Sweet Springtime Blossoms #tbt

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

Ingredients

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 egg

1 tsp vanilla

1 cup Heath bits

3 dozen Hershey’s Kisses

Instructions

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. 

Five Times The Sweetness

Cinco de Mayo is here! Bring on the fiestas! It should be no surprise that our main focus for all celebrations are the sweet treats. And because it’s a holiday we have given ourselves permission to cheat. Sure, we’ll have tacos topped with guacamole and salsa, but dessert first! We are adding a new treat to our list of favorites to enjoy this May 5th, Dolce de Leche Oatmeal Bars. They will be the perfect beginning and ending to our feast. Ole!

Dolche de Leche Oatmeal Bars

Ingredients

2 cups brown sugar

1 cup butter 

2 large eggs

⅓ cup  almond milk

2 tsp. vanilla

1 tsp. salt

1 tsp. baking soda

2 & ½ cups all-purpose flour

3 cups old-fashioned oats

2 {14 oz.} cans Dulce de Leche

1 cup chocolate chips

1 cup Heath Bits

Instructions

Preheat oven to 350ºF and grease a 9×13 inch baking pan.

Cream the sugar and butter together until light and fluffy.

Add the eggs, one at a time, and mix thoroughly. Scrape down sides as needed.

Mix in almond milk and vanilla.

In a medium bowl, combine salt, baking soda, flour, and oats.

Add the dry mixture to the wet mixture, ½ cup at a time.

Press ⅔ of the cookie dough into the prepared pan.

Transfer the Dulce de Leche to a medium, microwave-safe bowl and microwave on high for 60 seconds, stirring every 15 seconds.

Spread the Dulce de Leche over the cookie dough in the pan. Sprinkle chocolate chips and Heath on top of the Dulche de Leche. Top with spoonfuls of the remaining cookie dough. 

Bake for 25 minutes, checking at about the 20 minute mark. If it’s getting to browned by then, place some aluminum foil over the top of it.

Let cool completely before serving. 

*recipe inspired by High Heels and Grills

Saturday Treats Are “Cherry” Sweet!

We’re not sure if it’s the heart healthy ingredients in cherries, the color red for February, or that our bodies knew that today is National Cherry Pie, but something sparked a craving! And there’s only one thing to do when it’s Saturday! We’re cheatin and treatin with Cherry Pie Cobbler Bars. Grab your oven mit and join in the celebration!

  Cherry Pie Cobbler Bars

Ingredients

1 cup butter, softened

1 3/4 cups sugar

4 eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 can (21 ounces) cherry pie filling

ICING:

1/2 cup powdered sugar

1 tablespoon almond milk

1/8 teaspoon vanilla extract

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar. Add eggs, beat well. Stir in vanilla. Combine flour, baking powder and salt. Mix into creamed mixture.

Spread 3 cups batter into an ungreased  baking pan. Spread pie filling over batter. Drop remaining batter by teaspoonfuls over top.

Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine powdered sugar, milk and vanilla. Stir until smooth. Drizzle over bars. Top with whipped cream and ice cream if desired. 

*recipe inspired by Taste of Home

Sweet Treats Not Tricks 

It’s Saturday and Halloween! Woot! Woot! Around here we’re all about treats and that’s no trick. We are digging into the Halloween candy early and making Halloween Candy Brownies to feed our Ghost Buster, Joker, Rancher, and undecided teen before they head out to over load their candy bags with more candy than we could ever need. But you know what that means…more candy for more candy brownies! Happy Halloween! 

Halloween Candy Brownies

  
   
Bake a box of brownies according to the directions on the back of the box. Allow brownies to cool. Place Halloween candy on top of brownies. Slice and treat! 

 A Birthday Treat For My Sweetie

We love it when two of our favorite days, Saturday and birthdays, collide on the same day. It gives us twice the excuse to bake up something special. Today is Tina’s husband’s birthday. Unlike us, he prefers fruity desserts over chocolatey ones. Since today is his day we decided to treat him to a warm cherry cobbler, one of his favorites! Happy Birthday Hubby!

