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Monster’s Inc Cookies

13 Aug

I’m a bit late in posting this but in preparation to see Monsters University a couple months ago, I bought a Sully PEZ dispenser and Monsters University fruit snacks at the store.  I had some extra time so I thought I would try to make Sully Mike Wazowski sugar cookies.  I figured Mike cookies would be pretty easy but I wasn’t sure how the Sully cookies would turn out.   They both received FabDaughter’s approval:-)

I use Sweetopia’s sugar cookie recipe.  I usually use their royal icing recipe too but I was being lazy and bought a royal icing powder mix at the bulk food store.  I also bought candy eyes and neon food colors.  I used Pampered Chef’s Decorator Bottle Set to pipe the icing.

Mike Wazowski Decorating Instructions

Mike Wazowski Directions

  1. Get your icing to a toothpaste like consistency and pipe a circle outline on the cookie.
  2. Thin out icing to get ready to flood the cookie.  (One Tough Cookie has a fabulous tip of using a shpritz bottle to get your  royal icing consistency at the right level.  I love this tip!  I haven’t made the mistake of making my icing too thin since using the spray bottle technique.)  Flood cookies.
  3. Add a dot of royal icing to the back of your candy eye.
  4. “Glue” your candy eyes onto your cookies.
  5. Dye some royal icing black and pipe semi circles underneath the eye to create the mouth.
  6. Use uncolored (white) royal icing or dye some grey and pipe two straight lines onto of the cookie to create horns.

I wasn’t impressed with how the Sully cookies turned, but FabDaughter liked them (and they still tasted great).

Sully Sugar Cookies

Unfortunately, we never made it to see Monster’s University but we still watch Monster’s Inc. at home all the time.  FabDaughter likes to impersonate Roz when she says “Always watching, Wazowski.”  It’s so cute!  We’ll definitely pick up Monsters University when it comes out on DVD and I’ll make another batch of cookies.

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Reese’s Peanut Butter Cookies with Chocolate Drizzle

9 Feb
Yummy!

Yummy!

FabDaughter loves to help me bake!  She loves it even more when we bake for Daddy:-) These cookies are some of FabHubby’s favorite:-)  I try not to make them too often since they are very addicting and don’t last too long in our house!

Ingredients

  • 3/4 cup peanut butter
  • 1/2 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2 tsp baking power
  • 1/2 tsp baking soda
  • 1 egg
  • 1 & 1/2 tsp vanilla
  • 1 & 1/4 cups all-purpose flour
  • 2 cups of miniature Reese’s peanut butter cups cut in quartered
  • 1/3 cup milk chocolate chips

Directions

  1. Beat peanut butter and butter in large bowl of electric mixer at medium speed until well blended.  Beat in brown sugar, baking powder and baking soda until blended.  Beat in egg and vanilla until well blended.  Beat in flour at low speed just until mixed.  Stir in Reese’s cups.  Cover and refrigerate 1 hour or until dough is firm.
  2. Preheat oven to 375 degrees F.  Use large cookie scoop and scoop dough into balls onto large greased cookie sheet.  Press dough balls down with the back of a spoon.  Bake 10 minutes or until lightly browned.  Remove to wire racks and cool completely.
  3. Melt chocolate chips in the microwave.  Microwave at medium power (50% power) at 30 second intervals, stirring inbetween each interval, until chocolate is melted.  Pour into Make ‘n Mold squeeze bottle or a ziplock bag with a tiny hole cut out of the corner and drizzle chocolate over cookies.  Let cookies sit out until chocolate is set.
  4. Stake cookies between layers of waxed paper in container.  Store at room tempature up to 1 week.

Yield:  Depending on the size of your cookie scoop around 20 cookies.

Recipe adapted from The Great American Cookie Cookbook

Glazed Oatmeal Raisin Coffee Cookies

8 Sep

I’ve made these cookies a few times and they are delicious!  This recipe is adapted from The Great American Cookie Cookbook.  I didn’t have enough Kahula to make the icing so I used Grand Marnier.  I’ve included both the original icing ingredients as well as my variation using Grand Marnier.

