Oatmeal Chocolate Chip Cookies

 So… the family had a craving for cookies and I decided to do a little experimenting!  I absolutely love the Chocolate Chunk Cookies from Chick-fil-a. We don’t have this wonderful restaurant close by (that’s probably best), so I thought I’d try to make my own.   I can’t wait to see what you think! I’m in LOVE!

oatmeal cc cookie

 Every yummy cookie starts with a good amount of butter and sugar. These are fantastic without being overly sweet. Whipping the softened butter before adding your sugars is a little trick to get rid of some of those buttery sugar lumps. Add sugar and mix until creamy!

butter and sugarsAdd egg and vanilla.

egg and vanilla

 Whisk together dry ingredients…. 

dry ingredients- measured

 Add to creamy butter mixture slowly until combined.

cream butter and sugar

 Add 12 oz of chocolate chips

chocolate chips

 and 3 cups of oats! Mix until combined. 

add cc

 Form into balls.

cookie dough balls

 Bake at 350 for 8-10 minutes. 

cookies are done

 They are seriously yummy! I love to make my dough and just make a half a dozen or so that same day. Then I wrap the dough in plastic wrap  to store in the fridge and make some each night. There is nothing like warm cookies right from the oven.  

oatmeal cc cookie

 I don’t know what it is, but I have strict personal standards when it comes to cookie texture! This cookie passes the test with flying colors! Crispy on the edges and soft and chewy in the middle. Yum!!… if you like to bake your cookies all in one day, they will keep their amazing texture longer than most cookies I’ve made. But, if they do get too crunchy for your taste… they are wonderful crushed and used as granola over yogurt for a special Mommy breakfast!  They usually don’t last long enough for that to happen!

 

 

 

Oatmeal Chocolate Chip Cookies
A sweet and salty cookie that your family will love!
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Ingredients
  1. 1-1/4 cup butter, softened
  2. 3/4 cup brown sugar
  3. 1/2 cup sugar
  4. 1 egg
  5. 1 teaspoon vanilla
  6. 1- 1/2 cups flour
  7. 1 teaspoon baking soda
  8. 1 teaspoon salt
  9. 3 cups old-fashioned oats
  10. 12 oz bag chocolate chips
Instructions
  1. In a large bowl, beat butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, and salt in a separate bowl. Add flour mixture slowly to butter mixture. Once all combined, stir in oats and chocolate chips. Drop by spoonful onto cookie sheet. Bake at 350 degrees for 10-12 minutes.
Notes
  1. This recipe is fantastic without chocolate chips as well and would be really nice with white chocolate and dried cranberries! Enjoy!!
Sweets & Whimsy http://sweetsandwhimsy.com/

 

Cannoli Cream Cupcakes

The Burtons LOVE Cannolis!! All four of us love them! Our favorite place to get cannolis is a little pizza place called Tony’s that we like to go to after church.  As we were savoring our heavenly dessert… the kids asked me if I could make them at home. I’m totally on board except for the fact that frying things makes me anxious… it is messy if you don’t have a fryer built into your countertop. Someday, when I have my dream kitchen, I will have a summer kitchen where we can hose down all of the grease splatter…. and then I’d be happy to make lots and lots of cannoli shells! I decided we could enjoy the flavors of cannoli, but skip the frying and make cupcakes instead. The results were amazing. My toughest critics are in love! Success!!

 My beautiful cannoli from Tony’s….hmmm….maybe I could just borrow Tony’s fryer! 
tony's canoli

 Glitter Girl enjoying her Cannoli! 

katelyn canoli

 And here is my representation! Not too sweet, just creamy and super yummy. 