Cherry Cobbler

Ingredients

1 Stick Butter 

1 pkg. white or yellow cake mix (dry) 

2 cans cherry or blueberry pie filling.

1 cup chopped walnuts or pecans or almonds

 DIRECTIONS: 

Cut 1/2 cup butter (room temperature) into 1 pkg. dry cake mix. Reserve 1/2 of this mixture. Pat the remaining mixture lightly into oblong 13×9 greased glass baking pan. Spread 1 or 2 cans of pie filling over the crumbs mixture. Squeeze remaining crumb mixture firmly in palm of hand, to form pea sized chunks, & Sprinkle over the top of the pie filling. Bake 35-45 minutes at 350 degrees, or until golden brown on the top & the bottom. Make sure that the bottom is also golden brown. Serve warm with Cool Whip.

*recipe adapted from Just Get Off Your Butt And Bake



Holiday Sweet Treat

It’s that magical time of year again! This Saturday we are whipping up a batch of the cutest holiday treats so simple to make! These Reindeers Treat are the perfect goody to help you through your day of tree trimming, holiday light hanging, gift wrapping, and maybe, just maybe a few reindeer games!

IMG_1277-0

Reindeer Treats

 

INGREDIENTS:

– Square Pretzels

– Regular Pretzels

– Rolos

– Red M&MS

DIRECTIONS:

1. Preheat oven to 230. Place parchment paper on a cookie sheet. Put down square Pretzels and then un-wrapped Rolos.

2. Break the regular pretzels so they look like the letter E.

3. Place cookie sheet in the oven for 2-3 minutes. Take it out and insert pretzel antlers at the same time. Then add a Red M&M for the nose.

* recipe adapted from Lil Luna

 

 

Stingy Sweet

We know it’s nice to share. Heck we probably reinforce this idea several times a day with our children. However, this Saturday we are making a single serving double chocolate chip cookie. (It is the Sister Sweetly serving size, mind you. We have been known to double it! :)) This is the perfect recipe to make just a small goodie and still have room to dive head first into your kids’ leftover Halloween candy. This is where that sharing lessons applies!

photo (22)

Double Chocolate Chip Cookie

Ingredients:

  • 2 Tablespoons butter flavored Crisco
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons light brown sugar (or dark brown)
  • 2 Tablespoons Egg Beaters
  • 1/2 teaspoon vanilla extract
  • 1/4 cup  all-purpose flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup dark chocolate chips

Directions:

  1. Preheat oven to 350F degrees. Line a cookie sheet with parchment paper.
  2. In a medium size bowl, mix Crisco and sugars together with a spoon or fork until creamed. Mix in the egg and vanilla.
  3. In a separate small bowl, mix the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips.
  4. Place the dough in the center of the baking sheet and mold into a tall ball using a spoon. Dot the top of the cookie with 1 Tablespoon of chocolate chips. Bake for 14-15 minutes, or up to 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet.

*recipe adapted from Sally’s Baking Addiction

Spooktacularly Sweet

Halloween is one of our most favorite times of the year. Why, you ask? Sweet treats galore, we answer! This Saturday we are baking up a treat with a little trick. It’s a simple one, but  guaranteed to give you the EEK factor. Spider Infested Chocolate Chip Cookies are the perfect snack to feed all of your hungry little ghosts and goblins.

photo (19)

Spider Infested Chocolate Chip Cookies

 

 Ingredients

3/4 cup Butter Flavored Crisco Stick
1 1/4 cups brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 cup semi-sweet chocolate chips
1 cup dark chocolate chips
Preheat oven to 350 degrees.

Directions

In a large mixing bowl, cream together Crisco, brown sugar, milk, and vanilla using an electric mixer. Beat in egg until well combined.

Sift flour, salt, and baking soda together into a separate mixing bowl. With mixer on low speed, carefully add flour mixture 1/4 cup at a time until a soft dough forms. Add 1/2 cup of both kinds ofchocolate chips, stirring by hand.

Drop rounded teaspoonfuls of dough 3 inches apart onto an ungreased baking sheet.

