We are all in need of some comfort food and cookies. These butterscotch pretzel chocolate chip cookies are one of my favorite cookies and they got a new makeover. I originally posted this recipe in 2013 and seven years later, I am still making it for my family.

Hey there, and welcome back, friends.

You are in for a salty & sweet treat!

The post Butterscotch Pretzel Chocolate Chip Cookies appeared first on A Classic Twist.

Butterscotch!! This is one of my favorite childhood flavors and I am so excited to share this cheesecake with you. Rich, butterscotch laced cheesecake topped with whipped cream and more butterscotch sauce. It’s just amazing!! (more…)

The post Butterscotch Cheesecake appeared first on A Classic Twist.

We are taking a much needed break from pumpkin spice this or pumpkin spice that again today. Don’t get me wrong, I love me some pumpkin spice latte just like the average Fall lover but sometimes you just need something else. Like this browned butter sweet potato bread from earlier in the week or something decadent, classic and chocolatey like these mocha butterscotch brownies.

I was craving something different the other day. And I am not one to crave sweets normally so I decided to listen to myself and make some brownies. For some reason, brownie recipes are not frequent around here and I hope these brownies will change that because they are my new favorites. Made with rich bittersweet chocolate and espresso that enhances the flavor of the chocolate, these mocha butterscotch brownies are decadent and simply irresistible.

They could go with some frosting as the hubs wanted but sometimes just a dusting of powdered sugar can go a long way. I thought it was sweet enough with the butterscotch chips and didn’t need that extra layer of frosting. But I could be wrong so feel free to frost yours.

That’s it for today friends! We are having an exceptional warm fall day and I am not spending any minute inside that is not necessary. This might just be the last few nice ones around here.

Oh, don’t forget to grab the full recipe for these mocha butterscotch brownies over on Delish Dish!

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Yield: ~12 bars

Mocha Butterscotch Brownies

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup water
• 1 cup unsalted butter
• 1/3 cup unsweetened cocoa powder
• 2 large eggs
• 1/2 cup buttermilk or sour milk
• 1 1/2 teaspoons vanilla extract

Instructions

Find the full directions over on BHG.com or by clicking HERE.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

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Now that we are in November, the holiday season is fast approaching. There is no more denying it. Some stores are already decked up and ready to convince us to shop NOW. Pffft, I am waiting until December to get any holiday shopping started. However, I am never late with my holiday exchange cookies. I always start testing recipes a good month in advance before I decide on the final ones that will make the cut into the cookie boxes I ship to friends and family. These pumpkin butterscotch cookie sandwiches will be front runners.

I used a basic, yet great pumpkin spice cookie and added some butterscotch chips to them. So simple and amazing at the same time. Sandwiching the cookies with caramel frosting just takes them over the edge. I mean, two cookies are always better than one. ALWAYS!

I love butterscotch and I think it is undervalued in baking but it’s such a comforting fall flavor that it deserves to be a front runner in any holiday cookie exchange line up.

On that cookie exchange note, Better Homes and Gardens is celebrating National Cookie Day on December 4th by hosting the World’s Largest Cookie Exchange!! They are sharing LOTS of holiday cookie ideas for your cookie exchange pleasure and some super cute tags (pictured above) that you can download for free HERE!

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Yield: ~12 cookie sandwiches

Pumpkin Butterscotch Cookie Sandwiches

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Ingredients

• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 package Krusteaz Pumpkin Spice Cookie Mix
• 1/3 cup butterscotch chips

Frosting:

Toggle ingredient group

• 1 cup unsalted butter, softened
• 2-3 cups powdered sugar
• 2-3 tablespoons caramel sauce

Instructions

Line a cookie sheet with parchment paper or a silicone mat.

In a medium bowl, beat the butter and eggs until pale, about 2-3 minutes on medium speed.

Add the cookie mix and mix until combined and dough forms. Fold in the butterscotch chips into dough.

Using a 2 tablespoon cookie scoop, ball out dough and place on prepared sheet. Chill cookie dough balls for at least 30 mins - 1hr.

Heat oven to 350 degrees F. Bake cookies for 10-12 minutes until the edges are lightly browned. Remove from oven and let cool on sheet for 2 mins. Transfer to a cooling rack and let cool completely.

Meanwhile make the filling. In a medium bowl, combine all the frosting ingredients and beat until combined.

When cookies are cooled, fill with frosting to make cookie sandwiches

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Pumpkin Butterscotch Cookie Sandwiches appeared first on A Classic Twist.

