July 4th Fireworks Painting and Cookies

July 4th Fireworks Painting Activity and Iced Cookies with Roaming Rosie

Happy Fourth of July!

This year, my kids and I did a painting activity and a cookie project that mimicked fireworks.  First, we stamped fireworks with toilet paper rolls, and then we baked some chocolate cookies and iced them in patterns to represent bursts of color.

Both of these things were done on dark backgrounds to make it look like our paint and sugar fireworks were exploding against a nighttime sky.

Even threw in some glitter (edible and not-so-much) for a little extra spark!

Fireworks Painting with Toilet Paper Rolls and Glitter 1

First up:  the painting project.

We reused some toilet paper rolls by transforming them into stamps.

To make the firework-shaped stamps, cut slits around one side of the cardboard roll, making the incisions about a quarter-inch wide (my kids made a few slivers; don’t aim for uniformity here), and then bend back the strips against the palm of your hand to make the pieces stick out.

I put some red, white, and blue (washable) paint into three small paper plates, and we dipped the stamps into the plates and then pressed them into the paper to make our fireworks.

To get a neat effect, overlap your stamps.

Fireworks Painting with Toilet Paper Rolls and Glitter 2

After you’ve covered your paper in fireworks, sprinkle with glitter for a fun sparkly touch!

Allow the paint to dry before shaking off the excess glitter and displaying your art.

Fireworks Chocolate Iced Cookies from Roaming Rosie 1

These cookies were not only fun to make – they were delicious too!

Just like the painting activity, we used the red, white, and blue colors against a dark background (in this case chocolate) to represent the fireworks bursting against a night sky.

We used the recipe that I made for my Chocolate Almond Mummy Cookies, but I made double the batch of icing.

You don’t actually NEED to double the icing – the recipe already makes plenty – but I wanted to make extra, double, totally sure that we’d still have enough icing if my girls ended up squirting most of it onto the counter instead of the cookies.

It turned out, one batch probably would have been more than enough . . . except that one of my containers burst and half of the blue icing spilled out onto a couple of cookies.

But that’s an anomaly.  (Hopefully.)

Fireworks Chocolate Iced Cookies from Roaming Rosie 2

When you make the icing, be sure to stir it well until there are no lumps and it drips easily from the fork or spoon in thin ribbons.

Not watery – just thin.  If it’s too thick or clumpy it will clog your spout.

I used my Wilton Candy Making Decorating Bottles.  Mine are quite old but they usually work fine only sometimes explode.  (But seriously, this is the first time I’ve had a problem.)  I’ve been meaning to pick up some new ones anyway.  They’re pretty easy to clean and my girls just love using them.

But if you don’t have bottles like these, you could just as easily put the icing into three separate plastic baggies and snip off the ends to squeeze out the patterns.

If you’re using the bottles, I poured the white icing into them and then mixed in the food coloring with a wooden skewer, the kind used for making shish kabobs.  You could do the same with the baggies, or, if you’re not lazy like me, you could put the icing into three bowls and add the red and blue food coloring to two of them, and mix them before pouring them into the containers.

I made the icing while the cookies were in the oven.  You could make it much earlier in the day, but the longer it sits, the more likely to thicken and then you’ll have to worry about mixing in more water or stirring it to thin it again.

Fireworks Chocolate Iced Cookies from Roaming Rosie 3

As you can see, we took the easy way out with these “cut out” cookies:  no cookie cutters.  We just sliced them up with a pizza cutter.  Easy Peasy.  Re-roll and slice again.

(If you’re wondering, that’s cocoa powder sprinkled over the counter to keep the dough from sticking, which you can use instead of flour when making chocolate cookies.)

We made the cookies into rectangles or large squares, all slightly different.  Once baked and fully cooled, I spread some waxed paper to catch the drippings and we all drizzled the icing onto the cookies, overlapping the colors, in a bit of a star burst pattern so that they would kind of look like fireworks exploding.

And, before the icing could harden, we added some white sparkling sugar to add a little extra spark to our cookies and to match the glitter on our paintings.

