Another Sweet Year! 

Now that it’s March St. Patrick’s Day and Easter are going to have to wait their turns this month because first in the sweet treat line up are several loved ones’ birthdays. Hmmm? How can we spoil these special people? That’s easy! Cake Batter Birthday Crunch! Full of lots goodies smothered in cake batter. Now the hard part – resisting the urge to devour this gift ourselves! 

  Cake Batter Birthday Crunch

Ingredients

5 cups popped popcorn

3 cups pretzels

2 cups Bugles

8 ounces white almond bark 

½ cup yellow cake mix

1/4 cup sprinkles

1 cup mini M&Ms

1 cup crushed Birthday Cake Oreos

Directions

Line a sheet pan with parchment paper and spread out all ingredients except sprinkles, cake mix and white almond bark.

Break almond bark in a few pieces. Place almond bark in a microwave safe bowl and microwave on high for 30 seconds. Stir. Continue microwaving for 20 second intervals, stirring in between until completely melted.

Stir cake batter into melted white almond bark and add sprinkles.

Pour melted white almond bark on top of all ingredients on the cookie sheet.   Use a spatula to evenly coat all ingredients. 

Break into pieces once cooled. 
Sing Happy Birthday! 

Sweet Relief

We know what the calendar says, but it feels more like October around here! We’re getting a much needed break from the summer swelt making it feel more like Indian Summer instead of mid-August weather. With this relief comes the hankering for pumpkin. Since we are still keeping things healthy(ier), our sweet treat this week is a waist-friendly version of our favorite Pumpkin Chocolate Chip Oat Bars. With this recipe why stop with one! 

Healthy Pumpkin Chocolate Chip Oat Bars

  
Ingredients

3 cups gluten free oats

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

pinch of ground cloves

1 cup canned pumpkin (not pumpkin pie mix)

2 teaspoons pure vanilla extract

1/2 cup unsweetened applesauce

1/2 cup agave syrup

1 tablespoon olive or coconut oil

1/3 cup carob chips 

Instructions

Preheat oven to 350 degrees F. Spray 8×11 or 9 inch baking pan with nonstick cooking spray.

Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.

Measure out just 2 1/2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, salt and spices; set aside.

In a separate large bowl, whisk together pumpkin, agave, vanilla extract, oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.

Gently fold in 1/3 cup of carob chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of carob chips on top. Bake for 15-25 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Timing will depend on what size pan you use, but definitely check around 15 minutes. Once finished baking, cool 10 minutes on wire rack. Cut into 16 slices.

*recipe adapted from Ambitious Kitchen

Oh My Sweetie Pie

Have you heard what today is? It’s National Pie Day! And we can’t think of any better way to celebrate than featuring our most favorite pie ever! Cherry Pie! We’ve made it before and we’re maken ‘it again. Grab your apron and rolling pin and join us in observing this special holiday sweetly!

  

Ingredients

• pre- packaged pie crust 
• Mixed cherry pie filling
• 1 beaten egg
• granulated sugar for dusting tops of pies
Directions
1. Roll the dough out and use a large cup to cut a circle shape a little larger then a cup cake pan.
2. Press the circles into a greased cup cake pan, and press the edges together. One package of pie crust made 9 mini pies.
3. Spoon the pie filling into the cups. Don’t go quite to the top.

4. Take the other crust dough and use a pizza cutter to cut thin strips about 1/4 inch apart.

5. Use the strips to weave the pie lattice across the top of the pies.
6. Cut off the extra edges and crimp the edges together like you would with a regular pie.
7. Brush the tops with a little beaten egg and dust with granulated sugar.
8. Bake for about 20 minutes at 375, until the tops were brown.
9. Cool for a few minutes and serve with ice cream and whipped cream. Devour!

* recipe adapted from My Litter

Trick or Sweet

It’s our favorite day of the week and that’s no lie! When Saturday comes around we aren’t into playing tricks with sweet treat cravings. What we are into this week are TWIX. Twix Brownies to be exact! These caramel, shortbread cookie filled brownies are just the prank we need to pull a satisfying fast one on our chocolate-desiring tummies!

Twix Brownies

  
Ingredients

2 c. sugar

4 eggs

1 c. butter flavored Crisco

6 Tbsp cocoa

2 tsp. vanilla

2 c. flour

10-12individual Twix bars 

1/3 c. caramel ice cream topping, plus extra for serving

Instructions

Cut the Twix bars into small chunks and set aside.

Cream the Crisco and the sugar together with a mixer; add the eggs, cocoa and vanilla. Slowly add the flour so it doesn’t go everywhere.

Add the Twix chunks to the brownie batter and stir in with a spoon or spatula.

Pour the batter in a greased 9×13 pan. Drizzle the caramel topping evenly over the batter. After the caramel drizzle, take a toothpick and swirl the caramel around.

Bake for 35 minutes at 350°. Drizzle with more caramel to serve.

* recipe from Cupcake Diaries

Sweet Lucky Charm

In our opinion, the best part of celebrating any holiday is making the festive treats. St. Patrick’s Day is no exception! This week we made Shamrock Pretzel Bites. Aren’t they sweet? Wanna make your little leprechauns green with envy?  Whip up a batch and you are sure to be their lucky charm! We hope you had a fun St. Patrick’s Day! 

Shamrock Pretzel Bites

You Will Need:
1 bag Mini Pretzels
1 bag Plain M&Ms (sorted, get only the green ones)
1 bag Rolo candy
Parchment Paper

Step 1: Assemble all your supplies. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Step 2: Arrange 3 mini pretzels into the shape of a shamrock, with the bottoms grouped together. Repeat this step until your cookie sheet is full of pretzel shamrocks.

Step 3: Place an unwrapped Rolo candy into the center of each pretzel shamrock so that the Rolo is touching all three pretzels.

Step 4: Carefully place cookie sheet in oven and bake for 3-5 minutes at 350 degrees until the caramel gets soft. Remove from oven.

Step 5: Immediately after you remove from oven place an M&M on the top of the Rolo. Press gently down on the Rolo candy, adjusting the pretzels so that they are still grouped close.

Step 6: Let cool completely. You can stick them in the freezer for a few minutes to speed this process up.

Step 7: Share and enjoy!

*recipe adapted from Jessica Weible Blogs




Bite-Size Favorite Sweet

Everyone who knows us well knows that brownies are our hands down favorite goodie. We’ve tried them just about any way possible. That is until a cake pop maker magically made its way into our cart at Target earlier this week. (Our husbands aren’t sure how this keeps happening to us!) We have seen many cake pop recipes on Pinterest, but none appealed to us as much as brownie pops. We poured our favorite boxed batter into the pan and 5 minutes later we had a bite-sized treat worthy of a Saturday cheat!

Ingredients
* A box of brownie mix plus the ingredients on the back of the box
* white almond bark
* chocolate bars crumbled (optional)

Directions
Make the brownie batter according to the directions on the back of the box. Pour batter into the cake pop pan. Bake for 5-7 min. Remove and allow to cool. Decorate with melted almond bark and crumbled chocolate bars if desired.

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