Homemade Birthday Sweet

The best part of our birthday is sharing it together…and the CAKE! Instead of letting someone else make it for us we decided to make our own. Greatest decision ever! Oatmeal Cookie Brownie Birthday Cake! 1/2 our favorite cookie dough + 1/2 our favorite brownie batter = 1 big birthday wish come true!

Oatmeal Cookie Brownie Birthday Cake

Directions

• make 1 box of dark chocolate brownies according to directions on the back of the box

• make 1 batch of Sister Sweetly’s favorite oatmeal cookie dough

• pour half of the brownie batter in a parchment lined 9 x 13 baking dish

• spread the cookie dough on top of the brownie batter

• top with the remaining half of brownie batter

• bake at 350 for 40 min

• enjoy while singing Happy Birthday if it’s your birthday too!

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Golden Birthday Sweets

We have yet another family celebration this weekend. An eight year old birthday party. And this year isn’t just any old birthday–it’s a golden birthday.!!! Tina’s son will eight on the eighth and that’s cause for an extra special celebration. Of course, there will be birthday cake, but we thought it would be fun to gather a bunch of “golden” treats to create a Golden Birthday Snack Mix. Some might even use these as ice cream toppings. Rolos, vanilla cupcake Goldfish, Golden Graham’s, and mini Golden Oreos. Golden yumminess! Perfect for any old day but especially for a golden 8th birthday. 

Sweet Taste of Fall in February 

Even though Fall was so yesterday and it’s more like red velvet, chocolate covered strawberry season, we’re filling the kitchen this Saturday with the savory scent of Pumpkin Bread upon the request of one our kids. And it’s been a minute since we overindulged in this tasty treat, so why not! Plus we’re keeping it easy by following the simple instructions on the back of a box of Libby’s Pumpkin Bread Kit. Hands down the best pumpkin bread ever! 

So Long Sweet ’16

Happy New Year’s Eve!
Do you have big plans? Over the years, our plans have become quite a bit tamer, quieter, and earlier. We are lucky if we stay awake to watch the ball drop in NYC. But if you know us, you know we love to celebrate. And for us, it can’t truly be a celebration with out baking up something scrumptious to share. Today we are making Butterscotch Heath Cookie Butter Cookie Bars. We’ll be toasting them as we ring in the new year at 7:00 pm. No we aren’t joking! See, we told you…tamer, quieter, earlier. But still as sweet as ever!!!


Ingredients:

1 cup all-purpose flour 
1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

5 Tablespoons Butter Flavored Crisco Stick

1 cup light brown sugar, packed

1 large egg

1 egg yolk

1 teaspoon vanilla extract

1/2 cup Trader Joe’s Cookie Butter

3/4 cup chips butterscotch chips

3/4 cup Heath Bits

Directions:

Preheat oven to 350°F . Line the bottom and sides of an 8-inch baking pan with parchment paper.

In a medium sized bowl, toss together the flour, baking powder, baking soda, and salt. 

In a large bowl, stir the Crisco and brown sugar together until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in the cookie butter.  Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the butterscotch chips and Heath Bits. 

Spoon the batter into the prepared baking dish. Bake for 25-26 minutes. The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely- about 3 hours. Cut into bars as toast the new year!

*recipe inspired by Sally’s Baking Addiction

Have A Sweet Christmas

The tree is trimmed, the presents are wrapped, and our kids are ready to impress Santa with their sugar cookie creations! Let the festivities begin. It’s the most wonderfully sweet season of all! Merry Christmas! 


Sugar Cookie Recipe

Sweet Saturday

Hello friend, aka Saturday! We’ve waited for your arrival all week. Now that you’re here lets get busy creating and baking a delicious treat. This week is a mash-up of two of our favorite flavor combinations: salty and sweet. Why not join us in welcoming Saturday with Salty Sweet Butterscotch Blondies and indulge Saturday while “she’s” here!

Salty and Sweet Butterscotch Blondies


INGREDIENTS:

2 cups all-purpose flour

1 tsp. sea salt

1 tsp. baking powder

1/4 tsp. baking soda

2 cups packed dark brown sugar

1 + 1/2 sticks Butter-Flavored Crisco

2 egg whites

2 tsp. vanilla extract

1 cup pecans

1 cup chocolate chips

1 cup butterscotch chips

Grinder sea salt for dusting

Directions 

INGREDIENTS:

2 cups all-purpose flour
1 tsp. sea salt

1 tsp. baking powder

1/4 tsp. baking soda

2 cups packed dark brown sugar

12 Tbsp. unsalted butter, melted (1 + 1/2 sticks)

2 eggs

2 tsp. vanilla extract

1 cup pecans

1 cup premium chocolate chips

Grinder sea salt (for light dusting at the end)

DIRECTIONS:

Preheat oven to 325. Spray a 9×13 pan. Set aside.
Combine the flour, 1 tsp. salt, baking powder, and baking soda. Add in the brown sugar. Mix with whisk attachment.

Add in the Crisco, egg whites and vanilla extract.

Spread the batter into the prepared baking dish. Sprinkle with pecans, butterscotch chips, and chocolate chips. Dust with grinder sea salt.

Bake for 30 minutes, until the edges begin to brown (the edges will puff up)–the batter will be gooey (the best part!)

Let the blondies cool for 1 hour. Top with whipped cream and ice cream.

*recipe inspired by Reluctant Entertainer

Magically Sweet Time of Year

It’s that time of year again. You know the one…when the kids head back to school! There’s something magical about the smell of pencil shavings, fresh paper in notebooks, and new school clothes.  At our homes there’s also the smell of warm Magic Bar Cookies baking in the oven.  After school they’ll do just the trick and are sure to vanish before our eyes.

magic bar cookies

Magic Bar Cookies

INGREDIENTS:

3/4 cup (1 1/2 sticks) Crisco butter flavored sticks
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt
1 cup graham crackers and crumbs
1 cup dark chocolate chips
3/4 cup butterscotch chips
3/4 cup sweetened shredded coconut

DIRECTIONS:

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the Crisco, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy.
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
  3. Add the graham crackers), chocolate chips, butterscotch chips, coconut and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
  4. Refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F,  spray with cooking spray. Make 2 inch mounds of dough and place on baking sheet, spaced at least 2 inches apart  Bake for 8 to 9 minutes. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

* recipe adapted from Averie Cooks