Make your own cookie cutters





cookie cutter 3 display




Do you want a way to customize your cookies ? Then make your own cookie cutters ! With a few easy steps, you can make your own cookie cutters in creative shapes that you can personalize for any occasion.


Make your own  Cookie Cutters







Things you will need:


  • Gloves 
  • Disposable Aluminum Pans
  • Heavy Duty Scissors
  • Ruler Glue Or Tape



Safety gloves


Disposable Aluminum Pans



Heavy duty Scissors









Using safety gloves,with you’re heavy duty scissors; cut the sides off the pan.





When closing your cookie cutter, over lap the ends of the strips, and using staple or glue to seal it together more then once.



I made a oval shape. But, you can use pens or cups to help curves.


1.Using a disposable Aluminum Pans draw straight lines onto the bottom the pan, marking lengthwise. Use a ruler or something with a straight edge. Mark the lines at least 1″ apart and use the bottom of the surface as much as possible.

2. Using safety gloves,with you’re heavy duty scissors; cut the sides off the pan. Next , cut out the strips that were drawn on the bottom of the pan. {Be very careful while cutting}


3.Design: Figure out what kind of shape or design that you want. Draw the shape of cookie cutter that you would like to create on a sheet of paper. Or a picture, and cut out the shape. The perimeter of your cookie cutter can be no longer than your longest strip. For a guideline, cut a piece of string the length of your strips and use it to measure around the perimeter of your design. Using the string, hold it up to the strips, to measure it to see if it is long enough. Allow 1″- 2″ of the strip, so you have enough material for curves and to close cutters when you’ve finished shaping them.


4.Take one of the 1″ strips and start shaping and molding it around the design. Helpful tips:


                      Use pens or cups to help curves.


                      Use a ruler to create different angles.




5.When closing your cookie cutter, over lap the ends of the strips, and using staple or glue to seal it together more then once.



6.You will have nicks, so you need to file it down with a metal file. Fold over the edges { about 1/8 inch/3.1} This will provide a surface that will not be sharp so you don’t cut yourself . Please, make sure you wash and dry thoroughly, before using.




Adapted from: › … › Crafts › Metalwork and Wire Projects




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My Top 6 Doughnuts & Doughnut hole recipes




 Are you feeling that mid-week slump? Well,

I have six  of my top Doughnuts & Doughnut hole

recipe to get you over hump-day drag. Easy,and

fun to make. 




Designfloat iconMy top six doughnuts and doughnut hole Designfloat icon



Oreo “Cookies & Cream” Doughnuts





Oreo “Cookies & Cream” Doughnuts



  • 1 cup  Unbleached Pastry flour or Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2-3 tablespoons buttermilk  
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 2 tablespoons water
Oreo frosting
1 container of vanilla frosting
12 crushed Oreo cookies



1) Whisk together all of the dry ingredients in a medium-sized mixing bowl.
2) In a separate bowl, beat the eggs, oil and water  until foamy.
3) Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
4) Butter or grease the doughnut pan; non-stick pan spray works . Fill each doughnut form half full. You can also pipe it into pan.
5) Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they’ll spring back when touched lightly, and will be quite brown on the top.
6) Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack.
7.Spoon frosting in microwaveable  bowl and heat for 8-10 seconds and take out and set aside.
8. Crush oreos so that until you see chunks. You don’t want fine crumbs, you want chunks.
 9.Spoon frosting on top of each doughnut, then lightly pack Oreo chunks over each doughnut. Serve when ready.





Baked Chocolate donut holes with sprinkles



baked doughnuts holes

baked doughnuts holes




Baked chocolate donut holes

1/2 cup of dark cocoa powder shifted
3/4 cup of sugar
2 cups of flour
1 tsp of baking powder
1 tsp of baking soda
3/4 cup of milk
1 egg
1 tsp of vanilla
2 tbsp of butter {melted and cooled}
2 cups of powdered sugar
6 tablespoons of milk
1 teaspoon of pure vanilla extract
1 preheat oven at 325. Spray cookie sheet with cooking spray.
2.In a large bowl, mix together flour, sugar, cocoa powder,baking powder, baking soda, and salt. In another bowl, whisk together milk ,egg, vanilla and melted butter.
3.Gently mix together both ingredients in one bowl, Don’t overmix. You want to form a slightly stiff dough .
4.With hands roll into small balls and place on cookie sheet.
5. Bake for 11-15 mins. Cool before removing from pan to cooling rack.
6. Whisk together powdered sugar, milk and vanilla in a small bowl.
Dunk donut holes in glaze one at a time. Then place in large baggie with sprinkles and  shake. Take out and place on a wax paper or parchment paper. Enjoy.



