With all the WANTS this time of year we feel it is a MUST for ourselves , as well as our kids, to give back to those in NEED. We’re giving back in service, resources, and time. So, when our church asked for cookies to be donated we strapped on our aprons, gathered supplies, and baked with happy hearts. We’re hoping our Caramel Stuffed Brownie Cookies bring smiles to many faces. It truly is better to give than receive!
1 (21 oz.) dark chocolate brownie mix
1/2 cup flour
6 tablespoons canola oil
2 egg whites
2 tablespoons water
24 Dove Caramels , unwrapped and chilled
1 cup powdered sugar, for rolling
1 Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2 Combine brownie mix, flour, oil, eggs and water in a large mixing bowl. Mix with a wooden spoon until well blended. Cover and refrigerate dough for 1 hour.
3 Shape about 1 tablespoon of dough around 1 chocolate. Roll the dough in powdered sugar to coat well.
4 Place on prepared baking sheets and bake until cracked on top, about 10 minutes. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool completely.
*recipe inspired by Let’s Dish
Those who know us well, know that we are two of the biggest rule followers you will find. However, come Halloween we tend to break a few rules. And the biggest no-no we commit is stealing. Stealing candy from our kids, that is. If it were acceptable for adults to trick-or-treat, we would be at every neighbor’s door. Instead we have to rely our on children to bring home the goodies. This Saturday we using these goodies to create Candy Bar Mini Bundt Cakes. And of course we will pay it forward and share with our loved ones. Just don’t tell them where the candy bars came from! 😉
- 1 box of yellow cake mix, plus ingredients on the back of the box
- Assorted Halloween chocolate bars
- Buttercream frosting
• 1/2 cup butter, room temp
• 1/2 cup shortening
• 3 3/4 cup confectioners sugar
• 5 tbsp almond milk
• 1 tsp flavoring (vanilla)
Make cake mix according to directions on the back of the box.
Pour cake mix into a greased mini bundt cake pan and bake at 350 for 15 minutes.
While cakes cool make the buttercream frosting.
Once cakes are cool frost them, top with candy bars, and enjoy!
Ready or NOT, here we go into another school year! This means early morning alarms, chauffeuring kids to and fro, and (the dreaded) homework! Thinking of this has us longing for the easy, breezy days of summer. We’re gonna need plenty of energy to make it through these first few weeks! The best way to battle this head on is with a fully leaded espresso. And even better when it’s smothered with chocolate and caramel! Salted Caramel Espresso Brownies will sure help us weather the storm we’re about to endure!
- 1 box of dark chocolate brownies, plus ingredients on the back of the box
- 1 large sea salt caramel chocolate bar
- 1 Starbucks Via
Make the brownie batter according to the directions on the back of the box. Stir Vis into the batter. Pour half if the batter into a prepared pan. Break the candy into pieces and lay in top of the batter. Pour the remaining brownie batter on top of the caramel pieces. Bake for 25 min. (We recommend undertaking!) Eat when cool and get stuff done!
This weekend marks the unofficial end of summer, but we started Fall a little early and took our troops apple picking. Our rascals swung from tree to tree looking for the sweetest, juiciest ingredient for this Saturday’s Caramel Apple Monkey Bread. We had more fun than a barrel of monkeys and ended up with a treat worthy of going Apple! Happy Labor Day weekend!
Caramel Apple Monkey Bread
1/2 cup sugar
1 teaspoon ground cinnamon
2 (16.3-oz.) cans refrigerated biscuits
1 1/2 cups small diced apples
1 cup packed light brown sugar
3/4 cup unsalted butter, melted
1 cup pecan pieces
1 cup Heath Butter Brickle
Preheat the oven to 350°F. Grease a bundt pan with cooking spray.
In a medium bowl, stir together the sugar and cinnamon. Set aside.
Separate the dough into 16 biscuits then cut each biscuit into quarters. Add each piece of dough to the bowl with the cinnamon and sugar, tossing it to coat it on all sides. Layer the coated dough pieces with the diced apples in the prepared bundt pan.
In a small bowl or liquid measuring cup, mix together the brown sugar, melted butter, Heath, and pecans. Pour the mixture evenly on top of the dough. Bake the monkey bread for 28 to 32 minutes until it is no longer doughy in the center. Remove the bread from the oven and allow it to cool for 5 minutes in the pan before placing a serving plate on top of the pan and flipping it upside down. Serve the bread immediately.
*recipe inspired by Just A Taste
It’s Memorial Day weekend and you know what that means- Party Time! Cue the music, grab the bathing suits, and don’t forget the picnic basket. If your cookout looks like ours’ it’s quite treat heavy! Who needs burgers, potato salad, and chips? Not us! Ain’t nobody got time for that! Bring on the desserts! We’ll be filling our plates with lots of goodies like Supreme Cookie Butter Cookies, Salty and Sweet Butterscotch Blondies, and Twix Brownies. What’s on your holiday menu this year?
Supreme Cookie Butter Cookies Recipe
Salty and Sweet Butterscotch Blondies Recipe
It’s our favorite day of the week and that’s no lie! When Saturday comes around we aren’t into playing tricks with sweet treat cravings. What we are into this week are TWIX. Twix Brownies to be exact! These caramel, shortbread cookie filled brownies are just the prank we need to pull a satisfying fast one on our chocolate-desiring tummies!
2 c. sugar
1 c. butter flavored Crisco
6 Tbsp cocoa
2 tsp. vanilla
2 c. flour
10-12individual Twix bars
1/3 c. caramel ice cream topping, plus extra for serving
Cut the Twix bars into small chunks and set aside.
Cream the Crisco and the sugar together with a mixer; add the eggs, cocoa and vanilla. Slowly add the flour so it doesn’t go everywhere.
Add the Twix chunks to the brownie batter and stir in with a spoon or spatula.
Pour the batter in a greased 9×13 pan. Drizzle the caramel topping evenly over the batter. After the caramel drizzle, take a toothpick and swirl the caramel around.
Bake for 35 minutes at 350°. Drizzle with more caramel to serve.
* recipe from Cupcake Diaries
Ever had the feeling that something is missing in your routine? Well, that’s us these last couple of weeks. Traveling and busy schedules have kept us from doing our favorite Saturday baking ritual together. Not this week! We are staying put and feel the need to whip up something extra special. Rolo Oatmeal Cookie Bars are just what our sweet tooths ordered!
Rolo Oatmeal Cookie Bars
- 1 cup butter flavored Crisco
- 1 1/4 cup packed brown sugar
- 2 eggs
- 2 tbsp milk
- 2 tsp vanilla
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups old fashioned oats
- 1 cup semi-sweet chocolate chips
- 1 cup Rolo Bites candy
- Preheat oven to 375ºF. Grease a 9×13 baking dish.
- Mix together the butter, brown sugar, and eggs. Mix in the milk, vanilla, flour, baking soda, salt, and oats.
- Stir in the chocolate chips, and Rolos.
- Spread the dough in the prepared baking dish. Bake for approximately 20-25 minutes. The edges should be set and golden brown.
- Allow to cool for at least 10 minutes before cutting. (Unless you can’t wait, like us!)
*recipe adapted from Something Swanky