Tuesday, September 9, 2014

Cinna-mini Cookie Bites

Cinna-mini Cookie Bites

I think you guys know by now that I love making mini treats. There’s just something about being bite-size that makes eating sweets even more of a treat for me. That or I just like saying super cute more than I should. Take a look at these other examples and you can see what I mean.

Tiny tiered sugar cookies stands, super cute double-decker doughnut cookies and these itty-bitty bunny boxed chocolates. Just too much fun.

And these Cinna-mini Cookie Bites are no different.

They are tee-niny at about 3/4 inch tall and 1 1/4 inch wide. The perfect size to pop in your mouth. Okay … it might take two bites if you’re polite.

Cinna-Mini Cookie Steps

You can assemble them like regular cinnamon rolls… just on a much smaller scale.

Roll the cookie dough flat. Layer on butter, cinnamon and brown sugar and spread evenly. Then just cut the cylinder into 3/4 inch sections.

The dough can get all pressed together when you slice, but no worries, just separate the spirals with your fingers to define the swirls.

Cinnamon Roll Cookie

See… super cute. There, I said it again.

Cinnamon Roll Cookies

When the cookies cool you can drizzle or dunk the tops with a vanilla icing.

Cinnamon Roll Cookie

Dying over here. Adorable!

Cinnamon Roll Cookie

And yummy, too.

Here’s the recipe:

Cinna-Mini Cookie Bites

Servings: 36 cookies

Ingredients

Cookies

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • 6 oz cream cheese, softened
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla

Filling

  • 3 tablespoons butter, melted
  • 3 tablespoons brown sugar
  • 3 teaspoons cinnamon

Icing

  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon butter, melted
  • 2 tablespoons milk

Instructions

  1. Sift flour, cinnamon and salt together in a medium bowl and set aside.
  2. Using a mixer, beat butter and cream cheese together until smooth. Add both sugars and mix until light and fluffy. Add egg yolk and vanilla and continue to mix until combined.
  3. Slowly add flour mixture until combined.
  4. Lightly dust hands with flour and divide dough into three sections. Flatten dough into discs, cover with plastic wrap and chill the dough for 30 minutes in the refrigerator.
  5. Roll out disc into a rectangular shape on a floured work surface. Trim dough to about 11 inches long by 5 inches wide for equally-sized cookies. (You can reuse and reroll the scraps)
  6. Brush melted butter on top the dough. Sprinkle cinnamon and brown sugar and then spread evenly on the entire surface. Starting on side farthest from you, roll the dough towards you to form a cylinder. Cut cylinder into 3/4 - 1-inch equal sections and place on cookie sheet. Repeat with other dough discs and bake cookies for about 10-12 minutes in a 350 degree oven.
  7. Transfer to a wire rack to cool. Then drizzle or dunk the tops in vanilla icing.
  8. To make the icing, sift powdered sugar into a medium bowl. Add melted butter, vanilla and milk. Stir together briskly until the icing is smooth and fluid. For a thicker icing, just add more powdered sugar. Alternatively, add a little more milk to thin it out. If dunking the tops, you may want the icing to be thinner to help define the swirls in the cookie.
Source: ©2014 Bakerella.com

Oh yeah. These are even super cuter on sticks. Just insert a 4-inch lollipop stick through the swirls before baking for Cinna-Mini Cookie Pops.

Cinna-mini Cookie Pops

Enjoy!

Monday, September 1, 2014

Trick out Your Treats with Cake Pops Halloween – New Book and a Giveaway!

Cake Pops Halloween

Surprise! Surprise! I have a new cake pops book out tomorrow… September 2! YAY! YAY! YAY! And, I’m super excited to share it with you today. Inside you’ll find sweet and spooky cake pops including brand new designs and a few of my classic favorites, too! I think you’ll scream for some of the new ones. I’m talking adorable black cat candy buckets, very cute vampires, bubbling cauldrons, scary sweet monsters and more.

There are also printable templates to help make your treats, gift tags for your cake pops, and garland for your get-togethers. Download the tags and templates from here right now.

Happy Halloween early! Hope you enjoy the new book and use it to help get ready for the most deliciously spooky night of the year.

You can get the book two ways.

e-Book

Make the most of the Halloween season with the eBook – no wait for shipping or trip to the store, with all the info, ingredients, recipes, and the like right at your fingertips, wherever you are on the device of your choosing. Find the digital format from your favorite e-tailer below:

Apple iBooks

Amazon Kindle

Barnes & Noble Nook

Google Play

Kobo 

Print Book

Get your copy of the print edition exclusively from my publisher, Chronicle Books. Cake Pops Halloween started out as an eBook only, and I’m thrilled that Chronicle has made it available in a printed book format as well during the fleeting Halloween Season. Grab your book before the candy is all gone.

ChronicleBooks.com/cakepopshalloween

 

Now let’s celebrate with a giveaway…

First prize: I’m giving away Cake Pops Halloween in the book format and also the eBook format – along with a big fat iPad mini with retina display (wifi 16 gb) to view it on … all courtesy of Chronicle Books. The first prize winner will also receive a kitchen stand for the iPad PLUS the eBook versions the original Cake Pops and Cake Pops Holidays, too!

Second prize: Three (3) runners-up will receive the print version of Cake Pops Halloween.

Enter for a chance to win the Cake Pops Halloween Book Spooktacular Giveaway:

  • Leave a comment on this blog post and tell me your favorite costume to dress up as OR candy to enjoy on Halloween. Eeek! That’s easy!
  • Deadline to enter is Friday, September 5, 2014 at midnight ET.  So sorry. Time’s Up! Winners announced below!
  • One (1) first prize winner and three (3) second prize winners will be chosen at random and announced sometime on Saturday September 6, 2014.
  • Good Luck!