Place some of the reserved chocolate chips on top of each cookie just to be sure you have chips with which you can make your spiders.
Remember to keep about 1/2 cup of the dark chocolate chips for the spiders.
Bake for 8 to 10 minutes. Cool 2 minutes on baking sheet after removing from oven, and transfer to a wire rack to allow cookies to cool completely.
Place 1/2 cup dark chocolate chips in a small microwave safe bowl. Heat for 20 seconds, stir, then for 15 seconds, stir. Allow the chocolate to sit for 1 minute, then stir again. If you need to, heat it for 10 more seconds, then repeat until melted. Pour into a squeeze-it mold painter bottle fitted with a #2 round pastry tip, or a disposable pastry bag or zip top bag with the tip snipped off.
Pipe on spider heads and legs around some of the larger chocolate chips. Allow to dry.
*Recipe adapted from Hungry Happening
*Chocolate chip cookie recipe adapted from Crisco Ultimate Chocolate Chip Cookie Recipe

Sweet Screams for Ice Cream

Since its the middle of summer, we thought this Saturday it would be fitting to give a shout out to everyone’s favorite truck driver, the Ice Cream Man, and recreate one of his famous treats…the ice cream sandwich. Our version combines a heaping scoop of ice cream sandwiched between two of our favorite chocolate chip cookies. The beauty of this dessert is that it will work with any type of ice cream so the possibilities are endless. Thanks Ice Cream Man for the treat inspiration! (Cue the ice cream truck song!)

ice cream sandwich

Ice Cream Sandwich

Ultimate Chocolate Chip Cookies

  • 3/4 cup Butter Flavored Crisco Stick
  • 1 1/4 cups brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla
  • 1 egg
  • 1 3/4 cups all purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2  cup semi-sweet chocolate
  • 1/2 cup Heath bits

Preheat oven to 350 degrees.

In a large mixing bowl, cream together Crisco, brown sugar, milk, and vanilla using an electric mixer. Beat in egg until well combined.

Sift flour, salt, and baking soda together into a separate mixing bowl. With mixer on low speed, carefully add flour mixture 1/4 cup at a time until a soft dough forms. Add chocolate chips and  Heath to dough, stirring by hand.

Drop rounded teaspoonfuls of dough 3 inches apart onto an ungreased baking sheet. Bake for 8 to 10 minutes. Cool 2 minutes on baking sheet after removing from oven, and transfer to a wire rack to allow cookies to cool completely.

Makes 3 dozen

Recipe from crisco

A Sweet to Stick With

Raise your hand if you love chocolate chip cookies. WE DO! WE DO! This Saturday we tried a new twist on an old favorite: Chocolate Chunk Cookie Sticks. This recipe takes half the time to make than ordinary chocolate chip cookies and their shape screams, “dunk me in milk!”. So grab some  cookie sticks and a glass of the white stuff  to toast the start of a fantastic summer break!’

Chocolate Chunk Cookie Sticks

Chocolate Chunk Cookie Sticks

Ingredients

1 large egg
3/4 cup light brown sugar, packed
1/2 cup canola or vegetable oil
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/2 cup Heath Bits
pinch of salt
about 3/4 cup chocolate chunks

Directions:

1.Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil and leave overhang, spray with cooking spray; set aside.
2.In a large mixing bowl, whisk together first 5 ingredients (through vanilla).
3.Add the next 4 ingredients (through optional salt), and stir until just combined; don’t overmix.
4.Turn dough out into prepared pan, using a spatula or fingers to smoosh dough into corners. Smooth top lightly with a spatula.
5.Arrange chocolate chunks in rows (if desired) or simply sprinkle them evenly over the surface; press chunks is lightly, enough so they’re anchored and bake into the dough or will be prone to falling out of the baked sticks.
6.Bake for 18 to 20 minutes or just until set in the center; don’t overbake because sticks firm up as they cool. Allow to cool completely in pan before lifting out with foil overhang.
7.Place the large slab of baked dough on a cutting board and with a pizza wheel or sharp knife, cut into sticks. In order to get clean lines and very neat looking sticks as shown in the photos, you must wait for slab of dough to cool completely before slicing.

*recipe adapted from http://www.averiecooks.com/2013/06/chocolate-chunk-cookie-sticks.html