A Sweet Little Poem

Roses are red

Cake is too

We better bake one

Or we’ll be blue

Red Velvet Brownies…yes please!

Ingredients
1 box of red velvet cake mix
1 stick of butter, melted
2 eggs whites
2 tablespoons water
1 (8 oz) package of cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla
1 cup Heath Butter Brickle
1/2 cup white chocolate chips
Preheat oven to 350 degrees.
Grease an 8×8 inch baking dish.
In a mixing bowl, combine cake mix, butter, 1 egg white and water with an electric mixer.  Spread mixture into prepared baking dish.  In another bowl, combine cream cheese, remaining egg white, sugar and vanilla with electric mixer.  Drop heaping spoonfuls of cream cheese mixture on top of brownie base.  Using a sharp knife, swirl the cream cheese through the brownie mixture. Top with brickle and white chocolate chips.
Bake 30 to 35 minutes or until lightly browned on the edges and center isn’t too wobbly.  Remove from oven and cool at least 30 minutes before cutting.

*recipe inspired by Mix and Match Mama

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A Sweet Mix of Loves

We love oatmeal cookies. We love-love m&ms. And we love-love-love cookie butter. This Saturday we have decided to mix some of our favorite loves into ooey-gooey Monster Cookie Bars that we are sure to love-love-love-love! And we are certain our loves are gonna love them too! ❤️❤️❤️❤️❤️

Ingredients:

  • ½ cup butter flavored Crisco
  • 1 cup light brown sugar
  • ½ cup Cookie Butter
  • 1 egg white
  • 2 teaspoons vanilla extract
  • ¾ cup unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • cups old-fashioned oats
  • 1 cup semisweet chocolate chunks
  • 1 cup red M&M’s + additional for top of bars
  • 1/2 cup Heath Bits

DIRECTIONS:

  1. Preheat the oven to 350 degrees F. Line a 9×13-inch pan with parchment paper so that it hangs over two sides.
  2. In a stand alone mixer cream together the butter, brown sugar, and peanut butter on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla, scraping down the sides of the bowl as needed.
  1. Add the flour, baking soda, cornstarch, baking powder and salt to wet ingredients until just combined. Using a rubber spatula, stir in the oats, chocolate chunks, Heath, and M&M’s by hand.
    Turn the dough out into the prepared baking sheet and press/spread into an even layer. Press additional M&M’s onto the top of the dough. Bake for 15 to 17 minutes, until the edges are set and lightly browned and the top still looks slightly undercooked. Remove from the oven and cool completely before cutting into bars.
    recipe inspired by Brown Eyed Baker

Warm Up Sweetly

We know it’s January, so it’s kind of unfair to complain about the cold. Lucky for us there are always a few warmer days sprinkled in between the chilly ones to make them more bearable. Today is one of those much needed days. No need to warm up with a hot cup of cocoa. We’ll bake Hot Cocoa Cookies instead! With sea salt caramel chips and Hot Cocoa M&Ms they become the tastiest way to enjoy these long winter days!

Ingredients

  • 1 cup butter flavored Crisco
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 egg whites
  • 1 tablespoon vanilla
  • 2 tablespoons almond milk
  • 3 1/4 cups flour
  • 4 packages hot cocoa mix- NOT SUGAR FREE VERSIONS
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 cup sea salt caramel chips
  • 1 cup Hot Cocoa M&Ms

Directions

  1. Beat Crisco and sugars in large bowl with standing mixer until light and fluffy. Add egg whites and vanilla; mix well.
  2. In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in caramel chips and M&Ms. Cover and chill for 30 minutes.
  3. When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.

Sweet Lil Snack

If this weekend has you participating in some sort of merriment, we’ve got the perfect snack for you to bring along. These little Edible Elf Hats are too cute to be this easy to make. Good thing ‘cause we are spending all our energies on creating the perfect scenes for our Elf on the Shelf. Anyone else??? How does this little guy get to have all the fun? We’ll never tell. Ho ho ho! Merry Christmas!

Ingredients

  • Bugles
  • M&Ms
  • White almond bark

Melt the almond bark in a microwave. ) Dip the open end of a Bugle into the almond bark and top with an M&M. Lay on parchment paper to cool and harden. 

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

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.