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Posts Tagged ‘butterscotch’

There were only two checkouts open at our local, monopoly of a liquor store and the lines felt as long as a Pioneer Woman book signing at the Mall of America. When I saw a rep giving out samples of Kringle Cream, there was no way I was stepping out of line to try his teeny cup of rum-based cream. But soon the guy had us passing samples to each other through the line as he was digging for his last bottles and we were begging for seconds. I added it to my ongoing liquor store shopping list and headed out.

butterscotch Kringle Cream cookies

I picked up a bottle of the sweet liqueur just a few weeks later because I wasn’t sure if it was just a Christmas holiday thingyou know, because it’s called Kringle.

Kringle Cream

As it turns out the Kringle name comes from a hand rolled Danish not Kris Kringle, which means we should be able to keep it stocked in our pantry all year long. (Store Kringle Cream in the refrigerator once you open the bottle. If there’s any left of course.) 

back of Kringle Cream bottle

A few days ago I was thinking about how much I like the cream cheese dough for minty cream cheese cookies and how easy it would be to add booze and switch out the mint chocolate chips for a complementary chip or candy. Nutty Kringle seemed like the perfect liquor to combine with butterscotch and chocolate covered toffee pieces so I took a shot (1/3 of a cup actually) and made cookies. They are a keeper!

Butterscotch Kringle Cream Cookies

1 (8-ounce) package cream cheese, softened to room temperature

1 cup butter-flavor shortening

3/4 cup white sugar

1/2 cup brown sugar

1/3 cup Kringle Cream, or any rum or butterscotch cream liqueur

2 cups plus 1 tablespoon all-purpose flour

1-1/2 cups butterscotch chips

3/4 cup chocolate toffee pieces

(There are not eggs in this recipe.)

  1. Preheat oven to 350°.
  2. In the bowl of an electric mixer, beat cream cheese on medium-high until smooth. Add shortening and beat until creamy.
  3. Add white sugar and brown sugar, beating until combined and smooth. Pour in Kringle Cream and beat on medium until incorporated.
  4. Starting with 1/4 cup flour, beat on medium-low and then add the rest of the flour in two batches, scraping down sides of bowl in between.
  5. Stir in by hand butterscotch chips and toffee pieces.
  6. Drop the dough by tablespoonfuls onto an ungreased or parchment paper-lined cookie sheet, about 2 inches apart. Press down slightly with the back of a spoon or your fingers. The cookies don’t spread as they bake so they are about the size that you place them on the pan.
  7. Bake 12-14 minutes or until just barely browned. Don’t over bake. The tops need to be baked not doughy, but when the tops are done, they are done. Remember the cookies have cream cheese and you want them to be soft.
  8. Cool 10 minutes in pan and then transfer to a cooling rack. Store at room temperature. Makes about 3 dozen cookies.

If you like baking cookies with cream cheese, here’s my favorite White Velvet Cutouts.

Sweet boozy wishes,

Staci

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There’s a border battle between two Minnesota housewives and for that reason, I am sworn to secrecy and cannot share my sister’s super-secret-better-than-everyone-else’s Special K bar recipe.

For years, Heidi has been knocking the socks off family and friends with her secret Special K bars. But there’s this one housewife [Lincoln County Housewife] who is unkind (like cyber-bullying unkind) to my sister but that lady’s husband and sons (who are nice and friends of the family) love Heidi’s bars. So she bakes them for the guys but won’t share the recipe with anyone but her sisters. Ah, sweet revenge.

Special K bars

When I told Heidi I was writing this post and assured her that I would not share her secret recipe, she told me a few interesting facts about what happens when she makes a pan (or two) of her famous Special K Bars. [I didn’t use the guys’ names.]

Heidi: When I make these for them, there are rules. They are rationed between each other.

Me: LOL, what? Between Lincoln County Husband and Sons?

Heidi: I don’t really know, but it is wild hog code of rules about who gets bars, when they get bars, what size bars each get. I stay clear!

Me: Oh it’s wild hog rules amongst themselves – they’re not your rules? Is that more than just Lincoln Co. Husband and his boys? Or is it Pipestone Co. Husband and the other guys too? You just toss them a pan and run??

