I want a Hippopotamus for Christmas!! And Elephant Ear Cookies of course.

  Im so sorry friends!!
I meant to have lots more Cookie~Palooza treats for you by now! But we had a small change in plans the last couple of weeks, so Im a bit behind! But Im working like a little Christmas elf to gather all kinds of lovely cookie inspriation for you!!

  Todays recipe is one of my favorites {but I say that about every cookie dont I?}

These cookies are called Elephant Ear Cookies, and they had me at puff pastry, cinnamon & sugar.

{Im a sucker for puff pastry.}

Recipe and Photo credits from Quick and Easy Recipes 

{one of my favorite places for recipe inspiration}

INGREDIENTS

1 cup pecan halves, toasted
1/3 cup granulated sugar, plus more for rolling
¼ cup plus 2 tbsp. brown sugar
1¾ tsp. ground cinnamon
½ tsp. salt
Flour, for dusting work surface
1 lb. puff pastry (or 1 17.3-oz. package), thawed

1 large egg, lightly beaten

DIRECTIONS {preheat oven 350}

• Combine the pecans, sugars, cinnamon and salt in the bowl of a food processor. Pulse until the mixture is very finely chopped and resembles coarse sand.
• On lightly floured parchment paper, roll the puff pastry out into an 11x20 inch rectangle (aprox) Transfer the rolld out pastry & parchment onto baking sheet covering loosely with a kitchen town and chill untill firm {about 45 minutes}
• Remove the dough from the fridge, and brush evenly with beaten egg. Sprinkle the pecan Sugar mixture evenly over the top, pressing it gently into the dough. Roll dough up, starting with the shortest side, as tightly as possible then wrap in plastic wrap and freeze till firm {about 20 minutes}
• Using a sharp serrated knife, cut dough into slices about 3/4 inch thick. Sprinkle your work surface with sugar. Use a rolling pin to to roll each slice to about 6 or 7 inches, adding more sugar as needed to keep it from sticking. Place cookies on parchment lined baking sheets, refrigerate for 30 minutes.
• Bake, rotating the pans halfway through, until the cookies are light golden, about 18 minutes. Let cool on baking sheets slightly. Carefully transfer to a wire rack and let cool!

Besides all the chillin time these were really simple to make! And so yummy, cinnamon sweet with just the right crisp!

I thought about adding a little royal icing to the tops... maybe next time!

A fun Christmas~y version of these cookies would be to sub the regualar sugar for colored sugar!

Happy Holidays friends!

Be Good to Each Other!

On the 1st day of cookies your Tawny gives to yoooouuuuu!

...A recipe I found on the inn-terrrr-webs!!!

  I collect recipes on my laptop in my favorites file like a squirrel hiding nuts for winter, the only problem is that 80% of the time when I'm pacing around my kitchen wondering what to feed this brood of mine I never think to check that file marked "Recipes to try" Dur!

Last year I had a get together that I was invited to at the very last minute, like... seriouly. 1 hour before the party started I saw the text message on my phone from that afternoon inviting me to a very impromtu Holiday gathering.

I went into a panic. I wanted to find something that I could take along with my Dirty Santa gift that the other ladies would enjoy, and make me look like a Martha clone!
       She bakes! She Shops! She has a full time job and is a mother of 4!  She is AMAAAAZING!

I remembered saving a recipe the night before that I had thought would be super yummy IF I replaced the premade cookie dough mix with my own... so I rushed home to whip up some cookies!

photo credit The Girl Who Ate Everything blog

 

 

 

   Preheat oven to 350 degrees

Ingredients:

 

3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract 1 box (4 serving size) pistachio instant pudding and pie filling mix 1 cup dry roasted salted pistachio nuts, chopped 1/2 cup dried cranberries, chopped   Directions:   In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Add Pudding Gradually blend in the dry ingredients, cranberries & nuts. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. recipe was adapted from Betty Crocker These cookies were amazing!! Not only the perfect color for christmas! But the sweetness, and nuttiness combined with salty tart... oh my yum!

Dont forget to sign up HERE to join the Cookie Exchange on the 15th!

Happy Holidays, Friends!
Be Good to Each Other!
 

3rd annual Cookie~Palooza!!

Its that time of year again!

 

 

 

Here is how is works...

 

From Nov. 24th thru Dec.15th  I will be sharing my favorite Christmas cookie recipes and treats, on Dec. 15th we will have a blog party of the sweetest proportions! Join in on that Saturday to share across the blog verse your favorite Christmas cookie (recipes included) for a blog type cookie exchange!

