Sweet! More Halloween Treats!

Calling all muggles…this Saturday we’re casting a Wizardly spell on our weekly sweet treat. Normally, you’d find Butterbeer bubbling in our cauldron but this week we’ve decided to wave our magic wands and use this potion to create something entirely new. With a few abracadabras and alacazams, poof—Butterbeer Cookies will appear. These are Harry approved and a perfect trick-or-treat for all of our little wizards to enjoy. They might even be sweet enough to turn Malfoy into a good guy.

Ingredients
Instructions
  1. In a large bowl cream the Crisco and sugars together until smooth.

  2. Add the puddings, eggs, additional egg yolk, vanilla, and butter extract. Beat for about one minute on medium speed.

  3. In a separate bowl, combine flour, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients 1/2 cup at a time and mix until combined.

  5. Mix in the toffee chips, butterscotch chips, and white chocolate chips.

  6. Form the dough into a giant ball and wrap tightly in plastic wrap. Chill the dough for at least two hours. Remove the dough a little while before baking so the dough can soften a bit and is easier to work with.

  7. Roll the dough between your hands to form round balls of dough and place onto a parchment lined baking sheet about two inches apart.

  8. Bake at 350 F for 10-13 minutes.

  9. Cool on the pan for a couple of minutes before transferring to a cooling rack.
* recipe inspired by Harry Potter and Sugar and Soul Co
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Sweet Creeps

No need to look under the bed! Monsters have invaded the kitchen just in time for National M&M Day and Halloween!These aren’t your typical hairy, slimy ghouls. Nope! These guys are darn right pleasing and dare we say devilishly dreamy! We’re trick and treating by swapping cookie butter for the traditional peanut butter. Our Cookie Butter Monster Blondies are exactly the kind of creeps we like hanging around and creeping into our tummies! Better get me while we can because these tasty suckers won’t stick around for long!

Ingredients

  • 1/2 cup butter flavored Crisco
  • 1 cup brown sugar
  • 1/2 cup cookie butter
  • 2 egg whites
  • 1 tsp vanilla
  • 1 and 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 and 3/4 cup quick cooking oats
  • 3/4 cup dark chocolate chips
  • 1 cup M&Ms
  • 1/2 cup Heath Bits

Instructions

  1. Preheat oven to 350 F. Grease a 9 x 13 pan and set aside.
  2. In a large bowl, cream together Crisco and brown sugar. Beat in cookie butter, egg whites and vanilla.
  3. In a separate bowl, stir together flour, soda and salt. Add to large bowl and stir until combined. Add oats, chocolate chips, M&Ms, and Heath Bits.
  4. Press into greased pan. Add additional M&Ms to the top, if desired, pressing them into the dough slightly.
  5. Bake for 14 – 16 minutes or until edges are slightly brown or until toothpick inserted comes out clean. Do not over bake. Let cool a bit before slicing. Letting them cool completely is best. But its almost impossible to wait that long.

* recipe inspired by Chocolate With Grace

Sweet Eek

We’re shaking with excitement over all the hoopla surrounding Halloween. There’s only 4 weeks left until this spooktackular day. Good thing we’ve carved out some time each Saturday to create some special potions. Today our cauldron is full of little creepy crawlers. Normally, we’d never get this close to a spider, but when they are this darling and oh so tasty how could we resist! Our Not-So Spooky Spider Cookies are creeping their way into our mouths and we like it!


