Field Of Sweets

It had to be! It’s becoming our thing! Ever since we visited Gierenger’s Orchard last Mother’s Day we’ve been dying to go back. They seriously have the reddest, juiciest, sweetest strawberries we’ve ever tasted. And this is exactly what we need to make our mama-worthy Strawberry Cobbler. A special treat for a very special day! Happy Mother’s Day! 

Strawberry Cobbler

6 cups of freshly picked strawberries, capped and sliced

1 pkg. yellow cake mix

1/3 cup sugar

1/3 cup rolled oats 

1 cup butter, melted (2 sticks)

Preheat the oven to 350 degrees.

Lay the sliced strawberries in a 9 x 13 dish that has been sprayed with nonstick spray.  

In a bowl, mix the cake mix, oats, and sugar. Sprinkle evenly over the strawberries. Pour the melted butter evenly over the dry mixture. 

Place in the oven and bake for 50 min. The top should be browned.

Serve with ice cream and whipped cream. Make sure mom gets her’s first!

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Sweet Perks

The ho-hum days of winter are taking their toll on us. The only relief in sight has to be this Saturday’s treat that does double duty. Coffee Toffee Cookies are full of sweetness and loaded with caffeine! Rich in flavor with a much needed perk-me-up. They’re sure to bring some sunshine to even the dreariest day! 

  
Coffee Toffee Cookies

Ingredients

3/4 stick Crisco  Baking Sticks Butter Flavor All-Vegetable Shortening

1 1/4 cups firmly packed light brown sugar

2 tablespoons almond milk

1 tablespoon vanilla extract

1 large egg

1 3/4 cups  All Purpose Flour

1 teaspoon salt

3/4 teaspoon baking soda

1 package semi-sweet chocolate chips 

1 cup Heath Bits

1 tsp instant coffee granuals 

Directions

HEAT oven to 375ºF.
COMBINE shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt, instant coffee granuals, and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips. 

DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet. Sprinkle with Heath bits. 

BAKE 8 to 10 minutes for chewy cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

*dough recipe adapted from Crisco

Holiday Sweet Holiday

You know you’re blessed when your challenges this time of year include what to bake for a holiday bake sale or cookie exchange, what gift to give the person who has everything, and what dessert to bring to a Christmas party tonight? We have the answer to all of these questions! Brownie Crinkles are ridiculously easy, delicious, and won’t disappoint. Definitely Chris Kringle worthy! 

  

Brownie Crinkles

Ingredients:

Nonstick spray

1 1/2 cups bittersweet chocolate chips 

3 large egg whites, room temperature

 2 cups powdered sugar, divided (plus 1/2 cup for cookie coating)

1/2 cup unsweetened cocoa powder

1 tablespoon cornstarch

1/4 teaspoon salt

Instructions:

Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Set aside.

Melt 1 cup chocolate chips in glass bowl in microwave, stirring frequently, about 2 minutes. Set aside and let cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow cream.

Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. Then, on a low speed, add these dry ingredients into the marshmallow cream mixture.

Next, add remaining 1/2 cup chocolate chips to lukewarm chocolate mixture (dough will become very stiff).

Add chocolate mixture to cream mixture and blend well.

Place remaining 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.

Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes.

Transfer to rack, cool.

*recipe adapted from Picklee

The Sweet Side of Gathering

The countdown is on. Thanksgiving is just 12 days away.  We’re lucky enough that we don’t have to host this year. However, we’ve never had to be bribed to bring a dessert. Against better judgement, we believe it’s never too early to start preparing! While searching through our recipe cards (truthfully Pinterest pins) we selected Pumpkin-Pear Crumble as the lucky winner in this Saturday’s bake off. We’ve lightened up this old favorite saving us plenty of calories to spend on what else-more treats! What are you making for dessert this Turkey Day? We’ll be over! 

