16 Ways to My Sweetie’s Heart

Happy sweet 16th Anniversary to my hubby and me! He’s one lucky guy! Ha!Ha! Seriously time goes by so fast, especially when you’re busy having fun (and raising kids)! We’re not much for extravagant gift giving around here, but we gotta celebrate! So what better way than 16 differently topped brownies! Love never tasted so yummy! 

16 Differently Topped Brownies

  1. Caramel Sea Salt
  2. Hazelnut Grenache
  3. Toasted Marshmallow
  4. Rice Krispie Treat
  5. Hugs & Kisses
  6. Candy Bar
  7. Peanut Butter
  8. Almond Joy
  9. Dark Chocolate Toffee
  10. Chocolate Chip Cookie Pieces
  11. Trail Mix
  12. M&M
  13. Potato Chip
  14. Salted Pretzel
  15. Coffee Bean
  16. Sugar Dusted

Sweet Spice & Everything Nice

Isn’t it nice when opposites collide and create something magical? We have proof that it is! Toffee Snickerdoodle Blondies have the perfect amount of sugar and cinnamon to guarantee you’ll be back for seconds!

Toffee Snickerdoodle Blondies

Ingredients:

1 cup Crisco

2 cups packed brown sugar

2 egg whites

1 tablespoon vanilla extract

2 and 2/3 cups all-purpose flour

2 teaspoons baking powder

1 and 1/2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon sea salt

1 cup Heath Bits

2 tablespoons granulated sugar (for topping)

2 teaspoons cinnamon (for topping)

Directions:

Preheat your oven to 350 degrees F. Prepare a 9×13 inch pan with parchment paper.

In a large bowl cream the Crisco and the 2 cups brown sugar and continue beating for 1 minute, scraping the sides and bottom of bowl.

Add 2 egg whites and vanilla extract. Beat well.

Add the flour on top of the mixture but don’t mix it in.

Use a small spoon to stir the baking powder, 1 and 1/2 teaspoons cinnamon, nutmeg, and salt into the flour.

Beat the flour mixture in until barely combined. Once the flour streaks are gone you’re done. Make sure to scrape the sides and bottom.

Use a spatula to scrape the dough (it’s a very sticky dough) into the prepared pan. Use a spatula with nonstick spray to press it. Smooth the surface.

In a small bowl, combine 2 tablespoons sugar with2 teaspoons cinnamon. Sprinkle this mixture evenly over the top of the pan. Add Heath to top. Pat it down with your hands a little bit.

Bake at 350 for 25-30 minutes, until a toothpick comes out of the center with no batter stuck to it.

Sweet Springtime Blossoms

Spring has sprung! Not only outside, but in the kitchen too! Just like our flower gardens, the oven is full bloom. Delightfully sweet Cookie Butter Blossoms are brightening up our day. They are best enjoyed outside on this lovely spring Saturday. Cookie Butter Blossoms

Ingredients

1 ¾ cup sifted flour

1 tsp baking soda

½ tsp salt

½ cup melted there butter

¾ cup cookie butter

½ cup sugar

¾ cup brown sugar

1 egg

1 tsp vanilla

1 cup Heath bits

3 dozen Hershey’s Kisses

Instructions

Mix together flour, soda and salt and set aside. Cream together cookie butter and Crisco. Gradually add sugars. Add egg and vanilla. Blend in dry ingredients. Stir in Heath bits. Form into balls using a teaspoon of dough for each. Roll in granulated sugar and place on ungreased cookie sheets. Bake at 350° for 10-12 minutes. Immediately place a chocolate kiss on top of each cookie until it cracks around the edges. 

Satis”Frying” Sweet Treat

What are a couple of girls to do when they can’t decide between their two favorite indulgences? The only answer, as we see it, is to get creative and combine them! Chocolate Loaded Cookie Fries are at the top of our cheat day menu. Uniting our love of sweet chocolate and salty french fries makes this one satis”frying” Saturday! 

