NEW! Free coloring book page download. (pictured above). (Craftsy)
Want more coloring? I also have a free coloring book calendar page to download. (Craftsy)
Peanut butter honey pretzel balls. YES! (Cook Nourish Bliss)
Coffee panna cotta. I'd hit that. (Backroad Journal)
Vanilla bean custard doughnuts. Perf. (Supper in the Suburbs)
Coffee walnut layer cake. Into it. (The Breakfast Drama Queen)
Rhubarb crisp unicorn cake. You had me at unicorn. (Sweet Style CA)
Dark chocolate pistachio butter cookie bars. OMG. (Kevin & Amanda)
Chocolate peanut butter peanut clusters. ADDICTIVE-LOOKING. (Sweetest Menu)
Now that is pretty amazing: bacon lattice pie crust. (Pure Wow)
Why you should eat pie crust-first. (Popular Science)
A guide to candy shelf lives. Nope, it doesn't last forever. (Candy Warehouse)
How to make coconut whipped cream (vegan). (Minimalist Baker)
I'm such an interesting person to interview. (Practico Goods)
How to make edible fondant rose petals. (The Flavor Bender)
Object of the week: I designed a necklace alongside with Danger!Awesome. It features a necklace that says "hello" but the "O" is a donut. You need this necklace! Check it out here.
What happens when you make marshmallows with sorghum?
Very good things, as I learned in the brand-new book The Southern Cookie Book. This totally awesome book comes at you from the editors of Southern Living, and it is full of not only cookies but all sorts of interesting confections, too--including sorghum marshmallows.
Sorghum syrup is a unique thing--somewhat similar in texture to molasses, but definitely not molasses flavor-wise. It is derived from sorghum grass, a type of cereal grain.
Sorghum itself is pretty fascinating - you can learn more about it here.
The book's description only adds to their appeal: "Pillowy and sweetened with flavorful sorghum syrup, these marshmallows can float atop a mug of cocoa or be wrapped up for holiday giving."
Hands-on 40 min. Total 8 hours, 50 min. / Makes 8 to 9 dozen
- 3 envelopes unflavored gelatin
- 1⁄2 cup cold water
- 11⁄2 cups granulated sugar
- 11⁄4 cups sorghum syrup*
- 1⁄4 tsp. kosher salt
- 1⁄4 cup cornstarch
- 1⁄4 cup powdered sugar
- Vegetable cooking spray
1. Sprinkle gelatin over 1⁄2 cup cold water in bowl of a heavy-duty electric stand mixer. Stir together granulated sugar, next 2 ingredients, and 1⁄2 cup water in a 41⁄2-qt. saucepan over medium-high heat; cover and cook 3 minutes, bringing to a boil. Uncover and boil, stirring often, until syrup thickens and a candy thermometer registers 240°F (about 8 to 12 minutes; lower heat as necessary to prevent mixture from boiling over).
2. Gradually add hot sugar mixture to gelatin mixture, beating mixture at low speed, using whisk attachment, 30 seconds or until blended. Increase speed to high (cover bowl with a towel to prevent splattering); beat 10 to 12 minutes or until mixture cools to room temperature and is thick but still pourable.
3. Whisk together cornstarch and powdered sugar. Dust a buttered 13- x 9-inch baking dish with 1 Tbsp. cornstarch mixture. Pour gelatin mixture into prepared dish; smooth with a lightly greased (with cooking spray) spatula. Dust with 11⁄2 Tbsp. cornstarch mixture. Cover remaining cornstarch mixture tightly, and reserve. Let marshmallow mixture stand, uncovered, in a cool, dry place 8 to 14 hours or until dry enough to release from baking dish and no longer sticky.
4. Invert marshmallow slab onto cutting board; cut into squares (about 1 inch each). Toss squares in reserved cornstarch mixture to coat. Store marshmallows in an airtight container at room temperature up to 2 weeks.
*Cane syrup may be substituted for sorghum syrup.
Have you ever made creative marshmallows?
Wouldn't it be lovely if you were eating this right now? Well, guess what, you have the power to make this dessert happen in just a few easy steps.
