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The Monday Box

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care packages of home baked love

    Cut Out Vanilla Sugar Cookies (with No Chill Option)

    Cut Out Vanilla Sugar Cookies are the perfect canvas for all kinds of cookie decorating. This no spread recipe makes cookies with crisp edges, using chilled or no chill dough. Why you'll love this recipe These old fashioned rolled cookies are no spread sugar cookies, great for using with all of your favorite cookie cutters. Just change one ingredient to make this a no chill recipe you bake right away. This basic vanilla cookie recipe can be customized with your choice of extracts or flavorings. Cut out cookies are a year round favorite made in different shapes for holidays, seasons or themes. This versatile sugar cookie recipe gives you the option of chilling the dough for up to three days before baking or follow the no chill instructions to make the dough and bake right away. Either way, you will have delicious, firm cookies that keep their shape without spreading while baking. Ingredients Butter flavor emulsion gives cut out cookies an extra rich, buttery flavor. Baking emulsions can be found at craft or baking supply stores or online. My preferred brand is Lorann Oils. However, if butter flavor emulsion isn't available, additional vanilla extract can be used instead. Instructions This is an overview of the instructions. The full instructions are in the recipe card below. Combine the ingredients to form the cookie dough. To chill the dough, divide into two discs and wrap in plastic wrap. Bring the dough to room temperature. Roll out to ¼" thickness. Cut out shapes. Transfer the cut out cookies to a lined baking sheet. Bake cookies about 10 minutes or until the bottom edges beging to turn golden. How to make No Chill Cut Out Sugar Cookies To bake no chill cut out sugar cookies, make the dough using 4 ½ cups of flour, rather than 4 cups. Extra flour is needed in no chill dough so that the dough won't be sticky. During chilling, flour absorbs extra moisture from the dough, so less flour is needed. Storage Plain cutout cookies without icing can be stored at room temperature in an airtight container for up to one week. Icing or coating the tops of cutout cookies extends the shelf life to two weeks. For longer storage, freezing is recommended. Wrap stacks of cut out sugar cookies in plastic wrap. Freeze stacking inside a plastic storage container or freezer weight ziplock bag. Tips Be careful to mix the butter and sugar just until combined. Overmixing the butter and sugar causes too much air to be incorporated into the dough which can cause the cookies to rise and spread. To avoid tough cookies, mix the dough minimally and roll out the dough a minimal number of times. Using a rolling pin with thickness rings or rolling guides is essential to ensure even thickness of the cookies for even baking. For best results transferring cookies with delicate shapes, either freeze the shapes before transferring or remove the extra dough around cut out shapes and transfer the entire parchment sheet with the cookies to a cookie sheet for baking. Don't overbake the cookies. The tops and sides of the completely baked cookies should still be pale in color with no browning. Frequently asked questions Why chill sugar cookie dough? Chilling cookie dough helps to minimize spreading while baking and allows time for the flavors to develop. Chilling also improves the texture of the dough as liquids are absorbed by the flour and gluton bonds are formed. How thick should you roll out sugar cookie dough? ¼" is standard for cut out sugar cookies. That thickness bakes quickly without becoming crunchy and keeps it's shape when transferred to the baking sheet. Thinner or thicker cutouts require adjusted baking time. Are sugar cookies a good choice for care packages? Sugar cookies can be a good choice for care packages, because they stay fresh for at least on week and much longer when iced and/or sealed in cookie bags. Delicate cutout shapes, with thin details (like legs or antlers) are not recommended as they can break easily in transit. Weather temperatures need to be considered when choosing icing or other decorations. Related Recipes Birthday Cake Cookies are stacked cut-out sugar cookies that look like little cakes, complete with icing and a birthday candle. Balloon Sugar Cookies have a simple icing design that will add color and cheer to any celebration. Minion Sugar Cookies have such funny expressions you can't help smiling. May Flower Sugar Cookies are a show stopper cookie for any spring time occasion. Valentine Envelope Sugar Cookies are much tastier than a paper valentine! Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch! Print Vanilla Sugar Cookies Easy, delicious Cutout Sugar Cookies with buttery vanilla flavor are the perfect canvas for all kinds of decorating. The dough doesn't spread while baking and keeps perfect edges. Instructions included for no chill dough. Course DessertCuisine American Prep Time 10 minutes minutesCook Time 20 minutes minuteschill time 2 hours hoursTotal Time 2 hours hours 30 minutes minutes Servings 36 -2" round cookies Calories 82kcal Author Wendy Sondov Cost LilaLoa.com Ingredients 1 cup unsalted butter room temperature 1 ½ cups granulated sugar 2 large eggs 1 teaspoons vanilla extract 1 teaspoon butter flavor baking emulsion or another teaspoon of vanilla extract ½ teaspoon salt ½ teaspoon baking powder 4 or 4 ½ cups all purpose flour Instructions In the bowl of a stand mixer, cream butter and sugar just until combined. Mix in the eggs, vanilla and butter flavor emulsion. Then mix in the baking powder and salt. Gradually add flour, 1 cup at a time. NOTE: If making the cookies right away, use 4 ½ cups of flour. If refrigerating the dough for use in several hours or several days, use only 4 cups of flour. To chill the dough: Form the dough into 2 disc shapes, wrap each disc with plastic wrap and refrigerate several hours or up to 3 days. When ready to bake, pre heat oven to 350℉. Line a baking sheet with parchment paper. Bring the dough to room temperature, then roll out one portion of the dough between two sheets of parchment paper to ¼” thick. Cut out cookie shapes as close together as possible. Scraps can be re rolled and more cookies cut out. Transfer cutout shapes to a prepared baking sheet, about 1 inch apart. See notes for tips for tranferring intricate shapes. Bake for 8-12 minutes. Time varies depending on the size and thickness of the cookies. Bake until bottom and bottom edge of cookies just begins to turn golden brown. Cool on the baking sheet for 5-10 minutes then transfer cookies to a wire rack to cool completely before icing or storing. Plain cut out cookies without icing can be stored at room temperature in an airtight container for up to one week. Icing or coating the tops of cut out cookies extends the shelf life to two weeks. Notes Be careful to mix the butter and sugar just until combined. Overmixing the butter and sugar causes too much air to be incorporated into the dough which can cause the cookies to rise and spread. To avoid tough cookies, mix the dough minimally and roll out the dough a minimal number of times. Using a rolling pin with thickness rings or rolling guides is essential to ensure even thickness of the cookies for even baking. For best results transferring cookies with delicate shapes, either freeze the shapes before transferring or remove the extra dough around cut out shapes and transfer the entire parchment sheet with the cookies to a cookie sheet for baking. Don't overbake the cookies. The tops and sides of the completely baked cookies should still be pale in color with no browning. Nutrition Calories: 82kcal | Carbohydrates: 8g | Protein: 0.4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 42mg | Potassium: 6mg | Fiber: 0.003g | Sugar: 8g | Vitamin A: 171IU | Calcium: 6mg | Iron: 0.1mg The post Cut Out Vanilla Sugar Cookies (with No Chill Option) appeared first on The Monday Box.

    23 Egg Free Cookie Recipes

    Delicious Egg Free Cookie Recipes are ideal when egg prices are too high, you're accomodating food allergies, or when you've run out of eggs. There are so many eggless cookies to choose from. Enjoy numerous flavors of shortbread that will melt in your mouth, or a wide variety of other crunchy or chewy cookies. [feast_advanced_jump_to] 1. Honey Jumbles Honey Jumbles are a nostalgic Australian favorite and it's easy to figure out why. These chewy, spiced honey cookies taste like a combination of gingerbread and graham cracker. 2. Scottish Shortbread Made in just 30 minutes with 4 simple ingredients, Scottish Shortbread has a tender, melt in your mouth texture and rich, buttery flavor. The perfect tea time cookie. 3. Cookie Press Butter Cookies Use your cookie press year round making a bouquet of colorful Cookie Press Butter Cookies. This super easy recipe uses a cake mix to bake dozens of beautiful cookies in minutes. 4. Strawberry Shortbread Top Strawberry Shortbread Thumbprint Cookies with your favorite sprinkles, a piece of chocolate, or a dollop of jam. You'll love these fruity, two-bite treats. 5. Chocolate Rugelach Light, crisp Chocolate Rugelach are thinly sliced from pastry dough rolled up around rich chocolate filling. Sparkling sugar coats the edges providing additional sweet crunch. 6. Amsterdam Caramel Cookies Amsterdam Caramel Cookies are award winning butter cookies speckled with golden brown pieces of crunchy, homemade caramel candy. Enjoy this deliciously crisp and crunchy Dutch cookie! 7. Vanilla Bean Shortbread Fans of vanilla will savor the simplicity of Vanilla Bean Shortbread Cookies. These crunchy, buttery cookies, speckled with vanilla bean, deliver warm, cozy vanilla flavor. 8. Chocolate Shortbread Chocolate Shortbread Cookies get their rich chocolate flavor from cocoa powder, melty chocolate chips, and chocolate coating. Add sprinkles to match any holiday for a festive touch. 9. Cinnamon Streusel Cookies If you love the streusel topping on the top of coffee cakes, then this is the cookie for you! Cinnamon Streusel Cookies are baked in rings or cupcake tins, completely from crunchy, buttery, cinnamon spiced streusel crumbs. 10. Espresso Chocolate Shortbread Cookies The delicious flavor combination of rich espresso, chocolate, and toffee plus the crunchy, melting texture have kept Espresso Chocolate Shortbread Cookies in The Monday Box top ten recipes for over ten years! 11. Oatmeal Shortbread Oatmeal adds warm, toasty flavor to Oatmeal Shortbread Cookies. These crispy, buttery cookies made in finger-like shapes are a delicious variation on traditional shortbread. A bit of chocolate and some sprinkles dresses them up! 12. Cinnamon Snap Cookies Fill your cookie jar with thin, crunchy Cinnamon Snap Cookies. You will want to eat them by the handful. The little spiced cookies have a real snap when you take a bite. 13. Chocolate Peppermint Shortbread Cookies Chocolate Peppermint Shortbread Cookies have chocolaty dough speckled with chopped chocolate- mint candy. This is the cookie you want the next time you drink a mug of hot cocoa. 14. Honey Sesame Cookies Honey Sesame Cookies are soft, cake-like cookies made with honey sweetened dough and lots of sesame flavor from tahini and sesame seeds. This recipe works well with both white wheat flour or all purpose flour. 15. Peach Tea Shortbread The first step in making Peach Tea Shortbread is infusing butter with real peach tea which gives these tender cookies their fruity tea flavor. The melted chocolate coating turns these cookies into showstoppers. 16. Raspberry Rugelach Raspberry Rugelach are crescents of flaky, cream cheese pastry dough rolled up around sweet-tart raspberry jam. Powdered, freeze dried raspberries, sprinkled on top, add additional flavor and color. Though the recipe uses egg to attach the toppings, milk can be substituted instead. 17. Spiced Chocolate Shortbread Deeply chocolaty with a bright note of spice, Spiced Chocolate Shortbread Cookies taste like Mexican hot chocolate! These crunchy treats are slice-and-bake easy. 18. Turmeric Cookies Bright citrus and spices make Turmeric Cookies a crunchy, yet tender delight. These buttery, orange cookies are spiced with ginger and get color and warmth from turmeric. The glaze makes these beauties a sparkling sensation. 19. Slice and Bake Shortbread One dough recipe makes three different flavors of Slice-and-Bake Shortbread. Make one flavor or all three. Choose from Cranberry Orange, Toffee Espresso, and Cinnamon Brown Sugar. 20. Chocolate Covered Hobnob Oat Cookies Hobnob Oat Cookies, one of the most popular British cookies, are simple oat cookies lightly sweetened with a crunch. Melted chocolate coating adds delicious appeal. 21. Maple Crisps Maple Crisp Cookies are fluffy, light squares of pastry dough coated in crunchy, large crystal sugar. The ingredients might surprise you the first time you bake them, but the flavor will delight you. This recipe is sure to be a keeper. 22. Chocolate Chocolate Chip Shortbread Deeply chocolaty with a crunchy, melting texture, Chocolate Chocolate Chip Shortbread Cookies get a pop of color from nonpareil sprinkles. This is a great cookie for lunch boxes, care packages, and coffee breaks. 23. Cinnamon Snowball Cookies Crunchy, buttery Cinnamon Snowball Cookies are spiced with both ground cinnamon and cinnamon chips in the dough. Enjoy snowballs any time of year with these nut free cookies. Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch! The post 23 Egg Free Cookie Recipes appeared first on The Monday Box.

