It’s back to school this week for most of the kids in our town. And what better way to start a new school year than with
bribes treats for the teachers?
Our girls are starting a new school this year and I wanted to formally introduce our family to the school staff… with cookies of course! I had fun making up a bunch of mini school themed cookies, and packaged them in cute little polka-dot boxes (from Shop Sweet Lulu). Each cookie design is quite simple on it’s own, but together I think they make a pretty nice impact.
Ready to make some cute back to school cookies?
You’ll need, a batch of cookies (here’s my Sugar Cookie Recipe)
A batch of royal icing (here’s my Royal Icing Recipe)
Piece of Paper Cookie- Outline and flood a small rectangle in white. While the icing is still wet, add lines in light blue (using a #1 tip). When the icing is fully dry (about 8 hours), add a red line along the side of the paper, and an ”A+”. A few options here… I used a red food color marker for the “A+”, and for the red line down the side I made a “paint”, using a drop of red food coloring and a tiny bit of clear vanilla extract, then added the line with a very thin brush. You’ll notice the ”piece of paper” on the far right has thinner blue lines than the other two cookies. For this cookie I ”painted” blue (with a thin brush) for the lines of the paper, instead of adding blue icing. Feel free to use either technique.
Chalkboard Cookie- Outline a rectangle with brown icing. Allow the brown to set up (about 1 hour) before filling in the cookie with green icing. When the green is fully dry (6-8 hours) add any desired message (ABC, 1+1=2), using white icing and a very small tip (I used a #1).
Apple Cookie- Outline and flood in red. While the icing is still wet, add the small white accent. Allow red “apple” to set up a bit (about 1 hour), and add a brown stem. When the stem has set (about 1 hour), add a green leaf.
Ruler Cookie- Outline and flood with a golden yellow. Allow cookie to fully dry (about 8 hours), then add details and numbers using a black food marker.
Gold Star Cookie- Outline and flood star. Allow to fully dry (about 8 hours). Make a gold “paint”, by mixing gold luster dust with clear vanilla extract in a tiny bowl. Paint on the gold mixture in a thin layer, using a small paint brush. If desired, add a second coat of gold “paint”, once the first layer has dried.
Here they are all ready for delivery (in cute little boxes from Shop Sweet Lulu)…
I’m not the only one celebrating back to school with cookies. Penny, of Lucky Penny Cookies gathered a few of her cookie friends to each create a set of cookies with school in mind. And here we all are…. the SUGAR HIGH class of 2012 =)
Now, be a good student and make sure to stop by each class…
Home Economics- Salsa Sweets
Music- Arty Mcgoo
Geography- The Red Cooky
Government- Lucky Penny
Teacher’s Aid- Glorious Treats (you’re already here!)
Math- My Cookie Couture
Art- Sparkling Sugar Sweets
Here’s to a very sweet school year!
Today I have a special giveaway for anyone who enjoys hosting tea parties. I have had a long time love for tea parties, and afternoon tea, and have visited at least a dozen different tea shops throughout California. I also have hosted several tea parties, a couple large lavish parties, and several more intimate get togethers with just a friend or two. I love sitting and enjoying pretty and delicate treats, along with great conversation among friends.
Anyone who shares my love for tea parties, is sure to also love beautiful tea cups, tea pots, and cake stands. Today’s giveaway sponsor, Roses and Teacups is a great resource for all kinds of beautiful tea party goods. From tea sets, to tea party favors, to hostess gifts, and beautiful treat stands, you’ll find Roses and Teacups has everything you need for a special affair.
One lucky Glorious Treats reader will win a $50 gift certificate to Roses and Teacups, to shop for the items of your choice!
Ready to win?
Here’s how to enter…
Simply leave a comment telling me who you’d like to have a tea party with… a good friend, a daughter or granddaughter, a large group of friends, maybe a celebrity you’ve never met?
For an additional entry…
Head on over to Facebook and ”Like” Glorious Treats AND Roses and Teacups. Come back here and leave a comment on this blog post that you’ve ”liked” BOTH pages.
