Rice krispie Easter treats

 

This is a fun Easter treat that I love to do every year. So easy and fun for the kids to play with.  Wilton Pearlized sprinkles , cookie icing and candy melts help make this a fab fun family treat !

 

 

 

Rice Krispie Easter treats

White cookie iciing. pink pearl sprinkles.

White cookie icicing. pink pearl sprinkles.

 

 

 

Pink cookie icing, with white pearl sprinkles

Pink cookie icicing, with white pearl sprinkles

 

 

 

 

Wilton Pearlized sprinkles

 

 

 

Hot pink, red

 

 

 

 

Rice Krispie Easter treats

 

Ingredients:

 

TOTAL TIME:15 mins

PREP TIME:5 mins

COOK TIME:10 mins

 

 

3 tablespoons butter or 3 tablespoons margarine

40 large marshmallows (or 4 cups mini-marshmallows)

6 cups Rice Krispies

White & pink  pearlized Sprinkles

½ cup Wilton Candy Melts white, bright pink,

Cookie Icings  pink & white

 

Directions:

1.In a large microwave safe bowl, heat butter and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.

2. Add Rice Krispies cereal. Stir until coated.

3. Press mixture into 13 x 9 inch pan coated with cooking spray. Cut with cookie cutter shapes  when cool.

4. Once cooled,melt white candy melts spread on top of the rice krispie treats, immediately sprinkle pearlized Sprinkles on top. Place in fridge for 10 minutes to set the candy melts, once set using bunny or egg cookie cutter cut into desired shape.

5. Using cookie Icings { any color pink, white, or  yellow} to outline the shape of the bunny. And to decorate egg. Let it dry before serving.

 

 

 

 

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Cookie Friday: Mini chocolate chip cookie sandwiches With Marshmallow Buttercream filling

 

Mini chocolate chip cookies sandwiches With marshmallow buttercream filling

Mini chocolate chip cookies sandwiches With marshmallow buttercream filling

 

Today’s recipes, is one of most requested treat. Bite into the soft, tasty and yummy chocolate chip cookie, follow by a light & fluffy marshmallow buttercream filling, you will be hooked. It’s a sweet treat of heaven in you’re mouth.

 

 

 

 

 

min chocolate chip cookie sanwiches display closeup 5

 

 

 

 

Cookie Friday: Mini Chocolate chip cookie sandwiches with Marshmallow buttercream filling

 

 

Mini chocolate chip cookies

Overall Time: 1 hr. 45 Mins

Bake: 8 Mins

Prep Time: 1 hr. 20 Mins

Yield: Makes 3 dozen mini cookies

 

Ingredients

 

2 1/4 cups of cake flour
2 cups of brown sugar
2 cups of butter
1 Tablespoon of vanilla extract or butter extract
2 large eggs
1 teaspoon of salt
1 1/2 baking power
1 package of chocolate chips
1 tablespoon of milk

 

Directions

1.Preheat oven at 350. Cream together butter, brown sugar and vanilla extract. Mix together well until creamy.

2. Add one egg at a time. Stir in flour, salt and baking powder. Mix until dough stiffens a little. Mix chips a little at a time. Chill for an hour

3. Place 2 teaspoons of dough  on cookie sheet 2 inches apart. Bake for 8 mins.or until golden around the edges, but soft in the middle.{ It might look slightly under baked}

4. Take out and cool and set aside. { make marshmallow filling in bowl}

5.Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy.Add in vanilla extract. Gradually beat in confectioners’ sugar, about a 1/2 cup at a time.
Once fully combined, gently fold the marshmallow creme into the frosting.

6.Place one cookie flat side up, spoon a half a teaspoon of filling on cookie and place another cookie on top. Repeat until all the goodies are gone.

 

 

 

 Marshmallow Buttercream Filling

 
 
 
 
 

Ingredients

1 cup butter, softened

4 cups confectioners’ sugar

1/2 teaspoon clear vanilla extract

1 (13 ounce)  jars marshmallow creme or fluff

Directions

Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy.
Add in vanilla extract.
Gradually beat in confectioners’ sugar, about a 1/2 cup at a time.
Once fully combined, gently fold the marshmallow creme into the frosting.
 
