Posts Tagged 'baby shower'

Pipe Dream #104: To Stop At 14ths – Cream Cheese Party Mints

I can distinctly remember the first time I had these mints. It was at a grad party, and they were in the shape of little grad caps and diplomas. I was probably 16 or 17, so it was somewhat embarrassing to return to the food table the amount of times that I did that day, but I couldn’t help myself. Seriously, I was like my own personal German granny, “You look thin. You really should eat some more. Here. Have a fourth helping.”

These babies are approximately as addicting as the homemade peppermint patties I showed you before, and twice as simple because you don’t have to dip them in chocolate. So there is absolutely no reason that you should not make them now and give them away immediately to your neighbors. They’ll appreciate. Also, they are the perfect party mints. Any occasion will do. Just buy a mold and set to it!

Lauren

Party Mints

Adapted from the Clever Culinarian

6 cups powdered sugar

½ teaspoons peppermint extract

¼ cup butter, softened

4 ounces, fluid cream Cheese

sugar (for rolling)

Mix ingredients well and form one teaspoon of mix into a small ball. Coat in sugar.

Push the first mint ball into your candy mold. If there is too much mixture, remove the excess. When finished, roll back into a ball use as a size example to make the rest of the mints.

If you don’t have actual candy molds, you can use any small clean, food safe item that will work or just roll them into balls and coat with sugar. Then you can make several at a time and coat them in sugar.

Finish each by pressing into the candy mold and placing on a tray to dry out.

Makes about 8 dozen marble-sized mints. If your event has a colorful theme, you can add a few drops of food coloring when mixing.

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Pipe Dream #75: To Believe They Exist – Unicorn Sugar Cookies

Ok. Do I even need to write anything?

Yes, I suppose I do. But aren’t you even freaking out about how cute these are? I mean, I know I am not really normal sometimes, but seriously. I was freaking out.

I was especially flippin’ because I had never tried this recipe or icing technique before. Never been a cookie decorator have I. Plus, I don’t exactly have a set of cookie cutters with which to cut cookies for decoration and consumption. This one was lent to me for the occasion.

In the past, I have skipped over the traditionally frosted sugar cookies, like the ones you get on a cookie plate at Christmas? They are cute, but they always seem super thin and overbaked. Overall, not worth the calories that could be spent on peanut butter blossoms or gingersnaps or something.

These are special though. I took care to roll these out a little thicker. The result was a slightly soft sugar cookie with a bit of snap left. Far better than the sugar cookies I’ve eaten in the past.

In honor of these cookies, I have slightly adapted a quote from my dear aunt:

“Really excellent sugar cookies are like unicorns. They sound really great, and you’d really like to believe that they exist, but you’ve never actually seen one.”

Well, you’ve thought about them, hoped after them, and now you have finally seen them, folks. The ultimate sugar cookie.

Never fear, the icing tutorial is coming later this week. Then you will know. :] :] :] Gosh, these cookies are so fun.

Wishin’ and hopin,’

L

Vanilla Almond Sugar Cookies

From Bake At 350

3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar (I use sugar that I’ve stored vanilla beans in)
2 sticks (salted) butter, cold
1 egg
3/4 tsp pure vanilla extract
1/2 tsp pure almond extract

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.

Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (Bridget recommends freezing the cut out shape on the baking sheet for 5 minutes before baking, but I didn’t do it.) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.


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