Satis”Frying” Sweet Treat

What are a couple of girls to do when they can’t decide between their two favorite indulgences? The only answer, as we see it, is to get creative and combine them! Chocolate Loaded Cookie Fries are at the top of our cheat day menu. Uniting our love of sweet chocolate and salty french fries makes this one satis”frying” Saturday! 

Chocolate Loaded Cookie Fries


Follow the directions for our Ultimate Sea Salt Cookies except press the dough into a parchment lined 9×13 pan and bake for 25 min at 350 degrees. Make sure the middle is done. Once cooled use a pizza cutter and slice into thin cookie strips. Dip into your favorite sauces. Our dips include hot fudge, caramel sauce, cookie butter, and vanilla frosting. YUM! 

Hand Me Some Sweets

It’s that crazy time of year again! Transitioning back into school mode takes some adjusting. It seems like every year requires us to be more and more hands on with our kids’ education. This Saturday we’re taking a break and filling our hands with Berry Hand Pies instead of school supplies! This is the sweetest way to celebrate the first week back! Berry Hand Pies


1 package frozen puff pastry, thawed

1/3 cups sugar

2 tablespoons cornstarch

1 cup frozen strawberries 

1 cup frozen berries

1/2 teaspoons lemon juice

1 large egg 


Mix together sugar and cornstarch in a large bowl. Add strawberries, blueberries and lemon juice and toss until evenly blended. Beat egg in a small bowl. Set aside.

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Roll 1 sheet puff pastry to an 11-inch square on a lightly floured surface. Cut 4 large rectangles out of each sheet of pastry. Discard trimmings. Place pastry on prepared sheet and put about 1/3 cup berry mixture onto one-half of each. Lightly brush edge of circle with egg. Fold dough over filling and crimp edges tightly to seal. Cut 3 small vents on top of dough. Repeat with remaining pastry and berry mixture. Brush pies with remaining egg.

Bake until golden, 30 to 35 minutes. Transfer to wire rack to cool slightly.

*recipe inspired by Driscolls

So Long Sweet Summer

Even though our kiddos started school this week, it is only August and we are trying to hold onto any last bits of summer. Nothin says summer like ice cream sundaes. Around here we like to make things extra cutesy so we grabbed a few jars, some yummy toppings, a few flavors of ice cream and created our own ice cream sundae bar. From there we layered up the most deliciousy,
adorable ice cream sundaes in town. Summer never tasted so sweet!

City Sweets

We have had a lot of fun being tourists in our city. From riding the streetcar to trying out hip downtown restaurants, the city has been our favorite destination. Lucky for us the city offers lots and lots of sweets. In particular, one day we sampled a delicious cookie at quaint little downtown cafe. So delicious, in fact, that we knew we’d need to have another one soon. Good thing we love to bake because Ultimate Sea Salt Cookies are what you will find in our oven this Saturday. With a little bit of salt and a lot of sweet they’re the perfect way to reminisce about our wonderful adventures in our very own city.Ultimate Sea Salt Cookies


Follow the recipe for our Ultimate Chocolate Chip Cookies, except replace the M&Ms with butterscotch chips and sprinkle with sea salt before baking. YUM!

Sister Sweetly’s Ultimate Chocolate Chip Cookies

Sweet Symphony

This Saturday we are getting together with old friends. Our BFFs. Our Besties for life. ❤️. These friends have tasted many upon many of our Saturday sweet cheat treats. Today we decided to surprise them with a new recipe. Symphony Cookie Bars. We’ve used Symphony candy bars in brownies and cookies but never as a chocolate topping. Yumminess!!! Old friends and new treats. Saturday couldn’t get much better than that!

Symphony Cookie Bars


1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

12 tablespoons unsalted butter, melted and cooled

1½ cups light brown sugar

2 eggs whites

4 teaspoons vanilla extract

2 (7 oz) Symphony Bars, broken into small pieces

1 cup Heath Bits


1. Preheat oven to 350 degrees F. Line a 9×13-inch baking with foil, allowing overhang on all edges. Spray the foil-lined pan with non-stick cooking spray.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, whisk the melted butter and brown sugar together until combined. Add the eggs whites and vanilla. Mix well. Stir the dry ingredients into the butter mixture until just combined, but not overmix. Pour the batter into prepared pan, smooth evenly with a rubber spatula. 

4. Bake until the top is shiny and light golden brown, 22 to 25 minutes; do not overbake. Immediately after removing from the oven, sprinkle with broken up Symphony bars all over the surface and let sit for 1 minute. Using a spatula, begin to spread the chocolate. Once all of the chocolate has melted, smooth into an even layer.

5. Cool on a wire rack. Refrigerate for 15 to 30 minutes to allow it to firm up. Remove the bars from the pan an cut into squares. 

*recipe inspired by Brown Eyed Baker

Home Sweet Home!

We’re back from vacay and although our trips were glorious, it’s always nice to return to the comforts of home, sleep in your own bed, and bake brownies in your own kitchen. Nothing could be sweeter! So while we are unpacking and catching up on laundry, we’ll be whipping up a batch of our favorite brownies. Ah, home sweet home, literally!


Sweet Explosion

Happy Independence Day! We’re celebrating by creating fireworks in the the kitchen. Firecracker Rice Krispie Cookies explode with sweet goodness! They’re guaranteed to make our celebration pop. We hope your Fourth sparkles!Firecracker Rice Krispie Cookies


2 cups all-purpose flour 

1 tsp baking soda

1 tsp salt

1 cup oatmeal

1/2 cup butter flavored Crisco 

1/2 cup butter

¾ cup granulated sugar

¾ cup packed brown sugar

1 1/2 tsp vanilla extract

2 eggs whites

1 cup dark chocolate chips

1 cup red, white, blue M&Ms

1 cups Red, White, Blue Rice Krispies plus more for tops of cookies


Pre-heat oven to 375. Line cookie sheets with parchment paper and set aside.

In a medium bowl, combine flour, salt, baking soda and oatmeal.

In a separate large bowl, cream together Crisco, butter, and sugars until light and fluffy. Mix in the vanilla and eggs until well combined.

Gently fold in the chocolate chips, M&Ms, and Rice Krispies with a spatula.

Roll dough into 1.5 tbsp balls. Gently press some extra Rice Krispies into the tops of cookies {you may need to flatten slightly}. Bake for 7-9 minutes, until lightly golden on the edges.

Cool 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.

*recipe inspired by Sweet Peas and Saffron