cookies and candy Archives - Page 13 of 14

Recipe of the Week: Unbaked Caramel Cookie Bars

November 8, 2008 Leave a Comment

Here’s a recipe that’s kind of fall-ish. This comes from my grandmother’s old cookbook. The original recipe doesn’t include sugar, but as my grandmother wrote it into the recipe, that’s how I made it too. And after trying it with the sugar, I can’t imagine how it could be any better without it.

It kind of reminds me of Harry Potter using the “Half Blood Prince’s” instructions that are written in the margin, rather than the textbook instructions, and getting a much better result. (except I’m not a wizard, and I’m making cookies rather than potions, and well…nevermind)

Anyway, this is a great recipe if you’re looking for something rich, sweet, and gooey. It’s extremely easy to make and a great treat that you can make at the last minute, so it’s perfect for a holiday party or just a quick snack at home.

Unbaked Caramel Cookie Bars
3/4 cup margarine
1 small can evaporated milk
2 cups sugar
1 4 oz package of instant butterscotch pudding
3 1/2 cups quick cooking oats

Bring margarine and milk to a rolling boil, stirring frequently. Remove from heat and add pudding mix, sugar, and oats. Mix together thoroughly. Cool about 10 minutes. Then press into an 11X7 or 9X13in pan, or use a teaspoon and drop cookies onto wax paper. Chill in the refrigerator or freezer.

-Jerri

Filed Under: cookies and candy, desserts, Recipe of the Week

Tea Cakes for Halloween

October 28, 2008 3 Comments

A while back I purchased a huge set of cookie cutters, but with all the chaos of moving and everything else, I had not yet gotten the chance to use them. With Halloween upon us, I felt it was the perfect time to try them out.

When I was a kid it was always a big treat whenever we got to make tea cakes. At my house we only made them occasionally, so I probably would have forgotten about them entirely, except that my grandma used to make them too, and I also remember going over to my aunt’s house and “helping” her make them.

The only problem is that I didn’t have “the” recipe for them, and so I found myself perusing cookbooks and trying to decide which one of the half dozen recipes I wanted to try. The recipe I tried turned out pretty well. The taste and the texture are slightly different from what I remember, but all-in-all, it’s a pretty good cookie. (However, if I try another recipe in the future and it turns out better, I’ll be posting it too!)

To give them a bit of festive, Halloween styling, I cut them out in the shapes of pumpking, ghosts, and cats. And for fun, I decorated some of them using chocolate chips. It was tempted to go all out and put a bunch of sprinkles or icing on them too, but I think these taste better without all that extra stuff.

Tea Cake Recipe:

Ingredients:
3 1/2 cups self-rising flour
1 1/2 cups sugar
1/4 cup margarine or butter
1/4 cup shortening
1/3 cup water or milk
2 eggs, beaten
1 tsp vanilla

Directions:

Cream sugar, margarine, shortening, water or milk. Add beaten eggs and vanilla. Add flour a little a time until completely mixed in. Roll onto floured pastry sheet. Cut with cookie cutter and bake on greased cookie sheet in a 400 degree oven for 8 to minutes. (similar recipes also say 350 for 10-15 minutes) Note: This recipe makes around 2 dozen cookies, give or take a few, depending upon what size cutters you use.

Filed Under: cookies and candy, desserts, fall, Halloween

Easy Easter Bunny Party Favor

March 18, 2008 4 Comments

Here’s a cute treat that you can make for your child’s Easter party or Easter basket. As a kid, I used to love getting candies and treats with a decorative/crafty twist. But some of us were not born with the craft bone, so this post goes out to all the people who have considered themselves “craft-challenged” but are trying to get better (myself included).

For this project, you’ll need:

mini chocolate candy bars

kleenex or gift tissue

a black pen

string/ribbon/fishing line.

Take 2 or 3 candy bars and stack them on top of a piece of tissue.

Roll up the tissue with the candy inside.

After rolling up the tissue completely, the ends will be used to make bunny ears.

Grab each end of the tissue. Pull it toward the top of the “bunny head.” Twist the tissue and use string or ribbon to tie the ears tight and fluff them out till you get the desired look and shape.

Use your black pen to draw a face on your bunny.

Make a few of these and arrange them in your child’s Easter basket, or make one or two of these for each kid at your child’s Easter party.

