Sweets At The Red-y!

Red-y. Set. Here we GO! AGAIN! This week’s Santa approved sweet fuel is also Rudolph worthy! We all know he leads the sleigh every Christmas Eve and most deserving of a treat in his honor. Bake up a batch or two of our Red Velvet White Chocolate Toffee Cookies. Guaranteed to keep you on the NICE list which means many more returns by Santa and his reindeer!

Ingredients
  • 1 1/2 cup all-purpose flour , spooned and leveled (careful not to over measure)
  • 2 tablespoons cocoa powder
  • 1 1/2 teaspoons cornstarch
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter flavored Crisco
  • 1 tablespoon water
  • 1/3 cup brown sugar , lightly packed
  • 1/2 cup granulated sugar
  • 1 large egg white
  • 1 teaspoon vanilla
  • 2-3 teaspoons red food coloring 
  • 3/4 cup white chocolate chips
  • 1/2 cup Heath Butter Brickel
Instructions
  1. In a large bowl whisk together the flour, cocoa, cornstarch, baking soda & salt.

  2. In a separate large bowl beat the Crisco and sugars together on medium speed until light & fluffy.

  3. Beat in the egg white, vanilla extract and food coloring.

  4. With the mixer on low, beat in the flour mixture about 1/2 at a time.

  5. Turn off the mixer and stir in the white chocolate chips and toffee.

  6. Using a cookie scoop, form dough into balls of about 1 tablespoon in size. I got a total of 27 cookies. Put cookies on a plate, cover with cling wrap, and refrigerate for 3+ hours.

  7. When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat. The tops should look almost set when you remove them from the oven.

  8. Place cookies 2 inches apart on the tray, and bake for 7-9 minutes.
* recipe inspired by Just So Tasty
Advertisements

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

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 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

    Sweets To Fall For

    It’s fall y’all. And that means it’s time for our annual trip to the apple orchard. Some go for the apple cider donuts, others go for the apple pie slushies. But we go for one reason…to get our bake on! With many apple recipes under our belt, we’ve decided that this is the Saturday to give Country Apple Fritter Bread a try. Cinnamon-sugar and apples baked right inside warm bread. A perfect treat for a fall day. Fallalalala!!!

    Ingredients

    Brown Sugar/Cinnamon Mixture:

    • 1/3 cup light brown sugar

    • 1 teaspoon ground cinnamon

    Bread Loaf

    • 2/3 cup white sugar

    • 1/2 cup butter softened

    • 2 egg whites

    • 1 1/2 teaspoons vanilla extract

    • 1 1/2 cups all-purpose flour

    • 1 3/4 teaspoons baking powder

    • 1/2 cup almond milk

    • 2 Gala apples, peeled and chopped, mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon

    Old-Fashioned Creme Glaze

    • 1/2 cup of powdered sugar

    • 1-3 tablespoons of almond milk

    Instructions

    1 Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

    2 Mix brown sugar and cinnamon together in a bowl. Set aside.

    3 In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

    4 Beat in eggs whites, 1 at a time, until blended in; add in vanilla extract.

    5 Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.

    6 Mix almond milk into the batter until smooth.

    7 Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.

    8 Sprinkle 1/2 of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.

    9 Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.

    10 Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.

    11 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.

    12 To make glaze, mix powdered sugar and milk or cream together until well mixed.

    13 Let cool for about 15 minutes before drizzling with glaze.

    *recipe inspired by The Baking ChoclaTess

    Puddin The Sweet In Saturday Round 2

    Our Loaded Butterscotch Pudding Cookies were such a hit that we know our peeps won’t mind puddin up with them again. However, same-old, same-old just isn’t our way, especially when it comes to baking. Creativity is the sweetness of life! Our Loaded Vanilla Pudding Cookies are puddin smiles on lots of sweet faces! Another successful Saturday!

    ingredients

    1 cup butter-flavored Crisco stick

    1 cup light brown sugar

    1 (3.4- ounce) package instant vanilla pudding

    2 teaspoons vanilla

    2 eggs whites

    1 teaspoon baking soda

    1 teaspoon baking powder

    1 teaspoon flaked sea salt

    2 1/2 cups all purpose flour

    1 cup milk chocolate chips

    1 cup dark chocolate chips

    1 cup white chocolate chips

    directions

    1 Preheat oven to 350°F. Line a baking sheet with parchment paper.

    2 Mix the butter and brown sugar on medium speed. Add in the dry pudding mix,m and mix, scraping the sides of the bowl as necessary.

    3 Add in the vanilla, egg whites, baking soda, baking powder and salt. Mix until well blended.

    4 Turn mixer to low and add in the flour, mixing until just combined.

    5 Stir in the chips until evenly distributed.

    6 Scoop the dough onto the prepared baking sheet 2- inches apart. Bake for 10-12 minutes, until lightly golden at the edges.

    7 Allow the cookies to cool on the baking. Then, transfer to a wire rack to cool completely.

    *recipe inspired by Cookies And Cups

    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.