Season’s Sweetings

Tis the season for visions of sugar plums dancing in heads! But in our case we’re dreaming of ooey-gooey chocolatey yumminess. Holiday M&M Brownie Batter Cookies to the rescue! These are the perfect addition to our Christmas Cookie Tray! What’s on your baking wish list this year? Season’s Sweetings!

Holiday M&M Brownie Batter Cookies

Ingredients

• 2 sticks Butter Flavored Crisco Sticks

• 3/4 cup granulated sugar

• 3/4 cup packed light brown sugar

• 2 large eggs whites

• 1 Tbsp. pure vanilla extract

• 1 cup prepared dark chocolate brownie mix, chilled

• 3-1/2 cups all purpose flour

• 1 tsp. kosher salt

• 1 tsp. baking soda

• 2 cups Holiday M&Ms

Directions

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.

2. Beat the Crisco and sugars until well combined. Add eggs whites and vanilla until well combined. Add brownie batter, mixing until well combined.

3. Place flour, salt and soda into a large bowl, mixing to combine. Add to wet ingredients mixing to combine, then add M&Ms to combine. Scoop rounded spoonfuls onto prepared pan. Bake for 10 minutes, don’t over-bake. Let cookies cool on baking sheet for 10 minutes before transferring to a cooling rack. Let cool completely then enjoy with a cup of cocoa!

*recipe inspired by Chef In Training

A Sweetful Thank You

Tis the season to be thankful. Thankful for family, friends, health, freedom, and…cookie dough! We’d personally like to send gratitude to the baker who created it! While we’re being grateful, there’s no group more deserving than our children’s teachers. They tirelessly work for the benefit of our kids. Hopefully, our Harvest Oatmeal Cookies will be a sweet way to show these precious educators how thankful we are for all they do! Happy Thanksgiving!Ingredients

▪ 3/4 cup Butter Flavored Crisco Shortening

▪ 1 1/4 cups firmly packed light brown sugar

▪ 1 egg white

▪ 1/3 cup almond milk

▪ 1 1/2 teaspoons vanilla

▪ 3 cups old fashioned oats, uncooked

▪ 1 cup all-purpose flour

▪ 1/2 teaspoon baking soda

▪ 1/2 teaspoon salt

▪ 1 cup fall colored M&Ms

▪ 1 cup dark chocolate chips

▪ 1 cup Heath bits

Preheat oven to 350 degrees.

Combine Butter Flavored Crisco, brown sugar, egg whites, almond milk, and vanilla in a large bowl. Beat at medium speed until well blended.  Combine oats, flour, baking soda, and salt. Mix into creamed mixture at low speed until blended. Stir in M&Ms, dark chocolate chips, and Heath bits. Drop rounded tablespoons of dough 2 inches apart onto greased baking sheet.

Bake from 10-12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Allow to cool on wire rack. Be grateful and share!

Thanks Sweeties!

Those who know us well, know that we are two of the biggest rule followers you will find. However, come Halloween we tend to break a few rules. And the biggest no-no we commit is stealing. Stealing candy from our kids, that is. If it were acceptable for adults to trick-or-treat, we would be at every neighbor’s door. Instead we have to rely our on children to bring home the goodies. This Saturday we using these goodies to create Candy Bar Mini Bundt Cakes. And of course we will pay it forward and share with our loved ones. Just don’t tell them where the candy bars came from! 😉

<<<<<<<<<<
s

  • 1 box of yellow cake mix, plus ingredients on the back of the box
  • Assorted Halloween chocolate bars
  • Buttercream frosting

• 1/2 cup butter, room temp

• 1/2 cup shortening

• 3 3/4 cup confectioners sugar

• 5 tbsp almond milk

• 1 tsp flavoring (vanilla)

Make cake mix according to directions on the back of the box.

Pour cake mix into a greased mini bundt cake pan and bake at 350 for 15 minutes.

While cakes cool make the buttercream frosting.

Once cakes are cool frost them, top with candy bars, and enjoy!

How To Make A Monsters Sweet

Trick or treat! This Saturday we’re baking up a special Halloween treat guaranteed to turn any devilish ghoul into a sweet lil angel. Our MONSTER Monster Cookies are loaded with tasty chocolate chips, M&Ms, and cookie butter. That’s right, cookie butter instead of peanut butter! The perfect ingredient to sweeten up the scariest of beasts and fearsome of demons! Happy Halloween!

MONSTER Monster Cookies

INGREDIENTS

½ cup unsalted butter, softened

1 cup light brown sugar

½ cup creamy cookie butter

1 teaspoon vanilla extract

1 whole egg

¾ cup all purpose flour

¼ teaspoon salt

1 teaspoon baking soda

1½ cups old fashioned oats

1 cup M & M’s

1/2 cup Heath Bits

½ cup semi-sweet chocolate chips

Candy eyes

Sprinkles

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Cream butter and brown sugar until light and fluffy, about 3 minutes.

3. Add in cookie butter and mix for 1-2 minutes.

4. Add in vanilla and egg. Mix until combined.

5. Combine flour, salt and baking soda in a small bowl.

6. Add the dry ingredients to the batter in two parts and mix on the lowest speed. Mix for a little less than a minute. Do not over mix.

