White Chocolate Confetti Blondies

White Chocolate Confetti Blondies

These White Chocolate Confetti Blondies are a fun way to add some color to a sweet treat!

Plus, sprinkles are always a hit in our house.

I have to make sure my girls don’t eat all the sprinkles before we can stir them into the batter.  :)

White Chocolate Confetti Blondies

It’s a simple recipe, and easy to make by hand.  {I’m always happy when I don’t have to wash a mixer.}

I always have colorful cake sprinkles on hand, and the ones you see here are this kind.

White Chocolate Confetti Blondies

The end result is pretty sweet.

Not overly-sweet, but more of a party food than a eat-every-day snack.

White Chocolate Confetti Blondies

It’s quick, too – just stir everything together, smush it into a pan, and bake!

And don’t they look just full of gooey gorgeousness???

White Chocolate Confetti Blondies

White Chocolate Confetti Blondies

Ingredients:

1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter, softened
3/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1/2 cup colorful sprinkles

Preheat oven to 350°F (180°C). Grease a 9 inch square baking dish.

In a small bowl, combine the flour, baking powder, and salt. In a medium bowl, beat the sugar, butter, and vanilla extract with a mixer until creamy. Beat in the egg. Stir in the chocolate chips and sprinkles.

Press mixture into baking pan. Bake for 20 minutes or until golden brown. Cool completely in pan before cutting into squares.

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To print the free PDF copy of this recipe, click here:  White Chocolate Confetti Blondies

Enjoy!

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Best EVER Fudgy Peanut Butter Brownies

Best Ever Fudgy Peanut Butter Brownies

These things are amazing.

Fudge-ily, goo-ily, peanut buttery, amazingly amazing.

If you like fudge brownies, you’re SO going to love these.

The peanut butter is like icing on an awesome cake.  And you could probably change it up, too:  try almond butter or nutella instead.  I used honey roasted peanut butter.

Annnnnnnd I am so drooling again………

Best Ever Fudgy Peanut Butter Brownies

Anyway, I should point out that there ARE quite a few steps involved in making these brownies from scratch – but they are so completely and utterly worth it!

Plus, I had such a fun time in the kitchen cooking with my girls.  :)

I only make them once or twice a year, but that has more to do with how many I devour than how long it takes to make them.  Because they are sooooooo worth it.

Besides, you can always freeze some.

Best Ever Fudgy Peanut Butter Brownies

Now just try and tell me that those don’t look amazing!!

You can get the recipe on Food Network:  Peanut Swirl Brownies from Ina Garten.

Best Ever Fudgy Peanut Butter Brownies

Enjoy!

{I know you will!!}

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Iced Turkey Cutout Sugar Cookies {Edible Thanksgiving Place Cards}

Turkey Iced Cut Out Cookies

Okay, okay:  I know it’s December already….. but I hadn’t quite finished posting about Thanksgiving, yet!

Anyway, I just had to share these adorable turkey cut out cookies.

I used the Soft Sugar Cookie Recipe that I used to make the Iced Autumn Leaves, and – since I only needed 6 turkeys – I also made more leaves.  The same colors of icing worked for the turkeys, too.  :)

And since I was making these only the day before Thanksgiving, my hunt for a turkey-shaped cookie cutter was less than fruitful.  The Thanksgiving supplies in the craft stores had already been replaced with Christmas supplies.  BUT, it turned out that my aunt had a turkey cookie cutter.

The cookie cutter wasn’t deep enough for the cookie dough, but at this point I didn’t have a lot of other options.  And I didn’t feel like cutting out a template or anything crazy like that.  So I pressed the cookie cutter into the surface of the dough to make an outline {see the photos below}, and finished cutting out the cookies with a small paring knife.

Luckily I was only planning on making six.

The rest of the dough became leaves.  Which I also decorated like I did for the Soft Sugar Cookie recipe I linked to above.

For the turkeys, after cooling the finished cookie completely, I outlined a body shape with brown icing, then filled it in, smoothing slightly with a small angled spatula.  Then I outlined tail feathers in red, orange, and yellow, one color at a time, filling them in and allowing them to sit for a minute before adding the next color.

