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!!!


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


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


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



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)


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


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


  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

Easter Sweets

Hooray! Not only is it Saturday, it’s Easter weekend too. We hope you have lots and lots of fun things planned. We sure do! And fortunately our events revolve around yummy treats! Trina will be bringing a yummy Easter mix of GORP to her in-laws and I will be whipping up a batch of ooey gooey Monkey Bread to take to my in-laws. If you need a last minute idea of what to take to your Easter gathering, why not give one of these a try. They are always crowd pleasers. Happy “Hoppy” Easter!

Monkey Bread

monkey bread

Monkey Bread Recipe



GORP Recipe

Endless Sweet Options

We firmly believe that there are times when there isn’t much better than dark chocolate frosted cupcakes. The only way to trump them is by adding on tasty toppings. The options are endless; caramels, M&Ms, Heath Bits, chocolate chips, coconut, butterscotch chips, pretzels. And…wait for it….Birthday Cake M&Ms! Have you tried them yet? AMAZING!  What cupcake toppings do you like best?


Dark Chocolate Frosted Cupcakes


  • 1 box of your favorite cupcake mix (plus ingredients on the back of the box)- We used Pillsbury Dark Chocolate Premium Cake Mix
  • your favorite frosting – We used Pillsbury Velvety Cream Cheese Easy Frosting and Pillsbury Decadent Chocolate Fudge Easy Frosting
  • your favorite cupcake toppings – We used dark chocolate chips, butterscotch chips, dark chocolate M&Ms, Birthday Cake M&MS, Kraft Caramel Bits, and Heath Bits.


Mix and bake cupcakes according to the directions on the back of the box. Allow to cool completely. Frost and top cupcakes to your liking. Devour!