Monday, June 29, 2015

Pineapple Orange Julius {Pops}

Hi Utah Sweet Savings Readers!  I'm Becky from Bite of Delight, and I'm thrilled to be here today sharing these yummy treats...that you can have two ways!  With school winding down and summer just around the corner, I'm always looking for healthier treats for my kids.  This is our new favorite, a tropical twist on the classic Orange Julius!


This Pineapple Orange Julius is a cool, delicious summertime treat that you can enjoy as a refreshing drink, or as a popsicle!  We love it both ways, so we usually pour some into the popsicle molds and then drink the rest!  It never lasts long, but it's so simple to put together that making more is a cinch!

Pineapple Orange Julius {Pops}

Ingredients:
  • 1 (20 oz) can pineapple chunks, undrained
  • 1 cup milk (dairy or non-dairy)
  • 6 oz orange juice concentrate
  • 2 Tbsp sugar
  • 1 tsp vanilla
  • 10 ice cubes
Directions:
  1. Add all ingredients to blender and process until smooth.
  2. Serve immediately as a delicious drink, or pour into popsicles molds and freeze 4-6 hours.
Note:
  • If you're using a high-speed blender (like Blendtec or VitaMix), this will be smooth in no time.  If you're using a less powerful blender, it may be helpful to add the ice cubes one at a time. 




      Becky blogs over at Bite of Delight.  She is wife to one, mama to four, and spends a ridiculous amount of time cleaning the kitchen...where she spends most of her time cooking up something new!  When she's not cooking (or doing dishes), you can find her running, reading, or trying to keep up with her kids.




      For more of our favorite refreshing treats, try these!
      Orange Julius // Dairy-Free Lower-Sugar Orange Julius // Dairy-Free Pineapple Mango Pops // Dairy-Free Strawberries & Cream Popsicles 

      For tons of really awesome stuff, follow me on
      Pinterest  //  Facebook  //  Instagram  //  Twitter

        Friday, June 26, 2015

        No-Churn S'mores Ice Cream

        This post originally appeared on Crafting Chicks.  This one is simple and delicious...the perfect summertime treat!!

        Hi Crafting Chicks readers, I'm Becky from Bite of Delight, and I'm so excited to be part of the Summer Series!  One of our favorite ways to kick off summer is with rich and creamy homemade ice cream.  But when you combine ice cream with another one of our summer favorites (s'mores!) you get the ultimate summertime dessert!  To sweeten this a little more, I've made it no churn, so it's super simple to make and doesn't require any special kitchen gadgets.  Not only that, but once you taste this delicious, creamy treat, you'll suddenly want to go backyard camping with the kids!

        No-Churn S'mores Ice Cream
        Ingredients:
        • 2 cups heavy whipping cream
        • 1 (14 oz) can sweetened condensed milk
        • dash salt, optional
        • 3 oz chocolate, chopped (I used 2 (1.55 oz) Hershey bars)
        • 1 1/2 cups mini marshmallows
        • 4 graham crackers
        • hot fudge for drizzling
        Directions:
        1. On a lined cookie sheet, toast the marshmallows under a hot broiler until they are golden.  Let cool.
        2. Whip the cream until stiff peaks form.  
        3. Add the sweetened condensed milk and dash of salt to a medium mixing bowl.  Fold in the whipped cream.
        4. Add the chopped chocolate, half of the toasted marshmallows, and 3 graham crackers (broken into pieces) to the whipped cream mixture.
        5. In a freezer-safe container (I used a 9x5 bread pan), pour half of the mixture.  Spread evenly in the container, then add half of the remaining marshmallows, and pieces from half of the remaining cracker.  Drizzle with slightly warmed hot fudge (only warm it enough to get it to a drizzling consistency, it should not be hot). 
        6. Spread the remaining half of the whipped cream mixture into the pan.  Add the remaining marshmallows, remaining graham cracker (broken into pieces), and drizzle with more of the warmed hot fudge.  
        7. Cover well and freeze for at least 6 hours.

