Sweets In The Mix

Two things happening this weekend…Labor Day and National Trail Mix Day. Did you even know there was such a thing? We didn’t either, but decided why not celebrate this thing on this long and much needed weekend. Soooo instead of packing our trail mix for our family Labor Day picnic, we decided to add it to our favorite cookie base. Easy enough. And at this busy time of getting back in the school routine, easy is good! Trail mix is always good. And trail mix cookies-even better!

Recipe

Sister Sweetly’s Favorite Oatmeal Cookie Dough

Subtract the butterscotch, chocolate chips, and Heath. And 2 cups of prepared trail mix instead. Frosting is optional.

Bake according to directions in the recipe link. Picnic time!

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Have A Sweet Christmas

The tree is trimmed, the presents are wrapped, and our kids are ready to impress Santa with their sugar cookie creations! Let the festivities begin. It’s the most wonderfully sweet season of all! Merry Christmas! 


Sugar Cookie Recipe

Too Many Sweets

The holiday hangover is in full force around here. If indulging in chocolate was a job then we’ve earned overtime. So much so that we are chocolated out! However, we can’t let a Saturday go by without baking. We decide that pumpkin bread baked in a crock pot was the perfect recipe to satisfy our weekend sweet craving without overdoing it yet again. We hope you had a wonderful holiday season!

Crock Pot Pumpkin Bread Recipe

1/2 cup oil
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs (beaten)
1 can pumpkin
1 1/2 cup flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
I jar of cream cheese frosting

Blend the oil and both of the sugars into a large bowl.

Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.

Pour the batter into a greased bread pan.

Now add two cups of water to your slow cooker and place the pan into the slow cooker.

Cover the top of the Crock-Pot with eight to ten paper towels. This is to trap condensation and keep the bread from becoming mushy.

Place the Crock-Pot lid on top (try to make sure the paper towels were trapped around the lid so they didn’t slip) and bake on high 2 1/2 to 3 hours.

Once cooled top with cream cheese frosting.

Recipe adapted from The Stir

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Spooktacularly Sweet

Halloween is one of our most favorite times of the year. Why, you ask? Sweet treats galore, we answer! This Saturday we are baking up a treat with a little trick. It’s a simple one, but  guaranteed to give you the EEK factor. Spider Infested Chocolate Chip Cookies are the perfect snack to feed all of your hungry little ghosts and goblins.

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Spider Infested Chocolate Chip Cookies

 

 Ingredients

3/4 cup Butter Flavored Crisco Stick
1 1/4 cups brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 cup semi-sweet chocolate chips
1 cup dark chocolate chips
Preheat oven to 350 degrees.

Directions

In a large mixing bowl, cream together Crisco, brown sugar, milk, and vanilla using an electric mixer. Beat in egg until well combined.

Sift flour, salt, and baking soda together into a separate mixing bowl. With mixer on low speed, carefully add flour mixture 1/4 cup at a time until a soft dough forms. Add 1/2 cup of both kinds ofchocolate chips, stirring by hand.

Drop rounded teaspoonfuls of dough 3 inches apart onto an ungreased baking sheet.

Place some of the reserved chocolate chips on top of each cookie just to be sure you have chips with which you can make your spiders.
Remember to keep about 1/2 cup of the dark chocolate chips for the spiders.
Bake for 8 to 10 minutes. Cool 2 minutes on baking sheet after removing from oven, and transfer to a wire rack to allow cookies to cool completely.
Place 1/2 cup dark chocolate chips in a small microwave safe bowl. Heat for 20 seconds, stir, then for 15 seconds, stir. Allow the chocolate to sit for 1 minute, then stir again. If you need to, heat it for 10 more seconds, then repeat until melted. Pour into a squeeze-it mold painter bottle fitted with a #2 round pastry tip, or a disposable pastry bag or zip top bag with the tip snipped off.
Pipe on spider heads and legs around some of the larger chocolate chips. Allow to dry.
*Recipe adapted from Hungry Happening
*Chocolate chip cookie recipe adapted from Crisco Ultimate Chocolate Chip Cookie Recipe

Sweet Selection

‘Twas an ordinary trip to our local grocery store and what to our wondering eyes should appear? Heath Toffee Bars boxed and ready to be made. Oh dear! This Saturday’s treat is selected, baked, and sure to disappear!

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Heath Toffee Bars

 

Bake Betty Crocker Heath Premium Dessert Bars according to the directions on the back of the box.

Christmas Sweetness! In July?

We love everything about party planning: the theme, the decorations, the drinks, the food (especially the treats!). Lucky for us we live in a neighborhood that likes to have celebrations. We are fresh off the Fourth of July bike parade and pool party and now onto our annual deck crawl, this year with a holiday theme. Trina is one of the host houses and Tina is her happy helper, or elf in this situation since we are celebrating Christmas in July. What could be more fitting than red velvet brownies and green M&Ms put together with a Hershey’s Kiss and frosting to make an adorable Santa hat? Plus it’s simple to do which leaves time for all of the other trimmings. How blessed are we that Christmas came twise this year!

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Red Velvet Santa Hat Brownies

Ingredients

  • I box red velvet cake mix, plus ingredients on the back of the box
  • 1 bag of Hershey Kisses
  • I can of spray cream cheese frosting
  • green M&Ms

Directions

Make the red velvet cake mix according to the back of the box. Pour into greased mini muffin pan and bake at 350 degrees for 7-9 min. Once cool attach a Hershey Kiss with cream cheese frosting to the top of the red velvet cake mini muffin. Place a green M&M on the tip of the Hershey Kiss with a dollop of cream cheese frosting.