They're freaking ADDICTING!

Lock up your bikinis, people. It's just not gonna happen.

So sorry.

But I'm really not.

These beauties are perfectly chewy yet soft, with chunks of butterscotch and flecks of coconut in every scrum-diddly-umptious bite. 

Coconut Oatmeal Scotchies
1 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c.(2 sticks) butter or margarine, softened
1 c. granulated sugar
1/2 c. packed brown sugar
2 large eggs
1 tsp. vanilla extract
3 c. quick or old-fashioned oats
1/3 c. shredded coconut
1 c. butterscotch chips

In a large bowl, beat together the butter, sugars, vanilla, and eggs. Add in the flour, baking soda, and salt. Stir until combined. Fold in the oats, shredded coconut, and butterscotch chips. Mix until combined. Refrigerate the dough for at least 1-2 hours. When the dough is finished refrigerating, preheat the oven to 375ºF. On a greased cookie sheet, drop the dough by tablespoonfuls. Bake for 10-15 minutes or until the edges are golden brown.

Guest Blogger Friday {#7}

Hi everyone! I'm Dorothy, from Crazy for Crust, where I bake you treats and share a slice of my life.

I'm so excited that Sophie asked me to guest post here today! Aren't her photos just fab? And she's a teenager and can bake amazingly. I mean, she makes things like 5-Minute Carrot Cake for One and Single Serving Deep Dish Chocolate Cookies. What's not to love?

If you read my blog, you'll know how much I love a good crust.

And yes, you'd be right when you say "there ain't no crust in those cookies!"

But I love cookies almost as much as I love pie!

Especially peanut butter cookies.

And, if you know me, you know I can't follow a recipe. I also cannot make anything twice and I am physically unable to make something without putting my own spin on it.

So, say I feel like a peanut butter cookie. Great, I'll make some.

But I can't just make a peanut butter cookie. I mean, they're super fab and all, but where's the fun in that?

I know, I'll add chocolate chips.

Still, not good enough.

Oooh, butterscotch. That's one of my new found loves and it goes with PB&C.

Still, it's not good enough.

So then I had to add toffee chips to this cookie.

And that made them juuuuust right. {Said in the Goldilocks voice.}

So, there you have it. A great not-just-a-peanut-butter peanut butter cookie.

I hope you'll come by and say hello. I promise to make you a pie. And bore you with tales of how my kid is insane and how I work out with aliens.

Thanks again for having me Sophie! Enjoy!

Peanut Butter Butterscotch Toffee Cookies

by Crazy for Crust

(Recipe adapted from Crisco)

Ingredients

• ½ cup softened butter
• ¾ cup peanut butter (I use creamy Skippy Naturals)
• 1 ¼ cups firmly packed brown sugar
• 3 tablespoons milk
• 1 tablespoon vanilla
• 1 egg
• 2 cups flour
• ¾ teaspoon baking soda
• 1 cup chocolate chips
• 1 cup butterscotch chips
• 1 cup toffee bits

Instructions

• Preheat oven to 350°. Line cookie sheets with parchment.
• Mix butter, peanut butter, brown sugar, milk, and vanilla with a stand or hand-held mixer until just blended. Add egg and beat until incorporated.
• Whisk baking soda and flour in a medium bowl. Add to wet ingredients and mix just until blended. Stir in chocolate chips, butterscotch chips, and toffee bits.
• Scoop cookies onto prepared cookie sheets and press with a fork to make a crisscross pattern. (I used a 2 tablespoon cookie scoop.) Bake about 8 minutes just until set. Bottoms will slightly brown and centers may still look a little under baked. Let cool on cookie sheet for about 2 minutes, then remove to cooling rack to cool completely.

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Pretzel Butterscotch Blondies

 I've been feeling a little poopy this week and we're going to Victoria Falls on Friday… So I really didn't think I'd get to baking this week. 

But luckily today when I woke up I felt geeeeeeeeeeer-eat {name that commercial} and went for a nice walk. 

Stupid dogs. Seriously! People don't think it's a little dumb to just leave their gate wide open so there dogs can scare the bee-gee-bies out of a cute little pedestrian like me? 

Goodness gracious. 

Anyways. Like I was saying I felt better today so I figured why the heck not bake something?

 I've had 2 bags of butterscotch chips in my baking cupboard for at least a month or two since we got our first care package… I think I got so used to not having any, I had no idea what to do with them. But like always, sweet and salty goes together like… Peanut butter and jelly? 

So why not throw some pretzels in the batter and BOOM! A delicious bar cookie was born. THE BEST bar cookie actually. You're very welcome. 

I suggest making these right now and anyone who sinks their pearly whites into them will love you forever… I kid you not. Do I kid? Noooooooooooooooooooo. 

These bars were so soft and fluffy they were like a golden pillow! The sweetness of the butterscotch and the saltiness of the pretzels and sea salt are a combo-a-la-perfecto! 

Pretzel Butterscotch Brownies

{a Sophie original}

2 1/4 c. flour

1 tsp. baking soda

1 tsp. sea salt

 {or regular salt… Whatever floats your boat.}

1 c. butter

3/4 c. sugar

3/4 c. brown sugar

1 tsp. vanilla

2 eggs

1 1/2 c. butterscotch chips

2 c. pretzels, chopped

Preheat your oven to 350ºF. Beat the butter, sugars, vanilla, and eggs. Mix in the flour, baking soda, and salt. Fold in the butterscotch chips and 1 1/2 c. of the pretzels. Press the batter into a greased 9x9 baking pan. Top it off with the rest of the chopped pretzels. Bake for 10-15 minutes or until the edges are golden brown. A little sign to know when they're done is when you can smell all the goodness comin' from the oven! Enjoy! :)

P.S. Since we're going to Victoria Falls on Friday, I won't be blogging. But I'll be back on Wednesday… So keep your eyeballs peeled! :)

Peanut Butter Butterscotch Cookies

• Peanut Butter Butterscotch Cookies!
• 
  
• Ingredients              
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup (2 sticks) butter or margarine, softened
• 1/2 cup creamy or chunky peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 3/4 cups (11.5-oz. pkg.) Butterscotch chips
• Granulated sugar

Directions

PREHEAT oven to 375° F.

COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.

DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.

BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:
PREPARE dough as above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.

Bon Appetite! 

Recipe for Oatmeal Scotchie Cookies

Here is a recipe for some DELICIOUS cookies I made today! I hope you enjoy them as much as my family and I did! ;)


Oatmeal Scotchies
1 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 c. (2 sticks) butter or margarine, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
2 large eggs
1 tsp. vanilla extract or grated peel of 1 orange
3 c. quick or old-fashioned oats
1 2/3 c. Butterscotch chips (11 oz. bag)


Preheat oven to 375ºF. 


Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and butterscotch chips. Drop by rounded tablespoon onto ungreased baking sheets.


Bake for 7-8 minutes for chewy cookies; 9-10 for crispy cookies. 


Best served hot and gooey! (:


AND... TA-DA! 

Along with baking, I also painted a "pretty picture" today! Here is the end result of my painting...