Skittles Sandwich Cookies with Berry Swirl Frosting

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Cookies studded with Skittles and sandwiched between a strawberry, blueberry & vanilla frosting

Skittles Cookies

Out of this world amazing. So good I could open my own food truck.

These were my thoughts the first time I made Pretzel Dogs. But since then, it’s been hit or miss if I can recreate that first perfect lunch.

Skittles Sandwich Cookies

The same goes for a variety of recipes like Whole Wheat Bread and Chai Tea. One recipe that never fails me though is my go-to cookie. Most of my cookie recipes are all based off the same perfected formula.

Skittles
So, when I was selected to create a recipe featuring Skittles America Mix I knew where to start. I folded Skittles into the dough and then created a frosting featuring Strawberry, Blueberry and Vanilla flavors. The America Mix variety of Skittles is perfect for summer. The festive colors make it easy to create the best treat.

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To create frostings, first you’ll create an easy jam. Simply bring berries to a boil and then cook until reduced. Smash berries while cooking. Then set the jams aside and allow to cool to room temperature.

Blueberry Jam

Next, make cookies. I recommend having all ingredients ready, so you can quickly assemble dough. Once dough is complete, roll into equal balls. I love to use a scale so I can be precise. Flatten balls and decorate with extra Skittles. Reshape cookies, if necessary, by lightly pressing on edges. Cookies will be puffy and have crinkles. They may look a little underdone, but will complete cooking while cooling on pan. Allow cookies to reach room temperature.

Frosting

Once you are ready to assemble cookies, make frosting. Once the initial batch is complete, equally divide frosting among three bowls. Add jams to frosting and beat until fluffy. To achieve swirled frosting, I used Wilton’s Color Swirl 3-Color Coupler. Assemble coupler with bags before adding frosting. Carefully transfer frosting to prepared piping bags. Swirl one cookie with frosting and then top with another cookie. & voila! your Skittles Cookie Sandwich is ready to be devoured πŸ˜‰

Swirl

Need a last minute treat this summer? These Skittles are the perfect option. With Amazon Prime you can get started creating in no time. With a Prime membership, you can get whatever you need in less than 48 hours. I ordered these Skittles at May 18th, at 8:37 p.m. and received my order May 20th, at 2:08 p.m. Order your Skittles America Mix on Amazon Prime today!

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Do you struggle with consistent results in the kitchen?

Skittles Cookies

Skittles Sandwich Cookies with Berry Swirl Frosting

Ingredients

    Strawberry Jam:
  • 1 cup strawberries, sliced, frozen and thawed or fresh
  • Blueberry Jam:
  • 1 cup blueberries, frozen and thawed or fresh
  • Cookies:
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup canola oil
  • 1 tsp vanilla extract
  • 1/3 cup cashew milk
  • 1/2 cup Skittles, plus more for topping
  • Frosting:
  • 1/2 cup margarine
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp cashew milk, divided
  • 1/2 tbsp blueberry jam
  • 1/2 tbsp strawberry jam

Instructions

    Strawberry Jam:
  1. Add strawberries to a small saucepan over medium heat. Heat until mixture begins to boil. Stir constantly and use a fork to smash berries. Cook about 10 minutes or until thickened. Remove from heat and allow to cool to room temperature. Refrigerate until ready to make frosting.
  2. Blueberry Jam:
  3. Add blueberries to a small saucepan over medium heat. Heat until mixture begins to boil. Stir constantly and use a fork to smash berries. Cook about 10 minutes or until thickened. Remove from heat and allow to cool to room temperature. Refrigerate until ready to make frosting.
  4. Cookies:
  5. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  6. In measuring cup or medium bowl, combine flour, baking soda, baking powder and salt. Set aside.
  7. In a large bowl, use a fork to combine sugar, brown sugar, canola oil and vanilla extract. Add cashew milk.
  8. Add dry ingredients to liquid and mix well. Fold in Skittles.
  9. Divide dough into 48 equal balls. Roll into balls, flatten with palm of hand.
  10. Bake for 6 minutes. Leave on baking sheet 5 minutes. Then transfer to wire racks to complete cooling.
  11. Frosting:
  12. In large bowl, beat margarine. Add powdered sugar and beat until combined. Add vanilla extract and 1/2 tbsp cashew milk. Divide frosting among three bowls. In one, add 1/2 tbsp blueberry jam. In second, add 1/2 tbsp strawberry jam. In final, add 1 tsp cashew milk and more as needed until desired consistency is reached.
  13. Assembly:
  14. Use Wilton Color Swirl 3-Color Coupler to pipe icing between two cookies.
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Skittles Cookies

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Cashew Butter Cookie Dough Stuffed Oreos

A sinful combination – Oreos stuffed with cookie dough and dipped in dark chocolate

Cashew Butter Cookie Dough Stuffed Oreos

This post is a product of procrastination – as was the last one, and the one before that.

