Apple Oatmeal Cookie Cake

The official holiday season kick off is this weekend.

Yes, I just said holiday season.

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THANKSGIVING Is this weekend and I couldn’t be more happy!!

Bring on the turkey, extra gravy – don’t mind if I do … and what’s that you want me to bake with nothing but pumpkin, apples, cinnamon, nutmeg and clove until I’m blue in the face – I’m on it!!

While, I’m no where even remotely ready to think about the big guy coming down the chimney, nor white stuff falling from the sky – thanksgiving is pretty special at the LTSL household and with brand new traditions starting this year – I can’t wait to see what this long weekend holds!!

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I’m thankful for many things, family – friends – YOU – a good job, health.

I’ve said it a million times, but once more doesn’t hurt – I’m a damn lucky little lady!! For the many things I’m thankful for, I’d like to celebrate.

Annndd as the Queen Julia Child say’s herself :

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And so, we shall have cake!! Apple Oatmeal Cookie Cake. For some reason, this cake reminds me of a huge muffin … which is pretty much all the convincing I need to eat it for breakfast.

We’re celebrating – go ahead, eat the damn thing any time you want!!

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Apple Oatmeal Cookie Cake

Ingredients:
1 ½ cup brown sugar

½ cup granulated sugar
3 large eggs
1½ cups vegetable oil
1 cup apple sauce

3 cups all-purpose flour
½ teaspoon sea salt
1 teaspoon baking soda
1 Tbsp ground cinnamon

1 Tsp grated Nutmeg
1 teaspoon vanilla extract
2 grated Golden Delicious apples

Oatmeal cookies ( 1 box) – reserve and coarsely crush 6 cookies

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Directions:

 Preheat the oven to 325°F. Prepare cake pan.

With an electric mixer, beat the sugars, eggs, and oil until smooth. Add apple sauce and mix well.

Sift together the flour, sea salt, baking soda, and cinnamon and nutmeg. Add the flour mixture to the sugar mixture and beat well.

Add the vanilla. Stir in the grated apples.

Pour 1/3 of the batter into your prepared pan. Layer oatmeal cookies. Pour additional 1/3 of batter, layer with cookies, and then add last 1/3 of cake batter – top with crushed cookies and Bake for 1 hour and 30 minutes.

 Remove the cake from the oven, let it cool and slice.

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Party it up, celebrating, thanking, laughing, turkying and loving this weekend darlings!!

Extra Fun Funfetti Brown Butter Cookies

IT’S FRIDAY!!

Let’s get funky – let’s get frisky – let’s add the fun to funfetti!!

It’s been a short week, with labour day being on Monday … and even with just working 4 days … holy cupcakes, I can’t wait for the weekend!!

I know I promised that I’d be baking up a storm and featuring my brand spanking new kitchen … I didn’t. Well I did … I made these;

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I needed to test my oven – do a little trial run. See if it liked me, to see if 350 oc in this new hot box was the same as 350 in the one that I was used to. I needed to use  a foolproof super delicious, ultra comforting concoction. Chocolate Chunk Cookies and Snicker doodles to the rescue.

You be the judge. Cookies understand, without argument.

In terms of the kindness of my oven … Mr. LTSL has downed a couple of these, in the last few days and he seems to be alive, kicking and as jazzy as ever. So, I think the reeeeaaalll baking and experimenting shall begin soon. I’m roasting peaches tonight, and adding it to a cake. Y.E.S.

Let’s talk sprinkles. And Chips Ahoy Cookies.

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These fine lookin’ fella’s were made in my old kitchen.  The one I shared with Mama LTSL – the one that I knew every nick and cranny of – the one where I burnt out our oven element from over baking one Christmas ( true story, bro). There’s something homey about these cookies – I love their glitz and glam without being a total show off. They’re not a chewy kind of cookie, they stand on their own – dunkable at best.

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Extra Fun-funfetti Brown Butter Cookies

 1 Cup Butter ( at room temperature)

1 Cup Brown Sugar

1 Tbsp Vanilla Extract

1 1/4 Cups Flour

1 Tsp Baking Soda

1 Tsp Sea Salt

1 Cup Crushed Chips Ahoy Cookies ( approx 10 cookies)

1/4 cup of water

1 Cup Rainbow Sprinkles/ Jimmies

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Directions:

Preheat oven to 350 oc – prepare a cookie tray by spraying with non-stick spray or lining with waxed paper.

In a large pan, over medium heat – melt butter until brown bits begin to form ( this is obviously, the scientific explanation – what’s actually happening is the milk solids in the butter are browning :D) – approx 8 minutes.

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Add sugar and vanilla, mix until well combined. Remove from heat and allow to cool.

In a medium bowl mix together Flour, Baking Soda, Sea Salt & crushed cookies.

Once the butter mixture has cooled. Add your dry ingredients. Mix until well combined, you cookies will be slightly crumbly — don’t worry, you’re on the right track.

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Form 1 table-spoon mounds – take each mound and lightly dip in the water. Place each mound on the prepared cookie sheet and sprinkle with Sprinkles.

Bake for 15 minuets.

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Get Crazy with these cookies & have a snazzy weekend!

xo