Finally, I added the names of all the kids that were going to be there on Thanksgiving with the yellow icing.  And when everything was dry, I stacked the turkeys on top of the colorful leaves on the serving platter.  They would be amazing as edible Thanksgiving place cards, but we were eating at my cousin’s house, so everything went on one big plate.

Turkey Iced Cut Out Cookies

If I had time to order the cookie cutter online instead of needlessly store-hopping, I probably would have gotten the R&M Gobbler Turkey Cookie Cutter:

Thanksgiving Turkey Cookie Cutter

These would have made my life a lot easier by eliminating the step where I had to cut out each cookie individually with a knife.

And the edges would have been a lot cleaner, too.

Oh, well.  Next year.  And – of course – they still tasted awesome.  :)

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Soft Sugar Cookie Recipe {Iced Autumn Leaves}

Soft Iced Sugar Cutout Cookie Leaves

I am looooooving these amazing cookies!

I’ve been meaning to try a new Soft Sugar Cookie recipe for awhile and I’ve been browsing a bunch of sites and recipes, trying to get plenty of tips.

I settled on a recipe that incorporates sour cream and I rolled the dough thicker than I normally do, and cooked it a little less.

Pretty darn perfect.  :)

I typed up the recipe suggesting either vanilla or almond extract.  I prefer the almond, but my kids seemed to prefer the batch I made with vanilla.  Both were good, though.  The only thing to remember is that in the icing, you can use more vanilla than almond extract.  Most people seem to prefer it when the almond isn’t overpowering.

I used my royal icing for the cookies because it dries hard and shiny – which makes them easy to stack when storing/displaying/gifting – and because it’s easy to dip them right into the icing to make the whole ordeal quicker.

Soft Iced Sugar Cutout Cookie Leaves

I liked rolling it out between the waxed paper because it was easy to transfer to the fridge on the back of a cookie sheet, and then I could just pull it out and cut out my cookies.

Soft Iced Sugar Cutout Cookie Leaves

Re-rolling the dough {and having to add the flour to re-roll it} makes the cookies slightly tougher, or less soft, but I didn’t find the difference noticeable, really.

And I’m not about to throw out excess cookie dough.

Soft Iced Sugar Cutout Cookie Leaves

Make sure they’re nice and thick and that you don’t over bake them.  They should NOT be browning on the edges before you take them out – that will eliminate the softness you’re looking for.  In fact, they should look slightly underdone when you take them out.

You can use just about any cookie cutter shape you like.  Here are the Wilton Leaves and Acorns 9-Piece Aluminum Cookie Cutter Set that I used:

 Wilton Leaves and Acorns 9-Piece Aluminum Cookie Cutter Set

Oh, and the recipe called for parchment lined pans.  I did bake the cookies on parchment paper when I used my regular pans, but what is pictured above are my aluminum Doughmakers Biscuit Sheets, which are textured and so the cookies don’t stick.  If you don’t have pans like these, use the parchment paper.

Soft Iced Sugar Cutout Cookie Leaves

I made the icing while the cookie dough was in the fridge and just set it to the side until later.

For best results:  cover with plastic wrap when not in use, and make sure to stir it often when dipping the cookies in it.

Soft Iced Sugar Cutout Cookie Leaves

You can see that I used plenty of gel coloring to make the icing bright and bold.

Soft Iced Sugar Cutout Cookie Leaves

You can put the icing into a plastic baggy or decorating bag and draw it onto the cookies instead {kind of like my Chocolate Almond Mummy Cookies} but I had been seeking a different method.  I found a few places – and a video – where people were suggesting that you just dip the cookies into the icing.

It worked.  Rather well.

I found that it worked best if you stirred the icing often, even between each dip, and if the cookies were thick enough, you didn’t even get any icing on your fingers.

If the icing was too thick, the cookie may stick a little, and you chance it breaking.  If your icing feels too thick and is pulling back when you try to lift out the cookie, sprinkle in a few DROPS of water and stir to thin it just a bit.  Not too much.

