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

Holiday Sweet Holiday

You know you’re blessed when your challenges this time of year include what to bake for a holiday bake sale or cookie exchange, what gift to give the person who has everything, and what dessert to bring to a Christmas party tonight? We have the answer to all of these questions! Brownie Crinkles are ridiculously easy, delicious, and won’t disappoint. Definitely Chris Kringle worthy! 

  

Brownie Crinkles

Ingredients:

Nonstick spray

1 1/2 cups bittersweet chocolate chips 

3 large egg whites, room temperature

 2 cups powdered sugar, divided (plus 1/2 cup for cookie coating)

1/2 cup unsweetened cocoa powder

1 tablespoon cornstarch

1/4 teaspoon salt

Instructions:

Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Set aside.

Melt 1 cup chocolate chips in glass bowl in microwave, stirring frequently, about 2 minutes. Set aside and let cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow cream.

Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. Then, on a low speed, add these dry ingredients into the marshmallow cream mixture.

Next, add remaining 1/2 cup chocolate chips to lukewarm chocolate mixture (dough will become very stiff).

Add chocolate mixture to cream mixture and blend well.

Place remaining 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.

Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes.

Transfer to rack, cool.

*recipe adapted from Picklee

Trick or Sweet

It’s our favorite day of the week and that’s no lie! When Saturday comes around we aren’t into playing tricks with sweet treat cravings. What we are into this week are TWIX. Twix Brownies to be exact! These caramel, shortbread cookie filled brownies are just the prank we need to pull a satisfying fast one on our chocolate-desiring tummies!

Twix Brownies

  
Ingredients

2 c. sugar

4 eggs

1 c. butter flavored Crisco

6 Tbsp cocoa

2 tsp. vanilla

2 c. flour

10-12individual Twix bars 

1/3 c. caramel ice cream topping, plus extra for serving

Instructions

Cut the Twix bars into small chunks and set aside.

Cream the Crisco and the sugar together with a mixer; add the eggs, cocoa and vanilla. Slowly add the flour so it doesn’t go everywhere.

Add the Twix chunks to the brownie batter and stir in with a spoon or spatula.

Pour the batter in a greased 9×13 pan. Drizzle the caramel topping evenly over the batter. After the caramel drizzle, take a toothpick and swirl the caramel around.

Bake for 35 minutes at 350°. Drizzle with more caramel to serve.

* recipe from Cupcake Diaries