Thursday, March 17, 2011

Cookie pops and book worms.

Last night I helped run a bake sale at the elementary school for the annual "Battle of the books". Zoe has entered this fun event for the last two years, anything to get her reading more books is a bonus as far as I am concerned. She loves reading but having someone else pick the books is fantastic, it's like a tween version of my adult book club.
Her team didn't win but they had a fantastic time which makes all the effort worthwhile.
So I baked my butt off yesterday, green jelly slice for Saint Patrick's day, lemon cupcakes with mango frosting and chocolate mint cookie pops.
I love bake sales, seeing all of the fun and fantastic things other people create, some healthy and some not so healthy (mine). A big thank you again to all the wonderful ladies who contributed to the sale.

Isabelle's yummy beer buns were a hit with the ladies. I must have this recipe Isabelle!!!!
And her chocolate cookies, a few ended up coming home to my house.

Get a load of these meringue nests with cadbury mini eggs, these things disappeared very quickly. What a cute Easter idea, way to go Natalie.

My treats were the one's all full of food coloring to get the kids all razzed up. Nothing like a hit of green and red food dye to get the kids going!!!

Cookie pops are my new thang!!!

Here's the recipe.

Chewy chocolate sandwich cookies (

Recipe Ingredients

2 bars (4 oz each) bittersweet chocolate, broken into 1-in. pieces
2/3 cup sugar
2 large eggs
2 Tbsp butter, softened
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 tsp each baking powder and salt
1/2 cup mini–semisweet chocolate chips

Mint or Coffee Buttercream Frosting

Recipe Preparation

1. Heat oven to 350ºF. Line baking sheets with nonstick foil or parchment paper. Put chocolate in large glass bowl. Microwave on high 1 minute, stirring every 20 seconds, until chocolate is melted and smooth.

2. Stir in sugar, eggs, butter and vanilla; mix well. Stir in flour, baking powder and salt until blended. Stir in mini-chips.

3. Drop level tablespoons 11/2 in. apart onto prepared baking sheets. Bake 10 minutes until cookies are puffed and set. Cool on baking sheet 2 minutes before removing to wire rack to cool completely.

4. For each sandwich, spread 1 Tbsp buttercream frosting onto bottom of cookie; add a popsicle stick, coffestir stick or lollipop stick,press another cookie on top. Refrigerate in an airtight container with wax paper between layers.

Buttercream Frosting.

3 oz cream cheese, softened
2 Tbsp butter, softened
2 cups confectioners’ sugar
1 Tbsp milk
1⁄4 tsp vanilla extract

Recipe Preparation

Mint Use 1⁄4 tsp peppermint extract instead of vanilla; add a few drops of green food color.
Coffee Dissolve 1 Tbsp instant coffee in 1 Tbsp hot water; add instead of milk.
Apple Instead of milk, add 1 to 2 Tbsp apple juice until spreadable.


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