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
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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

Bonding Sweetly

When your little (not-so anymore 😢) requests his favorite cookies you gladly make them TOGETHER! There’s nothing quite like Espresso Dark Chocolate Cookies baked with love to bring us closer!

Ingredients

3/4 cup Crisco Butter Sticks

1 1/4 cups firmly packed light brown sugar

2 tablespoons milk

1 tablespoon vanilla extract

1 large egg

1 3/4 cups flour

1 teaspoon salt

3/4 teaspoon baking soda

1 cup dark chocolate chips

1 teaspoon instant coffee granuals

Directions

HEAT oven to 375ºF.

COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt, instant coffee granuals, and baking soda. Mix into shortening mixture until just blended. Stir in dark chocolate chips.

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

BAKE 8 to 10 minutes. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

Sweet Spring?

What’s up with this weather? Yesterday it felt like summertime and now we’re back to winter. Guess we can’t hang up our parkas yet. One thing we never hang up is our aprons because Saturday means baking anytime of the year. And anytime is a great time to get creative with our standard oatmeal cookie recipe. Our Butter Brickle Oatmeal Cookies have just become our new favorite way to change things up. Maybe they will be your’s too!

Oatmeal Cookie Recipe

Make the above recipe except substitute Heath Brickle for Heath Bits and leave out the chocolate and frosting. Sprinkle with sea salt (optional).

Sweetening Away The Winter Blues

It’s been one of the coldest winters we’ve seen around here in a really long time. The below freezing temps encourage cozy fires, lots of layers, and turning up the oven to bake yummy treats! Our Winter Blues Cookies are the perfect remedy to warm our tummies and our spirits too! Only 60 more cold days to go til spring! (Not that we’re counting!)

Directions:

Make Sister Sweetly’s Favorite Cookie Dough Recipe except use blue M&M and white chocolate chips for the the chocolate.

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