        Notes:
        • Any freezer-safe container will work: bread pan, glass or ceramic baking dish, plastic storage container, etc.
        • Marshmallow lovers can add up to 2 cups of toasted marshmallows (we decided on 1 1/2 cups because my quality control foreman (husband) thought 2 cups was too much...but my marshmallow-loving friend thought 2 cups was just barely enough)
        • The graham crackers soften in the ice cream.  If you want crunchy graham crackers in your ice cream, add additional crackers when serving.


        Becky blogs over at Bite of Delight.  She is wife to one, mama to four, and spends a ridiculous amount of time cleaning the kitchen...where she spends most of her time cooking up something new!  When she's not cooking (or doing dishes), you can find her running, reading, or trying to keep up with her kids.  Follow along on her adventures, she's always cooking up something fun!

        Follow me on  Pinterest  //  Facebook  //  Instagram  //  Twitter 



        For "s'more" of my **DAIRY-FREE** summertime favorites, check out:

        Monday, June 22, 2015

        Bacon-Wrapped Chicago Style Deep Dish Dutch Oven Pizza

        This post originally appeared on Or So She Says, but I'm really excited to share it here today because after a lot of attempts, we finally got the crust just how we like it.  The crust is a huge part of the deep dish experience, and after trying several recipes that just weren't quite right, we think we've figured it out!  Give it a try and let me know what you think!

        Becky here from Bite of Delight, and today I'm sharing the ultimate dutch oven meal for camping...or the backyard!  Bacon-Wrapped Chicago Style Deep Dish Dutch Oven Pizza.  Wow, that's a mouthful!  But when you get a taste of this, you'll be pretty happy about that mouthful, and all the delicious flavors in it!
        My husband and I visited Chicago a few years ago, and of course we ate some amazing Chicago Style Deep Dish while we were there.  We came home and tried a few recipes to recreate it, but it wasn't until my husband went on a guys' camping trip that we tried making it for the dutch oven.  I prepped all the ingredients and sent him with a sheet of instructions, and as soon as he was back in cell phone range, I immediately wanted to know
        how the pizza turned outhow he was, and how the mountain biking went.  We made some big changes (hello bacon-wrapped crust!), and decided that this is the perfect meal to eat while enjoying the great outdoors.  Our maiden voyage of deep dish was too bready...even for carb lovers like us, the crust was just too thick.  I've played around with it a lot and finally have it just how we like it.  I hope you love it too!


        Bacon-Wrapped Chicago Style Deep Dish Dutch Oven Pizza

        Crust:
        1 cup warm water
        1 1/2 tsp yeast
        2 tsp sugar
        2 1/4 cups all-purpose flour
        3/4 tsp salt
        2 1/2 Tbsp buttermilk powder
        1/3 cup cornmeal
        3 Tbsp melted butter
        4 Tbsp softened butter

        Sauce:
        1 Tbsp butter
        1/3 cup onion, finely diced or shredded
        4 cloves garlic, minced or grated
        2 cans (8 oz each) tomato sauce
        1/4 tsp sugar
        3/4 tsp salt
        1 tsp Italian seasoning
        1/4-1/2 tsp red pepper flakes (use 1/2 tsp for more heat,  use 1/4 tsp for added flavor with less heat)

        Toppings:
        1/2 lb bacon, divided
        4 cups shredded cheese
        pepperoni
        bell pepper
        onion
        mushrooms
        jalapeno peppers
        banana peppers
        olives
        parmesan cheese
        crumbled bacon

        To make the dough:
        Add the water, yeast and sugar to mixing bowl, let yeast activate. Add the flour, salt, buttermilk powder, cornmeal and melted butter and combine. If dough is stiff, add in warm water 1 tablespoon at a time. Alternately, if dough is too soft, add in flour 1 tablespoon at a time.  Knead for about 5 minutes, or until dough is soft and smooth and pulls away from the sides of the bowl. Let rise in a covered bowl in a warm place until doubled in size, about 1-2 hours. When dough is risen, press the air out and roll it out into a rectangle on your counter. Spread 3 Tbsp of the softened butter onto the dough. Fold the dough into thirds (like a letter), then spread the last Tbsp of butter on half of the folded dough, fold it over one more time into a square. Shape it into a circle and let rest in a covered bowl in a warm place for about an hour.

