A Sweetful Thank You

Tis the season to be thankful. Thankful for family, friends, health, freedom, and…cookie dough! We’d personally like to send gratitude to the baker who created it! While we’re being grateful, there’s no group more deserving than our children’s teachers. They tirelessly work for the benefit of our kids. Hopefully, our Harvest Oatmeal Cookies will be a sweet way to show these precious educators how thankful we are for all they do! Happy Thanksgiving!Ingredients

▪ 3/4 cup Butter Flavored Crisco Shortening

▪ 1 1/4 cups firmly packed light brown sugar

▪ 1 egg white

▪ 1/3 cup almond milk

▪ 1 1/2 teaspoons vanilla

▪ 3 cups old fashioned oats, uncooked

▪ 1 cup all-purpose flour

▪ 1/2 teaspoon baking soda

▪ 1/2 teaspoon salt

▪ 1 cup fall colored M&Ms

▪ 1 cup dark chocolate chips

▪ 1 cup Heath bits

Preheat oven to 350 degrees.

Combine Butter Flavored Crisco, brown sugar, egg whites, almond 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 M&Ms, dark 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. Be grateful and share!

Advertisements

Thanks Sweeties!

Those who know us well, know that we are two of the biggest rule followers you will find. However, come Halloween we tend to break a few rules. And the biggest no-no we commit is stealing. Stealing candy from our kids, that is. If it were acceptable for adults to trick-or-treat, we would be at every neighbor’s door. Instead we have to rely our on children to bring home the goodies. This Saturday we using these goodies to create Candy Bar Mini Bundt Cakes. And of course we will pay it forward and share with our loved ones. Just don’t tell them where the candy bars came from! 😉

<<<<
edients

  • 1 box of yellow cake mix, plus ingredients on the back of the box
  • Assorted Halloween chocolate bars
  • Buttercream frosting

• 1/2 cup butter, room temp

• 1/2 cup shortening

• 3 3/4 cup confectioners sugar

• 5 tbsp almond milk

• 1 tsp flavoring (vanilla)

Make cake mix according to directions on the back of the box.

Pour cake mix into a greased mini bundt cake pan and bake at 350 for 15 minutes.

While cakes cool make the buttercream frosting.

Once cakes are cool frost them, top with candy bars, and enjoy!

Homemade Birthday Sweet

The best part of our birthday is sharing it together…and the CAKE! Instead of letting someone else make it for us we decided to make our own. Greatest decision ever! Oatmeal Cookie Brownie Birthday Cake! 1/2 our favorite cookie dough + 1/2 our favorite brownie batter = 1 big birthday wish come true!

Oatmeal Cookie Brownie Birthday Cake

Directions

• make 1 box of dark chocolate brownies according to directions on the back of the box

• make 1 batch of Sister Sweetly’s favorite oatmeal cookie dough

• pour half of the brownie batter in a parchment lined 9 x 13 baking dish

• spread the cookie dough on top of the brownie batter

• top with the remaining half of brownie batter

• bake at 350 for 40 min

• enjoy while singing Happy Birthday if it’s your birthday too!

Sweet Seasonal Switch

Have you ever wished for something you can hardly stand it? That’s us this Saturday! Now that summer is unofficially over, it’s PUMPKIN SEASON! We’ve been waiting months and months for this and now it’s here! Baking Cinnamon Sugar Pumpkin Muffins are pumpkin spice and everything nice! A true wish come true!

Ingredients

• 2¾ cups all purpose flour

• 1 tsp salt

• 1 tsp ground cinnamon

• 1 tsp baking soda

• 2 cups sugar

• ⅔ cup brown sugar

• 3 eggs

• 1 15 oz can pumpkin

• ¾ cup coconut oil

• 1/4 cup unsweetened almond milk

• 1 tsp vanilla extract

Cinnamon Sugar Topping

• ⅔ cups sugar

• 1/2 tsp ground cinnamon

•. 1/2 tsp pumpkin pie spice

•cream cheese frosting

•Heath Bits

Instructions

1 Preheat oven to 350F.

2 Line two muffin pans with muffin liners (24 total) and set aside.

3 Combine flour, salt, 1 teaspoon of cinnamon and baking soda in a medium bowl and whisk to combine. Set aside.

4 In a large bowl, combine sugar, brown sugar, eggs, pumpkin, coconut oil, almond milk, and vanilla extract. Whisk to combine.

5 Slowly fold dry mixture into wet mixture just until combined.

6 Fill muffin liners about three-quarters full.

Cinnamon Sugar Topping

1 Combine sugar, cinnamon, and pumpkin pie spice in small bowl. Stir.

2 Sprinkle a teaspoon or more of the topping on top of the muffins.

3 Bake for 25 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes in muffin pan before removing to a cooling rack.

Once cool frost with cream cheese frosting and sprinkle with Heath Bits.

*recipe inspired by Mom ON Timeout

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

Sweets For A Cause

Two things we’ve never shied away are helping and baking. When these two collide you better believe we are all in. So when our church requested cookies for a wonderful cause we signed up without a second thought. Hopefully our White  Chocolate M&M Oreo Cookies will be just what they are wishing for! Full hearts and full tummies! White Chocolate M&M Oreo Cookies

Sister Sweetly’s favorite cookie dough
*sub white chocolate M&Ms and crushed Oreos for the chocolate chips, Heath, and  plain M&Ms 

So Long Sweet ’16

Happy New Year’s Eve!
Do you have big plans? Over the years, our plans have become quite a bit tamer, quieter, and earlier. We are lucky if we stay awake to watch the ball drop in NYC. But if you know us, you know we love to celebrate. And for us, it can’t truly be a celebration with out baking up something scrumptious to share. Today we are making Butterscotch Heath Cookie Butter Cookie Bars. We’ll be toasting them as we ring in the new year at 7:00 pm. No we aren’t joking! See, we told you…tamer, quieter, earlier. But still as sweet as ever!!!


Ingredients:

1 cup all-purpose flour 
1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

5 Tablespoons Butter Flavored Crisco Stick

1 cup light brown sugar, packed

1 large egg

1 egg yolk

1 teaspoon vanilla extract

1/2 cup Trader Joe’s Cookie Butter

3/4 cup chips butterscotch chips

3/4 cup Heath Bits

Directions:

Preheat oven to 350°F . Line the bottom and sides of an 8-inch baking pan with parchment paper.

In a medium sized bowl, toss together the flour, baking powder, baking soda, and salt. 

In a large bowl, stir the Crisco and brown sugar together until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in the cookie butter.  Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the butterscotch chips and Heath Bits. 

Spoon the batter into the prepared baking dish. Bake for 25-26 minutes. The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely- about 3 hours. Cut into bars as toast the new year!

*recipe inspired by Sally’s Baking Addiction