These tarts take mere minutes to make, but yield impressive, restaurant-quality plated desserts. Chocolate and butter come together to form a silky, luxuriant ganache which sits atop a crumbled cookie-and-chocolate crust. Finished with a sprinkle of sea salt, these elegant desserts set firm, but are as tender as mousse when served. You won’t want this dessert to end!
Make this recipe right now, please.
Chocolate Butter Ganache Tarts
For the crust
- 1 tablespoon butter
- 1 ounce good quality chocolate, coarsely chopped
- 1 ½ cups crumbled chocolate chip or oatmeal cookies
For the filling / topping
- 6 ounces good quality chocolate, coarsely chopped
- ½ cup (4 ounces) melted butter
- Coarse sea salt, to sprinkle on top
Line a standard-sized (not jumbo or mini) cupcake tin with 8 liners. Set to the side.
Make the crust. In a large bowl, melt the chocolate and butter, either in a double boiler or by microwaving in 30 second increments until melted. Add the cookie crumbles, and mix until fully coated and combined.
Divide the mixture evenly between the 8 cupcake liners. Firmly press the mixture into each cup, leaving a slight well in the center. Place the cupcake pan in the refrigerator while you prepare the next steps so that the crust can become firm.
Make the topping. In a double boiler or using the microwave like above, melt the chocolate and butter. Once smooth and creamy in texture, pour the mixture on top of the crusts, until the cupcake liners are about ⅔ full.
Place the tin back in the refrigerator. After about 20 minutes, remove it and sprinkle the coarse sea salt on top. Return back to the fridge, and let the tarts set until firm, about 2 hours.
Leave the tarts in the refrigerator until about 5 minutes before ready to serve. They will become soft quite rapidly when removed from the fridge.
One of my favorite prints of all time! (above). (Etsy)
Cake decorator name generator! Too fun to miss. (Craftsy)
Hooray for creative ice cream cones! (People)
Key lime cheesecake shots. Yes please. (Sprinkle Bakes)
Cake mix confetti cookies. (Seasonal Cravings)
If you draw, you'll relate: 18 things only those who draw understand. (Craftsy)
Giant rose cake. Too cool! (Sugar Hero)
Sweet treat cupcake toppers made from tootsie rolls. I can't even. (Dollhouse Bake Shoppe)
SURPRISE! These brownies are stuffed with Snickers. (Unicorns in the Kitchen)
Cool idea: color your cookies! (Eleni's)
I'm very curious about this cream cheese pie crust recipe. (Epicurious)
Macadamia nut cream pie. Next up on my to-bake list! (Polynesia.com)
Homemade strawberry soda. (Baking Bites)
Book of the week: The Southern Cookie Book. Personally, I think of cakes more readily than cookies when I think of the Southern US. But this cookie book is worth seeking out! It offers a great primer on cookie basics and supplies, then delivers some really tasty recipes. I've got my eye on the "Smoky Mountain Snowcaps"--little mountains of goodness featuring nuts, white chocolate, and copious amounts of confectioners' sugar.
It's National Chocolate Chip Cookie Day. Hooray! Here's what I suggest you do today.
1: Educate yourself on the chocolate chip cookie.
This timeline really breaks it down in a detailed way.
2. Make some morsels.
Fancy up any chocolate chip cookie with DIY chocolate morsels. You can flavor or tint them as you wish! Plus, bragging rights.
3. Make some cookies (duh).
I like this recipe, courtesy of BAKED in Brooklyn, but you choose your own adventure, I won't judge.
Happy National Chocolate Chip Cookie Day!