I have a treat for you today! In addition to this scrumptious recipe of butterscotch pumpkin cake bars, I am excited to introduce you to my favorite new foodie AND fashionista! Luci from Luci’s Morsel is a fashion blogger with a passion for food especially delicious desserts (hello honey cardamon cake!!) and a chic eye for fashion. She is also a sweet Cali girl that I’ve been lucky to get to know over the past few months. She is here today to share with you a seasonal recipe I can’t wait to try. Here’s Luci:

It’s so exciting to be guest posting for Zainab here on Blahnik Baker! Bloggers who do both fashion and food (who actually develop their own recipes) are fewer and farther between than I ever imagined. When I do stumble on them, I do a happy dance and follow them everywhere. That’s what happened when I found Zainab on Instagram. I loved her blog name but failed to check out her blog – embarrassing, I know! As fate would have it, the blogging world had me stumble onto her site on a day when she shared a story about being a PhD student and blogger. Having just earned my PhD in History last summer, I had an instant connection. I left a comment and was soon graced with an email from Zainab saying hi. Many lengthy emails and quite a few texts later, Zainab and I are bonding about desserts, fashion blogging, and the very unique experience of being a doctoral student on an almost daily basis!

It seems only fitting that a post on Blahnik Baker be scrumptiously delicious. The holiday season is just beginning, but I think these pumpkin butterscotch cake bars are my favorite recipe of the season. It all started out as a pumpkin cake bar recipe from Martha Stewart. Then I remembered the butterscotch chips I had and decided they would make these bars truly perfect. As I reached into my cupboard for them, one of the many bags of sweetened coconut my sister recently unloaded on me caught my eye. I wasn’t sure but decided to sprinkle it on top, partly for color and partly for taste. And then the walnuts were just begging to be added. I love nuts in my baked goods and I think I’m incapable of baking in the fall and winter without adding a walnut or pecan. But can you blame me?!?  Anyway, the bars started baking in the oven and life started smelling sweeter. And when it came time for taste-testing, my fiance and I were kind of head-over-heels in love with them. Fortunately, or unfortunately, we had to save them for the dinner party we were going to that night, so we restrained ourselves from eating the whole pan. The butterscotch melts into the pumpkin and the toasted coconut rounds out the whole thing nicely. I’ve since bought butterscotch chips again to replace my stash and plan on making these more than once this holiday season. These will be great for Thanksgiving weekend and all those holiday parties!

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Butterscotch Pumpkin Cake Bars

These cake bars start with a moist pumpkin cake that is combined with ooey-goey butterscotch. 

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

Toggle ingredient group

• 1 Cup flour
• ½ teaspoon baking soda
• ⅜ teaspoon salt
• ¾ teaspoon cinnamon
• ¾ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon cloves
• ¼ teaspoon cardamom
• ½ Cup butter, softened
• ¾ Cup sugar
• 1 egg
• 1 teaspoon vanilla
• ½ Cup pumpkin puree
• ¾ Cup butterscotch chips
• ½ Cup shredded coconut
• ½ whole nuts (pecans or walnuts)

Instructions

1. Preheat oven to 350 degrees. Line bottom of square pan with parchment paper, leaving extra on the sides for easy removal.
2. In a medium bowl, combine flour, baking soda, salt, and spices. In a stand mixer or large bowl, cream butter and sugar until smooth. Add in egg and vanilla. Beat in pumpkin until creamy. With mixer on a low speed, add in flour mixture. When combined, add butterscotch chips.
3. Spread batter in pan. Sprinkle coconut over top. Top with nuts. Bake 40-50 minutes until top toothpick inserted in the middle comes out with a few moist crumbs. Let cool completely before cutting and serving.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

Coconut and butterscotch in one treat? I’m in love!! Thank you Luci for this wonderful treat. You are a girl after my heart and I can’t wait to try these.

Be sure to visit Luci’s blog for more of her recipes and seriously chic outfits!

“A California girl with her PhD in History, Luci loves designer jeans, iced      coffee, homemade food, and smart humor. Luci’s Morsels is about fashion,  food, and frivolity – all from an approachable and fun perspective.”

Luci’s Morsels | Facebook | Pinterest | Instagram

The post Butterscotch Pumpkin Cake Bars {Luci Morsel’s Guest Post} appeared first on A Classic Twist.

This is my first year participating in the 3rd Annual Great Food Blogger Cookie Swap hosted by Lindsay (Love & Olive Oil) and Julie (The Little Kitchen)!!

If you are not familiar with this particular cookie exchange, let me spell it out for you. Lindsay and Julie bring together fellow food bloggers to celebrate all things cookies and friendships while making a difference. To participate, you sign up, pay a nominal fee, and you receive the addresses of three food bloggers. You send each of them a dozen cookies. In return, you receive three different boxes of cookies to enjoy solo!! Sweet right?? Well, that’s not all, because the fees that all of us (622 to be exact) paid to sign up are donated to a non-profit organization. This year, they partnered with Cookies for Kid’s Cancer, an organization funding new therapies in the fight against pediatric cancer. Awesome!!

But wait it doesn’t end there, the super awesome brand partners of this year’s cookie exchange matched the group’s donation to Cookies for Kid’s Cancer, dollar for dollar!! Together, we raised $13,778.40 for Cookies for Kid’s Cancer!!! These generous brand partners made this possible: Gold Medal Flour, OXO, Grandma’s Molasses and Dixie Crystals. I can’t thank them enough!!

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