46 results found

Tip: Enter your postal code in the search filters for more accurate results.

This four ingredient toffee recipe is the perfect Valentine’s Day sweet treat! Topped with sprinkles, this is an incredibly easy toffee that you’ll crave for every special occasion. Why You’ll Love this Valentine’s Toffee It’s fun and festive It’s amazing! If you’ve had it, you’ll know why it’s such a crowd pleaser! Foolproof You don’t need a candy thermometer Valentine’s Day Toffee Ingredients Saltine Crackers – Salted, to create the toffee base. You can also use Ritz Crackers, Club Crackers or Graham Crackers. Butter – Salted or unsalted, your preference, keeping in mind that the crackers are salted. Brown Sugar – Combines with butter to make the rich toffee layer. Chocolate Chips – Use your favorite including milk chocolate, semi-sweet, dark or white chocolate. Sprinkles – Have fun with it! The more festive, the better!  

An easy Valentine's Day treat to share with your loved ones!   Prep Time: 25 minutes Cook Time: 10 minutes Total Time: 35 minutes   Servings: 14   INGREDIENTS 3 tablespoon unsalted butter 1 bag of large marshmallows 6 cups rice krispy cereal 1 bag of dark chocolate chips 4 ounce white chocolate chips Valentine's day sprinkles Heart shaped cookie cutter Cooking spray INSTRUCTIONS Prepare a 9 x 13 baking dish by spraying it with cooking spray. Set aside. Also prepare a baking sheet lined with parchment paper or silicone baking mats. Set aside. In a large stockpot, melt 3 tbsp. of butter on medium high heat then add in the bag of marshmallows. Stir the marshmallows until they all melt. You must keep stirring to avoid burning the marshmallows. As soon as the marshmallows are all melted, remove from heat and pour in the rice krispies. Mix it all together until all the rice krispies are coated in marshmallow. Pour the mixture into the baking dish then spray your hands with cooking spray. Using your hands, press down the rice krispies in the baking pan. Using a heart shaped cookie cutter, press it into the rice krispy to cut out the heart shapes then place them on the prepared baking sheet. Keep doing so until you run out of space, then reform the rice krispies and continue to cut out until you can't anymore. Let the rice krispies rest for 15 minutes to harden up. In the meantime, over a double boiler, melt your dark chocolate and white chocolate in 2 separate shallow bowls. When ready, take a heart and dip the bottom side of it into the dark chocolate then lay down the non-chocolate dipped side on the parchment paper. Continue until all hearts have been dipped in chocolate. Pop the baking sheet in the refrigerator for 10 minutes to let the chocolate harden. When ready, flip the hearts over and drizzle white chocolate on the non-chocolate dipped side with a fork and sprinkle the sprinkles on top. Store in an airtight container.  

