A Sweet End To 2017

It’s gonna be hard come Tuesday when the holiday season is officially over. We’re especially going to miss our nightly ritual of vegging out with our fams to our favorite Christmas movies. We still have a few must sees, including, Rudolph’s Shiny New Year – just in time to ring in 2018. We whipped up Rudolph inspired cookies that go perfectly with popcorn and snuggles. Happy New Year!

Instructions

Bake up a batch of our favorite cookie dough. Put two pretzels for antlers, 2 candy eyes, and 1 red M&M for the nose immediately on each cookie after removing from the oven. Enjoy with your family while watching Rudolph’s Shiny New Year.

Sister Sweetly’s Favorite Cookie Dough Recipe

The Sweet Act Of Giving Back

With all the WANTS this time of year we feel it is a MUST for ourselves , as well as our kids, to give back to those in NEED. We’re giving back in service, resources, and time. So, when our church asked for cookies to be donated we strapped on our aprons, gathered supplies, and baked with happy hearts. We’re hoping our Caramel Stuffed Brownie Cookies bring smiles to many faces. It truly is better to give than receive!

Ingredients

1 (21 oz.) dark chocolate brownie mix

1/2 cup flour

6 tablespoons canola oil

2 egg whites

2 tablespoons water

24 Dove Caramels , unwrapped and chilled

1 cup powdered sugar, for rolling

Instructions

1 Preheat oven to 350 degrees. Line baking sheets with parchment paper.

2 Combine brownie mix, flour, oil, eggs and water in a large mixing bowl. Mix with a wooden spoon until well blended. Cover and refrigerate dough for 1 hour.

3 Shape about 1 tablespoon of dough around 1 chocolate. Roll the dough in powdered sugar to coat well.

4 Place on prepared baking sheets and bake until cracked on top, about 10 minutes. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool completely.

*recipe inspired by Let’s Dish

Sweets In The Trash?

Don’t be fooled by the title of this post. We would never…let us repeat…we would never throw sweet treats in the trash can! We would, however, use them to make White Trash Holiday Bark. If your cupboards are like ours’ then we’re guessing they are busting with leftover Christmas candy and goodies. Join us on this movement to rid our kitchens of the remnants Christmas left behind. The combinations are endless. There’s no tastier way!

Sister Sweetly Style

Ingredients
1/2 package white almond bark
2 tbsp. vegetable oil
1 c. rice chez
1 c. Bugles
1/2 c. broken pretzels
1/2 c. M&Ms
1/2 c. Butterfinger
1/2 c. chocolate chips
1/2 c. Rolos
1/2 c. miscellaneous candy bars

Directions

Pour melted white chocolate over all other ingredients. Stir gently, spread on waxed paper. Break into pieces and store in covered containers.

2015/01/img_1435.jpg

Too Many Sweets

The holiday hangover is in full force around here. If indulging in chocolate was a job then we’ve earned overtime. So much so that we are chocolated out! However, we can’t let a Saturday go by without baking. We decide that pumpkin bread baked in a crock pot was the perfect recipe to satisfy our weekend sweet craving without overdoing it yet again. We hope you had a wonderful holiday season!

Crock Pot Pumpkin Bread Recipe

1/2 cup oil
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs (beaten)
1 can pumpkin
1 1/2 cup flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
I jar of cream cheese frosting

Blend the oil and both of the sugars into a large bowl.

Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.

Pour the batter into a greased bread pan.

Now add two cups of water to your slow cooker and place the pan into the slow cooker.

Cover the top of the Crock-Pot with eight to ten paper towels. This is to trap condensation and keep the bread from becoming mushy.

Place the Crock-Pot lid on top (try to make sure the paper towels were trapped around the lid so they didn’t slip) and bake on high 2 1/2 to 3 hours.

Once cooled top with cream cheese frosting.

Recipe adapted from The Stir

/home/wpcom/public_html/wp-content/blogs.dir/06b/57274105/files/2015/01/img_1401.jpg

A Sweet Rehearsal

Do you have a favorite Christmas morning treat? One that’s easy, yet yummy? Monkey bread has always been our go-to, but this year we thought we might spice things up a bit and try making Cinnamon Sugar Pumpkin Donut Holes. This Saturday we are doing a trial run by baking up a batch. We want to make certain our new breakfast treat is as delicious as our old-stand-by. I mean, why make a change if it isn’t better than the original. Guess what? After sampling many, many, many, we have undoubtedly deemed them our newest Christmas morning breakfast treat. “Do-not” know why we didn’t make them sooner.

Happy holidays!
Love,
Sister Sweetly

doughnuts
5 tablespoons melted butter
2 large eggs
1 cup sugar
1 cup pumpkin purée (canned pumpkin)
1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
1 1/4 cups Unbleached White Whole Wheat Flour

coating
Cinnamon-Sugar

1) Preheat the oven to 350°F. Lightly grease a mini muffin pan.

2) Beat together the butter, eggs, sugar, pumpkin, spice, salt, and baking powder until smooth.

3) Gently stir in the flour.

4) Spoon the batter evenly into the prepared pan, filling the cups almost full.

5) Bake the doughnuts for 10 minutes, or until a tester inserted into the center of one comes out clean.

