Hello My Sweet Dollies

You may have wondered how we got started baking together. Well, we were encouraged and inspired by the original “Cookie Lady” herself. You see, our grandma’s last name was meant to be. Grandma BAKER loved baking cookies, but even more she loved to share them with others. Lucky for us she passed on this love to her twin “dollies”. This Saturday we will be reminiscing and remembering her fondly as we bake up Candy Bar Hello Dolly Bars. Grandma your dollies are extra proud to carry on your traditional! We miss you!

Ingredients

  • 1/2 cup butter melted
  • 1 cup graham cracker crumbs about 10-12 whole crackers
  • 2 cups candy bars broken into bite size pieces
  • 1 6-oz pkg. butterscotch chips
  • 1 cup flaked coconut
  • 1 15-oz can sweetened condensed milk

Instructions

  1. Heat oven to 350 degrees F. Line a 9×13-inch pan with foil or parchment paper.
  2. Pour melted butter evenly over bottom of a 9×13-inch baking pan.
  3. Sprinkle graham cracker crumbs evenly over butter.
  4. Sprinkle candy bar pieces and butterscotch chips over crumbs.
  5. Sprinkle coconut over chips.
  6. Pour sweetened condensed milk evenly over all.
  7. Bake at 350 degrees F. for 25 to 30 minutes, until edges are golden brown.
  8. Cool completely and cut into bars.

Sweet Take On Pumpkin Pie

People-everything is going to be ok. We have pie! Whoopie Pies, that is. Even better, Pumpkin Whoopie Pies rolled in butterscotch and heath. Life is hard, eat pie. Lots and lots of Pumpkin Whoopie Pies!!!

Ingredients

2 packages of pumpkin cookie mix, plus ingredients on the back of them

1 jar of cream cheese frosting

1 cup Heath bits

1 cup Butterscotch chips

Directions

Bake cookies according to the recipe on the back of the package. Allow to cool. Once cool, spread frosting on one side of a cookie. Sandwich together with another cookie. Put 1Heath bits and butterscotch in a small bowl. Roll the sides of the cookie in the Heath/butterscotch. Mmmmm!

The Sweet Taste of Pumpkin Spice

Oh my gourd, it’s October and that means it’s time for Pumpkin Spice Everything. We love the muffins, the lattes, the candles, and all the other Pumpkin Spice goodies Target has to offer. This Saturday we are making a box of Pumpkin Spice Cookies. Nothing is ever too much when baking the Sister Sweetly way so we’ll take these basic boxed Pumpkin Spice cookies and add Heath Buts, butterscotch, and pecan pieces and top each cookie with cream cheese frosting and a caramel drizzle. Pumpkin Spice Everything in a yummy little cookie!!! Happy Fall Y’all!

A Sweet Review

Anyone else beeline to the “new items” end cap at Trader Joe’s? We salivate as we admire the recently added yumminess. And without a doubt we find a treasure. On a recent trip, we found an irresistible container of Trader Joe’s Pumpkin Chocolate Chunk Oatmeal Cookie Mix. We knew we had to give them a try. Of course, we had to change the recipe slightly – Sister Sweetly style. We added butterscotch chips and toffee to the mix and once cooled we topped the cookies with cream cheese frosting. Delish! Run! Don’t walk to your nearest Trader Joe’s before supplies run out!

Sweet Find

We used to hate it when we’d ask our mom what we were having for dinner and she would reply, “Whatever you can find.” We renamed this dinner WYCF. And wouldn’t you know it -we still have it, but this time were the moms saying it! We’re applying this approach to our treat this week, except there’s no dislike involved. Our baking kitchens are full of all kinds of goodies and nothing is off limits. We’re loving every bite of our WYCF Brownie Parfaits!

Directions:

Bake 1 box of brownies according to directions on the back of the box. Once cool slice into bite size squares.

Layer baked brownies with your favorite toppings in a jar and eat up! Yum!

Somebunny Say Sweets! #tbt

On the hunt for the most eggcellent treat to fill your Easter baskets? Bunny Tracks Brownies will have all of your colony hippity-hopping for joy! Hoppy Easter!

