Game Day Football Oreo Truffles

I posted these football Oreo truffles a few years ago, but seeing as there are some new faces around here I thought I would share them again since they are seriously the perfect addition to any Super Bowl party. I make them every year, and they're always a hit! They're super easy to make (you don't even need an oven!), and they're just too cute. Who wouldn't want to eat an adorable, chocolaty, Oreo-y, cream cheesy mini football?!?



I assume I've convinced you all to make them at this point so here's what you'll need:

• 1 package of Oreos
• 2 large Ziploc bags
• 8 oz. cream cheese
• milk chocolate almond bark
• vanilla almond bark
• piping bag 
• Wilton No. 2 or 3 round tip

Empty entire package of Oreos into a Ziploc bag. Make sure to use the entire Oreo (cream included). I've always used original Oreos, but there are so many fun flavors now maybe you could be a little more adventurous! Seal and remove as much air as possible. Place Ziplock bag with Oreos inside the second Ziploc bag.

Grind double bagged Oreos until they are a fine crumb. If you want an arm workout you can use a rolling pin to grind. Usually I'm lazy, and find it more effective to put the bag on the kitchen floor, and do a little jig. It's a lot faster, and your arms won't be sore the next day. :) Another option would be to forget the Ziplock bags, and use a food processor if you're lucky enough to have one of those. Unfortunately I do not, but it is at the top of my wedding registry wish list!

Once the Oreos are crumbled, empty into a large bowl and mix with the entire package of cream cheese. Once a "dough" has formed roll into mini footballs, and place on a cookie sheet. I've found the footballs are much easier to coat in almond bark if you place them in the fridge or freezer for 30 minutes or so.

While the footballs are chilling, melt milk chocolate almond bark in the microwave in 30 second increments. Make sure to stir between each time to avoid burning the chocolate. Coat footballs in milk chocolate. I usually get two small spoons and kind of transfer the football back and forth between the two to remove the excess chocolate. Place on a baking sheet and let cool for a few minutes. 

Melt white chocolate almond bark in the same manner, and place in a decorating bag fitted with a Wilton No. 2 or 3 tip. Pipe laces and seams on football, and voila! You now have THE cutest Super Bowl dessert to take with you to your watch party! Enjoy!

Key Lime Cookie Cups

Ever since Key West, Cory is obsessed with all things Key Lime so when I came across Pillsbury's new cake mix, cookie mix, and frosting I couldn't pass it up.

Rather than making boring ol' cookies, I decided to get a little creative with some key lime cookie cups. These were relatively simple to make, and they tasted great. Not to mention they were a cute mini snack that I didn't feel quite as guilty eating. Okay, here is what you'll need:

Key Lime Cookie Cups

1 box Pillsbury Key Lime cookie mix (and ingredients noted on box)
1 jar Pillsbury Key Lime frosting
1 cup graham cracker crumbs
3 T sugar
1/3 cup melted butter
1 lime






Preheat oven to 350 degrees.

Start by placing graham crackers in a Ziplock bag. Use a rolling pin to create crumbs. Mix together with sugar and melted butter in a small bowl. Next, prepare cookie mix as directed. For the life of me I cannot remember what additional ingredients you have to add to the cookie mix. I want to say butter and maybe an egg or two? Forgive me. I threw away the box last week, and there is no way I'm going to go rummaging through the garbage. :)

Next, in a mini muffin pan, place a heaping teaspoon of graham cracker crust in each cup. Use the back of the teaspoon to press the crumbs into the bottom firmly. Scoop cookie dough (about 1 tablespoon) on top of the graham cracker crust.

Place in the oven and bake for 10-12 minutes. After you remove the cookies from the oven, use the back of a teaspoon to press the cookies into the cups. Allow them to cool for several minutes. If you skip this step your crust will get stuck in the pan, and you'll be one sad baker. I'm impatient so I put the entire pan into the freezer for 5-10 minutes, and the cookie cups easily came out of the pan afterwards.

Once cooled, pipe key lime frosting onto each cookie cup with a star tip. Top with fresh grated lime zest or your favorite green sprinkles. Enjoy!

Baked Apple Apple Pies

Cory's birthday was during vacation a few weeks ago and I felt bad I couldn't bake him anything, but alas there was no kitchen available for personal use at the Waldorf. #firstworldproblems. Don't worry. We were both too full for dessert the night of his birthday so I made him light his cigar with a birthday candle, and suffer through me singing Happy Birthday so he could blow out a candle and make a wish. Hey. We had to improvise.

