Easter Sweets

Easter sure seems different this year, doesn’t it? No going to church, no going out to brunch, no family Easter egg hunts. Lots of no’s this year. The one thing we aren’t saying no to is baking a sweet Easter treat. Sugar Cookie Butter Dump Cake topped with Easter M & Ms. Yes! Yes!! Yes!!!

Ingredients

1 container (14 oz) cookie butter

1 can (14 oz) sweetened condensed milk

3 egg whites

1 pouch (17.5 oz) Sugar Cookie Mix

1 cup Easter Plain M&Ms

1 cup Easter Peanut M&Ms

3/4 cup salted butter, melted

Directions

Preheat oven to 350º F. Spray 9 x 13-inch baking dish with non-stick spray.

Add cookie butter, sweetened condensed milk, and egg whites to mixing bowl. Stir well to combine. Spread mixture into prepared baking dish.

Sprinkle dry cookie mix evenly over cookie butter batter. Drizzle the top evenly with melted butter.

Bake for 35 minutes or until golden brown.

Top with Easter Plain and Peanut M&Ms

Enjoy with gratitude

*recipe inspired by Tablespoon

Crafting A Sweet Treat

This Saturday, we are hosting a “Crafternoon” with some of our girlfriends. Of course, there has to be wine and and there must be CHOCOLATE! We decided to get our craft on early and create Hot Chocolate Cookie Cups that resemble cute little mugs filled hot cocoa. Our cookie mugs are filled with either chocolate butter cream or cookie butter and topped with mini marshmallow bits. Wine, chocolate, and an afternoon with friends. Holy Craft! What a perfect Saturday!

Instructions

  • Preheat oven to 375 degrees.
  • Make 1 batch of cookie dough.
  • Roll cookie dough balls in granulated sugar before putting them into the mini muffin tins to help prevent
  • Put 1 tablespoon of the cookie dough into 24 greased mini muffin tins
  • Bake for 12-14 minutes at 375 degrees. Allow the cookies to cool completely in the pan before gently removing them.
  • Make the chocolate buttercream.
  • Break off the loops on some mini pretzels to use as handles.
  • Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
  • Spoon the chocolate buttercream into the half of the cookie cups and top with mini marshmallows.
  • Spoon cookie butter into the other half of the cookie cups and top with mini marshmallows.
  • For best results, store the hot chocolate cookie cups in the refrigerator.

Chocolate Buttercream

  • 1 cup butter, softened to room temperature
  • 1/2 cup Butter flavored Crisco
  • 1/8 teaspoon salt
  • 5 cups powdered sugar, sifted
  • 1/4 cup unsweetened dark cocoa powder, sifted
  • 8 oz dark chocolate chips, melted and cooled
  • 2 teaspoons pure vanilla extract
  • 4-6 Tablespoons almond milk

INSTRUCTIONS

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, shortening and salt on medium speed until light and fluffy (about 5-6 minutes). Scrape down the sides and bottom of the bowl.
  • Turn the mixer to low, and gradually add half of the sugar and the cocoa and beat on low speed until just combined. Pour in the cooled melted chocolate and vanilla and mix on medium-low speed until combined.
  • Gradually add remaining powdered sugar and mix until combined. Add almond milk 1 tablespoon at a time until you reach a smooth and creamy consistency.
  • Increase mixer speed to medium-high and whip until light and fluffy, about 5-7 minutes.
  • *recipe inspired by The Gunny Sack

    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.

    Sweet Summering

    It’s Saturday and its summertime. No need to ask if you have plans! But are you in need of a no-melt dessert for your outdoor party, camp out, road trip, or daily driveway surf? How about Toffee Rolled Cookie Butter Cookies! With cookie butter baked right in they’re mess free. And doubling the batch makes the perfect amount for a crowd. Take it from us they’re mom approved and you won’t even need the Fels Naptha when every last crumb is gone! Happy Summering!