Filed Under: cookies and candy, crafts, Easter, party ideas

Sweet Thursday: Fun Easter Sweets

March 13, 2008 3 Comments

Welcome to a special Easter edition of Sweet Thursday. If you’re looking for something to serve at your child’s Easter party or a special homemade treat for your child’s Easter basket, look no farther! These recipes are fun and easy to make, and they are filled with vibrant spring colors that your kids are sure to love.

Brownie Pops

1 package brownie mix (with chocolate syrup pouch)
Water, oil and eggs called for on brownie mix package
24 wooden sticks with rounded ends
1 package (6 ounces) semisweet chocolate chips (1 cup)
2 teaspoons shortening
candies or sprinkles

1. Heat oven to 350°F. Line 13×9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on package for 13×9-inch pan; cool completely, about 1 hour.

2. Place brownies in freezer 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 rectangular bars, 6 strips lengthwise and 4 rows across, each about 1 1/2 by 3 1/4 inches. Gently insert stick into end of each bar, peeling foil from bars.

3. In microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top third to half of each brownie into chocolate; sprinkle with decors. Lay flat to dry.

Easter Egg Candies

1 package (10 to 12 ounces) vanilla or white chips
1 package (3 ounces) cream cheese, cubed
1 teaspoon water
1/2 teaspoon vanilla extract
Colored sprinkles, colored sugar and/or jimmies
Directions: In a microwave-safe bowl, melt the chips at 50% power. Add the cream cheese, water and vanilla; stir until blended. Chill for 1 hour or until easy to handle. Quickly shape into 1-1/4-in. eggs. Roll in sprinkles, colored sugar or jimmies. Store in an airtight container in the refrigerator. Yield: About 4 dozen (1-1/2 pounds).

Easter Basket Cupcakes
Cupcakes like these are easy to create. Simply bake up a batch of your favorite cupcakes, and cover them with the icing of our choice. I recommend using white icing w/ green food coloring, though any spring color would work just as good. Then decorate the cupcakes with your favorite candies. For the basket handle, use Twizzlers, Airheads, or Fruit Roll Ups. For the “eggs” use jelly beans, mints, chocolate footballs/eggs, Whopper eggs, or whatever you like. These are colorful, fun treat for kids!

Easter Bunny Pudding Cups

2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
8 CAMEO Creme Sandwich Cookies
8 each jelly beans and gumdrops
8 pieces red string licorice, cut into thirds
decorating icings and gels
POUR milk into medium bowl. Add dry pudding mix; beat with wire whisk 2 minutes. Let stand 5 minutes.
SPOON evenly into 4 dessert dishes. Refrigerate until ready to serve.
INSERT 2 cookies into 1 side of each dish to make the “bunny’s ears, then decorate with candies, licorice and decorating icings and gels as desired for the faces.

Filed Under: cookies and candy, cupcakes, desserts, Easter, recipes

Recipe of the Week: Clover Cookies

March 7, 2008 12 Comments

Hello everybody. I’m proud to say that this is my 100th post! (yea!) It’s a small step for some, but a pretty big step and a great beginning for me. Thanks for visiting, and I hope you guys will continue to come back and read all my future posts.

Now it’s time for the recipe of the week. This week’s featured recipe is from Martha Stewart. On her website you will find not only the recipe but a video showing you how to make the cookies. Even if you have written instructions it’s always a plus to have a visual.

These Clover Cookies are cute, sweet, and fun! And you don’t have to be an artist to decorate them! The recipe is for St. Patrick’s Day (or spring, in general), but it is yet another recipe that can be applied to any holiday. I wish I had this recipe back around Christmas or Valentine’s Day! Enjoy and Good Luck!

Makes 50
4 cups sifted all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Green sanding sugar

Sift together flour, salt, and baking powder into a large bowl; set aside. Combine butter and granulated sugar in the bowl of an electric mixer fitted with paddle attachment; cream on high speed until fluffy. Beat in eggs

Reduce speed to low. Add flour mixture in two additions, mixing until well combined. Mix in vanilla. Divide dough in half, and cover with plastic wrap; refrigerate 30 minutes.

