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.

Sweet Sharing Season

Saturday is here! Eeep!!! Let the Christmas baking festivities begin. Whether you have a neighborhood cookie exchange, office party, or early family get together, we’re here to help you bake something special to bring along. A little goodie called Frosted Snickerdoodles. They are just your regular cinnamony-sugary snickerdoodles elevated with tasty cream cheese frosting. ”Tis the season to share some sweets!

Frosted Snickerdoodles

INGREDIENTS

1 3/4 cups sugar, divided
1 stick Crisco Baking Sticks Butter Flavor 

2 large egg whites

2 tablespoons almond milk

2 teaspoons vanilla extract

2 3/4 cups Pillsbury BEST™ All Purpose Flour

2 teaspoons cream of tartar

1 teaspoon baking soda

3/4 teaspoon salt

1 tablespoon ground cinnamon 

1 can cream cheese frosting 

DIRECTIONS

HEAT oven to 400°F.
COMBINE 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended.

COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.

COMBINE remaining 1⁄4 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets.

BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely, then frost with cream cheese frosting. 

The Sweet Side of Gathering

The countdown is on. Thanksgiving is just 12 days away.  We’re lucky enough that we don’t have to host this year. However, we’ve never had to be bribed to bring a dessert. Against better judgement, we believe it’s never too early to start preparing! While searching through our recipe cards (truthfully Pinterest pins) we selected Pumpkin-Pear Crumble as the lucky winner in this Saturday’s bake off. We’ve lightened up this old favorite saving us plenty of calories to spend on what else-more treats! What are you making for dessert this Turkey Day? We’ll be over! 

Pumpkin-Pear Crumble

  
Ingredients:

1 cup canned pumpkin

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

6 pears chopped 

1 1/2 cups gluten free rolled oats

3/4 teaspoon sea salt

3/4 cup agave syrup

1/2 cup chopped walnuts

1/2 cup chopped pecans 

Preparation:

Preheat oven to 400.

Grease a 9 x 13 baking pan 

In a large bowl, combine pumpkin with cinnamon and pumpkin pie spice. 

Add pears and stir to toss pears with pumpkin mixture.

Spread into prepared pan.

In a small bowl, combine oats, nuts, and sea salt.

Add agave syrup, and stir to combine.

Spread on top of fruit mixture.

Bake 35 minutes, or until lightly golden and crispy on top.
* Recipe adapted from Kim’s Welcoming Kitchen

Not Too Sweet

We’re giving ourselves a time-out! No, we’re not in trouble! (Even though our kids might be happy if we are the ones getting consequences for a change!) It’s just every”body” needs a little break from a sugar high once in awhile. This Saturday we’re letting nature be in charge of our sweet treat. This Clean Apple Crisp will surely do its trick into fooling our sugar cravings. Clean eating never tasted so sweet!

  
Ingredients 

4 small or 2 very large apples of any kind, peeled, cored and diced 

2 Tbs. coconut oil for sauteing

2 Tbs. cinnamon

1/2 cup almond milk

1 cup crushed and roasted nuts mixed with 2 Tbs. agave syrup

What to do:

Sauté the apples in the coconut oil over medium heat until the apples “give up” their water. (About 3 minutes.)

Add almond milk and cinnamon, and continue to saute for another 5 minutes.

Put gooey, delicious apples in a dish of your choosing and top with nut mixture.

*recipe adapted from Real Food Liz

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

Sweets Reimagined

Holy apples! Our fridge looks like Johnny Appleseed came for a visit! We have so many apples from our apple picking trip last weekend that it is necessary we apple treat again. Good thing there are so many yummy apple desserts. Apple crisp is #1 in our opinion. But we discovered a recipe that can top it, Cookie Butter Apple Crisp baked in cute little jars. Individual servings, we’ll take two please!

photo (15)

Cookie Butter Apple Crisp

 

Ingredients (2 servings)
    For the apple filling:
    • 1 large apple (or 2 smaller apples), peeled, cored, and chopped
    • 2 tsp lemon juice
    • 2 tbsp brown sugar
    • 1 tbsp flour
    • 1/2 tsp cinnamon
    • 2-3 dashes of nutmeg
    • For the cookie butter crisp
    • 1/2 cup flour
    • 1/4 cup rolled oats
    • 1/2 tsp cinnamon
    • 2 tbsp chilled butter, cubed
    • 2 tbsp cookie butter
    • 1 tbsp brown sugar
    Instructions
    Preheat your oven to 375 degrees.
    In a small bowl, combine the apples through the nutmeg for the apple filling. Set aside.
    In another small bowl, whisk together the flour, oats, cinnamon, and brown sugar for the crisp topping. Cut in the chilled butter until the mixture is crumbly. Now mix in the cookie butter. Set aside.
    Spray the insides of two 12 oz glass jars with cooking spray. Evenly distribute the apple filling between the two jars. Now top each jar with the cookie butter crisp dough.
    Place both filled jars in a baking pan and fill with about an inch of water.
    Bake for 25-30 minutes, until the apples are bubbly and the crisp topping is golden brown.
    All to cool to warm before serving.
    Top with whipped cream or ice cream, if you wish.
    *recipe found on The Frugal Foodie Mama