Sweet List Assist

In need of a last minute holiday gift? Don’t worry we’ve got the perfect list assist! Butterfinger Cup Brownies are totally Santa worthy! Impressive yet simple at its best! Definitely crowd pleasing to even the pickiest! Butterfinger Cup Brownies 

Ingredients

  • 1 box dark chocolate brownies, plus ingredients on the back of the box
  • 1 bag of individually wrapped Butterfinger Cups

Directions

  1. Make the brownie batter according to the direction on the back of the box 
  2. Pour half of the batter into the bottom of a greased 9×13 pan
  3. Unwrap the Butterfinger Cups and place them in rows on top of the batter
  4. Top the chocolate cups with the remains batter
  5. Bake at 350 for 30 min
  6. Allow to cool before cutting 

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

Holiday Sweet Swap

Ready-Set-Swap! It’s a cookie exchange kind of Saturday! We’re sharing our favorite goodies of the season and spreading some cheer to others less fortunate. The rules are simple: Bring a dozen holiday treats and a box of cereal to donate. Leave with a plate of cookies like you’ve been baking in the kitchen for months! 

  
 

We will be sharing Espresso Dark Chocolate Cookies and White Chocolare Toffee Cookies

Espresso Dark Chocolate Cookies

  
Ingredients

3/4 cup Crisco Butter Sticks
1 1/4 cups firmly packed light brown sugar

2 tablespoons milk

1 tablespoon vanilla extract

1 large egg

1 3/4 cups flour

1 teaspoon salt

3/4 teaspoon baking soda

1 cup dark chocolate chips 

1 teaspoon instant coffee granuals 

Directions

HEAT oven to 375ºF.
COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt, instant coffee granuals, and baking soda. Mix into shortening mixture until just blended. Stir in dark chocolate chips. 

DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.

BAKE 8 to 10 minutes. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
White Chocolate Toffee Cookies

  
Ingredients
3/4 stick Crisco Butter Stick

1 1/4 cups firmly packed light brown sugar

2 tablespoons milk

1 tablespoon vanilla extract

1 large egg

1 3/4 cups flour

1 teaspoon salt

3/4 teaspoon baking soda

1  cup white chocolate chips

1 cup Heath Bits

Directions

HEAT oven to 375ºF.
COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in white chocolate chips and toffee.

DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.

BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

* basic dough recipe adapted from Crisco