Right up there? A t-shirt I created. Buy it! (Society 6)
Roasted Strawberry and coconut popsicles. Wow. (Avocado a Day)
What is pastillage? Educate yourself. (Craftsy)
This "Mondrian" cake is the loveliest thing I've seen this week! (La Receta de la Felicidad)
Definitely not sweet, but I am sort of in love with this: Spam Fries. (Fuss Free Flavours)
What's your secret cake decorator name? A fun game. (Craftsy)
How to make brigadeiros! (CakeSpy)
How to mix acrylic paint: hacks, tips, tricks. (Craftsy)
Monster cookie snack mix. I'm into it. (Glorious Treats)
Neapolitan cream cheese bars. I want them. (Betty Crocker)
Neapolitan popsicles! I also want. (Cooking Classy)
Brown butter bourbon walnut chocolate chip cookies. OMG. (Feast+West)
Also, Feast+West interviewed me, and I must say, I sound pretty darned cool. (Feast+West)
Book of the week: The Secret Lives of Baked Goods. Can you believe it's been three years since my brilliant second book came out?
OMGOMGOMGOMGOMGOMGOMGOMGOMGOMG you guys. I have outdone myself this time. I have created a little batch of miracles I like to call Caramel Filled Shortbread Cookies.
I was hired to make a version of these chocolate filled cookies for a client (I love how fancy that makes me sound!) and mid-way through baking the second batch, I thought "hey, why don't I try out some with a different filling, just for me and just for fun?".
Well, I happened to have a bag of caramel candies within easy reach, so I decided to see how it would go if I filled the cookies with those.
As it turns out, caramel candies are the perfect type of filling for a cookie like this: firm enough to handle and wrap the dough around, but pleasingly melty and soft once baked.
Basically, the key to the magic in this recipe is making sure to cover the candy on all sides with cookie dough. This forms a seal, which keeps the filling from oozing out until you take a bite. This means that when you take a bite of what looks like a normal sugar cookie or shortbread cookie, you find this delightful surprise waiting for you:
These cookies taste absolutely brilliant. I mean. Caramel combined with a tender shortbread-y cookie. It's like heaven in your mouth.
As a side note, the term "shortbread" is perhaps a liberty here, because it's not a traditional super crumbly and firm shortbread. It is softer and more tender, but I find these cookies to be closer to the spirit of shortbread than sugar cookies, so I am going with it.
PS! I made one extra special cookie filled with one of the brigadeiros I made last week. I marked it with a single sprinkle on top. The person who got that cookie was so delighted!
Caramel Filled Shortbread Cookies
Makes about 20 - Printable version here
- 1 1/2 cups all purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 2 sticks unsalted butter, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 20 caramel squares
Line a baking sheet or large plate with parchment paper. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper. Unwrap the caramels (that’s important).
Combine the flour, cornstarch, and salt in a medium bowl. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed. Then, add the sugar and beat for 3-5 minutes; it will become somewhat fluffy. Add the egg and vanilla extract, mixing until combined. The mixture may look somewhat curdled; that is totally fine. Pause to scrape down the sides of the bowl and mix again to ensure everything is incorporated.
Add the flour mixture in 2-3 increments, mixing at low speed after each addition until combined, and pausing to scrape down the sides of the bowl with each addition. The mixture will come together to form a soft, malleable dough. If the dough is too sticky, put the bowl of dough in the refrigerator for several minutes. It will be soft, but it should be easy to handle with lightly floured hands.
With lightly floured hands, pull a piece of dough, about a heaping tablespoon’s worth, from the bowl. Form a 2-3 inch flat but fairly thick, circle of dough (you can do this one at a time, or make all of your rounds and then proceed).
Place a single caramel in the center of each of the circles of dough. Pull the sides of the dough over the filling to form a soft dome, making sure the dough is covering the caramel on all sides. If you don’t form a complete seal, the filling will drip out as you bake.
Place the cookies on the prepared sheets, 1 1/2 inches apart to accommodate slight spreading. Bake for 14-18 minutes, rotating at the 7 minute mark, or until with a dull finish on top (a golden touch on top is fine, but don’t let them get completely golden or browned). Let them cool on the pans. If desired, dust with confectioners’ sugar. Once they have set for about 10 minutes, you can serve. Keep stored in an airtight container at room temperature for up to 3 days.
Have you ever made filled cookies?
FACT: Chocolate cream pie is a thing of great beauty and deliciousness.
FACT: Even a classic likes to get dressed up from time to time.
