Extra Sweet Learning

Hmmm…what to do with extra pumpkin leftover from last week’s treat? Tossing it would be a crime! We have just enough to try our hands at Brown Butter Pumpkin Toffee Oatmeal Scotchies. And as avid bakers (we think baking every Saturday qualifies us for this!) we’ve never made brown butter. This yummy recipe is not only a great way to be resourceful, but also a way to learn a new technique. It’s a win all around!

INGREDIENTS:

1/2 cup unsalted butter, cut into tablespoon pieces

1 1/4 cup cups all-purpose flour

1 teaspoon baking soda

1 1/4 teaspoon pumpkin spice

1 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large egg whites

1 1/2 teaspoons vanilla

3/4 cup pumpkin puree (not pumpkin pie filling)

3 cups old-fashioned oats

1 1/2 cups butterscotch chips

1 cup Heath Butter Brickle

Salted Caramel Cream Cheese Frosting recipe

Directions

Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.

Place butter pieces in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature. You can put it in the fridge to speed up the process, that is what I do.

While the brown butter is cooling, whisk together the flour, baking soda, pumpkin pie spice, salt, and cinnamon in a medium bowl. Set aside.

In the bowl of a stand mixer, combine the browned butter with brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes.

Add the egg whites and vanilla extract and mix until combined. Beat in the pumpkin and mix until combined.

Turn the mixer to low speed and slowly mix in the dry ingredients. Mix until just combined. Stir in the oats and butterscotch chips and Heath. Chill dough in the fridge for 20-30 minutes.

When dough is chilled, form cookie dough into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Bake cookies for 12 minutes or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely. Top with cream cheese frosting. YUM!

*recipe inspired by Two Peas & Their Pod

A Sweet Way To Celebrate

Hooray! It’s National Chocolate Cake Day! We can’t let a day this special go by without baking. And lucky for us it falls on a Saturday, so really going for it! We’re mixing our favorite -BROWNIES right into the chocolate cake. Making this the most decadent way to celebrate!

Chocolate Brownie Mini Bundt Cakes

Ingredients:

1 box chocolate cake mix

1 box fudge brownie mix

2 eggs whites

2 eggs

1 1/4 cups water

1 cup canola oil

1 can chocolate fudge cake icing

Instructions:

1. Preheat oven to 350 F. Grease a mini bundt pan.

2. In a bowl add the cake mix, brownie mix, oil, egg whites, eggs and water. Pour into mini bundt pan and bake 20 minutes or until toothpick comes out clean.

NOTE*** Do NOT use the ingredients on the brownie mix and cake mix, just what is listed above.

*recipe inspired by Love Foodies

Stingy Sweet

We know it’s nice to share. Heck we probably reinforce this idea several times a day with our children. However, this Saturday we are making a single serving double chocolate chip cookie. (It is the Sister Sweetly serving size, mind you. We have been known to double it! :)) This is the perfect recipe to make just a small goodie and still have room to dive head first into your kids’ leftover Halloween candy. This is where that sharing lessons applies!

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Double Chocolate Chip Cookie

Ingredients:

  • 2 Tablespoons butter flavored Crisco
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons light brown sugar (or dark brown)
  • 2 Tablespoons Egg Beaters
  • 1/2 teaspoon vanilla extract
  • 1/4 cup  all-purpose flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup dark chocolate chips

Directions:

  1. Preheat oven to 350F degrees. Line a cookie sheet with parchment paper.
  2. In a medium size bowl, mix Crisco and sugars together with a spoon or fork until creamed. Mix in the egg and vanilla.
  3. In a separate small bowl, mix the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips.
  4. Place the dough in the center of the baking sheet and mold into a tall ball using a spoon. Dot the top of the cookie with 1 Tablespoon of chocolate chips. Bake for 14-15 minutes, or up to 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet.

*recipe adapted from Sally’s Baking Addiction

Borrowed Sweets

Ever heard the phrase, “Too much of a good thing is not a good thing at all,”? Well take applies to our sweet cheat this Saturday….sort of. After trick or treating last night we have mounds and mounds of candy. If your kids are like ours’ they prefer the super sweet fruity types of candy. We, on the other hand, LOVE the chocolate. Good thing they won’t notice us “borrowing” their chocolatey goodies to make Candy Bar Brownies. Brownies mix+ candy bars + Saturday + sisters = the best post Halloween treat ever!

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Candy Bar Brownies

Ingredients

  • 1  box of brownie mix plus ingredients on the back of the box
  • Halloween candy

Directions

Make brownies according to directions on the back of the box. Once cooled put your “borrowed” Halloween candy on top of the brownies and enjoy with your little ghosts and goblins!

Getting Nutty is Sweet

We’re at it again…we’re doctoring up a box of brownies. This time we are using Trina’s husband’s favorite go-to sweet treat, Nutella, or Nut-Ella as we like to call it around here (inside joke, totally not worth going into!). For years we were opposed to the stuff. Not sure why. BUT once we finally gave in, there was no stopping us from dipping, spooning, and creating with this pure deliciousness in a jar! This is surely one of the easiest recipes we’ve ever made. Simply mix up a box of brownie batter, pour it in a pan, and drizzle Nutella all over it. The more the better we say! How about going even crazier and topping with Heath Bits and broken pieces of Symphony Bar before baking.  Then finishing it off with ice cream, and whipped cream. We’re NUTTY  like that!

nutella brownies

Nut-ella Brownies

Ingredients

  • 2 boxes of your favorite brownie mix (plus ingredients on the back of the box)
  • 1 jar of Nutella
  • 1 cup Heath Bits
  • 1 large Symphony Bar

Directions

Make both brownie mix boxes according to directions on the back of the box. Pour into a 9 x 13 greased pan. Drizzle Nutella over the top of prepared brownie batter. Sprinkle Heath bits and broken pieces of the Symphony Bar on top of the Nutella. Bake brownies for 35-45 min according to how gooey you like them.

When brownies have cooled slightly do yourself a favor and cut yourself a huge piece. Now inhale!

Sweet Wishes Come True

In a few days we will celebrate our 29th birthday again! We aren’t sure how this keeps happening, but lucky for us it does. According to us,  there’s no better way to honor our special day than smothering ourselves in delicious birthday treats. And what could top Better Than Birthday Cake Brownies? Ooey-gooey yumminess! Our wish came true!

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Better Than Birthday Cake Brownies

Ingredients

  • 1 box of dark chocolate brownies, plus ingredients on the back of the box
  • 1 package of Birthday Cake Oreo Cookies
  • 1 batch of oatmeal cookie dough (recipe here)

Directions

Preheat oven to 350 degrees. Make brownies according to directions on the back of the box. Make cookie dough using recipe link. Put cookie dough in the bottom a greased 9 x 13 pan. Place a layer of Oreo cookies on top of the cookie dough. Spread brownie batter on top of the Oreos. Bake for 25 to 30 min. We always underbake for more extra oeey-gooey goodness!

 

Sweet Selection

‘Twas an ordinary trip to our local grocery store and what to our wondering eyes should appear? Heath Toffee Bars boxed and ready to be made. Oh dear! This Saturday’s treat is selected, baked, and sure to disappear!

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Heath Toffee Bars

 

Bake Betty Crocker Heath Premium Dessert Bars according to the directions on the back of the box.