Sweet Symphony

This Saturday we are getting together with old friends. Our BFFs. Our Besties for life. ❤️. These friends have tasted many upon many of our Saturday sweet cheat treats. Today we decided to surprise them with a new recipe. Symphony Cookie Bars. We’ve used Symphony candy bars in brownies and cookies but never as a chocolate topping. Yumminess!!! Old friends and new treats. Saturday couldn’t get much better than that!

Symphony Cookie Bars

INGREDIENTS:

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

12 tablespoons unsalted butter, melted and cooled

1½ cups light brown sugar

2 eggs whites

4 teaspoons vanilla extract

2 (7 oz) Symphony Bars, broken into small pieces

1 cup Heath Bits

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line a 9×13-inch baking with foil, allowing overhang on all edges. Spray the foil-lined pan with non-stick cooking spray.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, whisk the melted butter and brown sugar together until combined. Add the eggs whites and vanilla. Mix well. Stir the dry ingredients into the butter mixture until just combined, but not overmix. Pour the batter into prepared pan, smooth evenly with a rubber spatula. 

4. Bake until the top is shiny and light golden brown, 22 to 25 minutes; do not overbake. Immediately after removing from the oven, sprinkle with broken up Symphony bars all over the surface and let sit for 1 minute. Using a spatula, begin to spread the chocolate. Once all of the chocolate has melted, smooth into an even layer.

5. Cool on a wire rack. Refrigerate for 15 to 30 minutes to allow it to firm up. Remove the bars from the pan an cut into squares. 

*recipe inspired by Brown Eyed Baker

Sweet Perks

The ho-hum days of winter are taking their toll on us. The only relief in sight has to be this Saturday’s treat that does double duty. Coffee Toffee Cookies are full of sweetness and loaded with caffeine! Rich in flavor with a much needed perk-me-up. They’re sure to bring some sunshine to even the dreariest day! 

  
Coffee Toffee Cookies

Ingredients

3/4 stick Crisco  Baking Sticks Butter Flavor All-Vegetable Shortening

1 1/4 cups firmly packed light brown sugar

2 tablespoons almond milk

1 tablespoon vanilla extract

1 large egg

1 3/4 cups  All Purpose Flour

1 teaspoon salt

3/4 teaspoon baking soda

1 package semi-sweet chocolate chips 

1 cup Heath Bits

1 tsp instant coffee granuals 

Directions

HEAT oven to 375ºF.
COMBINE shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt, instant coffee granuals, and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips. 

DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet. Sprinkle with Heath bits. 

BAKE 8 to 10 minutes for chewy cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

*dough recipe adapted from Crisco

Creatively Sweet

Who doesn’t love a good trifle, especially when you get to decide what to layer in it? It’s architecture at its sweetest this Saturday for these sisters. And the best part….no sharing! Our Build Your Own Trifle Jar Bar is bound to get the creative juices flowing. 

The blueprint: 

  1. Bake a box brownies.
  2. Grab favorite toppings.
  3. Layer it all in to design the tastiest masterpiece ever! 

                  DIY Trifle In A Jar Bar  

  

Oh My Sweetie Pie

Have you heard what today is? It’s National Pie Day! And we can’t think of any better way to celebrate than featuring our most favorite pie ever! Cherry Pie! We’ve made it before and we’re maken ‘it again. Grab your apron and rolling pin and join us in observing this special holiday sweetly!

  

Ingredients

• pre- packaged pie crust 
• Mixed cherry pie filling
• 1 beaten egg
• granulated sugar for dusting tops of pies
Directions
1. Roll the dough out and use a large cup to cut a circle shape a little larger then a cup cake pan.
2. Press the circles into a greased cup cake pan, and press the edges together. One package of pie crust made 9 mini pies.
3. Spoon the pie filling into the cups. Don’t go quite to the top.

4. Take the other crust dough and use a pizza cutter to cut thin strips about 1/4 inch apart.

5. Use the strips to weave the pie lattice across the top of the pies.
6. Cut off the extra edges and crimp the edges together like you would with a regular pie.
7. Brush the tops with a little beaten egg and dust with granulated sugar.
8. Bake for about 20 minutes at 375, until the tops were brown.
9. Cool for a few minutes and serve with ice cream and whipped cream. Devour!

* recipe adapted from My Litter

Super Spesh Sweet 

It’s Saturday and we’re here to let you in on a little secret. We found a real treasure worth every calorie – Trader Joe’s Cookie and Cream Cookie Butter! The regular cookie butter is already to die for, but the cookies and cream version is straight out of this world super spesh! Now you can eat it straight out of the jar by the spoonful, make Deep Dish Cookies and Cream Cookie Butter Oatmeal Toffee Cookies, or you can do both! We know it’s hard to believe that we did just that! Kidding! Take it from us -RUN, don’t walk, and get yourself a jar!

