Showing posts with label treats. Show all posts
Showing posts with label treats. Show all posts

Friday, May 26, 2017

Red, White and Blue Marshmallow Lollipops / #15 Minute Friday


Today I have some quick and easy Red, White, and Blue Marshmallow Lollipops to share with you! There is absolutely nothing difficult about these fun holiday lollipops, and everyone will love how cute and festive they are!
 Red, White and Blue Marshmallow Lollipops
(scroll down for printable recipe)
(makes 6)

6 large Marshmallows
1 Cocktail pick for each lollipop
Red Frosting Tube
Blue Frosting Tube
2 Decorating Tips (Wilton #3)
Patriotic Nonpareils or sprinkles
Candy Stars

Here are the marshmallow squares and a pick for each one.
 Attach the decorating tips to each tube of icing.
Use  a rolling pin to flatten the marshmallow. You will have to roll several times on each side. Place the star on the marshmallow to make sure it fits. If not, roll again. Place the rolling pin on the cookie cutter and roll back and forth. Doing this will help you cut the marshmallow with a clean cut.

Pour the sprinkle into a small bowl. Dip the cut edges of the marshmallow into the sprinkles. The cut edges are sticky and the sprinkles will adhere nicely. Add a cocktail pick to each star.
 
Start adding 1 color of frosting squiggles to each star. Then add the second color.
Add the nonpareils or sprinkles, and some stars. Place on a tray and cover with plastic until ready to serve!

Thank you for stopping by today! Have a wonderful Memorial Day weekend!

 

print recipe

Red, White and Blue Marshmallow Lollipops

INGREDIENTS:

6 large Marshmallows
  • 1 Cocktail pick for each lollipop
  • Red Frosting Tube
  • Blue Frosting Tube
  • 2 Decorating Tips (Wilton #3)
  • Patriotic Nonpareils or sprinkles
  • Candy Stars

INSTRUCTIONS:

  1. Attach the decorating tips to each tube of icing.
  2. Use a rolling pin to flatten the marshmallow. You will have to roll several times on each side. Place the star on the marshmallow to make sure it fits. If not, roll again. Place the rolling pin on the cookie cutter and roll back and forth. Doing this will help you cut the marshmallow with a clean cut.
  3. Pour the sprinkle into a small bowl. Dip the cut edges of the marshmallow into the sprinkles. The cut edges are sticky and the sprinkles will adhere nicely. Add a cocktail pick to each star.
  4. Start adding 1 color of frosting squiggles to each star. Then add the second color.
  5. Add the nonpareils or sprinkles, and some stars. Place on a tray and cover with plastic until ready to serve!
Created using The Recipes Generator

Thursday, March 9, 2017

Magical Green Leprechaun Dessert Dip!

It is always fun to celebrate St. Patrick's Day with food and it is even more fun when the food is green! A few weeks ago I found some chocolate graham cracker sticks at the grocery, and I have been anxiously waiting to use them in this Magical Green Leprechaun Dessert Dip! This dip comes together quickly, and it is very tasty, and slightly addicting! It would make a great addition to a St. Patrick's Day celebration, and you might even catch a Leprechaun!
Magical Green Leprechaun Dessert Dip
(printable recipe at end of post)

1 cup Heavy Duty Whipping Cream
2 tablespoons Sugar
8 ounces Cream Cheese, softened
8 ounces Mascarpone Cheese, softened
2 tablespoons Vanilla
Kelly Green Food Color
Chocolate Graham Cracker Sticks
Gold Sprinkles

Whip the whipping cream, adding the sugar as it whips, until it is stiff. Set aside.
Whip the cream cheese and mascarpone cheese together with a mixer. 
Add the whipping cream to the cream cheese and mascarpone.  Mix in the vanilla, and the green food color.
Sprinkle top of dish with gold, sparkly sprinkles. Serve with chocolate graham cracker sticks. Have fun! 
Thanks for stopping by today!


