Cookie butter is having a moment…at least with us! “Again with another cookie butter recipe,” you say. “Why not!” we scream! We’re taking our standard brownies up a notch. Cookie Butter Krispie Brownies might be our best CB creation yet. Maybe we should stop! NAH!
1 box dark chocolate brownies, plus ingredients on the back of the box
FOR THE TOPPING:
- 1 1/4 cup creamy cookie butter
- 20 Hershey’s Kisses, unwrapped
- 1 cup butterscotch
- 3 Tbsp butter
- 11.5oz bag dark chocolate morsels
- 2 cups Cocoa Krispies
- Line a 13×9 baking sheet with parchment paper. Preheat oven to 350 degrees.
- Make brownie batter according to the directions on the back of the box.
- Pour batter into prepared pan, spreading into the corners of the pan. Bake for 30 minutes. Top with Hershey’s Kisses and butterscotch chips in a single layer and return to oven for 3-5 minutes. Using a spatula, smooth melted Kisses and butterscotch over the top. Place on wire rack to begin cooling.
- In a medium saucepan, combine cookie butter, butter and dark chocolate. Heat over low and stir constantly until mixture is smooth. Fold in Cocoa Krispies. Spread over warm brownies and allow to cool completely.
- Once brownies have cooled, refrigerate for 2-4 hours allowing the top layer to harden. Cut into squares and enjoy!
Like most people, we love a chocolate chip cookie. But what makes us unique is our NEED to pile a variety of ingredients into our cookies. We usually don’t stop at just chocolate chips. No ma’am! No sir! We’ve tried almost every combination out there. Recently we found a recipe that we have never attempted. Salted Dark Chocolate Chip and Roasted Pecan Cookies. With Coconut too! I mean yum! Right? Take our word for it…Make.Them.Today!!!
- 1 1/2 cups plus 2 tablespoons sweetened shredded coconut
- 2 1/4 cups pecan halves, divided
- 2 3/4cups unbleached flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter flavored Crisco
- 3/4 cup plus 2 tablespoons lightly packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg whites, at room temperature
- 1 whole eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons molasses
- 12 ounces dark chocolate chips
Preheat the oven to 350ºF.
In a bowl, sift together the flour, baking soda, and salt. Whisk in the coconut and pecan. Set aside.
In a large bowl, using an electric mixer on medium speed beat together the crisco and both sugars until the mixture is light and fluffy, 3 to 5 minutes. Beat in 1 egg white mixing until fully combined. Add the other egg white and beat until fully combined, followed by the vanilla and molasses. Add the flour mixture all at once and beat on low speed, until the dough just comes together and the flour streaks are still visible. Using a wooden spoon, finish mixing the dough manually. Fold in the chocolate chips and reserved chopped pecans. Transfer the dough the refrigerator to chill for at least 3 hours.
When ready to bake, preheat the oven to 350ºF (180ºF). Line two baking sheets with parchment paper.
Scoop out about 3 tablespoons of dough and flatten the dough onto the parchment-lined baking sheets to form a 3-inch/7.5cm disk, 1/2 inch/1.3 cm thick. Continue to form cookies on each baking sheet, spacing the disks 1 inch/2.5cm apart.
Bake the cookies until lightly browned, 10-12 minutes. Allow to cool for 3 minutes on the baking sheets, then transfer to a wire rack to cool completely.
*recipe inspired by Bakers Royale
Ever heard of Funko Pops? Google it and I bet you have seen them. Well around our neck of the woods, we have one little collector who is such a Funko Pop fanatic that he wanted to have a Funko Pop birthday party. Well, that sweet boy only turns 10 once, so here we go. Funko Pop Birthday it is! We took the word “pop” and ran with it. Soda pop and a Poprastic Popcorn Mix made with pretzels, Teddy Grahams, and strawberry Poptart cereal are sure to create a “poppin” good time for the birthday boy and all of his buddies. Happy 10th birthday big guy! We hope your birthday party was lots of fun!!!