 
 
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Layered French Croissants

Make buttery layer french croissants at home just like your favorite bakery . Wow you’re  friends and family with with delicious croissant recipe. Making your own croissants is not difficult as it may seem. A good croissant dough, does takes time and effort. So, if you are feeling  ambitious, try this classic french croissant recipe, with no special equipment needed.

 

 Layered French Croissants 

Prep Time: 2 hrs. 20 mins

Bake: 25 mins

Total Time: 1 day 6 hrs. 45 mins

 

Ingredients

 

1/3 cup warm water, (110 degrees to 115 degrees)

1 package dry-active yeast

1 tablespoon sugar

1 tablespoon table salt

1 1/3 cups warm milk, (110 degrees to 115 degrees)

1 pound (about 3 1/2 cups) all-purpose flour, plus more for work surface

2 tablespoons vegetable oil

3 1/2 sticks (14 ounces) chilled unsalted butter

1 large egg yolk

2 tablespoons heavy cream

 

Directions

1.Make the dough: In a liquid measuring cup, combine water, yeast, and 1 teaspoon sugar. Stir to combine. Let stand 5 minutes to allow yeast to proof. In a second measuring cup, dissolve the remaining 2 teaspoons sugar, and the salt in the milk.

2.In a large bowl, whisk the flour. Add the yeast mixture, milk mixture, and oil. Blend everything together by cutting and pressing with a rubber spatula, being sure all the flour is incorporated. The dough will be very wet.

3.Turn dough out onto a well floured work surface. Let stand for 3 minutes to allow the dough to absorb some of the liquid. Start kneading by lifting near edges, with a bench scraper, and flipping it over onto the other side. Rapidly repeat the movement from one side to the other, and end over end, until the dough feels smooth and begins to draw back into shape when pushed out, 8 to 10 times. Do not over-knead.

4.Transfer dough to a clean bowl. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 1/2 hours. Punch down the dough, and turn out onto a lightly floured work surface. Using lightly floured hands, pat and push the dough out into a rectangle about 12-by-10-inches. Fold the dough in three, like a business letter. Place on a lightly floured baking sheet or plate; cover with plastic wrap and let stand in a warm place until doubled in bulk, about 45 minutes. This second rise can be done in the refrigerator, overnight.

5.Punch down dough. Cover the dough again with plastic wrap, and transfer to refrigerator for 20 minutes; this will allow the gluten to relax, and make rolling out the dough easier.

6.Roll in the butter: Place butter on a lightly floured work surface and beat with a rolling pin to soften. Then smear it out with the heel of your hand until it is of spreading consistency, but still cold; it must not become soft and oily, refrigerate if necessary.

7.Place dough on a lightly floured work surface, roll it out to a 18-by-10-inch rectangle. Spread butter as evenly as possible over the upper two-thirds of the dough, leaving a 1/4-inch border. Fold the bottom (unbuttered) third of the dough up to the middle. Fold the top third down to cover it.

8.Lightly flour the top of the dough, and work surface. Turn the dough so the edge of the top flap is to your right. Roll the dough into a rectangle, about 18-by-8-inches. Roll rapidly, starting an inch from the near end, and going to within an inch of the far end. Fold again in three, as above. Wrap in plastic wrap, and transfer to refrigerator for 1 hour.

9.Remove dough from refrigerator. Sprinkle lightly with flour, and deflate the dough by tapping lightly with rolling pin. Cover with plastic wrap, and let rest 8 minutes to relax gluten, if necessary. Repeat rolling and folding process twice more, as above. If the butter has hardened and congealed into flakes, beat the dough with light firm taps going from one side to the other until butter has softened. It must be able to extend the length and width of the rectangle inside the dough as you roll it out until it has softened. Refrigerate for 2 hours or overnight. If refrigerating overnight, cover with a board and a 5- pound weight. Resting overnight will facilitate shaping.

10.Shape the croissants: When shaping the croissant, keep the dough that you are not working with refrigerated. Place chilled dough on a lightly floured work surface. Deflate dough. Roll the dough out to a 25-by-12-inch rectangle. (If at any time the dough becomes too elastic to work with, cover with plastic wrap, refrigerate, and let rest 10 minutes, to relax gluten.) Cut in half lengthwise. Working with one piece of dough at a time, using a pastry wheel or a croissant cutter, cut into triangles with a 5-inch base.

