4th Annual Cookies and Cocktails- Lemon Swig Cookies & Upside down Pineapple cake

That time of year again folks! Where we have the cookies and cocktails party! It was a great time and people really came out with some good cookies. This year we did trophies which made it all the more funner. ( i can use the word funner because it is my blog). The winners get to keep the trophies for a year, return them next year to pass onto next contestant winner. My new cricut machine helped me make awesome decorations for the party which were not photographed :(.

This year I made Lemon Swig Cookies! 

  • 1 Cup Butter, softened
  • ¾ C Vegetable Oil
  • 1¼ C Sugar (plus ¼ cup reserved)
  • ¾ C Powdered Sugar
  • 2 T Water
  • 1 teaspoon lemon juice
  • 1 Tablespoon lemon zest
  • 2 Eggs
  • ½ t Baking Soda
  • ½ t Cream of Tarter
  • 1 t Salt
  • 5½ C Flour
  • Lemon Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese,
  • softened
  • ¼ cup butter
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 5 cups confectioners’ sugar
  1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
  2. In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Add in lemon juice and lemon zest.. Add in eggs.
  3. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
  4. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don’t press them to thin.
  5. Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
  6. To make the lemon cream cheese frosting: Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together until smooth and fluffy. Add confectioners’ sugar. Beat until creamy

Upside Pineapple Cake Cocktail

I had this at a chinese restaurant once and I wanted to make it for the occasion!

Ingredients
  • Pineapple Juice
  • Cake Vodka
  • Malibu Rum
  • Grenadine
  • Ice
Instructions
  1. Use a tall drinking glass and fill ⅓ full with ice.
  2. Add a double shot of Cake Vodka.
  3. Add a single shot of the Malibu Rum.
  4. Fill glass with Pineapple Juice.
  5. Pour a bit of Grenedine over the top. The red should float to the bottom & the drink will actually resemble pineapple upside down cake.
  6. Enjoy :)

Funfetti Goey Bars

My boyfriend loves all things funfetti and cake batter so I made these for valentines dinner in a heart shaped pan and he couldn’t get enough of them! Thank you! 

INGREDIENTS:

  • 1 yellow cake mix
  • 1 stick (1/2 cup) butter, softened
  • 1 egg
  • 2/3 cup sprinkles, divided
  • 1/2 cup (from a 14 ounce can) sweetened condensed milk
  • 1 cup white chocolate chips

DIRECTIONS:

  1. Preheat oven to 350 degrees. Line a 9×9” pan with foil and spray liberally with cooking spray.
  2. Add cake mix, butter, and egg to the bowl of an electric mixer fitted with a paddle attachment. Mix until a thick dough forms. Add 1/3 cup sprinkles and stir until incorporated.
  3. Press about 2/3 of the dough into the bottom of the prepared pan. Sprinkle with white chocolate chips and remaining 1/3 cup sprinkles. Pour sweetened condensed milk over the top. Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten.
  4. Bake bars for about 30 minutes, or until they just begin to brown. Cool completely before slicing, otherwise the mixture will be too gooey to cut.

The All American Pie

I found this recipe on pinterest and I chose it because I wanted a different take on the classic red white and blue desserts but something still red white and blue. This was fun to make and easy! I wish that I didn’t have to use pie filing because I have strong feelings against it. BUT it is the only way to obtain the visual that you want. Thank you for the inspiration!

Ingredients:

  • Cherry Filling
  • Blueberry Filling
  • Ready made Pie Crust
  • Fresh Blueberries
  • Fresh Strawberries

For stripes part of pie mix cherry filling with free sliced strawberries.  For the “stars” portion mix  a can of blueberry pie filling and about a 1/4 cup of fresh blueberries.

Create a corner with tin foil so that fillings do not mix together. This creates clean lines, to see both red and blue. I removed the tinfoil and then added some stars and stripes,

Bake  at 400 degrees for about 15 minutes then turn the oven down to 375 degrees and continue baking for 45 minutes or until golden brown.

