Monday, February 28, 2011

Starbucks Pumpkin Scones

Yup, it's yet another pumpkin recipe. But, I promise it's a really good one.

Maybe you've heard of this copycat recipe for Starbucks Pumpkin Scones. According to all those who try it, the results are so good that you can't tell the difference between the two. Now, I've never actually bought scones from Starbucks but these are definitely good enough for me.

Although the pumpkin flavor in the scone itself is not very prominent, I promise that it'll come out singing once you put on the spiced icing. In fact, in my opinion, I'd probably reverse the icings next time and use the spiced one to glaze them and the plain one as a drizzle instead. I just think it tastes better that way. But, no matter how you ice it, if you like pumpkin, then these are the scones for you.

Starbucks Pumpkin Scones with Spiced Glaze (Brown-eyed Baker)

Yield: 12 scones

For the Scones:
2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

For the Powdered Sugar Glaze:
1 cup plus 1 Tablespoon powdered sugar
2 Tabelspoons milk

For the Spiced Glaze:
1 cup plus 3 Tablespoons powdered sugar
2 Tablespoons milk
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

4. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

5. To make the spiced glaze, while the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

This recipe is linked to:

My Sweet and Savory's Meatless Mondays

Mouthwatering Monday

Just Another Meatless Monday

Tasty Tuesdays

Dr. Laura's Tasty Tuesday

Hearth and Soul Hop

Sweet Tooth Friday

Friday, February 25, 2011

Sweets for a Saturday #6

Last week was another delicious Sweets for a Saturday. I'm sure that all of you, like me, now have a long list of things that you just have to make. Oh if only I had the time and about a hundred stomachs more. Still, one can look at all of it and dream. But, I digress. Here are your top 5 from last week (with a tie for 5th place).

Also, congratulations to Stefanie of The Modern Housewife for winning my 400 followers giveaway!

Now, for the moment you've all been waiting for. It's time to link up your treats.

The Rules:
  1. Please link up to the URL of your post, not the URL of your main blog. When it asks for "Name", type in the name of your treat.
  2. Please leave a link back to this post in your post or Grab My Button.
  3. Share your delicious sweets from this week. If you've made more than one during the week, feel free to link them all up.
  4. Leave me a comment telling me that you've linked up.
  5. Please visit at least two others and comment on their wonderful additions to this party.


Wednesday, February 23, 2011

Spiced Pumpkin and Brown Sugar Granola

If you know me, then you know that I love, love, love all things pumpkin and am always on the lookout for a new and delicious way to use it. So, it definitely caught my attention when I found this recipe for Spiced Pumpkin and Brown Sugar granola on Kori's Refresh blog. Now, I've made pumpkin bread, cookies, pie, and scones, but a granola, hmmmm, well that sounded downright interesting. Having stocked up well on pumpkin last year, I still had a couple of cans left in my pantry and they were calling my name.

It all came together beautifully and the only change I made was to double the spices. I would also recommend that you bake it longer than it states in the recipe. Although I baked it for the full time and let it cool completely, it still remained soft and chewy like oatmeal cookies rather than the munchy crunchy granola I was going for. But, after putting it back in the oven for another half an hour or so, it was just right.

As for the taste, I would have liked a little more pumpkin punch to it, but it was still very tasty and I found myself snacking on it over the next few days. Now that I know how easy it is to make my own granola, I'm already contemplating making other versions. Oh the yummy possibilities.

Spiced Pumpkin & Brown Sugar Granola
(from Refresh)

3/4 c. canned pumpkin
1/2 c. brown sugar
2 Tbsp. canola or olive oil
1 Tbsp. vanilla
2 tsp. pumpkin pie spice (I increased the spices)
1 tsp. kosher salt
3 c. old-fashioned oats
2 c. nuts (I left these out)
2 c. dried fruits (I used dried cherries and peaches)

Preheat oven to 325F. Line a large rimmed baking sheet with parchment paper. In a large bowl, whisk together the pumpkin, sugar, oil, vanilla, pumpkin pie spice, and salt. Add oats and nuts; toss to coat. Spread evenly on baking sheet and bake 30 min., stirring halfway through (I'd recommend letting it go for an hour). Stir in dried fruit and continue baking until oats are just crisp, about 10-15 min. more. Stir one last time; then set aside to cool completely. When hard, break into chunks and store in an airtight container.

