We need YOUR help!

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We are putting the final touches on our September boxes!  We are having a hard time deciding on 2 flavors!  Please comment with what 2 flavors you would like to see!

 

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Surprise Coffin Cookies

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Looking for a last minute Halloween treat?  Our Surprise Coffin Cookies are fun and easy to make!  These start out as a basic sugar cookie, with a fun treat inside!

You will need:

  • Your favorite sugar cookie recipe, try ours here
  • Coffin Cookie Cutter (featured in our September box)
  • Your favorite small candy, we used Reese’s Pieces and M&M’s- the mini’s work great!
  • Your favorite frosting, we used store bought chocolate
  • Food Coloring of choice- we used black gel
  • Icing pens, writers or royal icing

How to:

Make your favorite sugar cookie dough and cut out cookies.  We used our Coffin Cookie cutter.  These surprise cookies are actually 3 cookies in one, you will need to cut out the middle on the cookies you would like to have the surprise inside.  You can use a smaller cookie cutter, or we just used a knife to cut out center.  To keep edges smooth, try dusting knife and cookie cutter in flour!

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Bake according to recipe and let cool.  Once cooled, it’s time to assemble the surprise cookies!  We used store bought chocolate frosting and added black gel food coloring to achieve our desired black.  Chocolate frosting is easier to get a nice black color with, and will not get gray or ashy!  Start with a few drops, adding more until the perfect black is achieved!  Start out with 1 normal cut cookie, then take a cookie where the center was removed and carefully frost the back edges.  The sides are thin, so be careful not to apply too much pressure or cookie will break.  “Glue” to top of cookie.

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As you can see the cookies were not all the same sizes after baking.  It’s okay!  Next add a few pieces of your favorite candy.  The mini candies will work the best.  You can also add sprinkles!

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Next, frost the back of another full cookie and place on top.  Using an icing spatula or knife, frost entire cookie sides and top and smooth out.  Let dry, then you can use an icing pen, writer or even royal icing to decorate top of cookie.  We used our CK Writers that we have featured in the past.  We also made scary faces with the eyes from our September box.  Have fun getting creative!  My boys loved these!!!

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Peach Cupcakes

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Summer is coming to an end, what a better way to end summer than with some Peach Cupcakes!

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You will need:

For cupcakes-

– White box cake mix

-eggs, water and oil per box directions

-1/4 cup peach preserves

-2 peaches, peeled and chopped

-cupcake liners or cups from our August box

For frosting-

-red and yellow food coloring

-1 cup butter, softened

-1 packet Taylor & Colledge Vanilla Bean paste from August box (or about 1 teaspoon vanilla extract)

-5 tablespoons peach preserves

-3 cups confectioners sugar

-peach slices, or jam for garnish

Mix cake mix according to package directions for cupcakes, fold in peach preserves and fresh peaches.  Fill cups or a muffin tin with liners 2/3 of the way full.  Using the cups from our box?  Just place on a cookie sheet and bake right in them!  Bake according to box, or until toothpick inserted in center comes out clean.  Cool completely.  For frosting, combine all ingredients and mix on medium speed until combined.  Add 1 drop of yellow food coloring, and 1 drop of red and mix.  Continue to add food coloring one drop at a time until desired color is achieved.  Add frosting to a piping bag and frost cupcakes.  Garnish with fresh peach slices.  You can even create a cavity in frosting and fill with remaining peach preserves! 

Don’t forget if you need more cups, you can purchase in our store or in our Etsy shop!

We hope you enjoy the rest of your Summer!  Happy Baking!

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Vanilla Bean Whipped Cream

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Who doesn’t love fresh whipped cream?  It is so easy to make!  I loved the Taylor & Colledge Vanilla Bean Paste from our August box and thought it would be perfect in whipped cream!   Add this fresh whipped cream to your favorite fresh fruit, ice cream and more!  You can even layer in push pops for a fun treat, try with fruit or mini cupcakes!

You will need:

~ 1 cup heavy whipping cream

~ 1 heaping tablespoon confectioners sugar (add more if you prefer)

~ 1 packet Taylor and Colledge Vanilla Bean Paste (you can also use a little extract if you do not have paste)

Directions:

In a bowl, beat whipping cream with an electric mixer (or a stand mixer) on high until soft peaks form.

  Add in sugar and vanilla bean paste, beat until fully mixed.  Look at how pretty all those little black vanilla specks are!  Store in refrigerator.

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~Happy Baking!

Want more ideas on what to make with your Vanilla Bean Paste?  Visit Taylor & Colledge here

S’Mores Push Pops

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I love push pops!  They are so fun and there are so many things you can do with them.  We all know S’Mores can be pretty messy so I thought why not try them in a push pop?  They were delicious!  My boys helped make them, and they didn’t last more than a day!

