Red-y. Set. Here we GO! AGAIN! This week’s Santa approved sweet fuel is also Rudolph worthy! We all know he leads the sleigh every Christmas Eve and most deserving of a treat in his honor. Bake up a batch or two of our Red Velvet White Chocolate Toffee Cookies. Guaranteed to keep you on the NICE list which means many more returns by Santa and his reindeer!
- 1 1/2 cup all-purpose flour , spooned and leveled (careful not to over measure)
- 2 tablespoons cocoa powder
- 1 1/2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter flavored Crisco
- 1 tablespoon water
- 1/3 cup brown sugar , lightly packed
- 1/2 cup granulated sugar
- 1 large egg white
- 1 teaspoon vanilla
- 2-3 teaspoons red food coloring
- 3/4 cup white chocolate chips
- 1/2 cup Heath Butter Brickel
In a large bowl whisk together the flour, cocoa, cornstarch, baking soda & salt.
In a separate large bowl beat the Crisco and sugars together on medium speed until light & fluffy.
Beat in the egg white, vanilla extract and food coloring.
With the mixer on low, beat in the flour mixture about 1/2 at a time.
Turn off the mixer and stir in the white chocolate chips and toffee.
Using a cookie scoop, form dough into balls of about 1 tablespoon in size. I got a total of 27 cookies. Put cookies on a plate, cover with cling wrap, and refrigerate for 3+ hours.
When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat. The tops should look almost set when you remove them from the oven.
Place cookies 2 inches apart on the tray, and bake for 7-9 minutes.
* recipe inspired by Just So Tasty
Cue the music, flip on the twinkle lights, and gather your gift wrap and ribbons because it’s time to get your Ho Ho Ho on! The Santas and elves in our neck of the woods run on cookies to keep the workshop humming. Fueling on Frosted Sugardoodles will be just what we need in order to keep checking off our holiday to-do list! Ready. Set. GO!Let the holiday festivities begin!
- ½ cup butter flavored Crisco
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg white
- 2 tablespoons almond milk
- 1½ teaspoons vanilla extract
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt,
- 1 teaspoon cinnamon
- 1/2 cup cinnamon chips
- Buttercream Frosting- recipe below
- To the bowl of a stand mixer fitted with the paddle attachment, beat Crisco and sugars on medium-high speed until creamed and well combined, 2 to 3 minutes. Stop, scrape down the sides of the bowl, and add the egg white, almond milk, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute.
- Preheat oven to 350°F, line a baking sheet with a parchment. Scoop heaping mounds and place them on the baking sheet, spaced at least 2 inches apart. Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool. Allow cookies to cool completely on the baking sheet before frosting with buttercream and top with a few cinnamon chips.
*recipe inspired by Averie Cooks
1/2 cup butter, room temp
• 1/2 cup shortening
• 3 3/4 cup confectioners sugar
• 5 tbsp almond milk
• 1 tsp vanilla extract
Mix ingredients together until creamy.
Do you agree that the desserts are the best part of Thanksgiving? You’re crazy if you don’t! We love them so much that we bought extra ingredients in case we needed more goodies to add to the table. Our Pecan Pie Brownies, Apple Pie, and Salted Caramel Brownies were a hit. But lucky for us we have all the supplies for Sea Salt Cookie Butter Cookies leftover to continue the sugar high right through the weekend! Plus these cookies are definitely Santa-worthy and ones to include on holiday baking menu! We hope you had the sweetest Turkey Day ever!
- 1/2 cup butter flavored Crisco
- 1/2 cup Cookie Butter
- 1 cup brown sugar
- 1 egg white
- 2 teaspoons vanilla extract
- 1 1/4 cups all purpose flour
- 1 cup old fashioned oats
- 1 teaspoon baking soda
- Sea Salt
- 1/2 Heath Bits
- 1/2 Butterscotch
- Preheat oven to 350F.