INGREDIENTS

  • 1/2 cup Butter Flavored Crisco Sticks
  • 1 cup sugar
  • 1 egg white
  • 2 teaspoons vanilla extract
  • 1/2 cup cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 1/2 cups all-purpose flour*
  • 48 thin pretzel sticks, broken in half
  • 24 brown m&ms
  • 48 yellow, green, orange, and red m&ms
  • black icing pen

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. Cream Crisco and sugar until light and fluffy using an electric mixer, about 3 minutes.
  3. Add egg white and vanilla. Beat until combined.
  4. Add cocoa, baking soda, baking powder, and flour.
  5. Shape dough into 1-inch balls. Roll. Add 4 pretzel sticks to each side of the cookie, making 8 legs.
  6. Place on baking sheets, 2 inches apart. Bake for 9 to 11 minutes. When the cookies come out of the oven, place a brown m&m in the center of each cookie. Add a matching pair of m&ms for eyes while the cookies are still warm. Put a dot of black icing in the middle of the m&ms for the eye balls.
  7. Allow to cool slightly, then transfer to wire racks to cool completely.

*recipe inspired by Imperial Sugar

Extra Sweet Learning

Hmmm…what to do with extra pumpkin leftover from last week’s treat? Tossing it would be a crime! We have just enough to try our hands at Brown Butter Pumpkin Toffee Oatmeal Scotchies. And as avid bakers (we think baking every Saturday qualifies us for this!) we’ve never made brown butter. This yummy recipe is not only a great way to be resourceful, but also a way to learn a new technique. It’s a win all around!

INGREDIENTS:

1/2 cup unsalted butter, cut into tablespoon pieces

1 1/4 cup cups all-purpose flour

1 teaspoon baking soda

1 1/4 teaspoon pumpkin spice

1 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large egg whites

1 1/2 teaspoons vanilla

3/4 cup pumpkin puree (not pumpkin pie filling)

3 cups old-fashioned oats

1 1/2 cups butterscotch chips

1 cup Heath Butter Brickle

Salted Caramel Cream Cheese Frosting recipe

Directions

Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.

Place butter pieces in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature. You can put it in the fridge to speed up the process, that is what I do.

While the brown butter is cooling, whisk together the flour, baking soda, pumpkin pie spice, salt, and cinnamon in a medium bowl. Set aside.

In the bowl of a stand mixer, combine the browned butter with brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes.

Add the egg whites and vanilla extract and mix until combined. Beat in the pumpkin and mix until combined.

Turn the mixer to low speed and slowly mix in the dry ingredients. Mix until just combined. Stir in the oats and butterscotch chips and Heath. Chill dough in the fridge for 20-30 minutes.

When dough is chilled, form cookie dough into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Bake cookies for 12 minutes or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely. Top with cream cheese frosting. YUM!

*recipe inspired by Two Peas & Their Pod

Whoopie! It’s Sweet Pumpkin Time!

Whoopie! It’s that glorious time of year again. Fall has officially arrived. Time to put our pumpkin spice to work! Pumpkin Whoopie Pies with Salted Caramel Cream Cheese Frosting are just the start to a season of yumminess!

INGREDIENTS

• 3 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking soda

• 1 1/2 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon nutmeg

• 1/4 teaspoon cloves

• 1 cup butter-flavored Crisco

• 2 cups packed brown sugar

• 2 egg whites

• 1 teaspoon vanilla extract

• 3/4 cup canned pumpkin

Filling

• Cream Cheese Frosting recipe -see below

• 1/2 cup salted caramel sauce

• 1/2 teaspoon sea salt

• Chopped pecans

•. Heath bits

Directions

1 Begin by preheating your oven to 400 degrees F. Then, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

2 In a large bowl, cream together Crisco and brown sugar until light and fluffy. Add the egg whites, one at a time, beating well after each addition. Beat in the vanilla.

3 Mix in the dry ingredients, alternating with the pumpkin.

4 Drop rounded tablespoons about 2 inches apart on a parchment lined baking sheet. Flatten slightly with the back of a spoon or your fingers. Bake 10-11 minutes. Transfer to a wire rack to cool.

5 In the meantime, prepare batch of Cream Cheese Frosting recipe. Once prepared, beat in 1/2 cup salted caramel sauce and an additional 1/2 teaspoon kosher salt. Beat until incorporated.

