Tag Archives: desserts

A new way to store your cookies, desserts and more!

Sweet Stackers are the solution to layering pastries, cookies, bakery or even finger foods in one storage container without disturbing their appearance or plainly having them stick together.  Sweet Stackers are perfect for those who transport treats or appetizers to a party.  Why fumble around trying to carry 2 or 3 containers when you can safely transport them in one container?  They are also perfect when hosting a party, because honestly where do you store all of these containers of prepared food, especially when your refrigerator is full.  Sweet Stackers also work great for freezing food that you don’t want to stick or freeze together.

Transport Mini Desserts to Thanksgiving

Sweet Stackers are available in four different size trays and are made to fit major brand containers (Rubbermaid, Tupperware, etc.).  The trays come with two different sized “stackers” to fit 2 or 3 layers of cookies or dessert in one typical 3″ deep container.  The stackers are repositionable and can be placed in between the food items.  All pieces are made from corrugated plastic and can be easily wiped down for reuse.

Sweet Stackers tray set in 8 inch Cookie Tin

Visit my Etsy shop https://www.etsy.com/shop/SweetStackers

Deviled Egg Container Alternative  Sweet Stackers transport appetizers

For more than just baking!  Transport your appetizers neatly to the next holiday or game day party.

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Chocolate Log Cookies

Today, I am excited to announce that I have a guest baker – my Mom! (not a guest blogger, but a guest baker) She is a very good baker and has inspired me since I was a little girl. Probably why I love baking at Christmas time so much! It brings back memories and annual cravings.

My grandmother would bake these cookies every year and they were always my favorite. (note: my husband says that I have a lot of favorites) But seriously, my favorite! When I was little, the best part of these cookies were the icing on each end. I have my own little ritual as to how I have to eat them (just like twisting an Oreo cookie to get to the creamy center). Since my grandmother doesn’t bake anymore, my Mom knows that she now has to make these cookies. Love the fact that she used her Sweet Stackers too!!  Thanks Mom, your the best!!

Sweet Stackers Christmas Dessert Dividers

Chocolate Log Cookies

  • 1/3 cup hot water added slowly to 1/3 cup unsweetened cocoa
  • 1 cup (1/2 pound) butter
  • 3/4 cup granulated sugar
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 3 cups sifted all purpose flour

In a small mixing bowl, add hot water slowly to cocoa, mix well and let cool.  Cream butter thoroughly about 1 minute; add sugar gradually and beat well.  Add egg yolks, 1 at a time, and continue beating until light, about 2 minutes.  Add vanilla and cool cocoa mixture.  Add combined baking soda and flour, a little at a time, to form dough.  My Grandmother and Mom would make a ball and form it into a log, then press it with a fork to flatten slightly.

Bake 350° for 12 – 13 minutes.  Cool on a rack.  When cold, brush top with warm corn syrup.  Once the glaze sets, cover both ends of cookies with Chocolate Frosting (recipe below) and finely chopped pecans.

Chocolate Frosting

Add 3 tablespoons hot water to 3 tablespoons unsweetened cocoa.  Mix until smooth; add 2 tablespoons of very soft butter, 1 tablespoon milk, 1/2 teaspoon vanilla.  Stir until smooth.  Add sifted 2 1/2 – 3 cups of confectioners sugar gradually to form a medium-soft frosting that will not run.

Sweet Stackers - Chocolate Log Cookies

Hope you enjoyed the recipe!  Merry Christmas to you!

Sweet Stackers Christmas Cookie Trays

Sour Cream Apple Bars

Fall is in the air and it’s time to celebrate the apple harvest!  This recipe produced a comforting, warm right-out-of-the-oven, scrumptious dessert – perfect on a gloomy fall-like day.