And I’ve tried both a skewer and a fork to scrape off the extra icing.  I prefer using the fork because it’s better than the skewer at efficiently stirring the color into the icing and re-stirring it every few minutes while icing the cookies.

When you lift up the cookie and scrape off the extra icing, don’t actually touch the cookie with the fork.  While still holding the cookie upside down, or tilted to the side, move the fork through any globs of icing that are above the surface of the cookie.  If there’s too much icing on them, it will drip over the sides and leave little puddles around the edges.

Then just let them sit on some wire racks until the icing hardens.  It will harden on the outside thinly at first, so don’t pack them away or plate them right away if you have the time to wait.  Let them sit for at least an hour, but a few hours is ideal.  Just in case.  You don’t want crushed/smudged icing after doing all that work.

And I might say, “all that work,” but, really, it’s easy to do.  It can take awhile due to all the steps, but it is SO worth it.

Because:  yum!

Soft Iced Sugar Cutout Cookie Leaves

Soft Sugar Cookies with Icing

Ingredients:

1 cup (2 sticks) butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla (or almond) extract
1/3 cup sour cream
3 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder

Icing:
2 cups confectionery sugar
1 1/2 tablespoons meringue powder
1 teaspoon vanilla (or 1/2 teaspoon almond) extract
3 to 4 tablespoons water

Cream together the butter and sugar with a mixer until light and fluffy. Mix in the egg, sour cream, and extract until smooth. In a small bowl, combine the flour, salt, and baking powder, then slowly mix into the wet ingredients until just combined. Do not over mix. Separate the dough in half and roll each piece out between two sheets of waxed paper to a thickness of about 1/2 inch. Refrigerate dough for an hour.

Preheat oven to 350°F (180°C). Remove dough from refrigerator and cut out desired shapes with cookie cutters. Gently gather scraps and reroll on a floured surface. Place cookies an inch apart on parchment lined cookie sheets and bake for 9 to 11 minutes. Do not over bake! Take them out when they appear just about to be done, and before they brown. Let cool completely on a wire rack before icing.

Mix all of the icing ingredients together with a fork. Start with 3 tablespoons of water and add more, about a 1/2 teaspoon at a time, until you reach a consistency where a thick line of icing slowly and smoothly drips off of the fork when lifted from the bowl. Dye it your desired color, dividing it between separate bowls first if using multiple colors.

Dip the tops of the completely cooled cookies into the icing. Gently pull out the cookie and use a fork or skewer to scrape off excess icing without touching the cookie itself. Set cookie on top of a wire rack that’s positioned over waxed paper or foil and allow to harden completely, letting the cookies sit for at least an hour. Store covered.

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And click here to print the free PDF version of the recipe:  Soft Sugar Cookies with Icing

Enjoy!

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Autumn Leaf-Shaped Mini Pizzas

Autumn Leaf Shaped Pizzas

This is going to be somewhat of an image-heavy post since these cute, little Autumn Leaf Shaped Mini Pizzas are actually easier to explain with photos.

This was a fun dinner we did one night.  The girls helped me out.  And I’ve done this before, for example with dinosaurs, but I used our leaf cookie cutters this time to give it an autumn spin.

And to make the pizzas from scratch, you follow my Easy Pizza Dough Recipe.  Except, once you roll out the dough, you cut out leaf shapes instead of transferring the whole thing to a large pan.

For the cheese topping, I used three kinds:  colby jack, cheddar, and mozzarella cheeses.  I used the sliced versions they sell at the store that are meant for sandwiches and burgers because they’re easier to cut with cookie cutters.  And the extra cheese left over after cutting out my “leaves” went into some macaroni and cheese the next night.

I used 3 flavors of cheese to give it more of a colorful fall-leaf feel, and even if you’re hesitant about doing this, I can assure you – all of the flavors taste amazing on the pizzas.

How To Make Autumn Leaf Shaped Pizzas

As you can see in the photos, I used the cookie cutters to cut out both the dough and the cheese.  I topped the dough with tomato sauce, spices (especially garlic), Parmesan cheese, and then a leaf shaped slice of cheese.

