Little Pot Of Gold…


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With St Patrick’s Day around the corner, I have been scratching my head to come up with some fun recipes for this special day. There is a million of things that came to my mind, but today with the time that I have, this is what I came up with: Little Pot of Gold. I hope that you will enjoy them. They are fun to make, easy to create and so so yummy for your tummy;-)

Ingredients for 12 pots of gold:

  • 1 pack of dark chocolate cookie dough from Nestlephoto 1
  • 12 Reese cups/ or dove milk chocolate
  • 6 caramels cut in 2. 
  1. Refrigerate the dough before using so it is will much easier to use.
  2. Turn the oven to 350.
  3. Place a roulpat on your counter. Detach a cookie from the cookie log and with the palm of your hand, press down  on it to make it flat.photo 2
  4. Place this flattened cookie inside the opening of a mini cupcake mold that you would have placed on top of a perforated sheet.
  5. Repeat this process with all the chocolate cookies.
  6. Place a reese cup or a dove chocolate inside the cups.
  7. Cut the caramel in half and with a rolling-pin, roll the caramel down to make it flat.
  8. Place one on top of each Reese cup or dove chocolate. photo 3
  9. Place the mini muffin try into the oven and cook the cookie cups of 9-11 minutes ( 9 to keep them soft, 11 to have firmer cups).
  10. When the cups are cooked, remove the tray from the oven and cool completely.
  11. To serve, place the little pot of gold next to gold coins for a fun display;-)

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Bon Appetit and Happy Cooking!!!

Snowman Pretzels Sticks


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This morning as I awoke, I saw heavy snow falling. I love snow.

In a normal day I would have not minded having snow falling but since I was to do a cooking class at noon, I was hoping that the snow would not stayed… luckily it did not, and the cooking class took place.  But this snow and this nasty weather just made me want to stay in the comfort of my home this afternoon to play in my kitchen.

Since I was not going to be able to make snowman in real life, I decided I would make them inside my home;-) and made those yummy snowman pretzels.

I found this recipe on Disney…

Ingredients:

  • 1/2 of a vanilla flavored chocolate covered
  • gun drops
  • fruit roll up
  • a few mini chocolate chips for the eyes
  • orange sprinkles
  • a bag of pretzel sticks.
  1. Place the chocolate in a microwave safe container and cook the chocolate for 90 seconds. Stir.
  2. Cook for another 30 seconds, stir and repeat this process until the chocolate is perfectly melted and liquid.
  3. Dunk each pretzel stick into the chocolate and place the chocolate covered pretzels on a silpat.
  4. Quickly place 2 mini chocolate chips for the eyes, 1 orange sprinkle for the nose, and 2 for the buttons of the coat.
  5. Let the chocolate cure.
  6. When the chocolate is completely cold. Cut with scissors a small string to make the scarf.
  7. Take a gum drop of your choice. Cut one hand and with your thumb, push the small slice down to make it flat and larger.
  8. Place it on the end of the pretzel stick and glue it with a bit of chocolate.
  9. Attach the other part of the gum drop with a bit of chocolate. Et voila!!!
  10. Make as many as you want….

Bon Appetit and Happy Cooking!!!

Valentine’s Cookie Cake


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It has been fun to see Lisa, my daughter playing in the kitchen and to see her cook. She loved the football cookie cake so much that she has been baking cookie cakes ever since for no reason. Well today this is what she made, for us:-) What a sweet surprise!!!

Ingredients for a large cookie cake in shape of a heart:

  • 1 can of chocolate chip cookie dough ( about 12 oz.)
  • 1 can of pink icing.
  • 1 can of red icing

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  1. Turn the oven to 325.
  2. Empty the content of the cookie dough onto the heart shape cookie pan ( I bought this one from the Demarleathome Website, but they are no longer available;-(
  3. With your fingers, press the cookie down all over the pan.
  4. Cook the cookie for 15 minutes ( depending how you like your cookies- I like mine soft so i cooked the cake for 13 minutes).
  5. Let the cake cool completely.
  6. Decorate as you wish.