Fortunately, he was back in Kansas the following weekend so I had a chance to redeem myself with these baked apple apple pies. You guys. These things were yummy, and I felt a little less guilty eating this than a giant slice of cake. Don't worry though. I loaded mine up with ice cream. I can't be too healthy. Here is what you will need to make these when you decide you need them. Because you will.

Baked Apple Apple Pies
serves 4

5-6 Granny Smith apples
1 teaspoon cinnamon
1/4 cup sugar
1 tablespoon brown sugar
pie crust (homemade or pre-made)

Optional (but not really):
vanilla ice cream

First things first. Pre-heat oven to 375 degrees. Next cut the top off of 4 apples. Remove the inside of each apple with a spoon or melon baller. Be sure not to puncture the peel. I highly suggest using a melon baller. I don't own one so I used a knife and spoon, and it was touch and go there for awhile on whether I would make it out with all my fingers in tact.

Now it's time to move onto the filling. If you are good at hollowing apples you can use the inside for the filling. If not, use those other 2 apples you bought. Remove skin from remaining apple, and slice very thin. Mix sliced apples with sugars and cinnamon in a bowl. You can add more or less sugar and cinnamon to taste. I opted for a little more brown sugar :) Scoop filling into the hollowed apples.

If you bought pre-made pie crust (which I did), this next part is easy. Roll out and slice into 1/4 inch strips. Cover the top of the apple in a lattice pattern or any other way you so choose.

Place apples in an 8 x 8 in pan, and add enough water to cover the bottom of the pan. Cover with foil and bake for 20-25 minutes. Remove foil and bake for an additional 20 minutes or until crust is golden brown.

Remove from oven and serve immediately. I put mine in a bowl with a big ol' scoop of Edy's Slow Churned Vanilla Bean Ice Cream, and it was to die for! Enjoy!

Super Bowl Football Oreo Truffles

With the big game fast approaching, football Oreo truffles are literally the perfect addition to any Super Bowl party. They're super easy to make (really you don't even need an oven), and they are just too cute. I mean who doesn't want to eat a little chocolaty, cream cheesy, mini football?!

I assume I've convinced you all to make these so here is what you'll need:

1 package of Oreos

2 large Ziploc bags

1 8 oz package of cream cheese

milk chocolate almond bark

vanilla almond bark

piping bag

Wilton No. 2 or 3 round tip

Empty entire package of Oreos into Ziploc bag then double bag. You'll want to use the entire Oreo (cream included). I've always used original Oreos in the past, but with all these fun flavors coming out maybe you want to be a little more adventurous! Double bag and grind Oreos until they are a fine crumb. If you want an arm workout you can use a rolling pin to grind. Usually I find it more effective to put the bag on the kitchen floor and do a little jig. It's much more time efficient, and your arms won't be sore the next day. :) ...or you could use a food processor. I'm just not lucky enough to own one of those.

Once the Oreos are crumbled, empty into a large bowl and mix with an 8 oz package of cream cheese. Once "dough" has formed roll into mini footballs and place on a cookie sheet. I've found that the footballs are much easier to coat in almond bark if you place them in the fridge or freezer for 30 minutes or so.

While the footballs are chilling melt milk chocolate almond bark in microwave in 30 second increments. Make sure to stir between each time to make sure you don't overcook the chocolate. Coat footballs in milk chocolate. I usually get two small spoons and kinda transfer the football back and forth between the two to remove excess chocolate. Place back on baking sheet, and let cool for a few minutes. Melt white chocolate almond bark in the same manner and place in a decorating bag with a Wilton No. 2 or 3 tip. Pipe laces and seams on football, and viola! You now have THE cutest Super Bowl dessert ever!

Funfettti Ooey Gooey Cake Bars made with I Can’t Believe It’s Not Butter® Deliciously Simple™

C and I are going on a little tropical vacation the first week in March so I'm attempting to give up my beloved sweets until then. Beach body here I come! Obviously this is going to be difficult so I decided I needed one last hurrah before saying bye bye to sugar for a few months. These ooey gooey cake bars were the perfect treat to satisfy my sweet tooth for a few months.

