Crafting A Sweet Treat

This Saturday, we are hosting a “Crafternoon” with some of our girlfriends. Of course, there has to be wine and and there must be CHOCOLATE! We decided to get our craft on early and create Hot Chocolate Cookie Cups that resemble cute little mugs filled hot cocoa. Our cookie mugs are filled with either chocolate butter cream or cookie butter and topped with mini marshmallow bits. Wine, chocolate, and an afternoon with friends. Holy Craft! What a perfect Saturday!

Instructions

  • Preheat oven to 375 degrees.
  • Make 1 batch of cookie dough.
  • Roll cookie dough balls in granulated sugar before putting them into the mini muffin tins to help prevent
  • Put 1 tablespoon of the cookie dough into 24 greased mini muffin tins
  • Bake for 12-14 minutes at 375 degrees. Allow the cookies to cool completely in the pan before gently removing them.
  • Make the chocolate buttercream.
  • Break off the loops on some mini pretzels to use as handles.
  • Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
  • Spoon the chocolate buttercream into the half of the cookie cups and top with mini marshmallows.
  • Spoon cookie butter into the other half of the cookie cups and top with mini marshmallows.
  • For best results, store the hot chocolate cookie cups in the refrigerator.

Chocolate Buttercream

  • 1 cup butter, softened to room temperature
  • 1/2 cup Butter flavored Crisco
  • 1/8 teaspoon salt
  • 5 cups powdered sugar, sifted
  • 1/4 cup unsweetened dark cocoa powder, sifted
  • 8 oz dark chocolate chips, melted and cooled
  • 2 teaspoons pure vanilla extract
  • 4-6 Tablespoons almond milk

INSTRUCTIONS

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, shortening and salt on medium speed until light and fluffy (about 5-6 minutes). Scrape down the sides and bottom of the bowl.
  • Turn the mixer to low, and gradually add half of the sugar and the cocoa and beat on low speed until just combined. Pour in the cooled melted chocolate and vanilla and mix on medium-low speed until combined.
  • Gradually add remaining powdered sugar and mix until combined. Add almond milk 1 tablespoon at a time until you reach a smooth and creamy consistency.
  • Increase mixer speed to medium-high and whip until light and fluffy, about 5-7 minutes.
  • *recipe inspired by The Gunny Sack

    Poppin In For Fun And Sweets

    Ever heard of Funko Pops? Google it and I bet you have seen them. Well around our neck of the woods, we have one little collector who is such a Funko Pop fanatic that he wanted to have a Funko Pop birthday party. Well, that sweet boy only turns 10 once, so here we go. Funko Pop Birthday it is! We took the word “pop” and ran with it. Soda pop and a Poprastic Popcorn Mix made with pretzels, Teddy Grahams, and strawberry Poptart cereal are sure to create a “poppin” good time for the birthday boy and all of his buddies. Happy 10th birthday big guy! We hope your birthday party was lots of fun!!!

    Scouting Out Sweets

    Our families rejoice when it’s Girl Scout Cookie time and mourn when the boxes are empty. Every single bite is cherished! If only there was a way they could last a little longer. Behold! Our Loaded Do-si-dos do just that! With Caramel M&Ms and pretzels they’re the ultimate way to stretch every last crumb of these special peanut butter sandwiches we adore so much!

    Loaded Do-si-dos

    Ingredients:

    • 2 1/2 cup unbleached flour
    • 3/4 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup butter flavored Crisco
    • 1 cup brown sugar
    • 3/4 cup granulated sugar
    • 2 large egg whites
    • 2 teaspoons vanilla extract
    • 3/4 teaspoon molasses
    • 1 cup Girl Scout Do-si-dos Cookies, broken
    • 1 cup Caramel M&Ms
    • 1/2 cup mini Pretzels
    • Sea Salt

    Directions:

    In a large bowl stir together flour, baking soda, baking powder and salt; set aside.

    In the bowl of a stand mixer beat the crisco, brown sugar and granulated sugar and beat on medium speed until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl, add the egg whites.

    Add the dry ingredients and mix on low speed to combine. Mix in the Do-si-do pieces, caramel M&Ms and pretzels.

    Scoop dough into 1 1/2-inch balls and place on a parchment lined baking sheet.

    Bake at 350F. Line a baking sheet with parchment paper. Place cookie dough 2-inches apart. Bake until cookies are browned, about 10-minutes. Remove from the oven and transfer cookies to a wire rack to cool. Sprinkle with sea salt.

    *recipe inspired by Bakers Royale

    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

    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

    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