 

All you have to do is: 

 

... Leave a comment on this post with your name, blog link and email to sign up for the cookie exchange on the 15th, I will add your name to the side bar for easy party hopping the day of!

 

... Grab a cookiepalooza button for your side bar, and then on Dec. 15th join us and and share your recipe! Link your party here the day of !

Its that easy!!!

 

<a href="http://dailyicing.blogspot.com/" target="_blank"><img alt="Daily Icing" src="http://i146.photobucket.com/albums/r250/badablingg/cookie3-250a.jpg"/></a>

Hope to see you all there!

 

 

Be good to each other!

Happy Holidays!

For today I am Thankful {& a Thanksgiving treat...}

Thanksgiving.

Here we are.

Yay.

I'm not really "into" Thanksgiving normally... and this year is really no exception.
I mean... I LOVE the food prep... pulling out the old recipes, the smell of turkey & stuffing & putting up the tree.
 But for some reason each this time each year I get the holiday blues.
 I hate it. I fight it. but each year mid November I feel that familiar sad, creep in, and here we are.


But I am forcing myself to find something to be grateful for each and everyday. 


So... For TODAY, I am Thankful...

for my husband. ♥
for my kids, both biological and otherwise
for my family
for my health
for my home
for this new adventure
for learning new things about myself
for my friends
for my talents
for my customers
for fuzzy slippers
& blankets
for my kitty
for turning 36 yikes!
for my little "hippie" car
for the mountains
for chocolate cake
for coffee!
for strawberry lip gloss
for my bloggy pals
for yoga pants
for sunrises in Vermont
for twinkle lights
for The Walking Dead
& The Real Housewives...
for my fridge
for my dishwasher
for instagram
for chilly walks holding hands
for pine cone collecting
for the smell of gingerbread
for getting to see my son in exactly 30 days!
for my heater working
for the opportunity to have to much to be thankful for!

  This Thanksgiving is extra strange being away from friends and family... we would normally be preparing for days to have friends and family fill every nook and cranny of our little house in Oklahoma... Adults covering every free inch of sitting space and the living room floor, balancing plates on knees, the men cheering on The Cowboys, the ladies gossiping and preparing for big shopping adventures, and the kids all together in a bedroom eating turkey between taking turns at blowing up whatever zombie GI Joe was attacking on the xbox.
  This year its quiet. Its just us minus 1. and my heart isn't in it.

I hope all of you have a fantastic holiday... I really do! Have a great one for me. Hug your loved ones extra tight for me. give kisses on cheeks and laugh and tell jokes. fight if you have to. just BE with them. :)

Here is a very very simple Thanksgiving recipe for you.... my granny made this EVERY YEAR and for EVERY Holiday.  I have always liked it, but this year... I love it.

Its originally called Ambrosia Salad I think... but growing up we always just called it Pink Stuff... my Granny will tell you she tried to make "Green Stuff" one year but no one would touch the stuff. So Pink it stayed!

I don't really have a good photo of "The Stuff"

so I nabbed one off of Pinterest... so you get the idea

 

 

Ingredients:

 

1 tub Cool Whip (16oz)

1 can crushed pineapple drained (small can)

1 tub (8oz) cottage cheese

1 package strawberry jello

 

 

Directions:

 

Mix together

Chill

 

Seriously. That's all.

 

My granny says that "other people" add mini marshmallows, maraschino cherries, and walnuts. I think that's crazy, but whatever floats your boat!

 

 

I wish you and yours a fantastically blessed Thanksgiving!

 

And I hope you guys are getting ready for the 3rd annual COOKIEPALOOZA!!

 

I cant wait! Lots of great recipes and tips for you guys plus a giveaway!

 

 

I will have bloggy buttons and other info on Friday!

Be Good to Each Other!
♥



Chocolate Crinkles... nom.

Today's recipe has no big story... no funny anecdote, just simply a recipe...
Because nothing is better than chocolate, and these sweet little darlins are not only beautiful, but yumtastic... here ya go!

Ingredients

• 4 oz of melted dark chocolate
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Directions

1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.               

Momma Tips:
1. add white chocolate to replace the dark and mix a bit of cocoa powder into your powder sugar {a reverse crinkle!}
2. add a little surprize flavor... peppermint, raspberry... you name it! YUM!


Be Good to Each Other!

Oh SNAP!

Ginger Snap that is!

I found this recipe a couple of years ago after a friend of mine brought over the most amazing pumpkin dip { which we will discuss later} and a batch of ginger snaps...

