Scotcheroos

Chocolate ✓

Peanut Butter ✓

Butterscotch ✓

Scotcheroos have it all! And for as long as I can remember, they've been a staple at all Wierks family gatherings, which is exactly why I’m sharing them in this week’s blog posts.

This recipe has very few steps and you don’t need to bake them – making it the perfect treat for chefs of all skill levels. 

They’re also great for parties because they’re easy to pick up and they stay fresh for up to a week (although I highly doubt there will be any leftover for that long)!

Scotcheroos

Printable Recipe

Ingredients

• 1 and 1/2 cup sugar (301.5 grams)
• 1 and 1/2 cup light corn syrup (468 grams)
• 1 and 1/2 cup peanut butter (405 grams)
• 9 cups Rice Krispies (this is a 12 ounce box)
• 1 cup butterscotch morsels (170 grams)
• 1 cup semi-sweet chocolate morsels (170 grams)

Directions

1. Cook sugar and syrup in a 4 quart sauce pan over medium heat until mixture comes to a soft boil.
2. Remove sauce pan from heat and stir in peanut butter.
3. Mix in Rice Krispies.
4. Spray 9 x 13 pan with cooking spray.
5. Press Rice Krispies mixture into 9 x 13 pan.
6. Let harden for about 10 minutes.
7. Melt butterscotch morsels and semi-sweet chocolate morsels in microwave for 1 minute.
8. Remove morsels from microwave and stir.
9. If morsels aren’t all the way melted, reheat for another 30 seconds and stir again. Repeat process until morsels are melted.
10. Spread morsel mixture over Rice Krispies.
11. Chill baking pan for about 20 minutes.
12. Cut into bars and serve!

IMPOSSIBLY EASY CROCK POT BERRY COBBLER

Fourth of July is now just a few days away, and like I mentioned in my last post, I'm dedicating this week to delicious and easy recipes that you can take to your next backyard barbecue! And since July is National Blueberry Month, I thought it would be most appropriate to share my recipe for Impossibly Easy Crock Pot Berry Cobbler. 

For me, nothing says summer quite like fresh berries. My refrigerator is always stocked with them because there's a countless number of ways to use them. I stick them in everything from cereals to salads. Additionally, berries make for wonderful desserts in the summer because they're not rich like chocolate so they don't leave you feeling heavy and sick.

One of my favorite fruity desserts is berry cobbler. Personally, I think there's nothing better than the contrast of warm cobbler with cold vanilla ice cream.

I know that in the summer it can sometimes be impractical to prepare a dessert and wait around for it to bake in the oven. It's much easier to throw something together quickly and not worry about it. That's what makes this cobbler recipe so great. All you have to worry about is mixing together a quick batter and dumping everything in the crock pot! Come back two hours later and you have a delicious cobbler ready to be eaten! It really is impossibly easy!

IMPOSSIBLY EASY CROCK POT BERRY COBBLER
Printable Recipe

INGREDIENTS

·      1 cup flour

·      1 and 1/4 cup sugar, divided

·      1 teaspoon baking powder

·      1/4 teaspoon cinnamon

·      1/4 teaspoon nutmeg

·      1/4 cup water

·      1/4 cup berry-flavored Greek yogurt (or plain sour cream)

·      2 eggs

·      3 teaspoons lemon juice, divided

·      1 (16 oz) bag whole frozen berries

DIRECTIONS

1.     Mix together the flour, 1/4 cup of the sugar, baking powder, cinnamon, nutmeg, water, Greek yogurt, eggs, and 1 teaspoon of the lemon juice.

2.     Mix until creamy removing as many lumps as possible.

3.     Pour the batter into the crock pot.

4.     In a separate bowl, dump in your frozen berries. 

5.     Add the remaining 1 cup of sugar and 2 teaspoons of lemon juice.

6.     Stir until combined.

7.     Dump the berries into the middle section of the batter that is already in the crock pot.

8.     Put the lid on the crock pot and cook on high for 2 hours.

9.     Scoop it up and serve!

TIP: I like to use a smaller crock pot because it makes the cakey part of the cobbler thicker

Recipe adapted from Crystal and Co.

Mix the dry ingredients to make the cobbler batter

Dump the batter into the crock pot

Mix the rest of the sugar and lemon juice with the berries and dump it in the center

Two hours later you'll have a delicious cobbler waiting for you in your crock pot!

