Sweet Creeps

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!

Ingredients

  • 1/2 cup butter flavored Crisco
  • 1 cup brown sugar
  • 1/2 cup cookie butter
  • 2 egg whites
  • 1 tsp vanilla
  • 1 and 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 and 3/4 cup quick cooking oats
  • 3/4 cup dark chocolate chips
  • 1 cup M&Ms
  • 1/2 cup Heath Bits

Instructions

  1. Preheat oven to 350 F. Grease a 9 x 13 pan and set aside.
  2. In a large bowl, cream together Crisco and brown sugar. Beat in cookie butter, egg whites and vanilla.
  3. In a separate bowl, stir together flour, soda and salt. Add to large bowl and stir until combined. Add oats, chocolate chips, M&Ms, and Heath Bits.
  4. Press into greased pan. Add additional M&Ms to the top, if desired, pressing them into the dough slightly.
  5. Bake for 14 – 16 minutes or until edges are slightly brown or until toothpick inserted comes out clean. Do not over bake. Let cool a bit before slicing. Letting them cool completely is best. But its almost impossible to wait that long.

* recipe inspired by Chocolate With Grace

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Sweet Eek

We’re shaking with excitement over all the hoopla surrounding Halloween. There’s only 4 weeks left until this spooktackular day. Good thing we’ve carved out some time each Saturday to create some special potions. Today our cauldron is full of little creepy crawlers. Normally, we’d never get this close to a spider, but when they are this darling and oh so tasty how could we resist! Our Not-So Spooky Spider Cookies are creeping their way into our mouths and we like it!


INGREDIENTS

  • 1/2 cup Butter Flavored Crisco Sticks
  • 1 cup sugar
  • 1 egg white
  • 2 teaspoons vanilla extract
  • 1/2 cup cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 1/2 cups all-purpose flour*
  • 48 thin pretzel sticks, broken in half
  • 24 brown m&ms
  • 48 yellow, green, orange, and red m&ms
  • black icing pen

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. Cream Crisco and sugar until light and fluffy using an electric mixer, about 3 minutes.
  3. Add egg white and vanilla. Beat until combined.
  4. Add cocoa, baking soda, baking powder, and flour.
  5. Shape dough into 1-inch balls. Roll. Add 4 pretzel sticks to each side of the cookie, making 8 legs.
  6. Place on baking sheets, 2 inches apart. Bake for 9 to 11 minutes. When the cookies come out of the oven, place a brown m&m in the center of each cookie. Add a matching pair of m&ms for eyes while the cookies are still warm. Put a dot of black icing in the middle of the m&ms for the eye balls.
  7. Allow to cool slightly, then transfer to wire racks to cool completely.

*recipe inspired by Imperial Sugar

Regret-Free Sweet

What if we told you that you can enjoy raw cookie dough without the guilt? We’re not talking about the guilt that comes from eating too much junk food. Rather the liability you might get after eating something that upsets your insides. No need to heat the oven or dirty your cookie sheets. Grab a spoon – the bigger the better! We promise you won’t regret eating every bite of our Everything Edible Cookie Dough! Everything Edible Cookie Dough

INGREDIENTS

2 cups flour

1 cup brown sugar

1 cup softened butter 

2 tablespoons almond milk 

1 teaspoon vanilla

1 teaspoon salt

2 cup mix of chocolate chips, M&M’s, white chocolate chips, and Heath Bits 

DIRECTIONS

1. Preheat oven to 350˚F/175˚C.

2. Evenly spread flour on a baking tray and bake for 5 minutes.

3. In a large bowl, mix flour, sugar, butter, vanilla,  almond milk, and salt until combined evenly.

4. Stir in the mix of chocolate chips, M&M’s, white chocolate chips, and Heath Bits. 

2 cup mix of chocolate chips, M&M’s, white chocolate chips, and Heath Bits 

Honor Sweetly 

President’s Day doesn’t get a whole lot love. Other than a day off of school, it tends to pass without proper celebration. Not around here this year! Patriotism is alive and well in our kitchens with red, white and blue Patriotic Magic Bars. It’s our way of honoring the good ole USA! Patriotic Magic Bars

INGREDIENTS:

1 stick butter (1/2 cup)

1 (14 oz) Can Of Sweetened Condensed Milk

1 1/2 cups graham cracker crumbs

1/2 cup semi-sweet chocolate chips 

1/2 cup white chocolate chips

2 cups M&M’s (Red, White, Blue)

1 cup flaked coconut

Instructions

Put butter in 13″ x 9″ pan and place in the oven on 350*F. Melt the butter in the pan while preheating. It will take 5 to 10 minutes.

When butter is melted, remove pan from oven and carefully sprinkle the graham cracker crumbs over the melted butter. Press lightly with the back of spoon.

Pour sweetened condensed milk over the crumb layer.

Sprinkle 1/4 cup of the semi and white chocolate chips, and 1 cup of the M&M’s over the sweetened condensed milk layer. Sprinkle all of the coconut on top, followed by remaining  chocolate chips and M&M’s.

Bake in your oven for 25-30 minutes or until a little brown. Remove from oven and allow them to cool completely. 

Sweet Galore

We hope you had a great Halloween. We sure did! And once again, our littles didn’t disappoint. They brought home gobs and gobs of candy. Unlike us, they prefer the sugary sweet stuff, which means there’s an abundance of chocolate bars left for us to consume. We’re using these to our full advantage this Saturday and baking up a few batches of Halloween Candy Cookie Cups. We believe this is the perfect way to combine our love of our favorite cookie batter and chocolate bars! Halloween Candy Cookie Cups

Cookie Batter Ingredients and Directions
Top with favorite leftover Halloween chocolates 

Satis”Frying” Sweet Treat

What are a couple of girls to do when they can’t decide between their two favorite indulgences? The only answer, as we see it, is to get creative and combine them! Chocolate Loaded Cookie Fries are at the top of our cheat day menu. Uniting our love of sweet chocolate and salty french fries makes this one satis”frying” Saturday! 

Chocolate Loaded Cookie Fries

Recipe:

Follow the directions for our Ultimate Sea Salt Cookies except press the dough into a parchment lined 9×13 pan and bake for 25 min at 350 degrees. Make sure the middle is done. Once cooled use a pizza cutter and slice into thin cookie strips. Dip into your favorite sauces. Our dips include hot fudge, caramel sauce, cookie butter, and vanilla frosting. YUM! 

So Long Sweet Summer

Even though our kiddos started school this week, it is only August and we are trying to hold onto any last bits of summer. Nothin says summer like ice cream sundaes. Around here we like to make things extra cutesy so we grabbed a few jars, some yummy toppings, a few flavors of ice cream and created our own ice cream sundae bar. From there we layered up the most deliciousy,
adorable ice cream sundaes in town. Summer never tasted so sweet!