Make a 5 Layer Earth Cake to celebrate Earth Day! Vanilla, Cookies & Cream, Walnut, Carrot, and Chocolate cake layers make up this tasty terrain! Makes 5 cakes THINGS YOU'LL NEED Vanilla AND Cookies & Cream Cakes Makes 2 different cakes 2 cups crushed chocolate sandwich cookies (Oreos) 1½ cups sugar 2 cups all purpose flour ¾ cup + 2 tablespoons whole milk ¼ cup vegetable shortening ½ cup salted butter 2 teaspoons baking powder ¼ teaspoon salt 5 egg whites 2 teaspoons vanilla extract ¼ teaspoon almond extract Walnut Cake ¾ cup + 2 tablespoons all purpose flour 6 tablespoons ground walnuts ½ cup sugar 6 tablespoons buttermilk 1 egg 2 tablespoons shortening 2 tablespoons salted butter 1 teaspoon vanilla extract 1 pinch salt ½ teaspoon baking soda 2 cups walnut halves and pieces 3 tablespoons dark corn syrup 2 tablespoons brown sugar Carrot Cake ¾ cup and 2 tablespoons all purpose flour 3 cups shredded carrots 1 cup brown sugar 6 tablespoons melted butter 1 egg 1 teaspoon ground cinnamon ½ teaspoon vanilla extract ¾ teaspoon baking powder ½ teaspoon salt Pinch of nutmeg ¼ teaspoon baking soda Chocolate Cake ¾ cup and 2 tablespoons all purpose flour ½ cup cocoa powder ¾ cup sugar ½ cup milk ½ cup water ¾ teaspoon baking soda ¾ teaspoon vanilla extract ½ teaspoon salt 1 teaspoon baking powder ¼ cup vegetable oil 1 egg Equipment 5 mixing bowls Electric hand mixer Spatula 5 round baking pans, sprayed and lined with parchment Cake leveler Cake plate Cake turn table Decorating bags Spatula Grass decorating tip Decoration Chocolate frosting Carmel frosting Buttercream frosting Green food coloring  LET'S GET STARTED! Vanilla AND Cookies & Cream Cakes Makes 2 different cakes Preheat oven to 350ºF. In a mixing bowl, whisk flour, baking powder, and salt until well combined. In another bowl, use a hand mixer to combine butter, shortening, and sugar until light and fluffy. Add half of the egg whites to the butter mixture and mix well and scrape down the sides. Add the rest of the egg whites and mix again. Mix in the vanilla and almond extracts. In a large mixing bowl, alternate between adding the dry ingredients and the milk to the wet mixture (1/3 dry, mix, 1/2 milk, mix, etc.) Grease 2 pans and line them with parchment. Pour crushed cookies into one of the pans and spread out to form the bottom of the cake. Pour half of the batter into each pan. Gently tap the pan with cookies on the counter a few times to settle. Bake both cakes for 30 to 45 minutes. Walnut Cake Whisk together flour, ground walnuts, baking soda, salt. In another bowl, cream together butter, sugar, and shortening. Add an egg and vanilla extract and mix again. In a large mixing bowl, alternate between adding the dry ingredients and the milk to the wet mixture (1/3 dry, mix, 1/2 milk, mix, etc.) Spread walnuts evenly into the bottom of a greased and lined pan. Sprinkle brown sugar and chocolate syrup on them. Pour the batter into the pan and bake at 350°F for 30 to 45 minutes. Carrot Cake Whisk together flour, brown sugar, baking powder, nutmeg, salt, baking soda, and cinnamon. In a separate bowl, mix butter, vanilla, and an egg until well combined. Combine wet and dry ingredients and fold in shredded carrots. Pour the batter into a greased and line pan and bake at 350°F for 30 minutes. Chocolate Cake Whisk together sugar, flour, cocoa powder, chocolate, baking powder, baking soda, and salt until well combined. In another bowl, whisk an egg and then add milk, water, oil, and vanilla extract. Combine wet and dry ingredients. Pour the batter into a greased and lined pan and bake at 350°F for 30 minutes. Let's put it all together! Once cooled, use a cake leveler to level each cake to be about 1 inch tall. Save the excess cake for later. Pipe a small dab of chocolate frosting in the middle of a cake plate for stability. Place the vanilla cake on the plate. Pipe a layer of chocolate frosting around the outer edge of the top of the cake. Stack the cookies and cream cake next. Pipe a layer of chocolate frosting around the edge of the cake and then fill it in with a layer of caramel frosting. (PICTURE at 10:29). Lay the walnut cake on next. Repeat frosting with chocolate and caramel. Place the carrot cake on next and then frost it with chocolate only. Stack the chocolate cake on top. TIME TO DECORATE! Spread a smooth layer of chocolate frosting over the entire cake. Cover the outside of the cake with crumbs. Use a grass tip to pipe green buttercream frosting on the top of the cake. TaDa! This 5 Layer Earth Cake is all finished and ready to rock!

