We aren’t usually fans of leftovers. We easily pass on the plastic containers of last night’s dinner. We even refrain from eating our treats after each’s Saturday bake-a-thon. But when there’s leftover Valentine’s M&Ms we get on board! Today we’ll be using them in our Leftover Valentine M&M Cookie Pizza perfectly trimmed with our homemade buttercream frosting. Now we truly can’t wait for leftovers!
Make our favorite Cookie Dough Recipe. Place in a greased pizza pan. Bake at 350 degrees until it just slightly underbaked. Once cooled pipe the outer edge with our favorite Buttercream Frosting Recipe. Leftover win!
Happy Valentine’s Day! Sure it’s a day of loving on your sweethearts, but also a fantastic excuse to eat large amounts of chocolate! We’re geared for both! We’ll be showering our lovies with our new obsession- Sweetly Brownies the sweet sister of slutty brownies. They contain all our favorites – dark chocolate cookie dough with Valentine M&Ms, dark chocolate brownie batter, and we’re adding a new fave Lady Gaga Oreos to the middle. Have you seen them? Pink with green filling!!! We die! All of these goodies layered into a wonderfully delicious brownie bar guaranteed to show your sweeties know how much you love them! Enjoy the sweet things!
Make Sister Sweetly’s Valentine Oatmeal Cookie dough and press into the bottoms of a greased 9×13 baking dish.
Line the cookie dough with Lady Gaga M&Ms.
Make a box of dark chocolate brownie batter according to the directions on the back of the box. Pour on top of the Oreos.
Bake at 350 degrees for 35-40 min or until the middle is just slightly underbaked.
Sweeten your sweeties!
You may have wondered how we got started baking together. Well, we were encouraged and inspired by the original “Cookie Lady” herself. You see, our grandma’s last name was meant to be. Grandma BAKER loved baking cookies, but even more she loved to share them with others. Lucky for us she passed on this love to her twin “dollies”. This Saturday we will be reminiscing and remembering her fondly as we bake up Candy Bar Hello Dolly Bars. Grandma your dollies are extra proud to carry on your traditional! We miss you!
- 1/2 cup butter melted
- 1 cup graham cracker crumbs about 10-12 whole crackers
- 2 cups candy bars broken into bite size pieces
- 1 6-oz pkg. butterscotch chips
- 1 cup flaked coconut
- 1 15-oz can sweetened condensed milk
Heat oven to 350 degrees F. Line a 9×13-inch pan with foil or parchment paper.
Pour melted butter evenly over bottom of a 9×13-inch baking pan.
Sprinkle graham cracker crumbs evenly over butter.
Sprinkle candy bar pieces and butterscotch chips over crumbs.
Sprinkle coconut over chips.
Pour sweetened condensed milk evenly over all.
Bake at 350 degrees F. for 25 to 30 minutes, until edges are golden brown.
Cool completely and cut into bars.
We’ve made this recipe many many many times. Each time we bake Candy Bar Brownies, we are reminded how yummy yet simple they are to make. Grab a couple boxes of your favorite brownie mix. Add the ingredients on the back of the box and place bits of broken candy bars of your choice in the middle and on top. Bake and enjoy. So simple. So sweet!
Saturdays are for bakers and makers! Somethings just go better together! While our ooey-gooey Flourless Brownie Cookies baked in the oven we were busy crafting up some more holiday goodies to make our homes extra festive. And isn’t it fitting that National Cookie Day was yesterday and today we bake them! Baking and making our way through another Saturday makes us super joyful!
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 6 T butter
- 2 large egg whites
- 1 teaspoon vanilla
- 1 cup dark cocoa powder
- 1/8 teaspoon salt
- 1/2 cup dark chocolate chips
- 1/2 cup toffee bits
- Combine the sugars and butter in a microwavable bowl (or in a pot on the stove). Heat until bubbly, stirring occasionally. Remove from heat and beat well with a hand mixer.
- Add in the egg whites and vanilla and beat with a mixer for two minutes (this, along with melting the butter and sugar, helps create a crackly crust on top of the cookies).
- Stir together the cocoa and salt and add them to the batter. Beat for another 30 seconds.
- Fold in the chips and toffee. The batter maybe be thin. Allow the batter to rest while you preheat the oven to 350°F and lightly grease a cookie sheet. The batter should thicken as it rests.
- When the batter is scoopable (but still very sticky), scoop by about 3 tablespoons full onto pan.
- Bake cookies for about 12-15 minutes. When they come out of the oven, you can press a few more chocolate chips into the tops of the cookies.
recipe adapted from Yammie’s Noshery
Isn’t it a great when two things you love happen on the same day. Halloween on a Saturday!!! Double the reason to get our bake on. And what’s more fitting for Halloween than monster cookies. Add a little cookie butter and few extra chocolate treats and you’ve got a “spooktacular” Halloween sweet for all your little monsters! Our Halloween Candy Cookie Butter Monster Cookies will definitely put the sweet in your trick or treat!
