Cookie Gift Baskets Tip & Recipe Blog

Just 6 ingredients make up this sweet treat!  Fruit added to star-shaped cookies make this the perfect snack to serve at your summer outings.

Ingredients:

• 1 tube (18 ounces) refrigerated sugar cookie dough, softened
• 1/4 cup all-purpose flour
• 1 package (8 ounces)
• 1/3 cup confectioners’ sugar
• 24 small fresh strawberries, thinly sliced
• large kiwifruit, peeled and sliced or 1 cup fresh blueberries

Directions:

• In a small bowl, combine cookie dough and flour until combined. Roll on a lightly floured surface to 1/4-in. thickness. Cut with a floured 3-in. star-shaped cookie cutter.
• Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are golden brown. Cool for 1 minute before removing to wire racks to cool completely.
• For frosting, in a small bowl, beat cream cheese and confectioners’ sugar until smooth. Set aside 1-2 tablespoons. Spread remaining frosting over cookies. Place five strawberry slices on each cookie. Using reserved frosting, attach one kiwi slice or 4-5 blueberries to each. Store in the refrigerator. Yield: 2 dozen.

Have you seen the giant cupcake?  It’s a special mold that makes a huge cupcake that looks just like the smaller version!

A giant cupcake can be frosted to resemble a regular cupcake or you add one to a regular sheet cake for an amazing creation.  Finished cupcake measurements are approximately 7-1/4 by 7-1/2 inches.

The pan can be purchased at Amazon.com.  A giant cupcake pan consists of 2 molds – the bottom of the cupcake and the top. Before constructing your giant cupcake, a good idea is to put a layer of frosting between each half so you are less likely to have slippage during frosting.

Below are some of my favorite giant cupcake creations, found on Flickr.com.

Pumpkin desserts don’t have to be saved for the autumn months!  Canned pumpkin is available year-round. Pumpkin rolls are a great choice for brunch or any day you have a craving for something creamy and spicy.

Cake
3 large eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp. fresh lemon juice
¾ cup all purpose flour
1 tsp. baking powder
¼ tsp. salt
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
¼ tsp. ground nutmeg
1 cup chopped pecans (optional)

Filling
1 – 8 oz package softened cream cheese
1/3 cup softened butter
1 cup powdered sugar
1 tsp. vanilla extract

Grease and flour a 15 x 10 x 1 inch jelly roll pan and set aside. In a large bowl, beat the eggs with an electric mixer on high speed until thick and pale. Gradually add 1 cup of sugar and beat for 5 minutes on medium speed. Stir in the pumpkin and lemon juice by hand.

Combine together the flour and next five ingredients. Then gradually add the dry flour mixture to the pumpkin mixture mixing well between each addition. Spread the batter evenly in the jelly roll pan. If you choose to use nuts, evenly sprinkle the chopped pecans over the top of the batter. Bake at 375 degF for 12 minutes.

The following step is a MUST in order to prevent the cake from splitting and breaking when you roll it up with the filling. On a large flat surface, spread out a thin cloth kitchen towel and sprinkle it lightly with some powdered sugar (maybe 1 to 2 tablespoons). When cake is removed from the oven, immediately loosen it from the sides of the pans and turn it out onto the powder sugar sprinkled towel. Starting at the narrow end of the cake, roll up the cake and towel (TOGETHER). Cool completely on wire rack with the cake seam side down.

To make the filling, beat together the cream cheese and butter on high speed. Mix in the vanilla and gradually add the powdered sugar beating until thoroughly combined and smooth. Unroll the cooled cake and remove the towel. Spread the cake with the cream cheese mixture and carefully re-roll. Present to guests on a plate with the seam side down. You can garnish with a sprinkling of powdered sugar, cinnamon or a large dollop of whipped cream. Be sure to store in the refrigerator.

A trifle bowl or glass dish lets you see the delicious layers of this sweet and fruity dessert!  Perfect for a Sunday brunch or after-dinner treat, the pudding and layers of strawberries will make this an instant favorite!

Ingredients:

3 cups sliced fresh strawberries

3 Tbsp. sugar

2 pkg. (8 oz. each)Neufchatel Cheese, softened

1-1/2 cups cold milk

1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding

2 cups thawed Lite Cool Whip, divided

2 cups frozen pound cake cubes (1 inch)

1 square BAKER’S Semi-Sweet Chocolate

Directions:

1. Combine berries and sugar; refrigerate until ready to use. Beat Neufchatel cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1-1/2 cups Cool Whip.

2. Spoon half the Neufchatel cheese mixture into 2-1/2-qt. bowl. Top with layers of cake, berries and remaining Neufchatel cheese mixture. Refrigerate 4 hours.

3. Melt chocolate; drizzle over trifle. Top with remaining Cool Whip.

A delicious cake for any time of the year, this mildly spiced cake is best when created from scratch and then topped with mouth-watering cream cheese frosting!