Heidi: Yes. It’s (Male), (Male), (Male), (Male), (Male), (Male), (Male) and (Male).

And the chivalrous “ladies first” rule does not apply.

It gets even better. 

Here’s an excerpt from a message from Lincoln Co. Housewife to my sister:

“Made my husband more bars, huh…I’d like to know what obsession you have about making bars for my men in my family…” blah, blah, blah something about the “fatning” bars… (her spelling not mine) “[Lincoln Co. Husband] told me today that he told you to stop making him bars…you better listen to him…”

Me to Heidi: Did he tell you to stop?

Heidi: Hell no!

Who knew a pan of bars could create such turmoil? We will forever refer to her secret recipe as Special K-iss My Ass Bars.

Special K Bars

(A standard, non revolution provoking recipe)

1 cup light corn syrup

1 cup white sugar

1 cup creamy peanut butter

6 cups Special K cereal (or corn flake cereal)

1 cup semi sweet chocolate chips

1 cup butterscotch chips

In a large saucepan over medium heat bring corn syrup and sugar to a boil, stirring constantly. Remove from heat and stir in peanut butter until smooth. Fold in cereal. Press into a buttered or parchment paper-lined 8 x 11½ or 9×13 cake pan.

In a small saucepan melt chocolate and butterscotch chips over low heat, stirring constantly. Once smooth, pour over bars and spread evenly. Cool completely before cutting.

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Come back later this week for: 3 piggies in a breakfast pie.

Super secret sweet wishes,

Staci

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Weekday mornings at our house start early and they don’t leave time for elaborate breakfasts. Other than dry cereal from a box, muffins come from pouches, cinnamon rolls come from tubes, and pancakes come from a box in the freezer. But with an extra five minutes of prep time, you can make 18 butterscotch cheesecake muffins that taste and smell so delightful you’ll be skipping out the door to work.

butterscotch cheesecake muffins | Random Sweetness Baking

The idea for these came from one of our favorite, butterscotch muffins from Taste of Home. All I did was switch out the vanilla pudding mix with cheesecake pudding mix and instead of the cinnamon and brown sugar topping, I tossed on colored turbinado sugar.

Make your morning even simpler by combining the dry mix the night before. Stir it together in a bowl, pop the lid on, and in the morning just crack open the eggs and pour in the liquids. Of course you can customize these to your liking – just stand in the pudding mix aisle and pick two flavors you want in your muffins.

Butterscotch cheesecake muffins

2 cups all-purpose flour

1 cup sugar

1 package (3.4 ounces) dry instant butterscotch pudding mix

1 package (3.4 ounces) dry instant cheesecake pudding mix

2 teaspoons baking powder

1 teaspoon salt

1 cup water

4 eggs

3/4 cup canola or vegetable oil

1 teaspoon vanilla extract

turbinado sugar (the larger, chunky crystals) or regular white sugar

Preheat oven to 350°.

In a large bowl, stir together the flour, sugar, pudding mixes, baking powder, and salt. In a smaller bowl, whisk together the water, eggs, oil, and vanilla.

Slowly stir the wet ingredients into the dry ingredients, stirring just until the batter is all wet.

Pour batter into greased muffin cups and sprinkle tops with turbinado sugar. Bake at 350° for 20-25 minutes. (The original recipe states a bake time of 15-20 minutes but mine have never been done in that time.) Makes 18 regular sized muffins or 12 regular muffins and 12 mini muffins.

 

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If you are dragging yourself out of bed early this morning, I hope it’s to make a pot of coffee, turn on your oven, and park yourself at the kitchen table. The last Black Friday I ventured to a store was the year a lady stole my cart full of ghetto blasters from the electronics aisle. So let’s just order the crap we need online and get back in the kitchen where all the fun happens.

If you have overnight guests, these first two recipes will make your house smell like your favorite aunt’s B&B. Don’t make them unless you want your guests to return.

