Homemade Triple Berry Honey Oat Squares

triple berry honey oat bars



Homemade Triple Berry Honey Oat Squares

I absolutely love what I call “bars” I eat all different types and flavors. I tend to be crazy busy so it’s easy to just grab a bar and do. I decided to start making my own since, again , it is less expensive.

A box of 5 bars usually costs me about $3.50, while that is not crazy expensive it adds up. These Homemade Triple Berry Honey Oat Squares last longer, freeze well and as long as you have most the ingredients already, will cost less to make.

Ps- they are good for you, but you would never know it!

What you need:

1 3/4 stick butter- cold & cut into pieces
1 1/2 cup flour
1 1/2 cup regular or quick oats
1 cup brown sugar- packed 

1/4 cup honey
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt

For the berries:  you can use a 12 oz. jar of preserves OR make your own.  To make your own is easy ( of course) :

Bring 3 Cups of frozen mixed berries , 1 Cup of sugar and 2 tablespoons of water to a boil, reduce to medium low. Continue mixing until the berries break down. Remove from the heat and allow to cool completely, if the berries are too thin it will thicken as it cools.

triple berry honey oat pin

What to do:

  1. Preheat the oven to 350º
  2. Grease a 13×9 pan (using butter or spray)
  3. For this next step use a food processor, if you do not have one ( I don’t!) I just do it by hand, it works!

Food processor: Add the flour, brown sugar, oats, baking powder, cinnamon, cut butter and salt, Pulse until mixture is crumbly.

My hands method: Add the cut butter to the flour, mix using finger tips and breaking apart the butter as you go. Add the rest of the ingredients and continue mixing by hand until the mixture is blended and crumbly.

4. Spread half the oat mix into the pan, press firmly to form a bottom crust.  Drizzle the honey evenly all over.

5. Spoon berries (or preserves) evenly on top. Spread the other half of the oat mixture over the top, lightly press down.

6. Bake about 30 minutes or until golden brown. Let cool completely before cutting.

Makes about 24-32 squares depending on size. Enjoy!



[yumprint-recipe id=’2′]

Salted Caramel Brownies with Whole Wheat Flour

This yummy treat has that perfect blend of salty and sweet. If you’re not serving it right away, keep the caramel topping separate and heat and add right before serving. While you can add it earlier, I love it fresh and warm!

1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole wheat flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon salt

For topping:
1/4 cup butter
1/2 cup brown sugar
1/3 cup heavy cream
1/2 tsp vanilla extract

Sea salt for the top

Preheat oven to 325 degrees.   
Spray a 9″ square baking pan with cooking spray.
Blend butter and sugar until light and fluffy, then add the eggs and vanilla, mixing well.
Stir in flour, cocoa, baking powder and salt and mix until well blended.
Spread into prepared pan.
Bake for 30-40 minutes or until toothpick inserted into center of brownies comes out clean.

Caramel sauce topping:
Melt butter in a saucepan over medium low heat.  
Stir in the brown sugar and whisk for approximately 2 minutes.
Add in the whipping cream and  whisk for approximately another 2 minutes.
Stir in vanilla.

To serve:  
Cut brownies into squares.  Drizzle with caramel topping.  Sprinkle top with sea salt.   

Old Fashioned Sugar Cookies With Peppermint Icing

Old Fashioned Sugar Cookies with Peppermint Icing Recipe

Cookies, cookies and more cookies!  If you can’t tell it is the holiday season by all the shopping commercials, you can by the internet.  Every social media outlet is talking about holiday cookies.  Filled cookies, pressed cookies, rolled cookies, thumbprint cookies, chocolate, caramel, fig, you get my point.

So how can a sugar cookie compare?  By being traditional! A simple old fashioned sugar cookie is my favorite.  A spoon drop batter that bakes up light and fluffy with a slight crunch to the edges. I do enjoy them plain, but occasionally I kick it up a notch with an icing.  A peppermint icing!   Try them out and tell us what you think.

Don’t forget to Pin this to your favorite board!

