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.

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    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

    Whoopie! It’s Sweet Pumpkin Time!

    Whoopie! It’s that glorious time of year again. Fall has officially arrived. Time to put our pumpkin spice to work! Pumpkin Whoopie Pies with Salted Caramel Cream Cheese Frosting are just the start to a season of yumminess!

    INGREDIENTS

    • 3 1/2 cups all-purpose flour

    • 1 1/2 teaspoons baking soda

    • 1 1/2 teaspoons baking powder

    • 1 teaspoon salt

    • 1 teaspoon ground cinnamon

    • 1/2 teaspoon ground ginger

    • 1/4 teaspoon nutmeg

    • 1/4 teaspoon cloves

    • 1 cup butter-flavored Crisco

    • 2 cups packed brown sugar

    • 2 egg whites

    • 1 teaspoon vanilla extract

    • 3/4 cup canned pumpkin

    Filling

    • Cream Cheese Frosting recipe -see below

    • 1/2 cup salted caramel sauce

    • 1/2 teaspoon sea salt

    • Chopped pecans

    •. Heath bits

    Directions

    1 Begin by preheating your oven to 400 degrees F. Then, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

    2 In a large bowl, cream together Crisco and brown sugar until light and fluffy. Add the egg whites, one at a time, beating well after each addition. Beat in the vanilla.

    3 Mix in the dry ingredients, alternating with the pumpkin.

    4 Drop rounded tablespoons about 2 inches apart on a parchment lined baking sheet. Flatten slightly with the back of a spoon or your fingers. Bake 10-11 minutes. Transfer to a wire rack to cool.

    5 In the meantime, prepare batch of Cream Cheese Frosting recipe. Once prepared, beat in 1/2 cup salted caramel sauce and an additional 1/2 teaspoon kosher salt. Beat until incorporated.

    6 Once the cookies are cooled, spread the frosting onto the bottom of half of the cookies, then top with remaining cookies. Roll some of the frosted edges of the cookies in chopped pecans, some in Heath bits, and some in butterscotch chips

    7 Store whoopie pies in the refrigerator.

    Cream Cheese Frosting

    1 packages (8 ounces) cream cheese, softened

    3/4 cups unsalted butter, softened

    1/4 teaspoon kosher salt

    1/2 teaspoon vanilla extract

    1/4 teaspoon almond extract

    3 cups confectioner’s sugar

    In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and smooth. This will take about five minutes.

    Blend in the vanilla and almond extract. Beat to combine.

    Add the confectioner’s sugar slowly, about one cup at a time, and mix until smooth.

    *recipe inspired by Inspired By Charm

    Somebunny Say Sweets!

    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.

    Hello Sweetheart

    There are a whole bunch of reasons why this Saturday’s treat will win your Sweetie’s heart! It makes no difference whether you call them Hello Dollies, Magic Bars, or 7 Layer Bars. What matters is how incredibly yummy they are! These easy to make goodies are everything plus a little bit more guaranteed to make your Sweetheart’s day!

    Ingredients:

    ½ cup butter (melted)

    1½ cups graham cracker crumbs

    1 cup coconut flakes

    1/2 cup dark chocolate chips

    1/2 cup red M&Ms

    1/2 cup butterscotch chips

    1/2 cup Heath Bits

    1 cup pecans, chopped

    1 14 oz can sweetened condensed milk

    Directions:

    Preheat the oven to 350 degrees.

    While the oven is preheating, melt the butter in a 9×13 baking pan.

    Sprinkle the graham cracker crumbs evenly over the butter in the bottom of the pan, press lightly into the butter.

    Evenly cover the crust with the coconut flakes, chocolate chips, butterscotch chips, and pecans. Drizzle the sweetened condensed milk evenly over the top.

    Bake for 20-25 minutes. Watch it closely until the edges are golden brown. You want to be careful not to burn the coconut and it can happen very quickly.

    Let cool about 5 minutes and run a knife around the edges of the pan to prevent sticking.

    Allow to cool completely before slicing into squares.

    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!