Cashew Butter Cookie Dough Stuffed Oreos

Back in middle school, I never procrastinated. I always made sure my homework was done on Friday so I could enjoy the weekend. I was even able to go to the movies the night before a final exam (Yes, I had exams in middle school ?!?!)

Since then, it’s been going downhill. I always work a little in advance, so I’m not a full on procrastinator (I’ve never pulled an all nighter,) but I do wait until the last minute to put it all together. The production of this post spanned a week’s time, but I saved the post writing portion and assembly for the final hours before bed.

Cashew Butter Cookie Dough Stuffed Oreos

I wish I was more like the younger me. It was always such a relief to have everything done days ahead of time. The never ending options for procrastinating don’t make things any easier – Instagram, TV. But hey procrastinating’s not so bad because it leads to treats like these Cashew Butter Cookie Dough Stuffed Oreos.

I decided to make a simple batch of Cashew Butter Chocolate Chunk Cookies, but couldn’t get motivated to actually go make the cookies. I was scrolling through Instagram and came across Campfire Crispies‘ Cookie Dough Cookie Bites and had to have them straight away!

Cashew Butter Cookie Dough Stuffed Oreos

When do you get your work done? Do you wait until the last minute or get everything done in advance?

Cashew Butter Cookie Dough Stuffed Oreos

Ingredients

    Dough:
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup canola oil
  • 1 tsp vanilla
  • 1/2 cup cashew butter
  • 1/3 cup cashew milk
  • Assembly:
  • 1 cup dark chocolate chips, more as needed
  • 1 tsp canola oil
  • 48 Oreos
  • Sprinkles

Instructions

    Dough:
  1. In measuring cup or medium bowl, combine flour, baking soda, baking powder and salt. Set aside.
  2. In a large bowl, use a fork to combine sugar, brown sugar, canola oil and vanilla extract. Add cashew butter and mix to combine. Stir in cashew milk.
  3. Add dry ingredients to liquid and mix well.
  4. Assembly:
  5. Line baking sheet with parchment paper.
  6. Divide dough into 48 equal pieces and roll into balls. Separate oreos and place cookie dough in center. Carefully reassemble cookie.
  7. Melt dark chocolate chips in microwave safe bowl in 30 second increments at 50 percent power until melted. Stir in canola oil.
  8. Dip Oreos in chocolate and top with sprinkles. Place Oreos on parchment lined baking sheet. Place in refrigerator and allow cookies to set. Once set, remove from pan and wrap individually in plastic wrap. If room is warm, store in refrigerator. Otherwise, may keep at room temperature.

Note: Since these won't be baked, you may omit the baking soda/baking powder if desired.

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Cashew Butter Cookie Dough Stuffed Oreos

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Onion Potato Burger Buns

Your burger deserves an awesome bun. These buns are loaded with caramelized onions and are extra soft thanks to mashed potatoes.

Onion Potato Burger Buns

Something big happens this week. On May 11th, at 211 (our street number,) Winston turns 11! For the past two years, I’ve shared facts about him. This year, I thought I couldn’t come up with many new ones (I’ve already shared 19!,) but it tuns out, I have 11 new ones! So, hang tight – here’s an overload of info about my best bud.

Fall walks with your best bud are some of the best walks (among many πŸ˜‰)

A photo posted by Megan Turner (@emotionalbaker) on

1) He has seasonal allergies that make his skin flare up. To combat it, we give him Benadryl. We stuff the pills in bread. Thus, he loves pill time and comes running if he hears the opening of bread or opening of medicine. (& loves to pull scams by spitting out the pills!)

2) He may or may not like going to the vet. I think he gets really anxious, but my parents think he’s excited to be there. Either way, he’s a favorite patient.

Onion Potato Burger Buns

3) He’s a pretty stylish dude, with his Red Frasier Plaid leash and alternating bandanas.

4) While I love a good cookie, Winston’s favorite treats are Pearly Whites Bones. These are pretty big bones, but he’ll gulf one down in less than 10 minutes.

5) Baths seem to irritate his skin even more. So, he rarely has a bath. If you like a real natural dog smell, come to my house πŸ˜‰ (I do!)

Fridays mean Peanut Butter Cookies and Happy Pups #vegan #cookie #peanutbutter #dogsofinstagram #goldenretriever

A photo posted by Megan Turner (@emotionalbaker) on

6) When he’s home alone, he gets in trouble (only sometimes!) He’s been known to tear up a cookbook, open a soda bottle and tear up lots of paper.

