Monster Candy Cookies

by Jessica on October 31, 2016

Monster Candy Cookies | http://mybakingheart.com #StonyfieldBlogger

Happy Halloween, dear friends! Spooky things are happening in the kitchen this week and I’m so excited to share these Monster Candy Cookies with you. I teamed up with my pals at Stonyfield and Unreal Candy to create something wickedly sweet and these tasty treats are just the ticket.

Monster Candy Cookies | http://mybakingheart.com #StonyfieldBlogger

Unreal Candy’s mission is not unlike Stonyfield’s, in that ingredients are sustainably sourced and free of GMOs from second, third and even fourth-generation farms. Putting good food into your body leads to a healthier life and it’s something I’m so much more aware of these days. I love the branding they stamp on the bottom of their peanut butter cups, too… adorable, right?

Monster Candy Cookies | http://mybakingheart.com #StonyfieldBlogger

Monster Candy Cookies

Yield: 2-3 dozen cookies, depending on how small or large you make them

Ingredients

  • 3 c old-fashioned oats
  • 1/2 c pecans, chopped
  • 1/2 c Unreal dark chocolate peanut butter cups, chopped
  • 1/2 c Unreal candy-coated milk chocolates
  • 7 tbsp unsalted butter, at room temperature
  • 1/3 c Stonyfield Organic Greek yogurt, plain
  • 3/4 c light brown sugar, packed
  • 1/4 c granulated sugar
  • 1 lg egg
  • 1/4 tsp Kosher salt
  • 1 cup all-purpose flour

Instructions

Preheat the oven to 375 degrees F and line two baking sheets with parchment paper; set aside.

In a large bowl, combine the oatmeal, pecans and candies, mixing together.

Using a hand mixer and another large bowl, beat the butter at medium speed until smooth, about 2 minutes. Add the yogurt and both sugars and beat for another 3 minutes, or until creamy. Add the egg and salt and beat until well blended. Reduce the mixer speed to low and add flour, mixing only until it is incorporated, then steadily add the oatmeal, nut & candy mixture. Stop the mixer when most of the oatmeal mix is blended into the batter and finish with a sturdy rubber spatula, making sure to get up any dry ingredient bits left at the bottom.

Scoop out large, rounded tablespoons of dough, packing them between your palms and arrange them on the baking sheets with about 1-1/2 inches between them. Flatten them slightly with your fingertips.

Bake for 10 to 12 minutes, or until cookies are golden brown but not firm. Let rest on the baking sheets for 1 to 2 minutes before transferring them to racks to cool to room temperature.

http://mybakingheart.com/2016/10/31/monster-candy-cookies/

Monster Candy Cookies | http://mybakingheart.com #StonyfieldBlogger

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Disclosure: I am honored to be a member of the Stonyfield Clean Plate Club. Compensation was provided in the form of product and coupons by Stonyfield & Unreal Candy; however, the photography & opinions expressed herein are solely those of the author.

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Pumpkin Spice Twists

by Jessica on September 26, 2016

@Pillsbury Pumpkin Spice Twists | http://mybakingheart.com #ItsBakingSeason

With the holidays near, we’re sure to have a house full of guests at every turn this year… especially since our family welcomed three new little ones all within the last nine months. And with visitors left and right, somebody is always hungry. With Pillsbury’s Crescent Rolls, though, I’m never at a loss for a quick and easy appetizer or snack!

Walmart carries a super convenient 2-pack that I love to keep stocked in my fridge. Not only do we enjoy crescents at breakfast and dinner, but I love to create unique treats like the Pumpkin Spice Twists below. These are perfect as a special dessert, but my favorite way to enjoy them is with a cup of coffee, watching an Autumn sunrise from my back porch. They’re warm, sweet and make a beautiful addition to any holiday spread!

@Pillsbury Pumpkin Spice Twists | http://mybakingheart.com #ItsBakingSeason

Pumpkin Spice Twists

Yield: 16 half twists, 8 whole twists

Ingredients

  • 1 (8 oz) can Pillsbury Crescent Rolls
  • 1 (8 oz) pkg cream cheese, softened
  • 1/4 c + 2 tbsp light brown sugar
  • 1/4 c caramel syrup
  • 1/2 c pure pumpkin puree
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp pure vanilla extract
  • Topping:
  • 3 tbsp granulated sugar
  • 1/2 tsp ground cinnamon

Instructions

Line a baking sheet with parchment paper; set aside. In a large bowl, using a stand or hand mixer, mix together the cream cheese, brown sugar and caramel syrup. Add pumpkin puree, pumpkin pie spice and vanilla. Beat until smooth, then chill for at least an hour. In a smaller bowl, whisk together the granulated sugar and cinnamon; set aside.

When cream cheese mixture is chilled, preheat oven to 350 degrees F. Unroll crescent rolls and separate triangles. Spread 1/4 to 1/2 teaspoon of cream cheese mixture on each triangle and roll up, stretching and twisting as you go. Place twists on prepared baking sheet and sprinkle with the cinnamon sugar mixture. Bake for 9 to 12 minutes, or until golden brown. Let cool, then cut in half and serve with remaining cream cheese mixture, if desired.

http://mybakingheart.com/2016/09/26/pumpkin-spice-twists/

@Pillsbury Pumpkin Spice Twists | http://mybakingheart.com #ItsBakingSeason

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Disclosure: Compensation was provided by Pillsbury; however, the photography & opinions expressed herein are solely those of the author.

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