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
• 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!
The happiest of holidays is finally here! We are baking lots treats of treats to share with our families. Our oldie but goody favorites will be there, of course! But this Christmas we are adding a new edition. Candy Bar Poke Cake!!! It’s part cake, part candy bar and completely delish! We hope this special day brings you peace, joy, and loads of scrumptious desserts! Merry Christmas! Candy Bar Poke Cake
1 box yellow cake mix plus ingredients on the back of the box
1 (14 oz) can sweetened condensed milk
1 (8 oz) jar caramel topping
1 (8 oz) container cool whip
4 Heath Candy Bars chopped
1. Bake cake according to directions in a 9×13 baking pan.
2. Let cake cool for about 5 minutes.
3. Using the end of a wooden spoon , carefully poke holes in cake.
4. Next, slowly pour sweetened condensed milk over the top of the cake, trying to get some in all the holes.
5. Now pour the caramel topping evenly over the cake, also trying to get some in every hole.
6. Spread cool whip evenly over the top of the cake and top with chopped candy bars. Cake may be served right away or stored in the refrigerator until ready to use.
We think it’s best the next day, so bake on Christmas Eve to serve on Christmas Day.
Recipe adapted from Family Fresh Meals
Woot woot! It’s Saturday. Our favorite day! Our cheat and treat ourselves day. This week we are preparing for Easter and doing a trial run on a new recipe: Salted Caramel Carrot Poke Cake. Since it’s best after sitting in the refrigerator over night, it’s a perfect make-the-night-before and travel-with-the-next-day dessert. Why not take this “EGG”TRA-ORDiNARY yumminess to your Easter celebration? Every”bunny” will love it!!!
Salted Caramel Carrot Poke Cake
- 1 box Carrot Cake Mix
- 1 package Instant Vanilla Pudding
- 4 Eggs
- ½ cup Milk
- 1 cup Sour Cream
- ¾ cup Canola Oil
- 1½ cups Chopped Pecans
- 14 oz. can Sweetened Condensed Milk
- 1 container of cream cheese frosting
- Smuckers SaltedCaramel Sauce
- ½ cup Chopped Pecans
- Preheat 350 F.
- Combine cake ingredients except for Sweetened Condensed Milk and mix until combined.
- Pour batter into a greased 9 x 13 inch pan.
- Bake for 40-45 minutes.
- Let cake cool completely. Do not remove cake from pan, it cannot stand on its own.
- Once cake has cooled, use a skewer to evenly poke the cake about 25 – 40 times.
- Pour sweetened condensed milk over the cake and let set over night.
- Once cake has set spread frosting over the cake.
- Heat opened Salted Caramel Sauce jar in the microwave for 20 – 30 seconds.
- Pour SaltedCaramel Sauce over the frosting and top it with chopped pecans.
*recipe adapted from Living Better Together
Everyone who knows us well knows that brownies are our hands down favorite goodie. We’ve tried them just about any way possible. That is until a cake pop maker magically made its way into our cart at Target earlier this week. (Our husbands aren’t sure how this keeps happening to us!) We have seen many cake pop recipes on Pinterest, but none appealed to us as much as brownie pops. We poured our favorite boxed batter into the pan and 5 minutes later we had a bite-sized treat worthy of a Saturday cheat!
* A box of brownie mix plus the ingredients on the back of the box
* white almond bark
* chocolate bars crumbled (optional)
Make the brownie batter according to the directions on the back of the box. Pour batter into the cake pop pan. Bake for 5-7 min. Remove and allow to cool. Decorate with melted almond bark and crumbled chocolate bars if desired.
Oh how we adore fall…mostly for the yummy treats associated with this season: crisps, cobblers, pumpkin everything and our newest love…maple! This Saturday we are trying out brown sugar maple cupcakes topped with cream cheese frosting and Heath bits. Bake up a batch, and maybe your love for fall will be even sweeter too!
Maple Brown Sugar Cupcakes
- 1 box of Pillsbury Maple Brown Sugar Cake Mix
- 1 can of cream cheese frosting
- Heath Bits
Make the cupcakes according to the directions on the back of the box. Allow cupcakes to cool completely. Once cool frost the cupcakes with cream cheese frosting and sprinkle with Heath bits. Savor!
In a few days we will celebrate our 29th birthday again! We aren’t sure how this keeps happening, but lucky for us it does. According to us, there’s no better way to honor our special day than smothering ourselves in delicious birthday treats. And what could top Better Than Birthday Cake Brownies? Ooey-gooey yumminess! Our wish came true!
