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
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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.

    Using Up Sweets

    Well…another week has gone by and still we have too much Halloween candy! You too? We’ve never been the wasteful type, so coming up with a way to utilize it was a must! If you’ve never heard of scotcheroos before you’re in for a real treat, especially when we traded peanut butter for cookie butter and added tons of chocolate bars. Loaded Cookie Butter Scotcheroos – can’t think of a better use for leftovers!

    Cookie Butter Scotcheroos 
    4 c. crisp rice cereal
    1 c. granulated sugar
    1 c. light corn syrup
    1 c. Cookie Butter or Biscoff Spread

    1 cup various Halloween candy bars, chopped
    1 c. Dark chocolate chips
    1 c. butterscotch chips

    1. Combine sugar and corn syrup in small saucepan; cook over medium heat until small bubbles appear on surface. Remove from heat.
    2. Stir in cookie butter.
    3. Add cookie butter mixture to cereal; mix until cereal is coated. 
    4. Spread into buttered 9×13 inch pan.
    5. Melt chocolate chips with butterscotch chips; stir to combine and spread over cereal mixture. Top with chopped candy bars.
    6. Chill until set.

    Sneaking Our Sweeties’ Sweets

    Our trick-or-treaters’ Halloween sacks are overflowing with candy and isn’t it an unwritten rule that your kid’s goodies are also yours to enjoy? We think so! Forget all that colorful, fruity, super sugary stuff. Ain’t nobody got time for that! Bring on ALL the chocolate! Good thing for us our kids have plenty to share to make our Candy Bar Trifle our best leftover Halloween candy idea yet!

    Ingredients

    One box of yellowcake mix, plus ingredients on the back of the box

    Various Halloween candy bars

    Whipped cream

    Hot fudge

    Caramel sauce

    Directions

    Make the cake according to the directions on the back of the box. Allow to cool. Once cool, line the bottom of a trifle dish or mason jar with scooped out pieces of the cake. Spread a layer of whipped cream on top and top with candy bars. Add more cake to the top. Top with more whipped cream and more candy bars. Keep layering until you get to the top of your trifle.

    Sweet Spell

    On this last Saturday before Halloween we’re borrowing Harry’s wand and stirring up a little magic! We have the ultimate formula to whip up the sweetest spell. With a sprinkle of this and a dash of that. Voila! Our Halloween Brownie Magic Bars are sure to be the trick to taming our treater’s sugariest cravings! Have a yummy Halloween!

    Ingredients

    1/2 cup butter, melted
    1 box Dark Chcocolate Brownie Mix, plus ingredients on the back of the box
    1 cup Heath Bits
    1 cup fall M&Ms
    1 cup Dark Chocolate Chips
    1 cup chopped Halloween Oreos
    1-1/4 cups (14 oz. can) sweetened condensed milk

    Directions

    Preheat oven to 350 degrees F.
    Coat bottom of a 9x13x2-inch pan with melted butter.
    Make brownie batter and pour over butter.
    Mix in Heath, M&Ms, chocolate chips and Oreos. Drizzle with sweetened condensed milk.
    Bake 30-35 minutes or until edges are bubbly.
    Cool thoroughly before cutting.

    Sweet! More Halloween Treats!

    Calling all muggles…this Saturday we’re casting a Wizardly spell on our weekly sweet treat. Normally, you’d find Butterbeer bubbling in our cauldron but this week we’ve decided to wave our magic wands and use this potion to create something entirely new. With a few abracadabras and alacazams, poof—Butterbeer Cookies will appear. These are Harry approved and a perfect trick-or-treat for all of our little wizards to enjoy. They might even be sweet enough to turn Malfoy into a good guy.

    Ingredients
    Instructions
    1. In a large bowl cream the Crisco and sugars together until smooth.

    2. Add the puddings, eggs, additional egg yolk, vanilla, and butter extract. Beat for about one minute on medium speed.

    3. In a separate bowl, combine flour, baking soda, and salt.
    4. Add the dry ingredients to the wet ingredients 1/2 cup at a time and mix until combined.

    5. Mix in the toffee chips, butterscotch chips, and white chocolate chips.

    6. Form the dough into a giant ball and wrap tightly in plastic wrap. Chill the dough for at least two hours. Remove the dough a little while before baking so the dough can soften a bit and is easier to work with.

    7. Roll the dough between your hands to form round balls of dough and place onto a parchment lined baking sheet about two inches apart.

    8. Bake at 350 F for 10-13 minutes.

    9. Cool on the pan for a couple of minutes before transferring to a cooling rack.
    * recipe inspired by Harry Potter and Sugar and Soul Co