Pop Tart Pastry Dough

Yummy Cinnamon Pop Tarts with Brown Butter Glaze

The very first post on my blog was my blueberry pop tart recipe.  That was June 13th, 2019.

Instead of changing the photos and tweaking that post, I decided to make a new post and focus on the dough used to make pop tarts.

I don’t know about you, but I think the crust is the star of the show.  Let’s face it, homemade pop tarts taste so much better than any treat you get from a box! I have improved the crust portion from my original post.  I am using more butter and I added some shortening.  I used pastry flour instead of all-purpose.  This isn’t necessary…. both will work just fine.

Once you have the perfect dough you can add any filling you would like.

Using Butter and Shortening in Your Dough:

Shortening helps give baked goods a delicate, crumbly texture but it doesn’t have any flavor.

Butter has the best flavor, and adds light, flaky layers to the dough. The flakiness comes partially from the water content of butter that evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough. (For comparison, butter is usually about 80-85% fat, 15-20% water, whereas shortening is 100% fat.)

No matter which fat you choose, shortening or butter, always cut it into cubes and chill or even freeze it until very cold before you start making the dough. This step will make the dough easier to handle and help it become nice and flaky when baked. And if your dough gets too warm while you’re rolling it out, chill it for about 15-20 minutes before you continue.

Ingredients for dough:

2½ cups (310 grams) pastry flour

1¼ cups (280 grams) butter

¼ cup (51 grams) shortening

½ teaspoon kosher salt

1½ tablespoons (19 grams) granulated sugar

¼ cup ice water (59 grams), more if needed

Instructions for Dough:

Add the flour, salt and sugar to food processor and pulse a couple of times to make sure they are mixed together.

*Next, add the cold cubed butter and shortening and pulse 10-12 times until the mixture resembles coarse crumbs and pea-sized bits.

Add ice water and pulse until dough comes together.

Remove dough from the processor and place on your work surface.  Bring the dough together to form a ball and cut into two equal pieces.  Form each into a 3″ x 4″ rectangle, wrap in plastic wrap and refrigerate for at least an hour.

When you are ready, remove one of the dough packs from the refrigerator. Sprinkle plenty of flour on the counter and place the dough on top. Roll the dough into a 12″ x 9″ rectangle.

Using a pizza cutter, cut the dough into pieces 3″ x 4½” rectangles.

Place dough on a baking sheet lined with parchment paper (or silicone pad).

Brush each rectangle with egg wash (large egg and 1 tablespoon cold water whisked until combined).

Now top each rectangle with a heaping tablespoon of filling and spread to the sides leaving about ½” to seal.

Remove the other disk of dough from the refrigerator, roll and cut using the same process as the first one.  This is going to be the top of the pop tart.

After you have rolled and cut the dough, brush each one with the egg wash and place on top of the filled bottom piece.  Press firmly around the sides to “seal” the pop tart.

Poke holes on the top with a toothpick, skewer, or fork to allow steam to escape.

Now, chill them in the refrigerator for about 20-30 minutes.  You want that butter to get cold again.

Preheat oven to 375° F. while the dough is chilling.

Once the dough has chilled, place it in the oven and bake for 20-22 minutes (until golden brown).  Remove from oven and allow pop tarts to cool for 5 minutes then transfer them to a cooling rack to cool completely.

At this point you can glaze your pop tarts or eat them plain😊.

*It should be noted that the friction of the food processor blades can melt the fat a bit. When using this method, it’s best to start with very cold butter and shortening.

I hope you try this flaky pastry dough the next time you make homemade pop tarts.  If you do, please tag me @goodeatsbymimi. I would love to hear from you and see your photos!!

Baked Oatmeal Cups With Berries

Oatmeal has been my go-to breakfast for as long as I can remember.  Mind you, I didn’t always take the time to bake it.  I would cook it in water and then I would stir in a little cinnamon and brown sugar (and maybe a little milk).

