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.

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A Sweet Way To Celebrate

Hooray! It’s National Chocolate Cake Day! We can’t let a day this special go by without baking. And lucky for us it falls on a Saturday, so really going for it! We’re mixing our favorite -BROWNIES right into the chocolate cake. Making this the most decadent way to celebrate!

Chocolate Brownie Mini Bundt Cakes

Ingredients:

1 box chocolate cake mix

1 box fudge brownie mix

2 eggs whites

2 eggs

1 1/4 cups water

1 cup canola oil

1 can chocolate fudge cake icing

Instructions:

1. Preheat oven to 350 F. Grease a mini bundt pan.

2. In a bowl add the cake mix, brownie mix, oil, egg whites, eggs and water. Pour into mini bundt pan and bake 20 minutes or until toothpick comes out clean.

NOTE*** Do NOT use the ingredients on the brownie mix and cake mix, just what is listed above.

*recipe inspired by Love Foodies

Sweet Says It All

CAKE. That is all. No need to say anymore. It’s time to treat!

Vanilla Filled Wafer Cookies White Cake with Buttercream Frosting

Cake Recipe

1 box of white cake mix

1 cup all-purpose flour

1 cup granulated sugar

3/4 teaspoon salt

1 1/3 cups water

1/8 cup canola oil

1 teaspoon real vanilla

1 teaspoon almond extract

1 cup sour cream

4 large egg whites

Vanilla filled wafer cookie sticks

Directions

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.

Add the remaining ingredients and beat on medium speed for 2 minutes.

Pour into parchment line pans, filling each pan a little over half full.

Lightly tap cake pans on counter to bring air bubbles to top.

Bake in preheated 325° F oven until cake test done.

Allow cakes to completely cool. Frost each cake with homemade buttercream frosting. Stack cake and line the outside with vanilla filled wafer cookie sticks.

*cake recipe inspired by Genius Kitchen

*frosting recipe Craft Morning

A Sweet End To 2017

It’s gonna be hard come Tuesday when the holiday season is officially over. We’re especially going to miss our nightly ritual of vegging out with our fams to our favorite Christmas movies. We still have a few must sees, including, Rudolph’s Shiny New Year – just in time to ring in 2018. We whipped up Rudolph inspired cookies that go perfectly with popcorn and snuggles. Happy New Year!

Instructions

Bake up a batch of our favorite cookie dough. Put two pretzels for antlers, 2 candy eyes, and 1 red M&M for the nose immediately on each cookie after removing from the oven. Enjoy with your family while watching Rudolph’s Shiny New Year.

Sister Sweetly’s Favorite Cookie Dough Recipe

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!

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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  • 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!