Crunchy Candy Santa Hats

November 17, 2013 at 6:42 pm | Posted in Uncategorized | Leave a comment
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The Internet, especially Pinterest, has brought us so many great ideas.  Unfortunately, I sometimes read the instructions AFTER I attempt to recreate something I’ve seen and realize I’ve missed an important step which would have really simplified the process.

In the case of these genius candy Santa hats, I should have added a little shortening to thin out the red candy coating, making it easier to dip.  I read that in the instructions after I made them.  These are a lot of work, but they actually are really delicious – a wonderful combo of sweet and salty.

You need:

  • bugles
  • red candy melts
  • mini marshmallows
  • white almond bark
  • white sanding sugar or white sprinkles

Melt the red candy melts in the microwave.  Holding just the wide end of the bugle, dip the cone into the melts and place on wax paper to dry.

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Once the red candy has hardened, add a bit more to the tip and stick a mini marshmallow to the end of each. Allow this to dry as well.

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Now melt the white almond bark and dip the uncoated ends into the bark, then immediately in the white sprinkles or sanding sugar, and allow to cool again.

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If you want to make the most of these, toss them into some “muddy buddies” with red and green candies.

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Iced Pumpkin Cookies

November 14, 2013 at 9:01 pm | Posted in Uncategorized | 1 Comment
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These iced pumpkin cookies are the perfect fall-flavored treat!  The pretty cinnamon frosting dried just enough to allow the cookies to be stacked, but still tasted soft and great.

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For the cookies, you’ll need:

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla

For the glaze, you’ll need:

  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon

Preheat oven to 350 degrees.  Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

n a medium bowl, cream together the 1/2 cup of butter and white sugar.  Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.  Mix in dry ingredients.  Drop on cookie sheet by tablespoonfuls; flatten slightly.

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Bake for 15 minutes in the preheated oven.  My cookies were on the small side, so I only baked them for about 10 minutes.

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To make the glaze, combine all the ingredients.  Add more milk if the glaze is too thick to spread.  Once the cookies are completed cooled, lightly frost the tops of the cookies.  Allow to sit until the glaze is dry.  Yum!

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