Pumpkin-Pear Crumble

  
Ingredients:

1 cup canned pumpkin

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

6 pears chopped 

1 1/2 cups gluten free rolled oats

3/4 teaspoon sea salt

3/4 cup agave syrup

1/2 cup chopped walnuts

1/2 cup chopped pecans 

Preparation:

Preheat oven to 400.

Grease a 9 x 13 baking pan 

In a large bowl, combine pumpkin with cinnamon and pumpkin pie spice. 

Add pears and stir to toss pears with pumpkin mixture.

Spread into prepared pan.

In a small bowl, combine oats, nuts, and sea salt.

Add agave syrup, and stir to combine.

Spread on top of fruit mixture.

Bake 35 minutes, or until lightly golden and crispy on top.
* Recipe adapted from Kim’s Welcoming Kitchen

Sweet Delite

Have you realized that Thanksgiving and Christmas are just around the corner? Because we always take our cheating up a notch during this time of year, we’ve decided to scale back our sweet treating a bit. However, what would a Saturday be without a little sinful indulgence? We’re filling our sugar void with Reeses Peanut Butter Cup Baked Oatmeal. It’s loaded with peanut buttery cocoa yumminess without the guilt. Two thumbs up for sweet satisfaction!

Reeses Oatmeal Recipe:

Ingredients (Serves 1)

1/2 cup rolled oats 

1/4 tsp pure vanilla extract

1/4 cup mashed banana 

2 Tbsp almond milk 

1 1/2 tbsp agave

1/8 tsp sea salt

1 tbsp cocoa powder

1-2 tbsp peanut butter 

Instructions:

Preheat oven to 380 degrees. Combine all ingredients and mix well. (If peanut butter was in the fridge, you might want to heat it up a little so it’s easier to stir.) Pour into a greased 1-cup ramekin, or two 1/2-cup ramekins, or a mini-loaf pan. Cook for 20 minutes or more, until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness.

Frosting Recipe:

Ingredients

1/4 cup peanut butter 

4-8 tsp agave 

2 tbsp cocoa powder

4 tsp almond milk 

3/4 tsp pure vanilla extract

Instructions

Blend everything in a small food processor. If you have a bigger processor, it might be best to double the recipe so everything blends more smoothly. 

*recipe from Chocolate Covered Katie

* frosting recipe Chocolate Covered Katie

Sweet Treats Not Tricks

It’s Saturday and Halloween! Woot! Woot! Around here we’re all about treats and that’s no trick. We are digging into the Halloween candy early and making Halloween Candy Brownies to feed our Ghost Buster, Joker, Rancher, and undecided teen before they head out to over load their candy bags with more candy than we could ever need. But you know what that means…more candy for more candy brownies! Happy Halloween! 

Halloween Candy Brownies

  
   
Bake a box of brownies according to the directions on the back of the box. Allow brownies to cool. Place Halloween candy on top of brownies. Slice and treat! 

Mummy’s Sweets

Be-gauze October 31st nears we are unraveling a treat even a Mummy would approve. Unveil some Mummified Sugar Cookies and your little goblins are sure to wrap you with sweet Halloween hugs!

Mummified Sugar Cookies

  
Ingredients

1 1⁄4 cups sugar

1 cup Butter Flavor Crisco

2 eggs

1⁄4 cup regular pancake maple syrup

1 tablespoon vanilla extract

3 cups flour, plus

4 tablespoons all-purpose flour, divided

3⁄4 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 tub of buttercream frosting

I package of M&Ms

Directions

Heat oven to 375.

Place sheets of foil on countertop for cooling cookies. Combine sugar and butter flavor crisco in large bowl. Beat at medium speed of electric mixer until well blended.

Add eggs, syrup, and vanilla. Beat until well blended and fluffy.

Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters.

Refrigerate at least 1 hour.

Spread 1 T of flour onto large sheet of waxed paper. Place one-fourth of dough on floured paper. Flatten slightly with hands.