print recipe

Magical Green Leprechaun Dessert Dip

prep time: 15 MINScook time: 25 MINStotal time: 40 mins

INGREDIENTS:

  • 1 cup Heavy Duty Whipping Cream
  • 2 tablespoons Sugar
  • 8 ounces Cream Cheese, softened
  • 8 ounces Mascarpone Cheese, softened
  • 2 tablespoons Vanilla
  • Kelly Green Food Color
  • Chocolate Graham Cracker Sticks
  • Gold Sprinkles

INSTRUCTIONS:

  1. Whip the whipping cream, adding the sugar as it whips, until it is stiff. Set aside.
  2. Whip the cream cheese and mascarpone cheese together with a mixer.
  3. Add the whipping cream to the cream cheese and mascarpone. Mix in the vanilla, and the green food color.
  4. Sprinkle top of dish with gold, sparkly sprinkles. Serve with chocolate graham cracker sticks. Have fun!
Created using The Recipes Generator




 

Wednesday, January 18, 2017

Spicy Party Nuts / #SuperBowlFood

No matter if you are a hosting your first party, or you have been the "hostess with the mostess" for years, you are going to want these Spicy Party Nuts at your next shindig! Especially your football parties! This recipe comes from a favorite grocery store of mine here in North Carolina~Lowes Foods! Every day they have activities in their store where they demonstrate how to make different recipes, and a copy of the recipe is available in the store. A lot of the recipes are made with local ingredients, which I love, and that is the case with this recipe. 
These nuts are warmed in the slow cooker, and while you are preparing for the party, the slow cooker does the rest. These nuts can be made ahead of time, and served a few days later too! 
Spicy Party Nuts
(printable recipe at end of post)
1 pound Pecan Halves
1/4 cup melted Butter
1 tablespoon Chili Powder
1 teaspoon Salt
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
1/2 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Ground Cayenne Pepper

Set your slow cooker to high. Allow it to heat for 10 minutes. Pour the nuts into the slow cooker, and drizzle the butter over them. Mix until all the nuts are coated with the butter.
Mix in a few of the spices. Stir the nuts until they are all covered evenly. Mix in a few more of the spices, and stir again. Continue until all spices are added, and evenly covered.


Place the lid on the slow cooker and cook on high for 15 minutes. Drop the temperature to low, remove the lid, and cook until the nuts have a crisp glaze on them. The nuts should be stirred a couple times during this process to prevent any burning. This should take 1 1/2 to 2 hours.
 Place nuts on a parchment or foil covered baking sheet to cool.
Enjoy your Spicy Party Nuts! Stop back next Monday, Jan.23 for the sweet version of these nuts!

Next Recipe Post
Friday, January 20th
Chocolate Cherry Bread Pudding~A Valentine's Day Dessert! 
Hope to see you then! 

Don't Forget about Celebrate It!
Blog Link Party!!!
Every Thursday at 9pm and ends the following Monday at midnight! Come link up and share with us!

Here are some other Football Party foods you might have missed:

Chocolate Football Cookies
Thanks for visiting!
print recipe

Spicy Party Nuts

INGREDIENTS:

  • 1 pound Pecan Halves
  • 1/4 cup melted Butter
  • 1 tablespoon Chili Powder
  • 1 teaspoon Salt
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Ground Cayenne Pepper

INSTRUCTIONS:

  1. Set your slow cooker to high. Allow it to heat for 10 minutes. Pour the nuts into the slow cooker, and drizzle the butter over them. Mix until all the nuts are coated with the butter.
  2. Mix in a few of the spices. Stir the nuts until they are all covered evenly. Mix in a few more of the spices, and stir again. Continue until all spices are added, and evenly covered.
  3. Place the lid on the slow cooker and cook on high for 15 minutes. Drop the temperature to low, remove the lid, and cook until the nuts have a crisp glaze on them. The nuts should be stirred a couple times during this process to prevent any burning. This should take 1 1/2 to 2 hours.
  4. Place nuts on a parchment or foil covered baking sheet to cool. Serve and enjoy!
Created using The Recipes Generator

