Berries, Oh Sweet Berries

There ain’t nothing better than fresh berries from the farm (well, maybe chocolate, but we are a little partial to chocolate, but berries are very close behind). This Saturday we are baking up Blueberry Cobbler Bars. These easy handheld treats make it perfect for double fisting. We prefer to consume our Saturday sweets two at time. We’re twins, you know, and double always fits us just right.


  • 2 sticks butter not softened
  • 1 cup granulated sugar
  • 1 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup rolled oatmeal
  • 3 1/2 cups all purpose flour
  • 1 lb. fresh blueberries
Preheat oven to 325 degrees. In a 9×13 pan line parchment. Cut the butter into tablespoon portions and add to the mixing bowl. With the paddle attachment, mix in the sugars. Add the lemon juice, vanilla and almond extract. Mix in the flour a cup at a time.  Mix in the oats. The dough will be crumbly. Press 2/3 of the mixture into the bottom of the 9×13 pan. Be sure to leave 1/3 of the dough out for later. Bake for 15 minutes. Then remove from oven. Sprinkle the blueberries evenly over the top of the cookie. Then crumble the remaining dough on top of the blueberries. Return to the oven and bake for an additional 25-30 minutes or until the center is done and the edges are golden brown. Let cool completely then use a large knife and cut into bars. Serve with whipped cream.
*recipe inspired by Tips From A Typical Mom

Dads Sweet Screams

I scream, you scream, Dads scream for ice cream! Need a fun way to celebrate Father’s Day? How about DIY Dipped Waffle Cones? Do you agree that ice cream just tastes better in a waffle cone? And not just a plain old waffle cone. Nope! The ones dipped in all kinds of yummy chocolate glory are a must! We’re dippin and scoopin our way straight to these special dad’s hearts (and tummies)! Happy Father’s Day!


Buy a box of large waffle cones from your grocery store. Melt white almond bark in the microwave according to the directions on the back of the package. While the almond bark is still melted sprinkle with Heath, M&Ms, sprinkles, chocolate chips, and anything else that your heart desires! Once the almond bark and chocolate cools and hardens fill with your favorite ice cream. Top with whipped cream, hot fudge, and caramel sauce.

The Sweetest of All

This Saturday we are hosting a little Shindig. Of course there will be yummy cocktails and delicious bites, but we are most excited to make two of our all time favorite treats. Candy Bar Brownies! And Cookie Butter Dump Cake! Let the party prepping begin!

Candy Bar Brownies Recipe

Cookie Butter Dump Cake Recipe

Superb Birthday Sweets

Two things that automatically go together – baking and birthdays! A birthday party without a cake is not a meeting. It’s RUINED! And this birthday boy’s favorite kind of cake…cookies! Not a cookie cake, but a cake made of all of his favorite kinds of cookies stacked high and topped with buttercream frosting. A Superb Stacked Cookie for an superb kid!!!!

Bake 1 dozen each of Sister Sweetly’s Sugar Cookie Recipe, Sister Sweetly’s Ultimate Cookies Recipe, and Sister Sweetly’s Espresso Cookie Recipe. Allow to cool.

Make a batch of homemade buttercream

  • 1/2 cup butter room temp
  • 1/2 cup butter flavored Crisco
  • 3 3/4 cup powered sugar
  • 5 tbsp almond milk
  • 1 tsp vanilla extract
  1. Beat together butter and Crisco until light and fluffy.
  2. Add in powdered sugar a cup at a time, beating well after each addition.

  3. Add the almond milk and vanilla and beat for 1 – 2 minutes on high speed.

Cake Construction Directions Once cooled frost the sugar cookies.

Layer 1/2 dozen frosted sugar cookies on the bottom of a cake plate. Top with 1 dozen espresso cookies. Then top with 1 dozen ultimate cookies. Finish by topping with the remaining 1/2 dozen frosted sugar cookies.

Voila! A superb birthday cake!Happy Birthday Finn!

S’more Sweets Please

Our outdoor plans were canceled this Memorial Day weekend due to the never ending rain. Seriously, it hasn’t stopped in days. No hanging by a fire pit around here! Oh well. Change of plans. We’re turning our campfire s’mores into Gourmet Smore’s Cups filled with vanilla marshmallows, Hershey’s kisses, and white chocolate marshmallow M&Ms. This new spin might just be tastier than the original. We’ll definitely want s’more!


  • 1 cup graham cracker crumbs
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter flavored Crisco
  • 1/2 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 24 vanilla marshmallows
  • 24 Hershey’s Kisses
  • Marshmallow Fluff M&Ms


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt. Set aside. 
  3. In another bowl, beat the Crisco and sugars together until creamy and smooth. Add in the egg white and vanilla extract and mix until combined. Slowly add the dry ingredients and mix until just combined.
  1. Drop rounded tablespoons of dough into a greased mini muffin tin. Press dough down into the muffin tin using a spoon or something round so there is a small indent in the dough. Bake for 6-8 minutes or until edges are just golden brown. Remove from oven and gently press 2 marshmallows onto each cookie. Let cool completely. 
  2. Once cooled, preheat broiler. Place cookies under the broiler for 1-2 minutes, keeping a close eye on them so they don’t burn. Once marshmallows are golden brown, remove from oven and place a Hershey’s Kiss on top of each cookie and sprinkle with M&Ms.

*recipe inspired by Fabulously Frugal

A Surplus Of Sweets

With the end of the school year approaching we have so many things to celebrate…grads, teachers, summer. So this Saturday we are playing cookie factory and baking up not only our a ton of our favorite cookies, but also a new recipe – Vanilla Pudding Chocolate Chip Cookies! We are sure they will be a hit too. Congratulations to all our beloved graduates! Well done!!! And to our amazing teachers and schools, have a fantastic summer! Well deserved!!!


  •  1 cup butter flavored Crisco
  •  3/4 cup brown sugar
  •  1/4 cup granulated sugar
  •  3.4 oz. package vanilla instant pudding mix
  •  2 eggs whites
  •  1 teaspoon vanilla extract
  •  2 1/4 cups unbleached flour
  •  1 teaspoon baking soda
  •  1/2 teaspoon salt
  •  2 cups dark chocolate chips


  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. Using a mixer, beat together Crisco and sugars until creamy. Add in pudding mix, egg whites, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
  3. Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

*recipe inspired by Two Peas And Their Pod

Sweet with a Hint of Spice

We’ve been told, mostly by our husbands, that we’re mostly sweet with a hint of spice. I guess we can be a bit sassy from time to time. But isn’t sugar and spice what girls are made of??? So with Cinco de Mayo just around the corner we’ve decided to add a little bit of spice to our Saturday sweet treat. Our half adult/half kid friendly version of Mexican Magic Bars have a hint of cinnamon which gives them just enough of a kick to remind you that sweet and spicy are a perfect combination. We think our husbands will agree. That’s if they know what’s good for them😉!


  • 1 1/3 cups crushed graham crackers
  • 1 stick butter, melted
  • 1 1/2 cups chocolate chips
  • 1/2 teaspoon ground cinnamon
  • 1 cup pecans
  • 1 cup sweetened coconut flakes
  • 14 ounce can sweetened condensed milk


In 9×13-inch baking dish, mix crackers, cinnamon, and melted butter; press onto bottom. Layer with chocolate chips. Sprinkle half the pan with pecans (adult side) and the other half with coconut (kid side). Pour condensed milk over the top. Bake at 375 degrees until browned, 25 minutes.

*recipe inspired by Rachael Ray Every Day