Rather than using regular butter in this recipe I decided to substitute I Can't Believe It's Not Butter® Deliciously Simple™. I know the ol' healthy eating New Year's resolution gets a bad wrap - why do you need a new year to start eating healthy? - but between Halloween, Thanksgiving, Christmas, and NYE it's just too dang hard to start any other time. Deliciously Simple™ is something I could enjoy every day (without feeling guilty), and what makes it even better is it's made with ingredients I recognize like non-fat yogurt and vegetable oil. It worked wonderfully in this recipe, and would be a great topper for my morning English muffin with it's creamy, buttery taste. Now let me give you the recipe so you can try these out for yourselves!

Funfetti Ooey Gooey Cake Bars

1 box yellow cake mix

1/2 cup I Can't Believe It's Not Butter® Deliciously Simple™

1 egg

2/3 cup rainbow sprinkles

1/2 cup sweetened condensed milk

1 cup white chocolate chips

Preheat oven to 350 degrees, and spray a 9x9" pan with cooking spray. Mix cake mix, Deliciously Simple™, and egg in an electric mixer. Mix until a dough forms, and stir in 1/3 cup sprinkles. Press 2/3 of the dough into the bottom of the pan. Sprinkle white chocolate chips and remaining sprinkles over the dough, and pour sweetened condensed milk over the top. Flatten remaining dough evenly in the pan.

Bake bars for approximately 30 minutes until golden brown. Make sure you cool the bars completely before you slice or they will be too gooey to get out in one piece. I was a little too impatient and destroyed two bars, but let me tell ya, they tasted so good warm, right out of the pan!

Seriously. These little bars were so ah-maze-ing. My friends were absolutely raving over them! I think Deliciously Simple™ is going to be a new staple in my kitchen! Check out this fabulous product here!.

Disclosure: This post was sponsored by I Can't Believe It's Not Butter® through their partnership with POPSUGAR. While I was compensated to write a post about I Can't Believe It's Not Butter® Deliciously Simple™, all opinions are my own.

Mini Oatmeal Pumpkin Creme Pies

You guys. I've been bitten by the pumpkin bug hard. I can't get enough pumpkin flavored coffee, waffles, cookies, bread, you name it. I want it. I made these little guys last year (prior to starting the blog) so I thought I would make them again for a pumpkin carving party I'm going to later this evening. Yes, my friends and I are 27 and 28 year olds who still carve pumpkins every year. Holidays aren't just for children. Duh. Of course there will be adult beverages there as well. Let's just hope none of us lose a finger. Now that I think about it, as accident prone as I am, maybe I should only draw my design on my pumpkin and leave the actual carving to someone else, but I've digressed.

Back to these cute, little, itty bitty oatmeal pumpkin creme pies. I just had to share this recipe with you all. Fair warning - these things are tasty. It's nearly impossible to stop after just one...but they're mini so it's okay right? You can have at least three. At least that's what I'm telling myself. :)

Mini Oatmeal Pumpkin Creme Pies

Mini Oatmeal Cookies

1/2 cup unsalted butter, softened to room temperature
3/4 cup brown sugar
1/2 cup sugar
1 large egg
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp cinnamon
1 and 2/3 cups old-fashioned rolled oats
1 cup all-purpose flour

Pumpkin Creme

4 oz cream cheese, softened to room temperature
2 T unsalted butter, softened to room temperature
1/4 cup pumpkin puree
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
2 and 1/2 cups powdered sugar
1/4 cup all purpose flour (as needed)

Let's start with the cookies. Preheat the oven to 325 degrees. In a mixer, cream butter, brown sugar, and sugar until smooth. Add the egg and vanilla, mixing well after each. Slowly stir in baking soda, cinnamon, oats, and flour. Mix until just combined.

Now you should probably chill the dough for about an hour, but I was pressed for time last night seeing as I didn't start making these until 8:30, and I have a non-negotiable 10:00 p.m. bedtime because I'm a grandma like that. I popped the dough in the freezer for maybe 15 min, and I think they turned out just fine. Not too flat at all, but if you want to follow the rules, chill for an hour.

Line a cookie sheet with parchment paper and roll 1 tablespoon of dough into a ball and place on prepared sheet. Bake for 9 minutes and let cool on cookie sheet for a minute or two before transferring to a wire cooling rack.

While the cookies are cooling, it's time to prepare the pumpkin creme. Mix the cream cheese, butter, pumpkin and spices until creamy. You can substitute 3/4 pumpkin pie spice for the ginger, clove, and nutmeg if you have it on hand. Add powdered sugar. If creme is too thin, add flour to thicken.