It is a little difficult to get the dough to keep it’s precise shape and to fit the cheese over the dough with the shapes lining up in with an exact perfection… but that’s okay.  Really, one of my favorite parts of these little pizzas is the cheese that drips over the side of the crust onto the pan and mixes with the extra garlic powder and Parmesan and gets all crispy and delicious.

If you’re not into that, this may not be the recipe for you.

Here is the Wilton Leaves and Acorns 9-Piece Aluminum Cookie Cutter Set, in case you want to use the same ones I did:

 Wilton Leaves and Acorns 9-Piece Aluminum Cookie Cutter Set

And another pic of the yummy finished pizzas:

Autumn Leaf Shaped Pizzas

As I said, I used my Easy Pizza Dough Recipe to make this, which you can also print as a free PDF by clicking here:  Easy Pizza Dough.

Enjoy!

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New Books and Bookworms {with free printable}

Free Bookworm Sign Printable for Gummy Worms

So, I have been SUPER busy lately….. and totally neglecting this blog.  I’ve got over a dozen half-finished posts, but I just can’t seem to find the time to sit down and edit photos and finish the posts.

And I wish I could say it’s because NaNoWriMo has taken over my life and I’ve just completed the next great American novel………

But, alas, that isn’t the reason.  It is book related, though.  And also pretty awesome.

I’ve been spending a lot of my time absorbed in the world of Usborne.

Usborne Books & More is an amazing company that has been the leading publishers of children’s nonfiction for the last two years.  They make reading and learning FUN, the books are incredible, AND….. here’s the awesomest part:  you can sign up to be a consultant and make a living giving away free books and spreading literacy and the love of reading!

Really.  Not just a sales pitch.  This is really, truly, the best thing I have seen in a long time.  It’s like throwing Tubberware or Pampered Chef parties – but with BOOKS.  {my favorite thing in the world}

I’m really excited about it, and I’ll certainly be posting more about the books in the future.  And about other books, too:  I looked back over my blog and realized that I hadn’t posted many book reviews recently, and, because of a series of nasty, goopy, throat-clogging viruses, I’d also stopped making videos for Roaming Rosie Reads.

I plan to change that.  Spreading a love of reading is very important to me.  People tell me things like, “well, your kids love books….” but really, ALL kids love books – if they have the right books.  Everyone loves reading, if they’re reading the right books.

I want to help people find books they’ll love.

And, you know, I also joined with Usborne to get tons of free and super-discounted books for my family.  Can’t beat that.  :)

{You can see a pic of my kids attacking the new box of books on Instagram.}

I wanted to add a little something to this rambling, though, so I’m also including the printable sign I used to serve up some gummy worms at my last book party:

Printable Bookworms Sign

The banners are in two sizes because when I made it, I wasn’t sure what size bowl I was going to be using.

I just cut out the banner and used tape to attach it to the bowl.

Using gummy worms as “bookworms” is a totally cute idea for book parties, back to school parties, book club meetings, and more, so I wanted to share it to make it easy for people to have fun with the idea!

Make sure to check out my new book website:  BooksWithRosie or follow me on Facebook at RoamingRosieRemix {for blog stuff} and UsborneBooksWithRosie {for book stuff}!

Enjoy the sign!

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Cutout Cookies: The Easy Way!

easy cut out cookies

I recently made Chocolate Almond Mummy Cookies.

They were REALLY good.

So when I was craving some homemade cookies the other day, this recipe was still fresh in my mind and I was totally thinking that I could use some more iced chocolate almond cookies.  So I made a batch.

I did not, however, feel like cutting out the cookies.  So I simplified the entire process by using a pizza cutter to cut the rolled out dough into a bunch of squares.

Didn’t even measure.

I did re-roll the uneven outer cookies and re-cut them to make nicer looking squares… but that only took and extra minute or two.

I had some fun with the decorating.  Just poured the icing into a plastic baggy, snipped off the corner, and drew.  Played around with patterns and letters.

And then, the important part:  I ate them.  :)

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