Ready or NOT, here we go into another school year! This means early morning alarms, chauffeuring kids to and fro, and (the dreaded) homework! Thinking of this has us longing for the easy, breezy days of summer. We’re gonna need plenty of energy to make it through these first few weeks! The best way to battle this head on is with a fully leaded espresso. And even better when it’s smothered with chocolate and caramel! Salted Caramel Espresso Brownies will sure help us weather the storm we’re about to endure!
- 1 box of dark chocolate brownies, plus ingredients on the back of the box
- 1 large sea salt caramel chocolate bar
- 1 Starbucks Via
Make the brownie batter according to the directions on the back of the box. Stir Vis into the batter. Pour half if the batter into a prepared pan. Break the candy into pieces and lay in top of the batter. Pour the remaining brownie batter on top of the caramel pieces. Bake for 25 min. (We recommend undertaking!) Eat when cool and get stuff done!
Don’t you love it when the people you love know exactly what you love and turn around and give you these lovely things? That has happened to us a lot recently. I guess we’ve made it perfectly clear that we LOVE chocolate. This weekend we’ve decided to use a few of these delicious gifts to create a unique treat. We’re taking a box of chocolate fudge brownies and a box of caramel turtle brownies and layering bits of an enormous milk chocolate bar in between. Thanks loved ones! We’ll be share to leave enough to share!
Happy sweet 16th Anniversary to my hubby and me! He’s one lucky guy! Ha!Ha! Seriously time goes by so fast, especially when you’re busy having fun (and raising kids)! We’re not much for extravagant gift giving around here, but we gotta celebrate! So what better way than 16 differently topped brownies! Love never tasted so yummy!
16 Differently Topped Brownies
- Caramel Sea Salt
- Hazelnut Grenache
- Toasted Marshmallow
- Rice Krispie Treat
- Hugs & Kisses
- Candy Bar
- Peanut Butter
- Almond Joy
- Dark Chocolate Toffee
- Chocolate Chip Cookie Pieces
- Trail Mix
- Potato Chip
- Salted Pretzel
- Coffee Bean
- Sugar Dusted
It’s that magical time of year again! This Saturday we are whipping up a batch of the cutest holiday treats so simple to make! These Reindeers Treat are the perfect goody to help you through your day of tree trimming, holiday light hanging, gift wrapping, and maybe, just maybe a few reindeer games!
– Square Pretzels
– Regular Pretzels
– Red M&MS
1. Preheat oven to 230. Place parchment paper on a cookie sheet. Put down square Pretzels and then un-wrapped Rolos.
2. Break the regular pretzels so they look like the letter E.
3. Place cookie sheet in the oven for 2-3 minutes. Take it out and insert pretzel antlers at the same time. Then add a Red M&M for the nose.
* recipe adapted from Lil Luna
We know it’s nice to share. Heck we probably reinforce this idea several times a day with our children. However, this Saturday we are making a single serving double chocolate chip cookie. (It is the Sister Sweetly serving size, mind you. We have been known to double it! :)) This is the perfect recipe to make just a small goodie and still have room to dive head first into your kids’ leftover Halloween candy. This is where that sharing lessons applies!
Double Chocolate Chip Cookie
- 2 Tablespoons butter flavored Crisco
- 2 Tablespoons granulated sugar
- 2 Tablespoons light brown sugar (or dark brown)
- 2 Tablespoons Egg Beaters
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 2 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips
- Preheat oven to 350F degrees. Line a cookie sheet with parchment paper.
- In a medium size bowl, mix Crisco and sugars together with a spoon or fork until creamed. Mix in the egg and vanilla.
- In a separate small bowl, mix the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips.
- Place the dough in the center of the baking sheet and mold into a tall ball using a spoon. Dot the top of the cookie with 1 Tablespoon of chocolate chips. Bake for 14-15 minutes, or up to 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet.
*recipe adapted from Sally’s Baking Addiction
Ever heard the phrase, “Too much of a good thing is not a good thing at all,”? Well take applies to our sweet cheat this Saturday….sort of. After trick or treating last night we have mounds and mounds of candy. If your kids are like ours’ they prefer the super sweet fruity types of candy. We, on the other hand, LOVE the chocolate. Good thing they won’t notice us “borrowing” their chocolatey goodies to make Candy Bar Brownies. Brownies mix+ candy bars + Saturday + sisters = the best post Halloween treat ever!
Candy Bar Brownies
- 1 box of brownie mix plus ingredients on the back of the box
- Halloween candy
Make brownies according to directions on the back of the box. Once cooled put your “borrowed” Halloween candy on top of the brownies and enjoy with your little ghosts and goblins!
Halloween is one of our most favorite times of the year. Why, you ask? Sweet treats galore, we answer! This Saturday we are baking up a treat with a little trick. It’s a simple one, but guaranteed to give you the EEK factor. Spider Infested Chocolate Chip Cookies are the perfect snack to feed all of your hungry little ghosts and goblins.
Spider Infested Chocolate Chip Cookies
3/4 cup Butter Flavored Crisco Stick
1 1/4 cups brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 3/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 cup semi-sweet chocolate chips
1 cup dark chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, cream together Crisco, brown sugar, milk, and vanilla using an electric mixer. Beat in egg until well combined.
Sift flour, salt, and baking soda together into a separate mixing bowl. With mixer on low speed, carefully add flour mixture 1/4 cup at a time until a soft dough forms. Add 1/2 cup of both kinds ofchocolate chips, stirring by hand.
Drop rounded teaspoonfuls of dough 3 inches apart onto an ungreased baking sheet.
Place some of the reserved chocolate chips on top of each cookie just to be sure you have chips with which you can make your spiders.
Remember to keep about 1/2 cup of the dark chocolate chips for the spiders.
Bake for 8 to 10 minutes. Cool 2 minutes on baking sheet after removing from oven, and transfer to a wire rack to allow cookies to cool completely.
Place 1/2 cup dark chocolate chips in a small microwave safe bowl. Heat for 20 seconds, stir, then for 15 seconds, stir. Allow the chocolate to sit for 1 minute, then stir again. If you need to, heat it for 10 more seconds, then repeat until melted. Pour into a squeeze-it mold painter bottle fitted with a #2 round pastry tip, or a disposable pastry bag or zip top bag with the tip snipped off.
Pipe on spider heads and legs around some of the larger chocolate chips. Allow to dry.
*Chocolate chip cookie recipe adapted from Crisco Ultimate Chocolate Chip Cookie Recipe