Tuesday, January 26, 2016

Oreo Cookie Rolls

I made some pretty sweet buns to nibble on. They’re made just like cinnamon rolls but without the cinnamon swirled inside.

That’s because these are stuffed with Double Stuf Oreo cookies instead.

The rolled dough is covered in melted butter, cocoa, granulated sugar, brown sugar and crumbled Oreo cookies.

Spread everything out evenly so you’ll have deliciousness in every section you slice.

Use a sharp knife to cut even sections. The rolled dough yields enough for 18 rolls. And, if you use disposable square aluminum pans, then you’ll easily have one pan to enjoy and one pan to give away. That is if you’re feeling generous.

Before baking, allow the dough to rise again and then pop them in the oven for about 15 minutes at 375 degrees fahrenheit.

Ooooh yes and yum!

Yum yummier!

The rolls get covered in a cream cheese icing and then sprinkled with more cookie pieces and cookie crumbs.

Makes every bite just right!

I made these Oreo Rolls using my Basic Cinnamon Roll Recipe and just switched up a couple of things:

Filling: Instead of cinnamon, sprinkle 2 tablespoons cocoa powder and 10 chopped Oreo cookies on the rolled dough.
Icing: Follow the instructions for the cream cheese icing variation and then sprinkle more cookie pieces and crumbs on top… about 4.

Note: The Oreo flavor in these could have been stronger. I think I would sprinkle a few more cookie pieces on top instead of crumbs.

Enjoy!!!

Tuesday, January 19, 2016

Cookie Kisses

How cute are these chocolate sugar cookies. I mean … totally adorable for a Valentine’s Day treat don’t you think?!

You can use this sugar cookie recipe and directions for the dough. Just swap out 1/2 cup cocoa for 1/2 cup of the flour and then use all vanilla extract and you’re good to go.

These are the cookie cutters I used. I love how many different sizes the candy shape comes in. And now that I’m done baking and photographing, they are proving hard to find on a google search. Go figure. So here are a couple of options for you if you want to make them, too.

1. Just cut out triangle shapes from your cookie dough and pipe royal icing to create the iconic shape.
or
2. You can use a template to cut out your shapes from the cookie dough. Here’s a pdf that you can use to scale to the size you want.

Once baked, these little morsels are good enough to eat all by themselves or you can decorate them with royal icing.

Here’s the royal icing recipe I used. Just halve the ingredients … using all vanilla extract and chocolate brown icing color to tint.

Outline the cookies with a thicker icing consistency using a #2 decorating tip.

Then add a little water until the royal icing consistency is more fluid and you can easily fill in the shapes using a small squeeze bottle.

For bigger shaped cookies, I just spooned a small amount in the center and used a toothpick to coerce the icing and cover the cookie. Easy!

Now, let these little guys dry completely. That means overnight to make sure.

Because now, they’re getting all wrapped up for treating someone special.

Kisses to You!

To package these cuties, you can use 4×4 inch square foil candy wrappers to cover the cookies. Foil candy wrappers are a great alternative to regular aluminum foil because the foil wrappers are super thin. Then just tuck a sweet saying inside.

Here’s a pdf for you that contains:

Kisses to you” and “Hugs & Kisses” sayings that you can cut into strips.
And there’s a bonus label, too … you know … if you want to package them in treat bags instead of wrapping them up.

In the pic below, just tuck two cookies in the bottom of a 6 X 3.75 inch treat bag with a foil candy wrapper placed behind them. Trim the top of bag as needed to reduce the height and then fold the label over attaching to the front and back of the treat bag with double-sided tape.

xoxo … and enjoy!

Monday, January 11, 2016

Blueberry Pancake Poppers

Here’s an easy breakfast bite treat to try. These are blueberry pancakes baked in mini muffin shapes. You know … to make mornings fun and dunkable.

You just need a few baking basics for the pancake batter.

I’ve added mini chocolate chips to these before and loooove them (see here), but this time I’m all about blueberries and oats as the add-in ingredients.

Just mix all the ingredients together and then scoop the batter into the cavities of a greased mini muffin pan.

This is way easier than flipping flapjacks a few at a time.

After baking, use a toothpick if necessary to run around the edges of the muffins while still in the pan to make them easier to remove.

Serve them right away with melty butter or maple syrup …

Or stack some up to save for later. Freeze them a few at time for a quick morning meal.

Mini Oatmeal Blueberry Pancake Poppers

1 cup all purpose flour
1/2 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon sugar
1 cup buttermilk
1 egg
2 tablespoon maple syrup
2 tablespoon melted butter
1 cup blueberries

(makes 24 mini pancake poppers)

  • Preheat oven to 350 degrees and grease mini muffin pan.
  • Combine flour, oats, baking powder, baking soda, salt and sugar in a medium bowl. Stir together with a wire whisk.
  • In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined.
  • Stir in blueberries. Reserve a few blueberries to press into the tops of the pancake batter. Bake for 10-12 minutes.
  • Let cool slightly and remove from the pan. You can use a toothpick inserted around the edges to separate the pancake muffins from the pan.
  • Serve immediately with warmed butter or dip in maple syrup. You can also freeze and remove a few when you need them for a quick on the go breakfast.

 

Dunk away and enjoy!!!

