These are my Easter Egg sugar cookies! Each cookie is around 4" and decorated in bright pink, spring green and bright yellow royal icing. I used a little dusting of pearl luster dust for some shimmer but it really didnt come out in the photo. The pearl luster dust gives the icing a nice pearlized sheen and shimmer. Enjoy!
It's 3pm and you're headed to the local caffe for a latte pick-me-up and a tasty treat.... this Chocolate Chocolate Chunk Muffin is the perfect something sweet but-not-too-sweet and for the price of one muffin at your local caffe you can make enough for you and your friends! This recipe is really easy, you don't even need a mixer and it makes 12 moist delicious muffins! I changed up a few things from the original recipe: I added 1 tsp. instant espresso powder and 1/2 tsp. ground cinnamon to the dry ingredients. I also topped off the batter with a sprinkle of raw sugar crystals for a little sparkle and sweet crunch. The espresso powder really enhances the flavor of the bittersweet chocolate and the cinnamon adds a nice spicy element that makes this muffin a perfect accompaniment to an afternoon cup of coffee. Enjoy!
It's lemon season again, and it's always cheaper to bake with in-season ingredients! With lemons going for $1 a piece in the supermarket, now is the perfect time to use up all those lemons on your (or your neighbors!) backyard tree! Money is tight so every little bit helps and this recipe is super simple and inexpensive: Simple Lemon Cookies. The base of the cookie is a packaged lemon cake mix, found on sale for $1.25! Mix it up with some eggs, vegetable oil, and lots of fresh lemon juice, zest and some lemon extract. Roll teaspoonsful of dough in powdered sugar then bake for 6 - 9 minutes and you will get these terrific little crackled, cakey, lemoney cookies. These cookies are soft and slightly chewy with a nice lemon flavor. Everyone will love them and think you spent a lot of time and money baking these little lemon gems... but hey, i'll keep your secret! enjoy!
I picked up a can of Dulce De Leche while grocery shopping (you can usually find this in the Mexican food section) and decided to come up with a cookie that would incorporate this sweet creamy caramel sauce. I decided to use the chocolate cookie dough from this recipe: Chocolate Strawberry Thumbprints. I followed the recipe for the dough, each dough ball should weight approx. 1/2 ounce so they are pretty small. I decided to roll each piece in raw sugar instead of granulated sugar called for in the recipe. Raw sugar has larger crystals so there is more sparkle and more crunch that granulated. After baking, i piped a swirl of Dulce De Leche into the thumbprint of each cookie. Next, i drizzled on some melted milk chocolate and topped with a small sprinkle of Vanilla Salt. I used the Vanilla Salt because everything about this cookie is sweet so i wanted a little contrast in flavor. The cookie is slightly crisp with a dark chocolate flavor and a little extra crunchy texture from the raw sugar. The Dulce De Leche adds a sweet creamy caramel accent and the milk chocolate drizzle enhances the creamy flavor of the milky caramel. The tiny tang of Vanilla Salt cuts the sweetness while enhancing all the flavors. Next time i think i would roll the dough in chopped dry-roasted and salted almonds to make the cookie a little more like a Turtle Candy Patty! Enjoy!