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Samoa Cookie Cupcakes


Yields 1 dozen

The things you’ll need

Ingredients
  • 1 cup all purpose flour
  • ½ cup cake flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup butter, room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup + 2 tablespoons coconut milk
  • ¼ cup sweetened shredded coconut
Frosting
  • 1 cup butter, room temperature
  • ½ cup caramel sauce
  • 4 cups powdered sugar, sifted
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons heavy cream
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Spatula
  • Hand mixer
  • Whisk
  • 12 purple silicon cupcake liners
Decoration
  • Cutting board & knife
  • Samoa cookies
  • Melted chocolate in decorating bag
  • #829 tip

Let’s get started!

  1. Preheat oven to 325°F.
  2. In a medium bowl, whisk together the flours, baking powder and salt until evenly combined.
  3. In a large bowl, use a hand mixer to beat butter and sugar until light and fluffy.
  4. Add in and egg and vanilla and beat well. Scrape down the sides of the bowl as needed.
  5. On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
  6. Gently fold in shredded coconut.
  7. Line a cupcake tray and fill two-thirds full with batter. Bake for about 14 to 16 minutes.
Frosting
  1. Beat butter until smooth. Add caramel and mix until well combined.
  2. Slowly add powdered sugar and beat until smooth.
  3. Add in vanilla and salt and then beat in cream until frosting is smooth and fluffy.

Time to decorate!

  1. Cut each Samoa cookie in half.
  2. Scoop frosting in decorating bag fitted with a #829 tip.
  3. Once cupcakes are completely cool, pipe two swirls of frosting on top of each.
  4. Drizzle melted chocolate and top with a half of a Samoa cookie.

Tagalong Cookie Cupcakes


Yields 2 dozen

The things you’ll need

Ingredients
  • 1 1/3 cups all purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 1/3 cups granulated sugar
  • 2/3 cup firmly packed light brown sugar
  • 4 large eggs
  • 1/3 cup water
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • ¼ cup vegetable oil
  • ½ cup peanut butter chips
Frosting
  • 1 cup butter, room temperature
  • 2 cups creamy peanut butter
  • 4 cups powdered sugar, sifted
  • ½ teaspoon salt
  • 2 tablesooons vanilla extract
  • 8 tablespoons heavy cream
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Spatula
  • Hand mixer
  • Whisk
  • Cupcake Tray
  • 24 red silicon cupcake liners
Decoration
  • Cutting board & knife
  • Tagalong cookies
  • Decorating bag fitted with #809 tip

Let’s get started!

  1. Preheat oven to 325°F.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Whisk in both sugars until evenly combined.
  3. In a medium bowl, whisk together the eggs, water, and vanilla. Whisk in the sour cream and oil.
  4. Make a well in the center of the flour mixture and pour in the sour cream mixture. Stir until well combined (do not over mix).
  5. Gently fold peanut butter chips into the batter.
  6. Line a cupcake tray and fill two-thirds full with batter. Bake for 18 to 20 minutes.
Frosting
  1. Beat butter until smooth and then mix in peanut butter.
  2. Slowly add powdered sugar and beat until smooth. Scrap down sides as needed.
  3. Add in vanilla and salt and then beat in cream until frosting is smooth and fluffy.

Time to decorate!

  1. Cut each Tagalong cookie in half.
  2. Scoop frosting in decorating bag fitted with a #829 tip.
  3. Once cupcakes are completely cool, pipe two swirls of frosting on top of each.
  4. Top with a half of a Tagalong cookie.

Power Rangers Cookies


Yields 4 dozen

The things you’ll need

Ingredients
  • ¾ cup almond meal
  • 1 ½ cups + 1 tablespoon sugar
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground nutmeg
  • ½ teaspoon salt
  • 8 ounces butter
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer
  • Whisk
  • Rubber spatula
  • Circle cookie cutter
  • Cookie sheet lined with parchment paper
  • Rolling pin
  • Plastic wrap
Decoration
  • Red, yellow, blue, green, pink, and black royal icing in decorating bags
  • #2, # 4 & #12 tips
  • White & black fondant
  • Metallic bronze food paint
  • Mini football cookie cutter
  • Small fondant rolling pin
  • Fondant roller
  • Wax paper
  • Paintbrush
  • Tape

Let’s get started!

  1. Preheat oven to 350ºF.
  2. In a medium bowl, whisk almond meal, flour, baking powder, nutmeg and salt.
  3. In a large bowl, beat together butter and sugar until light and fluffy.
  4. Add eggs one a time, mixing and scraping in between each addition, and then add extracts.
  5. Combine wet and dry ingredients and mix well.
  6. Divide the dough into 2 discs, and wrap tightly in plastic wrap. Refrigerate for 1 to 24 hours.
  7. Roll out the dough to ¼ inch thick and then use a cookie cutter to cut out circles.
  8. Place the cookies onto lined cookie sheets and bake for 12 to 13 minutes.
  9. Cool for 2 minutes on the cookie sheets and then transfer to a wire rack to cool completely.

Time to decorate!

  1. With a #2 tip, outline each cookie in a different color of royal icing and then let them dry for a few minutes.
  2. Use a # 4 tip to fill in each cookie with the same color as its outline. Use a toothpick to smooth the icing.
  3. Use your fingers to flatten out bits of yellow fondant and then use the small end of a #12 tip to cut out circles. Pinch two sides of each circle to make it an oval.
  4. Roll out black fondant and cut out mini football shapes. Cut off the pointed ends of the footballs.
  5. Paint each of the yellow ovals bronze and then use royal icing to attach each oval to a black “football”.
  6. Roll out white fondant and cut out small squares. Use a fondant roller to cut out white belts.
  7. Arrange the fondant pieces on top of each cookie and then use a circular cookie cutter to cut the excess fondant. Remove the excess.
  8. TaDa! Go Go Power Rangers Cookies!

‘I Love You’ Avocado Toast


Yields 4 toasts

The things you’ll need

Ingredients
  • 4 slices of bread
  • Avocados
  • Lemon
  • Salt and pepper to taste
  • Arugula
  • Eggs
Equipment
  • Toaster
  • Knife and cutting board
  • Spoon
  • Fork
  • Small mixing bowl
  • Nonstick skillet
  • Butter for skillet
  • Metal spatula
  • Heart-shaped silicone mold

Let’s get started!

  1. Toast a slice of bread and then scoop avocado into a bowl. Squeeze lemon juice into the avocado and then add salt and pepper to taste. Coarsely mash with a fork.
  2. Spread avocado onto toast and then place some arugula on top.
  3. Heat skillet on medium low and grease the pan with a little butter. Grease mold with butter and place in pan. Crack an egg into the cookie cutter and cook with the lid on for 2 to 3 minutes, until the whites set. Carefully remove mold and egg from pan.
  4. Place egg on top of the toast and repeat for as many pieces as you would like.
  5. TaDa! This delicious avocado toast is EGGsactly what bae needs to make Valentines Day extra special!

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