A Sweet Change For Breakfast

One word: WAFFLES. Two words: CAKE MIX. The best word ever: CHOCOLATE! Yep, we’re giving our ordinary toaster oven waffles this Saturday off and dusting off the waffle maker to make Chocolate Cake Mix Waffles with homemade butter cream frosting. They’re yummy enough to have for breakfast, lunch, and dinner! 

Chocolate Cake Mix Waffles


1 box of Devil’s Food cake mix, plus ingredients on the back of the box


1 Heat waffle maker. Spray with non-stick spray. 

2 Make cake batter as directed on box, using water, oil and eggs.

3 For each waffle, pour batter onto center of the hot waffle maker. Close lid of waffle maker. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle.

4 Serve waffles warm with buttercream frosting and your choice of toppings. 

Homemade Buttercream Frosting


3 cups powdered sugar

1/3 cup butter or margarine, softened

1 1/2 teaspoons vanilla

1 to 2 tablespoons almond milk 


1 In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the almond milk.
2 Gradually beat in just enough remaining almond milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. 

Donut Be Fooled By The Sweetness

Lucky for us we were on the nice list this year and received an air fryer for Christmas. We’ve already given air fried sweet potato fries two thumbs up. Now it’s an old favorite’s turn to give this new gadget a try. Introducing Simple Air Fried Donuts! Donut be fooled! These cinnamon sugar loaded goodies are almost as good as Grandma Baker’s without as much of the guilt. And who isn’t trying to be a little bit healthier in the new year. Definitely two thumbs up worthy! Simple Air Fried Donuts


1 Air Fryer

1 package of biscuit dough

1/2 cup sugar

1 tbsp cinnamon

2 tbsp butter, melted


Using the airfryer cook four donuts at one time for about five minutes (not including heating time) at 150 degrees.

Brush melted butter onto all sides of warm donuts and then dip into a bowl of mixed sugar and cinnamon. 

So Long Sweet ’16

Happy New Year’s Eve!
Do you have big plans? Over the years, our plans have become quite a bit tamer, quieter, and earlier. We are lucky if we stay awake to watch the ball drop in NYC. But if you know us, you know we love to celebrate. And for us, it can’t truly be a celebration with out baking up something scrumptious to share. Today we are making Butterscotch Heath Cookie Butter Cookie Bars. We’ll be toasting them as we ring in the new year at 7:00 pm. No we aren’t joking! See, we told you…tamer, quieter, earlier. But still as sweet as ever!!!


1 cup all-purpose flour 
1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

5 Tablespoons Butter Flavored Crisco Stick

1 cup light brown sugar, packed

1 large egg

1 egg yolk

1 teaspoon vanilla extract

1/2 cup Trader Joe’s Cookie Butter

3/4 cup chips butterscotch chips

3/4 cup Heath Bits


Preheat oven to 350°F . Line the bottom and sides of an 8-inch baking pan with parchment paper.

In a medium sized bowl, toss together the flour, baking powder, baking soda, and salt. 

In a large bowl, stir the Crisco and brown sugar together until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in the cookie butter.  Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the butterscotch chips and Heath Bits. 

Spoon the batter into the prepared baking dish. Bake for 25-26 minutes. The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely- about 3 hours. Cut into bars as toast the new year!

*recipe inspired by Sally’s Baking Addiction

Have A Sweet Christmas

The tree is trimmed, the presents are wrapped, and our kids are ready to impress Santa with their sugar cookie creations! Let the festivities begin. It’s the most wonderfully sweet season of all! Merry Christmas! 

Sugar Cookie Recipe

Sweet List Assist

In need of a last minute holiday gift? Don’t worry we’ve got the perfect list assist! Butterfinger Cup Brownies are totally Santa worthy! Impressive yet simple at its best! Definitely crowd pleasing to even the pickiest! Butterfinger Cup Brownies 


  • 1 box dark chocolate brownies, plus ingredients on the back of the box
  • 1 bag of individually wrapped Butterfinger Cups


  1. Make the brownie batter according to the direction on the back of the box 
  2. Pour half of the batter into the bottom of a greased 9×13 pan
  3. Unwrap the Butterfinger Cups and place them in rows on top of the batter
  4. Top the chocolate cups with the remains batter
  5. Bake at 350 for 30 min
  6. Allow to cool before cutting 

Sweet Sharing Season

Saturday is here! Eeep!!! Let the Christmas baking festivities begin. Whether you have a neighborhood cookie exchange, office party, or early family get together, we’re here to help you bake something special to bring along. A little goodie called Frosted Snickerdoodles. They are just your regular cinnamony-sugary snickerdoodles elevated with tasty cream cheese frosting. ”Tis the season to share some sweets!

Frosted Snickerdoodles


1 3/4 cups sugar, divided
1 stick Crisco Baking Sticks Butter Flavor 

2 large egg whites

2 tablespoons almond milk

2 teaspoons vanilla extract

2 3/4 cups Pillsbury BEST™ All Purpose Flour

2 teaspoons cream of tartar

1 teaspoon baking soda

3/4 teaspoon salt

1 tablespoon ground cinnamon 

1 can cream cheese frosting 


HEAT oven to 400°F.
COMBINE 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended.

COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.

COMBINE remaining 1⁄4 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets.

BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely, then frost with cream cheese frosting. 

Holiday Hustle Sweet Relief

Carolers singing, bells ringing, cash resisters dinging…sound familiar? We’re in full holiday hustle and bustle mode, so we’re giving ourselves (and our ovens) a break. Our trusty old crockpot will be the resident baker today. Hot Fudge Slow Cooker Brownies will be hot, fresh, and ready to devoured once we’ve finished our to-do list and checked it twice. Busy city sidewalks here we come! 

Hot Fudge Slow Cooker Brownies


1 box dark brownie mix, (9×13 pan size) 

⅔ cup oil

¼ cup water

2 eggs whites 


¾ cup hot water

1 jar hot fudge sauce (12 oz)


Grease a 6 QT slow cooker very liberally with cooking spray.

In a large bowl, combine the brownie mix, oil, ¼ cup water, and eggs until well mixed. Pour the batter into the greased slow cooker.

Whisk together the hot fudge sauce and hot water and pour over the brownie batter (do not stir). Top with the lid and cook on HIGH for 2½ – 3 hours or until the edges are set (the center will be slightly gooey. Hooray!

*recipe inspired by Spend With Pennies