Doesn't everyone love cookies?? The students in my classroom would definitely answer yes to this question! We certainly love chocolate chip, but hands down, the real favorite is always funfetti! They're super easy to make and are always delicious! To to make this little treat, you'll need: 1 box Funfetti cake mix 2 eggs 1/3 cup oil extra sprinkles for the top 1. Mix together the cake mix, eggs, and oil. The dough with be thick and appear greasy. 2. Use a cookie scoop to place dough balls on a lightly greased cookie sheet. I bake all my cookies on a stone from pampered chef; they're the best! 3. Place additional sprinkles on top of each cookie if desired. Bake at 350 degrees for 9-11 minutes. Allow cookies to cool on the baking sheet for a few minutes before scraping off. I served these yummy cookies at our school open house last week. As always, they were the first to go! This simple recipe can be used with a variety of different cake mixes and flavors! White cake mix with craisins and white chocolate chips is my very favorite! Get creative and enjoy!
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Happy almost Valentine's Day, friends! In celebration of tomorrow's holiday I decided to make a batch of valentine popcorn. This yummy treat is super easy to make and can easily be changed to fit your own theme or holiday. You will need: 1 bag microwave popcorn (I use light butter) 1 cup mini pretzels - roughly broken 1 1/2 cups white chocolate almond bark 1/2 cup valentine m&ms 1/4 cup crushed Oreos (approx 4-5 cookies) valentine sprinkles 1 (2 oz) block milk chocolate almond bark 1. Start by microwaving your popcorn. Transfer to a large mixing bowl and toss with the broken pretzels. 2. Using a microwave safe bowl, melt the white chocolate almond bark using 15 second intervals and stirring frequently. Drizzle the melted chocolate over the popcorn and stir to coat evenly. 3. Pour the coated popcorn onto wax paper and arrange in a single layer. 4. Sprinkle the crushed cookies, sprinkles, and m&ms evenly over the popcorn. 5. Melt the block of milk chocolate in the microwave (15 seconds and stir). Drizzle evenly over the top of the popcorn. Allow popcorn to sit until the chocolate has completely cooled. Break into small pieces for serving and store in an airtight container. Happy Valentine's Day!
When I was a kid, I went to a birthday sleepover that served some kind of dessert with store bought frosting on top. The next morning my mom picked me up and on the way home we had a conversation that went something like this: Amanda: Mom! Did you know you can buy icing at the store? Mom: Yes, it comes in a can. We don't buy that stuff. How is it possible that I had gone 10+ years without tasting store-bought frosting? It's simple really, my mother was and still is a baking goddess. I can credit most of my kitchen knowledge to her; she's seriously the best at everything Most of my friends would say that cupcakes are my signature item. I feel like I make them for everything, and I seriously might be capable of making them with my eyes closed. I'm a firm believer that good buttercream frosting is key for cupcake success. Lets get get to work on this frosting, shall we? Buttercream Frosting 1/2 cup unsalted butter -softened 1/2 cup shortening pinch of salt 1 tsp. vanilla extract (I love to use vanilla bean paste - I find it at Home Goods) 4 cups sifted powdered sugar milk to reach desired consistency 1. Begin by creaming your butter and shortening. Beat with an electric mixer until very smooth. 2. Add in a pinch of salt and vanilla. Mix well. 3. Gradually add powdered sugar 1 cup at a time mixing well after each cup. The frosting should be dry and crumbly at this point. 4. Add milk to reach desired consistency. Thicker icing will hold shape and is great for piping flowers. Icing that is very thin is okay for spreading but will not hold decorative shapes well. For cupcakes, I prefer a frosting that is medium thickness (thin enough to pass through a piping bag but still stable enough to hold shape).
5. Once your frosting has reached your desired thickness, frost your cooled cupcakes. I used a large star tip and chocolate ganache to decorate mine. I know I've said this before, but don't you just love fall? I'm a huge fan of cooler temperatures, leaves changing colors, and flannel. Of course, let's not forget my favorite part of fall; pumpkins! Pumpkins are my favorite fall item to decorate with but the real obsession with pumpkin is their flavor.
Pumpkin pie? Love it. Pumpkin cheesecake? Can't live without it. Pumpkin cinnamon rolls? I'll have 2 please. But the ultimate pumpkin recipe for me will always be pumpkin bread. As a kid, my mom would make this recipe year-round because my whole family loves pumpkin as much as I do. Celebrating pumpkins with just one season really isn't enough for us. Baking pumpkin bread fills my house with the glorious smells of fall and always reminds me of my mom. Last week in my classroom, I demonstrated this recipe with my Intro Foods class. We turned it into muffins to make sharing easier and they loved it just as much as I do. The recipe listed below will make 3 loaves of pumpkin bread or approximately 40-48 muffins depending on size and add-in's. Pumpkin Bread 1. In a large bowl, combine the following dry ingredients: 3 ½ cups flour 1 ½ teaspoons salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon pumpkin pie spice 1 teaspoon baking soda 1 ½ teaspoons baking powder 2. Mix dry ingredients and create a well in the center. 3. In a separate bowl, combine the following liquid ingredients: 2 cups pumpkin (1 15oz can) 4 eggs 1 cup evaporated milk 1 cup vegetable oil 2 ½ cups sugar 4. Once the liquid ingredients are well mixed, pour into the dry ingredient well and mix. Mix until dry ingredients are blended evenly. Muffins and quick breads should be soft and the key to this is minimal mixing. Over-mixing of ingredients will produce a product that is dry and crumbly. 5. Gently stir in additional treats if desired. Some people prefer plain but I love to pour tons of raisins in mine! This pumpkin bread is also delicious with chocolate or white chocolate chips, pecans, or walnuts. 6. Pour your batter into 3 greased loaf pans and bake at 350 degrees for approximately 45 minutes to an hour. Bread should spring back when touched lightly. 7. Transfer to a cooling rack and cool 5-10 minutes. Use a knife to loosen the sides of the bread from the pan and flip to release. **If you would prefer to make muffins, line a muffin tin with paper liners and fill each with batter approximately 3/4 full. Bake at 350 degrees for 18-20 minutes or until muffins spring back when touched. Cool on a wire rack for 5-10 minutes, then release from pan to cool completely. |
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