 

 The cupcakes are unbelievably moist and flavorful! And my secret is in the eggs…. but more about that later!

separating eggs

 

canoli cupcake

 Next, sift together the dry ingredients. Flour, baking soda and baking powder, and salt. 

dry ingredients

 Cream together butter and sugar and coconut oil. Add egg yolks and vanilla.

cupcake wet ingredients

 Cream your mixture, alternatively add in dry ingredients and milk 

dry ingredients with buttermilk

 Back to the eggs….. With the egg whites we reserved, whip them until soft peaks form. The kids were a huge part of this recipe, from the  writing of the recipe to helping me make it! Monkey Man loves using the mixture! 

egg whites

 This recipe makes 2 dozen cupcakes which is nice! 

cupcake liners

 Monkey Man also helped with the batter! Let’s just say not all the cupcakes were the same size… but they all tasted really good and he was happy! win win….

fill the cupcake tins

 Bake at 350 degrees for 13-15 minutes or until the tops are golden.

cupcakes

 While the cupcakes were cooling, we made our cannoli cream!! I used a combination of ricotta and mascarpone… I love the richness of the mascarpone and the texture it gives the cream is nice! I also added powdered sugar, cinnamon, and vanilla.  

canoli cream ingredients

 Cream these ingredients…. then add in mini chips. Cream together the heavy cream until soft peaks form and fold into the cannoli cream mixture last.

add mini chips

 And, we have our cannoli cream! I didn’t use fancy equipment…. just a simple gallon bag with the corner cut off. Easy peasy.

canoli cream

 And there we go….. in love…. a new fave!   I can’t wait for you guys to try this one! 

canoli cupcake

 

Cannoli Cream Cupcakes
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For Cupcakes
  1. 5 eggs, separated
  2. 1/2 cup butter, softened
  3. 1 cup coconut oil, melted
  4. 1 cup sugar
  5. 1 tbsp vanilla
  6. 2 cups flour
  7. 1 teaspoon baking soda
  8. 1 teaspoon baking powder
  9. 1 cup buttermilk
For Cannoli Cream
  1. 1 cup whole milk ricotta
  2. 1 cup mascarpone
  3. 3/4 cup powdered sugar
  4. 1/2 teaspoon cinnamon
  5. 1/4 cup heavy cream
  6. 3/4 cup mini chocolate chips, plus more for garnish
For the Cupcakes
  1. Cream together butter, sugar and oil. Separate eggs. Add egg yolks and vanilla to creamed mixture. (Reserve egg yolk mixture.) Sift dry ingredients. Alternatively add dry ingredients and buttermilk. Whip egg yolks until they form soft peaks. Gently fold into cupcake batter.
For the Cannoli Cream
  1. Mix together ricotta, mascarpone, powdered sugar, cinnamon and vanilla until creamy. Fold in chocholate chips. Whip the heavy cream until light peaks form. Gently fold into Cannoli Cream. Allow cannoli cream to chill for an hour before piping onto cupcakes. Garnish with more chocolate chips.
Sweets & Whimsy http://sweetsandwhimsy.com/

 

 

 

 

 

Triple Chocolate Cake with Ganache

When I was a new bride, this was my go to cake for every event I went to. I sent it to work with my husband frequently and it became the cake we’d make every year for Christmas dinner. So, when we were invited to a family gathering recently and were assigned dessert, Mr. Sweets and Whimsy immediately requested this cake! It feeds lots of people, it’s super easy, and most importantly it is soooo goood! Anyone who likes chocolate will LOVE this cake. I don’t always put ganache on this cake, but if you want an over-the-top decadent dessert, the ganache is the way to go. 
triple chocolate cake with ganache

 I like to make this cake in a tube pan, but it can easily be used as a layer cake.

bundt pan

 Here are the cast of characters….. cake mix, oil, water, eggs, instant chocolate pudding, sour cream….

choc cake ingredients

 and mini chips…. this is what makes the cake in my opinion.  It’s like a little melty chocolate surprise in every bite! 

mini chips

 Put all of the ingredients into a bowl and mix until combined.  How easy is that!!! Love it!

choc cake mix 2

 Pour the batter into the prepared pan. 

put batter in bundt

 Bake at 375 degrees for 45-50 minutes. Let cool for 10 minutes in the tube pan. 