Time to assemble! Spread a generous portion of creme on the underside of a cooled cookie and sandwich another on top. That's it! Get ready to be wowed! Enjoy!

Pumpkin Cream Cheese Cake Balls

This past weekend I had the pleasure of doing a little baking for a baby shower hosted by Miss Ashley. I've made glitter cake pops for her on a few other occasions, but we switched it up this time and went with pumpkin cake balls. OMG. They were delish. I'll admit I may have sampled one of the "ugly" ones. :) Apparently Ashley's guests were requesting the recipe so hence this post.

Now here is where I have to make a confession. My first attempt at baking these treats was an utter disaster. I tried to make these fancy pumpkin cream cheese truffles from scratch, but I was left with a bowl of goop that could not be rolled into balls let alone coated in chocolate so back to Target I went.

Pressed for time and a bit depressed after the beating the KU football team took on Saturday morning, I was feeling lazy so I purchased Pillsbury Perfectly Pumpkin cake mix and a jar of cream cheese frosting. Wouldn't you know this is the one time people actually request my recipe. How embarrassing. But hey, at least they will be easy to recreate?!

Just follow the instructions on the box, and once baked crumble cake in a large bowl and mix with about 1/2-3/4 of the jar of frosting. Roll into balls and coat with vanilla almond bark. If you want to make them look fancier, sprinkle with crumbled graham crack crumbs. For more detailed, step by step instructions for making cake pops you can check out a previous post I did a few months ago right here (just omit the lollipop sticks). Happy baking friends!

The Best Cookie Cake Ever...EVER

Well, I'm a day late on Blogtember, but I'm going to go back and pick up yesterday's topic - review a book, place, or product - or in this case, a recipe.

You guys. Last night I made THE most delicious cookie cake ever...EVER. I was perusing Pinterest, like usual, and came across this recipe from Life, Love and Sugar. Now I love a good cookie cake, but this particular cookie cake was beyond amazing. Promise you won't hate me for what I'm about to say, but I don't like chocolate chips in my chocolate chip cookies (or cookie cakes for that matter). Oh the horror! Yes, you read that right. I make chocolate chip cookies without the chocolate chips. I know I'm weird. I'm aware. I think that is why I was so obsessed with this particular cookie. I brought it to work for a co-worker's birthday, and even non-chocolate chip haters were raving about it. Seriously, if you want to feel loved, make this cake.

More sprinkles please.

Funfetti White Chocolate Chip Cookie Cake

3/4 cup butter

1/2 cup sugar

1/4 cup brown sugar

1 large egg

1 tsp vanilla

1 box funfetti dry cake mix

2 tsp cornstarch

2-3 tsp sprinkles

1 cup white chocolate chips (I used less of course)

Preheat oven to 350 degrees. First cream butter and sugar together until light and fluffy. Add egg and vanilla, and mix well. Next add entire box of cake mix, cornstarch, and sprinkles. I went a little heavier on the sprinkles because who doesn't want their cake to be more colorful? Only weirdos. Sprinkles rock. Mix well, and stir in white chocolate chips. Now any sugar cookie recipe is going to tell you to refrigerate the dough overnight, but I was in a time crunch. I put the dough in the freezer for maybe 15-20 minutes, and then went to work. I think it turned out just fine, but if you want to do it by the books refrigerate overnight.

I baked the cookie cake in a spring form pan so it was easier to remove, however if you don't own one, any circular cake pan will do. You'll just have a harder job getting it out. To prepare the pan, trace onto parchment paper and line bottom. Grease the sides with butter. Spread dough evenly in pan. I used wax paper to even out the dough and to make sure the top was smooth. Bake for 20-25 minutes. Edges should be golden while the middle may seem slightly doughy. As it cools it will firm up, and ensure you are left with a soft, moist, chewy cookie. Sorry I used the word moist. I hate it, but it was necessary. This cake really was moist. Ew. Ok I have to stop that. Let cookie cool completely before removing from pan, and decorate with your favorite frosting. In case you don't have a favorite frosting recipe, I've listed mine below.

Buttercream Frosting

2 sticks unsalted butter, softened

3/4 bag(ish) of powdered sugar (more or less to taste)

1 tsp vanilla extract

1 tsp almond extract

1-2 T water (depending on desired consistency)

How to Make THE Perfect Cake Pop

Many of you...okay three of you...have been requesting this for awhile and since I've got a four hour layover  in Atlanta with nothing to do besides people watch I decided to give the people what they want. Here it is - my long awaited post on the perfect cake pop.