To-Live-For Pumpkin Butterscotch Coffee Cake

pumpkin butterscotch cake

Ham and Cheese Stuff’n Puff

ham cheese stuff and puff_3991

If you have leftover turkey, use it in place of the chicken to make Lime Street Chicken Tacos.

cilantro lime chicken tacos

Or use the turkey to make Crunchy Deli Wraps. It’s a convenient way to use up the random vegetables in the refrigerator drawer that you will otherwise throw out at Christmas time.

veggie and deli meat wraps

You don’t even need a bowl to make Cherry Crunchobblerumble. Just leave a stack of spoons next to it when you take it out of the oven.

Cherry Crunchobblerumble | Random Sweetness Baking

If you want something salty, sweet, and addictive to munch on all day, Tiger Butter made with Boston Baked Beans candy is what you need.

Boston baked bean tiger butter

When you’re ready to drink beer and watch T.V., grab an overflowing bowl of Chex Mix made like you mean it.

Staci's version of Chex mix

Going somewhere for another Thanksgiving celebration? Bring your host a batch of Peanut Butter Cream Cheese Brownies.

cream cheese peanut butter brownies

Back home with another beer in hand? You should be eating Buffalo Ranch Chicken Dip.

Buffalo ranch chicken dip | Random Sweetness Baking

You have to plan ahead for Taco Cheesecake, but it’s worth it. You will crave this savory appetizer.

Taco cheesecake | Random Sweetness Baking

If you haven’t had your Thanksgiving meal yet, or maybe you are hosting Christmas, my Sausage Stuffing is the dish I’m not allowed to burn.

Sausage Stuffing | Random Sweetness Baking

And, if you are brave enough to pull into a store parking lot this weekend, push your way to the Christmas candy aisle and pick up a couple of bags of mint M&M’s to make Mint Pretzel Kisses.

Mint M&M's Pretzel Kisses | Random Sweetness Baking

Here’s the best for last. Marshmallow Chocolate Cream Cheese Bars

Marshmallow chocolate cream cheese bars | Random Sweetness Baking

May your holiday weekend be filled with loving family and friends, lots of laughter, and plenty of good food.

Sweet wishes,
Staci

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There’s no reason to get sappy. If you can’t buy the real Pearson’s Maple Bun Bars where you live, make them yourself! Click here for a locator to find where you can purchase the candy bars, because I highly recommend you eat the real Maple Bun Bars when you can, and make this recipe for times when you can’t.

If you aren’t familiar with the Bun Bar, maybe the Salted Nut Roll rings a bell? Or how about those little Mint Patties wrapped in silver and green foil, cleverly placed in a big jar near the cash register at your local café? They are all made at Pearson’s in Minnesota.

I like the story of Pearson’s Candy Company, which three Pearson brothers began in Minneapolis in 1909 as a candy distribution company. They did some candy manufacturing and a few years later two more brothers joined the company. At the end of World War II, they got out of the candy distribution business and focused on candy making.  In 2011, Brynwood Partners VI, L.P. purchased the company. Note to the new owners: you’ve got a good thing going here –  don’t change a thing except for making your candy available in more locations. xoxoxo Staci

Disclaimer: I am not affiliated with Pearson’s Candy Company in any way. Of course we all know this recipe is not really the Maple Nut Bun Bar recipe – it’s my version of the candy bar, just to get me through times I can’t buy them in my area. Unlike my opinion that my homemade Snickers®are better than the real thing, you just can’t duplicate the distinct maple flavor and the slight snap of the chocolate layer in a real Pearson’s Maple Nut Bun Bar.

Maple Nut Bars

Generously butter a 15 x 10-inch jelly roll pan.

In a large saucepan over low heat, melt together the chocolate and butterscotch chips.

Remove from heat and stir in peanut butter, mixing well until smooth.

Spread a generous half of the mixture in the buttered pan. (As you can see in my first photo, the bottom chocolate layer is actually too thin – the bars are easier to get out of the pan if the bottom layer is a little thicker.) Chill in the refrigerator.

Stir peanuts into the remaining chocolate mixture. Set aside. In a large saucepan over low heat, melt butter.

Slowly add the evaporated milk.

Stir in the pudding mix. Cook, stirring constantly until mixture is slightly thickened. Do not boil. Remove from heat.

Stir in powdered sugar and maple extract. (It’s easier to use a wooden spoon at this point.) Cool slightly.

