Sweet Springtime Blossoms #tbt

Spring has sprung! Not only outside, but in the kitchen too! Just like our flower gardens, the oven is full bloom. Delightfully sweet Cookie Butter Blossoms are brightening up our day. They are best enjoyed outside on this lovely spring Saturday. Cookie Butter Blossoms

Ingredients

1 ¾ cup sifted flour

1 tsp baking soda

½ tsp salt

½ cup melted there butter

¾ cup cookie butter

½ cup sugar

¾ cup brown sugar

1 egg

1 tsp vanilla

1 cup Heath bits

3 dozen Hershey’s Kisses

Instructions

Mix together flour, soda and salt and set aside. Cream together cookie butter and Crisco. Gradually add sugars. Add egg and vanilla. Blend in dry ingredients. Stir in Heath bits. Form into balls using a teaspoon of dough for each. Roll in granulated sugar and place on ungreased cookie sheets. Bake at 350° for 10-12 minutes. Immediately place a chocolate kiss on top of each cookie until it cracks around the edges. 

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Crowd Pleasing Sweet Treat

We are truly blessed with tons of friends and tons of social gatherings. And we have become the “go-to” sweet treat makers of our group. Fortunately for us, we love baking and never run out of ideas (thank you, Pinterest). This Saturday we stumbled on a recipe that is sure to please a crowd. Velvet Sugar Cookie Bars. Soft, sweet and delicious. In case you too find yourself in need of a crowd pleasing treat this weekend, we gotcha covered. Happy Saturday!

Ingredients

  • 2 1/2 cups unbleached flour
  • 2 TBSPs unsweetened cocoa powder
  • 1/2 tsps baking powder
  • 1/2 tsps salt
  • 14 tbsps butter flavored Crisco
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 tsps vanilla extract
  • 1 tsp white vinegar
  • 8 oz cream cheese room temperature
  • 4 TBSP unsalted butter room temperature
  • 1 1/2 tsp vanilla extract
  • 2 cups powdered sugar not packed
  • red sprinkles
  • Red and blue M&Ms

Instructions

  • Preheat your oven to 350 degrees. Spray a 9 by 13 inch glass baking dish with cooking spray and set aside.
  • In a large bowl mix together 2 1/2 cups flour, 2 TBSPs cocoa powder, 1/2 tsp baking powder, and 1/2 tsp salt.
  • Cream together the 14 TBSPs (1 3/4 sticks) Crisco and 1 1/2 cups sugar until light and fluffy. Add in the eggs, one at a time, then 2 tsps vanilla and 1 tsp white vinegar.
  • Slowly add in the flour mixture a little bit at a time until the dough is fully combined.
  • The dough will be very sticky. Press it into the bottom of the baking dish and bake for 20 to 22 minutes.
  • Remove from the oven and allow it to cool completely.
  • Meanwhile, mix together the butter and cream cheese until fully combined. Add the vanilla extract. Slowly mix in the powdered sugar until fully combined. Spread over the cooled bars and top with sprinkles and M&Ms.

*recipe inspired by Wine and Glue

A Sweet Mix of Loves

We love oatmeal cookies. We love-love m&ms. And we love-love-love cookie butter. This Saturday we have decided to mix some of our favorite loves into ooey-gooey Monster Cookie Bars that we are sure to love-love-love-love! And we are certain our loves are gonna love them too! ❤️❤️❤️❤️❤️

Ingredients:

  • ½ cup butter flavored Crisco
  • 1 cup light brown sugar
  • ½ cup Cookie Butter
  • 1 egg white
  • 2 teaspoons vanilla extract
  • ¾ cup unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • cups old-fashioned oats
  • 1 cup semisweet chocolate chunks
  • 1 cup red M&M’s + additional for top of bars
  • 1/2 cup Heath Bits

DIRECTIONS:

  1. Preheat the oven to 350 degrees F. Line a 9×13-inch pan with parchment paper so that it hangs over two sides.
  2. In a stand alone mixer cream together the butter, brown sugar, and peanut butter on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla, scraping down the sides of the bowl as needed.
  1. Add the flour, baking soda, cornstarch, baking powder and salt to wet ingredients until just combined. Using a rubber spatula, stir in the oats, chocolate chunks, Heath, and M&M’s by hand.
    Turn the dough out into the prepared baking sheet and press/spread into an even layer. Press additional M&M’s onto the top of the dough. Bake for 15 to 17 minutes, until the edges are set and lightly browned and the top still looks slightly undercooked. Remove from the oven and cool completely before cutting into bars.
    recipe inspired by Brown Eyed Baker

Snowed In Sweets

Every Christmas we plan a themed family Christmas party. One year we were “mad about plaid, another year we were Grinches and Whos in Whoville, and this year we will be “snowed in” at our very own ski lodge. No ski lodge would be complete without yummy things to eat and drink. Top of our list are warm Chocolate Chunk Cookies perfect for warming us up after a long day on the slopes (or as we pretend to be skiers in our photo booth). We hope you have a SWEET Christmas!