*E-mail subscribers- If you are viewing this post in an e-mail, please click HERE to view this post on-line and enter using the comment form below.
Details- Giveaway ends Friday, August 17th at 9pm Pacific. Giveaway open to U.S. residents only (due to shipping costs). Winner will be chosen by random.org, and notified via e-mail.
*************************************** Giveaway Closed *******************************************
Winning comment (as chosen by Random.org) #344- Beth
A few weeks ago I was chatting with a long time friend (hi Cecilia!) who mentioned her oldest daughter’s birthday was coming up. Since I love my friends, and I love making cookies… birthdays are the perfect opportunity to make special treats! The birthday was going to be held right at the beach (gotta’ love California!) and I was given full reign to make any design I thought appropriate. I would be shipping the cookies, so I knew I wanted a design that would hold up to a bit of handling. I’ve made quite a few beach and luau type cookies before (shells, starfish, hibiscus flowers, sunshine) and wanted to do something totally different. I settled on a simple beach scene, with some added dimension as a special effect. I love the pretty blues, and the simple yet fun, final design. I heard they were a hit, and it makes me feel so good to be a part of a special occasion even from the other end of the state.
This general design is quite simple, and could easily be adjusted to include a sunset, waves, fish… or whatever you can imagine!
Ready for a mini vacation? Let’s head to the beach!
You’ll need a batch of cookies made with my Sugar Cookie Recipe.
Also, prepare a batch of Royal Icing.
I prepared 5 colors of icing (light blue, medium/aqua blue, green, brown, and golden tan) each in a medium consistency (just thin enough to settle flat, but not so thin it runs off the cookie). When making the icing… if you run a spoon through the bowl, the line the spoon made should fill in after 12-15 seconds.
For each final cookie, I used two separate cookies, a large (about 4″) square, and a small palm tree.
1. Outline and fill in the light blue “sky” area.
2. While the sky sets up, outline and fill in the trunk of the palm trees.
3. When the sky area has set a bit (about 1 hour), outline and fill in the lower “ocean” area.
4. When the tree trunks have set up (about 1 hour), outline and fill the green “palm leaves”.
Allow both cookie designs to dry fully (6-8 hours).
Add detail to the palm trees-
When the icing on the trees is fully dry, add details by “painting” with a small (new) paintbrush. Create your “paint” by adding a drop or two of concentrated color (such as Americolor) to a tiny bowl with a teaspoon or so of clear vanilla extract, or a clear alcohol such as vodka (the alcohol evaporates fully as the color dries).
Assemble the cookies-
When the detailing on the palm trees is dry (at least 1 hour), add an “island” onto the large square cookie (as shown below). Pipe a bit of icing onto the back of the palm tree and set it on the (still wet) island. While the icing on the island is still wet, sprinkle the island fully with gold/sand colored sanding sugar. Shake off any excess sanding sugar (or brush off gently with a clean, dry paintbrush).
And here’s my favorite photo of this post… the beautiful birthday girl with her cookie!
Oh, how I love all the beautiful, fresh fruit that reaches its prime in summer! From the luscious strawberries that mark the start of the season, to the flavorful peaches and blackberries that make the heat of July and August a bit more bearable, I adore them all!
As delicious as fresh fruit is on its own, these summer sweet gems lend themselves so nicely to being transformed into beautiful desserts!
Here in the central valley of California, we are so privileged to live in the heart of farmland. Throughout the week, I have my choice of at least 6 different local farmer’s markets, just a few miles in any direction from my home. I love preparing a loose menu plan for the week, then allowing the fresh produce available to dictate my final decisions. When it comes to desserts, I love recipes that can be easily adapted to include a variety of fresh fruit. This simple fruit tart is a perfect base to show off beautiful summer fruit! The lightly sweet crust, and sweet and tangy filling are the perfect complement to a variety of fruit. This time I used strawberries, blueberries and raspberries. Other good choices would be blackberries, cherries, plums, and kiwi.
Summer Fruit Tart
This tart includes a sweet, cookie-like crust, creamy lemon filing and can be topped with any assortment of fruit you like.