Imagine the Easter Bunny laying an egg. Wait. Fun, easy Easter treats. Make a little hollow in the center and fill with smaller candies, or just fill with one larger piece. Decorate the outside with different colors of sprinkles. YIELDS: 12 servings PREP TIME: 0 hours 20 mins COOK TIME: 0 hours 5 mins TOTAL TIME: 0 hours 25 mins   Ingredients   4 tbsp. Butter 1 package (10 Ounces) Mini Marshmallows 6 c. Rice Krispies Assorted Sprinkles Small Chocolate Easter Eggs Plastic Easter Eggs   Directions   In a large saucepan, melt butter over low heat. Add marshmallows and stir until melted. Remove from heat, then add rice cereal and stir until well coated. Lightly spray interior of the plastic eggs with non-stick cooking spray. If mixture is too sticky, you can also spray your hands. Fill both sides of the plastic egg with rice cereal mixture, slightly over-filling one side. Press chocolate egg in the center on one side of the egg, then close the plastic egg to shape it. (It should be full enough to meet with a little resistance as you close it.) Gently release the rice cereal egg from the mold, decorate with your choice of sprinkles and set aside in egg crate until set.         Add the butter to a pot or large saucepan and melt it over medium heat.         Throw in a bag of mini-marshmallows…         And stir it until the marshmallows are melty and sinful.         Throw in 6 cups of Rice Krispies…         And stir it around gently until it’s all sticky and gooey and combined.         Next, lightly spray the inside of a plastic Easter egg with cooking spray. You know. Those plastic Easter eggs? The ones you think are taking over your house one minute, then the next minute, when you actually need them to photograph a recipe, you can’t find one to save your life so you drive over to your sister-in-law’s house and borrow hers? Yes, those plastic Easter eggs.         Stuff one half with the Rice Krispie mixture, then press a chocolate egg into the center. (The official Rice Krispie recipe calls for hollowing out a well and placing small candies in the center, but my motto is “Go Big Chocolate Easter Egg or Go Home.”)         Fill the other half of the egg with more cereal mixture, then press the two halves together until they’re totally closed. The egg should be full enough to meet with a little resistance as you close the egg, but not so full that you feel like you’re crushing the life out of the cereal.         A few seconds later, gently pull the egg out of…well, the egg! I found that the longer you let them sit in the plastic eggs, the harder it was to get out.         Sprinkle them with different springy colors of sprinkles, and place them in an egg holder to let them set.         Let the kids do this part! Just have a broom nearby.         Lovely and adorable.    

Five ingredients and 15 minutes is all you need to make these delicious scrambled eggs – perfect for a dinner.   Ingredients 6 eggs 1/3 cup water, milk or half-and-half 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon butter or margarine   Steps In a medium bowl, beat the eggs, water, salt and pepper with a fork or wire whisk until well mixed. In a 10-inch skillet, heat the butter over medium heat just until it begins to sizzle and look hot. Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. When this happens, gently lift the cooked portions around the edge with a turner so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring because the eggs will become dry and rubbery rather than light and fluffy. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy. Serve immediately.

Easy Thick Fluffy Pancakes: In this instructable I will show you how to make thick fluffy pancakes that are incredibly easy to make. If I can make them, you can make them. Let's get started! Step 1: Ingredients Ingredients: 2 cups of all purpose flour 1 tsp of salt 2 Tbls of baking powder 3 Tbls of granulated sugar 2 Large Eggs 1 3/4 cup of milk 1/4 cup of melted butter Tools: Skillet Kitchen spray Whisk Spatula   Step 2: Combine Dry Ingredients First we will combine our dry ingredients in a bowl. (Flour, baking powder, salt, sugar) Now let's mix them together using a whisk, or you can sift them together with a sifter if you like.   Step 3: Beat the Eggs Now in a large bowl add your two eggs and beat them with a whisk or fork.     Step 4: Add Milk and Butter Next we will add our milk and our melted butter, stirring in between each one, so it is all nice and mixed together.     Step 5: Add Flour Mixture Now we just add our flour mixture a little bit at a time, I usually do about a 3rd of it, thin mix with the whisk, then a third, etc. This method helps keep the lumps from forming in the batter.     Step 6: Cook Those Pancakes Part One! Now we cook our pancakes. It helps to have a nice hot skillet. So put your skilled on the stove top and set the temperature in between medium and medium high. Then spray the skillet with kitchen spray. Let it heat up for about 5 minutes. Now using a measuring cup (I use a 1/2 cup) scoop up some batter and pour it onto the skillet. If the batter is a little too thick, just add a bit of milk to thin it out. Let the batter cook for about 30 to 45 seconds, you will see little bubbles start to form, and the batter will raise a little. Go ahead and use your spatula and check under it to see how brown it is.   Step 7: Cook Those Pancakes Part 2   When you have a nice brown color, flip the pancake over to the other side. This side will take less time to cook. Again, check it after 20 seconds or so. Now you are done! Awesome thick fluffy pancakes.  