Bon Appetit and Happy Cooking!!!

Super Bowl Cookie Cake


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This past Friday I gave a cooking party for a group of fun young ladies. We had lots of fun! and they loved the cookware and the recipes.

At the end of the class, the host inquired about making a cookie cake.  She needed to make one for her son’s birthday. I will tell you that it is not something that i have never thought of making because my children really never asked for it. But i told her that the best way would be to use a grande round mold, or even the flexipat to make a rectangular size cake because the cookie will not stick and it will be perfect. Look!!!

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So Luci, thank you for the idea, and for inviting my daughter and I to try to make one. I hope that you were able to make one for your child’s birthday.

Since it is still early in the afternoon, you guys maybe able to make one right before your party starts:-)

Of course, I could have made it all from scratch, but many of you, I am sure will welcome the short and quick version so here it is:

Ingredients for large cookie cake of 14x 10 inches:

  • 1 box of nestle cookie dough
  • 1 can of green icing.
  • 1 can of brown icing
  • 1 can of white icing
  • 1 box of cake decorating box

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  1. Turn the oven to 325.
  2. Empty the content of the cookie dough on the roulpat.
  3. Place a small roulpat on top of the dough since it will be very sticky.
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  5. With a rolling pin, roll the dough out to make a rectangular that will fit the flexipan.photo
  6. Place the flexipat on top of the cookie, and  flip the roulpat so that the cookie will be in the pan.photophoto
  7. Cook the cookie for 13-15 minutes ( depending how you like your cookies- I like mine soft so i cook the cake for 13 minutes).
  8. Let the cake cool completely.
  9. Decorate as you wish.

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We made some cookies in the shape of cookie helmets and footballs to place on top of the cake and bake them also for 13 minutes.

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May the best team win tonite!!! Yeah!!!

Bon Appetit and Happy Cooking!!!

Melted Snowman


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Snow… I wish we had snow here in Spartanburg. It would be fun;-). I am not asking for a lot, just a day or two to see the snow fall, and to be able to make a snowman… it is so magical and it makes such good memories.

Well, today, in spite of snow, I made a snowman in my kitchen. I found the idea of Better Homes and Garden Websites.

Ingredients for 14 Melted Snowmen cookies:

Ingredients for the chocolate cookies:

  • 3/4lb of bittersweet chocolate chips,
  • 1/2 stick of butter,
  • 3 large eggs,
  • 3/4 cup of granulated sugar,
  • 2 tsp of vanilla extract,
  • 1/3 cup of all purpose flour,
  • 1/4 tsp of baking powder,
  • 1/4 tsp of salt,
  • 1 cup of chopped pecans ( optional- I substituted with mixed chocolate chips instead.)
  1. Turn your oven to 350.
  2. In a microwave-proof bowl, place the chocolate and the butter and cook for 2 minutes on high. Let it cool.
  3. In a mixer, place the eggs and the sugar and beat on high until the eggs turn pale yellow, and become fluffy.
  4. Add vanilla to the chocolate mixture and pour into the egg mixture. Stir.
  5. Add the flour, the baking powder, the salt and the nuts ( if you are using any) and mix well. Let it rest for 5 minutes in the fridge.
  6. Scoop the batter into 2 inches rounds onto a large silpat that you would have placed on a large perforated sheet. Space them out every inches.
  7. Cook for 6 minutes. The cookies should have cracked, but make sure that the crack is not wet when touching with your fingers for doneness. Let cool on rack. When the cookies are cold, follow the steps below to make the melted snowmen.

If you are running out of time, you may use the Dark Chocolate Chip refrigerated Cookie from Pillsbury. If you do, cook them according to directions. 

If you are using the demarle cookware and a silpat, cook for 15 minutes. 

