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Happy almost Friday, guys!
I’ve got the urge to get out of town this weekend but I have too many dogs and too many kids to just pick up and leave. So I’m probably going to settle for lying in a beach chair in my backyard and watching all of season 5 of New Girl.
Aaaaaand I bought a new grill this week so I’ll probably grill every meal. I’m pretty excited about that.
Thought I’d share a little something different today.
There’s a food truck event on the 4th Saturday of every month over in Temple, which is just a quick 30 minute drive for me. I try to go every month because it’s a good excuse to get out of Killeen and also because I like to eat.
I could go to all these food trucks any day I want but there’s just something more fun about them all being gathered in one area. And they usually have music and there’s all sorts of stuff going on.
So there are 4 varieities: Brownies & More with Butterfingers, Brownies & More with chocolate morsels, Cookies & More with Butterfingers, and Cookies & More with chocolate morsels.
The great thing about these mixes is you can make them as cookies or brownies OR you can use that are your jumping off point and go crazy. Like, the box of Cookies & More with Butterfingers that I used has the recipe for the cookies but it also has a recipe for Cookie Brittle (!) and Banana Snack Cake. Using the mix!
You can turn these mixes into whatever you want!
Another great thing about this line of baking mixes is that they have no artificial flavors or colors. And since it’s from Nestle Toll House, you know you can trust them to put out a premium product.
For these Butterfinger Whoopie Pies, I used the Cookies & More with Butterfingers and instead of baking them as regular cookies, I added an extra egg and some sour cream to make them super soft whoopie pies. And then I made one of my favorite frostings to put in the middle: peanut butter cream cheese frosting!
Seriously good. It took me forever to truly embrace the whoopie pie but I’m all about them now. They’re, like, a cupcake with better frosting distribution.
Anyway, there’s currently an Ibotta offer for earning $.75 when you purchase the Nestle Toll House Baking Mixes at your HEB. And check out Very Best Baking for so many recipes and ideas!
Butterfinger Whoopie Pies
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sour cream
1 NESTLÉ® TOLL HOUSE® Cookies & More Cookie Baking Mix with Butterfingers
For the peanut butter cream cheese frosting:
1 (8 ounce) block cream cheese
1/2 cup creamy peanut butter
1 teaspoon vanilla
2 cups powdered sugar
Preheat oven to 350F. Line 2 baking sheets with parchment paper.
Cream softened butter with an electric mixer until light and fluffy. Add eggs and sour cream and beat until combined, scraping down the bowl as needed. Slowly add cookie mix and beat until just combined. Use a rubber spatula to fold in Butterfinger Baking Bits.
Drop by rounded tablespoon onto prepared baking sheets, leaving about an inch between spoonfuls.
Bake 11 - 12 minutes or until cookies are golden brown.
Cool completely before frosting.
To make the frosting:
Beat cream cheese and peanut butter together until no lumps remain. Add vanilla and powdered sugar, slowly, and beat until combined.
I posted a photo on Snapchat when I received this bottle (follow me!: amandalivesay) and 10 people were all, “OMG THAT’S MY FAVORITE!”
It is the only bourbon distillery that blends 5 proprietary yeast strains with two separate mashbills to produce 10 distinct bourbon recipes. The bourbon is then aged in one-of-a-kind single story rack warehouses that allows the bourbon to age gently and undisturbed throughout the years. Each bourbon variety has it’s own unique character, spice, and rich fruity flavors.
I used the Four Roses Bourbon Yellow for this Cherry Bourbon BBQ Sauce. They created this one by mingling all 10 of their bourbon recipes. It’s fantastic, with hints of apple and pear, a floral aroma, and a taste of honey and spice. It’s smooth and mellow and is great for creating sophisticated cocktails.
Check out the Four Roses Bourbon website for more info, lots of recipes, and to find out where to buy your own delicious Four Roses Bourbon!
So this Cherry Bourbon BBQ Sauce!
I bought a ton of cherries when this bourbon showed up on my doorstep because bourbon and cherries? Perfect together. (Ice cream recipe coming soon!)
This bbq sauce is sweet and spicy and fruity and delicious. Perfect on grilled meat, perfect on a spoon. I’m obsessed. I made tater tots at 1 am the other day and stood at my kitchen counter, dipping them in what bbq sauce I had leftover. That good.
Cherry BBQ Sauce
1 tablespoon coconut oil (or olive oil)
1 onion, diced
3 cloves garlic, minced
1/4 cup Four Roses Bourbon Yellow
1 1/2 cups ketchup
1 tablespoon yellow mustard
2/3 cup brown sugar
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/4 - 1/2 teaspoon crushed red pepper flakes
salt and pepper
3 cups fresh cherries, pitted and halved
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, stirring frequently. Add garlic and cook until just fragrant, about 30 seconds.
Add Four Roses Bourbon Yellow, ketchup, yellow mustard, brown sugar, cider vinegar, Worcestershire sauce, crushed red pepper flakes, and salt and pepper. Bring to a simmer and add the cherries. Simmer for about 10 minutes, until slightly thickened.
Remove from heat and cook slightly. Use a blender to puree the sauce until smooth.