The Sweetest Part

Do you agree that the desserts are the best part of Thanksgiving? You’re crazy if you don’t! We love them so much that we bought extra ingredients in case we needed more goodies to add to the table. Our Pecan Pie Brownies, Apple Pie, and Salted Caramel Brownies were a hit. But lucky for us we have all the supplies for Sea Salt Cookie Butter Cookies leftover to continue the sugar high right through the weekend! Plus these cookies are definitely Santa-worthy and ones to include on holiday baking menu! We hope you had the sweetest Turkey Day ever!

INGREDIENTS

• 1/2 cup butter flavored Crisco
• 1/2 cup Cookie Butter
• 1 cup brown sugar
• 1 egg white
• 2 teaspoons vanilla extract
• 1 1/4 cups all purpose flour
• 1 cup old fashioned oats
• 1 teaspoon baking soda
• Sea Salt
• 1/2 Heath Bits
• 1/2 Butterscotch

INSTRUCTIONS

1. Preheat oven to 350F.
2. Add Crisco and Cookie Butter to bowl of electric mixer and beat on low speed until creamy. Beat in brown sugar, add egg white and vanilla, mixing until combined. Add flour, oats and baking soda, mix on low speed until combined, then raise speed to medium and beat for about 2 minutes.
3. Stir in Heath and butterscotch. Roll in balls and put on a cookie sheet. Dust with sea salt.
4. Bake for 8 minutes or just until edges are lightly browned. Cool cookies on cookie sheet for 2 minutes and finish cooling on a wire rack.

*recipe inspired by Miss In The Kitchen

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Using Up Sweets

Well…another week has gone by and still we have too much Halloween candy! You too? We’ve never been the wasteful type, so coming up with a way to utilize it was a must! If you’ve never heard of scotcheroos before you’re in for a real treat, especially when we traded peanut butter for cookie butter and added tons of chocolate bars. Loaded Cookie Butter Scotcheroos – can’t think of a better use for leftovers!

Cookie Butter Scotcheroos 
4 c. crisp rice cereal
1 c. granulated sugar
1 c. light corn syrup
1 c. Cookie Butter or Biscoff Spread

1 cup various Halloween candy bars, chopped
1 c. Dark chocolate chips
1 c. butterscotch chips

1. Combine sugar and corn syrup in small saucepan; cook over medium heat until small bubbles appear on surface. Remove from heat.
2. Stir in cookie butter.
3. Add cookie butter mixture to cereal; mix until cereal is coated. 
4. Spread into buttered 9×13 inch pan.
5. Melt chocolate chips with butterscotch chips; stir to combine and spread over cereal mixture. Top with chopped candy bars.
6. Chill until set.

Sneaking Our Sweeties’ Sweets

Our trick-or-treaters’ Halloween sacks are overflowing with candy and isn’t it an unwritten rule that your kid’s goodies are also yours to enjoy? We think so! Forget all that colorful, fruity, super sugary stuff. Ain’t nobody got time for that! Bring on ALL the chocolate! Good thing for us our kids have plenty to share to make our Candy Bar Trifle our best leftover Halloween candy idea yet!

Ingredients

One box of yellowcake mix, plus ingredients on the back of the box

Various Halloween candy bars

Whipped cream

Hot fudge

Caramel sauce

Directions

Make the cake according to the directions on the back of the box. Allow to cool. Once cool, line the bottom of a trifle dish or mason jar with scooped out pieces of the cake. Spread a layer of whipped cream on top and top with candy bars. Add more cake to the top. Top with more whipped cream and more candy bars. Keep layering until you get to the top of your trifle.

Sweet Spell

On this last Saturday before Halloween we’re borrowing Harry’s wand and stirring up a little magic! We have the ultimate formula to whip up the sweetest spell. With a sprinkle of this and a dash of that. Voila! Our Halloween Brownie Magic Bars are sure to be the trick to taming our treater’s sugariest cravings! Have a yummy Halloween!

Ingredients

1/2 cup butter, melted
1 box Dark Chcocolate Brownie Mix, plus ingredients on the back of the box
1 cup Heath Bits
1 cup fall M&Ms
1 cup Dark Chocolate Chips
1 cup chopped Halloween Oreos
1-1/4 cups (14 oz. can) sweetened condensed milk

Directions

Preheat oven to 350 degrees F.
Coat bottom of a 9x13x2-inch pan with melted butter.
Make brownie batter and pour over butter.
Mix in Heath, M&Ms, chocolate chips and Oreos. Drizzle with sweetened condensed milk.
Bake 30-35 minutes or until edges are bubbly.
Cool thoroughly before cutting.

Sweet Eek

We’re shaking with excitement over all the hoopla surrounding Halloween. There’s only 4 weeks left until this spooktackular day. Good thing we’ve carved out some time each Saturday to create some special potions. Today our cauldron is full of little creepy crawlers. Normally, we’d never get this close to a spider, but when they are this darling and oh so tasty how could we resist! Our Not-So Spooky Spider Cookies are creeping their way into our mouths and we like it!

INGREDIENTS

• 1/2 cup Butter Flavored Crisco Sticks
• 1 cup sugar
• 1 egg white
• 2 teaspoons vanilla extract
• 1/2 cup cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 1/2 cups all-purpose flour*
• 48 thin pretzel sticks, broken in half
• 24 brown m&ms
• 48 yellow, green, orange, and red m&ms
• black icing pen

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Cream Crisco and sugar until light and fluffy using an electric mixer, about 3 minutes.
3. Add egg white and vanilla. Beat until combined.
4. Add cocoa, baking soda, baking powder, and flour.
5. Shape dough into 1-inch balls. Roll. Add 4 pretzel sticks to each side of the cookie, making 8 legs.
6. Place on baking sheets, 2 inches apart. Bake for 9 to 11 minutes. When the cookies come out of the oven, place a brown m&m in the center of each cookie. Add a matching pair of m&ms for eyes while the cookies are still warm. Put a dot of black icing in the middle of the m&ms for the eye balls.
7. Allow to cool slightly, then transfer to wire racks to cool completely.

*recipe inspired by Imperial Sugar

After School Sweets

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.

Puddin The Sweet In Saturday

We’re puddin the sweet in this Saturday with our Loaded Butterscotch Pudding Cookies! We puddin in lots of yummies including, pretzels, butterscotch, Heath, and dark chocolate. We know our fams will be puddin up with our puns as long as there are cookies!

INGREDIENTS

2 1/2 cups flour

1 1/2 tsp baking soda

1/4 tsp salt

1 cup crisco, butter flavored

3/4 cup white sugar

3/4 cup brown sugar

3.4 oz box of butterscotch instant pudding mix

2 eggs

1 tsp vanilla

2 cups salted pretzels, coarsely chopped

1 cup dark chocolate chips

1/2 cup Heath bits

coarse sea salt, optional

DIRECTIONS

1 Preheat oven to 350 degrees. Line cookie sheet with parchment paper/slip mats.

2 In  a bowl, whisk together flour, baking soda and salt. Set aside.

3 In a mixing bowl, beat Crisco and sugars until fluffy. Add in eggs, vanilla and pudding mix. Mix until fully combined.

4 Gradually add in flour mixture and beat until well combined.

5 Stir in chocolate chips, pretzels and toffee bits. Your dough will be thick.

6 Drop dough, by the tablespoons on prepared baking sheet. If desired, sprinkle tops with coarse sea salt.

7 Bake 9-10 minutes or until edges are lightly brown.

8 Let cookies cool on cookie sheet for 5 minutes before removing.

9 Then, cool cookies completely on wire rack.

* Recipe inspired by Our Table For Seven