Saturday, April 3, 2010

Got Eggs?

The Easter Bunny always visits our house on Saturday.
We had a fun morning of hunting baskets and eggs and now all the little people are happily playing with their Barbies and Mr. Potato Heads. Which means - it's actually quiet for a few minutes. Aaaaah...
We're taking this happy Easter Egg dessert to a barbecue this afternoon.
It was fun to make and hopefully fun to eat.
I made these following Bakerella's general directions.
I made these eggs with a white cake mix an orange jello package.
The frosting was colored and flavored orange as well.
Then shape, dip and "plant".

Friday, December 18, 2009

Peppermint Meltaways

with a TWIST

I spent the morning at my daughter's school for their Christmas Sing program. It's fun to see all these little people singing their hearts out to songs that really speak to them. Rudolph. Jingle Bells. We Wish You a Merry Christmas. Do you remember absolutely loving those songs? I Do.

This week, I loved listening to my kindergartener practice "I saw Mommy Kissing Santa Clause" and giggle every time. "Mommy, what if daddy saw you kiss Santa Clause?" She thinks it's the funniest song 'cause of all the mooshy kissing and tickling, and the scandal of it all!

My second grader loved singing about snow days and no school. And man, she can really swing her hips!

I came home humming Christmas songs and feeling very festive. What do I do when I feel festive? I put my apron on! (and my 2 yr. old's apron on too, he loves to help) I made these cookies the other day with white frosting and they were really pretty. But today, I made these with my girls in mind. We went colorful. I also used eggnog instead of milk in the frosting. Quite tasty and pretty.

So, put on some Christmas music and an apron and bake these little delights!

Peppermint Meltaways

1 c. butter, softened
1/2 c. powdered sugar
1/2 t. peppermint extract
1-1/4 c. flour
1/2 c. cornstarch


2 T. butter, softened
1-1/2 c. powdered sugar
2 T. milk or eggnog
1/4 t. peppermint extract
2-3 drops food coloring, optional
1/2 c. crushed peppermint candies

* In a small bowl, cream butter and powdered sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.

* Shape into 1" balls. Place on ungreased cookie sheets. Bake at 350 for 10-12 minutes - just until bottoms are beginning to brown. Cool completely.

* In a small bowl, beat butter until fluffy. Add the powdered sugar, milk or eggnog, extract and food coloring; beat until smooth. Pipe or spread onto cooled cookies; sprinkle with crushed candies.

* Makes 30 - 36 cookies.