Tuesday, December 22, 2015

Merry Christmas Cookie Mix

This weekend I mixed up a few cookie mix jars for some last minute edible gifts. If you’re a long time follower you may remember my Cowgirl Cookies post from way back when. These are based off of those, but with a little wardrobe change and some merry little labels.

Here are all the dry ingredients for the cookies that get layered in a 1 quart smooth Ball jar.

When I assembled these I started out really nice and organized, but I tend to make things messy when I’m in the kitchen so by the end I had ingredients everywhere. Check out my instagram if you want to see the chaos behind the scenes.

When assembling, layer the flour first, then oats and then red and green M&M’s.

Then add the chocolate chips and brown sugar. As you go, make sure to pack the ingredients in as tightly as possible. When you get to the brown sugar layer, press the back of a large spoon all around the edge as you rotate the jar.

Then add granulated sugar. And finally, instead of chopped pecans like the Cowgirl Cookies call for, I used white chocolate chips for these. The ingredients will go all the way to the very top of the jar when you’re done.

Look how pretty all the ingredients look layered in these glass jars that I found at Hobby Lobby.

Keep in mind, you could totally give away the jars just like this…

…But I wanted to dress them up a bit for the holiday.

Here are some Merry Christmas Cookie Mix labels that I created and that you can use too if you like. Just download the pdf and print it out on heavier weight paper. Use a 1 7/8 inch paper punch to cut out the shapes so you can attach them to the jar. The pdf also includes quick instructions for the recipient on how to bake them. YAY!

I love these fun fabric bundles I found at Hobby Lobby to wrap around the lids. I also made a bunch of little white pom poms to make them even merrier.

Oh my gosh… so cute.

Of course I had to make sure these cookies were as good as I remember, so my nieces who were visiting and I baked up a test batch to enjoy while we played in the kitchen making snowmen cake pops. It was a super fun and festive day.

If you want the full instructions on how to make Cookie Mix Jars or simply want to make a batch of these yummy cookies, then check out this Cowgirl Cookies post for the full details and recipe.

Enjoy and have the Happiest Holiday! Hugs!!!

Monday, December 14, 2015

Cookies to Fawn Over

I made the sweetest baby deer cookies to give to my nieces the other day and I’m so happy with how they turned out. I say that because each time I pipe cookies, I get nervous right before drawing on them with royal icing. I’m much better with a pencil. These turned out totally cute though. Yay and Happy Holidays!

Here’s a link to the fawn cookie cutter I used. I just love the sweet shape and I’ve been admiring it on pinterest and instagram for a while… so I finally ordered one.

Also… Here’s the sugar cookie and royal icing recipe I used.

You’ll need royal icing in brown, green, pink and white. I just guesstimated how much of each. Brown and white with the most, a little green and a tiny amount of pink.

Now for decorating… You can totally pipe the deer in one color, or give them more detail. I went for more detail, but I didn’t want to take any chances on screwing them up, so I used a black edible ink writing pen to draw on the cookies first. This is much easier than winging it for me.

When you’re ready to pipe, just trace over the outlines with icing. Brown first.

While the outline was still drying, I carefully piped a little pink ear and used a toothpick to coerce the royal icing gently in the shape I wanted.

Next up, I filled in the white tail, tummy and face areas. I didn’t use outline icing here, I just piped and filled at the same time with royal icing that’s slightly more fluid than the outline piping consistency.

Now the fun part. With the brown outlined, go ahead and fill in the body with flood consistence brown royal icing. And while the icing is still wet, pipe teeny-tiny dots with flood consistency white royal icing.

I like to use a decorator bag fitted with a no.2 tip for outlining and usually a small squeeze bottle when filling in with color.

Okay, now let dry. Let dry. dry.

Then you can draw on hooves with a brown (or black) edible ink writing pen.

To finish the faces, attach tiny noses with royal icing as glue. I used rainbow chip sprinkles. The brown ones make the perfect little nose.

See… super cute. I went easy on the eyes and drew them closed with long eyelashes using the black edible ink writing pen again. Sooo handy and the closed eyes make them seem even sweeter.

The trees are easy peasy. Cover the surface of the cookie in green royal icing and let dry completely. Then pipe on wavy lines of white icing and sprinkle with white sanding sugar before the icing dries.

You don’t have to decorate tiny trees, but they’re going to make the next step tree-mendously adorable.

See what I mean?

Okay, back up to cutting deer and tree shapes out of the dough and throw in a few round circles that are a little wider in width than the deer’s legs. Use the fawn cutter to make marks in the dough that match the leg spacing and then grab a straw. Press the straw down in the cookie dough a few times to remove dough where the legs will go.

After the circles bake, you can reuse the straw to immediately remove any cookie that may have spread. The openings in the circle make it easier for the deer to stand while you attach it to the base.

Not shown: Pipe and fill circles with white royal icing and sprinkle with sanding sugar. Then when the circles and decorated deer are completely dry, fill the holes with a small amount of melted white candy coating (it dries more quickly than the royal icing). Place a decorated deer into the candy coating and hold in place while the coating sets. Then attach a tiny tree with more melted candy coating. Sprinkle sanding sugar on any of the exposed coating so it appears seamless with the rest of the cookie base.

Enjoy!

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