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!

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.

photo (19)

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!

photo

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.

A Sweet Challenge

I (Tina) recently received a gift that consisted of a box of caramel cake mix, a tub of dark chocolate frosting and a bag of Heath bits. Along with this gift came a challenge to create a dessert using these ingredients. Challenge accepted! First I thought I’d make dark chocolate caramel Heath cupcakes. Then I considered making caramel cake cookies with dark chocolate frosting and Heath sprinkles on top. I even wondered if I could use these ingredients to create an unique kind of cake pop. But the winner ended up being Dark Chocolate Frosted Heath Caramel Cake Bars. A winner indeed!

dark chocolate frosted heath caramel cake bars

Dark Chocolate Frosted Heath Caramel Cake Bars

Ingredients

  • • 1 package Signature Caramel Cake Mix
  • • 2 large eggs
  • • ¼ cup water
  • • ¼ cup firmly packed brown sugar
  • • ¼ cup butter or margarine
  • 1 cup chocolate chips
  • • 1 cup Heath Bits
  • 1 container of dark chocolate frosting

Baking Instructions

1.Preheat oven to 375ºF. Grease 13″x9″ pan.
2.Combine cake mix, eggs, water, brown sugar and butter in large bowl. Stir until thoroughly blended. Mixture will be thick. Stir in chocolate chips. Spread in greased pan.
3.Bake at 375ºF. for 24 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
4. Before cutting into bars frost with Duncan Hines® Dark Chocolate Frosting. Sprinkle with Heath Bits. Cut into bars.

Easter Sweets

Hooray! Not only is it Saturday, it’s Easter weekend too. We hope you have lots and lots of fun things planned. We sure do! And fortunately our events revolve around yummy treats! Trina will be bringing a yummy Easter mix of GORP to her in-laws and I will be whipping up a batch of ooey gooey Monkey Bread to take to my in-laws. If you need a last minute idea of what to take to your Easter gathering, why not give one of these a try. They are always crowd pleasers. Happy “Hoppy” Easter!

Monkey Bread

monkey bread

Monkey Bread Recipe

GORP

GORP

GORP Recipe

Sweetsville

Did you have a best friend growing up who had the very best after school snacks and treats?  We sure did! Her house was always stocked full of the best junk food ever!  It’s where we first tried Cool Ranch Doritos, cream soda, and oatmeal cream pies. Oatmeal cream pies…yummies in our tummies!  This Saturday we decided we needed to take a trip down memory lane to Nostalgiaville and recreate our own version of oatmeal cream pies.  Maybe there will be enough left over for an after school snack. Oh, who are we kidding?  Better make a double batch!

oatmeal cream pies

Oatmeal Cream Pies

  • 3/4 cup Butter Flavored Crisco Shortening
  • 1 1/4 cups firmly packed light brown sugar
  • 1 egg
  • 1/3 cup milk
  • 1 1/2 teaspoons vanilla
  • 3 cups quick oats, uncooked
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup Heath bits
  • frosting (pick your favorite)

Preheat oven to 350 degrees.

Combine Butter Flavored Crisco, brown sugar, egg, 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 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. Once cookies are completely cool put frosting on one side of a cookie and sandwich it together with another cookie. Add ice cream or whipped cream on top if desired.

*adapted from the Butter Flavored Crisco Oatmeal Chewy Cookie Recipe