Sweet Liberty

Happy almost Independence Day! Want a unique July 4th treat? How about making your own red velvet cookie butter? And better yet, using it to frost your freshly baked sugar cookies! Furthermore, add blue M&Ms to complete the festive red, white, and blue motif. It’ll be the perfect replacement for your traditional cherry pie or box of bomb pops.Red Velvet Cookie Butter

INGREDIENTS

1 Package of Red Velvet Oreos

4 Tablespoons Butter

½ Cup Sweetened Condensed Milk

¼ Cup Evaporated Milk

Water (as needed)

INSTRUCTIONS

Twist the Oreo cookies, scoop out the filling and place in a medium size bowl. Set aside.

Place the Oreo cookie shells into a food processor and blend until a soft powder forms.

Heat a small sauce pan to low and add the butter until melted.

Add the sweetened condensed milk, evaporated milk and oreo filling and stir until blended.

Pour ½ Cup of the liquid into the cookie crumbs and stir. Repeat until the mixture is wet enough to stick together. Don’t over do it, it you prefer thicker cookie butter. Keep adding liquid if you prefer thinner cookie butter.

Check the consistency. If you prefer a thinner cookie butter add water ⅛ teaspoon at a time until you reach your desired consistency. 

*Recipe inspired by Food And Wine

Sister Sweetly’s favorite sugar cookie recipe

A New Favorite Sweet

Is your recipe box, or more realistically, your Pinterest account cluttered with recipes you view as either will take too much time to make or may not turn out as well as you hope? We drool over lots of recipes that fall into both of these categories. But, this rainy and gloomy Saturday was the perfect opportunity to tackle Chocolate Chip Cookie Dough Stuffed Pretzels. We carved out a good chunk of the afternoon and went for it. And you know what, they turned out wonderfully. A new fave for sure!

photo (24)

Cookie Dough Stuffed Pretzels

 

 

Ingredients

1 package of Fleishmann’s Simply Homemade Pretzel Baking Mix

1 batch of Ultimate Chocolate Chip Cookie Dough

  • 3/4 cup Butter Flavored Crisco Stick
  • 1 1/4 cups brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla
  • 1 egg
  • 1 3/4 cups all purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2  cup semi-sweet chocolate
  • 1/2 cup dark chocolate M&Ms
  • 1/2 cup Heath bits

Preheat oven to 350 degrees.

In a large mixing bowl, cream together Crisco, brown sugar, milk, and vanilla using an electric mixer. Beat in egg until well combined.

Sift flour, salt, and baking soda together into a separate mixing bowl. With mixer on low speed, carefully add flour mixture 1/4 cup at a time until a soft dough forms. Add chocolate chips, Heath, and M&Ms to dough, stirring by hand.

Directions

  1. Make the pretzel dough according to the directions on the back of the package.
  2. Make the cookie dough.
  3. Preheat the oven to 425 degrees F.
  4. Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11×3 inches). Spread a little cookie dough along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling. It is ok if some of the chocolate chips peak through, but try to avoid any large tears in the dough.
  5. Take the two ends of each rope and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape. Press the ends under the pretzel to seal.
  6. Grab a bowl and fill it with warm water and 2 teaspoons baking soda. Dunk each pretzel in water and then place on a parchment (no more than four pretzels per sheet). Brush the tops with the beaten egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are very lightly golden and the cookies that have oozed out are golden. You do not want to over cook the pretzels. Eat warm!

*recipe modified from Half Baked Harvest

Appreciating the Sweet Stuff

I, Trina, have been calling in lots of favors around here lately since my son had his tonsils out a few days ago. We are truly blessed with wonderful family and friends who are very willing to help us out. Now what to do to show our appreciation? Bake treats, of course! I tried a new recipe and I declare Heath Bits Peanut Butter Cookies the perfectly sweet way to say THANKS!

peanut butter heath bar crunch cookies

Heath Bits Peanut Butter Cookies

    Ingredients

    • 1/2 cup shortening
    • 3/4 cup Creamy Peanut Butter
    • 1-1/4 cups packed light brown sugar
    • 3 tablespoons milk
    • 1 tablespoon vanilla extract
    • 1 egg
    • 1-1/2 cups all-purpose flour
    • 3/4 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1-1/3 cups (8 oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits, divided

      Directions

      1. Heat oven to 375°F.

      2. Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup bits; reserve remainder for topping.

      3. Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved bits.

      4. Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool completely. Makes about 36 cookies.

      *Recipe: www.hersheys.com

       

      Sweet Mother’s Day Wishes

      To most it’s simply Mother’s Day, but to us it’s Mother’s Weekend when it comes to cheating and treating! Choosing a dessert is the most important part of  planning a celebration according to our taste buds. Could there be a better way to honor the most important job in the world than with a cake called Better Than Anything Cake.? We think NOT! The first time we heard about this cake we thought, “Can it really be better than anything?” But once the first bite hit our lips we were sold.  We hope all of the mom’s have a wonderful, delicious Mother’s Day, especially you Mom!

      bta

      Better Than Anything Cake

      Ingredients

      1 box Betty Crocker® SuperMoist® German chocolate cake mix Water, vegetable oil and eggs called for on cake mix box 1 can (14 oz) sweetened condensed milk 1 jar (16 to 17 oz) caramel and ot  fudge topping 1 container (8 oz) frozen whipped topping, thawed 1 bag (8 oz) toffee chips or bits

      Directions

      1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13×9-inch pan. Cool 15 minutes.
      2 Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
      3 Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.

