Red-y. Set. Here we GO! AGAIN! This week’s Santa approved sweet fuel is also Rudolph worthy! We all know he leads the sleigh every Christmas Eve and most deserving of a treat in his honor. Bake up a batch or two of our Red Velvet White Chocolate Toffee Cookies. Guaranteed to keep you on the NICE list which means many more returns by Santa and his reindeer!
- 1 1/2 cup all-purpose flour , spooned and leveled (careful not to over measure)
- 2 tablespoons cocoa powder
- 1 1/2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter flavored Crisco
- 1 tablespoon water
- 1/3 cup brown sugar , lightly packed
- 1/2 cup granulated sugar
- 1 large egg white
- 1 teaspoon vanilla
- 2-3 teaspoons red food coloring
- 3/4 cup white chocolate chips
- 1/2 cup Heath Butter Brickel
In a large bowl whisk together the flour, cocoa, cornstarch, baking soda & salt.
In a separate large bowl beat the Crisco and sugars together on medium speed until light & fluffy.
Beat in the egg white, vanilla extract and food coloring.
With the mixer on low, beat in the flour mixture about 1/2 at a time.
Turn off the mixer and stir in the white chocolate chips and toffee.
Using a cookie scoop, form dough into balls of about 1 tablespoon in size. I got a total of 27 cookies. Put cookies on a plate, cover with cling wrap, and refrigerate for 3+ hours.
When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat. The tops should look almost set when you remove them from the oven.
Place cookies 2 inches apart on the tray, and bake for 7-9 minutes.
* recipe inspired by Just So Tasty
Cue the music, flip on the twinkle lights, and gather your gift wrap and ribbons because it’s time to get your Ho Ho Ho on! The Santas and elves in our neck of the woods run on cookies to keep the workshop humming. Fueling on Frosted Sugardoodles will be just what we need in order to keep checking off our holiday to-do list! Ready. Set. GO!Let the holiday festivities begin!
- ½ cup butter flavored Crisco
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg white
- 2 tablespoons almond milk
- 1½ teaspoons vanilla extract
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt,
- 1 teaspoon cinnamon
- 1/2 cup cinnamon chips
- Buttercream Frosting- recipe below
- To the bowl of a stand mixer fitted with the paddle attachment, beat Crisco and sugars on medium-high speed until creamed and well combined, 2 to 3 minutes. Stop, scrape down the sides of the bowl, and add the egg white, almond milk, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute.
- Preheat oven to 350°F, line a baking sheet with a parchment. Scoop heaping mounds and place them on the baking sheet, spaced at least 2 inches apart. Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool. Allow cookies to cool completely on the baking sheet before frosting with buttercream and top with a few cinnamon chips.
*recipe inspired by Averie Cooks
1/2 cup butter, room temp
• 1/2 cup shortening
• 3 3/4 cup confectioners sugar
• 5 tbsp almond milk
• 1 tsp vanilla extract
Mix ingredients together until creamy.
Only 48 hours til Christmas! Some of you may be like “yippee-hooray” and others are more “eek” or “ba him bug”. No matter where you fall, we’ve got a treat that’s perfect for everyone. And they are just sweet enough to turn a Mr. Grinch into a Christmas-loving Cindy Lou.
We wish you all a joyous Who-liday with plenty of sweet treats. Merry Grinchmas!
• 1 17.5 oz pouch sugar cookie mix and what it takes to make the cookies
• vanilla frosting
• green food coloring
• red heart sprinkles
1 Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray.
2 After making the sugar cookie mix, press it into the pan. Bake for 15 to 17 minutes or until the edges are golden brown.
3 Once cool, frost with vanilla frosting tinted green. Cut into equal squares and put a heart sprinkle on each one.
*recipe from Wine And Glue
Tis the season for visions of sugar plums dancing in heads! But in our case we’re dreaming of ooey-gooey chocolatey yumminess. Holiday M&M Brownie Batter Cookies to the rescue! These are the perfect addition to our Christmas Cookie Tray! What’s on your baking wish list this year? Season’s Sweetings!
Holiday M&M Brownie Batter Cookies
• 2 sticks Butter Flavored Crisco Sticks
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs whites
• 1 Tbsp. pure vanilla extract
• 1 cup prepared dark chocolate brownie mix, chilled
• 3-1/2 cups all purpose flour
• 1 tsp. kosher salt
• 1 tsp. baking soda
• 2 cups Holiday M&Ms
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
2. Beat the Crisco and sugars until well combined. Add eggs whites and vanilla until well combined. Add brownie batter, mixing until well combined.
3. Place flour, salt and soda into a large bowl, mixing to combine. Add to wet ingredients mixing to combine, then add M&Ms to combine. Scoop rounded spoonfuls onto prepared pan. Bake for 10 minutes, don’t over-bake. Let cookies cool on baking sheet for 10 minutes before transferring to a cooling rack. Let cool completely then enjoy with a cup of cocoa!
*recipe inspired by Chef In Training
In need of a last minute holiday gift? Don’t worry we’ve got the perfect list assist! Butterfinger Cup Brownies are totally Santa worthy! Impressive yet simple at its best! Definitely crowd pleasing to even the pickiest! Butterfinger Cup Brownies
- 1 box dark chocolate brownies, plus ingredients on the back of the box
- 1 bag of individually wrapped Butterfinger Cups
- Make the brownie batter according to the direction on the back of the box
- Pour half of the batter into the bottom of a greased 9×13 pan
- Unwrap the Butterfinger Cups and place them in rows on top of the batter
- Top the chocolate cups with the remains batter
- Bake at 350 for 30 min
- Allow to cool before cutting
Carolers singing, bells ringing, cash resisters dinging…sound familiar? We’re in full holiday hustle and bustle mode, so we’re giving ourselves (and our ovens) a break. Our trusty old crockpot will be the resident baker today. Hot Fudge Slow Cooker Brownies will be hot, fresh, and ready to devoured once we’ve finished our to-do list and checked it twice. Busy city sidewalks here we come!
Hot Fudge Slow Cooker Brownies
1 box dark brownie mix, (9×13 pan size)
⅔ cup oil
¼ cup water
2 eggs whites
¾ cup hot water
1 jar hot fudge sauce (12 oz)
Grease a 6 QT slow cooker very liberally with cooking spray.
In a large bowl, combine the brownie mix, oil, ¼ cup water, and eggs until well mixed. Pour the batter into the greased slow cooker.
Whisk together the hot fudge sauce and hot water and pour over the brownie batter (do not stir). Top with the lid and cook on HIGH for 2½ – 3 hours or until the edges are set (the center will be slightly gooey. Hooray!
*recipe inspired by Spend With Pennies
We’re kicking off the holiday baking season with a treat we’ve always wanted to make, but some how it always got brushed to the bottom of the to-bake list. That is until today! Loaded Chocolate Chocolate Cookies were definitely worth the wait! Loaded Chocolate Chocolate Cookies
2 cups all-purpose flour
2/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Crisco
1 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 teaspoons vanilla
1 cup dark chocolate chips
1/2 cup Heath Bits
1/2 cup white chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl of a stand mixer, combine the Crisco and sugars and beat for 3-4 minutes, until light. Add eggs and vanilla and mix well.
Add the flour, cocoa powder, baking soda and salt to the other mixture and mix on low speed, just until combined.
In a separate bowl, combine the dark chocolate chips, white chocolate chips, and Heath bits and give them a quick stir so they are evenly distributed. Gently stir or fold in.
Scoop approximately 2 tablespoons of cookie dough for each cookie and bake 2 inches apart for 8-10 minutes, just until set. Do not overbake.