    Gingerbread Cake

    Fluffy, moist Gingerbread Cake has lots of warm molasses and spice flavor. This easy snack cake will make gingerbread fans very happy. Why you'll love this recipe Gingerbread is a nostalgic favorite for the holiday season. Easy Gingerbread Snack Cake is quick to make, with no frosting or decorating needed. The flavor of the warm spices develop and continue to get even better as the cake ages. The warm, spiced flavor and aroma of gingerbread brings to mind cozy thoughts and holiday cheer. You find gingerbread flavors in a variety of baked goods from beautiful Stamped Gingerbread Cookies to quick bread Gingerbread Loaf. Enjoy this moist, fluffy Gingerbread Cake as a delicious treat any time of day paired with your favorite hot beverage. Ingredients Golden syrup,also known as light treacle, is a British sugar syrup with a butterscotch-like flavor. It's available in the syrup aisle at some US supermarkets, World Market, and online. Instructions This is an overview of the instructions. The full recipe instructions are in the recipe card below. Spray a 9" square pan with nonstick cooking spray. Line with parchment paper. Mix together dry ingredients and wet ingredients to form batter. Spread the batter evenly into the prepared pan. Bake. Storage Store Gingerbread Cake at room temperature in an airtight container or wrapped in wax paper then plastic wrap for up to one week. For shipping, wrap in plastic wrap a disposable cake pan. Tips Don't worry about the cake batter seeming thin or runny. That is the correct consistency and will bake into a fluffy, moist cake. Gingerbread flavor improves over time. Baking one or two days before eating is recommended for best flavor. Molasses brands differ in flavor and intensity. A light molasses or "original" unsulphured molasses (like Grandma's Original) is recommended. If the molasses is too strong, the cake will have a bitter taste. For home enjoyment, suggested toppings include whipped cream, vanilla ice cream, or vanilla creme anglaise. For shipping, wrap the cake in a disposable cake pan and send the powdered sugar in a small ziplock bag to be added later. Frequently asked questions What spices are used in gingerbread? Some traditional spices used in gingerbread include ground ginger, cinnamon, nutmeg, cloves, cardamom, mace and allspice. This gingerbread recipe calls for just ginger and cinnamon. Additional spices of your choice can be added in ¼ teaspoon amounts. Nutmeg adds nutty, sweet spiciness. Mace has a cinnamon-like flavor. Ground cloves are highly aromatic, so only a very little bit should be used. Cardamom has a ginger-like flavor with a touch of pine and should also be used in very small amounts. Allspice is described as having fragrance like cloves, flavor similar to cinnamon and nutmeg. Why did my cake sink in the middle? Using the wrong sized pan or an oven that is either too hot or too cold can cause a cake to sink in the middle. An oven that is too hot can cause to fast of a rise and the cake will sink as it cools. An oven that is too cool might result in a cake that doesn't rise enough and becomes overly dense. Why dissolve the baking soda in boiling water? Adding the baking soda to boiling hot water activates the baking soda which will promote a slower rise of the cake and will promote a more dense crumb. This method also helps to disperse the baking soda evenly throughout the batter. Related Recipes Apple Gingerbread Cakelets are made with apple butter and gingerbread spices for a perfect holiday treat. Gingerbread Pirate Cookies are classic gingerbread men cookies decorated like pirates. All the holiday flavors you're craving in a one minute, microwave Gingerbread Mug Cake topped with caramel sauce. Make a mug full of holiday spirit! Gingerbread Leaf Cookies are cutout cookies made with chewy gingerbread and decorated in the colors of fall. Gingerbread Spice Cookies start with a cake mix and are decorated with melted white chocolate for an easy and delicious Christmas time treat. Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch! Print Gingerbread Cake Easy Gingerbread Cake full of warming spices and molasses is the perfect snack cake for gingerbread fans. Course DessertCuisine American, European Prep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutes Servings 12 Calories 292kcal Author Wendy Sondov Cost Blue Ribbon Country Cookbook Ingredients 1 cup water 1 ½ teaspoons baking soda 2 ½ cups all purpose flour sifted before measuring 1 ½ teaspoon ginger 1 ½ teaspoons cinnamon 8 tablespoons unsalted butter room temperature ½ cup granulated sugar ⅔ cup molasses ⅓ cup golden syrup or honey 2 large eggs 1 tablespoon powdered sugar Instructions Preheat oven to 350℉. Spray a 9" x 9" baking pan with nonstick cooking spray. Line the pan with a strip of parchment paper with edges over hanging the pan to help with lifting the cake out of the pan after baking. Bring the water to a boil in a small saucepan over high heat. Remove the pan from the heat and add the baking soda. Stir to dissolve. Set aside. In a medium bowl, whisk together the flour, ginger, and cinnamon. Set aside. In the bowl of a stand mixer, cream together the butter and granulated sugar. Mix in the molasses and golden syrup. Beat in the eggs completely, one at a time. In fourths, alternate adding the flour mixture and the baking soda mixture until just combined. Spread the batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and place the pan on a wire rack to cool completely. When completely cool, dust the gingerbread with powdered sugar if eating immediately or wrap well in plastic wrap and add the powdered sugar to the top of the cake when serving. For mailing, send the powdered sugar in a small ziplock bag. Store Gingerbread Cake at room temperature in an airtight container or wrapped in wax paper then plastic wrap for up to one week. Notes Don't worry about the batter seeming thin or runny. That is the correct consistency and will bake into a fluffy, moist cake. Gingerbread flavor improves over time. Baking one or two days before eating is recommended for best flavor. Molasses brands differ in flavor and intensity. A light or "original" molasses (like Grandma's Original) is recommended. If the molasses is too strong, the cake will have a bitter taste. Packing tips Use a disposable cake pan for baking the cake. Wrap the cake in the pan, covering with a sheet of wax paper, then wrapping the with plastic wrap. Send powdered sugar for topping in a small ziplock bag. Nutrition Calories: 292kcal | Carbohydrates: 51g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 202mg | Potassium: 315mg | Fiber: 1g | Sugar: 31g | Vitamin A: 273IU | Vitamin C: 0.01mg | Calcium: 51mg | Iron: 2mg The post Gingerbread Cake appeared first on The Monday Box.

    Cinnamon Hard Candy

    Spicy, sweet Cinnamon Candy is a nostalgic treat for holidays and year round enjoyment. Hard candy is simple to make in under an hour. Why you'll love this recipe This hard candy recipe can be made in any flavor or color you like. Use this recipe to also make molded candies and lollipops. Cinnamon candies stay fresh for weeks. Delicious hard candy makes great gifts. Spicy cinnamon flavor and vibrant color make hard cinnamon candy a holiday season favorite and the perfect gift for cinnamon fans. The recipe makes a smaller batch of about 100 individual pieces (about 3 cups of candy). The smaller size makes the process more manageable and is ideal if you want to make multiple small batches in a variety of colors and/or flavors. Though hard candy is very easy to make, using a candy thermometer is essential for temperature accuracy. Sugar syrup that's too hot or too cool will change the flavor and texture of the candy. Candy thermometers are not expensive and can be used to create lots of delicious treats. Once you own a candy thermometer, you can use it to make confections like Honey Lollipops or English Toffee! Ingredients Instructions This is an overview of the instructions. The full instructions are in the recipe card below. Stir sugar, corn syrup, and water over medium heat until the sugar dissoves. Bring to a boil. Heat to 260°F without stirring. Add food coloring. Heat to 300°F. Remove from heat. When boiling stops, CAREFULLY stir in flavoring. Pour sugar syrup onto lined baking pan. Use a pizza cutter or tip of a sharp knife to slice candy into small pieces. Toss gently in powdered sugar. Strain excess powdered sugar off candy pieces. Storage Store cinnamon candy in an airtight container or sealed cellophane gift bags at room temperature for up to 4 weeks. DON'T refrigerate hard candy. Moist air in the refridgerator will cause the candy to dissolve. Tips Timing is important in candy making. Have all of the tools and ingredients ready before starting. Check the accuracy of your candy thermometer by measuring boiling water. The thermometer should read 212°F. Use candy flavoring oil only. Food grade essential oil will not work. For extra spicy flavor, increase the cinnamon oil to 1 ½ teaspoons. Regular food coloring or oil based candy coloring can be used. When attaching the thermometer to the side of the pan, make sure the thermometer doesn't touch the bottom of the pan. Be CAREFUL adding the cinnamon oil. DO NOT BREATH IN THE STEAM/FUMES. Don't get the steam in your eyes. Preparing the candy in a well-ventilated area is recommended. The heated sugar mixture is very hot. DO NOT TOUCH THE HOT SUGAR SYRUP. Cooking to the right temperature is essential to the success of this recipe. For easy cleanup, soak the pan in hot, soapy water and the remaining hardened sugar syrup will dissolve. Use this recipe to make cinnamon drops or cinnamon buttons by pouring the syrup into candy molds. Frequently asked questions Do I have to use a candy thermometer? For the best and most consistent results, a candy thermometer is required to measure the precise temperature of the sugar syrup. Can I just break the candy into pieces? Breaking the candy slab into pieces (sometimes called glass candy) leaves sharp edges that can cause injuries. Also, large pieces of candy are difficult to eat. Can I use this recipe to make hard candies in other flavors? Yes! Use this recipe to make hard candy in any flavor or color of your choice. More candy recipes Quick and easy Peppermint Fudge is a smooth, rich, chocolaty indulgence. This recipe makes the fudge right in the gifting tin for easy holiday presents. Make your own homemade Chocolate Kiss Candy, giving you control of the color, flavor, and ethical sourcing of the ingredients. Made with just one ingredient, Marzipan Springerle Candy is both beautiful and tasty. Peanut Chews Candy Pops are delicious, sweet treats on a stick! Decorate with melted chocolate or candy melts for holidays and special events. Rocky Road Candy is so easy to make that you don't even need a candy thermometer! This chocolate and marshmallow treat is always a winner. Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch! Print Cinnamon Hard Candy This easy cinnamon candy recipe makes delicious nostalgic candy with spicy cinnamon flavor that's sure to satisfy your sweet tooth. Course DessertCuisine American Cook Time 1 hour hourTotal Time 1 hour hour Servings 100 Calories 23kcal Author Wendy Sondov Equipment candy thermometer Ingredients 2 cups granulated sugar ⅔ cup light corn syrup ¾ cup water 1 teaspoon super strength cinnamon oil flavoring 4-6 drops red food coloring ⅓ cup powdered sugar Instructions Line a 9" x 11" cookie sheet with edges with foil. Spray the foil lightly with non stick cooking spray. (The lid to a 9" x 11" covered cake pan works well.) Edges are essential to keep the extremely hot syrup from spreading off the pan. In a 2 quart saucepan over medium heat, stir together the sugar, corn syrup, and water until the sugar dissolves. (about 3 minutes) Attach a candy thermometer to the side of the saucepan. Bring the mixture to a boil and continue cooking, without stirring, until the thermometer reaches 260°F. (about 10 minutes) Add food coloring and do not stir. The boiling will mix in the color. Continue boiling until the temperature reaches 300℉ (hard crack stage). Remove from heat. (about 2 minutes) When the boiling stops, CAREFULLY stir in the cinnamon oil flavoring, avoiding the rising steam and cinnamon fumes which can be very strong and irritate eyes and throat. Carefully pour the hot syrup onto the prepared pan. The candy hardens quickly as it cools. The speed at which it hardens depends on the heat in the room and the depth of the candy slab. As soon as the syrup is no longer liquid and will hold the impression (about 5-10 minutes), use a pizza cutter or sharp knife to score the candy into small rectangles. If the cutter sticks to the candy, coat the cutter with non stick cooking spray. When the candy is completely cooled, break into pieces along the scored lines. Place the powdered sugar and candy pieces in a medium bowl and toss gently to coat. Place the coated candy into a fine mesh strainer over the bowl and tap off excess powdered sugar. Store cinnamon candy in an airtight container or sealed cellophane gift bags at room temperature for up to 4 weeks. Notes This recipe makes approximately 100 pieces of candy about the size of a Jolly Rancher (1" x .5"), about 3 cups. Timing is important in candy making. Have all of the tools and ingredients ready before starting. Check the accuracy of your candy thermometer by measuring boiling water. The thermometer should read 212°F. Use candy flavoring oil only. Food grade essential oil will not work. Regular food coloring or oil based candy coloring can be used. When attaching the thermometer to the side of the pan, make sure the thermometer doesn't touch the bottom of the pan. Be CAREFUL adding the cinnamon oil. DO NOT BREATH IN THE STEAM/FUMES. Don't get the steam in your eyes. Preparing the candy in a well-ventilated area is recommended. The heated sugar mixture is very hot. DO NOT TOUCH THE HOT SUGAR SYRUP. For easy cleanup, soak the pan in hot, soapy water and the remaining hardened sugar syrup will dissolve. Use this recipe to make cinnamon drops or cinnamon buttons by pouring the syrup into candy molds. Packing tips Place candy in a ziplock bag or an airtight container. Ensure that the candy doesn't move around in transit by using tissue paper, wax paper, parchment paper and/or bubble wrap inside and around the packaging. Nutrition Calories: 23kcal | Carbohydrates: 6g | Fat: 0.02g | Sodium: 2mg | Potassium: 0.1mg | Sugar: 6g | Calcium: 0.4mg | Iron: 0.002mg The post Cinnamon Hard Candy appeared first on The Monday Box.