- 1/2 cup butter flavored Crisco
- 1 cup brown sugar
- 1/2 cup creamy cookie butter
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups quick oats
- 1/2 cup dark chocolate chips
- 1 cup peanut M&M candies
- 1 cup Snickers baking bites
- 1/2 cup Heath Bits
Preheat oven to 350 degrees. Line cookie sheets with parchment paper .
In a large bowl of a stand mixer cream together the Crisco, brown sugar, and cookie butter until light and fluffy, about 2-3 minutes.
Mix in the egg white and vanilla, scraping down the sides of the bowl as needed.
In a separate bowl, add the flour, baking soda, cornstarch, baking powder, and salt and whisk to combine.
With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined.
Add the oats, dark chocolate chips, Heath bits, Snickers bites, and peanut M&M candies. Mix by hand just until dough is combined.
Use a small/medium cookie scoop, or about 1-2 tablespoons cookie dough, and place on the baking sheets.
Bake the cookies for 7-9 minutes until the edges are just starting to brown and the top still looks slightly undercooked.
Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.
Oh my gourd, it’s October and that means it’s time for Pumpkin Spice Everything. We love the muffins, the lattes, the candles, and all the other Pumpkin Spice goodies Target has to offer. This Saturday we are making a box of Pumpkin Spice Cookies. Nothing is ever too much when baking the Sister Sweetly way so we’ll take these basic boxed Pumpkin Spice cookies and add Heath Buts, butterscotch, and pecan pieces and top each cookie with cream cheese frosting and a caramel drizzle. Pumpkin Spice Everything in a yummy little cookie!!! Happy Fall Y’all!
Oh 2020 you’ve given us lots of heartache and worry, however, you’ve also given us the longest summer break we have EVER had. Thank you! With school starting next week we figured we better devote our Saturday sweet treat to something very summery. And nothing says summer like S’mores! However, in true Sister Sweetly fashion these can’t be your typical S’mores. That’s just not us. Instead, we’re making Smore’s Brownies…ooey gooey brownies with a buttery graham cracker crust topped with melted marshmallows. A sweet end to a sweet summer!
For The Crust:
- 12 full-size graham crackers
- 2 tablespoons granulated sugar
- 6 tablespoons butter melted
For The Brownies:
- 1 box of dark chocolate brownies, plus ingredients on the back of the box
- 1 bag of dark chocolate chips
For The Topping:
- 2 heaping cups mini marshmallows about 3.5 ounces
Preheat the oven to 350 degrees. Prepare an 8×8 inch baking pan by spraying with nonstick spray or lightly greasing with oil. Line the pan with a strip of parchment paper so that some is overhanging on two sides. Set aside.
In a food processor, blend up the graham crackers and sugar until they reach a fine crumb consistency. Pulse in the melted butter until all of the crumbs are evenly coated . Add the graham cracker mixture into the prepared pan. Press down on the crumbs with the bottom of a cup or a spatula to ensure the crust is very compact and even.
Bake the crust in the oven for about 15-20 minutes, or until the edges look golden brown and the crust looks slightly puffed up. Set aside to cool slightly.
Meanwhile, in a medium bowl, make the brownie batter according to the back of the box. Fold in the chocolate chips. The batter will be thick and fudgy.
Gently pour the brownie batter over the crust in the pan, and carefully use a knife or small offset spatula to spread it evenly over the crust. Bake in the oven for 30 to 40 minutes, until everything looks set and the middle is no longer jiggly.
Remove the brownies from the oven and set the oven to broil, leaving a rack in the middle of the oven to ensure the parchment paper won’t burn. Evenly sprinkle the mini marshmallows on top of the brownies, and place them under the broiler for about 2 minutes, checking frequently.
Let the brownies rest for at least 30 minutes at room temperature before cutting and serving. To ensure clean slices of the brownies, run your knife under hot water first and wipe the knife between each slice.
When you are a baker and your oven decides to go kaput, you have two choices: 1) take a week off baking—which is never gonna happen or 2) use a different method. Enter the stovetop. With “her” help and a nonstick pan, our favorite oatmeal cookies will get a new spin on life. Stovetop Skillet Cookies. #winning!!!
Oatmeal Cookie Recipe
Let’s get some FACTS straight.
FACT – Saturday is baking day.
FACT – Gooey brownies are the best.
FACT – Buttercream is EVERYTHING!
FACT – Buttercream Frosted Brownies are a match made in sweet treat heaven! FACT!
2 boxes of your favorite brownie mix (plus ingredients on the back of the box)
Underbake for ultimate gooeyness!
Make a batch of homemade buttercream and frost brownies once cooked.
- 1/2 cup butter room temp
- 1/2 cup butter flavored Crisco
- 3 3/4 cup powered sugar
- 5 tbsp almond milk
- 1 tsp vanilla extract
Beat together butter and Crisco until light and fluffy.
Add in powdered sugar a cup at a time, beating well after each addition.
Add the almond milk and vanilla and beat for 1 – 2 minutes on high speed.