Pink, Green, and Sweet

Around here Christmas is in full swing. We’re even seeing Santa today! Even more reason to come home and bake up a holiday goodie. Pink and green (our choice for holiday colors) frosted sugar cookie bars will do the trick. Merriment and sugar! Sounds like a perfect way to spend a Saturday!

Ingredients

  • 5 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup butter softened
  • 1/3 cup milk
  • 2 cups sugar
  • 4 egg whites
  • 2 teaspoons vanilla extract
  • 6 drops green food coloring
  • 6 drops red food coloring

Frosting

  • 3 3/4 cups powdered sugar
  • 1/2 cup butter room temp
  • 1/2 cup Butter Flavored Crisco
  • 5 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 375 degrees. Line a 13″ x 9″ pan with parchment paper.
  • In a small mixing bowl combine flour, salt and baking soda; set aside.
  • Using an electric mixer cream butter and sugar until light and fluffy.
  • Beat in egg whites one at a time. Stir in vanilla extract and milk.
  • Then with the mixer on low, slowly add the flour mixture, mixing until just combined.
  • Evenly divide dough into two small mixing bowls.
  • In one bowl add 6 drops of green food coloring, stir to mix in the coloring. Continue to mix in more green food coloring until you get the color you desire.
  • In the other bowl add 6 drops of red food coloring, stir to mix in the coloring. Continue to mix in more red food coloring until you get the color you desire.
  • Spread the dough to the prepared pan, I added the green first but you could do either one. Then add the remaining dough on top and spread, this was red for me.
  • Bake for 25-30 minutes. Test at 20 minutes with a toothpick to check the baking process, then recheck at 25 minutes. Tester should come out clean when bars are done baking. Allow to cool completely before frosting the bars.

Frosting

  • In a large bowl, cream together the powdered sugar, Crisco and butter until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Spread over cookie bars. 
  • Top with red sprinkles. Cut, serve, and share. Merry Christmas!

*recipe inspired by Dash Of Sanity

Sweet Gingerbread Recipe

Grab your holiday apron because today is National Gingerbread Day. I mean, our tree is up, our lights are on, and the Christmas shopping has begun, so let’s just add the smell of fresh baked gingerbread wafting from our oven. Ginger doodles will definitely add to our early start of all things Christmas. Happy holiday baking friends!

INGREDIENTS

  • 3/4 cup butter flavored Crisco
  • 1/2 sugar
  • 1/2 cup brown sugar packed
  • 1 egg white
  • 1/2 cup pure maple syrup 
  • 3 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tarter
  • 1/4 teaspoon ground nutmeg

Cinnamon Sugar Coating:

  • 1/2 cup sugar
  • 1 teaspoon cinnamon

INSTRUCTIONS

  1. Preheat oven to 350 degrees. In a bowl cream together Crisco, sugar, and brown sugar until light and fluffy. Beat in egg white and pure maple syrup.
  2. In another bowl, whisk together flour, baking soda, cinnamon, ginger, salt, cream of tarter, and nutmeg. Slowly beat into the creamed mixture.
  1. In a small bowl combine cinnamon and sugar for the coating. Scoop out the dough and shape into one inch balls. Roll in the cinnamon sugar coating. Place 3 inches apart on an engrossed baking sheet. Bake 10-12 minutes or until lightly brown. Cool on wire rack.

*recipe inspired by The Recipe Critic

Sweet Take On Pumpkin Pie

People-everything is going to be ok. We have pie! Whoopie Pies, that is. Even better, Pumpkin Whoopie Pies rolled in butterscotch and heath. Life is hard, eat pie. Lots and lots of Pumpkin Whoopie Pies!!!

Ingredients

2 packages of pumpkin cookie mix, plus ingredients on the back of them

1 jar of cream cheese frosting

1 cup Heath bits

1 cup Butterscotch chips

Directions

Bake cookies according to the recipe on the back of the package. Allow to cool. Once cool, spread frosting on one side of a cookie. Sandwich together with another cookie. Put 1Heath bits and butterscotch in a small bowl. Roll the sides of the cookie in the Heath/butterscotch. Mmmmm!

