Spring has sprung! Not only outside, but in the kitchen too! Just like our flower gardens, the oven is full bloom. Delightfully sweet Cookie Butter Blossoms are brightening up our day. They are best enjoyed outside on this lovely spring Saturday. Cookie Butter Blossoms
1 ¾ cup sifted flour
1 tsp baking soda
½ tsp salt
½ cup melted there butter
¾ cup cookie butter
½ cup sugar
¾ cup brown sugar
1 tsp vanilla
1 cup Heath bits
3 dozen Hershey’s Kisses
Mix together flour, soda and salt and set aside. Cream together cookie butter and Crisco. Gradually add sugars. Add egg and vanilla. Blend in dry ingredients. Stir in Heath bits. Form into balls using a teaspoon of dough for each. Roll in granulated sugar and place on ungreased cookie sheets. Bake at 350° for 10-12 minutes. Immediately place a chocolate kiss on top of each cookie until it cracks around the edges.
What if we told you that you can enjoy raw cookie dough without the guilt? We’re not talking about the guilt that comes from eating too much junk food. Rather the liability you might get after eating something that upsets your insides. No need to heat the oven or dirty your cookie sheets. Grab a spoon – the bigger the better! We promise you won’t regret eating every bite of our Everything Edible Cookie Dough! Everything Edible Cookie Dough
2 cups flour
1 cup brown sugar
1 cup softened butter
2 tablespoons almond milk
1 teaspoon vanilla
1 teaspoon salt
2 cup mix of chocolate chips, M&M’s, white chocolate chips, and Heath Bits
1. Preheat oven to 350˚F/175˚C.
2. Evenly spread flour on a baking tray and bake for 5 minutes.
3. In a large bowl, mix flour, sugar, butter, vanilla, almond milk, and salt until combined evenly.
4. Stir in the mix of chocolate chips, M&M’s, white chocolate chips, and Heath Bits.
2 cup mix of chocolate chips, M&M’s, white chocolate chips, and Heath Bits
It’s that crazy time of year again! Transitioning back into school mode takes some adjusting. It seems like every year requires us to be more and more hands on with our kids’ education. This Saturday we’re taking a break and filling our hands with Berry Hand Pies instead of school supplies! This is the sweetest way to celebrate the first week back! Berry Hand Pies
1 package frozen puff pastry, thawed
1/3 cups sugar
2 tablespoons cornstarch
1 cup frozen strawberries
1 cup frozen berries
1/2 teaspoons lemon juice
1 large egg
Mix together sugar and cornstarch in a large bowl. Add strawberries, blueberries and lemon juice and toss until evenly blended. Beat egg in a small bowl. Set aside.
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Roll 1 sheet puff pastry to an 11-inch square on a lightly floured surface. Cut 4 large rectangles out of each sheet of pastry. Discard trimmings. Place pastry on prepared sheet and put about 1/3 cup berry mixture onto one-half of each. Lightly brush edge of circle with egg. Fold dough over filling and crimp edges tightly to seal. Cut 3 small vents on top of dough. Repeat with remaining pastry and berry mixture. Brush pies with remaining egg.
Bake until golden, 30 to 35 minutes. Transfer to wire rack to cool slightly.
*recipe inspired by Driscolls
Doctors say laughter is the best medicine. And refueling with sugar every now and then can sure help fight the winter blues! This Saturday we’re getting happy with Valentine Cracker Toffee. We can already hear our Valentine’s chuckling through their smiles!
Valentine Cracker Toffee
30-40 graham crackers
1 cup butter
1 cup brown sugar, packed
1 cup chocolate chips
1 cup Hershey’s Hugs
1/2 cup M&M’s
1. Preheat oven to 350°F.
2. Line a large cookie sheet with parchment. Line the pan with graham crackers.
3. Place the butter and sugar in a medium sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil. Stir constantly. Turn down the heat and simmer for 3-5 minutes until thickened.
4. Once it’s nice and bubbly, remove pan from heat and pour evenly over graham crackers. Spread mixture with a knife.
5. Place pan in the oven and bake for 5-7 minutes.
6. Remove pan from oven and then sprinkle the chocolate chips and Hugs on top of the toffee while it’s still hot. Let the chocolate melt for a few minutes and then spread all over the toffee with a spatula. Let the crackers and toffee cool.
7. Sprinkle M&M’s on top and then place in the freezer for 30 minutes. Once chocolate has hardened break into pieces and store in a container.