There are a couple different ways you can go about making these babies. Sometimes you get home from work at 8:00 p.m. and you are completely exhausted and literally THE last thing on Earth you want to do is slave away in the kitchen for hours making cake pops for that engagement shower, bridal shower, baby shower. Why God why do I have so many friends doing all of the aforementioned things?!? In these instances, I highly advise using a boxed cake mix and store-bought frosting. My personal fave is Pillsbury Moist Supreme even though I despise that word. Moist. Ick. Feel free to try different brands. Experiment. Knock yourself out.

If you're feeling particularly ambitious, and you want to be showered with compliments then I suggest baking a White Almond Sour Cream cake. If you've never baked with almond extract before then you truly haven't lived my friend. Seriously. It's ah-maze-ing. I've even starting putting a little bit in chocolate chip cookies, but I've digressed. This is my go-to recipe for white cakes, and it has never disappointed. Ever. I'll even fill you in on a little secret - it starts with a boxed cake mix. Obviously you don't need to broadcast this to the universe. Let people think you are awesome. I won't tell if you don't tell. Your secret is safe with me. Note - This makes A LOT of cake so unless you are planning to feed a small army I would advise halving the recipe.

White Almond Sour Cream Cake 

2 boxes white cake mix
2 cups flour
2 cups sugar
1 1/2 tsp salt
8 egg whites
2 2/3 cup water
4 T vegetable oil
2 cups sour cream
2 tsp vanilla extract
2 tsp almond extract

Mix all the dry ingredients together. Slowly add egg whites, oil, sour cream and extract, being sure to mix well after each addition. Bake at 325 degrees in a greased 9 x 13 pan until toothpick inserted in center comes out clean.

After baking, let the cake cool for a couple minutes, but not completely. Start breaking up cake and transferring to a large bowl with a spoon. With two forks crumble the cake until you are left with ultra fine crumbs. The finer the better. I start with the center of the cake and slowly work my way outwards. I usually try to avoid using the harder, crispier edges because it creates lumps in your cake balls when you roll them. Also, I find it impossible to bake a cake without eating a little bit so if you don't use the edges it will give you a little something something to snack on throughout the remainder of the process. Prettier cake pops and a full belly - a win win in my opinion.

Next it's time to mix the cake crumbs with about 3/4 jar of frosting to form the "dough". Again, if you are ambitious you can make some from scratch, but if not, store-bought frosting will suffice. I usually use vanilla frosting for white cakes and chocolate for chocolate cake etc. but again you can switch it up here. Get creative. I find it helpful to refrigerate the dough for a little bit before rolling so it doesn't get quite as messy, but that is probably just my OCD anal-ness shining through. I don't like getting dirty.

Once the dough is chilled roll into balls, and insert lollipop sticks about 2/3 of the way through the ball. Then head back to the fridge/freezer (wherever you have space) to chill them until they're firm. This will make the chocolate coating much much easier.

If you want basic vanilla or chocolate cake pops then you can buy Almond Bark at just about any grocery store. If you want to be a little fancier then you can pick up colored candy melts at a baking supply store, Hobby Lobby, or Michael's. I also highly advise picking up some Paramount Crystals (also found at a baking supply store) to thin your chocolate. This will help ensure your chocolate coating goes on evenly. Start with a tablespoon, and you can always add more. Microwave chocolate and crystals for 30 seconds to start. Chocolate can be quite finicky, and there is no way to revive overcooked chocolate so after the first 30 seconds increase in 10-15 second increments. Be sure to stir chocolate each time to avoid overheating since it holds it's shape even when warm.

Remove cake pops from the freezer, and re-roll to remove any imperfections or lumps (if there are any). To coat with chocolate, I usually hold the cake pop in my left hand, and pour chocolate over the cake ball with a spoon in the other. Be sure to gently tap the cake pop against the side of the bowl to remove excess chocolate before placing on a cookie sheet to solidify completely. Lately I've been absolutely obsessed with edible glitter so I've been sprinkling that on once the cake pops are on the cookie sheet. I love sparkles on everything...even my food. If glitter isn't your thing you could also add sprinkles, or just leave them plain. I promise they'll taste delicious either way.

If your first batch doesn't turn out perfectly don't fret. We can't all be as perfect as me. I kid. I kid. Seriously though, the first time I made these they were ugly blobs.