        While the dough is rising:
        Make the sauce by sauteing the onion and garlic in the butter. Once they are soft and fragrant, add in the remaining sauce ingredients and simmer on low until ready to use.
        Cook bacon so half of it is still flexible, and half of it is crisp. {I bake my bacon in the oven...simply remove half of it before it gets crisp} Prep all other toppings.
        Chicago Style Deep Dish
        To assemble the pizza:
        Line the bottom edge of the dutch oven wall with cooked (but flexible) bacon pieces. Press the air out of the dough and press into the bottom and sides of dutch oven.  {If you can roll it out on parchment and then transfer to the dutch oven, that's ideal, but pressing works too, especially if camping}  Sprinkle the cheese over the dough and add the toppings over the cheese. Pour the sauce over the toppings, and if desired, sprinkle with a couple of tablespoons of parmesan cheese.  If using crumbled bacon in your pizza, save some to sprinkle on the top about 5 minute before it's done cooking.  If you add all the bacon in with the other toppings, it won't stay crisp, and we like our bacon crisp!
        Chicago Style Deep Dish

        Cooking the Pizza:
        Preheat oven to 425, and bake for about 35 minutes. Remove from oven, remove lid and let sit for 10 minutes, then slice and serve.
        This works with or without a lid (if you're using a dutch oven or another pan, doesn't matter). I have done it both ways with great results.

        Chicago Style Deep Dish
        Camping Instructions:
        Prepare the dough as instructed above, but instead of rolling it out, place it in a freezer bag as soon as it's shaped into a circle, and store in the freezer.
        Prepare the sauce as instructed above. Place in a quart size freezer bag. If you will use it within a couple of days, store in the refrigerator. Otherwise, store in the freezer.
        Prepare the toppings you would like in your pizza and store in a zip top bag.
        Cook in the dutch oven at 425 for 30-40 minutes. If you aren't sure how to get your briquettes to heat to 425, try this general guideline that I use: add 2 rings of briquettes to the lid and one ring under the oven. I find that about 10 briquettes underneath is usually plenty, and I keep them toward the outer edge of the dutch oven. More briquettes than that underneath and it will likely burn. This may require some trial and error to get it just right, but this works for me!
        I suggested to my husband (for his camping trip) that he make this the first night. He kept everything cold in coolers, but since it's hard to regulate temperature I was worried about the dough going longer than that. I can't say how the dough will turn out if it goes longer than a day in a cooler. This worked great for him.

         Notes:
        • When we cook in our dutch oven at home, I worry about my kids getting burned and my cement getting scorched from the heat, so I just put it in the grill, as out of the way as I can.  Works great!
        • I always saute my veggies before topping my pizza with them. They will release juices as they cook, so if they go onto the pizza raw (especially in the dutch oven where moisture can't escape), they will release their juices into the pizza. Since I don't like soggy pizza, I cook them first!
        • I found buttermilk powder at the grocery store by the powdered milk.  If you can't find it, simply omit it.  You can try substituting buttermilk for the water in the dough, but I haven't tried it myself so I can't say how it will turn out.
        • I find that the crust does not improve with age.  It is best eaten hot out of the oven.
        For "s'more" summertime favorites, check out these Thin Mint S'mores and Watermelon Granita!
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        Monday, June 15, 2015

        Congo Squares

        Congo Squares.  The cookies of my childhood!  When I made them a few weeks ago after going at least 15 years without them, it took me right back to being 10 years old.  My mom cooked every day, but it wasn't something she necessarily loved to do...and she didn't like spending extra time making drop cookies, so these were our go-to treats as kids.  It's so easy to just dump it all in a pan and bake everything at once!  Not only that, but everyone loves these.  Moist and chewy and just plain delicious!

