That’s a really sweet idea, love, I may just do that myself.
Sugar Biscuit Cups
I thought this recipe might be good for this blog because there are obviously a lot of different tastes, and these you can fill with whatever you like! In the picture they’ve used icecream and sprinkles, but you can have cake and cream, spiced fruit mince, berries and nuts, nectars and honeys, or sweet meats. Whatever suits your kintype and personal preferences best!
- Muffin tray
- Cooking oil spray
- 2 cups of plain flour
- 1 tsp salt
- 1 cup of unsalted butter, softened
- 1/2 cup of sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- Preheat oven to 180°C. Spray each cavity of the muffin tray with cooking oil spray.
- In a bowl, combine flour and salt. In another bowl, beat butter and sugar with electric mixer. Beat in egg and extracts until light and fluffy. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.
- Roll out dough on generously floured surface to 3mm thickness. Cut circles from dough and drape over each cavity, then press into sides of cavity to smooth.
- Bake for 11-13 minutes or until golden brown. If cups have risen too much, scoop out middle. Cool in tray for 10 minutes, then loosen cups using spatula, remove and place on a cooling rack. Once cool, fill with whatever you like. We went for melted chocolate, ice-cream and sprinkles.
Salted Caramel Hot Chocolate Sticks
HOLY MOTHER OF GOD
1 tablespoon sugar
½ cup milk, cream, or half and half
¼ teaspoon vanilla extract (or other flavoring)
6 tablespoons salt
Enough ice to fill the gallon-sized bag halfway
1 gallon-sized Ziploc bag
1 pint-sized Ziploc bag
Ordinary table salt will work, but salt that has larger crystals, such as kosher salt or rock salt, will work much better. Mix the salt around in the ice and set aside.
Make sure the pint bag gets buried in the ice. Seal the gallon bag. Shake the bags vigorously for five minutes. You might want to use a towel to hold them, since they will be very cold and slippery from condensation.
aah i’m sorry for submitting so many at once but i kept on remembering recipes that might be helpful!! these are all from the manga kitchen princess
this one’s really nice and light! personally i like it with a bit more sugar than they suggest but i just like things sweet x
you can never have enough floral recipes~ this one might also be nice with lavender instead of roses, though i haven’t tried that yet x
i haven’t made this one yet, but it looks tasty and i thought the texture and color would be good x
Victorian Lavender Cookies with Rose Water Icing1/2 cup butter
1 cup sugar
1 teaspoon lavender, crushed
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon saltFor Icing:
2 cups powdered sugar
5 1/2 teaspoons water
6 1/2 teaspoons rose water
Preheat oven to 375 degrees.
Cream together the butter and sugar. Add the eggs, lavender, flour, baking powder and salt.
Drop by teaspoons onto an ungreased cookie sheet. Bake for about 10 minutes.
While the cookies bake, prepare the icing by mixing the powdered sugar with water and rose water. Drizzle over the cookies after they have cooled.
These sound like Jilli cookies.
Ooooh. Drizzle a little chocolate over them, too, and they would absolutely be Jilli cookies!
- 1 to 1 1/2 cups granulated sugar
- 1 teaspoon dried lavender blossoms
- 1 vanilla bean
- Pour sugar into a medium size bowl.
- Top with lavender blossoms.
- Cut one small end of the vanilla bean off, and split the vanilla bean down the center, revealing tiny, sticky vanilla bean specks. Scrape vanilla beans out with a small knife and add to the sugar and lavender.
- Cut the vanilla bean pod in half and reserve.
- With the back of a spoon, work the lavender and vanilla bean into the sugar. Be sure to press on the lavender blossoms to release their oils and to disperse any vanilla bean clumps that may try to form.
- Add the reserved vanilla bean pod and continue to press the sugar and lavender and vanilla together.
Dirt and Worm Cake!
- 1 package (about 15 ounces) Oreo Cookies
- 2 (3.9-ounces) packages instant chocolate pudding
- 4 cups milk
- 8 ounces cream cheese, at room temperature
- ¼ cup butter, at room temperature
- 1 cup powdered sugar
- 8 ounces Cool Whip
- Gummy worms
- Crush the Oreo cookies into fine crumbs using a food processor (or, place the cookies in a resealable plastic bag and crush with a rolling pin); set aside.
- In a large bowl, whisk together both boxes of the instant pudding with the milk for about 2 minutes. Let sit for 5 minutes.
- Meanwhile, beat together the cream cheese and butter on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low, add the powdered sugar, then gradually increase the speed back to medium until a fluffy texture is reached.
- Using a rubber spatula, fold the cream cheese mixture into the chocolate pudding, then fold in the Cool Whip until completely combined.
- The dessert can be assembled in a number of ways - in a rectangular or square serving dish, in a trifle dish, or in individual cups. However you plan to serve it, layer the dessert with alternating layers of the crushed Oreos and pudding mixture, beginning and ending with the crushed Oreos. Refrigerate for at least 4 hours (or overnight) before serving. Decorate the top with gummy worms before serving, if desired.