You will need:

-Push Pop Tubes – included in our July box

-graham crackers- about 1/2 a package

-chocolate pudding – we used Hershey’s

-Marshmallow Creme- we used the whole 7 oz. jar!

-3 tablespoons butter

-bite sized chocolate for garnishing

Optional:

– foam or some type of stand to set push pops in

-Piping bags and tip

Directions:

Make pudding according to package directions and set aside.  We did not refrigerate since that will be done later.

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  In a plastic bag, or food processor crush graham cracker.  Melt butter and mix with graham cracker till crumbly.

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Assemble push pops, and put in stand so you can start filling them.  Start out with a layer of graham cracker and butter mixture.

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Press down with a spoon so it will create a crust.  Fill two piping bags, one with pudding and the other with marshmallow creme.  Pipe a layer of marshmallow creme, then a layer of pudding.

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Repeat with graham crackers, marshmallow creme and pudding till filled.  Garnish with chocolate bar.  Let set in refrigerator for about an hour for pudding to set.  Enjoy!!!

Keala with a Recipe for a Sweet Life made push pops but used brownies and her marshmallow frosting– yum!  Make sure to visit her blog here for her recipes!

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The possibilities are endless!  You can even use mini cupcakes!  Save your push pops for more recipes.  They can also be filled with candy for a fun party favor, or fill with confetti for your next celebration!!!!  If you need more push pops, they can be purchased here!

~Happy Baking!

May Flower Sugar Cookies

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April showers bring May flowers!  It’s May 7th, but today has been a gloomy, rainy day.  Hoping all this rain will bring us some beautiful flowers!  I made cookies today, and it couldn’t have been a more perfect day for it!   All used with items from our April box!  I started out with our Favorite Sugar Cookie Recipe that was included in our April box.  You can click here for it.  These are perfect for Mother’s Day!IMG_4631

Once the cookies have cooled, it’s time to decorate!!! 

You’ll need:

-umbrella and flower cutters from your April box

-ladybug and bumblebee edible sugars from your April box

-sugar pearls from your April box

buttercream icing tube from your April box

fondant from your April box

The buttercream tube should fit a regular piping tip inside the lid for easier decorating!  Roll fondant out with roller to desired thickness.  If the fondant is a little hard, just remove from wrapper and pop it in the microwave for about 10 seconds.  Knead fondant and roll out!  Once fondant is rolled, cut out shape.  Using a bit of buttercream for glue, add shape to top of cookie.  Use pearls and edible sugars to decorate.  Use your buttercream as your “glue” for sugars as needed.  It was a fun activity for the kids too!  We hope you have a Happy Mother’s Day!

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~Happy Baking!

St. Pattys Day Mint Cocoa Gifts

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Who doesn’t love St. Patrick’s Day, and hot chocolate?  Hot Cocoa is a great homemade gift you can make!  For our February box, we thought it would be fun to feature Hot Cocoa Gifts made with our mini gold baking cups, wooden spoons, bags and ribbon.  These are perfect for kids!  We made them with white chocolate and semi sweet chocolate, my boys liked the white hot cocoa.  Try both and let us know what your favorite is!!

~Happy Baking!


You will need:

  • 8 oz. chocolate, chopped (we used white chocolate and semi sweet)
  • Leprechaun Sprinkles, featured in our February box
  • 2-3 tablespoons powdered sugar (depending on taste)
  • 2-3 drops Creme De Menthe oil (depending on taste), featured in our February box
  • 6 mini gold baking cups, featured in our February box
  • 6 wooden spoons, featured in our February box
  • Cellophane bags and ribbon, featured in our February box

Directions:

Melt chocolate according to package directions, we used a double boiler.  Stir chocolate until completely melted. 

  

 Add 2-3 drops of the Creme De Menthe oil, tasting along the way.  The oil is concentrated and a little goes a long way.  Add powdered sugar, 1 tablespoon at a time until desired sweetness is achieved.  Stir chocolate until smooth.  Add chocolate to a Ziploc or a piping bag.  Pipe chocolate (snip off corner if used a Ziploc) into mini baking cup until about 1/2 full.  

  

Let set for about a minute, insert spoon so it is standing up.  Let set up for another minute or so, then top off with Leprechaun Sprinkle Mix. 

  

 Transfer to refrigerator and let cool over night.  Once firm, package each chocolate cup into bag with a tie and directions.  To enjoy, rip off gold baking cup, add chocolate to a cup of hot milk and stir till melted.  Add whip cream if you’d like and enjoy!!  Get creative, the possibilities are endless- add chopped nuts and/or mini marshmallows!