    Cereal Cookies

    Chewy, marbled Cereal Cookies are made with your favorite flavor of cereal for a personalized, special order treat! Swirled with your choice of baking chips, these cookies are eye catching and delicious. Why you'll love this recipe Bring back childhood memories with cookies that contain your favorite sugary breakfast cereal. This versatile recipe works well with any cereal or baking chip and can be made with butter or shortening. The marbled effect makes these cookies eye catching for special occasions and at bake sales. For many people, childhood breakfast memories involve cereal. Whatever your childhood favorite cereal was (Lucky Charms, Cinnamon Toast Crunch, Cocoa Pebbles, etc.), use that favorite to customize these crunchy, chocolate swirled Cereal Cookies. When these cookies are made with butter, they start out chewy with crunchy edges. Using vegetable shortening produces a crunchy cookie that's perfect for hot weather care package shipping. Ingredients Instructions This is an overview of the instructions. The full instructions are in the recipe card below. Melt chocolate chips. Use a rolling pin to crush cereal in a large ziplock bag. Combine cookie dough ingredients and stir in crushed cereal. Fold in the melted chocolate to form ribbons of chocolate and dough. Scoop cookie dough onto a parchment paper lined baking sheet. Bake until edges are golden brown. Storage Store at room temperature in an airtight container for up to one week. The cookies get less chewy and more crunchy over time. Tips and variations Any breakfast cereal works with this recipe. Crush the cereal into small pieces, not into powder. Cereal may absorb some moisture from the dough while baking. Allow the cookies to cool completely and the cereal will regain its crunchiness. This cookie can be made with shortening for hot weather shipping. The cookie will start out crunchier when shortening is used. Other flavors of chips, such as butterscotch, peanut butter, or white chocolate can be substituted for the semi-sweet chocolate chips. More cereal cookies Chewy and crunchy Granola Bars are packed with oats, dried fruit, and peanut butter. A great recipe for a quick breakfast. Orange Cranberry White Chocolate Cookies get their crunch from rice cereal and lots of amazing flavor from orange zest, cranberries, and creamy white chocolate chips. Frosted Flakes Sugar Cookies are super thin and crunchy sugar cookies coated in frosted flakes for extra crunch and sweet flavor. Creamy chocolate and peanut butter combine with a cereal puffs making No Bake Chocolate Peanut Butter Cookies a crunchy, one bite cookie treat. Oatmeal Cutout Cookies are deliciously spiced oatmeal cookies that you rollout and shape with cookie cutters. Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch! Print Cereal Cookies Customize these crunchy cookies with your favorite breakfast cereal and your favorite flavor of baking chip for a personalized Special Order Cereal Cookies treat. Course DessertCuisine American Prep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutes Servings 34 cookies Calories 142kcal Author Wendy Sondov Ingredients 1 cup semi-sweet chocolate chips 3 cups sugary cereal Frosted Flakes, Cocoa Puffs, Cocoa Krispies, etc. 2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 1 cup unsalted butter margarine, or vegetable shortening 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract Instructions Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Place chocolate chips in a small microwave safe bowl. Heat for 1 minute. Stir. Continue heating for 10 second intervals, stirring inbetween, until completely melted. Set aside to cool slightly. Place cereal in a large zip lock plastic bag and crush into small pieces with a rolling pin. In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a stand mixer, cream together sugar and butter/margarine/vegetable shortening, until fluffy. Add eggs and vanilla. Mix for at least 3 minutes. Gradually add the flour mixture and combine thoroughly. Stir in the crushed cereal. Gently fold in the melted chocolate, leaving ribbons of chocolate throughout the dough. Scoop 2 tablespoon sized (golf ball) balls of dough and place on the prepared baking sheet, at least 2 inches apart. Bake cookies for 10-12 minutes. (Slightly under-baking is recommended for long distance care packages.) Remove cookies from baking sheet to cool on a wire rack. Store at room temperature in an airtight container for up to 1 week. Cookies will get crunchier over time. Notes Any sugar cereal works with this recipe. Cereal may absorb some moisture from the dough while baking. Allow the cookies to cool completely and the cereal will regain its crunchiness. This cookie can be made with shortening for hot weather shipping. The cookie will start out crunchier when shortening is used. Other flavors of chips, such as butterscotch, peanut butter, or dark chocolate chips can be substituted for the semi-sweet chocolate chips. Packing tips Double wrap pairs of cookies (with bottoms together) in plastic wrap. Stack wrapped bundles in an airtight container or zip lock bag. For longer storage, vacuum sealing is recommended. Nutrition Calories: 142kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 84mg | Potassium: 47mg | Fiber: 1g | Sugar: 9g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg First Published: August 23, 2013. Last Updated: November 9, 2024. Updated for additional information, improved photographs, and better reader experience. The post Cereal Cookies appeared first on The Monday Box.

    Patterned Cookies for Rosh Hashanah

    Rosh Hashanah Patterned Cookies are thick, crunchy sugar cookies with a flavor boost from a bit of ginger and nutmeg. Decorating with colorful cookie dough cutouts gives each cookie a unique design. Why you'll love this recipe The cream cheese dough is plyable and not sticky for easy rolling out and cutting into shapes. The combination of three kinds of fats (butter, cream cheese, and vegetable shortening) keeps the colored sugar cookies tender and fresh for a long time. Using colored dough instead of frosting for the sugar cookie designs makes it easy to ship beautifully decorated cookies. This patterned design method can be used with any holiday or non-holiday design. This is a creative baking project for people who loved playdoh as a child and still love playing with dough as an adult. There are two additional recipes on The Monday Box that use colored dough shapes for decoration, but the method is slightly different. Both Star Wars Cookies and the Palm Tree and Pineapple Sugar Cookies add dough shapes to cutout sugar cookie dough circles. The result is patterned cookies that look alike. Patterned Cookies for Rosh Hashanah are cut out from a cookie dough canvas already decorated with colorful shapes. Each cookie ends up with a different, unique design. These beautiful, thick and crunchy sugar cookies make special gifts as well as delicious snacks and great care package treats. For more patterened cookie inspiration, I highly recommend looking at the amazing edible artwork by Sleeping Makes Me Hungry on Instagram. Ingredients Instructions This is an overview of the instructions. The full instructions are in the recipe card below. In the bowl of a stand mixer, combine the ingredients to form the dough. Remove 1 ¼ cups of the dough for coloring. Wrap the remaining dough in plastic wrap to prevent drying. Color portions of the removed dough with food coloring gel and cocoa. Roll out the colored dough and use cookie cutters to cut out shapes. To create bees: Cut out tiny tear drop shapes from the yellow dough for the bee bodies. Cut out tiny pointed oval shapes from the white dough for the bee wings. To create apples: Use a mini apple cookie cutter with the red dough, or use a mini heart cookie cutter with the red dough and cut off the bottom point of the heart. To create apple stems and leaves: Cut the brown dough into strips for the stems. Cut out pointed oval shapes from the green dough for the leaves. To create honey jars: For the larger jars, cut the gold dough with a baby bottle mini cutter. Cut the nipple off the top of the shape. For smaller jars, cut the gold dough into rectangles with a square or rectangle cookie cutter and indent the top edge for the jar lid. Unwrap the reserved dough and roll out between two sheets of parchment. Arrange the dough cutouts on the rolled out dough. Roll over the design between two sheet of parchment to press the colored dough pieces into the dough base. Use a large cookie cutter to cut out cookies. Move the cookies to a parchment lined baking sheet and bake until edges are golden. When the cookies are completely cooled, add details with a food coloring marker. Storage Store the colored sugar cookies in an airtight container at room temperature for up to 3 weeks. These cookies taste even better after aging. Add details to sugar cookie designs with a fine tip food coloring marker. Tips Make the cream cheese dough and refrigerate it up to 3 days before cutting and baking. It's not necessary to buy cookie cutters in every shape. Cut off pieces from cutouts to make the shape you want. Be creative with the tools used to cut out shapes, using things like drinking straws or piping tips. Use small shapes and place them close together for the most pattern on each cookie. Use the dough scraps to make multicolored cookies. Roll the scraps together, and cut into shapes or strips. Frequently asked questions Can I use liquid food coloring? Liquid food coloring will make the dough sticky and will require added flour in order to roll out the dough. Gel or powdered food coloring are recommended. Can I make this recipe dairy free? Yes. This recipe will work with plant based butter and cream cheese. I recommend Earth Balance Buttery Sticks and Oatly cream cheese. Can I use polymer clay cutters? Polymer clay cutters aren't food safe. Instead mini cookie cutters or fondant cutters are recommended. Related Recipes Strawberry Sugar Cookies have chewy centers and crunchy edges with lots of strawberry flavor from freeze dried strawberry powder. Painted Turkey Sugar Cookies are beautiful, tree dimensional cookies that are a great addition to a Thanksgiving meal. Balloon Sugar Cookies are crunchy vanilla sugar cookies decorated with a simple, colorful birthday design. Lavender Sugar CookiesLavendar Sugar Cookies are thick, crunchy cookies coated in sugar with the aromatic flavor of lavendar flowers. Ube Cookies are crunchy sugar cookies with bright purple color and the warm vanilla flavor of ube. Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch! Print Patterned Cookies for Rosh Hashanah Rosh Hashanah Patterned Cookies are thick, crunchy colored sugar cookies. Make unique sugar cookie designs with cookie dough cutouts. Course DessertCuisine American Prep Time 2 hours hoursCook Time 15 minutes minutesTotal Time 2 hours hours 15 minutes minutes Servings 16 Calories 324kcal Author Wendy Sondov Cost King Arthur Flour Equipment mini cookie/fondant cutters teardrop, pointed oval/petal mini apple cookie cutter mini baby bottle cookie cutter mini heart cookie cutter 3" square cookie cutter 1 black food coloring marker Ingredients ½ cup vegetable shortening ½ cup unsalted butter room temperature 4 ounces cream cheese 1 ½ cups granulated sugar 1 large egg 1 teaspoon vanilla extract ½ teaspoon ginger 1 teaspoon nutmeg ½ teaspoon baking soda ½ teaspoon salt 4 cups all purpose flour food coloring gel white, yellow, red, green ¼ teaspoon cocoa powder Instructions Cookie dough In a large mixing bowl whisk together the flour, spices, baking soda, and salt. Set aside. In the bowl of a stand mixer, combine the shortening, butter, cream cheese and sugar. Mix in the egg and vanilla. Gradually add in the flour mixture to form a plyable dough. Remove 1 ¼ cups of dough to use for colored shapes and wrap the remaining dough for the cookie base in plastic wrap. Coloring the 1 ¼ cups of removed dough Use white food coloring gel to make 1 tablespoon of white dough. Use yellow food coloring gel to make ½ cup of yellow dough. Remove 2 tablespoons of the yellow dough. To the remaining yellow dough add ⅛ teaspoon of cocoa and knead to create a golden brown color. Use green food coloring gel to make 1 ½ tablespoons of green dough. Combine ⅛ teaspoon cocoa and ½ tablespoon dough to form brown dough. Use red food coloring gel to color the remaining dough. Making colored shapes Roll out the white dough to ¼ inch thickness. Use a tiny pointed oval cutter to cut out bee wings. Cut the ovals in half vertically. Roll out the yellow dough to ¼ inch thickness. Use a tiny teardrop cutter to cut out bee bodies. Roll out the golden brown dough to ¼ inch thickness. Cut out honey jars using a mini baby bottle cutter (cutting off the nipple on the cutouts to form a jar shape) or use a mini square or rectangle cutter, trimming the top to look like a jar. Roll out the green dough to ¼ inch thickness. Use a tiny pointed oval cutter to cut out apple leaves. Roll out the brown dough to ¼ inch thickness. Use a knife to cut strips, then cut the strips into small pieces for apple stems. Roll out the red dough to ¼ inch thickness. Cut out apples using a mini apple cutter or use a mini heart cutter, then trim of the pointed heart tip with a rounded edge of the cutter to form an apple shape. Assemble the patterned cookie design and bake Heat the oven to 350° F. Line a baking sheet with parchment paper. Unwrap the reserved cookie dough and roll out to ½ inch thickness between two sheets of parchment paper. Remove the top sheet of parchment paper. Place the colored cutout shapes close together all over the cookie dough base. Replace the top sheet of parchment paper and roll over the design to press the cutouts into the dough base. Remove the top sheet of parchment paper. Use a 3" cookie cutter to cut cookies from the design. (about 12) Use a spatula to place the cookies about 1 inch apart on the prepared baking sheet. Dough scraps can be combined into a multi-colored dough, rerolled, cut into cookies, and placed on the baking sheet. Bake the cookies for 12 minutes, just until the edges turn light golden brown. Allow the cookies to cool on the baking pan for 5 minutes before transfeeeing to a wire rack to cool completely. When the cookies are completely cooled, add details to the design using a fine tip black food coloring marker. Store in an airtight container at room temperature for up to 3 weeks. Enclosing each cookie in a self sealing cellophane bag helps to prolong freshness. Notes Make the cream cheese dough and refrigerate it up to 3 days before cutting and baking. It's not necessary to buy cookie cutters in every shape. Cut off pieces from cutouts to make the shape you want. Be creative with the tools used to cut out shapes, using things like drinking straws or piping tips. Use small shapes and place them close together for the most pattern on each cookie. Use the dough scraps to make multicolored cookies. Roll the scraps together, and cut into shapes or strips. Packing tips Place individual cookies in 4" x 6" cellophane self sealing bags for longer freshness and easy sharing. If not using cellophane bags, wrap small stacks of cookies in plastic wrap. Place wrapped cookies in a colume in a freezer weight ziplock bag or in layers in a firmly packed plastic storage container. Nutrition Calories: 324kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 135mg | Potassium: 50mg | Fiber: 1g | Sugar: 19g | Vitamin A: 287IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 2mg The post Patterned Cookies for Rosh Hashanah appeared first on The Monday Box.