  
Success!

Pineapple Banana Bread

Its been a while since a recipe has disappointed me, so I guess it was time. This is advertised as a ” Moist Banana Bread” and in search of the perfect Banana Bread I figured I would try it. I followed the recipe exactly so I am not sure what happened, It tasted alright but was not moist.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup mashed ripe banana
  • 1/3 cup drained crushed pineapple
  • 1/2 cup flaked coconut
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions:

  1. In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8-in. x 4-in. loaf pan.
  2. Bake at 350-f degrees for 65-70 minutes or until bread test done.
  3. Cool in pan 10 minutes; remove to a wire rack.

Fail!!

Baked Hummus Spinach Dip

Here is a recipe I got from Lo Bosworth. Were BFFLs!!! jk I wish, I just follow her on instagram. This recipe is great because its a healthy alternative to other dips and it kind of tastes like some sort of artichoke dip.

Ingredients:

  • 7 oz container of Sabra Hummus ( I used garlic because I love garlic)
  • 2 cups of fresh spinach
  • 3/4 cups plain yogurt
  • 2 Garlic cloves
  • 1 egg
  • salt and pepper
  • olive oil
  • Stacy’s Pita Chips ( I used triscuits)

Process:

  1. Put Spinach and garlic n food processor and pulse until garlic has been diced and spinach is small.
  2. Mix together yogurt and egg in a bowl.
  3. Combine all ingredients, and place into oven safe dish.
  4. Drizzle top with olive oil.
  5. Bake at 375 for 25 minutes

I over baked mine because I thought I would see some sort of bubble or browning, neither one happen! So definitely keep it in for 25 minutes and trust that it is ready :)

Success

Sugar Fruit Cups

I have seen pictures of these on pinterest, and I figured I didn’t need a recipe I could create them on my own! I used the cream cheese frosting I used for pumpkin bars.

Frosting:

  • 1 8oz. package of cream cheese
  • 1/3 cup softened butter
  • 4 cups powdered sugar
  • 2 tsp pure vanilla extract
  • 1 Tbsp milk

I used a store bought sugar cookie mix, and filled my muffin tins with them, I squished them down with a spice bottle to create a bowl with the cookie. Baked and mixed according to the package.

I had frozen berries in the freezer and topped the berries with this. I like the juice that comes with a defrosted berry.

The problem was I should of used MINI tins, the cookies came out so HUGE and it was hard for one person to eat. If I made them again, I probably wouldn’t use such a heavy cream cheese mixture,and definitely make smaller cups!!

Emoji Cookies

I was having an emoji party, where everyone was told to come dressed as an emoji. I picked the bride ( obviously). It was a great time, I thought the best dessert would be emoji cookies!

I used store bought sugar cookies I bought two mixes and made it according to the package. This was my first time attempting icing cookies and I was a bit nervous. I had a few pasty bags and tips.

Here is the recipe I followed for the icing: which I doubled

  • 4 cups powdered sugar
  • 6 tablespoons whole milk
  • 6 tablespoons light corn syrup
  • 1 ½ teaspoon almond extract

In a large mixing bowl, whisk together powdered sugar and milk until smooth.

Add in corn syrup, and 1 ½ teaspoons almond extract.  You can use vanilla extract if you wish; but almond really tastes the best here.

To be honest it was bit runny and I should of added more sugar but it was tasty!

I cut all the cookies into circles, with the exception of some triangles for the little poops. Which I pinched on the ends and top to make the curves of the poop.

First I covered all of the cookies with yellow icing, and some with “red” for the angry faces. The triangles were covered in brown.

I tried to make every emoji possible, I wish I took more pictures, but it was definitely fun to create all the different faces. I made pink and blue for accents, like the heart emojis or crying. They were all surprisingly easy to make! They would make a great gift for someone too!

