Sweet Dreams

Sweet Dreams! Literally! When you dream of wedding cake cookies you make wedding cake cookies! The cloud like, spongy texture with hints of almond and vanilla are what dreams are made of! Topped with sweet, homemade buttercream. You may never want to wake up!

Wedding Cake Cookies Recipe

Red, Sweet & Blue

Happy Fourth of July All! What’s on your agenda? A little fun in the sun? Barbecues or picnics? Fireworks? We are hanging with friends and family on our driveway under the sprinkler with a slip & slide and water balloons. Old fashioned fun! We’ll be enjoying pina coladas, homemade salsa, and a very special sweet treat: Red, White, and Blue Chocolate Chip Bars. Enjoy your holiday!


Chocolate Chip Cookie Bars:

  • 1 cup butter flavored Crisco
  • ¾ cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 1 tsp baking soda
  • 3 cups all-purpose flour
  • ½ tsp salt
  • 1 cup dark choc chips
  • ½ cup white chocolate chips

Vanilla Buttercream Frosting:

  • ½ cup 1 stick unsalted butter softened
  • 3 cups sifted powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt


Chocolate Chip Cookie Bars:

  • Preheat oven to 350 degrees and line a 9×13 pan with foil and spray with cooking spray and set aside.
  • In a bowl, whisk together the flour, baking soda and salt, set aside
  • Using mixer, add crisco and sugars together in a mixing bowl and mix on medium-high speed until smooth and creamy about 2 minutes.
  • Add eggs and vanilla and mix until combined, about 1 minute.
  • Add in the flour mixture to the wet mixture and mix together until combined.
  • Stir in chocolate chips using a rubber spatula.
  • Press cookie dough evenly into pan. (I lightly spray my finger-tips with cooking spray to make it easier or you can do it with a rubber spatula.
  • Bake for 30-35 mins.
  • Remove from oven and allow to cool completely.
  • While cooling, make the frosting.

Vanilla Buttercream Frosting:

  • Using mixer, mix all the ingredients together until creamy and frosting consistency you like. You can add more powdered sugar if you need it to be a little stiffer or add in more milk if you need it more creamier.
  • Frost cooled cookie dough bars with frosting and add decoratives immediately after frosting, because the top of the frosting will firm up, so they won’t stick.
  • Cut into small squares.

*recipe inspired by The Baking Chocolatetess

No Mess Sweetness

If you’ve been with us for awhile you know we’re all about decadence. The ooey-gooeier the better. But in this early start to the heat of the summer season these kind of treats can prove to be down right messy when outdoor plans are involved. This is when our favorite Sugar Cookie recipe comes in handy. They are a crowd pleaser and the extra sprinkle of sugar on top adds the right amount of zing to keep our extra sweet-craving tastebuds satisfied. A no mess goodie for the win!

Sister Sweetly’s Favorite Sugar Cookie Recipe

Sweet Summertime

Yay! Hooray! Yippee! Hallelujah! All of the cheers for summer. School is officially over. Time to celebrate. No surprise…our celebrations ALWAYS include sweet treats. We’re planning to make our favorite loaded chocolate chip cookies. We’ll sprinkle in a variety of red, white, and blue m and ms to honor our loved ones, military, and country. Happy Memorial Day! Happy summer!!!

Sister Sweetly’s Favorite Cookie Dough

Sweets For Sweet Friends

Wow! It’s been a tough year. But things seem to be looking up. We’ve seen more friends, been out and about more, and given more hugs than we did all last year. It sure feels good! You know what else feels good? Gifting our sweet friends with our favorite sweets. Chocolate is our love language and we feel that a gift of chocolate will ALWAYS brighten someone’s day. This Saturday we’re baking our favorites, brownies and chocolate chip cookies, and giving them to some of the sweetest people we know. Friends, hugs, chocolate…yep, things are definitely looking up!!!

Mom’s Are The Sweetest

There’s nothing much sweeter than a mother’s love. And she deserves nothing less a sweet treat full of all her favorite sweets. That’s why this Mother’s Day, we’re hosting a Make Your Own Brownie Trifle Bar. Brownies, ice cream, whip cream, pink frosting, and a variety of chocolates and toppings layered up just the way she wants in a cute little mason jar. May your Mother’s Day be the sweetest one yet!

Sweet Holden Saturday

Do you ever have one of those glorious days that seems extra shiny and sparkly? For us, that’s every Saturday. Saturdays are just the happiest days. Especially when we get to bake together. This Saturday we’re baking Golden Blondie Bars to celebrate yet another shiny, sparkly, glorious day. Stay Golden!


