Even if you hate Valentine’s Day you still love cookies, right? Here’s this year’s batch!
I’m back, and I brought more Strawberry Fluff! I think I might ask it to be my Valentine.
We could go for long walks on the beach, have picnics in the park, or snuggle up on the couch for a Netflix binge-fest. The only thing that would come between us would be a spoon… Or I could just fill some Devil’s Food cupcakes with it and then top them off with some Godiva Chocolate Liqueur spiked butter cream frosting.
To make these, bake a batch of your favorite Devil’s Food cupcakes. I used the Pillsbury box mix, which made 18 appropriately sized cupcakes (ahem, Pillsbury). After the cupcakes have cooled use a cupcake corer or a knife to remove a section from the center of each cupcake. Next comes the Strawberry Fluff Cream Filling.
Strawberry Fluff Cream Filling (adapted from I Heart Cuppycakes)
1-7.5 oz jar of Marshmallow Strawberry Fluff
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
In a large bowl, whisk the marshmallow cream and butter until smooth. Transfer into pastry bag and squeeze into the center of each cupcake. You can push the bits you removed back into the top or you can just eat them. : ) Now it’s time for the frosting!
Godiva Chocolate Liqueur Butter Cream (adapted from Butter Cream Frosting II on allrecipes.com)
1/2 cup butter
1/2 cup shortening
1/8 teaspoon salt
1 teaspoon vanilla extract
5 cups confectioners sugar
1/4 Godiva Chocolate Liqueur
3 tablespoons cocoa powder
Cream butter and shortening in a large bowl until light and fluffy. Add all other ingredients and beat until well combined. Luckily for Pillsbury this recipe makes just enough frosting for 18 cupcakes. I like a lot of icing on my cupcakes, so you may be able to stretch this to cover 24 cupcakes depending on your frosting technique.
I topped these off with a strawberry marshmallow heart but you can decorate them any way you wish!
Did you know that STRAWBERRY Marshmallow Fluff existed? I had no idea until I saw it in the World Market section at Bed Bath and Beyond the other day. I immediately grabbed a jar off the shelf.
I wish I hadn’t.
…that I had grabbed three or four! It’s SO GOOD!! You know the first thing I had to do was make a fluffernutter sandwich, right? Did you grow up on these things too? Gooey marshmallow and peanut butter slathered onto good old white bread. I could have eaten one every day for lunch and never gotten tired of it.
Of course, I had to take it up a notch. We are talking about STRAWBERRY Fluff, people. And what goes with strawberry?? That’s right – chocolate!
It’s Monday morning, and I’m pretty sure that you know how to make a sandwich so I am going to spare you the directions. Strawberry Fluff, your favorite chocolate nut spread (I used Peanut Butter & Co. Dark Chocolate Dreams but I am thinking Nutella would be AWESOME with this) and white bread are all you need to make this fun Valentine’s Day treat.
‘Tis the season for all things red and pink so I’ve hopped onto the bandwagon and made you some strawberries and cream cupcakes!
Even if you don’t like Valentine’s Day you’ll be sure to fall in love with these cupcakes. Sweet strawberry cupcakes, frosting made with heavy cream AND a strawberries and cream truffle stuffed into the center? Good stuff.
These cupcakes are really easy to make! Bake up a batch of your favorite strawberry cupcakes (I used a boxed mix) and a minute or two after you take them out of the oven unwrap a truffle and just push it down through the top of the cupcake. I used Lindt Lindor Strawberries and Cream truffles but you could use white, milk or dark chocolate truffles too. Any kind of chocolate + strawberries = yum. Once the cupcakes have completely cooled, frost them with this:
Butter Cream Frosting (adapted from Butter Cream Frosting II on allrecipes.com)
1/2 cup butter
1/2 cup shortening
1/8 teaspoon salt
1/2 teaspoon vanilla extract
5 cups confectioners sugar
1/3 cup heavy cream
Cream butter and shortening in a large bowl until light and fluffy. Add all other ingredients and beat well.
A few Christmases ago I made a delicious Colonial Hot Buttered Rum recipe that I found on Allrecipes.com. It was so simple (you make it in the slow cooker!) and SO delicious! I served it at my family Christmas dinner and everyone raved about it.
I decided that I wanted to make it again today – it’s Saturday and it’s cold, why not? ;-) I changed it up just a bit though and I am in love with the results! This recipe was awesome before but when you swap out half of the rum for RumChata…
This is FAN-FREAKING-TASTIC!!!!!!!!!!!! I could sit and drink this all day. It warms you up from the inside and the flavor stays on your lips (if you’re into buttered rum kisses).
Hot Buttered RumChata (adapted from Colonial Hot Buttered Rum submitted to Allrecipes.com by Linda Correia)
2 cups brown sugar
1/2 cup of butter
1 pinch of salt
8 cups of hot water
2 cinnamon sticks
6 whole cloves
1 cup of Captain Morgan’s Spiced Rum
1 cup of RumChata
Whipped cream and ground nutmeg for garnish (if desired)
1. Combine the brown sugar, butter, salt and hot water in a 5 quart (or larger) slow cooker. Add cinnamon sticks and cloves.
2. Cover and cook on low for 5 hours.
3. Stir in the Spiced Rum and the RumChata.
4. Ladle into mugs (or awesome cups like the ones shown in the photo from SucreShop), top with whipped cream and ground nutmeg.