There are so many wonderful and delicious ways to prepare old fashioned oats.  They can be baked or prepared the night before.  Overnight oats can be a real deal changer, and they don’t need to be boring either.  Have you tried my Neapolitan Overnight Oats?  I’ve even made oatmeal chocolate chip cookie cereal.  You can make savory oats too…so yummy!!  The possibilities are endless!

Ingredients:

  • 2 ¼ cups (200 grams) old fashioned oats, divided
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ⅛ teaspoon fine kosher salt
  • 2 large eggs, beaten
  • 1 teaspoon pure vanilla
  • ¼ cup honey (84 grams)
  • ½ cup almond milk (120 grams)
  • ½ cup banana (130 grams) mashed
  • ½ cup *raspberries (61 grams)
  • ½ cup *blueberries (74 grams)

Instructions:

Prepare muffin pan with cooking spray and set aside until ready to use.

Preheat oven to 350° F.

Blend ¼ cup (40 grams) of the oats into a flour consistency.

In a large bowl, whisk together the remaining 2 cups (160 grams) of oats, baking powder, cinnamon, and salt.  Set aside.

In a medium bowl, mash the banana.  To the same bowl, add the beaten eggs, honey, almond milk and vanilla.  Whisk to combine.

Add the wet ingredients to the dry ingredients and stir until everything is completely mixed.

Add the berries and gently mix until combined.

Using a large scoop (or ¼ measuring cup), fill the muffin cups and bake for 16-18 minutes.  Makes 12

Remove from the oven and let them cool for 5 minutes in the pan.  Remove the oatmeal berry cups and eat.  I like to drizzle them with a little agave syrup (maple syrup or honey works great too!).

*You can use fresh or frozen berries.

Extra oat cups can be frozen or stored in the refrigerator for up to 3 days.  Heat in the oven before eating.

I hope you make these yummy oat cups, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos.

Cannoli Pancakes

Ingredients

Cannoli Filling:

  • 1 cup (250 grams) whole milk ricotta cheese, drained and dried*
  • 8 ounces mascarpone cheese, softened
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon almond extract
  • 1 cup (125 grams) confectioners’ sugar, sifted
  • ¼ teaspoon fine kosher salt
  • ¾ cup (130 grams) mini chocolate chips

Buttermilk Pancakes:

  • 2 large eggs
  • 2 cups (473 grams) buttermilk
  • ¼ cup (54 grams) vegetable oil (you can use canola, coconut or olive oil)
  • 1 teaspoon pure vanilla
  • 2 cups (250 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 1 teaspoon (3 grams) ground cinnamon
  • 2 teaspoons (9 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (4 grams) fine kosher salt
  • Cooking spray or butter, for the griddle

Making the Cannoli Filling: 

In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with an electric mixer using the whisk attachment, beat mascarpone until light and fluffy (2 minutes).
Add *dry ricotta cheese, whisking until fully combined.
Add extracts, salt and confectioners’ sugar until well combined.
Fold in chocolate chips and refrigerate until ready to use.

The night before you are going to make the yummy pancakes, place the ricotta over a cheese cloth lined fine sieve to get rid of the moisture. Place in the refrigerator.  Before adding the ricotta to the mascarpone, squeeze out any remaining liquid.

Making the Pancake Batter:

In a large mixing bowl, whisk eggs until light and fluffy. Add buttermilk, oil and vanilla, whisking until combined.
In a separate mixing bowl, whisk together flour, sugar, baking powder, baking soda and fine sea salt.
Gradually add dry ingredients to wet ingredients until just combined. Do not overmix. Batter will be lumpy.
**Let the batter rest for at least 10 minutes or up to a half hour.

**Importance of Resting Your Pancake Batter:

The first thing a good rest does is allow time for the flour to hydrate. Since you want to avoid overmixing your pancake batter — this is key to preventing chewy pancakes — you might stop mixing when a few small lumps of flour remain. Resting the batter gives the milk (or water, or buttermilk) time to soften the flour and dissolve any remaining lumps. While the batter is resting, the liquid helps release some of the starches and proteins in the flour that will give the pancakes lift without making them tough.

