Archive for Desserts

Red Hot Cookies

Red hot cinnamon candies are not a usual favorite of any ones but these cookies are an exception. The cookies are a soft cookie but they have almost a shortbread flavor to them and the pops of spicy cinnamon candies are just perfect.


1/3 Cup Butter

1 Egg

1/2 Cup Sugar

1 Tsp Vanilla

1 Tsp Cornstarch

3/4 Cup Whole Wheat Flour

3/4 Cup Flour

1/2 Cup Red Hots

**My pics are all for a double recipe and my cookies are twice the regular size**

In your mixer you want to combine the butter and sugar until light and fluffy.

Add in the egg and mix completely. If you are doing a double like me add in the eggs one at a time and mix completely before adding in the next. Add in the vanilla as the last wet ingredient.


Now you want to add in the flour and the cornstarch. Mix until it all comes together.


Last but not least you want to stir in the red hots. I found that it’s best to stir in the candies in by hand.


Portion out cookie dough onto a cookie sheet and press down slightly. Since these cookies are shortbread like they won’t really spread or rise. So how they go into the oven is how they’ll come out.

Speaking of going into the oven bake these cookies at 350 °F (177 °C) for 10-12 minutes or until the edges turn a golden brown color. Remove and allow the cookies to cool on a cooling rack. Be careful because the candies can get really hot when melted.

Trust me when I say to enjoy them while they last.

Makes 30 Cookies

Serving 2 Cookies


Oatmeal Cream Pies

When I was a kid it was always the best day when one of these made it into my lunch box at school. The soft oatmeal cookie with the smooth sweet frosting sandwiched in the middle. These are so great and so easy to make too.



1 1/4 Cups Butter

1 Cup Brown Sugar

1/2 Cup Sugar

1 Egg

2 Tsp Vanilla

1 Tbs Molasses

3/4 Cup Whole Wheat Flour

3/4 Cup Flour

1 Tsp Baking Soda

1/2 Tsp Salt

3/4 Tsp Ground Cinnamon

1/4 Tsp Ground Cloves

3 Cups Uncooked Quick Oats


3/4 Cup Butter

3 Cups Powdered Sugar

3 Tbs Heavy Cream

1 1/2 Tsp Vanilla

Pinch of Salt

Start by combining the butter with the two sugars. Mix on high until completely combined and fluffy.

Next add in the egg, molasses, and the vanilla, make sure it combines completely.

Next add in the two flours, baking soda, salt, cinnamon, and cloves. Mix on low until everything is incorporated together completely. Once all that is mixed together then you can add in your oatmeal. Mixing all that together is the lest step before baking.

Portion out onto a cookie sheet bake at 375 °F (190 °C) for 8 to 10 minutes or until the edges are a crisp golden brown. When done transfer to a cooling rack and let them cool completely.

While the cookies are cooling you can make the filling. Combine the butter with a part of the powdered sugar.

Add in the vanilla, heavy cream, and salt. Mix together and slowly add in the remaining powdered sugar. Once all the powdered sugar is in switch to high so that any lumps are whipped out.

Once the cookies are cooled pair them up. Scoop the filling into the center of half of the cookies. Sandwich the top half on and carefully press down. The cookies should be soft so be careful not to crack them when sandwiching.

Makes 30 Sandwiches

Serving 1 Sandwich

Margarita Macaroons

Hmmm these were a fun experiment. They turned out so much better than I had hoped for. The macaroon shells are tinted green and flavored with limes while it’s filled with a salted tequila butter cream that was to die for. It was amazing and I’ll be making it again.



4 Oz Almond Meal

7 Oz Powdered Sugar

Zest of 3 Limes

3 1/2 Oz Sugar

4 Oz Egg Whites

  • Use separated egg whites from whole eggs (about 3 large eggs), egg beaters type egg whites don’t whip up correctly

1/4 Tsp Cream of Tartar


4 Tbs Butter

2 Tbs Tequila

1/2 Tbs Salt, adjust according to taste

2 1/2 – 3 Cups Powdered Sugar

So the recipe isn’t particularly difficult but it does require precision and patience. Start by measuring out the almond meal and powdered sugar. Combine those two with the lime zest and set aside.

Next in separate bowls measure out the sugar and egg whites.


Add in the cream of tartar and whisk the egg whites until soft peaks form.

Once the egg whites have come to soft peaks you want to add in the sugar. Slowly pour the sugar in while you whip the egg whites on high. Once all the sugar is in continue to whip on high until the egg whites form stiff peaks.

