Monday, March 16, 2015
Tuesday, March 10, 2015
Thursday, March 5, 2015
St Patrick's Day is always a special day around our house. We indulge in Irish food, always wear something green, and some of us have been know to dance a jig or two! This year when we are dancing and celebrating, we will also be enjoying this yummy, festive St. Paddy's Day Popcorn!
It is so easy and quick to make, you will be munching on it faster than you can say,"Top 'o the morning to ya"!
Monday, March 17, 2014
Butter Mint Green Swirl Cupcakes w/ Bailey's Irish Cream Whipped Cream Frosting and Chocolate Drizzle!
Happy St. Patrick's Day to everyone! I hope you have a wonderful and lucky day! What do you think of my Butter Mint, Green Swirl Cupcakes with Bailey's Irish Creme Whipped Cream Frosting and Chocolate Drizzle?! It is a mouthful, isn't it? But then, so are these cupcakes! I made them to celebrate the day, and to share with you!
St. Patrick's Favorite Cupcakes
Monday, March 3, 2014
Monday, March 19, 2012
Secret Recipe Club reveal, and I am so excited! I was assigned a really great blog this month. It is called Art From My Table, and it is written by Chellie. She has posted such a wonderful array of so many different foods, that I had a difficult time deciding which recipe to choose. After a lot of internal debate, I chose her "Stained Glass Cookies", and I am so glad I did. They were the perfect choice!
Old Fashioned Sour Cream Cookies
1/2 cup shortening
1 cup Sugar
1 teaspoon Vanilla
1/4 teaspoon Salt
1/2 teaspoon Baking Soda
2 1/2 cup Flour
1/2 cup Sour Cream
Apple Flavored Jolly Ranchers
(about 1 per cookie)
Preheat your oven to 400 degrees.
Unwrap your jolly rancher candies, place in a plastic
zipper or zip lock bag, and crush with a hammer, or
like I did, with the end of a big flashlight.
(I couldn't find the hammer) :)
Place your shortening, sugar, egg, and vanilla in your bowl.
In a separate bowl, mix together your salt, baking soda,
Add to the shortening mixture, alternating with the sour cream.
Start and end with the flour mix. Roll out your dough and cut out
your shamrocks. You may want to place the dough in the
fridge for about an hour before cutting it out.
These are the cookie cutters I used. I cut out the large
shamrock, and moved the cutout to the baking sheet.
Then I cut out the small one.
Fill the open area of the shamrock with some of the
crushed jolly rancher.
Bake for 7-8 minutes.
Cool on rack, allowing for the centers to harden.
Be careful, the centers are very hot!
When Chellie posted this recipe, she designed it to be used
for Valentines Day. She originally posted it as a
decoder cookie, which I found adorable!
It is such a versatile cookie, it can be used for lots
of holidays and celebrations, and the decoder idea could
be used for so many different themes~I just love the idea!!
Thank you Chellie for making this so easy for me!
This is a great recipe, and one I will use over
and over again!
Wednesday, March 7, 2012
Green Candy Melts
Yellow Candy Melts
(ignore the brown melts in the pic)
Start melting your green candy melts in a double boiler.
on the sticky side of the marshmallow.
sticky side down. Let them dry for
a few minutes.
melted candy melts. Knock off the excess candy melt by
gently knocking the skewer against the edge of the pot.
The melts were very thick for this type of dipping, so
I thinned it with 2 teaspoons of veggie oil, one at a time,
mixing very well in between teaspoons.
Let dry completely.
You don't need many.
Fill a pastry bag with the yellow.
would meet the brim. Let dry.
I used royal icing to finish the hat, and I wish I would
have used it for the yellow band. It would have been easier
to work with, because it is a thicker consistency.
“May your days be many and your troubles be few.
May all God's blessings descend upon you.
May peace be within you may your heart be strong.
May you find what you're seeking wherever you roam.”
Happy St. Patrick's Day!!!
This post is linked to the following fun parties!:
Works for Me Wednesday
These Chicks Cooked
Cast Party Wednesday
What's Cooking Wednesday
Made by Me
What's on the Menu Wednesday