Today is Saturday. Yes! Saturday. Our favorite day ‘cause it’s our sweet treat baking day. And have we got a fun idea that we are cooking up this week. We’re taking our best ever cookie dough and adding a special something inside. Different types of Girl Scout Cookies, an assortment of Oreos…a sweet surprise will be waiting inside each cookie. Who knows what you’ll find until you take a yummy bite. Extra sweetness for the win! Every.Time!
Make a batch of our favorite cookie dough
Make 2 inch balls with the dough
Place an Oreo or Girl Scout cookie inside each ball of dough
Add dark chocolate chips to the top
Bake according to cookie dough recipe
Once baked be Surprised!
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/3 cup coconut oil, melted
- 3 tbsp maple syrup
- 1/2 cup almond butter, creamy
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- pinch sea salt
- 1/2 cup dark chocolate chips
- 1 tbsp coconut oil
- 1/4 tsp sea salt
Preheat oven to 350 degrees F.
Combine coconut + almond flours with melted coconut oil and warmed maple syrup in a large bowl. Stir out all the crumbles of flour until thoroughly combined.
Line a smaller baking dish (I prefer a 6×6 baking dish) with parchment paper and pack down shortbread mixture into the base using a silicone spatula. If shortbread mix starts to stick to spatula, dip in melted coconut oil and continue to gently press down evenly into entire base of dish.
Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.
Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.
Remove from burner and let cool completely.
Pour dark chocolate chips into small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.
Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in freezer until it hardens *completely,* about 1-2 hours.
Remove from freezer once frozen (if still soft, keep in freezer until fully hardened) and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden.
Once chilled, remove the hardened mold from pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef’s knife, slice into 1/2-inch strips, and from there, slice each strip into thirds. *if you leave the chocolate layer in the freezer for too long, it may crack when you cut into slices.
Ready to serve!! Enjoy! Store in airtight container in the freezer or
Recipe from Rachael’s Good Eats
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!
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.
- 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
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
When sweets collide something magical, almost inconceivable, happens. Imagine the joy of two favorites made into one. Cookie and brownies undoubtably rank at the top of our treat lists. Mixed together they become irresistible! These Valentine Cookie Dough Brownies are totally Cupid-worthy!
Valentine Cookie Dough Brownies
1 box of your favorite brownies, plus ingredients on the back of the box
Valentine M&M Oatmeal Cookie Dough
- 3/4 cup Butter Flavored Crisco Stick
- 1 1/4 cups brown sugar
- 1/3 cup almond milk
- 1 tablespoon vanilla
- 1 egg white
- 1 cup all purpose flour
- 3 cups oatmeal
- 1/2 teaspoon salt
- 1/2teaspoon baking soda
- 1 cup dark chocolate chips
- 1/2 cup Heath bits
- 1/2 cup Valentine M & Ms
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, oatmeal, 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 brownie batter according to the directions on the box. Pour brownie batter into a greased pan.
Place a spoonfuls of cookie dough on top of the brownie batter. Bake for 30-35 minutes.
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
We did it! Christmas 2018 was a huge success. Lots of family time, wonderful gifts, and yummy food especially all of the sugary things we wait all year to enjoy. And enjoy we did! So much so that we are swapping our normal Saturday indulgences with a healthier version of Oatmeal Peanut Butter Cookies. Don’t worry, we will back to baking our normal way soon. New Years Eve is just a few days away so we are saving up to ring in the new year in a very sweet way!
Healthy Almond Butter Oatmeal Chocolate Chip Cookies
- ¾ cup gluten free rolled oats
- ¼ cup gluten free oat flour
- ¼ cup raw coconut sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup vegan chocolate chips Wet Ingredients
- 1/4 cup + 2 tablespoons natural, unsalted almond butter
- . 2tablespoons melted coconut oil
- . 1 egg white
- . 1/2teaspoon pure vanilla extract
- . 1/2cup dark chocolate chips
In a medium bowl, whisk together wet ingredients, set aside
Pour wet ingredients into dry ingredient bowl. Fold ingredients together until combined. Then fold in chocolate chips.
Take VERY small handfuls of mixture roll into small balls (about 2 Tbsp). Flatten to baking sheet. Make about 20 cookies.
Bake for 10-13 minutes, or until cookies are golden outside and soft inside.
*recipe inspired by Nikki’s Plate
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!
- 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
- Preheat oven to 350 F. Grease a 9 x 13 pan and set aside.
- In a large bowl, cream together Crisco and brown sugar. Beat in cookie butter, egg whites and vanilla.
- 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.
- Press into greased pan. Add additional M&Ms to the top, if desired, pressing them into the dough slightly.
- 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
The weather has been hot! Definitely too hot to sit around a fire pit! So today we decided a no-bake, no-fire recipe was necessary to fulfill our baking needs. You’ve surely heard of indoor s’mores, but we’re stepping them up a bit! Our Gourmet S’mores Bars will truly have you begging s’more!
• 1 box of Golden Grahams cereal
• ¼ cup butter
• ½ teaspoon vanilla extract
• 1 package marshmallows cut into small pieces
• ⅔ cup dark chocolate chips
• 1 cup Rolo
•. 1/2 cup Mini chocolate chips
•. 1/2 cup Heath Bits
1 In a large saucepan melt butter over medium heat until completely melted. Add the marshmallows and stir constantly until melted.
2 Once melted, remove from heat and quickly add the Golden Grahams cereal. Stir until the cereal is fully coated in marshmallow.
3 Spray a 13 x 9 inch baking dish with non-stick cooking spray. Pour the cereal mixture into the baking dish and lightly press the mixture down evenly. Sprinkle ⅓ cup of the mini chocolate chips, Rolos, Heath Bits on top of the treats. Melt the remaining chocolate chips for 30 seconds in the microwave. Drizzle evenly all over the top. Cool for 20 minutes. Once cooled cut into bars to enjoy!
*recipe inspired by Life in the Lofthouse
Most coffee drinkers have tried a Zebra Mocha (half mocha/half white chocolate mocha topped with whipped cream). But what about it in the form of a cookie? Are you wondering if you should? No need to question it! The answer is a simple black and white YES!
Make Sister Sweetly’s Favorite Cookie Dough Recipe except use dark chocolate and white chocolate chips for the the chocolate. Stir 1 teaspoon of espresso powder into the dough. Top with whipped cream.
There are a whole bunch of reasons why this Saturday’s treat will win your Sweetie’s heart! It makes no difference whether you call them Hello Dollies, Magic Bars, or 7 Layer Bars. What matters is how incredibly yummy they are! These easy to make goodies are everything plus a little bit more guaranteed to make your Sweetheart’s day!
½ cup butter (melted)
1½ cups graham cracker crumbs
1 cup coconut flakes
1/2 cup dark chocolate chips
1/2 cup red M&Ms
1/2 cup butterscotch chips
1/2 cup Heath Bits
1 cup pecans, chopped
1 14 oz can sweetened condensed milk
Preheat the oven to 350 degrees.
While the oven is preheating, melt the butter in a 9×13 baking pan.
Sprinkle the graham cracker crumbs evenly over the butter in the bottom of the pan, press lightly into the butter.
Evenly cover the crust with the coconut flakes, chocolate chips, butterscotch chips, and pecans. Drizzle the sweetened condensed milk evenly over the top.
Bake for 20-25 minutes. Watch it closely until the edges are golden brown. You want to be careful not to burn the coconut and it can happen very quickly.
Let cool about 5 minutes and run a knife around the edges of the pan to prevent sticking.
Allow to cool completely before slicing into squares.