Our December box included all of the goodies to make these cute candy covered cookies! So fun for the New Year!
Super easy to make and the kids will have fun helping!
You will need:
- Oreo Cookies
- Black Candy Melts (included in box)
- Marshmallow Fondant (you can find the recipe here)
- Candyfetti (included in box)
- Cookie Mold (inlcuded in box)
- Edible Food Marker (included in box)
- circle cutter (included in box)
- icing or corn syrup
Melt your Black candy melts in a microwave safe bowl according to package directions. Stir well to make sure there are no lumps. Fill cavity in mold just over ½ way, push one Oreo cookie down into it.
Tap the tray on the counter to release any air bubbles. With a spoon, fill the rest of the cavity up and completely cover the cookie. Again, tap on counter to release air bubbles.
Place the mold into the freezer for 5 minutes. Remove from the freezer, flip over and carefully press around the back of the cookie mold to release the cookies from the mold. Roll about a ball size of fondant out on a surface (you may need to coat with confectioners sugar). Using your round cutter, cut circles of fondant. Attach fondant circle to cookie top with a little bit of icing, if you don’t have icing you can use corn syrup. We used the left over cookie icing from our November box!
Once all the fondant is “glued” on, it’s time to decorate! Decorate the fondant like a clock using your marker to draw hands and Candyfetti as the numbers. We used our icing to attach the Candyfetti to the fondant, you can also use corn syrup. We used a toothpick to place a small amount on the fondant and then placed the Candyfetti on. Another idea is to completely cover the top of the fondant with a layer of Candyfetti! Let dry and enjoy! We wish you all a Happy New Year!
You Will Need:
- 1/4 cup butter or Crisco (for your hands while kneading)
- 1 (16 ounce) package miniature marshmallows
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 pounds confectioners’ sugar, divided (1 cup reserved for work surface and kneading)
Place the butter or Crisco within reach of your work space (a bowl works well). In a microwave-safe bowl, microwave marshmallows on high for 30 seconds to 1 minute just so marshmallows start to melt. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners’ sugar, one cup at a time, until you have a sticky dough. The dough will be very stiff. Dust your work surface with confectioners sugar. Apply some of the butter or Crisco to your hands and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto the dusted work surface and continue kneading until the fondant is smooth and no longer sticky to the touch, about 5 to 10 minutes. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners’ sugar. Store in an airtight container for 2 weeks.
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!
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
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!
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.
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!
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!!!
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)
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.
Want more ideas on what to make with your Vanilla Bean Paste? Visit Taylor & Colledge here
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!
Once the cookies have cooled, it’s time to decorate!!!
-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!
This frosting is perfect to add to cupcakes, cookies, breads and more!
You will need:
- Two 8 ounce packages softened cream cheese
- 3/4 cup (1 1/2 sticks) softened unsalted butter
- 4 cups powdered sugar
- 1/8 teaspoon lemon oil
- 1 teaspoon vanilla extract
Using an electric mixer, beat cream cheese and butter in a large bowl until light and fluffy. Slowly beat in powdered sugar, one cup at a time. Ad in lemon oil and vanilla until completely mixed. Cover and refrigerate until just firm enough to spread or pipe, about 30 minutes.