We've saved one of the best parts of this week's Cookbook of the Week for last. Today we're sharing three recipes from the special decorating chapter in 101 Cupcake, Cookie & Brownie Recipes!
Along with these three recipes and ideas, you'll find an entire selection of ideas for year 'round holidays plus some that are fun (and delicious!) for any day of the year. They're sure to spark your kitchen creativity and make your sweet treats even more memorable! As you're reading, click on any of the images below to see the photo larger.
These tasty little cakes couldn't be any sweeter, could they? Look for the large candy sprinkles in the cake decorating section of your local craft store.
Baby Rattle Cupcakes
Tori Willis of Champaign, Illinois, shared this clever idea and recipe wtih us. She suggests even tinting the frosting to match Baby’s nursery...love it!
18-1/2 oz. pkg. yellow cake mix
16-oz. container white frosting
red and blue food colorings
24 lollipops, unwrapped
Garnish: large candy sprinkles
Optional: bows
Follow the package instructions to prepare cake mix and bake in paper-lined muffin cups; let cool. Spoon Vanilla Glaze over cupcakes; let stand until set, about 10 minutes. Divide frosting in half; use a few drops of food coloring to tint one half pink and the other half blue. Place each colored frosting in a plastic zipping bag; snip off a tip and pipe designs onto cupcakes. Attach candy sprinkles with a dot of frosting. Insert a lollipop in the side of each cupcake; tie on bows, if desired. Makes 2 dozen.
Vanilla Glaze:
3 c. powdered sugar
3 T. water
2 T. light corn syrup
1/2 t. vanilla extract
Beat all ingredients until smooth.
What birthday girl or boy wouldn't love to have their own little cookie cake? Since you make them from refrigerated cookie dough, you could bake as few or as many as you like...whip up just one for a friend and make her day!
Birthday Cake Cookies
Nancy Wise of Little Rock, Arkansas shared this recipe. She writes, "I'm the baker in the family and my granddaughter, Hannah, isn’t fond of cake. I made these for her eighth birthday and she was tickled pink!"
16-1/2 oz. tube refrigerated sugar
cookie dough
16-oz. container white frosting
few drops desired food coloring
Garnish: candy sprinkles
10 birthday candles
Shape 1/3 of cookie dough into 10, one-inch balls; press into bottoms and up sides of lightly greased mini muffin cups. Shape remaining dough into 10 equal balls; press into bottoms and up sides of lightly greased regular muffin cups. Bake at 350 degrees; bake mini cookies 8 to 9 minutes; bake regular cookies 10 to 11 minutes. Cool 5 minutes in tins on wire racks. Remove cookies to wire racks; cool completely. Tint the frosting with food coloring. Spread frosting over top and sides of each cookie. Place one mini cookie on top of one regular cookie. Decorate with sprinkles. Press a candle into center of each cookie. Makes 10.
With Valentine's Day coming up tomorrow, we couldn't resist including this treat...with cherries and chocolate, your sweetheart will LOVE it!
Be Mine Cherry Brownies
Dana Cunningham of Lafayette, LA
Bake an extra-special Valentine for your sweetie!
18.3-oz. pkg. fudge brownie mix
3 1-oz. sqs. white baking chocolate
1/3 c. whipping cream
1 c. cream cheese frosting
1/4 c. maraschino cherries,
drained and chopped
1-1/2 c. semi-sweet chocolate chips
1/4 c. butter
Garnish: candy sprinkles
Prepare brownie mix according to package instructions. Line a 13"x9" baking pan with aluminum
foil, leaving several inches on sides for handles. Spray bottom of foil with non-stick vegetable spray; spread batter into pan. Bake at 350 degrees for 24 to 26 minutes; let cool. Lift brownies from pan; remove foil. Use a 3-inch heart-shaped cookie cutter to cut brownies. In a microwave-safe bowl, melt white baking chocolate and whipping cream for one to 2 minutes, stirring until chocolate is melted; refrigerate 30 minutes. Stir frosting and cherries into chilled chocolate mixture; spread over brownies. In a microwave-safe bowl, melt chocolate chips and butter for one to 2 minutes, stirring until smooth. Transfer to a plastic zipping bag, snip off a tip and drizzle over brownies. Garnish with sprinkles. Makes 14.
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