Christmas In July! Gingerbread & Marshmallows Christmas Tree Cookies

Yay for Christmas in July! ...well..just barely! 

Christmas is my favorite holiday. As a result, I have quite a collection of Christmas themed magazines. Today's cookies were inspired by "Food Network's" December 2010 issue. They had the cutest little gingerbread people all dressed up. I also used their gingerbread recipe which you can find below. To see what I made last year for CiJ, click here.

Merry Christmas in July!

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Make your cookie dough and refrigerate. I find it easier to make it at least a day ahead.

 Bake @ 350 for 10-12 minutes.

How easy is this?! Just cut mallows and press into colored sugar.

These sweet little pink mallows have me thinking Easter bunnies..!

 For marshmallow stars, follow directions below. 

Then cover star with cookie icing and dip in yellow sugar sprinkles. 

I added mini M&Ms for the Christmas tree lights.
Fun, easy and cute! How's that for an edible Christmas craft?

 Gingerbread Cookie Recipe from Food Network

Sift 3 1/2 cups flour, 1 teaspoon each baking soda and salt, 1 tablespoon ground ginger, 2 teaspoons cinnamon and 1/4 teaspoon each ground cloves and allspice into a bowl. In mixer bowl, combine 6 tablespoons melted butter, 1 tablespoon melted shortening, 2/3 cup light brown sugar and 3/4 cup molasses. Beat in 1 egg. Beat in flour mixture in two additions. Divide dough in half. I patted out both halves and laid them flat in gallon size baggies. Chill at least two hours.

Preheat oven to 350.

Roll cookie dough out on floured surface to 1/4 inch thick. 

Prepare cookie sheets with parchment paper. Use cookie cutters or a long, sharp knife to cut out cookies. Arrange on cookie sheets and chill for 15 minutes.

Bake 10-12 minutes.

Click here to see recipe on Food Network's website.

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Thank you for stopping by!

Wishing You a Sweet Day From

Sugartown Sweets

Comments are always welcomed.   :o)

Scharffen Berger Chocolate Cupcakes

Yay! You've just found your new favorite Chocolate Cupcake Recipe!
Beginning and ending with Sharffen Berger Dark Chocolate, I'm pretty sure you'll find..
you just can't stop at one! Hubby and Grandkids rated these a 10!

If you need an instant *happiness* boost, just open up a jar of coconut oil or a bar of Scharffen Berger chocolate and take a nice long sniff...ahhhhh.. 

Frosted & Delicious~Dark Chocolate Cupcakes!

Cupcakes and Frosting are recipes I adapted from Chocolate Fantasies cookbook.
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Scharffen Berger Dark Chocolate Cupcakes
1/2 cup coconut oil
2 cups sugar
2 eggs
4 (1 oz.) squares unsweetened Scharffen Berger dark chocolate
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup buttermilk
3/4 cup water
1 teaspoon vanilla extract
In mixer, cream coconut oil . Add sugar, beating well at medium speed. Add eggs one at a time, mixing well. Add melted chocolate, mixing well. Combine flour, baking powder, soda and salt in separate bowl. Add to chocolate batter alternately with buttermilk, beating well after each addition. Add water and vanilla, mixing well. Prepare two 12 cup muffin tins with cupcake liners. Fill each tin 3/4 full with batter.
Bake 18 minutes @ 350 degrees.

Scharffen Berger Dark Chocolate Frosting
1/4 cup coconut oil
2 (1 oz.) squares unsweetened Scharffen Berger dark chocolate
2 cups 10 x sugar
1/3 cup evaporated milk
pinch of salt
1/2 teaspoon vanilla
Melt coconut oil and chocolate over low heat. Add sugar, milk and salt. Beat on medium speed with mixer until smooth. Stir in vanilla. (I let mine cool completely to thicken up a bit as I wanted to pipe the frosting onto cupcakes) 
For added visual interest..I made chocolate ribbons from a chocolate bar with a vegetable peeler. I also drizzled the cupcakes with some of the frosting. Ooh la la!
Thank you visiting
SUGARTOWN SWEETS!
Have a Sweet Day!
Comments are welcome.

4th of July Road Trip Cookies

Happy 4th of July Everybody!

