35
01 Feb 12 at 4 pm
Reblog

Strawberry Cake Mix Cookies with Vanilla Cream Cheese Frosting (and red sanding sugar sprinkles)

Source - http://www.loveveggiesandyoga.com/2012/01/strawberry-cake-mix-cookies-with-vanilla-cream-cheese-frosting.html

Makes 1 dozen cookies (I got 13).  Double the recipe by using the full box of cake mix and doubling all other measurements.

For the cookies

1/4 cup butter (half of one stick), softened

1 large egg

1 teaspoon vanilla extract

1 cup + 1/8 cup strawberry cake mix (this is about 9 ounces, or half of an 18.25 ounce box of Pillsbury Strawberry Cake Mix)

Preheat oven to 350F.  In a mixing bowl combine the softened butter, egg, vanilla and stir by hand or with a mixer until combined.  Add  the cake mix and stir until smooth.  If the dough seems too wet to be cookie dough, add a bit more cake mix, one tablespoon at a time, until it’s less wet.  Conversely, if the dough seems dry and it’s not combining, add a tablespoon or two of water.

If time permits, I recommend chilling the dough by placing the mixing bowl in the freezer for 15 to 20 minutes.  Chilled dough spreads less during the baking process.

Form 1 inch balls on a Silpat-lined, parchment paper-lined, or cookie sheet that has been sprayed with cooking spray.  Allow for adequate spacing because they do spread; which is why I recommend chilling the dough and do not exceed 1 rounded tablespoon-sized or 1 inch sized balls (I only placed 9 cookies on one cookie sheet and do not recommend trying to fit the batch on one cookie sheet).  Bake at 350F for 8 to 10 minutes or until cookies are barely browned.  They make look a bit loose and jiggly after only 8 to 10 minutes but they will continue to cook on the sheets after you remove the from the oven and will firm up as they cool.  Do not overbake.  Allow the cookies to cool well (on the cookie sheets is fine) before attempting to move them.

While the cookies are baking, make the frosting.

For the frosting

Makes about 1 cup of frosting (if you have extra, store it in the refrigerator for week(s) and/or freeze it for month(s) for future baking needs; use common sense when saving leftovers)

1/4 cup butter (half of one stick), softened

1/4 cup cream cheese, softened

1 teaspoon vanilla extract

2 to 4 cups powdered (confectioner’s) sugar

In a large mixing bowl, stir together the butter and cream cheese either by hand or with a mixer.  Then add the vanilla extract and add two cups of powdered sugar and mix until smooth.  If you like thick(er) frosting, add more powdered sugar until desired consistency is reached.  I used nearly 4 cups of powdered sugar in mine because I like very thick frosting (shown in the photos).

After the cookies have cooled, frost them (I applied a thick layer). Finish with sprinkles, sanding sugar, or other garnishes such as coconut flakes or chocolate shavings, as desired.  Optionally, make sandwich cookies.

Because these cookies are frosted with cream cheese frosting, you may want to err on the side of caution by storing them in the refrigerator rather than the countertop. Or store them in the freezer for up to 3 months for longer-term storage (not that 1 dozen cookies will hang around very long)

Strawberry Cake Mix Cookies with Vanilla Cream Cheese Frosting (and red sanding sugar sprinkles)
Source - http://www.loveveggiesandyoga.com/2012/01/strawberry-cake-mix-cookies-with-vanilla-cream-cheese-frosting.html
Makes 1 dozen cookies (I got 13).  Double the recipe by using the full box of cake mix and doubling all other measurements.

For the cookies

1/4 cup butter (half of one stick), softened

1 large egg

1 teaspoon vanilla extract

1 cup + 1/8 cup strawberry cake mix (this is about 9 ounces, or half of an 18.25 ounce box of Pillsbury Strawberry Cake Mix)

Preheat oven to 350F.  In a mixing bowl combine the softened butter, egg, vanilla and stir by hand or with a mixer until combined.  Add  the cake mix and stir until smooth.  If the dough seems too wet to be cookie dough, add a bit more cake mix, one tablespoon at a time, until it’s less wet.  Conversely, if the dough seems dry and it’s not combining, add a tablespoon or two of water.