My favorite way to eat the cobbler is  by heating it up and throwing a scoop of ice cream on top!

SLOW COOKED PORK BARBECUE WITH CILANTRO LIME SLAW

Summer has officially arrived, and Fourth of July is right around the corner! That’s why this week I'm showing you easy and delicious recipes that will make you the star of your next backyard barbecue!

And what better way to start the week than with my recipe for Slow Cooked Pork Barbecue with Cilantro Lime Slaw.

Traditionally, pulled pork is either made by roasting it in the oven or by putting it outside in a smoker or grill. However, I personally find several problems with those techniques. First of all, I don’t want to heat up my oven for hours on end during the summer! That’s way too hot. And secondly, I don’t own a grill or a smoker. Fortunately, it’s just as easy (ehemm, EASIER) to make pulled pork in the crock pot! You achieve the same low and slow roast without heating up your kitchen. And BONUS: it’s portable! So if you’re taking the meat to a party, you can take the whole thing with you, plug it in, and keep it on warm. People can then serve themselves as they please without having to worry about reheating the meat.

What I like about this pulled pork recipe is that there’s very little prep work – which is exactly how a crock pot recipe should be!

And what’s the perfect pulled pork without coleslaw?! For this sandwich, I wanted a slaw that wouldn’t get lost in the barbecue but at the same time wouldn’t overwhelm it. That’s why I chose this Cilantro Lime Slaw. It’s very light and refreshing and adds the right amount of crunch. It’s also a bit tangy which provides a good contrast to the sweetness of the barbecue.

SLOW COOKED PORK BARBECUE WITH CILANTRO LIME SLAW

Printable Recipe

INGREDIENTS

For the Slow Cooked Pork Barbecue 

·         1 tablespoon packed brown sugar

·         1 tablespoon chili powder

·         1 tablespoon kosher salt

·         1/2 teaspoon ground cumin

·         1/4 teaspoon ground cinnamon

·         2 medium yellow onions, thinly sliced

·         4 tablespoons minced garlic

·         1 cup root beer

·         4 pounds pork shoulder, cut to make sure it fits properly inside your slow cooker

·         2 cups barbecue sauce

For the Cilantro Lime Slaw

·         1 (12 ounce) bag broccoli slaw

·         4 scallions, chopped

·         1/2 bunch fresh cilantro, torn

·         1/2 cup sour cream

·         1/2 cup mayonnaise

·         1/4 cup lime juice

·         1 and 1/2 tablespoons sugar

·         Kosher salt and freshly ground pepper to taste

DIRECTIONS

For the Slow Cooked Pork Barbecue 

1.      Mix the brown sugar, chili powder, salt, cumin, and cinnamon in a small bowl and set aside.

2.      Add the onions and the garlic to the bottom of the crockpot in an even layer.

3.      Pour the root beer on top.

4.      Pat the pork dry with paper towels.

5.      Rub the spice mixture on all sides of the pork and place the meat in the crock pot on top of the onions and garlic.

6.      Cover and cook until the pork is tender, about 4 to 6 hours on low.

7.      Turn off the crock pot and remove the pork to a cutting board.

8.      Set a fine-mesh strainer over a medium heatproof bowl.

9.      Pour the onion mixture from the slow cooker through the strainer and return the solids to the crock pot.

10.  Set the strained liquid aside.

11.  Using 2 forks or a sharp knife, shred the meat into bite-sized pieces, discarding any large pieces of fat.

12.  Return the shredded meat to the slow cooker, add the barbecue sauce, and mix to combine.

13.  Add to sandwich buns if desired

Recipe adapted from Chow

For the Cilantro Lime Slaw

1.      Toss the bag of slaw, scallions, and cilantro in a large salad bowl

2.      Make the dressing by combining the sour cream, mayonnaise, lime juice, and sugar.

3.      Season with salt and pepper to taste.

4.      Pour the dressing over the slaw and mix to combine.

5.      Serve on top of pork sandwiches or as a side

Recipe adapted from Tyler Florence

The ingredients for the pork rub

\

The spices combined

I cut the pork shoulder into pieces so it would fit in my crock pot

The finished pulled pork!