 







  

Thursday, December 1, 2016

Candy Cane Cookies/ #christmascookies

I love everything about Christmas Cookies! The smells, the colors, the yumminess! But my favorite thing about them is all the emotions and memories that immediately come back. Memories of my mom and I making them every year, since I was 4 years old. The neighbor across the street that taught me how to make pizzelles when I was ten. The many plates full of cookies we would wrap up and deliver to friends at school, church, and the neighborhood. The tins I would carefully fill with special cookies for a boyfriend or two. The mailing boxes carefully filled with sturdy cookies and bubble wrap after my husband and I moved 2000 miles away and couldn't come home for the holidays. The trays full of cookies I brought for classroom parties over the years, and the many boxes of cookies I sent to my son and his room mates when he was away at college. All these memories flood my mind and make me smile when I think of Christmas Cookies.
So, yes, I do love everything about Christmas Cookies, and you probably do too! I hope you will create some memories with these Candy Cane Cookies, and I would love if you would share any of your Christmas Cookie memories with me in the comment section below. I would love to read about them!


Candy Cane Cookies 
(printable recipe at end of post)
(makes 1 dozen)
3/4 cup Butter
1 cup Sugar
1 large Egg
1 teaspoon Peppermint Extract
1/2 teaspoon Vanilla Extract
2 1/4 cups All Purpose Flour
Red Food Coloring



Preheat oven to 375 degrees
In a large bowl, cream the butter and sugar. Add the egg and mix together. Add the peppermint and vanilla extracts. Add the flour.
Divide dough in half. Leave one half plain.
Color the other half with red food coloring. 
Take a tablespoon of red dough and a tablespoon of white dough. Roll each piece out into a 6" long piece.
Twist them together into candy canes. Pinch the ends together.
Bake for 7-8 minutes until done. Cool on rack for 3-4 minutes, then remove cookies to rack to cool completely.
I hope you enjoyed these cookies, and thanks for joining me today!
For more cookie inspiration and recipes, scroll down and check out all the cookies baked especially for you during the 1st day of 12 Days of Cookies!



      Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee.  We will be filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 1

Anginetti from A Day in the Life on the Farm
Candy Cane Cookies from The Freshman Cook
Christmas Sprinkle Cookies from Family Around the Table
Chocolate Coconut Layer Bars from Making the Most of Naptime
Cookie Butter Crisps from Palatable Pastime
Crispy and Chewy Chocolate Chip Cookies from A Kitchen Hoor's Adventures
Cuppa Cookies from Cooking With Carlee
Gluten Free Gingerbread Cookies from Simple and Savory
Melting Snowmen from Cindy's Recipes and Writings 
Meyer Lemon Shortbread Cookies from Caroline's Cooking
Pizelles from Hezzi-D's Books and Cooks
Red Velvet Snowballs from The Chef Next Door
Rogaliki from A Day in the Life on the Farm
Snowday Cookies from Jolene's Recipe Journal








yield: 1 dozenprint recipe

Candy Cane Cookies

prep time: 30 MINScook time: 8 MINStotal time: 38 mins

INGREDIENTS:

  • 3/4 cup Butter
  • 1 cup Sugar
  • 1 large Egg
  • 1 teaspoon Peppermint Extract
  • 1/2 teaspoon Vanilla Extract
  • 2 1/4 cups All Purpose Flour
  • Red Food Coloring

INSTRUCTIONS:

