If you wish to make gummies yourself, all you need is jello, gelatin, water and a little time.
1 box jello (3 oz), flavor of your choice
3 envelopes of gelatin
1/4 cup water
Mix the dry ingredients together in a saucepan. Add water and stir until it resembles a dough. Warm over medium heat until melted, then pour into molds or in a pie pan. Refrigerate or freeze (takes about 10 minutes in the freezer), then unmold or cut into pieces with a knife or sharp cookie cutters, and serve.
Easy to make and just up our alley in terms of taste!
For this recipe you need two standard 12-cup muffin tins.
2 1/4 cup flour, sifted
1 1/2 tsp baking powder
3/4 tsp salt
5 tsp poppy seeds (we omitted them)
3/4 cup (1 1/2sticks) unsalted butter at room temperature
1 1/2 sugar
2 tsp finely grated lemon zest
2 large eggs
3/4 cup whole milk Glaze
2 cups powdered sugar
3 Tbl lemon juice
sprinkles of your choice
Mix all the dry ingredients together. In a different bowl, beat the butter, sugar, and lemon together. Add eggs one at a time and beat in. Then add half of the flour mixture and mix it in. Now add the milk and then the remaining flour mixture. Mix until it is all blended well.
Preheat the oven to 325ºF. Line two standard 12-cup muffin tins with paper. Divide the batter evenly among the muffin cups, filling each three-fourth full.
Bake for about 18 to 20 minutes until golden brown and a wooden skewer inserted comes out clean. Take out the pans and set them on a wire rack. Let cool for a few moments, then take the muffins out of the tins and let them cool completely on the rack.
Now for the glaze: Whisk together lemon juice and powdered sugar until the glaze has the right consistency, adjusting the amount of sugar as you go. You don’t want it too thin so it doesn’t run off the cupcakes. Sprinkle with sprinkles or other decoration right away, if desired, then let the glaze dry and harden for about 20 minutes. And there’s that. Enjoy!
These scones are much like (sweet) biscuits, and hence will do well for a delicious breakfast, especially if you make them with raisins. They will also do well as a dessert if you substitute the raisins for chocolate chips. But the dough is less firm than normal biscuit dough, so don’t expect to roll it out. Just padding it flat will do just fine.
Scrumptious Scottish Scones
1 cup flour
1/4 cup rolled oats
2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
3 Tbsp brown sugar
4 Tbsp cold butter
1/2 cup raisins OR chocolate chips
1 large egg
1/4 cup milk
1 tsp milk
1 Tbsp brown sugar
pinch of rolled oats
Stir together the dry ingredients in a large bowl (flour, oats, baking powder, salt and spices).
Cut in the cold butter and pinch until the lumps of butter are about pea size. Then mix in the raisins or chocolate chips.
Preheat the oven to 400ºF.
Whisk egg and milk together and stir into the flour mixture. Mix until just combined: Don’t over-mix or your scones with be dense and heavy.
Turn the (rather soggy) dough onto a floured surface and pat until it is a 1/4 inch thick. Now add topping: Spread milk over the top of the dough with a pastry spoon, then sprinkle on the sugar and the pinch of oats for decoration.
Cut scones out with a biscuit cutter and place on an ungreased baking sheet, slightly apart.
Bake until the cones turn golden, about 8 – 10 minutes.
Knusper, knusper, knaeuschen, wer knuspert an meinem Haeuschen?
It’s not to late to make a gingerbread house for Christmas! This year, we made a village of little houses rather than one larger house. It was fun to make! Here’s what you need:
1 box of Graham crackers
1 bag of powdered sugar
juice of 2 lemons
small candy of you choice, such as ernies or skittles, sourpatch kids, mini candy canes, chocolate-covered pretzels, candied fruit slices, candy corn, mini marshmallows, reeses pieces, chocolate rocks and the like
some coconut flakes
Cover a board, piece of plywood or spare baking sheet with aluminum foil.
Mix lemon juice and powdered sugar into a thick paste that serves as edible glue.
Break graham crackers in half. From three halves, make a triangular hut with one half as the bottom, gluing the gable together and the roof onto the bottom graham cracker.
When you have made all the houses you want, arrange them on the board like you wish and decorate them and the space between them with your candy. The thicker the glue, the less things will slide.
When you have decorated to your heart’s content, drizzle more runny glue over the houses for icicles (good to use up leftover lemon juice) or sprinkle with coconut flakes or powdered sugar for a snowy effect.
Traditionally, gingerbread houses (or Knusperhaeuschen, as the Germans call them) belong under the Christmas tree on Christmas Eve or Christmas morning. It’s not a bad idea to cover it when it is not used as decoration or being raided to keep it from getting overly dusty before it is all eaten.
Make sure to polish it off during the 12 days of Christmas!
If you cannot decide whether to make chocolate chip cookies, or oatmeal cookies, or almond cookies or coconut cookies, make these. No decision necessary.
Everything but the kitchen sink – these cookies got it! They are basically gussied up chocolate chip cookies.
Kitchen Sink Cookies
* makes between 40 and 60 cookies *
1 cup slivered almonds
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup (2 sticks) butter, room temperature
3/4 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
2 cups old-fashioned oats
1 cup shredded coconut
1 bag of chocolate chips (12 oz)
Spread almonds on a baking sheet and toast in the oven at 350ºF until lightly golden brown. This will take about 8 minutes; stir twice during this time. Can also be done in a dry skillet on the stove top. Let cool.
In a bowl, mix flower, baking powder, baking soda and salt. In another. large bowl, beat together butter and the two kinds of sugar. Add the eggs one at a time, the the vanilla, mixing well in between. Add the flour mixture, mix until blended. Add oats and coconut, mix until blended. Add toasted almonds and chocolate chips and mix until blended.
Preheat the oven to 375ºF.
Drop heaping tablespoons of dough onto a baking sheet, leaving about 1 inch of room in between. If you want crispier cookies, flatten the heaps.
Bake for about 10 minutes, a minute longer to make them crispier.
Let cookies cool on the baking sheet for a little, like you would with ordinary chocolate chip cookies, then move them unto a cooling rack. Let cool completely. These cookies are actually better when they are cold, and even better the next day.