We’ve got a perfect Valentines Day dessert that’s the definitely a crowd pleaser. Cookie Butter Cookie Pizza with fun toppings! Bake up a tray of cookie butter blondies, slice them like a pizza, and decorate them with everyone’s favorite toppings. Anyway you slice it, you’ve got a ❤️ly little treat for all of your ❤️ed ones. Happy Valentines Day!!!
Doctors say laughter is the best medicine. And refueling with sugar every now and then can sure help fight the winter blues! This Saturday we’re getting happy with Valentine Cracker Toffee. We can already hear our Valentine’s chuckling through their smiles!
Valentine Cracker Toffee
30-40 graham crackers
1 cup butter
1 cup brown sugar, packed
1 cup chocolate chips
1 cup Hershey’s Hugs
1/2 cup M&M’s
1. Preheat oven to 350°F.
2. Line a large cookie sheet with parchment. Line the pan with graham crackers.
3. Place the butter and sugar in a medium sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil. Stir constantly. Turn down the heat and simmer for 3-5 minutes until thickened.
4. Once it’s nice and bubbly, remove pan from heat and pour evenly over graham crackers. Spread mixture with a knife.
5. Place pan in the oven and bake for 5-7 minutes.
6. Remove pan from oven and then sprinkle the chocolate chips and Hugs on top of the toffee while it’s still hot. Let the chocolate melt for a few minutes and then spread all over the toffee with a spatula. Let the crackers and toffee cool.
7. Sprinkle M&M’s on top and then place in the freezer for 30 minutes. Once chocolate has hardened break into pieces and store in a container.
Hooray! The 2015 holiday season is over- said NO ONE ever! What are we to do with the Christmas candies, snacks, and goodies we have spilling out of our cabinets? We certainly don’t need them lurking around to tempt us much longer! Getting rid of it all in Kitchen Cabinet Cookie Butter Crunch seems the obvious choice to cure our cheating and treating addiction that seems to happen every year at this time. A much needed sugar break is a must for 2016. (At least until next Saturday!) Happy New Year!
Kitchen Cabinet Cookie Butter Crunch
- Leftover Christmas Candies and snacks
- 24 oz white almond bark
- 3 TBS Trader Joes Speculoos Cookie Butter
Spread leftover candies and snacks on a parchment lined cookie sheet. Melt white almond bark in a pan on low heat. Once melted stir in 3 TBS Trader Joes Speculoos Cookie Butter. Pour on top of cookie sheet mix and stir. Allow to harden. Break into pieces and enjoy.
Be-gauze October 31st nears we are unraveling a treat even a Mummy would approve. Unveil some Mummified Sugar Cookies and your little goblins are sure to wrap you with sweet Halloween hugs!
Mummified Sugar Cookies
1 1⁄4 cups sugar
1 cup Butter Flavor Crisco
1⁄4 cup regular pancake maple syrup
1 tablespoon vanilla extract
3 cups flour, plus
4 tablespoons all-purpose flour, divided
3⁄4 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 tub of buttercream frosting
I package of M&Ms
Heat oven to 375.
Place sheets of foil on countertop for cooling cookies. Combine sugar and butter flavor crisco in large bowl. Beat at medium speed of electric mixer until well blended.
Add eggs, syrup, and vanilla. Beat until well blended and fluffy.
Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters.
Refrigerate at least 1 hour.
Spread 1 T of flour onto large sheet of waxed paper. Place one-fourth of dough on floured paper. Flatten slightly with hands.
Drop spoonfuls of dough onto ungreased baking sheet. Place 2 inches apart.
Bake at 375 for 5-9 minutes, depending on the size of your cookies.
Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely. Decorate with buttercream frosting in a zigzag motion to create the look of a mummy. Add M&Ms for eyes. Reveal to all your ghouls.
*recipe adapted from Food
Woo Hoo! We did it! We completed our 3 week clean eating cleanse. Now it’s time to celebrate. And boy are we gonna! This Saturday we’re goin back to the basics, old school if you will. We’ll be treating and cheating with our favorite cookie recipes. Both Ultimate Chocolate Chip Cookies and Oatmeal Scotchies are just what our tummies ordered. Let the baking festivities begin!
We love getting together with our BFFs. And one of the best things is the excuse to make GORP. We’ve shared this wonderful recipe a few times. Essentially it’s a mix of our favorite ingredients, including m&ms, Rolos and chocolate chip Teddy Graham’s. Since our girl time took place on Friday, we decided to carry over our love of GORP and make GORP infused chocolate chip cookies for our Saturday sweet treat. It’s the treat that keeps on giving!
3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST™ All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
Favorite GORP mix
HEAT oven to 375ºF.
COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in GORP mix.
DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
* recipe adapted from Crisco
It’s a special time of year for us. Almost as great as our birthday. We get to celebrate the most important ladies in our lives, including each other. It’s Mother’s Day weekend and we’re taking full advantage of it. We will be enjoying some much needed “me” time, getting pampered by our families, and sweet treat cheating all weekend long. Candy Bar Poke Cake. Enough said!
Happy Mother’s Day to all moms, especially ours! We love you!
- 1 box chocolate cake mix, plus ingredients on back of box
- 1 cup hot fudge sauce
- 1 tub (8 oz) Cool Whip, thawed
- 2 cups chopped assorted candy (we used M&M’s, Kit Kats, Snickers, Rolos, Hershey Bar & Heath)
- 1/2 cup caramel sauce
- 1 can of sweetened condensed milk
- Preheat oven to 350 degrees. Grease a 13×9 inch pan with cooking spray.
- Make the cake according to the directions on the back of the box. Pour into the greased pan and bake for 30-35 min. Cool completely.
- Once cooled, poke holes through the cake. Mix the can of sweetened condensed milk and 1/2 cup of caramel sauce. Pour over the holes. Sprinkle with Heath Bits.
- Spread the Cool Whip on top of the cake. Top with the chopped, assorted candies. Drizzle the top with the caramel sauce and hot fudge.
- Eat and enjoy!
*recipe adapted The Domestic Rebel