Pinata egg Cookie

I baked a regular sugar cookie recipe
One cup and half sugar
Mix.on two eggs
Blend with two cubes soft butter
Add one tsp baking powder
Two n 2/3 flour
One tsp salt
Once stirred mix with hand
Chill a few hours covered
Oven temp
350 8 to 10 min
We rolled thin and cut egg shape three layers with center cut out for the candy filling
After cookies cooled we iced each layer adding skittles nerds would work then decorated the top Paige piped with Sprinkles too

Egg tree

Gumpaste

One half cup cold water
3 packages gelatin
Let sit.for 5 min in Pyrex cup
Simmer a pot.of water
Set gelatin in simmering water just low.not. boiling until gelatin dissolved foam is ok
Stir.in 1/3 c light corn syrup
Stir in 2 tbl of melted veg shortening
Combine and let melt completely
Pour into mixer
Pour.in 2 pound bag of powdered sugar
Stir with dough hook on low and stir.in
3 tbl of Wilton gumtex
Mix with dough hook for 2 min.

Turn Ziploc bags inside out and and rub Crisco in bag use to pick up seal to sit in bag overnight

Taffy with Janelle

2 Cups Sugar

2 Tablespoons Cornstarch

1 Cup Light Corn Syrup

2 Teaspoons Glycerin (optional) – (We didn’t use this)

3/4 Cup Water

2 tablespoons butter

1 Teaspoon Salt

1/4 to 1 Teaspoon Flavoring (such as vanilla, lemon,

maple, or mint)

3 Drops Food Coloring (optional) (We used peppermint.

Yum!)

1/8 Teaspoon Baking Soda

Directions:

This is a rough summary. I would love to write out the

directions here, but The Accidental Scientist ~ The Science

of Cooking has awesome directions that explains the

science behind this Saltwater Taffy Recipe. adding baking soda to the the recipe

will do. (love adding baking soda!)

Step 1: After following instructions on the Recipe and

heating/mixing the ingredients together. You need to

pour it out on to a very greased slab of granite or a cookie

sheet.  We failed and stirred in pan overcooking the candy:(

Use the wooden spoon to stir it until it is cool

enough to touch and you can pull it by hand (make sure

you grease your hands well before touching).

We used this recipe
2 cups sugar

2 tablespoons cornstarch

4 tablespoons butter

1 teaspoon salt

1/2 cup corn syrup

Check All

Directions

1. In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C)
1 1/2 cups water

2 teaspoons vanilla extract

1 tablespoon orange, or other flavored extract we used coconut

8 drops any color food coloring

Leprechaun trap

We painted.AND.Colored to attract leprechauns

Nutter butter

Cookies:
   - 1 cup butter, room temperature
   - 1 cup creamy peanut butter
   - 1 cup granulated sugar
   - 1 cup light brown sugar, packed
   - 2 eggs
   - 2 tsp vanilla
   - 2 1/2 cups flour
   - 1 tsp baking soda
   - 1 tsp baking powder
   - approx 1/3 cup extra sugar for rolling
  
Filling:
   - 1 cup butter, room temperature
   - 1 cup( I used crunchy) creamy peanut butter, room temperature
   - 4 cups powdered sugar
   - 2-3 tablespoons milk

   Cookies:
   1. In a large bowl with mixer beat butter, peanut butter, and sugars
   until light and fluffy, about 30 seconds on medium-high speed. Lower mixer
   to medium and add eggs and vanilla continuing to mix until combined. Turn
   mixer to low and add in flour, baking soda and baking powder. Mix until
   combined. Refrigerate dough for 1 hour.
   2. Preheat oven to 375
   3. Form chilled dough first into 1 inch balls and then form into a log
   shape. Roll the log-shaped dough in extra granulated sugar and place on
   baking sheet about 2 inches apart. Using a fork press down on cookie
   creating a criss-cross pattern. Pinch the center to create the peanut shape.
   4. Bake for 6-8 minutes  mine.took 10 . I think I make too big. Make sure dough is 1 in long
until edges are lightly golden. Cool on baking
   sheet 2-3 minutes and then transfer to wire rack to continue cooling.
   Filling:
   5. In a large bowl beat butter and peanut butter together until smooth.
 
I mixed with a fork.in abowl.
Slowly add in your powdered sugar and turn mixer speed up to medium and
   beat until filling is smooth. Add your milk, one tablespoon at a time until
   desired consistency is reached.
   6. Spread a heaping tablespoon of filling onto the bottom of one of the

Belly cake

I use Crisco rubbed in a large metal mixing bowl and a small metal bowl coated in dusted flour to bake cakes
I check after 30 Min of.baking insertig a steak knife in the middle if.stick doughy I bake another 10 min.
I cut after cooling with a bread knife level and flip over on drying rack to cool then wrap tightly .in foil or plasitic.wrap to freeze until ready to decorate
I made the mm fondant and let sit overnight.
I mixed half Gumpaste with fondant for the bow and let dry.
Keeping cake in fridge as I work to keep from getting condensation its very rainy and moist out.
I put a board under the belly to place over the bottom layer after covering in frosting and fondant.

Sweet potato doughnut

1/2 c. butter
2/3 c. brown sugar .
2 eggs
1/2 tsp. salt
2/3 c. vanilla yogurt
1 c. sweet potato, cooked and mashed
2 tsp. cinnamon
1/2 tsp Apple pie spice
2 c. flour white cake mix
1 c. white chocolate
chips, melted
1/2 c. marshmallow cream

Instructions

sweet potato, and salt and cream again. Sift together the cinnamon,
Apple pie spice, baking soda, baking powder and flour. Slowly start to mix the flour
into the butter mixture.
2. Place donut batter in a plastic bag and cut the
tip off.
Pipe into a donut pan, filling them half full.
Bake at 375* for 10
minutes. Let cool in the pan for 2-3 minutes before gently removing them to
a wire rack to cool completely
. 3. Dip the tops of the cooled donuts in the
melted white chocolate and spread with the marshmallow creme
Or maple icing
Doughnut