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Colorful Spiral Cookies

Colorful Spiral Cookies
Just try to be in a bad mood around one of these. Impossible! I was naturally drawn to these because of the bright, eye-catching swirl, not to mention the jumbo sprinkles-encrusted edges! If anything, these should be the SB mascot, because they are everything I love. Bright, happy, buttery and delicious. Also versatile! Another thing I love about these is that they are SLICE and BAKE. I won't go much into preparation here, because that's all in the recipe, but here are some pictures to give you an idea of the process. I wanted to make my dough even on all sides, so I trimmed some away to make an even roll. I used Wilton's rose gel food coloring. You'll then encrust the dough with jumbo (or other) sprinkles. Speaking of ham... Some of you may wonder why there are so many pictures of my dog, Biscuit, included in my posts. I'll say "Biiiissscuit...no-no!" ...and all my disciplinary plans fly out the window. EDIT: Laurie at Dalla Mia Cucina made them - check out her pretty version. Love,

http://www.sprinklebakes.com/2010/01/colorful-spiral-cookies.html

Grasshopper Brownie Bars For the brownie base: 3/4 cups flour 1/2 teaspoon salt 1 tablespoon dark unsweetened cocoa powder (like Valrhona) 5 ounces good quality dark chocolate (60 to 72%), coarsely chopped 1/2 cup (1 stick) butter, cut into 1 inch cubes 3/4 cups sugar 1/4 cup firmly packed light brown sugar 3 large eggs, at room temperature 1 teaspoons vanilla extract For the buttercream: 3/4 cups sugar 2 tablespoons flour 3/4 cup milk 2 tablespoons heavy cream 1 1/2 sticks (3/4 cup) butter, softened but still cool, cut into small cubes 3 tablespoons creme de menthe 1 teaspoon peppermint extract For the chocolate glaze: 6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped 1 teaspoon light corn syrup 1/2 cup (1 stick) unsalted butter, softened, cut into cubes To make the brownie base: Preheat the oven to 325 degrees F. Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan.

Recipe: Waffled chocolate chip cookies - Waffleizer People ask me what made me think of doing this blog. I ought to have a good answer. But I don't. I just have bits and pieces. These cookies are one of those pieces. Chocolate Lovers’ Triple-Chocolate Brownie Cookies - Cook Like James Chocolate Lovers’ Triple-Chocolate Brownie Cookies These chewy fudgy chocolate cookies from Cook's Country will satisfy any chocolate lover who craves a brownie in cookie form. I use Callebaut chocolate, but Ghirardelli is also a fine choice. Three types of chocolate combine to deliver a deep dark rich chocolate cookie.

50 Tips for Baking Better Cakes Happy American Thanksgiving! I was sitting here planning a bunch of upcoming baking posts, when I realized that we’ve never really chatted about some of the basic steps that make for consistent baking and caking. I thought that it may be helpful to post these tips now, before we get too hot and heavy into more cake recipes. This collection of tips and tricks is made up of suggestions that happen to work for me, that I have either learned from the pros, read in books, or figured out along the way (and am still learning). I can say that implementing these steps completely changed my life as a baker, and I thought it would be fun to share. I hope that even one of these tips will help you along too.

I’m rich, I’m rich! Thousand Dollar Bars Have you ever baked something that made you do the Daffy Duck? You know, the cartoon scene where Daffy runs about yelling, “I’m rich, I’m rich, whoop, whoop, yippee, I’m rich!” He’s bouncing around on his head, feet, hands, and rump in a spastic outpouring of sheer joy. Yep, the Daffy Duck. Not everything we bake here in the kitchen gets us to do the Daffy Duck. Sometimes we do the swoon, the table grip (hold me Ralphie, I’ve died and gone to heaven).

austrian raspberry shortbread If there is anything I am always on the prowl for–besides artichokes, cookie cutters and green anything–it is variations on classic recipes. It’s a sticky thing, of course, because the originals earned their prized state for being blissful the way they are. But I can’t help it–I see a twist, a curve, a departure, or in this case, once again, a grater and I can’t resist. In my mind, there are few cookie combinations as satisfying as a butter cookie with raspberry, and whether you make them into bars, sandwiches or thumbprints. But all varieties have a certain density that attracts shortbread-junkies like me, but repels those who want a less weighty cookie experience. This recipe magically ingratiates itself to both parties with the help of a food processor.

Million Dollar Prize This cookie just took the $1 Million Dollar Prize in the Pillsbury Bake-Off competition. Is it worth its prize money? You decide. I will have to say, I really enjoyed this cookie. There is a crisp, sweet outside, then you bite in and get a creamy center. I love that. Chewiest Sugar Cookies - Recipes - food52 - food community, recipe search and cookbook contests Author Notes: My 8 year old daughter Maddie and I love to make cookies together. We always sample the dough as we go, adding a little more sugar or vanilla (or something else), if needed. Because if the dough doesn't taste good, the cookies certainly won't. If you use very fresh free-range eggs (ours are from a farm down the road), then you don't have to worry about salmonella.

PUFF PASTRY CHERRY BRAID Little Miss Muffett sat on her tuffett, eating all the puff pastry away. Her hips grew wider and her pants did bind her, and she was miserable all day! Birthday Cake Popcorn. So here's what happened. Friday afternoon I was trying to recreate one of those fancy Disneyland cookies I'd told you about earlier in the week. And it started out beautiful and promising: chocolate chip cookie dough, white chocolate candy melts, gorgeous swirls of raspberry preserves, and chunks of rich dark chocolate... the sort of cookie dough that spoons were made for, if you know what I mean. Dreamy. Indulgent.

Black Magic Cake… Originally I had not planned on blogging this cake, but after the rave reviews from co-workers, I figured it was a must! I made this late Sunday evening and could not get around to photographing it because the ganache had not thoroughly set up before I went to bed. The next morning, it was boxed up and taken to feed the co-workers. HowTo: Girl Scout Cookie Recipe Rip-Offs - Sorry, Ladies! « Wonderment Blog Chow presents a guide that may stir up a little competition for our nation's young girl scouts. Prefer homemade to preservatives? Then check out Chow's spin on three classic Girl Scout cookie recipe rip-offs below. RECIPE: Slim Mints (AKA Thin Mints)

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