Sweets Galore

We hope your holidays have been super sweet and sugar filled. Ours sure have been. As we approach the end of our winter break we’ve decided to ride our sugar high to the very end. For Christmas, we were graciously gifted Trader Joe’s Toffee Oat, Cinnadoodle, and Triple Chocolate Cookie Mixes…the perfect things to make this final Saturday before reality sits in and life goes back to a somewhat normal yet typically hectic routine. Might as well embrace the sweetness of the season while it’s still here. Thanks Trader Joe’s for making baking so easy. And yummy, of course!

Trader Joe’s Cookie Mix Trio

Sweet Nutcracker Chow

Son of a Nutcracker! We all know nutcrackers feed on nuts. Duh! But did you know they also love gingerbread? Or at least that’s what we’re assuming by the looks of our rapidly disappearing Nutcracker Chow made with gingerbread infused cookie butter. The Nutcrackers at our Nutcracker Holiday Tea couldn’t get enough of the stuff and we’re pretty sure all of your holiday guests will feel the same. So get crackin and whip up a batch of your own! Sugar Fairy Approved!

INGREDIENTS

  • 9 cups Crispix cereal
  • 1 cup dark chocolate chips
  • 1/2 cup cookie creamy spread
  • 1/4 cup butter
  • 1 tsp. vanilla
  • 1 1/2 cups powdered sugar
  • 1 cup holiday M&Ms

INSTRUCTIONS

  1. In a 1-quart microwavable bowl, microwave chocolate chips, cookie butter and butter uncovered on “High” for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour in the cereal, stirring carefully until evenly coated. Pour into 2-gallon ziplock bag.
  2. Add powdered sugar. Seal bag; shake until well-coated. Pour in M&Ms and shake. Store in an airtight container/bag in the refrigerator until ready to serve.

Sweet Throw Down

Your friends want them. Your coworkers want them. Your neighbors want them. Heck! Even you want them! It’s a holiday baking thrown down this Saturday in these parts. It’s gettin real and it’s gettin yummy – Real Yummy! We’ve got lots to make including our Holiday White Chocolate M&M Cookies. A warning to our peeps -stay out of our way until the Christmas tins are full. Then, by all means, sample away! Baking spirits bright is a tough job, but we’re up for the challenge!

Ingredients

1 batch of Sister Sweetly’s Ultimate Chocolate Chip Cookie Dough, minus the dark chocolate chips and Heath bits

1 cup whites chocolate chips

1 cup holiday M&Ms

Directions

Make the cookie dough according to the directions in the recipe. Instead of dark chocolate chips and Heath bits add white chocolate chips and holiday M&Ms. Bake according to the directions in the recipe link above.

Irresistible Holidays Sweets

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!

Ingredients

  • 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

Instructions

  • 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.

A Sweet Slice Is Nice

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
  1. Preheat the oven to 350 F.

  2. Combine brownie mix, oil, water, and egg white and beat until smooth.

  3. 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!

INGREDIENTS

  • 1/4 cup smooth cookie butter
  • 1 – 1 1/2 cups confectioners’ sugar, sifted, divided
  • 3 tablespoons almond milk
  • 1 teaspoon vanilla

INSTRUCTIONS

  1. In a medium bowl, beat peanut butter with electric mixture until fluffy
  2. 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.
  3. Pour immediately on brownie pie.

Regifting Sweetly

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!

Ingredients

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

Directions

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.

Sweet Sweep

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!

ingredients

  • 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

instructions

  1. Before cooking, cover a 9 in pan with parchment paper (leaving a overhang so you can remove easily later).
  2. 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.
  3. 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.
  4. 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.
  5. Top with leftover Halloween candy and refrigerate entire pan to allow the chocolate to set.
  6. 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