Drop spoonfuls of dough onto ungreased baking sheet. Place 2 inches apart.

Bake at 375 for 5-9 minutes, depending on the size of your cookies. 

Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely. Decorate with buttercream frosting in a zigzag motion to create the look of a mummy. Add M&Ms for eyes. Reveal to all your ghouls.

*recipe adapted from Food

Cookie Butter Just Got Sweeter!

Pretty much if the recipe calls for cookie butter we’re in. But when we learned Trader Joes stocked its shelves with jars upon jars of PUMPKIN Speculoos Cookie Butter, we were really, really IN! Legit a way to kick off pumpkin season. Pumpkin Cookie Butter Rolo Blondies definitely propelled our love of all things cookie butter to a whole new level! 

Pumpkin Cookie Butter Rolo Blondies

  
1/2 cup Crisco

2 cups brown sugar

1/2 cup Trader Joe’s Pumpkin Speculoos Cookie Butter

2 large eggs

1 teaspoon pure vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup Heath Bits

1 cup Rolos (unwrapped)

1. Preheat oven to 350 degrees. Grease or spray a 9×13-inch pan.

2. Mix the Crisco and brown sugar in a small saucepan until smooth. Stir in cookie butter until incorporated.

2. While that is cooling, combine flour, baking powder, baking soda and salt in a separate bowl.

3. Add one egg at a time into the cooled butter/brown sugar mixture, mixing well. Add vanilla extract and stir until combined. Add in the dry ingredients and stir until just combined.

4. Spread the batter into the prepared pan. Sprinkle the Heath Bits and Rolos over the top, pressing down lightly into the batter.

5. Bake at 350 degrees for 20 to 25 minutes or until set and golden brown. Cool slightly in pan, but cut into squares before Rolos harden. 

Delightful!

*recipe adapted from Rachel Cooks

Our Sweet Friends

We love getting together with our BFFs. And one of the best things is the excuse to make GORP. We’ve shared this wonderful recipe a few times. Essentially it’s a mix of our favorite ingredients, including m&ms, Rolos and chocolate chip Teddy Graham’s. Since our girl time took place on Friday, we decided to carry over our love of GORP and make GORP infused chocolate chip cookies for our Saturday sweet treat. It’s the treat that keeps on giving!

Gorp Cookies

  
Ingredients

3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening 

1 1/4 cups firmly packed light brown sugar

2 tablespoons milk

1 tablespoon vanilla extract

1 large egg

1 3/4 cups Pillsbury BEST™ All Purpose Flour

1 teaspoon salt

3/4 teaspoon baking soda

Favorite GORP mix

Directions

HEAT oven to 375ºF.
COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in GORP mix. 

DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.

BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

* recipe adapted from Crisco

All A”Bundt” The Sweets

This weekend is Father’s Day and like usual we’re all a”Bundt” the sweet, the sweets, the sweets! Give dad a break from his role as Mr. Fix-It and assemble these yummy Toffee Crunch Mini Bundt Cakes. You are sure to make his taste buds “pop”. Happy Father’s Day!

Toffee Crunch Mini Bundt Cakes

  
1 cbox of yellow cake mix

2 small boxes of instant vanilla pudding

1/2 cup of veggie oil

1 1/4 cups of water

4 eggs

2 cups Heath toffee pieces (right on the chocolate chip aisle), divided

1 can vanilla frosting

2 tablespoons brown sugar

Regular size Heath bars for garnish

Directions

Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan or 12 mini bundt pans.

In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in one cup of Heath pieces. Pour into prepared bundt pan.

Bake 40-45 minutes or until toothpick inserted comes out clean for a regular sized bundt pan and 16-18 minutes for a mini bundt pan.

Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.

To make the frosting, stir brown sugar into store bought vanilla frosting. Add one cup of Heath pieces to frosting. Frost each cake with icing. Top cake with chopped up pieces of a regular size Heath bar.

*recipe from Mix and Match Mama