Sweet November

And just like that, Halloween has come and gone. But the leftover candy bars are here to stay for just a little while longer. And our love of cake and pumpkin will be around forever. Pumpkin cake topped with mini Halloween candy bars are exactly what we need at this very moment on a Saturday in early November. Fall flavors for life!

Spooks and Sweets on a Saturday

Isn’t it a great when two things you love happen on the same day. Halloween on a Saturday!!! Double the reason to get our bake on. And what’s more fitting for Halloween than monster cookies. Add a little cookie butter and few extra chocolate treats and you’ve got a “spooktacular” Halloween sweet for all your little monsters! Our Halloween Candy Cookie Butter Monster Cookies will definitely put the sweet in your trick or treat!

Ingredients

  • 1/2 cup butter flavored Crisco
  • 1 cup brown sugar
  • 1/2 cup creamy cookie butter
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups quick oats
  • 1/2 cup dark chocolate chips
  • 1 cup peanut M&M candies
  • 1 cup Snickers baking bites
  • 1/2 cup Heath Bits

Instructions

  • Preheat oven to 350 degrees. Line cookie sheets with parchment paper .
  • In a large bowl of a stand mixer cream together the Crisco, brown sugar, and cookie butter until light and fluffy, about 2-3 minutes.
  • Mix in the egg white and vanilla, scraping down the sides of the bowl as needed.
  • In a separate bowl, add the flour, baking soda, cornstarch, baking powder, and salt and whisk to combine.
  • With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined.
  • Add the oats, dark chocolate chips, Heath bits, Snickers bites, and peanut M&M candies. Mix by hand just until dough is combined.
  • Use a small/medium cookie scoop, or about 1-2 tablespoons cookie dough, and place on the baking sheets.
  • Bake the cookies for 7-9 minutes until the edges are just starting to brown and the top still looks slightly undercooked.
  • Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.

Creepin It Real With Spooky Sweets

Times are different, but that doesn’t mean we’re not creepin it real over here. Trick-or-treating may not be the same as in years past, but one thing our family and friends can count on is spooky inspired sweet treats from us. Our Mummy Pumpkin Spice Cheerio Bars will surely help get all of us in the Halloween Spirit!

11 oz. bag (about 1 ½ cups) butterscotch chips
3/4 cup light corn syrup
3 tablespoons butter
1 1/2 cups miniature marshmallows
½ teaspoon pumpkin pie spice
6 cups Pumpkin Spice Cheerios
1 cup white chocolate chips M&Ms
1/8 teaspoon cinnamon

Lightly spray a 9×13″ cake pan with cooking spray. Set aside.

In a large microwave-safe bowl, microwave butterscotch chips, light corn syrup, butter, and mini marshmallows on high for 2-3 minutes or until smooth. Stir after each minute.

Stir in the pumpkin pie spice until evenly mixed.

Add the Cheerios and quickly mix them in until they are evenly coated.

Press the Cheerio mixture into your prepared pan. Press with a spoon (or your hands) that have been lightly sprayed with cooking spray.

In a small bowl, melt the white chocolate chips in the microwave. Heat at 30-second intervals, stirring in between. Heat until smooth; then stir in the cinnamon.

Add the melted white chocolate to a plastic baggie and then snip off one corner of the baggie in order to drizzle the chocolate over the bars. Add M&Ms for eyes.

Refrigerate for about one hour or until firm. Slice and enjoy thus special treat from your mummy!

Sweeting A Bummer Year

What a bummer it is when it’s almost mid-October and you haven’t made it to the apple orchard or the pumpkin patch. And by bummer, we mean the sad fact that for weeks now Apple cider donuts have been calling our name. To cure our craving we’ve decided turn our kitchen into a make shift cider mill and bake up our very own apple cider donuts. All the deliciousness of fall in one tasty little treat. And by one, we mean a dozen. A bakers dozen…wink!

