Frosted Lemon Chardonnay Cookie

Cookies:

1 package sugar cookie mix

1/3 cup butter, softened

1 egg

Zest from one large lemon

Chardonnay Buttercream

1/4 cup butter, softened

1/4 cup shortening

1 teaspoon vanilla extract

2 cups powdered sugar

2 tablespoons Chardonnay wine

1. In a bowl, mix cookie ingredients together with a spoon

2. On a floured surface roll out cookie dough to a 1/4 inch thickness. Use a 1 1/2 inch cookie cutter to cut dough. 

3. Place on ungreased baking sheet and bake at 375 for 7-9mins. (Mine were perfect after 8mins)

4. Cool on wire rack for 30mins.

5. For icing blend butter, shortening, and vanilla extractuntil smooth. Add the powdered sugar and wine and blend together. If the icing is too thin add more sugar. If it's too thick add more wine. 

6. Frost cooled cookies and decorate with colored sugar if desired. 

Individual Strawberry Shortcakes

I made these for dessert for Father's Day. Here is the recipe.

Ingredients

24 cupcakes (any flavor)
2 cups heavy whipping cream, whipped
8 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 pint strawberries

1. Bake and cool the cupcakes.
2. Mix together the cream cheese, sugar and vanilla. Make sure there are no lumps.
3. Fold in the whipped cream.
4. Chill the whipped cream for 15mins before using.
5. While the whipped cream chills, cut the strawberries into small pieces.
6. Cut a cupcake into 4 pieces and place on a plate.
7. Top with desired amount of strawberries and whipped cream.
8. Repeat steps 6 & 7 for each shortcake,

Plain cupcakes can be stored at room temperature.
Shortcakes taste best when they are prepared at needed. I would no recommend adding whipped cream and strawberries ahead of time.
I used yellow cake mix since my dad prefers that flavor.

Tips & Tricks for Popsicle Brownies

Here's a recipe I found on Pintrest and made for a cookout. During my baking process I wrote down some tips and tricks to share so you have an easier time making them than I did.

Getting started tips

1. One batch only makes 12 popsicles so if you want more you need to make to boxes of brownies.
2. If you make 2 batches you will need 3 bags of candy melts.
3. Lining the pan with foil works great! If you don't have nonstick foil make sure you spray the foil with Pam cooking spray.
4. To cut the brownies lift the foil from the pan and then cut the brownies
5. Cut the brownies horizontally first then cut them into 6 vertical columns.


Decorating
1. Since I couldn't find the thicker sized popsicle sticks I used Wilton 6-in lollipop sticks and they worked just fine.
2. Push the stick the whole way to the top so that it is almost poking through the top.
3. If it pokes through the back, press it down and cover it with brownie. The brownies are flexibile and can easily be molded back into shape,
4. Submerging the whole brownie into the melted candy melts like the directions say = the brownie falling right off the stick into the bowl
5. Dip the top into the candy melts, "frost" the candy melt onto the sides and back, then flip the brownie and "frost the front"
6. Sprinkle on the sprinkles right after you cover the brownie with candy melts.
7. To speed up the hardening process stick the brownies in the fridge for 20mins.

They were a huge hit at the cookout I went to. Below is a picture of mine.

Graduation Cupcakes

These are Graduation cupcakes I made for my mom's 8th grade class. These take a lot of work but they looked great (provided the a/c in the venue is working).

Supplies

24 cupcakes
1 can of frosting
Sprinkles in school colors
4 Giant Hershey's Bars (you will only need 3 but the 4th one is just in case the chocolate doesn't break evenly. I needed the 4th bar)
24 Reese Peanut butter cups
M&Ms in school colors
12 Vanilla Tootsie Rolls
1 Pack of Pull & Peel Twizzlers

1 .After the cupcakes have cooled frost them. The school colors at my mom's school are maroon & silver since I could only find silver sprinkles I made the frosting maroon.

2. Dip the edge of the cupcakes in the sprinkles. Set the cupcakes aside for now.

3. To make the graduation caps break the Hershey bars into even squares (each giant bar will give you 8 squares.)

4. Unwrap the Reeses cups and place them bottom up on a flat surface. Attach the Hershey bar squares with melted chocolate (I melted the pieces that didn't break into even squares, you can use the 4th Hershey bar or chocolate chips)

5. Cut the Twizzlers into your desired length. Take 3 pieces and pull them almost the whole way apart.

6. Put a dab of chocolate on the top of the cap and press on the Twizzlers, add a bit more chocolate and attach the M&M.

7. To make the diplomas put a tootsie roll in between 2 pieces of wax paper and roll it really thin. Trim the edges so you have a nice even rectangle. Cut the rectangle in half (You can get 2 diplomas per tootsie roll).

8. Roll the tootsie roll piece and tie with a piece of Twizzler. Place on cupcake near graduation cap.

Jungle animal cupcakes

Here are some jungle animal cupcakes that I made for my class during my teaching internship. They turned out great and the kids loved them.

Zebras & Lions

Zebras & Tigers

Vegan Red Velvet Cupcakes

Every Tuesday my friend and I have dinner and watch Glee. Since last Tuesday was Valentine's Day I made Vegan Red Velvet Cupcakes for dessert. Here is the recipe.


Vegan Red Velvet Cupcakes

1 1/2 to 1 3/4 cus vanilla nondairy milk (I used soy milk and I only used 1 1/2 cups soy milk)
2 teaspoons white vinegar
2 1/2 cups flour
2 cups sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup canola oil
2 1/2 tablespoons vegan yogurt (I used soy yogurt)
1 ounce red food coloring
3 teaspoons vanilla


Frosting:
1 cup vegan margarine, softened (Earth Balance)
1 cup vegan cream cheese (Tofutti)
2 teaspoons vanilla



Preheat the oven to 350 degrees. Grease and flour the cupcake pan or place the cupcake liners in the pan.


In a medium mixing bowl, combine milk and vinegar. Let curdle for 5 minutes. In a large mixing bowl, sift together all dry ingredients.


Add remaining wet ingredients to the milk mixture. Whisk together until combined, then add to the dry ingredients. Mix until there are no lumps and the color is consistent throughout.


Fill the cupcake liners 2/3 full. Bake for 20 minutes. Let cool.


To make frosting, combine margarine, vegan cream cheese, and vanilla in a bowl. Mix until well combined. Frost cooled cupcakes.

Note: After tasting the frosting I had a 1/2 cup of powdered sugar because I didn't think the icing was sweet enough.



I made the cupcakes look like hearts.

Frosted & decorated cupcakes.

Parmesan Knots

Wednesday night I had my friend over for dinner. I served Baked Ravioli, Parmesan Knots, and Cake Batter Blondies.
Here is the recipe for the Parmesan Knots.


Parmesan Knots

1 tube (12 oz) refrigerated buttermilk biscuits (Pillsbury Golden Layers)
1/4 cup canola oil
3 tbsp grated Parmesan cheese
1/2 tsp garlic powder
1 tsp dried oregano
1 tsp dried parsley flakes


Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in apart on a greased baking sheet. Bake at 400 F for 8-10 minutes ot until golden brown.
In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.



Makes 10