Sweet! More Halloween Treats!

Calling all muggles…this Saturday we’re casting a Wizardly spell on our weekly sweet treat. Normally, you’d find Butterbeer bubbling in our cauldron but this week we’ve decided to wave our magic wands and use this potion to create something entirely new. With a few abracadabras and alacazams, poof—Butterbeer Cookies will appear. These are Harry approved and a perfect trick-or-treat for all of our little wizards to enjoy. They might even be sweet enough to turn Malfoy into a good guy.

Ingredients
Instructions
  1. In a large bowl cream the Crisco and sugars together until smooth.

  2. Add the puddings, eggs, additional egg yolk, vanilla, and butter extract. Beat for about one minute on medium speed.

  3. In a separate bowl, combine flour, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients 1/2 cup at a time and mix until combined.

  5. Mix in the toffee chips, butterscotch chips, and white chocolate chips.

  6. Form the dough into a giant ball and wrap tightly in plastic wrap. Chill the dough for at least two hours. Remove the dough a little while before baking so the dough can soften a bit and is easier to work with.

  7. Roll the dough between your hands to form round balls of dough and place onto a parchment lined baking sheet about two inches apart.

  8. Bake at 350 F for 10-13 minutes.

  9. Cool on the pan for a couple of minutes before transferring to a cooling rack.
* recipe inspired by Harry Potter and Sugar and Soul Co
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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

All A”Bundt” The Sweets

This weekend is Father’s Day and like usual we’re all a”Bundt” the sweet, the sweets, the sweets! Give dad a break from his role as Mr. Fix-It and assemble these yummy Toffee Crunch Mini Bundt Cakes. You are sure to make his taste buds “pop”. Happy Father’s Day!

Toffee Crunch Mini Bundt Cakes

  
1 cbox of yellow cake mix

2 small boxes of instant vanilla pudding

1/2 cup of veggie oil

1 1/4 cups of water

4 eggs

2 cups Heath toffee pieces (right on the chocolate chip aisle), divided

1 can vanilla frosting

2 tablespoons brown sugar

Regular size Heath bars for garnish

Directions

Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan or 12 mini bundt pans.

In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in one cup of Heath pieces. Pour into prepared bundt pan.

Bake 40-45 minutes or until toothpick inserted comes out clean for a regular sized bundt pan and 16-18 minutes for a mini bundt pan.

Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.

To make the frosting, stir brown sugar into store bought vanilla frosting. Add one cup of Heath pieces to frosting. Frost each cake with icing. Top cake with chopped up pieces of a regular size Heath bar.

*recipe from Mix and Match Mama

Sweets For Peeps

Woot woot!  It’s Saturday. Our favorite day!  Our cheat and treat ourselves day. This week we are preparing for Easter and doing a trial run on a new recipe:  Salted Caramel Carrot Poke Cake. Since it’s best after sitting in the refrigerator over night, it’s a perfect make-the-night-before and travel-with-the-next-day dessert. Why not take this “EGG”TRA-ORDiNARY yumminess to your Easter celebration?  Every”bunny” will love it!!!

Salted Caramel Carrot Poke Cake

  • 1 box Carrot Cake Mix
  • 1 package Instant Vanilla Pudding
  • 4 Eggs
  • ½ cup Milk
  • 1 cup Sour Cream
  • ¾ cup Canola Oil
  • 1½ cups Chopped Pecans
  • 14 oz. can Sweetened Condensed Milk
Frosting:
  • 1 container of cream cheese frosting
Topping:
  • Smuckers SaltedCaramel Sauce
  • ½ cup Chopped Pecans
Instructions
  1. Preheat 350 F.
  2. Combine cake ingredients except for Sweetened Condensed Milk and mix until combined.
  3. Pour batter into a greased 9 x 13 inch pan.
  4. Bake for 40-45 minutes.
  5. Let cake cool completely. Do not remove cake from pan, it cannot stand on its own.
  6. Once cake has cooled, use a skewer to evenly poke the cake about 25 – 40 times.
  7. Pour sweetened condensed milk over the cake and let set over night.
  8. Once cake has set spread frosting over the cake.
  9. Heat opened Salted Caramel Sauce jar in the microwave for 20 – 30 seconds.
  10. Pour SaltedCaramel Sauce over the frosting and top it with chopped pecans.

*recipe adapted from Living Better Together