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Apple Crisp

Easy Apple Crisp,I mean so easy.  Since enrolling in a local CSA I have been trying to use fresh vegetables in fruits in different recipes. I wanted to make an Apple Crisp, only had Macintosh Apples, Even though the recipe says that it tastes great if you use a mix, and next time I will definitely do that.

Ingredients:

  • 6 medium (6 cups) apples, peeled, cored, sliced
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup uncooked old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold Land O Lakes® Butter

Instructions:

Heat oven to 375°F.

Place apples into ungreased 8-inch square baking pan.

Combine brown sugar, oats, flour and cinnamon in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle sugar mixture over apples. Bake 25-35 minutes or until apples are tender and topping is golden brown.

Serve warm with ice cream, if desired.

Caramel Apple Oatmeal Cookies

These I paired with Sangria, for 3rd Annual Cookies and Cocktails. The recipe came from Bloom Designs Online. I didn’t use the caramel glaze because lack of ingredients, I just used basic caramel sauce. The cookies have the consistency of a oatmeal rather than a crunchy cookie. Which bothered some people.

You need

  • 2 3/4 quick cooking oats
  • 1 1/4 flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon baking soda
  • 1/2 salt
  • 3/4 cup softened butter
  • 1 1/4 cup brown sugar, firmly packed
  • 1 1/2 teaspoon vanilla
  • 1/4 cup milk
  • 1 egg
  • 2 apples peeled and finely diced (fuji or granny smith work well)
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 2 tablespoons caramel sauce

Preheat oven to 350. Mix together first six ingredients and set aside.  In a standing mixer with a paddle attachment, cream butter and brown sugar.  Add egg, vanilla and milk.  Mix until combined. Add oats mixture and blend until just incorporated.  Mix in apples.  Drop by the tablespoon onto parchment lined cookie sheet and bake for 11 minutes until lightly browned.  Let sit on cookie sheet until cooled.

For the glaze, whisk together powdered sugar, 1 tablespoon milk and caramel sauce until smooth.  Add more milk if necessary.

Once cooled, drizzle caramel mix over cookies.

Strawberry Rhubarb Pie

I’ve many different rhubarb pie recipes, and heres yet another. First Pie. Second Pie. Here is one that came out great.

 

  • 3 1/2 cups rhubarb stalks cut into 1/2 inch pieces (Trim away and discard the leaves which are poisonous; trim ends.)
  • 2 cups strawberries, stemmed and sliced
  • 3/4 cup to 1 cup sugar (depending on how tart/sweet you like your pie)
  • 4 tablespoons of quick cooking (“minute”) tapioca
  • 1/4 teaspoon of salt
  • 1 teaspoon of orange zest
  • Premade pie crust

Instructions:

1.Preheat oven to 400°F. In a large bowl, gently combine the rhubarb and the strawberries with the sugar, tapioca, salt, and orange zest. Let sit for 10 minutes.
2. Roll out your pastry dough and line the bottom of a pie dish with it. Trim to 1/2 inch from the edge. Place the filling into a pastry lined pie dish. Roll out the second pastry dough and place over the pie. Trim the edges to an inch from the edge of the pie dish. Tuck the top crust edges over the bottom crust edges and use your fingers or a fork to crimp the top and bottom edges together. (If you want, for a nice glaze on your pie, use a pastry brush to brush a thin layer of egg white or cream over the top of the pie.) Cut slits in the top for the steam to escape.
3. Place pie on the middle rack of a 400°F oven, with a baking sheet on a lower rack to catch any juices that might spill over. Bake for 20 minutes at 400°F, then reduce heat to 350°F, and bake an additional 40-50 minutes longer (50 to 60 minutes longer if doing a 10-inch pie). The pie is done when the crust is nicely browned and the filling (that you can see through the venting holes) thick and bubbly. Remove from oven and let cool on a rack.

Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.

 

 

 

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