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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Extra Sweet Learning

Hmmm…what to do with extra pumpkin leftover from last week’s treat? Tossing it would be a crime! We have just enough to try our hands at Brown Butter Pumpkin Toffee Oatmeal Scotchies. And as avid bakers (we think baking every Saturday qualifies us for this!) we’ve never made brown butter. This yummy recipe is not only a great way to be resourceful, but also a way to learn a new technique. It’s a win all around!

INGREDIENTS:

1/2 cup unsalted butter, cut into tablespoon pieces

1 1/4 cup cups all-purpose flour

1 teaspoon baking soda

1 1/4 teaspoon pumpkin spice

1 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large egg whites

1 1/2 teaspoons vanilla

3/4 cup pumpkin puree (not pumpkin pie filling)

3 cups old-fashioned oats

1 1/2 cups butterscotch chips

1 cup Heath Butter Brickle

Salted Caramel Cream Cheese Frosting recipe

Directions

Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.

Place butter pieces in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature. You can put it in the fridge to speed up the process, that is what I do.

While the brown butter is cooling, whisk together the flour, baking soda, pumpkin pie spice, salt, and cinnamon in a medium bowl. Set aside.

In the bowl of a stand mixer, combine the browned butter with brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes.

Add the egg whites and vanilla extract and mix until combined. Beat in the pumpkin and mix until combined.

Turn the mixer to low speed and slowly mix in the dry ingredients. Mix until just combined. Stir in the oats and butterscotch chips and Heath. Chill dough in the fridge for 20-30 minutes.

When dough is chilled, form cookie dough into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Bake cookies for 12 minutes or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely. Top with cream cheese frosting. YUM!

*recipe inspired by Two Peas & Their Pod

Ready, Set, Sweet!

Whistles are blowing, marching bands are  marching, and crowds are cheering. Are you ready for some football! You most likely won’t find us watching the game play for play, but grazing the tailgate spread instead, especially if Brownie Bugles Bites are on hand. Think puppy chow meets white trash smothered in gooey goodness. It’s definitely a game changer! 


Brownie Bugle Bites

Ingredients

4 cups Brugles

1 (5.3 ounce) package Rolos, unwrapped

1 cup Heath Butter Brickle Bits 

2 tablespoons butter

1 dark chocolate brownie mix , plus ingredients on the back of the box 

1 cup of dark chocolate chips

Instructions
Put Bugles into a large plastic bag. Set aside.

Melt Rolos in a heat safe bowl over a pot of hot simmering water. When they are almost all the way melted, stir in butter until combined.

Pour the melted chocolate/caramel mixture into the bag of Bugles. Gently move it around with both of your hands.

With only half of the Bugles covered, open the plastic bag, and sprinkle in 1 1/2 cups dry brownie mix and Heath. Continue moving it around in the bag gently.

Make the other half of the brownies mix with 1.5 eggs, 1/3 cup oil, 2.5 tbs of water. Melt 1 cup dark chocolate chips.

Pour the bugle mixture into a bowl and cover with the made brownie mix.  Place on a parchment lined large baking sheet and pour melted chocolate on top and gently stir. Allow to cool. 

*recipe inspired by Simply Gloria