Sneaking Our Sweeties’ Sweets

Our trick-or-treaters’ Halloween sacks are overflowing with candy and isn’t it an unwritten rule that your kid’s goodies are also yours to enjoy? We think so! Forget all that colorful, fruity, super sugary stuff. Ain’t nobody got time for that! Bring on ALL the chocolate! Good thing for us our kids have plenty to share to make our Candy Bar Trifle our best leftover Halloween candy idea yet!

Ingredients

One box of yellowcake mix, plus ingredients on the back of the box

Various Halloween candy bars

Whipped cream

Hot fudge

Caramel sauce

Directions

Make the cake according to the directions on the back of the box. Allow to cool. Once cool, line the bottom of a trifle dish or mason jar with scooped out pieces of the cake. Spread a layer of whipped cream on top and top with candy bars. Add more cake to the top. Top with more whipped cream and more candy bars. Keep layering until you get to the top of your trifle.

Advertisements

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.

Ingredients

• 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

Instructions

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

Friendly and Sweet

Dare we say ice cream sundaes are the friendliest treat. The toppings have a mutual adoration to each other, making them all better together! And what could be easier than using pre-scooped ice cream cups and opening a few bags and jars of your favorite toppings. Gather your friends and build a Saturday to remember!

A Whole Latte Of Sweetness

Most coffee drinkers have tried a Zebra Mocha (half mocha/half white chocolate mocha topped with whipped cream). But what about it in the form of a cookie? Are you wondering if you should? No need to question it! The answer is a simple black and white YES!

Directions:

Make Sister Sweetly’s Favorite Cookie Dough Recipe except use dark chocolate and white chocolate chips for the the chocolate. Stir 1 teaspoon of espresso powder into the dough. Top with whipped cream.

Thanks Sweeties!

Those who know us well, know that we are two of the biggest rule followers you will find. However, come Halloween we tend to break a few rules. And the biggest no-no we commit is stealing. Stealing candy from our kids, that is. If it were acceptable for adults to trick-or-treat, we would be at every neighbor’s door. Instead we have to rely our on children to bring home the goodies. This Saturday we using these goodies to create Candy Bar Mini Bundt Cakes. And of course we will pay it forward and share with our loved ones. Just don’t tell them where the candy bars came from! 😉

<<<<<<<<<<
s

  • 1 box of yellow cake mix, plus ingredients on the back of the box
  • Assorted Halloween chocolate bars
  • Buttercream frosting

• 1/2 cup butter, room temp

• 1/2 cup shortening

• 3 3/4 cup confectioners sugar

• 5 tbsp almond milk

• 1 tsp flavoring (vanilla)

Make cake mix according to directions on the back of the box.

Pour cake mix into a greased mini bundt cake pan and bake at 350 for 15 minutes.

While cakes cool make the buttercream frosting.

Once cakes are cool frost them, top with candy bars, and enjoy!

Annual Sweet Outing

It’s that time of year again…time for our annual trip to the apple orchard. This has easily become one of our favorite fall outings. There’s a little something for everyone: apple cider donuts and coffee for the dads, hayrack rides and apple pie smoothies for the kids, and fresh picked apples that are perfect for baking for us! This time we’re bringing home a stash of apples to make Apple Pie Dump Cake.

INGREDIENTS

1 cup flour

1 teaspoon baking powder

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

pinch of cardamom

1/2 cup brown sugar

1/2 cup white sugar

1/4 cup melted butter

1 large egg, beaten

1 teaspoon vanilla extract

2 cups freshly picked, roughly chopped apples (peeled and cored, about 2 apples)

vanilla ice cream

caramel

pecan pieces

Heath Bits

INSTRUCTIONS

1 Preheat oven to 375 degrees and grease a 8×11 inch baking dish.

2 In a small bowl, combine the flour, baking powder, cinnamon, nutmeg and cardamom. Set aside.

3 In a mixing bowl, use a wooden spoon to mix the brown sugar, white sugar and melted butter together. Add the beaten egg and vanilla extract and mix until sugar mixture is wet. Slowly add the set aside dry ingredients and mix until just wet. Fold in the apples.

4 Pour the apple mixture into the set aside baking dish and put it in the oven for 20-25 minutes. Remove from the oven when the top is brown. Let cool for 10 minutes.

5 To prepare an apple cake sundae, place 2 spoonfuls of apple cake in a bowl. Top with a scoop of vanilla ice cream, drizzle caramel, and handful of pecan pieces on top.

* recipe inspired by Honey And Birch

Berry Sweet Adventure 

Berry picking is becoming our thing. This time we are heading out on an adventure to a local berry patch to pick blackberries. Isn’t it amazing how incredibly sweet fresh berries taste when they are picked off the vine by your very own hands? It would be perfectly acceptable to eat a bowl of blackberries on their own, but you know us…we must take all deserts to the next level. Especially on Saturday! So today we will be using these yummy blackberries to make a blackberry compote to spread on top of our freshly baked banana bread. Berry sweet and berry delicious! 

Banana Bread Recipe 

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 1/8 cup sugar

1/2 cup vegetable or canola oil

2 tablespoons buttermilk or milk

1/2 teaspoon vanilla

3 bananas mashed very well

1/2 cup chopped walnuts (optional)

Instructions

Preheat oven to 325 degrees.

Add flour, baking soda and salt to a small bowl and set aside.

 q,, ,t,a,,,Mix egg, sugar and oil and stir until well combined

Add the dry ingredients to the wet and stir well. The mixture will be thick and dry.

Next add milk, vanilla and bananas and stir until incorporated.

Mix in walnuts and pour into a loaf pan.

Cook 50-75 minutes, checking regularly until a knife comes out clean.

*recipe from My Frugal Adventures

Blackberry Compote Recipe

Ingredients 

2 cups blackberries 
1/4 cup sugar

2 tablespoons lemon juice

1/2 teaspoon lemon zest

Directions 

Combine all ingredients in a medium saucepan over medium heat. Cook for about 10-15 minutes, stirring occasionally, until thickened.

*recipe from Gygi