Posts tagged dessert

whole wheat pumpkin chocolate chip cookies

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with six foot snow drifts mounting outside my door and about a 36” cover of snow everywhere else in sight, there were few things i wanted to do during this blizzard other than eat grilled cheese and tomato soup.

http://distilleryimage5.s3.amazonaws.com/79a63bf272f611e2b6fe22000a9f12db_7.jpg

…ask and you shall receive.

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(that little mirror over on the right side of the picture is my car. awesome.)

anyway, i was glued to my couch working from home all day friday and saturday, but once saturday night came around, i was going a little stir crazy. first on my list was whole wheat banana-pumpkin muffins for breakfasts this week. before i started to put everything away, though, i realized i had 1/4 a can of pumpkin hanging around, all my baking goodies out and nowhere to go. so… i made some healthy whole wheat pumpkin dark chocolate chip cookies. in the entire batch, there is less than 1/2 a cup of sugar, whole wheat flour and rolled oats, pumpkin puree, no oil or butter.

unlike 99% of my recipes, i didn’t take step-by-step photos of this one because - to be honest - i didn’t have high hopes! this summer, i was tasked with making oatmeal chocolate chip cookies for my friend adam and i tried 3-4 times before getting them right. when trying to healthify cookies, i sometimes lose my mojo.

to my surprise, they turned out fantastic and i couldn’t help but share them. you get some finished product pictures instead of step-by-step, but i’ll walk you through the process anyway.

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1/2 cup pumpkin puree

1 egg

2 tsp vanilla extract

1 c. rolled oats

3/4 c. whole wheat flour

1/4 c. brown sugar

1/4 tsp baking powder

1/2 tsp baking soda

2 tsp ground cinnamon

pinch of nutmeg

1/3 c. dark chocolate chips

tips & things to do/know before you get started:

-preheat your oven to 350 degrees

-this recipe makes appx. 16 decent-sized cookies

-because there’s no butter/oil, they won’t rise/spread like “normal” cookies, so feel free to put them closer to one another on the baking sheet, but also flatten them out a bit so you don’t wind up with thick cookie puffs

okay now that that’s all settled, let’s get baking!

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in a small bowl, whisk together your wet ingredients (pumpkin, vanilla, eggs) and set aside.

in a larger bowl, stir together the dry ingredients, aside from the chocolate chips. once everything is well-mixed, pour the wet ingredients into the dry. the dough will be fairly dry - don’t worry about it. mix in the chocolate chips and make sure they’re evenly-distributed throughout the dough.

line your baking sheet with parchment paper or lightly grease it. roll the cookie dough into balls, flatten them slightly and place them on the cookie sheet. (note: since my dough seemed a little dry, i made sure to knead slightly with my hands to make sure all the flour/dry ingredients were mixed in).

pop them into the 350-degree oven for 13-15 minutes, depending on how well-done you like your cookies.

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delicious :) enjoy!

xxoo,

eliz

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#dessert

#healthy

#food

#recipes

#pumpkin

#cookies

#dark chocolate

#whole grain

(slightly lighter) magnolia bakery banana pudding

i love a good cupcake. like LOVE. whenever i would take the train home from NYC in the last year or two, i would pop over to the little magnolia bakery stand in grand central and get a treat for the ride home. it would be pretty darn difficult to convince me to get something other than their cupcakes because i even like their frosting and i am NOT a frosting person.

then one day, i was feeling daring. i had heard rumors that their banana pudding was their truly hidden gem, better than any cupcake and i didn’t believe it. i was in new york for a couple of days and knew i could always grab a cupcake later if said pudding was gross, so i went ahead and tried it. let me tell you! it was practically life-changing. HOLY COW!

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fluffy, light, sweet, chunks of banana, nilla wafers sort of soaked by the pudding so they were cakey, not crunchy. basically, i wanted to bathe in this stuff.

fast forward to a visit from my friends allie & adam this december. i had a hankering for some pudding (because, well, when do i not crave it??) and as a surprise, they brought some in with them from the city (!!!). best surprise ever?

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i ate it slowly because i didn’t want it to end, so i was on the 1-2 Tablespoon a day plan until i realized it would go bad at that rate. i even (gasp) shared some of it.

as soon as it was over, though, i needed more. my schedule would not allow for any trips to new york soon, so i was left to my own devices, the internet and the grocery store. turns out their recipe had been released a few years ago in the magnolia bakery cookbook.

