When someone extra special has a birthday, you make sure to have an extra special birthday treat. Not only are we making birthday cake, we’re topping it with all the yumminess that of an ice cream sundae. Ice cream, whip cream, sprinkles, frosting, caramel, hot fudge, sprinkled with bits of Heath, Rolos, and M&Ms. Extra special for the win!
Make a yellow cake according to the recipe on the back of the box.
Later a jar with cake, then frosting, ice cream, whip cream in any order. Top with Rolos, Heath, and M&Ms. Celebrate!
Cookie Butter-you never disappoint. We wonder if you dream about us as much as we dream about you. You are always welcome in our homes. Thanks for all you do to make our lives so much sweeter. We love you so much and will invite you to many baking days to come. Including today as we make you the main ingredient for our Dreamy Cookie Butter Frosted Cookies. Sweet Dreams, Cookie Butter. Sweet Dreams all!
- 1 cup butter flavored Crisco
- 2 TB water
- 2 Tb cookie butter
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 egg whites
- 2 tsp vanilla
- 3 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup Heath bits
- 1/2 cup butter, salted
- 2 Tb cookie butter
- 1 tsp vanilla
- 4 cups powdered sugar
- 3 Tbs water
- 1/4 cup (about 4) biscoff cookies, finely crushed
Preheat oven to 350° and line a baking sheet with parchment paper or a silicone baking mat.
Beat together Crisco, water, cookie butter, brown sugar and granulated sugar. Add vanilla and one egg at a time. Continue to beat until light and smooth.
Add 3 cups of flour, baking powder, baking soda and salt until combined.
Add Heath bits and mix until combined.
Scoop into 2″ balls with cookie scoop and bake for 8-10 minutes.
Let cool for a few minutes on cookie sheet, then transfer to a clean, flat surface.
Beat the butter, cookie butter and vanilla for 1-2 minutes until smooth and fluffy.
Add powdered sugar one cup at a time until incorporated.
Add 3 Tb of water and continue to beat until frosting becomes fluffy.
Frost cooled cookies. Sprinkle crushed cookies on top. Sweet Dreams!
Do you have a favorite Christmas movie? Seems like our list grows longer every year. Elf, The Polar Express, and Christmas Vacation are a few of our favorites. The jury is still out on whether we think Die Hard is actually a Christmas movie. The guys would say yes. No matter what you have streaming this weekend, why night bake up a batch of our Holiday Movie Night Cookies. All the movie snacks mixed into a yummy cookie. Candy bars, m and ms, even popcorn. A perfect way to sweeten up your favorite holiday flick with your favorite people for a festive night at home.
- 3/4 cup butter flavored Crisco
- 1 1/4 cup packed brown sugar
- 1 egg white
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 3/4teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup Holiday Peanut M&Ms
- 1/2 cup Holiday Dark Chocolate M&Ms
- 1/2 cup Rolos or Heath
- 60-90 pieces popcorn set aside
Heat oven to 350°F.
Use a stand mixer to beat Crisco, brown sugar, egg white and vanilla in large bowl until fluffy. Stir together flour, baking soda and salt.
Stir in the candies.
Drop a tablespoon of the mixture onto a baking sheet lined with Parchment Paper.
Bake 10 to 12 minutes until lightly browned. Carefully press 2-3 pieces popcorn into the top of each cookie.
Place the cookies onto a wire rack to cool completely.
Turn on your favorite Christmas movie and enjoy!
* recipe inspired by The Cookie Rookie
People-everything is going to be ok. We have pie! Whoopie Pies, that is. Even better, Pumpkin Whoopie Pies rolled in butterscotch and heath. Life is hard, eat pie. Lots and lots of Pumpkin Whoopie Pies!!!
2 packages of pumpkin cookie mix, plus ingredients on the back of them
1 jar of cream cheese frosting
1 cup Heath bits
1 cup Butterscotch chips
Bake cookies according to the recipe on the back of the package. Allow to cool. Once cool, spread frosting on one side of a cookie. Sandwich together with another cookie. Put 1Heath bits and butterscotch in a small bowl. Roll the sides of the cookie in the Heath/butterscotch. Mmmmm!￼
Oh my gourd, it’s October and that means it’s time for Pumpkin Spice Everything. We love the muffins, the lattes, the candles, and all the other Pumpkin Spice goodies Target has to offer. This Saturday we are making a box of Pumpkin Spice Cookies. Nothing is ever too much when baking the Sister Sweetly way so we’ll take these basic boxed Pumpkin Spice cookies and add Heath Buts, butterscotch, and pecan pieces and top each cookie with cream cheese frosting and a caramel drizzle. Pumpkin Spice Everything in a yummy little cookie!!! Happy Fall Y’all!
Our homes are full of cookie monsters￼, so it’s a must that we bake cookies often in monster size amounts￼! No matter the kind our sugar fiends delightfully gobble up each and every crumb. This Saturday we’ll be enjoying Oatmeal Cookies with Salted Caramel Chips, Dark Chocolate, and Toffee. Wish us luck that we get to enjoy a few before our monsters devour them all!
