Sweet Shopping Spree

Shopping at Target on any day is wonderful but hitting the after Christmas sales at Target is glorious. Just glorious! This year was no exception. From wrapping paper to gift tags to holiday decor…nothing is overlooked when the sign says 90% off. And when you find a bag of sea salt caramel baking chips, you know they are a must buy for your next cookie baking day. Which just happens to be today! Oh Target, you never disappoint. And neither will our new Sea Salt Caramel Chip Oatmeal Cookies! Happy bargaining! Happy baking!!!

Mix up Sister Sweetly’s Favorite Oatmeal Cookie Dough. Instead of butterscotch, Heath Bits, and chocolate chips stir in sea salt caramel baking chips. Bake according to the directions on the above link.

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A Sweetful Thank You

Tis the season to be thankful. Thankful for family, friends, health, freedom, and…cookie dough! We’d personally like to send gratitude to the baker who created it! While we’re being grateful, there’s no group more deserving than our children’s teachers. They tirelessly work for the benefit of our kids. Hopefully, our Harvest Oatmeal Cookies will be a sweet way to show these precious educators how thankful we are for all they do! Happy Thanksgiving!Ingredients

▪ 3/4 cup Butter Flavored Crisco Shortening

▪ 1 1/4 cups firmly packed light brown sugar

▪ 1 egg white

▪ 1/3 cup almond milk

▪ 1 1/2 teaspoons vanilla

▪ 3 cups old fashioned oats, uncooked

▪ 1 cup all-purpose flour

▪ 1/2 teaspoon baking soda

▪ 1/2 teaspoon salt

▪ 1 cup fall colored M&Ms

▪ 1 cup dark chocolate chips

▪ 1 cup Heath bits

Preheat oven to 350 degrees.

Combine Butter Flavored Crisco, brown sugar, egg whites, almond milk, and vanilla in a large bowl. Beat at medium speed until well blended.  Combine oats, flour, baking soda, and salt. Mix into creamed mixture at low speed until blended. Stir in M&Ms, dark chocolate chips, and Heath bits. Drop rounded tablespoons of dough 2 inches apart onto greased baking sheet.

Bake from 10-12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Allow to cool on wire rack. Be grateful and share!

Sister Sweetly’s Most Favorite

When there’s a recipe that you declare your absolute FAVORITE it’s easy to have it memorized based on the number of times it’s been made. This Saturday we don’t need our Pinterest boards or recipe cards. We have our favorite cookie dough recipe tattooed on our brains. Add chocolate chunks and sea salt and our favorite dough just became our favorite cookie! They just might become your favorite too!

Ingredients

Sister Sweetly’s Favorite Cookie Dough

Chocolate Chunks

Sea Salt

Directions

Make the recipe according to directions on the link above. Add chocolate chunks. Sprinkle with sea salt. Bake according to the directions on the link.

Sweet Galore

We hope you had a great Halloween. We sure did! And once again, our littles didn’t disappoint. They brought home gobs and gobs of candy. Unlike us, they prefer the sugary sweet stuff, which means there’s an abundance of chocolate bars left for us to consume. We’re using these to our full advantage this Saturday and baking up a few batches of Halloween Candy Cookie Cups. We believe this is the perfect way to combine our love of our favorite cookie batter and chocolate bars! Halloween Candy Cookie Cups

Cookie Batter Ingredients and Directions
Top with favorite leftover Halloween chocolates 

Sweetin’ in the Summer

Nothing says summer like baked fresh, hot out of the oven, homemade pie. However, this isn’t your run of the mill, ordinary cherry or blueberry pie. It takes something a lot more decadent to really ignite our taste buds. We’re turning the thermometer way up with the hottest of all Brownie Pies featuring homemade chocolate chip cookie crust and salted caramel topping. As the saying goes,” If you can’t stand the heat, stay out of our kitchens!”

Brownie Pie

  
Ingredients

1/2 batch homemade chocolate chip cookie dough. We used this recipe from Crisco

1 small brownie mix pouchplus water, eggs, and oil called for to make the brownies

1/2 cup caramel ice cream topping

Dash of sea salt

Directions:

Preheat oven to 350 degrees. Line a pie pan pan with parchment.

Make the homemade cookie dough. Press the cookie dough evenly into the bottom of the prepared pan. 

Mix brownie mix according to package directions. Pour over cookie dough and spread carefully with a spatula.

Bake for about 20-25 minutes, until a toothpick comes out clean along the edge of the brownies. 

Remove from the oven and pour caramel topping on top of pie. Then sprinkle with sea salt. 

 The pie will slice easily once it is completely cooled.

*recipe adapted from Crazy For Crust

No Heat Sweet

 

 Now that we are halfway through April the temperature is starting to warm up around here.  This Saturday there is no need to Crack open the windows since we are making cookies without even turning on our ovens. These Cookie Dough Pretzel Bites are super spec because they contain all our favorites: chocolate chips, Heath, mini M&Ms, and pretzels! But what makes these really exceptional is the fact that the dough is safe to eat raw. Come on! Our favorites just got even tastier! 

Ingredients:

  • 1/2 cup butter flavored Crisco
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 Tablespoons milk 
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup mini chocolate chips
  • 1/2 cup mini M&Ms 
  • 1/2 cup Heath Bits
  • 40-50 pretzels
  • 8 oz semi-sweet chocolate
  • 1 teaspoon shortening

Directions:

  1. Line a large cookie sheet with parchment paper.
  2. In a large bowl beat the butter, granulated sugar and brown sugar together on medium speed until light and creamy. Add the milk and vanilla extract and mix. Add the flour and salt and mix. The dough will be thick and crumbly, just keep mixing until it comes together. Mix in mini chocolate chips, mini M&Ms, and Heath Bits.
  3. Roll the dough into balls, about 2 teaspoons of dough per sandwich.  Sandwich balls between two pretzels and place on prepared baking sheet. Freeze for 20 minutes.
  4. While the pretzel bites are chilling, break up the chocolate and melt with the shortening for about 1 minute in mircrowave, stirring every 20 seconds. The shortening is used to thin the chocolate out. Dip the pretzel bites halfway into the melted chocolate and place bites back on baking sheet. Refrigerate the dipped bites for at least 10 minutes to allow the chocolate to set. Cover and store pretzel bites in the refrigerator for up to 5 days.


*recipe adapted from Sally’s Baking Addiction

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