I'm calling these "Road Trip" cookies 'cause we're hitting the road today! I made them in mini muffin tins to make them less breakable, and I did dress them up a little for the holiday with icing and sprinkles..just for fun!

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Oatmeal Chocolate Chip Cookies

1 1/2 sticks butter (softened)

3/4 cup granulated sugar

3/4 cup light brown sugar

2 eggs

1 teaspoon vanilla

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

3 cups regular or quick-cooking oats

2 cups semi-sweet chocolate chips

Beat butter and sugars in mixer till blended. Add eggs and vanilla, blend well. In separate bowl, stir together flour, baking soda, salt and cinnamon. Gradually add to butter mixture, beating until well blended. Stir in oats and chocolate chips. Chill batter well. I leave mine in the frig overnight.

 Preheat oven to 350. Prepare a mini muffin tin with non-stick spray. Bake for 12 minutes or until lightly browned.

Makes 48 cookie bites.

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Wishing You All A Sweet 4th of July From

Sugartown Sweets!

Thanks for stopping by.

Comments are welcome!

Lemonade Kool-Aid Marshmallows

Nothing says Summertime to me like good old fashion lemonade..and, by old fashion I'm speaking of the 

Kool-Aid variety! Growing up, our frig was never without a gallon jug of the tasty stuff. My all time fave flavor was orange..but lemonade ran a close second. And since we're deep into the hot summer season here in Georgia, I thought why not re-create that taste into a nice batch of marshmallows! 

Kool-Aid powdered drink mix, Kool-Aid Jammers, sugar, salt, corn syrup & unflavored gelatin are the ingredients needed. You will also need a pan prepared with non-stick spray if want marshmallows that you can cut into squares. I just used tiny little cups for a fun size treat.

Mix Kool-Aid Jammers, Kool-Aid powder and unflavored gelatin for bloom. Set aside.

Combine sugar, salt, Kool-Aid Jammers and corn syrup in a heavy saucepan.

 If you want a milder flavor marshmallow, you might want to pass on adding this extra teaspoon of Kool-Aid powder..but if you like the tart flavor like I do, go ahead and "kick it up a notch"!

Stir mixture over medium heat till sugar has dissolved. 

Attach candy thermometer to pan making sure it does not touch the bottom.

 Continue cooking to 235 degrees (soft ball stage) without stirring.

Remove pan from heat, add bloom and set aside.

 Whisk two egg whites on high till stiff peaks form.

  Slowly pour hot mixture into egg whites on low speed. 

Turn mixer on high speed and set your timer for ten minutes.

I'm using these cute little shot glasses from Party City for my lemonade marshmallows. 

 If you want the traditional cut marshmallows just..

Lemonade Kool-Aid Marshmallows

Bloom

2 Tablespoons plus 1/2 teaspoon unflavored gelatin

1/2 cup cold Kool-Aid Jammers

1 packet Kool-Aid powder drink mix (unsweetened)

Combine in a bowl, stir with fork and set aside.

Base

2 cups sugar

pinch salt

1/2 cup Kool-Aid Jammers

1/2 cup light corn syrup

1 teaspoon Kool-Aid powder drink mix (unsweetened)

Combine ingredients in a heavy bottomed, straight sided saucepan. Stir over medium heat until sugar dissolves.

 Attach a candy thermometer and continue cooking without stirring 

until candy reaches soft-ball stage (235 degrees).

Remove from heat, add bloom and set aside.

2 egg whites

In mixer with whisk attachment, beat egg whites on high till stiff peaks form. Turn mixer to low speed while slowly pouring in hot mixture. Switch mixer to high speed and continue beating for 10 minutes. Pour mixture into prepared pan and let candy cure for at least six hours. I usually let mine sit overnight. 
When set, turn candy out onto a cutting surface prepared with equal parts confectioners sugar and corn starch. Lightly spray a knife or pizza cutter with non-stick spray to cut candy.

I used a gallon size baggie, cut off a small corner and inserted a large circle decorating tip

to pipe candy into the tiny plastic cups.

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Wishing You All a Sweet Summertime Day From

Sugartown Sweets

Thanks For Stopping By!