16 Ways to My Sweetie’s Heart

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

  1. Caramel Sea Salt
  2. Hazelnut Grenache
  3. Toasted Marshmallow
  4. Rice Krispie Treat
  5. Hugs & Kisses
  6. Candy Bar
  7. Peanut Butter
  8. Almond Joy
  9. Dark Chocolate Toffee
  10. Chocolate Chip Cookie Pieces
  11. Trail Mix
  12. M&M
  13. Potato Chip
  14. Salted Pretzel
  15. Coffee Bean
  16. Sugar Dusted

Sweets For A Cause

Two things we’ve never shied away are helping and baking. When these two collide you better believe we are all in. So when our church requested cookies for a wonderful cause we signed up without a second thought. Hopefully our White  Chocolate M&M Oreo Cookies will be just what they are wishing for! Full hearts and full tummies! White Chocolate M&M Oreo Cookies

Sister Sweetly’s favorite cookie dough
*sub white chocolate M&Ms and crushed Oreos for the chocolate chips, Heath, and  plain M&Ms 

A New Favorite Sweet

Is your recipe box, or more realistically, your Pinterest account cluttered with recipes you view as either will take too much time to make or may not turn out as well as you hope? We drool over lots of recipes that fall into both of these categories. But, this rainy and gloomy Saturday was the perfect opportunity to tackle Chocolate Chip Cookie Dough Stuffed Pretzels. We carved out a good chunk of the afternoon and went for it. And you know what, they turned out wonderfully. A new fave for sure!

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Cookie Dough Stuffed Pretzels

 

 

Ingredients

1 package of Fleishmann’s Simply Homemade Pretzel Baking Mix

1 batch of Ultimate Chocolate Chip Cookie Dough

  • 3/4 cup Butter Flavored Crisco Stick
  • 1 1/4 cups brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla
  • 1 egg
  • 1 3/4 cups all purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2  cup semi-sweet chocolate
  • 1/2 cup dark chocolate M&Ms
  • 1/2 cup Heath bits

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 chocolate chips, Heath, and M&Ms to dough, stirring by hand.

Directions

  1. Make the pretzel dough according to the directions on the back of the package.
  2. Make the cookie dough.
  3. Preheat the oven to 425 degrees F.
  4. Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11×3 inches). Spread a little cookie dough along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling. It is ok if some of the chocolate chips peak through, but try to avoid any large tears in the dough.
  5. Take the two ends of each rope and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape. Press the ends under the pretzel to seal.
  6. Grab a bowl and fill it with warm water and 2 teaspoons baking soda. Dunk each pretzel in water and then place on a parchment (no more than four pretzels per sheet). Brush the tops with the beaten egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are very lightly golden and the cookies that have oozed out are golden. You do not want to over cook the pretzels. Eat warm!

*recipe modified from Half Baked Harvest

Stingy Sweet

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!

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Double Chocolate Chip Cookie

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350F degrees. Line a cookie sheet with parchment paper.
  2. In a medium size bowl, mix Crisco and sugars together with a spoon or fork until creamed. Mix in the egg and vanilla.
  3. 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.
  4. 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

Borrowed Sweets

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!

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Candy Bar Brownies

Ingredients

  • 1  box of brownie mix plus ingredients on the back of the box
  • Halloween candy

Directions

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!

Spooktacularly Sweet

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.

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Spider Infested Chocolate Chip Cookies

 

 Ingredients

3/4 cup Butter Flavored Crisco Stick
1 1/4 cups brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
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.

Directions

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.
*Recipe adapted from Hungry Happening
*Chocolate chip cookie recipe adapted from Crisco Ultimate Chocolate Chip Cookie Recipe

Getting Nutty is Sweet

We’re at it again…we’re doctoring up a box of brownies. This time we are using Trina’s husband’s favorite go-to sweet treat, Nutella, or Nut-Ella as we like to call it around here (inside joke, totally not worth going into!). For years we were opposed to the stuff. Not sure why. BUT once we finally gave in, there was no stopping us from dipping, spooning, and creating with this pure deliciousness in a jar! This is surely one of the easiest recipes we’ve ever made. Simply mix up a box of brownie batter, pour it in a pan, and drizzle Nutella all over it. The more the better we say! How about going even crazier and topping with Heath Bits and broken pieces of Symphony Bar before baking.  Then finishing it off with ice cream, and whipped cream. We’re NUTTY  like that!

nutella brownies

Nut-ella Brownies

Ingredients

  • 2 boxes of your favorite brownie mix (plus ingredients on the back of the box)
  • 1 jar of Nutella
  • 1 cup Heath Bits
  • 1 large Symphony Bar

Directions

Make both brownie mix boxes according to directions on the back of the box. Pour into a 9 x 13 greased pan. Drizzle Nutella over the top of prepared brownie batter. Sprinkle Heath bits and broken pieces of the Symphony Bar on top of the Nutella. Bake brownies for 35-45 min according to how gooey you like them.

When brownies have cooled slightly do yourself a favor and cut yourself a huge piece. Now inhale!