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

Thursday, September 27, 2018

Grandma's Apple Butter / #appleweek

I have enjoyed Apple Butter several times, but this is the first time that I have made it myself. I love it! It is so much better than the jars I have picked up at the grocery, and it is even better than the time I bought some at an apple festival! It is a sweet, flavorful mix of apples, cider, sugar and spices. No butter is involved, but you can spread it like butter on anything and everything!
This is not a quick recipe, and if you make it like I did, pressing the apples with a sieve, you need a little muscle. A food mill would work much better. But, either way, it is worth your time and energy! I only made enough for one canning jar, and it was gone within the week!
Grandma's Apple Butter
(printable recipe at end of page)
(makes 1 jar)

3 pounds of Apples
1 quart Water
1/2 quart Sweet Cider
1 1/2 cups Sugar
1 teaspoon Spice House Apple Pie Spice


Wash the apples and cut them off the core.
Chop the apples into small pieces. Place in a large saucepan, cover with water, and boil until soft. It takes about 30 minutes.
Once the apples are soft, place a small amount at a time into a sieve and press down on the soft apples, pushing them through the holes and into the bowl underneath. This helps the apples breakdown. You could also use a food mill.
Pour the quart of sweet cider into a medium pot, and boil down the cider to half.
Here is a quick tip for making sure you boil the cider to half volume and not more. Pour the cider into the pot, and mark where it is in the pot on the outside with a pen and a piece of paper. Then mark where you want it to end up, which is halfway down. When the cider gets to that point, you are done. This helps you remember to keep an eye on the cider, because it boils down fast, and it is easier to gauge.
Add the apple pulp, sugar and Spice House Apple Pie Spice to the pot. Mix in.
Cook until the apple butter becomes a spreadable consistency, stirring often. The amount on this spoon is at the beginning of the process. Stir often to prevent burning.
The continued cooking and stirring will make the apple butter thicker, like it looks on this spoon.
After cooking, the apple butter wll look like this. Pour into jars and let cool. This Apple Butter is perfect for canning, and would make a great hostess or teacher gift!  

Tip-I should have peeled the apples, but forgot until after I had cut them. So I went ahead and left them on. Some of the peels came off as the apples cooked, and some of the peels came off as the apples went through the sieve. The peels would not go through. 


Thank you for joining me today for another fun #appleweek recipe. I hope you will enjoy making and eating Grandma's Apple Butter!


Don't miss our #appleweek drawing. There are some amazing giveaways, and I hope you win one of the great prizes! Click here!


Don't forget about my blogging friends and all their tasty recipes they are posting today! You don't want to miss them!


Thursday Recipes:


apples, appleweek, apple butter, spreads, treats
treats, breakfast, snack, after school treat,
Pin it

Grandma's Apple Butter

ingredients:

3 pounds of Apples
1 quart Water
1/2 quart Sweet Cider
1 1/2 cups Sugar
1 teaspoon Spice House Apple Pie Spice

instructions:


  1. Wash the apples and cut them off the core.
  2. Chop the apples into small pieces. Place in a large saucepan, cover with water, and boil until soft. It takes about 30 minutes.
  3. Once the apples are soft, place a small amount at a time into a sieve and press down on the soft apples, pushing them through the holes and into the bowl underneath. This helps the apples breakdown. You could also use a food mill.
  4. Pour the quart of sweet cider into a medium pot, and boil down the cider to half.
  5. Here is a quick tip for making sure you boil the cider to half volume and not more. Pour the cider into the pot, and mark where it is in the pot on the outside with a pen and a piece of paper. Then mark where you want it to end up, which is halfway down. When the cider gets to that point, you are done. This helps you remember to keep an eye on the cider, because it boils down fast, and it is easier to gauge.
  6. Add the apple pulp, sugar and Spice House Apple Pie Spice to the pot. Mix in.
  7. Cook until the apple butter becomes a spreadable consistency, stirring often. The amount on this spoon is at the beginning of the process. Stir often to prevent burning.
  8. The continued cooking and stirring will make the apple butter thicker, like it looks on this spoon.
  9. After cooking, the apple butter wll look like this. Pour into jars and let cool. This Apple Butter is perfect for canning, and would make a great hostess or teacher gift! 
Created using The Recipes Generator