Add the slaw on top of the sandwich for an added crunch!

JALAPEÑO HONEY-LIME ENCHILADAS

Two years ago I made enchiladas for the very first time. I found a very popular recipe on Pinterest, I bought all 18 ingredients, and I followed the directions exactly as written. It took me a solid three hours to make the recipe, and it turned out… alright. Just alright. I made the recipe several more times and got the same results. No one wants to spend $30 on ingredients and an entire evening in the kitchen just for mediocre results. So I made it my mission to make the perfect enchiladas.

I researched a variety of different recipes, and ultimately I came up with this Jalapeño Honey-Lime Enchiladas recipe. I have tested and edited this recipe numerous times, and I’m proud to say that it’s finally perfect.

These enchiladas EXPLODE with flavor! They’re a little sweet, but they still provide a spicy KICK! 

The recipe is very easy to put together. The most time-consuming part is shredding the chicken. When I make this recipe, I bake a couple of chicken breasts in the oven for about 25 minutes, and then I shred them and marinate them. However, you could always just buy a rotisserie chicken. 

And BONUS: It makes enough food for plenty of leftovers, and they reheat very well.

JALAPEÑO HONEY-LIME ENCHILADAS

Printable Recipe

INGREDIENTS

·         1 (4 ounce) can jalapeños

·         1/3 cup lime juice

·         1/3 cup honey

·         1 teaspoon garlic powder

·         1 1/2 pounds boneless skinless chicken breasts, shredded

·         1 (16 ounce) can green enchilada sauce

·         6-8 tortillas

·         2 cups Monterey jack cheese

·         1/2 cup sour cream (low-fat or regular)

·         1 tablespoon chili powder

·         1/4 cup chopped cilantro

DIRECTIONS

1.       Whisk jalapeños, lime juice, honey, and garlic powder together in a bowl and dump in a Ziploc bag.

2.       Add shredded chicken to bag, and let it marinate in refrigerator for at least 1 hour.

3.       Preheat oven to 375 degrees Fahrenehit.

4.       Spread 1/2 cup green enchilada sauce on the bottom of a 9x13 inch baking pan

5.       Take 1 tortilla and place it on a plate.

6.       Fill it with 1/2 cup of the marinated chicken and sprinkle with cheese.

7.       Roll up the tortilla and place it seam-side down into the baking pan.

8.       Continue to fill up the tortillas with chicken and cheese and place into baking pan until you run out of chicken. I usually am able to make 6 enchiladas.

9.       Mix remaining enchilada sauce with sour cream and chili powder.

10.    Dump the enchilada sauce / sour cream mixture on top of the enchiladas in the baking pan.

11.    Sprinkle remaining cheese on top of enchiladas.

12.    Place in the oven and bake for 20 minutes.

13.    Remove from oven and sprinkle with cilantro.

Dump the shredded chicken in the Ziploc bag and let it marinate for at least an hour (but the longer the better!)

Scoop 1/2 cup of chicken mixture out of Ziploc bag, put on tortilla, and sprinkle with cheese.

Mix the leftover enchilada sauce with 1/2 cup of sour cream

Dump the enchilada sauce / sour cream mixture over the tortillas in the baking pan and sprinkle with remaining cheese.

Crispy, cheesy enchiladas fresh out of the oven!

Sprinkle enchiladas with cilantro because cilantro makes everything better.

Take a bite and repeat.. and repeat and repeat and repeat!

STARBUCKS COPYCAT PUMPKIN SCONES AND PUMPKIN SPICE LATTE

Starting in early September everyone begins obsessing over pumpkin and pumpkin flavored treats - especially Starbucks pumpkin spice lattes. But two months later this delicious drink and all of its pumpkin treat friends are already out of stores. For a pumpkin lover like myself this is very depressing! That’s why today I'm letting it become known that it is perfectly acceptable to treat yourself to pumpkin anytime of the year. And I'm reiterating that fact by sharing these recipes for a copycat Starbucks pumpkin scone and pumpkin spice latte!

I have wanted to try out a scone recipe for quite some time. I love scones. They’re more filling than a doughnut and not as sweet as a muffin. They’re the perfect treat to enjoy with your morning cup of coffee or tea. I was planning to try a blueberry or strawberry scone recipe, but then I saw a can of Libby’s Pure Pumpkin in the store this week and I immediately started craving Starbucks pumpkin scones.