        Congo Squares

        Ingredients:
        • 1 stick butter, softened
        • 1/4 cup coconut oil
        • 2 1/4 cups brown sugar
        • 3 eggs
        • 2 3/4 cups all-purpose flour
        • 2 1/2 tsp baking powder
        • 1 tsp salt
        • 1/2 cup semi-sweet chocolate chips
        • 1/2 cup milk chocolate chips
        • 1/4 cup additional chocolate chips to sprinkle on top
        • 1 cup nuts, optional
        Directions:
        1. Preheat oven to 350 and grease a rimmed cookie sheet.
        2. Cream the butter, oil and sugar.  
        3. Add eggs one at a time, beating until incorporated.
        4. Add the flour, baking powder & salt and combine.
        5. Stir in chocolate chips
        6. Spread into prepared cookie sheet.
        7. Bake 20-25 minutes, or until lightly browned on top.  Cool & cut into squares.
        Notes:
        • I never add nuts because some of my kids are allergic to them.  They are great either way.
        • I like a mixture of milk chocolate and semi-sweet.  You can add all one variety.
        • I grease my pans with coconut oil.  I stopped using Pam a couple of years ago and haven't looked back.
        • I use an old, beat up cookie sheet...then I don't feel bad about cutting them right in the pan.  If you don't have a pan you want to cut, line it with parchment and then just lift the whole thing right out before cutting.

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        And if that wasn't sweet enough, now's your chance to win an ice cream maker!!  Because what better way is there to enjoy a chewy, delicious cookie than with a big scoop of rich and creamy ice cream?  We just had both of our families (my family and my husband's) over for dinner, and for dessert we had Congo Squares topped with an assortment of homemade ice creams.  It was heavenly!  Everyone was pretty excited about it, and I can't say that I blame them.  It was the perfect way to end a fun meal.  My brother said that we should really have family dinner more often! And since nothing screams summer like ice cream, I've teamed up with 7 other bloggers to give one of you this fantastic Cuisinart ice cream maker!

          a Rafflecopter giveaway

          Thanks for entering!  And just in case you don't win this time, be sure to check out the No-Churn Ice Cream recipes that I've just posted (with more to come)!



          Thursday, June 11, 2015

          No-Churn Lemon Curd & Raspberry Ice Cream

          I have two treats for you today, and I'm so excited about both of them!

           
          The first is this amazing No-Churn Lemon Curd & Raspberry Ice Cream, which is simple to make, but tastes like it came from some sort of ice cream heaven.  The second is a huge collection of the best Red, White & Blue food, decor and craft ideas from your favorite bloggers!  I've teamed up with nearly 100 other amazing ladies to bring you this fantastic round up of ideas to make your 4th of July really sparkle!

          A little back-story: I was going out to a movie with my friend a few weeks ago and she came to pick me up because I bribed her with ice cream.  Well, and because she's nice.  I put this ice cream, and my No-Churn Roasted Strawberry Ice Cream in the same bowl (I'm realizing now that I'm a pretty ghetto friend), and handed her a spoon.  She couldn't tell which was which (because they really do look about the same), so she just picked one and took a bite.  Her eyes got really big and she said something like, "Whoa."  And really friends, that's a pretty accurate description of what this ice cream tastes like.  It tastes like Whoa.

          You can have the raspberries chunky, or you can make them into a smooth sauce.  I preferred the chunks, but I've included instructions for sauce in the notes below.  It's great either way, just personal preference!