6 Once the cookies are cooled, spread the frosting onto the bottom of half of the cookies, then top with remaining cookies. Roll some of the frosted edges of the cookies in chopped pecans, some in Heath bits, and some in butterscotch chips

7 Store whoopie pies in the refrigerator.

Cream Cheese Frosting

1 packages (8 ounces) cream cheese, softened

3/4 cups unsalted butter, softened

1/4 teaspoon kosher salt

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

3 cups confectioner’s sugar

In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and smooth. This will take about five minutes.

Blend in the vanilla and almond extract. Beat to combine.

Add the confectioner’s sugar slowly, about one cup at a time, and mix until smooth.

*recipe inspired by Inspired By Charm

Falling For Sweets Once Again

Trip #2 to the apple orchard didn’t disappoint! Once again we selected the sweetest, juiciest main ingredient for our sweet Saturday splurge. Move over Cinnamon Rolls. Take a seat in the back Crisp. There’s a new treat in town! Apple Crisp Cinnamon Rolls are the best of both. Taste for yourself what happens when these two collide! It’s a delish wish come true!

Ingredients:

Cinnamon Roll Dough:

1 box of Krusteaz Cinnamon Roll Mix, plus ingredients on the back of the box. Make according to listed directions.

Apple Filling:

• 5 Gala apples peeled and diced

• 1/2 cup sugar

• 5 tablespoons melted butter

• 2 tablespoons butter room temperature

• 1 cup brown sugar

• 2 tablespoons ground cinnamon

Heat a large skillet to medium/high heat and add 5 tablespoons of butter and stir until melted. Add the apples and sugar and saute until the apples are lightly caramelized. Remove the skillet from heat and set aside until you are ready to use.

Crisp Topping:


1/2 cup all-purpose flour


1/2 cup old-fashioned rolled oats


1/2 cup light brown sugar


1/2 teaspoon baking powder


1/4 teaspoon ground cinnamon


dash of salt


1/3 cup unsalted butter ,cut into small pieces

In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling

Directions:

Make the cinnamon roll dough according to the directions on the back of the box. Put the apple filing on top of the dough before rolling. Roll, slice, and put in a 8×8 greased pan. Sprinkle the crisp on top of the prepared rolls. Bake for 14 min at 400 degrees. Allow to cool slightly. Then top with icing included in Krusteax box.

Sweets To Fall For

It’s fall y’all. And that means it’s time for our annual trip to the apple orchard. Some go for the apple cider donuts, others go for the apple pie slushies. But we go for one reason…to get our bake on! With many apple recipes under our belt, we’ve decided that this is the Saturday to give Country Apple Fritter Bread a try. Cinnamon-sugar and apples baked right inside warm bread. A perfect treat for a fall day. Fallalalala!!!

Ingredients

Brown Sugar/Cinnamon Mixture:

• 1/3 cup light brown sugar

• 1 teaspoon ground cinnamon

Bread Loaf

• 2/3 cup white sugar

• 1/2 cup butter softened

• 2 egg whites

• 1 1/2 teaspoons vanilla extract

• 1 1/2 cups all-purpose flour

• 1 3/4 teaspoons baking powder

• 1/2 cup almond milk

• 2 Gala apples, peeled and chopped, mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon

Old-Fashioned Creme Glaze

• 1/2 cup of powdered sugar

• 1-3 tablespoons of almond milk

Instructions

1 Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

2 Mix brown sugar and cinnamon together in a bowl. Set aside.

3 In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

4 Beat in eggs whites, 1 at a time, until blended in; add in vanilla extract.

5 Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.

6 Mix almond milk into the batter until smooth.

7 Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.

8 Sprinkle 1/2 of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.

9 Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.

10 Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.

11 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.

12 To make glaze, mix powdered sugar and milk or cream together until well mixed.

13 Let cool for about 15 minutes before drizzling with glaze.

*recipe inspired by The Baking ChoclaTess