This recipe is the equivalent of chocolate cream pie getting all gussied up for a party. But instead of going to the salon for a blowout, it's getting a deluxe Baci treatment.
Yep: this chocolate cream pie is made with a bunch of melted Baci candies in the mix, and is almost too delicious to describe!
I mean, imagine a classic, old-fashionedy chocolate cream pie, and give it a chocolate hazelnut makeover. It's awesome.
Listen, I am going to tell you from the get-go that my blind-baked pie crust shrunk a little bit (it's a real thing, and apparently it's more likely to happen when you use a glass plate; I should have read this first!) but don't let that deter you from the recipe. If your pie crust shrinks at all like mine did, it's not a huge deal, it just means that you will have some extra filling. And extra filling is an opportunity for a sweet little snack, like so:
So if you have a regular-sized pie crust, the amount of filling should work perfectly, but if you purposefully or accidentally have a more tart-like stature in your crust, don't despair. It will all work out.
Baci Chocolate Cream Pie
Makes 1 pie - printable version here
- 1 blind-baked pie crust, at room temperature
- 10 Baci candies, plus about 6 more, slivered, for garnish
- 1 1/2 cups milk
- 2 tablespoons cocoa powder
- pinch salt
- 1 package pudding mix (I used a 3.4 ounce container of Vanilla instant pudding)
1. Combine the Baci candies, milk, cocoa powder, and salt in a medium saucepan. Heat over medium, stirring frequently, until the baci candies have melted. Remove from heat, and let the mixture cool to room temperature.
2. Stir in the pudding mix, and whisk until combined. It should start to thicken shortly. The mix directions say to use cold milk, but as you can see, I am going rogue here.
3. Pour into the prepared pie shell. Place in the fridge until completely "set" and firm, about 2 hours.
4. Garnish with slivered Baci candies!
The best t-shirt designs for cake decorators! So cute. Buy me one of each.
The most popular food posts of all time on the Craftsy blog! A few are by me!
An illustrated guide to the candy making stages. Cute and handy!
Coloring book page: MAY calendar page! Free download.
Olive Oil crumb cake. Believe it! (Colavita)
An illustrated guide to candy making stages. A great and cute reference! (Craftsy)
Cookie Crisp cookies. Yes. (Nerdist)
Sour cream chocolate cake. Looks great! (5 Boys Baker)
Modjeska: a candy with a stalker story. (CakeSpy)
Ever heard of Esterhazy Torte? (Wien.info)
Are you familiar with the different types of cake? (Craftsy)
All hail rainbow pudding pops! (Sandy Toes and Popsicles)
Homemade hemp milk. (What She Ate)
How do we all feel about Cheez-it cookies? (Bite the Biscuit)
I've got to say, these little cupcake undies are awfully cute. (Etsy)
Baci di dama cookies! Yum. Pictured top. (Perugina)
And on the flip side, homemade salted caramel Frappuccino. (Crunchy Creamy Sweet)
Book of the week: The Unicorn Coloring Book! I just had a new batch printed. Have you bought it yet?!?!
Hey! Let's munch on balls!
Balls of delicious, caramelly sweetened condensed milk, cocoa powder, and butter, that is! This is the glory that is the brigadeiro, a totally sweet and delicious Brazilian confection.
I first tried brigadeiros when Carla, a woman originally from Brazil who worked at my former yoga studio in Santa Fe, brought a few for me to try. Knowing my deep love of sweets, she figured I would enjoy discovering a treat from her home country. She was right. These balls are about as addictive as crack.
Brigadeiros are extremely simple in construction: sweetened condensed milk, cocoa powder, and a little butter. (I added a little bit of vanilla and a little bit of salt to mine, too). But in their simplicity there is a kind of sweet perfection: the sweetened condensed milk slightly caramelizes during the cooking process, making for a mellow, rich flavor that you don't ever want to leave your mouth. Since the confections are somewhat soft on their own, they are typically rolled in sprinkles, which not only makes them easier to hold on to, but makes them hella cute to behold, too.