          No-Churn Lemon Curd & Raspberry Ice Cream

          Ingredients:
          • 2 cups heavy whipping cream
          • 1 (14 oz) can sweetened condensed milk
          • dash of salt (optional)
          • zest of 1 lemon
          • 2 cups lemon curd
          • 2 cups raspberries, washed
          • 1/4 cup sugar
          • juice of 1 lime
          • blueberries for serving
          Directions:
          1. Place raspberries, sugar and lime juice in a pan over medium-low heat.  Cook until berries break down, but be careful not to break them apart too much...or you will have sauce.  I wanted to have some raspberry chunks in my ice cream.  My berries take about 10 minutes to cook (or as soon as I realize they are still on the heat after chasing kids and putting out their proverbial fires...sometimes 15 minutes).  Let cool.
          2. Whip the cream until it forms stiff peaks.  
          3. Add sweetened condensed milk and salt (if using) and lemon zest to a mixing bowl, and combine.  
          4. Fold in the whipped cream and lemon curd.
          5. Add the berries and fold in just enough to swirl them into the mixture.  I wanted streaks of raspberries in my ice cream, instead of mixing it in thoroughly.
          6. Pour into a freezer-safe container (my 9x5 breadpan is perfect).  Cover well and freeze for at least 6 hours.
          7. Top with fresh blueberries when serving...it's beautiful and it adds a tangy, delicious flavor to the sweet ice cream.
          8. Enjoy the taste of Whoa!
          Notes:
          • If you are making your lemon curd with my recipe, I suggest using butter instead of coconut oil.  The coconut oil will flavor the lemon curd differently than butter, and after having made the ice cream with each type of lemon curd, I definitely prefer the butter lemon curd.  Also note that my lemon curd recipe yields 1 1/2 cups and this recipe calls for 2 cups.
          • I did try making the raspberries into sauce, but I preferred it with chunks of berries instead.  If you do want sauce, just cook the raspberries until they're broken down, push through a strainer to remove the seeds, and drizzle the cooled sauce onto your ice cream mixture (in layers, before freezing) using a squeeze bottle.  It gives it a little bit of a different look, with a deeper red color.


              Follow The Cards We Drew's board Three Cheers for the Red White and Blue ULTIMATE Round Up of Patriotic Ideas from Top Bloggers! on Pinterest.

              No-Churn Lemon Curd & Raspberry Ice Cream on Bite of Delight
               

              Monday, June 8, 2015

              Top 5 Bun Hairstyles for Girls

              Top 5 Bun Hairstyles for Girls originally appeared on Or So She Says.  I hope you enjoy these fun, cute styles as much as we do!
              Top 5 Bun Hairstyles
              These Top 5 Bun Hairstyles for Girls will have you running for your combs and hairspray! Becky here, from Bite of Delight, and this month I've been cooking up these fun styles instead of a fun recipe. These are some of our tried and true go-to styles for school mornings or playful weekends. As a kid I LOVED doing my sister and friends' hair. I taught myself how to french braid on a doll, then graduated to my (poor guinea pig) sister, and I finally get to play with my daughter's hair! Since she's the only girl, she gets the full brunt of my love for all things hair.

              Since my daughter's hair is still fine and thin, these are styles that work well for her hair type. They would be darling on thick hair too, but we haven't gotten there yet! These are 5 of our favorite styles, and I hope that you love them too!

              One of the easiest ways to work with my daughter's hair is to keep it slightly damp. I always have a spray bottle of water nearby, and I often spray her hair as I'm styling it, if it gets too dry. This helps the hair conform better to the style as you're working with it, and it helps control the flyaways until you can give them a once over with hairspray.

              1. Upside Down Dutch Braid

              Upside Down Dutch Braid
              Flip the head over and brush the hair smooth. Dutch braid the hair, starting at the neck and ending at the top of the crown of the head. Secure with an elastic. Gently tug the edges of the braid to loosen them for a pancaked effect. Using a bun maker, put all loose hair into a bun. Secure with bobby pins, add a bow, and you're done!

