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!
Cookie Dough Stuffed Pretzels
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.
- Make the pretzel dough according to the directions on the back of the package.
- Make the cookie dough.
- Preheat the oven to 425 degrees F.
- 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.
- 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.
- 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
Ever heard the phrase, “Too much of a good thing is not a good thing at all,”? Well take applies to our sweet cheat this Saturday….sort of. After trick or treating last night we have mounds and mounds of candy. If your kids are like ours’ they prefer the super sweet fruity types of candy. We, on the other hand, LOVE the chocolate. Good thing they won’t notice us “borrowing” their chocolatey goodies to make Candy Bar Brownies. Brownies mix+ candy bars + Saturday + sisters = the best post Halloween treat ever!
Candy Bar Brownies
- 1 box of brownie mix plus ingredients on the back of the box
- Halloween candy
Make brownies according to directions on the back of the box. Once cooled put your “borrowed” Halloween candy on top of the brownies and enjoy with your little ghosts and goblins!
Oh how we adore fall…mostly for the yummy treats associated with this season: crisps, cobblers, pumpkin everything and our newest love…maple! This Saturday we are trying out brown sugar maple cupcakes topped with cream cheese frosting and Heath bits. Bake up a batch, and maybe your love for fall will be even sweeter too!
Maple Brown Sugar Cupcakes
- 1 box of Pillsbury Maple Brown Sugar Cake Mix
- 1 can of cream cheese frosting
- Heath Bits
Make the cupcakes according to the directions on the back of the box. Allow cupcakes to cool completely. Once cool frost the cupcakes with cream cheese frosting and sprinkle with Heath bits. Savor!
Do you remember where you were at this time in 1985? If so, it’s happening all over again! We have to admit that we can clearly remember what we were doing back then, but our memories have little recollection of the significance that surrounds all of the excitement around our city. You see, our local major league baseball team, the Kansas City Royals, have not been in the playoffs for the World Series in 29 years and this year they made it in and are doing spectacular! . We may not remember the baseball hype of the 80’s, but we definitely remember the snack bar! We thought this was the perfect time to make a popcorn treat. And what could be sweeter than one that tastes like grown up Cracker Jacks (prizes optional). This Saturday calls for munching on Vanilla Toffee Popcorn while being loyal and rooting for the Royals! Go KC!
Vanilla Toffee Popcorn
We’re at it again…we’re doctoring up a box of brownies. This time we are using Trina’s husband’s favorite go-to sweet treat, Nutella, or Nut-Ella as we like to call it around here (inside joke, totally not worth going into!). For years we were opposed to the stuff. Not sure why. BUT once we finally gave in, there was no stopping us from dipping, spooning, and creating with this pure deliciousness in a jar! This is surely one of the easiest recipes we’ve ever made. Simply mix up a box of brownie batter, pour it in a pan, and drizzle Nutella all over it. The more the better we say! How about going even crazier and topping with Heath Bits and broken pieces of Symphony Bar before baking. Then finishing it off with ice cream, and whipped cream. We’re NUTTY like that!
- 2 boxes of your favorite brownie mix (plus ingredients on the back of the box)
- 1 jar of Nutella
- 1 cup Heath Bits
- 1 large Symphony Bar
Make both brownie mix boxes according to directions on the back of the box. Pour into a 9 x 13 greased pan. Drizzle Nutella over the top of prepared brownie batter. Sprinkle Heath bits and broken pieces of the Symphony Bar on top of the Nutella. Bake brownies for 35-45 min according to how gooey you like them.
When brownies have cooled slightly do yourself a favor and cut yourself a huge piece. Now inhale!
It’s that time of year again. You know the one…when the kids head back to school! There’s something magical about the smell of pencil shavings, fresh paper in notebooks, and new school clothes. At our homes there’s also the smell of warm Magic Bar Cookies baking in the oven. After school they’ll do just the trick and are sure to vanish before our eyes.
Magic Bar Cookies
3/4 cup (1 1/2 sticks) Crisco butter flavored sticks
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 cup graham crackers and crumbs
1 cup dark chocolate chips
3/4 cup butterscotch chips
3/4 cup sweetened shredded coconut
- To the bowl of a stand mixer fitted with the paddle attachment, combine the Crisco, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy.
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
- Add the graham crackers), chocolate chips, butterscotch chips, coconut and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
- Preheat oven to 350F, spray with cooking spray. Make 2 inch mounds of dough and place on baking sheet, spaced at least 2 inches apart Bake for 8 to 9 minutes. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
* recipe adapted from Averie Cooks
Have you ever gone blueberry picking? We just did for the first time and it was wonderful. It is the perfect family outing. It doesn’t get much better than finding some of nature’s gems outside on a summer day with your most favorite people in the world. Plus you get to take your treasures home and make sweet treats with them. We decided to make a treat similar to one we used to enjoy years ago. Remember back in the good ole days when Starbucks made delicious, melt in your mouth Crumbleberry Bars (and served Frappucinos that actually tasted good)? If you don’t, then you’re in luck. We may have found a recipe for Crumbleberry Muffins so yummy it mimics Starbucks. We are still trying to figure out the recipe to the original Frappucinos. We’ll let you know the secret if we do! In the meantime enjoy the sweet side of nature.
Recipe adapted from Damn Delicious