1 1/2 cups flour
1/4 cup brown sugar
2/3 cup butter, softened
1/2 cup lemon curd (storebought or homemade)
1 package (8 oz) cream cheese
Fresh fruit of your choosing (2-3 cups)
Prepare the crust by mixing all the ingredients until a dough forms (using a mixer or food processor).
Press dough as evenly as possible into an ungreased 10" tart pan.
Place tart pan (with dough) in the freezer about 1o minutes. Remove from freezer, place on a baking sheet, and bake in a pre-heated 400*F oven for 10-12 minutes, or until light brown. Allow to cool.
Beat the cream cheese with an electric mixer until smooth. Add lemon curd, and continue beating, until fully incorporated and smooth. Spread over cooled cookie crust, and refrigerate 1 hour (loosely covered) until filling is slightly firm.
Arrange fresh berries or assorted summer fruits over lemon filling.
If desired, brush fruit with warmed red currant, or apple jelly, for a shiny appearance.
Serve immediately, or refrigerate until ready to serve (up to 4 hours).
Recipe Source- Final recipe by Glorious Treats, based on a recipe by Betty Crocker
Disclosure- This post is part of the BlogHer Market Fresh Cooking series, which includes 100 percent editorial content presented by a participating sponsor. Our advertisers do not produce editorial content. This post is made possible by Hellman’s/Best Foods and BlogHer.
I love coconut, and chocolate… so naturally Almond Joy candy bars are one of my favorites. This homemade spin on the classic candy bar has all the flavors of Almond Joy candy, with an additional element… a buttery crust. The resulting combination is a rich and delicious treat!
This recipe is made in a 9″x13″ pan, and the bars are plenty rich enough that they can be served in small squares. One pan will yield about 36 bars, making this a perfect recipe to take along to a pot-luck, or large gathering. These beautiful bars would be very elegant served in mini cupcake liners (as I usually do with my Fudge Mint Brownies), as part of a dessert table.
Almond Joy Bars
These rich and delicious bars are sure to be popular with coconut lovers
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 teaspoon salt
1 1/2 cups flour
1-14 oz can sweetened condensed milk
1-14 oz bag sweetened, shreded coconut
1 teaspoon vanilla extract
1 1/2 cups sliced almonds
8 oz bittersweet or semi-sweet chocolate
Toast the almonds by spreading them in a thin layer on a baking sheet and baking at 375*F for 5-7 minutes. Keep a close eye on them, so they don't over bake. They should be a light golden brown.
Line a 9"x13" baking pan with foil that hangs over the edge (for easy removal). Spray the foil with a light layer of cooking spray.
Make the crust-
With a mixer, or food processor, blend the butter and sugar until smooth and fully combined. Add flour and salt, and blend lightly until almost incorporated. Add 1 cup of cooled, toasted almonds, and blend until just combined.
Press crust into the bottom of the prepared pan.
Bake 5-6 minutes in a pre-heated oven at 350*F.
Make the coconut filling-
In a bowl, mix the sweetened condensed milk, coconut and vanilla. Spoon the mixture onto the crust, spreading gently, so you don't distrub the crust.
Bake for 20-25 minutes, until the coconut is a nice golden brown.
Melt the chocolate in the top of a double boiler, or in the microwave. If using a microwave, use short intervals of 30 seconds or so, stiring between intervals, and removing from microwave when the chocolate is almost, but not fully melted. Stir until fully melted.
Spread the melted chocolate over the baked coconut bars.
Sprinkle the remaining 1/2 cup toasted almonds on top chocolate.
Place coconut bars in the refrigerator for about 1 hour, until chocolate has hardened.
When fully chilled, remove entire dessert from the pan by pulling up on the foil liner. Slice into bars, using a sharp knife, cleaning the knife (with warm water) between cuts if you want nice, sharp bars.
Bars may be served at room temperature, or directly from the fridge. Store remaining bars in the refrigerator, wrapped well. Can be made 2-3 days in advance.