Again, you can find the cookie recipe on my post for Chocolate Almond Mummy Cookies.

Happy Fourth!

Roaming Rosie Signature

Cookie Butter Fudge

Cookie Butter Fudge Recipe

So I decided to create a recipe for Cookie Butter Fudge.

And … oh … this is quite possibly both the best and worst thing I have ever done.

This fudge, people, is RIDICULOUS.

If you’ve read my other fudge recipes, you know that I abhor the types of fudge that don’t set and require refrigeration.  So, in that vein, this fudge has no condensed milk, or even marshmallow creme or anything like that.  It’s just good old fashioned homemade fudge.

With cookie butter.

*drools*

If you are here, I’m assuming you’re familiar with cookie butter.  If not, you should seriously consider acquainting yourself immediately.

I used the Trader Joe’s Speculoos Cookie Butter which I often sometimes eat by the spoonful straight from the jar because, you know, it’s awesome. So that’s what I recommend.

But if it’s not available in your area (or you don’t want to order it from Amazon), I’ve seen similar products at Publix (European cookie spread) and Target (Biscoff creamy spread).

Cookie Butter Fudge 3

So, here we go…

Simple ingredients.  Just milk, cream, butter, and sugar for the base, and cookie butter and vanilla for the extra flavor.

Cookie Butter Fudge 4

Dump the first ingredients in the pot and whisk together.

If you’ve forgotten to set out your butter ahead of time, just slice it and throw it in cold.  Bring up the pan to a boil slowly, making sure the butter melts and gets combined.

But once it gets to a boil, do NOT stir it again.  (It will get all grainy and weird.)

Cookie Butter Fudge Recipe

As it comes to a rolling boil, it’s going to expand.  A LOT.

So use a very large pot.

Cookie Butter Fudge Recipe

As it cooks, it will reduce back down.

Cookie Butter Fudge 7

Once it gets to soft ball stage, it will be much thicker with larger bubbles.

This takes about 15 minutes.

Unless I’ve forgotten to leave it at a rolling simmer.  If the temperature is too low, it can take a lot longer than 15 minutes to get to soft ball stage.  Just make sure you get there, or the fudge won’t set.

Cookie Butter Fudge 8

Take it of the heat and quickly stir in the vanilla and cookie butter.

Cookie Butter Fudge 9

You’re going to beat it over a bowl of ice to help it cool down and set.

Stir it well, but as soon as it is thick enough to pull away from the sides and bottom of the pot while you stir it, go ahead and dump it in your prepared pan.

Cookie Butter Fudge 10

You’ll need to let it sit for awhile to finish setting up.

Once it’s hardened (this should take between 30 minutes and an hour), pull it out by the foil.  You can let it sit longer, on a cooling rack, if it feels wobbly and soft.

Then place a large platter over the fudge and use that platter to flip it over:

Cookie Butter Fudge 11

You’ll want it to rest upside down for a bit to make sure the bottom dries out.

Then place a cutting board over it and flip it back to right side up.

Cookie Butter Fudge 12

Cut the fudge with a long sharp knife, wiping the blade on a towel between slices.

Cookie Butter Fudge Recipe

Let the fudge rest for awhile (at least two hours but I’ve left it out as long as overnight) so that it hardens all the way around.

You want it fully set not only so that you can stack the pieces on a plate or in a container, but also for the wonderful texture balance of the sugary, buttery flakiness of the exterior that contrasts with the utter softness of the interior that will melt in your mouth like a liquid drop of cookie joy.

Cookie Butter Fudge Recipe from Roaming Rosie

Cookie Butter Fudge

Ingredients:

1 cup whole milk
1 cup heavy whipping cream
3 cups sugar
1/2 cup (1 stick) butter, softened
1/2 cup Speculoos Cookie Butter
1 teaspoon vanilla extract

Prepare an 8×8-inch baking dish with tin foil and a light coating of butter or cooking spray.

Whisk together the milk, cream, sugar, and butter in a large saucepan.  Bring it to a rolling boil.