INGREDIENTS:

• 1 box of brownie mix, plus ingredients on the back of the box

  • Easter M&Ms, peanut and plain
  • Pecan pieces
  • Butterscotch chips

Directions:

Make brownies according to the directions on the back if the box. Top cooled brownies with Easter M&Ms, pecans,and butterscotch chips.

Taking A Sweet Cleanse

This title may have led you to believe that we are taking a break from our Saturday sweet treat ritual. That’d be silly! Sorry to have led you astray, but instead we are indulging and cleaning out our baking cabinets simultaneously. You see, we stocked our cupboards so full with holiday baking ingredients and have tons of leftovers despite the amount of goodies we made. Time to make Cabinet Cleanse Oatmeal Cookies full of candy bars, dark chocolate chips, sea salt caramel chips, butterscotch, white chocolate chips, Heath bits, butter brickle, and caramel M&Ms…. According to us, it’s the perfect kind of cleanse!

Oatmeal Cookie Recipe

Sweets Are For Sharing

’tis the time of year to celebrate gratitude. What better way to show your appreciation than sharing sweets with your friends and loved ones! Whether you’re hosting or attending a Thanksgiving, Friendsgiving, or something in between, our Pumpkin Trifle will have everyone gathering (and gobbling) with grateful hearts!

Happy Thanksgiving!

Ingredients:

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (15 ounce) can pumpkin puree
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2 teaspoons pumpkin pie spice
  • Directions:

    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
    2. Mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan.
    3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 24 minutes; remove from oven and cool cake completely.

    Layer chucks of pumpkin cake in a Trifle dish with whipped cream, toffee bits, butterscotch chips, and cinnamon chips.

    Using Up Sweets

    Well…another week has gone by and still we have too much Halloween candy! You too? We’ve never been the wasteful type, so coming up with a way to utilize it was a must! If you’ve never heard of scotcheroos before you’re in for a real treat, especially when we traded peanut butter for cookie butter and added tons of chocolate bars. Loaded Cookie Butter Scotcheroos – can’t think of a better use for leftovers!

    Cookie Butter Scotcheroos 
    4 c. crisp rice cereal
    1 c. granulated sugar
    1 c. light corn syrup
    1 c. Cookie Butter or Biscoff Spread

    1 cup various Halloween candy bars, chopped
    1 c. Dark chocolate chips
    1 c. butterscotch chips

    1. Combine sugar and corn syrup in small saucepan; cook over medium heat until small bubbles appear on surface. Remove from heat.
    2. Stir in cookie butter.
    3. Add cookie butter mixture to cereal; mix until cereal is coated. 
    4. Spread into buttered 9×13 inch pan.
    5. Melt chocolate chips with butterscotch chips; stir to combine and spread over cereal mixture. Top with chopped candy bars.
    6. Chill until set.

    Sweet! More Halloween Treats!

    Calling all muggles…this Saturday we’re casting a Wizardly spell on our weekly sweet treat. Normally, you’d find Butterbeer bubbling in our cauldron but this week we’ve decided to wave our magic wands and use this potion to create something entirely new. With a few abracadabras and alacazams, poof—Butterbeer Cookies will appear. These are Harry approved and a perfect trick-or-treat for all of our little wizards to enjoy. They might even be sweet enough to turn Malfoy into a good guy.

    Ingredients
    Instructions
    1. In a large bowl cream the Crisco and sugars together until smooth.

    2. Add the puddings, eggs, additional egg yolk, vanilla, and butter extract. Beat for about one minute on medium speed.

    3. In a separate bowl, combine flour, baking soda, and salt.
    4. Add the dry ingredients to the wet ingredients 1/2 cup at a time and mix until combined.

    5. Mix in the toffee chips, butterscotch chips, and white chocolate chips.

    6. Form the dough into a giant ball and wrap tightly in plastic wrap. Chill the dough for at least two hours. Remove the dough a little while before baking so the dough can soften a bit and is easier to work with.

    7. Roll the dough between your hands to form round balls of dough and place onto a parchment lined baking sheet about two inches apart.

    8. Bake at 350 F for 10-13 minutes.

    9. Cool on the pan for a couple of minutes before transferring to a cooling rack.
    * recipe inspired by Harry Potter and Sugar and Soul Co