Cake Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon coarse salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3 sticks (12 ounces) unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup water
• 1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
• 2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)

Cake Directions:

1. Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
2. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
3. Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
4. Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour (or up to 1 day, covered) before serving.

Cream Cheese Frosting Ingredients:

• 16 ounces cream cheese, room temperature
• 2 teaspoons pure vanilla extract
• 2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
• 2 pounds confectioners’ sugar, sifted

Cream Cheese Frosting Directions:

1. Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.
2. Reduce speed to low. Gradually add confectioners’ sugar, and beat until fluffy and smooth. Frosting can be refrigerated in an airtight container for up to 2 days; bring to room temperature and stir well before using.

Add a spring time touch to your sugar cookies by adding a splash of lemon!  Use your favorite cookie cutters like flowers, butterflies, bees, etc. to create a delicious sunny treat.

Ingredients

• 1  lemon
• 3 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 1 1/4 cup(s) sugar
• 1 cup(s) butter (no substitutions), softened
• 1 large egg
• 1 teaspoon(s) vanilla extract
• Optional frosting and sprinkles

Directions

1. From the lemon, grate 1 tblsp peel and then squeeze 1 tblsp juice. Set aside.

2. Combine flour, baking powder, and salt, then set aside. In large bowl beat sugar and butter on low speed until blended. Increase speed to medium-high then beat 3 minutes or until light and creamy, frequently scraping bowl with spatula. Reduce speed to low; beat in egg, vanilla, and lemon peel and juice until mixed. Beat in flour mixture, just until mixed, occasionally scraping bowl. Divide dough into 4 equal pieces; flatten each into a disk shape then wrap each in plastic wrap and refrigerate 1 hour or overnight, until firm enough to roll. (Or place dough in freezer 30 minutes.)

3. Preheat oven to 350 degrees F. On lightly floured surface, with floured rolling pin, roll 1 disk of dough to 1/4-inch thickness. With floured 2 1/2- to 4-inch favorite springtime cookie cutters, cut dough into as many cookies as possible; wrap and refrigerate trimmings to reroll later. Place cookies, about 1 inch apart, on ungreased large cookie sheet.

4. Bake cookies 10 to 12 minutes or until lightly browned. With wide metal spatula, transfer cookies to wire racks to cool, about 10 minutes. Repeat with remaining dough and trimmings.

5. When cookies are cool, if you like, decorate with frosting and sprinkles.

Easter just wouldn’t be the same in our family without delicious chocolate nests!  A few simple ingredients come together to make a fun dessert that is both creamy and crunchy!

You can top them with a variety of candies – jelly beans, Robin’s Eggs, foil covered chocolates or even an Easter Chick Peep!

• Wax paper
• 1 2/3 to 2 cups (11- to 12-ounce package) Butterscotch or Semi-Sweet Chocolate Morsels
• 1/4 cup creamy peanut butter
• 10 ounces chow mein noodles
• 30 – 60 pieces of egg shaped candies

1. Line trays with wax paper.
2. Microwave chips in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
3. Stir in peanut butter until well blended.
4. Add chow mein noodles to mixture; toss until coated. Scoop about about 2 rounded tablespoons (about the size of an ice cream scoop) and drop onto prepared trays then immediately shape into nests. Refrigerate until ready to serve. Before serving, place one or two candies in each nest. Store prepared nests in covered container.

You may not find gold at the end of these rainbows, but the delicious flavor makes up for it!

4 colors of cookie dough are rolled into a log and then sliced to create a rainbow shaped treat!

Are you looking to serve up something cool and green this St. Patrick’s Day?  This recipe combines delicious Mint Chip ice cream with a cookie crumb crust for a dessert that strikes gold.

This is a great plan-ahead dessert because it can be frozen up to 2 months.

Ingredients

• 2 packages (14 ounces each) cream-filled chocolate sandwich cookies, crushed
• 1/2 cup butter, melted
• 1 can (12 ounces) evaporated milk
• 1 cup sugar
• 1/2 cup butter, cubed
• 2 ounces unsweetened chocolate
• 1 gallon mint chocolate chip ice cream, softened
• 1 carton (16 ounces) frozen whipped topping, thawed
• Shaved chocolate

Directions

• In a large bowl, combine the cookie crumbs and butter. Press into two 13-in. x 9-in. dishes. Refrigerate for 30 minutes.
• In a small saucepan, combine milk, sugar, butter and chocolate. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Remove from the heat then cool completely.
• Spread ice cream over each crust. Spoon cooled chocolate sauce over top; evenly spread to cover. Freeze until firm. Spread with whipped topping. Remove from freezer 10 minutes before cutting. Garnish with shaved chocolate.
  

Makes 2 desserts – 12 to 15 servings each.

St. Patrick’s Day is coming quick, so how about whipping up something with a bit o’ Irish in it?  Irish Cream Liqueur adds a sweet touch to this fudge recipe.

Anyone will be “lucky” to get a bite!