Sticky Fingers!

I've never been a huge fan of scones. I mean normally it's like a rock with some dried fruit in it. Sticky Fingers Scones however, have turned me into a scone lover. I found them for the first time at Woodmans, and bought the Cocoa Chocolate Chip for my mom the chocolate lover. They were a big hit, and I soon after found they had a ton of other flavors. Besides chocolate, my favorite has to be the Coconut Chocolate Chip. Delicious and super easy. 

All you do is add 3/4 C of water, mix, shape and bake!

You can add more mix-ins, frost or glaze them, or do anything you'd like! They come out super soft and moist and last for a few days. 

If you see these at the store, buy three. Seriously, easy to make when you have company over or to share with friends =)

To find out more about Sticky Fingers Bakery click HERE!





*this post was in no way endorsed by Sticky Fingers

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Thank you to everyone who reads this blog, today I reached 1000 site views =)

Saltine Cracker Crack

Better write this one down kids, it's a winner.

I follow a ton of baking blogs, my inbox is almost all baking now, but there are a few who I particularly love. Amanda at  i am baker, has a great site for family friendly recipes. She also has pages for family stories & tips, her faith, and blogging tips. I got this recipe for Halloween from her and it looked so easy I made it that day. I had everything already in my apartment so it didn't get any easier!!  The first time we made it there was too much sugar (if there is such a thing...) so this recipe is a little crisper but still delicious

Heres what you need:
Approximately 1 1/2 sleeves of saltine crackers
1 stick (1/2 cup) butter
1/2 cup packed brown sugar
1 1/2 cups chocolate chips
1/4 cup sprinkles

Preheat the oven to 425 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Arrange the crackers salt side down in a single layer on the baking sheet.

Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. (about 3-5 minutes)

 Remove from heat and carefully pour the sugar-butter mixture over the crackers on the baking sheet.

Bake the toffee crackers at 425 degrees for 3-5 minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven.

Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula to spread the melted chocolate over the entire surface of the toffee as evenly as possible.Cover with sprinkles! Once set, break into small uneven pieces by hand. Store uneaten saltine toffee in an airtight container for up to a week, or for the one day the container lasts (seriously, I made three pans!)