A Perfect Christmas Sweet

We are in full holiday baking mode. And this weekend we continue with Red Velvet Brownies. They are the perfect color for Christmas time. Perfectly perfect for an imperfect year. Creating silver linings one Red Velvet Brownie at a time.

Ingredients

  • 10 tablespoons butter flavored Crisco
  • 1 1/4 cup white sugar
  • 2 tablespoons cocoa powder
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoon red food coloring
  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 cup white chocolate chips

Instructions

  • Preheat the oven to 350F degrees and position the oven rack in the middle of your oven.
  • Line an 8×8 inch metal baking pan with parchment paper,
  • Add the Crisco to stand alone mixing bowl.
  • Whisk in the sugar and cocoa powder. Whisk vigorously for 20-30 seconds.
  • Whisk in the egg whites, vanilla extract and red food coloring.
  • Carefully fold in the flour and salt using a rubber spatula or wooden spoon.
  • Whisk in the vinegar. 
  • Stir in the chocolate chips.
  • Pour the batter into the prepared pan and bake for 28-32 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs. 
  • Cool the brownies in the pan for at least 4 hours, or until completely cooled before slicing. To slice, lift the bars out of the pan using the overhang of the parchment paper. Then cut with a sharp knife of a cutting board.

*recipe inspired by Just So Tasty

A Night At The Movie, Sweet!

Do you have a favorite Christmas movie? Seems like our list grows longer every year. Elf, The Polar Express, and Christmas Vacation are a few of our favorites. The jury is still out on whether we think Die Hard is actually a Christmas movie. The guys would say yes. No matter what you have streaming this weekend, why night bake up a batch of our Holiday Movie Night Cookies. All the movie snacks mixed into a yummy cookie. Candy bars, m and ms, even popcorn. A perfect way to sweeten up your favorite holiday flick with your favorite people for a festive night at home.

INGREDIENTS

  • 3/4 cup butter flavored Crisco
  • 1 1/4 cup packed brown sugar
  • 1 egg white
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 3/4teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup Holiday Peanut M&Ms
  • 1/2 cup Holiday Dark Chocolate M&Ms
  • 1/2 cup Rolos or Heath
  • 60-90 pieces popcorn set aside

INSTRUCTIONS

  • Heat oven to 350°F.
  • Use a stand mixer to beat Crisco, brown sugar, egg white and vanilla in large bowl until fluffy. Stir together flour, baking soda and salt.
  • Stir in the candies.
  • Drop a tablespoon of the mixture onto a baking sheet lined with Parchment Paper.
  • Bake 10 to 12 minutes until lightly browned. Carefully press 2-3 pieces popcorn into the top of each cookie.
  • Place the cookies onto a wire rack to cool completely.
  • Turn on your favorite Christmas movie and enjoy!

* recipe inspired by The Cookie Rookie

Sweet Making

Saturdays are for bakers and makers! Somethings just go better together! While our ooey-gooey Flourless Brownie Cookies baked in the oven we were busy crafting up some more holiday goodies to make our homes extra festive. And isn’t it fitting that National Cookie Day was yesterday and today we bake them! Baking and making our way through another Saturday makes us super joyful!

Ingredients

  • 1/2 cup white sugar 
  • 1/2 cup brown sugar 
  • 6 T butter 
  • 2 large egg whites
  • 1 teaspoon vanilla 
  • 1 cup dark cocoa powder
  • 1/8 teaspoon salt 
  • 1/2 cup dark chocolate chips
  • 1/2 cup toffee bits
  • Combine the sugars and butter in a microwavable bowl (or in a pot on the stove). Heat until bubbly, stirring occasionally. Remove from heat and beat well with a hand mixer. 
  • Add in the egg whites and vanilla and beat with a mixer for two minutes (this, along with melting the butter and sugar, helps create a crackly crust on top of the cookies). 
  • Stir together the cocoa and salt and add them to the batter. Beat for another 30 seconds.
  • Fold in the chips and toffee. The batter maybe be thin. Allow the batter to rest while you preheat the oven to 350°F and lightly grease a cookie sheet. The batter should thicken as it rests. 
  • When the batter is scoopable (but still very sticky), scoop by about 3 tablespoons full onto pan.
  • Bake cookies for about 12-15 minutes. When they come out of the oven, you can press a few more chocolate chips into the tops of the cookies.

recipe adapted from Yammie’s Noshery

Sweet Gingerbread Recipe

Grab your holiday apron because today is National Gingerbread Day. I mean, our tree is up, our lights are on, and the Christmas shopping has begun, so let’s just add the smell of fresh baked gingerbread wafting from our oven. Ginger doodles will definitely add to our early start of all things Christmas. Happy holiday baking friends!

