Tag Archives: powdered sugar

Snowman From Doughnuts

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Aren’t these adorable !!!
Snowmen Donuts…What you need:
3 powdered sugar doughnuts (graduated sizes from 2 to 3 inches if possible)
1 powdered sugar doughnut hole or mini doughnut
5 mini chocolate chips
1 orange-mint Tic Tac
1 piece (10 to 12 inches) “fruit by the

foot” fruit roll
3 gumdrops
2 pretzel sticks
1 starlight mint

Directions:
On a small plate, stack the three doughnuts to form body of snowman.

Place doughnut hole on top for head.

Add chocolate chip buttons and eyes and an orange-mint nose.

Make 1-in. cuts on both ends of the fruit roll to form scarf fringe; wrap scarf around neck.

Press a gumdrop onto each pretzel to form mittens; press pretzel arms into body.

Top with a hat made from a mint and a gumdrop.

Yield: 1 snowman
The Country Register Of Southern Nevada

Elf Doughnuts

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18022_10151351296865638_1995411863_nPlease don’t forget Santa’s Elves this Christmas Season because we all know Santa eats all the treats you leave for him. These are made with cheerios. Spray with pan spray with a light coating. Dunk into cinnamon mixture or powdered sugar. Dip into powdered sugar mixed with water and then dunk into chocolate sprinkles or candy colored sprinkles. Imagination is key here and this is a quick and easy project for you to do with the kids to keep them entertained. It is surely something to make a tradition in your home every year and get a few long laughs along the way!

Gingerbread Cupcakes

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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 cup water
  • 1/2 cup molasses
  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • MAPLE FROSTING:
  • 1/3 cup butter, softened
  • 1 ounce cream cheese, softened
  • 1/4 cup packed brown sugar
  • Dash salt
  • 1/4 cup maple syrup
  • 1/4 teaspoon vanilla extract
  • 1 cup confectioners’ sugar

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.
  • For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes and pipe a gingerbread man on the top or top it with a cookie gingerbread man. Store in the refrigerator. Yield: 1 dozen.

Gingerbread Cookies

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3/4 cup firmly packed C&H° Golden
or Dark Brown Sugar
1/2 cup butter or margarine, softened
2 eggs
1/4 cup molasses
3 1/4 cups all-purpose flout
2 teaspoons ginger
1 1/2 teaspoons baking soda
1/2 teaspoon each: allspice, nutmeg, cinnamon and salt
Preheat oven to 350°F. Grease cookie sheets.

Beat Sugar and Water in large bowl until light and fluffy. Add eggs and molasses. Stir together remainng ingridients in medium bowl. Gradually add to sugar mixture until well blended. Refrigerate dough I hour or until easy to handle.
On well-floured surface, roll out half of dough at a time to ‘/8 inch thickness. Cut into desired shapes. Place on prepared cookie sheet. Bake 8- 1 0 minutes. Cool on rack. Decorate with sugar icing as desired. Makes about 24 (5-inch) cookies.
Icing: Combine 3/4 cup plus I tablespoon Powdered Sugar, I tablespoon milk, and food coloring as desired.