Reduce the heat and simmer it without stirring.  This is important:  do NOT stir the mixture!  After 15 minutes, test the temperature with a thermometer.  Once it reaches 235°F or soft ball stage, remove from heat.  Do NOT stop simmering until it reaches this temperature, or it will not set.  This may take more than 15 minutes.  It will be noticeably thicker when it’s done.

Remove from heat and stir in the cookie butter and vanilla extract.

Fill a large bowl with ice and place the saucepan into the bowl on top of the ice.  Stir the fudge over the ice until it is very thick.  Then (making sure not to let any of the melted ice get into your fudge) pour it into the prepared baking dish, spreading it smooth.

Place baking dish on a wire rack and allow to set.  This may take a half hour or longer, depending on the temperature and humidity of your home.  Carefully remove the fudge from the dish by pulling out the foil.  Place a large plate over the fudge and flip it over so that the fudge can rest upside down for a few minutes, to let the bottom to dry.  Follow the same procedure to flip it right side up on a cutting board.

Cut into squares or rectangles with a sharp knife, wiping the blade on a towel between slices.  Allow the pieces to sit without touching for at least a 2 hours or overnight to make sure each piece is fully set and has a nice solidity all the way around the smooth interior.  Then store covered.

Makes about 3 dozen 1-inch pieces.

[Note:  I used Trader Joe’s Speculoos Cookie Butter, but you can substitute any European cookie spread.]

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And to print the free PDF of the recipe, click here:

Cookie Butter Fudge

Happy Baking!

Roaming Rosie Signature

Vampire /Monster Teeth Doughnuts for Halloween

Vampire Monster Donuts.jpg

These Vampire Donuts were the biggest hit of our last Halloween season.

I always do a lot of crafts and recipes with my girls during Halloween, as it’s my second fave holiday (following quite closely on the heels of Christmas).  But these right here?  Totally made it to the top of the list of awesomeness.

And how incredibly ridiculously EASY???

Seriously.  I went and picked up a dollar bag full of vampire teeth and stuck them in some glazed donuts from Publix.

I had to push open the holes a little to make the teeth fit, but that was no big deal.

You could mix it up with some chocolate or autumn-flavored (apple or pumpkin spice anybody??) donuts instead, and you could dress it up by adding a little red gel icing to look like blood dripping from the fangs too.

But I’m a big fan of sweet and simple.  :)

Share some pics if you try it!

Roaming Rosie Signature

Chocolate Covered Marshmallow Pumpkins: Version 2015

Chocolate Covered Marshmallow Pumpkins for Halloween

I really love these little guys.  There just isn’t much of a better bite-size snack around Halloween than these tiny Chocolate Covered Marshmallow Pumpkins.

I’ve made these many times, and this year my girls helped out.  My 5yo made quite a few completely on her own.

It’s a great way to get your kids in the kitchen – the main challenge being getting them not to eat all the marshmallows!

It takes a little bit of time to get all of those tiny marshmallows covered, but it is SO worth it!  Biting into the smooth vanilla-flavored chocolate that surrounds the pillow-like center with that one tiny crunch of the sprinkle “stem” is just utter delight!

Be sure to make a bunch – they’re great to share but will go fast!

Chocolate Covered Marshmallow Pumpkins for Halloween 2

You’re going to need some mini marshmallows, some orange candy melts, and some flower green flower shaped sprinkles, kinda like these or these.  Or, if you can’t find flower shaped sprinkles, you could substitute with regular chocolate sprinkles.

Melt the candy melts according to the package directions, making sure the chocolate is smooth and drips from the fork somewhat easily, but that it’s not very hot.

Meanwhile, separate out the green sprinkles.

Throw a marshmallow in the bowl and use a fork or two to cover it with chocolate.  Scoop it out with the fork and gently tap the fork on the edge of the bowl to get rid of the excess chocolate.  Then use a second fork to scrape the marshmallow off of the first fork and onto some parchment or waxed paper, making sure the marshmallow is upright.

