Hooray! It’s our favorite day – Saturday! We’re popping with joy for our new favorite way to dress up a box of our favorite – Brownies! Salted Caramel M&M Popcorn Brownies are the perfect combo of salty and sweet and the M&Ms add a little more crunch and a lot more chocolate (our most favorite)! Favorite day + favorite treat = favorite way to spend time together!
Brownies – make according to the directions on the back of the box
Caramel Corn –
- 1/2 cup popcorn kernels
- 2 cup granulated sugar
- 1 cup + 4 T. butter cubed
- 1/2 tsp . salt
- 1 cup M&M’s
- Using an air popper, pop the ¼ cup of corn kernels.
In a medium saucepan, add the sugar into a dry pan. Place the pan over medium heat. Every minute or two, give the sugar a swirl by picking the pan up and moving it in a circular motion. Don’t use utensils. You’ll start to see the sugar caramelize. Keep picking up and swirling the pan until all the sugar has melted. It will take about 17 minutes for the sugar to caramelize and melt.
Once the sugar is melted, turn the heat down to medium/low. Add in the salt and vanilla bean paste. Do not use vanilla extract. It will make the caramel gritty.
Add in all of the butter and whisk until the butter incorporates into the caramelized sugar and it becomes thick. It will take a good couple of minutes of whisking vigorously to have the salted caramel come together. I used salted butter, but feel free to use unsalted. Remove from the heat.
Pour the salted caramel into the bowl of popcorn and stir until all the popcorn is coated.
Add in the m&m’s and stir to combine.
Spread the popcorn on the prepared brownies and let cool. As the caramel cools, it will harden. Slice and enjoy.
*recipe inspired by Cookie Dough and Oven Mitt
We aren’t usually fans of leftovers. We easily pass on the plastic containers of last night’s dinner. We even refrain from eating our treats after each’s Saturday bake-a-thon. But when there’s leftover Valentine’s M&Ms we get on board! Today we’ll be using them in our Leftover Valentine M&M Cookie Pizza perfectly trimmed with our homemade buttercream frosting. Now we truly can’t wait for leftovers!
Make our favorite Cookie Dough Recipe. Place in a greased pizza pan. Bake at 350 degrees until it just slightly underbaked. Once cooled pipe the outer edge with our favorite Buttercream Frosting Recipe. Leftover win!
Happy Valentine’s Day! Sure it’s a day of loving on your sweethearts, but also a fantastic excuse to eat large amounts of chocolate! We’re geared for both! We’ll be showering our lovies with our new obsession- Sweetly Brownies the sweet sister of slutty brownies. They contain all our favorites – dark chocolate cookie dough with Valentine M&Ms, dark chocolate brownie batter, and we’re adding a new fave Lady Gaga Oreos to the middle. Have you seen them? Pink with green filling!!! We die! All of these goodies layered into a wonderfully delicious brownie bar guaranteed to show your sweeties know how much you love them! Enjoy the sweet things!
Make Sister Sweetly’s Valentine Oatmeal Cookie dough and press into the bottoms of a greased 9×13 baking dish.
Line the cookie dough with Lady Gaga M&Ms.
Make a box of dark chocolate brownie batter according to the directions on the back of the box. Pour on top of the Oreos.
Bake at 350 degrees for 35-40 min or until the middle is just slightly underbaked.
Sweeten your sweeties!
Most people start their Super Bowl menu planning with deciding between lots of appetizers like nachos, wings, pizza, etc. Not us tho! As with all of our major and minor events we plan sweet treats first! Don’t get us wrong, we’ll have plenty of other snacks, but dessert before dinner is our number one rule! This year is extra special again because our hometown Kansas City Chiefs are playing in the big game again this year!!! Woot! What could be better than Mahomes Magic Crunch Cereal Cookies made with the limited edition Patrick Mahomes cereal, you ask? Only a big KC win would make them even sweeter! Go Chiefs!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter flavored Crisco
- 1 cup firmly packed brown sugar
- 1 cup granulated sugar
- 2 large eggs whites
- 1 teaspoon vanilla extract
- 2 cups Mahomes Magic Crunch Cereal
- 3/4 cup old-fashioned rolled oats
- 1/2 cup dark chocolate chips
- 1 cup red and yellow M&Ms
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed*, combine the Crisco, brown sugar, sugar, egg whites, and vanilla until thoroughly combined.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Fold in the cereal, oats, chocolate chips, and M&Ms.
- Drop the dough by tablespoonfuls onto the prepared pans. Bake 8 to 10 minutes, or until the edges are lightly browned.
- Cool on the pans for 10 minutes. Then transfer the cookies to a wire rack to continue cooling.
- Cheer on the Chiefs!
*recipe inspired by Bake or Break
Is it just us or has January seemed like the looongest month? The dark, gloomy, cold days seem never ending . The only thing keeping us going is our morning coffee and our Saturday sweet treats. This Saturday, we are combining both. Dark Chocolate Espresso Brownies should do the trick to send January on its way and give us a little oomph to enter February bright-eyed and happy. So long January!
1 box of dark chocolate brownies, plus ingredients on the back of the box
1 cup Nestle dark chocolate espresso chips
Make brownie batter according to the directions on the back of the box. Stir in espresso chips. Underbake for 25 min at 350 degrees. Indulge and enjoy!
After visiting a local coffee shop last week, we were reminded of the extreme yumminess of cream cheese filled pumpkin muffins. We are pumpkin fans through and through, but when you bite into a warm pumpkin muffin and inside is a little surprise of cream cheese frosting oh my. Heart burst! Inside-Out Pumpkin Muffins = love sweet pumpkin love!
