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!

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

 

 

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Sweet Remake

We know, we know..we’ve already showcased our delicious (and oh so easy) GORP recipe. BUT it is a must make again! We are getting together with our girlfriends this weekend and it wouldn’t be a girl’s trip without it. Why not whip up a batch with some of your favorite candies and snacks. Then find your favorite people to share it with.  Happy indulging!

GORP (The Sister Sweetly Way!)

• 1 bag Dark Chocolate M&Ms
• 1 bag Peanut M&Ms
• 1 bag Mini Crunch Bars
• 1 bag Heath Bars
• 1 bag Hershey’s Caramel Kisses
• 1 bag Mini Snickers Bars
• 1 bag Rolos
• 1 bag Twizzler Nibs
• 1 bag pretzel sticks
• 1 box Chocolate Chip Teddy Grahams
• 1 bag Fudge Brownie Goldfish
• 1 bag Vanilla Cupcake Goldfish

Unwrap ingredients and empty into a large bowl. Mix ingredients to your liking. Put handfuls of GORP into baggies.

On A Sweet Mission

We’re on a mission today. Our challenge:  to tame our cravings for an ooey-gooey goodie. In our opinion, you can’t beat cookies or brownies when it comes to cheating with a sweet treat. But what’s a pair of girls to do when they get a longing for both? Aha…Brookies!  It’s a cookie! It’s a brownie!  It’s a must for this Saturday! Mission accomplished.

Brookies

Ingredients

1 box of your favorite brownies

1 batch of your favorite chocolate chip cookie dough

*Or use our favorite recipe:

Crisco Ultimate Chocolate Chip Cookie

• 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
• 1/2 cup M & Ms

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, Heat, and M & Ms to dough, stirring by hand.

Scoop brownie batter into a greased muffin pan, filling each cup 1/2 full.  Bake for 7-9 min.

Place a spoonful of cookie dough on top of the brownie batter.  Bake for 8 to 10 minutes. Cool completely before transfering to a wire rack.

Sweet Magic

It’s Saturday again and this time we’re stirring up some magic. Magic bars that is! Just a sprinkle of this and a dollop of that and presto you have a deliciously delectable dessert. Better grab ’em fast, they are sure to vanish before your eyes.

Magic Bars

1/2 cup margarine or butter

1 1/2 cups graham cracker crumbs

1 (14 oz) can sweetened condensed milk

1 cup semi-sweet chocolate chips

1 1/3 cup flaked coconut

1 cup Heath bits

1 cup butterscotch chips

Preheat oven to 350 degrees.  In a 9×13 pan, melt the margarine in the oven.  Sprinkle graham cracker crumbs over the melted margarine, then pour the sweetened condensed milk evenly over entire pan.  Top with remaining ingredients and press down firmly.  Bake 25-30 minutes until golden brown.  Cool and chill and cut into bars.

*recipe adapted from The Art of Comfort Baking

Farewell Pumpkin, My Sweet

Can you believe Christmas has come and gone? We hope you had a happy one. We sure did! We’re ready for all the new year has to offer. But we’re certainly not ready for it to be the end of “pumpkin dessert season”, as we like to call it. We decided to share one last one.  Ring in 2014 with these scumptous Pumpkin Streusel Caramel Bars.

Pumpkin Streusel Caramel Bars

Prep Time: 12 minutes

Cook Time: 25 minutes

Total Time: 37 minutes

Ingredients:
•1 1/2 cups all-purpose flour
•3/4 cup light brown sugar, packed
•1/2 cup granulated sugar
•1 1/2 teaspoons baking powder
•2 1/2 teaspoons cinnamon
•1/2 teaspoon nutmeg
•1/2 teaspoon salt
•3 large eggs
•1 can (15 ounces) pumpkin puree
•1 1/2 teaspoons vanilla extract
•3/4 cup vegetable oil, such as canola or corn oil

•Streusel Topping:
•3/4 cup all-purpose flour
•1/3 cup light brown sugar, packed
•6 tablespoons butter, softened
•1 scant teaspoon cinnamon
•3/4 cup chopped pecans

• caramel syrup
• vanilla frosting

Preparation:

Grease and flour a 13×9-inch baking pan. Heat oven to 350°.
In a bowl, combine the 1 1/2 cups flour, 3/4 cup brown sugar and granulated sugar, baking powder, cinnamon, nutmeg, and salt; set aside. In a mixing bowl, beat eggs, pumpkin, vanilla, and oil until well blended, scraping the bowl a few times. Stir in the dry ingredients until blended. Spread in prepared baking pan.

In another bowl, combine the 3/4 cup flour, 1/3 cup brown sugar and cinnamon. Using a pastry blender, cut in the butter until crumbly; mix in the pecans with your fingers. Sprinkle evenly over the pumpkin batter. Bake for 25 to 30 minutes, until set. A toothpick inserted in the center should come out clean. Cool in pan on a rack. Drizzle with caramel syrup and vanilla frosting. Cut in squares to serve.

*recipe adapted from Southern Food

Oodles and Doodles of a Sweet Surprise

Wanna know what’s better than Snickerdoodle cookies? Snickerdoodles stuffed with Rolos!  Don’t underestimate this cookie’s ability to blow your mind. They are a game changer!