Do this for a few marshmallows, and then take a break to insert a green sprinkle in the top of each pumpkin before the chocolate starts to harden, and trace around it with a toothpick if there is a lot of excess chocolate.  This will make it easier to break off any extra big chunks once it has dried.

Coat the marshmallows until you run out of chocolate.  One bag of candy melts will use up about half a bag of mini marshmallows.  Let the pumpkins sit until fully hardened, about an hour.  Then remove them from the paper.  Store covered… and enjoy!

Be sure to check out my other Halloween marshmallows, too:

Chocolate Covered Halloween Ghost and Pumpkin Mini Marshmallows 1

Chocolate Covered Marshmallow Pumpkins and Candy Corn

Halloween Marshmallow Mummies

Happy (Yummy) Halloween!

Roaming Rosie Signature

Candy Corn Shaped Honey Cookies

Candy Corn Shaped Honey Cookies

These candy corn cookies are amazing.  Seriously.

And not just because they’re shaped and colored like candy corn, though that is pretty awesome.  But I also developed a new recipe that includes honey.

That’s right:  honey.

And why not?  Candy corn is made with honey.  So even though I’d made cookies that looked like these in the past with sugar cookie dough, I wanted to try something a little different this year.

And the honey really pushed them over the edge.  They were soft and sweet and smelled as delicious as they tasted.

Candy Corn Shaped Honey Cookies

So, first things first.  You gotta make the dough.

Once you have the dough, split it into three balls and add yellow food coloring to one and orange to another while leaving one plain.

Then you stack the dough in layers in a bread pan and refrigerate it for a couple of hours.  You can stack them in which ever order you choose, too.  I went with white-yellow-orange, but most candy corn is actually colored white-orange-yellow.  Not that it really matters, though.  Everyone who saw these instantly recognized them for what they were.

Candy Corn Shaped Honey Cookies

When the dough is chilled, you’ll turn it out of the bread pan and cut it into thick slices, just like a loaf of bread.  Then each slice will be cut into six or seven triangles by alternating the direction of your knife.

Candy Corn Shaped Honey Cookies

And don’t worry about it looking perfect.  I gave my 3yo and 5yo butter knives and let them have at it, too.

When my 3yo pretty much shredded the dough, I just gently squeezed a few of those pieces together to form something that resembled a triangle.

(Incidentally, if you’re wondering why she’s wearing band-aids in the photo, well, those are for decoration.  That’s just how we roll.)

Candy Corn Shaped Honey Cookies

Put the cookies on cookie sheets with a little space between them.  They don’t spread much.

And you should use parchment paper lined sheets, unless you have something like these pans in the photos, which keep things from sticking.

Candy Corn Shaped Honey Cookies

And there you have it:  beautiful, smooth, sweet cookies that are perfect for Fall!

Candy Corn Shaped Honey Cookies

Candy Corn Shaped Honey Cookies

Ingredients:

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) butter, softened
1 cup sugar
1 large egg
1/2 cup honey
1 teaspoon vanilla extract

Whisk together the flour, baking powder, and baking soda. In a large bowl, beat butter, sugar, and egg with a mixer until creamy. Add the honey and vanilla and mix until well blended. Gradually add the flour mixture.

Move dough onto counter and cut into three pieces. Leave one piece plain and, using food coloring, dye the second piece yellow and the third piece orange. Knead the color into the dough, using extra flour to coat your hands so the dough doesn’t stick.

Line a 9 x 5 inch bread pan with plastic wrap. Press the dough into the pan one color at a time, spreading each layer across the entire pan. Refrigerate for at least two hours.

Preheat oven to 350°F (180°C). Remove the dough from the bread pan and cut it into ¼-inch to ½-inch thick slices. Cut each slice into six triangles. Place cookies on cookie sheets lined with parchment paper and bake for 8 to 10 minutes. Let sit on baking sheet for two minutes, then remove to wire racks to cool completely.

Store covered. Makes about 6 dozen, depending on the thickness of the cookies.

