Sugar Cookie Pops

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Since Valentine’s Day fast approaches (and snow days freed up my work schedule!), I decided to try my hand at these super cute sugar cookie pops from Our Best Bites.
I love, love, love the sugar cookie recipe from their site — especially with the Almond Extract flavoring. I’ve always had sugar cookies with Vanilla Extract, but the Almond was to die for. I love the smell of it!
Here’s the Cast of Characters:
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1 C real butter
1 C sugar
1 egg
1 1/2 tsp Almond extract
3 C flour
1 1/2 tsp baking powder
1/2 tsp salt
Directions:
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Cream the butter and sugar until light and fluffy.
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Add in eggs and extract and mix well.
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In a separate bowl, combine flour, baking powder and salt. Whisk to combine.
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Slowly add the flour mixture to the butter mixture and mix well.
Separate the dough into halves and roll between two sheets of wax paper. Chill for at least an hour in the fridge.
Once the dough is nice and chilly, use cookie cutters to cut shapes (I did hearts for Valentine’s Day!).If you’re making cookie pops, take a lolly pop stick and press in into the back side of the cookie, about halfway up.
If not, just move on. :)
Lay the cookies out on a cookie sheet and bake at 350 degrees for 8 to 12 minutes, depending on how crispy you want the cookies.
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You’ll know they’re done when the edges are just barely turning golden brown.
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Now for the fun part — Frosting the Cookies! :)
This was the first time I worked with Glacé Icing.
The second Cast of Characters:
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1 pound powdered sugar
1/4 cup and 2 Tbs whole milk
1/4 cup and 2 Tbs light corn syrup
2 tsp extract (Almond, if you used that in the sugar cookies)
Directions:
Mix the sugar and milk.
Add the corn syrup and extract.
Divide and add color — I did pink and white. :)
Here’s the white:
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And the pink:
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I used Wilton’s Sparkle Gel to pipe a line of icing around the edge of the cookies.
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Then, I filled in the cookie with the Glacé Icing.
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I’m sure it gets easier as you work with it more and more, but I learned after the first few cookies to pipe a line of frosting around the outside of the cookie to keep the glaze from running off the edges.
I had to salvage a few where the icing ran off the edge, so I just added a bunch more icing and piped a fun design on the top:
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Aren’t they so fun?
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Now, if only I had someone (other than the Nerd and myself) to share them with!

Ziploc Fudge

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This recipe is super fun and super easy to make!
The fudge is really creamy and so, so sweet!
Here’s what you need to get started:
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Ziploc Fudge Ingredients:
1 stick of butter
4 oz cream cheese
1 tsp vanilla extract
2/3 c unsweetened cocoa powder
1 lb. powdered sugar
1 gallon-sized Ziploc bag
Ziploc Fudge Directions:
First, you’ll need to cover a paper plate with aluminum foil.
Then, place the butter, cream cheese and vanilla in the Ziploc bag.
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Seal the bag and squish it to combine the ingredients. Yes, that’s right. I said squish the bag. Have fun with it.
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I know what you’re thinking — who is that *fabulous* hand model in these photos? that’s my mom! Isn’t she great??
You want to be sure to squish it all together until it’s smooth and creamy.
Now, add the cocoa and powdered sugar.
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Keep squishing the bag to combine all the ingredients.
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This is what you get when you’re done squishing — a big bag of fudgy goodness!
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Now, empty the bag onto the paper plate.
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You may need to get a spatula to get all the fudge out of the bag. Watch out, it’s sticky! But you don’t want to waste any, right?
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Then, you can use the spatula to smooth out the fudge on the plate.
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Oh, yeah. Doesn’t that look good?
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Now, it needs time to set. I put mine in the freezer for a little bit because I’m impatient. But if you let it sit out for a few hours, you should be fine.
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Enjoy!
Want a cute recipe card to print out? Click here!
Thanks for looking!