Sour Cream Apple Bars

Sour Cream Apple Bars

Crust:

  • 1 cup butter, softened
  • 1 cup firmly packed brown sugar
  • 2 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup chopped pecans
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon allspice

Filling:

  • 1 cup sour cream
  • ¾ cup sugar
  • 2 tablespoons all-purpose flour
  • 1 egg
  • 3 apples (2 cups), unpeeled, chopped

Preheat the oven to 350°.  Combine the softened butter and brown sugar in a mixing bowl and beat with an electric mixer until creamy.  Gradually add the remaining crust ingredients until well combined.

Press half of the crust into an ungreased 9×13 pan and bake for 8-10 minutes until lightly browned.

Mix all of the filling ingredients by hand.  Pour the filling over the partially baked crust.  Crumbled the remaining crust on top and press down lightly.

Bake for 30-35 minutes until the top is golden brown.  Cool completely before cutting into bars (or carefully sneak one out).

Store in the refrigerator.

Sweet Stackers - Sour Cream Apple Bars

Dessert bars like these Sour Cream Apple Bars store neatly in one air-tight container using Sweet StackersTM stackable trays.  Stores perfectly in the refrigerator without a mess and transports easy to a party.  Visit my website for more information sweetstackers.com!

Blueberry Almond Cookies

Blueberries are scrumptious and I can’t seem to get enough of them lately.  I was looking for a cookie that would be perfect for an afternoon tea and found inspiration from a recipe that I wanted to try a while ago on Baker Bettie’s blog.  Her recipe for “Soft and Fluffy Blueberry Lemon Cookies” http://bakerbettie.com/2012/02/22/soft-and-fluffy-blueberry-lemon-cookies/ look heavenly…as well as her beautiful photography.  I used the base recipe and added a couple of touches of my own.  These Blueberry Almond Cookies turned out delish!

Sifting Blueberry Cookie Ingredients

Blueberry Almond Cookies Recipe

1 C unsalted butter, softened

1 C granulated sugar

2 eggs

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

3 C all-purpose flour, sifted

1/2 tsp almond extract

1/2 C blanched almond slices

1 1/2 cups fresh blueberries

Sift flour, salt, baking soda and baking powder together.  Note: Measure 3 C of flour and sift it by itself, then measure 3 C flour to use for the recipe.  You would be surprised how much is left over, this will keep your cookies lighter! 

Cream the butter and gradually add the sugar until light and fluffy.  Beat the eggs one at a time, then add the almond extract.

Slowly add the flour mixture, scraping the side of the bowl to ensure all of the ingredients are combined.

Once the dough comes together, gently fold in the blueberries and almonds.  I wrapped the dough in a sheet of wax paper and refrigerated for a couple of hours.

Preheat oven to 350°.  Drop a tablespoon of dough on a cookies sheet (or use a cookie scoop).  Bake from 11-14 minutes until the bottoms are lightly browned.

Blueberry Cookie Dough on Cookie Sheet

The cookies turned out delicious….soft, fluffy, cake-like and a slight crunch from the almonds!

Blueberries were the inspiration for this beautiful, relaxing afternoon tea.

Lemon-icious Bars

What is more refreshing than a lemon?  With this heat wave sweeping the heartland, I have been craving lemon…and lemon bars are one of my favorite comfort food desserts.  I brought this sweet treat to a family gathering on the 4th of July.

2 C all-purpose flour

1/2 C confectioners sugar

1 C butter

4 eggs

2 C granulated sugar

1/3 C lemon juice (I squeezed 1 1/2 lemons)

1/4 C all-purpose flour

1/2 tsp. baking powder

Sift the first two ingredients together.  Cut in butter until mixture clings together.  Press into a 13×9 baking pan.  Bake at 350º about 20-25 minutes, until crust is lightly browned.

Put the eggs, sugar and lemon juice in a blender and mix until it is thick and smooth.  Sift 1/4 cup flour and baking powder and add to the blender.  Blend to combine.  Pour the lemon mixture over the crust and bake for another 25 minutes.

Once cooled, cut into bars and sift confectioners sugar top.