Field Of Sweets

It had to be! It’s becoming our thing! Ever since we visited Gierenger’s Orchard last Mother’s Day we’ve been dying to go back. They seriously have the reddest, juiciest, sweetest strawberries we’ve ever tasted. And this is exactly what we need to make our mama-worthy Strawberry Cobbler. A special treat for a very special day! Happy Mother’s Day! 


Strawberry Cobbler

6 cups of freshly picked strawberries, capped and sliced

1 pkg. yellow cake mix

1/3 cup sugar

1/3 cup rolled oats 

1 cup butter, melted (2 sticks)

Preheat the oven to 350 degrees.

Lay the sliced strawberries in a 9 x 13 dish that has been sprayed with nonstick spray.  

In a bowl, mix the cake mix, oats, and sugar. Sprinkle evenly over the strawberries. Pour the melted butter evenly over the dry mixture. 

Place in the oven and bake for 50 min. The top should be browned.

Serve with ice cream and whipped cream. Make sure mom gets her’s first!

Applepreciate Sweetly

If you have kids you know how important the educators are that touch their lives each day. Our kids are very lucky to go to schools with amazing teachers who truly care about their students! What better way to thank them for their endless support than with A+ Brownies! We”ll be scoring major brownies points for sure! Happy Teacher Appreciation Week! 

A+ Brownies

Ingredients:

  • 1 box of dark chocolate brownies, plus ingredients on the back of the box
  • waffle pretzels
  • chocolate chips 
  • M&M Minis – Red and Green

Directions:

  1.  Bake brownies according to the directions on the back of the box.
  2. Allow brownies to cool for 10 minutes.
  3. Plaxe 7-8 Pretzel on a microwave plate lined with parchment. Cover the pretzels with chocolate chips. Heat in a microwave oven for approximately 45-50 seconds. The exact timing will take a bit of trial and error. You want the candy melts to be melted enough to press the M&M into, but not so melted that the chips melt lose their shape. 
  4. Once the chocolate chips are softened, place six red Mini M&M’s on the melted chocolate.  Finally, add two green Mini M&M’s at the top of the apple to represent the apple stem/leaves.
  5. Put the apple pretzels on top of the brownies and press to make them stick.
  6. Give to you child’s outstanding teachers! 

Sweet Spice & Everything Nice

Isn’t it nice when opposites collide and create something magical? We have proof that it is! Toffee Snickerdoodle Blondies have the perfect amount of sugar and cinnamon to guarantee you’ll be back for seconds!

Toffee Snickerdoodle Blondies

Ingredients:

1 cup Crisco

2 cups packed brown sugar

2 egg whites

1 tablespoon vanilla extract

2 and 2/3 cups all-purpose flour

2 teaspoons baking powder

1 and 1/2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon sea salt

1 cup Heath Bits

2 tablespoons granulated sugar (for topping)

2 teaspoons cinnamon (for topping)

Directions:

Preheat your oven to 350 degrees F. Prepare a 9×13 inch pan with parchment paper.

In a large bowl cream the Crisco and the 2 cups brown sugar and continue beating for 1 minute, scraping the sides and bottom of bowl.

Add 2 egg whites and vanilla extract. Beat well.

Add the flour on top of the mixture but don’t mix it in.

Use a small spoon to stir the baking powder, 1 and 1/2 teaspoons cinnamon, nutmeg, and salt into the flour.

Beat the flour mixture in until barely combined. Once the flour streaks are gone you’re done. Make sure to scrape the sides and bottom.

Use a spatula to scrape the dough (it’s a very sticky dough) into the prepared pan. Use a spatula with nonstick spray to press it. Smooth the surface.

In a small bowl, combine 2 tablespoons sugar with2 teaspoons cinnamon. Sprinkle this mixture evenly over the top of the pan. Add Heath to top. Pat it down with your hands a little bit.

Bake at 350 for 25-30 minutes, until a toothpick comes out of the center with no batter stuck to it.

A Sweet Lesson

In lieu of dying Easter eggs this year, we have decided to make Resurrection Rolls. The process of baking these yummies teaches the resurrection story and creates a simple visual for even the youngest of our kiddos to understand. And the end product is a delicious baked goody to enjoy as you honor the reason for the season. Happy Easter!

Resurrection Rolls

Ingredients:

1 can of crescent rolls

about 3 tablespoons of sugar 

1/2 a tablespoon of cinnamon

8 large marshmallows

2 tablespoons of melted butter

Directions:&

Preheat your oven to 350 degrees.

Line a baking sheet with foil (for easy clean up) and lightly spray with non-stick spray. Set aside. Combine your sugar and cinnamon in a little bowl, set aside.

Unroll each of your crescent rolls into triangles (representing the wrappings Christ was wrapped in after he was crucified). Next, take each marshmallow (representing Christ) and first dip it in the melted butter (representing the oils they anointed Christ with) and then dip it in your spice mixture (representing the spices they used on Christ’s body after he died). Place each marshmallow in the center of a crescent roll and roll it up tightly completely covering the marshmallow (representing the tomb).

Place your baking sheet in the oven and bake about 10 to 12 minutes or until the outsides of your rolls are lightly browned.

Remove from oven. When you go to serve these and they are sliced open, you will notice that your marshmallow is gone…just like Christ was three days later.

*recipe from Mix and Match Mama

A Sweet Easter Treat

With Easter being one week away, we thought we’d spend this Saturday baking up a batch of goodies perfect for next weekend’s celebrations. Easter Cookie Cups are so adorable and incredibly yummy. Go ahead, hippity hoppity yourself to the grocery store to pick up the ingredients so you too can create these treats for “some-bunny” you love. 

Directions:

Make sugar cookie dough acccording to the link below. Place sugar cookie dough in a muffin pan. Bake for 10 minutes. Use a shot glass to make an indention in the middle of each cookie immediately after baking. Allow to cool for 10 minutes. Fill each cookie with cookie batter and top with peanut and regular M&Ms.

Sugar Cookie Recipe

A Sweet Way to Clean

Clutter no more! We’re doing a little spring cleaning  by clearing out the kitchen cabinets of ingredients too few to make a treat on their own. No fooling around here! Kitchen Sink Brownies are doing double duty. Clean kitchen! Happy tummy!

Kitchen Sink Brownies

Ingredients and directions

  • Bake one box of dark chocolate brownies prepared and bake according to directions on the back of the box
  • Allow to cool for 10 minutes. Lightly press toppings on to the top of the baked brownies. Ours include pretzels, potato chips, dark chocolate chips, Heath, Rolos , Smore Girl Scout cookie, Butterfinger cups, Hersheys kisses

Sweet Springtime Blossoms

Spring has sprung! Not only outside, but in the kitchen too! Just like our flower gardens, the oven is full bloom. Delightfully sweet Cookie Butter Blossoms are brightening up our day. They are best enjoyed outside on this lovely spring Saturday. Cookie Butter Blossoms

Ingredients

1 ¾ cup sifted flour

1 tsp baking soda

½ tsp salt

½ cup melted there butter

¾ cup cookie butter

½ cup sugar

¾ cup brown sugar

1 egg

1 tsp vanilla

1 cup Heath bits

3 dozen Hershey’s Kisses

Instructions

Mix together flour, soda and salt and set aside. Cream together cookie butter and Crisco. Gradually add sugars. Add egg and vanilla. Blend in dry ingredients. Stir in Heath bits. Form into balls using a teaspoon of dough for each. Roll in granulated sugar and place on ungreased cookie sheets. Bake at 350° for 10-12 minutes. Immediately place a chocolate kiss on top of each cookie until it cracks around the edges.