7. Fold in old fashioned oats, M&M’s and chocolate chips.

8. Drop dough onto a parchment line cookie sheet.

9. Bake cookies for 11-13 minutes or until lightly golden brown.

10. Remove from the oven and let cookies completely cool before decorating. Decorate your Monsters with extra cookie butter, sprinkles, and candy eyes!

*recipe inspired by Chef Savvy

16 Ways to My Sweetie’s Heart

Happy sweet 16th Anniversary to my hubby and me! He’s one lucky guy! Ha!Ha! Seriously time goes by so fast, especially when you’re busy having fun (and raising kids)! We’re not much for extravagant gift giving around here, but we gotta celebrate! So what better way than 16 differently topped brownies! Love never tasted so yummy! 

16 Differently Topped Brownies

  1. Caramel Sea Salt
  2. Hazelnut Grenache
  3. Toasted Marshmallow
  4. Rice Krispie Treat
  5. Hugs & Kisses
  6. Candy Bar
  7. Peanut Butter
  8. Almond Joy
  9. Dark Chocolate Toffee
  10. Chocolate Chip Cookie Pieces
  11. Trail Mix
  12. M&M
  13. Potato Chip
  14. Salted Pretzel
  15. Coffee Bean
  16. Sugar Dusted

Owl We Need Are Sweets On Saturday 

Hoot Hoot Horray, it’s Saturday! “Owl”-o-ween is almost here. “Hoos” ready for a festive treat? You know, “owl” never say no to brownies. And these “owl”ragous yummies are perfect for bringing home to the creatures in your nest. 
Owl Brownies

  

Ingredients

  • 1 box of brownies (plus ingredients on back of the box)
  • 1 package of Oreos
  • Fall M&Ms
  • Candy Corn

Directions

  1. Bake the brownies according to the directions on the back of the box and allow to cool before cutting into squares. 
  2. Take two Oreos apart and place on the brownies as eyes. 
  3. Place an M&M in the middle of the Oreo.
  4. Break an Oreo wafer in half and place on the brownie as eyebrows. 
  5. Place a candy corn on the brownie underneath eyes as a beak. 

                         Hoot Hoot Hooray!

Independently Sweet

We’re in full party mode around here this special Fourth of July Saturday. We will be celebrating our country’s independence with a bang. Snap, crackle, and pop to exact! Indulging in our Patriotic Popcorn Bar is sure to ignite our taste buds. What makes this even more festive and fun is the FREEDOM of choice in creating your own popcorn mix. It’s sure to be a melting pot of flavor in your mouth! Happy Birthday America!

Patriotic Popcorn Bar

  
Ingredients

  • 12 cups of popped popcorn
  • 1 bag of Patriotic M&Ms
  • 1 bag of Patriotic Peanut M&Ms
  • 1 bag of Patriotic Star Marshmallows
  • 1/2 bag dark chocolate chips
  • 1/2 bag white chocolate chips
  • 1 bag pretzels
  • 1 bag mini Starburts
  • 1 box Reese’s cereal
  • Assorted popcorn seasonings

Directions

Pop popcorn. Fill a bag with popcorn. Spoon in favorite mix-ins. Sprinkle with desired seasonings. Let the fireworks begin! 

Sweet Lucky Charm

In our opinion, the best part of celebrating any holiday is making the festive treats. St. Patrick’s Day is no exception! This week we made Shamrock Pretzel Bites. Aren’t they sweet? Wanna make your little leprechauns green with envy?  Whip up a batch and you are sure to be their lucky charm! We hope you had a fun St. Patrick’s Day! 

Shamrock Pretzel Bites

You Will Need:
1 bag Mini Pretzels
1 bag Plain M&Ms (sorted, get only the green ones)
1 bag Rolo candy
Parchment Paper

Step 1: Assemble all your supplies. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Step 2: Arrange 3 mini pretzels into the shape of a shamrock, with the bottoms grouped together. Repeat this step until your cookie sheet is full of pretzel shamrocks.

Step 3: Place an unwrapped Rolo candy into the center of each pretzel shamrock so that the Rolo is touching all three pretzels.

Step 4: Carefully place cookie sheet in oven and bake for 3-5 minutes at 350 degrees until the caramel gets soft. Remove from oven.

Step 5: Immediately after you remove from oven place an M&M on the top of the Rolo. Press gently down on the Rolo candy, adjusting the pretzels so that they are still grouped close.

Step 6: Let cool completely. You can stick them in the freezer for a few minutes to speed this process up.

Step 7: Share and enjoy!

*recipe adapted from Jessica Weible Blogs




Holiday Sweet Treat

It’s that magical time of year again! This Saturday we are whipping up a batch of the cutest holiday treats so simple to make! These Reindeers Treat are the perfect goody to help you through your day of tree trimming, holiday light hanging, gift wrapping, and maybe, just maybe a few reindeer games!

IMG_1277-0

Reindeer Treats

 

INGREDIENTS:

– Square Pretzels

– Regular Pretzels

– Rolos

– Red M&MS

DIRECTIONS:

1. Preheat oven to 230. Place parchment paper on a cookie sheet. Put down square Pretzels and then un-wrapped Rolos.

2. Break the regular pretzels so they look like the letter E.

3. Place cookie sheet in the oven for 2-3 minutes. Take it out and insert pretzel antlers at the same time. Then add a Red M&M for the nose.

* recipe adapted from Lil Luna

 

 

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!

photo (24)

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