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Click here for the free printable PDF version of the recipe:

Candy Corn Shaped Honey Cookies

Happy Baking!

Roaming Rosie Signature

Oreo Ghosts

Oreo Ghosts

These are a super cute way to add a little Halloween fun to snack time!

Since a bag of Oreos is a dangerous thing, I don’t like to keep them in the house too often… but I’ll buy the small packs now and then for fun stuff like this.

To make the ghosts, first you need to open the cookies while trying to keep all of the icing on one side.  Then use a small paring knife to carve off a bit to give a swirl movement to the sides of the ghost, and then make circle shapes for eyes and a mouth.  Scrape up and off the extra pieces.  And, you know, “discard” them… somehow… ;)

Oreo Ghosts

Then serve up the ghosts to your excited Little Ones!

Happy Halloween!

Roaming Rosie Signature

Chocolate Fudge with Chocolate Chip Topping

Chocolate Fudge with Chocolate Chip Topping

Did I REALLY just publish THREE fudge recipes in a row??

Yes.  Yes, I did.

And I may do it again one day…. I AM working on some new recipes… ;)

But for today, let’s just stick with this chocolate fudge with its INCREDIBLE chocolate chip topping.

Because, really, the awesomeness here deserves a massive amount of attention.

Chocolate Fudge with Chocolate Chip Topping

It starts out like any normal fudge (well – the kind WITHOUT condensed milk, which are the only ones I’ll cook now).

And go right ahead and ignore those mini chocolate chips in the photo…. I’d put them out before I realized they weren’t the ones I wanted to use.  Don’t ask.  Crazy Mom Brain, I guess.

What you SHOULD use are milk chocolate chips.  Why?  Because they’re softer and it’s a slightly contrasting flavor to the main body of the fudge.  In other words, it compliments the fudge while still standing on it’s own.

Chocolate Fudge with Chocolate Chip Topping

First things first:  whisk together the milk, cream, butter, sugar, and cocoa in a pot.

BUT in a bigger pot than what I photographed above.  Don’t ask.  Probably due to Crazy Mom Brain operating on no sleep.  Either way, this pot overflowed and you just really don’t want to waste any chocolate like that.

So use a bigger pot.

Like this one:

Chocolate Fudge with Chocolate Chip Topping

Bring the mixture to a boil without stirring it.

Then reduce to a rolling simmer.

Chocolate Fudge with Chocolate Chip Topping

After 15 minutes, check the temperature.  Remember:  no stirring.

It NEEDS to hit 235 degrees Fahrenheit.  If it doesn’t hit that temperature (also known as soft ball stage), it won’t set.

But you may need to keep simmering it until it hits 235.  Don’t worry if it takes longer – just keep checking until you get where you need to be.

It’s totally worth the wait.

Chocolate Fudge with Chocolate Chip Topping

Once you get to 235, you can take it off the stove and mix in the vanilla.

To really, really make sure that the fudge sets like it should, you should put the pan over a bowl of ice and stir it for a few minutes until it gets thicker.

Chocolate Fudge with Chocolate Chip Topping

Pour the fudge into a pan prepared with butter or cooking spray (foil really helps, too), and immediately sprinkle the chocolate chips over the top.

Spread out the chips so that they cover the entire top evenly and press down gently to make sure that they adhere.

The fudge shouldn’t be hot enough to melt them at this point if you stirred it over the ice for a couple of minutes, but just warm enough to let the chips slightly melt just enough so that they stick.

Chocolate Fudge with Chocolate Chip Topping

There you go.

Isn’t that beautiful??

Let it sit, preferably on a wire rack to cool the bottom faster, then remove it from the pan.

Flip it over – gently! – for a few minutes to allow the bottom to dry, then – gently! – flip it back and cut it into pieces.

Chocolate Fudge with Chocolate Chip Topping

The inside will still be a little moist, which is why I suggest allowing the cut pieces to sit out, not touching each other, for at least an hour, if not overnight.

That way, the outside is completely dry.  But the inside stays nice and smooth and melt-in-your-mouth amazing.

