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

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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.

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

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