Old Fashioned Sugar Cookies with Peppermint Icing Dough

Old Fashioned Sugar Cookies With Peppermint Icing

  1. 2 sticks softened butter
  2. 2 large eggs
  3. 1 3/4 cups white sugar
  4. 1/4 cup packed brown sugar
  5. 1 teaspoon vanilla
  6. 2 3/4 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 1/4 teaspoon salt
For the icing
  1. 1 cup powdered sugar
  2. 1 tablespoon milk
  3. 1/2 teaspoon peppermint extract
  1. Preheat the oven to 375
  2. In a large bowl, using an electric mixer beat butter, sugar, eggs and vanilla until smooth.
  3. Fold in the flour, baking soda and salt.
  4. Lightly roll cookie dough into 2 inch balls and place on cookie sheet.
  5. Bake for 6-8 minutes or until golden brown. Cool on a rack.
For the icing
  1. Mix all icing ingredients in a small bowl until smooth.
  2. Icing can be spread on with a spatula or piped on with a pastry bag.
  1. NOTE* I am not a professional baker, I like to save time and dishes. I never use two bowls and have never had an issue with the result of my baked goods. I evenly distribute the flour over the top of the wet ingredients, then sprinkle the leavening agent and salt over the top and fold in. This is just my way and it works, use your own judgement.

Old Fashioned Sugar Cookies with Peppermint Icing Recipe

The Only Gingerbread Recipe You Will Ever Need


There are a lot of recipes out there for gingerbread, but this one takes it over the top!  Not only is it easy, but it packs a punch. The flavor of ginger actually comes through. This recipe is also easier because it is made in one bowl.  Yes, one. No extra dirty dishes. Simply beat the wet ingredients then add the dry ingredients right on top.  The recipe has been tested again and again,  and the one bowl method still holds true!

We hope you enjoy.

Totally Ginger Gingerbread

The Only Gingerbread Recipe You Will Ever Need


  1. 1/2 Cup Brown Sugar, Packed
  2. 1/2 Cup Butter
  3. 1 Large Egg
  4. 1 Cup Molasses
  5. 1/2 Teaspoon Vanilla
  6. 2 1/2 Cups All Purpose Flour
  7. 1 1/2 Teaspoons Baking Powder
  8. 1 Teaspoon Cinnamon
  9. 2 Teaspoons Ginger
  10. 1/2 Teaspoon All Spice
  11. 1/2 Teaspoon Salt
  12. 1 Cup Warm Milk
  1. Preheat the oven to 350
  2. In a large bowl, beat the sugar, butter, molasses, egg and vanilla until smooth
  3. Sprinkle flour evenly around on top of the butter sugar mixture
  4. Do the same for the remaining dry ingredients
  5. Mix until all ingredients are combined
  6. Stir in the warm milk
  7. Pour batter into a greased 9×9 square pan
  8. Bake for 40 minutes or until a toothpick inserted in the middle comes out clean
  1. If you would like to use a 13×9 pan, reduce the cooking time by half to start with. Your cake will be a bit thinner but great for layering!





Sweeten Up Summer Celebrations with Cake Ideas from Betty Crocker

Betty Crocker Ice Cream Cone Cakes


Summer is here and along with long, lazy days of summer vacation come summer celebrations!  My birthday falls right smack dab in the middle of July with my husband’s coming two weeks later.  Whether you’re celebrating summer birthdays, or another event like a family reunion, anniversary party, bon voyage or “just because”, Betty Crocker has lots of fun summer cake ideas to get your creativity flowing.

Ice Cream Cone Cakes – Kids of all ages will love personalizing these single-serving cakes! And this infographic shows easy step-by-step directions to make these unique cakes that are both adorable AND delicious!  (Keep reading below to find more fun cake ideas!)

·Flip-Flops Cake – Personalize these edible summer wardrobe favorites with candies and fruit snacks – transforming a sheet cake into footwear that looks (and is) good enough to eat.
·Watermelon Cake – Your family’s favorite fruit is about to get even more popular. This melt-in-your-mouth cake offers a surprise in every bite, with chocolate chip “seeds” and a green jelly bean “rind.”
·Cookies n Cream Cupcakes – Perfect for family picnics, these cupcakes taste like your favorite ice cream without all the mess!
·Butterfly Cake – This beautiful, and fun, cake transforms a traditional birthday cake into a beautiful butterfly perfect for outdoor summer parties.
Which cake idea looks the most fun to you?


Disclosure:  This is a sponsored post.  Any opinions are my own.


Easy Pull-Apart Cake – A Great Alternative to Cupcakes!

This is an easy way to make a cake that requires NO slicing and is much easier than making and frosting a cake that is made up of a bunch of individual cupcakes stacked together.  Ours was designed to look like a snowball, but that “snowy” look is totally optional!

NOTE:  This actually makes TWO cakes!

Prepare white cake mix according to package directions.
Using two 9″ round pie plates, nestle 12 cupcake papers into each.
Fill the wrappers half-way with batter:

Bake according to box directions for a layer cake.  Once they start to barely brown, stick a toothpick in the center to see if it comes out clean – if so, they’re done! (I cooked these just a bit too long.)

