Are you hooked? Pumpkin spice is all the rage and we’re not immune to it. We’re skipping the coffee shop drive thru this morning and getting our fix from the oven instead. Our doctored up Pumpkin Spice Latte Mini Loaves with definitely satisfy our sweet tooth and caffeine cravings all in one!
- 1 box Libby’s Pumpkin Bread Mix, plus ingredients on the back of the box
- 2 Starbucks Vias
- Follow the directions on the back of the box. Stir in Vias.
- Fill a greased mini loaf pan 3/4 full. Tip each loaf with streusel topping. Directions below.
• 6 tablespoons butter
• 1 1/2 cups all-purpose flour
• 1/2 cup light brown, dark brown
• 1/4 teaspoon salt
• 1 to 2 teaspoons ground cinnamon
1 Place the butter in a small pot over medium-low heat, until melted.
2 Stir in the remaining ingredients with a fork, until evenly distributed.
Bake the loaves for 18 min at 350 or until a toothpick inserted into the center comes out clean. Cool then top with cream cheese frosting.
Those who know us well, know that we are two of the biggest rule followers you will find. However, come Halloween we tend to break a few rules. And the biggest no-no we commit is stealing. Stealing candy from our kids, that is. If it were acceptable for adults to trick-or-treat, we would be at every neighbor’s door. Instead we have to rely our on children to bring home the goodies. This Saturday we using these goodies to create Candy Bar Mini Bundt Cakes. And of course we will pay it forward and share with our loved ones. Just don’t tell them where the candy bars came from! 😉
- 1 box of yellow cake mix, plus ingredients on the back of the box
- Assorted Halloween chocolate bars
- Buttercream frosting
• 1/2 cup butter, room temp
• 1/2 cup shortening
• 3 3/4 cup confectioners sugar
• 5 tbsp almond milk
• 1 tsp flavoring (vanilla)
Make cake mix according to directions on the back of the box.
Pour cake mix into a greased mini bundt cake pan and bake at 350 for 15 minutes.
While cakes cool make the buttercream frosting.
Once cakes are cool frost them, top with candy bars, and enjoy!
Happy almost Independence Day! Want a unique July 4th treat? How about making your own red velvet cookie butter? And better yet, using it to frost your freshly baked sugar cookies! Furthermore, add blue M&Ms to complete the festive red, white, and blue motif. It’ll be the perfect replacement for your traditional cherry pie or box of bomb pops.Red Velvet Cookie Butter
1 Package of Red Velvet Oreos
4 Tablespoons Butter
½ Cup Sweetened Condensed Milk
¼ Cup Evaporated Milk
Water (as needed)
Twist the Oreo cookies, scoop out the filling and place in a medium size bowl. Set aside.
Place the Oreo cookie shells into a food processor and blend until a soft powder forms.
Heat a small sauce pan to low and add the butter until melted.
Add the sweetened condensed milk, evaporated milk and oreo filling and stir until blended.
Pour ½ Cup of the liquid into the cookie crumbs and stir. Repeat until the mixture is wet enough to stick together. Don’t over do it, it you prefer thicker cookie butter. Keep adding liquid if you prefer thinner cookie butter.
Check the consistency. If you prefer a thinner cookie butter add water ⅛ teaspoon at a time until you reach your desired consistency.
*Recipe inspired by Food And Wine
Sister Sweetly’s favorite sugar cookie recipe
We’ve delayed our usual Saturday treat day in honor of baking up a special goodie for the wonderful dads in our lives. So in honor of these dear old dads we have decided to oblige them with fresh baked peach crisp just in time for Father’s Day. Warm, sweet, and peachy keen…just like these dads. Happy Father’s Day!
4 cups sliced fresh peaches
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup cold butter
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup rolled oats
Preheat oven to 350 degrees F
Arrange peaches evenly in an 8×8-inch baking dish.
Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
Bake in the preheated oven until topping is lightly browned, about 30 minutes.
Serve with vanilla ice cream and whipped cream
Two things we’ve never shied away are helping and baking. When these two collide you better believe we are all in. So when our church requested cookies for a wonderful cause we signed up without a second thought. Hopefully our White Chocolate M&M Oreo Cookies will be just what they are wishing for! Full hearts and full tummies! White Chocolate M&M Oreo Cookies
Sister Sweetly’s favorite cookie dough
*sub white chocolate M&Ms and crushed Oreos for the chocolate chips, Heath, and plain M&Ms
In lieu of dying Easter eggs this year, we have decided to make Resurrection Rolls. The process of baking these yummies teaches the resurrection story and creates a simple visual for even the youngest of our kiddos to understand. And the end product is a delicious baked goody to enjoy as you honor the reason for the season. Happy Easter!
1 can of crescent rolls
about 3 tablespoons of sugar
1/2 a tablespoon of cinnamon
8 large marshmallows
2 tablespoons of melted butter
Preheat your oven to 350 degrees.
Line a baking sheet with foil (for easy clean up) and lightly spray with non-stick spray. Set aside. Combine your sugar and cinnamon in a little bowl, set aside.
Unroll each of your crescent rolls into triangles (representing the wrappings Christ was wrapped in after he was crucified). Next, take each marshmallow (representing Christ) and first dip it in the melted butter (representing the oils they anointed Christ with) and then dip it in your spice mixture (representing the spices they used on Christ’s body after he died). Place each marshmallow in the center of a crescent roll and roll it up tightly completely covering the marshmallow (representing the tomb).
Place your baking sheet in the oven and bake about 10 to 12 minutes or until the outsides of your rolls are lightly browned.
Remove from oven. When you go to serve these and they are sliced open, you will notice that your marshmallow is gone…just like Christ was three days later.
*recipe from Mix and Match Mama
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.