Seriously.  If you love chocolate, you’re gonna be in heaven with these little bits of bliss.

Don’t be surprised if you take a tray to work or a pot luck and they’re gone before you can blink.

Chocolate Fudge with Chocolate Chip Topping

Chocolate Fudge with Chocolate Topping

Ingredients:

1 cup whole milk
1 cup heavy whipping cream
3 cups sugar
2/3 cup unsweetened cocoa powder
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla extract
1 cup milk chocolate chips

Prepare an 8×8-inch baking dish with foil and a light coating of butter or cooking spray.

Whisk together the milk, cream, sugar, cocoa, and butter in a large saucepan. Bring it to a boil.

Reduce the heat and simmer it without stirring. This is important: do NOT stir the mixture! After 15 minutes, test the temperature with a thermometer. Once it reaches 235°F or soft ball stage, remove from heat. Do NOT stop simmering until it reaches this temperature, or it will not set. This may take a few more minutes. It will be noticeably thicker at this point, but still slightly runny. Remove from heat and stir in the vanilla extract.

Fill a large bowl with ice and place the saucepan into the bowl on top of the ice. Stir the fudge for a few minutes until it is very thick. Then (making sure not to let any of the melted ice get into your fudge) pour it into the prepared baking dish, spreading it smooth. Immediately sprinkle the chocolate chips over the top. Spread them evenly, covering the entire surface, and gently press them down to make sure they adhere to the top of the fudge.

Place baking dish on a wire rack and allow to completely set. This may take a half hour or a little longer, depending on the temperature and humidity of your home. Carefully remove the fudge from the dish by pulling out the foil. Place fudge on a wire baking rack for a few minutes to allow the bottom to dry.

Cut into squares or rectangles with a sharp knife and allow the pieces to sit for a while without touching. I usually leave them out overnight to make sure each piece is fully set and has a nice solidity all the way around the smooth interior. Makes about 3 dozen 1-inch pieces.

[Note: you can also use semi-sweet or dark chocolate chips instead of the milk chocolate.]

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Click here to print the free PDF version of the recipe:

Chocolate Fudge with Chocolate Chip Topping

And if you like fudge, check out my Vanilla Fairy Fudge and my mini pieces of traditional Chocolate Fudge:

Vanilla Fairy Fudge Recipe Chocolate Fudge Recipe

Happy Baking!

Roaming Rosie Signature

Lemon Oatmeal Cookies

Lemon Oatmeal Cookies

At first, I wasn’t really sure how these Lemon Oatmeal Cookies were going to turn out, but – on the heels of my Easy Iced Lemon Cake Mix Cookies – I was still on a lemon kick and wanted to try something a little different.

Luckily, these were a hit.

They’re a bit thick, but soft and deliciously lemony.

You also only really need one lemon to make them, but I threw a few more into the photos since I had them on hand.

Lemon Oatmeal Cookies

If you like lemon and oatmeal, these are a must.

Plus, if you don’t really like icing {I could practically live off of icing} you could still eat them without it.  I like how the icing adds a tart sweetness to an otherwise mellow cookie.

Lemon Oatmeal Cookies

The icing can be stirred together in two minutes while the cookies are cooling.

Just don’t put those lemon seeds into the icing. :)

Lemon Oatmeal Cookies

You could flatten the cookies more, I suppose, but I liked the thickness of them.

It makes them softer.

And the powdered sugar on the bottom of the glass that you use to flatten the dough adds a nice, subtle sweetness.

Lemon Oatmeal Cookies

Again, if you didn’t want the extra lemon flavor in the icing, you could just top the cookies with a sprinkle of powdered sugar right before serving.

I like the icing, though, for a few reasons.  Aside from the nice flavor, it also make the cookies ready-to-eat right out of the bag or tub that you keep them in.

Which is especially nice if you’re bringing them to a pot luck or something similar.

And, really, they’d be wonderful at a brunch event.

