- Make sugar cookie dough according to directions and refrigerate for at least an hour.
- Roll dough out evenly to about 1/4 inch thin and cut with desired shapes. You’ll need two matching shapes per cookie, one left as is and one with a circle cut out. Transfer to baking sheet lined with parchment paper or silicone baking mat.
- Use a toothpick to lightly score your pattern on the dough, this will help the dyes from running.
- Separate egg whites into several bowls, one for each color, and add a few drops of food coloring until desired intensity is reached.
- Paint sections of cookies with various dyes and bake according to recipe directions.
- Allow cookies to cool completely and fill each pair with a thin layer of lemon curd.
almond spritz trees
If you haven’t spent the holidays with Full Circle Foodie before, I’d like to extend a warm welcome. This is my fourth year in a row executing my “Baked with Love” project where I bake a variety of cookies and candies and then package them up all pretty to give, with love, to coworkers, friends, and family.
Each year, I incorporate tried and true traditions as well as new recipes that I am equally excited about. Grab some hot cocoa and enjoy your stay as my 2011 Box of Love unfolds before your eyes!
Today’s cookies have not only been a part of the Baked with Love series since its creation but have been on every one of our holiday cookie trays since the dawn of time. These have always been my personal favorite during the holidays and I am so happy to have passed along the love to Meg and Zach as well. I just love the delicate almond flavor of the cookie paired with the bold colors and flavors of the “trimmings.”
If you aren’t lucky enough to already own a vintage Mirro copper cookie press, don’t fret. They can be found on eBay and I hear the fancy-schmancy new plastic ones work just as well. I’m just partial to my copper press because that’s how my Mommom makes them.
- Preheat oven to 375 degrees F (190 degrees C).
- Cream together shortening and egg. Gradually mix in the flour, sugar, salt and baking powder until well combined.
- Add almond extract and mix well. Add food coloring to the desired color.
- Put through the cookie press onto cookie sheets. Decorate with sprinkles or colored sugar and top with cinnamon candy.
- Bake at 375 degrees F (190 degrees C) for 10 -12 minutes or until very light brown and set.
spinach artichoke pasta
Spinach Artichoke PastaIngredients:1 (13 oz) box dried shell pasta1 tsp butter2 tsp minced garlic1 8 oz package reduced-fat cream cheese1/2 cup milk1/2 cup fat-free sour cream1T lemon juice1/2 tsp salt1/4 tsp red pepper flakes1 14 oz can artichoke hearts, drained and chopped10 oz chopped, frozen spinach, thawed1/2 cup parmesan cheese2 grilled/broiled chicken breasts, choppedPreparation:
- Boil pasta according to package directions.
- In a medium saucepan over medium heat, sauté butter and garlic until fragrant. Stir in cream cheese, until melted, followed by milk, sour cream, lemon juice, salt and red pepper flakes.
- Fold in artichoke hearts, spinach, parmesan cheese and chicken.
- Drain pasta and add to cheese mixture. Stir until coated.
- Serve immediately or transfer to oven safe dish and throw under the broiler for approximately five minutes until the cheese is extra bubbly. Enjoy!
peppermint bark oreos
I adore seasonal treats that can be quickly thrown together, tied up with ribbon and gifted at the drop of the hat. I try to keep a few of these ‘recipes’ in my arsenal for last-minute gift-giving needs that may arise and anything involving melted chocolate is clearly a winner. These Peppermint Oreos are fast, festive and pretty tasty if you ask me!
When I saw the winter Oreos, I just knew I had to make something for the holidays with them. {I also want to throw a pack in the freezer to decorate for the Texas Rangers when baseball season starts back up}. Chocolate dipped Oreos are a hit with just about any recipient so I thought I would create a peppermint bark cookie using the winter red Oreos. I love the contrast of the bright red and white and the touch of peppermint in the chocolate brings the flavors together perfectly.
Peppermint Bark Oreos
makes approximately 3 dozen cookies
Ingredients:
1 package Oreos
1 package white candy melts
1 tablespoon peppermint extract
2-3 candy canes crushed
optional red sprinkles to add color
Preparation:
- In a microwave-safe bowl, melt candy melts in 30-second intervals. Stir between each interval and repeat until smooth. Add peppermint extract and stir until fully combined.
- Dip each cookie in melted chocolate, coating all sides completely. Lift from chocolate with fork and tap to remove excess chocolate. I find running an offset spatula under the fork/cookie helps get the last of the chocolate off for a clean transfer.
- Transfer cookies to a silicone mat or wax paper, sprinkle with a crushed candy cane and sprinkles mixture, and allow to harden completely.