If time permits, I recommend chilling the dough by placing the mixing bowl in the freezer for 15 to 20 minutes.  Chilled dough spreads less during the baking process.

Form 1 inch balls on a Silpat-lined, parchment paper-lined, or cookie sheet that has been sprayed with cooking spray.  Allow for adequate spacing because they do spread; which is why I recommend chilling the dough and do not exceed 1 rounded tablespoon-sized or 1 inch sized balls (I only placed 9 cookies on one cookie sheet and do not recommend trying to fit the batch on one cookie sheet).  Bake at 350F for 8 to 10 minutes or until cookies are barely browned.  They make look a bit loose and jiggly after only 8 to 10 minutes but they will continue to cook on the sheets after you remove the from the oven and will firm up as they cool.  Do not overbake.  Allow the cookies to cool well (on the cookie sheets is fine) before attempting to move them.

While the cookies are baking, make the frosting.

For the frosting

Makes about 1 cup of frosting (if you have extra, store it in the refrigerator for week(s) and/or freeze it for month(s) for future baking needs; use common sense when saving leftovers)

1/4 cup butter (half of one stick), softened

1/4 cup cream cheese, softened

1 teaspoon vanilla extract

2 to 4 cups powdered (confectioner’s) sugar

In a large mixing bowl, stir together the butter and cream cheese either by hand or with a mixer.  Then add the vanilla extract and add two cups of powdered sugar and mix until smooth.  If you like thick(er) frosting, add more powdered sugar until desired consistency is reached.  I used nearly 4 cups of powdered sugar in mine because I like very thick frosting (shown in the photos).

After the cookies have cooled, frost them (I applied a thick layer). Finish with sprinkles, sanding sugar, or other garnishes such as coconut flakes or chocolate shavings, as desired.  Optionally, make sandwich cookies.

Because these cookies are frosted with cream cheese frosting, you may want to err on the side of caution by storing them in the refrigerator rather than the countertop. Or store them in the freezer for up to 3 months for longer-term storage (not that 1 dozen cookies will hang around very long)
 36
29 Dec 11 at 11 am
Reblog

Make your own edible New Years Horn!

Source - http://www.hungryhappenings.com/2011/12/toot-your-own-edible-horn-this-new.html

Very simple and creative! Using ice cream cones, white chocolate and sprinkles, these would be a great addition to any New Years party!

Make your own edible New Years Horn!
Source - http://www.hungryhappenings.com/2011/12/toot-your-own-edible-horn-this-new.html
Very simple and creative! Using ice cream cones, white chocolate and sprinkles, these would be a great addition to any New Years party!
 44
17 Nov 11 at 3 pm
Reblog

Purple Ombré Sprinkles Birthday Cake

Source - http://beyondbeyond.co.uk/blog/sprinkles-ribena-cake/

(makes one round 20cm 5-layer cake, yellow cake recipe adapted from Le Cordon Bleu Complete Cooking Step-by-Step)
Note: Sorry US readers, I didn’t have time to measure the ingredients in cups so I could convert the measurements for you, you’ll have to convert it yourself or use some kitchen scales for this one!

For the cake:
355g plain flour
1 tbsp baking powder
1/2 tsp salt
225ml milk
2 tsp vanilla extract (I used 1 tsp extract and 1 tsp vanilla bean paste)
400g caster sugar
225g unsalted butter, softened
4 medium eggs
Purple food colour (I used Wilton violet gel colouring)
Jam to spread between layers, I used blackcurrant jam but you could use grape or strawberry, or double the amount of icing and use that

For the icing:
500g icing sugar sifted (easiest way to sift is by pulsing in a food processor)
275g salted butter (about 2.5 sticks)
Extra table salt to taste
Optional: sprinkles to decorate

Preheat oven to 180°C (350°F) and grease whatever 20cm round cake tins you have (I only had one so I had to bake each cake one after the other). Line the base of tins with baking paper and grease paper and dust tins with flour. Combine flour, baking powder and salt in a medium bowl and set aside. Mix milk and vanilla together in a measuring jug.