              Upside Down Dutch Braid

              2. Braided Ballerina Bun

              Braided Ballerina Bun
              Start with a high ponytail. Separate a small section of hair from the rest of the ponytail, and pull the main section of hair through a bun form until it's covering the ponytail elastic. {You can make a bun form yourself by cutting the toe off an old sock and rolling it down into a donut shape, trying to match it to the color of hair} Flip half of the ponytail over the top of the bun form, just to make it easier to begin the bottom half of the braid. Take the small section of hair, plus two sections from the ponytail (making them all the same size), and make the first stitch of your braid. Pin in place with a bobby pin, if necessary, and continue your braid around the bun form by adding in a small section of hair from the ponytail with each stitch. When all the hair has been added , braid the hair all the way down. Secure with an elastic, wrap around the bun to hide, and pin everything in place. Finish with some hairspray, add a cute bow, and you're all set!

              Braided Ballerina Bun 
              3. Triple Flip Push-Up Braid

              Triple Flip Push-Up Braid

              This one took a lot of pictures to explain, but it's actually a really easy one! Section off the area of hair just behind the forehead. Section that off into three parts, making the middle section a little bigger than the others, and secure with elastics. Flip each section under itself. If you have a Topsy Tail Jr tool, this would be perfect. I don't have one, so I just stick my pointed comb into the middle of the hair just above the elastic. Loosen hair slightly if needed. Place a finger in the middle of the hair (with the comb), and then remove the comb. Push the elastic toward the forehead and continue pushing until you have flipped it under itself. Finish pulling the hair through, and tighten if desired. Repeat with the other sections.

              Triple Flip Push Up BraidTake the middle section of hair and move it out of the way by flipping it forward. Take the two outer sections of hair and cross the right over the left. Tie in a knot and gently pull until they are just beneath the middle elastic. Flip the middle section of hair back down, and braid the three sections together, all the way down. Once you get to the bottom of the braid, take the two smaller sections and push them up toward the top of the braid. Secure with an elastic. Flip the braid up to get it out of the way while you pull the hair back into a ponytail. Put the braid back down and then secure it, with the rest of the hair, into an elastic (all the hair should be in the ponytail).

              Triple Flip Push Up BraidPlace a bun form on the ponytail. Tilt the head forward and spread the hair evenly around the bun form. Take an elastic and place it on the bun by going straight down from the top. Twist or braid the hair around the base of the bun, and secure with bobby pins. Add a bow and you're ready to go!

              4. Half-Crown Lace Braid

              Half Crown Lace BraidBegin by brushing the hair smooth and then parting it. I start a little to the left of center, and sweep a half-circle to the crown of the head. I stop a little before I get to the center of the back of the head, because that is where the main ponytail will be. Take all the hair on the right side of the part and secure with an elastic just to keep it out of the way. Starting at the beginning of the part on the forehead, begin a lace braid, and continue all the way to the back of the head. {A lace braid is similar a French braid...only you will just add hair from one side, instead of both sides} When all loose hair has been braided, secure with an elastic. Let go of the braid and remove the elastic from the right side of the hair. Pull that hair into a ponytail right next to where the lace braid ended. Split the ponytail hair in half, then using the hair from the braid as the third strand, braid all remaining hair and secure with an elastic. Wind the braid around the ponytail elastics to form a bun, and pin into place. Add a bow and you're done!

              Half Crown Lace Braid 
              5. Piggy Buns

              Piggy Buns
              This was one of the first styles I started doing on her hair as soon as it was long enough to style up. Put a small fip-under accent in the top middle of the hair (the same as I explained above in the Triple Flips). Divide the hair from the flip-under in half. Each section will be included with the piggy bun. These sections of hair can be braided or left as-is. There's a pictures of each to show you the difference in the final look. Divide the rest of the hair straight down the middle and secure each half into a pig tail (being sure to include the hair from the flip-under). As you are securing the hair with the elastic, do not pull it all the way through as shown in the picture. Making sure the hair is slightly damp, move the hair around the elastic in a messy way and pin into place when it looks right to you. Once both buns are secure, add some clips and go play!Piggy Buns
              We LOVE trying new styles and having fun hair. What are some of your favorites for little girls? We'd love to try them too!