    Gingerbread Fall Leaf Cookies

    Gingerbread Fall Leaf Cookies embrace the colors and flavors of the season. Chewy, iced gingerbread cookies are dappled in autumn colors using a fun, simple decorating technique for the easiest and most beautiful fall decorated cookies ever! Why you'll love this recipe This gingerbread recipe makes cookies with no spread and no rise for defined shapes with crisp edges. The show stopping icing looks fancy, but is just a simple white corn syrup icing topped with "sponge painted" food coloring. A long shelf life makes these fall cookies ideal for care packages and cookie jars. Fall Leaf Cookies are soft and chewy gingerbread cutout cookies are decorated with the glorious colors of autumn. They take a bit of planning because they require time for the icing and then the food coloring to dry, but the actual baking and decorating is very easy. Corn syrup icing provides a smooth, iced surface with no decorating skills required. It tastes better than royal icing and is easier to make and to use. Then comes the fun part, dabbing different colors of food coloring onto the iced cookies. A great cookie for beginner cookie decorators! Ingredients Cookies Icing Painting Instructions This is an overview of the instructions. The full instructions are in the recipe card below. In the bowl of an electric mixer,combine the ingredients to form the dough. Roll ⅓ of the dough out to ¼” thickness btween two sheets of parchment. Cut the cookies into leaf shapes about 1” apart. Remove the excess dough from around the cut-out cookies. Slide the parchment onto your cookie sheet. Repeat with the remaining dough. Bake for 6-7 minutes. Cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely. Outline each cookie with white icing. Fill in the outline with icing and allow to dry completely. Moisten a paper towel dauber slightly in the water. Dip the dauber in a food color, then pat onto the cookie in a random pattern. Allow the cookies to dry overnight before storing. Storage Place individual cookies in self-sealing cellophane cookie bags, or stack with wax paper squares between the cookies, and wrap the stacks in plastic wrap. Store at room temperature in an airtight container or freezer weight ziplock bag. These long lasting cookies stay fresh for at least 2 weeks. More molasses recipes Molasses, chocolate, and spice make Chocolate Chip Molasses Cookies chewy cookies full of the flavors of fall. Gingerbread Pirate Cookies are the cutest crew of pirates you will ever see. This tasty cookie will delight children along with the book that inspired them. Gingerbread Loaf Cake is an easy quick bread that is soft and deliciously spiced with cinnamon and ginger. A delicious way to usher in the holiday season! If you love the flavor of gingerbread and the convenience of bar cookies, next time try Lebkuchen Bars, a deliciously spiced and chewy German treat. Great for holiday gatherings. Pumpkin White Chocolate Chip Cookies are deliciously soft and chewy cookies with the fall season favorite flavor of pumpkin pie spice plus creamy white chocolate chips. Honey Jumbles are a soft, chewy, spiced honey cookie popular in Australia. Molasses takes the place of treacle in this Americanized recipe. Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch! Print Gingerbread Fall Leaves Cookies These gorgeous, decorated fall cookies are chewy, iced gingerbread cookies that look like beautiful leaves! The colorful decorating is simple and a great baking project for kids. Course DessertCuisine American Prep Time 2 hours hoursCook Time 20 minutes minutesDrying Time 1 day dayTotal Time 1 day day 2 hours hours 20 minutes minutes Servings 36 Calories 208kcal Author Wendy Sondov Cost lilaloa.com Equipment leaf cookie cutter Ingredients Cookies 1 cup unsalted butter room temperature 1 ½ cups dark brown sugar packed ⅓ cup molasses 2 large eggs 1 tablespoon cinnamon 2 teaspoons ginger ¼ teaspoon salt 4 ½ cups all-purpose flour Icing 4 cups confectioners’ sugar 3 tablespoons milk add more to thin icing to desired consistency 3 tablespoons light corn syrup 1 teaspoon vanilla extract Decorating food coloring gel or liquid paper towel squares 1 for each color being used plastic wrap 1- 6” strip for each color being used twisty ties 1 for each color being used small bowl of water Instructions Cookies Preheat oven to 350˚F. In the bowl of a stand mixer, cream butter and sugar. Add eggs and molasses and mix until incorporated. Stir in spices and salt. Gradually add flour, 1 cup at a time, until the dough is roll-out consistency. When baking immediately, use 4 ½ – 5 cups. For dough that will be refrigerated overnight before baking use only 4 cups. Roll ⅓ of the dough out to ¼” thickness between two sheets of parchment paper. These cookies spread minimally, cutting them out directly on the parchment paper they will be baked on, eliminates the need to transfer the cut out dough. For best results, roll the dough out on a sheet of parchment paper the size of your cookie sheets. Cut out the cookies about ½" to 1” apart. Remove the excess dough from around the cut-out cookies. Slide the parchment onto a cookie sheet. Repeat with the remaining dough. Bake cookies for 7-9 minutes. Cookies are done when the tops are a solid golden color. (Cookies will firm slightly as they cool.) Cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely. Icing By hand or with an electric mixer, combine sugar and milk until smooth. Add corn syrup and vanilla. Continue beating together until smooth and glossy. Add additional milk in tablespoon increments until desired consistency. (Icing consistency should be thin enough to spread easily but thick enough not to drip off the cookies. It should resemble a thin paste but not glue.) APPLYING THE ICING: (choose 1 of the following suggested methods) SPATULA METHOD: Use icing that is a spreadable consistency. Spoon icing into a piping bag or ziplock bag with a small part of a bottom corner cut off. Pipe some icing onto a cookie and use a knife or offset spatula to spread the icing evenly over the surface of the cookie. Allow the icing to dry overnight. OUTLINE/ FLOOD METHOD: Two consistencies of icing will be used. First, spoon about 1 cup of icing (thin paste consistency) into a piping bag or ziplock bag with a small part of a bottom corner cut off. Outline the top of each cookie. Thin all remaining icing to the consistency of glue and spoon into a piping bag or ziplock bag. Set aside and allow the icing outline to dry for about 1 hour. When the outline has set slightly, pipe the remaining icing onto each cookie filling in the outlines. Allow the icing to dry overnight. Decorating You will need 1 paint dauber for each color. Cut a paper towel sheet into 4 pieces. Scrunch a piece of plastic wrap into a ball and place at the center of a paper towel square. Twist the paper towel around the plastic wrap and secure with a twisty tie. Dispense about 5 drops of each color food coloring onto a plate. Leave room between colors. Moisten a dauber slightly in the water. Dip the dauber in a food color, blot off excess color, then pat onto the cookie. Use a different dauber for each color. Cookies should be dry before they are stored. Drying time varies. My India Tree natural food colors required overnight drying. Store cookies in an airtight container at room temperature for up to 2 weeks. Notes Packing tips Double wrap pairs of cookies (with bottoms together) in plastic wrap, then place in an airtight container or zip lock bag. Nutrition Calories: 208kcal | Carbohydrates: 38g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 26mg | Potassium: 83mg | Fiber: 1g | Sugar: 26g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg First published October 1, 2014. Last updated September 28, 2024. Updated for additional information, improved photographs and better reader experience. The post Gingerbread Fall Leaf Cookies appeared first on The Monday Box.