Cookie Ingredients:

  • 1 & 1/4 Crisco stick
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/4 cup coffee flavor liqueur (I use Kahula)
  • 1 tsp pure vanilla extract
  • 1 & 3/4 cup all-purpose flour
  • 1 & 1/2 tsp ground cinnamon
  • 1 & 1/4 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 3 cups Quaker oats (quick or old-fashioned, uncooked)
  • 1 & 1/2 cup raisins

Original Icing Ingredients:

  • 1 cup confectioners’ sugar
  • 1 tbsp of coffee flavor liqueur
  • 1 tsp cold coffee

Variation Icing Ingredients:

  • 1 cup confectioners’ sugar
  • 2 & 1/2 tsp cold coffee
  • 1 & 1/2 tsp Grand Marnier

Directions:

  1. Pre-heat oven to 375F.  Place sheets of wax paper on countertop for cooling cookies.
  2. In a large bowl, combine Crisco, brown sugar & granulated sugar.  Mix at medium speed until well blended.  Beat in egg, Kahula and vanilla.
  3. In a small bowl, combine flour, cinnamon, baking soda and nutmeg.  Add gradually to creamed mixture at low-speed.
  4. Stir in oats and raisins.
  5. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheet.
  6. Bake at 375F for 9 minutes.  Do not over bake.  Cool on baking sheet and then transfer to wax paper to cool completely.
  7. Once all cookies have been baked and cooled, combine confectioners’ sugar, Grand Marnier (or Kahula) and coffee in a medium-sized bowl.  Add additional liquid as needed to thin out icing or add additional confectioners’ sugar as needed to thicken up icing.  Stir until smooth.  Drizzle on top of cookies.  (I transferred the icing to my Make ‘n Mold squeeze bottle for drizzling.)

Chubby Hubby Buckeye Truffles

8 Sep

Ben & Jerry’s Chubby Hubby ice cream is one of my all time favorite flavors so when I stumbled across this post at Six Sisters’ Stuff I knew I had to try to make their Chubby Hubby Buckeye Truffles!  Truffles are easy to make.  The trick to truffles are to cool them in the fridge after each step.  Sometimes when I make truffles, I cool them overnight before dipping them in chocolate.

Ingredients:

  • 1 & 1/2 cups of pretzel pieces
  • 1/2 cup of creamy peanut butter (I use reduced fat Jif) plus about 1/4 cup for melting and drizzling
  • 1 tbsp unsalted butter at room temperature
  • 2 tbsps of light brown sugar
  • pinch of salt
  • 3 tbsp powdered sugar
  • 1 and 1/2 cup of semi-sweet chocolate chips
  • 1 tbsp Crisco

Directions:

  1. Crush your pretzels.  You can put them into a ziplock sandwich bag and pound with a mallet or you can crush them in the food processor.
  2. Combine peanut butter, butter, brown sugar and salt into a medium-sized bowl.  Use hand mixer on low/medium speed until well blended.
  3. Add crushed pretzels to the peanut butter mixture and mix on low until well blended.
  4. Add the powdered sugar and mix again until well blended.
  5. Put bowl into the fridge and chill for 30 minutes or so.
  6. Line baking sheet with wax paper.  Scoop out mixture (I used a teaspoon for smaller sized truffles), roll into balls and place on cookie sheet.
  7. Put cookie sheet into fridge and chill for 30 minutes or longer.
  8. When you are ready to dip the truffles, melt the chocolate chips and Crisco in the microwave.  I use Wilton Stay Warm Candy Meting bowls to melt chocolate in the microwave.  You can also use a plastic or glass bowl.  Melt in 30 second intervals on power level 4, stirring thoroughly after each interval, until the chocolate is smooth.
  9. Using a chocolate dipping fork, dip each ball one at a time into the melted chocolate and completely coat with chocolate.  Let any extra chocolate drip off and then transfer coated truffle to the cookie sheet.
  10. Put cookie sheet into fridge and chill for 30 minutes.
  11. Melt 1/4 cup peanut butter in a small plastic container in 30 second intervals on power level 4, stirring thoroughly after each interval, until the peanut butter is at a liquid consistency.  Drizzle over truffles.  (I transferred the melted peanut butter into my Make ‘n Mold squeeze bottle for drizzling.)

Golf Cupcakes (& Printable Toppers)

16 Jun

Father’s Day is tomorrow and since FabHubby’s favorite hobby is golf, I decided to whip up some golf themed cupcakes. The cupcakes are chocolate with cream cheese frosting coated in green sanding sugar. The golf ball is a coconut Jelly Belly jelly bean. I created the golf flag toppers in Photoshop Elements.

If you would like to make these cupcake toppers, save the below image to your computer, print it out on white cardstock, cut out the flags and glue them onto lollipop sticks.

Margarita Cupcakes

31 May

This weekend was my aunt and uncle’s going away party.  They both retired and are moving to Florida.  How exciting!  I offered to bake something for the party and decided to try something new.  It seemed like the perfect event to make a cupcake with some booze!  If I was retiring and moving to Florida I think I would like to lay by the pool and drink margaritas all day.  Margarita cupcakes aren’t too sweet and are a great summer dessert!  I combined a couple recipes I found online at Confections of a Foodie Bride and browneyedbaker to make these delicious treats.

