Stickin It To Sweets #tbt #hoorayforopeningday

Batter’s ready! This Saturday we’re hosting a baseball themed party on our home turf. Our sweet treat is sure to be a home run! Of course, there will be plenty of crackerjacks, nachos, and ice cold beer, but you know by now our focus is always on the goodies. Twinkie Corndogs will be dog-gone perfect! Frankly, they are almost too cute to eat. Almost! We’re hitting it out of the ball park this week for sure! 

Twinkie Corndogs

Supplies

  • 1 box of Twinkies
  • Red icing
  • Cupcake liners
  • Popsicle sticks

Directions

Unwrap the Twinkies. Place in an opened cupcake liner. Place a popscicle stick in one end of the Twinkie. Draw a squiggly line with the red icing on top of each Twinkie. Now impress your guest! 

Advertisements

Saturday Treats Are “Cherry” Sweet!

We’re not sure if it’s the heart healthy ingredients in cherries, the color red for February, or that our bodies knew that today is National Cherry Pie, but something sparked a craving! And there’s only one thing to do when it’s Saturday! We’re cheatin and treatin with Cherry Pie Cobbler Bars. Grab your oven mit and join in the celebration!

  Cherry Pie Cobbler Bars

Ingredients

1 cup butter, softened

1 3/4 cups sugar

4 eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 can (21 ounces) cherry pie filling

ICING:

1/2 cup powdered sugar

1 tablespoon almond milk

1/8 teaspoon vanilla extract

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar. Add eggs, beat well. Stir in vanilla. Combine flour, baking powder and salt. Mix into creamed mixture.

Spread 3 cups batter into an ungreased  baking pan. Spread pie filling over batter. Drop remaining batter by teaspoonfuls over top.

Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine powdered sugar, milk and vanilla. Stir until smooth. Drizzle over bars. Top with whipped cream and ice cream if desired. 

*recipe inspired by Taste of Home