A Sweetful Thank You

Tis the season to be thankful. Thankful for family, friends, health, freedom, and…cookie dough! We’d personally like to send gratitude to the baker who created it! While we’re being grateful, there’s no group more deserving than our children’s teachers. They tirelessly work for the benefit of our kids. Hopefully, our Harvest Oatmeal Cookies will be a sweet way to show these precious educators how thankful we are for all they do! Happy Thanksgiving!Ingredients

▪ 3/4 cup Butter Flavored Crisco Shortening

▪ 1 1/4 cups firmly packed light brown sugar

▪ 1 egg white

▪ 1/3 cup almond milk

▪ 1 1/2 teaspoons vanilla

▪ 3 cups old fashioned oats, uncooked

▪ 1 cup all-purpose flour

▪ 1/2 teaspoon baking soda

▪ 1/2 teaspoon salt

▪ 1 cup fall colored M&Ms

▪ 1 cup dark chocolate chips

▪ 1 cup Heath bits

Preheat oven to 350 degrees.

Combine Butter Flavored Crisco, brown sugar, egg whites, almond milk, and vanilla in a large bowl. Beat at medium speed until well blended.  Combine oats, flour, baking soda, and salt. Mix into creamed mixture at low speed until blended. Stir in M&Ms, dark chocolate chips, and Heath bits. Drop rounded tablespoons of dough 2 inches apart onto greased baking sheet.

Bake from 10-12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Allow to cool on wire rack. Be grateful and share!

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Thanks Sweeties!

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! 😉

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edients

  • 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!

How To Make A Monsters Sweet

Trick or treat! This Saturday we’re baking up a special Halloween treat guaranteed to turn any devilish ghoul into a sweet lil angel. Our MONSTER Monster Cookies are loaded with tasty chocolate chips, M&Ms, and cookie butter. That’s right, cookie butter instead of peanut butter! The perfect ingredient to sweeten up the scariest of beasts and fearsome of demons! Happy Halloween!

MONSTER Monster Cookies

INGREDIENTS

½ cup unsalted butter, softened

1 cup light brown sugar

½ cup creamy cookie butter

1 teaspoon vanilla extract

1 whole egg

¾ cup all purpose flour

¼ teaspoon salt

1 teaspoon baking soda

1½ cups old fashioned oats

1 cup M & M’s

1/2 cup Heath Bits

½ cup semi-sweet chocolate chips

Candy eyes

Sprinkles

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Cream butter and brown sugar until light and fluffy, about 3 minutes.

3. Add in cookie butter and mix for 1-2 minutes.

4. Add in vanilla and egg. Mix until combined.

5. Combine flour, salt and baking soda in a small bowl.

6. Add the dry ingredients to the batter in two parts and mix on the lowest speed. Mix for a little less than a minute. Do not over mix.

7. Fold in old fashioned oats, M&M’s and chocolate chips.

8. Drop dough onto a parchment line cookie sheet.

9. Bake cookies for 11-13 minutes or until lightly golden brown.

10. Remove from the oven and let cookies completely cool before decorating. Decorate your Monsters with extra cookie butter, sprinkles, and candy eyes!

*recipe inspired by Chef Savvy

Homemade Birthday Sweet

The best part of our birthday is sharing it together…and the CAKE! Instead of letting someone else make it for us we decided to make our own. Greatest decision ever! Oatmeal Cookie Brownie Birthday Cake! 1/2 our favorite cookie dough + 1/2 our favorite brownie batter = 1 big birthday wish come true!

Oatmeal Cookie Brownie Birthday Cake

Directions

• make 1 box of dark chocolate brownies according to directions on the back of the box

• make 1 batch of Sister Sweetly’s favorite oatmeal cookie dough

• pour half of the brownie batter in a parchment lined 9 x 13 baking dish

• spread the cookie dough on top of the brownie batter

• top with the remaining half of brownie batter

• bake at 350 for 40 min

• enjoy while singing Happy Birthday if it’s your birthday too!

16 Ways to My Sweetie’s Heart

Happy sweet 16th Anniversary to my hubby and me! He’s one lucky guy! Ha!Ha! Seriously time goes by so fast, especially when you’re busy having fun (and raising kids)! We’re not much for extravagant gift giving around here, but we gotta celebrate! So what better way than 16 differently topped brownies! Love never tasted so yummy! 

16 Differently Topped Brownies

  1. Caramel Sea Salt
  2. Hazelnut Grenache
  3. Toasted Marshmallow
  4. Rice Krispie Treat
  5. Hugs & Kisses
  6. Candy Bar
  7. Peanut Butter
  8. Almond Joy
  9. Dark Chocolate Toffee
  10. Chocolate Chip Cookie Pieces
  11. Trail Mix
  12. M&M
  13. Potato Chip
  14. Salted Pretzel
  15. Coffee Bean
  16. Sugar Dusted

Sweets For A Cause

Two things we’ve never shied away are helping and baking. When these two collide you better believe we are all in. So when our church requested cookies for a wonderful cause we signed up without a second thought. Hopefully our White  Chocolate M&M Oreo Cookies will be just what they are wishing for! Full hearts and full tummies! White Chocolate M&M Oreo Cookies

Sister Sweetly’s favorite cookie dough
*sub white chocolate M&Ms and crushed Oreos for the chocolate chips, Heath, and  plain M&Ms 

A New Favorite Sweet

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!

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Cookie Dough Stuffed Pretzels

 

 

Ingredients

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.

Directions

  1. Make the pretzel dough according to the directions on the back of the package.
  2. Make the cookie dough.
  3. Preheat the oven to 425 degrees F.
  4. 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.
  5. 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.
  6. 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