Never gets old. Cookie Butter, that is. The possibilities are endless. And thank goodness for that because Cookie Butter is one of those ingredients that we absolutely can’t get enough of. This time we are trying out Caramel Cookie Butter Bars perfectly baked with homemade caramel sauce. Warm, gooey, and delicious. Oh Cookie Butter, we heart you forever!
- 2 cups butter at room temperature
- 1 cup sugar
- 1½ cups powdered sugar
- 1 Tbsp vanilla extract
- 4 cups unbleached flour
- 1 11.5 oz homemade salted caramel sauce (recipe below)
- 1 14.1 oz jar cookie butter spread
- 1½ cups toffee bits
Homemade Caramel Sauce
- 1 stick butter
- 1 cup brown sugar
- 1 tbsp water
- 1/4 tsp salt
- 1/3 – 1/2 cup evaporated milk depending on the consistency you want
- 1 tsp vanilla extract
In a saucepan over medium-high heat, add your butter, brown sugar, water, and salt.
Bring to a full boil for 5 minutes while stirring occasionally.
in a separate cup, add the vanilla extract to your evaporated milk. That way you can add it all in to the pot at once.
Once your mixture has been boiling for 5 minutes, remove it from the heat and slowly pour in your evaporated milk/vanilla mixture. It’s going to bubble up like crazy but just keep stirring until it all comes together.
Make sure you cool it down before serving so it’s not piping hot!
*recipe from Coco and Ash
Preheat oven to 325 degrees F. Line a 13×9″ baking pan with parchment paper.
In the bowl of a stand mixer beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
Bake the crust for 15 minutes.
Make the homemade caramel sauce according to the directions above.
Remove from the oven but keep the oven on. Pour the caramel sauce evenly over the bar base, then pour on the Biscoff spread (it helps if you microwave it for a few seconds in a separate bowl to make it smoother and thinner). Crumble the remaining dough evenly over the top, trying to cover the sauce filling as much as possible. Top liberally with the toffee bits.
Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. Cool completely before cutting into squares.
*recipe inspired by The Domestic Rebel
In these times it can be hard to find the good, but by focusing on the little things we can rely on makes a big difference. Target deliveries, family togetherness, and a Saturday each week are all blessings we’re counting at the moment. It’s even better when all of these line up just right! Thanks Target for keeping us stocked with baking supplies. Thanks family for loving our sweet treats. And thanks Saturday for showing up every week for our much needed cheat day! Oatmeal Cream Pies are the perfect way to celebrate all of life’s blessings right now!
Sister Sweetly’s Oatmeal Cream Pies Recipe
Some people organize, some people read, some people run. But, we MUST bake. Yeah, yeah we love to organize, craft, and exercise, but when we get to indulge in a sweet cheat everything seems A-Ok at least for a little while. Easter will be different this year, but it doesn’t have to be less tasty. Our Better Than A Chocolate Easter Bunny Trifle will help us briefly ease our fears and put chocolate mustache smiles on our families’ faces!
- Yellow cake box mix
- Easter Peanut M&Ms
- Easter Plain M&Ms
- Cool whip
- Caramel sauce
- Buttercream frosting (homemade is best!)
- Bake the cake according to the directions.
- Fill jars 3/4 full with scoops cake.
- Top with buttercream and whipped cream.
- Sprinkle plain and peanut M&Ms over the top and drizzle with caramel.
Ever tasted a Royal Cookie from
Nordstrom Cafe? We recently got our hands on one of these yummies. And WowZer! It’s like a cookie and magic bar rolled into one. Coconut, macadamia nuts, and chocolate chips. Incredible!!!Thankfully we found a copycat recipe and this Saturday we will be recreating our version of these goodies in the comforts of our own kitchen. Here’s to a Royally Sweet Saturday!!!
- 3 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter flavored Crisco
- 1 1/2 cups brown sugar
- 1/2 cup sugar
- 2 large egg whites
- 1 tablespoon vanilla extract
- 1 cup shredded coconut
- ¾ cup chopped macadamia nuts
- 1 cup ounce bag dark chocolate chips
- 1 cup Heath Bits
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a bowl, stir together the flour, baking soda, powder and salt.
In the bowl of your electric mixer fitted with a paddle attachment, beat the Crisco and sugar together until light and fluffy, about 5 full minutes. Beat in each egg white one at a time. Beat in the vanilla extract.
Add the dry ingredients and beat on low speed until just combined, scraping the bottom of the bowl if needed. Stir in the shredded coconut and macadamia nuts until combined. Stir in the chocolate chips and heath.
Scoop out 1 1/2-inch sized balls of dough and place them on the parchment paper, about 2 inches apart. Bake for 16 to 18 minutes, or until the cookies are just golden on the edges. Let the cookies cool for 10 minutes on the baking sheet before transferring them to a cooling rack.
*recipe inspired by How Sweet Eats