These are a favorite every year... I hope you enjoy!

Ingredients

• 1 cup packed brown sugar
• 3/4 cup vegetable oil
• 1/4 cup molasses
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/3 cup white sugar for decoration

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
3. Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

And dont forget... CookiePalooza is going on for 2 weeks! So run and tell your friends... if you win cookies maybe you can share! :) Or not.... its up to you!

And Grab this...

<a href="http://dailyicing.blogspot.com/" target="”_blank”"><img src="http://i146.photobucket.com/albums/r250/badablingg/12daysofcookies-1.jpg"/></a>

Oh... and if you are in the OKC area this Saturday, and looking to get your Christmas Shopping all finished up, you need to do THIS and come visit some amazing artists and crafters! And maybe I will give you treats! Or at least pretty little things that look like sweet treats!

right click and save for your printable recipe card!

Be Good to Each Other!

#1 Marshmallow Kisses...

So one of my favorite cookies ever is simply shortbread. Flour, Butter, Sugar... VOLIA! Whats not to love about that! I cover sweet bits of short bread in caramel, chocolate, jam... crumble it on ice cream, dunk it in my coffee... you name it!

Then add some marshmallow fluffy type stuff AND chocolate... & wowza! Its good Ya'll.

Shortbread:

1 1/4 C flour
3 Tablespoons
Pinch of Salt
1/2 Unsalted Butter


Preheat your oven to 350 degrees F.
Combine the flour, sugar and salt in a mixing bowl. Work in the butter with a fork or pastry cutter until the dough has the consistency of pie crust. Sprinkle a board or your counter top lightly with flour. Turn the dough onto the board and knead until it's smooth. Press till aprox. 1/4 inch thick and cut into rounds. Place on a parchment paper lined baking sheet. Prick with a fork. Bake at 350 degrees F. for 20 to 30 minutes, until the cookies begin to brown slightly. Allow the cookies to cool on the baking sheet.

Marshmallow:

3 envelopes unflavored gelatin
1 Cup cold water
2 C granulated Sugar
1/2 C light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
Dissolve gelatin in water in stand mixer for 10 minutes. In heavy bottomed sauce pan combine sugar & corn syrup, bring to a rapid boil for 1 minute. slowly pour into mixer bowl. Whip together till fluffly (about 10 minutes) then add salt and vanilla mix for another 6 minutes.

**Using a pastry bag fitted with tip (and sprayed with pan spray Apply warm marshmallow to the top of shortbread cookie. Chill in fridge for 15 minutes or till marshmallow is cool and firm. Melt 16 oz chocolate in double boiler. dip marshmallow covered cookies into chocolate and allow to set.

Just right click to save image for printable recipe card!

Dont forget to join me for all kinds of cookie fun! Get the Cookie Palooza details HERE

Be Good to Each Other!

12 days of Cookies... plus a giveaway!

Join me in celebrating my 2nd Annual CookiePalooza!

Its time again for the 12 Days of Cookies recipe swap & giveaway!

One of my favorite holiday traditions is our family's Christmas Eve Cookie swap... each year on Dec 24th the {extended} family gathers at our home for the big Christmas Cookie Swap and Stocking exchange... its a fantastic way to see everyone for the holidays and leaves Christmas Day for just us to lay around and play with all of our new toys! {A win; win situation in my opinion ;) }

Its such an awesome time, I thought I would share it with all of you! 

This year I will be offering 12 cookie recipes, with printable cards here on the blog... so make sure you are checking back everyday for each new treat!

And to add just a bit of Christmas Cheer... On Dec. 18th I will giveaway a printed version of the whole collection of recipes {plus a few more}  PLUS a lovely box of each cookie baked up just for you!

Here is how it works!

#1 grab a button... and put it in your side bar

<a href="http://dailyicing.blogspot.com/" target="”_blank”"><img src="http://i146.photobucket.com/albums/r250/badablingg/12daysofcookies-1.jpg"/></a>

#2 Follow Lollipops Sugar Shoppe on Facebook & Twitter {cuz there will be even more fun stuff posted through out the "palooza" and mini giveaways as well!}
#3 Tell your friends! Tis the season for sharing!
#4 Leave a comment... and let me know about your all time favorite Christmas Sweets!
      {each Cookie Palooza post comment you leave will enter you in the big giveaway on Dec 18th!}

Easy Peasy!

Now adjust your waist bands and lets get to baking!

Happy Holidays Friends!

Be Good to Each Other!

Did someone say Egg Nog?

Here is a yummy one for you!



