Wednesday, February 22, 2012

S'mores Snack Mix

I saw this on pinterest and had to try it! Who doesn't love s'mores? This makes a whole cookie sheet full, so make sure you have lots of mouths to feed. I couldn't even keep my kids off it while I was trying to take pictures. It turned out to be a very yummy treat that I will make again.

S'mores Snack Mix
9 cups honey graham cereal (like Golden Grahams)
¾ cups light corn syrup
3 TBSPs butter
11½ oz pkg milk chocolate chips
1 tsp vanilla
3 cups mini marshmallows

1. Grease a cookie sheet with butter.
2. Measure 9 cups of graham cereal into a LARGE mixing bowl.
3. In a medium saucepan over medium heat, combine corn syrup, butter, and milk chocolate chips. Stir constantly until chocolate chips are melted and ingredients are combined.
4. Remove from heat and stir in vanilla. Pour over cereal and stir quickly until cereal is coated with chocolate. Stir in the marshmallows.
5. Pour mixture onto cookie sheet and using a slightly damp hand, press into the pan.

Best if eaten the same day. It gets a little soggy after it sits too long.

Little grabbing fingers

Tuesday, February 14, 2012

Sour Cream Sugar Cookies

Happy Valentine's Day! I realized last week that I haven't posted my roll out sugar cookie recipe yet. This recipe is VERY easy to work with. They are soft and not too sweet which makes them perfect for frosting. This recipe makes 5 dozen, but is easily halved. They freeze well too. I've also posted the recipe I use for frosting.

 If you want a plain non frosted sugar cookie recipe I recommend Easy Sugar Cookies, which is what I use for my mini fruit pizzas.

Sour Cream Sugar Cookies
Leann Crook
1 cup shortening
2 cups sugar
2 eggs 
2 tsp vanilla
1 cup sour cream
6 1/2 cups flour 
1 tsp salt
2 tsp baking soda

1. In a mixing bowl combine shortening, sugar, eggs, and vanilla. Beat well.
2. Mix in sour cream.
3. In a seperate bowl add flour, salt, and baking soda; whisk to combine. Slowly add the dry ingredients to the sour cream mixture and mix until combined.
4. Roll out to about 1/4 inch and use cookie cutters to cut into shapes. If the dough is still too sticky, knead in a little extra flour before rolling them out. 
5. Bake at 375 degrees for 10-11 minutes.  If they start to turn brown they have been cooked too long. Top with frosting.

Makes about 5 dozen

Frosting - I like to use the Wilton recipe for royal icing because it hardens. I make a little bit that's thicker and pipe it around the edge of the cookie. Then I make a slightly thinner batch (looks runny), pipe it into the middle, and spread it around with a toothpick. After a few minutes I add sprinkles. If you put them on too soon they'll sink. The recipe below is what I use for piping the edges. It looks like just a tiny bit, but is enough for about 2 1/2 dozen cookies. To make the thinner icing for the middle, I follow the same recipe below, and just add a little more water.

Royal Icing
1 cup powdered sugar
2 1/4 tsps meringue powder
1 TBSP plus 1 1/2 - 2 tsps water
Food coloring if desired

Beat all ingredients until mixed well. Add more water if needed; just a tiny bit at a time. Pipe onto cookies and let dry.

This is what the meringue powder looks like.