The sweet mystery of brigadeiros
Brigadeiros gained popularity in 1940s, but where exactly they came from is the source of some debate. There are two basic theories:
The Ingredient Availability Theory: in the years following World War 2, fresh milk and sugar were in short supply, so recipes including sweetened condensed milk, which was shelf stable when canned, began to gain in popularity. Some brilliant person figured out that adding chocolate would make the sweet, syrupy milk mixture even better, and the rest is history.
The Political Theory: Others say that what made the confection an enduring classic is its connection to a politician, and that the name was inspired by brigadier Eduardo Gomes, a handsome and liberal politician (apparently his running slogan was along the lines of "Vote for the most handsome and single brigadier"). Apparently, some loving fans began selling the confection as a means of fundraising for this hottie.
I wasn't around in the 1940s, but I think that it's likely that a combination of the two theories above resulted in the confection's development and proliferation. It's my guess that the treat was borne of ingenuity with limited ingredients, but that it gained popularity and became widespread as a means for promoting the candidate.
Here's the recipe.
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- A bunch of sprinkles
In a large saucepan, combine the sweetened condensed milk, cocoa powder, and salt. Whisk until cohesive. It would be helpful if you sifted the cocoa beforehand, but I really can't be militant here because I did not do so. :-/
Add the butter, and put the saucepan over medium heat. Stir constantly until the mixture begins to thicken, about 5-8 minutes. What you're looking for here is for the mixture to thicken so that when you scrape a spatula along the bottom of the pan, the mixture is resistant to drip back into place. Keep on stirring well, because you don't want the mixture to scorch the bottom of your pan (you'll ruin your candy and have a huge mess to clean up, so you don't want that).
Remove from heat, and stir in the vanilla until combined.
Let the mixture cool to room temperature, then using buttered or oiled hands, roll the mixture into balls. Roll in sprinkles (I kept mine on a shallow plate). Place on a tray or dish, and store in the fridge for an hour or so to "set". If they flatten out a little bit, roll them back into a circular form after they have chilled for a bit so that they will have the shape you desire. Keep them at either cool room temperature, or in the fridge if it is hot/humid where you are.
Oh, and P.S., if you get tired of rolling the balls, you can just store the candy mixture in a jar as a sticky-sweet spread for toast or to enjoy by the spoonful.
The other day, I received a big ol' bottle of bourbon in the mail. And it was WORK RELATED. It helped me make this happen (please don't judge my messy chocolatey hand):
After a glug or ten of "work", I decided to make some truffles. That last sentence was a joke, fyi. But honestly, these truffles are so easy to make that you could have a shot or two or ten and they would still come out fine. I'm also not a doctor or a qualified health provider, fyi.
Chocolate bourbon truffles. Chocolate combined with butter and salt, and livened up with bourbon. They are surprisingly refined, and pleasingly (but not overwhelmingly) boozy. I used a very dark chocolate (85% cacao!) for a finished result that is for grown-ups and true chocolate lovers ONLY.
Freaking Easy Chocolate Bourbon Truffles
Makes 20-30 depending on size
- 6 ounces Extra dark chocolate, coarsely chopped (I used 85% cacao)
- 1 stick unsalted butter
- pinch of salt
- 2 tablespoons bourbon
- confectioners' sugar or cocoa powder, for coating
In a medium saucepan, melt the butter and chocolate over medium-low heat, stirring frequently to discourage scorching.
Remove from heat, and stir in the salt and bourbon. Glug glug.
Stir to combine, and then transfer to a heatproof bowl. Let the mixture cool until firm--several hours at cool room temperature or less time in the fridge. I wish this screen had smell-o-vision right now.
Spoon out the mixture, and roll portions of it into balls, about 1 inch in diameter.
Roll the balls in cocoa powder or confectioners' sugar.
Keep in the fridge or freezer until ready to serve; be sure to tell people that they are gluten-free, because they are (naturally!). Store leftovers in the fridge or freezer.
What recipe will you make for the Kentucky Derby?