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in all honesty, i didn’t follow this recipe completely (in hopes of reducing a wee bit of the sugar and fat). it still tasted AMAZING, i felt a little less guilty about eating it, but the pudding just didn’t have the light, fluffy texture that the real stuff has. to be honest… i’m okay with that. the magnolia version is an amazing treat a few times a year - this stuff was a nice compromise.

if you’re interested in the real recipe, buy the book check it out here. if you don’t mind nixing half the evaporated milk, holding off on half the cookies or swapping out heavy cream for the lighter variety, check out my version here!

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ingredients

8 oz. sweetened condensed milk (1/2 a standard 16 oz. can)

1 1/2 c. cold water

small box instant vanilla pudding

1.5 cups light cream

1/2 box Nilla wafers

3 bananas, sliced

not too intimidating of an ingredient list, eh?

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first mix together your sweetened condensed milk, pudding and water in a medium bowl. once it’s dissolved together, pop it in the fridge and let it sit for 3-4 hours.

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i tried to whip my light cream and fast forward… it does nothing but froth it. i actually liked this step, but feel free to skip it. by using light instead of heavy cream, you not only save plenty of fat, but you also take away the ability to make whipped cream. hence the lack of the light, fluffy pudding found in the original. this method still makes it less “gloppy” and solid than normal pudding, though, so i recommend it!

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anywho, after you whip/attempt to whip the cream, fold in your pudding that should be set in the fridge.

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while that sits for a second, slice up your bananas and open up the nilla wafers. get out a large glass bowl/trifle and then get to layering!

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pudding > bananas > nillas so on and so forth until you run out of all the ingredients! make sure you’re topping it all off with a final layer of pudding.

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and there you have it! a slightly less decadent, still totally amazing version of magnolia bakery’s famous banana pudding :) enjoy!

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#dessert

#nyc

#magnolia

#bananas

#recipes

#food

it’s fine, i only ate one. that sign for caesars palace was too perfect, though.

it’s fine, i only ate one. that sign for caesars palace was too perfect, though.

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#nyc

#cupcakes

#dessert

#magnolia bakery

today i took a quick trip to beantown with my friend jane and it was such a nice, spur of the moment, midweek treat! jane, you see, is incredibly smart and driven (not to mention thoughtful and fun!) and we’ve been friends since seventh grade. after dominating the midwest, she’s now back east for grad school at MIT (nerd pride, as she says) and had to run to the city to pick up keys for her summer sublet. we enjoyed lunch at the friendly toast (more on that later!), perused the bookstore and per my recommendation, stopped at kick*ss cupcakes, my favorite cupcake shop in the boston area!
these are no chocolate and vanilla, plain old cupcakes (although the chocolate and vanilla are so good, too!). see, i’m not usually a huge fan of frosting (too sweet sometimes), but this frosting is just the right amount and SO DELICIOUS. the flavors i picked out yesterday included ginger peach bellini (with a raspberry on top), the somerville special (espresso cupcake, marshmallow filling, nutella frosting), lemon meringue (lemon cupcake, lemon curd and real torched meringue on top), chocolate cupcake/vanilla frosting and vanilla cupcake/chocolate frosting, as well as the super chocolate (brownie cupcake with bittersweet chocolate and chocolate shavings).
they have so many other inventive flavors, too (i love me some s’mores cupcake!), but i didn’t want to have a lifetime supply of cupcakes on my counter, because that would require me to eat. them. all. and remember what they say - treat treats as treats! this was a special treat, for sure :)
if you ever find yourself in davis square, i couldn’t recommend it any more! check it out - you’ll thank me later :)
kick*ss cupcakes |  davis square | 378 highland street | somerville, ma | 02124

today i took a quick trip to beantown with my friend jane and it was such a nice, spur of the moment, midweek treat! jane, you see, is incredibly smart and driven (not to mention thoughtful and fun!) and we’ve been friends since seventh grade. after dominating the midwest, she’s now back east for grad school at MIT (nerd pride, as she says) and had to run to the city to pick up keys for her summer sublet. we enjoyed lunch at the friendly toast (more on that later!), perused the bookstore and per my recommendation, stopped at kick*ss cupcakes, my favorite cupcake shop in the boston area!