While the flour is hydrating, another important thing is happening: The leavening has time to evenly distribute throughout the batter. Whether your recipe calls for baking powder or whipped egg whites to give it lift, bubbles of air are ultimately responsible for puffing the pancakes as they cook. The even distribution of those bubbles results in pancakes that rise more evenly (no humps) with a tender crumb. ∼Kitchn

1. Heat a skillet over medium heat.

2. Grease well and pour in pancake batter. I used a heaping half cup, but you can use a quarter cup if you would like a smaller pancake.

3. Wait until you start to see the batter bubble (this takes about two minutes), then flip and cook for another minute.

4. Place the cooked pancakes in the oven on a low (warm) temperature.

5. Continue with the rest of the batter.

6. Remove cannoli filling from the fridge. Top, fold or layer pancakes with cannoli filling.
Garnish with your choice of toppings.  I dusted mine with a little confectioners’ sugar, raspberries and mint leaves.  Enjoy!!
I hope you make these delicious cannoli pancakes, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Baileys Chocolate Cheesecake

With St. Patrick’s Day fast approaching, I wanted to make a decadent recipe to go with our corned beef and cabbage dinner.  Yes, I’m an Irish girl…through and through!!  I’m from a large family, too (I’m one of eight children).  My Mom always made corned beef and cabbage every year on St. Patrick’s Day.  I have always been a lover of this yummy meal.  After I got married and had children, I didn’t make it (my children were NOT a fan!), but my mom did, and I always knew I could go there and get my fix!  Well, my children are grown, married and have children of their own now so I can make corned beef and cabbage again without any moans or groans:).

This delicious chocolate Baileys cheesecake with smooth and creamy ganache is the perfect way to finish your St. Patrick’s Day celebration…Yummy!!!

Ingredients for Cookie Crust:

15 Loftus Filled Cookies (150 grams)

8 Walkers Pure Butter Shortbread Cookies (150 grams)

⅓ cup (76 grams) unsalted butter, melted

Instructions for Cookie Crust:

Preheat oven to 350° Fahrenheit.  Wrap the outsides of a 9″ spring form pan with heavy duty aluminum foil.  Lightly spray the 9″ springform pan with non-stick spray.
In a food processor combine the cookies and melted butter, pulse until well combined.

Press the mixture into the bottom and slightly up the sides of the prepared pan.  I like to use the bottom of a measuring cup to help make it smooth.
  • Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
  • Reduce the oven temperature to 325° F.

Cheesecake Ingredients:

  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup (200 grams) granulated sugar
  • ¾ teaspoon espresso powder
  • ½ cup (84 grams) semi-sweet chocolate chips, melted and slightly cooled
  • 4 large eggs, room temperature
  • 1/2 cup (110 grams) plain full fat Greek yogurt*
  • 1/2 cup (138 grams) Baileys Irish Cream

*The taste will be similar to sour cream. Greek yogurt does have a slight tangy taste which works well with all of the sweet ingredients in the cheesecake batter (I always have a container of Greek yogurt in my refrigerator).

Instructions for Baileys Chocolate Cheesecake:

In a large bowl, combine cream cheese, granulated sugar, espresso powder and melted chocolate chips.  Mix on medium speed until blended and smooth. (Try not to over-mix!)  Add eggs one at a time, mixing well after each addition. Blend in the Greek yogurt and the Baileys Irish cream; mixing on low speed until blended. Pour filling over baked crust and smooth with an offset spatula.

Optional: To prevent cracking in the cheesecake, I’m a big fan of water baths! Just fill a 9×13 (or any large pan) halfway with water and place it on the bottom rack while the oven preheats, and then leave it there while the cheesecake cooks.

Place the cheesecake in the oven on the shelf above the water bath and bake at 325° F. for 1 hour and 15 minutes.  Shut the oven off and leave the cheesecake in the oven for another hour.