Since this was my first scone experience, I wasn’t quite sure how they would turn out, but I was pleasantly surprised. They’re very moist and dense with just the perfect amount of cinnamon and spices. I also added two different glazes to the scone to make it a little sweeter. I added a simple sugar glaze and a cinnamon glaze. You have the option to either add both, one, or none of the glazes.

And of course, if you’re making pumpkin scones, it’s completely necessary to make a pumpkin spice latte to go with it.

STARBUCKS COPYCAT PUMPKIN SCONES

Printable recipe

INGREDIENTS

For the Pumpkin Scones:

·         2 cups all-purpose flour

·         1/3 cup brown sugar

·         2 teaspoons pumpkin spice

·         1 teaspoon ground cinnamon

·         1 teaspoon baking powder

·         1/2 teaspoon baking soda

·         1/2 teaspoon salt

·         ½ cup (1 stick) cold unsalted butter

·         1/2 cup pumpkin puree

·         3 tablespoons heavy whipping cream

·         1 large egg

·         2 teaspoons vanilla extract

For the Simple Sugar Glaze:

·         1 cup powdered sugar, sifted

·         3 tablespoons heavy cream

For the Cinnamon Glaze:

·         1 cup powdered sugar

·         2 tablespoon heavy cream

·         1 tablespoon pumpkin puree

·         1 teaspoon ground cinnamon

DIRECTIONS

For the Pumpkin Scones:

1.       Preheat oven to 400 degrees F.

2.       Line a baking sheet with parchment paper or a silicone baking mat; set aside.

3.       In a large bowl, combine flour, brown sugar, pumpkin pie spice, cinnamon, baking powder, and baking soda and salt.

4.       Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Set aside.

5.       In a large glass measuring cup or another bowl, whisk together pumpkin puree, heavy whipping cream, egg and vanilla.

6.       Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.

7.       Working on a lightly floured surface, knead the dough 3-4 times until it comes together.

8.       Using a rolling pill, roll the dough into a circle, about 1-inch thick.

9.       Using a large knife or a pizza cutter, cut the circle like a pizza into 8 triangles

10.   Place scones onto prepared baking sheet.

11.   Place into oven and bake for 10 minutes.

12.   Cool for 10 minutes

13.   Spoon on simple sugar glaze

14.   Spoon on spiced glaze

For the Simple Sugar Glaze:

1.       Combine confectioners’ sugar and milk.

2.       Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside.

For the Cinnamon Glaze:

1.       Combine confectioners’ sugar, cinnamon, pumpkin pie spice and milk.

2.       Whisk until smooth; set aside.

Recipe adapted from Inspired Taste

Cut the cold butter into pieces so it's easier to cut into the flour mixture

I use an OXO Good Grips Dough Blender to cut into the butter

This is what your mixture will look like when tit's combined

The wet ingredients

Once combined, pour the wet ingredients onto the dry ingredients

Stir with a rubber spatula until just combined. Do not overmix.

Remove your dough from the bowl and form into a ball

Roll out the ball and form a circle

Cut the circle like a pizza into 8 triangles and add to a baking sheet

Cooked scones before the frosting

Simple sugar glaze

Cinnamon glaze

Use a knife or pastry brush to coat scones with simple sugar glaze and then cinnamon glaze

STARBUCKS COPYCAT PUMPKIN SPICE LATTE

Printable Recipe

INGREDIENTS

·         1 cup milk (any kind)

·         1 tablespoon white sugar

·         1 tablespoon pumpkin puree

·         1 teaspoon pumpkin pie spice

·         ½ teaspoon vanilla extract

·         6 ounce strong coffee

DIRECTIONS      

1.       Whisk 1/2 cup milk, sugar, pumpkin puree, pumpkin pie spice, and vanilla extract in a small saucepan over low heat.

2.       Simmer on low for 5 minutes.

3.       Whisk in remaining 1/2 cup milk.

4.       Pour milk mixture through a fine-mesh sieve to remove pulp.

5.       Return milk mixture to saucepan and simmer, whisking, 2 minutes.

6.       Add coffee and whisk until foamy, or about 1 minute.

Pumpkin Spice Latte