Sweet Springtime Blossoms

Spring has sprung! Not only outside, but in the kitchen too! Just like our flower gardens, the oven is full bloom. Delightfully sweet Cookie Butter Blossoms are brightening up our day. They are best enjoyed outside on this lovely spring Saturday. Cookie Butter Blossoms

Ingredients

1 ¾ cup sifted flour

1 tsp baking soda

½ tsp salt

½ cup melted there butter

¾ cup cookie butter

½ cup sugar

¾ cup brown sugar

1 egg

1 tsp vanilla

1 cup Heath bits

3 dozen Hershey’s Kisses

Instructions

Mix together flour, soda and salt and set aside. Cream together cookie butter and Crisco. Gradually add sugars. Add egg and vanilla. Blend in dry ingredients. Stir in Heath bits. Form into balls using a teaspoon of dough for each. Roll in granulated sugar and place on ungreased cookie sheets. Bake at 350° for 10-12 minutes. Immediately place a chocolate kiss on top of each cookie until it cracks around the edges. 

Obsessively Sweet

Okay people. We’re 100% obsessed with Butterfinger Cups. They’re everything we  love about a butterfinger times 10! They make our favorite blondie recipe irresistible. Butterfinger Cup Blondies! We need nothing else! Butterfinger Cup Blondies

Ingredients

1-1/2 cups packed brown sugar

1/2 cup butter, melted

2 egg whites

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

15 Butterfinger Cups (unwrapped)

Directions:

Pre heat your oven to 350 degrees

Line a 13×9 pan with parchment paper

In a large bowl, combine brown sugar, melted butter, egg whites and vanilla. Add flour, baking powder and salt and stir until incorporated.

Spread evenly into the prepared pan and gently push the Butterfinger Cups into the top of the batter evenly.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool in the pan for 15 minutes before cutting them into bars. 

Twice The Sweetness

The answer is Double Chocolate M&M Cookies. The question is, will there be left to share? Typically we have plenty, but with cookies this yummy we’d better make a double batch!Double Chocolate M&M Cookies

Ingredients

1/2 cup packed brown sugar

1/4 cup Butter Flavored Crisco

1/2 teaspoon vanilla

1 egg white

1/2 cup all-purpose flour

3 tablespoons unsweetened baking cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dark chocolate chips

1 cup M&Ms

Directions

1 Heat oven to 350°F. In large bowl, beat brown sugar and Crisco with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.

2 Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips and M&Ms. Drop teaspoonfuls of dough onto ungreased cookie sheet.

3 Bake 8 to 9 minutes. Cool 1 minute; remove from cookie sheet to wire rack.

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 

Sweet Taste of Fall in February 

Even though Fall was so yesterday and it’s more like red velvet, chocolate covered strawberry season, we’re filling the kitchen this Saturday with the savory scent of Pumpkin Bread upon the request of one our kids. And it’s been a minute since we overindulged in this tasty treat, so why not! Plus we’re keeping it easy by following the simple instructions on the back of a box of Libby’s Pumpkin Bread Kit. Hands down the best pumpkin bread ever! 

A Sweet Change For Breakfast

One word: WAFFLES. Two words: CAKE MIX. The best word ever: CHOCOLATE! Yep, we’re giving our ordinary toaster oven waffles this Saturday off and dusting off the waffle maker to make Chocolate Cake Mix Waffles with homemade butter cream frosting. They’re yummy enough to have for breakfast, lunch, and dinner! 

Chocolate Cake Mix Waffles

Ingredients

1 box of Devil’s Food cake mix, plus ingredients on the back of the box

Directions

1 Heat waffle maker. Spray with non-stick spray. 

2 Make cake batter as directed on box, using water, oil and eggs.

3 For each waffle, pour batter onto center of the hot waffle maker. Close lid of waffle maker. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle.

4 Serve waffles warm with buttercream frosting and your choice of toppings. 

Homemade Buttercream Frosting

Ingredients

3 cups powdered sugar

1/3 cup butter or margarine, softened

1 1/2 teaspoons vanilla

1 to 2 tablespoons almond milk 

Directions

1 In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the almond milk.
2 Gradually beat in just enough remaining almond milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. 

So Long Sweet ’16

Happy New Year’s Eve!
Do you have big plans? Over the years, our plans have become quite a bit tamer, quieter, and earlier. We are lucky if we stay awake to watch the ball drop in NYC. But if you know us, you know we love to celebrate. And for us, it can’t truly be a celebration with out baking up something scrumptious to share. Today we are making Butterscotch Heath Cookie Butter Cookie Bars. We’ll be toasting them as we ring in the new year at 7:00 pm. No we aren’t joking! See, we told you…tamer, quieter, earlier. But still as sweet as ever!!!


Ingredients:

1 cup all-purpose flour 
1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

5 Tablespoons Butter Flavored Crisco Stick

1 cup light brown sugar, packed

1 large egg

1 egg yolk

1 teaspoon vanilla extract

1/2 cup Trader Joe’s Cookie Butter

3/4 cup chips butterscotch chips

3/4 cup Heath Bits

Directions:

Preheat oven to 350°F . Line the bottom and sides of an 8-inch baking pan with parchment paper.

In a medium sized bowl, toss together the flour, baking powder, baking soda, and salt. 

In a large bowl, stir the Crisco and brown sugar together until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in the cookie butter.  Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the butterscotch chips and Heath Bits. 

Spoon the batter into the prepared baking dish. Bake for 25-26 minutes. The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely- about 3 hours. Cut into bars as toast the new year!

*recipe inspired by Sally’s Baking Addiction