Using an electric mixer on low speed, beat sugar and butter in a large bowl until blended. Increase speed to high and beat for 2 mins or until pale and creamy. Reduce speed to medium low, add eggs 1 at a time, beating well after each addition. Alternately add flour mix and milk mixture, beginning and ending with flour mixture (I did it by adding 1/4 of of the dry mixture followed by 1/3 of the wet mixture at a time). Beat until smooth, occasionaly scraping bowl with a spatula. Divide mixture evenly into 5 medium bowls (I did this by measure the batter, it ended up being about 300g per bowl for me). Leave one bowl of batter white, then very gradually add colouring to each bowl and gently fold it into the mixture, adding slightly more colouring as you do each bowl so that the 5 bowls give you a even gradient of colour.


Purple Ombré Sprinkles Birthday Cake
Source - http://beyondbeyond.co.uk/blog/sprinkles-ribena-cake/
(makes one round 20cm 5-layer cake, yellow cake recipe adapted from Le Cordon Bleu Complete Cooking Step-by-Step)Note: Sorry US readers, I didn’t have time to measure the ingredients in cups so I could convert the measurements for you, you’ll have to convert it yourself or use some kitchen scales for this one!For the cake:355g plain flour1 tbsp baking powder1/2 tsp salt225ml milk2 tsp vanilla extract (I used 1 tsp extract and 1 tsp vanilla bean paste)400g caster sugar225g unsalted butter, softened4 medium eggsPurple food colour (I used Wilton violet gel colouring)Jam to spread between layers, I used blackcurrant jam but you could use grape or strawberry, or double the amount of icing and use thatFor the icing:500g icing sugar sifted (easiest way to sift is by pulsing in a food processor)275g salted butter (about 2.5 sticks)Extra table salt to tasteOptional: sprinkles to decoratePreheat oven to 180°C (350°F) and grease whatever 20cm round cake tins you have (I only had one so I had to bake each cake one after the other). Line the base of tins with baking paper and grease paper and dust tins with flour. Combine flour, baking powder and salt in a medium bowl and set aside. Mix milk and vanilla together in a measuring jug.Using an electric mixer on low speed, beat sugar and butter in a large bowl until blended. Increase speed to high and beat for 2 mins or until pale and creamy. Reduce speed to medium low, add eggs 1 at a time, beating well after each addition. Alternately add flour mix and milk mixture, beginning and ending with flour mixture (I did it by adding 1/4 of of the dry mixture followed by 1/3 of the wet mixture at a time). Beat until smooth, occasionaly scraping bowl with a spatula. Divide mixture evenly into 5 medium bowls (I did this by measure the batter, it ended up being about 300g per bowl for me). Leave one bowl of batter white, then very gradually add colouring to each bowl and gently fold it into the mixture, adding slightly more colouring as you do each bowl so that the 5 bowls give you a even gradient of colour.
 20
08 Oct 11 at 5 pm
Reblog

Home-Made Sprinkles

Source - http://eatgood4life.blogspot.com/2011/10/home-made-sprinkles.html

8 ounces powdered sugar
1/2 tsp salt
1 egg white
1 tsp vanilla, or other extract
assorted food colorings (as many piping bags as you have colors fitted with a small multi-opening

Mix the first four ingredients until a semi-thick paste forms. 
Divide the paste into as many portions as you have colors, tinting each batch with the color of your choice.

Put the colored paste into the piping bag and, on a sheet pan lined with parchment paper, pipe out long thin lines. Take care the lines do not touch each other.
Repeat the process with the remaining colors and allow the piped lines to dry for 24 hours.

They need to be dried out to the core for this to work.
After the time has elapsed, use a bench scraper or knife to scrape off the dried sprinkle lines and then to break/chop the lines into fairly long pieces for jimmies or quite short for sprinkles.

