Tag Archives: Baking

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.

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

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.

Christmas Treat & Gift Tag Labels

11 Dec

Ever since my Aunt Peggy shared her secret peanut brittle recipe with me, I’ve been making peanut brittle every year at Christmas.  This year, I decided to try to make a cute label in Photoshop Elements to put on the bags of peanut brittle.

Peanut Brittle with Christmas Treat Label

Below are the labels in case you would like to use them.  One set features a redhead baker, one set features a brunette baker, one set features a blonde baker and one set features a baker with black hair.  You can either print the image out on a sheet of labels and stick them to your candy bags, mason jars or candy boxes or print them out on cardstock and attach with tape or glue.  I prefer to use labels as opposed to using the cardstock.  I use the Inkjet white full sheet labels from Office Max.

Christmas Treat Labels Redhead

Christmas Treat Labels Brunette

Christmas Treat Labels Blonde

Christmas Treat Labels Black Hair

After I made the treat labels, I thought I would modify the design a bit and make gift tag labels.  Here is the image for those if you would like to use them.  Enjoy!

Christmas Gift Tags

Baking Treats for a Girls Night In

3 Dec

In preparation for a girls’ night in with some of my very best friends, I decided to try out a new recipe for Cake Batter Truffles.  I also decided to make an old favorite, chocolate covered Oreos, with a new twist…I added a zebra print decoration.  Here is a picture of how they came out.

First the Cake Batter Truffles, I found the recipe on a blog,  but I changed a couple of things.  Here is the link to the original recipe:

http://www.landeeseelandeedo.com/2011/04/truffle-round-up.html?showComment=1304654687859

Cake Batter Truffle Ingredients

  • 1 ½ cups flour
  • 1 cup white cake mix
  • ½ cup unsalted butter, softened
  • ½ cup white sugar
  • 1 teaspoon vanilla
  • 1/8  teaspoon salt
  • ¼ cup milk
  • A lot of sprinkles…I probably used almost ¼ cup
  • Vanilla & Milk Chocolate Merckens wafers

Beat together butter and sugar using an electric mixer until combined.  Beat in cake mix, flour, salt, and vanilla and mix thoroughly.  Slowly beat in milk slowly to make a dough consistency.  Mix in sprinkles by hand.  Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for a few hours or overnight to firm up.

When you are ready to dip your dough balls, melt your chocolate wafers.

Melting Chocolate

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

Use a chocolate dipping fork to dip each dough ball into the chocolate.  (I dipped half of my dough balls into milk chocolate and the other half into red colored white chocolate.)  Tap off extra chocolate on the side of the bowl, and then transfer coated dough ball to a wax paper lined cookie sheet.  You can top the dipped dough ball with sprinkles or sanding sugar while the chocolate is still wet, or you can melt a different color of chocolate wafers and drizzle that over the truffles.  Refrigerate truffles until serving.

Batch yields around 30 truffles.

Chocolate Covered Oreo Ingredients

  • 1 Package of Oreos
  • Vanilla & Milk Chocolate Merckens wafers
  • Decorations (Wilton Sugar Sheets, or sprinkles, or sanding sugar)

Now onto the chocolate covered Oreos.  I used Wilton Sugar Sheets in zebra print for the decoration.  Cut  out circles using a fondant circle cutter or Wilton punch and set circles aside.  Follow the instructions above for melting chocolate wafers, and dip your Oreos.  While Oreos are still wet, place your decorative circle on top of the Oreo and press lightly.  Voila, yummy (and sassy) treats perfect for a girls night in!