These Grasshopper Milano Cookies combine mint, chocolate and the perfect splash of green to get ready for Spring.
Have you adjusted to springing forward yet? In a fit of drama yesterday, I may have declared Spring Daylight Savings as the worst day of the year. I hated waking up with half of my morning gone and was even more annoyed when I was still wide awake at midnight. This too shall pass and there’s nothing a little chocolate can’t fix. These Grasshopper Milano Cookies are the perfect way to brighten your day and welcome Spring. Milano cookies are delicious on their own, but take on such lovely personalities when dipped in chocolate and sprinkled with jimmies. Play around with different cookie flavors, chocolates and sprinkles – the possibilities are endless!
These Chocolate Marshmallow Shamrock Pops are as easy to make as they are delicious. They would be perfect for a St. Patrick’s Day dessert table or individually wrapped for spreading good luck!
At first glance, these shamrocks look like your typical chocolate lollipop, but with just one bite a bright green marshmallow center is revealed. Although you could totally make your own marshmallow, this recipe aimed at simplicity and uses only three ingredients – chocolate melts, miniature marshmallows and green food coloring. Spread the luck of the Irish this St. Patrick’s Day by making these Chocolate Shamrock Marshmallow Pops for classmates, friends and coworkers.
In a microwave safe bowl, microwave chocolate melting wafers in 30 second intervals, stirring until smooth.
Spread a generous layer of chocolate in each cavity of your shamrock molds making sure to coat sides well. Dip the end of your lollipop stick or paper straws in chocolate and place into cavity so that ¾ of the shamrock contains the end of the stick.
While the chocolate is setting, microwave miniature marshmallows in a separate microwave safe bowl in ten second increments. Add a few drops of green food coloring and stir until smooth.
Working quickly, as the marshmallow will set fast, transfer marshmallow to a plastic piping bag. Cut off the tip and pipe marshmallow into the center of each cavity until they are approximately ⅔ full.
CAUTION: melted marshmallow gets hot – wrap a dishtowel around piping bag if necessary. Piping bag can be re-heated in 5 second intervals if marshmallow starts to set.
Cover marshmallow and completely fill each cavity with remaining melted chocolate, reheating as needed.
Gently tap mold on flat surface to release any bubbles and allow chocolate to settle.
Allow to harden completely either at room temperature or in the refrigerator before carefully un-molding.
If using colored straws instead of lollipop sticks, they will likely be a bit larger in diameter. A piece of Washi tape will help keep the straws in place and can be easily removed after the chocolate sets.
Happy Fat Tuesday! Celebrate the end of Mardi Gras with these quick and easy Mini Cinnamon Roll King Cakes.
Don’t fret if you forgot to order a king cake this year. There’s still time to celebrate Mardi Gras with these Mini Cinnamon Roll King Cakes. All you need to make beautiful king cakes at home is a roll of your favorite cinnamon rolls and some colored sanding sugars. Laissez les bon temps rouler!
Happy Texas Independence Day, y’all! Show off your pride for the Lone Star State and celebrate with a batch of delicious Texas Pie Crust Cookies.
When making pies I’m often left with tiny scraps of pie crust after rolling and trimming to fit my pie dish. Never being one to waste tasty food, I like to roll the scraps flat and bake them into delicious pie crust cookies. Flavored sugars and Texas themed cookie cutters transformed these Pie Crust Cookies into a dessert fit for celebrating my home state’s Independence Day. Today marks the adoption of the Texas Declaration of Independence in which Texas officially broke free from Mexico. No matter how many miles away, today and every day I’m proud to call myself a Texan.