If anyone has any other helpful pointers feel free to sound off in the comments. I'm always looking for ways to improve this process since I seem to be making them almost weekly. Can people stop getting married and having babies already? K thanks.

Goodbye Cake. Goodbye Cookies. Goodbye Fun.

Lets get one thing straight. I'm not Catholic, but every year I attempt to give up something for Lent. Three years ago I tried to give up soda, and I think I made it a grand total of 15 days. A night out with some new friends in Cincinnati required me to drink Diet Coke because it was the only readily available mixer, and obviously I'm not hardcore enough to drink straight up liquor. Two years ago I gave up fast food, and actually made it the whole time which is pretty impressive considering I eat an ice cream cone from McDonald's at least once a week. Last year I attempted to take it up a notch and give up all sweets. I only made it three days before I cheated. Dang those Otis Spunkmeyer cookies in the cafeteria at work. 

This year I'm trying it again. Only this year I've got some moral reinforcement. I've convinced my friend Alex to do it with me so hopefully we can keep each other on the straight and narrow.

Bye bye all things delicious.

What Isn't Allowed

• cake
• cupcakes
• cookies
• ice cream
• frozen yogurt
• candy
• chocolate
• donuts
• scones
• muffins
• pie
• pastries
• granola/protein/fiber bars covered in chocolate
• super sweet cereals
• any latte that isn't sugar free and/or has whipped cream

So what is allowed? Basically nothing. At least that is how it seems! We decided that we were going to allow ourselves to have cereal as long as it wasn't overloaded with sugar so Special K and Cheerios are okay. We are also allowing ourselves to have diet soda, diet hot chocolate, hot tea with honey, and gum. I cannot live without gum.

Some people say that Sundays are excluded from Lent meaning that I could have one "cheat" day a week on Sunday since this is a day of celebration in the Christian church. However, I know myself. If I allow myself to have sweets even one day a week this will open up a flood gate quickly leading to a downward spiral and complete and utter failure. Listen to me. I sound like an alcoholic. 

So for me I am going to attempt to go the full 46 days without any sort of sweets. Wish me luck. I'm definitely going to need it!

Also, I feel like I need to confess to you all that I just ate a piece of Valentine's Day Funfetti cake for dinner as my last meal. Lets hope it satisfies my sweet tooth for the next 46 days...

Holiday Baking Extravaganza

A bit delayed (crazy week at work), but on Sunday my friend Alex and I had a baking extravaganza! Nothing like a solid 5 hours of baking to make you forget your recent break-up. Seamus who? We were machines! Not gonna lie, after Sunday even I was sick of baking. Hard to believe, I know. 

On the menu were Cherry Almond Ornament Cookies, Chocolaty Caramel Thumbprints, Christmas Tree Rice Krispie Treats, and more sugar cookies.

Doesn't she look just like Little Suzy Homemaker in her pearls and apron??  Too cute! Also,
notice the ENORMOUS plate of sugar cookies that we had to frost. Luckily, we enlisted
the help of Alex's amazing husband, Nathan so we weren't decorating well into the night!

Since I didn't help much with the cherry almond ornament cookies I will try to convince Alex to post a how-to on her blog over at Allie Inbetween. Seeing as I've already devoted an entire post to sugar cookies and royal frosting, and I'm pretty sure everyone can handle rice krispie treats, lets focus on the chocolaty caramel thumbprints. These things were divine. 

Chocolaty Caramel Thumbprints

1 egg
1/2 cup butter, softened
2/3 cup sugar
2 T milk
1 tsp vanilla
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp salt
16 vanilla caramels, unwrapped
3 T whipping cream
1 1/4 cup finely chopped pecans
1/2 cup semisweet chocolate pieces
1 tsp shortening

Alex and I came across the recipe on Better Homes & Garden's All-Time Favorite Christmas Cookies list. The recipe looked a bit intimidating since there were several different steps, but it was actually relatively simple.

Making the dough was pretty self-explanatory. I would caution the recipe advised chilling the dough for at least two hours before rolling into balls, coating in egg whites, and covering with chopped pecans. You know how impatient I am so clearly I didn't follow the instructions. Hey I had a birthday dinner to get to!  If you decide to make these I highly suggest following the instructions and chilling for at least two hours because my hands were covered in gooey chocolate dough by the time I was done. The recipe said it would make 36 cookies, but I definitely only ended up with around 26. I'm not sure if this was due to me making abnormally large cookies (I swear they were 1 inch) or because half the dough ended up on my hands. Either way, if you actually need 36 cookies I suggest doubling the recipe.

