Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts

Tuesday, March 26, 2019

Bird's Nest Thumbprint Cookies / #SpringSweetsWeek



This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Welcome to #SpringSweetsWeek, day 2! I hope you are having fun checking out all the tasty recipes so far! Have you entered the giveaway yet? Don't forget! You can enter towards the end of this page! Today I made these Bird's Nest Thumbprint Cookies. They are fun to make, and if you have any helpers, this is the cookie recipe for them. There are chocolate eggs to go on the tops of the cookies, and if your helpers are not too young, they might want to try piping the grass and the birds nest. These cookies are good practice and this recipe is very versatile. I have used it several times for different types of thumbprint fillings. This is also one of those recipes I just love because not everything has to be done at one time, or the same time. You can make this recipe a day or two ahead of the decorating. Then finish the frosting closer to the day you want the cookies ready! Plus, this recipe is really yummy!

Bird's Nest Thumbprint Cookies
(Makes 7 dozen)
(printable recipe at end of page)

1 cup Butter
1 cup Dixie Crystals Powdered Sugar
1 cup Dixie Crystals Granulated Sugar
2 large Eggs
1 teaspoon Vegetable Oil
2 teaspoons Vanilla
2 tablespoons Lemon Juice
5 1/4 cup Flour
1 teaspoon Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
Frosting
Wilton Color Kelly Green 
Americolor Chocolate Brown
Wilton Tip #233
Mini Chocolate Eggs

Frosting Recipe:
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoons Cream of Tartar
2.25 pounds Dixie Crystals Powdered Sugar




Mix the butter on medium until fluffy. Add powdered sugar and granulated sugar and mix again. Add your eggs, oil, vanilla, and lemon juice. Beat until blended.
In a separate bowl, mix together your flour, cream of tartar, baking soda and salt. Then add that to the mixing bowl with the sugar ingredients.
Use a small scoop and place scoops of batter on to a cookie sheet.
Roll each ball around in your hand making them smooth. Bake for 9-11 minutes. Remove from oven.
Immediately use something that will compress the middle of the cookie, giving it an edge. I used a pestle. I sprayed the pestle with cooking spray so it would not stick to the cookies.
I like making the cookie indentation immediately after the cookies have baked. It gives a cleaner look, with less cracked cookie sides. These cookies will not brown, but they may become slightly brown on the bottom. When they do, they are done. Place on cooling rack to cool. 
Make the frosting by mixing together the warm water and meringue powder. Whisk it by hand for 30 seconds. Add the cream of tartar and whisk 30 seconds more. Use a mixer with a paddle attachment, add the sugar and mix for 15 minutes on low speed. The icing will become creamy and thick. Mix 1/2 cup of the frosting green and another 1/2 cup colored brown. You will have a lot of frosting left for future recipes.
Use a Wilton tip 233 to place green tufts of grass around the inside edges of the cookies.
Use the same tip again, only with a decorating bag filled with brown frosting. Pipe a circle around the top of the cookie, making it look similar to a birds nest.

Place the eggs on the tops of the cookies. Enjoy!


Don't forget about entering the raffle! 
You can do it right here!
Read about all the great prizes you can win, 
see here!







    #SpringSweetsWeek



Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

cookies, treats, desserts, gifts
dessert, bakery, cookies
Yield: 7 dozenPin it

Bird's Nest Thumbprint Cookies

ingredients:

Cookies
  • 1 cup Butter
  • 1 cup Dixie Crystals Powdered Sugar
  • 1 cup Dixie Crystals Granulated Sugar
  • 2 large Eggs
  • 1 teaspoon Vegetable Oil
  • 2 teaspoons Vanilla
  • 2 tablespoons Lemon Juice
  • 5 1/4 cup Flour
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • Frosting
  • Mini Chocolate Eggs
Frosting
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoons Cream of Tartar
  • 2.25 pounds Powdered Sugar
  • Wilton Color Kelly Green
  • Americolor Chocolate Brown
  • Wilton Tip #233

instructions:

Cookies
  1. Mix the butter on medium until fluffy. Add powdered sugar and granulated sugar and mix again. Add your eggs, oil, vanilla, and lemon juice. Beat until blended.
  2. In a separate bowl, mix together your flour, cream of tartar, baking soda and salt. Then add that to the mixing bowl with the sugar ingredients.
  3. Use a small scoop and place scoops of batter on to a cookie sheet.
  4. Roll each ball around in your hand making them smooth. Bake for 9-11 minutes. Remove from oven.
  5. Immediately use something that will compress the middle of the cookie, giving it an edge. I used a pestle. I sprayed the pestle with cooking spray so it would not stick to the cookies.
  6. I like making the cookie indentation immediately after the cookies have baked. It gives a cleaner look, with less cracked cookie sides. These cookies will not brown, but they may become slightly brown on the bottom. When they do, they are done. Place on cooling rack to cool.
  7. Make the frosting by mixing together the warm water and meringue powder. Whisk it by hand for 30 seconds. Add the cream of tartar and whisk 30 seconds more. Use a mixer with a paddle attachment, add the sugar and mix for 15 minutes on low speed. The icing will become creamy and thick. Mix 1/2 cup of the frosting green and another 1/2 cup colored brown. You will have a lot of frosting left for future recipes.
  8. Use a Wilton tip 233 to place green tufts of grass around the inside edges of the cookies.
  9. Use the same tip again, only with a decorating bag filled with brown frosting. Pipe a circle around the top of the cookie, making it look similar to a birds nest.
  10. Place the eggs on the tops of the cookies. Enjoy!
Created using The Recipes Generator

Saturday, December 30, 2017

Champagne Cake Pops


It's almost New Year's Eve, and what better way to celebrate than with these tasty, festive Champagne Cake Pops! There is champagne in the cake, the frosting and the white chocolate coating! That makes these Champagne Cake Pops perfect for celebrating the biggest party day of the year!
These cake pops take some time to make, but if you need to spread out the work, they can be made in stages, making it an easy recipe!


Champagne Cake Pops

Cake Balls
1 box White Cake Mix
8 ounces Butter, melted
2 Eggs
1 teaspoon Vanilla
1 cup Spumanti Champagne

Frosting
16 ounces Butter, softened
1/4 teaspoon Salt
4 cups Confectioner's Sugar
1 teaspoon Vanilla
1/4 cup Spumanti Champagne

Cake Ball Frosting
2 bags (11.5 oz each) White Chocolate Chips
4-6 tablespoons Spumanti Champagne
Gold and Silver Straws
Gold and Silver Sugars or Sprinkles

Preheat oven to 350 degrees.
In a large bowl mix together the cake mix, melted butter, eggs and vanilla. Blend together with mixer. Add champagne and blend with mixer again.
Prepare a 9x11" dish to cook the cake. Butter or spray the pan  and then flour it. Add cake mix batter to pan.
Bake for 20-25 minutes or until done when checked with a toothpick. Let cool on a rack.
Cut the cake into small pieces. Place pieces into a large ziplock bag. Smush around in the bag, breaking the cake pieces even farther apart.
Mix together the butter, salt, confectioner's sugar and vanilla. Add the champagne and continue to mix on low speed.
Add frosting to the bag of smushed cake pieces a couple tablespoons at a time. Continue to smush the frosting and cake together. When you think it is needed, add more frosting and smush together again. You will have leftover frosting. 
Use a 1 tablespoon scoop to make balls with the cake mix/frosting combo. Scoop the mix and roll between your hands to make them smooth. If you have vinyl gloves that are food safe, they are great to use because they help in obtaining a smooth cake ball. Place in a container with a cover and refrigerate after they are rolled. 
Melt white chocolate chips over low heat in a double boiler on top of the stove. Once chips are melted and smooth add champagne. It is important that the champagne be heated in the microwave or on the stove before adding it to the chips. I found the microwave works great. If the champagne is not heated, the chocolate will seize up, and become almost impossible to work with. The champagne has to be close to the temperature of the chips. Add the champagne a tablespoon at a time, until you find your desired taste. Mix together until well incorporated.
Use straws or sticks, or whatever you would like as a way to pick up the champagne cake balls. I used some gold and silver straws that I cut in half. 
Dip each cake ball into the white chocolate champagne coating. Allow the coating to drip off the bottom of the cake ball, so as to not have too much build up on the bottom. Place ball on wax paper. I dipped two of the balls, then I sprinkled the gold and silver sprinkles on, and put them back in the refrigerator.  Then I dipped two more and did it again until they were all finished. Keep refrigerated until ready to serve.