    Downeast Maine Pumpkin Bread

    Downeast Maine Pumpkin Bread is a moist, spiced quick bread with the cozy flavors and aromas of fall. This traditional New England recipe is easy to make and stays soft and flavorful for days. Why you'll love this recipe No mixer is needed for this easy quick bread. Use this versatile recipe to make regular loaves, mini loaves, or muffins. Pumpkin bread freezes well and is wonderful for gifting. The flavors in this deliciously moist bread continue to develop after baking and the loaves taste even better the next day. Pumpkin Bread is a traditional loaf cake which is considered a fall baking essential in New England and is especially popular in Maine. This Downeast Maine Pumpkin Bread recipe originated in the southeastern part of Maine. For many people, pumpkin and spice are the most beloved flavors and aromas of the fall season. Baking this loaf will fill your home with autumn spice scents and will create a delicious treat to enjoy any time of day. This recipe makes two 9" x 5" loaves. Enjoy one loaf now, and freeze or gift the second loaf. Ingredients Instructions This is an overview of the instructions. The full instructions are in the recipe card below. Spray two 9 x 5 inch loaf pans with nonstick spray. Line the pans with an overhanging parchment paper strip. Whisk together the flour, baking soda, and spices.  In a serparate bowl, mix the wet ingredients and sugar. Combine the flour mixture and the pumpkin mixture to form the batter. Pour the batter into the prepared pans and smooth the tops. Bake. Storage Store Pumpkin Bread, well wrapped in plastic wrap, at room temperature for up to 5 days. Freeze the loaves for up to 2 months. Tips Be sure to use plain, canned pumpkin puree, not pumpkin pie filling which has added spices and sweeteners. Over mixing this batter will make the loaf tough. For best results, mix just until the ingredients come together. Lumps are fine. Fill loaf pans or muffin tins no more than ⅔ full for optimal rise. For added citrus flavor, use orange juice in place of the water in the recipe. Use up to 1 cup (for full recipe) of add-ins such as chocolate chips, nuts, raisins, or craisins. Frequently asked questions What is pumpkin pie spice? Pumpkin pie spice is a combination of aromatic spices traditionally used in fall baking. The spices used include cinnamon, ginger, allspice, nutmeg, and clove. What can I substitute for pumpkin pie spice? To make one tablespoon of pumpkin pie spice, combine 2 teaspoons cinnamon and ¼ teaspoon ginger, allspice, cloves or nutmeg. If you only have two of the spices, use ¼ teaspoon whichever two spices you have and 2 ½ teaspoon of cinnamon. Can I use fresh pumpkin puree in this recipe? Fresh pumpkin puree can be used in this recipe. Blot and drain any excess moisture of the puree before using. Is pumpkin bread a good thing to send in care packages? Pumpkin bread is a sturdy baked good that is good for cold weather, short distance care packages. The moisture in fruit and vegetable quick breads make them prone to mold and should never be sent in hot weather or for shipping times over one week. Can I use this recipe to make pumpkin muffins? Yes. This recipe makes 2 dozen muffins with a baking time of about 40 minutes. Related Recipes Coffee Loaf Cake is a delicious, moist loaf covered in creamy, coffee icing. Baking a loaf of Amish Cinnamon Bread will fill your home with the warming aroma of cinnamon spice. Chocolate Marble Pound Cake is a pretty, two colored loaf cake that makes a great snack and a welcome gift. It's quick and easy to mix up the batter for Gingerbread Loaf Cake in a blender. Oatmeal Raisin Quick Bread is a warm, cozy quick bread to enjoy for breakfast, snacks, or dessert. Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch! Print Downeast Maine Pumpkin Bread This delicious Pumpkin Bread is a moist quick bread full of cozy fall spices. Use this recipe to make full sized loaves, mini loaves, or muffins. Course DessertCuisine American Prep Time 15 minutes minutesCook Time 1 hour hour 10 minutes minutesTotal Time 1 hour hour 25 minutes minutes Servings 24 Calories 255kcal Author Wendy Sondov Ingredients 3 ½ cups all purpose flour 1 teaspoon baking soda 1 ½ teaspoons salt 1 tablespoon pumpkin pie spice 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground ginger 1 15 ounce can pumpkin puree 4 large eggs 1 cup vegetable oil ⅔ cup water 3 cups granulated sugar Instructions Preheat the oven to 350 degrees F. Lightly coat two 9" x 5" loaf pans with cooking spray. Line the pans with a parchment paper strip overhanging the 9" sides of the pans. In a large mixing bowl, whisk together the flour, baking soda, salt, pumpkin spice, cinnamon, nutmeg, and ginger. Set aside. In another large bowl, mix to combine the pumpkin puree, eggs, oil, water, and sugar. Stir the flour mixture into the pumpkin mixture just until none of the flour mixture is visible. The batter will be lumpy. Pour the batter into the prepared loaf pans and smooth the tops with a spatula. Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the loaves to cool completely in the pans on a wire rack. When cool, use the overhanging parchment to lift the loaves out of the pans. Store the loaves well wrapped in plastic wrap at room temperature for up to 5 days. The loaves can also be frozen for up to 2 months. Notes Be sure to use plain, canned pumpkin puree, not pumpkin pie filling which has added spices and sweeteners. Over mixing this batter will make the loaf tough. Mix just until the ingredients come together. Lumps are fine. Fill loaf pans or muffin tins no more than ⅔ full for optimal rise. For added citrus flavor, use orange juice in place of the water in the recipe. Use up to 1 cup (for full recipe) of add-ins such as chocolate chips, nuts, raisins, or craisins. Packing tips Double wrap in plastic wrap and place in a freezer weight zip lock bag. Bake loaves in disposable foil pans and wrap the loaves in the pans for mailing. Only ship Pumpkin Bread short distances, to and from cool/cold temperatures.i Nutrition Calories: 255kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 202mg | Potassium: 32mg | Fiber: 1g | Sugar: 25g | Vitamin A: 47IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg The post Downeast Maine Pumpkin Bread appeared first on The Monday Box.

    Almond Flour Chocolate Cookies

    Almond Flour Chocolate Cookies combine the fabulous flavors of fragrant almond and rich chocolate into one irresistible cookie that's naturally gluten free. No mixer is needed for this easy one bowl recipe. Bake and enjoy in under 30 minutes. Why you'll love this recipe This super easy, one bowl recipe takes under 30 minutes to prepare. Make delicious Italian cookies with just 4 simple ingredients plus flavoring. This is a gluten free cookie that everyone will love. A batch of these cookies makes a great gift. Make chewy or crunchy cookies with the same recipe by adjusting the baking time. Italian almond flour cookie recipes are hugely popular for very good reasons. Almond lovers rave about the amazing almond flavor, whether in lemony Soft Almond Cookies or this chocolate version. Bakers appreciate that these cookies are so versatile. Chocolate Almond Cookies can be baked a shorter time to have a crisp outer shell and a chewy center or a few extra minutes to be crisp and crunchy throughout. These almond flour cookies are a great recipe for anyone looking for a truly delicious treat with the added bonuses of being gluten free and staying fresh a long time. Ingredients For best results, use fine almond flour. Don't use almond meal which will produce a grainier texture. Instructions This is an overview of the instructions. The full instructions are in the recipe card below. In a large mixing bowl, whisk together the dry ingredients. Add the wet ingredients and mix to combine. Scoop dough balls, coat in powdered sugar, roll in your hand into ball. Place cookie dough balls on parchment lined cookie sheet. Make a small, finger tip indentation on each ball. Bake. Storage Store baked cookies in an airtight container at room temperature for up to one month. These cookies will get crunchier over time. Tips and variations For the easiest handling of this sticky dough, use a cookie scoop to portion the dough and dust hands with powdered sugar before rolling into balls. For extra chocolate flavor add ½ cup of mini chocolate chips or chopped chocolate. Frequently asked questions What is the difference between almond meal and almond flour? Almond meal is made from coarsely ground raw almonds with their skin. Almond flour is made from blanched almonds with the skin removed, giving it a lighter color and finer texture. Can you substitute almond meal for almond flour? Using almond meal will give the cookies a heavier, grainier texture. Can these cookies be frozen? Yes. These cookies freeze well for 1-2 months. Related Recipes You won't believe how easy it is to make your own homemade Marzipan to use for candy making and baking. Marzipan Cookies, a favorite recipe from European Christmas markets, are the perfect cookies for almond lovers made with marzipan and a toasted, sliced almond coating. If you love the crunchy cookies served at Chinese Restaurants, you have to try this recipe for Chinese Almond Cookies. Beautiful Italian Butter Cookies are just like the traditional cookies found in Italian bakeries everywhere. Soft, with a chewy texture and a thin cinnamon glaze, Italian Chocolate Cookies are eye catching, delicious cookies for party platters or everyday enjoyment. Taralli Dolci Di Pasqua are crunchy Italian Easter Cookies topped with a crisp citrus glaze. This is the perfect cookie to serve with coffee or espresso. To find more recipes for gluten free baked goods, be sure to see our gluten free baking recipe index. Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch! Print Almond Flour Chocolate Cookies Chocolate Almond Flour cookies can be baked soft and chewy like marzipan or baked a little bit longer for a crunchy texture. These quick and easy Italian cookies are naturally gluten free and ready to enjoy in under 30 minutes. Course DessertCuisine Italian Prep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutes Servings 32 Calories 102kcal Author Wendy Sondov Ingredients Cookies 3 cups almond flour finely ground ¼ cup unsweetened cocoa powder 2 cups confectioners’ sugar 2 large eggs lightly beaten 1 teaspoon vanilla extract ½ teaspoon almond extract Coating ½ cup confectioners' sugar Instructions Heat oven to 350° F. Line a baking sheet with parchment paper. In a large bowl, mix together the almond flour, cocoa powder, and confectioners’ sugar. Add the beaten eggs, vanilla extract and almond extract. Mix until combined and dough forms. Put ½ cup of confectioners’ sugar in a small bowl. Scoop cookie dough into slightly rounded 1 tablespoon portions. Roll to coat in the confectioners’ sugar. Roll in your palm, over the sugar bowl, to form a ball and to remove excess sugar. Place 2” apart on the prepared baking sheet. With a finger, make a small indentation in the middle of each cookie to promote even baking. Bake for 11-12 minutes for soft, marzipan-like cookies or increase the bake time to 14-15 minutes for crunchy cookies. Remove from the oven and move the cookies onto a wire rack to cool completely. Store baked cookies in an airtight container at room temperature for up to one month. Notes Almond flour is made from blanched almonds and is very finely ground. Substituting almond meal, made from raw almonds with a coarse grind, will not produce the same results. For the easiest handling of this sticky dough, use a cookie scoop to portion the dough and dust hands with powdered sugar before rolling into balls. For extra chocolate flavor add ½ cup of mini chocolate chips or chopped chocolate. Packing tips Wrap pairs of cookies, bottoms together, in plastic wrap. Stack the wrapped bundles in a freezer weight ziplock bag. To use a plastic storage container, layer cookies between sheets of wax paper. Add crumpled tissue paper between the cookie and the lid, if necessary, to prevent ANY movement while shipping. Nutrition Calories: 102kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 4mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 15IU | Calcium: 25mg | Iron: 1mg The post Almond Flour Chocolate Cookies appeared first on The Monday Box.

