Sweetening Hard Times

Starting school is hard. Our Chocolate Chip Butterscotch Cookie Dough Gooey Cake Bars help!

Ingredients

Base

  • 1 box yellow cake mix
  • 1/2 cup butter, melted
  • 1 egg white

Cookie Dough Filling

  • 1/2 cup butter, room temperature
  • 1 cup light brown sugar
  • 2 Tbsp almond milk
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 cup unbleached flour
  • 8 oz cream cheese, room temperature
  • 1/3 cup light brown sugar
  • 1 tsp vanilla
  • 2 egg whites
  • 1 1/2 cups powdered sugar
  • 1 cup dark chocolate chips
  • 1 cup butterscotch chips
  • Sea salt

Instructions

  1. Preheat oven to 325°

Base

  1. Line 9×13 pan with parchment and spray with cooking spray.
  2. In bowl of stand mixer combine cake mix, egg white and melted butter until a thick dough forms.
  3. Press this into your prepared pan.

Cookie Dough Filling

  1. Cream butter and sugar together until combined. Add milk and vanilla, mixing until smooth. Beat in salt and flour until dough is combined
  2. In bowl of stand mixer beat cream cheese and brown sugar until smooth. Add in egg whites and vanilla, mixing until combined and smooth, scraping sides as needed.
  1. Beat in powdered sugar until there are no lumps.
  1. Stir in chocolate chips and butterscotch.
  2. Pour this over the base layer.
  1. Place 9×13 pan on top of a cookie sheet and place in oven on middle rack. Bake for 30-35 minutes until edges are light golden brown and center is almost set. It will be a little “jiggly”.
  2. Dust with sea salt.
  3. Allow to cool on a wire rack for 30 minutes and then transfer to the refrigerator to chill completely, at least 2 hours.
  4. When completely chilled cut into squares.

* recipe inspired by Cookies and Cups

Advertisements

Sweet Summering

It’s Saturday and its summertime. No need to ask if you have plans! But are you in need of a no-melt dessert for your outdoor party, camp out, road trip, or daily driveway surf? How about Toffee Rolled Cookie Butter Cookies! With cookie butter baked right in they’re mess free. And doubling the batch makes the perfect amount for a crowd. Take it from us they’re mom approved and you won’t even need the Fels Naptha when every last crumb is gone! Happy Summering!

Ingredients

  • 1/2 cup butter flavored Crisco
  • 1/3 cup creamy cookie butter spread
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg whites
  • 2 Tbs water
  • 1/4 cup almond milk
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 Tbsp cornstarch
  • 1/2 tsp cinnamon
  • 2 cups unbleached flour
  • 1 cup Heath Butter Brickle

Directions

  1. Preheat oven to 350°
  2. Line baking sheet with parchment paper, set aside.
  3. In bowl of stand mixer cream together Crisco, cookie butter, milk, water and both sugars about 2 minutes.
  4. Add in egg white and vanilla and mix until combined.
  5. With mixer still running add in salt, cornstarch and cinnamon and mix until incorporated.
  6. Turn mixer to low and add in flour, mixing until dough comes together. Stir in brickle.
  1. Roll 2 Tbs scoops of dough into remaining back of brickle. Then drop onto prepared baking sheet, about 2 inches apart.
  2. Bake for 10 minutes until edges just begin to become golden. Allow cookies to cool on baking sheet for a few minutes and then transfer to wire rack to cool completely.

*recipe inspired by Cookies and Cups

After School Sweets #tbt

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.

Sweet Find

We used to hate it when we’d ask our mom what we were having for dinner and she would reply, “Whatever you can find.” We renamed this dinner WYCF. And wouldn’t you know it -we still have it, but this time were the moms saying it! We’re applying this approach to our treat this week, except there’s no dislike involved. Our baking kitchens are full of all kinds of goodies and nothing is off limits. We’re loving every bite of our WYCF Brownie Parfaits!

Directions:

Bake 1 box of brownies according to directions on the back of the box. Once cool slice into bite size squares.

Layer baked brownies with your favorite toppings in a jar and eat up! Yum!

Somebunny Say Sweets! #tbt

On the hunt for the most eggcellent treat to fill your Easter baskets? Bunny Tracks Brownies will have all of your colony hippity-hopping for joy! Hoppy Easter!

INGREDIENTS:

• 1 box of brownie mix, plus ingredients on the back of the box

  • Easter M&Ms, peanut and plain
  • Pecan pieces
  • Butterscotch chips

Directions:

Make brownies according to the directions on the back if the box. Top cooled brownies with Easter M&Ms, pecans,and butterscotch chips.

A Sweet Little Poem

Roses are red

Cake is too

We better bake one

Or we’ll be blue

Red Velvet Brownies…yes please!

Ingredients
1 box of red velvet cake mix
1 stick of butter, melted
2 eggs whites
2 tablespoons water
1 (8 oz) package of cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla
1 cup Heath Butter Brickle
1/2 cup white chocolate chips
Preheat oven to 350 degrees.
Grease an 8×8 inch baking dish.
In a mixing bowl, combine cake mix, butter, 1 egg white and water with an electric mixer.  Spread mixture into prepared baking dish.  In another bowl, combine cream cheese, remaining egg white, sugar and vanilla with electric mixer.  Drop heaping spoonfuls of cream cheese mixture on top of brownie base.  Using a sharp knife, swirl the cream cheese through the brownie mixture. Top with brickle and white chocolate chips.
Bake 30 to 35 minutes or until lightly browned on the edges and center isn’t too wobbly.  Remove from oven and cool at least 30 minutes before cutting.

*recipe inspired by Mix and Match Mama

Warm Up Sweetly

We know it’s January, so it’s kind of unfair to complain about the cold. Lucky for us there are always a few warmer days sprinkled in between the chilly ones to make them more bearable. Today is one of those much needed days. No need to warm up with a hot cup of cocoa. We’ll bake Hot Cocoa Cookies instead! With sea salt caramel chips and Hot Cocoa M&Ms they become the tastiest way to enjoy these long winter days!

Ingredients

  • 1 cup butter flavored Crisco
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 egg whites
  • 1 tablespoon vanilla
  • 2 tablespoons almond milk
  • 3 1/4 cups flour
  • 4 packages hot cocoa mix- NOT SUGAR FREE VERSIONS
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 cup sea salt caramel chips
  • 1 cup Hot Cocoa M&Ms

Directions

  1. Beat Crisco and sugars in large bowl with standing mixer until light and fluffy. Add egg whites and vanilla; mix well.
  2. In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in caramel chips and M&Ms. Cover and chill for 30 minutes.
  3. When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.