December 31, 2014

New Year's Eve Confetti Filled Sugar Cookies

How fun are these New Year's Eve Confetti Filled Cookies I made for Ava and her friends this year?! They are festive and tasty and filled with edible confetti sprinkles.
 Serve these to both the adults and kids you are celebrating with this New Year's Eve!
Happy New Year 2015!

Ingredients: 


  • Sugar cookies (recipe here)
  • sprinkles (I used gold glitter and multi colored stars)
  • Cookie Icing (simply mix 1 cup powdered sugar with about approx 2 tbsp milk and a tsp of vanilla)
  • melted chocolate, writing gel, or edible ink markers for decorating

Directions:

  1. Bake a batch of thin round sugar cookies. I used my recipe here. I made 1/2 a batch and used 3 thin cookies to stack into one confetti cookie, I was able to get about 6-7 stacked cookies.
  2. For 1/3 of the cookies use a small bottle cap to punch a whole in the center. These will be the cookies you fill with sprinkles in the center. 
  3. 1. Using a larger circle cookie cutter, cut out circles from rolled sugar dough. Then with a smaller cookie cutter, cut out the middle of a couple of the circles. Bake according to sugar cookie directions.
    2. After they are completely cooled, ice the top cookie. I used a mixture of powdered sugar and a little bit of milk for the white icing. The red icing is Wilton Sparkle Gel piped around the edges. You can add the red piping before or after you ice the cookie. 
    3. To make the compartment to store the sprinkles, you will need to stack three cookies so the cookie with a hole in it is in the middle. Use the icing to connect the cookies.
    4. You will need to let the icing completely harden before writing on the clock numbers. I let mine sit overnight before I attempted the writing. I used Charm City Cakes Food Color Brush Set but you could use any food color pens. I found mine at Michaels.
    Now you are done! Break them open at midnight or enjoy them all day long :) 
    - See more at: http://www.repeatcrafterme.com/2012/12/new-years-confetti-clock-cookies.html#sthash.qiQ22Gvv.dpuf
    Once cookies are completely cooled, spread 1/3 of the cookies with a thin layer of cookie icing. Optional: you can also draw a circle outline with colored frosting but I preferred the look without. 
  4. Add decorative sprinkles, I used sparkling gold sprinkles for New Years!
  5.  Use icing or melted chocolate as "glue" on the top of the unfrosted cookie, stack the cookie with a hole in the center on top.
  6. Fill that cookie with star sprinkles and add more chocolate/icing "glue" then top with frosted cookie. You should have three cookies to make a stacked cookie, with the filled cookie in the center. 
  7. I used melted chocolate and piped 2015 on to the top of the frosted cookies once the frosting was hardened. Let set then serve.
  8. Kids love to break open these cookies and celebrate!
Happy New Year!
1. Using a larger circle cookie cutter, cut out circles from rolled sugar dough. Then with a smaller cookie cutter, cut out the middle of a couple of the circles. Bake according to sugar cookie directions.
2. After they are completely cooled, ice the top cookie. I used a mixture of powdered sugar and a little bit of milk for the white icing. The red icing is Wilton Sparkle Gel piped around the edges. You can add the red piping before or after you ice the cookie. 
3. To make the compartment to store the sprinkles, you will need to stack three cookies so the cookie with a hole in it is in the middle. Use the icing to connect the cookies.
4. You will need to let the icing completely harden before writing on the clock numbers. I let mine sit overnight before I attempted the writing. I used Charm City Cakes Food Color Brush Set but you could use any food color pens. I found mine at Michaels.
Now you are done! Break them open at midnight or enjoy them all day long :) 
- See more at: http://www.repeatcrafterme.com/2012/12/new-years-confetti-clock-cookies.html#sthash.Rtq8b4iy.dpuf


1. Using a larger circle cookie cutter, cut out circles from rolled sugar dough. Then with a smaller cookie cutter, cut out the middle of a couple of the circles. Bake according to sugar cookie directions.
2. After they are completely cooled, ice the top cookie. I used a mixture of powdered sugar and a little bit of milk for the white icing. The red icing is Wilton Sparkle Gel piped around the edges. You can add the red piping before or after you ice the cookie. 
3. To make the compartment to store the sprinkles, you will need to stack three cookies so the cookie with a hole in it is in the middle. Use the icing to connect the cookies.
4. You will need to let the icing completely harden before writing on the clock numbers. I let mine sit overnight before I attempted the writing. I used Charm City Cakes Food Color Brush Set but you could use any food color pens. I found mine at Michaels.
Now you are done! Break them open at midnight or enjoy them all day long :) 
- See more at: http://www.repeatcrafterme.com/2012/12/new-years-confetti-clock-cookies.html#sthash.Rtq8b4iy.dpuf