Breakfast Enchiladas

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Mmmmm. Don’t these look yummy?
Yesterday was my mom’s birthday (Hi Mom!), so The Nerd and I drove to their house to celebrate! Memaw was even there! We went to see Sherlock Holmes (so good!)
Today for lunch, my mom & I whipped up these babies from a recipe from Southern Living.
They’re breakfast enchiladas, but you can make them for a meal anytime!
First, you’ll need to make the cheese sauce:
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Cheese Sauce Ingredients:
1/3 cup butter
1/3 cup all-purpose flour
3 cups milk
1 (8 oz) block Cheddar cheese, shredded (about 2 cups)
1 (4 oz) can chopped green chiles
3/4 tsp salt
Cheese Sauce Directions:
 Melt butter in a heavy saucepan over medium-low heat. Whisk in flour until smooth. Cook, whisking constantly, for one minute.
Gradually whisk in milk; cook over medium heat, whisking constantly, for seven minutes or until thickened.
Remove from heat, and whisk in cheese, green chiles and salt, until cheese is melted:
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Ok, now for the Enchiladas…
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Enchiladas Ingredients:
1 pound ground pork sausage
2 Tbsp butter
4 green onions, thinly sliced
2 Tbsp chopped fresh cilantro
14 large eggs, beaten
3/4 tsp salt
1/2 tsp pepper
Cheese Sauce
8 (8-in) soft taco-sized flour tortillas
1 cup (4 oz) shredded pepper Jack cheese
Enchiladas Directions:
Preheat oven to 350 degrees. Cook sausage in a large nonstick skillet over medium-high heat, stirring frequently, until sausage crumbles is no longer pink.
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Remove the sausage from skillet and drain well. You can press it between paper towels to remove excess grease. Wipe skillet clean.
Melt butter in skillet over medium heat. Add green onions and cilantro, and sautee for one minute.
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Now, you’re going to need those eggs. Yeah, 14 eggs beaten. That’s a lot of eggs:
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Add the eggs, salt and pepper to the onions and cilantro. Give it a quick stir to get everything mixed in together. Then, cook without stirring for about two minutes, or until the eggs begin to set on the bottom.
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Gently draw cooked edges away from the sides of the pan to form large pieces. Cook, stirring occasionally, four to five minutes or until eggs are thickened but still moist.
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Remove from heat and gently fold in 1 1/2 cups of cheese sauce and sausage.
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Spoon the egg mixture down the center of each flour tortilla. Roll the tortilla and place seam-side down in a lightly-greased 9×13 baking dish.
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Pour remaining cheese sauce over the top of the tortillas. Sprinkle with pepper Jack cheese.
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Bake at 350 degrees for 30 minutes or until sauce is bubbly.
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Top with grape tomato halves and chopped green onions.
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Enjoy!
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Want this recipe on a fun, 4 x 6 in recipe card? Click here.
Thanks for looking!

Double Chocolate Chews

Oowey, gooey chocolate cookies. That’s what I’m talking about! ‘Tis the season for holiday goodies, and I spent the day trying out some holiday recipes that look oh, so good! The first was for these scrumptious chocolate cookies.

The recipe is from Southern Living’s Christmas at Home magazine.

Did I mention that my favorite part of the holiday season is decorating and baking? Oh yeah.

The Nerd was kind enough to spend the afternoon in the kitchen with me, helping me bake (and sampling!) these goodies.

The thing about these cookies is not their chocolatey exterior. Oh, no. The yummy goodness is on the inside when you find one of the many chocolate chips scattered throughout the batter. Y-U-M.

Ok, I know you’re dying to try these! So, here’s what you need to get started:

1 cup semisweet chocolate morsels
3 Tbsp. vegetable oil
1 3/4 cups all-purpose flour
2/3 cup sifted powdered sugar
1/3 cup unsweetened cocoa
2 1/4 tsp. baking powder
1/8 tsp. salt
1 cup firmly packed light brown sugar
3 Tbsp. light corn syrup
2 1/2 tsp. vanilla extract
1 large egg

Directions:

1. Preheat oven to 350 degrees. Cook 3/4 cup chocolate morsels and oil in a small saucepan over low heat, stirring constantly. The magazine says this will take about 2 minutes, but it really took me like 10 minutes for all of the chocolate to melt. That’s what you want, melted chocolate chips. Sigh. Pour chocolate mixture into a large bowl, and cool 5 minutes.

2. Stir together flour, powdered sugar, cocoa, baking powder and salt. I used a whisk to do this, and it worked really well.

3. Stir brown sugar, corn syrup, vanilla, egg and 2 Tbsp. water into melted chocolate mixture. Then, stir that into the flour mixture. Now, add the remaining chocolate morsels for those sporadic, but oh-so-worth-it chocolate chips throughout the dough. The dough is going to be really stiff, and it takes a *lot* of effort to stir this all together. Your arm will get tired. Trust me.

4. Drop dough by level tablespoonfuls 2 inches apart onto lightly greased baking sheets. We molded them into little oval-shaped cookies. You’ll get about 3 dozen cookies out of the dough.

5. Bake at 350 degrees for 8 minutes. Cook on baking sheets 2 minutes. Then, transfer to wire racks to cool completely (about 20 minutes).

When the cookies are cool, you’ll see cracks starting to appear throughout the surface. Yay! That will give you a little peek at the yummy goodness inside.

Just look at these:


So excited to give these out in my holiday goody boxes! What do you think?

What are your favorite holiday recipes to give away?

Thanks for looking! :)



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