- Package in clear cellophane bags tied with coordinating ribbon and share with others to spread some holiday cheer!
I feel silly typing out a ‘recipe,’ but for shopping and assembly ease I’ve provided you with basic instructions. Please use this solely as a guide and feel free to let your creativity run the show – the possibilities are endless! Oreos come in a variety of colors during the holidays so use their brightly colored centers as inspiration for changing up the extract flavors and sprinkled toppings used.
Of course, don’t forget to clean your kitchen before you use it. Especially your kitchen utensils and equipment. If you have a grease trap installed, clean it from a pro. You can call grease trap service Jacksonville. They are reliable grease trap service with affordable rates.
Happy gifting!…
pumpkin spice pull apart bread
Pumpkin Spice Pull Apart Bread
Ingredients:
(bread dough)
1/2 cup milk
3/4 cup pumpkin puree
1/4 cup sugar
2 tablespoons unsalted butter
1 teaspoon salt
1 packet active dry yeast
2 1/2 cups bread flour
(filling)
1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons unsalted butter
Preparation:
(bread dough)
- Brown butter in a saucepan over medium heat until roughly the color of maple syrup. Stir occasionally to ensure the butter browns evenly and does not burn. Remove from heat and pour into stand mixer to cool.
- Return saucepan to heat and warm the milk just until it bubbles. Pour into browned butter and stir to combine. Allow mixture to cool until slightly warm to the touch. (Approximately 100 degrees Fahrenheit).
- Transfer to the bowl of an electric mixer and stir in the sugar and yeast and allow mixture to proof for ten minutes. It should be a bit bubbly/foamy when ready.
- Mix on low with a dough hook and add pumpkin, salt and flour in small increments until all ingredients are combined.
- Allow the mixer to pull the dough until smooth and elastic to the touch. Transfer dough to a lightly greased bowl, cover with a damp towel and allow to rise in a warm place for an hour until it roughly doubles in size.
- Punch dough down, lightly knead and chill dough in refrigerator if not baking immediately.
(filling)
- Mix dry ingredients together and set aside.
- When ready to assemble, brown butter following previous instructions.
(assembly)
- Preheat oven to 350 degrees Fahrenheit and grease a 9×5 inch loaf pan.
- Allow dough to come to room temperature if needed and knead a few more tablespoons into the dough to allow for a less tacky rolling consistency. Roll out dough into a large rectangle approximately half an inch thick.
- Brush entire surface of dough with browned butter and sprinkle with cinnamon sugar mixture.
- Cut dough into 5 inch wide strips and stack on top of each other.
- Cut the strips in half, stack and repeat until your dough rectangles are the approximate size of the ends your loaf pan.
- Press all rectangles one at a time into your loaf pan and allow to rise for an additional 30 minutes.
- Bake for 35 to 40 minutes until top edges are nice and dark. Remove from oven and allow to cool before inverting out of the pan.
- Pull apart slices and serve warm.
homemade butterfingers
No, this is not a science experiment gone wrong – this is just what happens when you microwave candy corn. Much like microwaving the dreadful Easter Peep, these little guys puff up all mighty before a quick deflate. Although playing with your leftover holiday candy is a ton of fun on its own, the end result of this particular experiment was a delicious candy bar remake and the perfect way to put all of your leftover candy corn to good use.
When mixed with creamy peanut butter, melted candy corn have a spooky resemblance to Butterfinger candy bars. Simply use a 3 to 1 ratio of melted candy corn to peanut butter, top with melted chocolate, cool and serve. Done. Easy. Delicious.
I had seen these popping up all over Pinterest and had been looking forward to giving them a try. The biggest complaint was that although flavor was spot on, they weren’t as crispy as their original inspiration. I made half of my batch using the original ratios and added a handful of lightly crushed rice crispies to the other half. Both versions tasted exactly as I imagined, but I much preferred the slightly crispier batch. Either way, I’m still in awe of how authentic these taste!
Homemade Butterfinger Bars
Ingredients:
3 cups candy corn
1 cup creamy peanut butter
1/2 cup rice crispies (optional)
Chocolate melts or chocolate chips
Preparation:
- Line a 9×9 cake pan with foil, making sure to cover all sides.
- In a microwave safe dish, melt candy corns on 30 second intervals, checking and stirring frequently.
- Immediately stir in peanut butter and rice crispies, if using, until fully combined.
- Press peanut butter mixture firmly into the bottom of your prepared pan and set aside.
- Melt candy melts or chocolate chips and spread over peanut butter in an even layer.
