Author Archives: sweetsimplestuff

Yellow Chick Marshmallow Pops

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This gallery contains 10 photos.

Spring has sprung … finally!  The sun is shining, flowers are blooming and the yard needs weeding.   The weeds will have to wait … I have marshmallows that need to be dipped!  Yellow Chick Marshmallow Pops are more important than … Continue reading →

More Pinwheels…Peanut Butter, Cream Cheese and Chocolate Chip

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I would like to share a secret with you … there is something that you should know about my husband, The Peanut Butter Addict … he would be very happy if he could have a treat everyday made with peanut butter.  This really isn’t a secret, it’s a well know fact among family and friends.  So, after I posted yesterday’s Jam-Packed Pie Crust Pinwheels, I went to work making different Pinwheels … peanut butter & chocolate chips … cream cheese & chocolate chips.  Needless to say, The Peanut Butter Addict was a happy camper.  After all, he “had” to eat them for “research purposes”.  I conducted a very unscientific pinwheel survey.  Here are my family’s favorites … The Peanut Butter Addict – peanut butter & chocolate chips (big surprise)… Son #3 – jam & nuts … Sone #2 – doesn’t like pie crust and won’t try any … me – all of them, I love pie crust. 

Recipes like these Pinwheels are “guidelines” and can be altered to fit your tastes.  If you come up with different ideas or suggestions, please share in the comments section below.

This time you will need … refrigerated rolled pie crusts, granulated sugar, powdered sugar, cream cheese (regular or lite), peanut butter and mini chocolate chips.

  (oops … forgot the sugars in the photo)

First, mix the filling (peanut butter or cream cheese) with powdered sugar …

Next, sprinkle granulated sugar on parchment and place pie crust on sugar.  Press on crust to make sure sugar adheres to it …

 

Now, spread the filling all over the crust and sprinkle with chocolate chips …

 

Roll it up tight … cut off the ends … cut the log in 1″ pieces …

 

Place the pieces on a parchment lined baking sheet and bake!

Peanut Butter, Cream Cheese and Chocolate Chip Pinwheels (adapted from Womans Day)

For each flavor Pinwheel you will need …

1 tablespoon granulated sugar

1 refrigerated rolled pie crust (at room temperature)

1/4 cup peanut butter or cream cheese (softened)

2 tablespoons powered sugar

1/4 cup mini chocolate chips

1.  Heat oven to 400°.  Line a baking sheet with parchment paper.

2.  Mix peanut butter or cream cheese with powdered sugar to create the filling.

3.  Sprinkle a parchment covered work surface with granulated sugar.  Unroll pie curst, place it on the sugar and press gently to help the sugar adhere to the crust.

4.  Spread the filling evenly over the crust and sprinkle the chocolate chips over the top.  Starting at one end, tightly roll the dough into a log. 

5.  Trim the ends of each log, then cut in to 1″ thick slices and stand them on cut edge on the prepared baking sheet.  Bake until golden brown, 20-25 minutes.  Let cool completely.

Jam Packed Pie Crust Pinwheels

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Do you love pie?  I do … and I really love pie crust!  I like to make my own crust, but sometimes I use ready-made refrigerated ones.  So, while reading Womans Day magazine (April 1, 2011) I noticed this recipe that used refrigerated rolled pie crusts.  I remembered that I had some in the freezer that “needed” to be used and I couldn’t resist.  These are a nice treat with a cup of hot coffee or tea … need I say more.   This is soooo easy …

You will need … refrigerated rolled pie crusts, jam, chopped nuts, sugar and cinnamon.

Mix the sugar and cinnamon … then sprinkle it on parchment paper.  (note…the parchment paper is not burnt…my photo is not “bad”…I buy unbleached paper)

 

Unroll one crust, place it on the cinnamon-sugar mixture and press gently to help the mixture adhere to the crust. 

Spread the jam evenly over the crust except for one edge section (the jam has a tendency to squish out when rolling)  This is beginning to look like pizza!

Sprinkle the nuts on the jam and tightly roll it up, working toward the edge that is jam free. It is beginning to look like a big taquito … but where’s the guacamole?  I must be hungry.

Trim the ends of each log, then cut into 1″ slices and place on a parchment lined baking sheet.  They look like baby cinnamon rolls!   I used 4 pie crusts and 4 different jams … I couldn’t make a decision … so made them all!