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup old-fashioned rolled oats or quick oats
- ⅛ teaspoon sea salt
- 4 tablespoons unsalted butter, softened at room temperature
- 1 cup cream cheese, brick style, softened at room temperature
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 cup pure pumpkin puree
- 2 large whites eggs
- ½ cup packed light brown sugar
- 3 tablespoons canola oil
- ¼ cup maple syrup
- ½ teaspoon sea salt
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup almond milk, room temperature
- 1 ½ cups all-purpose flour
Preheat the oven to 400°F and line a 12-cup standard muffin pan.
Make the streusel by whisking together the flour, sugar, oats, and salt. Cut in the butter using a fork or pastry cutter. Set aside.
Make the filling by beating together all the ingredients until smooth and creamy. Set aside.
In a large bowl, whisk together the pumpkin, egg whites, sugar, oil, maple syrup, salt, spices, baking powder, soda, and almond milk.
Add the flour all at once and whisk just until combined
Drop 2 tablespoons of batter into the prepared muffin cups. If needed, use the back of a spoon to spread the batter to cover the bottom. Top with 1 tablespoon of filling, followed by an additional 2 tablespoons of batter. Sprinkle with streusel.
Bake for 18 – 20 minutes until a toothpick inserted into the side of the muffin comes out clean.
Let cool in the pan for 5 minutes. Transfer to a cooling rack to cool completely.
*recipe inspired by The PKP Way
You may have wondered how we got started baking together. Well, we were encouraged and inspired by the original “Cookie Lady” herself. You see, our grandma’s last name was meant to be. Grandma BAKER loved baking cookies, but even more she loved to share them with others. Lucky for us she passed on this love to her twin “dollies”. This Saturday we will be reminiscing and remembering her fondly as we bake up Candy Bar Hello Dolly Bars. Grandma your dollies are extra proud to carry on your traditional! We miss you!
- 1/2 cup butter melted
- 1 cup graham cracker crumbs about 10-12 whole crackers
- 2 cups candy bars broken into bite size pieces
- 1 6-oz pkg. butterscotch chips
- 1 cup flaked coconut
- 1 15-oz can sweetened condensed milk
Heat oven to 350 degrees F. Line a 9×13-inch pan with foil or parchment paper.
Pour melted butter evenly over bottom of a 9×13-inch baking pan.
Sprinkle graham cracker crumbs evenly over butter.
Sprinkle candy bar pieces and butterscotch chips over crumbs.
Sprinkle coconut over chips.
Pour sweetened condensed milk evenly over all.
Bake at 350 degrees F. for 25 to 30 minutes, until edges are golden brown.
Cool completely and cut into bars.
We’ve made this recipe many many many times. Each time we bake Candy Bar Brownies, we are reminded how yummy yet simple they are to make. Grab a couple boxes of your favorite brownie mix. Add the ingredients on the back of the box and place bits of broken candy bars of your choice in the middle and on top. Bake and enjoy. So simple. So sweet!
Cookie Butter-you never disappoint. We wonder if you dream about us as much as we dream about you. You are always welcome in our homes. Thanks for all you do to make our lives so much sweeter. We love you so much and will invite you to many baking days to come. Including today as we make you the main ingredient for our Dreamy Cookie Butter Frosted Cookies. Sweet Dreams, Cookie Butter. Sweet Dreams all!
- 1 cup butter flavored Crisco
- 2 TB water
- 2 Tb cookie butter
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 egg whites
- 2 tsp vanilla
- 3 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup Heath bits
- 1/2 cup butter, salted
- 2 Tb cookie butter
- 1 tsp vanilla
- 4 cups powdered sugar
- 3 Tbs water
- 1/4 cup (about 4) biscoff cookies, finely crushed
Preheat oven to 350° and line a baking sheet with parchment paper or a silicone baking mat.
Beat together Crisco, water, cookie butter, brown sugar and granulated sugar. Add vanilla and one egg at a time. Continue to beat until light and smooth.
Add 3 cups of flour, baking powder, baking soda and salt until combined.
Add Heath bits and mix until combined.
Scoop into 2″ balls with cookie scoop and bake for 8-10 minutes.
Let cool for a few minutes on cookie sheet, then transfer to a clean, flat surface.
Beat the butter, cookie butter and vanilla for 1-2 minutes until smooth and fluffy.
Add powdered sugar one cup at a time until incorporated.
Add 3 Tb of water and continue to beat until frosting becomes fluffy.
Frost cooled cookies. Sprinkle crushed cookies on top. Sweet Dreams!
We are in full holiday baking mode. And this weekend we continue with Red Velvet Brownies. They are the perfect color for Christmas time. Perfectly perfect for an imperfect year. Creating silver linings one Red Velvet Brownie at a time.
- 10 tablespoons butter flavored Crisco
- 1 1/4 cup white sugar
- 2 tablespoons cocoa powder
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 1/2 tablespoon red food coloring
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon white vinegar
- 1 cup white chocolate chips
Preheat the oven to 350F degrees and position the oven rack in the middle of your oven.
Line an 8×8 inch metal baking pan with parchment paper,
Add the Crisco to stand alone mixing bowl.
Whisk in the sugar and cocoa powder. Whisk vigorously for 20-30 seconds.
Whisk in the egg whites, vanilla extract and red food coloring.
Carefully fold in the flour and salt using a rubber spatula or wooden spoon.
Whisk in the vinegar.
Stir in the chocolate chips.
Pour the batter into the prepared pan and bake for 28-32 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.
Cool the brownies in the pan for at least 4 hours, or until completely cooled before slicing. To slice, lift the bars out of the pan using the overhang of the parchment paper. Then cut with a sharp knife of a cutting board.
*recipe inspired by Just So Tasty