Marshmallow Flower Cookies

Ingredients

  • 1 tube refrigerated cookie dough
  • Assorted sanding sugar
  • 1 bag marshmallows
  • 1 can vanilla frosting
  • Green food coloring
  • Pastel M&M’s

Directions

  1. Preheat oven to 350° and line two large baking sheets with parchment paper. Slice cookie dough into 1/4” rounds. Spread cookies about 1” apart on baking sheet and bake according to package instructions. Let cool completely.
  2. Pour each color sanding sugar into a separate shallow bowl. Using scissors, cut marshmallows in half diagonally and divide halved marshmallows between bags. Dip the cut marshmallow ends in sugar.
  3. Dye the frosting green with a couple drops of food coloring. Place a small amount of frosting on the center of each cookie and place an M&M in the center. Arrange marshmallows around the M&M to look like flower petals.

Homemade Ice Cream with only 2 Ingredients (No Machine)

Ingredients

  • 2 cups (16oz/450ml ) heavy whipping cream, cold
  • 14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular), cold
  • 1 teaspoon Vanilla Extract (optional)

Directions

  1. Place sweetened condensed milk in the fridge to keep cold.
  2. Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
  3. Turn off the machine and pour the cold condensed milk into the whipped cream.
  4. Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract (optional).
    Making Homemade Ice Cream Flavors
  5. Generally, use two cups ice cream base and add mix ins to create your flavors.
  6. Once you finish creating your flavors, transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before eating.
  7. Keep stored in the freezer for up to 6 weeks.
    Enjoy a Few Initial flavor Ideas:
  8. Strawberry Cheesecake Ice Cream: Mix 1 cup cheesecake into 2 cups ice cream base and add strawberry puree
  9. Honeycomb Ice Cream: Mix ½ cup crushed Honeycomb into 2 cups ice cream base. Don’t add too much as it will make your ice cream soft but very yummy.
  10. Cookies and Cream Ice Cream: Mix ⅔ cup crushed Oreo Cookies into 2 cups ice cream base
  11. Mango Ice Cream: Swirl ¼ cup mango puree into 2 cups ice cream base
  12. Rainbow Cake Ice Cream: Mix 1 cup frosted Rainbow cake into 2 cups ice cream base
  13. Birthday Cake Ice Cream: Mix 1 cup frosted Funfetti cake (or cupcake) into 2 cups ice cream base

Cookie Monster Oreos

Ingredients

  • 2 c. white chocolate chips
  • 1 tbsp. coconut oil
  • Blue food coloring
  • 12 oreos
  • Blue sanding sugar
  • 24 Candy eyes
  • Mini chocolate chip cookies, for garnish

Directions

  1. Line a baking sheet with parchment or wax paper.
  2. In a medium bowl, combine white chocolate chips, coconut oil and 4 to 5 drops of blue food coloring.
  3. Microwave on 50% power in 30 second intervals until the chocolate has melted. Stir until smooth.
  4. Toss each Oreo cookie in the blue chocolate mixture until fully coated and transfer to the baking sheet. Sprinkle immediately with sanding sugar then stick two candy eyes on top. Let the chocolate set completely before serving, about 10 minutes.

Single serving Homemade Oreo Cookies

Ingredients

  • ¾ (107g/ 3 ¾ oz) cups all-purpose flour
  • ¼ (25g/ ⅞ oz) cup unsweetened cocoa
  • ½ teaspoon baking soda
  •  teaspoon baking powder
  •  teaspoon salt
  • ¾ (167g/ 5 ⅞ oz) cups sugar
  • 5 Tablespoons (73g /2 ⅝ oz) cold butter
  • 3 Tablespoons. large egg*
  • Buttercream Frosting

Golden Peanut Butter Cookies

Ingredients

  • 2 oz soft light brown sugar
  • 2 oz superfine sugar
  • 2 oz unsalted butter, softened
  • 1 medium Easter egg
  • 1 teaspoon honey
  • 1 teaspoon vanilla
  • 7 oz crunchy peanut butter
  • 4 oz all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Directions

  1. Preheat the oven to 350 degrees. Measure out and combine the dry ingredients in a bowl and set aside. Cream together the butter and sugars until mixed. Add in the egg, vanilla, honey and peanut butter. Blend until smooth. Add in the dry ingredients and mix well. The batter is so thick that you’ll know it’s mixed well when your arm starts to hurt! Using generous rounded tablespoonfuls, place the dough into roughly circular shapes on a baking tray. (You should get 12 exactly.) Bake for 10-12 minutes.

Banana Pudding

Ingredients

  • 1/3 cup raw cane sugar
  • 4 Tbs. cornstarch
  • 1/8 tsp. salt
  • 3 cups coconut milk beverage (such as Silk)
  • 1 1/2 tsp. vanilla extract
  • 3 very ripe bananas, sliced
  • 48 vegan vanilla wafer cookies
  • Nondairy whipped topping for garnish, optional

Directions

  1. Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5-10 minutes, or until thickened, whisking constantly. Turn off heat, stir in vanilla, then banana slices.
  2.  Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).