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!
On this last Saturday before Halloween we’re borrowing Harry’s wand and stirring up a little magic! We have the ultimate formula to whip up the sweetest spell. With a sprinkle of this and a dash of that. Voila! Our Halloween Brownie Magic Bars are sure to be the trick to taming our treater’s sugariest cravings! Have a yummy Halloween!
1/2 cup butter, melted
1 box Dark Chcocolate Brownie Mix, plus ingredients on the back of the box
1 cup Heath Bits
1 cup fall M&Ms
1 cup Dark Chocolate Chips
1 cup chopped Halloween Oreos
1-1/4 cups (14 oz. can) sweetened condensed milk
Preheat oven to 350 degrees F.
Coat bottom of a 9x13x2-inch pan with melted butter.
Make brownie batter and pour over butter.
Mix in Heath, M&Ms, chocolate chips and Oreos. Drizzle with sweetened condensed milk.
Bake 30-35 minutes or until edges are bubbly.
Cool thoroughly before cutting.
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!
* recipe inspired by Chocolate With Grace
Whoopie! It’s that glorious time of year again. Fall has officially arrived. Time to put our pumpkin spice to work! Pumpkin Whoopie Pies with Salted Caramel Cream Cheese Frosting are just the start to a season of yumminess!
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 cup butter-flavored Crisco
• 2 cups packed brown sugar
• 2 egg whites
• 1 teaspoon vanilla extract
• 3/4 cup canned pumpkin
• Cream Cheese Frosting recipe -see below
• 1/2 cup salted caramel sauce
• 1/2 teaspoon sea salt
• Chopped pecans
•. Heath bits
1 Begin by preheating your oven to 400 degrees F. Then, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
2 In a large bowl, cream together Crisco and brown sugar until light and fluffy. Add the egg whites, one at a time, beating well after each addition. Beat in the vanilla.
3 Mix in the dry ingredients, alternating with the pumpkin.
4 Drop rounded tablespoons about 2 inches apart on a parchment lined baking sheet. Flatten slightly with the back of a spoon or your fingers. Bake 10-11 minutes. Transfer to a wire rack to cool.
5 In the meantime, prepare batch of Cream Cheese Frosting recipe. Once prepared, beat in 1/2 cup salted caramel sauce and an additional 1/2 teaspoon kosher salt. Beat until incorporated.
6 Once the cookies are cooled, spread the frosting onto the bottom of half of the cookies, then top with remaining cookies. Roll some of the frosted edges of the cookies in chopped pecans, some in Heath bits, and some in butterscotch chips
7 Store whoopie pies in the refrigerator.
Cream Cheese Frosting
1 packages (8 ounces) cream cheese, softened
3/4 cups unsalted butter, softened
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups confectioner’s sugar
In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and smooth. This will take about five minutes.
Blend in the vanilla and almond extract. Beat to combine.
Add the confectioner’s sugar slowly, about one cup at a time, and mix until smooth.
*recipe inspired by Inspired By Charm
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!
• 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
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
It’s that time of year again when we need to man up our sweets. With Father’s Day tomorrow we feel it necessary to take a more masculine approach to treating. Man Bars meet all the requirements it takes to celebrate the special dads we get to be surrounded by. We can’t wait to hear them say, “Oh man these are super!” Or “Dude, those are fantastic!” We’d say the same, except we’d be describing them! Thanks guys!
• 2 cups graham cracker crumbs
• 6 ounces semi sweet chocolate chips
• ½ cup Heath Bits
• 14 ounces sweetened condensed milk
• 1 tsp. vanilla
• 2 cups powdered sugar
1 Combine crumbs, chips, Heath Bits, milk and vanilla until well mixed.
2 Press into an 8×8 pan lined with nonstick foil.
3 Bake at 350 for 30 minutes.
4 Let cool.
5 Cut into squares.
6 Put powdered sugar into a bowl and add a few bars at a time to coat.
*recipe inspired by Sugar Apron
Have you ever wished for something you can hardly stand it? That’s us this Saturday! Now that summer is unofficially over, it’s PUMPKIN SEASON! We’ve been waiting months and months for this and now it’s here! Baking Cinnamon Sugar Pumpkin Muffins are pumpkin spice and everything nice! A true wish come true!
• 2¾ cups all purpose flour
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 2 cups sugar
• ⅔ cup brown sugar
• 3 eggs
• 1 15 oz can pumpkin
• ¾ cup coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
Cinnamon Sugar Topping
• ⅔ cups sugar
• 1/2 tsp ground cinnamon
•. 1/2 tsp pumpkin pie spice
•cream cheese frosting
1 Preheat oven to 350F.
2 Line two muffin pans with muffin liners (24 total) and set aside.
3 Combine flour, salt, 1 teaspoon of cinnamon and baking soda in a medium bowl and whisk to combine. Set aside.
4 In a large bowl, combine sugar, brown sugar, eggs, pumpkin, coconut oil, almond milk, and vanilla extract. Whisk to combine.
5 Slowly fold dry mixture into wet mixture just until combined.
6 Fill muffin liners about three-quarters full.
Cinnamon Sugar Topping
1 Combine sugar, cinnamon, and pumpkin pie spice in small bowl. Stir.
2 Sprinkle a teaspoon or more of the topping on top of the muffins.
3 Bake for 25 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes in muffin pan before removing to a cooling rack.
Once cool frost with cream cheese frosting and sprinkle with Heath Bits.
*recipe inspired by Mom ON Timeout