Slowly but surely spring is here! Is it just us or did it feel like it took a turtle’s pace to see the sunshine and feel warmer temps? To honor the first spring Saturday of the year we are making Turtle Lava Cakes – scrumptious chocolate cake drenched in chocolate sauce, caramel, pecans, and whipped cream! However, with a treat this yummy there’s absolutely no need to indulge at a turtle’s rate! Go for it!
- 1 box of lava cake mix, plus ingredients on the back of the box
- Caramel sauce
- Whipped cream
Make the lava cakes according to the directions on the back of the box. Once baked remove from the muffin pan and top with caramel sauce, pecans, and whipped cream! Oh yum!😋
Spring has sprung! Not only outside, but in the kitchen too! Just like our flower gardens, the oven is full bloom. Delightfully sweet Cookie Butter Blossoms are brightening up our day. They are best enjoyed outside on this lovely spring Saturday. Cookie Butter Blossoms
1 ¾ cup sifted flour
1 tsp baking soda
½ tsp salt
½ cup melted there butter
¾ cup cookie butter
½ cup sugar
¾ cup brown sugar
1 tsp vanilla
1 cup Heath bits
3 dozen Hershey’s Kisses
Mix together flour, soda and salt and set aside. Cream together cookie butter and Crisco. Gradually add sugars. Add egg and vanilla. Blend in dry ingredients. Stir in Heath bits. Form into balls using a teaspoon of dough for each. Roll in granulated sugar and place on ungreased cookie sheets. Bake at 350° for 10-12 minutes. Immediately place a chocolate kiss on top of each cookie until it cracks around the edges.
We are truly blessed with tons of friends and tons of social gatherings. And we have become the “go-to” sweet treat makers of our group. Fortunately for us, we love baking and never run out of ideas (thank you, Pinterest). This Saturday we stumbled on a recipe that is sure to please a crowd. Velvet Sugar Cookie Bars. Soft, sweet and delicious. In case you too find yourself in need of a crowd pleasing treat this weekend, we gotcha covered. Happy Saturday!
- 2 1/2 cups unbleached flour
- 2 TBSPs unsweetened cocoa powder
- 1/2 tsps baking powder
- 1/2 tsps salt
- 14 tbsps butter flavored Crisco
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 tsps vanilla extract
- 1 tsp white vinegar
- 8 oz cream cheese room temperature
- 4 TBSP unsalted butter room temperature
- 1 1/2 tsp vanilla extract
- 2 cups powdered sugar not packed
- red sprinkles
- Red and blue M&Ms
Preheat your oven to 350 degrees. Spray a 9 by 13 inch glass baking dish with cooking spray and set aside.
In a large bowl mix together 2 1/2 cups flour, 2 TBSPs cocoa powder, 1/2 tsp baking powder, and 1/2 tsp salt.
Cream together the 14 TBSPs (1 3/4 sticks) Crisco and 1 1/2 cups sugar until light and fluffy. Add in the eggs, one at a time, then 2 tsps vanilla and 1 tsp white vinegar.
Slowly add in the flour mixture a little bit at a time until the dough is fully combined.
The dough will be very sticky. Press it into the bottom of the baking dish and bake for 20 to 22 minutes.
Remove from the oven and allow it to cool completely.
Meanwhile, mix together the butter and cream cheese until fully combined. Add the vanilla extract. Slowly mix in the powdered sugar until fully combined. Spread over the cooled bars and top with sprinkles and M&Ms.
*recipe inspired by Wine and Glue
What are a couple of girls to do when they can’t decide between their two favorite indulgences? The only answer, as we see it, is to get creative and combine them! Chocolate Loaded Cookie Fries are at the top of our cheat day menu. Uniting our love of sweet chocolate and salty french fries makes this one satis”frying” Saturday!
Chocolate Loaded Cookie Fries #tbt
Follow the directions for our Ultimate Sea Salt Cookies except press the dough into a parchment lined 9×13 pan and bake for 25 min at 350 degrees. Make sure the middle is done. Once cooled use a pizza cutter and slice into thin cookie strips. Dip into your favorite sauces. Our dips include hot fudge, caramel sauce, cookie butter, and vanilla frosting. YUM!
Brownies remain at the top of our must indulge list. And reinventing them is a continuous passion project! This time they’ll be twice as yummy with both dark and milk chocolate bars and chips mixed into the batter. Our Double Chocolate Brownies might be the best recreation yet!
Make you favorite boxed brownie batter and mix in dark and milk chocolate chips and bars. Underbake for the best brownies ever! YUM!
CAKE. That is all. No need to say anymore. It’s time to treat!
Vanilla Filled Wafer Cookies White Cake with Buttercream Frosting
1 box of white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 teaspoon salt
1 1/3 cups water
1/8 cup canola oil
1 teaspoon real vanilla
1 teaspoon almond extract
1 cup sour cream
4 large egg whites
Vanilla filled wafer cookie sticks
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
Add the remaining ingredients and beat on medium speed for 2 minutes.
Pour into parchment line pans, filling each pan a little over half full.
Lightly tap cake pans on counter to bring air bubbles to top.
Bake in preheated 325° F oven until cake test done.
Allow cakes to completely cool. Frost each cake with homemade buttercream frosting. Stack cake and line the outside with vanilla filled wafer cookie sticks.
*cake recipe inspired by Genius Kitchen
*frosting recipe Craft Morning
After a long February, March is FINALLY here. Yesssss!!! For the shortest month, February sure felt super looooong with too many cold, snowy days. March brings hope of sunshine and warmer weather. We are celebrating you, March, by making a special treat with your favorite color in mind. Green Velvet Cupcakes topped with gold coins and sugar sprinkles are perfect for honoring the beginning of springier days ahead.
For the Cupcakes:
- 2 cups + 2 tablespoons unbleached flour
- 4 1/2 tablespoons corn starch
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter room temperature
- 1 1/2 cups sugar
- 3 eggs room temperature
- 1 1/4 cup sour cream
- 1 tablespoon vanilla
- 1 1/2 tablespoons green liquid food coloring
For the Frosting:
- 1/2 cup Crisco
- 8 tablespoons butter
- 3 3/4cups powdered sugar
- 5 tablespoons almond milk
- 1/2 teaspoon vanilla
- Gold sugar crystals
- Chocolate gold coins
For the Cupcakes:
Preheat oven to 350 degrees F and line 24 muffin tins with paper liners. In a mixing bowl, combine flour, corn starch, cocoa powder, baking powder, baking soda, and salt.
In the bowl of a standing electric mixer, beat butter and sugar until light and creamy. Add in the eggs one at a time, beating to incorporate each. Mix in the sour cream, vanilla, and food coloring. Mix in the flour until just combined, scraping the sides of the bowl as needed.
Spoon batter into cupcake liners and bake for 15-18 minutes or until toothpick comes out with only a few crumbs or clean. Cool completely before adding frosting.
For the Frosting:
Cream the butter and Crisco together until smooth. Mix in the sugar and then the almond milk and vanilla. Place frosting in a piping bag fitted with a star tip (1M) and pipe onto cupcakes. Add sprinkles and top with a chocolate coin.
*recipe inspired by Garnish and Glaze