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Candy/Confections

Edible Cookie Dough (Fall Edition)!

October 31, 2017

Helloooo there! Today we are making FIVE fall-inspired flavors of edible cookie dough! I’m not kidding when I say these are absolutely addicting in the best way possible Did lots and lots of testing to get them juuuuuuust right for you all, and I hope you enjoy!! If you re-create them, let your girl know with #kawaiisweetworld so I can like/comment/shower you with love and compliments!!

Pumpkin Cookie Dough

Ingredients

  • 1/2 cup heat-treated flour (see below)
  • 1 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup butter, softened
  • 3 T sugar
  • 3 T brown sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup pumpkin puree

Directions

  1. Whisk together flour, cinnamon, baking soda, and salt. Set aside.
  2. In a separate bowl, cream together butter, sugar, and brown sugar. Mix in vanilla, then stir in pumpkin puree. Add dry ingredients and mix to combine.

Gingerbread Cookie Dough

Ingredients

  • 1/2 cup heat-treated flour (see below)
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 2 T butter, softened
  • 2 T sugar
  • 1/2 tsp vanilla extract
  • 1 T milk
  • 2 peanut butter cups, chopped
  • 2 Kit-Kats, chopped
  • 1/4 cup mini M&Ms

Directions

  1. Whisk together flour, baking soda, and salt. Set aside.
  2. In a separate bowl, cream together butter, sugar, and brown sugar. Mix in vanilla and milk. Add dry ingredients and mix to combine, then stir in peanut butter cups, Kit-Kats, and M&Ms.

Halloween Candy

Warning: This is not diet-friendly, but it’ll make you happy when you eat it and life is short so ?

Ingredients

  • 1/2 cup heat-treated flour (see below)
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup butter, softened
  • 3 T sugar
  • 3 T brown sugar
  • 1/2 tsp vanilla extract
  • 1 T milk
  • 2 peanut butter cups, chopped
  • 2 Kit-Kats, chopped
  • 1/4 cup mini M&Ms

Directions

  1. Whisk together flour, baking soda, and salt. Set aside.
  2. In a separate bowl, cream together butter, sugar, and brown sugar. Mix in vanilla and milk. Add dry ingredients and mix to combine, then stir in peanut butter cups, Kit-Kats, and M&Ms.

Salted Caramel Pecan

Ingredients

  • 1/2 cup heat-treated flour (see below)
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 1 T milk
  • 1 T salted caramel sauce (can also use melted soft caramels mixed with milk to thin + add a pinch of salt)
  • 1/3 cup chopped and toasted pecans

Directions

  1. Whisk together flour, baking soda, and salt. Set aside.
  2. In a separate bowl, cream together butter and sugar. Mix in vanilla and milk. Add dry ingredients and mix to combine, then stir in pecans and swirl in caramel sauce.

Snickerdoodle

Ingredients

  • 1/2 cup heat-treated flour (see below)
  • 1 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 1 T milk

Directions

  1. Whisk together flour, cinnamon, baking soda, and salt. Set aside.
  2. In a separate bowl, cream together butter and sugar. Mix in vanilla and milk. Add dry ingredients and mix to combine.
Candy/Confections

How to Make Unicorn Marshmallows and Hot Chocolate!

July 6, 2017

Today we are making unicorn marshmallows and pink hot chocolate that pair together perfectly! 😀


Print Recipe
 Unicorn Marshmallows
Servings
Ingredients
Unicorn Marshmallows
Pink Hot Chocolate
Servings
Ingredients
Unicorn Marshmallows
Pink Hot Chocolate
Instructions
Unicorn Marshmallows
  1. Grease a 9” x 13” square pan with cooking spray. Set aside.
  2. In the bowl of a stand mixer, pour in ½ cup water and sprinkle gelatin on top. Mix to combine.
  3. In a medium saucepot, bring ½ cup water, granulated sugar, corn syrup, and salt to a rolling boil (rapid and large bubbles) and boil for 1 min or until a candy thermometer reads 240 F. Do not stir while mixture is cooking, and be careful! This mixture is extremely hot – ask an adult for help if you’re not comfortable handling the boiling sugar syrup.
  4. Slowly drizzle in sugar syrup along side of bowl with gelatin. Turn to high speed and whip for 8-10 min until thick and fluffy. Mix in peppermint extract.
  5. Immediately pour into prepared pan, and spread out with an offset spatula. Leave to sit for 6 hours or preferably overnight.
  6. Whisk together powdered sugar and cornstarch and set aside.
  7. Sprinkle a work surface with powdered sugar and cornstarch mixture, and turn out marshmallow slab. Cut with cookie cutters, and sprinkle with additional powdered sugar/cornstarch if needed.
  8. Decorate using sprinkles and white chocolate chips as seen in video.
Pink Hot Chocolate
  1. Mix together milk, white chocolate, and vanilla in a saucepan over medium heat until melted. Mix in pink food color.
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Candy/Confections

Mini Unicorn Macarons

February 23, 2017

If you love unicorns, this one’s for you! ??

Extra Macaron Tips and Notes!

  • I used to measure out my macaron ingredients in grams for accuracy, but I’ve recently started using cups instead and I haven’t noticed a difference. Just make sure to measure carefully and don’t pack the ingredients into the cup! Simply scoop the almond flour/powdered sugar up and then drop it back into the container a few times to loosen it, and then scoop and measure! This way you won’t end up packing the flour/powdered sugar as you scoop it since it’ll be nice and loose already.
  • I’ve tested out tapping the baking sheet on the counter to release air bubbles, and for me it didn’t matter if I did it or not. But my main concern was that the macarons lost their shape after tapping them down. Ideally, you can tap the baking sheet on the counter twice, then use a toothpick to pop any air bubbles that appear. But I am not responsible for any misshapen unicorns ?
  • The time range for the skin to form on the macarons is pretty big (30-60 min), but you do have to start checking them at the 30 min point. This is because the amount of time it takes depends on humidity, which varies widely from place to place. For example, when I made these when our heater was on, it only took 30 min to form a skin. However, it was raining and cold when I first tested these out, and it took the full 60 min for a skin to form. So just keep your climate in mind, and start checking at the 30 min point!

Unicorn Macaron Template

Favorite food colors for the frosting

Print Recipe
 Mini Unicorn Macarons
Servings
Ingredients
Macarons
Buttercream Frosting
Servings
Ingredients
Macarons
Buttercream Frosting
Instructions
Macarons
  1. Beat egg whites until foamy. Slowly add in sugar, then mix for 6-8 minutes or until stiff peaks form.
  2. In a separate bowl, sift together almond flour and powdered sugar. Whisk to combine.
  3. Add half of dry ingredients to wet ingredients and fold in until halfway combined. Add in remaining dry ingredients, then fold until batter drips off spatula slowly but continuously.
  4. Pipe out macarons onto parchment paper lined baking sheet, then add sprinkles to upper halves of half of macarons. Tap baking sheet on counter to release air bubbles, then let sit for 30-45 minutes or until skin forms on outside of macarons (they should not stick to your finger when lightly touched). At this point, preheat your oven to 300 F while you wait for the skin to form.
  5. Bake for minutes, or until macarons remove cleanly from parchment paper.
Buttercream Frosting
  1. Beat butter until smooth, then mix in powdered sugar one cup a time. Mix in vanilla extract, then add milk to reach desired consistency. Color frosting in desired colors.
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Candy/Confections, Cookies