    Ingredients

    • 1/2 cup butter flavored Crisco
    • 1/3 cup creamy cookie butter spread
    • 3/4 cup light brown sugar
    • 1/2 cup granulated sugar
    • 1 egg whites
    • 2 Tbs water
    • 1/4 cup almond milk
    • 1 tsp vanilla
    • 1/2 tsp salt
    • 1 Tbsp cornstarch
    • 1/2 tsp cinnamon
    • 2 cups unbleached flour
    • 1 cup Heath Butter Brickle

    Directions

    1. Preheat oven to 350°
    2. Line baking sheet with parchment paper, set aside.
    3. In bowl of stand mixer cream together Crisco, cookie butter, milk, water and both sugars about 2 minutes.
    4. Add in egg white and vanilla and mix until combined.
    5. With mixer still running add in salt, cornstarch and cinnamon and mix until incorporated.
    6. Turn mixer to low and add in flour, mixing until dough comes together. Stir in brickle.
    1. Roll 2 Tbs scoops of dough into remaining back of brickle. Then drop onto prepared baking sheet, about 2 inches apart.
    2. Bake for 10 minutes until edges just begin to become golden. Allow cookies to cool on baking sheet for a few minutes and then transfer to wire rack to cool completely.

    *recipe inspired by Cookies and Cups

    Taking A Sweet Cleanse

    This title may have led you to believe that we are taking a break from our Saturday sweet treat ritual. That’d be silly! Sorry to have led you astray, but instead we are indulging and cleaning out our baking cabinets simultaneously. You see, we stocked our cupboards so full with holiday baking ingredients and have tons of leftovers despite the amount of goodies we made. Time to make Cabinet Cleanse Oatmeal Cookies full of candy bars, dark chocolate chips, sea salt caramel chips, butterscotch, white chocolate chips, Heath bits, butter brickle, and caramel M&Ms…. According to us, it’s the perfect kind of cleanse!

    Oatmeal Cookie Recipe

    Sweet Creeps

    No need to look under the bed! Monsters have invaded the kitchen just in time for National M&M Day and Halloween!These aren’t your typical hairy, slimy ghouls. Nope! These guys are darn right pleasing and dare we say devilishly dreamy! We’re trick and treating by swapping cookie butter for the traditional peanut butter. Our Cookie Butter Monster Blondies are exactly the kind of creeps we like hanging around and creeping into our tummies! Better get me while we can because these tasty suckers won’t stick around for long!

    Ingredients

    • 1/2 cup butter flavored Crisco
    • 1 cup brown sugar
    • 1/2 cup cookie butter
    • 2 egg whites
    • 1 tsp vanilla
    • 1 and 3/4 cup all purpose flour
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 and 3/4 cup quick cooking oats
    • 3/4 cup dark chocolate chips
    • 1 cup M&Ms
    • 1/2 cup Heath Bits

    Instructions

    1. Preheat oven to 350 F. Grease a 9 x 13 pan and set aside.
    2. In a large bowl, cream together Crisco and brown sugar. Beat in cookie butter, egg whites and vanilla.
    3. In a separate bowl, stir together flour, soda and salt. Add to large bowl and stir until combined. Add oats, chocolate chips, M&Ms, and Heath Bits.
    4. Press into greased pan. Add additional M&Ms to the top, if desired, pressing them into the dough slightly.
    5. Bake for 14 – 16 minutes or until edges are slightly brown or until toothpick inserted comes out clean. Do not over bake. Let cool a bit before slicing. Letting them cool completely is best. But its almost impossible to wait that long.

    * recipe inspired by Chocolate With Grace

    How To Make A Monsters Sweet

    Trick or treat! This Saturday we’re baking up a special Halloween treat guaranteed to turn any devilish ghoul into a sweet lil angel. Our MONSTER Monster Cookies are loaded with tasty chocolate chips, M&Ms, and cookie butter. That’s right, cookie butter instead of peanut butter! The perfect ingredient to sweeten up the scariest of beasts and fearsome of demons! Happy Halloween!