Sixteenth birthdays rank way up there on the greatest birthdays list and one to definitely go all out for (not unlike every birthday we celebrate around here If we’re being honest!). It’s coined Sweet 16, ya know! If you’ve been following for awhile then you know creating a birthday cake is a labor of love. This one is a little different. You see this teen doesn’t like traditional cake much – who’s kid is he! So making one with all of Mack’s favorite candies and soda pop seemed the obvious choice. A special cake for a super special sweet sixteen year old! Happy Birthday Mack!!!
When your neighbors have a peach tree and are willing to share it would be a shame not to take advantage of the in-season yumminess! And it seems we’re really back into cookie butter, so we are blending both and making a Peach Skillet Crisp with Cookie Butter Crumble. Fresh, sweet, delicious!
4 peaches, sliced
1/2 Cup sugar
1/2 Teaspoon cinnamon
2 Tablespoons all purpose flour
Pinch of salt
Cookie Butter Crumble:
1 Cup all purpose flour
1/2 Cup brown sugar
4 Tablespoons butter, melted
1/4 Cup cookie butter
1/2 Teaspoon salt
Pre-heat the oven to 350 degrees.
Peel and slice the peaches. Add them to a large bowl and toss with the sugar,flour, cinnamon and salt.
In a separate bowl, make the crumble by mixing together the flour, brown sugar, melted butter, cookie butter and salt. Use your hands to stick it together into clumps.
Pour the peach mixture in the bottom of a cast iron skillet and crumble the topping over it.
Bake for 20 to 30 minutes or until the crumble is a light golden brown.
It’s Saturday and its summertime. No need to ask if you have plans! But are you in need of a no-melt dessert for your outdoor party, camp out, road trip, or daily driveway surf? How about Toffee Rolled Cookie Butter Cookies! With cookie butter baked right in they’re mess free. And doubling the batch makes the perfect amount for a crowd. Take it from us they’re mom approved and you won’t even need the Fels Naptha when every last crumb is gone! Happy Summering!
- 1/2 cup butter flavored Crisco
- 1/3 cup creamy cookie butter spread
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg whites
- 2 Tbs water
- 1/4 cup almond milk
- 1 tsp vanilla
- 1/2 tsp salt
- 1 Tbsp cornstarch
- 1/2 tsp cinnamon
- 2 cups unbleached flour
- 1 cup Heath Butter Brickle
- Preheat oven to 350°
- Line baking sheet with parchment paper, set aside.
- In bowl of stand mixer cream together Crisco, cookie butter, milk, water and both sugars about 2 minutes.
- Add in egg white and vanilla and mix until combined.
- With mixer still running add in salt, cornstarch and cinnamon and mix until incorporated.
- Turn mixer to low and add in flour, mixing until dough comes together. Stir in brickle.
- Roll 2 Tbs scoops of dough into remaining back of brickle. Then drop onto prepared baking sheet, about 2 inches apart.
- Bake for 10 minutes until edges just begin to become golden. Allow cookies to cool on baking sheet for a few minutes and then transfer to wire rack to cool completely.
*recipe inspired by Cookies and Cups
Sorry chocolate, we’re at it again. This time we headed to the berry patch to pick out the perfect blueberries and peaches for our sweet Saturday treat. This week we’re baking up individual warm Oatmeal Cookie Berry Crisp. Al a mode, of course.
And don’t worry chocolate, you got next!
- 3/4 cup unbleached flour
- 3/4 cup old fashioned oats
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons cold butter – diced
- 1 1/2cup peeled and sliced peaches
- 1 1/2cup blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
Preheat oven to 350°F.
Make the crumble by combining the flour, brown sugar, oats, cinnamon and salt in a large bowl. Use a fork to cut in the butter until the mixture forms small crumbs.
Place peaches and blueberries in a large bowl. Toss gently with sugar, lemon, and cornstarch Place 1/2 cup of fruit in the bottom of 4 mini pie dishes.
Pour the crumble over the top and press down slightly to compact.
Bake for 15 minutes. Bake until browned and crunchy on top. Serve warm with cool whip or ice cream and roasted walnuts.
*Recipe inspired by Crazy For Crust