baked chocolate cake

 Invert onto plate and allow to cool completely. I like to put the cake on my serving platter at this point to avoid having to move the cake a second time. 

baked bundt 2

 I said yes to ganache this go around …… and it couldn’t be easier to make!  1 cup of cream to 12 oz of chocolate chips. 

ganache ingredients

 Allow the cream to heat in a small sauce pan until bubbles form on top. Not a full boil, just little bubbles…. take the cream off the heat and stir in your chocolate! I used semi- sweet because that is what I had on hand, but mix it up if you’d like- try some dark chocolate or bittersweet….. stir the ganache until the chocolate is melted and the mixture is smooth and creamy. Drizzle over cooled cake.

triple chocolate cake with ganache

 A quick and easy chocoalte cake! I can’t wait for you to try it! 

Triple Chocolate Cake with Ganache
A super chocolatey, moist cake topped with a rich chocolate ganache!
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For the Cake
  1. 1 box chocolate cake mix
  2. 1 box instant chocolate pudding mix
  3. 1 cup sour cream
  4. 1/2 cup water
  5. 1/2 cup oil
  6. 4 eggs, beaten
For the Ganache
  1. 1 cup cream
  2. 12 oz chocolate chips
For the Cake
  1. Combine all ingredients and mix well! Pour into a prepared tube pan and bake at 375 degrees for 45-55 minutes. Allow to cool for 10 minutes in tube pan, then invert onto plate to cool completely.
For the Ganache
  1. Heat cream in a small sauce pan until bubbles form- do not allow the cream to come to a full boil. Take cream off the heat and stir in the chocolate chips. Stir until combined. Drizzle over cooled cake. Best served with vanilla ice cream or sweetened whipped cream. Enjoy!
Sweets & Whimsy http://sweetsandwhimsy.com/

Lemon Ricotta Cake

We had some fantastic Indian days of Summer last week…. beautiful, hot sticky days- one last blast before the crisp air of Fall comes to Virginia.  So I decided to celebrate the last hoorah of hot temps with this fresh Lemon Ricotta Cake! cake2

 For some reason I love cake baked in a Bundt pan… it reminds me of my grandmother! I love to butter the Bundt pan instead of using a spray type oil. It gives the cake a beautiful golden crust! Love!

butter the bundt

 Start with the dry ingredients. Flour, baking powder and salt. 

dry ingredients

 For the wet ingredients: ricotta cheese, lemon juice, and lemon zest…. My secret to a rich moist cake is usually sour cream….. I always always overbuy ricotta when making pasta dishes….anyway…I thought I’d use the ricotta  and it worked out wonderfully~

wet ingredients

 2 eggs

eggs

 1 stick butter, softened

butter

 2 cups sugar

sugar

 Pour batter into Bundt pan. Bake at 350 degrees for 45 minutes or until cooked through. 

batter

 Love this cake! So fresh, so moist, so good! 

bundt-cooked

 And the smell is heavenly! I wish I could capture it into a candle! Obviously Glitter Girl  and Monkey Man loved it as well!!smells so goodI thought this cake was fantastic on it’s own, but could use a little adornment! So… I created this glaze! I’ve been all about the combination of honey and lemon recently (click here….to see my honey and lemon vinaigrette) Simple ingredients like powdered sugar, honey and lemon….makes a perfect compliment to  this fresh tart cake. 

glaze ingredients

 Whisk together until your glaze is completely smooth and pourable. 

glaze

 I had some pecans laying around and I thought I’d toast and sugar them and knew they would look lovely right on top of this cake. 

sugared pecans

 Walaaa…. love this cake! And I know you will too!

cake2

 This cake would be a lovely addition to a hot cup of tea any season!  Enjoy!