Let the cake cool thoroughly, and then transfer to a serving plate.  It’s ok if the pieces come apart while you’re doing this – it’s easy to fit them back together like a puzzle.  Frost with your favorite frosting.

Chocolate Mint Grasshopper Brownie Bites

Grasshopper Brownie Bites Recipe

Chocolate and mint…   a classic, all time favorite of mine.  And of many others,  I am certain of it! I have made grasshopper cookie sandwiches quite a few times in the past, but this time I decided to try something different. Although they aren’t totally different,  it still was something new and besides, I was being lazy and did not feel like whipping up the batch of homemade cookies.  Instead I spruced up a boxed brownie!

You can get away with using boxed mixes if you create at least one element homemade, no one will ever know! Shhhh.  Try them out, Let us know what you think !

Chocolate Mint Grasshopper Brownie Bites

  1. 1 Box Brownie Mix, prepared
  2. 1/3 cup flour
  3. 1/2 cup mini chocolate chips
For the frosting
  1. 1/4 teaspoon peppermint extract
  2. 1 tablespoons butter
  3. 1 cup powdered sugar
  1. Preheat the oven to 350
  2. Mix the flour into the prepared brownie batter, this will thicken it up making it easy to spoon onto cookie sheets.
  3. Drop spoonfuls, about 2 inches apart and bake for 8-10 minutes
  4. Allow to cool completely.
Mix the frosting
  1. Cream the butter (using a hand mixer) until smooth, add the peppermint extract and fold in the powdered sugar.
  2. Use the hand mixer to whip until all the powdered sugar is incorporated.
  3. Spread a small amount of frosting on the the brownies and sandwich them together.
  4. Refrigerate for about 10 minutes to set up.
  1. These freeze really well, make them ahead of time or make a double batch and freeze!

grasshopper brownies




Chocolate Rocky Road Brownies Recipe

These yummy brownies are a classic mixture of chocolate, marshmallows and nuts. If you want to take a shortcut, you can always put the topping mixture on a boxed brownie mix. 

toasted marshmallow topping


Chocolate Rocky Road Brownies Recipe

1/2 cup flour
1/3 cup cocoa powder
1/2 tsp. salt
1/2 cup butter, melted
1 cup sugar
2 large eggs
1 tsp. vanilla extract
1 1/4 cups mini marshmallows
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350 degrees.  Mix flour, cocoa, baking powder and salt in a small bowl.  In a large bowl, beat together butter, sugar, eggs and vanilla.  Stir in dry ingredients.  Spread into a greased 9-inch square baking pan.  Bake for 22 minutes.  Sprinkle top with marshmallows, chocolate chips and walnuts.  Return to oven for 5 minutes or until marshmallows start to puff up and brown.  Let cool completely before slicing into squares.

Inside-Out Cupcakes Recipe – Frosting on the INSIDE!

These yummy cupcakes are perfect for packing in lunches, taking on car trips, bringing to a picnic…or basically for anyplace where traditional cupcakes with soft gooey frosting on top could end up being a mess.  These have a fun surprise in the MIDDLE instead!

Yellow Cake Mix
(additional ingredients as listed on cake mix box)
8 oz package of cream cheese, softened
1/3 cup sugar
1 egg, beaten
1 cup chocolate chips

Preheat oven to 350 degrees.  Line 24 muffin tins with cupcake papers.  Prepare cake mix as directed on box.  Fill liners 1/2 full with batter.  In a small bowl, mix together cream cheese, egg and sugar until smooth.  Stir in the chocolate chips.  Drop appx 1 Tbsp of cream cheese mixture onto each of the half-filled cupcake liners.  Bake for 20 minutes or until tops are golden and they spring back when lightly touched.



Leftover Halloween Chocolate Candy Bar Cookies Recipe

Trying to figure out what to do with all that leftover Halloween candy, or the bagful your kids brought home?  You can use that extra chocolate to make candy bar cookies. The candy bars melt right into the cookies – YUM!

Loads of Candy

1 1/4 cup flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1/2 cup sugar
1 large egg
1 tsp vanilla
1 cup any variety chocolate candy bar, cut into 1/2″ pieces

1. Preheat oven to 325 F.
2. Mix flour, baking powder and salt. Set to side.
3. In large bowl, beat butter and sugar on medium speed and until smooth and fluffy, or about 30 seconds.
4. Blend in egg and vanilla.
5. Reduce mixer speed and add flour mixture, mixing just until flour is well mixed.
6. Gently blend in candy bar pieces.
7. Drop batter by large tablespoons on baking sheets. Bake for approximately 8 minutes, watching to prevent burning.
8. Remove while warm to prevent sticking and cool on wire racks.