Home-Made Sprinkles
Source - http://eatgood4life.blogspot.com/2011/10/home-made-sprinkles.html
8 ounces powdered sugar1/2 tsp salt1 egg white1 tsp vanilla, or other extractassorted food colorings (as many piping bags as you have colors fitted with a small multi-opening) Mix the first four ingredients until a semi-thick paste forms. Divide the paste into as many portions as you have colors, tinting each batch with the color of your choice.Put the colored paste into the piping bag and, on a sheet pan lined with parchment paper, pipe out long thin lines. Take care the lines do not touch each other.Repeat the process with the remaining colors and allow the piped lines to dry for 24 hours.They need to be dried out to the core for this to work.After the time has elapsed, use a bench scraper or knife to scrape off the dried sprinkle lines and then to break/chop the lines into fairly long pieces for jimmies or quite short for sprinkles.
 4
14 Apr 11 at 11 am
Reblog

Rice Krispie Egg Treats

Source - http://artofdessert.blogspot.com/2011/04/colorful-rice-krispie-egg-treats.html

Makes about 3 dozen regular-size eggs or 1 dozen jumbo eggs
Allergy Note: contains dairy (please see note below for dairy-free options)


3 Tbs. butter or margarine*
1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows
7 cups Rice Krispies cereal

1 package (11.5 oz) white chocolate chips*
1 Tbs. vegetable oil

2-3 cups rainbow sprinkles (non-pareils and jimmies)

plastic eggs, regular or jumbo (cleaned and coated with vegetable oil)

Note: For a dairy-free and soy-free alternative, replace 3 Tbs. butter with 2 Tbs. vegetable oil. Replace white chocolate chips with Chocolate Dream sweet baking chips or Enjoy Life semi-sweet chocolate chips.

In microwave-safe bowl heat butter and marshmallows on HIGH for 2 minutes.  Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Using greased hands, firmly press Rice Krispies® mixture into both halves of each plastic egg. Press both halves together. Remove from molds. Place on wax paper. Cool slightly.

In a small microwave-safe bowl, heat white chocolate chips and vegetable oil on HIGH for 1 minute. Stir until smooth. Pour sprinkles in a shallow bowl or pie plate. Apply a thin layer of white chocolate over the top half of the egg. Gently roll the egg over the sprinkles to coat evenly. Place on wax paper and allow to set. Repeat for the rest of the eggs. Apply a thin layer of white chocolate to the bottom half of the egg and roll over the sprinkles to coat evenly. Allow to set before serving.

Variations:
Instead of using sprinkles, try crushed Oreos, graham cracker crumbs, toffee bits or toasted coconut.
Instead of white chocolate chips, try milk chocolate, dark chocolate or butterscotch morsels.

Rice Krispie Egg Treats 
Source - http://artofdessert.blogspot.com/2011/04/colorful-rice-krispie-egg-treats.html
Makes about 3 dozen regular-size eggs or 1 dozen jumbo eggsAllergy Note: contains dairy (please see note below for dairy-free options) 3 Tbs. butter or margarine*  1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows 7 cups Rice Krispies cereal 1 package (11.5 oz) white chocolate chips* 1 Tbs. vegetable oil 2-3 cups rainbow sprinkles (non-pareils and jimmies) plastic eggs, regular or jumbo (cleaned and coated with vegetable oil)Note: For a dairy-free and soy-free alternative, replace 3 Tbs.  butter with 2 Tbs. vegetable oil. Replace white chocolate chips with  Chocolate Dream sweet baking chips or Enjoy Life semi-sweet chocolate  chips.  In  microwave-safe bowl heat butter and marshmallows on HIGH for 2    minutes.  Stir until smooth. Follow steps 2 and  3 above. Microwave   cooking times may vary. Using greased hands, firmly press  Rice Krispies® mixture into  both  halves of each plastic egg. Press both  halves together. Remove from  molds. Place on wax paper. Cool slightly. In a small microwave-safe bowl, heat white chocolate chips and   vegetable oil on HIGH for 1 minute. Stir until smooth. Pour sprinkles in   a shallow bowl or pie plate. Apply a thin layer of white chocolate  over  the top half of the egg. Gently roll the egg over the sprinkles to  coat  evenly. Place on wax paper and allow to set. Repeat for the rest  of the  eggs. Apply a thin layer of white chocolate to the bottom half  of the  egg and roll over the sprinkles to coat evenly. Allow to set  before  serving. Variations: Instead of using sprinkles, try crushed Oreos, graham cracker crumbs, toffee bits or toasted coconut. Instead of white chocolate chips, try milk chocolate, dark chocolate or butterscotch morsels.
 4
26 Feb 11 at 2 pm
Reblog

