Birthday Sweets

They say it’s your birthday and you can cry if you want…but we’ll happily treat instead! Cookie Butter Cookie Crack! Our wish came true! Cookie Butter Cookie Crack

Ingredients

  • 16 ounces dark chocolate chips melted
  • 4 ounces creamy cookie butter, warmed until pourable
  • chocolate chunk cookies, crumbled (ingredients and recipe)
  • 1 extra large dark chocolate bar
  • 15 mini Heath bars

Directions

Bake 1/2 dozen chocolate chunk cookies according to recipe above

Prepare a baking sheet with parchment paper.

Pour the dark chocolate onto the wax paper and use a spatula to spread out the chocolate into a thin layer.

Pour the cookie butter over the chocolate and lightly swirl.

Crumble the chocolate chip cookies onto the chocolate mixture and lightly press down to adhere. Do the same with the dark chocolate bar and mini Heath bars. 

Place the baking sheet into the fridge or freezer until fully hardened, about 2 hours.

Break into pieces and store in an airtight container in the fridge until ready to serve.

Celebrate! 

Sweet! Another Satis”frying” Treat

We’re at it again! Turning two of our favorite vices into one. This time it’s brownies’ turn. Brownie Fries are so gonna satis”fry” us this Saturday! Brownie Fries

Ingredients

  • 1 box of dark chocolate brownie mix plus ingredients on the back of the box
  • Sea salt

Directions

Make the brownies according to the directions on the back of the box in a 9×13 pan. Once baked sprinkle with sea salt. Cool. Then use a pizza cutter to slice brownies into small 3 inch rectangles. Enjoy!

Ready, Set, Sweet!

Whistles are blowing, marching bands are  marching, and crowds are cheering. Are you ready for some football! You most likely won’t find us watching the game play for play, but grazing the tailgate spread instead, especially if Brownie Bugles Bites are on hand. Think puppy chow meets white trash smothered in gooey goodness. It’s definitely a game changer! 


Brownie Bugle Bites

Ingredients

4 cups Brugles

1 (5.3 ounce) package Rolos, unwrapped

1 cup Heath Butter Brickle Bits 

2 tablespoons butter

1 dark chocolate brownie mix , plus ingredients on the back of the box 

1 cup of dark chocolate chips

Instructions
Put Bugles into a large plastic bag. Set aside.

Melt Rolos in a heat safe bowl over a pot of hot simmering water. When they are almost all the way melted, stir in butter until combined.

Pour the melted chocolate/caramel mixture into the bag of Bugles. Gently move it around with both of your hands.

With only half of the Bugles covered, open the plastic bag, and sprinkle in 1 1/2 cups dry brownie mix and Heath. Continue moving it around in the bag gently.

Make the other half of the brownies mix with 1.5 eggs, 1/3 cup oil, 2.5 tbs of water. Melt 1 cup dark chocolate chips.

Pour the bugle mixture into a bowl and cover with the made brownie mix.  Place on a parchment lined large baking sheet and pour melted chocolate on top and gently stir. Allow to cool. 

*recipe inspired by Simply Gloria

Going Apples (Bananas) For Sweets

This weekend marks the unofficial end of summer, but we started Fall a little early and took our troops apple picking.  Our rascals swung from tree to tree looking for the sweetest, juiciest ingredient for this Saturday’s Caramel Apple Monkey Bread. We had more fun than a barrel of monkeys and ended up with a treat worthy of going Apple! Happy Labor Day weekend! 


Caramel Apple Monkey Bread

Ingredients

1/2 cup sugar

1 teaspoon ground cinnamon

2 (16.3-oz.) cans refrigerated biscuits

1 1/2 cups small diced apples

1 cup packed light brown sugar

3/4 cup unsalted butter, melted

1 cup pecan pieces

1 cup Heath Butter Brickle

DIRECTIONS

Preheat the oven to 350°F. Grease a bundt pan with cooking spray.
In a medium bowl, stir together the sugar and cinnamon. Set aside.
Separate the dough into 16 biscuits then cut each biscuit into quarters. Add each piece of dough to the bowl with the cinnamon and sugar, tossing it to coat it on all sides. Layer the coated dough pieces with the diced apples in the prepared bundt pan.

In a small bowl or liquid measuring cup, mix together the brown sugar, melted butter, Heath, and pecans. Pour the mixture evenly on top of the dough. Bake the monkey bread for 28 to 32 minutes until it is no longer doughy in the center. Remove the bread from the oven and allow it to cool for 5 minutes in the pan before placing a serving plate on top of the pan and flipping it upside down. Serve the bread immediately.
*recipe inspired by Just A Taste

Satis”Frying” Sweet Treat

What are a couple of girls to do when they can’t decide between their two favorite indulgences? The only answer, as we see it, is to get creative and combine them! Chocolate Loaded Cookie Fries are at the top of our cheat day menu. Uniting our love of sweet chocolate and salty french fries makes this one satis”frying” Saturday! 

Chocolate Loaded Cookie Fries

Recipe:

Follow the directions for our Ultimate Sea Salt Cookies except press the dough into a parchment lined 9×13 pan and bake for 25 min at 350 degrees. Make sure the middle is done. Once cooled use a pizza cutter and slice into thin cookie strips. Dip into your favorite sauces. Our dips include hot fudge, caramel sauce, cookie butter, and vanilla frosting. YUM! 

Hand Me Some Sweets

It’s that crazy time of year again! Transitioning back into school mode takes some adjusting. It seems like every year requires us to be more and more hands on with our kids’ education. This Saturday we’re taking a break and filling our hands with Berry Hand Pies instead of school supplies! This is the sweetest way to celebrate the first week back! Berry Hand Pies

INGREDIENTS

1 package frozen puff pastry, thawed

1/3 cups sugar

2 tablespoons cornstarch

1 cup frozen strawberries 

1 cup frozen berries

1/2 teaspoons lemon juice

1 large egg 

DIRECTIONS

Mix together sugar and cornstarch in a large bowl. Add strawberries, blueberries and lemon juice and toss until evenly blended. Beat egg in a small bowl. Set aside.

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Roll 1 sheet puff pastry to an 11-inch square on a lightly floured surface. Cut 4 large rectangles out of each sheet of pastry. Discard trimmings. Place pastry on prepared sheet and put about 1/3 cup berry mixture onto one-half of each. Lightly brush edge of circle with egg. Fold dough over filling and crimp edges tightly to seal. Cut 3 small vents on top of dough. Repeat with remaining pastry and berry mixture. Brush pies with remaining egg.

Bake until golden, 30 to 35 minutes. Transfer to wire rack to cool slightly.

*recipe inspired by Driscolls

So Long Sweet Summer

Even though our kiddos started school this week, it is only August and we are trying to hold onto any last bits of summer. Nothin says summer like ice cream sundaes. Around here we like to make things extra cutesy so we grabbed a few jars, some yummy toppings, a few flavors of ice cream and created our own ice cream sundae bar. From there we layered up the most deliciousy,
adorable ice cream sundaes in town. Summer never tasted so sweet!