Brownie layer:
1/2 cup butter flavored Crisco
1 cup dark brown sugar
2 tsp of vanilla
1 egg white
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/8 tsp of baking soda
1/2 cup white chocolate chips

Oreo layer:
1 pack of Golden Oreos

Cookie Dough layer:
1/2 cup butter flavored Crisco
1/4 cup brown sugar
3/4 cup white sugar
1 egg white
1 1/2 tsp vanilla extract
1 1/4 cup plain flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

InstructionsPre-heat the oven to 180 degrees celcius. 
Line the bottom of a 9×9 baking tin

Start with the Brownie layer:
Put Crisco into a larger mixing bowl. Add the brown sugar and whisk to combine. Add the vanilla and egg white and whisk until it’s completely mixed together.
In another bowl mix together the dry ingredients, flour, baking powder, salt, and baking soda.

Slowly add the dry ingredients to the wet ingredients until it’s completely mixed together, try to fold in the ingredients as you don’t want to ruin all the air you’ve whisked into the mixture. Stir in the white chocolate and set aside 

For the Cookie Dough layer:

Cream together the Crisco and sugars in a mixer. Add the egg white and vanilla and mix. Then add the flour, salt, baking soda and baking powder and mix on low until everything is completely mixed in together.

Layer the cookie dough on the bottom of a 9×9 baking pan, pressing down in all of the edges.
Layer as many oreos that will fit on top of the cookie dough
Press the blondie brownie batter on top of the oreo layer and make sure it’s even on top
Bake for 30-35 minutes. Test with a knife to see if the center is done. When the knife comes out clean, let the brownies rest until cooled before putting in the fridge for a further 30 minutes.

*recipe inspired by Blonde Vision

A New Take On Our Favorite Sweet Treat

By now you know that if we ever are stranded on a deserted island, we would pick brownies to eat all day everyday for the rest of our lives. Plain brownies, layered brownies, stuffed brownies, loaded brownies. You name it, we’d chose it. And by now we’ve thought we had made all the varieties of brownies there ever were. That is until a new idea popped up in our Pinterest feed. Pound Cake Brownies. What the what? Pound cake and brownies. Both? Amazing! Deserted island, here we come!


Pound Cake Batter

  • ½ cup butter flavored Crisco
  • ¾ cup sugar
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon fine sea salt
  • 1 large egg white
  • ¾ cup flour
  • 2 tablespoons almond milk

Brownie batter made according to the directions on the back of the box

  • Preheat the oven to 350 F. Spray or lightly an 8×8 inch square baking pan or a brownie pan and line with parchment paper. 
  • To make the pound cake batter: in the bowl of a stand mixer beat the Crisco, sugar, vanilla and sea salt until very light and fluffy, about 5-7 minutes. This is the key part of getting the pound cake texture right so don’t skimp on time !
  • Add the egg white and beat for another 3 minutes. Scrape the bowl and beat for another two minutes. 
  • Over the bowl, sift in the flour and add the almond milk. Beat the batter until most of the flour has been incorporated. Scrape down the bowl and beat again. Ensure the batter is fully blended. Set aside.
  • Make the brownie batter according to the directions on the back of the box
  • Pour half of the brownie batter into the prepared cake pan. Dollop pound cake batter onto the brownie batter, as pictured above. Use the back of a spoon to smooth down the pound cake batter. Spoon the remaining brownie batter over the pound cake batter and gently swirl them together with a butterknife or offset spatula. 
  • Bake for 30-40 minutes, until the center has puffed and when you shake the pan gently the center doesn’t wobble. Allow to cool for 10 minutes in the pan and then remove. Store in an airtight container.

*recipe inspired by Buttermilk By Sam

Sweet Sistering

Seems like a perfect Saturday built for sistering. Yes, sistering. A verb. Meaning to spend time with your sis doing all the things you love doing together. (We may have made that up 😉-don’t check Webster). Our sistering usually includes something sweet to bake and something crafty to make. And that’s just what we will be doing this Saturday. Sistering around Toffee Dusted Frosted Cookie Butter Cookies and table full of arts and crafts. Sistering at its best!


  • 1/2 cup butter flavored Crisco
  • 1/2 cup creamy cookie butter
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg white
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup old fashioned oats

For the Filling

  • 3 tablespoons unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 1/2 cup creamy cookie butter
  • 2 1/2 tablespoons almond milk


  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream together 1/2 cup Crisco , 1/2 cup cookie butter until light and fluffy – about 2 minutes. Gradually add in sugar, brown sugar, and vanilla, mixing until well combined. Add egg white and beat well.
  3. In another bowl, combine flour, baking soda, baking powder, and salt. Add dry ingredients to the creamed mixture. Stir. Add oatmeal, mixing until well combined.
  1. Use a medium cookie scoop and drop dough onto prepared baking sheet. Bake in preheated oven for 10 minutes, or until cookies are a light brown. Allow cookies to cool on pan for 5 minutes before moving them to a wire rack to cool completely.
  2. To Make Filling: Cream together 3 tablespoons butter 1/2 cup cookie butter. Gradually add in confectioners’ sugar, mixing until creamy and thoroughly combined. Add in almond milk and beat for 1 minute. Spread filling onto the cooled cookies, then dust with Heath toffee bits. Celebrate!

*recipe inspired by My Baking Addiction