Sweet Saturday

Hello friend, aka Saturday! We’ve waited for your arrival all week. Now that you’re here lets get busy creating and baking a delicious treat. This week is a mash-up of two of our favorite flavor combinations: salty and sweet. Why not join us in welcoming Saturday with Salty Sweet Butterscotch Blondies and indulge Saturday while “she’s” here!

Salty and Sweet Butterscotch Blondies


INGREDIENTS:

2 cups all-purpose flour

1 tsp. sea salt

1 tsp. baking powder

1/4 tsp. baking soda

2 cups packed dark brown sugar

1 + 1/2 sticks Butter-Flavored Crisco

2 egg whites

2 tsp. vanilla extract

1 cup pecans

1 cup chocolate chips

1 cup butterscotch chips

Grinder sea salt for dusting

Directions 

INGREDIENTS:

2 cups all-purpose flour
1 tsp. sea salt

1 tsp. baking powder

1/4 tsp. baking soda

2 cups packed dark brown sugar

12 Tbsp. unsalted butter, melted (1 + 1/2 sticks)

2 eggs

2 tsp. vanilla extract

1 cup pecans

1 cup premium chocolate chips

Grinder sea salt (for light dusting at the end)

DIRECTIONS:

Preheat oven to 325. Spray a 9×13 pan. Set aside.
Combine the flour, 1 tsp. salt, baking powder, and baking soda. Add in the brown sugar. Mix with whisk attachment.

Add in the Crisco, egg whites and vanilla extract.

Spread the batter into the prepared baking dish. Sprinkle with pecans, butterscotch chips, and chocolate chips. Dust with grinder sea salt.

Bake for 30 minutes, until the edges begin to brown (the edges will puff up)–the batter will be gooey (the best part!)

Let the blondies cool for 1 hour. Top with whipped cream and ice cream.

*recipe inspired by Reluctant Entertainer

Cookie Butter Just Got Sweeter!

Pretty much if the recipe calls for cookie butter we’re in. But when we learned Trader Joes stocked its shelves with jars upon jars of PUMPKIN Speculoos Cookie Butter, we were really, really IN! Legit a way to kick off pumpkin season. Pumpkin Cookie Butter Rolo Blondies definitely propelled our love of all things cookie butter to a whole new level! 

Pumpkin Cookie Butter Rolo Blondies

  
1/2 cup Crisco

2 cups brown sugar

1/2 cup Trader Joe’s Pumpkin Speculoos Cookie Butter

2 large eggs

1 teaspoon pure vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup Heath Bits

1 cup Rolos (unwrapped)

1. Preheat oven to 350 degrees. Grease or spray a 9×13-inch pan.

2. Mix the Crisco and brown sugar in a small saucepan until smooth. Stir in cookie butter until incorporated.

2. While that is cooling, combine flour, baking powder, baking soda and salt in a separate bowl.

3. Add one egg at a time into the cooled butter/brown sugar mixture, mixing well. Add vanilla extract and stir until combined. Add in the dry ingredients and stir until just combined.

4. Spread the batter into the prepared pan. Sprinkle the Heath Bits and Rolos over the top, pressing down lightly into the batter.

5. Bake at 350 degrees for 20 to 25 minutes or until set and golden brown. Cool slightly in pan, but cut into squares before Rolos harden. 

Delightful!

*recipe adapted from Rachel Cooks

Sweet Discovery

So I was walking down the aisle in Trader Joe’s the other day and I had an “a-ha” moment when I spotted this little beauty: Trader Joe’s Speculoos Cookie Butter. We’ve never really been into peanut butter treats, but cookie butter, now that ‘s something we’ve got to try. One spoonful and we were both hooked. We knew we had to find a way to use it in this week’s treat. We found a delicious recipe that combined caramel and cookie butter in a blondie bar. We added dark chocolate chips to the mix, making them irresistible. Next time you’re at a Trader Joe’s you’d be crazy not to pick up a jar!

cookie butter blondie

Chocolate Caramel Cookie Butter Blondies

  • 1/2 cup (1 stick) unsalted butter
  • 2 cups brown sugar
  • 1/2 cup Trader Joe’s Speculoos Cookie Butter
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips
  • 1 cup Kraft Caramel Bits

1. Preheat oven to 350 degrees. Grease or spray a 9×13-inch pan.
2. Over medium heat, melt the butter and brown sugar in a small saucepan, stirring constantly. Melt until smooth. Remove from heat and stir in cookie butter until incorporated. Pour into a large bowl to cool.
2. While that is cooling, combine flour, baking powder, baking soda and salt in a separate bowl.
3. Add one egg at a time into the cooled butter/brown sugar mixture, mixing well. Add vanilla extract and stir until combined. Add in the dry ingredients and stir until just combined.
4. Spread the batter into the prepared pan. Sprinkle the chocolate chips and caramels over the top, pressing down lightly into the batter.
5. Bake at 350 degrees for 20 to 25 minutes or until set and golden brown. Cool slightly in pan, but cut into squares before caramels harden.

*recipe adapted from Rachel Cooks

**Today’s sweet treat was made in memory of Bob Funk to honor his “pure love of life and all things sweet”.