      *Recipe adapted from Better Crocker

      Love Me Sweetly

      Wait a minute! It’s not Saturday! It’s not our cheat day! BUT what would Valentine’s Day be without a decadent dessert to share with the ones we love the most? Naturally, the best way to the heart is through the stomach, so we decided to combine a few recipes to make the ultimate Cupid worthy treat. Gooey Butter Red Velvet Poke Cake Brownies will make your taste buds dazzle and your heart smile. We hope you have the sweetest Valentine’s Day!

      Red Velvet Poke Cake Brownies

      Gooey Butter Red Velvet Poke Cake Brownies

      Ingredients

      • 1 box red velvet cake mix
      • 1/2 cup butter, melted
      • 2 eggs
      • 1 package Jell-O instant white chocolate pudding
      • 6 tablespoons vegetable oil
      • 1 Box Fudge brownie mix(plus ingredients on the box- egg, oil, water)
      • 1 can (14 oz) Sweetened condensed milk
      • 1 jar (11.75)  hot fudge ice cream topping
      • 1 container (8 ounces) Cool Whip
      • 1 bag of Heath Bits

      Directions

      Preheat oven to 325 degrees F. Combine cake mix, melted butter, eggs, pudding mix, and vegetable oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer).

      Spray a 9×13 pan with non-stick cooking spray. Then spread the red velvet cake layer into the pan. It will be VERY thick, so use the back of a spoon (or clean hands) to help spread it into all edges of the pan.

      In a mixing bowl, combine brownie mix with ingredients listed on the box. Mix well until all ingredients are combined. Pour brownie batter over top of red velvet batter.

      Bake in preheated oven for 25-30 minutes. Remove from oven and allow cake to cool for at least 15 minutes.

      When the cake and brownies are baking combine can of sweetened condensed milk and 1/2 jar of hot fudge in a non-stick pot and melt on low on the stove top until well mixed.

      While the cake is still warm, take the end of a wooden spoon or another round object and pok.e holes all over the top of your cake.

      Pour can of sweetened condensed milk/hot fudge mixture over the top of the brownie cake. Sprinkle 1 cup Heath bits on top. Allow it to absorb in the cake until cake is completely cooled.

      When cooled spread Cool Whip on top of the brownie cake. Heat the remaining 1/2 jar of hot fudge in the microwave and swirl on top of the Cool Whip. Finish by sprinkling remaining Heath bits. Pure Indulgence!

      *recipes adapted and combined from The StirBeyond FrostingWhat’s Cooking Love

      Sweet Demands

      It’s rare when we get demanding (ask our husbands!), but this Saturday’s recipe is a must make! Chocolate Chip Toffee Fudge Cookie Bars are not only ooey-gooey, but filled with our most favorite ingredients: chocolate and Heath.  If there ever was a recipe to keep in your back pocket, it’s this one!

      chocolate chip toffee fudge bars

      Chocolate Chip Toffee Fudge Cookie Bars

      Ingredients (16 servings)

      For the Crust:

      • 2 cup graham cracker crumbs
      • 1/2 cup butter, melted

      For the Fudge Layer:

      • 14 oz can sweetened condensed milk
      • 12 oz semi sweet chocolate morsels
      • 1 Tbsp butter
      • 1/2 cup Heath toffee bits

      For the Cookie Layer:

      • 3/4 cup butter flavored Crisco
      • 2 Tbsp milk
      • 1 Tbsp vanilla extract
      • 1 1/4 cup brown sugar
      • 1 egg
      • 1 3/4 cup flour
      • 1 tsp kosher salt
      • 1 tsp baking soda
      • 1/2 tsp ground cinnamon
      • 12 oz semi-sweet chocolate morsels
      • 1/2 cup Heath toffee bits

      Instructions

      1. In small bowl mix melted butter with graham cracker crumbs. Press firmly into bottom of a parchment paper lined 13×9 baking pan.
      2. In small saucepan, mix condensed milk with semi sweet morsels and butter. Heat over medium heat until smooth. Pour over crust. Sprinkle with 1/2 cup toffee bits.
      3. In large mixing bowl, beat Crisco with brown sugar, milk and vanilla until smooth. Beat in egg. Add flour, salt, baking soda and cinnamon. Fold in milk chocolate morsels. Spread over fudge layer. Sprinkle with remaining toffee bits.
      4. Bake in a 350 degree oven for about 30-35 minutes. Cookie dough may appear slightly under cooked. Allow to cool completely. Slice and enjoy!

      *recipe adapted from Shugary Sweets

      Sweet Magic

      It’s Saturday again and this time we’re stirring up some magic. Magic bars that is! Just a sprinkle of this and a dollop of that and presto you have a deliciously delectable dessert. Better grab ’em fast, they are sure to vanish before your eyes.

      magic bars

      Magic Bars

      1/2 cup margarine or butter
      1 1/2 cups graham cracker crumbs
      1 (14 oz) can sweetened condensed milk
      1 cup semi-sweet chocolate chips
      1 1/3 cup flaked coconut
      1 cup Heath bits
      1 cup butterscotch chips
      Preheat oven to 350 degrees.  In a 9×13 pan, melt the margarine in the oven.  Sprinkle graham cracker crumbs over the melted margarine, then pour the sweetened condensed milk evenly over entire pan.  Top with remaining ingredients and press down firmly.  Bake 25-30 minutes until golden brown.  Cool and chill and cut into bars.
      *recipe adapted from The Art of Comfort Baking