#CakePopsHalloweenBook

YAY! It’s time to announce the winners! I hope you all enjoy the books and Sara … I hope you enjoy your brand new iPad mini.
I accidentally chose winner 1992 instead of 1922 above so, I’m giving away four books instead of three! YAY!
Monday, August 25, 2014

Caramel Apple Oreo Cookie Pops

Caramel Apple Pops

Check out these tiny treats. They are the cutest little pops made using Oreo’s newest cookie – a limited edition Caramel Apple Flavor – that’s available exclusively at Target in September. I made them for my friends over at Target’s A Bullseye View.

Caramel Apple Oreo Cookie Pops

Check out the link below if you want to see how easy they are to make. Plus, read where the inspiration for these caramel apple cookie pops came from. I’ll be posting more about it on the blog next week… Can’t wait to share!

How to make: Caramel Apple Oreo Cookie Pops


PLUS, here are two other treats I’ve created for A Bullseye View in the past:

Bullseye Cake Pops
Beach Ball Cake Pops

Sunday, August 17, 2014

Almond Cherry Chocolate Chip Cookies

Almond Cherry Chocolate Chip Cookies

I gave a batch of basic chocolate chip cookies a cheerful twist with cherry chips and almond bits. And these have turned out to be my new favorite cookies. At least for this week anyway. ; )

Almonds

I used blanched slivered almonds and chopped them up pretty fine … because I don’t like a lot of crunch in my cookies.

DelightFulls

And the cherry flavor came from these NEW dark chocolate cherry flavored morsels. I first enjoyed them at an event hosted by Nestle a couple of weeks ago to showcase some of their new products launching in September. You may have already seen them in stores though.

Dark chocolate cherry flavored morsels

They also come filled with caramel, peanut butter and mint flavor. Too fun! Oh and keep your eyes open in the freezer section too because they now have frozen cookie dough to answer all our late night cookie cravings. YAY!

Cookie scoops

Scooping is very satisfying to me for some reason. You can roll them in a few extra almond pieces of you like.
I love seeing these little domes of dough right before they go in the oven.

Almond Cherry Chocolate Chip Cookie

But I love them even more warm right out of the oven.

Almond Cherry Chocolate Chip Cookies

Servings: 32 cookies

Ingredients

  • 2 1/3 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 cup unsalted butter, softened
  • 2/3 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 1/2 teaspoons almond extract
  • 3/4 cup chopped almonds
  • 1 1/2 cups dark chocolate cherry filled morsels

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and line baking sheet with parchment paper.
  2. Whisk flour, baking soda and salt together in a medium bowl and set aside.
  3. Cream butter and both sugars in a mixer until light and fluffy. Add eggs and vanilla and mix until combined.
  4. Gradually beat in flour mixture. Then stir in 1/2 cup of the chopped almonds. Stir in the cherry filled morsels.
  5. Scoop dough onto baking sheet. Roll in remaining 1/4 cup of chopped almonds if desired.
  6. Bake 10-12 minutes.
Source: © 2014 Bakerella.com

Almond Cherry Chocolate Chip Cookies

Here’s a quick little flipagram from the Nestle Event. It was a fun time filled with amazing chefs, new friends, great food and of course lots of chocolate.

Note: This is NOT a sponsored post.

Monday, August 4, 2014

Brownie Mocha Milkshakes

Mocha Brownie Milkshake

So, I’m kind of in love with this milkshake. Brownies, ice cream, chocolate syrup and a little Kahlua coffee.

Brownies

My Saturday night is to blame for these. With a sudden late night craving for chocolate, I went to the pantry … fingers crossed … that I had a brownie mix (aka my guilty pleasure quick fix) in there. And yay … I did. Because if I didn’t, I don’t think I would have gone to the extra few minutes of effort to bake them from scratch.

Then I proceeded to eat more than my share of warm brownies to make me feel better.

And by late Sunday afternoon, I figured I’d finish the rest off with a little ice cream.

Scooped

One of my all time favorite sweets to enjoy is warm brownies with vanilla ice cream. I’m easy like that. But today I’m going all cold and creamy.

Mocha Brownie Milkshakes

Throw everything in a blender until combined. Bam. Done.

Brownie Milkshakes

I think I’d be just fine with a spoon. Yep. Yes I would.

But let’s dress them up a little bit with whipped cream and chocolate syrup.

Mocha Brownie Milkshakes

So pretty. And now they look as good as they taste! What’s your favorite make at home milkshake flavors.

Mocha Brownie Milkshakes

Servings: Two tall or three small milkshakes

Ingredients

  • 1 pint vanilla ice cream
  • 2 brownies (about 2-inch square), cut into small pieces
  • 1/4 cup whole milk
  • 3 tablespoons cold coffee (I used Kahlua flavored) YUM!
  • 1-2 tablespoons chocolate syrup

Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla

Instructions

  1. Place ice cream, brownie pieces, milk, coffee and chocolate syrup in a blender.
  2. Blend until smooth with tiny brownie pieces visible.
  3. Drizzle chocolate syrup on inside of glass. Pour in milkshake and serve with whipped cream, crumbled brownie and chocolate sprinkles.
  4. To make whipped cream, combine heavy cream, sugar and vanilla in a metal mixing bowl. Beat on high using the whisk attachment until soft to medium peaks form. Chill bowl and whisk in freezer for several minutes before you get started.
Source: © 2014 Bakerella.com

Mocha Brownie Milkshake

Enjoy!

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