Gimme S’more Sweets

The weather has been hot! Definitely too hot to sit around a fire pit! So today we decided a no-bake, no-fire recipe was necessary to fulfill our baking needs. You’ve surely heard of indoor s’mores, but we’re stepping them up a bit! Our Gourmet S’mores Bars will truly have you begging s’more!

Ingredients

• 1 box of Golden Grahams cereal

• ¼ cup butter

• ½ teaspoon vanilla extract

• 1 package marshmallows cut into small pieces

• ⅔ cup dark chocolate chips

• 1 cup Rolo

•. 1/2 cup Mini chocolate chips

•. 1/2 cup Heath Bits

Instructions

1 In a large saucepan melt butter over medium heat until completely melted. Add the marshmallows and stir constantly until melted.

2 Once melted, remove from heat and quickly add the Golden Grahams cereal. Stir until the cereal is fully coated in marshmallow.

3 Spray a 13 x 9 inch baking dish with non-stick cooking spray. Pour the cereal mixture into the baking dish and lightly press the mixture down evenly. Sprinkle ⅓ cup of the mini chocolate chips, Rolos, Heath Bits on top of the treats. Melt the remaining chocolate chips for 30 seconds in the microwave. Drizzle evenly all over the top. Cool for 20 minutes. Once cooled cut into bars to enjoy!

*recipe inspired by Life in the Lofthouse

Advertisements

After School Sweets

The school bells rings in less than a week. We’d better take our after-school snack game up a notch! One of our Loaded Oatmeal Cookie Butter Blossoms will definitely not be enough to feed our hungry students. Better make a double batch, ummm make it a triple! We hope you a wonderful start this school year!

Oatmeal Cookie Butter Cookies Recipe

Add a Caramel Kiss to the center of each cooled cookie.

The Sweetest Hook Up

Holy Mackerel! Our summer birthday calendar is reel-y stocked full. Leave it to us to tackle the treats. We’re using the same school of thought as our Birthday Cake Batter Popcorn, except this time we’re hookin it up with the addition of Goldfish Pretzels, Hershey’s Cookies’N’Creme chips, and glitter sugar sprinkles. It’s o-fish-ally the best birthday snack ever!

Take Me Along Sweetie

Chances are you’ve got a fiesta, soirée, or picnic to attend this summer. Call it what you want, but, a party isn’t truly a party without dessert! Problem is that often the goodies don’t travel well. Fortunately for you we’ve got a sweet that will survive almost any weather or terrain. Save time and worry with our Berry Crisp in a Jar. It’s the perfect take-along treat for your next get-together!

Ingredients

2 bags frozen mixed berries

1 box yellow cake mix

1/2 cup salted butter, melted

1/2 cup old-fashioned oats

1/2 cup chopped pecans

Directions

Heat oven to 350 degrees and spray a 9×13 baking dish with cooking spray.

Spread out frozen berries in the bottom of the dish.

In a mixing bowl, combine yellow cake mix (DO NOT prepare), melted butter, oats, and walnuts. Stir together until thick crumbles form.

Sprinkle evenly over the frozen berries.

Cook for 50-55 minutes. Crisp topping will be a golden brown and the berries will be bubbling.

Scoop crisp into jars. Layer with ice cream and whipped cream. Top with pecans.

Puddin The Sweet In Saturday

We’re puddin the sweet in this Saturday with our Loaded Butterscotch Pudding Cookies! We puddin in lots of yummies including, pretzels, butterscotch, Heath, and dark chocolate. We know our fams will be puddin up with our puns as long as there are cookies!

INGREDIENTS

2 1/2 cups flour

1 1/2 tsp baking soda

1/4 tsp salt

1 cup crisco, butter flavored

3/4 cup white sugar

3/4 cup brown sugar

3.4 oz box of butterscotch instant pudding mix

2 eggs

1 tsp vanilla

2 cups salted pretzels, coarsely chopped

1 cup dark chocolate chips

1/2 cup Heath bits

coarse sea salt, optional

DIRECTIONS

1 Preheat oven to 350 degrees. Line cookie sheet with parchment paper/slip mats.

2 In  a bowl, whisk together flour, baking soda and salt. Set aside.

3 In a mixing bowl, beat Crisco and sugars until fluffy. Add in eggs, vanilla and pudding mix. Mix until fully combined.

4 Gradually add in flour mixture and beat until well combined.

5 Stir in chocolate chips, pretzels and toffee bits. Your dough will be thick.

6 Drop dough, by the tablespoons on prepared baking sheet. If desired, sprinkle tops with coarse sea salt.

7 Bake 9-10 minutes or until edges are lightly brown.

8 Let cookies cool on cookie sheet for 5 minutes before removing.

9 Then, cool cookies completely on wire rack.

* Recipe inspired by Our Table For Seven

Not So Sinfully Sweet

Total indulgence of all things sinful on vacay leaves us no choice, but to scale it back today, but not entirely! Skipping our treat day would be sinful in itself! These Dark Chocolate Maple Pecan Butter Cookies meet all of our requirements (dairy-free, gluten-free, refined sugar-free, and sweet tooth satisfying). Devilishly delicious without the guilt!

Ingredients

• 1 cup pecan butter*

• 1/2 cup pure maple syrup

• 1/4 cup melted extra virgin coconut oil

• 1 1/2 teaspoons pure vanilla extract

• 1 cup gluten free oat flour

• 1/2 cup almond flour

• 1/4 cup cornstarch

• 1 teaspoon baking powder

• 1/2 teasoon baking soda

• 1/2 teaspoon fine salt

• 1/2 cup dark chocolate chips

• flaky sea salt, for topping

*to make the pecan butter, add 2 heaping cups of raw pecans into your blender and process until creamy, stopping to scrape down the sides and bottom of the container, about 5 minutes.

Directions

1 in a large bowl, mix together the flours, corn starch, baking powder, baking soda, and salt.  in another large bowl, whisk together the pecan butter, maple syrup, oil, and vanilla.  add the dry ingredients a little at a time until everything is combined.  then fold in the chocolate chips.  cover the bowl with plastic wrap and refrigerate for 2 hours or freeze for 30 min.

2 preheat oven to 350°F and line 2 baking sheets with parchment paper.

3 scoop cookie dough onto your prepared cookie sheets.  bake in the center of your oven for 12 minutes, checking for doneness at 10 minutes, until the edges are just golden brown. dust cookies with sea salt.

4 cool the cookies on a rack, then feel satisfied!

* recipe inspired by Dolly and Oatmeal

Manly Sweet

It’s that time of year again when we need to man up our sweets. With Father’s Day tomorrow we feel it necessary to take a more masculine approach to treating. Man Bars meet all the requirements it takes to celebrate the special dads we get to be surrounded by. We can’t wait to hear them say, “Oh man these are super!” Or “Dude, those are fantastic!” We’d say the same, except we’d be describing them! Thanks guys!

Ingredients

• 2 cups graham cracker crumbs

• 6 ounces semi sweet chocolate chips

• ½ cup Heath Bits

• 14 ounces sweetened condensed milk

• 1 tsp. vanilla

• 2 cups powdered sugar

Instructions

1 Combine crumbs, chips, Heath Bits, milk and vanilla until well mixed.

2 Press into an 8×8 pan lined with nonstick foil.

3 Bake at 350 for 30 minutes.

4 Let cool.

5 Cut into squares.

6 Put powdered sugar into a bowl and add a few bars at a time to coat.

*recipe inspired by Sugar Apron