A Sweet Reminder

After visiting a local coffee shop last week, we were reminded of the extreme yumminess of cream cheese filled pumpkin muffins. We are pumpkin fans through and through, but when you bite into a warm pumpkin muffin and inside is a little surprise of cream cheese frosting oh my. Heart burst! Inside-Out Pumpkin Muffins = love sweet pumpkin love!

Ingredients

Streusel

  • ½ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ¼ cup old-fashioned rolled oats or quick oats
  •  teaspoon sea salt
  • 4 tablespoons unsalted butter, softened at room temperature

Filling

  • 1 cup cream cheese, brick style, softened at room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract

Muffins

  • 1 cup pure pumpkin puree
  • 2 large whites eggs
  • ½ cup packed light brown sugar
  • 3 tablespoons canola oil
  • ¼ cup maple syrup
  • ½ teaspoon sea salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  •  cup almond milk, room temperature
  • 1 ½ cups all-purpose flour

Instructions

  • Preheat the oven to 400°F and line a 12-cup standard muffin pan.
  • Make the streusel by whisking together the flour, sugar, oats, and salt. Cut in the butter using a fork or pastry cutter. Set aside.
  • Make the filling by beating together all the ingredients until smooth and creamy. Set aside.
  • In a large bowl, whisk together the pumpkin, egg whites, sugar, oil, maple syrup, salt, spices, baking powder, soda, and almond milk.
  • Add the flour all at once and whisk just until combined
  • Drop 2 tablespoons of batter into the prepared muffin cups. If needed, use the back of a spoon to spread the batter to cover the bottom. Top with 1 tablespoon of filling, followed by an additional 2 tablespoons of batter. Sprinkle with streusel.
  • Bake for 18 – 20 minutes until a toothpick inserted into the side of the muffin comes out clean.
  • Let cool in the pan for 5 minutes. Transfer to a cooling rack to cool completely.
*recipe inspired by The PKP Way

Sweet Take On Pumpkin Pie

People-everything is going to be ok. We have pie! Whoopie Pies, that is. Even better, Pumpkin Whoopie Pies rolled in butterscotch and heath. Life is hard, eat pie. Lots and lots of Pumpkin Whoopie Pies!!!

Ingredients

2 packages of pumpkin cookie mix, plus ingredients on the back of them

1 jar of cream cheese frosting

1 cup Heath bits

1 cup Butterscotch chips

Directions

Bake cookies according to the recipe on the back of the package. Allow to cool. Once cool, spread frosting on one side of a cookie. Sandwich together with another cookie. Put 1Heath bits and butterscotch in a small bowl. Roll the sides of the cookie in the Heath/butterscotch. Mmmmm!

Sweet November

And just like that, Halloween has come and gone. But the leftover candy bars are here to stay for just a little while longer. And our love of cake and pumpkin will be around forever. Pumpkin cake topped with mini Halloween candy bars are exactly what we need at this very moment on a Saturday in early November. Fall flavors for life!

Creepin It Real With Spooky Sweets

Times are different, but that doesn’t mean we’re not creepin it real over here. Trick-or-treating may not be the same as in years past, but one thing our family and friends can count on is spooky inspired sweet treats from us. Our Mummy Pumpkin Spice Cheerio Bars will surely help get all of us in the Halloween Spirit!

11 oz. bag (about 1 ½ cups) butterscotch chips
3/4 cup light corn syrup
3 tablespoons butter
1 1/2 cups miniature marshmallows
½ teaspoon pumpkin pie spice
6 cups Pumpkin Spice Cheerios
1 cup white chocolate chips M&Ms
1/8 teaspoon cinnamon

Lightly spray a 9×13″ cake pan with cooking spray. Set aside.

In a large microwave-safe bowl, microwave butterscotch chips, light corn syrup, butter, and mini marshmallows on high for 2-3 minutes or until smooth. Stir after each minute.

Stir in the pumpkin pie spice until evenly mixed.

Add the Cheerios and quickly mix them in until they are evenly coated.

Press the Cheerio mixture into your prepared pan. Press with a spoon (or your hands) that have been lightly sprayed with cooking spray.

In a small bowl, melt the white chocolate chips in the microwave. Heat at 30-second intervals, stirring in between. Heat until smooth; then stir in the cinnamon.

Add the melted white chocolate to a plastic baggie and then snip off one corner of the baggie in order to drizzle the chocolate over the bars. Add M&Ms for eyes.

Refrigerate for about one hour or until firm. Slice and enjoy thus special treat from your mummy!

The Sweet Taste of Pumpkin Spice

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!

Happy Birthday to our Sweet Mama

This Sunday is our beloved mom’s 70th birthday. We had grand plans for an epic celebration. That’s until a pandemic decided to get in our way. But our mom is way too important to us that we must celebrate her 70 years. So we’ve planned a virtual birthday party complete with decorations, games, and, of course, birthday cake. Extra special carrot cake cupcakes with floral bouquet frosting for our extra special mom.

Happy Birthday Mom. We think we turned out great. Thank you!