Preheat oven to 350 degrees. Roll out 1 piece of dough on a lightly floured work surface 1/8 inch thick. With a 3-inch cookie cutter, cut out 25 rounds. Working with 1 round at a time, place clover stencil on top; sprinkle surface with sanding sugar.

Arrange rounds on parchment- or nonstick baking mat-lined baking sheets. Refrigerate until firm, about 15 minutes, or until ready to bake. Repeat process with remaining dough.

Bake, one sheet at a time, until edges just start to brown, 10 to 12 minutes. Let cool completely on sheets on wire racks. Store cookies in an airtight container for up to 5 days.

Filed Under: cookies and candy, desserts, Misc Holidays, Recipe of the Week

Sweet Thursday: Beautiful Valentine Cookies

February 14, 2008 3 Comments

Here’s a last minute Valentine cookie recipe from Martha Stewart. I’ve seen that a lot of bloggers out there don’t really celebrate Valentine’s Day or don’t spend a lot of money on gifts. Well, in lew of gifts you can also make your family or significant other an extra special treat. Arrange these in a gift basket or platter, add sticks to make a cookie bouquet like the ones I posted on yesterday, or simply have your family eat them straight off the baking sheet. Either way this recipe is a good choice for Valentine’s Day. This recipe can be used to make plain shortbread cookies or jam cookies, and after Valentines is over, just get out some other cookie cutters to make these cookies for any and all occasions.

Ingredients:
1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
4 2/3 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1/2 cup pale-pink or white sanding sugar (optional)
Petal dust in pink, orange, and violet tones (optional)
2/3 cup apricot or strawberry jam, slightly warmed (optional)

Directions
In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, alternating with buttermilk, until combined. Wrap dough in plastic; chill until firm, 1 hour or overnight.
To color white sanding sugar, if using: Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.
Heat oven with two racks centered to 350 degrees. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; reroll scraps.
To make sandwich hearts: Brush bottom heart lightly with jam; cover with a second heart with center cut out; jam will adhere hearts. Fill cut-out area with more jam. Cookies will keep, in an airtight container, at room temperature for 1 week.

Filed Under: cookies and candy, desserts, recipes, Sweet Thursday, Valentine's Day

Beautiful Cookie Bouquets

February 13, 2008 1 Comment

There are so many great gift ideas out there for Valentine’s Day. While some are partial to flowers, and others love candy and sweets, still others love a little bit of both, but how about this: a cookie bouquet! I found several tasty and beautiful examples. You can find these and other gifts at the links that I’ve provided below. And even if you don’t want to shell out the extra money to buy from these sites, they could still give you a good idea to create your own cookie bouquet or gift basket. All you need is a decorative container and a little tissue paper and ribbon to create a beautiful gift.

Cookiebouquets.com
gourmet-cookie-bouquets.com
cookiesbydesign.com/

Filed Under: cookies and candy, crafts, desserts, Valentine's Day

Sweet Thursday: Valentine Treats That Say, "I Love You!"

February 7, 2008 1 Comment

With Valentine’s Day coming up, I wanted to throw in an extra Sweet Thursday Post. I meant to post this hours ago, but I got busy with some paper work & housework, and the time just totally got away from me, but at least I got a lot of important things done. Well, for this post I’ve chosen 2 very sweet Valentine treats: cupcakes and cookies. I truly love both of these desserts. These would be great to take to a school party or give to friends and coworkers or to that special someone in your life. And you could use these ideas for other occasions as well. With desserts like these, who needs those little candy hearts?

Conversation Cupcakes

Ingredients:
1 package (18-1/4 ounces) white cake mix
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon butter flavoring, optional
4 cups confectioners’ sugar
2 tablespoons milk
1 to 2 drops red food coloring, optional
1 to 2 drops yellow food coloring, optional
1 to 2 drops blue food coloring, optional

Directions: Prepare cake mix according to package directions. Place paper or foil liners in a heart-shaped or standard muffin tin. Fill cups half full of batter. Bake according to package directions for cupcakes. Cool for 10 minutes; remove from pans to wire racks to cool completely.

For frosting, cream butter and shortening in a small mixing bowl. Add vanilla and butter flavoring if desired. Add sugar, 1 cup at a time, beating well after each addition. Beat in milk until light and fluffy. Divide frosting into fourths; place in flour separate bowls. Leave one bowl untinted. Add food coloring to the other three bowls; stir until well blended. Frost cupcakes. Pipe untinted frosting around edges and decorate tops with Valentine phrases. Yield: 28 cupcakes.