Ingredients for 14 Melted Snowmen Cookies:

  • 1 recipe of the brownie chocolate chip cookies ( above)
  • 1/2 of a vanilla almond bark.
  • 14 mini reeese cups
  • 14 regular sized reese cups
  • 14 orange sprinkle
  • 28 mini chocolate chips
  1. Bake the cookies according to directions
  2. Melt the vanilla flavored almond bark in the microwave for 60-90 seconds. But stop at half time and stir to prevent the chocolate to scorch.
  3. Cut the end of the regular Reese to make the trim of the hat. Set aside.
  4. Pour the vanilla chocolate coating over each cookie.
  5. Place the “trim” of the hat, and a small Reese to make the hat.
  6. Place two mini chocolate chips to create the eyes.
  7. Place the orange sprinkle to make it look like the nose.

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Bon Appetit and Happy Cooking!!!

Snowglobe Cupcake


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Yesterday I hosted a birthday party for a sweet girl named Mckenzie. Her mom wanted to host a tea party/ cooking class as her birthday party. Because it is much more fun to actually eat things you made yourself, i planned a small finger food menu for them to make. We made savory things as well as desserts… We had to have sweets, right??? it was a tea party after all. The theme of yesterday Cooking Class was Winter wonderland so I tried to come up with recipes and desserts that would reflect that theme.

Cupcakes are always a favorite. Children as well as adults love cupcakes so I really wanted to make cupcakes with them as well. The problem, however, is that sometimes what the simplest cucpake decoration can become tedious and frustrating. Believe me…’

I also wanted the cupcakes to follow the winter theme of the cooking class. With this in mind, I searched my coobook, and the internet for a decoration that would be fun and yet not to difficult. The idea that i am using today comes from the book ” Hello, Cupcakes” from Karen Tack.

Ingredients for 12 cupcakes:

  • 1 recipe of vanilla cupcake
  • 1 recipe of vanilla frosting
  • 6 chocolate graham crackers cut in half
  • 4 square of almond bark chocolate flavored coating
  • 12 white gum drops
  • 12 black gum drops
  • 1 fruit roll up
  • clear sprinkles
  • blue sprinkles
  • small tubes of frostings of various colors from Cake Mate

1 Bake the cupakes according to directions mentioned below. If you do not have time, it is fine to use the box cake mix. I use that sometimes. I prefer the vanilla mix from Betty Croker. Follow directions, but bake the cupcake for 15 minutes if using a Demarle cupcake pan.

2. Prepare the frosting.If you do not have time, you may use the Whipped cream   Frosting from Betty Croker. 

3. Melt the chocolate coating in the microwave for 60 sec. or until completely melted and free of lumps.

4. Place half of a graham cracker on a plate, and with a pastry brush, brush the graham crackers to coat it and to glue the cupcake on it.

5. Lay the cupcake on its side on the graham cracker, with the bottom of the cupcake facing you.

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6. Spoon the vanilla frosting on the flat part of the cupcake and with a knife, make it smooth and flat.

7. Cut the white gumdrop in half, and press the gumdrop completely flat to make the head and the body of the snowman.

8. Cut the gumdrop to make the hat.

9. Place the cupcake flat and sprinkle clear and blue sprinkles to make it look like snow.

10. With scissors, cut a very small strip of the red fruit roll up and use it to make the scarf.

11. With various colorful cake mate frosting, draw the eyes, and buttons of the snowman.

C’est tout!!!

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Ingredients for 12 cupcakes:

  • 1 1/4 cup of all-purpose flour,
  • 1 1/2 tsp of baking powder,
  • 1/4 tsp of salt,
  • 6 Tbsp of butter,
  • 2 large eggs,
  • 1/2 cup of whole milk,
  • 2 Tbsp of vanilla extracts,
  • 1/2 cup of milk.
  1. Turn the oven to 350.
  2. In a bowl, mix the flour, the salt and the baking powder and set aside.
  3. In a mixing bowl, beat the sugar and the butter until it becomes light and fluffy.
  4. Add one egg at a time beating well.
  5. Add the flour mixture in 3 times, alternating with the milk ( 2 times).
  6. Beat well until well combined, but do not overbeat.
  7. Divide the batter evenly among the cupcake holes. I used a straight cupcake tray and cook for 15-18 for normal size cupcakes or until they are cooked ( when inserting a toothpick, it should come out clean)
  8. Let the cupcakes cool before decorating with the frosting.