Carefully spread the maple mixture over the chilled chocolate layer in the pan. Chill in the refrigerator for 30 minutes.

Drop the reserved chocolate and peanut mixture by spoonfuls over the chilled maple layer; spread to cover.

Chill the bars until firm.

Store tightly covered in the refrigerator.

{Maple Nut Bars}

12 oz. package semi-sweet chocolate chips

12 oz. package butterscotch chips (I’m pretty sure real Maple Bun Bars don’t have butterscotch chips in them.)

2 cups creamy peanut butter (And they probably don’t use peanut butter either.)

2 cups dry roasted peanuts

1 cup butter

1/2 cup evaporated milk

1 small package cook and serve vanilla pudding mix (not instant)

2 lbs. powdered sugar (approximately 7-1/2 cups)

2 teaspoons maple extract

Generously butter a 15 x 10-inch jelly roll pan. In a large saucepan over low heat, melt together the chocolate and butterscotch chips. Remove from heat and stir in peanut butter, mixing well until smooth. Spread a generous half of the mixture in the buttered pan. (As you can see in my first photo, the bottom chocolate layer is actually too thin – the bars are easier to get out of the pan if the bottom layer is a little thicker.) Chill in the refrigerator.

Stir peanuts into the remaining chocolate mixture. Set aside.

In a large saucepan over low heat, melt butter. Slowly add the evaporated milk. Stir in the pudding mix. Cook, stirring constantly until mixture is slightly thickened. Do not boil. Remove from heat. Stir in powdered sugar and maple extract. (It’s easier to use a wooden spoon at this point.) Cool slightly. Carefully spread the maple mixture over the chilled chocolate layer in the pan. Chill in the refrigerator for 30 minutes.

Drop the reserved chocolate and peanut mixture by spoonfuls over the chilled maple layer; spread to cover. Chill the bars until firm. Store tightly covered in the refrigerator. Makes approximately 48 bars.

What store-bought candy do you make in your kitchen?

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I brought this cake to work in celebration of Kari’s birthday. On Monday, Mary sent me an email with the subject line “to die for”. She wrote: “The pumpkin brown sugar cake/coffee cake/whatever it is called was extremely delicious. I told Paige that my plan to just eat half and save the rest for the next day worked for about 12 seconds. I checked your blog but didn’t see the recipe there. Please share!”

So this one’s for you, Mary! And for those of you who have thrown out all your muffin recipes except the butterscotch muffins I made for the cops, this is very similar so your recipe box is getting even lighter.

The aroma of this cake baking in the oven is intoxicating. It is THE cake you want to bake if you have guests coming, your house is on the market and you’re holding an open house, or you can’t get the smell of your kid’s hockey bag out of the back entry.

{To-live-for Pumpkin Butterscotch Coffee Cake}

1 cup butterscotch chips

2 cups all-purpose flour

1 3/4 cup white sugar

1 Tablespoon baking powder

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1 teaspoon salt

1 cup pure pumpkin (canned pumpkin like Libby’s)

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

Streusel

1/2 cup packed brown sugar

1/4 cup chopped pecans

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

Top the cake with a sprinkling of powdered sugar.

Make it:

Preheat oven to 350°. Grease a regular-sized Bundt pan. Melt 1 cup of butterscotch chips over low heat on the stove or in the microwave, stirring until smooth. Remove from heat and set aside to cool.

In a large bowl, mix together the flour, sugar, baking powder, cinnamon, pumpkin pie spice and salt. In a smaller bowl, whisk together the pumpkin, oil, eggs, vanilla and melted (and cooled to room temperature) butterscotch chips. Gradually stir the pumpkin mixture into the flour mixture, stirring until well combined.

For the streusel, in a small bowl, mix the brown sugar, chopped pecans, cinnamon, and pumpkin pie spice.

Pour half of the cake batter into the Bundt pan. Toss the streusel mixture evenly over the cake batter. Pour the rest of the cake batter over the streusel. Bake at 350° for 60-65* minutes, or until toothpick or cake tester comes out clean. Remove from oven, turn the Bundt pan upside down onto a cooling rack and let cool for 15 minutes before lifting the pan off the cake. When cake is completely cool, sprinkle with powdered sugar.