INGREDIENTS
  • 3/4 cup Crisco Butter Flavor
  • 1 1/4 cups firmly packed light brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 egg white
  • 1 3/4 All Purpose Flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 package semi-sweet chocolate chunks
DIRECTIONS

HEAT oven to 375ºF.

BEAT shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg white. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chunks.

DROP by rounded measuring tablespoonfuls 3 inches apart onto baking sheet.

BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove to wire rack to cool completely.

Sweets At The Red-y!

Red-y. Set. Here we GO! AGAIN! This week’s Santa approved sweet fuel is also Rudolph worthy! We all know he leads the sleigh every Christmas Eve and most deserving of a treat in his honor. Bake up a batch or two of our Red Velvet White Chocolate Toffee Cookies. Guaranteed to keep you on the NICE list which means many more returns by Santa and his reindeer!

Ingredients
  • 1 1/2 cup all-purpose flour , spooned and leveled (careful not to over measure)
  • 2 tablespoons cocoa powder
  • 1 1/2 teaspoons cornstarch
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter flavored Crisco
  • 1 tablespoon water
  • 1/3 cup brown sugar , lightly packed
  • 1/2 cup granulated sugar
  • 1 large egg white
  • 1 teaspoon vanilla
  • 2-3 teaspoons red food coloring 
  • 3/4 cup white chocolate chips
  • 1/2 cup Heath Butter Brickel
Instructions
  1. In a large bowl whisk together the flour, cocoa, cornstarch, baking soda & salt.

  2. In a separate large bowl beat the Crisco and sugars together on medium speed until light & fluffy.

  3. Beat in the egg white, vanilla extract and food coloring.

  4. With the mixer on low, beat in the flour mixture about 1/2 at a time.

  5. Turn off the mixer and stir in the white chocolate chips and toffee.

  6. Using a cookie scoop, form dough into balls of about 1 tablespoon in size. I got a total of 27 cookies. Put cookies on a plate, cover with cling wrap, and refrigerate for 3+ hours.

  7. When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat. The tops should look almost set when you remove them from the oven.

  8. Place cookies 2 inches apart on the tray, and bake for 7-9 minutes.
* recipe inspired by Just So Tasty

Sweet! More Halloween Treats!

Calling all muggles…this Saturday we’re casting a Wizardly spell on our weekly sweet treat. Normally, you’d find Butterbeer bubbling in our cauldron but this week we’ve decided to wave our magic wands and use this potion to create something entirely new. With a few abracadabras and alacazams, poof—Butterbeer Cookies will appear. These are Harry approved and a perfect trick-or-treat for all of our little wizards to enjoy. They might even be sweet enough to turn Malfoy into a good guy.

Ingredients
Instructions
  1. In a large bowl cream the Crisco and sugars together until smooth.

  2. Add the puddings, eggs, additional egg yolk, vanilla, and butter extract. Beat for about one minute on medium speed.

  3. In a separate bowl, combine flour, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients 1/2 cup at a time and mix until combined.

  5. Mix in the toffee chips, butterscotch chips, and white chocolate chips.

  6. Form the dough into a giant ball and wrap tightly in plastic wrap. Chill the dough for at least two hours. Remove the dough a little while before baking so the dough can soften a bit and is easier to work with.

  7. Roll the dough between your hands to form round balls of dough and place onto a parchment lined baking sheet about two inches apart.

  8. Bake at 350 F for 10-13 minutes.

  9. Cool on the pan for a couple of minutes before transferring to a cooling rack.
* recipe inspired by Harry Potter and Sugar and Soul Co

Puddin The Sweet In Saturday Round 2

Our Loaded Butterscotch Pudding Cookies were such a hit that we know our peeps won’t mind puddin up with them again. However, same-old, same-old just isn’t our way, especially when it comes to baking. Creativity is the sweetness of life! Our Loaded Vanilla Pudding Cookies are puddin smiles on lots of sweet faces! Another successful Saturday!

ingredients

1 cup butter-flavored Crisco stick

1 cup light brown sugar

1 (3.4- ounce) package instant vanilla pudding

2 teaspoons vanilla

2 eggs whites

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon flaked sea salt

2 1/2 cups all purpose flour

1 cup milk chocolate chips

1 cup dark chocolate chips

1 cup white chocolate chips

directions

1 Preheat oven to 350°F. Line a baking sheet with parchment paper.

2 Mix the butter and brown sugar on medium speed. Add in the dry pudding mix,m and mix, scraping the sides of the bowl as necessary.

3 Add in the vanilla, egg whites, baking soda, baking powder and salt. Mix until well blended.

4 Turn mixer to low and add in the flour, mixing until just combined.

5 Stir in the chips until evenly distributed.

6 Scoop the dough onto the prepared baking sheet 2- inches apart. Bake for 10-12 minutes, until lightly golden at the edges.

7 Allow the cookies to cool on the baking. Then, transfer to a wire rack to cool completely.

*recipe inspired by Cookies And Cups