7) He has to eat moistened food. The wait for breakfast/dinner can be unbearable (& I can understand!)

8) He’s in charge of our security department. Whenever UPS comes or someone knocks on the door, he lets ’em know this is his house and you better watch out!

Onion Potato Burger Buns

9) He’s not quite sure what to think of little kids. Basically, he doesn’t like them and he’s not afraid to tell them.

10) He has a secret admirer. A neighbor, a collie named Lexi, always goes crazy when he walks by her house.

11) He’s a kitchen counter thief. He’s been known to steal anything – even an entire loaf of bread!!

So, in honor of his bread love – here are some Onion Potato Burger Buns. These are a bold option for all your summer burgers. The onion wakes the buns up, and the potato keeps these super soft. (& I know onions are poisonous to dogs – I made sure Winston didn’t get any!)

Onion Potato Burger Buns

Winston’s still putting in requests for his birthday treat. He has good taste – so I’m thinking he might settle for something with carrot, or banana, or peanut butter – we’ll just have to see.

Happy Birthday, Winston! Thanks for being my kitchen assistant and best bud :)

Onion Potato Burger Buns

12 buns or 6 buns and one loaf

Ingredients

    Onions:
  • 1 onion, diced
  • 2 tbsp margarine
  • 1/4 tsp salt
  • Potatoes:
  • 2 small/medium potatoes, cubed
  • 1 tbsp cashew milk
  • 1 tbsp margarine
  • Buns:
  • 1/2 cup warm water
  • 4.5 tsp active dry yeast
  • 2/3 cup warm cashew milk
  • 1/2 cup canola oil
  • 4 cups all purpose flour + ~ 1-2 cups (closer to 1)
  • 1/2 cup brown sugar
  • 2 tsp salt
  • Poppy seeds
  • Sesame seeds

Instructions

    Onions:
  1. Melt margarine in small skillet over medium heat. Once melted, add onions and salt. Saute for 20 minutes or until onions are light golden brown.
  2. Potatoes:
  3. Place potatoes in saucepan and cover with water. Bring to a boil. Simmer for 10-15 minutes, or until potatoes are fork tender. Drain potatoes and mash with form. Add cashew milk and margarine. Mix to combine.
  4. Buns:
  5. In a large bowl, combine yeast and warm water. Allow to rest a few minutes.
  6. Then add milk, oil, potatoes, flour, brown sugar and salt. Stir to combine. Gradually add extra flour until soft dough forms. Knead for five minutes. In last minute, add onions to half of dough. Place dough in greased bowl and allow to rise one hour.
  7. Divide dough into 6 equal buns and one loaf. Allow rolls to rise 30 minutes. Allow loaf to rise one hour.
  8. Preheat oven to 375 degrees. Brush buns with oil and sprinkle with poppy and sesame seeds. Bake buns for 20 minutes or until golden brown and internal temp is 190 degrees. Bake loaf 20 minutes, tent with foil, bake an additional 5-10 minutes or until loaf reaches 190 degrees.

Note: Onions and potatoes can be made in advance. Warm slightly before adding to dough.

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Onion Potato Burger Buns

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Lemon Sweet Rolls with White Chocolate Glaze

The ultimate breakfast treat – a sweet roll bursting with lemon flavor with your choice of glaze

Lemon Sweet Rolls

So, ya know I’m a crazy cat lady? Well, when I was younger, cats would run from me! & I just couldn’t understand why! It couldn’t have something to do with the fact I pulled their tails could it?

Well, turns out it did. & I owe it all to my mom for teaching me how to treat and love a cat. (it’s all in the finger twinkling πŸ˜‰ ) But that’s not all.

My mom has taught me so much – from loving sweet treats and how to be nice to everyone you meet. She is truly the most caring person I know and goes above and beyond for everyone she meets.

Lemon Sweet Rolls

Here’s a few things you should know about her: She’s a pretty awesome potter, tends a killer rose garden, and knows all the best TV show and movies. (I might act like I don’t like some of them, but – spoiler – I kinda do!)

I can only hope to one day be as thoughtful and considerate as her.

Happy Mother’s Day, Mommy! Thanks for putting up with all my craziness. (Oh, & W, S, P, M, M, M, P, R, Z – say thanks, too πŸ˜‰ )

Lemon Sweet Rolls

On to these rollsΒ  –Β  I first made these for my mom’s birthday breakfast. For years I thought I couldn’t make breakfast sweet rolls. Finally, this Christmas I had success. I couldn’t wait to experiment with new sweet roll flavors. These Lemon ones are the first (& I have so many other ideas.) For her birthday, I made a white chocolate glaze and for Easter I did a simple glaze just with powdered sugar and water. Both are delicious – & you can’t go wrong either way.

