A Sweet Easter Treat

With Easter being one week away, we thought we’d spend this Saturday baking up a batch of goodies perfect for next weekend’s celebrations. Easter Cookie Cups are so adorable and incredibly yummy. Go ahead, hippity hoppity yourself to the grocery store to pick up the ingredients so you too can create these treats for “some-bunny” you love. 

Directions:

Make sugar cookie dough acccording to the link below. Place sugar cookie dough in a muffin pan. Bake for 10 minutes. Use a shot glass to make an indention in the middle of each cookie immediately after baking. Allow to cool for 10 minutes. Fill each cookie with cookie batter and top with peanut and regular M&Ms.

Sugar Cookie Recipe

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Oh Sweet Saturday!

Oh Sweet Saturday!What could be better on a crisp November Saturday day than grabbing coffee with your girlfriends in the morning and baking Pumpkin Poke Cake with your sister in the afternoon? Sounds like the perfect Saturday to us!Pumpkin Poke Cake

Ingredients

 1 box yellow cake mix

 14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)

1 tsp pumpkin pie spice

 14 oz. can sweetened condensed milk

 8 oz. tub cool whip

 1/2 bag Heath Bits

 Caramel Sundae Sauce

Instructions

Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you’d like a thinner batter (which will yield a slightly fluffier cake).

Pour batter into a well greased 9×9 (9×13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.

Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake (this post from a friend has great step by step photos for this part).

Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.

Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Recipe from Something Swanky

Sweet Goals Set High

Around here summer vacation is nearing the end. So is our list of new, exciting, yet inexpensive ideas to fill each day (and night by that matter).  It’s time to shake things up . This Saturday we are taking our sweet treat to a whole new level. How far will we go? We’re aiming as high as we can get on the sugar meter! Salted Caramel Dark Chocolate Cookies are sure to help us reach that goal.  Don’t judge. If you’re a mom you know how we feel. Take it from us, sometimes a little (ok A LOT) of chocolate is all you need to survive!

photo

Salted Caramel Dark Chocolate Cookies

Ingredients:

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup  brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup  unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons milk
  • 1 and 1/2 cups dark chocolate chips
  • 16-17  Rolos
  • coarse sea salt

Directions:

Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.

In a separate medium size bowl, sift the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients. Stir in the milk, then fold in the dark chocolate chips. The dough will be thick and very sticky. Chill for at least 1-2 hours.

Preheat oven to 350F degrees. Line a large baking sheet with parchment paper . Set aside.

Take 2 Tablespoons of chilled dough and split in half and roll each into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and 18 caramel candies. Sprinkle each with sea salt before putting into the oven.

Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

*recipe adapted from Sally’s Baking Addiction