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. 

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 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! 

Combining Some Sweets

When asked what would you choose if you were stranded on a deserted island and could only have one thing to eat, we first clarified that this is a deserted island and not a “dessert” island. Nonetheless, our answer is ultimately the same. BROWNIES! We love us some brownies. And even more, we love experimenting with our brownies by adding in different ingredients to make them just a bit more rich and delicious. This Saturday we are trying a combination of Hershey’s Cookies and Cream candy bar bits and Symphony candy bar pieces. White chocolate, Oreos, milk chocolate, almonds, and toffee mixed into our most favorite treat of them all. Here’s to being stranded in our kitchen baking this scrumptious treat!

Combined Candy Bar Brownies 

Ingredients
2 boxes of your favorite brownie mix (plus ingredients on the back of the box)

1 large Hershey’s Cookies and Cream Bar 

1 large Symphony Bar

Directions

Make both brownie mix boxes according to directions on the back of the box. Pour half into a 9 x 13 greased pan. Sprinkle broken pieces of the Cookies and Cream Bar and the Symphony Bar on top of the brownie batter in the prepared pan. Pour the remain brownie batter over the top of the candy bars. Bake  brownies for 35-45 min according to how gooey you like them.

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.