Check out the latest calendar coloring book page I designed for Craftsy! (Craftsy)
Texas. Sheet. Cake. (Alwayz Bakin')
Mexican chocolate custard cake with spiked marshmallow whipped cream. Into it. (Host the Toast)
Thanks for recognizing me as the #1 cake blog! (Creativui)
Luxardo cherry trifle. Crave-alert is on high! (Coco Cooks)
Salted butterscotch bars. Definitely need. (Inside BruCrew Life)
The best t-shirts for cake decorators! (Craftsy)
Chocolate chip meringue cookies. (Eva Bakes)
Be a baller. I mean, use your melon baller in different ways. (Tasting Table)
Chocolate peanut butter cheesecake cake. Whoa. (Shugary Sweets)
Easy homemade flavored finishing salts. (Love & Olive Oil)
OMG. Caramel olive oil sticky buns with chocolate glaze. (Perugina)
Almond cheesecake. Need this, yo. (Eat Me Blog)
Book of the week: SPRINKLES! Recipes and Ideas for Rainbowlicious Desserts. 'nuff said, huh?
If your mind works like mine at all, I know what you're thinking. You're thinking: "BUTTER IS THE KEY AND MOST VITAL INGREDIENT IN CRUMB CAKE AND THERE IS ABSOLUTELY NO REASON TO MAKE IT ANY OTHER WAY."
Well, part of me says you're right. But another part of me says, I am a recipe developer and sometimes I need to test out other options, and people pay me to do so; therefore, I do it.
That's a long way of telling you that I took on the task of making a classic NY-style crumb cake with olive oil instead of butter recently, and the results were interesting enough to tell you about.
My general method
The general method I used make this cake were simple. I took my classic crumb cake recipe (with butter!) and substituted olive oil. Both the crumb and the cake section called for 1 cup of butter each; I substituted 3/4 cup olive oil in both parts. Typically you want to use slightly less olive oil than butter when making that substitution; it's a texture thing.
Substituting the olive oil was a snap here, because the original recipe called for melted butter. The ingredients mixed up just fine, and I was able to clump them into nice, fat crumbs.
I started out by mixing together the olive oil and sugar; they don't really "cream" per se but I mixed them until they formed a wet-sand like mixture. Then, I basically followed the original recipe: adding eggs, adding sour cream and dry ingredients alternately.
When the batter was spread in the pan, it had a different texture than the traditional cake. It seemed almost pliable, like the batter of a gooey butter cake base, if you've ever made that. I could oil my fingers and pat it down.
Dressing the cake
I have a method for applying crumbs. First, I start by scattering crumbs all over the surface of the cake. Consider this the "base coat". I don't worry about them being big, they're really more streusel-like at this point.
Then, I form many medium and many large crumbs (I like a few REALLY big ones) and then dot the surface with them. I always try to completely coat the surface. There are two reasons: one is deliciousness; the other is that full coverage keeps the cake below from bubbling over.
The olive oil crumbs formed nicely and I had the perfect amount.
Baking the cake
No change in the bake time or consistency. When the cake came out, it looked right.
It continued looking right even after being sprinkled with confectioners' sugar and sliced. Reallllll right.
So...how did it taste?
OK, I am going to just tell the truth from the get-go: I still prefer the version made with butter. I mean, I just love butter, that's all there is to it.
But this version was very good. It did not taste like diet food (it really isn't, after all) and it didn't taste like a consolation prize.
The cake was very light, but also very moist. It was almost like a chiffon cake, with that contrast of rich flavor and light texture. You could definitely taste the olive oil, which gave it a kind of unique nutty-fruitlike undertone.
The crumbs were similarly awesome. They lacked that butter flavor, as I mentioned, but the olive oil yielded a very interesting crumb. It was more delicate than a butter crumb topping, but had a full, rich flavor. The cinnamon and sugar were assertive; the olive oil makes the crumb topping almost taste like fruit or fruit juice had been added.
Crumb cake without butter, made using olive oil, is a very good thing. It's great if you want a slightly lighter version of crumb cake for whatever reason (I'm not judging), and it's also one step closer to being vegan; if you substituted egg replacer and non-dairy yogurt, you'd have a very nice result.