 Mini Strawberries & Cream Donuts 




Mini strawberries and cream donuts

Mini strawberries and cream donuts




Mini strawberries and cream donuts

1 box of strawberry cake mix
1 cup of pink frosting
1 cup of pink sprinkles
1 Preheat oven 325. Follow box directions for cake mix and set aside in bowl.
2.Lightly spray donut pan with oil spray.
3. Place mixture in donut pan don’t overflow.
4. Bake for 8-10 mins. Take out and cool.
5.In microwave cup, spoon frosting in cup and place on high for 10 seconds.
6.Dip top half of donuts in frosting and place on flat surface, then sprinkle sprinkle on top of each donut.

Cake mix glazed lemon donuts 


Cake mix lemon glazed donuts

Cake mix lemon glazed donuts




Cake mix glazed lemon donuts

Pan: Donut pan
Preheat oven: 350
Bake: 8-12 min

1 box of lemon cake mix
1 egg
3/4 cup of milk

Glaze1 1/2 cups of powdered sugar
lemon juice { about 1 lemon}
1.preheat oven at 375. Lightly spray donut pan.
2. In large bowl, mix lemon cake mix, 3/4 cup milk and egg. Stir until smooth.
3.Pour batter in donut pan and bake for 8-12 mins. Take out and cool.
4. Making glaze. whisk together sugar and lemon juice until nice smooth and shiny.
5.Dip donuts one at a time into glaze and place on cooling rack or parchment paper until ready to serve .




  Baked” Death By Chocolate ” Doughnuts



death by chocolate doughnuts

death by chocolate doughnuts



Baked Death by chocolate doughnuts

Prep. time 15 mins
Bake time 10-12 mins
Doughnut pan

1 package of  Triple chocolate cake mix
1/2 cup of dark unsweetened cocoa powder
1 cup of chopped chocolate or mini chocolate chips or sprinkles
1 teaspoon of vanilla extract
2 tablespoons of buttermilk


1/2 cup of semi sweet chocolate chips
1 tablespoons of  vanilla extract
2 tablespoons of butter
1 tablespoons of corn syrup


1 Preheat oven at 325. And lightly greased doughnut pan.

2. Follow package directions, and add two tablespoons of
buttermilk and extract. Mix well until nice and smooth.

3.You can pipe mixture into doughnut pan or lightly spoon in pan.

4. Bake for 10-12 mins. DO NOT OVER BAKE . Take out, cool and place on wire rack.

5. Combine chocolate chips, butter , corn syrup and vanilla extract in a double boiler. Melt until chips are completely smooth and ingredients are all combined and well blended .

6. Take each of the doughnuts and swirl top half,  around in glaze.

7. Once all the doughnut are glaze, sprinkle chopped chocolate over top .


Baked Pumpkin Doughnut Holes






Baked Pumpkin Doughnut Holes


Nonstick cooking spray
2 cups all-purpose flour or 1 3/4 cups white whole-wheat
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 large eggs
1/4 cup canola oil
1 cup packed light brown sugar
1 cup LIBBY’S® 100% Pure Pumpkin
1 cup  sugar
1 tablespoon ground cinnamon
2 to 4 tablespoons butter, melted


1.Preheat  oven to 425° F. Lightly spray mini muffin tins with
 nonstick cooking spray.
2.Whisk flour, baking powder, 1 ½ teaspoons cinnamon and
salt in large mixer bowl until combined.
3.Whisk eggs, oil, brown sugar and pumpkin in medium
 mixing bowl until well combined. Pour pumpkin mixture into
 flour mixture; stir until just combined. Fill each mini muffin
 cup with about 1 rounded tablespoon batter, or until about
 half full.
4.Bake for 9 to 10 minutes or until wooden pick inserted in
 center comes out clean (tops should be golden brown).Cool
 in pan on wire rack until cool.
5.Combine sugar”s and 1 tablespoon cinnamon in a shallow

