Sweet-ish Sweet

We did it! Christmas 2018 was a huge success. Lots of family time, wonderful gifts, and yummy food especially all of the sugary things we wait all year to enjoy. And enjoy we did! So much so that we are swapping our normal Saturday indulgences with a healthier version of Oatmeal Peanut Butter Cookies. Don’t worry, we will back to baking our normal way soon. New Years Eve is just a few days away so we are saving up to ring in the new year in a very sweet way!

Healthy Almond Butter Oatmeal Chocolate Chip Cookies

Ingredients
Dry Ingredients
  1. ¾ cup gluten free rolled oats
  2. ¼ cup gluten free oat flour
  3. ¼ cup raw coconut sugar
  4. ½ teaspoon ground cinnamon
  5. ¼ teaspoon baking powder
  6. ¼ teaspoon baking soda
  7. ⅛ teaspoon salt
  8. ½ cup vegan chocolate chips Wet Ingredients
  9. 1/4 cup + 2 tablespoons natural, unsalted almond butter
  10. . 2tablespoons melted coconut oil
  11. . 1 egg white
  12. . 1/2teaspoon pure vanilla extract
  13. . 1/2cup dark chocolate chips
Instruction
Preheat oven to 350°F. Line a baking sheet with parchment paper.In a large bowl, whisk together dry ingredients (minus chocolate chips), set aside.

In a medium bowl, whisk together wet ingredients, set aside

Pour wet ingredients into dry ingredient bowl. Fold ingredients together until combined. Then fold in chocolate chips.

Take VERY small handfuls of mixture roll into small balls (about 2 Tbsp). Flatten to baking sheet. Make about 20 cookies.

Bake for 10-13 minutes, or until cookies are golden outside and soft inside.

*recipe inspired by Nikki’s Plate

Advertisements

Snowed In Sweets

Every Christmas we plan a themed family Christmas party. One year we were “mad about plaid, another year we were Grinches and Whos in Whoville, and this year we will be “snowed in” at our very own ski lodge. No ski lodge would be complete without yummy things to eat and drink. Top of our list are warm Chocolate Chunk Cookies perfect for warming us up after a long day on the slopes (or as we pretend to be skiers in our photo booth). We hope you have a SWEET Christmas!

INGREDIENTS
  • 3/4 cup Crisco Butter Flavor
  • 1 1/4 cups firmly packed light brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 egg white
  • 1 3/4 All Purpose Flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 package semi-sweet chocolate chunks
DIRECTIONS

HEAT oven to 375ºF.

BEAT shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg white. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chunks.

DROP by rounded measuring tablespoonfuls 3 inches apart onto baking sheet.

BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove to wire rack to cool completely.

Sweet Lil Snack

If this weekend has you participating in some sort of merriment, we’ve got the perfect snack for you to bring along. These little Edible Elf Hats are too cute to be this easy to make. Good thing ‘cause we are spending all our energies on creating the perfect scenes for our Elf on the Shelf. Anyone else??? How does this little guy get to have all the fun? We’ll never tell. Ho ho ho! Merry Christmas!

Ingredients

  • Bugles
  • M&Ms
  • White almond bark

Melt the almond bark in a microwave. ) Dip the open end of a Bugle into the almond bark and top with an M&M. Lay on parchment paper to cool and harden. 

Sweets At The Red-y!

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!

Ingredients
  • 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
Instructions
  1. In a large bowl whisk together the flour, cocoa, cornstarch, baking soda & salt.

  2. In a separate large bowl beat the Crisco and sugars together on medium speed until light & fluffy.

  3. Beat in the egg white, vanilla extract and food coloring.

  4. With the mixer on low, beat in the flour mixture about 1/2 at a time.

  5. Turn off the mixer and stir in the white chocolate chips and toffee.

  6. 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.

  7. 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.

  8. Place cookies 2 inches apart on the tray, and bake for 7-9 minutes.
* recipe inspired by Just So Tasty

Fueling Sweetly

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!

Ingredients
  • 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
Instructions
  1. 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.
  2. 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

Buttercream Frosting

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.

The Sweetest Part

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!


INGREDIENTS

  • 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

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. 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.
  3. Stir in Heath and butterscotch. Roll in balls and put on a cookie sheet. Dust with sea salt.
  4. 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

Sweets Are For Sharing

’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!

Happy Thanksgiving!

Ingredients:

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (15 ounce) can pumpkin puree
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2 teaspoons pumpkin pie spice
  • Directions:

    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
    2. Mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan.
    3. 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.