Soft Frosted Sugar Cookies

I am sure you have seen those cute iced sugar cookies in the grocery store. You may have even bought them a time or two. Maybe....Well now you will NEVER buy them again. Why you ask? Because you can make them at home! In my oh-so-humble opinion they are better! This is What's Cookin on Beaty's Creek this Springlike Winter's day. Hate to curse it but....What is up with this weather?




Needed:

Cookies

4 1/2 cups ap flour
4 t baking powder
1/2 t salt
3 sticks butter-room temperature
1 3/4 cups sugar
3 eggs
5 t vanilla
1 vanilla bean-scrapped




In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour. Once chilled, make a golf ball size ball and flatten slightly place on a parchment lined cookie sheet. Bake at 350' for 10 minutes. Don't bake until crisp, you want them soft. They will be slightly golden around the edges only. Cool on cookie sheet for a few minutes and then place on a cooling rack. Cool completely.

Frosting:

5 cups powdered sugar
1/3 cup butter-melted
1 T vanilla
8 T milk-might need a little more and you might not. ;)
Food coloring
Sprinkles

Mix powdered sugar, melted butter,vanilla, and food coloring together. Stir in your Kitchen Aid slowly. Now add milk, a tablespoon at a time, until all has been added. Whip frosting until smooth. Now frost those cookies nice and thick. heehee Store the cookies in an air tight container and enjoy!!



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Peanut Butter Bon Bons AKA Buckeyes

I've never had a Buckeye candy but if they taste like this, don't pass on them. This recipe is really easy and tasty also. That is a plus this time of year with time being in short supply. These Bon Bons would make a great teacher gift when placed in a beautiful candy tin or basket. My mother was in absolute heaven when she ate these, she is a peanut butter freak. She even eats it on ice-cream for goodness sakes. Give this recipe a try during your Christmas baking frenzy. This is What's Cookin on Beaty's Creek this cold morning.


Needed:

2 cups creamy peanut butter
1/4 cup butter-softened
4 cups powdered sugar
2 cups Semi-Sweet Chocolate Morsels
1 cup white chocolate chips
2 T shortening




Mix peanut butter and butter in your Kitchen Aid mixer until creamy. Now mix in powdered sugar until mixture holds together. Shape into 1-inch balls and place on a parchment lined cookie sheet that will fit in your freezer. Freeze for 1 hour.

Melt both chocolate chips and shortening in medium bowl and heat on HIGH for 1 minute stir well. You may have to heat 10-15 seconds more. Just heat until they melt and can be stirred smooth.

Now dip peanut butter balls into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Let extra chocolate drip off and then place back on a parchment lined cookie sheet. Place in fridge until chocolate is set. Store in covered container in the refrigerator. I left mine on the table in a pretty candy dish and the kiddos loved them!

Sex in a Pan

Gosh I have sex on the mind this weekend. Wonder if it is because it is getting close to our anniversary??? Go ahead make it, this recipe that is, and enjoy!

Needed:
1/2 cup butter
1 1/2 cup graham cracker crumbs
1 package cream cheese-softened
1 cup powder sugar
4 1/2 cups Cool Whip-thawed
1 package instant vanilla pudding-made according to directions on package
1 package instant chocolate pudding-made according to directions on package
1 cup of caramel sauce

Place graham cracker crumbs in a bowl with melted butter, stir until well coated, press crumbs into a 9x13 pan and bake at 325' for 15 minutes. Let cool completely.
Meanwhile mix softened cream cheese, powdered sugar and 1 cup of Cool Whip together until smooth, pour on top of graham cracker crust, next pour your chocolate pudding on top of the cream cheese layer, do the same with the vanilla pudding. You are almost finished. Place the remaining Cool Whip on top of vanilla pudding and pour 1 cup of caramel sauce on top of Cool Whip and swirl. Place in fridge for at least 4 hours, overnight is best. I have not met one person who does not like this. Try Sex in a Pan and you might like it too.

Better Than Sex Cake

I will not go as far to say this cake is "better than sex" but it is pretty darn good. When Raven was little she would ask for this cake by name, not so good when you are at a Kindermusik class. If you don't have someone to celebrate Valentines Day with, this cake will do for a stand in. Bake this cake and it will make you think of spring even if you have a high of 20° today.

Needed:
1 yellow cake-baked according to directions on box
1 large box of cooked vanilla pudding-cooking according to box instructions
1 can crushed pineapple
1 cup of white sugar
1 small container of Cool Whip
1 cup of sweetened shredded coconut

Place pineapple in a small saucepan with sugar. Boil until pineapple thickens a little and sugar dissolves. Poke a few holes in baked cake and pour pineapple over cake. Now pour the vanilla pudding over cake. Place in fridge overnight. Just before serving cake spread Cool Whip on top evenly and sprinkle coconut over top. This cake gets better with age.