Serve to your guests and have a Happy New Year! Welcome 2018!



Thank you for stopping by today!




Pin it

Champagne Cake Pops

ingredients:

Cake Balls
1 box White Cake Mix
8 ounces Butter, melted
2 Eggs
1 teaspoon Vanilla
1 cup Spumanti Champagne

Frosting
16 ounces Butter, softened
1/4 teaspoon Salt
4 cups Confectioner's Sugar
1 teaspoon Vanilla
1/4 cup Spumanti Champagne

Cake Ball Frosting
2 bags (11.5 oz each) White Chocolate Chips
4-6 tablespoons Spumanti Champagne
Gold and Silver Straws
Gold and Silver Sugars or Sprinkles

instructions:


  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together the cake mix, melted butter, eggs and vanilla. Blend together with mixer. Add champagne and blend with mixer again.
  3. Prepare a 9x11" dish to cook the cake. Butter or spray the pan  and then flour it. Add cake mix batter to pan.
  4. Bake for 20-25 minutes or until done when checked with a toothpick. Let cool on a rack.
  5. Cut the cake into small pieces. Place pieces into a large ziplock bag. Smush around in the bag, breaking the cake pieces even farther apart.
  6. Mix together the butter, salt, confectioner's sugar and vanilla. Add the champagne and continue to mix on low speed.
  7. Add frosting to the bag of smushed cake pieces a couple tablespoons at a time. Continue to smush the frosting and cake together. When you think it is needed, add more frosting and smush together again. You will have leftover frosting.
  8. Use a 1 tablespoon scoop to make balls with the cake mix/frosting combo. Scoop the mix and roll between your hands to make them smooth. If you have vinyl gloves that are food safe, they are great to use because they help in obtaining a smooth cake ball. Place in a container with a cover and refrigerate after they are rolled.
  9. Melt white chocolate chips over low heat in a double boiler on top of the stove. Once chips are melted and smooth add champagne. It is important that the champagne be heated in the microwave or on the stove before adding it to the chips. I found the microwave works great. If the champagne is not heated, the chocolate will seize up, and become almost impossible to work with. The champagne has to be close to the temperature of the chips. Add the champagne a tablespoon at a time, until you find your desired taste. Mix together until well incorporated.
  10. Use straws or sticks, or whatever you would like as a way to pick up the champagne cake balls. I used some gold and silver straws that I cut in half.
  11. Dip each cake ball into the white chocolate champagne coating. Allow the coating to drip off the bottom of the cake ball, so as to not have too much build up on the bottom. Place ball on wax paper. I dipped two of the balls, then I sprinkled the gold and silver sprinkles on, and put them back in the refrigerator.  Then I dipped two more and did it again until they were all finished. Keep refrigerated until ready to serve.
Created using The Recipes Generator
































Tuesday, December 5, 2017

Eggnog Cookies / #ChristmasCookiesWeek

These Eggnog Cookies are a "must" for holiday parties, gift giving baskets and cookie tins. The recipe is designed to be made into cookie sandwiches with an Eggnog Cream Filling, but for a cookie that is delicious and sturdy, make the cookies, but don't turn them into sandwiches~yet! The cookies not made into sandwiches are tasty, and travel well. That makes them perfect for shipping and sitting out on a table during a party or get together. The sandwich cookies work best when they can be refrigerated, because of the eggnog filling, making them a perfect treat for smaller gatherings.

Anyway you make these cookies, you won't be disappointed. They are terrific!