**Mine aren’t stiff enough I used egg beaters and it didn’t turn out quiet right**

Sift in the powdered sugar mixture. If the lime zest doesn’t sift through don’t worry, sift everything else and then add the zest back in. Add in a few drops of green food die and carefully fold the dry and the wet together until fully mixed.

Prepare two pans with either silpats or parchment paper. Use a round tip on a pipping bag to deposit quarter to half dollar sized circles on the tray. Make sure to space them because they will spread. Now’s the time for patience. The shells need to dry out, this can take anywhere from 45 minutes to an hour and a half.

Here’s a trick.

Once the shells are dry you should be able to touch them and not have anything come off on to your finger. Once they’ve reached this point you can bake them at 325 °F (163 °C) for 14 minutes rotating the pans half way through.

Once the shells have cooled carefully peel up the shells and match them into pairs. If they don’t want to come easily they might not be cool enough or you can gently lift them with a flat edge spatula.

While the shells are cooling you want to make the best part, the salted tequila buttercream. Like any buttercream you want to start with the room temperature butter and a small portion of your powdered sugar.

Next add in the tequila and part of the salt. Build the buttercream with powdered sugar and leftover salt. You don’t want to over salt the frosting.

Once the shells are cooled and the frosting made pipe the filling into the bottom half and then sandwich the top on. I found these are best enjoyed with a real margarita at a back yard barbecue fiesta.

Makes 36

Serving Size 2

Ice Cream Cupcakes

So maybe a little bit of a misnomer, it’s really cupcakes that look like ice cream. If you can’t tell I made these for the 4th of July and they were a smash hit! They did take a lot of work though so be prepared. Once you know how to make them though you can make this great no melt summer ice cream treats any which way you want.



36 Sugar Ice Cream Cones

  • Even though the wafer cones have the flat bottom I like the sugar cones better. They hold up to the baking process better and don’t become soggy from the batter like the wafer cones do.

2 3/4 Cup Flour

2 1/2 Tsp Baking Powder

1/2 Cup Butter

1 3/4 Cup Sugar

1 1/2 Tsp Vanilla

2 Eggs

1 1/4 Cup Heavy Cream


6 Tbs Butter

1 Tsp Vanilla

2-3 Tbs Heavy Cream


3 1/2 – 4 Cups Powdered Sugar

Start by wrapping the cones in aluminum foil, that way when the cupcakes are baking the cones won’t burn since they’re already baked.

Next cover the top of a 9X13 baking pan, the deeper the better, with 5-6 layers of aluminum foil. This will help to stabilize the cones when they’re baking. Lay the cones opening side down so that you can figure out how many will fit and then mark off a grid pattern. Next poke a hole in the center of each square.

Carefully insert the end of the cone into the foil covered pan. You don’t want to be too forceful because you can either damage the end of the cone or widen the hole too much and then you lose some of the stability.

Now you can start the batter. First combine together the butter, sugar, and vanilla. Mix until fully combined and fluffy.

Mix in the eggs one at a time. Make sure the egg is fully incorporated before adding in the next one.

In a small bowl combine the flour, baking powder, and 1/2 tsp salt.

Alternate adding in the flour mix and the heavy cream. You want to start and end with the flour mix. Slowly alternate until everything is added in and then mix on high for 30 seconds.

So I used a scoop to fill my cones but I suspect that a piping bag would have been easier because the batter was so thick it too a long time to sink to the bottom of the cones. I filled mine between 2/3 – 3/4 of the way full.

Bake at 375 °F (190 °C) for 15 – 18 minutes or until golden brown and a tooth pick pulls clean from the center. Allow the cupcakes to cool while you make the frosting. Now I made a vanilla frosting because I was doing red, white, and blue swirl for the 4th of July, but you can do any type you want.

Start by combining the butter and a part of the powdered sugar.

Add in the vanilla, heavy cream, and salt. I like a pinch of salt in the frosting because it’s so sweet and I like the balance that the salt provides. Slowly add in the remaining powdered sugar until the frosting comes together. If you want to do what I did separate the frosting into 3 bowls.

In a piece of plastic wrap lay out half of each color then roll up and twist up the ends. Cut one end off and place into the bottom of a pipping bag.

Swirl like it’s soft serve ice cream. Then remove the cone from the aluminum wrapper and eat like an ice cream cone!

Makes 36

Serving 1 Ice Cream Cupcake

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