Thursday, April 30, 2015

Cinco De Mayo sombrero cookies

 sugar cookie mix, I used a store bought pouch of mix. 
tablespoon flour
stick of butter, softened
large egg
gel food color (red, blue, yellow, and green)
 White cookie frosting 
Decorating Decors nonpareils
Pearl cupcake gems
cup m&m's ( you could use whatever candy you like here) 


  • Preheat oven to 325ºF.
  • Mix cookie mix with flour, butter and egg.
  • Divide dough into four equal parts. Color one part red, one yellow, one blue and one green.
  • Divide each colored dough into 8 equal pieces, about a tablespoon each. Roll into balls.
  • Press half of the dough balls into the cavities in the whoopie pie pan. (You'll want to fill 4 cavities per color, and may have to bake the cookies in two batches.)
  • Bake for 10-12 minutes until golden brown around the edges.
  • Increase oven temperature to 350ºF.
  • Press remaining dough balls into individual cavities in brownie pop silicone molds, making 4 hat crowns of each color.
  • Use your finger to create a well in the center of each dough ball. Press the dough up the sides of the mold, up to the fill line, about 1/4 inch from the top of the mold.
  • Freeze molds for 10 minutes, then bake for 14 minutes.
  • Remove from oven and use the handle of a wooden spoon to reshape the well in the cookies.
  • Return to the oven for 4-8 minutes until cookies are baked through. Reshape if needed. Allow to cool completely, then remove from mold.
  • Pipe a line of cookie icing around the base of each cookie crown. Sprinkle on some non-pareils. Allow to dry.
  • Turn cookie crowns upside down, fill with m&m's, pipe some icing around the top edge, and press a round cookie brim onto the cookie crown to create the sombrero. Turn cookies right side up to decorate.
  • Use icing and sugar pearls to decorate the edges of the hat brims.

Saturday, April 11, 2015

Apple Cider Donuts

Thinking of Fall and had to post this from this past year these were so yummy! We love donuts in case you haven't noticed! :)
Add apple cider to the dough for these homemade doughnuts, then sprinkle the doughnuts with cinnamon and sugar for a flavor that will remind you of autumn.
About 15 doughnuts and 15 holes (serving size: 1 doughnut and 1 hole)


  • 2 cups sugar 
  • 1 tablespoon plus 2 tsp. cinnamon
  • 1 1/2 cups apple cider
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • 4 tablespoons unsalted butter, melted 
  • large eggs plus 1 large egg yolk 
  • 6 cups vegetable oil, for frying


Cook Time: 
Prep Time: 
  1. 1. Line baking sheet with parchment. Line a large plate with paper towels. In a paper bag, combine 1 cup sugar and 1 Tbsp. cinnamon; shake to mix well. Set aside.
  2. 2. Bring cider to a boil over medium heat. Cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Let cool to room temperature.
  3. 3. In a large bowl, whisk baking powder, salt, 1 cup flour and remaining sugar and cinnamon until well combined. In a small bowl, whisk butter, eggs, yolk and cooled cider until well combined. Add cider mixture to flour mixture; whisk until smooth. Add remaining 2 1/2 cups flour and mix until just combined. Dough will be slightly sticky. Refrigerate 10 minutes.
  4. 4. Pour oil into a large pot and attach a candy thermometer to side (thermometer should not touch bottom of pot). Heat oil over medium-high heat until it reaches 375ºF, watching and adjusting as needed to keep oil from overheating.
  5. 5. Turn dough out onto a well-floured countertop and coat fingertips with flour. Pat dough out to 1/2-inch thickness. Using a doughnut cutter or 2 round cookie cutters (one large and one small), cut out doughnuts and holes. Transfer both to lined baking sheet. Gather scraps and re-pat dough, cutting as many doughnuts as possible.
  6. 6. Working in batches, carefully slide doughnuts into hot oil. After about 1 minute, doughnuts will rise to surface and begin to brown. At that point, turn over and fry 1 1/2 minutes longer. Transfer to lined plate to drain. Bring oil back to 375ºF before frying another batch. When doughnuts have cooled for 1 minute, add to bag with cinnamon sugar and toss to coat. Remove to a clean plate and serve.