  1. Preheat oven to 375 degrees
  2. In a large bowl, cream the butter and sugar. Add the egg and mix together. Add the peppermint and vanilla extracts. Add the flour.
  3. Divide dough in half. Leave one half plain.
  4. Color the other half with red food coloring.
  5. Take a tablespoon of red dough and a tablespoon of white dough. Roll each piece out into a 6" long piece.
  6. Twist them together into candy canes. Pinch the ends together.
  7. Bake for 7-8 minutes until done. Cool on rack for 3-4 minutes, then remove cookies to rack to cool completely. Enjoy!
Created using The Recipes Generator













Thursday, October 27, 2016

Halloween Sandwich Cookies

Today I thought I would rerun a post from a few years ago when I made these Chocolate Sandwich Cookies with a Halloween theme! These cookies were a popular post, and there is no question why. They are cute, colorful, and so good!!! You don't need anything special to make these except for 2 cookie cutters, which if you need to buy them, should cost about $2.00. These cookies can easily be changed up. You can use the same base, a ghost for the cutout on the top, and leave the frosting white!!

 Chocolate Orange Sandwich Cookies
(printable recipe at end of this post)
(makes 2 dozen cookies)
3 1/2 cups Flour

1/2 cup Cocoa Powder

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Cinnamon

pinch Salt

1 cup Butter

1 cup Sugar

1/2 cup packed Brown Sugar

2 Eggs

1 tablespoon Vanilla
Frosting

6 ounces Warm Water

5 tablespoons Meringue Powder

1 teaspoon Cream of Tartar

2.25 pounds of Confectioners Sugar
Mix together your flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
In a mixing bowl beat butter, sugar, and brown sugar, until light and fluffy.
Add eggs and vanilla. Beat until combined.
Add the flour mixture, and mix together. 
Take dough and divide into pieces. Roll out between wax paper.

Freeze pieces in the freezer overnight.
 Preheat oven to 325 degrees. Take 1 frozen piece of dough out of the freezer at a time. Cut out the outside circle with your cutter. Then cut out your inside design. Re roll scraps of dough, and refreeze for 30 minutes. 
 
Cut a back and a front for each cookie. Bake for 8 minutes. Let completely cool.
Make your frosting:
Pour warm water in a bowl and add the meringue powder. Mix with a whisk by hand until it is frothy~about 30 seconds. Add the cream of tartar and whisk for 30 seconds more.

Pour all the confectioner's sugar into the bowl. Mix together on low speed for 10 minutes.
Place some of the frosting in a small bowl and color it orange.
Put the remainder of the frosting into a bowl and cover to prevent drying. If the frosting is too thick, thin with water, a tiny amount at a time.
 
Using a small knife or an offset spatula spread the frosting onto the solid cookie base.
Place the top of the cookie gently over the frosting. If you make these cookies I would love to hear about them! I know you will enjoy them!
 Happy Halloween!!!

print recipe

Halloween Sandwich Cookies

INGREDIENTS:

COOKIE
  • 3 1/2 cups Flour
  • 1/2 cup Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • pinch Salt
  • 1 cup Butter
  • 1 cup Sugar
  • 1/2 cup packed Brown Sugar
  • 2 Eggs
  • 1 tablespoon Vanilla
  • Orange Coloring
FROSTING
  • 6 ounces Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds of Confectioners Sugar

INSTRUCTIONS:

COOKIES
  1. Mix together your flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
  2. In a mixing bowl beat butter, sugar, and brown sugar, until light and fluffy.
  3. Add eggs and vanilla. Beat until combined.
  4. Add the flour mixture, and mix together.
  5. Take dough and divide into pieces. Roll out between wax paper. Freeze pieces in the freezer overnight.
  6. Preheat oven to 325 degrees. Take 1 frozen piece of dough out of the freezer at a time. Cut out the outside circle with your cutter. Then cut out your inside design. Re roll scraps of dough, and refreeze for 30 minutes.
  7. Cut a back and a front for each cookie. Bake for 8 minutes. Let completely cool.
FROSTING
  1. Pour warm water in a bowl and add the meringue powder. Mix with a whisk by hand until it is frothy~about 30 seconds. Add the cream of tartar and whisk for 30 seconds more. Pour all the confectioner's sugar into the bowl. Mix together on low speed for 10 minutes.
  2. Place some of the frosting in a small bowl and color it orange. Put the remainder of the frosting into a bowl and cover to prevent drying. If the frosting is too thick, thin with water, a tiny amount at a time.
  3. Using a small knife or an offset spatula spread the frosting onto the solid cookie base.
  4. Place the top of the cookie gently over the frosting.
Created using The Recipes Generator

