A New Favorite Sweet

Is your recipe box, or more realistically, your Pinterest account cluttered with recipes you view as either will take too much time to make or may not turn out as well as you hope? We drool over lots of recipes that fall into both of these categories. But, this rainy and gloomy Saturday was the perfect opportunity to tackle Chocolate Chip Cookie Dough Stuffed Pretzels. We carved out a good chunk of the afternoon and went for it. And you know what, they turned out wonderfully. A new fave for sure!

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Cookie Dough Stuffed Pretzels

 

 

Ingredients

1 package of Fleishmann’s Simply Homemade Pretzel Baking Mix

1 batch of Ultimate Chocolate Chip Cookie Dough

  • 3/4 cup Butter Flavored Crisco Stick
  • 1 1/4 cups brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla
  • 1 egg
  • 1 3/4 cups all purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2  cup semi-sweet chocolate
  • 1/2 cup dark chocolate M&Ms
  • 1/2 cup Heath bits

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, 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.

Directions

  1. Make the pretzel dough according to the directions on the back of the package.
  2. Make the cookie dough.
  3. Preheat the oven to 425 degrees F.
  4. Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11×3 inches). Spread a little cookie dough along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling. It is ok if some of the chocolate chips peak through, but try to avoid any large tears in the dough.
  5. Take the two ends of each rope and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape. Press the ends under the pretzel to seal.
  6. Grab a bowl and fill it with warm water and 2 teaspoons baking soda. Dunk each pretzel in water and then place on a parchment (no more than four pretzels per sheet). Brush the tops with the beaten egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are very lightly golden and the cookies that have oozed out are golden. You do not want to over cook the pretzels. Eat warm!

*recipe modified from Half Baked Harvest

Stingy Sweet

We know it’s nice to share. Heck we probably reinforce this idea several times a day with our children. However, this Saturday we are making a single serving double chocolate chip cookie. (It is the Sister Sweetly serving size, mind you. We have been known to double it! :)) This is the perfect recipe to make just a small goodie and still have room to dive head first into your kids’ leftover Halloween candy. This is where that sharing lessons applies!

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Double Chocolate Chip Cookie

Ingredients:

  • 2 Tablespoons butter flavored Crisco
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons light brown sugar (or dark brown)
  • 2 Tablespoons Egg Beaters
  • 1/2 teaspoon vanilla extract
  • 1/4 cup  all-purpose flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup dark chocolate chips

Directions:

  1. Preheat oven to 350F degrees. Line a cookie sheet with parchment paper.
  2. In a medium size bowl, mix Crisco and sugars together with a spoon or fork until creamed. Mix in the egg and vanilla.
  3. In a separate small bowl, mix the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips.
  4. Place the dough in the center of the baking sheet and mold into a tall ball using a spoon. Dot the top of the cookie with 1 Tablespoon of chocolate chips. Bake for 14-15 minutes, or up to 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet.

*recipe adapted from Sally’s Baking Addiction

Borrowed Sweets

Ever heard the phrase, “Too much of a good thing is not a good thing at all,”? Well take applies to our sweet cheat this Saturday….sort of. After trick or treating last night we have mounds and mounds of candy. If your kids are like ours’ they prefer the super sweet fruity types of candy. We, on the other hand, LOVE the chocolate. Good thing they won’t notice us “borrowing” their chocolatey goodies to make Candy Bar Brownies. Brownies mix+ candy bars + Saturday + sisters = the best post Halloween treat ever!

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Candy Bar Brownies

Ingredients

  • 1  box of brownie mix plus ingredients on the back of the box
  • Halloween candy

Directions

Make brownies according to directions on the back of the box. Once cooled put your “borrowed” Halloween candy on top of the brownies and enjoy with your little ghosts and goblins!

Spooktacularly Sweet

Halloween is one of our most favorite times of the year. Why, you ask? Sweet treats galore, we answer! This Saturday we are baking up a treat with a little trick. It’s a simple one, but  guaranteed to give you the EEK factor. Spider Infested Chocolate Chip Cookies are the perfect snack to feed all of your hungry little ghosts and goblins.

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Spider Infested Chocolate Chip Cookies

 

 Ingredients

3/4 cup Butter Flavored Crisco Stick
1 1/4 cups brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 cup semi-sweet chocolate chips
1 cup dark chocolate chips
Preheat oven to 350 degrees.

Directions

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, 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 1/2 cup of both kinds ofchocolate chips, stirring by hand.

Drop rounded teaspoonfuls of dough 3 inches apart onto an ungreased baking sheet.

Place some of the reserved chocolate chips on top of each cookie just to be sure you have chips with which you can make your spiders.
Remember to keep about 1/2 cup of the dark chocolate chips for the spiders.
Bake for 8 to 10 minutes. Cool 2 minutes on baking sheet after removing from oven, and transfer to a wire rack to allow cookies to cool completely.
Place 1/2 cup dark chocolate chips in a small microwave safe bowl. Heat for 20 seconds, stir, then for 15 seconds, stir. Allow the chocolate to sit for 1 minute, then stir again. If you need to, heat it for 10 more seconds, then repeat until melted. Pour into a squeeze-it mold painter bottle fitted with a #2 round pastry tip, or a disposable pastry bag or zip top bag with the tip snipped off.
Pipe on spider heads and legs around some of the larger chocolate chips. Allow to dry.
*Recipe adapted from Hungry Happening
*Chocolate chip cookie recipe adapted from Crisco Ultimate Chocolate Chip Cookie Recipe

