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

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. 

Sweet Baking Season Begins! 

We’re kicking off the holiday baking season with a treat we’ve always wanted to make, but some how it always got brushed to the bottom of the to-bake list. That is until today! Loaded Chocolate Chocolate Cookies were definitely worth the wait! Loaded Chocolate Chocolate Cookies   

INGREDIENTS

2 cups all-purpose flour

2/3 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup Crisco

1 cup granulated sugar

2/3 cup firmly packed light brown sugar

2 eggs

2 teaspoons vanilla

1 cup dark chocolate chips

1/2 cup Heath Bits

1/2 cup white chocolate chips

INSTRUCTIONS

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl of a stand mixer, combine the Crisco and sugars and beat for 3-4 minutes, until light. Add eggs and vanilla and mix well.

Add the flour, cocoa powder, baking soda and salt to the other mixture and mix on low speed, just until combined.

In a separate bowl, combine the dark chocolate chips, white chocolate chips, and Heath bits and give them a quick stir so they are evenly distributed. Gently stir or fold in.

Scoop approximately 2 tablespoons of cookie dough for each cookie and bake 2 inches apart for 8-10 minutes, just until set. Do not overbake.