This Sunday is our beloved mom’s 70th birthday. We had grand plans for an epic celebration. That’s until a pandemic decided to get in our way. But our mom is way too important to us that we must celebrate her 70 years. So we’ve planned a virtual birthday party complete with decorations, games, and, of course, birthday cake. Extra special carrot cake cupcakes with floral bouquet frosting for our extra special mom.
Happy Birthday Mom. We think we turned out great. Thank you!
1 box of carrot cake mix, plus ingredients on the back of the box
Homemade cream cheese buttercream frosting dyed pink and orange
- 1 cup salted butter (2 sticks), at room temperature
- 1/2 cup Crisco
- 8 oz. cream cheese, at room temperature
- 4 cups powdered sugar
- 1 Tablespoon of vanilla extract
- 2 Tablespoons of almond milk
First, cream the butter and Crisco in a mixing bowl. Mix on low speed for a couple of minutes until smooth and creamy. Add in the vanilla and cream cheese and mix again until very smooth. Gradually add the powdered sugar until it’s all combined. It will be very stiff! Then begin adding milk until you reach the desired consistency for decorating.
Make cupcakes according to the directions on the back of the box.
Decorated the cupcakes using a piping bag and frosting tips to look like a floral bouquet.
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/3 cup coconut oil, melted
- 3 tbsp maple syrup
- 1/2 cup almond butter, creamy
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- pinch sea salt
- 1/2 cup dark chocolate chips
- 1 tbsp coconut oil
- 1/4 tsp sea salt
Preheat oven to 350 degrees F.
Combine coconut + almond flours with melted coconut oil and warmed maple syrup in a large bowl. Stir out all the crumbles of flour until thoroughly combined.
Line a smaller baking dish (I prefer a 6×6 baking dish) with parchment paper and pack down shortbread mixture into the base using a silicone spatula. If shortbread mix starts to stick to spatula, dip in melted coconut oil and continue to gently press down evenly into entire base of dish.
Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.
Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.
Remove from burner and let cool completely.
Pour dark chocolate chips into small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.
Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in freezer until it hardens *completely,* about 1-2 hours.
Remove from freezer once frozen (if still soft, keep in freezer until fully hardened) and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden.
Once chilled, remove the hardened mold from pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef’s knife, slice into 1/2-inch strips, and from there, slice each strip into thirds. *if you leave the chocolate layer in the freezer for too long, it may crack when you cut into slices.
Ready to serve!! Enjoy! Store in airtight container in the freezer or
Recipe from Rachael’s Good Eats
This Saturday is no different than the last few. We’re staying safe by staying home. It’s also not different than any other Saturday because sweet treating is one thing we’ll keep doing. There is one thing that is different, however. We won’t be doing our sweet treatin’ in the same kitchen. But thanks to social media we will still be baking together…virtually. (We appreciate you, Zoom!!!) To make things even better, we’ve decided to sweeten our Saturday by baking up our favorite oatmeal cookies loaded with extra leftover Easter candy we have laying around our houses. Staying safe. Staying home. Sweetening our Saturday. We’ve got this!
Sister Sweetly’s Favorite Oatmeal Cookie Recipe
Stir leftover Easter candy into the batter before baking
Easter sure seems different this year, doesn’t it? No going to church, no going out to brunch, no family Easter egg hunts. Lots of no’s this year. The one thing we aren’t saying no to is baking a sweet Easter treat. Sugar Cookie Butter Dump Cake topped with Easter M & Ms. Yes! Yes!! Yes!!!
1 container (14 oz) cookie butter
1 can (14 oz) sweetened condensed milk
3 egg whites
1 pouch (17.5 oz) Sugar Cookie Mix
1 cup Easter Plain M&Ms
1 cup Easter Peanut M&Ms
3/4 cup salted butter, melted
Preheat oven to 350º F. Spray 9 x 13-inch baking dish with non-stick spray.
Add cookie butter, sweetened condensed milk, and egg whites to mixing bowl. Stir well to combine. Spread mixture into prepared baking dish.
Sprinkle dry cookie mix evenly over cookie butter batter. Drizzle the top evenly with melted butter.
Bake for 35 minutes or until golden brown.
Top with Easter Plain and Peanut M&Ms
Enjoy with gratitude
*recipe inspired by Tablespoon
Some people organize, some people read, some people run. But, we MUST bake. Yeah, yeah we love to organize, craft, and exercise, but when we get to indulge in a sweet cheat everything seems A-Ok at least for a little while. Easter will be different this year, but it doesn’t have to be less tasty. Our Better Than A Chocolate Easter Bunny Trifle will help us briefly ease our fears and put chocolate mustache smiles on our families’ faces!
- Yellow cake box mix
- Easter Peanut M&Ms
- Easter Plain M&Ms
- Cool whip
- Caramel sauce
- Buttercream frosting (homemade is best!)
- Bake the cake according to the directions.
- Fill jars 3/4 full with scoops cake.
- Top with buttercream and whipped cream.