Melt Proof Sweet Ice Cream Sundaes

It’s Labor Day weekend and we’re heading to a lakeside beach to celebrate. Ordinarily, ice cream sundaes are the perfect dessert to mark the unofficial end of summer. However, the hot sun and sand aren’t quite favorable for the frozen stuff. We’ve created a new twist on this summer favorite, Ice Cream Sundae Cookies! We start with our preferred cookie recipe, mix in ice cream sundae toppings and broken pieces of waffle cones, and top it off with hot fudge drizzle. They are the ultimate beach friendly treat! Rest, relax, and most definitely indulge!

ice cream cookies

Ice Cream Sundae Cookies

Ultimate Chocolate Chip Cookies

  • 3/4 cup Butter Flavored Crisco Stick
  • 1 1/4 cups brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla
  • 1 egg
  • 1 3/4 cups all purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 cup semi-sweet chocolate
  • 1/2 cup crushed Oreos
  • 1/2 cup Heath Bits
  • 1/2 cup M&Ms
  • 1/2 cup broken waffle cone pieces
  • hot fudge

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, 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, Oreos,  Heath, M&Ms, and waffle cone pieces to dough, stirring by hand.

Drop rounded teaspoonfuls of dough 3 inches apart onto an ungreased baking sheet. Bake for 8 to 10 minutes. Cool 2 minutes on baking sheet after removing from oven, and transfer to a wire rack to allow cookies to cool completely. Once cool drizzle hot fudge on top of cookies.

Makes 3 dozen

Recipe from Crisco

Magically Sweet Time of Year

It’s that time of year again. You know the one…when the kids head back to school! There’s something magical about the smell of pencil shavings, fresh paper in notebooks, and new school clothes.  At our homes there’s also the smell of warm Magic Bar Cookies baking in the oven.  After school they’ll do just the trick and are sure to vanish before our eyes.

magic bar cookies

Magic Bar Cookies

INGREDIENTS:

3/4 cup (1 1/2 sticks) Crisco butter flavored sticks
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt
1 cup graham crackers and crumbs
1 cup dark chocolate chips
3/4 cup butterscotch chips
3/4 cup sweetened shredded coconut

DIRECTIONS:

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the Crisco, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy.
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
  3. Add the graham crackers), chocolate chips, butterscotch chips, coconut and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
  4. Refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F,  spray with cooking spray. Make 2 inch mounds of dough and place on baking sheet, spaced at least 2 inches apart  Bake for 8 to 9 minutes. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

* recipe adapted from Averie Cooks

Sweet Selection

‘Twas an ordinary trip to our local grocery store and what to our wondering eyes should appear? Heath Toffee Bars boxed and ready to be made. Oh dear! This Saturday’s treat is selected, baked, and sure to disappear!

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Heath Toffee Bars

 

Bake Betty Crocker Heath Premium Dessert Bars according to the directions on the back of the box.

Sweet Goals Set High

Around here summer vacation is nearing the end. So is our list of new, exciting, yet inexpensive ideas to fill each day (and night by that matter).  It’s time to shake things up . This Saturday we are taking our sweet treat to a whole new level. How far will we go? We’re aiming as high as we can get on the sugar meter! Salted Caramel Dark Chocolate Cookies are sure to help us reach that goal.  Don’t judge. If you’re a mom you know how we feel. Take it from us, sometimes a little (ok A LOT) of chocolate is all you need to survive!

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Salted Caramel Dark Chocolate Cookies

Ingredients:

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup  brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup  unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons milk
  • 1 and 1/2 cups dark chocolate chips
  • 16-17  Rolos
  • coarse sea salt

Directions:

Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.

In a separate medium size bowl, sift the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients. Stir in the milk, then fold in the dark chocolate chips. The dough will be thick and very sticky. Chill for at least 1-2 hours.

Preheat oven to 350F degrees. Line a large baking sheet with parchment paper . Set aside.

Take 2 Tablespoons of chilled dough and split in half and roll each into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and 18 caramel candies. Sprinkle each with sea salt before putting into the oven.

Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

*recipe adapted from Sally’s Baking Addiction

Naturally Sweet

Have you ever gone blueberry picking? We just did for the first time and it was wonderful. It is the perfect family outing. It doesn’t get much better than finding some of nature’s gems outside on a summer day with your most favorite people in the world. Plus you get to take your treasures home and make sweet treats with them. We decided to make a treat similar to one we used to enjoy years ago.  Remember back in the good ole days when Starbucks made delicious, melt in your mouth Crumbleberry Bars (and served Frappucinos that actually tasted good)?  If you don’t, then you’re in luck. We may have found a recipe for Crumbleberry Muffins so yummy it mimics Starbucks.  We are still trying to figure out the recipe to the original Frappucinos. We’ll let you know the secret if we do! In the meantime enjoy the sweet side of nature.

Recipe adapted from Damn Delicious

 

Sweet Screams for Ice Cream

Since its the middle of summer, we thought this Saturday it would be fitting to give a shout out to everyone’s favorite truck driver, the Ice Cream Man, and recreate one of his famous treats…the ice cream sandwich. Our version combines a heaping scoop of ice cream sandwiched between two of our favorite chocolate chip cookies. The beauty of this dessert is that it will work with any type of ice cream so the possibilities are endless. Thanks Ice Cream Man for the treat inspiration! (Cue the ice cream truck song!)

ice cream sandwich

Ice Cream Sandwich

Ultimate Chocolate Chip Cookies

  • 3/4 cup Butter Flavored Crisco Stick
  • 1 1/4 cups brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla
  • 1 egg
  • 1 3/4 cups all purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2  cup semi-sweet chocolate
  • 1/2 cup Heath bits

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, 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 and  Heath to dough, stirring by hand.

Drop rounded teaspoonfuls of dough 3 inches apart onto an ungreased baking sheet. Bake for 8 to 10 minutes. Cool 2 minutes on baking sheet after removing from oven, and transfer to a wire rack to allow cookies to cool completely.

Makes 3 dozen

Recipe from crisco