these are no chocolate and vanilla, plain old cupcakes (although the chocolate and vanilla are so good, too!). see, i’m not usually a huge fan of frosting (too sweet sometimes), but this frosting is just the right amount and SO DELICIOUS. the flavors i picked out yesterday included ginger peach bellini (with a raspberry on top), the somerville special (espresso cupcake, marshmallow filling, nutella frosting), lemon meringue (lemon cupcake, lemon curd and real torched meringue on top), chocolate cupcake/vanilla frosting and vanilla cupcake/chocolate frosting, as well as the super chocolate (brownie cupcake with bittersweet chocolate and chocolate shavings).

they have so many other inventive flavors, too (i love me some s’mores cupcake!), but i didn’t want to have a lifetime supply of cupcakes on my counter, because that would require me to eat. them. all. and remember what they say - treat treats as treats! this was a special treat, for sure :)

if you ever find yourself in davis square, i couldn’t recommend it any more! check it out - you’ll thank me later :)

kick*ss cupcakes |  davis square | 378 highland street | somerville, ma | 02124

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#cupcakes

#boston

#travel

#dessert

#restaurant

#friends

super bowl snacks (recipe roundup)

hi friends! is everyone getting excited for the super bowl? i’ll admit that even though i work in sports, football is one of my least favorite to watch.. it’s growing on me, though. in total girl fashion, though, my favorite reasons to tune in are the commercials and halftime show! i still remember when i had a super bowl celebration with my friend katie in middle school just so we could watch ‘nsync at the halftime show. and who could forget the wardrobe malfunction, too?! my dad’s favorite commercials usually involve monkeys or talking babies. what about you?

living in connecticut, it seems like this is the perfect battle ground for giants and pats fans to duke it out on sunday. if i didn’t have to work, i’d certainly make a spread fit for a fantastic super bowl party. even though i can’t cook up a feast, here are some healthier ideas for you to whip up for your friends while you watch the big game! and i promise that most are pretty easy to make and easier to enjoy, too.

baked brie


if you’re planning a little upscale get-together, this is the perfect dish. SO easy to make and since it’s not covered in puff pastry like lots of other brie recipes out there, you can indulge on some other treats during the game, too! click here for the recipe.

bruschetta


two great things about this dish is that it’ll seem a heck of a lot fancier than it really is AND the farther in advance you make it, the better it’ll taste. no need to rush around just before kickoff! click here for the recipe.

buffalo chicken dip


i admittedly am not a huge fan of spicy foods, but since you can control the heat in your own variation of this recipe, i say go for it! perfect on chips or veggies (especially celery!), i love my mild take on this favorite. click here for the recipe.


guacamole


if you’re looking for another dip to complement your spread, go for guacamole! so fresh, healthy and delicious, i can never keep the bowl full enough. click here for the recipe.

turkey chili


throw some corn bread in the oven, too, and this is such a hearty and delicious addition to your table. plus, if people get too stuffed on all the appetizers and finger food, this will make great leftovers! set out some fixin’s like sour cream, extra onions and cheese for people to dress up their own bowls. click here for the recipe.

turkey meatball sliders

last year for the super bowl, i made a huge pot of turkey meatballs to freeze and eat for leftovers, but also grabbed some fresh dinner rolls from the grocery store. i split them open, popped one turkey meatball on each, sprinkled some mozzarella and quickly browned them in the oven to make the cutest turkey meatball sliders to add to everyone’s plate! click here for the recipe.

crispy shrimp tacos


even though i call these crispy, they’re not even fried, so you don’t have to feel too bad about eating them. if you want to incorporate some seafood into your dishes, this is a perfect way to have some finger food from the ocean. similar to the chili, you can put out the cooked shrimp, avocado, lettuce, tomato, mango, onion and tortillas and let your guests create their own! and trust me, people will be impressed. the colors in these are so stinkin’ beautiful :) click here for the recipe.

black bean, corn, tomato & avocado salad


this dish is so versatile, i would HIGHLY recommend serving it. you can put it next to chip as a dip, people can sprinkle it on top of their crispy shrimp tacos or chili and it makes a great vegetarian option for people that want some protein but aren’t interested in the turkey, chicken or seafood options. click here for the recipe.

