Gimme S’more Sweets

The weather has been hot! Definitely too hot to sit around a fire pit! So today we decided a no-bake, no-fire recipe was necessary to fulfill our baking needs. You’ve surely heard of indoor s’mores, but we’re stepping them up a bit! Our Gourmet S’mores Bars will truly have you begging s’more!

Ingredients

• 1 box of Golden Grahams cereal

• ¼ cup butter

• ½ teaspoon vanilla extract

• 1 package marshmallows cut into small pieces

• ⅔ cup dark chocolate chips

• 1 cup Rolo

•. 1/2 cup Mini chocolate chips

•. 1/2 cup Heath Bits

Instructions

1 In a large saucepan melt butter over medium heat until completely melted. Add the marshmallows and stir constantly until melted.

2 Once melted, remove from heat and quickly add the Golden Grahams cereal. Stir until the cereal is fully coated in marshmallow.

3 Spray a 13 x 9 inch baking dish with non-stick cooking spray. Pour the cereal mixture into the baking dish and lightly press the mixture down evenly. Sprinkle ⅓ cup of the mini chocolate chips, Rolos, Heath Bits on top of the treats. Melt the remaining chocolate chips for 30 seconds in the microwave. Drizzle evenly all over the top. Cool for 20 minutes. Once cooled cut into bars to enjoy!

*recipe inspired by Life in the Lofthouse

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A Whole Latte Of Sweetness

Most coffee drinkers have tried a Zebra Mocha (half mocha/half white chocolate mocha topped with whipped cream). But what about it in the form of a cookie? Are you wondering if you should? No need to question it! The answer is a simple black and white YES!

Directions:

Make Sister Sweetly’s Favorite Cookie Dough Recipe except use dark chocolate and white chocolate chips for the the chocolate. Stir 1 teaspoon of espresso powder into the dough. Top with whipped cream.

Hello Sweetheart

There are a whole bunch of reasons why this Saturday’s treat will win your Sweetie’s heart! It makes no difference whether you call them Hello Dollies, Magic Bars, or 7 Layer Bars. What matters is how incredibly yummy they are! These easy to make goodies are everything plus a little bit more guaranteed to make your Sweetheart’s day!

Ingredients:

½ cup butter (melted)

1½ cups graham cracker crumbs

1 cup coconut flakes

1/2 cup dark chocolate chips

1/2 cup red M&Ms

1/2 cup butterscotch chips

1/2 cup Heath Bits

1 cup pecans, chopped

1 14 oz can sweetened condensed milk

Directions:

Preheat the oven to 350 degrees.

While the oven is preheating, melt the butter in a 9×13 baking pan.

Sprinkle the graham cracker crumbs evenly over the butter in the bottom of the pan, press lightly into the butter.

Evenly cover the crust with the coconut flakes, chocolate chips, butterscotch chips, and pecans. Drizzle the sweetened condensed milk evenly over the top.

Bake for 20-25 minutes. Watch it closely until the edges are golden brown. You want to be careful not to burn the coconut and it can happen very quickly.

Let cool about 5 minutes and run a knife around the edges of the pan to prevent sticking.

Allow to cool completely before slicing into squares.

A Sweet Break

What a week! With a staycation, vacation, anniversary, and birthday this past week, our families have had lots of celebrations and loads of sugar. We’ve decided to take a little bit of a break from our normal Saturday sweet cheat treat day and bake up something a little bit healthier. Peanut Power Cookies have just enough sweetness in them to trick our sweet tooth but still get our healthy eating back on track. And this comes in perfect timing since we have another birthday to celebrate next weekend. A week’s break will do us good. Happy Saturday! 😃 

Power Peanut Cookies

Ingredients:

1 cup rolled oats

1/2 cup almond flour

1/2 cup ground flaxseed

1/4 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

1/3 cup raisins 

1/2 cup dark chocolate chips

1/2 cup agave

1/4 cup natural peanut butter 

1 teaspoon vanilla extract

Instructions

Heat oven to 350 degrees F.

In a large bowl, combine all dry ingredients.

In another bowl, whisk together wet ingredients.

Add the wet ingredients to the dry ingredients and stir to combine.

Drop the dough into 12 even mounds on a parchment paper lined baking sheet.

Bake 12-15 minutes, until the cookies are just set in the center.

Enjoy!

*recipe inspired by Fantastic Food

16 Ways to My Sweetie’s Heart

Happy sweet 16th Anniversary to my hubby and me! He’s one lucky guy! Ha!Ha! Seriously time goes by so fast, especially when you’re busy having fun (and raising kids)! We’re not much for extravagant gift giving around here, but we gotta celebrate! So what better way than 16 differently topped brownies! Love never tasted so yummy! 

16 Differently Topped Brownies

  1. Caramel Sea Salt
  2. Hazelnut Grenache
  3. Toasted Marshmallow
  4. Rice Krispie Treat
  5. Hugs & Kisses
  6. Candy Bar
  7. Peanut Butter
  8. Almond Joy
  9. Dark Chocolate Toffee
  10. Chocolate Chip Cookie Pieces
  11. Trail Mix
  12. M&M
  13. Potato Chip
  14. Salted Pretzel
  15. Coffee Bean
  16. Sugar Dusted

Regret-Free Sweet

What if we told you that you can enjoy raw cookie dough without the guilt? We’re not talking about the guilt that comes from eating too much junk food. Rather the liability you might get after eating something that upsets your insides. No need to heat the oven or dirty your cookie sheets. Grab a spoon – the bigger the better! We promise you won’t regret eating every bite of our Everything Edible Cookie Dough! Everything Edible Cookie Dough

INGREDIENTS

2 cups flour

1 cup brown sugar

1 cup softened butter 

2 tablespoons almond milk 

1 teaspoon vanilla

1 teaspoon salt

2 cup mix of chocolate chips, M&M’s, white chocolate chips, and Heath Bits 

DIRECTIONS

1. Preheat oven to 350˚F/175˚C.

2. Evenly spread flour on a baking tray and bake for 5 minutes.

3. In a large bowl, mix flour, sugar, butter, vanilla,  almond milk, and salt until combined evenly.

4. Stir in the mix of chocolate chips, M&M’s, white chocolate chips, and Heath Bits. 

2 cup mix of chocolate chips, M&M’s, white chocolate chips, and Heath Bits 

Treats on Sunday Are Sa-weet!

Yeah you read that right! We’re treating on Sunday instead this week. Truth be told we cheated a little earlier in the week. I mean we’d be crazy to pass up fresh, hot out-of-the-oven pumpkin bread and pumpkin dump cake! Since we  already have our pumpkin fix for the week we thought we would get our bake-on with something we could really sink our fangs into. Double Chocolate Halloween Oreo Cookies are definitely worth the extra day wait! Double Chocolate Halloween Oreo Cookies

Ingredients

¾ Cup Butter-Flavored Crisco Stick

¾ Cup brown sugar

¾ Cup sugar

2 eggs

1 teaspoon vanilla

2½ cups flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

14 Halloween Oreo cookies, coarsely crushed

1 cup white chocolate chips

1 cup dark chocolate chips 

Instructions

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

In a medium sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a medium sized mixing bowl, beat together Crisco, sugar, and brown sugar about 2 minutes until fluffy. Beat in the eggs and vanilla. Slowly beat in the dry ingredients until incorporated. Mix in the crushed oreos until combined and lastly add the white and dark chocolate chips.

Roll into 1½ inch balls and place 2 inches apart on the cookie sheet. Bake for about 7-9 minutes until just starting to lightly brown.