Use Christmas cookie cutters to make these delicious cookies more festive.
Orange Cinnamon Chocolate Chip Cookies
Ingredients:
1 cup butter, softened
¾ cup sugar
¾ cup packed brown sugar
2 large eggs
1 tbsp. grated orange peel
1 tsp. vanilla extract
3 ½ cups all-purpose flour
1 ½ tsp. baking soda
1 ¼ tsp. ground cinnamon
¾ tsp. salt
2 cups (12 oz.) semisweet chocolate chips
1 cup chopped walnuts
Method:
In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, orange peel and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the chocolate chips and walnuts. Cover and chill for 2 hours or until easy to handle.
On lightly floured surface, roll out dough to ½ inch thickness. Cut with a lightly floured 3 inch round cookie cutter. Place 1 inch apart on greased baking sheets.
Bake at 375 degrees F for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
This is a great desert after your Thanksgiving feast.
Cinnamon Pumpkin Cake
Ingredients:
1 package yellow cake mix
1 can (15 oz.) solid-pack pumpkin
2/3 cup sugar
2 eggs
½ cup egg substitute
1/3 cup water
¼ cup unsweetened applesauce
2 ½ teaspoons ground cinnamon, divided
¼ teaspoon ground nutmeg
1 ½ cups confectioners’ sugar
½ teaspoon vanilla extract
1 to 2 tablespoons fat-free milk
Method:
In a large bowl, combine the cake mix, pumpkin, sugar, eggs, egg substitute, water, applesauce, 1 teaspoon cinnamon and nutmeg. Beat on low speed 30 seconds; beat on medium for 2 minutes. Pour into a 10 inch fluted tube pan coated with cooking spray.
Bake at 350 degrees F for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the confectioners’ sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake.
Yield: 14 servings
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products. www.thasc.com
Do you have a summer bride in your future? Surprise her with cupcakes for her bridal shower or wedding reception. These cupcakes will adapt to many themes she may be working with. Just add icing and your decorations. Our cupcake recipe can go to a very formal occasion or a casual picnic without missing a beat. Enjoy making or eating this delicious cupcake recipe.
Your three tier cupcakes will steal the show.Shopping list for your cupcakes.
Makes 6 cupcakes:
6 tablespoons butter softened or soft margarine
Generous 3/8 cup superfine sugar
2 eggs lightly beaten
½ cup all-purpose flour
1 tablespoon unsweetened cocoa
1 teaspoon of baking powder
Fondant Hearts
Shopping list for your frosting.
1 ¼ ounces fondant
Food coloring
Confectioners’ sugar for dusting
Icing
1 cup butter, room temperature
1 cup powdered sugar
¼ teaspoon vanilla extract
8 oz. jar of marshmallow crème
Food coloring
Fill 2/3 full, ready for the oven.
To make the cupcakes:Preheat the oven to 350 degrees F. Put 6 paper muffin cases in a muffin pan.
Put the butter, sugar and vanilla extract in a bowl and beat together until light and fluffy. Gradually add the eggs, beating well after each addition. Sift in the flour, cocoa and baking powder and, using a large metal spoon, fold into the mixture. Spoon the batter into the paper cases.
Bake the cupcakes in the preheated oven for 20-25 minutes, or until well risen and firm to the touch. Transfer to a wire rack and let cool.
Keep it simple with just flowers. Simply beautiful.
To make hearts: Knead the fondant until pliable, then add a few drops of food coloring. (If you are coloring your hearts). Roll out the fondant to a thickness of ¼ inch or 5 mm on a counter dusted with confectioners’ sugar. Using a small heart shaped cutter, cut out 6 hearts. Put them on a tray lined with waxed paper and dust with confectioners’ sugar. Let dry for 3 to 4 hours.
Hearts and flowers, always a favorite theme.
For icing: In a large mixing bowl, beat the butter until creamy. Beat in half of the powdered sugar. Add the remaining powdered sugar and mix until light and fluffy. Add food coloring. Add vanilla and stir in the marshmallow crème until well blended. Frost cupcakes and decorate.
Bridal shower, wedding reception, cupcakes are a perfect choice.
Tested in the THASCkitchen. Photos by THASC. THASCis a unique small American business producing cards and other promotional products. www.thasc.com
Precious Art By Precious People 