I scream, you scream, Dads scream for ice cream! Need a fun way to celebrate Father’s Day? How about DIY Dipped Waffle Cones? Do you agree that ice cream just tastes better in a waffle cone? And not just a plain old waffle cone. Nope! The ones dipped in all kinds of yummy chocolate glory are a must! We’re dippin and scoopin our way straight to these special dad’s hearts (and tummies)! Happy Father’s Day!
Buy a box of large waffle cones from your grocery store. Melt white almond bark in the microwave according to the directions on the back of the package. While the almond bark is still melted sprinkle with Heath, M&Ms, sprinkles, chocolate chips, and anything else that your heart desires! Once the almond bark and chocolate cools and hardens fill with your favorite ice cream. Top with whipped cream, hot fudge, and caramel sauce.
Two things that automatically go together – baking and birthdays! A birthday party without a cake is not a meeting. It’s RUINED! And this birthday boy’s favorite kind of cake…cookies! Not a cookie cake, but a cake made of all of his favorite kinds of cookies stacked high and topped with buttercream frosting. A Superb Stacked Cookie for an superb kid!!!!
Bake 1 dozen each of Sister Sweetly’s Sugar Cookie Recipe, Sister Sweetly’s Ultimate Cookies Recipe, and Sister Sweetly’s Espresso Cookie Recipe. Allow to cool.
Make a batch of homemade buttercream
- 1/2 cup butter room temp
- 1/2 cup butter flavored Crisco
- 3 3/4 cup powered sugar
- 5 tbsp almond milk
- 1 tsp vanilla extract
Beat together butter and Crisco until light and fluffy.
Add in powdered sugar a cup at a time, beating well after each addition.
Add the almond milk and vanilla and beat for 1 – 2 minutes on high speed.
Cake Construction Directions Once cooled frost the sugar cookies.
Layer 1/2 dozen frosted sugar cookies on the bottom of a cake plate. Top with 1 dozen espresso cookies. Then top with 1 dozen ultimate cookies. Finish by topping with the remaining 1/2 dozen frosted sugar cookies.
Voila! A superb birthday cake!Happy Birthday Finn!
We hope you’re Saturday is off to a great start. We know ours is when our sweet treat is ready even before the sun rises. This make-ahead goodie is a must make dessert when you need to travel or need one ready first thing! Plus they’re perfect for Easter (or really anytime!). Everyone will jumping with glee over our Carrot Cake Oreo Magic Bars. So hop to it and do it. Don’t even think twice. No thanks necessary! Hoppy Easter!
- 1 package Carrot Cake Oreo cookies
- 1/2 cup butter, melted
- 14 ounce can sweetened condensed milk
- 1 cup butterscotch chips
- 1 cup Heath bits
- 1 cup white chocolate chips
- 1 cup chopped pecans
Place Oreo cookies in food processor and pulse until fine crumbs (it should make about 3 cups). Pour crumbs into a mixing bowl.
Add melted butter and stir to combine. Press mixture firmly into a 9×13” baking pan and refrigerate for 15 minutes.
Preheat oven to 325 degrees F.
Remove pan from the fridge. Drizzle sweetened condensed milk over the crust and smooth evenly with the back of a spoon.
Sprinkle butterscotch, white chocolate and Heath evenly over the top.
Bake for about 23-25 minutes. Allow to cool completely.
Refrigerate until ready to serve.
The school bells rings in less than a week. We’d better take our after-school snack game up a notch! One of our Loaded Oatmeal Cookie Butter Blossoms will definitely not be enough to feed our hungry students. Better make a double batch, ummm make it a triple! We hope you a wonderful start this school year!
Oatmeal Cookie Butter Cookies Recipe
Add a Caramel Kiss to the center of each cooled cookie.
We used to hate it when we’d ask our mom what we were having for dinner and she would reply, “Whatever you can find.” We renamed this dinner WYCF. And wouldn’t you know it -we still have it, but this time were the moms saying it! We’re applying this approach to our treat this week, except there’s no dislike involved. Our baking kitchens are full of all kinds of goodies and nothing is off limits. We’re loving every bite of our WYCF Brownie Parfaits!
Bake 1 box of brownies according to directions on the back of the box. Once cool slice into bite size squares.
Layer baked brownies with your favorite toppings in a jar and eat up! Yum!
Nothing says a snow day like warm Chocolate Chip Cookies. After shoveling multiple times in the last couple of days, we have decided that we’ve definitely earned a sweet treat. And really, there is never a need to twist our arm anyway ‘cause when the snow falls all we want to do is warm up with something baking in our oven. And then, when we throw in a little heath and m&ms, we know we’ve found the best way to watch the snow fall…before heading back out to shovel again.
our favorite cookie dough recipe
When sweets collide something magical, almost inconceivable, happens. Imagine the joy of two favorites made into one. Cookie and brownies undoubtably rank at the top of our treat lists. Mixed together they become irresistible! These Valentine Cookie Dough Brownies are totally Cupid-worthy!
Valentine Cookie Dough Brownies
1 box of your favorite brownies, plus ingredients on the back of the box
Valentine M&M Oatmeal Cookie Dough
- 3/4 cup Butter Flavored Crisco Stick
- 1 1/4 cups brown sugar
- 1/3 cup almond milk
- 1 tablespoon vanilla
- 1 egg white
- 1 cup all purpose flour
- 3 cups oatmeal
- 1/2 teaspoon salt
- 1/2teaspoon baking soda
- 1 cup dark chocolate chips
- 1/2 cup Heath bits
- 1/2 cup Valentine M & Ms
Preheat oven to 350 degrees.
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, oatmeal, 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 chocolate chips, Heath, and M & Ms to dough, stirring by hand.
make the brownie batter according to the directions on the box. Pour brownie batter into a greased pan.
Place a spoonfuls of cookie dough on top of the brownie batter. Bake for 30-35 minutes.