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Ingredients for the frosting:

  • 6 oz of cream cheese at room temperature,
  • 1 tbsp of unsalted butter at room temperature,
  • 1/4 tsp of vanilla,
  • 1/2 cup of powder sugar.
  1. In a mixing bowl, beat the cream cheese.
  2. Then add the sugar and finally the butter at little at a time.
  3. If the frosting is too soft, refrigerate for 15 minutes.

Bon Appetit and Happy Cooking!!!

Gingerbread Men


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Last week as we were preparing our kitchen for a children cooking class, Lisa asked me if we could make a real gingerbread house. I did not have time then, but planned to do that this week-end. And so we did. Yesterday morning, I set out to prepare gingerbread men, and Lisa worked at making the dough and the paper patterns for the gingerbread house. It was so much fun;-) It had been such a long time since we last decorated cookies together. I had missed it. Almost like being a child again. We spent our morning making various gingerbread men. I used the recipe from http://www.simplyrecipes.com that I halved.

Ingredients for about 20 2-3 inches gingerbread men:

  • 1 1/2 and 2 tbsp cups all-purpose flour
  • 1/2 and 2 tbsp teaspoon baking soda
  • 3/4 stick of unsalted butter (room temperature, softened)
  • 1/4 cup dark-brown sugar, packed
  • 1/2 Tbsp ground ginger
  • 1/2 Tbsp ground cinnamon
  • 1/4 teaspoons ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon finely ground black pepper
  • 1/4 teaspoon salt
  • half of a large egg ( mix the egg well and use half of it)
  • 1/4 cup unsulfured molasses

Royal Icing:

  • 1 egg white
  • 1/2 teaspoon lemon juice
  • 1 3/4 cup confectioners sugar (powdered sugar)

In a large bowl, add all the dry ingredients and mix well.  Set aside. In an electric mixer fitted with the paddle attachment, cream the butter with the sugar until the mixture becomes whitish and fluffy. Add the eggs and  the molasse. Gradually add the flour mixture but beat at a very low speed so as not to make a mess;-) Then with your hands mold the dough into a ball. Divide the dough in 4 balls, and wrap each ball into plastic wrap. Place those in the fridge to cool for at least an hour. When you are ready to roll those gingerbread men, place the roulpat on your counter. I used the large one. Place one ball on the roulpat, and flatten it with your hand. Then roll the dough flat into about 3/15 of an inch with a rolling pin. Not too thick and not to thick. Place the gingerbread men on a large silpat that you would have placed on a perforated sheet and cook them in a warm oven for 8-10 minutes or until they are firm but not darkened. Remove them from oven and let them cool before decorating.

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Royal Icing
The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. With modern concerns about salmonella from raw eggs, you can either use powdered egg whites or heat the egg whites first to kill any bacteria.

With the heating method, mix the egg white and lemon juice with a third of the sugar into a bowl that you would place over a pot of boiling water. Stir vigorously so that the eggs will not cook, but the mixture will get warm to the touch or until the mixture’s temperature is 160°F.  Remove the bowl from the boiling water, add the sugar and beat until you have stiff peaks.

If you are doing the cold method, mix 2 egg whites with 2/3 cups of sugar and beat until the mixture is fluffy and makes hard peaks. Add lemon juice to get the consistency that you need. If this icing is too runny, add more powdered sugar until you get the desired consistency.

Use a pastry bag with a writing tip or plastic ziploc bags. Place an open ziploc bag into a bowl and spoon the icing in it. Close the bag, cut the corner and decorate the gingerbread men as you wish. Et voila!!!

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Bon Appetit and Happy Cooking!!!