Rolo Stuffed Snickerdoodle Cookies

• 1/2 cup (1 stick) of butter, room temperature
• 3/4 cup sugar
• 1 egg
• 1/2 tsp vanilla
• 1 1/4 cup + 2 Tbsp flour
• 1 tsp cream of tartar
• 1/4 tsp salt
• 1/2 tsp baking soda
• 24 Rolos, unwrapped
• 2 Tbsp sugar
• 3/4 tsp cinnamon

1. In a stand mixer, cream butter with 3/4 cup sugar.  Add egg & vanilla & mix.
2. Add flour, cream of tartar, salt & baking soda & mix.
3. In a separate small bowl, combine 2 Tbsp sugar with 3/4 tsp cinnamon.  Set aside.
4. Scoop some cookie batter, squish a Rolo in the center, pinch & smooth any seams by rolling the dough in your hands, hiding the rolo in the middle.  Then roll cookie ball into cinnamon sugar mixture. Place on a greased cookie sheet & repeat for all cookies.
5. Bake at 325*F for 12-13 minutes.  Makes 2 dozen small cookies.

*Recipe adapted from Amber (Dessert Now, Dinner Later!)

Need a sweet pick-me-up?

Yippee!  It’s Saturday!  Time for some goodness.  We’ve shared our love for chocolate but must let you in on our other favorite indulgence…coffee. Salted caramel mochas to be exact!  We had a brilliant idea to combine both into an ooey- gooey treat.  Lo and behold we spotted a wonderful recipe from Mix and Match Mama. We adapted the recipe and created Salted Caramel Mocha Mini Cakes. Let us tell you these are equal parts sweet and sinful. Give ’em try and let us know what you think.

Salted Caramel Mocha Mini Cakes

1 box chocolate cake mix

2 small boxes of instant chocolate pudding

1/2 cup of veggie oil

1 1/4 cups of hot water

1 tablespoon instant coffee

4 eggs

1 cup caramel pieces

1 cup butter, softened

1 teaspoon vanilla

  1/2 cup caramel ice cream topping

1 teaspoon sea salt, plus a pinch more for garnishing

4 cups powdered sugar

3-4 splashes of milk

Preheat oven to 350 degrees

Grease mini loaf pan.

Start by heating the water in the microwave for two minutes. It needs to be hot.  Stir in and dissolve instant coffee.

In mixing bowl, combine cake mix, puddings, oil, coffee water and eggs with electric mixer.  Stir in caramel pieces.  Pour into prepared mini loaf pan.

Bake 40-45 minutes or until toothpick inserted comes out clean.

Let cakes rest on counter in pan for 10 minutes.  Then, invert cakes onto wire rack to finish cooling.

To make the frosting, beat butter and vanilla with electric mixer until smooth, then beat in caramel topping and salt.  Slowly beat in powdered sugar and milk until frosting reaches desired consistency.  Frost cake and garnish with a pinch more salt and a drizzle of caramel topping.

A Sweet Memory

Doughnuts…yum! Doughnuts with cinnamon sugar… even better! When we were little we loved going to stay with our Grandma Baker. Oh how she spoiled us! When it came time for breakfast she let us choose and often we would make doughnuts. We remember vividly sitting at her kitchen counter cutting the biscuits and putting them ever so carefully in the grease. Grandma let us each have our own paper bag full of cinnamon sugar to shake. Only a grandma would find joy in spilled sugar all over her kitchen. Thanks for the precious memory Grandma! We hope you enjoy this easy and irresistible doughnut recipe with your loves.

Grandma Baker’s Doughnut Recipe

• 1 tube refrigerated biscuit dough
• canola oil
• sugar
• cinnamon

Heat oil in an electric skillet at 350 degrees. Allow oil to heat as you separate biscuits and cut a hole in each center. We used a water bottle cap for this! Fry doughnuts and doughnut holes a few at a time until lightly browned. (Watch for oil splatters!) Flip the doughnuts halfway through to get both sides. Remove from oil using tongs and place in a paper bag filled with cinnamon and sugar to your liking. Shake bag to your heart’s content. Remove and cool on a paper towel.  Indulge!

Oatmeal Butterscotch Sweetness

Have you ever made a cookie recipe that’s delicious every single time?  Well, that’s how we feel about Oatmeal Butterscotchy Cookies.  It’s pretty hard to top them, unless, of course, you add dark chocolate chips, Heath bits, and butter cream frosting to the recipe! The recipe instructs to cook until lightly browned and completely cool to frost. However, since you know we like ’em gooey, we bake for less time and frost right away. YUM!

Oatmeal Butterscotchy Cookies

• 3/4 cup Butter Flavored Crisco Shortening
• 1 1/4 cups firmly packed light brown sugar
• 1 egg
• 1/3 cup milk
• 1 1/2 teaspoons vanilla
• 3 cups quick oats, uncooked
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butterscotch chips
• 1 cup dark chocolate chips
• 1 cup Heath bits
• butter cream frosting

Preheat oven to 350 degrees.

Combine Butter Flavored Crisco, brown sugar, egg, milk, and vanilla in a large bowl. Beat at medium speed until well blended.  Combine oats, flour, baking soda, and salt. Mix into creamed mixture at low speed until blended. Stir in butterscotch chips, dark chocolate chips, and Heath bits. Drop rounded tablespoons of dough 2 inches apart onto greased baking sheet.

Bake from 10-12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Allow to cool on wire rack before topping with butter cream frosting.

Makes about 2- 2 1/2 dozen cookies.

*adapted from the Butter Flavored Crisco Oatmeal Chewy Cookie Recipe