1. Using a larger circle cookie cutter, cut out circles from rolled sugar dough. Then with a smaller cookie cutter, cut out the middle of a couple of the circles. Bake according to sugar cookie directions.
2. After they are completely cooled, ice the top cookie. I used a mixture of powdered sugar and a little bit of milk for the white icing. The red icing is Wilton Sparkle Gel piped around the edges. You can add the red piping before or after you ice the cookie. 
3. To make the compartment to store the sprinkles, you will need to stack three cookies so the cookie with a hole in it is in the middle. Use the icing to connect the cookies.
4. You will need to let the icing completely harden before writing on the clock numbers. I let mine sit overnight before I attempted the writing. I used Charm City Cakes Food Color Brush Set but you could use any food color pens. I found mine at Michaels.
Now you are done! Break them open at midnight or enjoy them all day long :) 
- See more at: http://www.repeatcrafterme.com/2012/12/new-years-confetti-clock-cookies.html#sthash.CdjEawK9.dpuf

1. Using a larger circle cookie cutter, cut out circles from rolled sugar dough. Then with a smaller cookie cutter, cut out the middle of a couple of the circles. Bake according to sugar cookie directions.
2. After they are completely cooled, ice the top cookie. I used a mixture of powdered sugar and a little bit of milk for the white icing. The red icing is Wilton Sparkle Gel piped around the edges. You can add the red piping before or after you ice the cookie. 
3. To make the compartment to store the sprinkles, you will need to stack three cookies so the cookie with a hole in it is in the middle. Use the icing to connect the cookies.
4. You will need to let the icing completely harden before writing on the clock numbers. I let mine sit overnight before I attempted the writing. I used Charm City Cakes Food Color Brush Set but you could use any food color pens. I found mine at Michaels.
Now you are done! Break them open at midnight or enjoy them all day long :) 
- See more at: http://www.repeatcrafterme.com/2012/12/new-years-confetti-clock-cookies.html#sthash.qiQ22Gvv.dpuf

I got this idea from the cute Confetti Clock Cookies on http://www.repeatcrafterme.com


I used a mason jar lid on thin rolled out sugar cookie dough to get the perfect round shape.
I used the cap to the sprinkles to get the punched out hold in the center of 1/3 of the cookies (to fill with sprinkles).
 Once baked, let cookies completely cool.
How cute is my cooking Christmas tree?!
Once cookies are completely cooled, spread 1/3 of the cookies with a thin layer of cookie icing. These will be the top cookies for the stacked confetti cookies.
You can buy the icing or make it.  (Simply mix 1 cup powdered sugar with about approx 2 tbsp milk and a tsp of vanilla)
 I chose glitter gold sprinkles for the tops of the cookies and star sprinkles for the inside confetti.
 Frost and add sprinkles then let the icing set before writing.

I melted chocolate and added to a piping bag then simply wrote "2015" on the frosted cookies. 
 Use icing or melted chocolate as "glue" on the top of the unfrosted cookie, stack the cookie with a hole in the center on top.
Fill that cookie with star sprinkles and add more chocolate/icing "glue" then top with frosted cookie. 
You should have three cookies to make a stacked cookie, with the filled cookie in the center.
Have the kids break open their confetti cookies and enjoy! 
 
 Ava says Happy New Year everyone!


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December 23, 2014

Christmas Candy Cane Heart Pops and Peppermint Plates

Today I wanted to share with you two kid friendly Christmas crafts I made with my daughter.
First, the Peppermint Plate is a quick and easy project that cost $1 or less and takes 6 minutes to make. All you need is an oven, baking pan, and bag of peppermint candy! 

Second, are the Candy Cane Heart Pops. We made these this year for all of Ava's friends for Christmas. These cute lollipops take 2 minutes to bake and then you fill them with melted chocolate and festive sprinkles. Let harden and you've got a fun treat that kids love! 

Check out the instructions below. 

Peppermint Christmas Plate

Arrange peeled peppermint candies on a parchment lined baking pan. Separate them slightly since they will spread. I arranged mine in a circle but you can do any shape.
Bake at 300 degrees for 5-6 minutes. Take out as soon as then melt and spread. If they start to bubble they have gotten too hot.
Let cool, trim off any uneven parts. 
I placed mine on a cake stand  and arranged cookies on top. 
Cost: 50 cents! 
1 bag of peppermints from the Dollar Tree made two plates. 

