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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Using Up Sweets

Well…another week has gone by and still we have too much Halloween candy! You too? We’ve never been the wasteful type, so coming up with a way to utilize it was a must! If you’ve never heard of scotcheroos before you’re in for a real treat, especially when we traded peanut butter for cookie butter and added tons of chocolate bars. Loaded Cookie Butter Scotcheroos – can’t think of a better use for leftovers!

Cookie Butter Scotcheroos 
4 c. crisp rice cereal
1 c. granulated sugar
1 c. light corn syrup
1 c. Cookie Butter or Biscoff Spread

1 cup various Halloween candy bars, chopped
1 c. Dark chocolate chips
1 c. butterscotch chips

1. Combine sugar and corn syrup in small saucepan; cook over medium heat until small bubbles appear on surface. Remove from heat.
2. Stir in cookie butter.
3. Add cookie butter mixture to cereal; mix until cereal is coated. 
4. Spread into buttered 9×13 inch pan.
5. Melt chocolate chips with butterscotch chips; stir to combine and spread over cereal mixture. Top with chopped candy bars.
6. Chill until set.

Sneaking Our Sweeties’ Sweets

Our trick-or-treaters’ Halloween sacks are overflowing with candy and isn’t it an unwritten rule that your kid’s goodies are also yours to enjoy? We think so! Forget all that colorful, fruity, super sugary stuff. Ain’t nobody got time for that! Bring on ALL the chocolate! Good thing for us our kids have plenty to share to make our Candy Bar Trifle our best leftover Halloween candy idea yet!

Ingredients

One box of yellowcake mix, plus ingredients on the back of the box

Various Halloween candy bars

Whipped cream

Hot fudge

Caramel sauce

Directions

Make the cake according to the directions on the back of the box. Allow to cool. Once cool, line the bottom of a trifle dish or mason jar with scooped out pieces of the cake. Spread a layer of whipped cream on top and top with candy bars. Add more cake to the top. Top with more whipped cream and more candy bars. Keep layering until you get to the top of your trifle.

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

Sweet Eek

We’re shaking with excitement over all the hoopla surrounding Halloween. There’s only 4 weeks left until this spooktackular day. Good thing we’ve carved out some time each Saturday to create some special potions. Today our cauldron is full of little creepy crawlers. Normally, we’d never get this close to a spider, but when they are this darling and oh so tasty how could we resist! Our Not-So Spooky Spider Cookies are creeping their way into our mouths and we like it!

INGREDIENTS

• 1/2 cup Butter Flavored Crisco Sticks
• 1 cup sugar
• 1 egg white
• 2 teaspoons vanilla extract
• 1/2 cup cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 1/2 cups all-purpose flour*
• 48 thin pretzel sticks, broken in half
• 24 brown m&ms
• 48 yellow, green, orange, and red m&ms
• black icing pen

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Cream Crisco and sugar until light and fluffy using an electric mixer, about 3 minutes.
3. Add egg white and vanilla. Beat until combined.
4. Add cocoa, baking soda, baking powder, and flour.
5. Shape dough into 1-inch balls. Roll. Add 4 pretzel sticks to each side of the cookie, making 8 legs.
6. Place on baking sheets, 2 inches apart. Bake for 9 to 11 minutes. When the cookies come out of the oven, place a brown m&m in the center of each cookie. Add a matching pair of m&ms for eyes while the cookies are still warm. Put a dot of black icing in the middle of the m&ms for the eye balls.
7. Allow to cool slightly, then transfer to wire racks to cool completely.

*recipe inspired by Imperial Sugar

Sweets To Fall For

It’s fall y’all. And that means it’s time for our annual trip to the apple orchard. Some go for the apple cider donuts, others go for the apple pie slushies. But we go for one reason…to get our bake on! With many apple recipes under our belt, we’ve decided that this is the Saturday to give Country Apple Fritter Bread a try. Cinnamon-sugar and apples baked right inside warm bread. A perfect treat for a fall day. Fallalalala!!!

Ingredients

Brown Sugar/Cinnamon Mixture:

• 1/3 cup light brown sugar

• 1 teaspoon ground cinnamon

Bread Loaf

• 2/3 cup white sugar

• 1/2 cup butter softened

• 2 egg whites

• 1 1/2 teaspoons vanilla extract

• 1 1/2 cups all-purpose flour

• 1 3/4 teaspoons baking powder

• 1/2 cup almond milk

• 2 Gala apples, peeled and chopped, mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon

Old-Fashioned Creme Glaze

• 1/2 cup of powdered sugar

• 1-3 tablespoons of almond milk

Instructions

1 Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

2 Mix brown sugar and cinnamon together in a bowl. Set aside.

3 In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

4 Beat in eggs whites, 1 at a time, until blended in; add in vanilla extract.

5 Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.

6 Mix almond milk into the batter until smooth.

7 Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.

8 Sprinkle 1/2 of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.

9 Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.

10 Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.

11 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.

12 To make glaze, mix powdered sugar and milk or cream together until well mixed.

13 Let cool for about 15 minutes before drizzling with glaze.

*recipe inspired by The Baking ChoclaTess

No Labor Sweet

We’re taking the labor out of this holiday weekend and leaving the hard work up to our friends over at Dunkin Heinz and Nabisco. Our easy semi-homemade version of Cookies and Cream Brownies are so effortless we will have plenty of energy to celebrate the end of summer to its fullest. Bring on the fun! Happy Labor Day Weekend!

INGREDIENTS:

1 box dark chocolate brownie mix

eggs & oil (as called for by the brownie mix)

1 heaping half cup ice cream

1/4 Cup hot fudge topping (chilled or room temp)

16 Mega Stuffed Oreos

1 carton Cool Whip Mix-Ins Double Chocolate Brownie

Dark chocolate chips for topping

DIRECTIONS:

Preheat oven & line an 8×8 baking dish with parchment paper. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box. Serve cooled with a dollop of Cool Whip Mix-Ins Double Chocolate Brownie and sprinkle with dark chocolate chips.