 Deep Dish Cookies and Cream Cookie Butter Oatmeal Toffee Cookies

  
 Ingredients:
1 1/2 cups old fashioned oats

1/2 cup Gold Medal all-purpose flour, plus 2 tablespoons flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup Crisco, at room temperature

1/2 cup Trader Joe’s Cookies & Cream Cookie Butter

1/2 cup granulated sugar

1/2 cup light brown sugar

1 large egg

1/2 teaspoon vanilla extract

1/2 cup toffee bits

Ice cream, for serving, optional
Directions:
1. Preheat the oven to 350 degrees F. Grease ramekins (6 oz size) with cooking spray. Set aside.
2. In a medium bowl, whisk together the oats, flour, baking soda, and salt. Set aside.
3. In a different bowl  add the Crisco, cookie butter, sugar, and brown sugar and beat on medium speed until smooth and creamy. Add the egg and vanilla extrat and beat until smooth.
4. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Stir in the toffee bits.
5. Take about 1/4 cup cookie dough and press it into a ramekin. Continue with the rest of the dough. Place the ramekins on a large baking sheet and bake for 10-12 minutes or until cookies are golden around the edges, but still soft in the center. You want them to be a little under baked. Remove from the oven and cool for 2 minutes. Top the deep dish cookies with a scoop of vanilla ice cream, and serve warm.

• recipe adapted from Two Peas and Their Pod

Nummy Sweet Treats

Remember when you were younger and the taste of something new and delicious would make you mutter pleasing sounds under your breath? This Saturday’s treat does precisely that. Nummy Cookie Butter Cookies are guaranteed to give you the “num num” factor! Go ahead! It’s okay to talk with your mouth full when sweet treats are involved! 

Nummy Cookie Butter Cookies

  

INGREDIENTS

  • 1/2 cup Crisco
  • 1 cup brown sugar
  • 1 large egg
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup cookie butter 
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1 pinch salt
  • 1 cup old fashioned oats 
  • 1 cup butterscotch chips
  • 1 cup chocolate chips
  • 1 cup Heath Bits

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside. 
  2. In a large stand mixer, cream together the Crisco and sugar for 2-3 minutes.
  3. Add in the egg and vanilla and mix until well combined. Be sure to scrape down the sides of the bowl.
  4. Add the cookie butter and mix.
  5. Add the flour, baking soda and salt and mix until the flour is just combined.
  6. Fold in the oats. Add chocolate chips, butterscotch chips, and Heath Bits. 
  7. Bake for 12 minutes and then remove from the oven. Cool. 
  8. Mutter “num num” as you indulge! 

* recipe adapted from What’s Gabby Cooking


No Heat Sweet

 

 Now that we are halfway through April the temperature is starting to warm up around here.  This Saturday there is no need to Crack open the windows since we are making cookies without even turning on our ovens. These Cookie Dough Pretzel Bites are super spec because they contain all our favorites: chocolate chips, Heath, mini M&Ms, and pretzels! But what makes these really exceptional is the fact that the dough is safe to eat raw. Come on! Our favorites just got even tastier! 

Ingredients:

  • 1/2 cup butter flavored Crisco
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 Tablespoons milk 
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup mini chocolate chips
  • 1/2 cup mini M&Ms 
  • 1/2 cup Heath Bits
  • 40-50 pretzels
  • 8 oz semi-sweet chocolate
  • 1 teaspoon shortening

Directions:

  1. Line a large cookie sheet with parchment paper.
  2. In a large bowl beat the butter, granulated sugar and brown sugar together on medium speed until light and creamy. Add the milk and vanilla extract and mix. Add the flour and salt and mix. The dough will be thick and crumbly, just keep mixing until it comes together. Mix in mini chocolate chips, mini M&Ms, and Heath Bits.
  3. Roll the dough into balls, about 2 teaspoons of dough per sandwich.  Sandwich balls between two pretzels and place on prepared baking sheet. Freeze for 20 minutes.
  4. While the pretzel bites are chilling, break up the chocolate and melt with the shortening for about 1 minute in mircrowave, stirring every 20 seconds. The shortening is used to thin the chocolate out. Dip the pretzel bites halfway into the melted chocolate and place bites back on baking sheet. Refrigerate the dipped bites for at least 10 minutes to allow the chocolate to set. Cover and store pretzel bites in the refrigerator for up to 5 days.


*recipe adapted from Sally’s Baking Addiction