    MONSTER Monster Cookies

    INGREDIENTS

    ½ cup unsalted butter, softened

    1 cup light brown sugar

    ½ cup creamy cookie butter

    1 teaspoon vanilla extract

    1 whole egg

    ¾ cup all purpose flour

    ¼ teaspoon salt

    1 teaspoon baking soda

    1½ cups old fashioned oats

    1 cup M & M’s

    1/2 cup Heath Bits

    ½ cup semi-sweet chocolate chips

    Candy eyes

    Sprinkles

    INSTRUCTIONS

    1. Preheat oven to 350 degrees.

    2. Cream butter and brown sugar until light and fluffy, about 3 minutes.

    3. Add in cookie butter and mix for 1-2 minutes.

    4. Add in vanilla and egg. Mix until combined.

    5. Combine flour, salt and baking soda in a small bowl.

    6. Add the dry ingredients to the batter in two parts and mix on the lowest speed. Mix for a little less than a minute. Do not over mix.

    7. Fold in old fashioned oats, M&M’s and chocolate chips.

    8. Drop dough onto a parchment line cookie sheet.

    9. Bake cookies for 11-13 minutes or until lightly golden brown.

    10. Remove from the oven and let cookies completely cool before decorating. Decorate your Monsters with extra cookie butter, sprinkles, and candy eyes!

    *recipe inspired by Chef Savvy

    A Sweet Easter Treat

    With Easter being one week away, we thought we’d spend this Saturday baking up a batch of goodies perfect for next weekend’s celebrations. Easter Cookie Cups are so adorable and incredibly yummy. Go ahead, hippity hoppity yourself to the grocery store to pick up the ingredients so you too can create these treats for “some-bunny” you love. 

    Directions:

    Make sugar cookie dough acccording to the link below. Place sugar cookie dough in a muffin pan. Bake for 10 minutes. Use a shot glass to make an indention in the middle of each cookie immediately after baking. Allow to cool for 10 minutes. Fill each cookie with cookie batter and top with peanut and regular M&Ms.

    Sugar Cookie Recipe

    Birthday Sweets

    They say it’s your birthday and you can cry if you want…but we’ll happily treat instead! Cookie Butter Cookie Crack! Our wish came true! Cookie Butter Cookie Crack

    Ingredients

    • 16 ounces dark chocolate chips melted
    • 4 ounces creamy cookie butter, warmed until pourable
    • chocolate chunk cookies, crumbled (ingredients and recipe)
    • 1 extra large dark chocolate bar
    • 15 mini Heath bars

    Directions

    Bake 1/2 dozen chocolate chunk cookies according to recipe above

    Prepare a baking sheet with parchment paper.

    Pour the dark chocolate onto the wax paper and use a spatula to spread out the chocolate into a thin layer.

    Pour the cookie butter over the chocolate and lightly swirl.

    Crumble the chocolate chip cookies onto the chocolate mixture and lightly press down to adhere. Do the same with the dark chocolate bar and mini Heath bars. 

    Place the baking sheet into the fridge or freezer until fully hardened, about 2 hours.

    Break into pieces and store in an airtight container in the fridge until ready to serve.

    Celebrate! 

    Sweet Filled Sandwiches

    Hooray! After the last three weeks of healthy eating, we are finally back to our favorite Saturday routine, a little bit of baking and whole lot of sweet treat cheating. We’ve realized that no amount of cleansing will weaken our sweet tooth. So this week we are really going for it by creating two types of cookie sandwiches. Brownie crinkle and our favorite Ultimate chocolate chip! But we aren’t stopping there. No sire! Each will be filled with irresistible cookie butter, cookies and cream cookie butter, or chocolate toffee spread. It’s time to fill our tummies with what we crave most. It is Saturday, for goodness sake! We will get back on track on Sunday. That is, until the Saturday rolls around. 

    Brownie Crinkle and Ultimate Chocolate Chip Cookie Butter Sandwich Cookies

    Ingredients:

    • 1 box of Ghiradelli Chocolate Crinkle Cookies plus ingredients on the back of the box
    • Ingredients for Ultimate Chocolate Chips Cookies Recipe
    • 1 jar of Trader Joes Cookie Butter
    • 1 jar of Trader Joes Cookies and Cream Cookie Butter
    • 1 jar of Zoet Dark Chocolate Toffee Spread

    Directions:

    Follow directions for both kinds of cookies. Once baked and cooled spread the cookies butters and chocolate toffee spread on one side of half of the cookies. Use the other half of the the cookies to place on top of the frosted cookies forming sandwiches. Enjoy!