Ingredients

1 box of carrot cake mix, plus ingredients on the back of the box

Homemade cream cheese buttercream frosting dyed pink and orange

INGREDIENTS

  • 1 cup salted butter (2 sticks), at room temperature
  • 1/2 cup Crisco
  • 8 oz. cream cheese, at room temperature
  • 4 cups  powdered sugar
  • 1 Tablespoon of vanilla extract
  • 2 Tablespoons of almond milk

INSTRUCTIONS

First, cream the butter and Crisco in a mixing bowl. Mix on low speed for a couple of minutes until smooth and creamy. Add in the vanilla and cream cheese and mix again until very smooth. Gradually add the powdered sugar until it’s all combined. It will be very stiff! Then begin adding milk until you reach the desired consistency for decorating.

Cupcake Directions

Make cupcakes according to the directions on the back of the box.

Decorated the cupcakes using a piping bag and frosting tips to look like a floral bouquet.

More Pumpkin Sweetness

Yes, we’re at it again. Pumpkin! We just can’t get enough of it this time of year. This time we are trying Pumpkin Cookies with Cinnamon Frosting. They just scream fall. And all things fall is where we’re at right now. Pumpkin Spice Everything!!!

INGREDIENTS

2 cups butter, softened

2 cups granulated sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 egg whites

2 teaspoons vanilla

15-ounce can pumpkin

4 cups unbleached flour

1 Cream Cheese Frosting Container

ground cinnamon sprinkled on top (optional)

INSTRUCTIONS

Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the egg whites and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.

Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

Frost with cream cheese frosting and sprinkle with cinnamon.

*recipe inspired by Dear Crissy

A Sweet Review

Anyone else beeline to the “new items” end cap at Trader Joe’s? We salivate as we admire the recently added yumminess. And without a doubt we find a treasure. On a recent trip, we found an irresistible container of Trader Joe’s Pumpkin Chocolate Chunk Oatmeal Cookie Mix. We knew we had to give them a try. Of course, we had to change the recipe slightly – Sister Sweetly style. We added butterscotch chips and toffee to the mix and once cooled we topped the cookies with cream cheese frosting. Delish! Run! Don’t walk to your nearest Trader Joe’s before supplies run out!

It’s Pumpkin Time! Sweeet!

We’re barely into September and we’re going for it! Pumpkin spice season may not officially start until October, but really who’s keeping track? Our Pumpkin Bars are just one of many pumpkin goodies we’ll be inhaling this fall. Pumpkin Spice Forever!

Ingredients:

2 cups unbleached flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
4 egg whites
1 2/3 cups sugar
1 cup canola oil
1 can (15oz) pumpkin (not pumpkin pie filling)
Walnuts
Toffee bits
Butterscotch chips
Directions:
Mix dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda) and set aside. In a large bowl, combine egg whites, sugar, oil and pumpkin until light and fluffy. Add the dry ingredients, gradually. Mix well.
Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool completely.
Frost bars with cream cheese frosting (recipe below) once cooled, sprinkle with walnuts, toffee bits, and butterscotch chips. Then cut into snack size pieces.
Frosting:
1 8oz. package of cream cheese
1/3 cup softened butter
4 cups powdered sugar
2 tsp pure vanilla extract
1 Tbsp almond milk
Cream together butter and cream cheese until smooth and fluffy.  Add powdered sugar, vanilla and almond milk.  Mix on high speed until smooth creamy.
*recipe inspired by Bake It And Love It

Whoopie! It’s Sweet Pumpkin Time!

Whoopie! It’s that glorious time of year again. Fall has officially arrived. Time to put our pumpkin spice to work! Pumpkin Whoopie Pies with Salted Caramel Cream Cheese Frosting are just the start to a season of yumminess!

INGREDIENTS

• 3 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking soda

• 1 1/2 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon nutmeg

• 1/4 teaspoon cloves

• 1 cup butter-flavored Crisco

• 2 cups packed brown sugar

• 2 egg whites

• 1 teaspoon vanilla extract

• 3/4 cup canned pumpkin

Filling

• Cream Cheese Frosting recipe -see below

• 1/2 cup salted caramel sauce

• 1/2 teaspoon sea salt

• Chopped pecans

•. Heath bits

Directions

1 Begin by preheating your oven to 400 degrees F. Then, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

2 In a large bowl, cream together Crisco and brown sugar until light and fluffy. Add the egg whites, one at a time, beating well after each addition. Beat in the vanilla.

3 Mix in the dry ingredients, alternating with the pumpkin.

4 Drop rounded tablespoons about 2 inches apart on a parchment lined baking sheet. Flatten slightly with the back of a spoon or your fingers. Bake 10-11 minutes. Transfer to a wire rack to cool.

5 In the meantime, prepare batch of Cream Cheese Frosting recipe. Once prepared, beat in 1/2 cup salted caramel sauce and an additional 1/2 teaspoon kosher salt. Beat until incorporated.

6 Once the cookies are cooled, spread the frosting onto the bottom of half of the cookies, then top with remaining cookies. Roll some of the frosted edges of the cookies in chopped pecans, some in Heath bits, and some in butterscotch chips

7 Store whoopie pies in the refrigerator.

Cream Cheese Frosting

1 packages (8 ounces) cream cheese, softened

3/4 cups unsalted butter, softened

1/4 teaspoon kosher salt

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

3 cups confectioner’s sugar

In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and smooth. This will take about five minutes.

Blend in the vanilla and almond extract. Beat to combine.

Add the confectioner’s sugar slowly, about one cup at a time, and mix until smooth.

*recipe inspired by Inspired By Charm