It’s Saturday again and are we ever grateful! Just like chocolate, Saturday never disappoints. Saturday never lies! It’s so dependable! And so are our Holiday M&M Oreo Oatmeal Pudding Cookies!!! They make the perfect go-to Christmas snack, gift, or for no reason at all. Unquestionably irresistible and Santa approved! Happy Ho Ho Ho!
- 1 stick butter flavored Crisco
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 3.4 oz package vanilla instant pudding mix
- 1/2 teaspoon vanilla
- 2 large egg whites
- 1 1/4 cups unbleached flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3 1/2 cups old fashioned oats
- 1 cup crushed Holiday Oreo Cookies
- 1 cup Holiday M&Ms
Preheat the oven to 375 degrees F. Line a couple of baking sheets with parchment paper.
In a large mixing bowl, beat Crisco until creamy. Add both sugars and beat until creamy. Beat in the pudding mix and vanilla, nthen add the egg whites and beat just until blended.
In a separate bowl, mix together the flour, soda and salt. Stir flour mixture into the butter mixture until blended. Stir in the oats.
Using a tablespoon, scoop up dough and roll into balls. Arrange the balls about 2 1/2 inches apart on baking sheets. Press tops down slightly.
Bake one sheet at a time on center rack for 10 to 12 minutes or until cookies are nicely browned. Remove from baking sheet and let cool completely.
In our opinion, it takes two ingredients to make a Friendsgiving feel really special – wonderful friends, of course, and tasty treats. This year we whipped up our favorite pumpkin poke cake substituting caramel sauce for sweetened condensed milk and a new fave – a semi-homemade Brownie Pie with Cookie Butter Glaze. It doesn’t get any simpler. It’s as easy as PIE! Happy Thanksgiving!
- 1 (9-inch) pie shell (store-bought)
- 1 (23-ounce) box dark chocolate brownie mix, plus ingredients on the back of the box
- 1 cup mini semi-sweet chocolate chips
Preheat the oven to 350 F.
Combine brownie mix, oil, water, and egg white and beat until smooth.
Pour mixture into shell. Sprinkle mini chocolate chips on top. Bake for 35 to 40 minutes or until crust is puffed and brown. Cool.
7. Frost with cookie butter drizzle. Easy as PIE!
- 1/4 cup smooth cookie butter
- 1 – 1 1/2 cups confectioners’ sugar, sifted, divided
- 3 tablespoons almond milk
- 1 teaspoon vanilla
- In a medium bowl, beat peanut butter with electric mixture until fluffy
- Gradually beat in 1 cup of confectioners’ sugar, almond milk and vanilla. Beat until smooth and incorporated. You want the glaze to be drizzling consistency so add a bit more confectioners’ sugar and almond milk if it is too thick. A little at a time.
- Pour immediately on brownie pie.
When our friend gifted us a bag of Temple Coffee beans we knew just what to do. First, say thank you (always). Second, drink massive amounts savoring every sip (yum). Third, grind the beans to a fine powder and bake up the best ever Coffee Dark Chocolate Chip Cookies (double yum)! Fourth, bake extras to share with our coffee gifting friend (coming your way soon @richard_breininger)! Do yourself a flavor 😉 and order a bag of Temple Coffee Beans today!
3/4 cup Crisco Butter Sticks
1 1/4 cups firmly packed light brown sugar
2 tablespoons almond milk
1 tablespoon vanilla extract
1 large egg white
1 3/4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup dark chocolate chips
2 teaspoons of Temple Coffee beans ground to a fine powder
HEAT oven to 350.
COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg white. Combine flour, salt, coffee, and baking soda. Mix into shortening mixture until just blended. Stir in dark chocolate chips.
DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
Leftover Halloween candy getting the best of you? Try this tip: eliminate it in one sweet sweep. Our Halloween Candy Cookie Butter Scotcheroos will alleviate the NEED to constantly dip your hand in the Halloween bucket! Bonus tip: share them with others and the candy will vanish before your eyes! Guaranteed!
- 1 cup sugar
- 1 cup creamy cookie butter
- 1 cup light corn syrup
- 1 teaspoon vanilla
- 6 cups rice krispies cereal
- 11.5 ounces butterscotch chips 1 bag
- 11.5 ounces dark chocolate chips 1 bag
- 2 cups Leftover Halloween candy, unwrapped
Before cooking, cover a 9 in pan with parchment paper (leaving a overhang so you can remove easily later).
In a large saucepan, cook sugar, cookie butter, and corn syrup on medium heat until mixture begins to boil (stirring constantly). Once it begins to boil, remove from heat and stir in vanilla. Quickly add in rice krispies cereal and stir until evenly coated.
Pour mixture into prepared pan and use the back of a spatula to firmly press down the mixture along all sides of the pan until smooth. Allow to cool for 10 minutes.
Meanwhile in a glass bowl, melt dark chocolate chips and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Once melted, pour over rice krispy bars and use a spatula to cover all the edges.
Top with leftover Halloween candy and refrigerate entire pan to allow the chocolate to set.
Once set, carefully lift the bars out of the pan using the foil overhang and gently peel back parchment from the sides. Cut bars with a sharp knife and store in airtight container.
*recipe inspired by Design Eat Repeat
Company coming? We have the perfect breakfast/snack to greet your guests and make them feel right at home. We can’t totally take all of the credit for it because Trader Joe’s is at it again. The Trader Joe’s Maple Pecan Baking Mix is yet another item to stock up on this fall. Go ahead and take some of the praise for it – you took the time and care to bake it!
Oh My Gourd! Halloween is this Thursday! Tricks 👍🏻 Treats👎🏻No worries, My Pretty! This Saturday a couple of witches (who may look like us 😉) are stirring up a little Hocus Pocus and creating a spooky, yet oh so tasty treat. Our Chocolate Witch Hats Cookies are guaranteed to sweeten up even the nastiest of ghosts and goblins! Happy Halloween Darling!
- 1 1/2 cups butter, softened
- 1½ cups sugar
½ cup brown sugar tightly packed
• 4 large egg whites
• 2 teaspoons vanilla
• 2½ cups unbleached flour
• 1 cup dark cocoa powder
• 1 Tablespoon baking powder
• ¾ teaspoon salt
• 2 cups powdered sugar for rolling
• 3 dozen milk chocolate kisses unwrapped
Combine the butter and sugar in the bowl of a stand mixer and beat together until ingredients are well-creamed.
Add egg whites, one at a time, stirring until completely combined, and then stir in vanilla.
Gradually add flour, cocoa powder, baking powder, and salt to your wet ingredients until completely combined.
Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
After chilling, preheat oven to 350F and prepare baking sheet by lining with parchment paper.
Roll dough into 1½ Tablespoon-sized balls and roll thoroughly in powdered sugar.
Transfer to baking sheet and bake on 350F for 10-12 minutes — take care to not over-bake.
Within 1-2 minutes of removing cookies from oven, gently press a chocolate kiss into the center of each cookie.
Allow cookies to finish cooling completely on baking sheet (that’s if you can wait!)
*recipe inspired by Sugar Spun Run
Yes, we’re at it again. Pumpkin! We just can’t get enough of it this time of year. This time we are trying Pumpkin Cookies with Cinnamon Frosting. They just scream fall. And all things fall is where we’re at right now. Pumpkin Spice Everything!!!
2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 egg whites
2 teaspoons vanilla
15-ounce can pumpkin
4 cups unbleached flour
1 Cream Cheese Frosting Container
ground cinnamon sprinkled on top (optional)
Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the egg whites and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
Frost with cream cheese frosting and sprinkle with cinnamon.
*recipe inspired by Dear Crissy