Month: August 2010

Chocolate Butter Cookies

Welcome to the newly designed With Sprinkles on Top! I’m sharing one of my all-time favorite recipes today. This recipe was posted years ago on this blog, but it needs to resurface!

Chocolate Butter Cookies
Recipe source: Paula Deen
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1 stick butter, softened
8 oz. brick cream cheese, at room temp
1 egg
1 tea. vanilla extract
1 box moist chocolate cake mix
Powdered sugar for dusting

Cream butter and cream cheese with electric mixer. Beat in egg, then beat in the vanilla. Beat in the cake mix (add a little mix at a time). Cover and refrigerate for 2hrs. Preheat oven to 350F. Roll chilled batter into tablespoon-sized balls and roll them in powdered sugar. Place on a cookie sheet and bake for 12 minutes.

Cheddar Biscuits

If you’ve been to Red Lobster, you know that their cheddar biscuits are a-m-a-z-i-n-g. I don’t even like Red Lobster’s food – but I will go there for the biscuits. Food Network Magazine featured a copy-cat recipe for these delicious biscuits and let me tell you, they are equally as good as the restaurant version! And so easy to make!

Cheddar Biscuits
Recipe source: Food Network Magazine
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Biscuits:
1-3/4 cups all-purpose flour
1 Tablespoon + 2 teaspoons baking powder
2-1/2 teaspoons sugar
1/4 teaspoon salt
3 Tablespoons vegetable shortening, at room temperature
4 Tablespoons cold unsalted butter, cut into 1/2″ cubes
6 oz grated cheddar cheese (about 1-1/4 cups)
3/4 cup whole milk

Garlic butter:
3 Tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley

1. Position a rack in the upper third of the oven and preheat to 425F. Line a baking sheet with parchment paper or coat the sheet with cooking spray.
2. Make the biscuits: Pulse the flour, baking powder, sugar, and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-sized pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
3. Drop the dough onto the baking sheet in scant 1/4 cup portions, 2 inches apart; bake until golden – 15-20 minutes.
4. Meanwhile, make the garlic butter: melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm. (if you don’t have a pastry brush, you can pour spoonfuls of the butter mixture onto the biscuits — I would also recommend making a double batch of the garlic butter to ensure that all of the biscuits get a good coating)

Neapolitan Rice Krispie Treats

Rice Krispie treats with a twist! These are quite delicious – a layer of chocolate krispies, plain, and strawberry! If you’d like, you could change the strawberry layer to something else – I’m sure that raspberry would be great as well.

Neapolitan Rice Krispie Treats
Recipe Source: Taste of Home
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1 package (1o oz) marshmallows, divided
3 Tablespoons butter, divided
2 cups Cocoa Krispies cereal
1/2 cup miniature semisweet chocolate chips
4 cups Rice Krispies cereal, divided
1/2 cup strawberry preserves
5 drops red food coloring (optional — I didn’t use any)

1. In a large saucepan, combine a third of the marshmallows (about 2 cups) and 1 Tbsp. butter. Cook and stir over medium heat until melted. Remove from the heat and stir in the Cocoa Krispies and chocolate chips. Press into a greased 11×7-inch pan.
2. In a large saucepan, combine a third of the marshmallows and 1 Tbsp. butter. Cook and stir over medium heat until melted. Remove from the heat and stir in 2 cups Rice Krispies. Press into dish over chocolate layer.
3. In a large saucepan, combine remaining marshmallows and butter. Cook and stir over medium heat until melted. Remove from the heat; stir in preserves and food coloring. Stir in remaining cereal. Press into plan. Cool and cut into bars.

Corn on the Cob Cupcakes

Another post with novelty cupcakes! I can’t help it. It’s an addiction, really.

Corn on the Cob Cupcakes

Inspiration from Hello, Cupcake! by Karen Tack and Alan Richardson

– Bake any type of cupcake and frost with pale yellow icing
– Cover in Jelly Bellies – I used pineapple, coconut, and popcorn so that I could get a varied of yellows and whites.
– Use a yellow Starburst for the pad of butter
– Sprinkle lightly with black sugar for the “pepper”

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Ants at a Picnic!

I know, I know — it’s weird to incorporate bugs into baked goods. But aren’t they cuuuuuuute? I like cute things.

Ants at a Picnic
Inspiration from What’s New, Cupcake by Karen Tack & Alan Richardson

– Bake any type of cupcake you’d like and frost with green icing.
– Roll the edges in green sprinkles (or green-tinted coconut, if you’d like)
– Line up 3 brown almond M&Ms for the body of each ant
– Pipe legs with chocolate frosting. You can use a ziploc bag w/ the corner snipped off as a pastry bag!
– I bought fruit-shaped gummies at the grocery store to use as the lemon, orange, and watermelon. Get creative and have the ants carrying whatever you’d like!

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