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

Ingredients

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

⅔ cup oil

¼ cup water

2 eggs whites 

Topping

¾ cup hot water

1 jar hot fudge sauce (12 oz)

Instructions

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

Sweet Baking Season Begins! 

We’re kicking off the holiday baking season with a treat we’ve always wanted to make, but some how it always got brushed to the bottom of the to-bake list. That is until today! Loaded Chocolate Chocolate Cookies were definitely worth the wait! Loaded Chocolate Chocolate Cookies   

INGREDIENTS

2 cups all-purpose flour

2/3 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup Crisco

1 cup granulated sugar

2/3 cup firmly packed light brown sugar

2 eggs

2 teaspoons vanilla

1 cup dark chocolate chips

1/2 cup Heath Bits

1/2 cup white chocolate chips

INSTRUCTIONS

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

In a large bowl of a stand mixer, combine the Crisco and sugars and beat for 3-4 minutes, until light. Add eggs and vanilla and mix well.

Add the flour, cocoa powder, baking soda and salt to the other mixture and mix on low speed, just until combined.

In a separate bowl, combine the dark chocolate chips, white chocolate chips, and Heath bits and give them a quick stir so they are evenly distributed. Gently stir or fold in.

Scoop approximately 2 tablespoons of cookie dough for each cookie and bake 2 inches apart for 8-10 minutes, just until set. Do not overbake.

Oh Sweet Saturday!

Oh Sweet Saturday!What could be better on a crisp November Saturday day than grabbing coffee with your girlfriends in the morning and baking Pumpkin Poke Cake with your sister in the afternoon? Sounds like the perfect Saturday to us!Pumpkin Poke Cake

Ingredients

 1 box yellow cake mix

 14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)

1 tsp pumpkin pie spice

 14 oz. can sweetened condensed milk

 8 oz. tub cool whip

 1/2 bag Heath Bits

 Caramel Sundae Sauce

Instructions

Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you’d like a thinner batter (which will yield a slightly fluffier cake).

Pour batter into a well greased 9×9 (9×13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.

Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake (this post from a friend has great step by step photos for this part).

Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.

Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Recipe from Something Swanky

Sweet Galore

We hope you had a great Halloween. We sure did! And once again, our littles didn’t disappoint. They brought home gobs and gobs of candy. Unlike us, they prefer the sugary sweet stuff, which means there’s an abundance of chocolate bars left for us to consume. We’re using these to our full advantage this Saturday and baking up a few batches of Halloween Candy Cookie Cups. We believe this is the perfect way to combine our love of our favorite cookie batter and chocolate bars! Halloween Candy Cookie Cups

Cookie Batter Ingredients and Directions
Top with favorite leftover Halloween chocolates 

Eek! It’s Sweet!

Forget the tricks! Bring on the treats! While the kids are out filling their goodie bags with loads and loads of candy, we’ll be filling our bellies with Autumn Velvet Spider Cupcakes. Don’t worry we’ll share with our trick-or-treaters, just as long as we can raid their tasty loot. October 31 is a sugar overload kind-of day and we love every second of it. We hope you have a spooktacularly sweet Halloween! Autumn Velvet Spider Cupcakes

Ingredients

  • 1 box of Duncan Hines Autumn Velvet Cake Mix, plus ingredients on the back of the box
  • 1 container of cream cheese frosting
  • 1 spider cupcake kit

Directions

  1. Follow the directions on the box for making cupcakes.
  2. Frost cupcakes with cream cheese frosting when cool.
  3. Assemble spiders using cupcake kit.

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

Ingredients

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

Directions 

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