Pumpkin Peanut Butter Oat Squares – #FilltheCookieJar

It’s time to Fill the Cookie Jar with all things pumpkin! I knew I couldn’t miss this month because I love pumpkin and it’s been awhile since I baked something delicious. These oat squares are packed full of pumpkin, peanut butter and chocolate chips. My husband loved them and I’ll need to hide the rest of the batch, so my kids can enjoy them too.

They have the perfect amount of sweetness and are a little chewy – something for everyone! The best part is that take less than 30 minutes to make, including baking; which is perfect for us busy moms who are doing 3 things at once.

Pumpkin Peanut Butter Oat Squares | Join Us, Pull up a Chair #FilltheCookieJar

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Peach Yogurt Crumb Pie Bars – The Secret Recipe Club

It’s one of my favorite times of the month – Group B’s reveal of the Secret Recipe Club! This month, I was assigned An Affair from the Heart….ironic since I was Michaela’s assignment last month. I had a hard time narrowing down a recipe this month – there were so many choices. I was planning to make shrimp pad thai wonder pot, but I needed more ingredients than I thought…..so I decided to go strawberry cream cheese crumb pie bars, but changed it up a bit.

I changed out the strawberries for peaches and the sour cream for greek yogurt. I had the yogurt for another recipe but figured it would be a good substitute for the sour cream. It made a great dessert for my Mother’s Day dinner (yes, I’m blogging about this the night before a reveal). Everyone enjoyed it and I’m definitely going make it again, but stick with the original recipe and see how it comes out.

1 stick unsalted butter, melted and cooled to room temperature
1 1/2 cup flour
1/2 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
20 oz can of peach pie filling
1/2 cup plain Greek yogurt
1/4 cup sugar
1 Tbsp flour
1 egg
1/2 tsp vanilla

Preheat oven to 375 degrees. Line a 8×8 baking pan with parchment paper and spray with non-stick cooking spray.

In a medium bowl, combine the flour, brown sugar, baking soda, baking powder and salt until well mixed. Pour the melted and cooled butter into the dry mixture to create the crust. The dough will be crumbly. Firmly press  3/4 of the crust into the bottom of the baking pan. Set aside.

In another bowl, combine the yogurt, sugar, flour, egg and vanilla. Pour the mixture over the crust and spread evenly. Spoon the pie filling over the yogurt layer and swirl slightly to mix the yogurt and pie filling.

Sprinkle the remaining crust on the top. Bake for 25 to 30 minutes or until the top is golden brown. Allow to cool for 10 minutes a wire rack and then transfer to the refrigerator to cool completely. Cut into pieces and serve. Keep leftovers in the refrigerator for up to 3 days…though I’m not sure they’ll last that long!