This crepe recipe is really easy and you can use it for sweet or savoury crepes. Once you make this you will never buy crepes again. Ingredients 1 cup plain flour 2 cups milk 3 eggs, lightly beaten cooking spray Method Sift flour into a bowl. Combine eggs and milk in a jug. Whisk flour into the milk and egg mixture until you have a smooth thin batter. Heat a non-stick pan on medium heat. Spray with cooking oil and spoon in 2-3 tablespoons of batter, taking care to immediately swirl the pan to spread the batter. Reduce heat to low. Cook until the surface looks dry and flip to cook the other side. Remove when slightly golden.  

A meringue masterpiece that’s not complicated to make! White chocolate and fruit fillings add to the elegance. Ingredients 4 egg whites 1/4 teaspoon cream of tartar 1 cup granulated sugar 1 1/2 cups whipping cream 4oz cream cheese, softened 1/4 cup powdered sugar 3oz white chocolate baking bar, melted 1 can (21 oz) raspberry pie filling 1 pint (2 cups) fresh strawberries, halved Fresh mint sprigs, if desired   Steps Heat oven to 275°F. Line cookie sheet with cooking parchment paper. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy. On high speed, beat in 1 tablespoon of the granulated sugar at a time until stiff glossy peaks form and sugar is almost dissolved, about 6 minutes. Spread meringue to form 10x10-inch heart shape on cookie sheet, building up edges with back of spoon. Bake 45 to 50 minutes or until firm and dry to the touch. Turn oven off; let meringue shell stand in closed oven 1 hour. Slide meringue shell and parchment paper from cookie sheet onto wire rack. Cool completely, about 10 minutes. Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. In large bowl, beat cream cheese and powdered sugar with mixer on medium speed until fluffy. Gradually beat in melted baking bar until smooth and creamy. Gently fold in whipped cream. Carefully remove meringue shell from parchment paper; place shell on serving plate. Spread cream mixture evenly in shell. Cover; refrigerate at least 2 hours. In medium bowl, gently mix pie filling and strawberries. Spoon 1 1/2 cups fruit mixture over top of dessert. Garnish with mint sprigs. Serve remaining fruit mixture to be spooned over individual servings.

A welcome addition to any holiday table, our delicious Rainbow Christmas Wreath is made from Betty Crocker™ Super Moist™ white cake, fluffy white frosting, sprinkles and food coloring. Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and eggs called for on cake mix box Red and green food color 1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting   Betty Crocker™ Decorating Decors® red, green and white candy sprinkles   Steps Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour half of the batter into medium bowl; set aside. Divide the other half of batter equally between 2 small bowls. (You will be left with 3 bowls of batter.) Add red food color to 1 of the small bowls and mix well. Add green food color to the second small bowl and mix well. Pour half of the white batter from medium bowl into cake pan. Carefully pour red batter over white batter in pan. Carefully pour green batter over red batter. Then pour remaining white batter from medium bowl over the top. Do not mix the colors. Bake as directed on box until toothpick inserted near center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack placed over a cookie sheet; remove pan. Cool completely, about 30 minutes. Place cake on serving plate. Divide frosting between 2 small microwavable bowls. Microwave 1 bowl on High about 5 to 10 seconds; mix well with spoon until smooth enough to drizzle. With the spoon, drizzle white frosting back and forth around the whole cake in a striping pattern until you use all of the frosting (allow some frosting to drip down onto plate in middle of cake, if desired). Microwave second bowl of frosting; stir in a few drops of green food color. Drizzle over cake, scattering back and forth in the same type of striping pattern. Decorate with sprinkles. Let stand until frosting is set before serving.

