The Sweet and Savory Sisters!



Caramel Apple Muffins

This recipe is just in time for fall y’all! I would have to say that fall is one of our favorite times of the year. Fall marks the transition from summer to winter. We say goodbye to swimsuits (thank GOD) and hello to layers, which we love!

It is something about the cool breeze that starts to flow in, leaves changing their colors, the falling of leaves, fall festivals, pumpkins, college football, apple cider and of course caramel apples that make you feel all cozy inside.  

This is a pleasant treat to make to stimulate your taste buds! With each bite you will find a delicious surprise of baked apples and cinnamon. Get in my belly GOOD!


Cinnamon topping

1 cup heavy whipping cream (plus 3 tablespoons for caramel topping)

1 cup sugar

2 large eggs

1 tablespoon vanilla extract

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

½ teaspoon salt

2 cups peeled and diced Granny Smith apples

1 14 ounce package caramels

1 cup chopped walnuts

Wax paper

Craft sticks

Cinnamon Topping

Stir together 1/3-cup firmly packed light brown sugar, 1½ tablespoon all purpose flour, and ¼ teaspoon ground cinnamon in a small bowl. Cut in 1½ tablespoons butter with a pastry blender or fork until mixture resembles course meal.


Preheat oven to 375 degrees. Prepare cinnamon topping as directed. Beat whipping cream and next three ingredients at low speed with an electric mixture 30 seconds or until blended. In a separate bowl stir together flour and next three ingredients. Add to whipping cream mixture, beating at low speed just until blended. (Do not over mix.) Stir in diced apples. Spoon into a lightly greased 12-cup muffin pan, filling three-fourths full; sprinkle with cinnamon topping. Bake at 375 degrees for 18 to 20 minutes or until golden brown. Immediately remove from pans to wire racks; cool completely. (About 30 minutes).

Microwave caramels and cream in a microwave safe bowl at high 1 to 2 minutes or until smooth, stirring at 30-second intervals. Let mixture stand, stirring occasionally, 5 minutes or until thick enough to coat muffins.

Quickly dip bottom three-fourths of muffin into caramel mixture; roll bottom half of caramel coated portion of muffin in chopped walnuts and place muffins caramel side up on lightly greased wax paper. (If caramel starts to harden you may microwave for a few seconds to soften). Insert craft stick into caramel covered portions of muffins. Enjoy!!!

Dark Chocolate Cherry Cake

You know it’s weird how sometimes you feel skinny, well after eating a piece of this cake you might feel like a busted can of biscuits. But it is ok you can diet tomorrow!

Can the sister’s just get an Amen! “Amen brother Ben”! This recipe will have you on your knees praying to the grocery God’s for another slice of heaven. You know who you are, we wont bust you out in front of everyone, but you know when life hands you some lemons, 9 times out of 10 you don’t make lemonade, you reach for chocolate. If you are planning for all your girlfriends to come over to have a gripe session, you definitely need to have this cake on hand.

Dark Chocolate Cherry Cake


Unsweetened cocoa

1 package chocolate fudge cake mix

½ cup sugar

1 (3.8 ounce) package French vanilla instant pudding mix

4 large eggs

¾ cup vegetable oil

½ cup water

1 (8 ounce) container sour cream

1 tablespoon vanilla extract

3 (3-ounce) dark chocolate bars

½ cup coarsely chopped dried cherries

1 tablespoon butter

1/3 cup heavy whipping cream


Grease a 12-cup Bundt pan, and dust with cocoa, set aside. Combine cake mix, sugar and pudding mix in a large mixing bowl. Beat eggs and next four ingredients at medium speed with an electric mixer until blended. Gradually add oil mixture to dry ingredients, beat 2 minutes. Coarsely chop one chocolate bar, fold cherries and chopped chocolate into batter. Pour batter into prepared pan. Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes. Remove from pan and cool completely on wire rack. Coarsely chop 1 chocolate bar. Place chopped chocolate and butter in a small bowl, set aside.

