Bring a little summer touch to a cold weather recipe by adding some fresh raspberries to this "crumby" treat!
Colored sugar crystals will make your Jell-O cookies a bit of not-so-hidden treasure!
I think I have died and gone to sprinkle and sugar heaven! Do you ever have moments when you want smack yourself in the head and say, “Why didn’t I think of that?” That’s me, right now! I have found the source, I have seen the light and I am forever changed! I have bought the basics and opened up a whole new world of possibility! I have learned how to color plain, large crystal and sanding white sugar…and sprinkles! A few months ago I had a reader ask me if I colored my own sugar for my Jell-O cookies…my answer was “no”. If only that had sparked a deeper fire for investigating the process, I could have saved myself a small fortune! I don’t know why I didn’t pursue this sooner. Maybe it was because I didn’t know what to look for or the right questions to ask. At one point, I found a bakery supply warehouse where I could buy sprinkles of all colors in bulk. When I went there, and it was quite a drive, I found out that all the items I wanted had to be ordered in advance…nothing was in stock. Discouraged, I put that the whole idea on the back shelf. Then I found myself needing specific colors of sprinkles again and I remembered seeing something on Pinterest (love my boards!) about coloring sprinkles and
It's quick and easy to whip up these pretty and tasty Valentine's Day Pink Lemonade Sprinkles Cake Mix Cookies! Great for sharing!
Adding "hugs and kisses" to your favorite brownie recipe, with an Oreo surprise inside is sure to win the heart of your favorite Valentine!
A new take on favorite recipe - put a little "heart" into your Jell-O cookies!
I have heard, albeit in a somewhat politically disparaging way, that one should never let a crisis go to waste. I have, in my own creative realm, decided that I will not let a good project (ie, recipe, paper art, helpful hint, etc.) go to waste. So when “Sister Friendly” (that’s me!) was trying to decide on what treat she was going to take to the Primary children yesterday, only one obstatical came my way…how do I display over 30 cake pops? They are just too cute to hide in a brown paper bag! I love finding colorful containers, especially when they’re on sale! This bucket, along with a lavendar striped one, came from Bath and Body Works. It measures 4 1/2″ in diameter on the bottom and 6 1/4″ across the top. This is a bit bigger than the ones you find in the dollar bins at Target, and the broader base helps to stabilize it. Galvinized buckets can also be found, so I’m sure you can find something similar. Here’s how I do it! Take your empty bucket and put a wad of packing or tissue paper in the bottom. I wouldn’t use newspaper because it might make your sticks dirty from the newsprint ink. This will keep the sticks going straight down and they won’t slide around. Start lining up the first row of cake pops. Keep them down, close to
Ho, ho, ho…Merry Christmas! For the past year the most visited and pinned post on my blog has been my ever-popular Jell-O Cookies. We’re at 92,000+ pins and that has been amazing! Sharing the recipe I had acquired in my early married days has been a lot of fun. But I have been adapting the ingredients a bit, tweaking it to accommodate the supplies I have on hand, making it more appealing visually and amping up the flavor. So, since Jell-O cookies were part of my holiday cookie baking this year, I’ve decided to share the updated info. First, rather than make you go back to revisit the first posted recipe, I’ll just repeat it…with the changes, of course! Ho Ho Ho…Merry Christmas Jell-O Cookies (* indicates changes – this is for one batch, one color at a time!) *3/4 cup butter 1/2 cup granulated sugar *1/2 cup Jell-O ( I used raspberry and lime flavor – I buy the big restaurant size now so that I can add just a little extra to the 3oz amount in the small package of Jell-O. ) Cream the above ingredients. Add: 2 eggs *1 teaspoon lemon extract Cream the eggs and vanilla into the sugar mixture. Add: 2 1/2 cups flour 1 teaspoon baking powder 1 teaspoon salt Gel or paste food color – I don’t need it for the raspberry…the color is strong enough.
It was a sad day when I heard that Hostess was closing it’s door, laying off thousands of employees across the country and filing for bankruptcy. I hadn’t been following the company’s problems, so the whole issue kind of snuck up on me. All of a sudden I found myself in fear of never getting a SnoBall or DingDong again! So what do the Naylor’s do when pushed into a corner? We combine our efforts, shoot for the last hurrah…which of course, ends up in a whole lot of excess! That very night, Megan and I drove over to Foods-4-Less…we found one bag of chocolate Donettes. So we went across the street to Walmart – surely we would find some over there…nothing! We stopped at 2 gas stations on the way home, but no luck. So Megan had the bright idea to send a shout-out to other Naylors across the country…okay, in Vegas and Salt Lake City…to give them a mission, should they choose to accept it, to be on the look-out for any and all Hostess goodies. One thing I’ve learned – Naylor’s never back down from a challenge! I decided to make an early trip over to Business Costco and look what greeted me when I went to my car! I went down the street and had to stop… …then I went to the main street and had to stop again! When I got
I love to bake, but I am basically a lazy baker. It has been a really long time since I baked a cake from scratch. I am not a very discriminating cake-eater. I was thrilled when I discovered that adding melted butter instead of oil to a cake mix seriously changes the texture and taste of the finished product. I can, however, recognize when I’ve eaten something good. This is a really good recipe! Thanks Amy and Pam for letting me share! Banana Cake Cake 1 1/2 cups ripe banana, mashed (about 4 – 6 medium-large) 2 tablespoons fresh lemon juice 3 cups flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup butter, room temperature 2 1/8 cups white sugar 3 large eggs 2 teaspoons vanilla extract 1 1/2 cups buttermilk Cream Cheese Frosting 3/4 cup butter, softened 12 oz. cream cheese, softened 6 to 7 cups powdered sugar 2 teaspoons vanilla extract 1. Pre-heat oven to 275°…yes, it is 275° – this is not a typo! Grease or spray 2 – 8″ round cake pans with baking spray and set aside; for cupcakes, put paper liners in a cupcake pan and set aside. 2. In a small bowl, mix mashed bananas and lemon juice; set aside. In a medium size bowl, sift the flour, baking soda and salt; set aside. 3. In a large bowl (or mixer bowl),