Take the cheesecake out the oven and allow it to cool, and then cover with foil and refrigerate for at least 6 hours or overnight.

Remove the rim of the pan and cover top of cheesecake with Baileys chocolate ganache.

 

Ingredients for Baileys Chocolate Ganache:

  • 12 ounces (340 grams) semi-sweet chocolate, finely chopped
  • 3/4 cup (180 grams) heavy cream
  • 1/4 cup (70 grams) Baileys Irish Cream Liqueur

Instructions for Baileys Ganache:

Combine cream and Baileys together in a medium saucepan, and gently heat until nearly at boiling point

Remove from heat and pour over the chocolate chips.

Let this sit for a couple of minutes, and the begin to stir until the ganache comes together and is smooth.

The ganache will begin to firm up after a few minutes.  At this time, you will put in on top of the cheesecake and spread it to the sides.  Then put the extra ganache in a bag with a large star tip and make swirls on top and add chocolate balls.  Enjoy!!

I hope you make this delicious cheesecake, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Birthday Cake Pancakes

Anyone who knows me, knows that my love for pancakes is real!  We just celebrated “Pancake Day” earlier this week and I posted my mini pancake cereal on Instagram.  I enjoy having pancakes on the weekend, but I have been known to eat them during the week too!  Well, today is my birthday and I thought it would be fun to treat myself to some yummy sprinkle pancakes topped with brown butter glaze and homemade whipped cream.

This is my buttermilk pancake recipe, slightly tweaked to make delectable birthday pancakes.  Be sure to let the batter rest for 30 minutes. This is going to result in fluffy, delicious pancakes!!

I topped my pancakes with a delicious brown butter glaze, whipped cream and extra sprinkles because, well, it’s my birthday!  These were a delicious and satisfying way to start my day.

I am looking forward to spending today celebrating and hanging out with my hubby, children and grandchildren (a long hike is sounding pretty good right now LOL!!).

If you want to treat someone (or yourself) on a special day, make these yummy pancakes…they’ll be so happy you did!

Ingredients for Funfetti Pancakes:

  • 2 ¼ cups (280 grams) all-purpose flour
  • 1 tablespoon (14 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • cup (67 grams) granulated sugar
  • ¼ teaspoon fine kosher salt
  • 2 large eggs, room temperature
  • 1½ cups (370 grams) buttermilk, room temperature
  • ½ cup (120 grams) milk, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • ⅓ cup (72 grams) vegetable oil
Brown Butter Glaze:
  • 3 cups (360 grams) sifted confectioners’ sugar
  • 6 tablespoons (85 grams) unsalted butter, browned**
  • ½-¾ cup (120-180 grams) heavy cream
  • 1 teaspoon pure vanilla extract
Browning Butter for Icing: **

Melt unsalted butter over medium heat. It will make crackling sounds as the water evaporates from the butter. Simmer until the crackling sounds reduce and the butter turns golden brown (about 5-8 minutes).

 

Remove from heat and pour into a heat-safe bowl. Let the butter cool slightly before making the glaze.

Instructions for Brown Butter Glaze:

Add the sifted powdered sugar, brown sugar, cream and vanilla to a mixing bowl. Whisk until the glaze is smooth and creamy. For a thinner glaze, add a little more cream and whisk again.

Funfetti Pancake Batter:

In a large mixing bowl, add the flour, baking powder, baking soda, sugar, and salt. Whisk until blended.

In a medium bowl, whisk together the eggs, buttermilk, milk, vanilla, and vegetable oil.

Add the wet ingredients to the dry ingredients. Mix until blended making sure not to over mix the batter. The pancake batter will be thick with some small lumps, which is perfectly fine.

Let the batter rest for 30 minutes. *

Gently fold the sprinkles into the pancake batter until just incorporated.

Generously butter your griddle or pan and place it on your stovetop over medium heat. Once the butter is melted, ladle pancake batter onto your griddle using a ½ cup (you can use a ¼ cup if you want smaller pancakes).