Chocolate Loaded Cookie Fries

Recipe:

Follow the directions for our Ultimate Sea Salt Cookies except press the dough into a parchment lined 9×13 pan and bake for 25 min at 350 degrees. Make sure the middle is done. Once cooled use a pizza cutter and slice into thin cookie strips. Dip into your favorite sauces. Our dips include hot fudge, caramel sauce, cookie butter, and vanilla frosting. YUM! 

City Sweets

We have had a lot of fun being tourists in our city. From riding the streetcar to trying out hip downtown restaurants, the city has been our favorite destination. Lucky for us the city offers lots and lots of sweets. In particular, one day we sampled a delicious cookie at quaint little downtown cafe. So delicious, in fact, that we knew we’d need to have another one soon. Good thing we love to bake because Ultimate Sea Salt Cookies are what you will find in our oven this Saturday. With a little bit of salt and a lot of sweet they’re the perfect way to reminisce about our wonderful adventures in our very own city.Ultimate Sea Salt Cookies

Recipe:

Follow the recipe for our Ultimate Chocolate Chip Cookies, except replace the M&Ms with butterscotch chips and sprinkle with sea salt before baking. YUM!

Sister Sweetly’s Ultimate Chocolate Chip Cookies

Five Times The Sweetness

Cinco de Mayo is here! Bring on the fiestas! It should be no surprise that our main focus for all celebrations are the sweet treats. And because it’s a holiday we have given ourselves permission to cheat. Sure, we’ll have tacos topped with guacamole and salsa, but dessert first! We are adding a new treat to our list of favorites to enjoy this May 5th, Dolce de Leche Oatmeal Bars. They will be the perfect beginning and ending to our feast. Ole!

Dolche de Leche Oatmeal Bars

Ingredients

2 cups brown sugar

1 cup butter 

2 large eggs

⅓ cup  almond milk

2 tsp. vanilla

1 tsp. salt

1 tsp. baking soda

2 & ½ cups all-purpose flour

3 cups old-fashioned oats

2 {14 oz.} cans Dulce de Leche

1 cup chocolate chips

1 cup Heath Bits

Instructions

Preheat oven to 350ºF and grease a 9×13 inch baking pan.

Cream the sugar and butter together until light and fluffy.

Add the eggs, one at a time, and mix thoroughly. Scrape down sides as needed.

Mix in almond milk and vanilla.

In a medium bowl, combine salt, baking soda, flour, and oats.

Add the dry mixture to the wet mixture, ½ cup at a time.

Press ⅔ of the cookie dough into the prepared pan.

Transfer the Dulce de Leche to a medium, microwave-safe bowl and microwave on high for 60 seconds, stirring every 15 seconds.

Spread the Dulce de Leche over the cookie dough in the pan. Sprinkle chocolate chips and Heath on top of the Dulche de Leche. Top with spoonfuls of the remaining cookie dough. 

Bake for 25 minutes, checking at about the 20 minute mark. If it’s getting to browned by then, place some aluminum foil over the top of it.

Let cool completely before serving. 

*recipe inspired by High Heels and Grills

Sweet Luck

The calendar says today is March 19, but good fortune is shining on us because our St. Patrick’s Day party continues. The leprechaun in us was sugar craving for an Irish treat. Lucky for us we discovered Irish Cream Rolo Brownies. It’s better than finding gold at the end of a rainbow! 

  Irish Cream Rolo Brownies

Ingredients 

Brownies:

Brownie Mix, eggs, oil

1 package of Rolos, unwrapped

Irish Cream coffee creamer

Frosting:

1 tub of cream cheese frosting 

2 Tbsp Irish Cream coffee creamer

1 tsp instant coffee

Heath bits

Directions:

Prepare brownies according to package directions, substituting Irish Creamer for the water. Stir in Rolos. Bake at 350 degrees for 25 min in a 9×9 pan. Allow brownies to cool completely. 

Beat cream cheese frosting, 2 Tbsp Irish Creamer, and instant coffee in a small bowl until light and fluffy. Spread over cooled brownies. Top with Heath bits.

* recipe inspired by  Plain Chicken