Better hurry up and eat them! These sugar cookies are melting away…Transform your favorite sugar cookies into melting snowmen in just a few minutes. Ingredients 1 pouch Betty Crocker™ Sugar Cookie Mix 1 pouch each Betty Crocker™ Cookie Icing in white, red, blue, and green 1 tube Betty Crocker™ black Decorating Gel 1 pouch Betty Crocker™ Candy Shop decors rainbow chips 1 bottle Betty Crocker™ Chocolate Sprinkles 12 marshmallows Steps Follow baking directions on sugar cookie pouch, dividing dough evenly into 12 round cookies. On cooled cookies, draw a “snow puddle” with Betty Crocker™ White Cookie Icing. TIP: Draw the outline of the puddle, then go back and fill in the shape. While the icing is still wet, immediately place a marshmallow to one side of the cookie. MAKE THE ARMS: Once the icing and marshmallow have set, pipe two “branches” onto each cookie using black gel. Add fingers with chocolate sprinkles. MAKE THE FACE: Using a small dot of white cookie icing, stick two “coal” eyes and a nose onto the marshmallow with Rainbow Chips. Pipe a small dot for the mouth with black gel. MAKE THE SCARF AND BUTTONS: Using blue, red, or green cookie icing; carefully draw scarves around the base of the marshmallow. Using a small dot of white cookie icing, stick three “coal” buttons beneath the scarf with Rainbow Chips. Allow cookies to set for at least one hour before serving.

Here's a holiday sugar cookie that doesn't need rolling. Just four ingredients and simple candies make creating snowmen faces super fun and frosty. Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 1/2 cup butter or margarine, softened 1 egg 1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting Red string licorice Assorted candies

Take the mess and stress out of holiday baking with these Easy Christmas Cookies! Here's a traditional family recipe for Christmas cookies requires batter being refrigerated overnight, kneading, lots of flour… then pounds of powdered sugar to make icing that never comes out to quite the right consistency.  With the help of Pillsbury™ Funfetti® Holiday Cake Mix, Holiday Vanilla Flavored Frosting, M&M’s® White Peppermint and M&M’s® Holiday Milk Chocolate, the girls and I mixed, baked and decorated a batch of these Easy Christmas Cookies in just two hours.

The Story: For men over 40, a mustache is fine.  But for all the boys who attend my college and have a mustache, it means you don't want a date.  It just looks creepy and no one take you seriously, sorry boys!  MUSTACHE CUPCAKES: Servings 24 Cupcakes Ingredients Chocolate Cake: 1 box Devil's Food Cake Mix 3 eggs 1/2 cup oil 3/4 cup milk or buttermilk 3/4 cup sour cream 2 teaspoons vanilla extract Cream Cheese Frosting: 1/2 cup butter softened 8 oz cream cheese softened 2 teaspoons vanilla extract 4-5 cups powdered sugar Instructions Preheat oven to 350 degrees and line pans with cupcake liners. Sift cake mix into a small bowl and set aside (I like to use Pillsbury). Combine eggs, oil, milk, sour cream, and vanilla extract until smooth. Add cake mix and stir well. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean. Frosting: Beat butter and cream cheese for 2 minutes. Add vanilla extract and slowly add powdered sugar until you reach your desired consistency. Add milk to thin out if needed. Pipe frosting onto cooled cupcakes and top with a mustache!

What if you could have a restaurant in your own home, run by your kids? Forget about Chilis or TGIFridays, we are going to make your kids into restaurant connoisseurs, so they can make amazing meals for your entire family. Your Tiny Chef will be able to follow along in this online cooking class with a video instruction of each recipe or print the recipe & shopping list to make at a later date! Their knowledge will be tested with a short quiz & will work throughout the series to create their very own restaurant business plan! Upon completion of the 10 recipes & lessons, your Tiny Chef will feel a sense of confidence in the kitchen and be open to expressing their creativity! They may even produce a Michelin Star Restaurant one day! Let’s get planning! See you in the “virtual kitchen”!