6) Allow the pan to cool slightly. Loosen the edges of the doughnuts if necessary, and gently turn them onto a rack to cool briefly.

7) Grease the pan again, and bake as many more batches as necessary to use up the batter.

8) For sugar-coated doughnut holes, roll them in cinnamon-sugar while still warm.

9) For glazed doughnut holes, roll them in glaze once they’re completely cool.

Yield: 30 to 32 doughnut holes.

*recipe adapted from King Arthur Flour

/home/wpcom/public_html/wp-content/blogs.dir/06b/57274105/files/2014/12/img_1325.jpg

Have yourself a magically sweet Christmas!

It’s beginning to look a lot like Christmas around here! The trees are decorated, the stockings are hung, the gifts are wrapped. What else is there to do to spread more holiday cheer? Hmmm? BAKE! This Saturday we are creating a little magic in the kitchen with a Christmas twist on our classic Magic Bar recipe. This gooey treat is just the thing to inspire your spirit this holiday season. Season’s Greetings!

Ingredients:

30 Original Oreo Cookies, crushed into fine crumbs
1/2 cup (1 stick) unsalted butter, melted
1 (14 ounce) can sweetened condensed milk
1/2 cup Heath Bits
1/2 cup pretzels, broken into small pieces
16 Winter Oreo Cookies with Red Vanilla Filling
1 cup red and green M&M’s
1 bag Semi-Sweet Chocolate Chips

Instructions:
Preheat oven to 350 degrees Fahrenheit. Line a 9×13 baking pan with non-stick aluminum foil.
Mix crushed Original Oreo Cookies with melted butter. Press into and even layer in the 9×13 baking pan.
Sprinkle on toffee bits and pretzels.
Pour sweetened condensed milk over to and spread evenly.
Add the pieces of red cream filled Oreos cookies, 1/2 cup of the red and green M&M’s and 1/2 of the bag of chocolate chips.
Bake for 25-27 minutes until the sweetened condensed milk has caramelized.
Remove from oven and sprinkle on the remaining red and green M&M’s and chocolate chips. Return to oven for 3 minutes. Remove and set on a cooling rack. Cool completely.

*recipe adapted from Hungry Happenings

IMG_1320.JPG

Holiday Sweet Treat

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!

IMG_1277-0

Reindeer Treats

 

INGREDIENTS:

– Square Pretzels

– Regular Pretzels

– Rolos

– Red M&MS

DIRECTIONS:

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

 

 

Christmas Sweetness! In July?

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!

photo

Red Velvet Santa Hat Brownies

Ingredients

  • 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

Directions

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.

Farewell Pumpkin, My Sweet

Can you believe Christmas has come and gone? We hope you had a happy one. We sure did! We’re ready for all the new year has to offer. But we’re certainly not ready for it to be the end of “pumpkin dessert season”, as we like to call it. We decided to share one last one.  Ring in 2014 with these scumptous Pumpkin Streusel Caramel Bars.

Pumpkin Streusel Caramel Bars

Pumpkin Streusel Caramel Bars

Prep Time: 12 minutes

Cook Time: 25 minutes

Total Time: 37 minutes

Ingredients:
•1 1/2 cups all-purpose flour
•3/4 cup light brown sugar, packed
•1/2 cup granulated sugar
•1 1/2 teaspoons baking powder
•2 1/2 teaspoons cinnamon
•1/2 teaspoon nutmeg
•1/2 teaspoon salt
•3 large eggs
•1 can (15 ounces) pumpkin puree
•1 1/2 teaspoons vanilla extract
•3/4 cup vegetable oil, such as canola or corn oil

•Streusel Topping:
•3/4 cup all-purpose flour
•1/3 cup light brown sugar, packed
•6 tablespoons butter, softened
•1 scant teaspoon cinnamon
•3/4 cup chopped pecans

  • caramel syrup
  • vanilla frosting

Preparation:

Grease and flour a 13×9-inch baking pan. Heat oven to 350°.
In a bowl, combine the 1 1/2 cups flour, 3/4 cup brown sugar and granulated sugar, baking powder, cinnamon, nutmeg, and salt; set aside. In a mixing bowl, beat eggs, pumpkin, vanilla, and oil until well blended, scraping the bowl a few times. Stir in the dry ingredients until blended. Spread in prepared baking pan.

In another bowl, combine the 3/4 cup flour, 1/3 cup brown sugar and cinnamon. Using a pastry blender, cut in the butter until crumbly; mix in the pecans with your fingers. Sprinkle evenly over the pumpkin batter. Bake for 25 to 30 minutes, until set. A toothpick inserted in the center should come out clean. Cool in pan on a rack. Drizzle with caramel syrup and vanilla frosting. Cut in squares to serve.

*recipe adapted from Southern Food

Merry Christmas!

We wish you a merry Christmas! If you are still looking for holiday decor inspirations or a new way to hang your stockings with care, feast your eyes on these joyful spaces. May you have a happy, and oh so sweet holiday!

holiday sparkles table / JoieLala Photographie, Sitting in a Tree Events

Gold Christmas home decor - thehouseofsmiths.com #golddecor #christmasdecorating #houseofsmiths #christmasshelfdecor #christmasdecoratingideas