Category Archives: holidays

Red, White, and Blue Confetti Cookies

As a choc-oholic, sugar cookies often get overlooked in my household. Most of the ones I’ve had have been pretty flavorless and disappointing, to be made only during the holidays when you bust out the cookie cutters and cover the festive cookies in frosting. So, when Smitten Kitchen posted a link to her confetti cookies on facebook, and I saw all the rave reviews and comments, I was pretty intrigued. What could be so great about a sugar cookie?!?! Don’t get me wrong, bonus points for sprinkles…but it’s still just a sugar cookie!! The recipe has been in the back of my mind since then and I figured now would be the perfect time to put a spin on them and make Red, White, and Blue Confetti Cookies.

Red, White, and Blue Confetti Cookies | Life, Love, and Cupcakes

I found these adorable red, white, and blue star sprinkles at TJMAXX the other day, and I LOVE how festive they make these cookies! Plus the cookies themselves are so easy- you can even throw them together in a food processor! If you need a last minute recipe idea to take to a party, these are perfect AND they travel well. We’ll be spending the 4th on the boat, so easy to pack is a rather important detail for me! I might even be re-creating these around the holidays; they would make such a colorful addition to my usual selection of Christmas cookies!

Red, White, and Blue Confetti Cookies

Recipe from Smitten Kitchen, which was adapted from King Arthur.

If you’re using a food processor, you won’t need to soften the butter and cream cheese first. If using a mixer, you’ll need to soften both before you mix the dough.

Yield: 4 dozen 2 1/2-inch cookies

3 cups all-purpose flour
1 ts baking powder
1/4 ts baking soda
3/4 ts salt
1 cup unsalted butter
1/4 cup cream cheese
1 1/4 cups sugar
1 large egg
2 ts
1 cup red, white, and blue sprinkles

Heat oven to 375 degrees. Line two baking large sheets with parchment paper.

To make in a food processor: Combine flour, baking powder, baking soda and salt in your food processor, then pulse a few times to blend. Add butter, cream cheese, and sugar and blend mixture until all is incorporated. Add egg and vanilla extract and process until the dough forms into a clump, scraping down as necessary.

To make with an electric mixer: Whisk together flour, baking powder, baking soda and salt in a bowl. In the bowl of a stand mixer, beat cream cheese, butter and sugar until fluffy. Add egg and vanilla extract and mix until combined. Add flour mixture and mix just until combined. If dough is too soft to roll into balls by hand, let chill in the fridge for 20 minutes or so.

Both methods: Roll 2 inch scoops of dough into balls, then drop into a bowl of sprinkles, gently rolling to coat them evenly. Place on parchment lined baking sheets with at least two inches between each cookie. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2-inch tall. Bake for 9 to 10 minutes, rotating halfway through, until the bottoms begin to brown. You do not want the entire cookie to brown, so they will still look underbaked, especially compared to chocolate chip cookies. Set the baking sheet on a cooling rack to let them cool for a few minutes before transferring the cookies to a cooling rack. Enjoy!

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What will you be making for the 4th, anything fun and festive?

Life-Love-Cupcakes-Tiramisu

Tiramisu or ‘How to Win Over Your Husbands Italian Family with Dessert’

I know, I know, it’s been a LONG time since I’ve posted anything..a little over a year! But in my defense I’ve been busy getting married and making this tiramisu and such!

Life-Love-Cupcakes-Tiramisu

I made this for the first time last Christmas Eve for my Husband’s Italian family and it was decided that this would be “my thing” to make every Christmas. Luckily the recipe is actually quite easy, just make sure to give it plenty of time to set in the refrigerator, because it really makes a world of difference!

Life-Love-Cupcakes-Tiramisu-Coffee

I have to say, I was never a big tiramisu fan before, but I’m a true believer now (and it’s even better with coffee the next day)!

Tiramisu
Ingredients:
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/2 cup strong brewed coffee, room temperature
4 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

Directions:
1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2. In the bowl of a stand mixer, beat cream with vanilla until stiff peaks form.
3. Whisk mascarpone into yolk mixture until smooth.
4. Combine coffee and rum in a shallow bowl. Dunk each side of half of the ladyfingers in the mixture, then place in the bottom of a 7×11 inch dish.
5. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate at least 4 to 6 hours, preferably overnight.

Adapted from Allrecipes.com

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Apple Cranberry Scones with Apple Cider Drizzle

I’ve been on a serious scone kick lately, but these have been, hands down, some of the best scones I’ve had in a LONG time. They’re not overly sweet, but have the perfect amount of sugar to counter the tartness of the cranberries. Add the apple cider drizzle and they’re perfection. Plus the texture is about as perfect as a scone can be.

Apple Cranberry Scones | Life, Love, and Cupcakes

The recipe is based off of a King Arthur Apple Scone recipe. They instruct you to put the scones in the freezer for about 30 minutes before baking, which is something I’m definitely going to start doing with all scones recipes! I also recommend halving the cranberries since biting into a whole cranberry could be a bit too much.

Apple Cranberry Scones | Life, Love, and Cupcakes

These have been perfect for the drive to work everyday…I’m rather disappointed they’re gone!

Apple Cranberry Scones with an Apple Cider Drizzle
Author: Life, Love, and Cupcakes
Ingredients
  • 2 3/4 cups flour
  • 1/3 cup sugar
  • 3/4 ts salt
  • 1 tb baking powder
  • 1 ts apple pie spice
  • 1/2 cup cold butter
  • 3/4 cup chopped fresh apple
  • 2 large eggs
  • 1 ts vanilla extract
  • 1/2 cup sweetened applesauce
  • 1/2 cup halved cranberries
  • 1/2 cup powdered sugar (for glaze)
  • 2 ts apple cider
  • dash of cinnamon
Instructions
  1. In a large bowl, whisk together the flour, sugar, salt, baking powder, and apple pie spice.
  2. Cut in the butter until the mixture is crumbly, with some larger chunks of butter still left, then stir in the chopped apple.
  3. In a separate bowl, whisk together the eggs, vanilla, and applesauce.
  4. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Incorporate the cranberries with a few swift strokes, be sure not to overmix the batter.
  5. Line a baking sheet with parchment and sprinkle with a bit of flour.
  6. Divide dough in two on the parchment. Gently pat and round each half into a 5″ circle that is about 3/4″ thick.
  7. Run a knife under cold water, then slice each circle into 6 wedges. Carefully pull each wedge away from the center, leaving about 1/2″ between them.
  8. Freeze the pan of scones for about 30 minutes while the oven preheats to 425.
  9. Bake for 18 to 22 minutes, until golden brown.
  10. For drizzle: Mix together apple cider, powder sugar, and cinnamon until smooth. Drizzle liberally over scones.
  11. Serve warm. Store at room temperature for a few days, or freeze and reheat in the oven/toaster oven before eating.