Hello, I've been haunting UCreate for crafts and recipes years before I realized there was a 'sharing network' in the blogworld. I finally jumped on board the public world of blog sharing almost a year ago and now I craft/cook/and uncover the secret to life (or not) over at my blog ...from glitter to gumdrops. I was excited to learn I'd get a chance to share a recipe of my own over here at the sister site to one of the first blogs I started following!
If I had to choose a life philosophy, I'd tell you I think life is best served in a cupcake pan. I heart cupcakes, with a large helping of 'other crafts' that allow me to still fit through doors in between my pursuit of cupcake related activities. Here's a Christmas Cupcake post I decided would be a really fun addition to a Christmas platter.
I saw a version of this via Martha's Cupcake book a year ago, and I was fascinated by the cherry popping out. Anything that goes into cupcake pans fascinates me, but the cherry tail....precious. I saw the recipe again via Better Homes and Garden, and I decided it was time to give it a go! Ummm...yum, so glad I did!!! It also makes a ton and would be a fun recipe for a cookie exchange.
Here's the recipe I used, and I wouldn't change a thing!
Ingredients: nonstick cooking spray 1 1/4 c. butter (at room temp), 2 1/4 c. powdered sugar (divided), 1 t. baking powder, 1/2 t. salt, 1 t. peppermint extract, 1 t. vanilla, 1 egg, 2 1/2 c. flour, 1/2 c. (finely crushed) peppermints (this ended up being about 16), 48 maraschino cherries (drained, with stems), coarse sugar.
Instructions:
1. Preheat over to 350, and coat mini-muffin pan with cooking spray, set aside.
2. Beat butter, and 1 1/2 c. powdered sugar, baking powder, and salt.
3. Beat in peppermint extract, vanilla, and egg.
4. Beat in flour, and then add crushed peppermint candies.
5. Make 1 inch balls, and roll in remaining powdered sugar.
6. Press dough into pan along the bottom, and the sides of the pan. (This reminds me of when you make a pie shell, the gap in the middle is necessary b/c the pastry will expand inward.)
7. Place cherry in the middle, stem pointing upward (there will be space between the cherry and the pastry sides).
8. Bake for 12 minutes (until golden brown). Sprinkle with sanding sugar, and let cool for 10 minutes.
9. I used a sharp knife to help pop these out, but they released easily.
3 comments:
These look so good!! I'm going to have some extra cherries. This looks like a great way to use them!!
Thanks again for allow me to invade your space! I love looking through the recipes that post here, and I'm excited to be a part of the club now. :O) I've linked you up to my blog....(in my head this posted yesterday....oops!). Have a great Sunday!
I made these at Christmas. Excellent!! Pretty and very good. I'm going to make them for Valentines
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