Makes 8 servings.
This recipe can easily be scaled down to make fewer servings. I made half a batch tonight but I wish I had made more! It takes just a few minutes to throw together and once it’s done you can just keep it warm in the slow cooker until every last drop is gone. It’s a perfect drink for Christmas, a New Year’s Eve party or any random winter weekend!
I was super excited to participate again this year in the Great Food Blogger Cookie Swap which raises money for Cookies for Kids’ Cancer. Food bloggers sign up and get assigned three other food bloggers to send cookies to. This year I sent cookies to Ashley at Memoirs from My Kitchen, Claire at Simply Sweet Justice and Renee from Tortillas and Honey. More on who I received cookies from later…
First, on to the recipe!
I love snickerdoodles, and when I tried Apple Pie Candy Corn from Brach’s® around Halloween I knew I wanted to combine the candy with that quintessential cinnamon cookie. I know it’s no longer candy corn season but I just checked and as of right now you can still buy a bag on Amazon. So if you do want to give these a try you don’t have to wait until next fall!
You can use any snickerdoodle recipe that you like. I happened to have a few bags of Betty Crocker® Snickerdoodle Cookie Mix hanging out in my pantry so that is what I used. Easy and delicious!
Apple Pie Snickerdoodles
Ingredients and measurements will vary depending on what recipe you use for the snickerdoodles. The following instructions are for use with the Betty Crocker® Mix:
1 bag of the cookie mix which contains a packet of cinnamon sugar
1 stick of butter (1/2 cup), melted
1 tablespoon of water
In addition to the ingredients to make the cookie dough you will need 1 bag of Brach’s® Apple Pie Candy Corn
1. Preheat oven to 350 degrees F (350 degrees F for a dark or nonstick cookie sheet).
2. Pour the cinnamon sugar from the packet into a small bowl.
3. Combine the ingredients needed to make the dough in a medium bowl until a soft dough forms.
4. Take about 1 teaspoon of dough and press one piece of candy corn into it. Cover with a bit more dough, making a ball around the piece of candy corn. Make sure no part of the candy corn is poking out through the dough.
5. Roll the ball of cookie dough in the cinnamon sugar until coated.
6. Place dough 2 inches apart on an ungreased cookie sheet.
7. Bake for 8-10 minutes or until edges are set.
8. Remove from oven and press another 2 pieces of candy corn into the top of each cookie.
9. Place cookies back in oven for 1-2 minutes, just long enough to soften the candy corn so it will stick to the cookies.
10. Remove and let cool for 2 minutes before transferring the cookies to a wire rack.
This will make 2 dozen cookies. Store in an airtight container.
Again, the ingredients and instructions here are if you are using the cookie mix. If you are using a different recipe please follow the baking instructions for that recipe, just adding one or two minutes back in the oven after placing the candy corn on top.
You could skip inserting the candy corn into the center of the cookie but I wouldn’t! It melts inside, infusing the cookie with a delightful apple pie flavor!
I received three FANTASTIC batches of cookies from some awesome bloggers. The first batch was Chocolate Chip Hazelnut Snowball Cookies from Marcie at Flavor the Moments. I love that she added chocolate chips to the traditional snowball cookie!
I have to say now that the swap is finished, it’s pretty depressing coming home every day from work knowing that there is no chance there will be a box of tasty cookies on my doorstep. If any of you out there are feeling generous and want to just randomly send me cookies, let me know so I can give you my address! ;-)
Special thanks to Julie from The Little Kitchen and Lindsay from Love and Olive Oil who are the masterminds behind the Great Food Blogger Cookie Swap! Thanks for all your hard work ladies! Can’t wait to do it again next year!
I recently participated in another Operation Cookie Takeover mission. If you don’t know what OCT is all about you should check out their Facebook page! The quick rundown though is this – people nominate deployed soldiers to receive cookies from the volunteers who have signed up to bake and send them. Volunteers have shipped over 37,000 cookies to deployed soldiers since 2013!
This was the fourth mission and my fourth time participating. It was also, by far, my favorite experience.
My idea for this round of cookies was to create a cookie “postcard” – a handwritten, edible note of thanks. I have been seeing a lot of cookie decorators using the stamping technique to embellish their cookies and thought this would be the perfect opportunity to give it a try. I used a rectangular cookie cutter to make my postcards and covered them in a layer of white royal icing. Then I picked up a few postage related stamps from the craft store, read this tutorial on cookie stamping from Fancy Flours and went to town.
After trying out a few stamps I decided I liked the postmark one the best, so I stamped each of my postcard cookies with it. Because my cookies weren’t perfectly flat, sometimes the stamp didn’t lay the ink down evenly in all spots but I figured that was okay – most postmarks aren’t completely uniform so I’m calling it “authentic.” I let the ink dry overnight and then packed the cookies up and took them into work the next day for the fun part!
Along with my cookies I brought in a few sets of edible ink markers and set up a cookie signing station in an empty cubicle. I invited all my coworkers to stop by and write a note to the troops on one of the cookies.
Here are a few of them:
And here are all 24 together!
Thanks to the help of all my awesome friends at work these turned out so much better than I imagined. I was so excited to ship these off to the Marine that I was matched up with. I hope they all made it in one piece!