Lemon Oatmeal Cookies

Lemon Oatmeal Cookies

Ingredients:

1 cup (2 sticks) butter, softened
1/2 cup sugar
1 cup flour
1 ½ cups old fashioned rolled oats
1 egg
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/8 cup powdered sugar (for dusting)

Icing:

1 cup powdered sugar
1 tablespoon fresh-squeezed lemon juice
3 to 5 teaspoons water

Beat the butter and sugar until creamy. Add the flour, oats, egg, lemon zest, and vanilla and mix well. Chill for 30 minutes.

Preheat oven to 350°F (180°C). Put the 1/8 cup powdered sugar in a small dish.

Shape dough into 1-inch balls and place on ungreased cookie sheet. Flatten the cookies by dipping the bottom of a drinking glass in the powdered sugar and pressing the glass down on the dough.

Bake cookies for 11 to 13 minutes or until the edges begin to turn golden brown.

Cool for one minute on the cookie sheet, then transfer to a wire rack to cool completely.

Combine the powdered sugar, lemon juice, and 2 teaspoons of water in a small bowl. Stir with a fork, adding a half-teaspoon of water at a time until you reach your desired consistency. It should drip slowly but smoothly from the fork.

Drizzle the icing over the cooled cookies and allow it to set. Store covered. Makes about 2 dozen.

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Click to print the free PDF version of the recipe:

Lemon Oatmeal Cookies

And if you like lemon, be sure to check out these recipes and crafts:

Easy Iced Lemon Cake Mix Cookies   Lemon Cheesecake Bars Lemon Scented Play Dough

Happy Baking!

Roaming Rosie Signature

Easy Iced Lemon Cake Mix Cookies

Easy Iced Lemon Cake Mix Cookies

These Lemon Cake Mix Cookies are super, super amazing!

Seriously delicious.

It has something to do with the softness you already get from the using the cake mix to make the cookies, PLUS it’s even more amazing when you use cake mix that has pudding in the mix.

Dude.

You gotta try these.  Even if you only kinda, sorta like lemon at all.  If you love lemon – well – these will blow you away!  {Trust me:  my coworkers didn’t leave a crumb behind!}

Easy Iced Lemon Cake Mix Cookies

These are also an easy dessert that you can throw together at the last minute when guests show up for a surprise visit, or you’re just suddenly craving something sweet and lemony.

Easy Iced Lemon Cake Mix Cookies

Stir together the cake mix and a bit of sugar, then stir in some eggs and oil.

Easy peasy.  And smells amazing!

Easy Iced Lemon Cake Mix Cookies

I used teaspoonfuls to make mine.

You could make them a little bigger if you wanted, but I find this to be a perfect size.

Easy Iced Lemon Cake Mix Cookies

And the icing is another easy step.

Just mix it all up in a little bowl or cup and drizzle it over the cookies.

Easy Iced Lemon Cake Mix Cookies

It only takes a minute to mix the icing and another minute or two to drizzle it over the cookies with a fork.

Totally worth it.

It really makes the cookies extra special.

Easy Iced Lemon Cake Mix Cookies

Doesn’t that gooey-ness look ah-mazing??

I love these things!

Please share your own pics when you make them here or on my Facebook page!!

{Scroll down to print the recipe.}

Easy Iced Lemon Cake Mix Cookies

Easy Iced Lemon Cake Mix Cookies

Ingredients:

1 box (15 oz.) lemon cake mix
1/4 cup sugar
1/2 cup vegetable oil
2 eggs

Icing:
1 cup confectionery sugar
1 teaspoon lemon extract
1 1/2 to 2 tablespoons water

Preheat oven to 350°F (180°C).

In a large bowl, combine the cake mix and sugar. Stir in the eggs and vegetable oil until fully combined and smooth.

Drop teaspoonfuls of dough onto baking sheets lined with parchment paper. Bake for 9 to 11 minutes or until the cookies are set on top and just barely starting to brown around the edges.

Cool on baking pans for two minutes, then transfer cookies to wire racks and cool completely.