INGREDIENTS

  • 3/4 cup butter flavored Crisco
  • 1/2 sugar
  • 1/2 cup brown sugar packed
  • 1 egg white
  • 1/2 cup pure maple syrup 
  • 3 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tarter
  • 1/4 teaspoon ground nutmeg

Cinnamon Sugar Coating:

  • 1/2 cup sugar
  • 1 teaspoon cinnamon

INSTRUCTIONS

  1. Preheat oven to 350 degrees. In a bowl cream together Crisco, sugar, and brown sugar until light and fluffy. Beat in egg white and pure maple syrup.
  2. In another bowl, whisk together flour, baking soda, cinnamon, ginger, salt, cream of tarter, and nutmeg. Slowly beat into the creamed mixture.
  1. In a small bowl combine cinnamon and sugar for the coating. Scoop out the dough and shape into one inch balls. Roll in the cinnamon sugar coating. Place 3 inches apart on an engrossed baking sheet. Bake 10-12 minutes or until lightly brown. Cool on wire rack.

*recipe inspired by The Recipe Critic

Sweets Galore

We hope your holidays have been super sweet and sugar filled. Ours sure have been. As we approach the end of our winter break we’ve decided to ride our sugar high to the very end. For Christmas, we were graciously gifted Trader Joe’s Toffee Oat, Cinnadoodle, and Triple Chocolate Cookie Mixes…the perfect things to make this final Saturday before reality sits in and life goes back to a somewhat normal yet typically hectic routine. Might as well embrace the sweetness of the season while it’s still here. Thanks Trader Joe’s for making baking so easy. And yummy, of course!

Trader Joe’s Cookie Mix Trio

Sweet Nutcracker Chow

Son of a Nutcracker! We all know nutcrackers feed on nuts. Duh! But did you know they also love gingerbread? Or at least that’s what we’re assuming by the looks of our rapidly disappearing Nutcracker Chow made with gingerbread infused cookie butter. The Nutcrackers at our Nutcracker Holiday Tea couldn’t get enough of the stuff and we’re pretty sure all of your holiday guests will feel the same. So get crackin and whip up a batch of your own! Sugar Fairy Approved!

INGREDIENTS

  • 9 cups Crispix cereal
  • 1 cup dark chocolate chips
  • 1/2 cup cookie creamy spread
  • 1/4 cup butter
  • 1 tsp. vanilla
  • 1 1/2 cups powdered sugar
  • 1 cup holiday M&Ms

INSTRUCTIONS

  1. In a 1-quart microwavable bowl, microwave chocolate chips, cookie butter and butter uncovered on “High” for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour in the cereal, stirring carefully until evenly coated. Pour into 2-gallon ziplock bag.
  2. Add powdered sugar. Seal bag; shake until well-coated. Pour in M&Ms and shake. Store in an airtight container/bag in the refrigerator until ready to serve.

Snowed In Sweets

Every Christmas we plan a themed family Christmas party. One year we were “mad about plaid, another year we were Grinches and Whos in Whoville, and this year we will be “snowed in” at our very own ski lodge. No ski lodge would be complete without yummy things to eat and drink. Top of our list are warm Chocolate Chunk Cookies perfect for warming us up after a long day on the slopes (or as we pretend to be skiers in our photo booth). We hope you have a SWEET Christmas!

INGREDIENTS
  • 3/4 cup Crisco Butter Flavor
  • 1 1/4 cups firmly packed light brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 egg white
  • 1 3/4 All Purpose Flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 package semi-sweet chocolate chunks
DIRECTIONS

HEAT oven to 375ºF.

BEAT shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg white. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chunks.

DROP by rounded measuring tablespoonfuls 3 inches apart onto baking sheet.

BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove to wire rack to cool completely.

Sweets At The Red-y!

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!

Ingredients
  • 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
Instructions
  1. In a large bowl whisk together the flour, cocoa, cornstarch, baking soda & salt.

  2. In a separate large bowl beat the Crisco and sugars together on medium speed until light & fluffy.

  3. Beat in the egg white, vanilla extract and food coloring.

  4. With the mixer on low, beat in the flour mixture about 1/2 at a time.

  5. Turn off the mixer and stir in the white chocolate chips and toffee.

  6. 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.

  7. 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.

  8. Place cookies 2 inches apart on the tray, and bake for 7-9 minutes.
* recipe inspired by Just So Tasty

Fueling Sweetly

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!

Ingredients
  • 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
Instructions
  1. 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.
  2. 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

Buttercream Frosting

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.

A Who Lot Of Sweetness

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!

Ingredients

• 1 17.5 oz pouch sugar cookie mix and what it takes to make the cookies

• vanilla frosting

• green food coloring

• red heart sprinkles

Instructions

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