Let the pancakes cook for approximately one minute. When the sides of the pancakes begin to look cooked and you see small bubbles on the surface, flip the pancakes over. Allow the pancakes to continue cooking until done (about 2 minutes).  Transfer the pancakes to a platter and place in the oven at a very low temperature or warm setting.

Pour more batter onto the griddle, and then place the griddle over medium-low heat and repeat the cooking process.

Drizzle the pancakes with brown butter glaze, allowing the glaze to cascade down the sides of pancakes. Add a little whipped cream and more sprinkles to the top of the pancakes. Get ready to surprise your special someone with a birthday breakfast!

Get ready to surprise your special someone with a birthday breakfast!

Importance of Resting Your Pancake Batter:

*The first thing a good rest does is allow time for the flour to hydrate. Since you want to avoid overmixing your pancake batter — this is key to preventing chewy pancakes — you might stop mixing when a few small lumps of flour remain. Resting the batter gives the milk (or water, or buttermilk) time to soften the flour and dissolve any remaining lumps. While the batter is resting, the liquid helps release some of the starches and proteins in the flour that will give the pancakes lift without making them tough.

While the flour is hydrating, another important thing is happening: The leavening has time to evenly distribute throughout the batter. Whether your recipe calls for baking powder or whipped egg whites to give it lift, bubbles of air are ultimately responsible for puffing the pancakes as they cook. The even distribution of those bubbles results in pancakes that rise more evenly (no humps) with a tender crumb. ∼Kitchn

I hope you make these yummy celebration pancakes:).  If you do, be sure to tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!!

Delicious Mardi Gras King Cake

                                                      Do you see the baby?

“King cake is one of New Orleans’ local delicacies, an oval braided confection smothered with white icing and sugar sprinkles that salute the official colors of Mardi Gras: Green for faith, purple for justice, and gold for power. There’s a trinket, usually a plastic baby, hidden inside each one.

King cake typically tastes like a decadent breakfast Danish; a brioche bread swirled with cinnamon, it’s made of ingredients including eggs, flour, butter, sugar, and yeast.” ∼ Oprah Daily

This recipe is not only a decadent brioche bread swirled with delicious brown sugar and cinnamon, but also topped with an incredible brown sugar icing, too!!!!

Dough

  • 4 1/2 cups (568 grams) all-purpose flour
  • 2 teaspoons fine kosher salt 
  • 3/4 cup (180 grams) warm milk
  • 1/4 cup (84 grams) warm honey
  • 2 1/4 teaspoons (7 grams) instant yeast
  • 4 large eggs, room temperature
  • 10 tablespoons (140 grams) unsalted butter cut into ten pieces

Cinnamon Filling

  • 1 cup (110 grams) brown sugar
  • 1 tablespoon (8 grams) ground cinnamon
  • 1/8 teaspoon fine kosher salt
  • 2 tablespoons (28 grams) salted butter, melted
  • 2 tablespoons (30 grams) heavy cream

Icing & Sprinkles

  • 6 tablespoons (85 grams) unsalted butter
  • 4 ounces (113 grams) cream cheese, softened
  • 2 cups (240 grams) confectioners’ sugar, sifted
  • 2 1/2 tablespoons (38 grams) milk
  • 1/4 cup (60 grams) heavy cream, for brushing on top after baking
  • sanding sugar or sprinkles (purple, green, gold)

Directions for Dough:

  • Warm the honey and milk in a large glass measuring cup to 105°-110°.
  • Add the yeast and mix it in. Let the mixture stand for 10 minutes until foamy.
Yeast mixture after resting for 10 minutes.
  • When foamy, add the eggs (room temp), and whisk to combine.
  • Mix flour and salt in a stand mixer. Pour the wet ingredients into the flour on low speed. Add the room temp butter one piece at a time.
  • When the butter is all in, increase the speed to medium, and beat for about 1 minute until the butter is fully incorporated and the dough is stringy and very sticky.
  • Use a spatula to spoon the sticky dough into a large, greased bowl. Cover bowl with plastic wrap and allow the dough to rest and rise for 30 minutes.
  • After 30 minutes, apply the first fold by placing your fingers under one edge of the proofed dough, pulling the dough up, and folding it back over itself. Repeat this around the entire perimeter (about 6 times).
  • Cover the bowl again and rise for another 30 minutes. Repeat this folding step 3 more times, waiting 30 minutes in between each fold for a total of 2 hours (4 folds).
  • Cover the bowl tightly and refrigerate overnight (or up to 72 hours).