This recipe is linked to:
Decidedly Healthy or Horridly Decadent
Full Plate Thursday
Friday's Potluck

Monday, February 21, 2011

Guest Blogger: Merlot from "Goddess of Baking"

I'm excited to announce that I have a guest blogger today - Merlot from "Goddess of Baking." I'm sure you all remember the amazing Hi-Hat Cupcakes she linked up to Sweets for a Saturday several weeks ago and now she's here to share her Monster Cookies with all of you.

Merlot started off baking for her friends and family and thought that a blog would be a good idea as a way to share her recipes and photos with others. Although she has only been in the blogging world for the past few months, she is already loving the experience. So enjoy her Monster Cookies and be sure to check out her beautiful blog HERE for more of her delicious creations.

Monster Cookies

These are the type of cookies you can make with whatever you have in your pantry. They are great if you have leftover ingredients from other recipes and want to just through in some of this and some of that. I had leftover Rice Krispies that I was determined to use before they went stale. I also conveniently had a package of M&Ms, and all the other ingredients, but this recipe is very versatile and you can add whatever you want. They turned out really amazing and have a texture like no other cookie due to the rice crispy crunch and creamy peanut butter cookie base. These are definitely a crowd pleaser and I encourage you to try these!

Recipe: Yield 3 dozen

1/2 Cup Butter - 1 stick unsalted
1/4 Cup Sugar
3/4 Cup Brown Sugar - light or dark - I used dark
1/2 Cup Peanut Butter - creamy or crunchy
1 Egg
1/2 Tablespoon Vanilla
3/4 Cup Flour
1/4 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 Teaspoon Salt
3/4 Cup Oats
1/2 Cup M&Ms - I only had one regular size package which was only just over 1/4 cups so I would recommend more... (but optional)
1/2 Cup Chocolate Chips (Optional, can also use Peanut Butter Chips, or White Chocolate Chips)
1 1/2 Cup Rice Krispies

Other Options:
Chopped nuts
Reese's Pieces
Peanut M&Ms

  1. Preheat oven to 375.

  2. In your KitchenAid, cream butter with sugars and peanut butter until fluffy. Add egg and vanilla and beat.

  3. Combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined.

  4. After that, add in remaining ingredients in whatever quantity you prefer. Add more M&Ms if you’d like, or more chocolate chips, or some peanut butter chips.

  5. Add Rice Krispies at the very end, mixing until just combined. Do not over mix!

  6. Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown, about 10 minutes, then allow to cool on a rack.

  7. Enjoy!!

Friday, February 18, 2011

Sweets for a Saturday #5

The giveaway for a $25 item of YOUR choice from CSN is still going on until next week (for all US residents). Remember, if you link up either this week OR last week, you can qualify for an optional entry. You can enter by clicking HERE.

Also, congratulations to Amy of for winning my 1st Blogiversary giveaway!!!

Sweets for a Saturday just keeps growing. With every week there's more delicious recipes and even more wonderful bloggers to get to know. This past party brought in 316 super sweet treats! Amaaazing. I'm really trying to visit as many as I can, but if I don't get to all of you, know that I really appreciate all your support in coming by every week to link up and I thank you from the bottom of my heart. So, without further ado, here were your top 5 from last week.

Here were MY top pics as well:

I just wanted to let you all know that I will be taking a short break from my blog (don't worry) just until Wednesday, February 23. The reason is that I'm going to be taking a big 2-day exam next week so I need the time to concentrate solely on that. Of course, the other reason is that I may/may not have access to the Internet during those days. In the meantime, I will have a guest blogger, Merlot from Goddess of Baking, joining me on Monday and I hope you'll all enjoy reading her post.

I promise I'll try to respond to your comments as soon as possible after Wednesday. As for the giveaway, rest assured. Although your comments may not show up on the post during the break, I will input them all before picking the winner. The winner will be announced sometime on Thursday, February 24 and an e-mail will be sent to the winner.