11.Roll the triangles out to enlarge slightly. Roll towards the tip, creating tension by using your other hand to stretch the top of the triangle away from you. The dough should overlap 3 times with the tip sticking out from underneath.

12.Place on a parchment lined baking sheet leaving 2 inches between croissants. Curve the ends of the croissant inward, forming a crescent shape. Repeat with second piece of dough. Cover lightly with plastic wrap, and let stand in a warm place until very spongy and doubled in size, 1 to 1 1/2 hours.

13.Preheat oven to 475 degrees. In a small bowl, whisk together egg yolk and heavy cream, and lightly brush over tops of croissants. Open the oven door, spritz the oven heavily with water from a spray bottle, and quickly close the door. Place croissants in oven, and spray bottom of oven with water once more. Bake until puffed and golden brown, about 15 minutes. After 10 minutes, rotate pan to ensure even baking. Reduce oven temperature to 400 degrees. and continue to bake until cooked through, about 5 minutes more. Transfer to a wire rack to cool for 15 minutes before serving.

 

 

 

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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 

Ingredients

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

Directions   

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.

White cheddar cheese drop biscuits with spinach

White cheddar cheese drop biscuit with spinach White cheddar cheese drop biscuit with spinach I have to say  this is one of my favorite biscuit recipes to make. It’s ready in 20 mins. But, I warn you, the smell from the oven will leave  you drooling, waiting for it to come out. This is a drop method recipe. Adapted from  Bisquick Heart Smart mix. It’s so easy to make . Defrost chopped spinach, then drain and set aside until biscuit batter is ready. Drop on lightly oil cookie sheet, bake for 8-10 mins. Brush melted butter and garlic over slightly hot biscuits and serve warm. Place 2 inch's  apart Place 2 inch’s apart You can see the chopped spinach in the drop batter. YUMMY ! You can see the chopped spinach in the drop batter. YUMM       Prep time: 10 mins Overall time:20 mins Bake time: 8-10 mins severing 12   Ingredients 2 cups Bisquick Heart Smart® mix 1/2 cup shredded reduced-fat sharp white  Cheddar cheese 1- 1/2 of chopped spinach Frozen { drained } 3/4 cup fat-free (skim) milk 2-3 tablespoons butter or margarine, melt 1/4 teaspoon garlic powder   Directions

  1. Heat oven to 450°F. Spray cookie sheet with cooking spray.
  2. In medium bowl, stir together Bisquick mix and cheese; make well in center of mixture. Drop in chopped defrosted and drain spinach.
  3. Add milk, stirring just until dry ingredients are moistened. Onto cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  4. Bake 8 to 10 minutes or until golden.  Brush  garlic and melted  butter , over warm biscuits; serve immediately.

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

Ingredients

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

Directions

  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.

Carrot bundt cake with a butter rum cream cheese glaze

Fall its upon as, and it’s kinda chilly here in N.Y.C . So, enjoy this Yummy carrot bundt cake with a butter rum cream cheese glaze.

Ingredients 

Cake 

1 cup of butter
1 cup of sugar
1 cup of brown sugar
4 eggs
2 tablespoons of lemon zest
1 teaspoon of vanilla extract
2 tablespoons of olive oil 
1 tablespoon of lemon juice
3 cups of flours
2 teaspoons of baking soda
2 cups of grated carrots
1/4 teaspoon of nutmeg
1/4 teaspoon of ground cinnamon


Frosting
1/2 cup of cream cheese softened 
1/2 cup of butter
2 tablespoons of rum
3 tablespoons of  milk
6 tablespoons of water
2 cups of powdered sugar
1/2 teaspoon of cream tartar
1 teaspoon butter rum extract
Directions 

1.Preheat oven at 325. In a large bowl, cream butter and sugars together, add eggs one at a time, beating well after each addition.

2.Add lemon zest, oil, and lemon juice. Combine dry ingredients, and gradually add to wet mixture. Stir in carrots. { add raisin or nuts if you like.}

3.Spray bundt pan with oil and pour batter in pan and bake for 50-60 mins. or until toothpick comes out clean.

4.Take and cool.

5.Glaze: in a mixing bowl , beat the cream cheese, powdered sugar,
cream tartar, butter,milk, rum,water,  until smooth.

6. Mixture should be thick. Once cake has cool down a bit , pour glaze  over cake and let it drip down the sides. Let sit for a few mins and serve .