Ingredients

1 chai tea bag
1 (17.5-oz.) package sugar cookie mix
1/2 cup melted butter
1 large egg
4 tablespoons eggnog, divided
Parchment paper
Cinnamon sugar
1 cup powdered sugar
1/2 teaspoon freshly grated nutmeg

Directions
1. Preheat oven to 350°. Remove tea leaves from tea bag; discard bag.

2. Stir together tea leaves, cookie mix, butter, egg, and 2 Tbsp. eggnog until well blended.

3. Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar.

4. Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack, and cool completely (about 10 minutes).

5. Whisk together powdered sugar, nutmeg, and remaining 2 Tbsp. eggnog until smooth. Spoon over cooled cookies.

Be good to each other!
♥ tawny

Fa~La~La~La~LAAAAAA!

♫ On the first day of Cookie~Palooza ... Tawny gave toooo Yooooouuuuu!!! ♫

Photo and Recipe found at Recipe Rhapsody

Cinnabon Cookies!!

I found this recipe a few weeks ago while doing a bit of blog surfing and thought to my self... YUM!

Boy was I right!
I made these this afternoon with the tiny diva and oh-my-gosh.
They are sweet, yummy bits of cinnamony {is that a word?} heaven!

Here is my tip to you... unless you have a restaurant sized kitchen aid, DO NOT double the recipe!! LOL! We had a bit of dough explosion teehee!

So here you go! Enjoy!

Cinnamon Roll Sugar Cookies
recipe by Jenny at Picky Palate

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
(I added 1/2 teaspoon almond extract)
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches on a floured surface. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. (I forgot to soften my butter beforehand so I just slightly melted it in the microwave and mixed in the brown sugar and cinnamon, then spread it over the dough in a thin layer.) Start rolling from the long end closest to you, rolling into a log shape. (I wrapped the logs in wax paper and refrigerated for another 2 hours at this point because they were too soft to cut and got all smooshed.) Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!
Makes at least 6 dozen

I would LOVE for you to share your favorite holiday cookie recipes with me!
And who knows... I might pick your recipe to make, photograph and put on the blog!
Just email them to me at... tawny76@cox.net !

Enjoy the cinnabon sugar cookies!
Be good to each other!
And Happy Holidays!

♥ Tawny

1st annual Cookie~palooza!

Okay... here are the rules:
1. Place the button for this party on your sidebar {you can find the button below!}
2. Spread the word! The more the merrier I always say!
3. Please plan on participating!!
4. Sign up by Dec. 17th
5. Have lots of Holiday fun!!

Here are a few ideas for you...

*Share a favorite holiday sweets recipe, be it cookies or fudge or one of a kind treat!

* Cookie inspired crafts, photography, or tablescapes

* Fun packaging ideas

* Other fun holiday traditions!

Please join me in celebrating my 4 year blog~a~versary grab the button and lets get baking!




Happy Holidays!
♥ Tawny

I was lost... but now I am found... { and the 1st annual cookiepalooza!}

and no, not in the I found Jesus... talking in tounges... pass the collection plate kind of way... But in more of the; Im drowning in Etsy orders... family issues are abounding... and just the general holiday blues...

But enough whining... there is no time for all that!

Things are getting pretty crazy here in Daily Icing land!

Gingerbread house orders are really starting to stack up!



There is still plenty of time to place an ORDER!
All orders will be shipped no later than December 18th to insure your gift arrives in time for Christmas!

And if your local, and want to avoid all that crazy shipping stuff... come find Lollipops at Deluxe Indie Craft Bazaar December 11th!



Doors open at 11am... free admission.. and lots of really awesome LOCAL artisits! The perfect way to start your handmade holiday!
We will have decorative gingerbread houses, ornaments, and other fun non~edible holiday stuff... and will be taking orders for Bodachious Apples and EDIBLE Gingerbread houses!

And now for some blog party info!

My 4 year Blog~a~versary is in December!

And so to celebrate... I am hosting the 1st annual Daily Icing Christmas Cookiepalooza!

Starting Decemember 1st... I will be sharing my 12 days of cookies... 3 new cookie recipes a week... and a drawing each Saturday for a cookie tin filled with that weeks cookies {from our kitchen to yours} and other sweet holiday surprises!

You wanna party with me?
On Dec 18th we will have one giant cookie swap!
Link your blog with mine and we can fill the blogsphere with the sweet smells of the holidays! More info to come! So get out those cookbooks and get ready!

I hope your Thanksgiving was wonderful!

Be good to each other!
♥ Tawny