Obsessively Sweet

Okay people. We’re 100% obsessed with Butterfinger Cups. They’re everything we  love about a butterfinger times 10! They make our favorite blondie recipe irresistible. Butterfinger Cup Blondies! We need nothing else! Butterfinger Cup Blondies

Ingredients

1-1/2 cups packed brown sugar

1/2 cup butter, melted

2 egg whites

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

15 Butterfinger Cups (unwrapped)

Directions:

Pre heat your oven to 350 degrees

Line a 13×9 pan with parchment paper

In a large bowl, combine brown sugar, melted butter, egg whites and vanilla. Add flour, baking powder and salt and stir until incorporated.

Spread evenly into the prepared pan and gently push the Butterfinger Cups into the top of the batter evenly.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool in the pan for 15 minutes before cutting them into bars. 

Sweet Fairytale

We all know the tale of Little Red Ridinghood. Ever wonder what the muffins tasted like that she set out to deliver to her sick granny? Wonder no more! This Saturday we baked up a batch of Little Red Ridinghood’s Strawberry Muffins. Now we know what the wolf was trying to eat! If you’re lucky to have one near, share with your sweet grandma. If not, enjoy with memories. Miss you Grandma!Little Red Ridinghood’s Strawberry Muffins

1 eggs white

1 egg

1/4 c. melted butter

1/4 c. Butter Flavored Crisco

1 c. sugar

½ tsp almond extract

2 c. white flour

1 tsp baking powder

½ tsp salt

2 c. strawberries

Mix eggs, Crisco, butter, sugar, and almond extract. Combine flours, baking powder, salt and add to the wet ingredients. Stir until just combined. Gently stir in the strawberries. Fill muffin  liners  ¾ full, and bake at 350 for about 20-25 minutes. 

*recipe inspired by The Sisters Cafe

Twice The Sweetness

The answer is Double Chocolate M&M Cookies. The question is, will there be left to share? Typically we have plenty, but with cookies this yummy we’d better make a double batch!Double Chocolate M&M Cookies

Ingredients

1/2 cup packed brown sugar

1/4 cup Butter Flavored Crisco

1/2 teaspoon vanilla

1 egg white

1/2 cup all-purpose flour

3 tablespoons unsweetened baking cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dark chocolate chips

1 cup M&Ms

Directions

1 Heat oven to 350°F. In large bowl, beat brown sugar and Crisco with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.

2 Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips and M&Ms. Drop teaspoonfuls of dough onto ungreased cookie sheet.

3 Bake 8 to 9 minutes. Cool 1 minute; remove from cookie sheet to wire rack.

Honor Sweetly 

President’s Day doesn’t get a whole lot love. Other than a day off of school, it tends to pass without proper celebration. Not around here this year! Patriotism is alive and well in our kitchens with red, white and blue Patriotic Magic Bars. It’s our way of honoring the good ole USA! Patriotic Magic Bars

INGREDIENTS:

1 stick butter (1/2 cup)

1 (14 oz) Can Of Sweetened Condensed Milk

1 1/2 cups graham cracker crumbs

1/2 cup semi-sweet chocolate chips 

1/2 cup white chocolate chips

2 cups M&M’s (Red, White, Blue)

1 cup flaked coconut

Instructions

Put butter in 13″ x 9″ pan and place in the oven on 350*F. Melt the butter in the pan while preheating. It will take 5 to 10 minutes.

When butter is melted, remove pan from oven and carefully sprinkle the graham cracker crumbs over the melted butter. Press lightly with the back of spoon.

Pour sweetened condensed milk over the crumb layer.

Sprinkle 1/4 cup of the semi and white chocolate chips, and 1 cup of the M&M’s over the sweetened condensed milk layer. Sprinkle all of the coconut on top, followed by remaining  chocolate chips and M&M’s.

Bake in your oven for 25-30 minutes or until a little brown. Remove from oven and allow them to cool completely. 

Sweet Taste of Fall in February 

Even though Fall was so yesterday and it’s more like red velvet, chocolate covered strawberry season, we’re filling the kitchen this Saturday with the savory scent of Pumpkin Bread upon the request of one our kids. And it’s been a minute since we overindulged in this tasty treat, so why not! Plus we’re keeping it easy by following the simple instructions on the back of a box of Libby’s Pumpkin Bread Kit. Hands down the best pumpkin bread ever! 

Combining Some Sweets

When asked what would you choose if you were stranded on a deserted island and could only have one thing to eat, we first clarified that this is a deserted island and not a “dessert” island. Nonetheless, our answer is ultimately the same. BROWNIES! We love us some brownies. And even more, we love experimenting with our brownies by adding in different ingredients to make them just a bit more rich and delicious. This Saturday we are trying a combination of Hershey’s Cookies and Cream candy bar bits and Symphony candy bar pieces. White chocolate, Oreos, milk chocolate, almonds, and toffee mixed into our most favorite treat of them all. Here’s to being stranded in our kitchen baking this scrumptious treat!

Combined Candy Bar Brownies 

Ingredients
2 boxes of your favorite brownie mix (plus ingredients on the back of the box)

1 large Hershey’s Cookies and Cream Bar 

1 large Symphony Bar

Directions

Make both brownie mix boxes according to directions on the back of the box. Pour half into a 9 x 13 greased pan. Sprinkle broken pieces of the Cookies and Cream Bar and the Symphony Bar on top of the brownie batter in the prepared pan. Pour the remain brownie batter over the top of the candy bars. Bake  brownies for 35-45 min according to how gooey you like them.

A Sweet Change For Breakfast

One word: WAFFLES. Two words: CAKE MIX. The best word ever: CHOCOLATE! Yep, we’re giving our ordinary toaster oven waffles this Saturday off and dusting off the waffle maker to make Chocolate Cake Mix Waffles with homemade butter cream frosting. They’re yummy enough to have for breakfast, lunch, and dinner! 

Chocolate Cake Mix Waffles

Ingredients

1 box of Devil’s Food cake mix, plus ingredients on the back of the box

Directions

1 Heat waffle maker. Spray with non-stick spray. 

2 Make cake batter as directed on box, using water, oil and eggs.

3 For each waffle, pour batter onto center of the hot waffle maker. Close lid of waffle maker. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle.

4 Serve waffles warm with buttercream frosting and your choice of toppings. 

Homemade Buttercream Frosting

Ingredients

3 cups powdered sugar

1/3 cup butter or margarine, softened

1 1/2 teaspoons vanilla

1 to 2 tablespoons almond milk 

Directions

1 In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the almond milk.
2 Gradually beat in just enough remaining almond milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.