A Sweet Score

On a recent trip to our beloved Target, we spied a new type of Oreo, one we had never tried before. Carrot Cake Oreos! We snatched them up and scored our main ingredient for this week’s Saturday treat. Carrot Cake Oreo Truffles for the win!!! Carrot Cake Oreos Oreos, cream cheese, and white chocolate. A winning combination!

  • 24 Carrot Cake Oreo cookies
  • 6 oz. cream cheese, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 10 oz. White Chocolate Almond Bark
  • Orange and pink sugar sprinkles
  1. Place cookies in a food processor and blend them to fine crumbs.

  2. In the bowl of a stand mixer beat together cookie crumbs, cream cheese, vanilla, cinnamon, nutmeg, and ginger until well combined.

  3. Roll the mixture into golf ball sized balls on place on a parchment paper-lined cookie sheet. Place cookie sheet in the freezer for about 30 minutes to an hour so the balls can harden up a bit.

  4. Melt white almond bark in the microwave according to the directions on the package. Once almond bark is melted, dunk Oreo balls to fully coat and return to baking sheet. Immediately top with sprinkles (chocolate will harden quickly). Once all truffles are coated, return cookie sheet to freezer for another 15 minutes to fully harden chocolate.

*recipe inspired by We Are Not Martha

Sweet Seasonal Switch

Have you ever wished for something you can hardly stand it? That’s us this Saturday! Now that summer is unofficially over, it’s PUMPKIN SEASON! We’ve been waiting months and months for this and now it’s here! Baking Cinnamon Sugar Pumpkin Muffins are pumpkin spice and everything nice! A true wish come true!


• 2¾ cups all purpose flour

• 1 tsp salt

• 1 tsp ground cinnamon

• 1 tsp baking soda

• 2 cups sugar

• ⅔ cup brown sugar

• 3 eggs

• 1 15 oz can pumpkin

• ¾ cup coconut oil

• 1/4 cup unsweetened almond milk

• 1 tsp vanilla extract

Cinnamon Sugar Topping

• ⅔ cups sugar

• 1/2 tsp ground cinnamon

•. 1/2 tsp pumpkin pie spice

•cream cheese frosting

•Heath Bits


1 Preheat oven to 350F.

2 Line two muffin pans with muffin liners (24 total) and set aside.

3 Combine flour, salt, 1 teaspoon of cinnamon and baking soda in a medium bowl and whisk to combine. Set aside.

4 In a large bowl, combine sugar, brown sugar, eggs, pumpkin, coconut oil, almond milk, and vanilla extract. Whisk to combine.

5 Slowly fold dry mixture into wet mixture just until combined.

6 Fill muffin liners about three-quarters full.

Cinnamon Sugar Topping

1 Combine sugar, cinnamon, and pumpkin pie spice in small bowl. Stir.

2 Sprinkle a teaspoon or more of the topping on top of the muffins.

3 Bake for 25 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes in muffin pan before removing to a cooling rack.

Once cool frost with cream cheese frosting and sprinkle with Heath Bits.

*recipe inspired by Mom ON Timeout

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


Our Newest Sweet Sensation

Oh how we adore fall…mostly for the yummy treats associated with this season: crisps, cobblers, pumpkin everything and our newest love…maple!  This Saturday we are trying out brown sugar maple cupcakes topped with cream cheese frosting and Heath bits.  Bake up a batch, and maybe your love for fall will be even sweeter too!

photo (17)

Maple Brown Sugar Cupcakes


  • 1 box of Pillsbury Maple Brown Sugar Cake Mix
  • 1 can of cream cheese frosting
  • Heath Bits


Make the cupcakes according to the directions on the back of the box. Allow cupcakes to cool completely. Once cool frost the cupcakes with cream cheese frosting and sprinkle with Heath bits.  Savor!


Endless Sweet Options

We firmly believe that there are times when there isn’t much better than dark chocolate frosted cupcakes. The only way to trump them is by adding on tasty toppings. The options are endless; caramels, M&Ms, Heath Bits, chocolate chips, coconut, butterscotch chips, pretzels. And…wait for it….Birthday Cake M&Ms! Have you tried them yet? AMAZING!  What cupcake toppings do you like best?


Dark Chocolate Frosted Cupcakes


  • 1 box of your favorite cupcake mix (plus ingredients on the back of the box)- We used Pillsbury Dark Chocolate Premium Cake Mix
  • your favorite frosting – We used Pillsbury Velvety Cream Cheese Easy Frosting and Pillsbury Decadent Chocolate Fudge Easy Frosting
  • your favorite cupcake toppings – We used dark chocolate chips, butterscotch chips, dark chocolate M&Ms, Birthday Cake M&MS, Kraft Caramel Bits, and Heath Bits.