Lemon Ricotta Cake
A fresh and moist cake perfect for those Indian Summer nights.
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Ingredients for the Cake
  1. 2 1/2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1 teaspoon salt
  4. 1 stick unsalted butter, softened
  5. 2 cups sugar
  6. 2 eggs
  7. 1 (15-ounce) container whole milk ricotta cheese
  8. 3 tablespoons lemon juice
  9. 1 lemon, zested
Instructions
  1. Directions
  2. Preheat the oven to 375 degrees F.
Cake
  1. In a medium bowl combine the flour, baking powder, and salt. Set aside.
  2. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
  3. Grease pan with butter. Pour batter into bundt pan and bake for 45 minutes or until slightly golden at the edges. Remove from the oven and let the cake rest on the baking sheet for 20 minutes.
For the Glaze
  1. 1 1/2 cps powdered sugar
  2. 1 tbsp honey
  3. 3 tbsp lemon juice
  4. Sugared Pecans
  5. pecans
  6. sugar
Sweets & Whimsy http://sweetsandwhimsy.com/

Peach Palooza

 We love to go pickin’! We have an orchard near our home where we pick our fruit in the summer and fall and cut our Christmas trees in the winter! Someday, we’d love to have an orchard and farm of our very own. Until then, we love spending time at Hartland Orchard! This trip we took Mims and we picked yummy peaches! With lots of little hands helping us, we each picked a peck of the best peaches I’ve ever had!  mims and kids peach picking  I had many things on my list of how I wanted to use my perfect peck of peaches, but my peach cobbler  was at the top of my list! I’ve been making this recipe for several years and using these fresh, sweet peaches took this recipe to another level! YUM!finished cobbler  Beautiful Redskin-Freestone peaches. These were all so incredibly good right from the tree. Like peach candy. It’s always a good idea to taste your fruit before you add any other ingredients (especially sugar) My original recipe for peach cobbler called for 2 cups of sugar. Because the peaches were so sweet, I was able to cut the sugar by half.peaches  I peeled and sliced the peaches- 8 cups! These peaches were HUGE- so I was able to get 8 cups out of only 6 peaches! peaches2  Add sugar, flour, vanilla extract and melted butter to your sliced peaches…..add to peaches  Let the peaches sit at room temperature until it forms a thick, rich sauce. I’m always very tempted to stop the recipe at this point and spoon this concoction over oatmeal or ice cream!!!juicy peaches  Add half of your peach mixture to the bottom of a 9×13 glass dish. peaches3  Prepare your pie crust. You can use homeade or store bought crust for this recipe. I used store bought. Make sure to purchase the package that has two pic crusts included. With the first pie crust roll it out on a floured surface to fit the shape of your baking dish. crust  Place your pie crust over the peaches…crust over peaches  Bake at 475 for 14 minutes…baked crust  Place remaining peach mixture over pie crust….second layer of peaches  With your second pie crust, roll out into a rectangle again, then cut crust into strips. You will use these strips to make a lattice design. You can weave the pie crust or not…. it really doesn’t matter in my opinion.lattice  It also doesn’t matter if you don’t have a piece long enough or other pieces are too long…. just add some or take away as needed. It will all bake together and be beautiful in the end!add lattice  Once the lattice is complete, sprinkle top with cinnamon and sugar….. Bake at  475 degrees   for 10-14 minutes or until peaches are bubbly and crust is golden brown.finished cobbler

You will thank me for this one! So very good!! Other than eating the peaches directly from the bag, we made lots of other goodies as well!! Peach scones, smoothies, crumble, and salsa! I also peeled, sliced, and chunked up the precious little of the peaches that was left to freeze for peach smoothies all winter long! Can’t wait to share these fantastic recipes with you!   What are YOUR favorite summertime foods?

