Oatmeal Butternut Squash Cookies #OXOGoodCookies

Oatmeal Butternut Squash Cookies are made with delicious butternut squash puree, oats, and spices and they bake up soft and chewy. They are delicious right out of the oven, but why not dress them up with a sweet tasting maple glaze? Go ahead, you'll be happy you did!

Butternut Squash Puree

Butternut Squash Puree is a smooth and creamy side dish that will disappear quickly! I mean it's called 'Butternut'! The name alone sounds delicious! 

Cool and refreshing strawberry sorbet made fresh at home! You don't need an ice cream machine to make this tasty treat! It is easy to make and you can control the ingredients - I like that!

Strawberry Sorbet

By Life Tastes Good
Published 05/28/2013

Ingredients

• 1 lb ripe strawberries, hulled and chopped
• 1/4 cup sugar
• pinch of salt
• 1.5 teaspoons cornstarch
• 1.5 teaspoons hot water
• 1.5 to 2 tablespoons fresh lemon juice

Instructions

1. Place the hulled berries in a food processor or a blender and puree until smooth. Combine puree, 1/4 cup sugar, and pinch of salt in a saucepan. Heat until sugar is dissolved. Whisk 1.5 teaspoons cornstarch into 1.5 teaspoons hot water and stir into berry mixture. Heat a couple more minutes until slightly thickened. Remove from heat and stir in 1.5 tablespoons lemon juice. Taste and adjust sugar and lemon as needed. Allow to cool.
2. When cool, pour into a metal baking pan lined with parchment paper (allow paper to hang over sides for ease in handling). Freeze until firm. When firm, remove from freezer and allow to that just enough to puree in the blender or food processor again (this will ensure a good texture) then pour back into the parchment lined pan and freeze until ready to serve. Allow to sit for a minute or two before scooping into serving dish. Top with lemon zest or fresh basil and enjoy!

Yield: 4 Servings
Prep Time: 15 mins.

Cook time: 5 mins.
Total time: 20 mins.
Tags: strawberry, sorbet, dessert

recipe inspired by allrecipes.com Sweet and Silky Strawberry Sorbet

Strawberry Puree

Just a quick post to share this delicious recipe.  This past weekend we traveled to Virginia to support our daughter and her college equestrian team at the Zone Finals.  College alone is challenging enough! Add in the responsibilities of being a student athlete and you have a bunch of kids (okay so they really aren't kids anymore, but whateva!) who deserve some special treatment every once in a while! The competition was a real nail biter!  At the end of the day the team secured the title of Reserve Champions.  They lost the Championship title by just 2 points!!  Fortunately, the first and second place teams move on to the National Finals being held in NC this May.  Go BEES!

Anyhoo, the reason for my post is to share this delicious Strawberry Puree

I used this to make Strawberry Shortcake Cake Shooters!  

I pulled this recipe from my favorite recipe site - Allrecipes.  Of course, I did change it up just a bit...  I don't really like chunks of strawberries in the puree - just a personal preference - so I puree'd all the berries to make a smooth puree that can be used in so many different ways!

Cake Shooters are tons of fun and a great way to bring along a treat when traveling!

To make these I used a pound cake.  Because pound cake is so thick I sliced it in half first, so I would have 2 (thinner) cakes. I cut pieces of the pound cake using the push pop round end.  This worked perfect! The cake pieces fit right into the push pop container. On top of the cake I layered with fresh strawberries, strawberry puree and butter cream icing. I repeated the layers until filled and popped on the top!  Too easy!

So proud of these girls!!

Especially my girl.....