We are truly blessed with tons of friends and tons of social gatherings. And we have become the “go-to” sweet treat makers of our group. Fortunately for us, we love baking and never run out of ideas (thank you, Pinterest). This Saturday we stumbled on a recipe that is sure to please a crowd. Velvet Sugar Cookie Bars. Soft, sweet and delicious. In case you too find yourself in need of a crowd pleasing treat this weekend, we gotcha covered. Happy Saturday!
- 2 1/2 cups unbleached flour
- 2 TBSPs unsweetened cocoa powder
- 1/2 tsps baking powder
- 1/2 tsps salt
- 14 tbsps butter flavored Crisco
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 tsps vanilla extract
- 1 tsp white vinegar
- 8 oz cream cheese room temperature
- 4 TBSP unsalted butter room temperature
- 1 1/2 tsp vanilla extract
- 2 cups powdered sugar not packed
- red sprinkles
- Red and blue M&Ms
Preheat your oven to 350 degrees. Spray a 9 by 13 inch glass baking dish with cooking spray and set aside.
In a large bowl mix together 2 1/2 cups flour, 2 TBSPs cocoa powder, 1/2 tsp baking powder, and 1/2 tsp salt.
Cream together the 14 TBSPs (1 3/4 sticks) Crisco and 1 1/2 cups sugar until light and fluffy. Add in the eggs, one at a time, then 2 tsps vanilla and 1 tsp white vinegar.
Slowly add in the flour mixture a little bit at a time until the dough is fully combined.
The dough will be very sticky. Press it into the bottom of the baking dish and bake for 20 to 22 minutes.
Remove from the oven and allow it to cool completely.
Meanwhile, mix together the butter and cream cheese until fully combined. Add the vanilla extract. Slowly mix in the powdered sugar until fully combined. Spread over the cooled bars and top with sprinkles and M&Ms.
*recipe inspired by Wine and Glue
We happily cheated and treated our way through winter break. But now all of that holiday goodness has left us with that about to “pop” feeling. Are you there too? This Saturday we are getting back on track with a sinfully sweet and salty snack – Chocopop. Using the superfoods of whole grain popcorn, unsweetened cocoa powder, and coconut oil we can munch away on this scrumptious chocolate popcorn without feeling guilty. “Pop” a batch and discover for yourself why this has become one of our most”pop”ular recipes.
1/3 cup popcorn kernels
1/4 cup coconut oil
3 tablespoons unsweetened cocoa powder
1/4 cup agave syrup
2 tablespoons almond milk
1 teaspoon corn starch
Preheat oven to 250F and grease cookie sheet or 9×13 pan.
Make a large bowl of air popped popcorn
In a small dish mix milk and starch and stir to combine.
In a small pan on low to medium heat combine all ingredients. While stirring constantly, heat until thick.
While still hot, pour sauce over popcorn and stir until all popcorn is covered.
Place popcorn on prepared pan.
Bake for 20 minutes stirring every 10 minutes to break popcorn apart.
*recipe adapted from The Happy Healthy Wife
Have you realized that Thanksgiving and Christmas are just around the corner? Because we always take our cheating up a notch during this time of year, we’ve decided to scale back our sweet treating a bit. However, what would a Saturday be without a little sinful indulgence? We’re filling our sugar void with Reeses Peanut Butter Cup Baked Oatmeal. It’s loaded with peanut buttery cocoa yumminess without the guilt. Two thumbs up for sweet satisfaction!
Reeses Oatmeal Recipe:
Ingredients (Serves 1)
1/2 cup rolled oats
1/4 tsp pure vanilla extract
1/4 cup mashed banana
2 Tbsp almond milk
1 1/2 tbsp agave
1/8 tsp sea salt
1 tbsp cocoa powder
1-2 tbsp peanut butter
Preheat oven to 380 degrees. Combine all ingredients and mix well. (If peanut butter was in the fridge, you might want to heat it up a little so it’s easier to stir.) Pour into a greased 1-cup ramekin, or two 1/2-cup ramekins, or a mini-loaf pan. Cook for 20 minutes or more, until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness.
1/4 cup peanut butter
4-8 tsp agave
2 tbsp cocoa powder
4 tsp almond milk
3/4 tsp pure vanilla extract
Blend everything in a small food processor. If you have a bigger processor, it might be best to double the recipe so everything blends more smoothly.
*recipe from Chocolate Covered Katie
* frosting recipe Chocolate Covered Katie