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.

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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.

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.