Mix and bake cupcakes according to the directions on the back of the box. Allow to cool completely. Frost and top cupcakes to your liking. Devour!

Simply Sweet

It’s the hap, happiest season of all! But it doesn’t happen without a lot of effort. Rushing there, hurrying there…busy, busy, busy! That’s why this week we decided to make a simple, yet oh-so-divine treat. Not just gooey butter cake, but OOEY GOOEY BUTTER CAKE! This recipe only needs a few ingredients and you can whip it up in no time, which still leaves time for shopping, wrapping, tree trimming…and everything else on your list.

gooey butter cake

Ooey Gooey Butter Cake

Ingredients: For the crust:

  • 1 box yellow cake mix
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract

For the gooey topping:

  • 1 (8oz) package cream cheese, softened
  • 2 eggs
  • 2 teaspoons vanilla extract

Instructions: Preheat the oven to 350 degrees. Mix cake mix, melted butter, 1 teaspoon vanilla, & 2 eggs together.  Pat into a greased 9×13 baker. Beat cream cheese, 2 eggs, & 2 teaspoons vanilla extract together until smooth & creamy. Spread on top of cake batter crust. Bake for 40 minutes.  Let cool for 5 minutes on a wire rack.  Sprinkle with powdered sugar.  Cake will sink a little as it cools.

In the Sweet Spirit

Can you feel it? The holiday spirit is in the air. Thanksgiving has come and gone. Now on to Christmas. We are ready for the season. We are up to the challenge. What’s our easiest task to knock off the list today, you ask? Well, picking a sweet treat to bake, of course. And what could be better or more festive than Red Velvet Oreo Truffle Bars! We suggest whipping up a batch before tackling the trimming of your tree. Enjoy!

Red Velvet Oreo Truffle Bars

Red Velvet Oreo Truffle Bars


1 box red velvet cake mix
1/2 cup butter, melted
2 eggs
1 package Jell-O instant white chocolate pudding
6 tablespoons canola oil
1 package Oreo cookies
8 ounce package cream cheese
1-1/2 cups chocolate chips


Preheat oven to 325 degrees F. Combine cake mix, melted butter, eggs, pudding mix, and canola oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer).

Spray a 9×13 pan with nonstick cooking spray. Then spread the red velvet brownie layer into the pan. It will be VERY thick, so use the back of a spoon (or clean hands) to help spread it into all edges of the pan.

Bake for 20-22 minutes or until a toothpick inserted comes out clean.

Sprinkle chocolate chips over the baked red velvet brownies. Allow to melt, then spread. Cool Completely.

Crush package of Oreos in a food processor (or in a large plastic bag and rolling pin). Melt cream cheese for 15 seconds in a microwave to soften. Stir together crushed Oreos and cream cheese until blended smooth.

Carefully spread out Oreo truffle mixture on top of baked red velvet brownies.

Cut into squares and top with a dollop of whipped cream if desired.

*recipe adapted from Courtney, Pizzazzerie

For more great recipes check out Sara Clark’s blog Chomping the Big Apple

A Sweet Experiment

There’s only one thing to do when you get a mad craving for both brownies and pumpkin cookies, make both of them! Today we decided to do an experiment and make Pumpkin Cookie Dough Brownies.  Since Tina went out of town this weekend, I thought it was a great opportunity to try something new. As you know, when it comes to baking on Saturday we go all out, so of course I had to add more chocolate to the recipe to make it even gooier! After lots of sampling, we declared this experiment a success! If you were given a choice of combining two of your favorite treats, what would you choose?


Pumpkin Cookie Dough Brownies

  • 1 box of your favorite brownie mix (We used Pillsbury Dark Chocolate Brownies Mix)
  • 1 package of pumpkin spice cookie mix (We used Betty Crocker Pumpkin Spice Cookie Mix)
  • dark chocolate chips
  • Heath Bits
  • cream cheese frosting

Preheat oven to 350 degrees. Make pumpkin spice cookies according to directions on the package. Put a large spoonful or two of cookie dough in the bottom of a greased muffin pan. Sprinkle dark chocolate chips on top of cookie dough. Prepare brownie mix. Add a few scoops of brownie batter on top of chocolate chips. Top with Heath Bits. Bake for 15-18 min. Allow to cool for 2 min in pan. Cool completely on wire rack. Frost with cream cheese frosting.