Pastel Thumbprint Cookies

Pastel Thumbprint Cookies
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Ingredients
  1. 3 sticks unsalted butter, at room temperature
  2. 1 cup sugar
  3. 1 tsp vanilla
  4. 3 1/2 cups plain flour
  5. 1/4 tsp salt
  6. desired colored non-pareils
  7. Marshmallow Buttercream (also listed on website)
Instructions
  1. In an electric mixer cream together the butter and sugar until just combined. Add the vanilla.
  2. In a separate bowl sift together the flour and salt.
  3. With the mixer on low add the flour to the butter mixture. Mix until a dough forms.
  4. Roll out a piece of cling film and dump the dough on top. Roll it together and pat down to form a disc. Wrap up and refrigerate for 30 minutes.
  5. Pre-heat the oven to 350 F and line a baking sheet with parchment paper
  6. Roll round balls that weigh 1 ounce
  7. Roll the balls in the sprinkles and place on the baking sheet.
  8. Make a light indentation in the middle with your finger or a thimble. Bake for 20-25 minutes until the cookie turns lightly golden.
  9. Place on a cooling rack and cool completely before piping a small swirl (using a star tip) of marshmallow buttercream into the indentation of each cookie. Store in an airtight container.
Tee's Tasty Treats http://www.teestastytreats.com/
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Cheesy Easter Shapes

Cheesy Easter Shapes
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Ingredients
  1. 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
  2. 3 tablespoons mayonnaise or salad dressing
  3. 1 tablespoon ranch dressing and seasoning mix (from 1-oz package)
  4. 1/4 cup finely shredded Colby-Monterey Jack cheese blend (1 oz)
  5. 23 pimiento-stuffed olives, sliced
  6. Finely chopped fresh parsley, if desired
Instructions
  1. Heat oven to 400°F. Unroll dough on work surface; press into 14x10-inch rectangle. Cut 6 dough bunnies with 3 1/2 x 2-inch bunny-shaped cookie cutter and 17 dough flowers with 2-inch flower-shaped cookie cutter. Place shapes on ungreased cookie sheet. Discard dough scraps.
  2. In small bowl, mix mayonnaise and dressing mix. Add cheese blend; mix well.
  3. Spread each bunny dough shape with about 1 teaspoon mayonnaise mixture and each flower shape with 1/4 teaspoon mixture. Decorate with olive slices. Sprinkle with parsley.
  4. Bake 6 to 8 minutes or until cheese is melted. Serve hot.
Tee's Tasty Treats http://www.teestastytreats.com/
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Jelly Bean Fudge

Jelly Bean Fudge
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Ingredients
  1. 1 jar (7oz) marshmallow cream
  2. 1 bag (11oz) white chocolate morsels
  3. 2 cup granulated sugar
  4. 3/4 cup heavy cream
  5. 3/4 cup unsalted butter
  6. pinch of salt
  7. 1 1/2 cup Jelly Belly® jelly beans (spring mix)
  8. 2 cup Jelly Belly® jelly beans (JEWEL spring mix), for garnish
  9. 1 Tbsp green sanding sugar
Instructions
  1. Prepare a 9inch springform pan by lining it with foil. Wrap foil around an empty fruit or vegetable can. Place in center of springform pan and set aside.
  2. In a large mixing bowl, add the marshmallow cream and white chocolate morsels. Set aside.
  3. In a large saucepan, add sugar, heavy cream, unsalted butter and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 4 minutes, stirring constantly. Remove from heat and pour over marshmallow mixture. Using an electric mixer, blend for about one minutes, until morsels are melted and mixture is smooth.
  4. Fold in the 1 1/2 cup Jelly Belly® jelly beans, until combined. Pour into prepared pan. Sprinkle with green sanding sugar. Using the JEWEL spring mix of Jelly Belly® jelly beans, arrange into flowers on top of fudge. Once decorated, place fudge, uncovered, into the refrigerator for 4 hours, or overnight.
  5. When ready to serve, remove fudge from springform pan by releasing the latch. Unwrap the foil and place on a serving plate. You may need to use a butter knife to gently cut and remove the center can, wiggling it out gently. Fill center of ring with remaining Jelly Belly jelly beans.
Tee's Tasty Treats http://www.teestastytreats.com/
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Deep Fried Deviled Eggs

Deep Fried Deviled Eggs
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Ingredients
  1. 12 peeled hard-boiled eggs
  2. 1 cup flour
  3. 3 eggs
  4. 1 cup panko bread crumbs
  5. Oil for frying
  6. 4 Tbsp. mayonnaise
  7. 2 Tbsp. pickle relish
  8. 2 Tbsp. mustard
  9. 1 tsp hot sauce
  10. Salt to taste
  11. Pepper to taste
  12. Paprika, or seasoning of choice to top
Instructions
  1. Heat cooking oil for deep-frying in a medium-size pan over medium heat.
  2. Cut the hard-boiled eggs in half lengthwise. Gently separate the cooked egg white from the yolk and remove to a medium bowl.
  3. Coat the cooked egg white in flour, eggs, and panko bread crumbs. Carefully place eggs into the hot oil. Fry for 2-3 minutes, flipping halfway through. Remove from pan and drain excess oil on a paper towel.
  4. Add mayonnaise, relish, mustard, hot sauce, salt, and pepper to the yolks and mash until smooth. Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white, dust with paprika, and serve!
Tee's Tasty Treats http://www.teestastytreats.com/
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