Time To Make The…Sweets!

Our day-in day-out is getting redundant. Until now! No need to set an alarm. We’re waking up early to make Toffee Coffee Sugar Cookies with Coffee Frosting! Our outlook just got a whole lot brighter! (And with the extra caffeine, we’re getting a whole lot done!) Winning!

Toffee Coffee Sugar Cookies with Coffee Frosting

Ingredients

1 cup butter flavored Crisco

1 1/4 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 tablespoons instant coffee granules

1 teaspoon baking soda

1/2 teaspoon salt

2 cups all purpose

Coffee Frosting

1/4 cup butter, softened

1/4 Crisco

2 cups powdered sugar

2 teaspoons almond milk

1 teaspoon vanilla

1 teaspoon instant coffee granules

Instructions

1 In the bowl of your stand mixer cream together the Crisco and sugar.

2 Once the mixture is nice and fluffy beat in the egg, instant coffee, and vanilla extract.

3 Mix until well combined.

4 Stir in the baking soda and salt.

5 Carefully mix in the flour, stop when it’s just combined.

6 Remove dough from bowl and cover dough with plastic wrap and refrigerate for at least 12 hours.

7 Preheat your oven to 350Ā°F.

8 Form dough into balls (about a heaping tablespoon in size) and place them 2-3 inches apart on a lined baking sheet.

9 Bake for 10 minutes or until the outsides are nice and brown.

10 Allow cookies to slightly cool on baking sheet before transferring them to a wire rack.

11 For the frosting; In a large bowl cream the butter and Crisco until light, fluffy.

12 Mix in the vanilla and instant coffee.

13 Slowly beat in the powdered sugar and coffee-milk mixture.

14 Mix until the frosting is light and fluffy (3-5 minutes).

15 Frost cookies once cooled.

16 Sprinkle Heath Bits on top.

*recipe inspired by Sweet As A Cookie

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A Totally Sweet View Of The Eclipse

Surely you know Aug 21st is gonna be an epic day! When a “never gonna happen again in our lifetime” event occurs it’s to time to throw an out of this world party! It’s a given that we’ll have Sunkist, Sun Chips, and Starburts. But topping our list of necessary supplies are Total Eclipse Cookies – part light, part dark. A science lesson and treat all in one. We promise only to take our glasses off to grab a cookie or two!

Total Eclipse Cookies

1 cup butter flavored Crisco

1 cup sugar

1 cup packed brown sugar

2 eggs

1 tsp vanilla

2 1/2 cups flour

1 tsp baking soda

1/4 tsp salt

3/4 cup dark chocolate chips, melted

1 cup dark chocolate chips

1 cup white chocolate chips

Beat Crisco, sugar, brown sugar, eggs, and vanilla until light and creamy.

Combine flour, baking soda and salt. Gradually add to creamed mixture, beating until blended. Divide dough in half.

Stir melted chocolate and dark chocolate chips into one portion of dough. Stir white chocolate chips into other portion.

Take a small spoonful of each dough and roll together into a 1-inch ball. Place about 2 inches apart on cookie sheet.

Bake at 350 for 8 to 12 minutes or until set. Cool for 5 minutes on cookie sheet, then transfer to rack and cool completely.

* recipe inspired by Gourmet Mommy

Gimme Energy…Gimme Sweets!

Ready or NOT, here we go into another school year!  This means early morning alarms, chauffeuring kids to and fro, and (the dreaded) homework! Thinking of this has us longing for the easy, breezy days of summer. We’re gonna need plenty of energy to make it through these first few weeks! The best way to battle this head on is with a fully leaded espresso. And even better when it’s smothered with chocolate and caramel! Salted Caramel Espresso Brownies will sure help us weather the storm we’re about to endure! 


Ingredients

  • 1 box of dark chocolate brownies, plus ingredients on the back of the box
  • 1 large sea salt caramel chocolate bar
  • 1 Starbucks Via

Directions 

Make the brownie batter according to the directions on the back of the box. Stir Vis into the batter. Pour half if the batter into a prepared pan. Break the candy into pieces and lay in top of the batter. Pour the remaining brownie batter on top of the caramel pieces. Bake for 25 min. (We recommend undertaking!) Eat when cool and get stuff done! 