Peach Cobbler Supreme
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Ingredients
  1. 8 c. sliced peaches
  2. 1 c. sugar (add more sugar if your peaches are not sweet)
  3. 3 tbsp. flour
  4. 1 tsp. vanilla
  5. 1/3 c. melted butter
  6. Pastry for double crust pie (use Pillsbury All-Ready crust and cut into desired shapes)
  7. 1/4 teaspoon cinnamon
  8. 2 teaspoons sugar
Instructions
  1. Combine peaches, sugar, flour, vanilla, and butter. Spoon 1/2 mixture into buttered 9x13-inch dish. Cover with pastry and bake at 475 degrees until browned. Spoon remainder of peach mixture onto baked pastry. Cut remaining pastry into strips and arrange in lattice design. Sprinkle with cinnamon and sugar. Bake until browned- about 10-14 minutes.
Adapted from http://www.cooks.com/recipe/kz0rr2ln/peach-cobbler-supreme.html
Adapted from http://www.cooks.com/recipe/kz0rr2ln/peach-cobbler-supreme.html
Sweets & Whimsy http://sweetsandwhimsy.com/

Watermelon Granita

Watermelon is a summer staple at our house. I love the sweet juice that runs down our chins and the black seeds that inevitably end up over the deck and will someday bring a harvest of our own beautiful watermelons!  A few weeks ago, we were heading out of town  and I still had a half of a watermelon in the fridge. Throwing out that big beautiful fruit was unheard of, so, I made this fresh, watermelon-y  semi-frozen  dessert and it was still perfect when we arrived back home. I can’t wait for you to try this one!! YUM! 
final granita

First, prepare you watermelon by cutting off the rind from the fruit. I love this method of cutting fruit.  Put the fruit flat side down and cut the rind of the watermelon off with a sharp, serrated knife, cutting at an angle. watermelon

cut off rind

 

supremedThen you can take your rind-less watermelon and cut into chunks. 

chopped watermelon

 Put the prepared watermelon into the blender….

watermelon in the blender

 Add 1/4 cup sugar and the juice of 1 lime…. if you have a super sweet watermelon, you may not need to add sugar.  The lime juice is the perfect compliment however! Who would have guessed! 

lime sugar

 For a special grown-up version….add a splash of vodka or any alcohol that freezes well…..

vodka

 Blend until incorporated. You can pick out the white seeds if you like, but they can be digested easily if you miss a few!  Place your watermelon puree into a glass dish. Since I made a vodka version and original, I went ahead and divided them into separate glass dishes. Put your dishes in the freezer for about an hour. Take dishes out and scrape with a fork- you are looking for a slushy type of consistency. Repeat process…..

prepare for freezer

Once your watermelon granita is fully frozen and the consistancy is to your liking, it is ready to serve! It’s soooo very good and the perfect treat for a hot summer night! Enjoy!
granita

 Serve with a slice of lime or with just a spoon! It is fantastic!

final granita

 What other fruit could we make into a granita? applesauce granita? pineapple granita? strawberry or cantaloupe granita! oh….coffeee and chocolate….Wow, I have alot of experimenting to do! See you soon for more yummy summertime treats! Next up…. my favorite- Peach Cobbler!!

 

Birthday Cupcakes

We celebrated Monkey Man’s second birthday this weekend. We had a Cookie Monster party! It was so much fun to plan! I wanted a birthday cupcake that would be fun and tasty without going overboard with the blue icing. What I came up with was a homemade chocolate cake and rich buttercream frosting with a fun cookie topper. A hint of blue from the colored sugar and we had a happy boy! birthday cupcakes

 My cookie monster is TWO!

birthday boy

 To make the batter,  you begin by  making a chocolate slurry. I’ve never done this before but I think it’s the trick to the rich chocolaty

flavor.  

cocoa slurry

 Place 1 cup cocoa powder into 2 cups boiling water, stir and set aside.

chocolate slurry

 While chocolate is cooling, beat 2 sticks butter until creamy.

butter

 Gradually add sugar until incorporated, then eggs one at a time.

eggs and sugar

 Combine dry ingredients. Flour, baking powder, baking soda, and salt. 

dry ingredients

 Add dry ingredients and cocoa slurry to butter alternately beginning and ending with flour mixture. Pour batter into muffin tins. Bake at 350 degrees for 20 minutes. Cool in muffin tin for 10 minutes. Then cool on wire rack until completely cool. 

batter

 Make Buttercream frosting.(see recipe below) Frost cooled cupcakes and sprinkle with blue sugar if desired! 

final cupcake

 I topped some of the cookies with mini chips ahoy cookies and rested others on my home made chocolate chip cookies. Fun day, sweet boy, sweet treats! 