- Add Crisco and Cookie Butter to bowl of electric mixer and beat on low speed until creamy. Beat in brown sugar, add egg white and vanilla, mixing until combined. Add flour, oats and baking soda, mix on low speed until combined, then raise speed to medium and beat for about 2 minutes.
- Stir in Heath and butterscotch. Roll in balls and put on a cookie sheet. Dust with sea salt.
- Bake for 8 minutes or just until edges are lightly browned. Cool cookies on cookie sheet for 2 minutes and finish cooling on a wire rack.
*recipe inspired by Miss In The Kitchen
’tis the time of year to celebrate gratitude. What better way to show your appreciation than sharing sweets with your friends and loved ones! Whether you’re hosting or attending a Thanksgiving, Friendsgiving, or something in between, our Pumpkin Trifle will have everyone gathering (and gobbling) with grateful hearts!
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1/3 cup vegetable oil
2 teaspoons pumpkin pie spice
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
- Mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 24 minutes; remove from oven and cool cake completely.
Layer chucks of pumpkin cake in a Trifle dish with whipped cream, toffee bits, butterscotch chips, and cinnamon chips.
Well…another week has gone by and still we have too much Halloween candy! You too? We’ve never been the wasteful type, so coming up with a way to utilize it was a must! If you’ve never heard of scotcheroos before you’re in for a real treat, especially when we traded peanut butter for cookie butter and added tons of chocolate bars. Loaded Cookie Butter Scotcheroos – can’t think of a better use for leftovers!
Cookie Butter Scotcheroos
4 c. crisp rice cereal
1 c. granulated sugar
1 c. light corn syrup
1 c. Cookie Butter or Biscoff Spread
1 cup various Halloween candy bars, chopped
1 c. Dark chocolate chips
1 c. butterscotch chips
1. Combine sugar and corn syrup in small saucepan; cook over medium heat until small bubbles appear on surface. Remove from heat.
2. Stir in cookie butter.
3. Add cookie butter mixture to cereal; mix until cereal is coated.
4. Spread into buttered 9×13 inch pan.
5. Melt chocolate chips with butterscotch chips; stir to combine and spread over cereal mixture. Top with chopped candy bars.
6. Chill until set.
Our trick-or-treaters’ Halloween sacks are overflowing with candy and isn’t it an unwritten rule that your kid’s goodies are also yours to enjoy? We think so! Forget all that colorful, fruity, super sugary stuff. Ain’t nobody got time for that! Bring on ALL the chocolate! Good thing for us our kids have plenty to share to make our Candy Bar Trifle our best leftover Halloween candy idea yet!
One box of yellowcake mix, plus ingredients on the back of the box
Various Halloween candy bars
Make the cake according to the directions on the back of the box. Allow to cool. Once cool, line the bottom of a trifle dish or mason jar with scooped out pieces of the cake. Spread a layer of whipped cream on top and top with candy bars. Add more cake to the top. Top with more whipped cream and more candy bars. Keep layering until you get to the top of your trifle.
On this last Saturday before Halloween we’re borrowing Harry’s wand and stirring up a little magic! We have the ultimate formula to whip up the sweetest spell. With a sprinkle of this and a dash of that. Voila! Our Halloween Brownie Magic Bars are sure to be the trick to taming our treater’s sugariest cravings! Have a yummy Halloween!
1/2 cup butter, melted
1 box Dark Chcocolate Brownie Mix, plus ingredients on the back of the box
1 cup Heath Bits
1 cup fall M&Ms
1 cup Dark Chocolate Chips
1 cup chopped Halloween Oreos
1-1/4 cups (14 oz. can) sweetened condensed milk
Preheat oven to 350 degrees F.
Coat bottom of a 9x13x2-inch pan with melted butter.
Make brownie batter and pour over butter.
Mix in Heath, M&Ms, chocolate chips and Oreos. Drizzle with sweetened condensed milk.
Bake 30-35 minutes or until edges are bubbly.
Cool thoroughly before cutting.