We know the calendar says today is May 2, but in our kitchens it’s Cinco de Mayo. We are throwing a fiesta for our taste buds. And what’s a party without a pinata? Pinata Cupcakes are the best kind, as far as we’re concerned. You see, you get one all to yourself to smash, you get to have all the treats inside, and you even get to eat the outer packaging! This is going to be one partido dulche (sweet party)!
- makes 12 cupcakes
- for the cupcakes
- 1 box dark chocolate cake mix
- Heath Bits
for the filling
- 1/3 cup M&Ms
for the frosting
- 1 container dark chocolate frosting
- Preheat oven to 350 degrees F.
- Instead of making the cake mix according to directions on the back of the box we are using these tips instead:
- add one more egg (or add two additional if you want it to be really rich)
- double the oil amount, but use melted butter instead of oil
- use milk instead of water. 3.Grease a muffin pan and pour ale batter 3/4 full in each muffin tin. 4.Bake cupcakes for 16-18 minutes or until a toothpick inserted in the center comes out clean. 5.Cool cupcakes completely before moving on to next steps. 6.When cupcakes have cooled, hollow out a small hole in the center using small sharp knife. Fill hole with M&Ms. 7.Pipe frosting onto cupcakes, decorate with Heath bits.
- Note: Serving and eating immediately recommended because the M&M’s soak up some moisture and lose their crunch after being inside of the cupcakes. (This will be no trouble for us!)
*recipe adapted from I Am Baker
The holiday hangover is in full force around here. If indulging in chocolate was a job then we’ve earned overtime. So much so that we are chocolated out! However, we can’t let a Saturday go by without baking. We decide that pumpkin bread baked in a crock pot was the perfect recipe to satisfy our weekend sweet craving without overdoing it yet again. We hope you had a wonderful holiday season!
Crock Pot Pumpkin Bread Recipe
1/2 cup oil
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs (beaten)
1 can pumpkin
1 1/2 cup flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
I jar of cream cheese frosting
Blend the oil and both of the sugars into a large bowl.
Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
Pour the batter into a greased bread pan.
Now add two cups of water to your slow cooker and place the pan into the slow cooker.
Cover the top of the Crock-Pot with eight to ten paper towels. This is to trap condensation and keep the bread from becoming mushy.
Place the Crock-Pot lid on top (try to make sure the paper towels were trapped around the lid so they didn’t slip) and bake on high 2 1/2 to 3 hours.
Once cooled top with cream cheese frosting.
Recipe adapted from The Stir
Is your recipe box, or more realistically, your Pinterest account cluttered with recipes you view as either will take too much time to make or may not turn out as well as you hope? We drool over lots of recipes that fall into both of these categories. But, this rainy and gloomy Saturday was the perfect opportunity to tackle Chocolate Chip Cookie Dough Stuffed Pretzels. We carved out a good chunk of the afternoon and went for it. And you know what, they turned out wonderfully. A new fave for sure!
Cookie Dough Stuffed Pretzels
1 package of Fleishmann’s Simply Homemade Pretzel Baking Mix
1 batch of Ultimate Chocolate Chip Cookie Dough
- 3/4 cup Butter Flavored Crisco Stick
- 1 1/4 cups brown sugar
- 2 tablespoons milk
- 1 tablespoon vanilla
- 1 egg
- 1 3/4 cups all purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 cup semi-sweet chocolate
- 1/2 cup dark chocolate M&Ms
- 1/2 cup Heath bits
Preheat oven to 350 degrees.
In a large mixing bowl, cream together Crisco, brown sugar, milk, and vanilla using an electric mixer. Beat in egg until well combined.
Sift flour, salt, and baking soda together into a separate mixing bowl. With mixer on low speed, carefully add flour mixture 1/4 cup at a time until a soft dough forms. Add chocolate chips, Heath, and M&Ms to dough, stirring by hand.
- Make the pretzel dough according to the directions on the back of the package.
- Make the cookie dough.
- Preheat the oven to 425 degrees F.
- Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11×3 inches). Spread a little cookie dough along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling. It is ok if some of the chocolate chips peak through, but try to avoid any large tears in the dough.
- Take the two ends of each rope and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape. Press the ends under the pretzel to seal.
- Grab a bowl and fill it with warm water and 2 teaspoons baking soda. Dunk each pretzel in water and then place on a parchment (no more than four pretzels per sheet). Brush the tops with the beaten egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are very lightly golden and the cookies that have oozed out are golden. You do not want to over cook the pretzels. Eat warm!
*recipe modified from Half Baked Harvest