 

Birthday Cupcakes
Rich, dark chocolate cupcakes with sweet buttercream frosting
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For the cupcakes
  1. 1 cup unsweetened coca
  2. 2 cups boiling water
  3. 1 cup butter, softened
  4. 2 1/2 cups sugar
  5. 4 large eggs
  6. 2 3/4 cups all-purpose flour
  7. 2 teaspoons baking soda
  8. 1/2 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. 1 1/2 teaspoon vanilla extract
For Frosting
  1. 1/2 cup shortening
  2. 1/2 cup (1 stick) butter, softened
  3. 1 teaspoon vanilla extract
  4. 4 cups sifted confectioners' sugar (approximately 1 lb.)
  5. 2 tablespoons milk
Instructions
  1. Combine cocoa and boiling water, stirring until smooth; set aside. Beat butter at medium speed with an electrical mixer about 2 minutes until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Combine flour and next 3 ingredients in a medium bowl; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Do not overbeat. Pour batter into muffin tins. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in tins for 10 minutes; remove from pans, and cool completely on wire rack.
For Buttercream Frosting
  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  3. Gradually add milk; beat at medium speed until light and fluffy.
Notes
  1. Hints
  2. Keep bowl covered with a damp cloth until ready to use.
  3. If using a hand mixer, beat shortening, butter, if used, and liquid first, then add sugar, as above. It may be necessary to add additional sugar for the correct consistency.
Adapted from The All-New Ultimate Southern Living Cookbook
Adapted from The All-New Ultimate Southern Living Cookbook
Sweets & Whimsy http://sweetsandwhimsy.com/

The Ultimate Coconut Cream Cupcake

When I was growing up, my grandmother would always have a coconut cream triple-layer cake for my birthday! I looked forward to this cake every year and haven’t been able to duplicate the coconut flavor explosion until I made these cupcakes!  You are going to LOVE this cake batter!! The recipe is from Martha Stewart. She recommends pairing this cupcake with her “7-minute frosting” It’s a whipped cream based frosting that sounds amazing, but I was going to be taking these cupcakes to a picnic and didn’t think a delicate whipped cream  frosting would travel well. When I found the Coconut Buttercream recipe, I knew it would be perfect! 
coconut cream cupcakes

 The secret to this recipe is the use of coconut milk in the cupcake and cream of coconut in the buttercream. Coconut flavor in every part of the cupcake and a garnish of coconut piled high! 

coconut cream cupcakes2

  Absolutely in love with this recipe and so excited I found a treat to bring back sweet memories! 

The Ultimate Coconut Cream Cupcakes
A moist coconut cupcake with creamy Coconut Buttercream!
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For the cupcake
  1. 1 3/4 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1/2 cup packed sweetened shredded coconut
  5. 6 ounces (1 1/2 sticks) unsalted butter, softened
  6. 1 1/3 cups sugar
  7. 2 large eggs, plus 2 large egg whites
  8. 3/4 cup unsweetened coconut milk
  9. 1 1/2 teaspoons pure vanilla extract
For the Coconut Buttercream
  1. 1/2 cup butter, softened
  2. 1(3 oz) package cream cheese
  3. 3 to 3/12 cups powdered sugar
  4. 1/4 cup cream of coconut
  5. 1 teaspoon vanilla extract
For the cupcake
  1. Make cupcakes as directed in Basic Cupcake How-To, adding sweetened coconut to dry ingredients, and using coconut milk and vanilla for wet ingredients. (see:http://www.marthastewart.com/328102/yellow-butter-cupcakes for Basic Cupcake How-to)
For Coconut Buttercream
  1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to meduim, and slowly add cream of coconut and vanilla, beating until smooth.
Sweets & Whimsy http://sweetsandwhimsy.com/

 

Cinnamon Cheesecake Sopapillas

I love this recipe!  It is the perfect ending to a fiesta meal! Usually Sopapillas are fried dough balls rolled in a cinnamon sugar mixture. This goes beyond a simple fried dough recipe. And….. it’s baked for easy everyday at home baking!! 
sopapillas final

 As good as this recipe is, I always imagine how to make a dish better! All this dish needs to take it over the top is some dipping sauces! Chocolate, Raspberry, Caramel? Yes please!!

