Sweet Spice & Everything Nice

Isn’t it nice when opposites collide and create something magical? We have proof that it is! Toffee Snickerdoodle Blondies have the perfect amount of sugar and cinnamon to guarantee you’ll be back for seconds!

Toffee Snickerdoodle Blondies

Ingredients:

1 cup Crisco

2 cups packed brown sugar

2 egg whites

1 tablespoon vanilla extract

2 and 2/3 cups all-purpose flour

2 teaspoons baking powder

1 and 1/2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon sea salt

1 cup Heath Bits

2 tablespoons granulated sugar (for topping)

2 teaspoons cinnamon (for topping)

Directions:

Preheat your oven to 350 degrees F. Prepare a 9×13 inch pan with parchment paper.

In a large bowl cream the Crisco and the 2 cups brown sugar and continue beating for 1 minute, scraping the sides and bottom of bowl.

Add 2 egg whites and vanilla extract. Beat well.

Add the flour on top of the mixture but don’t mix it in.

Use a small spoon to stir the baking powder, 1 and 1/2 teaspoons cinnamon, nutmeg, and salt into the flour.

Beat the flour mixture in until barely combined. Once the flour streaks are gone you’re done. Make sure to scrape the sides and bottom.

Use a spatula to scrape the dough (it’s a very sticky dough) into the prepared pan. Use a spatula with nonstick spray to press it. Smooth the surface.

In a small bowl, combine 2 tablespoons sugar with2 teaspoons cinnamon. Sprinkle this mixture evenly over the top of the pan. Add Heath to top. Pat it down with your hands a little bit.

Bake at 350 for 25-30 minutes, until a toothpick comes out of the center with no batter stuck to it.

A Sweet Lesson

In lieu of dying Easter eggs this year, we have decided to make Resurrection Rolls. The process of baking these yummies teaches the resurrection story and creates a simple visual for even the youngest of our kiddos to understand. And the end product is a delicious baked goody to enjoy as you honor the reason for the season. Happy Easter!

Resurrection Rolls

Ingredients:

1 can of crescent rolls

about 3 tablespoons of sugar 

1/2 a tablespoon of cinnamon

8 large marshmallows

2 tablespoons of melted butter

Directions:&

Preheat your oven to 350 degrees.

Line a baking sheet with foil (for easy clean up) and lightly spray with non-stick spray. Set aside. Combine your sugar and cinnamon in a little bowl, set aside.

Unroll each of your crescent rolls into triangles (representing the wrappings Christ was wrapped in after he was crucified). Next, take each marshmallow (representing Christ) and first dip it in the melted butter (representing the oils they anointed Christ with) and then dip it in your spice mixture (representing the spices they used on Christ’s body after he died). Place each marshmallow in the center of a crescent roll and roll it up tightly completely covering the marshmallow (representing the tomb).

Place your baking sheet in the oven and bake about 10 to 12 minutes or until the outsides of your rolls are lightly browned.

Remove from oven. When you go to serve these and they are sliced open, you will notice that your marshmallow is gone…just like Christ was three days later.

*recipe from Mix and Match Mama

A Sweet Way to Clean

Clutter no more! We’re doing a little spring cleaning  by clearing out the kitchen cabinets of ingredients too few to make a treat on their own. No fooling around here! Kitchen Sink Brownies are doing double duty. Clean kitchen! Happy tummy!

Kitchen Sink Brownies

Ingredients and directions

  • Bake one box of dark chocolate brownies prepared and bake according to directions on the back of the box
  • Allow to cool for 10 minutes. Lightly press toppings on to the top of the baked brownies. Ours include pretzels, potato chips, dark chocolate chips, Heath, Rolos , Smore Girl Scout cookie, Butterfinger cups, Hersheys kisses

Obsessively Sweet

Okay people. We’re 100% obsessed with Butterfinger Cups. They’re everything we  love about a butterfinger times 10! They make our favorite blondie recipe irresistible. Butterfinger Cup Blondies! We need nothing else! Butterfinger Cup Blondies

Ingredients

1-1/2 cups packed brown sugar

1/2 cup butter, melted

2 egg whites

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

15 Butterfinger Cups (unwrapped)

Directions:

Pre heat your oven to 350 degrees

Line a 13×9 pan with parchment paper

In a large bowl, combine brown sugar, melted butter, egg whites and vanilla. Add flour, baking powder and salt and stir until incorporated.

Spread evenly into the prepared pan and gently push the Butterfinger Cups into the top of the batter evenly.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool in the pan for 15 minutes before cutting them into bars. 

Sweet Fairytale

We all know the tale of Little Red Ridinghood. Ever wonder what the muffins tasted like that she set out to deliver to her sick granny? Wonder no more! This Saturday we baked up a batch of Little Red Ridinghood’s Strawberry Muffins. Now we know what the wolf was trying to eat! If you’re lucky to have one near, share with your sweet grandma. If not, enjoy with memories. Miss you Grandma!Little Red Ridinghood’s Strawberry Muffins

1 eggs white

1 egg

1/4 c. melted butter

1/4 c. Butter Flavored Crisco

1 c. sugar

½ tsp almond extract

2 c. white flour

1 tsp baking powder

½ tsp salt

2 c. strawberries

Mix eggs, Crisco, butter, sugar, and almond extract. Combine flours, baking powder, salt and add to the wet ingredients. Stir until just combined. Gently stir in the strawberries. Fill muffin  liners  ¾ full, and bake at 350 for about 20-25 minutes. 

*recipe inspired by The Sisters Cafe

Twice The Sweetness

The answer is Double Chocolate M&M Cookies. The question is, will there be left to share? Typically we have plenty, but with cookies this yummy we’d better make a double batch!Double Chocolate M&M Cookies

Ingredients

1/2 cup packed brown sugar

1/4 cup Butter Flavored Crisco

1/2 teaspoon vanilla

1 egg white

1/2 cup all-purpose flour

3 tablespoons unsweetened baking cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dark chocolate chips

1 cup M&Ms

Directions

1 Heat oven to 350°F. In large bowl, beat brown sugar and Crisco with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.

2 Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips and M&Ms. Drop teaspoonfuls of dough onto ungreased cookie sheet.

3 Bake 8 to 9 minutes. Cool 1 minute; remove from cookie sheet to wire rack.

Regret-Free Sweet

What if we told you that you can enjoy raw cookie dough without the guilt? We’re not talking about the guilt that comes from eating too much junk food. Rather the liability you might get after eating something that upsets your insides. No need to heat the oven or dirty your cookie sheets. Grab a spoon – the bigger the better! We promise you won’t regret eating every bite of our Everything Edible Cookie Dough! Everything Edible Cookie Dough

INGREDIENTS

2 cups flour

1 cup brown sugar

1 cup softened butter 

2 tablespoons almond milk 

1 teaspoon vanilla

1 teaspoon salt

2 cup mix of chocolate chips, M&M’s, white chocolate chips, and Heath Bits 

DIRECTIONS

1. Preheat oven to 350˚F/175˚C.

2. Evenly spread flour on a baking tray and bake for 5 minutes.

3. In a large bowl, mix flour, sugar, butter, vanilla,  almond milk, and salt until combined evenly.

4. Stir in the mix of chocolate chips, M&M’s, white chocolate chips, and Heath Bits. 

2 cup mix of chocolate chips, M&M’s, white chocolate chips, and Heath Bits