              For some of my daughter's favorite treats, don't miss our
              Cookie Pretzel

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              Friday, June 5, 2015

              No-Churn S'mores Ice Cream and a GIVEAWAY!

              Today I'm over at The Crafting Chicks sharing this fun fusion of favorite summer treats!  It's part of their amazing Mother Hen's Summer Survival Guide.  No-Churn S'mores Ice Cream is easy to make and even easier to eat!  It literally has 6 ingredients to put together.  I know!  You're so welcome.  It's rich and creamy and definitely my new obsession.  And if that wasn't enough to make your summer awesome, check out the fabulous giveaway we've put together!!

              sm ice cream giveaway image 2

              I have the best summertime giveaway for you today!

              I have teamed up with some amazing blogs this week to kick off the Mother Hen's Summer Survival Guide on The Crafting Chicks.

              They are also joining us for this fun givaway today...an Ice Cream Maker! And 4 packages of polka-dot ice cream bowls from Bake it Pretty!

              You can kick your summer off right with a fun ice cream party at home!

              Giveaway brought to you by:

              Snap Conference

              Let's Lasso the Moon

              Bite of Delight

              Bake it Pretty

              & The Crafting Chicks

              Enter below! We love our readers!

              sm ice cream giveaway image 1


              (Click the Link!)



              Monday, June 1, 2015

              Sugar Cookie Flowers {without cookie cutters!}

              This post originally appeared on Somewhat Simple.  These flowers are a fun way to celebrate Spring...without the hassle of rolling and cutting your cookie dough!  With these easy instructions, you can have them done in no time, and I bet your kids will like them as much as mine!


              Sometimes our Utah winters seem so long and drawn out, so when the flowers start peeking out of the ground, I am ready to party! If you are as excited about Spring as I am, then these darling flower sugar cookies {without cutters!} are for you! These cookies are adorable and easy, plus they "bloom" much quicker than the flowers in your garden!

              Sugar Cookie Flowers
              INGREDIENTS:
              • sugar cookie dough (use your favorite store-bought sugar cookie dough, or try THIS awesome recipe)
              • small, round candies
              • colored sugar
              Sugar Cookie Flowers

              DIRECTIONS:
              1. Form cookie dough into one-inch balls (my cookie scoop is the perfect size for this). Roll each dough ball between your hands to make it smooth.
              2. Take a sharp pairing knife and cut slits through the dough ball about 3/4 of the way to the middle, from the edge. If the dough sticks to your knife, chill it so it's easier to slice. Make 6 cuts per dough ball.
              3. With a clean finger tip, press down in the center of the dough ball to separate the petals from each other.  Add sprinkles or colored sugar to the center, if desired. If you are using a round candy as your flower center, place it in the middle and then press down to separate the petals.
              4. Sprinkle with colored sugar, if desired.
              5. Bake according to recipe/package directions.
              6. Enjoy a little taste of Spring right in your kitchen!
              Sugar Cookie Flowers

              HELPFUL TIPS:
              • If the dough sticks to your knife, chill it so it's easier to slice. Soft dough will stick to your knife, which will result in a jagged petal base. You can use any round candy for the center.
              • I used some googly eyes from Halloween and just turned them upside down! I also used some M&M's for a few, but I just liked the googly eyes best.
              • I pressed some colored sugar onto my flowers to make them a little more festive.
              • You can also add a couple of drops of food coloring to your dough, as it's mixing, for a fun flower hue.
              Sugar Cookie Flowers
              For a few more simple, delicious treats, be sure to check out
              Sugar Cookie Flower Collage Other

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