Lemon Sweet Rolls

Have a great week and Mother’s Day weekend!

Lemon Sweet Rolls

Ingredients

    Rolls:
  • 1 tsp yeast
  • 1/2 tsp sugar
  • 1/4 cup warm water
  • 3 tbsp sugar
  • 1/4 cup cashew milk, warm
  • Juice and zest of one lemon
  • 3 tbsp canola oil
  • 1/2 tsp salt
  • 1.5 cups all purpose flour, more as needed
  • Filling:
  • 1/4 cup sugar
  • 1 tbsp all purpose flour
  • Zest of one lemon
  • 2 tbsp margarine
  • Glaze:
  • 1/4 cup powdered sugar
  • 1/2 tbsp boiling water
  • - or -
  • White Chocolate Glaze:
  • 1/4 cup white chocolate chips
  • 1 tbsp cashew milk
  • 1/4 cup powdered sugar

Instructions

    Rolls:
  1. Dissolve yeast with 1/2 tsp sugar and water. Let sit a few minutes.
  2. Add 3 tbsp sugar, milk, lemon juice, lemon zest, oil, salt and one cup of flour. Stir for one minute.
  3. Then add 1/2 cup of flour. Stir until a soft dough forms. Add a little extra flour as needed to reach desired consistency.
  4. Knead for five minutes.
  5. Then place dough in greased bowl and allow to rise one hour.
  6. Filling:
  7. Combine sugar, flour and lemon zest in small bowl.
  8. Assembly:
  9. After dough has risen, roll into rectangle, about 9 x 12.
  10. Sprinkle with sugar mixture and dot with margarine. Roll rectangle up and slice into 6 equal slices.
  11. If making in the morning, place in greased pan, cover with plastic wrap and refrigerate.
  12. If making right away, allow to rise 45 minutes.
  13. Preheat oven to 375 degrees. Bake rolls 20 minutes, or until golden brown.
  14. Glaze:
  15. Combine powdered sugar and boiling water. Stir until smooth. Add more powdered sugar/water as needed, until desired consistency is reached. Drizzle over hot rolls.
  16. White Chocolate Glaze:
  17. Melt white chocolate chips and cashew milk in microwave at 50 percent power in 30 second increments, stirring in between. Continue to heat until melted. Add powdered sugar and stir until combined. Drizzle over hot rolls.

Note: Can also be frozen. Assemble rolls and immediately freeze. Then night before baking, place rolls in refrigerator. In morning, bake as normal. Rolls may need a few extra minutes to become golden brown.

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Lemon Poppyseed Loaf

A moist lemon loaf speckled with poppyseeds

Lemon Poppyseed Loaf

I have a complicated relationship with reading.

In fourth grade, I struggled with phonics. With my mom’s help, I eventually got it.

Then in middle school, I read like crazy, but not really because I liked to. I was always trying to rack up AR points (a reading comprehension test system) and I was on the Battle of the Books team.

Lemon Poppyseed Loaf

In high school and college, the trend continued. Books for assignment, not enjoyment. Yes, occasionally I fit some chick lit in, but very rarely.

Just a few months ago, I finally reignited my love for reading. I’m trying to read at least one book a month.

Do you enjoy to read? Do you have any book recommendations?

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When reading a good book, it’s always important to have a delicious snack. This Lemon Poppyseed is the perfect accompaniment. It is moist, delicious and perfect for spring.

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Lemon Poppyseed Loaf

Ingredients

    Loaf:
  • 2.5 cups all purpose flour
  • 1.5 cups sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 5 oz vanilla soy yogurt
  • 1 cup cashew milk
  • 1/3 cup lemon juice
  • 3/4 cup canola oil
  • 2 tsp vanilla extract
  • 2 tbsp poppy seeds
  • Zest of 3 lemons
  • Glaze:
  • 3/4 cup powdered sugar
  • Zest of one lemon
  • 1 tbsp + 1 tsp boiling water

Instructions

    Loaf:
  1. Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan and muffin tin.
  2. In a medium bowl, combine, flour, sugar, baking powder, baking soda and salt.
  3. In a large bowl, combine yogurt, milk, lemon juice, oil and extract. Fold dry into wet and mix until most lumps are eliminated. Fold in poppy seeds and lemon zest. Divide batter into loaf pan until three quarters full. Divide rest of batter among muffin tins - makes about 6 muffins.
  4. Bake loaf for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Bake muffins 15-18 minutes. Allow to cool in pan for about 30 minutes. Then carefully remove from pan, transfer to wire rack and allow to cool completely.
  5. Glaze:
  6. Place zest and powdered sugar in small bowl. Whisk in boiling water until smooth. Spread over loaf.
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Lemon Poppyseed Loaf

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