Cupcakes

  • 3 cups flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 sticks unsalted butter at room temperature
  • 2 cups sugar
  • 4 eggs at room temperature
  • 3 limes zested and juiced (yields about 1/3 cup of lime juice)
  • 1/2 tsp vanilla
  • 1 cup buttermilk
  • 1/4 cup tequila (optional) 

*Note: The tequila is used to brush on top of the warm cupcakes after they are finished baking so you can make an alcohol free cupcake.  This recipe yields 3o cupcakes and  I brushed the tequila on all but six cupcakes.  For those six without tequila, I used a different color baking cup and I also used a different color frosting.  I knew FabDaughter would want a cupcake and I wanted to make sure that there wasn’t any confusion between the tequila and the non-tequila cupcakes.  I also made a separate half batch of frosting that did not have tequila in it for the non-alcoholic cupcakes.

Frosting

  • 3 sticks unsalted butter at room temperature
  • 4 cups powered sugar
  • 2 Tbsp lime juice
  • 2 Tbsp tequila (Tequila can be replaced with vanilla for a non-alcoholic version.)
  • Pinch of course salt

Directions

To make the cupcakes:

  1. Preheat oven to 325 degrees.  Line cupcake tins with paper liners or baking cups.
  2. Stir flour, baking powder and salt together in a small bowl and set aside.
  3. Cream butter and sugar on medium-high for about 5 minutes.
  4. Add eggs one at a time and mix each in before adding the next.
  5. Add lime juice and zest.
  6. On low, mix in the dry ingredients in three small batches, alternating with the buttermilk in two batches.
  7. Fill each cupcake liner 3/4 full and bake for 25 minutes roughly.  (Oven times vary.)  Check cupcakes with a toothpick and continue to bake until hardly any crumbs are attached to the toothpick.
  8. After the cupcakes are finished baking, brush the tops with tequila.  (Optional.)

To make the frosting:

  1. Beat the butter on a medium-high speed for about 5 minutes.
  2. Reduce the speed and gradually add the powdered sugar.
  3. Add lime juice, tequila (or vanilla) and salt mix and beat on medium-high speed for 2 minutes.  If the frosting isn’t thick enough you can add powered sugar a tiny bit at a time until you reach your desired consistency.  If the frosting gets too thick add in liquid (either lime juice, tequila or vanilla) a little at a time until desired consistency is reached.

To frost the cupcakes, I used a Wilton 1M star tip.  I started frosting from the center of the cupcake out, holding a steady pressure on the pastry bag the entire time.

Bride Oreo Favors

22 Jan

I was in charge of the favors for my future sister-in-law’s bridal shower and I made chocolate covered Oreos that look like wedding gowns. It was easy but very time consuming, but that may have been because I had to make 65 of them.

I’ve made tons of chocolate covered Oreos before but this was my first time using a cookie mold. I must say that the mold made them look very professional! I’m not sure I’ll go back to my old method of using a dipping fork and just dipping the Oreos in chocolate since they looked so perfect using the cookie mold. However, the molds do require more chocolate than the dipping fork method.

Here is how I made the bride Oreos:

First, I melted the white chocolate (I use Merckens wafers). You can use the microwave or a double broiler. I use the microwave and I also use Wilton Stay Warm Candy Melting bowls, but you can use disposable candy melting bowls too. Microwave the wafers in 30-45 second intervals at a reduced power level (I use level 3), stirring after each time, until the chocolate is thoroughly melted and smooth.

Next, I filled the cookie molds about 1/3 full with the melted white chocolate. Then I placed an Oreo in each of the molds and filled them up the rest of the way with white chocolate. Sometime I had to gently tap the molds to get rid of air bubbles and/or to make sure the Oreos were totally covered with chocolate. I let the molds sit for about a half hour and then placed them in the fridge for 10 minutes before removing the cookies from the mold. To get the cookies out of the mold, I turned the mold upside down over top wax paper and gently pressed on the top of the mold.

Finally, I used my Make ‘n Mold squeeze bottles to decorate the Oreos. I squeezed 5 drops to form a semi-circle at the top of the Oreo to look like a necklace. Then I squeezed crisscrossing lines at the bottom of the Oreo to look like a wedding dress.

After I finished with the Oreos, I placed each one in a clear candy bag and tied a bow with gold ribbon.