Not So Sinfully Sweet

Total indulgence of all things sinful on vacay leaves us no choice, but to scale it back today, but not entirely! Skipping our treat day would be sinful in itself! These Dark Chocolate Maple Pecan Butter Cookies meet all of our requirements (dairy-free, gluten-free, refined sugar-free, and sweet tooth satisfying). Devilishly delicious without the guilt!


• 1 cup pecan butter*

• 1/2 cup pure maple syrup

• 1/4 cup melted extra virgin coconut oil

• 1 1/2 teaspoons pure vanilla extract

• 1 cup gluten free oat flour

• 1/2 cup almond flour

• 1/4 cup cornstarch

• 1 teaspoon baking powder

• 1/2 teasoon baking soda

• 1/2 teaspoon fine salt

• 1/2 cup dark chocolate chips

• flaky sea salt, for topping

*to make the pecan butter, add 2 heaping cups of raw pecans into your blender and process until creamy, stopping to scrape down the sides and bottom of the container, about 5 minutes.


1 in a large bowl, mix together the flours, corn starch, baking powder, baking soda, and salt.  in another large bowl, whisk together the pecan butter, maple syrup, oil, and vanilla.  add the dry ingredients a little at a time until everything is combined.  then fold in the chocolate chips.  cover the bowl with plastic wrap and refrigerate for 2 hours or freeze for 30 min.

2 preheat oven to 350°F and line 2 baking sheets with parchment paper.

3 scoop cookie dough onto your prepared cookie sheets.  bake in the center of your oven for 12 minutes, checking for doneness at 10 minutes, until the edges are just golden brown. dust cookies with sea salt.

4 cool the cookies on a rack, then feel satisfied!

* recipe inspired by Dolly and Oatmeal


Manly Sweet

It’s that time of year again when we need to man up our sweets. With Father’s Day tomorrow we feel it necessary to take a more masculine approach to treating. Man Bars meet all the requirements it takes to celebrate the special dads we get to be surrounded by. We can’t wait to hear them say, “Oh man these are super!” Or “Dude, those are fantastic!” We’d say the same, except we’d be describing them! Thanks guys!


• 2 cups graham cracker crumbs

• 6 ounces semi sweet chocolate chips

• ½ cup Heath Bits

• 14 ounces sweetened condensed milk

• 1 tsp. vanilla

• 2 cups powdered sugar


1 Combine crumbs, chips, Heath Bits, milk and vanilla until well mixed.

2 Press into an 8×8 pan lined with nonstick foil.

3 Bake at 350 for 30 minutes.

4 Let cool.

5 Cut into squares.

6 Put powdered sugar into a bowl and add a few bars at a time to coat.

*recipe inspired by Sugar Apron

The Sweetness of Summer Saturdays

Nothing says summer like strawberries and whipped cream. And nothing says Saturday like baking. Put them both together and we have the perfect way to spend our favorite day. With Strawberry Almond Cupcakes baking in our oven we are well on our way to a sweet summer Saturday.


• 1 box (18.25 oz) Strawberry Cake Mix

• 4 whole eggs

• 1 cup almond milk

  • 2 tbs lemon juice

• 1/2 cup canola oil

• 1 tsp almond extract

• 1/2 tsp vanilla

  • 1 tub Cool Whip
  • Slices strawberries


1 Combine cake mix, eggs, almond milk, oil and extracts in a mixing bowl, mix with a whisk attachment on high for 1 minute, until smooth. Stir in 1 cup sliced strawberries.

2 Pour into a prepared muffin tin. Bake at 350 degrees for about 15 minutes, or until a toothpick inserted comes out clean and the tops spring back after being touched.

3 Allow cakes to cool on a wire rack before topping with cool whip and sliced strawberries!

*recipe inspired by Dinners, Dishes, & Desserts

Stacked Sweetly

This Saturday is stacked with festivities. It’s not everyday your baby becomes a teenager! We’re celebrating with all of Finn’s faves. We’re gearing up on the mountain bike trails, fueling up with pepperoni pizza, loading up wheelbarrows full of dirt for the backyard bmx track, and sweetening up on a Stacked Espresso Dark Chocolate Chip Cookie Cake. Happy Birthday Finn!


Make Sister Sweetly’s Dark Chocolate Cookies Recipe. Stack the cookies on a cake plate. Top with candles and sing “Happy Birthday” (in your best country twang). Best Birthday Cake Ever!

Pop Some Sweetness

Happy Memorial Day weekend! Aka the beginning of summer!!! From birthdays to pool parties to barbecues, our weekend is stacked to the brim with celebrations. Showing up empty handed has never been our style so we’ve decided to make loads of Birthday Cake Batter Popcorn to take along as we “pop” into all of our weekend festivities. It’s the perfect grab and go treat. Here’s to the beginning of a fun filled summer!!!


• 6 cups popped pop corn

• 1 1/2 cups of white almond bark, melted

• 1 cup white cake batter mix

• 1/4 cup vegetable shortening

Melt the almond bark in the microwave.  I put it in the microwave in 30 second intervals stirring between each 30 seconds until it is fully melted.

Add the vegetable shortening and stir until it is melted.  I usually don’t have to put it back in the microwave to completely melt it but you can if you have to.

Then add the cake mix.

Pour onto the popcorn and coat evenly.

Pour the popcorn out onto cookie sheets to cool.

Wait until fully hardened (if you can) and enjoy!

Golden Sweetness

Rain, rain go away. Come again any day, but Saturday! Oh well – time to find the gold at the end of the rainbow. And this gold comes in the form of CHOCOLATE! Hershey’s Gold Brownies will be just the trick to turn our dreary moods bright and sunny!


I box of dark chocolate brownies, plus ingredients on the back of the box

1 Hershey’s Gold Bar


Make the brownie batter according to the directions on the back of the box. Break up the Hershey’s Gold Bar and sprinkle in the middle of the brownie batter. Bake for 30 min at 350 degrees. 🌞

Sweet Whips To Dip

Looking for something yummy to add to your celebration spread? Our Whipped Cookie Butter Dip is a crowd pleaser! It’s the perfect party treat for Teacher Appreciation, Mother’s Day, Graduation, Memorial Day, or any day you need a little something sweet!

Whipped Cookie Butter Dip


1 jar Trader Joe’s Cookie Butter

1/2 cup almond milk

Heath Bits



Whip 1/2 cup almond milk with 1 jar of cookie butter with your electric mixer until creamy. Top dip with Heath Bits. Serve with pretzels for dipping