Golden Birthday Sweets

We have yet another family celebration this weekend. An eight year old birthday party. And this year isn’t just any old birthday–it’s a golden birthday.!!! Tina’s son will eight on the eighth and that’s cause for an extra special celebration. Of course, there will be birthday cake, but we thought it would be fun to gather a bunch of “golden” treats to create a Golden Birthday Snack Mix. Some might even use these as ice cream toppings. Rolos, vanilla cupcake Goldfish, Golden Graham’s, and mini Golden Oreos. Golden yumminess! Perfect for any old day but especially for a golden 8th birthday. 

A Sweet Break

What a week! With a staycation, vacation, anniversary, and birthday this past week, our families have had lots of celebrations and loads of sugar. We’ve decided to take a little bit of a break from our normal Saturday sweet cheat treat day and bake up something a little bit healthier. Peanut Power Cookies have just enough sweetness in them to trick our sweet tooth but still get our healthy eating back on track. And this comes in perfect timing since we have another birthday to celebrate next weekend. A week’s break will do us good. Happy Saturday! šŸ˜ƒ 

Power Peanut Cookies

Ingredients:

1 cup rolled oats

1/2 cup almond flour

1/2 cup ground flaxseed

1/4 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

1/3 cup raisins 

1/2 cup dark chocolate chips

1/2 cup agave

1/4 cup natural peanut butter 

1 teaspoon vanilla extract

Instructions

Heat oven to 350 degrees F.

In a large bowl, combine all dry ingredients.

In another bowl, whisk together wet ingredients.

Add the wet ingredients to the dry ingredients and stir to combine.

Drop the dough into 12 even mounds on a parchment paper lined baking sheet.

Bake 12-15 minutes, until the cookies are just set in the center.

Enjoy!

*recipe inspired by Fantastic Food

A Love For Sweets

Don’t you love it when the people you love know exactly what you love and turn around and give you these lovely things? That has happened to us a lot recently. I guess we’ve made it perfectly clear that we LOVE chocolate. This weekend we’ve decided to use a few of these delicious gifts to create a unique treat. We’re taking a box of chocolate fudge brownies and a box of caramel turtle brownies and layering bits of an enormous milk chocolate bar in between. Thanks loved ones! We’ll be share to leave enough to share! 

Berry Sweet AdventureĀ 

Berry picking is becoming our thing. This time we are heading out on an adventure to a local berry patch to pick blackberries. Isn’t it amazing how incredibly sweet fresh berries taste when they are picked off the vine by your very own hands? It would be perfectly acceptable to eat a bowl of blackberries on their own, but you know us…we must take all deserts to the next level. Especially on Saturday! So today we will be using these yummy blackberries to make a blackberry compote to spread on top of our freshly baked banana bread. Berry sweet and berry delicious! 

Banana Bread Recipe 

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 1/8 cup sugar

1/2 cup vegetable or canola oil

2 tablespoons buttermilk or milk

1/2 teaspoon vanilla

3 bananas mashed very well

1/2 cup chopped walnuts (optional)

Instructions

Preheat oven to 325 degrees.

Add flour, baking soda and salt to a small bowl and set aside.

 q,, ,t,a,,,Mix egg, sugar and oil and stir until well combined

Add the dry ingredients to the wet and stir well. The mixture will be thick and dry.

Next add milk, vanilla and bananas and stir until incorporated.

Mix in walnuts and pour into a loaf pan.

Cook 50-75 minutes, checking regularly until a knife comes out clean.

*recipe from My Frugal Adventures

Blackberry Compote Recipe

Ingredients 

2 cups blackberries 
1/4 cup sugar

2 tablespoons lemon juice

1/2 teaspoon lemon zest

Directions 

Combine all ingredients in a medium saucepan over medium heat. Cook for about 10-15 minutes, stirring occasionally, until thickened.

*recipe from Gygi