then, of course, if anyone has room for dessert, you could make some fun cupcakes (like these hamburger slider cupcakes. you’ll really throw your guests for a loop!) or cookies that are simple to serve and people can just grab them on their way back to the couch. keep all these delicious snacks and plenty of beverages on hand and i guarantee you’ll have some happy campers, whether the giants or the patriots win :)

if there are any other recipe ideas you’re looking for, check out the recipe rundown page for some more inspiration. happy cooking!

xxoo,

eliz

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#super bowl

#snacks

#appetizers

#recipes

#food

#dessert

peanut butter, banana & honey smoothie

hello, hello. happy monday. i don’t know about you, but i’m all for going back to the weekend. basketball games to watch, minimal work to do. ahhh… i miss my comfy bed already.

whenever bananas are past their prime in my apartment, i feel bad just tossing them, so i always throw them in the freezer and save them for a rainy day (read: banana bread or banana scones. i need to make some banana muffins!)

i’ve also been tossing fresh bananas in my smoothies for ages now. but mixing the two? frozen banana in the smoothie? hmmm… a suggestion from food frenzy and peanut butter fingers led me to the conclusion that frozen bananas in a smoothie make it taste like ice cream! i was sold.

looking for a treat last night (while watching my new obsession, party down, on netflix), i decided to go for it. my only wish is that i had something to thicken the shake/smoothie up a little bit (protein powder, xantham gum) so it’d almost be soft serve-ish. even so, it was delicious as it was! it’s also one of the easiest things i’ve ever made. the worst part was feeling all frost bite-y when i had to get the peel off the icy banana!

1 frozen banana

3/4 cup skim milk

1 Tablespoon honey

1 Tablespoon peanut butter

1/2 teaspoon vanilla

[this makes one delicious serving!]

now get ready for the incredibly complicated instructions…

first, put everything in the blender. then blend.

pour and enjoy!

 

mmmm. so cold and delicious. and not bad for you, in the grand scheme of desserts!

click here for a printable version of the recipe!

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#recipes

#dessert

#breakfast

#banana

#healthy

banana split shake

this month has been a whirlwind so far and by all indications, it’s not going to let up for weeks. they call it march madness for a reason and i’m pretty sure the phrase should be “in like a lion, out like a lion and generally like a lion all throughout.” last night i bought FOUR dresses though and i’m hoping that’ll push some springy air my way. i can’t wait to wear them, don some very bright colors and paint my toes to be shown off in sandals. the time is coming and spring really, really, really is my favorite time of year.

anywho… all these crazy weekend commitments and tons of time spent traveling, working tournaments, etc. means that i haven’t had as much time to cook as i would like. i feel sort of ashamed even calling this a “recipe.”

see, i tend to stay up pretty late. (except for tuesday night when i went to bed at 7:57pm and woke up at 7:27am on wednesday morning. now THAT was awesome.) so anyways, if i eat dinner around 6 when i get home from work, chances are i’ll be hungry again before i go to bed six hours later. rather than indulging in a huge ice cream sundae, i came up with this shake that lightens up the ingredients but is still totally sweet and satisfying. think of it as a blended banana split also, the ingredients are ever-changing, so just include anything that you love in an ice cream sundae!

1 banana

1/2 cup light ice cream (i had slow churned cookies & cream)

1 cup skim milk

1 Tablespoon peanut butter

1 teaspoon unsweetened cocoa powder

1 Tablespoon mini chocolate chips

(pretty simple, but you could always add in your favorite candy, some strawberries, nix the peanut butter, throw in some sliced almonds. literally WHATEVER you want.)

now for the instructions… brace yourself: put all ingredients in blender. hit frappe. pour. sip.

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#dessert

#recipes

#banana

#sundae

#milkshake

#ice cream

chocolate crinkle cookies [& congrats, comak!]

how’s that title for alliteration?!

when i was in louisville in december for the field hockey national championship, i think i ate panera at least once a day for six days straight. it was within walking distance of our hotel and such an easy lunch option. well, i fell in love with one of the treats in the dessert case on my first trip - the oversized, chocolatey, delicious peppermint crinkle cookie and from then on, i would only get soup for lunch so i’d have enough meal money left over for dessert. through the whole trip, i never got sick of them and was already looking forward to winter 2011 so i could have the tasty treat again.