 

Jam Packed Pie Crust Pinwheels    –    adapted from Woman’s Day

For each flavor you will need:

1 tablespoon granulated sugar

1/4 teaspoon cinnamon

1 ready-made refrigerated rolled pie crust (room temperature)

1/4 cup jam

1/4 cup finely chopped nuts

1.  Heat oven to 400°.  Line a baking sheet with parchment paper.

2.  Mix sugar and cinnamon, then sprinkle it on parchment paper covered work surface.  Unroll one pie crust, place it on the cinnamon-sugar mixture and press gently to help the mixture adhere to the crust.

3.  Spread the jam evenly over the crust (leaving an edge section free of jam) and sprinkle with nuts.  Starting at the opposite the jam free end, tightly roll the dough into a log.

4.  Trim the ends of each log, then cut into 1″ thick slices and stand them on edge on the parchment lined baking sheet.  Bake until golden brown, 20 to 25 minutes.  Let cool and serve.

St. Patrick’s Day Marshmallow Cupcakes

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St. Patrick’s Day is Thursday, March 17.  Here is an easy NO BAKE CUPCAKE that you can whip up very quickly.  First of all, have you seen these gigantic marshmallows?  I found them at Target and have become obsessed with them.  I have so many ideas for these wonderful marshmallows.  These are made by Kraft, but I’ve seen other brands.  There are even some that are flavored. This idea can be adapted to fit any occasion.  Make it even easier by using pre-made decorations.

This is what you will need to make the cupcakes and shamrocks…   Jumbo marshmallows, melted chocolate (see how to melt at top of page), cupcake papers, frosting (oops…forgot the photos), nonpareils or colored sanding sugar.  I am showing 3  sizes(miniature, large and jumbo) of marshmallows so that you can compare them.

 

Put the nonpareils or sugar in a shallow bowl/plate and pour the melted chocolate in a squeeze bottle.  Pipe the shamrocks right on the nonpareils (3 hearts and a stem).  Pop them in the freezer for few minutes.  You have made chocolate shamrocks!

 

Let’s make the “no-bake cupcakes”…

Melt the chocolate in a deep container.  Insert a sucker stick  (skewer or fork or whatever you have on hand) into the flat side of the marshmallow.  Submerge the marshmallow into the melted chocolate…

Tap off excess chocolate and place the marshmallow in a cupcake paper.  Use a spoon to help get the marshmallow off the stick and make sure that all of the marshmallow is covered by chocolate.  Pop them in the freezer for about 5 minutes or 15 minutes in the fridge.

It is time to add the frosting!  I have included a few icing recipes or use ready made.  Put your decorating tip (I used #1M or #2110) in your pastry bag and fill with frosting.  If you don’t have a bag or tip, use a Ziploc bag and snip a corner (about 1/4″) off.  Pipe a swirl on top (start on the outer edge and work toward the center).

Now decorate with sprinkles, shamrocks or both…

Happy St. Patrick’s Day!!!

Here are some icing recipes that I use most frequently on cupcakes and cakes…

Super Easy Buttercream

In a mixing bowl combine 1 pound powdered sugar, 1/4 teaspoon salt, 1/4 cup milk, 1 teaspoon vanilla, 5 tablespoon softened butter.  Beat until smooth (remember to scrape the bowl).

My Favorite Decorator Icing

1 cup butter*

1 pound powdered sugar

1/4 teaspoon salt

1 1/2 teaspoons meringue powder (optional, but helps give a light crust)

1 teaspoon vanilla

1/2 teaspoon almond extract

2-3 ounces heavy cream

In a large mixer bowl with paddle attachment, cream butter, sugar, meringue powder and 1/2 of the cream.  Add salt, flavorings and enough cream to make the consistency you desire.  Beat at medium speed until icing is fluffy.

*You may substitute vegetable shortening (Crisco) for part or all of the butter, but it will result in a different texture and taste.

Cream Cheese Icing  (softer consistency)

In a mixing bowl, combine 8 ounces (1 block) cream cheese*, 4 tablespoons (1/2 stick) butter, 1 teaspoon vanilla and 1 pound powdered sugar.  Beat until creamy.

* You may substitute neufchâtel (light) cream cheese.

Cupcake Shortbread Cookies

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This gallery contains 21 photos.

Cupcakes that are cookies … or cookies that are cupcakes… what could be better?  I made these cookies for my friend Jan.  It was her birthday and I brought these cookies as party favors for the “girls’ night out”.  Jan … Continue reading →