Bring whipping cream to a simmer in a small saucepan over medium-high heat. Remove from heat, and immediately pour over chocolate and butter. Whisk gently until smooth. Cool glaze 3 minutes or until slightly thickened. Drizzle glaze over cake. Coarsely chop remaining chocolate bar, sprinkle chopped chocolate over cake.

Blueberry Coffee Cake

Start your morning off with some excitement! This is a wonderful recipe to make for a brunch, luncheon or even a mid-night snack! It is pure heaven!



2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1/3 cup butter, at room temperature

¾ cup granulated sugar

1 egg

1 cup milk

1 teaspoon vanilla extract

½ tablespoon grated lemon rind

2 cups fresh blueberries

1 cup confectioners sugar

2 tablespoons fresh lemon juice


Preheat over to 350 degrees. Sift the flour with the baking powder and salt. In a large mixing bowl beat the butter with the granulated sugar until light and fluffy. Beat in egg, milk and vanilla. Fold in the flour mixture, mixing well until evenly blended to a batter. Mix in the lemon rind. Spread half the batter into a greased 13x9x2 inch-baking dish. Sprinkle with 1 cup of the berries. Top with the remaining batter and sprinkle with the remaining berries. Bake until golden brown, 35-45 minutes.

Mix the confectioners sugar gradually into the lemon juice to make a smooth glaze. Drizzle the glaze over the warm coffee cake and allow it to set before serving, still warm or room temperature.





A Smart Cookie

Tips for turning a ball of dough into fun cookie shapes.

Chill cookie dough to make it easier to roll, cut and transfer to baking sheets.

Roll with care. Gently flatten the cookie dough in a disk with your palms.

Dip cookie cutters in flour and use a thin-floured spatula to transfer cutouts to a cookie sheet.

Pop cookie sheet in the fridge for a few minutes so cutouts won’t lose their shape during baking

Tip of the Day – purchasing a baking sheet

Picking a Baking Sheet
Baking pros advise buying heavy, durable rimmed aluminum baking sheets.  These are also known as half sheet pans. Try to find heavy-duty, restaurant quality aluminum pans.  Cheap baking sheets start to warp at 300 degrees.  

Cookies, Cookies and even More Cookies

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Yesterday at work,  the Easter Seals Gang and I made cookies for the fundraiser for Megan’s House.  We made several different types of cookies and lots of them.  I wanted to share with all of you one of the recipes and some pictures from yesterday.  We had such a great time baking.  The clients love it and I do too.  For several years now the crew at Easter has baked pound cakes for the Bass Tournament.  The fishermen are always so excited to get a slice of the great cake.  The clients love to get in the kitchen and cook and bake and I love it too. My dream is to have a restaurant/catering service and employ people with disabilities to help me run it.  The Easter Seals gang works so hard and they are so dedicated to their jobs. It is amazing what they can do if given the chance. 

We had a lot of compliments on the chocolate chip and the peanut butter and butterscotch cookies.  Psssssss- I’ll tell you a secret – I use Swan cake flour and all my ingredients are at room temp.  It really makes a difference. They are GREAT!  I hope you and your family will enjoy this recipe. 

Ultimate Chocolate Chip Cookies

  • 2 ½ cups of Swan Cake Flour (sifted)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs (room temperature)
  • 1 ¾  cup Nestlé’s milk chocolate chips
  • 1 cup finely diced walnuts


PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

A Smart Cookie

For a smart Cookie…

The Holidays are approaching so dig out your cookie cutters and dust off the rolling pin, and get baking.

Tips for turning a ball of dough into fun cookie shapes.

Chill cookie dough to make it easier to roll, cut and transfer to baking sheets.

Roll with care. Gently flatten the cookie dough in a disk with your palms.

Dip cookie cutters in flour and use a thin-floured spatula to transfer cutouts to a cookie sheet.

Pop cookie sheet in the fridge for a few minutes so cutouts won’t lose their shape during baking.

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