i thought panera had created this cookie, different from any one i had ever seen before. but lo and behold, months later, i was poking around the hershey’s website and found their “classic recipe” for crinkle cookies! the powdery white sugar, interrupted by dark chocolate cracks into the gooey cookie. could it be? crinkle cookies were a thing?

i was excited and knew i had to make them as soon as i had somewhere to go. if i kept these around my apartment, i’d eat them ALL and they weren’t even safe sitting on my desk. i wanted to make them so badly, but needed an invitation first. enter: my fantastic friend comak…

comak is one of the hardest-working people i know. it’s kind of funny because although we went to school together, we weren’t super close in college. i think we had one class together, ever, and we sat all the way across the room from one another. we stayed in touch after graduation, though, and i talk to her now more than people i lived with during my four years at school! she’s got a great head on her shoulders, knows what she wants and is a great listener.

we aren’t even three years out of college and she is already checking goals off her professional bucket list. and these are some pretty lofty goals, at that. but when i think about how she’s accomplished all that she has, a scene from HBO’s 24/7: penguins/capitals road to the winter classic immediately comes to mind.

pascal dupuis (or as i affectionately call him, pascal unibrow), a winger for the pens, is driving to the rink when asked about captain sidney crosby. he says that sid is a special kind of player and person because not only does he do everything right, but he does it the right way.

that’s how i feel about comak’s accomplishments and why i believe she’s going places so quickly. i couldn’t be happier for her or more proud of her. for those of you that are wondering, she is going to be the washington nationals beat writer for the washington times. so cool, right?!

anyways, her family threw her a combined 25th birthday/going away party on saturday and i knew this was the perfect place to share these crinkle cookies.

1 cup granulated sugar

1/3 cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 1/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup unsweetened dark chocolate cocoa powder

appx. 1/3 cup powdered sugar

[this recipe yields about two dozen cookies]

in a large mixing bowl, combine the granulated sugar and oil, then add the eggs and vanilla. it’ll sort of resemble apple sauce, in my opinion.

in a smaller bowl, whisk together the flour, baking powder and salt. gradually add the contents of this smaller bowl to the larger one, mixing well between each batch.

add the cocoa powder and mix until the dough is all chocolatey and brown. it’ll seem like a thick brownie batter.

cover and refrigerate until the dough is firm. the original recipe suggested six hours in the fridge - i had significantly less time than that, thanks to my own procrastination, so in a pinch i put the dough in the freezer for 45 minutes and the fridge for 30. it worked out just fine.)

while the dough is chilling, preheat oven to 350 degrees and line a baking sheet with parchment paper.

 

scoop the dough out with a soup spoon and roll into 1” balls. toss them around in the powdered sugar (seen above in my personalized JUNGLE bowl purchased by dad at the farmer’s market in LA).

place them a couple of inches apart on the baking sheet and put in the 350-degree oven for 12-14 minutes until the cookies are cracked on top and firm when gently pressed.

let them cool for a few minutes before removing them from the sheet and then transfer to a wire rack to cool completely.

so good luck, comak - i know you’re going to do wonderful things.

xxoo,

eliz

ps - click here for a printable version of the recipe!

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#recipes

#dessert

#cookies

#chocolate

#baseball

#washington nationals

not-so-bad-for-you peanut butter chocolate chip cookies

see this is what i love about baking, cooking and my food blog. i whipped these cookies up on thursday night to bring in for an office treat on friday. i then saw on facebook that my buddy mark had been having the worst day (read: wallet and phone were stolen and the only “light” at the end of the tunnel was a trip to lowell of all places for a hockey game).

hoping he didn’t have a peanut allergy, i grabbed a bunch of cookies (threw in some thin mints and tag-alongs for good measure), made a little feel better gift package and within five minutes, was off to work the hockey game and hopefully bring at least one good thing to his day. see what i mean? homemade treats, brunches and dinner parties make people smile and i like making people smile.

fast forward to wednesday, as i share this recipe with you: classic peanut butter cookie-lovers, beware. these are not gooey, salty, sweet peanut butter cookies with the fork prints in them. that’s for another time. for this batch, i wanted to make a little bit of a healthier alternative by using whole wheat and rolled oats, using natural peanut butter and sweetening with honey rather than loads of white sugar.