6.Brush or dip tops (or all sides) of doughnut holes in melted

 butter to lightly coat; roll in cinnamon-sugar mixture. There
 will be about ½ cup left which can be discarded.- For less
 fat and calories, skip the butter and just roll in cinnamon-
Adapted from Nestle
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Cookie Friday: Chocolate snow balls

Cookie Friday: Chocolate Snowballs

Cookie Friday: Chocolate Snowballs

Today’s menu is  Chocolate snowballs.  A wonderful holiday cookie recipe. There’s so many versions  of the snowball cookie. walnut, pecan, chocolate chip, chocolate. Some people use shredded coconut instead of powdered sugar . This is a very kid-friendly recipe. My little ones  love to help me make this recipe. They love rolling the cookie in the powdered sugar. Everybody is usually cover in powdered sugar at the end. It’s all good fun . Enjoy !

flour cocoa powder salt baking soda baking powder

flour cocoa powder salt baking soda baking powder

my mouth can't wait to taste it !

my mouth can’t wait to taste it !

Cookie Friday: Chocolate snowballs

Total Time

Prep: 20 mins

Bake: 10-12 mins

Makes 36 serving 


1/2 cup of baking cocoa
2 cups of flour
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of vanilla extract
3/4 cup of butter
3/4 cup of brown sugar
1/4 cup of milk
1 egg
powdered sugar


1.In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture.

2.Cover and refrigerate overnight.

3.Shape into 1-in. balls; place 2 in. apart on un-greased baking sheets.

4.Bake at 350° for 7-8 minutes or until tops are crackled. Remove to wire racks to cool completely.
Roll in confectioners’ sugar.

Ty’s Cookie masters

Ty's cookie masters on google communties

Ty’s cookie masters on google communties

Are you a cookie master of your domain ? are you a self-proclaimed cookie Queen or king? Do you love to make batches and batches of cookies, bars. And love all kinds of cookies ? Then this is the place for you. Welcome all cookie junkies, addicts and cookie connoisseurs.

Ty’s cookie masters on google commuties :

Oatmeal peanut butter chocolate chip cookies

Cookie Friday’s : Oatmeal peanut butter chocolate chip cookies


Cookie Friday : Oatmeal peanut butter chocolate chip cookies

Cookie Friday : Oatmeal peanut butter chocolate chip cookies

Hello, and welcome to cup of tea’s  first COOKIE FRIDAY’S” .  I’ts something I started on my old dessert blog.   I’m a serious COOKIE LOVER  and self- proclaim cookie connoisseur. So, if you are a cookie junkies or  addicts and love to  make batches and batches of cookies or bars, and love all kinds of cookies; join me each week  for cookie Fridays.

Also, join  Ty’s Cookie masters at Google communities. 

This weeks recipe is chewy and yummy oatmeal peanut butter chocolate chip cookies. It’s a real easy recipe but it can get a little sticky with the peanut butter. The kids love helping me with this recipe so it’s definitely kid approved

After chilling batter place on parchment paper.

After chilling batter place on parchment paper.

A combo of oatmeal and peanut butter, goes so, well in a cookie .

A combo of oatmeal and peanut butter, goes so, well

I love making big cookies !

I love making big cookies !

Prep: 25 minutes
Overall Time: 1 hr. 45 mins.
Yield: about 4 dozen cookies


3/4 cup creamy peanut butter
1-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1-1/2 cups old-fashioned rolled oats
1 cup butter, softened
1-1/2 cups (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon milk
2 cups (12 ounces) semisweet chocolate chips


  1. Heat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and oats.
  2. In a large bowl, beat the butter, sugar, and peanut butter with an electric mixer until well blended. Beat in the eggs, one at a time, then the vanilla extract and milk. With a spoon or spatula, blend in the flour mixture and then the chocolate chips. Then chill for an hour.
  3. Remove from fridge and drop heaping tablespoons of dough about 3 inches apart on un greased baking sheets. Bake for 10 minutes on the middle rack, then rotate each pan and bake for 2 more minutes or until golden. Cool the pans on wire racks for 5 minutes before removing the cookies to the racks to cool completely.