The Sweetest Part

Do you agree that the desserts are the best part of Thanksgiving? You’re crazy if you don’t! We love them so much that we bought extra ingredients in case we needed more goodies to add to the table. Our Pecan Pie Brownies, Apple Pie, and Salted Caramel Brownies were a hit. But lucky for us we have all the supplies for Sea Salt Cookie Butter Cookies leftover to continue the sugar high right through the weekend! Plus these cookies are definitely Santa-worthy and ones to include on holiday baking menu! We hope you had the sweetest Turkey Day ever!


INGREDIENTS

  • 1/2 cup butter flavored Crisco
  • 1/2 cup Cookie Butter
  • 1 cup brown sugar
  • 1 egg white
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all purpose flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking soda
  • Sea Salt
  • 1/2 Heath Bits
  • 1/2 Butterscotch

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. Add Crisco and Cookie Butter to bowl of electric mixer and beat on low speed until creamy. Beat in brown sugar, add egg white and vanilla, mixing until combined. Add flour, oats and baking soda, mix on low speed until combined, then raise speed to medium and beat for about 2 minutes.
  3. Stir in Heath and butterscotch. Roll in balls and put on a cookie sheet. Dust with sea salt.
  4. Bake for 8 minutes or just until edges are lightly browned. Cool cookies on cookie sheet for 2 minutes and finish cooling on a wire rack.

*recipe inspired by Miss In The Kitchen

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Sweets Are For Sharing

’tis the time of year to celebrate gratitude. What better way to show your appreciation than sharing sweets with your friends and loved ones! Whether you’re hosting or attending a Thanksgiving, Friendsgiving, or something in between, our Pumpkin Trifle will have everyone gathering (and gobbling) with grateful hearts!

Happy Thanksgiving!

Ingredients:

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (15 ounce) can pumpkin puree
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2 teaspoons pumpkin pie spice
  • Directions:

    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
    2. Mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan.
    3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 24 minutes; remove from oven and cool cake completely.

    Layer chucks of pumpkin cake in a Trifle dish with whipped cream, toffee bits, butterscotch chips, and cinnamon chips.

    Sweet! More Halloween Treats!

    Calling all muggles…this Saturday we’re casting a Wizardly spell on our weekly sweet treat. Normally, you’d find Butterbeer bubbling in our cauldron but this week we’ve decided to wave our magic wands and use this potion to create something entirely new. With a few abracadabras and alacazams, poof—Butterbeer Cookies will appear. These are Harry approved and a perfect trick-or-treat for all of our little wizards to enjoy. They might even be sweet enough to turn Malfoy into a good guy.

    Ingredients
    Instructions
    1. In a large bowl cream the Crisco and sugars together until smooth.

    2. Add the puddings, eggs, additional egg yolk, vanilla, and butter extract. Beat for about one minute on medium speed.

    3. In a separate bowl, combine flour, baking soda, and salt.
    4. Add the dry ingredients to the wet ingredients 1/2 cup at a time and mix until combined.

    5. Mix in the toffee chips, butterscotch chips, and white chocolate chips.

    6. Form the dough into a giant ball and wrap tightly in plastic wrap. Chill the dough for at least two hours. Remove the dough a little while before baking so the dough can soften a bit and is easier to work with.

    7. Roll the dough between your hands to form round balls of dough and place onto a parchment lined baking sheet about two inches apart.

    8. Bake at 350 F for 10-13 minutes.

    9. Cool on the pan for a couple of minutes before transferring to a cooling rack.
    * recipe inspired by Harry Potter and Sugar and Soul Co

    After School Sweets

    The school bells rings in less than a week. We’d better take our after-school snack game up a notch! One of our Loaded Oatmeal Cookie Butter Blossoms will definitely not be enough to feed our hungry students. Better make a double batch, ummm make it a triple! We hope you a wonderful start this school year!

    Oatmeal Cookie Butter Cookies Recipe

    Add a Caramel Kiss to the center of each cooled cookie.

    Puddin The Sweet In Saturday

    We’re puddin the sweet in this Saturday with our Loaded Butterscotch Pudding Cookies! We puddin in lots of yummies including, pretzels, butterscotch, Heath, and dark chocolate. We know our fams will be puddin up with our puns as long as there are cookies!

    INGREDIENTS

    2 1/2 cups flour

    1 1/2 tsp baking soda

    1/4 tsp salt

    1 cup crisco, butter flavored

    3/4 cup white sugar

    3/4 cup brown sugar

    3.4 oz box of butterscotch instant pudding mix

    2 eggs

    1 tsp vanilla

    2 cups salted pretzels, coarsely chopped

    1 cup dark chocolate chips

    1/2 cup Heath bits

    coarse sea salt, optional

    DIRECTIONS

    1 Preheat oven to 350 degrees. Line cookie sheet with parchment paper/slip mats.

    2 In  a bowl, whisk together flour, baking soda and salt. Set aside.

    3 In a mixing bowl, beat Crisco and sugars until fluffy. Add in eggs, vanilla and pudding mix. Mix until fully combined.

    4 Gradually add in flour mixture and beat until well combined.

    5 Stir in chocolate chips, pretzels and toffee bits. Your dough will be thick.

    6 Drop dough, by the tablespoons on prepared baking sheet. If desired, sprinkle tops with coarse sea salt.

    7 Bake 9-10 minutes or until edges are lightly brown.

    8 Let cookies cool on cookie sheet for 5 minutes before removing.

    9 Then, cool cookies completely on wire rack.

    * Recipe inspired by Our Table For Seven

    Sweet Whips To Dip

    Looking for something yummy to add to your celebration spread? Our Whipped Cookie Butter Dip is a crowd pleaser! It’s the perfect party treat for Teacher Appreciation, Mother’s Day, Graduation, Memorial Day, or any day you need a little something sweet!

    Whipped Cookie Butter Dip

    Ingredients

    1 jar Trader Joe’s Cookie Butter

    1/2 cup almond milk

    Heath Bits

    Pretzel

    Directions

    Whip 1/2 cup almond milk with 1 jar of cookie butter with your electric mixer until creamy. Top dip with Heath Bits. Serve with pretzels for dipping

    Baking Sweet Melodies

    There’s beautiful music being made in the kitchen today and it isn’t coming from our budding artists or the radio. Our oven contains a crescendo of yumminess that it’s heard before, but this time it has a whole new tune. We’ve changed a few notes of a classic to produce Melody Bars – Symphony Bars with a kick! These mocha toffee brownies will have you humming with satisfaction and glee! Yippee!

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

    1 Starbucks Via

    2 large (4.25 oz) Symphony candy bars with almonds and toffee chips

    1 cup Heath bits

    Preheat oven to 350 degrees. Grease the bottom of an 9×13 baking dish.  Make brownie mix according to the directions on the back of the box. Stir in the Starbucks Via packet. Spread half of the batter into a prepared pan and place the candy bars side by side on top.  Cover with the remaining batter, smoothing with a spatula.  Sprinkle Heath bits evenly over the top and bake for 40-45 minutes.  Cool completely in pan on wire rack before cutting.