Sweet Shopping Spree

Shopping at Target on any day is wonderful but hitting the after Christmas sales at Target is glorious. Just glorious! This year was no exception. From wrapping paper to gift tags to holiday decor…nothing is overlooked when the sign says 90% off. And when you find a bag of sea salt caramel baking chips, you know they are a must buy for your next cookie baking day. Which just happens to be today! Oh Target, you never disappoint. And neither will our new Sea Salt Caramel Chip Oatmeal Cookies! Happy bargaining! Happy baking!!!

Mix up Sister Sweetly’s Favorite Oatmeal Cookie Dough. Instead of butterscotch, Heath Bits, and chocolate chips stir in sea salt caramel baking chips. Bake according to the directions on the above link.

Sweets Make The Party

It’s Memorial Day weekend and you know what that means- Party Time! Cue the music, grab the bathing suits, and don’t forget the picnic basket. If your cookout looks like ours’ it’s quite treat heavy! Who needs burgers, potato salad, and chips? Not us! Ain’t nobody got time for that! Bring on the desserts! We’ll be filling our plates with lots of goodies like Supreme Cookie Butter Cookies, Salty and Sweet Butterscotch Blondies, and Twix Brownies. What’s on your holiday menu this year?

Supreme Cookie Butter Cookies Recipe


Salty and Sweet Butterscotch Blondies Recipe

Twix Brownies

Freshly Picked Sweets


How did you spend your Mother’s Day? Our hubbies and kids spoiled us by taking us strawberry picking. And did we ever pick! We gathered the reddest, juiciest, most delicious strawberries we’ve ever tasted, all with the intent to make the yummiest berry treat! You know what a mama wants, a mama gets! So baking Freshly Picked Strawberry Crisp is what this Saturday is all about!

Freshly Picked Strawberry Crisp 

Ingredients
Fruit

4 cups strawberries, halved

2 tablespoons cornstarch

2 teaspoons vanilla extract

1 tablespoons lemon juice

1 tablespoon agave syrup

Topping
1 cup oat flour 

½ teaspoon fine grain sea salt

3 tablespoons extra virgin coconut oil 

3 tablespoons agave syrup

Directions
Preheat oven to 350°F and place a rack in the middle.
In a large bowl toss halved strawberries, cornstarch, vanilla extract, and agave syrup. Set aside.

In another bowl mix together oat flour and salt. Add maple syrup and coconut oil and cut in the coconut oil until the mixture begins to form crumbs. Set aside.

Grease 6 individual ramekins.

Scrape the strawberry mixture into the baking pan.

Spread the topping over the fruit in an even layer.

Bake in the oven for about 25 minutes or until the topping has browned and the fruit bubbling.

Remove from the oven and allow to cool 10 minutes before serving.

*recipe inspired by The Iron You

 The Motherload of all Sweet Treats

Around here we’re all about fitness. However, lately we’ve been nursing some injuries and not feeling so willing to over-indulge. But after some time of tightening our calorie belts we’re ready to spoil ourselves. Prepare yourself people for the supreme, the outrageous, dare we say, the motherload of all sweet treats! We present to you The Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar! Leave it to chocolate to make us feel much, much better! 

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

  
Ingredients

Cookie Dough

3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening 

1 1/4 cups firmly packed light brown sugar
2 tablespoons almond milk

1 tablespoon vanilla extract
1 large egg

1 3/4 cups  All Purpose Flour

1 teaspoon salt

3/4 teaspoon baking soda
2 cups chocolate chips

Directions

HEAT oven to 375ºF.
COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips. 

* recipe adapted from Crisco
1 pkg Oreos

1 Family Size (9×13) Brownie mix + eggs and oil as called for on the back of the box

¼ cup hot fudge topping

Instructions

Preheat oven to 350 degrees F. Line a 9×13-inch baking dish with foil. Coat generously with nonstick cooking spray.

For the Cookie Dough
Spread the cookie dough in the bottom of prepared pan. Top with a layer of Oreos. Mix together brownie mix according to directions, adding an optional ¼ cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes. Let cool completely before cutting. Brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!
* recipe adapted from Kevin and Amanda

No Heat Sweet

 

 Now that we are halfway through April the temperature is starting to warm up around here.  This Saturday there is no need to Crack open the windows since we are making cookies without even turning on our ovens. These Cookie Dough Pretzel Bites are super spec because they contain all our favorites: chocolate chips, Heath, mini M&Ms, and pretzels! But what makes these really exceptional is the fact that the dough is safe to eat raw. Come on! Our favorites just got even tastier! 

Ingredients:

  • 1/2 cup butter flavored Crisco
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 Tablespoons milk 
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup mini chocolate chips
  • 1/2 cup mini M&Ms 
  • 1/2 cup Heath Bits
  • 40-50 pretzels
  • 8 oz semi-sweet chocolate
  • 1 teaspoon shortening

Directions:

  1. Line a large cookie sheet with parchment paper.
  2. In a large bowl beat the butter, granulated sugar and brown sugar together on medium speed until light and creamy. Add the milk and vanilla extract and mix. Add the flour and salt and mix. The dough will be thick and crumbly, just keep mixing until it comes together. Mix in mini chocolate chips, mini M&Ms, and Heath Bits.
  3. Roll the dough into balls, about 2 teaspoons of dough per sandwich.  Sandwich balls between two pretzels and place on prepared baking sheet. Freeze for 20 minutes.
  4. While the pretzel bites are chilling, break up the chocolate and melt with the shortening for about 1 minute in mircrowave, stirring every 20 seconds. The shortening is used to thin the chocolate out. Dip the pretzel bites halfway into the melted chocolate and place bites back on baking sheet. Refrigerate the dipped bites for at least 10 minutes to allow the chocolate to set. Cover and store pretzel bites in the refrigerator for up to 5 days.


*recipe adapted from Sally’s Baking Addiction

Easter Sweets

Here’s an extra easy treat idea that’s “egg”ceptionally perfect for Easter Sunday. 

Easter Sunday Sundaes! 

Just “hop” to the closest grocery store and “hunt” for your favorite ice cream and sundae toppings. 

Don’t hide them. Instead, serve them to your honey bunnies!

Have a very “hoppy” Easter!!!

Holiday Sweet Treat

It’s that magical time of year again! This Saturday we are whipping up a batch of the cutest holiday treats so simple to make! These Reindeers Treat are the perfect goody to help you through your day of tree trimming, holiday light hanging, gift wrapping, and maybe, just maybe a few reindeer games!

IMG_1277-0

Reindeer Treats

 

INGREDIENTS:

– Square Pretzels

– Regular Pretzels

– Rolos

– Red M&MS

DIRECTIONS:

1. Preheat oven to 230. Place parchment paper on a cookie sheet. Put down square Pretzels and then un-wrapped Rolos.

2. Break the regular pretzels so they look like the letter E.

3. Place cookie sheet in the oven for 2-3 minutes. Take it out and insert pretzel antlers at the same time. Then add a Red M&M for the nose.

* recipe adapted from Lil Luna