Monster Sugar Cookies

Super simple and fun for Halloween. Check out this easy Monster Sugar Cookie Recipe

We had entirely too much fun making these tonight!!! Halloween is creeping around the corner and I have been testing some scary and spooky snacks on the kids. Tonight was these Monster Sugar Cookies. They won me over because they are super simple! They won the kids over because they are AWESOME!! They won my hubby over because they are delicious! Wins all around.

Super simple and fun for Halloween. Check out this easy Monster Sugar Cookie Recipe

You make this simple drop sugar cookie recipe and add the food coloring of your choice. We did Purple  for the girls and the Green ones for my son are gluten free.  I found the eyeball candies at my local store, but you can also make them. I have a tutorial coming up soon! ;)

Quick note: Add the eyes after they are done baking. We may have learned the hard way that they sink into the cookie and look even creepier if you add them before. LOL

5.0 from 1 reviews
Monster Sugar Cookies
 
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Serves: 20-24
Ingredients
  • 1⅓ cups flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ½ cup butter or margarine (1 stick), softened
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Food coloring
  • Candy eyeballs
Instructions
  1. Preheat oven to 350 degrees.
  2. With a mixer cream together butter and sugar.
  3. Add the egg, vanilla, and food coloring to the creamed butter/sugar. Mix well.
  4. Add the flour, baking powder, and salt. Mix until dough forms.
  5. Drop by rounded teaspoonfuls onto a parchment lined baking sheet.
  6. Bake at 350 for 10 minutes.
  7. Remove from the oven and add the eyeballs while still warm. If the cookies have cooled you can use a bit of icing to attach the eyeballs.
Gluten Free
  1. Use a gluten free flour mix
Dairy Free
  1. Use a dairy free margarine or coconut oil to replace the butter.

 

Super simple and fun for Halloween. Check out this easy Monster Sugar Cookie Recipe

 

 

If you love these you will also like….

frogbogThis fun Halloween Frog Bog!

Also follow me on pinterest for more fun ideas

 

 Visit AFewShortCuts.com’s profile on Pinterest.

Pumpkin Coffee Cake Cookies

The ultimate fall cookie! Pumpkin Coffee Cake Cookies Recipe #idelight

I am fairly certain that these little bites of joy contain EVERYTHING that I love about fall….in no specific order.

  • Pumpkin
  • Coffee
  • Cake
  • & Cookies

Put it all together and you have these Amazing Pumpkin Coffee Cake Cookies.  They are just the right size to not make you feel guilty about stealing one for your afternoon cup of coffee. They are also just the right size to grab 2….just in case.

The ultimate fall cookie! Pumpkin Coffee Cake Cookies Recipe #idelight

My favorite part is they have that amazing crumb topping that any great coffee cake should have. YUM. You have to give these a whirl!

OH and the glaze…the glaze is made with International Delight Pumpkin Spice Creamer. If you haven’t tried it, step away from the computer, pick up those car keys and run to the nearest store. SERIOUSLY DELISH! You can make your own PSL (Pumpkin Spice Lattes) and never have to step foot in a starbucks.

The ultimate fall cookie! Pumpkin Coffee Cake Cookies Recipe #idelight

4.0 from 1 reviews
Pumpkin Coffee Cake Cookies
 
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Ingredients
Cookies
  • 10 Tbsp butter
  • ⅓ cup Pumpkin puree
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1½ tsp Pumpkin Pie Spice
  • 2 eggs
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1 tsp salt
  • 3¼ cup flour
Crumb Topping
  • ½ cup butter, softened
  • ⅓ cup brown sugar
  • ⅓ cup granulated sugar
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1⅓ cup flour
Glaze
  • 1 cups powdered sugar
  • 1 tbsp butter
  • 1 tbsp International Delight Pumpkin Spice Creamer
Instructions
  1. Preheat oven to 350°
  2. Line cookie sheet with parchment paper. Set aside.
Crumb Topping
  1. Mix all the crumb ingredients together in a medium bowl and cut together with a pastry cutter or a fork until evenly mixed. Chill while making cookie dough.
Cookies
  1. In a large mixer, mix together butter, pumpkin and both sugars for 1-2 minutes on medium speed, until combined and creamy.
  2. Add in Pumpkin pie spic, eggs and vanilla and continue mixing until evenly combined.
  3. Turn mixer to low and mix in baking powder, salt and flour, mixing until dough comes together evenly.
  4. Scoop cookies out, using a cookie scoop and place on lined cookie sheet.
  5. Make an indentation in the center of the cookie dough. Scoop at least 1 Tablespoon of Crumb Topping into the center of the dough pressing lightly to stick.
  6. Bake cookies for 9-10 minutes, or until edges start to get golden.
  7. Remove from oven and allow to cool for about 5 minutes on cookie sheet, then move to a cooling rack
Glaze
  1. Whisk together the powdered sugar, butter and milk until a glaze forms. You may need to increase or decrease the amount of creamer to get the correct consistency. Lightly drizzle over the cookies once they are cool.

The ultimate fall cookie! Pumpkin Coffee Cake Cookies Recipe #idelight

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Pumpkin Doughnuts

Simple and fluffy Baked Pumpkin Doughnuts #recipe

Fall is around the corner. That users in the season for baked goods, apples, pumpkins, the smell of cinnamon… …..MMMM……and a nice warm cup of coffee. Some of the best things in life happen in the fall. Like the best baked doughnut ever! These are the only non-fried doughnuts I make, and they are fabulous! They are still light and fluffy and melt in your mouth delicious right out of the oven.

Simple and fluffy Baked Pumpkin Doughnuts #recipe

The catch, you will need a doughnut pan. But don’t worry they aren’t expensive and you will use it more than once. Especially with this Pumpkin Doughnuts recipe in your hands. ;)

The second catch. You will need to make more than one batch, so stock up on pumpkin. They literally hit the counter, took a cinnamon sugar bath, and I walked in the other room for 2 minutes. I came back and they were gone. The little vultures smelled them and devoured them.  Don’t worry, if you make too many I am sure you can find someone to help you eat them, or you can freeze them for another day!

Pumpkin Doughnuts
 
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Serves: 12
Ingredients
  • ½ cup vegetable oil
  • 3 large eggs
  • 1½ cups granulated sugar
  • 1½ cups pumpkin purée (canned pumpkin)
  • 1½ teaspoons pumpkin pie spice
  • 1½ teaspoons salt
  • 1½ teaspoons baking powder
  • 1¾ cups + 2 tablespoons All Purpose Flour (OR Gluten Free Flour Mix)
  • Cinnamon Sugar (optional) to Top
Instructions
  1. Preheat the oven to 350°F. Lightly grease two standard doughnut pans.
  2. Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
  3. Add the flour, stirring just until smooth.
  4. Fill the wells of the doughnut pans about ¾ full.
  5. Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.
  6. Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
  7. While the doughnuts are still warm (but no longer fragile), top them with cinnamon sugar gently patting it down so it sticks.
  8. Cool completely, and store (not wrapped tight) at room temperature for several days.
Gluten Free
  1. Use a gluten free flour mix. I used Gluten Free Bisquick and they turned out fabulous.

Simple and fluffy Baked Pumpkin Doughnuts #recipe

Gluten Free Chocolate Twinkie

These will change your life! #GlutenFree Chocolate Twinkie #recipe

So it has been a little over 6 years since my son has eaten gluten. Food allergies can make it hard to fit in when you are a kid. Especially when you see everyone around you enjoying snack cakes, cupcakes, special treats in their lunchboxes. Like any good mama I try to find recipes for similar treats that he can have.

I am not going to lie. There are a lot of gluten free substitutes that taste HORRIBLE. Do you know how disappointing it is to spend more the $5 for a small package of cakes to have them taste like saw dust?  I am truly embarrassed to say how many times that has happened to us.

Well, 6 years it has taken me. I have sorted through recipes. Tried…failed…..and tried again. I have finally found the holy grail of gluten free desserts. HELLO Gluten Free Chocolate Twinkie.  I am sharing this recipe in hopes it helps someone else find a little bit of joy.  I have pieced together a few recipes that I have found to work over the years to make these AMAZING Gluten Free snack cakes. They can also be made dairy free!

You will need a twinkie pan to get these the right shape. I got this twinkie pan off of amazon. Whip up the chocolate cake recipe below (My favorite gluten free cake recipe) and fill the twinkie pans 2/3 full. Pop them in the oven at 350 for about 20 minutes.

Gluten Free Chocolate Twinkie-2Sorry my pictures aren’t as good as usual. Apparently a small child got a hold of my camera and played with all of my settings. (HAD NO CLUE). So I am just snapping away with a smugged lens, unfocused camera. Fun times.

Gluten Free Chocolate Twinkie-1-2

While the cakes are baking, whip up the filling. It is super simple. I dare you not to take a taste…you know….quality control.

Gluten Free Chocolate Twinkie-3

Now once the cakes cool comes my favorite part. Filling the twinkies with cream. You can do this one of two ways. You can get one of these fancy tips for your piping bag (or in my house ziploc) and insert it into the cake to fill. OR….use a chop stick to make holes and then just use a ziploc with the tip cut off to fill. Either way works. The piping tip does make it easier.

Gluten Free Chocolate Twinkie-4

Your Twinkies can be done at this point, or you can go over the top like me and add ganache. Because, who doesn’t love a little more chocolate? Simple spoon the ganache over the twinkies. Or just jump right in and dunk those suckers into the bowl. Place them on a cooling rack over a pan for the excess to drip off.

You want the ganache to set up. IF you are in a hurry like me, a quick pop in the fridge will speed that up.

Gluten Free Chocolate Twinkie-5

I had some extra icing in the fridge. I gave them a little squiggle on top for good measure. ;) PS. This recipe makes about 18 twinkies. You can totally freeze these. I pop them in the lunch box frozen and they are good to go by lunch.These will change your life! #GlutenFree Chocolate Twinkie #recipe

5.0 from 1 reviews
Gluten Free Chocolate Twinkie
 
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Author:
Serves: 18
Ingredients
Cake
  • 1½ cups gluten-free flour
  • ½ cup cocoa
  • 1 cup sugar
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • ¾ teaspoon guar gum or ¾ teaspoon xanthan gum
  • 5 tablespoons cooking oil or coconut oil
  • 1 tablespoon vinegar
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 1 cup water
Filing
  • 2 teaspoons hot water
  • ¼ teaspoon salt
  • 1 (7-ounce) jar marshmallow creme (about 2 cups)
  • ½ cup vegetable shortening
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla extract
Chocolate Ganache
  • 12 oz bag Semi Sweet Chocolate Chips
  • ¾ cup Milk
  • 1 tbsp coconut oil, butter, or margarine
Instructions
Cake
  1. Preheat oven to 350 degrees F. Mix all dry ingredients in a bowl.
  2. Add all liquid ingredients and mix well.
  3. Bake in a greased and floured twinkie pan for 20 minutes or until toothpick inserted in the center comes out clean.
  4. Allow to cool completely.
Filling
  1. In a small bowl, stir together the hot water and salt until the sale has dissolved; set aside. In a large bowl, combine the marshmallow creme, shortening, powdered sugar and vanilla; beat on high speed until light and fluffy, scraping the sides of the bowl as needed. Add the salt solution and beat again on medium speed for 30 seconds to 1 minute, or until thoroughly combined.
Ganache
  1. In a small saucepan over low heat, combine the milk, coconut oil, and chocolate chips. Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish. Remove the ganache from the heat. Use while warm.
Twinkie Assembly
  1. After Cakes have cooled completely use a clean chop stick, pencil, etc to make 3 holes in the bottom of the twinkie. Carefully pipe the filling into each hole with a pastry bag, or ziploc with a small hole in the end.
  2. Spoon the Chocolate Ganache over each twinkie. All the ganache to set. (Works quickly in the fridge) Decorate the top with optional icing swirls.
Dairy Free
  1. Use Ghirardelli Semi Sweet Chocolate Chips, and your choice of milk substitute for the ganache, or leave it off entirely.
Tip
  1. These freeze well!

These will change your life! #GlutenFree Chocolate Twinkie #recipe

Kid Friendly Simple Rice Pudding

Kid Friendly Simple Rice Pudding #Recipe

I love getting my kids in the kitchen to help me cook. It really boosts their confidence when I give them a recipe that they can put together themselves with a little help.  They love learning new tricks in the kitchen depending on their skill level, and little do they know I am secretly working them up to cooking me dinner one day. ;) It is much easier to get them to eat healthy when they were involved in the process. Who doesn’t want to try something that they made themselves?

uncel bens-1

My smallest helper got to make dessert with me the other night. We made this Kid Friendly Easy Rice Pudding. We used Uncle Ben’s White Rice to speed up the process. I pre-measured the ingredients for her to make it a very easy dump and stir recipe.

Uncle Ben’s is also hosting a Ben’s Beginners Cooking Contest. Its a nationwide cooking video competition for kids that brings families together to cook a healthy rice based meal.  This would be so much fun to do! Kids show tons of personality when the video camera comes out!

uncel bens-4

My little chef in training with her rice pudding before it went in the oven.

Kid Friendly Simple Rice Pudding
 
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Author:
Recipe type: Dessert
Serves: 6-8
Ingredients
  • 2 Cups Cooked Rice
  • 2 Cups Milk
  • 2 Eggs (slightly beaten)
  • ½ cup sugar
  • ¼ tsp cinnamon
  • ¼ cup raisins
Instructions
  1. Preheat oven to 350 degrees F
  2. In a large bowl mix all of the ingredients together. Pour into a greased casserole dish.
  3. Bake at 350 for 25- 30 minutes.
  4. It may still look a little runny when you remove it from the oven. Allow the pudding to sit and cool atleast 1 hour. It will thicken.
  5. Serve
Dairy Free
  1. You can make this with a dairy free milk substitute. ie: Almond, Coconut, or soy milk.

uncel bens-7

 

Cooking with your children makes for a great beginning! Visit

www.unclebens.com and click on The Ben’s Beginners™ Cooking Contest page to learn more!

This is a sponsored conversation written by me on behalf of Uncle Ben’s. The opinions and text are all mine.

Chocolate Chip Icebox Cake

Enjoy this special treat! Chocolate Chip Icebox Cake #Recipe #Idelight

I was new to the world of icebox cakes until a couple years ago. My eyes were opened to these little no-bake cakes of awesomeness.  The are basically cookies and cream layered with other amazing bits of goodness, and refrigerated at least overnight. The cream softens the cookies until you have this soft tasty cake consistency. YUM!

This time I happened to have a bunch of Gluten Free Chocolate Chip Cookies just starring back at me from the pantry. Hmmm….. It couldn’t have worked out more perfectly. You can also use this great chocolate chip cookie recipe

Chocolate Chip Ice Box Cake-1

I gathered my ingredients including my fav secret ingredient; International Delight Sweet Cream flavor. I love that International Delight has a new Fat Free & Sugar Free Variety of creamers. Have you seen them? They come in great flavors too!

Join the International Delight Community at InternationalDelight.com and get coupons, recipes and more!

Chocolate Chip Ice Box Cake-2

I began layering my cookies on the cake plate. The beauty is…there isn’t a wrong way to do this.

Chocolate Chip Ice Box Cake-3

I added a couple Tablespoons of International Delight to my sweetened whipped cream for added flavor. I then covered the cookies, and continued to layer cookies, and then cream.

Enjoy this special treat! Chocolate Chip Icebox Cake #Recipe #Idelight

Last but not least, I had some chocolate magic shell in the fridge. I heated it and drizzled it over the top. YUM

Chocolate Chip Icebox Cake
 
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Author:
Serves: 12
Ingredients
Instructions
Cream Mix
  1. Pour the cream into a well-chilled bowl and add the sugar and creamer.
  2. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted.
Ice Box Cake
  1. On a cake plate or in a pan, place a single layer of chocolate chip cookies. Top the cookies with a layer of cream. Continue until desired height.
  2. Top with chocolate shavings or chocolate magic shell.
  3. Refrigerate over night & serve
Gluten Free
  1. Use a Gluten Free Chocolate Chip Cookie

 

Enjoy this special treat! Chocolate Chip Icebox Cake #Recipe #Idelight

 

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Simple S’More Snack Mix

Simple S'Mores Snack Mix #Recipe

I am not ready for Summer to be over, and I know the kids aren’t. BUT….it is time. In a few days the kids will be heading back to school, and making new friends.

The only thing……

It’s still Summer….Technically.

The season doesn’t end just because the school district’s calendar starts early. The days are still long, the sun is still strong, and there is plenty of time to be a kid after the bell rings. I want my kids to slow down and still take time to be a kid. There will be plenty of time for hurrying things along when they get older.

So, I decided to make this Simple S’more Snack Mix to slip into their lunchbox to trigger those fun Summer memories, even though they are at school.

This is so so SIMPLE! You can whip it up in minutes and bag it for snacks and the lunch box. It is also excellent sprinkled on some ice cream….I won’t tell you how I figured that out. Lets just say it is AWESOME!

Simple S'More Snack Mix
 
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Author:
Recipe type: Dessert
Serves: 8-10
Ingredients
  • 4 Cups Golden Grahams Cereal
  • 1 Cup Mini Marshmallows
  • 1 Cup Semi Sweet Chocolate Chips
  • 1 Cup White Chocolate Chip
Instructions
  1. In a large bowl mix Golden Grahams Cereal, mini marshmallows, ½ cup semi sweet chocolate chips, and ½ cup white chocolate chips.
  2. Spread the mix on a parchment lined baking sheet.
  3. Place the other ½ cup semi sweet chocolate chips in a microwave safe bowl and microwave for 1 minutes at 50% power. Stir. Microwave again at 50% power for 30 seconds or until melted.
  4. Drizzle the chocolate over the cereal mix. Repeat with the white chocolate. Cool and enjoy.

Simple S'Mores Snack Mix #Recipe

 

Love S’mores? Check out this amazing S’mores Dip!

 

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Chocolate Espresso Cookie Crisps

Liven up that cup of coffee with this Chocolate Espresso Cookie Crisps #Recipe

Y’all know I love my morning cup of coffee. The only thing that makes that cup of coffee better is a cookie. Make that cookie chocolate, and it may as well be a party!

These Chocolate Espresso Cookie Crisps are a treat that will brighten an afternoon break or provide an elegant ending to an evening meal. The chocolate flavor is rich and deep without being overly sweet, satisfying your chocolate craving with each crispy bite.

Liven up that cup of coffee with this Chocolate Espresso Cookie Crisps #Recipe

If you prefer a slightly soft cookie, simply bake them for one or two minutes less. Decorate them with an easy coffee glaze or drizzle some more chocolate over the tops after they have cooled.

These also make an excellent gift with a new coffee cup and some kcups!

Chocolate Espresso Cookie Crisps
 
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Author:
Serves: 48
Ingredients
Cookies
  • 1 cup butter, room temperature
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  • 2 teaspoons coffee (or water)
  • 1 egg
  • 2 cups all-purpose flour
  • ¾ cup dark cocoa powder
  • 2 tablespoons espresso powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
Glaze
  • 1 cup powdered sugar
  • ¼ teaspoon vanilla
  • Coffee (hot or cold)
Instructions
  1. Heat oven to 350 F.
  2. In a large bowl, beat the butter and sugars until light.
  3. Add the vanilla, milk, coffee, and egg. Beat well.
  4. Sift together the flour, cocoa powder, espresso powder, salt, baking soda, and baking powder.
  5. Add gradually to the butter mixture, mixing together slowly. If you are using a stand mixer, make sure the bowl cover is on while you beat in the dry ingredients to avoid a chocolate mess.
  6. When the dry ingredients are completely incorporated, roll half of the dough out at a time between pieces of parchment, lightly flouring the bottom piece of paper and turning the dough over several times to coat it before adding the top piece. Roll no thicker than ⅛-inch for crispy cookies. For softer cookies you can roll the dough out to ¼-inch.
  7. Place cookies at least ½-inch apart on parchment covered cookie sheets. Bake for 10-12 minutes. The baking time will depend on the thickness of your cookies and the desired crispiness. They should feel fairly firm when you remove them from the oven, but they will continue to firm up as they cool down. Allow the cookies to cool on the baking sheet.
Glaze
  1. Whisk together the powdered sugar, vanilla, and as much coffee as you need to make a thick icing. Put the icing in a small plastic zipper bag with one corner snipped off and squeeze onto the cooled cookies.
Dairy Free
  1. Use Dairy Free Margarine or coconut oil in place of butter, and milk substitute (almond, soy, etc)

Liven up that cup of coffee with this Chocolate Espresso Cookie Crisps #Recipe

 

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