    Watermelon Sugar Cookies

    Bright, cheerful Watermelon Sugar Cookies are eye-catching, slice-and-bake cookies that look like watermelon slices. Fun and easy to make, these crunchy, sweet treats are perfect cookies for sharing. Why you'll love this recipe These pretty cookies not only look like a slice of watermelon, but have watermelon flavor too. Slice-and-bake cookies are easy to make and no further decortating is needed. Made with heat resistant ingredients, Watermelon Cookies are the perfect addition to summer care packages, like Seas the Day Care Package with a beach theme. Hot weather cookie decorating requires a little thought, but it's easy to decorate cute cookies without any royal icing or corn syrup icing that might melt. Instead of icing summer cookies, I’ve used colored sugar for Gone Fishing Sugar Cookies, colored dough for Rainbow Cookies, and playdoh-like cut-outs for Palm Tree Cookies.  Watermelon Sugar Cookies are a fun treat that uses all three of those methods for bright, colorful cookies that are sure to make everyone think of summer and the beach. Ingredients Instructions This is an overview of the instructions. Detailed instructions are in the recipe card below. Combine the ingredients to form the cookie dough. Divide dough into three pieces and use food coloring gel to color them leaf green, deep pink, and black. Roll out the green dough into a rectangle. Form the pink dough into a cylinder and roll up the pink cylinder in the green dough. Roll the entire log in green sugar before chilling to firm. When the dough is firm, slice the log. Roll out the black dough and use the tip of a plastic straw as the cookie cutter to cut ovals for watermelon seeds. Gently press the dough “seeds” onto the top of each cookie dough half. Place on a parchment lined baking sheet and bake. Storage Store Watermelon Cookies in an airtight container at room temperature for up to 2 weeks. Tips and variations Watermelon flavoring (which smells just like a watermelon Jolly Rancher) is colored pink which makes the cookie dough a very light pink. However, the slight pink tint doesn't effect coloring the green or black dough. Read the label of your watermelon flavoring carefully. LorAnn Oils watermelon flavoring is “super-strength” which is 4 times the strength of regular flavoring. The watermelon candy smell is stronger than the flavor in the cookies. If your flavoring is not super-strength, double the amount used in the recipe. During cool weather, instead of using black dough ovals, the "watermelon seeds" can also be made using mini chocolate chips with the points pressed into the dough. More recipes for a beach theme Another fun recipe for a beach theme are crunchy, buttery Almond Sand Dollar Cookies that look just like real sand dollars. A few sliced almonds and cutout holes are such an easy way to decorate these almond flavored cutout cookies. Bake Fish Decorated Brownies in a cupcake pan for fudgy individual brownies decorated with chocolate candy fish scales. Orange Creamsicle Bars are a chewy, fruity, sweet treat with lots of bright orange flavor and creamy white chocolate chips. Try this easy recipe for Coconut White Chocolate Biscotti , crunchy, dunkable cookies with tropical coconut and creamy white chocolate. Soft, chewy Strawberry Lemonade Bars are pretty and refreshing. These are the perfect treat for lemon lovers. Read more about heat resistant ingredients and find an index of all of the heat safe recipes on The Monday Box. Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch! Print Watermelon Sugar Cookies Make adorable watermelon cookies with bright color and fun flavor with this easy, slice-and-bake recipe. Course DessertCuisine American Prep Time 40 minutes minutesCook Time 10 minutes minutesChill time 2 hours hoursTotal Time 2 hours hours 50 minutes minutes Servings 60 Calories 65kcal Author Wendy Sondov Ingredients 3 cups all-purpose flour ½ teaspoon salt 2 teaspoons baking powder ⅔ cup butter flavored vegetable shortening Crisco 1 ¼ cup granulated sugar 2 large eggs 1 tablespoon water 2 teaspoons watermelon flavoring OR 1 teaspoon extra strength watermelon flavoring Food coloring: pink green, super black 4 tablespoons green decorating sugar I used 2 tablespoons light green and 2 tablespoons dark green Instructions Prepare dough log In a medium bowl, whisk flour, salt, and baking powder. Set aside. In the bowl of a stand mixer, cream together the shortening and sugar. Add in eggs, water, and watermelon flavoring. Beat to combine, until smooth. Gradually add in the flour mixture until fully incorporated. Remove 1 cup plus 2 tablespoons of the sugar cookie dough and mix with a few drops of green food coloring until completely colored. Remove 1 tablespoon of dough and mix with one drop of the super black food coloring. Wrap the black dough in plastic wrap and refrigerate. Mix a few drops of pink food coloring into the remaining dough in the mixer bowl. On a sheet of wax paper or parchment, roll the pink dough into a cylinder about 9” long and 1 ¾” thick. Place the log into the center of the paper. Fold the paper over the dough and push a ruler edge or dough scraper against the bottom of the log to remove air pockets and compress the dough. To keep the dough rounded while refrigerating, roll up the dough log in the wax paper/parchment and slip it into a paper towel tube that has been cut down the center lengthwise. Refrigerate. Between two sheets of wax paper, roll out the green dough into a 9” x 10” rectangle rectangle (about ¼” thick). Remove the pink dough log from the refrigerator, unwrap, and place along the 9” edge of the green rectangle. Roll up the pink log in the green dough. Line a jelly roll pan (baking pan with low sides) with wax paper and sprinkle with green sugar. Place the dough log onto the green sugar and roll until coated. Re-wrap the dough log in wax paper, place in the paper towel tube, and wrap in plastic wrap. Refrigerate at least 2 hours or overnight to firm. Remove the black dough from the fridge. Roll out the dough to ⅛” (very thin) between two sheets of wax paper or parchment. Place in the freezer until firm. When ready to bake Preheat oven to 350° F. Line a cookie sheet with a piece of parchment paper. Remove the dough log from the refrigerator. Unwrap and place on a cutting board. Use a sharp knife to cut the log into ¼” thick round slices. Cut each round in half. Place the half circles on the prepared baking sheet at least 1” apart. Remove the black dough from the freezer. Use the bottom of a plastic straw to cut out oval pieces. Gently use a toothpick to remove the dough piece from the bottom of the straw, if needed. Press three black oval “seeds” onto each cookie . Bake for 10-12 minutes. (The cookies will not be browned.) Allow to cool on the baking sheet for 3 minutes before transferring onto a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 weeks. Notes Watermelon flavoring (which smells just like a watermelon Jolly Rancher) is colored pink which makes the cookie dough a very light pink. However, the slight pink tint doesn't effect coloring the green or black dough. Read the label of your watermelon flavoring carefully. LorAnn Oils watermelon flavoring is “super-strength” which is 4 times the strength of regular flavoring. The watermelon candy smell is stronger than the flavor in the cookies. If your flavoring is not super-strength, double the amount used in the recipe. During cool weather, instead of using black dough ovals, the "watermelon seeds" can also be made using mini chocolate chips with the points pressed into the dough. Packing tips Double wrap pairs of cookies, bottoms together, in plastic wrap. Place wrapped pairs in columns in an airtight container or freezer weight ziplock bag. Nutrition Calories: 65kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 36mg | Potassium: 9mg | Fiber: 1g | Sugar: 5g | Vitamin A: 8IU | Calcium: 10mg | Iron: 1mg First Published: July 23, 2017. Last Updated: August 9, 2024. Updated for additional information and better reader experience. The post Watermelon Sugar Cookies appeared first on The Monday Box.

    Chocolate Chip and Butterscotch Chip Cookies

    Chocolate Chip and Butterscotch Chip Cookies are sweet cookies with added crunch from crisp rice cereal. The toasty oatmeal flavor pairs so well with the smooth flavor of butterscotch chips! Why you'll love this recipe These crunchy cookies check off all the boxes not only for deliciousness, but also for hot weather safe ingredients. The chocolate and butterscotch chips add a perfect combination of brown sugar and chocolate flavors. This cookie will be a hit with butterscotch lovers. Take classic chocolate chip cookies up a notch or two with flavor packed oatmeal butterscotch chocolate chip cookies. Not only are these treats full of flavor, but they are deliciously crunchy at the same time. The addition of Rice Krispies to the dough gives these cookies extra crunch. Ingredients Instructions This is an overview of the instructions. The full instructions are in the recipe card below. Combine the ingredients to form cookie dough, then chill the dough about 15 minutes, until firm enough to scoop. Portion the dough with a medium (2 tablespoon) cookie scoop and place the cookie balls 2-3 inches apart on a parchment lined cookie sheet. Top the cookie balls with additional chips before baking or after baking. Bake 10-12 minutes, at 350 degrees F, or until edges begin to turn golden brown. If adding chips after baking, add them while the cookies are still warm. Storage Store cookies for up to 7 days at room temperature in an air tight container or zip lock freezer bag. Tips and variations If shipping these cookies in hot weather, use vegetable shortening instead of butter (to avoid spoilage) and don't use topping chips (to avoid melted chocolate outside the cookie). Add topping chips either before or after baking, not both, or this sweet cookie will be too sweet. For the least melting of topping chips into the dough, add the chips immediately after baking onto the warm cookies. The cookie warmth will melt the chips just enough to adhere them to the cookie. For cookies that are easiest to stack and wrap for gifting, either don't use topping chips or add them before baking. For sweet salty flavor, sprinkle the cookies with a little bit of flaky sea salt while the cookies are still warm so that the salt will stick to the melted chips. More oatmeal cookie recipes Oatmeal Cut Out Cookies are a chewy cookie with crisp edges. They have a spiced apple aroma and tea infused flavor. Oatmeal Shortbread Cookies are a crunchy version of shortbread with warm, toasty flavor from oats. The perfect treat with a cup of tea or a glass of milk. Raisin Oatmeal Cookies are soft cookies with a chewy center, packed with sweet dried fruit. Steel Cut Oatmeal Cookies , made with Irish Oats, have a nutty flavor and a chewy texture. Biscoff Oatmeal Cookies combines the spices of Biscoff with crunchy toffee and toasty oats. Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch! Print Chocolate Chip and Butterscotch Chip Cookies This crunchy oatmeal cookie gets extra crunch from crisp rice cereal and smooth, creamy flavor from chocolate chips and butterscotch morsels. Course DessertCuisine American Prep Time 15 minutes minutesCook Time 15 minutes minutesChill time 15 minutes minutesTotal Time 45 minutes minutes Servings 18 Calories 183kcal Author Wendy Sondov Ingredients Cookie dough 1 cup all-purpose flour ½ cup quick-cook oats ½ teaspoon baking soda ¼ teaspoon salt ¼ teaspoon cinnamon 10 tablespoons granulated sugar ½ cup unsalted butter or butter-flavored vegetable shortening 1 large egg 1 tablespoon water 1 teaspoon vanilla extract ½ cup semi-sweet chocolate chips ½ cup butterscotch chips ½ cup Rice Krispies Topping (optional_ ¼ cup semi-sweet chocolate chips ¼ cup butterscotch chips 2 tablespoons flaked salt Instructions Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. In a medium bowl, whisk to combine flour, oats, baking soda, salt, cinnamon. In the bowl of a stand mixer, combine butter(or shortening) and white sugar until creamy. Add egg, vanilla, and water. Beat about 3 minutes until fluffy. Slowly add flour mixture until combined. Stir in chips and Rice Krispies. Chill the dough about 15 minutes until firm enough to scoop. Scoop the dough into golf ball sized (2 tablespoon) balls and place the cookie dough balls 2 inches apart on prepared cookie sheet. Optional: Press a few additonal chips on top of each cookie. Bake 10-12 minutes or until edges begin to brown. (Slightly under-bake if shipping cookies for a long time period.) Optional: If topping chips were not added before baking, add them immediately after removing the cookies from the oven while the cookies are still warm. Optional: Sprinkle with flaked salt. Cool on baking sheet for 5 minutes then complete cooling on a wire rack. Cookies will remain fresh for up to 7 days when stored at room temperature in an airtight container or zip lock bag. Notes If shipping these cookies in hot weather, use vegetable shortening instead of butter (to avoid spoilage) and don't use topping chips (to avoid melted chocolate outside the cookie). Add topping chips either before or after baking, not both or the cookies will be too sweet. For the least melting of topping chips into the dough, add the chips immediately after baking onto the warm cookies. The cookie warmth will melt the chips just enough to adhere them to the cookie. For cookies that are easiest to stack and wrap for gifting, either don't use topping chips or add them before baking. For sweet salty flavor, sprinkle the cookies with a little bit of flaky sea salt while the cookies are still warm so that the salt will stick to the melted chips. Packing tips Double wrap pairs of cookies (with bottoms together) in plastic wrap. Then place in an airtight container or stack in a freezer weight zip lock bag. Nutrition Calories: 183kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 100mg | Potassium: 65mg | Fiber: 1g | Sugar: 15g | Vitamin A: 233IU | Vitamin C: 0.5mg | Calcium: 10mg | Iron: 1mg First Published: May 31, 2013. Last Updated: July 5, 2024. Updated for additional information,improved photos, and better reader experience.   The post Chocolate Chip and Butterscotch Chip Cookies appeared first on The Monday Box.

    Lemon Lime Bars

    Chewy, fruity Lemon Lime Bars are great travel companions for summer road trips or picnics. Long lasting freshness makes these sweet treats perfect for adding some citrus flavor to care packages too. Why you'll love this recipe This flavorful bar is easy to make and ready to eat in under an hour. No mixer is needed. These bars don't require refrigeration, making them the ideal hot weather citrus bar for picnics and care packages. The soft, chewy texture stays fresh for more than one week. Lemon Lime Bars are full of summery, citrus flavors and have a chewy, brownie texture you will love. Ingredients Instructions This is an overview of the instructions. The full instructions are in the recipe card below. In a large bowl, combine the ingredients to form the batter. Place one cup of batter in a medium bowl and mix with lemon zest, lemon juice, and yellow food coloring. Spread the lemon batter in an even layer in a lined 9 inch x 9 inch baking pan. Mix the remaining batter with lime zest, lime juice, and green food coloring. Spread the lime batter evenly over the lemon layer. Bake until golden brown. Storage Store in an airtight container at room temperature for up to 10 days. Tips For best results, use a microplane zester for fine grating that only removes the zest with none of the bitter, white pith below. Regular lemons and limes or meyer lemons and key limes can be used in this recipe. For shipping, wrap the bars without the powdered sugar topping. Include a small ziplock bag with powdered sugar in the care package (with instructions to sprinkle on the bars). For hot weather shipping (especially for the extreme heat encountered by military care packages), you can use lemon/lime extracts instead of fresh citrus juices and zest. To substitute with extracts, use one teaspoon of lemon extract (total) and one teaspoon of lime extract (total) instead of the zest and juice in this recipe. For longer shipping times, don't cut into individual bars. Double wrap (or vacuum seal) the entire slab to help keep the chewy texture as long as possible. Related recipes Orange Bars taste like a creamsicle bar! Lots of white chocolate and orange flavor make these bars amazing. Chewy, soft Lemon Bars are a delicious treat that are more like lemon brownies than a classic lemon bars. These bars don't require refrigeration and travel well. Black and White Bars are two layer bars that combine chocolate and vanilla. Chocolate Chip Oat Bars have the perfect texture of your favorite oatmeal cookie packed into a simple to make bar. Rootbeer Float Bars have creamy, spiced flavor that rootbeer fans will adore. Brown Sugar Bars are a thicker bar that's chewy and full of the toasty flavors of brown butter and brown sugar. Read more about heat safe ingredients for hot weather shipping and find an index of all of the desert safe recipes on The Monday Box. Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch! Print Lemon Lime Bars These soft, chewy lemon lime cookie bars don't require refrigeration making them the perfect treat for picnics and warm weather care packages. Course DessertCuisine American Prep Time 20 minutes minutesCook Time 30 minutes minutesTotal Time 50 minutes minutes Servings 16 Calories 156kcal Author Wendy Sondov Ingredients Bars 1 cup all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt ½ cup butter flavor vegetable shortening 1 ¼ cups granulated sugar 2 large eggs 1 egg yolk 1 teaspoon vanilla extract 1 teaspoon lemon zest 2 ½ teaspoons lemon juice 2 drops yellow food coloring gel 1 teaspoon lime zest 2 ½ teaspoons lime juice 2 drops green food coloring gel Decorating 1 tablespoon powdered sugar Instructions Preheat oven to 350 degrees F. Line a 9” x 9” pan with foil extending over the edges. Spray the foil with non-stick spray. In a medium bowl, whisk together flour, baking powder, salt. Place vegetable shortening in large microwave safe bowl and microwave about 1 minute until melted. Into the bowl of melted shortening add flour mixture, sugar, eggs and yolk, and vanilla. Mix with a large spoon until smooth. Remove 1 cup of batter and place in a medium bowl with lemon zest, lemon juice, and yellow food coloring. Mix until smooth. Spread the lemon batter into the prepared baking pan. To the remaining batter add lime zest, lime juice, and green food coloring. Mix until smooth. Gently spread the lime batter on top of the lemon batter. Bake for 25-30 minutes until just golden brown and a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack. When cool, remove from pan by lifting the overhanging foil liner. Cut into bars. Sprinkle with powdered sugar. Store at room temperature in an airtight container or ziplock bag for up to 10 days. Notes For hot weather shipping (especially for the extreme heat encountered by military care packages), you can substitute lemon/lime extracts. To substitute with extracts, use one teaspoon of lemon extract (total) and one teaspoon of lime extract (total) instead of the zest and juice in this recipe. Packing tips Wrap the bars without decorating with powdered sugar. Include a small ziplock bag with powdered sugar in the care package (with instructions to sprinkle on the bars). Double wrap bars individually or in pairs in plastic wrap before placing in airtight containers or ziplock bags. For longer shipping times, don't cut into individual bars. Double wrap (or vacuum seal) the entire slab to help keep the chewy texture as long as possible. Nutrition Calories: 156kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 58mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 16g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.5mg First Published: June 9, 2014. Last Updated: May 24, 2024. Updated for additional information, improved photographs and better reader experience. The post Lemon Lime Bars appeared first on The Monday Box.