Are you worried that all your kids are doing are playing video games and running around playing cops and robbers? Let your kids do battle with our Cupcake Wars class. What if your kids could make delicious sweet cupcakes that your whole family could enjoy, and then they can join our Facebook group and share and compete for prizes! Join us in the “virtual” kitchen as we preheat our ovens and put on our aprons to prepare for Cupcake Wars! In this online cooking class for kids your Tiny Chefs will learn how to make 10 delicious cupcakes, each with a secret ingredient for your child to incorporate into the recipe. Cupcakes such as Vanilla Cupcakes with Vanilla Buttercream, Strawberry Shortcake Cupcakes with Sweetened Whipped Cream, Hot Chocolate Cupcakes with Marshmallow Frosting, and Tres Leches Cupcakes with Sweetened Whipped Cream are just a few of the masterpieces that will be made! Your Tiny Chef will be able to follow along in this online cooking class with a video instruction of each recipe or print the recipe & shopping list to make at a later date! Their knowledge will be tested with a short quiz & fun activities after each video. While earning achievements along the way your child will learn a variety of cooking & baking techniques & terminology. Upon completion of the 10 recipes & lessons, your Tiny Chef will feel a sense of confidence in the kitchen and be open to trying a variety of new flavors! They may even serve you dessert every so often! Let’s get started! See you in the “virtual” kitchen!   This course can be done at any time.

What if we can open your kids’ experience through the world of food? Are you tired of feeding your kids cheeseburgers and hot dogs and boring American food? It is said that if you want to learn about a country you should start with the food. So during this program our Tiny Chefs will learn how to create the cuisines of multiple countries. We will be cooking up some of the fabulous flavors of Italian, Indian, Vietnamese, Mexican & French foods and also learning about some of the cooking techniques & ingredients that make them unique. Come join us as we expand our world and our palates! Your child will be able to follow along in this online cooking class with a video instruction of each recipe or print the recipe & shopping list to make at a later date! Their knowledge will be tested with a short quiz & fun activities after each video. While earning achievements along the way your child will learn a variety of cooking techniques & terminology. Upon completion of the 10 recipes & lessons, your Tiny Chef will feel a sense of confidence in the kitchen and be open to trying a variety of new flavors! They may even give you break from cooking a meal every so often! Join us in the “virtual” kitchen as we “travel around the world” and learn how to make 10 delicious recipes in this online cooking class for kids. Exciting recipes such as, Basic Crepes with Honey Sea Salt Whipped Cream & Bananas from France, Chicken Gyros with Cucumber Salad & Tzatziki from Greece, and Tortilla Fruit Cups from Mexico are just a few of the creations that will be made! Let’s get started! See you in the “virtual” kitchen! This course can be done at any time.

Made with fresh blueberries, this Smash Cake recipe is easy, allergy-friendly, and made without added sugar. It has the most delish Blueberry Frosting, and you can bake the cakes a day ahead if needed. So yummy! This egg-free is an especially great option for kids with some allergies and it’s also just an easy smash cake to make if you have a kiddo who loves blueberries.   Ingredients You Need This cake includes whole grain flours, bananas, blueberries, and cinnamon for a flavorful, yet really simple cake. Here’s a look at what you’ll need for the recipe. Bananas: You’ll want them to be very ripe with lots of brown spots, which indicate sweetness. Whole wheat flour: This flour has nutrition and fiber but also absorbs moisture well so it helps the cake bake through well. Oat flour Baking powder and baking soda Cinnamon Butter: preferably with unsalted butter to control the level of salt in the cake. Blueberries: Fresh or frozen blueberries are stirred into the batter so they’re evenly distributed throughout the cake. TIP: This cake is a no-added-sugar so the natural sweetness from the fruit shines through.    Step-by-Step Instructions This smash cake is very easy to make, even if you aren’t a regular baker. Here’s a look at the steps involved. Scroll down to the bottom of the post for the full info. Start with very ripe bananas. The browner they are, the sweeter they will be! Add to a blender and blend into a puree. Add to a medium bowl with the rest of the ingredients. Prepare your 6-inch cake pans by coating with nonstick spray and adding a round of parchment paper. This will ensure that the cakes come out of the pans easily once they are baked. Divide the batter between the pans. Bake and let cool in the pans.     How to Make Natural Frosting with Blueberries Here’s a look at the general process for making the blueberry frosting. Place the freeze dried fruit into a blender or spice grinder. Blend to make a fine powder. Add the rest of the ingredients and the powder to a medium bowl. Beat. Spread some of the frosting onto one cake. Top with the second cake and add more frosting on top. Frost the sides to finish.        

