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

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Sweet-ish Sweet

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

Ingredients
Dry Ingredients
  1. ¾ cup gluten free rolled oats
  2. ¼ cup gluten free oat flour
  3. ¼ cup raw coconut sugar
  4. ½ teaspoon ground cinnamon
  5. ¼ teaspoon baking powder
  6. ¼ teaspoon baking soda
  7. ⅛ teaspoon salt
  8. ½ cup vegan chocolate chips Wet Ingredients
  9. 1/4 cup + 2 tablespoons natural, unsalted almond butter
  10. . 2tablespoons melted coconut oil
  11. . 1 egg white
  12. . 1/2teaspoon pure vanilla extract
  13. . 1/2cup dark chocolate chips
Instruction
Preheat oven to 350°F. Line a baking sheet with parchment paper.In a large bowl, whisk together dry ingredients (minus chocolate chips), set aside.

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

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

Gimme S’more Sweets

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!

Ingredients

• 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

Instructions

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

A Whole Latte Of Sweetness

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!

Directions:

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.

Hello Sweetheart

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!

Ingredients:

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

Directions:

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.

A Sweet Break

What a week! With a staycation, vacation, anniversary, and birthday this past week, our families have had lots of celebrations and loads of sugar. We’ve decided to take a little bit of a break from our normal Saturday sweet cheat treat day and bake up something a little bit healthier. Peanut Power Cookies have just enough sweetness in them to trick our sweet tooth but still get our healthy eating back on track. And this comes in perfect timing since we have another birthday to celebrate next weekend. A week’s break will do us good. Happy Saturday! 😃 

Power Peanut Cookies

Ingredients:

1 cup rolled oats

1/2 cup almond flour

1/2 cup ground flaxseed

1/4 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

1/3 cup raisins 

1/2 cup dark chocolate chips

1/2 cup agave

1/4 cup natural peanut butter 

1 teaspoon vanilla extract

Instructions

Heat oven to 350 degrees F.

In a large bowl, combine all dry ingredients.

In another bowl, whisk together wet ingredients.

Add the wet ingredients to the dry ingredients and stir to combine.

Drop the dough into 12 even mounds on a parchment paper lined baking sheet.

Bake 12-15 minutes, until the cookies are just set in the center.

Enjoy!

*recipe inspired by Fantastic Food