Using a fork, mix all ingredients for icing in a small bowl or measuring cup, starting with 1 tablespoon of water, and adding about a 1/4 tablespoon of water at a time until you reach the desired consistency. It should still be a little thick, but drip easily from your fork.

Drizzle the icing over the cooled cookies, making sure your working space beneath the cookies is lined with waxed or parchment paper for easy cleanup.

Allow icing to set. Store covered. Makes 3 dozen.

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Print the free PDF copy of the recipe:  Easy Iced Lemon Cake Mix Cookies

Enjoy!

Roaming Rosie Signature

Easter Resurrection Rolls Recipe

How to Make Easter Resurrection Rolls

I’ve seen Easter Resurrection Rolls done a lot of different ways.

They’ve been made out of cookies, biscuits, crescent rolls…

And when I decided to make some with my girls this year, I went with crescent rolls for a couple of reasons.  For one, I like the taste.  They also pair well with cinnamon.  And I felt they were a better representation of the cloth that Christ was wrapped in.

The point of the resurrection rolls is to demonstrate to kids how Jesus was buried in the tomb, but when they opened the tomb, it was empty because He had risen.  And the marshmallow melts while it bakes, but not until it gives the rolls support so the dough doesn’t flatten.  Then the rolls are empty inside.

So, the marshmallow represents Jesus, rolling it in the butter and the cinnamon sugar mixture represents the oils and spices that were used to preserve dead bodies back in His day, and the roll represents the tomb.

Though, I kinda explained it as the rolls representing the cloth that Jesus was wrapped in.  Before we baked it.  Then the cooked rolls were the tomb which was empty.

It’s not an exact science.

But it is an incredibly delicious way to incorporate Jesus’ story into some Easter baking!

How to Make Easter Resurrection Rolls

There are only a few ingredients, so it’s an easy baking project to throw together in between other activities.

How to Make Easter Resurrection Rolls

Rolling the marshmallow in melted butter and spices and wrapping it in dough CAN be a tad messy – but that’s what makes it interesting and fun.

I used a fork to turn it in the butter and scoop it into the cinnamon, but you still gotta get in there with your fingers to wrap it in the dough.

How to Make Easter Resurrection Rolls

Try pinching shut all the openings as best you can, but don’t worry if you miss a few.

Even if the rolls deflate a little, they’re still all hollow inside once baked.

Oh, and I sprinkled our extra cinnamon sugar over the rolls before baking.  It adds a nice touch.

How to Make Easter Resurrection Rolls

Technically, I should have used two pans.

I didn’t feel like it.

Some of our rolls stuck together, but that really wasn’t a big deal.

A few leaked melted marshmallow all over.

Again:  not a big deal.

But you know what WAS a big deal?  The awesome taste.

Seriously.  These things did not hang around long.

How to Make Easter Resurrection Rolls

And, of course, to go along with this project, we also read a book about the Easter Story.

Here’s one more fun graphic, which shows all the steps together:

How to Make Easter Resurrection Rolls

Easter Resurrection Rolls

Ingredients:

2 cans (8 rolls each) crescent rolls
16 large marshmallows
4 tablespoons butter, melted but cooled
1/4 cup sugar
1/2 teaspoon cinnamon

To assemble the resurrection rolls, lay out the crescent rolls and separate them.

In a small bowl, combine the sugar and cinnamon.

Dip a marshmallow in the melted butter, rolling it around to cover it completely. (The butter can be warm but not very hot. You don’t want to melt the marshmallow.)

Then roll the buttered marshmallow in the cinnamon and sugar mix.

Place the cinnamon marshmallow in the center of a roll and wrap the dough around it, sealing any openings.

Put the rolls on a baking pan with raised sides, sprinkle with any extra cinnamon and sugar if desired, and bake according to package directions for the rolls.

Allow the rolls to cool on a wire rack before serving to children. Remember that the melted marshmallow inside will be very hot when they first emerge from the oven.

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To print the PDF of the recipe, click here:

Easter Resurrection Rolls

Enjoy!

And check out our Resurrection Garden, too:

Easter Resurrection Garden

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