We hope you’re Saturday is off to a great start. We know ours is when our sweet treat is ready even before the sun rises. This make-ahead goodie is a must make dessert when you need to travel or need one ready first thing! Plus they’re perfect for Easter (or really anytime!). Everyone will jumping with glee over our Carrot Cake Oreo Magic Bars. So hop to it and do it. Don’t even think twice. No thanks necessary! Hoppy Easter!
- 1 package Carrot Cake Oreo cookies
- 1/2 cup butter, melted
- 14 ounce can sweetened condensed milk
- 1 cup butterscotch chips
- 1 cup Heath bits
- 1 cup white chocolate chips
- 1 cup chopped pecans
Place Oreo cookies in food processor and pulse until fine crumbs (it should make about 3 cups). Pour crumbs into a mixing bowl.
Add melted butter and stir to combine. Press mixture firmly into a 9×13” baking pan and refrigerate for 15 minutes.
Preheat oven to 325 degrees F.
Remove pan from the fridge. Drizzle sweetened condensed milk over the crust and smooth evenly with the back of a spoon.
Sprinkle butterscotch, white chocolate and Heath evenly over the top.
Bake for about 23-25 minutes. Allow to cool completely.
Refrigerate until ready to serve.
The school bells rings in less than a week. We’d better take our after-school snack game up a notch! One of our Loaded Oatmeal Cookie Butter Blossoms will definitely not be enough to feed our hungry students. Better make a double batch, ummm make it a triple! We hope you a wonderful start this school year!
Oatmeal Cookie Butter Cookies Recipe
Add a Caramel Kiss to the center of each cooled cookie.
What’s up with this weather? Yesterday it felt like summertime and now we’re back to winter. Guess we can’t hang up our parkas yet. One thing we never hang up is our aprons because Saturday means baking anytime of the year. And anytime is a great time to get creative with our standard oatmeal cookie recipe. Our Butter Brickle Oatmeal Cookies have just become our new favorite way to change things up. Maybe they will be your’s too!
Oatmeal Cookie Recipe
Make the above recipe except substitute Heath Brickle for Heath Bits and leave out the chocolate and frosting. Sprinkle with sea salt (optional).
We have had a lot of fun being tourists in our city. From riding the streetcar to trying out hip downtown restaurants, the city has been our favorite destination. Lucky for us the city offers lots and lots of sweets. In particular, one day we sampled a delicious cookie at quaint little downtown cafe. So delicious, in fact, that we knew we’d need to have another one soon. Good thing we love to bake because Ultimate Sea Salt Cookies are what you will find in our oven this Saturday. With a little bit of salt and a lot of sweet they’re the perfect way to reminisce about our wonderful adventures in our very own city.Ultimate Sea Salt Cookies
Follow the recipe for our Ultimate Chocolate Chip Cookies, except replace the M&Ms with butterscotch chips and sprinkle with sea salt before baking. YUM!
Sister Sweetly’s Ultimate Chocolate Chip Cookies
It’s official! Our pumpkin obsession has set in full force! Pumpkin Butterscotch Muffins seemed the obvious choice to ease into this addiction. Who are we kidding? We are going to “fall” in face first!
Pumpkin Butterscotch Muffins
Makes 2 dozen muffins.
• 1¾ cups all-purpose flour, sifted
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 cup canned pumpkin
• 1/2 cup (1 stick) butter, melted
• 2 eggs
• 1 cup (6 ounces) butterscotch chips
Preheat the oven to 350 degrees.
Combine the flour, brown sugar, granulated sugar, baking powder, cinnamon, ginger, mace, baking soda, salt and cloves in a large bowl and mix well. Make a well in the center of the flour mixture.
Whisk the pumpkin, butter and eggs in a bowl until combined. Stir in the butterscotch chips and pecans. Add the pumpkin mixture to the well and fold just until the batter is moistened; do not overmix. Spoon the batter into greased muffin cups.
Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Cool in the pan for 2 minutes. Remove to a wire rack and frost with cream cheese frosting.
*recipe from Texas Tables
Woo Hoo! We did it! We completed our 3 week clean eating cleanse. Now it’s time to celebrate. And boy are we gonna! This Saturday we’re goin back to the basics, old school if you will. We’ll be treating and cheating with our favorite cookie recipes. Both Ultimate Chocolate Chip Cookies and Oatmeal Scotchies are just what our tummies ordered. Let the baking festivities begin!
Ultimate Chocolate Chip Cookies
Remember when you were younger and the taste of something new and delicious would make you mutter pleasing sounds under your breath? This Saturday’s treat does precisely that. Nummy Cookie Butter Cookies are guaranteed to give you the “num num” factor! Go ahead! It’s okay to talk with your mouth full when sweet treats are involved!
Nummy Cookie Butter Cookies
- 1/2 cup Crisco
- 1 cup brown sugar
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1/2 cup cookie butter
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1 pinch salt
- 1 cup old fashioned oats
- 1 cup butterscotch chips
- 1 cup chocolate chips
- 1 cup Heath Bits
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a large stand mixer, cream together the Crisco and sugar for 2-3 minutes.
- Add in the egg and vanilla and mix until well combined. Be sure to scrape down the sides of the bowl.
- Add the cookie butter and mix.
- Add the flour, baking soda and salt and mix until the flour is just combined.
- Fold in the oats. Add chocolate chips, butterscotch chips, and Heath Bits.
- Bake for 12 minutes and then remove from the oven. Cool.
- Mutter “num num” as you indulge!
* recipe adapted from What’s Gabby Cooking