Eggnog Cookies
(printable recipe at end of page)

 2 1/2 cups Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 teaspoon ground Cinnamon
2 1/2 teaspoons Nutmeg (1/2 tsp + 2 tsp separate)
3/4 cup Butter, softened
1 1/4 cup Sugar
1/2 cup Eggnog
1 teaspoon Vanilla
2 large Egg Yolks
2 tablespoons Coarse Sugar 

Eggnog Cream Filling
1/4 cup Butter
1 cup confectioners Sugar
1/4 teaspoon ground Cinnamon
1/4 teaspoon grated Nutmeg
3 tablespoons Eggnog

Preheat oven to 350 degrees.
In a large bowl, mix together the flour, baking powder, salt, cinnamon and 1/2 teaspoon of nutmeg. Set aside.
Cream the butter and sugar until fluffy. Mix in the eggnog, vanilla, and egg yolks. 
Add the dry ingredients, a little at a time, to the wet ingredients and mix.
Place dough on baking sheet in rounded teaspoon sizes. In a small bowl, mix together the 2 teaspoons of nutmeg and the coarse sugar. Sprinkle mix over cookies. Bake for 15-17 minutes, until light brown. Cool on rack.
Mix together butter, confectioners sugar, cinnamon, and nutmeg with a mixer until fluffy. Beat in the eggnog and refrigerate until filling is firm.
Use a pastry bag and a tip #1M (wilton)  to pipe the eggnog cream filling onto the bottom of a cookie. Top with another cookie to form a sandwich cookie.
Enjoy!

For more Christmas Cookie Fun, check out the links below to find festive, fun and yummy cookies from other #ChristmasCookieWeek bloggers!

 

Sunday, August 27, 2017

Watermelon Treats / #SundaySupper

I am always happy and sad to see Labor Day come around. I don't like that it means the end of summer, but I love that fall will soon be in the air! Labor Day gives us the chance to celebrate both summer and fall along with the reason for the day~to celebrate working men and women! We are sharing Labor Day Menu Ideas today for SundaySupper, and I am excited about these simple and fun Watermelon Rice Krispie Treats!
Watermelon Treats 
(printable recipe at end of page) 
(makes 12 treats)
3 tablespoons Butter 
10 ounces Marshmallows
6 cups Rice Krispies Cereal
Candy Corn Cookie Cutter
Frosting Colors in Pinkish Red, Green, and White
3 #2 decorating tips, 3 decorating bags
Mini Chocolate Chips
Sticks for the treats


Most cooks know how to make rice cereal treats, but just in case it has been a while, here's what to do: Melt the butter in a large saucepan, over low heat. Add the marshmallows to the butter and stir until they are completely melted. Remove the pan from heat. Add the cereal, and mix together until covered completely.
 Place the mix into a buttered or sprayed half sheet pan, or any pan that has sides the same height as the sheet pan. Cover with plastic until cooled. The rice krispie treats should be even across the top with the top of the pan. 
Cut out the watermelon slices. Using the space sparingly, you should get 12-13 watermelon slices from the rice krispie.
Mix the pinkish red color together. Use your favorite recipe, or use my favorite. I have used this recipe for years, and I think you will like it! Use a decorating bag and a #2 tip to outline the watermelon slice and then fill it in. Drop approx. 6 mini chocolate chips onto the top 3/4's of the treat. Insert stick into the bottom of the watermelon wedge. Let dry.
Use the green frosting color, and a decorating bag with a #2 tip to form the rind of the watermelon.
Fill in the area. Let dry.
Use the white frosting to draw a straight line to resemble the white part of the rind.
Insert sticks carefully. Inserting the sticks could make the frosting crack, so moving slowly works best.
Thanks so much for joining me today! 
Scroll down a bit to find many more menu ideas for celebrating Labor day!
Thank you to Em Beitel for hosting today's tasty event!
Labor Day Menu Ideas

Scrumptious Labor Day Sides and Starters

Delicious Labor Day Entrees

Luscious Labor Day Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Watermelon Treats

INGREDIENTS:


  • 3 tablespoons Butter
  • 10 ounces Marshmallows
  • 6 cups Rice Krispies Cereal
  • Candy Corn Cookie Cutter
  • Frosting Colors in Pinkish Red, Green, and White
  • 3 #2 decorating tips, 3 decorating bags
  • Mini Chocolate Chips
  • Sticks for the treats

INSTRUCTIONS:


  1. Most cooks know how to make rice cereal treats, but just in case it has been a while, here's what to do: Melt the butter in a large saucepan, over low heat. Add the marshmallows to the butter and stir until they are completely melted. Remove the pan from heat. Add the cereal, and mix together until covered completely.
  2. Place the mix into a buttered or sprayed half sheet pan, or any pan that has sides the same height as the sheet pan. Cover with plastic until cooled. The rice krispie treats should be even across the top with the top of the pan.
  3. Cut out the watermelon slices. Using the space sparingly, you should get 12-13 watermelon slices from the rice krispie.
  4. Mix the pinkish red color together. Use your favorite recipe, or use my favorite. I have used this recipe for years, and I think you will like it! Use a decorating bag and a #2 tip to outline the watermelon slice and then fill it in. Drop approx. 6 mini chocolate chips onto the top 3/4's of the treat. Insert stick into the bottom of the watermelon wedge. Let dry.
  5. Use the green frosting color, and a decorating bag with a #2 tip to form the rind of the watermelon. Fill in the area. Let dry.
  6. Use the white frosting to draw a straight line to resemble the white part of the rind.
  7. Insert sticks carefully. Inserting the sticks could make the frosting crack, so moving slowly works best.
Created using The Recipes Generator

Tuesday, June 27, 2017

Chocolate Caramel S'mores Bars / #CookoutWeek2017

I love a cookout that ends with S'mores, don't you? It is such fun to sit around the campfire chatting, singing and trading stories, all the while, toasting marshmallows as we have a good time. But sometimes, the weather doesn't always cooperate, and these Chocolate Caramel S'mores Bars are a great way to get your S'mores campfire fix without the campfire! 
These are easy to make, but they do take some planning and time. If you start the day before you want to serve them, you will be fine. I put each S'more on a graham cracker to serve them. it gives a little neater appearance, and more graham cracker flavor. If you love S'mores, you will love these!
Chocolate Caramel S'mores Bars

Sunday, October 9, 2016

Make It Yourself Caramel Apple Bar / #SundaySupper

 I can remember lots of sleepovers when my son was little. It was always fun for me because I got to be creative and make tasty foods. One night we made caramel apples, which was a great time! Everyone made their own, from dipping into the caramel to adding the sprinkles. This activity brings out the creativity in everyone! This Make It Yourself Caramel Apple Bar is a great way to celebrate special days and events, like fall! You can coordinate the sprinkles and decorations to fit any occasion, and it is a great time for your guests!

Make It Yourself Caramel Apple Bar

 (printable recipe at end of post)

Trader Joes Organic Apples

Sticks for apples

Caramels

Milk Chocolate

Mini reese cups, mini reese pieces, mini bullseyes, mini candy corn

Sprinkles, crushed mints

Chopped nuts, crushed whoppers, mini marshmallows, smarties

Take each apple and dunk it into boiling water for 30 seconds, remove and wipe dry. This will remove the wax from the apples.

Place sticks into each apple.

Melt caramel in a crock pot, or a pot on the stove. Do the same thing to the chocolate.

Place candies, nuts, and sprinkles in containers with easy access.

Make your caramel apples anyway you like. As you can tell by the pictures, we are not Picasso's here at The Freshman Cook house, but we sure enjoyed making these and eating them too!
I hope you and your family give this a try, and I would love to see how you decorate your apple!

Thanks for stopping by today! Keep reading to find a list of what wonderful creations the #SundaySupper family made for today!

 Much thanks to Marion from Life Tastes Good, for hosting today's tasty event!

 

 

Breakfast

Desserts

Snacks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper
yield: 10-12 Applesprint recipe

Make It Yourself Caramel Apple Bar

INGREDIENTS:


  • Trader Joes Organic Apples
  • Sticks for apples
  • Caramels
  • Milk Chocolate
  • Mini reese cups, mini reese pieces, mini bullseyes, mini candy corn
  • Sprinkles, crushed mints
  • Chopped nuts, crushed whoppers, mini marshmallows, smarties

INSTRUCTIONS:


  1. Take each apple and dunk it into boiling water for 30 seconds, remove and wipe dry. This will remove the wax from the apples.
  2. Place sticks into each apple.
  3. Melt caramel in a crock pot, or a pot on the stove. Do the same thing to the chocolate.
  4. Place candies, nuts, and sprinkles in containers with easy access.
  5. Make your caramel apples anyway you like.