2/3 cup whole wheat flour

3/4 cup rolled oats

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cup natural, chunky peanut butter

1/4 cup honey

1 egg

2 teaspoons vanilla

1/4 cup brown sugar

1/3 cup chocolate chips (i chose mini)

[these ingredients yield just under 2 dozen cookies]

 

in a medium bowl, combine the dry ingredients (flour, oats, salt, baking soda) and set aside.

in a larger mixing bowl, combine everything else besides the chocolate chips (peanut butter, honey, egg, vanilla, brown sugar). mix until everything is combined.

in 1/2 cup batches, slowly add the ingredients from the dry bowl and mix in between each shift.

mix in the chocolate chips until they’re evenly distributed throughout the dough. i went with mini chips a) because i had them on hand and b) since the cookies are pretty small (two-bite cookies, if you will), so i thought the mini chips fit in with the texture and size better.

let the dough chill in the fridge for 15-20 minutes and preheat oven to 375 degrees. also, line a large baking sheet with parchment paper.

form the chilled dough into small, 1-2 inch dough balls, but while you’re rolling them, knead them in your hand a bit to make sure they stick together and don’t completely crumble. i would suggest even flattening them into a disc and then rolling them into the ball. keep all the oats, peanuts and chocolate chips holding on!

bake at 375 degrees for 7-9 minutes until they’re golden brown on top. right when you take them out, flatten the top with a fork or a spatula and then transfer them to a wire cooling rack.

make sure you don’t over-bake because honey goes from perfect to burnt pretty quickly!

click here for a printable version of the recipe!

go whip up a batch and hand them out to brighten up someone’s otherwise crappy day :)

xxoo,

eliz

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#recipes

#cookies

#dessert

#peanut butter

valentine’s day sugar cookies

growing up, my parents made sure that valentine’s day was special. hand-picked cards from my dad, treats and presents from my mom and constant reminders that the day is to tell the people you love how much you love them always made me love february 14. as time goes on, i feel like people get increasingly bitter about cupid’s holiday. unreal expectations, loneliness or pity parties have no place on my valentine’s day!

just as the quote i posted earlier from love actually, i think it’s important to remember that valentine’s day doesn’t have to be strictly reserved for romantic love. and while i think it’s important to make people feel loved on valentine’s day, know they’re appreciated on thanksgiving or special on their birthday, don’t forget to do these things every day.

in addition to valentine’s brunch with my friends yesterday, a BRIGHT PINK manicure and pedicure yesterday and wearing pink and red today, i wanted to spread some valentine cheer with cookies. obviously. i took the same sugar cookie recipe i used when i made holiday stars and candy canes in december, but took a different approach to the decorating. i must say that they took a while to chill, roll out, bake, decorate and cool. and i did whine a bunch in between each frosting shift… but in the end, i think they’re bright, fun and a sweet treat for the day.

1/2 batch sugar cookie recipe

2 cups powdered sugar

1 Tablespoon meringue powder

2 Tablespoons water

1/4 teaspoon almond extract

food coloring

sprinkles (optional)

make the sugar cookies, according to the recipe. roll the dough out and use heart-shaped cookie cutters to shape them.  let them cool completely on a wire cooling rack before you attempt to frost them.

while the cookies are cooling, get started on the icing. mix together the powdered sugar, meringue powder, water and almond extract using an electric mixer for five or so minutes until it thickens up.

divide the icing into separate cups or bowls based on how many different colors you plan to use. add food coloring to each and load up your piping bag.

carefully outline the shape of your cookie before flooding inside the outline. repeat for each color you’re decorating with.

originally i was planning to do 4-5 colors and making them look like necco conversation hearts, but after cleaning the piping bag and going through each step, watching the clock near midnight, i got far less ambitious.

if you want to do a glaze to go under some festive pink, red or heart-shaped sprinkles, take any remaining white frosting and add another 1-2 Tablespoons of water. whisk until it’s runny and more of a glaze.

dip the tops of the cookies in the glaze and then flip them upright to dry on the cooling rack. while they’re still wet, sprinkle the glittery stuff on top.

let the cookies dry overnight before packaging. as i was advised… you’ll think they’re dry before then. they’re not.

spread the love! happy valentine’s day, everyone :)

xxoo,

eliz

ps: click here for a printable version of the recipe(s)!

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#dessert

#valentine's day

#hearts

#cookies

#recipe

#sugar cookies

#sprinkles

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