Thank you all for your understanding.

The Rules:
  1. Please link up to the URL of your post, not the URL of your main blog. When it asks for "Name", type in the name of your treat.
  2. Please leave a link back to this post in your post or Grab My Button.
  3. Share your delicious sweets from this week. If you've made more than one during the week, feel free to link them all up.
  4. Leave me a comment telling me that you've linked up.
  5. Please visit at least two others and comment on their wonderful additions to this party.


Wednesday, February 16, 2011

Chocolate Chunk Toffee Scones

For a while, I was on an absolute scone kick. I had already made these blueberry scones and decided to try my hand at chocolate ones as well. I added in chopped up Hershey's milk chocolate bars as well as some Heath toffee bits for a chocolate toffee combo.

The resulting scones weren't as moist as the blueberry ones, but they were still pretty tasty. Next time, I would definitely add more toffee bits for even better flavor. I did notice one thing though regarding the Hershey's bars. For some reason or other, they didn't seem to bake well and turned harder in the oven rather than getting melted. Has anyone else ever had the same problem or do you know why this might have happened? Until I figure it out, I would recommend using regular chocolate chips or chopped up Hershey's kisses. Either way, I'm still glad I got to try this recipe out.

Do any of you have a good chocolate scone recipe? Feel free to share your recipe or a link to it in the comments. I'm all ears.

Also don't forget to enter my giveaway for an item of YOUR choice from CSN worth $25 (item + shipping). You can enter HERE.

Chocolate Scones (Joy of Baking)

2/3 c. heavy whipping cream (I used half-and-half)
1 large egg, lightly beaten
1 tsp. vanilla
1 3/4 c. flour
1/4 c. cocoa powder
1/2 c. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. cold unsalted butter, diced
1/3 c. semisweet chocolate chunks or chips
1/3 c. white chocolate chunks or chips (I used toffee pieces)

Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In a small bowl whisk together the whipping cream, egg, and vanilla extract. Set aside.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chunks (chips). Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).

Transfer the dough to a lightly floured surface and knead a few times. Put onto a floured cookie sheet and shape the dough into an 8 inch (20 cm) circle. Score it into wedges.

Bake for about 15 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack.

Monday, February 14, 2011

Crunchy Nut Cookies and GIVEAWAY - YOU Pick the Prize

Several weeks ago, I saw a recipe for Crunchy Nut Chocolate Chip Peanut Butter Cookies on Katrina's site, Baking and Boys. Well, with a name like that, how could I resist making them? Unfortunately, my grocery store didn't have the Crunchy Nut Cereal (if you want to know what this is, check out the link to Baking and Boys - Katrina has a pic of it). So, my plans fell by the wayside.

Then, this past week, I saw it and it was on SALE!!! Well, if that wasn't a sign I don't know what is. I gleefully bought a box and went off to my kitchen to satisfy my cookie craving.

The dough came together very easily. But, it did get very dense after adding the flour and the oatmeal. So, when it came time to add in the cereal and chocolate chips, I just went at it with my hands to get everything mixed in. When I baked the cookies, I followed Katrina's directions and let them bake for about 8-10 minutes, flattened them with a spatula, then let them continue baking for several minutes more.

The cookies come out with these lovely cracked tops. They were dense, chewy, and had a nice peanut butter flavor to them. The only change I would make is to omit the oatmeal and add more of the Crunchy Nut cereal in its place (I just love the flavor and crunch). But they were definitely delicious. I can't stop nibbling on them. I even sent a dozen of them to my sister. I'm sure she's going to love them too.

Crunchy Nut Chocolate Chip Peanut Butter Cookies (from Baking and Boys)

1/2 c. unsalted butter, room temperature
1/2 c. peanut butter
1 c. brown sugar
1/2 c. sugar
1 large egg
1 large egg yolk
1 tsp. vanilla
1/2 Tbsp. milk
2 c. all-purpose flour
1/2 c. quick cooking oats
1 tsp. baking soda
1/2 tsp. salt
1 c. milk chocolate chips (I used semi-sweet)
1 c. Crunchy Nut Cereal

In the bowl of an electric mixer, cream together the butter and peanut butter. Once combined, beat in the sugar until well blended, about 2 min. Scrape sides of bowl. Add the egg, egg yolk, milk, and vanilla and beat until smooth and well blended.

In a medium sized bowl, whisk together the flour, baking powder, and salt. Add to the creamed mixture and mix until almost combined. Fold in the oats and mix-ins just until combined. Chill the dough at least 60 min. (I forgot this step but it worked out just fine.)

Preheat oven to 350F. Scoop walnut sized balls of dough on parchment lined baking sheets. Bake for 8-10 min. (press down each cookie with the back of a spatula and then bake 2 more minutes). Remove from oven and cool on baking sheets for 5 min., then remove to a wire rack to cool completely.

Now for the GIVEAWAY you've all been waiting for!!!

I can't believe I have over 400 followers. That is just incredible to me. So, to celebrate, I've decided to have a giveaway.

Recently, I won a $25 gift certificate for CSN. But, I'm going to use it to gift one of my lucky readers instead. At first, I tried to pick an item, but that was just too hard. So, I'm going to let YOU pick the prize instead. (the gift certificate is in my name so you tell me what item you want and I'll have it shipped to your house if you win)

The Rules: This giveaway is open to US residents only (due to shipping constraints). You MUST be a follower of my blog in order to enter. You MUST complete the mandatory entry first or all your other entries will be deleted.

The winner will be notified in an e-mail and will be announced here. Since my gift certificate expires on March 1, 2011, the winner will have only 48 hours to get back to me after he/she is notified, or a new winner will be chosen.

Mandatory Entry: Tell me in ONE comment (1) whether you are an old or new follower of my blog AND (2) what YOU would pick from CSN if you were the lucky winner. Remember that the TOTAL value (item + shipping) cannot be more than $25. If your e-mail address is not included in your Google profile, please make sure to include it in your comment so that I have a way to contact you.

Optional Entries:
1. Be an old or new follower on Facebook (in the sidebar) and tell me in a comment that you are. (1 entry)

2. Link up a sweet treat to last week's Sweets for a Saturday #4 or this coming week's Sweets for a Saturday #5 and tell me what you linked up. (1 entry per week)

3. Tell me what your favorite thing about my blog is. (1 entry)

4. Blog about the Sweets for a Saturday linky party and invite your readers to come by during the weekend and link up. Please include the link to your blog post in your comment. (3 entries - ex: I blogged #1, I blogged #2, I blogged #3)

This giveaway will be open from Feb. 14 until Sunday, Feb. 23 at 12:00 PM PST. Good luck!!!

This recipe is linked to:
It's a Valentine's Party
Meatless Mondays
Midnight Maniac's Meatless Mondays
Just Another Meatless Monday
Mouthwatering Monday
Homemaker Monday
Tasty Tuesdays
Hearth and Soul Hop
Dr. Laura's Tasty Tuesdays
Tuesdays at the Table
Tuesday Twister
33 Shades of Green Tasty Tuesdays
Tempt My Tummy Tuesdays
Tuesday Night Supper Club
Rook No. 17
What's Cookin' Wednesday
Recipes I Can't Wait to Try
Full Plate Thursday
Let's Do Brunch

Friday, February 11, 2011

Sweets for a Saturday #4

WOW!!! The Sweets for a Saturday party just keeps getting bigger and better. Last week there were 272 different goodies to look at. Seriously, I'm having the sweetest weekends of my life thanks to all of you. I'm tickled pink that you keep joining in.

I just found out that InLinkz lets me see which entries got the most pageviews. That's really kinda neat. So, here were your top 5 from last week's Sweets for a Saturday #3.

1. Brownie + Cookie = Love - Inside Bru Crew Life

Nutella Butterscotch Cookies - The Year of the Cookie

Reeses Cheesecake Brownie - The Boys Made Me Do It

4. Homemade Valentine Marshmallows - Thimbles Bobbins Paper and Ink

Fauxtess Cupcakes - The Year of the Cookie

Oh, and if you missed out on the previous Sweets for a Saturday parties or if you wanted to go back and see some of the recipes, just check out my Index page. All the links to previous parties are included. Or, you can click HERE, HERE, or HERE.


Don't forget to enter my GIVEAWAY for a handmade headband made by my friend, Alexis. You can click HERE to enter.

Also, I'm going to be having another GIVEAWAY on Monday where YOU will get to pick the prize. Linking up to Sweets for a Saturday today will get you ONE entry so be sure to come back on Monday for your chance to win.

The Rules:
  1. Please leave a link back to this post in your post or Grab My Button.
  2. Share your delicious sweets from this week. If you've made more than one during the week, feel free to link them all up.
  3. Leave me a comment telling me that you've linked up.
  4. Please visit at least two others and comment on their wonderful additions to this party.


Thursday, February 10, 2011

Carrot Fries

Fries made out of carrots? Yup. I first saw these on Pretend Chef's blog and couldn't wait to try them out for myself.

I've never been a big fan of eating carrots. Oh, I'll eat them because I know I should, but it's never been something I savored. Until now. The carrots are just deliciously tender and the roasting process adds this lovely char to them that I find simply irresistible and flavorful.

I did change the recipe a little. Instead of oil, I spray them with PAM cooking spray so that they're fat free. I also sprinkled them with some freshly ground black pepper for a nice little kick and omitted the salt (believe me, they don't need it). These are so good that I've been making and eating them several times a week. I'm not even kidding. I hope I don't turn orange.

Carrot Fries (adapted from Pretend Chef)

Carrots, cut into sticks
PAM cooking spray
freshly ground black pepper (to taste)
cumin, curry power, or other seasonings of your choice
salt (optional)

Preheat your oven to 415F. Spray the carrot sticks with the PAM cooking spray and lay them out on a baking sheet. Sprinkle them with the black pepper, salt, or whatever seasonings you choose. Bake for 20-25 min. until tender. You can flip them halfway through if you don't want the char on one side.

This recipe is linked to:
Full Plate Thursday
Decidedly Healthy or Horridly Decadent

Miz Helen’s Country Cottage

Wednesday, February 9, 2011

Happy 1st Blogiversary and a Giveaway!!!


I can't believe it's been one year since I started this blog. It's been an incredible year and so much has happened. I've gotten to know incredible bloggers, found and tried the most delicious recipes, started my own linky party, and even got to hone my photography skills. It's truly been a joy to blog.

I can't say thank you enough to all my readers. Thank you for all your sweet comments, for your support in my linky party, and for making me smile every time I log on. You are all truly the best.

As a way to celebrate and say thank you, I'm having a giveaway! My friend, Alexis, is a truly talented young lady who makes the loveliest headbands you have ever seen.

(The Bethany - one of my personal favorites)

(bb - this one is very chic)

Each design is original and fresh. She says that she loves to experiment and create new things and that the most gratifying thing of all is when someone enjoys something she has made.

(The Libby Headband)

Buy It: All headbands can be found on Alexis' blog, "Beautiful Bands." To purchase a beautiful band, you can contact Alexis at

Win it: Alexis has graciously agreed to give away the pretty Libby headband above to one lucky Sweet as Sugar Cookies reader. She can make it in adult or child's sizes.

The Rules: This giveaway is open to US residents only (due to shipping constraints). You must complete the mandatory entry first or all your other entries will be deleted.

Mandatory Entry: To enter this giveaway you MUST do the following:

1. Become a follower of Alexis' personal blog - A Beautiful Day to Be Alive
2. Become a follower of Alexis' headbands blog - Beautiful Bands
3. Leave me ONE comment telling me you have done BOTH of these things.

Optional Entries: Leave a separate comment for EACH one.

1. Be an old OR new follower of my blog (1 entry)
2. "Like" me on Facebook and tell me in a comment that you do. (1 entry)
3. Blog about this giveaway. (1 entry)
4. Visit Beautiful Bands and tell me in a comment which headband was your favorite.

This giveaway begins on February 10 and will end on February 17 at 11:59 pm PST. Good luck!

Monday, February 7, 2011

Pumpkin Bread - For Real This Time

Pumpkin bread has always been one of my family's favorites and this particular recipe is the only one we ever use. However, while the recipe is perfection in itself, it appears that I'm flawed at times when it comes to copying it down. Hence, last year when I tried to make them, I ended up with these Pumpkin Blondies instead. Don't get me wrong, it turned out to be a delicious mistake, but this time I really wanted pumpkin BREAD. So, I made sure to double check and triple check the recipe and pay close attention to make sure I didn't forget to add something.

As a way to redeem myself for my mistake, I proceeded to make 15 mini loaves. Hah! Take that! You, pumpkin bread recipe, thought you could get the better of me, but I have now conquered you. Okay, I'm just joking. Actually, we wanted to give loaves of pumpkin bread to the elderly members of our church and so we needed to make a lot.

This time, there were no mistakes. The breads were just as they should be - flavorful with pumpkin and spices, fragrant, and by golly, this time they rose up beautifully (which definitely elicited a sigh of relief from me as I peeked at them through the oven door). The people were all a smiles as they received their goodies.

Oh, and if you want to know why there's no picture of any slices, it's because the last remaining loaf mysteriously disappeared (presumably into someone's stomach) before I could take any pics of it.

Pumpkin Bread

2 c. unsifted flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda (I forgot this last time)
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
2 c. sugar
3/4 c. butter or margarine, softened (do not use unsalted butter)
1 (1 lb.) can pumpkin (about 1 3/4 cup)
2 eggs

Preheat oven to 325F. Combine all the dry ingredients well. Blend butter and sugar and add two eggs. Add the pumpkin. Add the flour mixture. Bake in two 9x5x3 loaf pans for 1 hour and 15 min. or in five mini loaf pans for 35 min., or until a toothpick comes out clean.

This recipe is linked to:
My Sweet and Savory's Meatless Mondays
Midnight Maniac's Meatless Mondays
Just Another Meatless Monday
Mouthwatering Mondays

Rook No. 17
Recipes I Can't Wait to Try
Sweet Tooth Friday
Decidedly Healthy or Horridly Decadent

Friday, February 4, 2011

Sweets for a Saturday #3


I thought the first Sweets for a Saturday party was amazing, but last week broke the record books. There were 255 sweet treats this time from more than 220 bloggers!!! That is seriously awesome. I think this must be the biggest linky party going on and it's all because of YOU! Thank you so much for coming by and linking up. I hope you're all having as much fun as I am.

Of course, the sheer number of treats made it even more difficult to pick which ones to feature this week, but this is what I came up with. Believe me, if space weren't an issue, I would have picked so many more.

Mississippi Mud Brownies - picture courtesy of Greens and Chocolate

S'mores Oatmal Cookie Dough Balls - picture courtesy of Bites and Bliss

Banana Chocolate French Toast - picture courtesy of Hun What's for Dinner

Cinnamon Caramel Corn with White Chocolate - picture courtesy of An 'A' for Effort

Red Velvet Ice Cream - picture courtesy of Vittles and Bits

S'more Cupcakes - picture courtesy of Celebrate Today The Superchick Way

Ice Cream Cake - picture courtesy of Dessert First

You might notice that the linky has changed. I'm not sure if you've heard, but LinkyTools is now requiring people to subscribe for an entire year in order to receive its services. While I enjoy LinkyTools as much as the next person, I'm not sure that I'm quite willing to pay his asking price. So, I've switched over to InLinkz. I promise you though that the thumbnail linky is here to stay so you'll always be able to see all the amazing things people bring to the party.

In other news, Alli at Alli n' Son has started her own linky party too called "Sweet Tooth Friday." Go here to check out the delicious sweets she's got going.

Keep the treats coming! I can't wait to see what you make.

The Rules:
  1. Please leave a link back to this post in your post or Grab My Button.
  2. Share your delicious sweets from this week. If you've made more than one during the week, feel free to link them all up.
  3. Leave me a comment telling me that you've linked up.
  4. Please visit at least two others and comment on their wonderful additions to this party.