Marshmellow lollipops

Begin by attaching marshmallows to the ends of lollipop sticks. These inexpensive sticks are easy to find in the candy making aisle at most craft stores - I’ve even picked them up at Wal-mart. 
Melt white chocolate and add a few drops of food coloring. I have found that almond bark (the square melting “chocolate”) works the best because it dries firmly within a couple of minutes.
Dip marshmallows and spin off excess coating.
Sprinkle. Sprinkle. Sprinkle.
Once adequately sprinkled, I place the lollipops in a heavy glass, and set it in the freezer for 2-3 minutes (just until set).
Then, I package them in clear bags tied with ribbon and label them. Personalized Valentine’s Day stickers bring the cuteness to a whole new level. Click here to get your own stickers.

Marshmellow lollipops
Begin  by attaching marshmallows to the ends of lollipop sticks. These  inexpensive sticks are easy to find in the candy making aisle at most  craft stores - I’ve even picked them up at Wal-mart. Melt  white chocolate and add a few drops of food coloring. I have found that  almond bark (the square melting “chocolate”) works the best because it  dries firmly within a couple of minutes. Dip marshmallows and spin off excess coating. Sprinkle. Sprinkle. Sprinkle. Once adequately sprinkled, I place the lollipops in a heavy glass, and set it in the freezer for 2-3 minutes (just until set). Then, I package them in clear bags tied with ribbon and label them. Personalized Valentine’s Day stickers bring the cuteness to a whole new level. Click here to get your own stickers.
 4
28 Jan 11 at 5 pm
Reblog

Ingredients For the Dough
½ cups All purpose flour
½ cup Unsweetened cocoa powder
½ tsp Baking soda
½ cup or 1 stick Unsalted butter, softened
½ cup Sugar
1 Large egg
¼ cup Peanut butter
1 tsp Vanilla extract

For the Peanut Butter Filling
½ cup Peanut butter
¾ cup Powder sugar, sifted

Directions

1. Roughly roll the dough into a ball and flatten it

2. Top the dough with a peanut butter filling ball.

3. Wrap chocolate dough by folding two sides at a time.

4. Completely wrap the dough to cover the filling. Shape it into a ball

5. Dip one side of the ball into rainbow sprinkles to get as much sprinkles as possible.

6. Place the dough balls on a non-stick baking sheet. Bake for 8 minutes at 350F. The surface of the cookies may appear slightly cracked.

1 2 3 4 5 6

Ingredients For the Dough ½ cups All purpose flour ½ cup Unsweetened cocoa powder ½ tsp Baking soda ½ cup or 1 stick Unsalted butter, softened ½ cup Sugar 1 Large egg ¼ cup Peanut butter 1 tsp Vanilla extract
For the Peanut Butter Filling ½ cup Peanut butter ¾ cup Powder sugar, sifted
Directions
1. Roughly roll the dough into a ball and flatten it
2. Top the dough with a peanut butter filling ball.
3. Wrap chocolate dough by folding two sides at a time.
4. Completely wrap the dough to cover the filling. Shape it into a ball
5. Dip one side of the ball into rainbow sprinkles to get as much sprinkles as possible.
6. Place the dough balls on a non-stick baking sheet. Bake for 8 minutes at 350F. The surface of the cookies may appear slightly cracked.