*My Bundt pan is the Pampered Chef Stoneware Fluted Pan so the bake time may be longer than what it would take in a metal Bundt pan. You may want to check the cake after 50 minutes of baking time.

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Have you fallen in love with the pumpkin and butterscotch flavor combination?

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My friend, Tracey, is unpredictable. And randomly sweet. Which is why I love her. One day, she commissioned me to bake three dozen muffins to bring to our local police department.

Tricia Squashingroff-Schwartz and Officer Joe Fishbaugher from the Brookings Police Department

Tracey wasn’t trying to get out of any parking tickets, she just wanted to let them know there are people who appreciate the work they do. Our community had just experienced two senseless tragedies from two fatal car accidents in town, one of them killing a 17-year-old boy from the local high school. (Tracey’s 17-year-old daughter was about ready to get her driver’s license so I suspect she may have been experiencing some “mom” emotions – and rightly so.)

It was easy to pick the first two flavors because my Pumpkin Chocolate Chip and Butterscotch  muffins are the ones I get the most compliments on, and the most requests for. The third flavor was triple chocolate. Chocolate in a breakfast food. Enough said.

 

I made extra pumpkin muffins and brought them to work. (Michal, here’s the recipe I promised you!)

Pumpkin Chocolate Chip Muffins

Makes 36 regular muffins

2 1/4 cup sugar

3/4 cup oil

6 eggs

2 1/4 cup canned pumpkin

3/4 cup water

4 1/2 cups flour

2 1/4 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoons ground cloves

1 1/2 teaspoons cinnamon

3/4 teaspoon salt

3/4 teaspoon ground nutmeg

1 teaspoon pumpkin pie spice

1 1/2 cups mini semi sweet chocolate chips

Preheat oven to 400°. Grease muffin pans or use cupcake liners. In a small mixing bowl, lightly beat the sugar, oil, and eggs together. Add pumpkin and water and stir. In a large, separate bowl, mix the flour, soda, baking powder, spices and salt. Add the wet mixture to the dry ingredients just until combined. Gently stir in the chocolate chips. As with most muffin batters, don’t over-mix or the muffins will be tough. Fill muffin cups 2/3 full. Lightly spray tops of muffins with cooking spray – this gives the muffins a lightly crispy top. (A little restaurant trick my sister, Kalli, taught me.) Bake 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks.

I used my square muffin tin which is a nice change from traditional round muffins.

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I gave these butterscotch muffins five stars on the Taste of Home website. You can view the recipe here. It quickly becomes a favorite go-to muffin recipe for all occasions. While you are on the site, take a look at this Cappuccino Muffins recipe. I haven’t tried them yet but I need to! 

My sister, Heidi, emailed me the Triple Chocolate Muffins recipe on Wednesday, April 18, 2001. (I printed the email and stuck it with my recipes.) I was eight months pregnant. All she wrote was, “Thought this recipe might also be one that you might enjoy!!!!” I wonder if I was having a pregnant-woman-chocolate-meltdown?

Triple Chocolate Muffins

3 cups flour

1 Tablespoon baking powder

4 Tablespoons cocoa

1 1/2 cups milk

2 eggs, lightly beaten

1/4 cup sour cream

1 1/2 cups brown sugar

1 stick butter, melted and slightly cooled

2/3 cup dark chocolate chips

2/3 cup white chocolate chips

Melt the butter first so it has time to cool. Preheat the oven to 325°. Grease 12 regular muffin cups or use cupcake liners. Stir together the flour, baking powder, cocoa and brown sugar. Mix well. In a separate bowl, combine the eggs, milk, sour cream and melted butter. Add the wet ingredients to the dry ingredients, stirring just until combined. Stir in the dark chocolate and white chocolate chips. 

Fill the muffin cups 2/3 full. Bake for 20 minutes. Cool for 5 minutes before removing from pans to wire racks.

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Tracey’s gift to the Brookings Police Department is one of my favorite random acts of “sweet” kindness. I’m guessing they don’t receive appreciation as often as they should.

Enjoy the muffin recipes! Let me know if you bake a few dozen and give them in your own random act of “sweet” kindness.

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