Christmas Candy Cane Heart Pops


Ingredients:

  • mini candy canes
  • melted white chocolate
  • holiday themed sprinkles
  • small lollipop sticks

Directions: 

  1. Preheat oven to 300 degrees. 
  2. Lay lollipop sticks on a lined baking sheet.
  3. Arrange unwrapped candy canes around the top of each stick in a heart shape.
  4. Bake for 2- 2 1/2 minutes until just melted together but not bubbily or runny. 
  5. Remove from oven, let cool slightly, then gently use your fingers and push the bottom of the candy canes so they adhere to the stick and form a full heart. 
  6. Melt white chocolate in the microwave until smooth.
  7. Using a small spoon drizzle chocolate into the middle of each peppermint heart until filled.
  8. Sprinkle with colorful sprinkles. 
  9. Let cool and completely harden (this can take up to a few hours or overnight). 
  10. Wrap in favor bags and give as gifts! 
Recipe adapted from http://onelittleproject.com/
I found these mini candy canes at Wal-Mart. I ended up using half the box for this recipe and added the rest to gift baskets. 
Lay lollipop sticks on a lined baking sheet.
Arrange unwrapped candy canes around the top of each stick in a heart shape.
Bake for 2- 2 1/2 minutes until just melted together but not bubbily or runny. 
Remove from oven, let cool slightly, then gently use your fingers and push the bottom of the candy canes so they adhere to the stick and form a full heart. 
Using a small spoon drizzle melted white chocolate into the middle of each peppermint
 heart until filled.
Sprinkle with colorful sprinkles. 
Let cool and completely harden (this can take up to a few hours or overnight). 
Wrap in favor bags and give as gifts! 
Hope you enjoy these two fun Christmas crafts as much as Ava and I did! 
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December 22, 2014

Neiman Marcus Party Dip and Tortilla Roll Up Christmas Tree

Holiday party food is on the agenda this month and I certainly baked my fair share of cookies and desserts. But for my husband's work Christmas party last week I decided to skip the desserts and make two fun -and delicious- appetizers. The Neiman Marcus Dip {a popular recipe on Pinterest named after the department store} is a savory treat loaded with cheese, bacon, and mayo {hey, it's the holidays we can splurge!}. Serve it with crackers {I like Ritz or tortilla chips} and dig in! The festive Tortilla Roll Up Christmas Tree, made with spinach tortillas and turkey feeds a lot and is packed with flavor! I love the creamy, cheesy spread {use the leftovers as a dip!}.
Ashton's Work Ugly Christmas Sweater Party!  

Neiman Marcus Dip

Ingredients:

Makes enough for 20-24 people!
  • 4 Cups Cheddar Cheese, shredded
  • 1 Cup Green Onions, diced
  • 1 Cup Slivered Almonds
  • 3 oz pkg Real Bacon Pieces
  • 3 Cups Duke's Mayonnaise

Directions: 

  1. Mix all ingredients together in a large bowl. 
  2. Refrigerate until ready to serve.
  3. Serve with Ritz crackers. 



Simply mix all ingredients together in a large bowl. 
Cover and refrigerate until ready to serve. 
This recipe makes A LOT! I had enough to serve at 2 parties and had left overs. 
Serve with Ritz crackers to dip. Enjoy! 


Tortilla Roll Up Christmas Tree

Ingredients: 

Makes about 100 roll ups.

  • 8 oz. cream cheese, cubed and softened
  • 2 cups shredded cheddar cheese
  • 1 cup (about 6) green onions, diced
  • 1/2 cup chopped black olives
  • 1 cup diced red bell pepper
  • 2 lbs thin sliced deli turkey
  • 3 pkgs (6 each) 12-inch spinach tortillas
Optional decorations: One slice of toasted bread, cut into a star shape
Cherry tomatoes
1 Yellow bell pepper, cut into mini star 'ornaments'

Directions: 

  1.  In a large bowl, combine cream cheese, cheddar cheese, green onions, olives, and red bell pepper.
  2. For each tortilla: Spread a thin layer of the cream cheese mixture  over tortilla. Lay turkey slices on top. I used about 2-3 slices of turkey per tortilla. Roll tortilla tightly, then roll with plastic wrap. Place rolled tortillas in the refrigerator for one hour, or until firm.
  3. Remove plastic wrap and cut into 1-inch thick slices (5-6 per roll). I found it easier to wait to assemble until I got to the party. I arranged in 5 layers on a cake stand and decorated with cherry tomatoes and yellow bell pepper cut as stars. Cut slice of toasted bread into a star for tree topper.



I stored my roll ups covered in the fridge until party time. Then I assembled on a cake stand. I had about 100 rollups and it made about a 5 layer tree. I added cherry tomato 'ornaments' and yellow pepper stars and topped with a toasted piece of bread cut in a star shape! You can serve with salsa but I didn't think they need it. They are delicious -and festive- on their own! 

*I originally doubled the filling recipe but had over half leftover so I think the portions are perfect for this size tree {unless you want leftover filling for a dip!). 
Merry Christmas from The Hood Family! 
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