Thursday, February 8, 2018

Decorated Valentine's Day Marshmallows

These cute Decorated Valentine's Day Marshmallows make a great little gift when you want someone to know you are thinking of them on Valentine's Day. They are fun and easy to make and kids would love helping with these!
Decorated Valentine's Day Marshmallows
(printable recipe at end of post)

Jumbo Marshmallows
Colorful Sticks or Straws
White Chocolate Chips and/or Coating
Various Fun Sprinkles


Chop up the white coating, or pour the chips into the top pan of a double boiler. Melt chocolate on low. I found that using just the chips made the melted chips too thick for dipping, so I mixed it 50/50 with the coating. It makes a great consistency. While your coating is heating up, place a stick or straw in to the middle of each marshmallow. Set up a decorating station for each marshmallow with sprinkles and a bowl to catch the sprinkles.
Once the chips/coating is melted, dip the marshmallow into the coating and and spin it around until it is covered. You can cover the top of the marshmallow, or just the sides. Totally up to you! Then place your marshmallow over the small bowl and pour sprinkles over it, turning the marshmallow around as you pour sprinkles on. After trying out a lot of different types and sizes of sprinkles, I found that the best ones to use for the best coverage are small sprinkles, like the ones used above. 
Let the marshmallows set up and dry.
For gift giving, place the marshmallow in a small cellophane bag, and tie with a ribbon. 


I hope you have fun making these Decorated Valentine's Day Marshmallows! Thanks for stopping by! 


You might enjoy some past Valentine's Day ideas:










Pin it

Decorated Valentine's Day Marshmallows

ingredients:

Jumbo Marshmallows
Colorful Sticks or Straws
White Chocolate Chips and/or Coating
Various Fun Sprinkles

instructions:


  1. Chop up the white coating, or pour the chips into the top pan of a double boiler. Melt chocolate on low. I found that using just the chips made the melted chips too thick for dipping, so I mixed it 50/50 with the coating. It makes a great consistency. While your coating is heating up, place a stick or straw in to the middle of each marshmallow. Set up a decorating station for each marshmallow with sprinkles and a bowl to catch the sprinkles.
  2. Once the chips/coating is melted, dip the marshmallow into the coating and and spin it around until it is covered. You can cover the top of the marshmallow, or just the sides. Totally up to you! Then place your marshmallow over the small bowl and pour sprinkles over it, turning the marshmallow around as you pour sprinkles on. After trying out a lot of different types and sizes of sprinkles, I found that the best ones to use for the best coverage are small sprinkles, like the ones used above. 
  3. Let the marshmallows set up and dry.
  4. For gift giving, place the marshmallow in a small cellophane bag, and tie with a ribbon. 
Created using The Recipes Generator


Thursday, September 28, 2017

Midnight Black Cookies

I know you are going to love these Midnight Magic Cookies! They are perfect for lots of events, and they are tasty and easy to put together. I made the cookies one day, and made the frosting and decorated them the next day. So no stress, only fun!
These black cookies are definitely different, but sometimes black cookies are needed! They are perfect for a formal party, or a wedding, maybe as a fun food at an "Over The Hill" party! 
Of course, these cookies look great with orange frosting, but any color frosting will work. You know black goes with everything! But, don't forget the sprinkles!
Midnight Black Cookies 
(printable recipe at end of post)
(makes 2 dozen cookies)

1 cup Butter
1 cup Powdered Sugar
1 cup Granulated Sugar
2 large Eggs
1 teaspoon Vegetable Oil
2 teaspoons Vanilla
1 tablespoon Lemon Juice
5 1/4 cup Flour
1 teaspoon Cream of Tartar
1 teaspoon Baking Soda
pinch of Salt

Frosting
 3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar
Super Black Gel Color
Black Sprinkles