Browning Butter for Icing:

  • Melt unsalted butter over medium heat. It will make crackling sounds as the water evaporates from the butter. Simmer until the crackling sounds reduce and the butter turns golden brown (about 5-8 minutes).

  • Remove from heat and pour into a heat-safe bowl.  Cover and allow to solidify at room temperature.  This can be done the night before.

Rolling and Shaping the Dough:

  • On the day of, punch down the cold dough and knead about 10 times to wake up the yeast. Roll out the dough into a 14-inch by 18-inch-wide rectangle. Use a fork to gently poke holes all throughout the dough to help with even baking. Brush the melted butter and then the heavy cream on top of the dough.  Sprinkle the brown sugar mixture evenly over the top and press with your hands to adhere.
  • To roll, start with one of the long edges, and roll into a tight log and stop when you’ve reached the middle of the rectangle. Do the same on the other side to create two logs in a scroll shape. Carefully transfer the dough log to a lined baking sheet, scroll-side down, and shape into a U. If you’d like it to be a full oval, pinch the two ends together. Use a knife to cut 1.5-inch slits about 1.5 inches apart around the entire perimeter of the cake.

  • Cover loosely with plastic wrap and let the cake rise in a warm spot one last time (90 minutes).
  • Preheat oven to 350º F.

Making Brown Butter Icing:

  • To make icing, cream the room temperature brown butter and cream cheese in a large mixing bowl for about two minutes on medium speed.  Add sifted confectioners’ sugar and milk. Mix just until combined, you’re not looking to whip it too much. Add more powdered sugar or milk as needed for desired consistency.

  • Bake the cake uncovered for 32-38 minutes at 350º F, rotating the pan halfway through, until golden brown on top.
  • When cake is done baking and still warm, brush 1/4 cup of heavy cream all over the cake. This is what prevents a hard crust from forming and adds extra moisture to the cake.  Yummm!!

  • When the cake is completely cooled, spread on the icing and top with sprinkles.

This can be stored in an airtight container at room temperature for a couple of days but is best when eaten the same day.  Enjoy!!

This recipe is inspired by Maria Do @murmursofricottta.

I hope you make this fluffy and delicious dessert.  If you do, please tag me @goodeatsbymimi.  I would love to hear from you and see your photos!!

 

 

Homemade Marshmallows

Homemade marshmallows are so easy to make!  Don’t even get me started on how scrumptious they are, too!!  Once you eat these fluffy treats, you will find it very hard to eat those other marshmallows.  You know, the ones in a (gulp) bag!!!

It’s snowing here today, and these were perfect in hot chocolate…yummm!!

This is my favorite marshmallow recipe, and it’s going to be yours too:)!!

Ingredients:

  • 3 packs unflavored gelatin (21 grams)
  • 1/2 cup (113 grams) cold water for the gelatin
  • 3/4 cup (170 grams) corn syrup 
  • 1/4 cup (56 grams) honey
  • 1 3/4 cups (340 grams) granulated sugar
  • 1/2 cup (113 grams) water for the sugar syrup
  • 1/4 teaspoon fine kosher salt
  •  2 teaspoons vanilla bean extract

Dusting Mixture

  • 1/4 cup confectioners’ sugar (30 grams)
  • 1/4 cup corn starch (32 grams)

Instructions:

Prepare a pan (9″X9″).  Line with parchment paper and brush with oil to prevent sticking and making it easy for the marshmallows to release.