Valentine Cookies

Ingredients
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
Dash salt
1/2 cup granulated sugar
1/3 cup shortening
1 egg
1/2 teaspoon vanilla
3 drops oil of cinnamon (optional)
1/4 cup hard cinnamon candies, finely crushed

Directions
1. In a small bowl combine flour, baking powder, and salt; set aside. In a medium bowl beat sugar and shortening with an electric mixer on medium speed until fluffy. Add the egg, vanilla, and oil of cinnamon, if desired; beat well. Add flour mixture; beat well. Cover and chill in the refrigerator about 2 hours or until firm.
2. Cut a 10×8-inch heart pattern from paper. Halve dough. Line 2 cookie sheets with foil. Place half of the dough on each cookie sheet; roll into 10×8-inch rectangles. With pattern, cut dough into heart shapes. Reserve scraps. (If dough seems too soft, freeze 30 minutes or until firm.) Use alphabet- and heart-shaped cutters to cut out a message from each cookie. Remove dough from cutters.
3. Spoon candy into cutouts to fill holes to level of the dough. Bake in a 375 degree F oven for 10 to 12 minutes or until candy is melted and cookies are done. Cool on cookie sheets. Peel foil from cookies. Reroll dough scraps; cut with 3-inch cookie cutters. Place on ungreased cookie sheet. Bake in the 375 degree F oven for 10 to 12 minutes or until done. Cool on pan. Makes 2 large and 6 small cookies (18 servings).

Filed Under: cookies and candy, cupcakes, desserts, recipes, Sweet Thursday, Valentine's Day

Chocolate Bon Bons

December 19, 2007 2 Comments

Bon Bon Ingredients:
2 lbs. confectioners’ sugar
2 sticks butter, softened
1 can sweetened condensed milk
1 tsp. vanilla
1 qt. chopped pecans
1 c. coconut (optional)

Coating Ingredients:
9 oz. semi-sweet chocolate chips (approx. 1 1/2 bags)
1 bar paraffin wax

Directions:
Sift sugar into a bowl; cream in butter. Add milk and vanilla; stir until smooth and creamy. Fold in nuts and coconut. Refrigerate until firm. Roll into balls. stick toothpicks in each ball (for dipping) and refrigerate again until firm (about an hour or so). Melt chocolate and wax in double boiler. Dip bon bons in chocolate mixture, and set out on wax paper. Let dry completely.

*Tips*

– Sticking the toothpicks into the balls before they are refrigerated (rather than sticking the toothpicks in just before dipping) will help the balls to stay on the toothpick during the dipping process. If you stick the balls with the toothpick just before dip them, they will be more likely to fall into the chocolate, and you’ll have to fish them out with a spoon, which can be very frustrating.

-Upon removing the toothpicks, you’ll probably be able to see very noticeable holes from the toothpick and any chocolate that was attached to the toothpick. For this, I recommend using any left over chocolate (or make more if needed), and spoon it over all the holes.

-Be sure to use semi-sweet chocolate chips and not milk chocolate, or else the mixture will not turn out right.

Filed Under: cookies and candy, desserts, recipes

Recipe of the Week: Coconut Macaroons

December 15, 2007 Leave a Comment

This week’s recipe of the week is for coconut macaroons. I found this recipe a couple of weeks ago in BHG and decided to make it for my husband. (he loves coconut!) All the macaroons were gone within a couple of days, and he immediately asked when I’d be making some more! Give it a try:

Ingredients:
4 egg whites
1 tsp. vanilla
1/4 tsp. cream of tartar
1/8 tsp. salt
1-1/3 cups sugar
1 14-oz. pkg. flaked coconut

Directions
1. Preheat oven to 325F. Line two large cookie sheets with parchment paper. Inlarge mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electricmixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at atime, beating until stiff peaks form (tips stand straight). Fold in coconut.
2. Using an icecream scoop with 2-inch bowl (or scant 1/4-cup measure), dropcoconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool. Makes 28.
3. For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. Makes 60.
4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.

Filed Under: cookies and candy, desserts, Recipe of the Week, recipes