- Sprinkle plain and peanut M&Ms over the top and drizzle with caramel.
When the days are long and life seems a bit scary, find comfort in things you love. We absolutely love brownies, cookie dough, and toffee. That’s why this Saturday to help us through these trying times we are making Toffee Chocolate Chip Cookie Dough Brownies. Throwing together all our loves for our loves. Stay well!
Fudgy Brownie Layer
- 1 box Brownie Mix, plus ingredients on the back of the box
Toffee Chocolate Chip Layer
1 cup toffee bits
1 cup dark chocolate chips
1 cup walnuts
- 1/4 cup from above Hershey’s® Heath Bits ‘O Brickle Toffee Bits(in directions)
- 1/4 cup mini chocolate chip
Brownie Layer: Line a 8×8-inch baking pan with overhanging parchment paper. Prepare and bake brownies according to package directions. Let cool completely. You can refrigerate or freeze to speed cooling process.
Cookie Layer: Make￼￼ Sister Sweetly’s favorite cookie dough minus the eggs and baking soda. Stir in toffee bits and walnuts.
Press cookie dough firmly and evenly over cooled brownies.
Top with reserved 1/4 cup Toffee Bits and 1/4 cup mini chocolate chips.
Refrigerate Cookie Dough Brownies for at least 2 hours before cutting. Store in the refrigerator.
*recipe inspired by Carlsbad Cravings
Wow! What a week. These are hard, scary times. We are doing our best to stay positive and keep busy at home. Baking is our happy place. While others stocked up on toilet paper, we made sure to have plenty of cookie butter on hand (thanks Nana). Cookie Butter Chocolate Chip Cookies coming right up. Making life just a little bit sweeter one cookie butter cookie at a time. Stay well friends!
- ½ cup butter flavored Crisco
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup cookie butter spread
- 1 egg white
- 1 tsp vanilla
- 1 ½ cups unbleached flour
- 1 tsp baking soda
- ¼ tsp sea salt
- 1 cup dark chocolate chips
- 1 cup Heath bits
Preheat oven to 350°F.
Cream Crisco with both sugars until light and fluffy. Mix in the egg white, vanilla, and cookie butter.
In a separate bowl, mix the flour, baking soda, and sea salt. Then add into the wet mixture until just combined. Fold in the dark chocolate chips and Heath bits.
Drop the dough by large tablespoons onto baking sheet and bake for 6-8 minutes.
*recipe inspired by Kirbie’s Cravings
In times of crisis we turn to comforting ourselves with ways to relieve stress and feel less anxious. Our #1 is without a doubt baking! Coping sweetly is our best defense. And when it’s 3/14 National Pi Day we join in and make pie. Oatmeal Salted Caramel Dark Chocolate Pizzookie Pie seems about right to keeps our minds busy and fear free for a little while!
Make Sister Sweetly’s Favorite Oatmeal Cookie Recipe
Add salted caramel chips and dark chocolate chips. Spread in a pie pan. Bake for 20-25 min. Once cooled slice and enjoy.
Ever tasted a Royal Cookie from
Nordstrom Cafe? We recently got our hands on one of these yummies. And WowZer! It’s like a cookie and magic bar rolled into one. Coconut, macadamia nuts, and chocolate chips. Incredible!!!Thankfully we found a copycat recipe and this Saturday we will be recreating our version of these goodies in the comforts of our own kitchen. Here’s to a Royally Sweet Saturday!!!
- 3 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter flavored Crisco
- 1 1/2 cups brown sugar
- 1/2 cup sugar
- 2 large egg whites
- 1 tablespoon vanilla extract
- 1 cup shredded coconut
- ¾ cup chopped macadamia nuts
- 1 cup ounce bag dark chocolate chips
- 1 cup Heath Bits
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a bowl, stir together the flour, baking soda, powder and salt.
In the bowl of your electric mixer fitted with a paddle attachment, beat the Crisco and sugar together until light and fluffy, about 5 full minutes. Beat in each egg white one at a time. Beat in the vanilla extract.
Add the dry ingredients and beat on low speed until just combined, scraping the bottom of the bowl if needed. Stir in the shredded coconut and macadamia nuts until combined. Stir in the chocolate chips and heath.
Scoop out 1 1/2-inch sized balls of dough and place them on the parchment paper, about 2 inches apart. Bake for 16 to 18 minutes, or until the cookies are just golden on the edges. Let the cookies cool for 10 minutes on the baking sheet before transferring them to a cooling rack.
*recipe inspired by How Sweet Eats
Did your kiddos come home with almost as much candy from their school Valentine’s Day party as they did on Halloween? Ours sure did. So being the good moms we are, we have decided to limit their sugar intake by putting their extras to good use. Ha! We’re simply chopping an assortment of valentines candy and adding it to our favorite oatmeal cookie dough. Simple and sweet. Shhh, don’t tell our children where the candy is from. They’ll never miss it. Wink!
Sister Sweetly’s Favorite Oatmeal Cookie Recipe