Place the gelatin in the bowl of your mixer.  Pour the cold water on top of the gelatin and give it a quick stir to combine.  Let it sit to bloom while you heat the sugar water.

Put the corn syrup, honey, granulated sugar and water in a medium pan and stir to combine.  Place over medium/high heat until it just starts to boil.  Place a candy thermometer in the pan and heat to 235°-240° F (soft ball stage*).

*If you don’t have a candy thermometer, you can test it by dropping a bit of it into cold water.  If it’s ready, it will form a soft ball.

Carefully pour the hot sugar water into the mixing bowl with the gelatin mixture.  The hot mixture will make the gelatin dissolve.

Increase the speed to high and continue to mix for 10-12 minutes (until the mixture is light and fluffy and forms stiff peaks).  Add the vanilla bean paste and salt and mix for another 30 seconds.

Immediately transfer the marshmallow into the prepared pan.  Be sure to grease your spatula and your hands to keep the marshmallow from sticking to your hands (it’s extremely sticky…but oh so good!!).

Whisk together the confectioners’ sugar and corn starch in a small bowl (you will use this to dust and coat the marshmallows).

Once the marshmallow is spread in the pan, dust the top with confectioners’ sugar/corn starch mixture.

Allow the marshmallow to dry for at least 4 hours or overnight.  This makes the marshmallows easier to cut.

Be sure to liberally dust whatever you are using to cut marshmallows with confectioners’ sugar too.  Did I mention that the marshmallows are really sticky?!!

Cut the marshmallows using a sharp knife or taping knife.

Finish by coating all the marshmallows in the sugar/cornstarch mixture.  This will keep them from sticking together.  Marshmallows can be kept at room temperature in an airtight container for up to a week (if they last that long).  Enjoy!!

I hope you make these easy and delicious confections.  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Gingerbread Whirls Sandwich Cookies

These buttery, crumbly, cream filled, melt in your mouth cookies are so delicious and so easy to make too!  You can make them using homemade syrup or store bought.  The spices in the syrup and the cinnamon in the dough make these treats taste so festive, but you could enjoy them any time of the year, that’s for sure!

If you are going to be make the gingerbread syrup, you might want to make it ahead of time and let it cool and let the flavors come together:).

Gingerbread Syrup Ingredients:

  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon kosher salt
  • 1 pinch of black pepper
  • 1 tablespoon pure vanilla extract

Instructions for Gingerbread Syrup:

  1. In a medium saucepan, add all of the ingredients.
  2. Bring to a slow boil.
  3. Once boiling, reduce to simmer and allow to reduce until mixture turns into a syrupy consistency (about 15-20 minutes). Stir occasionally.
  4. Take off the heat and allow to cool to room temperature.
  5. Place in container with a lid, and store in the refrigerator for 7-10 days.  Shake well before using.

Ingredients for Gingerbread Whirls:

  • 1 ½ sticks unsalted butter (175 grams), softened
  • 1/3 cup (55 grams) confectioners’ sugar, sifted – plus extra for dusting
  • 1 1/3 cups (175 grams) all-purpose flour, sifted
  • 1/8 teaspoon fine kosher salt
  • ¼ cup (60 ml) gingerbread syrup
  • 1 teaspoon cinnamon

Ingredients for the filling:

  • 2 cups (300 grams) confectioners’ sugar, sifted
  • 1/4 stick (30 grams) unsalted butter, softened
  • 1 ounce (30 grams) cream cheese
  • 2 tablespoons gingerbread syrup

Instructions for baking cookies:

Preheat oven to 350° Fahrenheit.  Line baking sheets with parchment paper or silicone mats.

In a mixing bowl cream the butter and confectioners’ sugar for 2 minutes.  Add the gingerbread syrup and cinnamon and mix until combined.  Add the flour and salt, and mix until smooth and forms a soft dough.

Place the dough into a pastry bag and pipe 1½-inch swirls (or rosettes) onto the prepared baking sheets.

You should get 30 rosettes with this recipe (15 filled cookies).

