These next flower pot cookies look so great that it will be hard for you to eat them. They are perfect for your next garden party as they are colorful and look as if they were a part of your garden decoration. You can serve them with ice cream or with any kind of cream and they will be a nice finish to a barbecue. You will need the following ingredients:
• 16 oz (24 count) Pillsbury Sugar Cookies
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 8 Oreos
Take out a mini muffin pan and grease it. Put a piece of the Pillsbury dough into every muffin cup (you should have 24 muffin cups). Apply a bit of pressure with your thumb in the center of the dough. Check all instructions in the link below..
Whenever a baking project goes wrong you are tempted to throw everything away and start all over. We’re here to tell you, you don’t have to disrespect your work only because of a little mistake. And even if it’s not the case of a ruined cake, this next tutorial for making a barrel cake is perfect to keep in mind just in case you want a special type of recipe to bake. Here is what you will need:
• some icing or frosting;
• a couple of spatulas;
• a bunch of long and thin candies or cookies (like Kit Kat, Twix, etc.);
• strawberries, M&M’s or jelly beans to use as toppings;
• (optional) a string of ribbon;
Now, you can even start work with a cake literally in 5 pieces. No need to worry at this point, because the frosting will act like some sort of glue to all the ingredients. Begin frosting your sides and continue with the top of the cake. Most of the times, the advice is to fashion a crumb coat at first, before applying the frosting or icing. Because when decorating in the barrel cake way, it’s not like changing the interior design of your room: it can be clean, or messy, or in between. Because the candy will cover it! So, grab the thing bars of candies or cookies. Use the frosting as adhesive on the back of each candy and attach them to the cake, making sure they all touch each other at the end, all the way round the cake. Don’t be afraid to cut them in order to fit the pattern. When this step is done, you can move on to filling the top of the cake with strawberries or other jelly beans. Bon appetite!
Not diet friendly but know many of you do not need to worry about that!!
Sour Cream Coffee Cake
1 C. butter (I use unsalted)
2 C. sugar
Fold in 1 C. sour cream & ½ tsp. vanilla. Then fold in 2 C. sifted cake flour. I honestly don’t sift anymore… don’t really need to. A good substitute if you don’t have cake flour is: 2 T. cornstarch & remainder of the 2 C, flour.
Topping, mix together (I use a fork):
¾ C. chopped nuts
2 tsp. cinnamon
4 T. brown sugar
Grease & flour 9” bunt cake pan. Recipe calls to spoon in half of the mix, but I do it in 3rs because I really like the topping put in the center in a couple places… So, spoon 1/3 or ½ of the mix (dough) in the pan & spread it somewhat evenly around. Sprinkle some of the nut topping on, enough to cover the dough. Spoon in another 3rd (or the rest) of the dough, spread evenly, then more of the nut topping. Finally spoon in the rest of the dough and spread around evenly (if doing 3rds) and put remainder of topping on.
Bake in 350° oven for 1 hr. 15 minutes or until done – test with toothpick. Cool before removing from pan. Although I haven’t had to do this yet, my recipe has instructions that the cake may need to be cut in half to remove from pan. Finally… Enjoy!!
2 cups pretzels
1 bag popped white popcorn
1 package Almond Bark white melting chocolate
1 bag of festive M&M’s
2 cups of Chex cereal
1 container of sprinkles
Spread pretzels , popcorn and Chex on a foil covered baking sheet and drizzle white chocolate over the mixture. Gently stir to coat evenly. Add sprinkles but don’t stir it anymore or the sprinkles will be coated with chocolate and turn white. Let harden on cookie sheets and then break apart and add M&M’s to the finished mixture.
The ideas for packaging are endless, cute bags to give away as favors or just put it in a big bowl and it will be a hit!!
Low Carb.. Sugar Free Muffins!!
2 1/2 cups Almond Flour
1 Tbs Coconut Flour
1/4 tsp Salt
1/2 tsp Baking Soda
1 Tbs Vanilla extract
1/4 cup Coconut oil ( I melted mine)
1/4 Cup Sugar Free Maple Syrup
1/4 Cup Coconut Milk
2 whole eggs
1 cup Fresh Blueberries ( frozen may be used)
3 Tbs Cinnamon
Pre heat oven to 350 °
Line Muffin pan with 12 liners.
In a medium bowl combine Almond, Coconut Flours, salt ,and stir to combine them well.
Next pour in Coconut Oil, Eggs. Maple Syrup, Coconut milk, and Vanilla.
Once again Mix well… Fold in Blueberries.
Place in muffin till about 3/4 the way full … sprinkle with Cinnamon .
Bake for 23 -25 minutes.
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 tsp vanilla
2 large eggs
1 1/2 cups Cadbury Mini Eggs
Preheat oven to 375 F. Combine flour, salt, baking soda in one bowl. In a large bowl, combine both sugars, vanilla, and butter. Add eggs one at a time. Beat in dry ingredients. Dough should be nice and soft. Chop mini eggs in half with knife, mix into dough. Drop by tablespoon onto baking sheet and bake 9-10 min at 375 F.
Method of Preparation
Preheat the oven to 350°F and grease or line an 8 inch cake pan with parchment. In a large bowl, combine the Cozy Crumb Cake package and 4 tablespoons butter. Knead together until the butter forms small, pea-sized pieces. Add in the eggs and milk and stir until a thick batter forms. Pour the batter into the pan. Drop Blueberry Jam in dollops all over the batter. Gentle spread the Jam in an even layer across the top of the batter. Mix together the Cozy Crumb Topping, almonds, lemon zest, melted butter, and milk and stir until it is the consistency of wet sand. Sprinkle this mixture over the top of the cake, place in oven, and bake for 30-35 minutes or until the cake passes a toothpick test.
Cozy Crumb Cake
Wildly Blueberry Jam
Method of Preparation
Preheat oven to 375°F. In a bowl combine the oats, baking powder, Oatmeal Mix-in, and salt. In a separate bowl whisk together the milk and syrup. Add wet ingredients to dry ingredients. Stir in ½ cup walnuts, raisins, and apples. Transfer to a greased 8×8 baking dish. Top with remaining walnuts. Bake 35-40 minutes or until golden. Cool slightly before serving.
Put your Gummy Bears in a container with a lid.
Submerge them in your Alcohol of choice (vodka, tequila etc).
****Some have used Whipped Cream Vodka****
Cover and put in the fridge for at least 24 hours
to soak up the liquid. It is amazing that the gummy bears just absorb the
liquid; the more liquid you add the more they absorb.
The gummy bears just grow, becoming a delicious adult treat!
Method of Preparation
Blend flour, cheddar, and butter in a food processor until dough is a coarse-meal texture and starts to form into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes. Preheat oven to 400°F. Shape dough into 1 ½ inch balls and place on a baking sheet (should make about 15 balls). Bake for 5 minutes. Remove from oven and use your thumb (or the back of a ½ teaspoon) to press the ball and make an indentation. Fill each indentation with about 1/2 teaspoon of Hot Pepper Jelly. Return to oven and bake another 5 minutes or until edges are golden brown.