    Funfetti Cookies

    Funfetti Cookies are chewy sugar cookies with crispy edges, speckled with sprinkles for a rainbow colored treat. Fill your cookie jar and care packages with these bright and cheery cookies. Why you'll love this recipe The bright, cheerful sprinkles are baked into the colorfulcookies, with no further decorating needed. Made with heat resistant ingredients, these sugar cookies are a great choice for hot weather care packages. These delicious sugar cookies are ready in under 30 minutes. Funfetti Cookies, also called Confetti Cookies, are decorated from the inside out! Bright, cheery bursts of colorful sprinkles will cause smiles even before the first crunchy bite. Crunchy cookies tend to stay fresh longer than soft cookies, making this Funfetti Cookie recipe perfect for cookies jars and care package treats. Instructions This is an overview of the instructions. The full instructions are in the recipe card below. In a large bowl, combine the flour, baking soda and salt and set aside. In the bowl of a stand mixer with the paddle attachment, cream together the shortening and sugar until fluffy. Beat in the eggs and vanilla until smooth. Add the dry ingredients and mix just until combined. Stir in the jimmie sprinkles. Use a medium scoop to portion out 2 tablespoon cookie dough balls, 2 inches apart, on a parchment paper lined cookie sheet. Bake cookies until the top and edges are golden brown, about 11 minutes. The cracks in the center may still look wet. Storage Store Funfetti Cookies in an airtight container at room temperature for up to 2 weeks. Tips For flavor variation, replace one of the teaspoons of vanilla for ½ teaspoon of almond extract. The best sprinkles to use are jimmies sprinkles (the line shaped sprinkles), as other kinds of sprinkles are likely to bleed color into the dough. Vary the colors of the jimmies sprinkles with seasonal holiday colors, making this a great recipe for special occasions like Christmas,Halloween, or Valentine's Day. For best results do not replace the shortening with butter. Recipe FAQ’s Sugar cookies are a great choice for making ahead. I am often asked about freezing sugar cookie dough and baked sugar cookies. Here are the answers! Can you freeze sugar cookie dough? Freezing sugar cookie dough is my favorite way to have freshly baked cookies whenever you need them. Using a cookie scoop, portion out the cookie dough onto a baking sheet lined with parchment or wax paper. The dough balls can be placed close together, but not touching. Freeze for at least 2 hours, until firm. Once completely frozen, the dough balls can be placed in a freezer weight ziplock bag. The frozen balls won't stick to each other. Be sure to label the bag with the date, type of cookie, baking temperature, and baking time. Dough balls can be baked directly from the freezer without defrosting. Two or three extra minutes of baking may be required. Can you freeze baked sugar cookies? Baked sugar cookies can be frozen. To ensure that the cookies don't stick to each other in the freezer and when you defrost them, freeze in layers separated by wax paper inside an airtight storage container or freezer weight ziplock bag. A sturdy container is best to protect the cookies from breakage. Another option, is to stack cookies, separated by pieces of wax paper. Wrap the stack in plastic wrap and place in a freezer weight ziplock bag. To thaw, remove the cookies from the wrapping and containers to avoid condensation that could make the cookies soggy, and thaw at room temperature. How long can I keep frozen dough or cookies in the freezer? Frozen sugar cookie dough or frozen baked sugar cookies can be stored in the freezer for up to three months if well wrapped and frozen in airtight containers. Related recipes 25 Cookies with Sugar and Sprinkles a roundup of dozens of delicious recipes for sprinkle cookies! Graham Cracker Sandwich Cookies are delicious cookies filled with chocolate and a cut out on top filled with sprinkles in seasonal colors. Sprinkle Sugar Cookies are crunchy sugar cookies coated in nonpareil sprinkles. Just like bakery cookies. Unicorn Sprinkle Chocolate Covered Graham Crackers easily turn store bought grahams into magical treats with a dip in colorful chocolate. Easter Graham Crackers are beautiful eggs shaped cookies cut from packaged graham crackers! Chocolate dipped and colorfully sprinkled! Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch! Print Funfetti Cookie Recipe Crunchy, chewy cookies speckled with rainbow sprinkles for a colorful treat. An easy sugar cookie recipe made with heat resistant ingredients for safe hot weather shipping. Course DessertCuisine American Prep Time 10 minutes minutesCook Time 11 minutes minutesTotal Time 21 minutes minutes Servings 34 Calories 139kcal Author Wendy Sondov Cost Crisco.com Ingredients 2 ½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 1 cup butter flavored vegetable shortening 1 ½ cups sugar 2 large eggs 2 teaspoons vanilla extract ⅔ cup multi-color jimmies sprinkles Instructions Preheat oven to 375° F. Line a baking sheet with parchment paper. In a medium bowl, whisk to combine the flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, cream together the shortening and sugar for about 2 minutes or until fluffy. Beat in the eggs and vanilla until smooth. Add the flour mixture and mix just until combined. Stir in the jimmies sprinkles. Use a medium (1 ½ tablespoon) scoop to place dough balls on the prepared baking sheet, 2 inches apart. Bake for about 11 minutes. The top and edges should be lightly browned and the cracks in the center may still look wet. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. When cooled, store in an airtight container at room temperature for up to 2 weeks. Notes For flavor variation, replace one of the teaspoons of vanilla for ½ teaspoon of almond extract. Vary the colors of the sprinkles with seasonal holiday colors, making this a great recipe for special occasions like Christmas or Halloween. For best results do not replace the shortening with butter. Margarine can be substituted for the butter. Packing tips Wrap pairs of cookies, bottoms together, in plastic wrap. Stack the bundles in a column in a ziplock freezer bag. Remove as much air as possible from the bag before sealing. For shipping times longer than 2 weeks, vacuum sealing is recommended. Nutrition Calories: 139kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 71mg | Potassium: 13mg | Fiber: 1g | Sugar: 12g | Vitamin A: 14IU | Calcium: 3mg | Iron: 1mg First Published: August 12, 2020. Last Updated: March 7, 2024. Updated for additional information and better reader experience. The post Funfetti Cookies appeared first on The Monday Box.

    Easter Chocolate Bark

    Beautiful Easter Chocolate Bark is quick and easy to create in under an hour with just three simple ingredients! This delicious white chocolate bark is decorated with chocolate trees and pastel flower sprinkles. Why you'll love this recipe White chocolate bark is an easy, no bake treat. Easter chocolates are perfect for snacks, desserts, and Easter baskets. The simple design can be made by children or adults, and is a fun way to decorate. This easy Easter bark recipe requires just 3 ingredients and no baking. It's so simple, that with supervision kids can easily make this delicious treat. The bare trees, made with melted dark chocolate, are piped onto the white chocolate background. Then flower sprinkles transform your candy canvas into a springtime work of art. When cut into individual portions and wrapped in cellophane candy bags, this easy gourmet chocolate bark makes a lovely gift, or a sweet surprise for each place setting for an Easter or Mother’s Day brunch.  Ingredients Instructions This is an overview of the instructions. The full instructions are in the recipe card below. Spread melted white chocolate in an even layer on a wax paper lined cookie sheet. Pipe melted dark or milk chocolate tree trunks with branches. Add sprinkles. Cut around trees for individual size pieces. Storage Store chocolate bark for up to 2 weeks at room temperature, wrapped in cellophane candy bags or in an airtight container with wax paper or parchment paper between layers. Tips It's important to use only tempered chocolate, candy melts, or confectionary chocolate that is formulated for melting. When it firms, tempered chocolate or melting chocolate will stay looking beautiful for a long time. For the best results, don't use white chocolate chips for making candy. In about a day, the cocoa butter fats will rise to the surface of the candy (blooming), giving the chocolate a fuzzy, white appearance. This easy white chocolate bark recipe makes a perfect gift for Easter, Mother's Day, bridal showers, weddings, and other spring season occacions. Related recipes Peanut Butter Cups are delicious chocolate treats that are an irresistible Easter indulgence in pretty pastel colors. Easter Pretzels look like adorable chocolate bunnies and lambs. This delightful treat is the perfect addition to your Easter celebration. Fall Chocolate Bark is the Autumn design of this white chocolate bark Easter version. It's a quick and easy recipe for homemade chocolate bark that makes perfect gifts for fall holidays for chocolate enthusiasts of all ages. Thanksgiving chocolate turkeys add beauty and deliciousness to gifts, table settings, and care packages. Plus, these sweet treats are incredibly cute! Sugar Cookie Chocolate Bark is another great recipe for an fun Easter treat that's ready in minutes. Add sprinkles or favorite Easter candies on top of the sugar cookie and chocolate bark layers. Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch! Print Easter Chocolate Bark This beautiful white chocolate bark is quick and easy to create in under an hour. The perfect Easter season treat for gift baskets. Course DessertCuisine American Prep Time 20 minutes minutesChill time 20 minutes minutesTotal Time 40 minutes minutes Servings 8 Calories 267kcal Author Wendy Sondov Ingredients 2 cups white melting chocolate chocolate discs formulated for melting, almond bark, or tempered chocolate ⅓ cup dark or milk melting chocolate chocolate discs formulated for melting or use tempered chocolate Daisy Sprinkles pink pearl sprinkles yellow pearl sprinkles confetti flower pastel sprinkles Instructions Line a baking sheet or jelly roll pan (12” x 17”) with wax paper. Set aside. Put the dark or milk chocolate melts in a small ziplock bag. Microwave at 50% power for about 45 seconds, or until just melted. Set aside. In a medium heatproof bowl, melt the white chocolate in the microwave at 50% power for 1 minute. Remove and stir. Return to the microwave and heat at 50% power for 1 minute or until just melted. Stir until smooth. Pour the melted white chocolate onto the prepared pan. Spread evenly with a knife or spatula to desired thickness (⅛” -¼”). Gently shake the pan side to side to even out the chocolate and smooth the surface. Cut a tiny corner off the bottom of the ziplock bag containing the melted chocolate. Pipe 8 or 9 tree trunks with branches, randomly around the white chocolate surface. Sprinkle the trees with pastel flower sprinkles and a few pearls. Add additional sprinkle flowers and pearls over the entire surface. Place in the refrigerator for 15-20 minutes, or until set. Use a knife to cut around the trees for individual portions. Store candy bark for up to 2 weeks at room temperature, wrapped in cellophane candy bags or in an airtight container with wax paper between layers. Notes It is important to only use chocolate that is formulated for melting for coating and dipping. When it firms, melting chocolate will stay looking beautiful for a long time. For best results, don't use white chocolate chips or untempered chocolate for making candy. In about one day, the cocoa butter fats will rise to the surface of the candy (blooming), giving the chocolate a fuzzy, white appearance. Packing tips Wrap individual portions of chocolate Easter bark in sealed cellophane candy bags. Place the bags in a freezer weight ziplock bag or plastic storage container. Only ship chocolate during cool weather. Nutrition Calories: 267kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 42mg | Potassium: 129mg | Fiber: 1g | Sugar: 29g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg First Published: April 7, 2018. Last Updated: March 28, 2024. Updated for improved images, additional information and better user experience. The post Easter Chocolate Bark appeared first on The Monday Box.

