Let’s get some FACTS straight.
FACT – Saturday is baking day.
FACT – Gooey brownies are the best.
FACT – Buttercream is EVERYTHING!
FACT – Buttercream Frosted Brownies are a match made in sweet treat heaven! FACT!
2 boxes of your favorite brownie mix (plus ingredients on the back of the box)
Underbake for ultimate gooeyness!
Make a batch of homemade buttercream and frost brownies once cooked.
- 1/2 cup butter room temp
- 1/2 cup butter flavored Crisco
- 3 3/4 cup powered sugar
- 5 tbsp almond milk
- 1 tsp vanilla extract
Beat together butter and Crisco until light and fluffy.
Add in powdered sugar a cup at a time, beating well after each addition.
Add the almond milk and vanilla and beat for 1 – 2 minutes on high speed.
Celebrating the fathers in our lives always means showering them with love and…sugar. But as far as dads go our guys like to keep things pretty simple. That’s why our Chocolate Chip Cookies always top the list of their all time favorite treats. What Pop wants Pop gets. At least on this special day!
Sister Sweetly’s Favorite Chocolate Chip Cookies Recipe
Never gets old. Cookie Butter, that is. The possibilities are endless. And thank goodness for that because Cookie Butter is one of those ingredients that we absolutely can’t get enough of. This time we are trying out Caramel Cookie Butter Bars perfectly baked with homemade caramel sauce. Warm, gooey, and delicious. Oh Cookie Butter, we heart you forever!
- 2 cups butter at room temperature
- 1 cup sugar
- 1½ cups powdered sugar
- 1 Tbsp vanilla extract
- 4 cups unbleached flour
- 1 11.5 oz homemade salted caramel sauce (recipe below)
- 1 14.1 oz jar cookie butter spread
- 1½ cups toffee bits
Homemade Caramel Sauce
- 1 stick butter
- 1 cup brown sugar
- 1 tbsp water
- 1/4 tsp salt
- 1/3 – 1/2 cup evaporated milk depending on the consistency you want
- 1 tsp vanilla extract
In a saucepan over medium-high heat, add your butter, brown sugar, water, and salt.
Bring to a full boil for 5 minutes while stirring occasionally.
in a separate cup, add the vanilla extract to your evaporated milk. That way you can add it all in to the pot at once.
Once your mixture has been boiling for 5 minutes, remove it from the heat and slowly pour in your evaporated milk/vanilla mixture. It’s going to bubble up like crazy but just keep stirring until it all comes together.
Make sure you cool it down before serving so it’s not piping hot!
*recipe from Coco and Ash
Preheat oven to 325 degrees F. Line a 13×9″ baking pan with parchment paper.
In the bowl of a stand mixer beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
Bake the crust for 15 minutes.
Make the homemade caramel sauce according to the directions above.
Remove from the oven but keep the oven on. Pour the caramel sauce evenly over the bar base, then pour on the Biscoff spread (it helps if you microwave it for a few seconds in a separate bowl to make it smoother and thinner). Crumble the remaining dough evenly over the top, trying to cover the sauce filling as much as possible. Top liberally with the toffee bits.
Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. Cool completely before cutting into squares.
*recipe inspired by The Domestic Rebel
Have you heard the good news? M&M just came out with a brand new flavor. Fudge Brownie. As M&M and brownie conasuers, we felt like the creators must have had us in mind when creating a candy that fits our taste buds perfectly. Not only do we appreciate this, but our families will, as well. Because…this Saturday these little morsels will be the newest addition to our favorite Loaded Oatmeal Cookies. Fudge Brownie M&Ms for the win!
Sister Sweetly’s Loaded Oatmeal Cookie Recipe
Add Fudge Brownie M&Ms, Heath Bits, and dark chocolate chips to the batter. Bake up and indulge!
There is a rainbow of hope in every storm. And man, have we been walking though a BIG one. We will be celebrating our journey this Saturday with Buttercream Frosted Rainbow Cupcakes. With every bite we will be grateful for all those that have kept us safe. We will be thankful for the health of our family and friends. And will indulge in the sweetness of Saturdays and sisterhood!
Make a box of Tie Dye Cake Mix according to the cupcake directions on the back of the box
Once cool frost with buttercream frosting
One more week til summer break and, boy, are we ready. A silver lining to this bittersweet end of a school year is that it brings the sweet signs of summer. Warmer weather, laid back schedules, and strawberries. Sweet, juicy, bright red strawberries. The main ingredient of our Saturday Sweet Treat…Warm Berry Crisp al a mode. Berries, summer, and silver linings. The perfect mix for a splendid Saturday.
