A Sweetful Thank You

Tis the season to be thankful. Thankful for family, friends, health, freedom, and…cookie dough! We’d personally like to send gratitude to the baker who created it! While we’re being grateful, there’s no group more deserving than our children’s teachers. They tirelessly work for the benefit of our kids. Hopefully, our Harvest Oatmeal Cookies will be a sweet way to show these precious educators how thankful we are for all they do! Happy Thanksgiving!Ingredients

▪ 3/4 cup Butter Flavored Crisco Shortening

▪ 1 1/4 cups firmly packed light brown sugar

▪ 1 egg white

▪ 1/3 cup almond milk

▪ 1 1/2 teaspoons vanilla

▪ 3 cups old fashioned oats, uncooked

▪ 1 cup all-purpose flour

▪ 1/2 teaspoon baking soda

▪ 1/2 teaspoon salt

▪ 1 cup fall colored M&Ms

▪ 1 cup dark chocolate chips

▪ 1 cup Heath bits

Preheat oven to 350 degrees.

Combine Butter Flavored Crisco, brown sugar, egg whites, almond milk, and vanilla in a large bowl. Beat at medium speed until well blended.  Combine oats, flour, baking soda, and salt. Mix into creamed mixture at low speed until blended. Stir in M&Ms, dark chocolate chips, and Heath bits. Drop rounded tablespoons of dough 2 inches apart onto greased baking sheet.

Bake from 10-12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Allow to cool on wire rack. Be grateful and share!

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Sweet Fix

Are you hooked? Pumpkin spice is all the rage and we’re not immune to it. We’re skipping the coffee shop drive thru this morning and getting our fix from the oven instead. Our doctored up Pumpkin Spice Latte Mini Loaves with definitely satisfy our sweet tooth and caffeine cravings all in one!

Bread Ingredients

  • 1 box Libby’s Pumpkin Bread Mix, plus ingredients on the back of the box
  • 2 Starbucks Vias
  • Follow the directions on the back of the box. Stir in Vias.
  • Fill a greased mini loaf pan 3/4 full. Tip each loaf with streusel topping. Directions below.

Streusel Ingredients

• 6 tablespoons butter

• 1 1/2 cups all-purpose flour

• 1/2 cup light brown, dark brown

• 1/4 teaspoon salt

• 1 to 2 teaspoons ground cinnamon

Directions

1 Place the butter in a small pot over medium-low heat, until melted.

2 Stir in the remaining ingredients with a fork, until evenly distributed.

Bake the loaves for 18 min at 350 or until a toothpick inserted into the center comes out clean. Cool then top with cream cheese frosting.

Thanks Sweeties!

Those who know us well, know that we are two of the biggest rule followers you will find. However, come Halloween we tend to break a few rules. And the biggest no-no we commit is stealing. Stealing candy from our kids, that is. If it were acceptable for adults to trick-or-treat, we would be at every neighbor’s door. Instead we have to rely our on children to bring home the goodies. This Saturday we using these goodies to create Candy Bar Mini Bundt Cakes. And of course we will pay it forward and share with our loved ones. Just don’t tell them where the candy bars came from! 😉

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edients

  • 1 box of yellow cake mix, plus ingredients on the back of the box
  • Assorted Halloween chocolate bars
  • Buttercream frosting

• 1/2 cup butter, room temp

• 1/2 cup shortening

• 3 3/4 cup confectioners sugar

• 5 tbsp almond milk

• 1 tsp flavoring (vanilla)

Make cake mix according to directions on the back of the box.

Pour cake mix into a greased mini bundt cake pan and bake at 350 for 15 minutes.

While cakes cool make the buttercream frosting.

Once cakes are cool frost them, top with candy bars, and enjoy!

Annual Sweet Outing

It’s that time of year again…time for our annual trip to the apple orchard. This has easily become one of our favorite fall outings. There’s a little something for everyone: apple cider donuts and coffee for the dads, hayrack rides and apple pie smoothies for the kids, and fresh picked apples that are perfect for baking for us! This time we’re bringing home a stash of apples to make Apple Pie Dump Cake.

INGREDIENTS

1 cup flour

1 teaspoon baking powder

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

pinch of cardamom

1/2 cup brown sugar

1/2 cup white sugar

1/4 cup melted butter

1 large egg, beaten

1 teaspoon vanilla extract

2 cups freshly picked, roughly chopped apples (peeled and cored, about 2 apples)

vanilla ice cream

caramel

pecan pieces

Heath Bits

INSTRUCTIONS

1 Preheat oven to 375 degrees and grease a 8×11 inch baking dish.

2 In a small bowl, combine the flour, baking powder, cinnamon, nutmeg and cardamom. Set aside.

3 In a mixing bowl, use a wooden spoon to mix the brown sugar, white sugar and melted butter together. Add the beaten egg and vanilla extract and mix until sugar mixture is wet. Slowly add the set aside dry ingredients and mix until just wet. Fold in the apples.

4 Pour the apple mixture into the set aside baking dish and put it in the oven for 20-25 minutes. Remove from the oven when the top is brown. Let cool for 10 minutes.

5 To prepare an apple cake sundae, place 2 spoonfuls of apple cake in a bowl. Top with a scoop of vanilla ice cream, drizzle caramel, and handful of pecan pieces on top.

* recipe inspired by Honey And Birch

Homemade Birthday Sweet

The best part of our birthday is sharing it together…and the CAKE! Instead of letting someone else make it for us we decided to make our own. Greatest decision ever! Oatmeal Cookie Brownie Birthday Cake! 1/2 our favorite cookie dough + 1/2 our favorite brownie batter = 1 big birthday wish come true!

Oatmeal Cookie Brownie Birthday Cake

Directions

• make 1 box of dark chocolate brownies according to directions on the back of the box

• make 1 batch of Sister Sweetly’s favorite oatmeal cookie dough

• pour half of the brownie batter in a parchment lined 9 x 13 baking dish

• spread the cookie dough on top of the brownie batter

• top with the remaining half of brownie batter

• bake at 350 for 40 min

• enjoy while singing Happy Birthday if it’s your birthday too!

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!

Ingredients

• 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

Instructions

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

Gimme Energy…Gimme Sweets!

Ready or NOT, here we go into another school year!  This means early morning alarms, chauffeuring kids to and fro, and (the dreaded) homework! Thinking of this has us longing for the easy, breezy days of summer. We’re gonna need plenty of energy to make it through these first few weeks! The best way to battle this head on is with a fully leaded espresso. And even better when it’s smothered with chocolate and caramel! Salted Caramel Espresso Brownies will sure help us weather the storm we’re about to endure! 


Ingredients

  • 1 box of dark chocolate brownies, plus ingredients on the back of the box
  • 1 large sea salt caramel chocolate bar
  • 1 Starbucks Via

Directions 

Make the brownie batter according to the directions on the back of the box. Stir Vis into the batter. Pour half if the batter into a prepared pan. Break the candy into pieces and lay in top of the batter. Pour the remaining brownie batter on top of the caramel pieces. Bake for 25 min. (We recommend undertaking!) Eat when cool and get stuff done!