    Italian Easter Cookies (Taralli Dolci Di Pasqua)

    Italian Easter Cookies (Taralli Dolci Di Pasqua) are a lightly sweet cookie with a crunchy sugar icing flavored with citrus. These delicious treats will melt in your mouth. Why you'll love this recipe Italian Easter Cookies have a fun ring shape and look so pretty with lemon glaze and colorful sprinkles. The crisp lemon icing adds just enough sweetness to the cookies. Though perhaps less familiar to Americans than biscotti, taralli are also a fabulous care package cookie. Taralli cookies are firm rather than crunchy, with a lightly sweet vanilla dough encased in crisp citrus icing. The ingredients for this icing look like the typical ingredients for a simple confectioner’s sugar glaze, but something changes when those ingredients are gently warmed. The resulting icing is thicker, crunchier, and hardens VERY quickly, so quickly that you have to move quickly in order for the sprinkles to stick. Taralli cookies make a great care package cookie even when it isn’t Easter, as they stay fresh for at least a week and travel well. Taralli are also great to fill the cookie jar at home and enjoy alongside a cup of coffee or a glass of milk. Instructions This is an overview of the instructions. The full instructions are in the recipe card below. Cookies In the bowl of an electric mixer, whisk the eggs then beat in the sugar, melted butter, and vanilla. Stir in the dry ingredients to form a soft dough. Chill the dough 1 hour- overnight. When ready to bake, divide dough into 36 even pieces, roll  into a balls, then into a 6” ropes. Press the ends of each rope together to form rings. Bake until puffed and just turning golden. Icing Stir the icing ingredients in a small saucepan, over low heat just until barely warm. Working quickly before the icing hardens, dip the top of the cookies into the icing and immediately add sprinkles. Storage Store Italian Easter cookies in an airtight container at room temperature for up to 7 days. Tips The icing hardens VERY quickly and must be used immediately. For best results, the cookies and sprinkles should be ready to use before making the icing. It is helpful if one person can do the icing, while a second person quickly adds the nonpareil sprinkles before the icing hardens. Once the icing in the saucepan hardens, do not try to reheat it. The sugar will crystalize and make a sandy icing. More Italian cookie recipes This Chocolate Chip Biscotti recipe makes crispy, crunchy chocolate chip cookies that can be munched on their own our dunked in your coffee. Italian Almond Cookies (Pasticcini di Mandorle) are soft, flourless cookies that taste like marzipan coated in powdered sugar. Quick and easy with just 4 ingredients! Italian Butter Cookies are traditional, Italian cookies found at bakeries. These pretty cookies will melt in your mouth. Italian Chocolate Cookies are soft, cake-like spice cookies shaped like a meatball! Mix in chocolate chips, raisins, or both! Italian Fig Cookies (Cucidati) are a delicious, tender cookie with a fruity fig filling. Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch! Print Italian Easter Cookies (Taralli Dolci Di Pasqua) These traditional Italian Easter cookies are a lightly sweet cookie with crunchy lemon flavor icing. Course DessertCuisine Italian Prep Time 45 minutes minutesCook Time 15 minutes minutesChill time 1 day dayTotal Time 1 day day 1 hour hour Servings 32 Calories 204kcal Author Wendy Sondov Cost "Cookies Unlimited" by Nick Malgieri and Cooking with Nonna.com Ingredients Cookie Ingredients 5 ½ cups all-purpose flour 1 ½ tablespoons baking powder 6 large eggs 1 ¼ cups sugar 12 tablespoons unsalted butter 2 tablespoons vanilla extract Icing ingredients 3 cups confectioners' sugar 4 tablespoons water ½ teaspoon lemon extract or ⅛ teaspoon Fiori di Sicilia Nonpareil sprinkles Instructions Cookies Melt butter in the microwave and set aside to cool slightly. In a large bowl combine flour and baking powder. In the bowl of a stand mixer with the paddle attachment, whisk the eggs then beat in the sugar. Mix in the melted butter and vanilla. Gradually add in the flour mixture until a soft dough forms. Refrigerate the cookie dough 1 hour- overnight, until firm enough to handle. When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper. Divide dough into 32 even pieces ( about 46 grams/1.6 ounces each). Roll dough pieces into a ball, then into a 7 inch rope. Press the ends of the rope together to form a circle. Place dough rings on the prepared cookie sheet, 2"- 3” apart. These cookies expand while baking. Bake for 10-14 minutes, until puffed and just turning golden brown. Cool completely on a wire rack before icing. Icing Stir confectioner’s sugar, water, and extract in a small saucepan, over low heat just until combined and barely warm. WARNING: This icing hardens VERY quickly and must be used immediately. The cookies and sprinkles should be ready to use before making the icing. It is helpful if one person can do the icing, while a second person quickly adds the nonpareil sprinkles before the icing hardens. Dip the cookie tops into the icing or use a pastry brush to coat the cookies with icing, and immediately add sprinkles. Once the icing in the saucepan hardens, do not try to reheat it. The sugar will crystallize and make a sandy icing. Store cookies in an airtight container at room temperature for up to 7 days. Notes The icing hardens VERY quickly and must be used immediately. The cookies and sprinkles should be ready to use before making the icing. It is helpful if one person can do the icing, while a second person quickly adds the sprinkles before the icing hardens. Once the icing in the saucepan hardens, do not try to reheat it. The sugar will crystalize and make a sandy icing. Packing tips Wrap the cookies individually in plastic wrap and place in a ziplock freezer bag or plastic storage container. If using a storage container, add crumples tissue paper between the cookie and the lid, if necessary, to prevent ANY movement while shipping. Nutrition Calories: 204kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 73mg | Potassium: 37mg | Fiber: 1g | Sugar: 19g | Vitamin A: 176IU | Calcium: 42mg | Iron: 1mg First Published: March 30, 2015. Last Updated: February 21, 2024. Updated for additional information and better reader experience. The post Italian Easter Cookies (Taralli Dolci Di Pasqua) appeared first on The Monday Box.

    Valentine Bear Care Package

    This Valentine Bear Care Package for Valentine's Day is the perfect gift to send love or thanks to someone far away. Bear themed snacks and decorations show how "beary" much you care. Why you'll love this care package theme This bear themed care package is cute for Valentine's Day, but it's also a great care package theme all year. Templates are provided to cut out and paste on your shipping box for quick and easy decorating. The garland message can be personalized and adapted to the season or recipient. Using a bear theme, this care package is perfect for conveying any "beary" important thought. The bear holds a garland that can be customized with your unique message. Sharing reminders of love, thanks, and support should happen all year, but Valentine's Day offers a special opportunity to celebrate the connection between friends or family members. Use the free templates to make decorating quick, easy, and adorable. Try some of the Valentine care package ideas to fill your box for a fun gifting experience. Decorating supplies Click for the free printable templates for the teddy bear parts and print on regular white printer paper: bear head, bear arms, bear legs, Click for the free printable templates for the garland hearts. Print red hearts on white printer paper or tag board, or print heart outlines (black and white)on red paper or tag board or on white paper to use as stencils. Instructions Decorated Box Cut the construction paper to the measurements of the box flaps. Use the glue stick to attach the cut out bear templates to the paper. Glue the decorated construction paper to the box flaps. To ensure that the decorations won't fall off during shipping, cover the box flaps with clear packing tape. Fill the box with treats, activities, gifts and tissue paper. Heart garland Cut out 3 or 4 hearts (depending on the length of your message) from the template. Punch holes for stringing the garland. Write a message on each heart. Connect the hearts with ribbon to form a garland. Glue the outer hearts of the garland to the bear paws on the box flaps. Care package contents Fill this Valentine's Day care package with a combination of red and pink packaging and bear themed items such as: a plush white teddy bear Krispie treats microwave popcorn packets milk chocolate bears Valentine's Day chocolates and other Valentine sweets puzzle books cheese crackers Tips and variations Be sure to pack the box securely, so that nothing can move during transit time. Use a different color for the background box flap papers to use this bear for a variety of occasions. Create a garland with different shapes for other holidays, such as pumpkins, stars, Christmas ornaments, Easter eggs, flags, or bee hives for a honey bear.  The message garland is very adaptable. Other possible messages include: We/I love you beary much, We/I miss you beary much, We're/I'm beary proud of you, Beary Happy Valentine's Day. Especially for military care packages, use more packing tape than you think is necessary. Packing tape helps the box hold together despite rough handling. It also keeps sand out in desert locations. Related recipes Crunchy graham cracker Valentine's Day teddy bears hold garlands of heart sprinkles. Valentine's Bear Brownies are chewy, fudgy brownies easily decorated like bears. Honey Graham Bears are Valentine teddy bear cookies holding garlands of hearts. Polar Bear Chocolate Covered Oreos are a delicious, no bake treat that is almost too cute to eat. Valentine's Day Peanut Chews Candy Pops are adorable, sweet treats decorated to provide a smile gaurantee. Chocolate Marshmallow Hearts are easy to make, heart shaped Valentine chocolates made in a mold with mini marshmallows tucked inside. Sugar Cookie Hearts are bite sized, heart-shaped cookies made in a mold and coated in sparkling icing. More themed care packages Cozy Mug Valentine Care Package provides a hug with a mug. Good anytime you want to share comfort and make someone feel extra special. Orange Care Package is bursting with orange colored contents and lots of orange puns. This fun surprise gift is sure to raise spirits. Christmas Care Package (Santa Theme) is a fun, jolly way to send Christmas cheer in a box this holiday season. Paw Prints Dog Care Package is the perfect way to thrill dog owners and their beloved canine companions. These fun ideas make great gift boxes. Spring is around the corner with this May Flowers Care Package, a beautiful gift with colorful flowers that bring the colors of Spring. A Thanksgiving Care Package filled with gourmet snacks is a great way to share the holiday with college students or military members away from home. Ready to create? Join the free membership group to get new care package ideas, recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch! Print Bear Care Package for Valentine's Day Teddy Bear care packages are a very special way to tell someone special how "beary" much you care. This perfect Valentine's Day gift is easily adapted for year round gifting. Prep Time 2 hours hoursTotal Time 2 hours hours Author Wendy Sondov Ingredients bear head template bear arms template bear legs template red hearts template use if printing on white paper/tagboard black and white heart outline template use if printing on red paper/tagboard or if using as a stencil Instructions Box flaps Cut the construction paper to the measurements of the box flaps. Use the glue stick to attach the cut out bear templates to the paper. Glue the decorated construction paper to the box flaps. To ensure that the decorations won't fall off during shipping, cover the box flaps with clear packing tape. Fill the box with treats, activities, and gifts. Heart garland Cut out 3 or 4 hearts (depending on the length of your message) from the template. Punch holes for stringing the garland. Write a full message or part of a message on each heart. Connect the hearts with ribbon to form a garland. Be sure the ribbon links are long enough for the garland to reach across the box. Glue the outer hearts of the garland to the bear paws on the box flaps. Use clear packing tape to ensure the garland stays attached to the paws. Notes Be sure to pack the box securely, so that nothing can move during shipping. Use a different color for the background box flap papers to use this bear for a variety of occasions. Create a garland with different shapes for other holidays, such as pumpkins, stars, Christmas ornaments, Easter eggs, flags. The message garland is very adaptable. Other possible messages include: We/I love you beary much, We/I miss you beary much, We're/I'm beary proud of you, Beary Happy Valentine's Day. Especially for military care packages, use more packing tape than you think is necessary. Packing tape helps the box hold together despite rough handling. It also keeps sand out in desert locations. Another variation of the same Valentine care package idea. The post Valentine Bear Care Package appeared first on The Monday Box.

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