An Easy Valentine Treat

These treats are easy to make if you have some time. You will need:

Mini pretzels

Semi- sweet or dark chocolate chips

1 Tbsp coconut oil

Caramels cut in halves

Jimmies( sprinkles) if desired

First heat oven to 325 F. Lay out a single layer of pretzels on baking sheet with parchment paper to prevent a sticky messy pan. Place half a caramel on each pretzel. Bake in oven about five minutes more or less. While they are in the oven, melt the chocolate chips with coconut oil on the stovetop. Stir constantly so it won’t burn.

Once the pretzels are out dip each pretzel in chocolate. Top with jimmies if desired. Store in an airtight container.

❤️❤️❤️❤️❤️

Happy Valentine’s Day to you all! It doesn’t matter if you are married or have a significant other. If not have your best friend, your pet, your kind neighbor, co- worker or grandchild be your Valentine! Smile at everyone you meet. Spread love everywhere you go!

All My Best,

Heart and Soul💕💕💕💕

Gluten Free Apple Crisp

Years ago my co-worker Judy gave me her apple crisp recipe that has become one of my family’s favorite desserts. Every fall I make it several times and then again on Thanksgiving for Dylan. It always comes out bubbly and delicious and usually my family eats it all the same day! Now that I need to bake differently, (if I’m going to have any) I’m adjusting my recipes to be gluten free. Here’s my adapted recipe that worked for me. Ignore the salt…haha…I didn’t use any but had a brain cramp that I needed it. 😂

You will need:

  • 5 cups sliced apples ( peeled)
  • 1 cup packed brown sugar ( I use 3/4 and it’s just as sweet)
  • 3/4 cup King Arthur Gluten Free flour
  • 3/4 cup Bob’s Red Mill Gluten Free Oats
  • 2 tsp. Cinnamon, sometimes I add more
  • 1/2 cup butter, cold

Begin by peeling and slicing the apples. Place in a buttered 13x 9 pan or a 9 inch square pan. Combine flour, oats, cinnamon and brown sugar. Press mixture on apples. Bake in a preheated 350 F oven for about 45 minutes or until golden brown and bubbly. It’s great with almond ice cream or whipped cream or simply alone. Enjoy warm or cold.

See it’s so good that it’s almost gone! I just made this!

I hope you all had a wonderful holiday weekend. I’ve had a few days off due to staff development ( I opted out of it as I’m taking a 12 hour course the next few months) and tomorrow off to observe Columbus Day. I plan to bake cookies for work, rake my back lawn and do my Pilates dvd that I love.

All My Best,

Mary

A Fun Cousin Reunion

July 1, 2019

From left to right me, my cousin Mary ( who had the same first and last name as me), my cousin Carmen, my cousins Michelle and Lisa, my sister Barb and my cousin Holly in the back row)

My sister and I rode South today to our cousin Lisa’s beautiful home in Ashland, New Hampshire for a cousin’s reunion. The day was steamy and sunny, perfect for sitting on the screened porch. We all caught up over iced tea and lemonade, appetizers such as Artichoke dip and tortillas, a delicious Quinoa salad my sister made ( made with quinoa, feta cheese, avodaco, tomatoes), a beautiful cheese and cracker tray with Fontina and Pepper Jack, Michelle’s chocolate peanut butter cups, my oatmeal chocolate chip cookies and Holly’s cream horn medallions( recipe to follow on my next post).

A delicious glimpse of desserts, cream horn bites and chocolate peanut butter cups.

We didn’t have all the cousins there as many live far away. The cousins who could come caught up with our stories, ones of our family and careers, getting older and the dread of finding white and gray hairs and about nostalgic memories at Grammy and Grampa Doyle’s house. We reminisced of Grampa or Poppy (as my cousin Mary calls him) would lay on the couch and grab us children and begin the tickle war. He would stick his tongue out and laugh with such glee. My Grammy had a grinder business ( sub sandwiches for those of you who have never heard of the term) in her house and I remember once or twice seeing her make them. There were races sledding down the hill when you couldn’t stop and banging hard on the out of tune piano on the porch. We all have fond memories of those days on the hill in West Fairlee, Vermont.

My Uncle Mel brought boxes of pictures for us to look at and encouraged us to keep a few if we wished. It was fun thumbing through our dad’s photos and his family growing up. In the photo above my dad is the tallest boy on the right. I didn’t recognize him at first but we decided it truly was him. It does my heart good to see these precious moments captured and I’m thankful Uncle Mel brought them.

Uncle Mel

So it turned out to be a fun successful day celebrating cousins. Many of us have been busy raising families and haven’t always connected. Even so, we have our childhood memories and our blood lineage to connect us. Perhaps we will have this event again and maybe even more Doyle cousins will attend. It’s something special to look forward to and maybe when all of us have grandchildren they will come too!

All My Best,

Mary ❤️

Raspberry Cream Cheese Coffee Cake

 

I missed making this treat for Christmas so managed to get it done this weekend.

 

 

 

I remember that many years ago my mom made a cream cheese Bisquick Raspberry coffee cake for Christmas morning. She had a special book in the eighties with the recipe and now my sister has the book. It’s a delicious and easy coffee cake to try for your family.

I don’t usually buy Bisquick but I do especially for this delicious coffee cake!

 

 

 

I’ve made it several Christmases, switching the raspberry jam for strawberry and it still had the same delicious taste! It’s been a few Christmases since I’ve made this , so this weekend I decided to try it again. It’s yummy warm and accompanied with a cup of coffee.

The recipe- Bisquick Cream Cheese Coffee Cake

You will need for the cake:

1 ( 3 oz) pkg. cream cheese

4 Tbsp. butter

2 c. Bisquick mix

1/3 c. milk ( I used Lactose free for Lactose Intolerance)

1/2 c. raspberry jam ( can substitute strawberry)

 

For the Glaze:

1-2 Tbsp. milk

1 c. confectioner’s sugar

1/2 tsp. vanilla

Maraschino cherries

 

Cut cream cheese and butter into Bisquick. Mix until crumbly. Blend in milk. Knead with hands into a smooth ball. Tear off two pieces of waxed paper the size of a cookie sheet. Place the dough on one piece of paper with the second piece on top. Roll out dough to a 12 x 8 rectangle. Remove the top paper and flip the dough on a greased cookie sheet. Spread jam down the center. Make 2 1/2 inch cuts at one inch intervals on each side of the dough. Fold the strips over the jam. Press lightly so that the strips seal together. Seal ends so the jam doesn’t seep out. If you noticed I didn’t seal it up on one end by mistake but it came out okay.

Bake at a preheated 425 degrees F oven for 12-15 minutes or until lightly golden. Cool. Drizzle coffee cake with the icing. Garnish with cherries or walnuts if desired.

 

 

 

Do you have a favorite coffee cake recipe? Is there a story with it?

 

All My Best,

Heart and Soul