Cinnamon Cheesecake Sopapillas
A baked sweet that will compliment any fiesta!
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Ingredients
  1. 1 tube cresent rolls
  2. 1- 8oz brick cream cheese
  3. 1/3 cup sugar
  4. 1/2 teaspoon cinnamon
  5. 1/2 teaspoon vanilla extract
  6. 2tbsp sugar plus 1 teaspoon cinnamon for dredging
  7. 3 tbsp melted butter
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix cream cheese, sugar, cinnamon and vanilla together until thoroughly combined. Unroll one crescent roll. Place one large scoop of cream cheese mixture in center of dough. Roll crescent and crease edges. Dredge filled dough in melted butter and then into cinnamon sugar mixture. Place on baking sheet. Bake for 10-12 minutes.
Sweets & Whimsy http://sweetsandwhimsy.com/

 

Butterscotch Cookies

Butterscotch Cookies, also known as Wookie Cookies, were a big hit at our house tonight as we celebrated Star Wars Day!  These cookies are rich and buttery with a nice chewy texture. butterscotch cookies 1

 I added chocolate chips to half the dough and loved the boost of flavor that the chocolate added.

cc wookie cookies

 I whisked my dry ingredients together and set aside. 

dry ingredients

Next I creamed the wet ingredients together: 2 sticks butter- softened, 1 cup superfine brown sugar(simply pulse several times in a food processor until smooth), add in 2 whole eggs and 1 egg white, and 2 teaspoons vanilla extract. 

wet ingredients

  Dough needs to chill for a minimum of 30 minutes. I placed half of my dough onto wax paper to chill. 

cookie dough

 I wanted to add some chocolate to the other half of the dough, so I added about a 1/2 cup of semi-sweet chocolate chips. How can you go wrong with chocolate!  Yum! 

chocolate chips

Incorporate the chocolate chips, then pour the dough onto wax paper, cover and chill. 

with CC

 Once dough is chilled, I placed a medium scoop of dough onto cookie sheet. Bake at 350 degrees for 12-14 minutes. Glitter Girl is a huge Star Wars fan! She was so excited to celebrate her favorite characters. Han Burgers for dinner and Wookie Cookies for dessert! I’m already excited to celebrate next year! So much fun! 

may the 4th

 

 

 

 

Butterscotch Cookies
A rich, chewy, buttery cookie. Perfect for your Star Wars Day celebration
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Ingredients
  1. 2 stick butter, softened
  2. 1 cup brown sugar, sifted to make superfine sugar
  3. 1 egg white
  4. 2 whole eggs
  5. 2 teaspoons vanilla extract
  6. 2 1/2 cups all purpose flour
  7. 1/2 teaspoon baking powder
  8. 1/2 chocolate chips (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. To make the superfine brown sugar, pulse the sugar in a food processor until smooth.
  3. In an electric mixture fitted with a paddle attachment, mix butter and brown sugar until creamy. Add egg white and whole eggs. Mix until incorporated, mix in vanilla. While mixer is on low speed, mix in flour and baking powder. Mix until thoroughly incorporated. Place one half of the dough onto wax paper. Chill until firm. If desired, mix in 1/2 cup chocolate chips. Place dough onto wax paper. Chill until firm. Bake on a cookie sheet for 12-14 minutes.
Adapted from The New Joy of Cooking
Adapted from The New Joy of Cooking
Sweets & Whimsy http://sweetsandwhimsy.com/