Better Than Birthday Cake Brownies
- 1 box of dark chocolate brownies, plus ingredients on the back of the box
- 1 package of Birthday Cake Oreo Cookies
- 1 batch of oatmeal cookie dough (recipe here)
Preheat oven to 350 degrees. Make brownies according to directions on the back of the box. Make cookie dough using recipe link. Put cookie dough in the bottom a greased 9 x 13 pan. Place a layer of Oreo cookies on top of the cookie dough. Spread brownie batter on top of the Oreos. Bake for 25 to 30 min. We always underbake for more extra oeey-gooey goodness!
We love everything about party planning: the theme, the decorations, the drinks, the food (especially the treats!). Lucky for us we live in a neighborhood that likes to have celebrations. We are fresh off the Fourth of July bike parade and pool party and now onto our annual deck crawl, this year with a holiday theme. Trina is one of the host houses and Tina is her happy helper, or elf in this situation since we are celebrating Christmas in July. What could be more fitting than red velvet brownies and green M&Ms put together with a Hershey’s Kiss and frosting to make an adorable Santa hat? Plus it’s simple to do which leaves time for all of the other trimmings. How blessed are we that Christmas came twise this year!
Red Velvet Santa Hat Brownies
- I box red velvet cake mix, plus ingredients on the back of the box
- 1 bag of Hershey Kisses
- I can of spray cream cheese frosting
- green M&Ms
Make the red velvet cake mix according to the back of the box. Pour into greased mini muffin pan and bake at 350 degrees for 7-9 min. Once cool attach a Hershey Kiss with cream cheese frosting to the top of the red velvet cake mini muffin. Place a green M&M on the tip of the Hershey Kiss with a dollop of cream cheese frosting.
I (Tina) recently received a gift that consisted of a box of caramel cake mix, a tub of dark chocolate frosting and a bag of Heath bits. Along with this gift came a challenge to create a dessert using these ingredients. Challenge accepted! First I thought I’d make dark chocolate caramel Heath cupcakes. Then I considered making caramel cake cookies with dark chocolate frosting and Heath sprinkles on top. I even wondered if I could use these ingredients to create an unique kind of cake pop. But the winner ended up being Dark Chocolate Frosted Heath Caramel Cake Bars. A winner indeed!
Dark Chocolate Frosted Heath Caramel Cake Bars
- • 1 package Signature Caramel Cake Mix
- • 2 large eggs
- • ¼ cup water
- • ¼ cup firmly packed brown sugar
- • ¼ cup butter or margarine
- 1 cup chocolate chips
- • 1 cup Heath Bits
- 1 container of dark chocolate frosting
1.Preheat oven to 375ºF. Grease 13″x9″ pan.
2.Combine cake mix, eggs, water, brown sugar and butter in large bowl. Stir until thoroughly blended. Mixture will be thick. Stir in chocolate chips. Spread in greased pan.
3.Bake at 375ºF. for 24 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
4. Before cutting into bars frost with Duncan Hines® Dark Chocolate Frosting. Sprinkle with Heath Bits. Cut into bars.
We’ve been quoted a time or two saying, “Everyone deserves a break from their job”. Ask the hubs! We rarely consider Saturday baking work, but we’re taking a breather anyway and leaving the indulgences up to our mom as we celebrate our niece’s first birthday. Oh there will be sweet treats galore and we will not hesitate to try them all! Enjoy your day and take a hint from us and leave the work for someone else!
P.S. Be sure to check back next week for a delicious recipe for Dark Chocolate Frosted Caramel Toffee Bars.
To most it’s simply Mother’s Day, but to us it’s Mother’s Weekend when it comes to cheating and treating! Choosing a dessert is the most important part of planning a celebration according to our taste buds. Could there be a better way to honor the most important job in the world than with a cake called Better Than Anything Cake.? We think NOT! The first time we heard about this cake we thought, “Can it really be better than anything?” But once the first bite hit our lips we were sold. We hope all of the mom’s have a wonderful, delicious Mother’s Day, especially you Mom!
Better Than Anything Cake
1 box Betty Crocker® SuperMoist® German chocolate cake mix Water, vegetable oil and eggs called for on cake mix box 1 can (14 oz) sweetened condensed milk 1 jar (16 to 17 oz) caramel and ot fudge topping 1 container (8 oz) frozen whipped topping, thawed 1 bag (8 oz) toffee chips or bits
1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13×9-inch pan. Cool 15 minutes.
2 Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
3 Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.
*Recipe adapted from Better Crocker