- Allow to harden completely and cut into bite sized bars.
- Spray the inside of your microwave safe dish with cooking oil for easy cleanup.
- There if a very fine line between melted candy corn and ‘hard ball stage’ candy corn. Microwave in 30 second intervals and stir frequently!
- Add the peanut butter immediately after the candy corn is removed from the microwave. 10 seconds back in the microwave can help achieve a smoother consistency if your mixture clumps.
- Silicone molds are perfect for making these sticky treats. I used an appropriately themed pumpkin shape and my candies just popped right out when hardened.
It is also important to clean our kitchen before and after we cook to avoid bacterias from the food we cooked. If your kitchen grease traps need to be clean or pump, hire a company to clean it. Seattle Grease Trap Services can get their job quickly and properly.…
peanut butter pie cupcakes for mikey
I am once again amazed by the support and love of the food blogging community as so many have gone out of their way today to honor one last wish of fellow blogger Jennifer Perillo of In Jennie’s Kitchen. Her husband Mikey passed away suddenly this week and, although many cannot begin to imagine the pain that she is going through, we have dropped everything for the time being to fulfill her wish and help refill her heart. Her wish was simple – to bake Mikey’s favorite peanut butter pie today, the day of his memorial service, and share it with the ones we love. Such a beautiful request to honor her late husband and remind us all to not take our loved ones for granted.
I had so much to say this afternoon after spending time in the kitchen reflecting, yet suddenly find myself at a loss for words. Thankfully, what needs to be said has been said a thousand times over by the incredible community of food bloggers – you can find lists of these posts here and here. I am so grateful to be a part of a community that bands together when one is in need and my heart remains with Jennie and her girls during these unfortunate times.
I made a few modifications to the construction of the peanut butter pie, but the original recipe can be found on In Jennie’s Kitchen. I did keep the peanut butter filling exactly the same and I can tell you that I have no doubt why this was Mikey’s favorite. It was so light and fluffy and if you really want to show someone that you love them, let them lick the bowl.
Peanut Butter Pie Cupcakes for Mikey
Inspired by Jennifer Perillo; makes 18 cupcakesIngredients:
8 ounces chocolate cookies
4 tablespoons butter, melted
1 jar dulce de leche
1 banana, thinly sliced
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner’s sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juicePreparation:
Prepare muffin tins with 18 cupcake liners. Using a food processor, pulse the cookies until you have fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and mix well. Press mixture into the bottom of 18 cupcake liners.Spoon approximately one teaspoon of dulce de leche on top of each cookie crust. Place a single layer of bananas over the dulce de leche.
Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner’s sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Scoop mixture into each cup, filling just below the top. Lightly tap baking pans onto counter to distribute evenly and refrigerate for three hours or overnight before serving. Top with whipped cream and chocolate sprinkles if desired.
Tonight, I’ll give Zach and Gabby an extra hug and think about my family while we share Mikey’s favorite dessert. I’ll be thinking about Mom, Mommom, Poppop, Boo, Ellen and Grandma Ginger; regardless of distance, I love you more and more each day.
Won’t you join us in supporting Jennifer Perillo by savoring a bite of Mikey’s favorite pie and cherishing the ones you love this weekend? Together we can fill her heart with love and support {and peanut butter pie} when she needs it the most.…
the hoffbrau – austin, tx
flan cake
adapted from food.comIngredients:
13.4 oz can dulce de leche
3 eggs
14 oz sweetened condensed milk
12 oz evaporated milk
1 teaspoon mexican vanilla
1 box yellow cake mix*
1 1/4 cup water (or as advised by your mix)
1/3 cup canola oil (or as advised by your mix)
3 large eggs (or as advised by your mix)
whipped cream for topping, optional
Preparation:
- Preheat oven to 325 degrees Fahrenheit and prepare bundt pan with cooking spray.
- Pour dulce de leche evenly ove bottom of bundt pan and set aside.
- Beat together 3 eggs, sweetened condensed milk, evaporated milk and mexican vanilla with either a hand mixer or stand mixer. Pour over dulce de leche.
- Prepare cake mix according to package directions with water, oil and remaining eggs. Pour over the flan mixture.
- Bake for 45-50 minutes.
- Allow to cool completely for at least 30 minutes before inverting onto a serving plate. (I recommend chilling in the refrigerator prior to inversion and serving).
- Top slices with homemade whipped cream and enjoy!
*You may vary this recipe by using different cake mixes. I have seen Chocolate Flan Cakes made using a devils food cake mix instead of yellow. I’m thinking funfetti could be exciting for an extra special birthday cake.
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