Bake in preheated oven for 12-14 minutes or until golden brown.  Allow the cookies to cool on the baking sheet for a couple of minutes and then transfer to a wire rack to cool completely.

Prepare the filling:

Beat together the confectioners’ sugar, butter, cream cheese and gingerbread syrup until light and creamy.  Put the filling in a piping bag with a small star tip.  Pipe a swirl of icing on the flat side of half of the cookies and top with the remaining un-iced cookies.

Dust the tops with a little confectioners’ sugar.  Enjoy!!

Cookies can be stored in an airtight container for up to 3 days.

I hope you make these yummy sandwich cookies, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures!

Sugar Cookies (No Chill)

I love making sugar cookies!  I’m not a professional cookie decorator by any means, but I sure do enjoy making them for special occasions.

Decorating sugar cookies with wafer paper is a quick and easy way to make your confections and they taste good too!  Simply bake your cookies, cover with royal icing and allow to dry for at least 24 hours.

Using a pastry brush, “paint” the back of the wafer paper with corn syrup.  Place it on the dry royal icing and gently press it down to adhere to the cookie.  You can brush the border with a little more corn syrup and sprinkle with decorating sugar.

This recipe for sugar cookies is so delicious and easy to make, too!

Ingredients for Cookies:

  • 1 cup (226 grams) unsalted butter, room temperature
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg, room temperature
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine kosher salt
  • 3 cups (360 grams) all-purpose flour (more for dusting surface and rolling pin)

Instructions for Cookies:

Meringue Snowmen and Biscoff Cookies

I just couldn’t resist making these Biscoff cookies topped with melted white chocolate and cute little meringue snowmen.  I mean, I was downright giddy!!  They really are easy to make and look so cute:).  I think everyone could use some cuteness in their life right now, don’t you agree?!  I use crunchy cookie butter in my recipe, but you can use smooth if you would like.

Remember my meringue kisses and Christmas trees?  These snowmen were made using that recipe.  I recommend you leave out the extract flavors.  The flavor will be too overpowering and will “clash” with your delicious cookie.  If you’re not going to be using the snowmen to top these cookies, then definitely use the extracts:).

Pipe the meringue on parchment lined baking sheets and bake according to the recipe (see meringue link above).

After the snowmen have baked and cooled, decorate them with edible food markers (it’s that easy!!).

Ingredients for cookies:

  • 1/2 cup (113 grams) unsalted butter, softened
  • 3/4 cup (170 grams) light brown sugar
  • 3/4 cup (150 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups (280 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon corn starch
  • 1/4 teaspoon salt
  • 1 cup (170 grams) white chocolate chips (for cookies)
  • 1 cup (240 grams) crunchy Biscoff cookie butter

Ingredients for topping cookies:

  • 1 cup (170 grams) white chocolate chips, melted* (this is used to attach the snowmen to the cookies.)
  • 1/4 cup (30 grams) confectioners’ sugar (for dusting on cookies)

Instructions for cookies:

  • Preheat oven to 375 degrees.  Line baking sheets with parchment paper or silicone mats.
  • Beat butter and sugars together until fluffy (about 3 minutes). Beat in eggs one at a time.  Scraping the sides of the bowl after each egg.  Beat in vanilla extract.
  • In a large bowl whisk together the flour, baking soda, corn starch and salt.  Add flour mixture to the egg mixture and beat until combined.  Add the cookie butter and the chocolate chips and mix just until combined.
  • Scoop tablespoons of the dough a couple of inches apart on the baking sheets.

  • Bake for 10 minutes or until edges have started to brown.

  • Allow to cool on the baking sheet for a few minutes. Transfer to a cooling rack to cool completely.  These cookies are so delicious!!
“Cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.” – Sandra Lee

If you would like to take your cookies to the next level, place a spoonful of melted white chocolate on top, and then place one of the adorable snowmen on the chocolate.  Dust the cookies with confectioners’ sugar (optional).

I hope you make these yummy treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos.