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Unicorn Poop Meringue Cookies

Jan 27 by Michelle

unicorn-poop-meringue-cookies

These magical unicorn poop meringue cookies are hilarious and so cute! They would be perfect for a birthday party or just for a joke!

unicorn-poop-meringue-cookies (2)

Ingredients:

  • 2 egg whites (room temperature)
  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • Food coloring (purple, blue, and pink/red)

How to Make:

First off you want to beat your egg whites on high until they form a stiff peak. This took me around 3 minutes in my stand mixer.

Next add ½ cup of your powdered sugar into the egg mix, and beat until it is glossy and stiff (around 5-6 minutes).

Gently fold in the remaining powdered sugar and the vanilla extract. Then separate the mixture into three small bowls.

Add a few drops of food coloring to each bowl, doing one bowl blue, one purple and one pink. I didn’t have pink, so I did one small drop of red, and it made it pink.

Then using a piping bag (16 inch bag) I put one color on each side. Focusing on getting the mixture on sides and not middle. You can buy the special bag that holds multiple colors as well. I just used a larger tip on mine, any one will do that is circular.

Then squeeze the meringue onto a cookie sheet with Siplat or parmchment paper laid down.

Bake 175 degrees for 2 hours.

Let cool for 5-10 minutes before serving.

unicorn-poop-meringue-cookies (1)

Related Topics Desserts

Andes Grasshopper Cookie Recipe

Jan 6 by Michelle

andes-grasshopper-cookies-recipe

I love mint everything but one of my favorite desserts are these Andes mint grasshopper cookies! They are surely a crowd pleaser.

Cookie Ingredients:
2 1/2 C flour
3/4 C unsweetened cocoa powder
1 tsp baking soda
1 C white sugar
1 C packed brown sugar
1 C unsalted butter, room temp
2 tsp vanilla
2 eggs, room temp
1 package Andres Mint candies

Frosting Ingredients:
4 C powder sugar
1/2 C unsalted butter, room temp
1 tsp mint extract
4 TBSP whole milk

Chocolate topping:
1 bag chocolate wafers (Ghiradelli)

Cookie Instructions:
Preheat oven to 375 degrees. Line the cookie sheet with parchment paper.
Unwrap a third of the Andre mints and chop them into small pieces.
Whisk together flour, cocoa powder, and baking soda together in a bowl. Set aside. Using an electric mixer beat both sugars and butter in a large bowl until smooth and creamy. Add vanilla and eggs; beating well. Slowly add flour mixture at one tablespoon at a time, stirring well into sugar mixture and egg mixture. Stir in the chopped Andre mint candy pieces.
Next, using a small ice cream scoop measure out each cookie.
Place each unbaked cookie dough onto the lined cookie sheet, about 2 inches apart.
Bake at 375 for 7-10 minutes or until the baked cookie is slightly cracked. Allow the cookies to cool on the cookie sheet for about 2 minutes. Ten transfer cookies to a wire rack to cool completely.

Frosting Directions:
Using a stand mixer, cream 1 1/3 cups sugar with 1/2 cup butter. Slowly add the mint extract, 2 tablespoons milk, and the rest of the powder sugar into the bowl. Blend well. Gradually add one tablespoon of milk at a time until the desired consistency is reached. Spread a thick layer of frosting on each cookie. Set aside.

Chocolate Topping Directions:
Chop the remaining Andre Mint candies in half.
Using a double boiler, stirring constantly melt the chocolate wafers. Set aside to cool slightly. After the melted chocolate has cooled/thicken slightly using a tablespoon add a dollop on top of each cookie. Top each cookie with the cut halves of the Andre Mint candies.

Related Topics Desserts

Strawberry Bread Recipe

Dec 16 by Michelle

strawberry-bread-recipe

strawberry-bread-recipe

strawberry-bread-recipe

In my home, Christmas morning wouldn’t be complete without strawberry bread for breakfast. My mom made this for us every year of my childhood, and now I do the same for my family. Honestly, this recipe is fantastic because you can make it ahead of time and simply enjoy Christmas morning instead of slaving away in the kitchen!
I’m not sure I know anyone else with this particular tradition, but I also haven’t found a soul who doesn’t love this bread! It is so popular with my husband’s coworkers that I make dozens of mini loaves for Christmas gifts each year. One bowl of batter can make five mini loaves or two large loaves of bread. If well wrapped*, you can also freeze extra loaves to be eaten throughout the year. It’s really the Christmas gift that keeps on giving!
I hope you enjoy this as much as my family and friends do, and perhaps you will now have a new tradition of your own!
Ingredients:
  • 3 cups all purpose flour
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 20 ounces frozen sliced strawberries in syrup**
Directions:
1. Preheat your oven to 350 degrees.
2. Spray the loaf pans with baking spray with flour, or otherwise greased and flour your pans.
3. In a large bowl, add your flour, sugar, salt, baking soda and cinnamon, and whisk to combine.
4. In a separate medium bowl, whisk together the eggs, oil and berries including the syrup from the berries. If you can only find frozen strawberry halves, give them a few snips with kitchen shears as you pour them in the bowl. Strawberry halves are too large and will cause the bread to not cook through properly.
5. Pour your wet ingredients into the large bowl of dry ingredients, and stir just until mixed.
6. Evenly distribute the batter amongst your greased and floured pans.
7. For five mini loaves (5-23/32″ x 3-5/16″ x 1-7/8″) bake for 50-55 minutes, or for two large loaves (8.5″ x 4.5″ x 2.75″) bake for 60-65 minutes. Test with a toothpick in the middle of the bread to check that it is fully baked.
* I prefer Birds Eye Lite Deluxe Strawberries in Lower Calorie Syrup
** To freeze a loaf of bread, wrap it well in saran wrap and then with a layer of foil. When ready, thaw your bread in the refrigerator and then heat slices in the microwave for approximately 20 seconds per slice.

Related Topics Sides

Crockpot Pumpkin Spice Latte Recipe

Oct 27 by Michelle

crockpot-pumpkin-spice-latte
crockpot-pumpkin-spice-latte-recipe
crockpot-pumpkin-spice-latte
Here’s a delicious fall recipe to make for parties or just for yourself ~ crockpot pumpkin spice latte! Set it and forget it 🙂
Ingredients:
  • 10 teaspoons instant espresso powder
  • 5 cups water
  • 1 cup pumpkin puree
  • 1 1/2 cup creamer or half and half
  • 1 Tablespoon cinnamon
  • 1 teaspoon nutmeg
  • Whipped cream, optional
Directions:
  1. Boil a kettle of water as you assemble your ingredients.
  2. Place the espresso powder in the crockpot and pour 5 cups boiling water over top.
  3. Stir in the pumpkin puree, creamer, and spices.
  4. Place on high heat for 45 minutes to combine, and then serve with caution (will be extremely hot).
  5. Garnish with whipped cream and a sprinkle of cinnamon as desired.

Related Topics Drinks

Pretzel Spiderweb Halloween Treats

Oct 21 by Michelle

pretzel-spider-web-halloween-treats

Here’s a super cute Halloween treat idea to make…pretzel spiderwebs! You can even have your little ones help make them!

Supplies Needed:

  • Pretzel Sticks
  • White chocolate melts
  • Sprinkles

pretzel-spiderweb-halloween-treats-2

Start by laying out your pretzels in star shapes using 5 or 6 per spiderweb on piece of wax paper. Melt your white chocolate in a piping bag and squirt a big dot in the middle. Then make circles around and around all the pretzels! Add some Halloween sprinkles then pop them in the fridge for 30 minutes.

pretzel-spiderweb-halloween-treats-1

They are SO funny and will be devoured by your guests in no time!

Related Topics Desserts, Holiday Treats

Weeknight Shrimp Zoodles

Sep 29 by Michelle

shrimp-zoodles-recipe

shrimp-zucchini-noodles

shrimp-zoodle-recipe

Ingredients
1 Medium zucchini
1 Tsp olive oil
1 Tsp salt
1 Cup shrimp
3 Tbsps butter
1 Tsp salt
1 Tsp pepper

Directions
With a spiralizer, spiralize the zucchini until you have long “noodles”.
Coat with the olive oil and the salt and set aside.
Meanwhile add butter, salt, and pepper to a pan.
Add the shrimp and take over medium-high heat on the stove.
Cook for 4 minutes or until done.
Top the zoodles with the shrimp.
Serve and enjoy.

Tips

The butter used to cook the shrimp acts as a small sauce (Like aglio e oglio pasta). You can also add some garlic when cooking the shrimp.

Related Topics Dinner Recipes

Cream Cheese and Apple Pudding

Sep 29 by Michelle

apple-cream-cheese-pudding-recipe

apple-pudding

 

 apple-cream-cheese-pudding

Ingredients:

  • 3 Cups milk
  • ½ Cup cream cheese
  • ½ Cup applesauce
  • ¼ Cup cornstarch
  • 3 Egg yolks
  • 1 Tsp vanilla
  • ½ Tsp ground cinnamon
  • ½ Tsp ground nutmeg

For the topping:

  • Cream cheese frosting
  • Ground cinnamon

Directions:
In a saucepan over medium heat, mix the milk, egg yolks, applesauce, and cream cheese and stir for 5 minutes.
Add the cornstarch, vanilla, nutmeg, cinnamon. Stir until the first bubble forms (around 10 minutes).
Remove the saucepan from the heat and let it cool down.
Transfer to a bowl and refrigerate for 3 hours.
Pour the pudding into tall glasses and top with the frosting and cinnamon.
Serve and enjoy.

Tips
Add some hazelnut spread if you are feeling extra indulgent.

Related Topics Desserts, Snacks

Pumpkin Spice Muddy Buddies

Sep 12 by Michelle

pumpkin-muddy-buddies-fall-treat

Muddy Buddy Ingredients:

  • 4 Cup any Chex cereal
  • 1 Cup Ghirardelli white chocolate wafers
  • 1 TBSP pumpkin pie spice
  • 1 Cup powdered sugar
  • 1 bag candy corn
  • 1 bag candy pumpkins
  • 1 bag of M&M’s

pumpkin-muddy-buddies-fall-treat-1

Instructions:

  1. Pour the Chex cereal into a large Ziploc bag. Set aside. Using a double boiler, add the white chocolate. Stir and add the pumpkin pie seasoning while the chocolate is melting, stir to mix throughout the melted chocolate.
  2. Pour the melted chocolate into the bagged Chex mix, shaking the bag to cover all of the cereal pieces.
  3. Next, add the powdered sugar, shake well.
  4. Empty the bag of Chex mix into a large bowl with the candy and toss together.

Related Topics Desserts, Holiday Treats

Pumpkin Cake Pops

Sep 12 by Michelle

 

pumpkin-cake-pop-halloween-treat

Cake Ingredients:
2 ¾ C flour
1 TBSP baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
½ tsp ginger
2 C sugar
½ tsp salt
1 ½ sticks of unsalted butter, room temp
4 eggs, room temp
¼ C vegetable oil
1 15 oz can of pumpkin
½ C whole milk
1 tsp vanilla

Let’s make the cake balls:

Necessary Ingredients:

  • Cake
  • 1 container of Cream Cheese ready-made frosting
  • Wax paper
  • 2 cookie sheets
  • Cling wrap

Candy Coating Ingredients:

  • 2 bags Wilton Orange candy coating
  • Orange sprinkles
  • Package of straws or candy sticks
  • Microwave safe bowl
  • 2 cookie sheets
  • Wax paper

Icing for the pumpkin vines:

  • 2 egg whites
  • 1 C powder sugar
  • ½ tsp cream of tartar
  • Gel food coloring, green

pumpkin-cake-pop-fall-treat

Making the cake:
Let’s start by preheating the oven to 350 degrees. Put all of your dry ingredients into a large bowl, mixing all ingredients together. Add the softened butter a tablespoon at a time, beating 1 ½ minutes until the dry ingredients are thoroughly blended with the butter. Grab a second bowl and add the eggs, oil, pumpkin, milk, and vanilla whisking as you add each ingredients. Divide the egg mixture into halves then add the first half to to the dry and butter mixture. Beat on medium speed for 1 ½ minutes. Then slowly add the rest of the egg mixture ½ beating both sides and the bottom of the pan. Put all of your dry ingredients into a large bowl, mixing all ingredients together. Add the softened butter a tablespoon at a time, beating 1 ½ minutes until the dry ingredients are thoroughly blended with the butter. Grab a second bowl and add the eggs, oil, pumpkin, milk, and vanilla whisking as you add each ingredients. Divide the egg mixture into halves then add the first half to to the dry and butter mixture. Beat on medium speed for 1 ½ minutes. Then slowly add the rest of the egg mixture ½ half of it at a time beating for 20 seconds after each addition. Prep a large cake pan using Pam spray treating both the sides and the bottom of the pan. Pour the batter into the prepared cake pan and bake at 350 degrees for 30-35 minutes. When done remove from oven and allow to completely cool.

Making the cake balls:
Tape the wax paper to the top of the cookie sheets. Next crumble the cooled cake into a large mixing bowl. Continue until the entire cake is crumbled into a fine texture. Add ¾ of the cream cheese frosting mixing it with the crumbled cake until they are thoroughly combined. Place the cake and frosting mixture in your refrigerator for at least 30 minutes before making it into balls. Using a small ice cream scoop make cake balls about 1 ½ inch size. Work with them to ensure that they will hold a round shape. Place each one on the covered cookie sheets. Lastly, cover each sheet with cling wrap and place them in the freezer for about 15 minutes. Now you want them to be firm but not frozen.

Let’s melt the candy coating:
Pour the orange candy coating into a microwave safe bowl. Place the bowl in your microwave on medium heat for 30 seconds at a time, stir after each 30 second cycle. Don’t over cook the candy coating.

Ready to make cake pops:
1st step:
Next dip one end of the straw or candy sticks into the melted candy coating and immediately stick each one into a cake ball about ¼ inch deep. Place the completed cake balls into the refrigerator for 5 or more minutes to harden.
2nd step:
Remove several cake pops from the refrigerator at a time (this will allow the remaining cake balls to stay firm until ready to be dipped into the candy coating). Using a spoon or fork place the cake balls into the melted candy coating (do not use the candy stick or the straw to hold them). Make sure each cake ball is totally covered. Sprinkle each coated cake ball with the orange sprinkles. Return the completed cake balls to the refrigerator to stay firm. Repeat until all of your cake balls are done.

And now the royal icing:
Combine all of the ingredients except the food coloring in a mixing bowl on medium speed for 4 minutes. If icing isn’t stiff enough, you’ll want to add ¼ cup more of powdered sugar until it becomes stiff. Add several drops of green gel food coloring to the bowl, mixing well. Spoon the icing into a piping bag with a #2 tip.

Adding the vines to the pumpkins:
Start at the top of the cake pop where the straw is inserted and begin making the pumpkin vines by squeezing out a small amount of the icing in a circle motion. Add several small heart shaped leaves on top and around the straw or cake pop, Allow to dry completely before serving.

Storing your cake pops:
Refrigerate and store completed cake pops in airtight containers in flat layers separated with paper towels (if they aren’t individually packaged). Nest when ready to defrost, this storage will keep the condensation on the outside of the container or package and not on the cake pops.

Related Topics Desserts, Holiday Treats

Bacon Wrapped Asparagus

Aug 22 by Michelle

bacon-wrapped-asparagus-recipe-

bacon-wrapped-asparagus (1)

bacon-wrapped-asparagus-recipe

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Serves: 6+ (depending on number of servings per person)

 

Ingredients:

  • 900 grams or 2 lbs of asparagus (about 24 stalks, pre-trimmed)
  • 16 oz of hardwood smoked bacon, cut in half

 Directions:

  1. Preheat oven to 400 degrees F. Place an oven safe wire rack onto a cook sheet lined with foil.
  2. Take a piece of cut bacon and wrap the bacon around the asparagus stalk at a diagonal slightly overlapping but making sure the bacon is stretched.
  3. Place each wrapped asparagus seam side down onto the wire rack and place in the oven for 10 minutes and then flip and cook for another 10 minutes. If you want crispier bacon, place the oven after the 20 minutes onto broil and place the pan under the broiler for 2 minutes.bacon-wrapped-asparagus-recipe-

Related Topics Sides

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Welcome to Crafty Recipes...I'm so happy you're here! I'm Michelle; a 20-something, crafty mom who loves to keep busy! You can also find me over on CraftyMorning.com :-)

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