Sweet Opposites

It’s cheat treat day! This Saturday we’re putting a new twist on an old favorite. Upon our kids’ request we’re blending their love of sweet and sour and filling their tummies with Sour Patch Kids Sugar Cookies. Think of it as a little bit of yin and yang yumminess baked together in one delicious treat even chocolate lovin moms can adore!Sour Patch Kids Sugar Cookies


1 stick Crisco Baking Butter Sticks

1 cup sugar

1 large egg

2 tablespoons almond milk

1 tablespoon vanilla extract

3 cups All Purpose Flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups Sour Patch Kids Candies


BEAT shortening and sugar in large bowl with mixer on medium speed until smooth and creamy. Beat in egg, milk and vanilla until well blended.

COMBINE flour, baking powder and salt in medium bowl. Gradually add to shortening mixture on low speed until blended. Stir Sour Oatch Kids Candies into dough. 

HEAT oven to 375ºF. 

DROP dough by rounded measuring tablespoonsful 2 inches apart onto ungreased baking sheet. Bake at 375ºF for 7 to 8 minutes.

*recipe inspired by Crisco

Sweets To Scarf Up

This Saturday we are hosting a Scarf Swap with our neighborhood friends. And you know we can’t host a party without including a few treats to share. We have several things on our menu but are most excited about the Pumpkin Bars. Tina got the recipe from a sweet friend at work. We simply can’t wait to bake it. We will be scarfing it up in no time!  

Pumpkin Bars courtesy of Donna Swihart

Treats on Sunday Are Sa-weet!

Yeah you read that right! We’re treating on Sunday instead this week. Truth be told we cheated a little earlier in the week. I mean we’d be crazy to pass up fresh, hot out-of-the-oven pumpkin bread and pumpkin dump cake! Since we  already have our pumpkin fix for the week we thought we would get our bake-on with something we could really sink our fangs into. Double Chocolate Halloween Oreo Cookies are definitely worth the extra day wait! Double Chocolate Halloween Oreo Cookies


¾ Cup Butter-Flavored Crisco Stick

¾ Cup brown sugar

¾ Cup sugar

2 eggs

1 teaspoon vanilla

2½ cups flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

14 Halloween Oreo cookies, coarsely crushed

1 cup white chocolate chips

1 cup dark chocolate chips 


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

In a medium sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a medium sized mixing bowl, beat together Crisco, sugar, and brown sugar about 2 minutes until fluffy. Beat in the eggs and vanilla. Slowly beat in the dry ingredients until incorporated. Mix in the crushed oreos until combined and lastly add the white and dark chocolate chips.

Roll into 1½ inch balls and place 2 inches apart on the cookie sheet. Bake for about 7-9 minutes until just starting to lightly brown.

Sweet Prayers Answered

Our prayers have been answered! The dessert gods (Trader Joes) have brought back Pumpkin Pie Spice Cookie Butter. It’s pure heaven in every bite, especially when sandwiched between two pumpkin spice cookies. Pumpkin Cookie Butter Sandwich Cookies are a divine treat worth every glorious bite! Pumpkin Cookie Butter Sandwich Cookies


  • 1 package Betty Crocker Pumpkin Spice Cookies Mix, plus ingredients on the back of the package
  • 1 jar Traders Joes Pumpkin Pie Spice Cookie Butter
  • 1 cup butterscotch chips


  1. Make the pumpkin spice cookie batter according to the directions on the back of the package. 
  2. Stir butterscotch chips into the batter.
  3. Bake according to package directions.
  4. Allow cookies to cool
  5. Spread cookie butter on top of one half of the cookies.
  6. Place another cookie on top of each frosted cookies to make sandwiches.
  7. Share

Birthday Sweets

They say it’s your birthday and you can cry if you want…but we’ll happily treat instead! Cookie Butter Cookie Crack! Our wish came true! Cookie Butter Cookie Crack


  • 16 ounces dark chocolate chips melted
  • 4 ounces creamy cookie butter, warmed until pourable
  • chocolate chunk cookies, crumbled (ingredients and recipe)
  • 1 extra large dark chocolate bar
  • 15 mini Heath bars


Bake 1/2 dozen chocolate chunk cookies according to recipe above

Prepare a baking sheet with parchment paper.

Pour the dark chocolate onto the wax paper and use a spatula to spread out the chocolate into a thin layer.

Pour the cookie butter over the chocolate and lightly swirl.

Crumble the chocolate chip cookies onto the chocolate mixture and lightly press down to adhere. Do the same with the dark chocolate bar and mini Heath bars. 

Place the baking sheet into the fridge or freezer until fully hardened, about 2 hours.

Break into pieces and store in an airtight container in the fridge until ready to serve.


Sweet! Another Satis”frying” Treat

We’re at it again! Turning two of our favorite vices into one. This time it’s brownies’ turn. Brownie Fries are so gonna satis”fry” us this Saturday! Brownie Fries


  • 1 box of dark chocolate brownie mix plus ingredients on the back of the box
  • Sea salt


Make the brownies according to the directions on the back of the box in a 9×13 pan. Once baked sprinkle with sea salt. Cool. Then use a pizza cutter to slice brownies into small 3 inch rectangles. Enjoy!

Ready, Set, Sweet!

Whistles are blowing, marching bands are  marching, and crowds are cheering. Are you ready for some football! You most likely won’t find us watching the game play for play, but grazing the tailgate spread instead, especially if Brownie Bugles Bites are on hand. Think puppy chow meets white trash smothered in gooey goodness. It’s definitely a game changer! 

Brownie Bugle Bites


4 cups Brugles

1 (5.3 ounce) package Rolos, unwrapped

1 cup Heath Butter Brickle Bits 

2 tablespoons butter

1 dark chocolate brownie mix , plus ingredients on the back of the box 

1 cup of dark chocolate chips

Put Bugles into a large plastic bag. Set aside.

Melt Rolos in a heat safe bowl over a pot of hot simmering water. When they are almost all the way melted, stir in butter until combined.

Pour the melted chocolate/caramel mixture into the bag of Bugles. Gently move it around with both of your hands.

With only half of the Bugles covered, open the plastic bag, and sprinkle in 1 1/2 cups dry brownie mix and Heath. Continue moving it around in the bag gently.

Make the other half of the brownies mix with 1.5 eggs, 1/3 cup oil, 2.5 tbs of water. Melt 1 cup dark chocolate chips.

Pour the bugle mixture into a bowl and cover with the made brownie mix.  Place on a parchment lined large baking sheet and pour melted chocolate on top and gently stir. Allow to cool. 

*recipe inspired by Simply Gloria