Archive for the ‘Snacks’ Category

Butterfly Cookies

4 ounces cream cheese
1 (17-ounce) bag sugar cookie mix (recommended: Betty Crocker)
1/4 cup plus 1 tablespoon all-purpose flour, divided
1 egg
1 teaspoon strawberry extract
1 (12-ounce) bag mini candy covered chocolates (recommended: M and M’s)

Heat cream cheese in a large microwave safe bowl for 1 minute on 80 percent power in microwave to soften. Add sugar cookie mix, 1/4 cup flour, egg and extract. Stir with wooden spoon until dough is well combined and forms a ball.

Sprinkle a flat rolling surface with 1 tablespoon flour. Divide dough in half and roll out onto lightly floured surface using a rolling pin. Roll the rolling pin back and forth, turning the dough as needed so it does not stick. Roll dough to 1/4-inch thickness.

Take cookie cutter and dip cutting edge into a shallow bowl of flour. Then press cookie cutter into rolled out dough. Begin cutting out shapes at the center of the dough and work your way towards the edge, cutting shapes as close together as possible. Once the entire slab of dough is cut, use a small spatula to remove cookies from rolling surface and place on un-greased cookie sheet. Repeat with remaining half of dough.

Preheat oven to 350 degrees F.

Decorate each cookie by pressing mini candies into dough. Refrigerate cookies for 15 minutes to prevent spreading while baking.

Using oven mitts, place cookies in oven on top rack. Bake for 10 to 12 minutes. Remove from oven using mitts and let cool on cookie sheet for 1 minute before moving them to cooling rack.

Recipe found here: Butterfly Cookies

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Decadent Deep Chocolate Cupcakes with Fudgy Ganache

Decadent Deep Chocolate Cupcakes with Fudgy Ganache


1 cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
⅛ tsp fine sea salt
¼ cup good-quality dark cocoa powder, such as Valrhona
1 large egg
⅓ cup canola oil
¾ cup granulated natural cane sugar
1 tsp vanilla extract
½ cup milk
1 recipe The Best Vanilla Buttercream (recipe follows), Confectioners’ sugar, or Chocolate Ganache (recipe follows)

The Best Vanilla Buttercream:
3 sticks unsalted butter, at room temperature
2¼ cups confectioners’ sugar
1½ tsp vanilla extract
3 Tbsp heavy whipping cream

Chocolate Ganache:
10 oz bittersweet chocolate chips
1 cup heavy whipping cream
¾ cup granulated natural cane sugar
1 tsp vanilla extract


To make the cupcakes:
Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.

Combine the flour, baking powder, baking soda, salt and cocoa in a small bowl and whisk together. Add the eggs, oil, and sugar to a separate bowl, and whisk together until thick and creamy, 30 seconds to 1 minute. Stir in the vanilla and the milk. Add the dry ingredients, and stir until just combined. Whisk vigorously until well mixed, about 1 minute.

Evenly spoon the batter into the prepared tin. Bake until a metal skewer comes out clean, 15 to 17 minutes. Let the cupcakes cool in the pan for 2 minutes, then transfer them to a wire rack and cool completely before finishing with confectioners’ sugar or frosting.

To make The Best Vanilla Buttercream:
Add the butter to a large bowl and beat on high until fluffy, about 1 minute. Add the sugar and vanilla. Start out mixing on low speed until all the sugar is incorporated, 1 to 2 minutes. Increase the speed to high and beat until very light and fluffy, about 2 minutes. Add the cream, and beat on high for 4 minutes more. Use immediately, or store in a tightly covered container, in a cool dry place, for up to 2 days. Stir vigorously with a butter knife or offset spatula to fluff the frosting back up before using.

To make Chocolate Ganache:
Place the chocolate chips in a glass bowl. Combine the cream and sugar in a small pot and cook until just before it reaches the boiling point, and the sugar has melted, about 5 minutes. Pour the hot cream mixture over the chocolate chips, and the vanilla. Let it sit for 2 minutes.

