Gingerbread Whoopie Pies!

Hey all!

It has been a REALLY long time since I posted last. School has kinda taken over. So, I’m going to post several times this week, sharing my limited amount of Christmas inspiration, and then you won’t hear from me for several more months. (I would try to be more positive and say that I’ll post once a month or something, but I know that’s not going to happen. Maybe sometime during spring break.)

Anyways, to start off my Christmas posting, I have Gingerbread Whoopie Pies!!! This is a great recipe from Carlsbad Cravings.

My only note is about the crystallized ginger. I did not have any, so I took Jen’s suggestion and added a 1/4 teaspoon of ground ginger instead. While she is probably right that they are much better with the crystallized ginger, I thought they were just fine without it.

Wait, I have one more thing to say. It is MUCH less messy if you put the cookie dough in a piping bag and squeeze it out onto the cookie sheet! I saw this tip when I read through what she said when I made them a second time. Let me tell you, it is SO MUCH EASIER!

That’s all I have to say. Here’s the recipe. They’re super yummy, even without the crystallized ginger!

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Hope you love them!

~Joy

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Salted Caramel Sauce

Hi guys,

Today I have a salted caramel sauce, and it is really good!  I’ve made it twice, and it has turned out great both times.  It’s pretty easy, too.

You can find the recipe and instructions here.

To start, I would lay out all your ingredients.  That way you can keep stirring so it doesn’t burn as easily.

First, the sugar.  Melt it on medium heat; it will form clumps then slowly melt.  Keep stirrng it!  You don’t want it to stick to your pan, ’cause that’s a huge pain!

The pictures aren’t very good, but you get the idea…

Next comes the butter.  I put the cubes in one at a time so there wouldn’t be too much splattering.  Like the recipe said, I used a whisk to try to mix the butter in with the sugar.

After the butter is completely melted and fairly well mixed into the sugar, add the cream.  I will warn you, you will want a spoon with a long handle!  It splattered a bit and the steam was quite hot.  However at that point I had already put my wooden spoon in the sink and did not feel like washing it and I didn’t want to burn, so I had to suck it up.  This picture is a little after the splattering had lessened.

Let it boil for about one minute, then add the salt and remove from the heat.  I (very messily) poured mine into a jar to cool.

There you have it!  Yummy salted caramel sauce!  In my next post, I’ll have how I used it, other than on top of ice cream, of course!

~Joy

Cinnamon Sugar Pretzels

Hi,

A while back, I made these cinnamon and sugar pretzels, and with a few adjustments, they were good!

Here’s a link to the recipe below.

http://lifestooshorttoskipdessert.blogspot.com/2010/12/yummy-cinnamon-sugar-pretzels.html?m=1

So the adjustments I made were adding more cinnamon and sugar.   I probably added about a quarter cup of sugar, but I don’t know how much cinnamon.  Something I would like to try is to use butter instead of the oil. (If anyone tries it, let me know how it turns out.)

That’s it, sorry it is a short one.  Hope you guys like it!

~Joy

Cyclops!

Hey guys,

Ok, so these are really fun.  My dad saw it on a TV show and decided to try it…  So, here we go!

 

First, crack an egg into a pan or as we do it, on our griddle.

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After letting it cook a little while, pour some pancake batter around the egg.  We used a measuring cup.

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Ok, now to flip it.  We use two spatulas and maybe a few grunts…

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This is a good one. 🙂

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Hope you like it!

~Joy

Truffles!

Hello,

Okay guys, I’ve got TRUFFLES for you!  These things are supper easy, and everyone loves them.

Ingredients:

  • 8oz. Cream Cheese
  • 3 cups powdered sugar
  • 3 cups semisweet chocolate chips
  • Toppings- I like white chocolate, sprinkles, powdered sugar, coco powder, ect.
  1.  Soften the cream cheese, then combine with the powdered sugar. It will be easier later if there aren’t any lumps, so I gradually add the powdered sugar into the cream cheese, but I don’t sift it.

2.  Melt the chocolate chips in a separate bowl, then stir into the cream cheese and powdered sugar.

3.  Refrigerate for 1 hour.

4.  Roll into balls and toppings you choose!

There you go!  Beautiful, chocolaty truffles!  Aren’t they pretty?

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