Six Sisters’ Stuff Cookbook {Giveaway}

Six Sisters’ Stuff  Cookbook Giveaway

If you follow me on social media, I am constantly saying that my cookies get to have all the fun. This summer I got to make cookies for TSRI’s Sizzling Summer Getaway and Kristen from Six Sisters’ Stuff received a gift box of our cookies. Now I like to consider myself savvy. So of course when you are making cookie gifts for some of the country’s best bloggers cookies, one must include salted butterscotch cookies. I know, it’s shameless. I stuck addictive substances into their gift boxes. Now the disclaimer is, that when I created our Salted Butterscotch cookies I had no idea the affect they would have on people.  I feel really honored that Kristen reached out to us to make a little something special for the Six Sister’s Getaway to Chicago this winter.


You know what I love about making cookies, is that inspiration is everywhere. Do you see the red snowflake at the top of their 12 Days of Christmas cookbook? That is where I got the inspiration for the red snowflakes for their cookie sets.


My assistant Cassia, received the Six Sisters’ Stuff Family Cookbook not too long ago. It’s funny just last week she was telling me about some of the awesome recipes she has tried. Cassia’s mom bought the Six Sisters’ Stuff Cookbook for her  birthday in May, and right away she knew it would be one of her favorites. Their recipes are simple and have accessible, non-intimidating ingredients, which is perfect for people like me! Her new favorite recipe, Creamy Chicken Lasagna, is from this cookbook. She has also made the Cheesy Garlic Texas Toast (with the lasagna, as recommended!), Crispy Onion Chicken (easily another new favorite), the amazing Turkey Meatball Subs, and several other things that have all been easy to make and turned out to be delicious.


I decided that my cookies shouldn’t get to have all the fun, you should have some fun too. Kristen offered to giveaway a brand new 12 Days of Christmas Cookbook to a lucky reader of mine! Enter using the rafflecopter widget below to win this amazing cookbook full of all things awesome and fun!

a Rafflecopter giveaway


Congratulations to Shannon Hopper for winning our giveaway!!! 

Spiked Vanilla Bean Whipped Cream

 Spiked Vanilla Bean Whipped Cream

Sunday’s are one of my favorite days of the week. It is the day I play in my kitchen. I put work aside and tinker with recipes that are on my to do list. Today I am sharing my favorite spiked vanilla bean whipped cream and a new gluten free cookbook that I just bought.  My spiked vanilla bean whipped cream is an old favorite, but Kyra Bussanich’s new Sweet Cravings Cookbook is a must for any gluten free baker. Her recipes not only look amazing, they taste amazing. I decided to try her apple crisp first and test it on my small group. It did not disappoint.  Not a morsel was left.

spiked vanilla bean whipped cream


For printable recipe, click here

  • 2 cups organic heavy whipping cream
  • 2 tablespoons organic sugar
  • 1 tablespoon vanilla bean paste
  • 1 teaspoon pecan liqueur (optional)

**Note: Pecan Liqueur can be hard to find. I attached a link so you can see what the bottle looks like. I get mine at Bevmo. You could also sub in Brandy, Whiskey or Amaretto


1. Place mixing bowl and whisk attachment in the freezer for 15 minutes.

2. In a prep bowl mix heavy cream and vanilla bean paste together. Place in refrigerator.

3. Remove bowl from the freezer and pour in whipping cream

4. Mix on high speed. While mixing sprinkle in the 2 tbsps of organic sugar

5. Mix until soft peaks form.

6. Add in the pecan liqueur if you have it. It adds a slight caramel taste.

7. Serve immediately or place the mixture covered in the refrigerator.


Do you want to make this amazing apple crisp too? Head over to the Amazon link below to purchase the Sweet Cravings cookbook. You won’t be disappointed. I am pretty sure I can not be left alone with the crumble topping. Highly addictive and dangerous. One tip that I will give you, head to Whole Foods.  They are the only store that carried the Sweet White Rice Flour and Millet Flour in the Arizona area. Don’t be fooled either. White rice flour and sweet white rice flour a very different. I love how sweet white rice flour acts in baked goods.

Artisan Caramels Cookbook Review

Artisan Caramels Cookbook

Sandy Arevalo is an artisan caramels genius.  She hooked me a couple of years ago when I won a giveaway. A few apple pie caramels and I was hooked. My husband in the last week has said at least twice, “why is she sharing her awesome caramel recipes? I would lock those up like the secret to Coca-Cola.” I promise you, Sandy’s book will be the gift that keeps on giving. Dann’s favorite caramels are her Stout and Pretzel.  Right now in her shop she is featuring: Salted Caramel, Cinnamon Roll, Peppermint Mocha, Egg Nog, and Pfeffernuse. Pfeffer what? The cookbook arrived speedily in the mail from Amazon and I was determined to carve some time in my schedule to make some artisan caramels. I decided to make my husband’s favorite flavor combination. Chocolate and Orange. The good news is Sandy loves to share, so you can make the recipe too. I promise you will not be disappointed.



For printable recipe, click here

  • 4 cups heavy cream
  • 1 pound good quality milk chocolate chips
  • 2 cups light corn syrup
  • 4 cups sugar
  • 1/4 cup butter
  • 2 tablespoons orange extract
  • candied orange peel for topping

To prepare your pan:

1. Spray a sheet or jelly roll pan with baking spray and using a clean dry paper towel, lightly wipe excess off. Make sure to cover all the sides and corners of pan as this will help your caramel not stick in the end.

2. Cut a piece of parchment so it fits the bottom of your pan and hangs over a few inches- this will create the handles and help you lift up your finished product in the end.

3. Spray the parchment paper with baking spray and again, lightly wipe excess off with a clean paper towel. Set aside.

To make the caramels:

1. Into an 8-quart stockpot, combine the cream and chocolate chips. Set pot over medium-low heat and stir until chocolate is completely melted and smooth.

2. Add in the corn syrup and sugar and bring mixture to a boil, stirring constantly. Be careful during this step as the mixture can boil over very quickly.

3. Cook over medium-high heat, stirring frequently, until a candy thermometer inserted in the mix reaches 248°F. This should be just beneath the “firm ball” stage.

4. As soon as your mixture reaches that temperature, remove from heat and carefully stir in butter and orange extract. Continue to stir until butter in completely incorporated.

5. Immediately pour caramel into your prepared pan and allow to cool and set up for 8 hours.


6. Once your caramels are cool, cut up into squares and top each piece with the candied orange peel.

7. Finally, wrap up or place into an air tight container and enjoy!

**Packaging tip: I used mini cupcake wrappers to place my tiny square caramels in.

Recipe from Artisan Caramel by Sandy Arevalo


Do you want to own the book too?  Head on over to Firefly Confections, Barnes and Noble or Artisan Caramels

Firefly Confections Cookbook

Barnes and Noble: Artisan Caramels