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.

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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! 😉

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  • 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

Sweets For Dad

We’ve delayed our usual Saturday treat day in honor of baking up a special goodie for the wonderful dads in our lives. So in honor of these dear old dads we have decided to oblige them with fresh baked peach crisp just in time for Father’s Day. Warm, sweet, and peachy keen…just like these dads. Happy Father’s Day!

Peach Crisp

4 cups sliced fresh peaches 

1/2 cup all-purpose flour

1/2 cup brown sugar 

1/2 cup cold butter 

1 teaspoon ground cinnamon 

1/4 teaspoon salt

 1 cup rolled oats 

Directions

Preheat oven to 350 degrees F 

Arrange peaches evenly in an 8×8-inch baking dish.

Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.

Bake in the preheated oven until topping is lightly browned, about 30 minutes.

Serve with vanilla ice cream and whipped cream

Sweet Taste of Fall in February 

Even though Fall was so yesterday and it’s more like red velvet, chocolate covered strawberry season, we’re filling the kitchen this Saturday with the savory scent of Pumpkin Bread upon the request of one our kids. And it’s been a minute since we overindulged in this tasty treat, so why not! Plus we’re keeping it easy by following the simple instructions on the back of a box of Libby’s Pumpkin Bread Kit. Hands down the best pumpkin bread ever! 

A Sweet Change For Breakfast

One word: WAFFLES. Two words: CAKE MIX. The best word ever: CHOCOLATE! Yep, we’re giving our ordinary toaster oven waffles this Saturday off and dusting off the waffle maker to make Chocolate Cake Mix Waffles with homemade butter cream frosting. They’re yummy enough to have for breakfast, lunch, and dinner! 

Chocolate Cake Mix Waffles

Ingredients

1 box of Devil’s Food cake mix, plus ingredients on the back of the box

Directions

1 Heat waffle maker. Spray with non-stick spray. 

2 Make cake batter as directed on box, using water, oil and eggs.

3 For each waffle, pour batter onto center of the hot waffle maker. Close lid of waffle maker. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle.

4 Serve waffles warm with buttercream frosting and your choice of toppings. 

Homemade Buttercream Frosting

Ingredients

3 cups powdered sugar

1/3 cup butter or margarine, softened

1 1/2 teaspoons vanilla

1 to 2 tablespoons almond milk 

Directions

1 In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the almond milk.
2 Gradually beat in just enough remaining almond milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.