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Super Mario Mushroom Cookies (Snack or Die - Video Game Cookies) A bit of pound cake with a brightly iced cookie top. These cookies are the same size as a mushroom, but taste better and are cuter to boot. Ingredients for making the mushrooms: 1 cup butter (two sticks) 1/2 cup pecans (walnuts or hazelnuts work as well) 1/4 cup powdered sugar 1 3/4 cups all-purpose flour 1 teaspoon pure vanilla extract 1/4 teaspoon salt Pound cake (a frozen loaf is fine) Black decorator's gel Red and green food coloring White frosting or white fondant Ingredients for Royal Icing: 1 3/4 cup powdered sugar 1 teaspoon lemon juice 1 egg white The cookies are a slightly less sweet version of the cookie used in the Koopa Shell Cookie.

As with all things involving royal icing, there will be long drying times. To start off the cookies, beat together the softened butter and sugar until the mixture is fluffy and looks like mayo. Add the vanilla extract. Mix in the salt and flour until everything is well combined. Add the pecans (or whatever nut suits your fancy) and stir. Whew! Bakerella.com. Pudding Cups. Wicked Good Chocolate Peanut Butter Pudding Cups. They’re from the book, Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O’Connor and just as good as their name states. Jill sent me and my niece a copy of her book as a little thank you for a post I did inspired by her Cheesecake Pops. We had a hard time deciding which recipe to try first, but we kept coming back to these pudding cups.

They were really fun to make and even more fun to eat. You’ll see what I mean in a minute. From separating the egg yolks, to the measuring and mixing. She cooked the pudding. And mixed in the peanut butter… (thank you, Jill) … and the extra chocolate chips … Oh my! Let the pudding chill for at least four hours before eating. Here’s a link to the Pudding Recipe so you can print it out. Now, here’s the best part. It involves balloons to make bowls. Okay, I did help a little bit here. After you blow up the balloons, wash them off and let them dry. Okay, here’s what you do. And repeat. Repeat. It’s as easy as one… A brownie by any other name

Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter.

Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Refrigerate the batter for an hour; it’ll stiffen up nicely. Buy vs. Make Your Cupcakes Pop! Cupcake Pops and Cupcake Bites (Video Instructions from the Martha Stewart Show) 1 13X9 baked cake (from a box cake mix or from scratch … any flavor)1 can cream cheese frosting (or about 2 cups equivalent from scratch)1 flower shaped cookie cutter (1.25″ wide X .75″ tall)1 package chocolate bark1 package pink candy melts or white chocolate barkbowls for dippingwax paperaluminum foillollipop stickssprinkles, m&ms or something similar for top of cupcakesmall plastic treat bags and ribbon to package the Cupcake Popscandy cups and truffle boxes to individually package the Cupcake Bitesstyrofoam block Bake a cake from a mix or from scratch and cool completely.

Crumble cake into a fine consistency into a large bowl. TIP: If the texture is too coarse, you can run it through a food processor.Add can of cream cheese frosting or homemade frosting and blend together using the back of a large spoon. Blend thoroughly. TIP: Let the pink chocolate sit for a few minutes after heating to thicken. Peanut Butter- S’Mores Turnovers | recipegirl.com. Peanut Butter- S’Mores Turnovers I’m not much of a camper. My husband often takes my son on camping trips, and I happily stay behind and thank the gods for our bug-free house, cozy bed and well-stocked kitchen. I always send them off in comfort… marinate a little meat for them to throw on the grill, pack up some convenience foods and bake a few goodies too. When they return from their camping weekends, I hear mostly about the evenings sitting around the campfire.

Story telling, snuggling in blankets, singing songs and roasting marshmallows for S’Mores seem to be recurring favorites. It all sounds great and everything, but it’s just not for me. Here’s the How To: Thaw out a box of Puff Pastry, and cut along the fold lines to make 6 large rectangles. Layer 1/4 of a whole graham cracker, a piece of milk chocolate bar and a spoonful of peanut butter on one side of the Puff Pastry. Transfer filled turnovers to a parchment-lined baking sheet, and brush with egg wash.