INGREDIENTS

  • 1.5 cups Apple cider
  • 1 Egg White
  • 1/3 cup Granulated sugar
  • 1/3 cup Brown sugar
  • 3 tbsp Butter Unsalted
  • 1/2 cup Almond Milk
  • 1 tsp Vanilla extract
  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon powder
  • 1/4 tsp Nutmeg powder
Spiced sugar topping
  • 1 cup Granulated sugar
  • 1.5 tsp Cinnamon powder
  • 1/2 tsp Nutmeg powder
  • 1/2 cup Butter Unsalted, Melted

INSTRUCTIONS

  1. Pour cider in a nonstick saucepan and cover over medium heat until it’s reduced to 1/3 cup. It will become a thick syrup. Keep aside and allow it to cool down.

  2. In a large mixing bowl, add egg white , granulated sugar, brown sugar, butter, almond milk, vanilla extract and mix until smooth. Keep aside.

  3. In another mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and nutmeg.

  4. Dump this dry mixture into the wet mixture, along with the reduced apple cider, and mix until just combined. Don’t over-mix! 

  5. Pour batter in a greased donut pan, filling halfway through.

  6. Bake at 350 degrees F for about 10 minutes or until an inserted toothpick comes out clean. 

  7. Allow the donuts to cool down for 5 minutes at room temperature and then remove from pan.

  8. While the donuts are cooling, mix together sugar, cinnamon, and nutmeg in a wide bowl. 

  9. Brush melted butter all over each donut and roll in the bowl of sugar until fully coated. 

  10. Serve immediately and enjoy!

*recipe inspired by Cake Wiz

The Sweet Taste of Pumpkin Spice

Oh my gourd, it’s October and that means it’s time for Pumpkin Spice Everything. We love the muffins, the lattes, the candles, and all the other Pumpkin Spice goodies Target has to offer. This Saturday we are making a box of Pumpkin Spice Cookies. Nothing is ever too much when baking the Sister Sweetly way so we’ll take these basic boxed Pumpkin Spice cookies and add Heath Buts, butterscotch, and pecan pieces and top each cookie with cream cheese frosting and a caramel drizzle. Pumpkin Spice Everything in a yummy little cookie!!! Happy Fall Y’all!

New Sweets For Our GORP Mix

We’ve mentioned GORP on our blog many times. It’s the perfect entertaining treat. This weekend we are throwing a little Besties Birthday Party where we are celebrating our 2020 birthdays. Our besties know us for many things including baking, crafting, home decorating, and GORP! We decided, with the help of being gifted some yummy sweets (thanks sister-in-law), to throw together some newness to our GORP mix. This time we are adding Animal Crackers and Circus Cookies to our usual favorites: Rolos, Heath, Bugles, Peanut M & Ms, and Pretzels. Happy Birthday Besties! We think every year is important to celebrate. Even 2020! Especially 2020!!!

Wacky Sweetness

What a wacky week! Wacky weather. Brrrrr. Wacky start of school. Thank you teachers! 2020 is just wacky. So this Saturday we are going right along with the wackiness and trying a new, possibly wacky, recipe. Jello sugar cookies. Sounds wacky, right? Tastes wonderful! Trust us!!!

INGREDIENTS

  • 1 1/2 cups butter flavored Crisco
  • 1 cup sugar 
  • 1 egg whites
  • 1 teaspoon vanilla 
  • 3 1/4 cups all-purpose flour 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon cream of tarter 
  • 12 ounces jello mix (3 packages)

INSTRUCTIONS

  • Preheat oven to 350°F degrees. In a large bowl, cream together Crisco and sugar with a mixer until light and fluffy. Blend in egg white and vanilla.
  • In a separate bowl, whisk together flour, baking powder, baking soda and cream of tarter. Gradually add flour mixture to the wet ingredients.
  • Divide the dough into three sections. Sprinkle two tablespoons of jello mix into each section and then knead the dough until combined. You can add a few drops of food coloring in, if you’d like the color to be more vibrant.
  • Roll dough into 1-inch balls. If desired, you may roll the balls into the extra jello powder or sugar for a sweeter cookie. Then place dough onto the baking sheet about two inches apart. Flatten the dough with the bottom of a cup or bowl to allow the cookies to cook evenly. 
  • Bake cookies for 8-10 minutes. Remove cookies from the pan and allow to cool on a wire rack.

*recipe inspired by I Heart Naptime