Thursday, May 19, 2011
Sugar Cookies
Makes about 3 Dozen, 3-inch cookies
Ingredients:
· 1 cup sugar
· 1 large egg
· 1 teaspoon vanilla extract
· 3 cups all-purpose flour
· ¼ teaspoon salt
Directions:
1. Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
2. Gradually add sugar, beating well.
3. Add egg and vanilla, beating well.
4. Gradually add flour and salt, beating until blended.
5. Divide dough in half, cover and chill 1 hour.
6. Roll each portion of dough to ¼-inch thickness on a lightly floured surface.
7. Cut with desired cookie cutters.
8. Place on lightly greased baking sheets.
9. Bake at 350° for 8 to 10 minutes or until edges of cookies are lightly browned.
10. Cool cookies 1 minute on baking sheets, remove to wire racks to cool completely.
Note: For a neat twist in icing the cookies, try melted Candy Wafers! Paint it on with flat paintbrushes. Allow cookies to dry before storing.
Another great way to ice your cookies is by using a canister of buttercream icing. Heat in microwave for about 15-20 seconds, until thin/runny. Tint in the colors of your choice (with food coloring) and paint onto cooled cookies! Add pretty sprinkles and edible glitter for a little pizzazz!
 | |||
| #31 is my baby's jersey number. These were a hit at the Football Team's Team Dinner! |
Gosh, well tonight's Severe Weather is causing my lights to flicker. I best get off my laptop before I wind up losing power (as well as the ability to post this recipe!) If you live within the areas of this crazy weather, then stay safe!
Goodnight friends! xoxo
Bec
Monday, May 16, 2011
 | |||||||
| Cake Bites, sinfully delicious; each bite is like an orgasmic explosion of flavor in your mouth! |
CAKE BITES
Feeling creative? Try making your own flavors of Cake Bites! These little bonbon-like treats are extremely simple to make. First decide what flavor of cake to bake, next decide what type of cake frosting goes well with your cake, and last, choose a candy coating that compliments your sweet little treats!!
Ingredients:
- 1 box Cake Mix, plus ingredients required to bake the cake
- 1 can Cake Frosting
- Dipping Chocolate, Almond Bark or Flavored Candy Wafers
- Flavored Candy Oils (to flavor Vanilla Candy Wafers), Optional
- Decorator sprinkles
Directions:
1. Prepare cake according to directions on box.
2. When done, pull cake out of oven and cool completely.
3. In a large bowl, crumble cake and mix in the can of cake frosting.
4. With a melon baller, scoop the cake mixture and place on a cookie sheet, close enough to where they are almost touching, to get as many bites on a single sheet.
5. Place cookie sheet in freezer. Freeze for at least 1-hour (can be frozen for 24-hours).
6. Melt your dipping chocolate in a double boiler or in the microwave at P-50 for 1 – 2 minutes, stopping the microwave every 30 seconds to stir until completely melted.
7. Dip the frozen Cake Bites in the melted chocolate, spooning chocolate over to completely cover bites.
8. With a fork, scoop out the Cake Bite, tap off excess chocolate and place on a sheet of wax paper to dry.
9. While chocolate is still wet, sprinkle with decorator sprinkles of your choice; or, with a different color candy wafer, swizzle the tops of each Cake Bite for a dramatic effect.
10. Return to freezer until ready to serve. 
Cake Bite Variations:
- Grasshopper Bites: Devil’s food Cake Mix, Chocolate Frosting & Mint Chocolate Candy Wafers
- Cherry Popper Bites: Red Velvet Cake Mix, Cream Cheese Frosting & White Almond Bark
- Dark Angel Bites: Devil’s Food Cake, Fudge Frosting & Ghirrardeli’s White Chocolate Dipping Candy
- Strawberry Cordial Bites: Strawberry Cake, Strawberry Frosting, Dark Chocolate Candy Wafers
- Salty Balls (or PB Bites): Chocolate Cake Mix, Chocolate Frosting, 1 cup crushed salted peanuts to mix into cake crumbs & Peanut Butter flavored Candy Wafers
- Nirvana Bites: White Cake Mix, Vanilla Frosting, 2 cups sweetened coconut flakes mixed into cake crumbs, Chocolate Almond Bark
- Cherry Limeade Bites: Lemon Cake Mix, Lemon Frosting, Red Vanilla Candy Wafers, ¼ -oz bottle Wilton’s Cherry Candy Flavoring (mix ¼ tsp oil-based candy flavoring into 14-oz melted wafers).
I hope y'all enjoy these delicious little treats as much as I have enjoyed making them to share with my friends, family and you! If you come up with your own variations of these heavenly treats, drop me a line, I'd love to hear about it! xoxo
Love you all,
Tuesday, May 10, 2011
*Aww*, Teacher’s Appreciation Week… It’s just another perfect reason to bake!
I baked these sinfully delectable treats three times last week because I just couldn’t get enough of them! One dish went to my daughter’s Junior High School for the Teacher’s Appreciation Luncheon, the second went to my Junior High School for our Principal’s Cookout and the third dish, well, it stayed home to satisfy the sweet-tooth of the family and our super cool cousin and uncle who came all the way down from Ohio for a week-long visit!
This recipe is so easy to whip together! We’re talking 5-min to prep and 25 min to bake!
The school year is finally coming to an end. I am going to miss all the fantastic kids who are moving up to the High School this fall. I do believe I have discovered the worst part about my job, and that is seeing all those bright smiling faces move on. :)
The school year is finally coming to an end. I am going to miss all the fantastic kids who are moving up to the High School this fall. I do believe I have discovered the worst part about my job, and that is seeing all those bright smiling faces move on. :)
Magic Cookie Bars
Makes 2 dozen
INGREDIENTS:
- No-Stick Cooking Spray
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 (14 oz.) can Sweetened Condensed Milk
- 2 cups (12 oz. pkg.) semi-sweet chocolate chips
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts
DIRECTIONS:
1. HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. 2. COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.
3. BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
TIP: For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into bars.
Source: Eagle Brand
Source: Eagle Brand
;;
Subscribe to:
Posts (Atom)