Using a rubber spatula, stir until the mixture is smooth and all the chocolate has melted. Let the ganache cool 1 to 2 more minutes, if using as a glaze. You can then dip the cupcake tops into the bowl and set them on a wire rack until the glaze sets, about 30 minutes. To use the ganache as a thick frosting, place the bowl in the fridge and stir it every 30 minutes until it is thick and spreadable, about 2 hours.

Recipe fuond here: Decadent Deep Chocolate Cupcakes with Fudgy Ganache

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Black Cat Dippers with Pumpkin Pie Dip

Black Cat Dippers with Pumpkin Pie Dip

1 package (8 ounces) cream cheese, softened
1 can (15 ounces) solid-pack pumpkin
1 cup confectioners’ sugar
1 tablespoon pumpkin pie spice
1 tablespoon honey
1 package (15 ounces) refrigerated pie pastry
1 Eggland’s Best Egg
1 tablespoon milk
Black paste food coloring
1/4 cup sugar
1/2 teaspoon ground cinnamon

In a large bowl, beat cream cheese until fluffy. Add the pumpkin, confectioners’ sugar, pie spice and honey; beat until smooth. Cover and refrigerate until serving.

Roll out each pie pastry directly on an ungreased baking sheet to 1/8-in. thickness. Cut with a floured 2-in. cat-shaped cookie cutter, leaving at least 1 in. between cutouts. Remove excess dough and reroll scraps if desired. Beat the egg, milk and food coloring; brush over cutouts. Combine sugar and cinnamon; sprinkle over cutouts.

Bake at 400° for 6-7 minutes or until edges begin to brown. Remove to wire racks to cool. Serve with pumpkin dip. Yield: 2-1/2 dozen black cats(3 cups dip).

Recipe found here: Black Cat Dippers with Pumpkin Pie Dip

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Apple-Cream Cheese Muffins

Apple-Cream Cheese Muffins


3/4 cup packed brown sugar
1 3/4 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, beaten
2/3 cup oil
1/4 cup applesauce
1 teaspoon vanilla
1 large apple, peeled, shredded (about 1 cup)
1/3 cup cream cheese (from 8-oz package)

3 tablespoons packed brown sugar
2 tablespoons Gold Medal® all-purpose flour
1 tablespoon butter or margarine, softened

1 Heat oven to 350°F. Line 15 muffin cups with paper baking cups. Reserve 1 tablespoon of the brown sugar in the muffins for filling.

2 In large bowl with electric mixer, mix remaining brown sugar for muffins, 1 3/4 cups flour, the baking powder, cinnamon and salt on low speed until mixed. Reserve 1 tablespoon of the beaten egg for filling. Add oil, applesauce, vanilla and remaining egg to flour mixture. Beat on medium speed until mixed. With spoon, stir in apple.

3 In small bowl, mix cream cheese, the reserved 1 tablespoon brown sugar and reserved 1 tablespoon egg. Fill muffin cups slightly less than half full of batter. Top each with 1 teaspoon cream cheese mixture. Top with spoonful of remaining batter to fill cups 2/3 full. In small bowl, mix all streusel ingredients; sprinkle over batter.

4 Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool slightly, about 10 minutes.

Recipe found here: Apple-Cream Cheese Muffins

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Boozy Bourbon Chocolate Cupcakes

Boozy Bourbon Chocolate Cupcakes


1 box Betty Crocker® SuperMoist® devil’s food cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup bourbon whiskey
3 eggs
1 teaspoon vanilla

3/4 cup whipping cream
6 oz semisweet baking chocolate, finely chopped
1/3 cup butter, softened
3 tablespoons coffee liqueur

1 jar (7 oz) marshmallow creme (1 3/4 cups)
1 cup butter, softened
2 tablespoons vanilla-flavored vodka
3 cups powdered sugar

1/4 cup coffee liqueur

1 Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).

2 Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

3 Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted and smooth. If necessary, microwave on High an additional 15 to 30 seconds until mixture can be stirred smooth. Cover; refrigerate about 60 minutes or until spreading consistency.