- 5 heaping cups fresh mixed berries, hulled and quartered
- 1/4 cup granulated white sugar
- 1 teaspoon vanilla extract
- 3 Tablespoons cornstarch
- 1 cup all purpose flour
- 3/4 cup old fashioned oats
- 2/3 cup granulated white sugar
- 2/3 cup packed brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 cup (1 stick) butter, melted
Preheat oven to 350 degrees. Grease a deep dish pie plate or large baking dish with butter or cooking spray and set aside.
Combine the chopped strawberries and sugar in a large bowl and mix until the strawberries fully absorb the sugar. Add in the cornstarch and vanilla extract and stir until all of the strawberries are evenly coated. Pour into the prepared baking dish.
In a separate medium size bowl, combine the flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Pour in the melted butter and stir well until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the strawberries.
Bake in the preheated oven for 35-40 minutes until fruit is bubbly and topping is golden brown. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!
*recipe from Belle Of The Kitchen
Today is Saturday. Yes! Saturday. Our favorite day ‘cause it’s our sweet treat baking day. And have we got a fun idea that we are cooking up this week. We’re taking our best ever cookie dough and adding a special something inside. Different types of Girl Scout Cookies, an assortment of Oreos…a sweet surprise will be waiting inside each cookie. Who knows what you’ll find until you take a yummy bite. Extra sweetness for the win! Every.Time!
Make a batch of our favorite cookie dough
Make 2 inch balls with the dough
Place an Oreo or Girl Scout cookie inside each ball of dough
Add dark chocolate chips to the top
Bake according to cookie dough recipe
Once baked be Surprised!
This Saturday is no different than the last few. We’re staying safe by staying home. It’s also not different than any other Saturday because sweet treating is one thing we’ll keep doing. There is one thing that is different, however. We won’t be doing our sweet treatin’ in the same kitchen. But thanks to social media we will still be baking together…virtually. (We appreciate you, Zoom!!!) To make things even better, we’ve decided to sweeten our Saturday by baking up our favorite oatmeal cookies loaded with extra leftover Easter candy we have laying around our houses. Staying safe. Staying home. Sweetening our Saturday. We’ve got this!
Sister Sweetly’s Favorite Oatmeal Cookie Recipe
Stir leftover Easter candy into the batter before baking
Some people organize, some people read, some people run. But, we MUST bake. Yeah, yeah we love to organize, craft, and exercise, but when we get to indulge in a sweet cheat everything seems A-Ok at least for a little while. Easter will be different this year, but it doesn’t have to be less tasty. Our Better Than A Chocolate Easter Bunny Trifle will help us briefly ease our fears and put chocolate mustache smiles on our families’ faces!
- Yellow cake box mix
- Easter Peanut M&Ms
- Easter Plain M&Ms
- Cool whip
- Caramel sauce
- Buttercream frosting (homemade is best!)
- Bake the cake according to the directions.
- Fill jars 3/4 full with scoops cake.
- Top with buttercream and whipped cream.
- Sprinkle plain and peanut M&Ms over the top and drizzle with caramel.
Wow! What a week. These are hard, scary times. We are doing our best to stay positive and keep busy at home. Baking is our happy place. While others stocked up on toilet paper, we made sure to have plenty of cookie butter on hand (thanks Nana). Cookie Butter Chocolate Chip Cookies coming right up. Making life just a little bit sweeter one cookie butter cookie at a time. Stay well friends!
- ½ cup butter flavored Crisco
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup cookie butter spread
- 1 egg white
- 1 tsp vanilla
- 1 ½ cups unbleached flour
- 1 tsp baking soda
- ¼ tsp sea salt
- 1 cup dark chocolate chips
- 1 cup Heath bits
Preheat oven to 350°F.
Cream Crisco with both sugars until light and fluffy. Mix in the egg white, vanilla, and cookie butter.
In a separate bowl, mix the flour, baking soda, and sea salt. Then add into the wet mixture until just combined. Fold in the dark chocolate chips and Heath bits.
Drop the dough by large tablespoons onto baking sheet and bake for 6-8 minutes.
*recipe inspired by Kirbie’s Cravings