Sweet Holden Saturday

Do you ever have one of those glorious days that seems extra shiny and sparkly? For us, that’s every Saturday. Saturdays are just the happiest days. Especially when we get to bake together. This Saturday we’re baking Golden Blondie Bars to celebrate yet another shiny, sparkly, glorious day. Stay Golden!

Ingredients

Brownie layer:
1/2 cup butter flavored Crisco
1 cup dark brown sugar
2 tsp of vanilla
1 egg white
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/8 tsp of baking soda
1/2 cup white chocolate chips

Oreo layer:
1 pack of Golden Oreos

Cookie Dough layer:
1/2 cup butter flavored Crisco
1/4 cup brown sugar
3/4 cup white sugar
1 egg white
1 1/2 tsp vanilla extract
1 1/4 cup plain flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

InstructionsPre-heat the oven to 180 degrees celcius. 
Line the bottom of a 9×9 baking tin

Start with the Brownie layer:
Put Crisco into a larger mixing bowl. Add the brown sugar and whisk to combine. Add the vanilla and egg white and whisk until it’s completely mixed together.
In another bowl mix together the dry ingredients, flour, baking powder, salt, and baking soda.

Slowly add the dry ingredients to the wet ingredients until it’s completely mixed together, try to fold in the ingredients as you don’t want to ruin all the air you’ve whisked into the mixture. Stir in the white chocolate and set aside 

For the Cookie Dough layer:

Cream together the Crisco and sugars in a mixer. Add the egg white and vanilla and mix. Then add the flour, salt, baking soda and baking powder and mix on low until everything is completely mixed in together.

Layer the cookie dough on the bottom of a 9×9 baking pan, pressing down in all of the edges.
Layer as many oreos that will fit on top of the cookie dough
Press the blondie brownie batter on top of the oreo layer and make sure it’s even on top
Bake for 30-35 minutes. Test with a knife to see if the center is done. When the knife comes out clean, let the brownies rest until cooled before putting in the fridge for a further 30 minutes.

*recipe inspired by Blonde Vision

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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!

• 1 batch of Sister Sweetly’s favorite cookie dough

• 1/2 cup white chocolate chips
• 12 mini pretzels
• 1 cup Jet-Puffed Mallow Bits

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

Hop To It Sweetie

We hope you’re Saturday is off to a great start. We know ours is when our sweet treat is ready even before the sun rises. This make-ahead goodie is a must make dessert when you need to travel or need one ready first thing! Plus they’re perfect for Easter (or really anytime!). Everyone will jumping with glee over our Carrot Cake Oreo Magic Bars. So hop to it and do it. Don’t even think twice. No thanks necessary! Hoppy Easter!

Ingredients

• 1 package Carrot Cake Oreo cookies
• 1/2 cup butter, melted
• 14 ounce can sweetened condensed milk
• 1 cup butterscotch chips
• 1 cup Heath bits
• 1 cup white chocolate chips
• 1 cup chopped pecans

Instructions

1. Place Oreo cookies in food processor and pulse until fine crumbs (it should make about 3 cups). Pour crumbs into a mixing bowl. 

2. Add melted butter and stir to combine. Press mixture firmly into a 9×13” baking pan and refrigerate for 15 minutes.

3. Preheat oven to 325 degrees F.

4. Remove pan from the fridge. Drizzle sweetened condensed milk over the crust and smooth evenly with the back of a spoon. 

5. Sprinkle butterscotch, white chocolate and Heath evenly over the top. 

6. Top with pecans.

7. Bake for about 23-25 minutes. Allow to cool completely. 

8. Refrigerate until ready to serve.

Taking A Sweet Cleanse

This title may have led you to believe that we are taking a break from our Saturday sweet treat ritual. That’d be silly! Sorry to have led you astray, but instead we are indulging and cleaning out our baking cabinets simultaneously. You see, we stocked our cupboards so full with holiday baking ingredients and have tons of leftovers despite the amount of goodies we made. Time to make Cabinet Cleanse Oatmeal Cookies full of candy bars, dark chocolate chips, sea salt caramel chips, butterscotch, white chocolate chips, Heath bits, butter brickle, and caramel M&Ms…. According to us, it’s the perfect kind of cleanse!

Oatmeal Cookie Recipe

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

• 1/2 cup butter flavored Crisco
• 1/4 cup granulated sugar
• 3/4 cup light brown sugar
• 1/4 cup instant vanilla pudding mix, dry
• 1/4 cup instant butterscotch pudding mix, dry
• 2 large eggs
• 1 additional egg yolk
• 1 tsp vanilla extract
• 1 tsp butter extract
• 1/2 tsp salt
• 1 tsp baking soda
• 2 1/2 cups all-purpose flour
• 1 1/2 cup Heath toffee bits
• 1/2 cup butterscotch chips
• 1/2 cup white chocolate chips

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

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

A Whole Latte Of Sweetness

Most coffee drinkers have tried a Zebra Mocha (half mocha/half white chocolate mocha topped with whipped cream). But what about it in the form of a cookie? Are you wondering if you should? No need to question it! The answer is a simple black and white YES!

Directions:

Make Sister Sweetly’s Favorite Cookie Dough Recipe except use dark chocolate and white chocolate chips for the the chocolate. Stir 1 teaspoon of espresso powder into the dough. Top with whipped cream.

Sweetening Away The Winter Blues

It’s been one of the coldest winters we’ve seen around here in a really long time. The below freezing temps encourage cozy fires, lots of layers, and turning up the oven to bake yummy treats! Our Winter Blues Cookies are the perfect remedy to warm our tummies and our spirits too! Only 60 more cold days to go til spring! (Not that we’re counting!)

Directions:

Make Sister Sweetly’s Favorite Cookie Dough Recipe except use blue M&M and white chocolate chips for the the chocolate.

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.