Santa's Cookies are decorated with a wish list and a glass of cold milk. Santa will Ho Ho Ho for these Christmas cookies! Santa's Christmas cookies can be decorated with kid's wish lists. Place on a glass of cold milk, Santa will Ho Ho Ho for these sugar cookies. Plan ahead for these, the royal icing needs 2-3 days to dry solid before you can write on them with edible color markers. I also am sharing creative royal icing decorating ideas and my top tips. Happy holiday baking, it's a fun tradition to leave Santa cookies and milk on Christmas Eve. Children will love to write their wish lists for Santa. This is the best Christmas cookie recipe, you might be surprised by what the kids ask for... Christmas Cookie Recipe Baking Instructions In a large mixing bowl or stand mixer, add sugar and softened butter. Mix until combined. Next add egg, baking powder, orange juice, vanilla, and flour. Mix until combined. Wrap the dough in plastic food wrap and chill until firm. On a lightly floured surface, roll out dough to ¼ thickness. Use a square shape cutter (I used a top from a food container) cut out the square. Next, using the big end of an icing decorating tip, cut a small hole in the corner of the cookie for the straw. Place on a parchment-lined baking sheet at least 1-2 inches apart. Heat oven to 400 degrees, and bake 10-12 minutes until edges are lightly browned. Cool completely, then you are ready to decorate.        

Ingredients 3 1/2 cups all-purpose flour 1/2 teaspoon salt  1/4 teaspoon baking powder  1 1/2 sticks (12 tablespoons) unsalted butter, softened  1 1/2 cups granulated sugar  2 large eggs  2 teaspoons vanilla extract  Gel-paste food coloring, optional  Royal Icing, recipe follows Edible decorations, such as sprinkles or candy balls, optional    Royal Icing: 1/4 cup meringue powder 8 cups sifted confectioner's sugar 

Delicious Hanukkah stained glass cookies. So easy to make and fun with kids! Create this delicious effect in few easy steps. Sweet, crumbly and oh so yummy. Stained Glass Cookies As you can see, I've been busy making Hanukkah cookies this weekend. My daughters can't complain! They've been helping me roll, cut out, and bake some yummy treats like these beautiful Hanukkah Stained Glass Cookies. I love how these cookies let the light shine through. It has a 'wow' factor with kids and adults. Serve them as dessert for the 8 nights of Hanukkah and it will be a hit.   If you really want to get creative, mix and max stained glass colors to create beautiful combinations.   I chose just one to go with my theme. If you don’t celebrate Hanukkah you can cut out other shapes with cookie cutters or a paring knife. The possibilities are endless! You can make them square and cut out little hearts or Christmas ornaments with red stained glass.   Believe it or not, these are VERY easy to make and even novice bakers will have success with these Hanukkah Stained Glass Cookies. Your kids can help you roll, shape and decorate them. It’s a fun activity for a lazy Sunday morning. To make these cookies, simply make the dough (recipe below). Refrigerate for 30 minutes, roll and cut out circles using a cookie cutter or a rimmed glass. Place the cookie circles in a jelly roll pan and cut out little shapes using a small cookie cutter. In the center add a piece of hard candy and bake. If you want, you can crush the hard candy and combine colors and flavors:   The hard candy melts inside the oven creating the stained glass effect. Hope you can try these at home!   Prep Time - 45 mins Cook Time - 10 mins Total Time - 55 mins