Also, because the dough is coated in egg whites, even after baking, the dough will still appear glossy and may look a little gooey/raw. To avoid overcooking, gently tap the edges of the cookies when they come out of the oven, and if they feel firm they are probably done. My thumbprints puffed up slightly when they were baked so I used the back of a tablespoon to make deeper indentations before spooning the melted caramel into the center of the cookies.

Alex and I were a bit pressed for time so instead of heating the chocolate in a saucepan over low heat we cheated a little and used the microwave. I despise heating chocolate anyways because it seems like I always end up burning it.

I'm pretty sure I could have eaten all of these by myself. Yum!

I absolutely loved these cookies, and they look so fancy. I will most certainly be adding them to my holiday go-to recipes in future years. What are some of your favorite holiday cookie recipes?

Conquering Sugar Cookies and Royal Icing

Give me a cupcake or cake design to tackle, and I can get it done no problem, but sugar cookies and royal icing? Those were completely uncharted territory for me. That is, until yesterday.

I've been lusting over the fabulous cookies at One Preppy Cookie for months now. Seriously, everything she makes is so adorable. I was having major cookie envy so I decided my friend Johnna's annual cookie/ornament exchange party was the perfect excuse to finally bite the bullet and try it out for myself.

Since I'd never really made sugar cookies before (unless you count the slice and bake variety from Pillsbury) I did a quick Google search for the best recipe. I ultimately decided to use one from allrecipes.com:

The Best Rolled Sugar Cookies

Playing with cookie cutters is so fun! Although I need a bigger collection...

makes 5 dozen

1 1/2 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt

I followed the recipe exactly, but now that I think about it, the cookies would have been even better with a little almond extract. Next time I make them I will substitute 1/2 tsp vanilla for 1/2 tsp almond instead. Also, the recipe said it makes 5 dozen cookies. I must have been baking abnormally large cookies because I only ended up with around 3 dozen. Whatever I'm still pretending mine only have 109 calories like the recipe says! :) 

I think the hardest part about making sugar cookies is you have to let the dough chill for at least an hour before you start rolling, cutting, and baking. Otherwise you end up with big, unrecognizable blobs after they've baked. I was working with limited cookie cutters so I made stars, snowflakes, trees, and penguins. I didn't have an oval or Easter egg shaped cookie cutter for the penguins so I got creative and used an oval tupperware. Yes I am unoriginal and copied the penguins that One Preppy Cookie had made, but they were way too cute not to make.  I don't know about you, but I am extremely impatient so once I get started on something I want it to be done right away. Between the chilling, rolling, and cutting, just baking sugar cookies is a pretty big time commitment, but they are worth it when you are finished. Yum!

I was just about baked out after rolling and cutting for several hours
so I called it a night and reconvened the next morning for decorating.

This is why I need a stand mixer. What a mess!

Since I'd also never attempted to make royal icing before, I scoured the Internet for recipes and videos on the best ways to use this icing. I decided on the following recipe from JoyofBaking.com:

Royal Icing Using Meringue Powder

4 cups powdered sugar
3 tablespoons meringue powder
1/2 teaspoon extract
1/2 - 3/4 cup warm water

I used vanilla extract in the frosting too, but I wish I would have used almond. The articles I read online said this icing dried out very quickly so I was a little nervous, but I just covered it with saran wrap when I wasn't using it and I didn't have any issues. I chose to use piping bags to outline my cookies and then I used a spoon to add frosting to the center and "flood" the cookies. This seemed to work out pretty well, but if anyone has any better ideas of how to do it please tell!

Call me crazy, but I find piping to be somewhat therapeutic! 

The stars, snowflakes, and trees were a breeze to decorate since I was only using one color, but the penguins were a little bit trickier. My patience was put to the test yet again because I had to wait for the first layer of icing to dry before I could add the eyes, nose, and feet.I didn't wait quite long enough on some of them and the penguin's eyes bled slightly. Oh well! You live and you learn!

The finished product!

This icing definitely doesn't taste as good as buttercream frosting, but you really can't deny the fact that is makes some pretty cookies! When it dries it has such a smooth, matte finish! I definitely need to keep practicing, but it was fun to try something new for a change!