Preheat the oven to 350Ⓕ. Beat the butter at medium speed until fluffy. Add sugars and beat well. Add your eggs, oil, vanilla and lemon juice. Beat until blended. In a separate bowl, mix together the flour, cream of tartar, baking soda and salt. Add to wet ingredients and mix together.
Once your batter is done mixing, set it on the work table and make a small well in the center of the dough. Add black food color. Don't worry about how much. You can always add more later.
Mix together with your hands, distributing the color all around. I like to use disposable food grade gloves when mixing in color. 
I added more color because there just wasn't enough black color, and it had a purple hue to it. Add in the additional color until you are happy with it.
 Scoop the dough using a one tablespoon scoop. Roll dough in to balls and place on baking sheet covered with parchment paper.
I used a one teaspoon scoop to create the dimples in the cookies. Anything that you have will work, as long as it is round. Place in oven for 8 minutes.
Remove cookies from oven. Use the same one teaspoon scoop to go over the cookies again while they are hot, and make sure the dimples are true and round, and that they didn't fill up during baking. Let cookies cool while you make the frosting.
To make the frosting, place warm water and meringue powder in a large mixing bowl. Mix together with a whisk for 30 seconds. Add cream of tartar and whisk for 30 more seconds. Pour all the confectioner's sugar in at one time. Turn on mixer, on low, and mix for 10 minutes. Once you are done, place frosting in an air tight container. This will make more than you need for this recipe, but it is perfect for any sugar cookies or gingerbread cookies you might be making later. It keeps for weeks in an air tight container. I have used this recipe for many years, but it is not mine. I got it from the cakecentral.com sight. It is called Antonia74 Royal Icing. It is wonderful icing! 
Add the frosting to your cookie dimples. Add sprinkles and let dry.
Enjoy your Midnight Black Cookies!





Midnight Black Cookies

INGREDIENTS:

Cookies
  • 1 cup Butter
  • 1 cup Powdered Sugar
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1 teaspoon Vegetable Oil
  • 2 teaspoons Vanilla
  • 1 tablespoon Lemon Juice
  • 5 1/4 cup Flour
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Baking Soda
  • pinch of Salt
Frosting
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioner's Sugar
  • Super Black Gel Color
  • Black Sprinkles

INSTRUCTIONS:


  1. Preheat the oven to 350Ⓕ. Beat the butter at medium speed until fluffy. Add sugars and beat well. Add your eggs, oil, vanilla and lemon juice. Beat until blended. In a separate bowl, mix together the flour, cream of tartar, baking soda and salt. Add to wet ingredients and mix together.
  2. Once your batter is done mixing, set it on the work table and make a small well in the center of the dough. Add black food color. Don't worry about how much. You can always add more later.
  3. Mix together with your hands, distributing the color all around. I like to use disposable food grade gloves when mixing in color.
  4. I added more color because there just wasn't enough black color, and it had a purple hue to it. Add in the additional color until you are happy with it.
  5. Scoop the dough using a one tablespoon scoop. Roll dough in to balls and place on baking sheet covered with parchment paper.
  6. I used a one teaspoon scoop to create the dimples in the cookies. Anything that you have will work, as long as it is round. Place in oven for 8 minutes.
  7. Remove cookies from oven. Use the same one teaspoon scoop to go over the cookies again while they are hot, and make sure the dimples are true and round, and that they didn't fill up during baking. Let cookies cool while you make the frosting. To make the frosting, place warm water and meringue powder in a large mixing bowl. Mix together with a whisk for 30 seconds. Add cream of tartar and whisk for 30 more seconds. Pour all the confectioner's sugar in at one time. Turn on mixer, on low, and mix for 10 minutes. Once you are done, place frosting in an air tight container. This will make more than you need for this recipe, but it is perfect for any sugar cookies or gingerbread cookies you might be making later. It keeps for weeks in an air tight container. I have used this recipe for many years, but it is not mine. I got it from the cakecentral.com sight. It is called Antonia74 Royal Icing. It is wonderful icing!
  8. Add the frosting to your cookie dimples. Add sprinkles and let dry.
  9. Enjoy your Midnight Black Cookies!
Created using The Recipes Generator