While I still love crumb cake with butter best of all, this made for an interesting experiment and yielded a beautiful and tasty result.
Want the recipe?
Use this recipe, but substitute 3/4 cup olive oil for the butter in both parts of the recipe.
Have you ever made a butter-rich recipe with another type of fat?
Every now and again, it's good to look back at where we've come from, so that we can proceed mindfully and deliciously into the future. #sodeep
What I mean to say is, I recently revisited an old recipe from my first book and am happy to report that it is still delicious, still magical: rainbow cookies stuffed with chocolate chip cookie dough.
I mean, what could be better than taking a bite of a magical rainbow cookie and then realizing it's stuffed with chocolate chip cookie dough? It's like...your brain will be a confetti cannon, that degree of mind-blowing.
Realizing that my original recipe, which employed a full batch of Kaleidoscope-cooky (yes, cooky) batter was a bit LARGE, this time I tried a half-batch, and it worked splendidly. So when just a half million cookies as opposed to a full million are in order, give this recipe a try!
Rainbow Cookies Stuffed With Chocolate Chip Cookie Dough.
Here's how you do it. Adapted from CakeSpy Presents Sweet Treats for a Sugar-Filled Life
- 1 batch rainbow cookie dough
- 1/2 batch or a little less of chocolate chip cookie dough (bake the rest normally, or use it to stuff cupcakes, you follow your bliss)
- Preheat your oven to 375 degrees. Line two baking sheets with parchment paper.
- So, you've got your rainbow cookie dough all ready to go. Now, slice it into fairly thin coins--like, 1/8 inch thick. Lay them on your prepared baking sheet with about 1 inch in between rounds (they won't spread too much).
- On the center of each round, place a small dollop of chocolate chip cookie dough.Place a second coin of rainbow cookie dough on top. If it cracks between color segments, use your fingers to smooth it back into place. Gently press the sides down so your chocolate chip cookie dough doesn't ooze out.
- Bake for 9-10 minutes, or until rainbow cookies have a dull finish on top.
- Let cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.
How to cook shrimp: 4 ways. Plus an extensive education on shrimp.
How to make evaporated milk. This actually tastes good even on its own, and adds a great flavor to baked goods.
The most popular cake decorating posts of all time on the Craftsy blog. I am proud to say I had a hand in several of these!
How to make the perfect meringue. A primer!
Free coloring book page download: a design specifically for cake decorators!
Free coloring book page download: a design specifically for knitters!
Helpful tips for designing your own coloring book pages!
Creative ways to color your coloring book pages. Think beyond colored pencils!
How to draw a zen-tangle in four easy steps! Unicorn art used in the tutorial, thank you very much.
Free coloring book page with a knitting design! (Drawn by me). (Craftsy)
A chocolate subscription service tailored to YOU, wonderful YOU. (Chococurb)
Melty mint sugar cookie cups. Love! (Wishes and Dishes)
How to make chocolate ganache WITHOUT cream. (CakeSpy)
Twinkie ice cream cake. Yes! (Frugal Upstate)
Um...have you bought The Unicorn Coloring Book yet? (Amazon)
Carrot coffee cake. This combines aspects of crumb cake, cheesecake, and carrot cake. That is to say, OMG. (Eazy Peazy Mealz)
Lemon souffle pudding cakes. (Merchant Baker)
No bake chocolate chip cookie pudding pie. Yasss. (Crazy For Crust)
In case you missed it: how to make salted caramel sauce with milk instead of cream. (CakeSpy)
Raw chewy chocolate squares. These look delicious. (La vie quotidienne)
Crunchy bite-sized bacon tots. Not sweet but I love the creativity here. (West via Midwest)
Chocolate espresso pots with Baileys. Whoa. (Vodka and Biscuits)
Challah cinnamon rolls. YUM! (Heather's French Press)
Book of the week: The Hot Chicken Cookbook. No, it's not dessert, but I am really interested in regional food, and this is a great book dedicated to a Nashville specialty that is still relatively little-known outside of the region. This book offers recipe, regional flair, and some interesting history--I say it's a winner!