4 For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until pipping consistency.

5 To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.

Recipe found here: Boozy Bourbon Chocolate Cupcakes

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Caramel Apple Muffins

Caramel Apple Muffins

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2-1/2 teaspoons ground Tone’s® Ground Cinnamon
1/2 teaspoon salt
1 egg
1 cup 2% milk
1/4 cup butter, melted
2 teaspoons vanilla extract
1/2 cup chopped peeled tart apple
12 caramels, chopped

1/2 cup packed brown sugar
1/4 cup quick-cooking oats
3 tablespoons butter, melted
1 teaspoon ground Tone’s® Ground Cinnamon

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels.

Fill paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter.

Bake at 350° for 20-25 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 14 muffins.

Recipe found here: Caramel Apple Muffins

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Caramel Apple Cookies

1/2 cup sugar
1/4 cup butter or margarine, softened
1/4 cup shortening
1 teaspoon vanilla
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Caramel on Top
1/2 cup caramel ice cream topping + 1.5 TBSP flour
24 square wrapped caramels + 2 TBSP water
{I didn’t have 24 caramels and didn’t want to sit and unwrap them all anyways, so I did the ice cream topping method and it worked beautifully!}
***You’ll also need 18 wooden sticks. I tried both the wide craft sticks and thin popsicle sticks and both worked well!!

Heat oven to 400°F. Line a cookie sheet with parchment paper.
In large bowl, beat sugar, butter and shortening with electric mixer on medium speed, or mix with spoon. Stir in vanilla and egg. Stir in flour, baking soda, and salt.

On lightly floured surface, roll dough 1/3 inch thick. Cut with an apple-shaped cookie cutter. Or, if you’re like me and don’t have an apple-shaped cookie cutter, use a pumpkin cutter and simple turn it upside down!

On a parchment lined or lightly greased cookie sheet, place cutouts 2 inches apart. Carefully insert 1 inch of wooden stick into side of each cookie. {Into the stem of the pumpkin.} Don’t let this step scare you, it’s actually really easy! Just take one hand and lightly touch the top of the cookie while you use your other hand to push the popsicle stick in the cookie. You’ll be able to feel exactly where the stick is in the cookie- I tried to push it in until it was almost to the top of the cookie.

Bake 6 to 8 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely before adding caramel glaze.

If you’re using caramel ice cream topping: mix topping with flour until smooth.

If you’re using caramel squares: In 2-quart saucepan, heat caramels and water over low heat, stirring frequently, until melted and smooth. If caramel glaze becomes too stiff, heat over low heat, stirring constantly, until softened.

Spread top third of each cookie (opposite wooden stick) with caramel glaze. Hold cookie upright to allow glaze to drizzle down cookie. If it’s not spreading a lot, add more caramel! You can also encourage the caramel to spread down one side or another by adding drips to certain sections of the top of the cookie. Sprinkle with candy sprinkles.
Allow cookies to sit out about an hour for caramel to harden a bit. Lay flat to store.

Recipe found here: Caramel Apple Cookies

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Chocolate Malted Cookies

Chocolate Malted Cookies

1 cup butter-flavored shortening
1-1/4 cups packed brown sugar
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips

In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg.

Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips.

Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack. Yield: about 1-1/2 dozen.

Recipe found here: Chocolate Malted Cookies

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Peanut Butter Blossoms

Peanut Butter Blossoms

48 HERSHEY’S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE’S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar

1 Heat oven to 375°F. Remove wrappers from chocolates.

2 Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Recipe found here: Peanut Butter Blossoms

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scottish shortbread cookies

Scottish Shortbread Cookies

2 cups butter
4 2/2 cups all-purpose flour
1 cup packed brown sugar

Preheat oven to 325 degrees F (165 degrees C).

Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.

Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3×1 inch strips. Prick with fork and place on ungreased baking sheets.

Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes. Makes about 4 dozen.

Recipe found here: Scottish Shortbread Cookies

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