  

Friday, October 14, 2016

Chocolate Cookie Butter Cups / #Choctoberfest2016

If you are a lover of Reese Cups, chocolate, and/or cookie butter, this recipe is for you! I saw these cute little tart pans at the store and my mind immediately went to making these Cookie Butter Chocolate Cups. I had been thinking about them for a while, with thoughts of using a large tart pan, but I love these individual ones. There are so many ways to present these as gifts for someone special! I wrapped these in a fall design, but they would be adorable for any holiday!

Chocolate Cookie Butter Cups
(makes 1-3" round tart)
Recipe at end of post

5 ounces Milk Chocolate
1/4 cup Cookie Butter
small tart pan

Melt the milk chocolate in a double boiler. 
Use a paintbrush, that you use only for candy making, and paint the chocolate over the entire mini tart pan. Cover completely, making sure that you come up the sides of the pan. Place in freezer for 15-20 minutes, or until the chocolate is firmly set.
Melt the cookie butter in a double boiler. Pour it in to the tart pan on top of the chocolate.
Return to freezer until cookie butter is firmly set. 
Spoon chocolate on to the top of the cookie butter. Carefully spread the chocolate to cover the cookie butter, making sure to carefully cover the fluted edges. Return to the freezer until completely set.
Once the chocolate is completely set, flip the pan over and pop the chocolate cup out. 
The cookie butter center is soft, and the chocolate outside is firm and amazing!
Decorate for the season or occasion! I wrapped the Chocolate Cookie Butter Cup in a piece of bakery paper, and then placed it into a glassine bag, and tied it with twine.

Have fun making this tasty, yummy treat! Thanks for stopping by today!

This post is part of the fun and tasty group, #Choctoberfest 2016!
Scroll down to see all the other tasty recipes being presented today by other #Choctoberfest participants!
>Don't forget about the #Choctoberfest2016 giveaway! Click here to enter to win a prize package worth over $350!



print recipe

Chocolate Cookie Butter Cups

INGREDIENTS:

  • 5 ounces Milk Chocolate
  • 1/4 cup Cookie Butter
  • 3" Tart Pan

INSTRUCTIONS:

  1. Melt milk chocolate in a double boiler.
  2. Use a paintbrush, that you use only for candy making, and paint the chocolate over the entire mini tart pan. Cover completely, making sure that you come up the sides of the pan. Place in freezer for 15-20 minutes, or until the chocolate is firmly set.
  3. Melt the cookie butter in a double boiler. Pour it in to the tart pan on top of the chocolate.
  4. Return to freezer until cookie butter is firmly set.
  5. Spoon chocolate on to the top of the cookie butter. Carefully spread the chocolate to cover the cookie butter, making sure to carefully cover the fluted edges. Return to the freezer until completely set.
  6. Once the chocolate is completely set, flip the pan over and pop the chocolate cup out.
  7. The cookie butter center is soft, and the chocolate outside is firm and amazing!
  8. Decorate for the season or occasion! I wrapped the Chocolate Cookie Butter Cup in a piece of bakery paper, and then placed it into a glassine bag, and tied it with twine.
Notes
  1. I used a mini 3" round tart pan that I found at Michael's. They come 2 to a pack. I used milk chocolate from Trader Joe's. It is excellent and easy to work with. I used Trader Joe's Cookie Butter. For any questions, please email me at thefreshmancook.com
Created using The Recipes Generator