Tag Archives: recipe

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?

Pumpkin White Chocolate Blondies

Can you believe that November is almost over?!?! I feel like Halloween was just a few days ago and I’ve only had time to bake a few different pumpkin treats! I’m not usually a big fan of blondies (I mean..what’s the point if there’s no chocolate?!), but I needed a quick and easy pumpkin recipe a few days ago and these Pumpkin White Chocolate Blondies from Brown Eyed Baker were the perfect treat!

Pumpkin White Chocolate Blondies | Life, Love, and Cupcakes

I think I might have to change my mind about blondies because these were AH.MAZING. The pictures definitely don’t do them justice. They’re super moist and pack a lot of pumpkin flavor with a great balance from the butterscotch and white chocolate chips.  Plus they’re perfect if you need a quick treat to bring to a potluck or over to a friends house: just mix everything in the stand mixer, bake, and cut!

Are you a blondie or a brownie fan?

Pumpkin White Chocolate Blondies

2½ cups all-purpose flour
2½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup unsalted butter, melted and cooled to room temperature
1 cup dark brown sugar
½ cup granulated sugar
1 egg
1 tablespoon vanilla extract
1 (15-ounce) can pure pumpkin puree (about 2 cups)
1 cup butterscotch chips
1 cup white chocolate chips
1 cup pecans, coarsely chopped

Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan and line with parchment paper to make removal easier.

In a medium bowl, whish together the dry ingredients and set aside. In a large bowl, cream the butter and sugars until smooth. Add in the egg and vanilla and whisk until the egg is completely incorporated, followed by the pumpkin puree.

Add the dry ingredients to the pumpkin and fold together until combined. Fold in the butterscotch chips, white chocolate chips, and chopped pecans. Pour into the prepared pan and bake 35 – 40 minutes, until a toothpick comes out clean. Allow to cool on a wire rack before cutting.

Recipe from Brown Eyed Baker

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Pumpkin Cheesecake Ice Cream

I always have a bit of an internal conflict around this time of year…what fabulous pumpkin treat do I make first?!?! It’s still too hot for a Pumpkin Spice Latte, so of course Pumpkin Cheesecake Ice Cream seemed the most obvious choice. Plus, it’s definitely no secret that ice cream is my favorite sweet treat!

Pumpkin Cheesecake Ice Cream from lifeloveandcupcakes.com

I usually make custard based ice cream, so this cream cheese base was refreshingly quick and easy and you can have the ice cream within hours!

Pumpkin Cheesecake Ice Cream

8 oz cream cheese
4 oz pumpkin puree
zest of 1 lemon
1 cup sour cream
½ cup half and half
⅔ cup sugar
pinch of salt
2 tsp pumpkin pie spice
Blend together all of the ingredients until smooth. Chill mixture thoroughly, then freeze it in you ice cream maker according to manufacturer’s instructions.
Recipe adapted from The Perfect Scoop.

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Flourless Fudge Cookies

Since I’ve started making ice creams, I’ve found myself with a LOT of egg whites I need to use up. I’m not a huge egg fan, so egg white omelets are a rarity, which means I’m always on the search for fun new recipes to use them up with. These flourless fudge cookies are one of my new favorite ways to use them up – they’re quick and easy to throw together, don’t make TOO many cookies, and they’re even better with ice cream sandwiched between two.

Flourless Fudge Cookies from lifeloveandcupcakes.com

They’re VERY rich and fudgy so a glass of milk (or ice cream, of course) is highly recommended!

Flourless Fudge Cookies

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2 ¼ cup powdered sugar
¼ ts salt
1 ts espresso powder (optional)
1 cup dutch process cocoa powder
3 large egg whites
2 ts vanilla extract

 

Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment and grease the parchment.
In a medium mixing bowl, stir together all the ingredients until smooth, scraping the bottom and sides of the bowl as you stir. The dough will be soft and batterlike. If it’s still very thick, add another egg white.
Drop onto prepared baking sheets and bake for 8 minutes, until they have spread and are somewhat shiny with a slightly crackly top. Remove from the oven and allow them to cool on the pan for a few minutes before eating.

Recipe from King Arthur Flour.

Do you have any favorite egg white recipes??