Bachelorette “Tush” Cookies

October 16, 2012 at 10:18 pm | Posted in Uncategorized | 2 Comments
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I had so much fun putting together these butt/tush cookies for my friend’s “last hoo-rah” before her fabulous wedding.

Although I have mentioned the basic recipes for great sugar cookies before in the “Crab Feast” cookies and the “Wedding Cake” cookies, I strongly recommended using the re-cutting method after the cookies come out of the oven – this is the best tip!

For these, I used a heart cookie cutter, and I cut and re-cut the flat portion of the cookie with a sharp knife.

Here are the decoration steps I used.

Outline the panties with thick royal icing, as seen in the pink cookies at the bottom.  Flood with thinned royal icing after the outlines have dried, as on the white cookies.

After all the cookies are flooded and the icing has dried to the touch, decorate as you like.

Decorations up close:

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Oreo Cheesecake Cookies

October 11, 2012 at 9:55 pm | Posted in Uncategorized | Leave a comment

A friend shared this blog post with me awhile back and I gave these little beauties a try.  They are easy and oh-so-good!  Highly recommend you make them.  Today.

½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips
1 cup Oreo cookie crumbs

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.

4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Pumpkin Pie Bars

October 7, 2012 at 9:07 pm | Posted in Uncategorized | Leave a comment

These taste like pumpkin pie in bar form (if that wasn’t obvious from the title), except they are even better.  Boring pie crust is replaced with a buttery dense cake.  Although I didn’t have any, a dollop of cool whip would make these just unbeatable.

You need

Crust:

  • 1 yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted

Pumpkin pie topping:

  • 1 15-ounce can of pumpkin
  • 1 8-ounce package cream cheese, softened
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 16-ounce package powdered sugar
  • 1 teaspoon cinnamon

Preheat oven to 350 degrees.

To make the crust, combine all of the ingredients and mix well.  Pat the mixture into a lightly greased 13×9-inch baking pan.

Prepare filling:
In a large bowl, beat the cream cheese and pumpkin until smooth.  Add the eggs, vanilla, and butter and beat together.  Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.  Don’t over bake – the center should still jiggle a little.

 

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