Sunday, February 22, 2015

Confetti Cookies

These sugar cookies just look like a party, don't they?! They're ridiculously colourful and way too fun! The bright sprinkles pop out of these vanilla flavoured treats like crazy! 
Forget about a birthday cake, a wobbling tower of these cookies on a dessert tray is all you'd need to let people know what's happening. (Okay, I know a fancy cake is necessary at every birthday, but just go with it for a minute.)

But seriously, besides these cookies being darn adorable and exciting, they're delicious! So soft, tender, and perfectly sweet. And the overwhelming amount of colourful sprinkles add texture and sugary crunch. 
I felt like quite the established baker bay the time these guys came out of my oven. 
These cookies are a joy to make too. There's something therapeutic about creaming butter, eggs and sugar until its fluffy like whipped cream, and then throwing in a rainbow of confetti; sooooo satisfying. The dough is equally as delicious as the cookies by the way. In case you were wondering.

I wish I could take credit for this recipe but it all goes to Averie at Averie Cooks. I doubled mine, one batch won't cut it.
RECIPE & INGREDIENTS slightly adapted from Averie Cooks
Makes approx. 24 Cookies.
  • 1 Cup butter, soft, at room temperature
  • 1 1/2 Cups white sugar
  • 2 Large eggs
  • 3 Teaspoons imitation vanilla extract
  • 3 Cups all-purpose flour
  • 4 Teaspoons of cornstarch
  • 1 1/2 Teaspoons baking soda
  • pinch of salt
  • 3/4 Cup sprinkles
Prep two cookie sheets with parchment paper and set aside.

In the bowl of a stand mixer combine butter, sugar, eggs, and vanilla. Beat on medium speed until the mixture is super fluffy and creamy, about 5 minutes. Scrape down the bowl as necessary.

Stop the mixer to add the flour, cornstarch, baking soda, and salt. Mix by hand at first to bring together, then turn the mixer on and mix on low until dough is just combined.

Stir in 1/4 cup of Sprinkles by hand until fully distributed. Add the remaining sprinkles to a small bowl.

Using a large spoon (I used an ice cream scoop), scoop large, 2 Tablespoon cookie mounds. 
Roll the top of each cookie in the extra sprinkles and place on the baking sheets spacing about 1 -2 inches apart. Flatten each cookie slightly.

Cover both cookie sheets with Saran-wrap and refrigerate for 2 hours minimum, or overnight.

Preheat oven to 350F. Bake cold cookies for 9-11 minutes, rotating half-way through bake time. 
When done, let cool for five minutes, then move to wire rack to continue cooling.

What kind of party would you bring these cookies to?

Wednesday, February 11, 2015

Spiced Peanut Butter Cookies (Coincidentally Vegan)

This Peanut Butter Cookie recipe originally came to be egg-free because I didn't have any eggs in the house. And on most days I refuse to go out for one ingredient. Then I realized I didn't have any butter. And on most days I refuse to go out for two ingredients. Now they're vegan, I figured. Which is always better anyway.
Now you're probably thinking "Arielle, if you didn't have eggs or butter why wouldn't you just make something else?"
Well, because I never was one much for mise en place, or prep work in general, I had already dumped sugar and peanut butter into the mixing bowl. I was just that excited about cookies. There was no going back.

These cookies are fantastically rich from the peanut butter and the brown sugar, yet so delicate. I love the addition of the cinnamon and nutmeg, it turns the peanut butter flavour into something wonderfully different, you can't leave it out! I'm telling you.
Thee cookies have such a tender and light bite to them, and they're not very chewy. The high peanut butter ratio means eating one (or maybe two, okay three) will satisfy your cookie craving like no one's business.

RECIPE & INGREDIENTS heavily adapted from Blissful Basil
makes approx. 20 cookies
  • 1 Cup of Natural Peanut Butter
  • 1 Cup of Packed Brown Sugar
  • 4 Teaspoons of Vanilla Extract
  • 2/3 Cup of Flour
  • 2 Teaspoons Baking Soda
  • Pinch of Sea Salt
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 1/4 Cup Water
Preheat the oven to 350 F and line two Baking sheets with parchment paper.
In a large mixing bowl cream together sugar and peanut butter. The  add vanilla.
In a separate medium sized bowl combine all remaining dry ingredients.
Slowing add dry ingredients to peanut butter mixture while stirring continuously. The dough will be very crumbly.
Add water and stir until dough just comes together.
Using your hands create, Tablespoon-sized dough balls and place on cookie sheet. Flatten your cookies, so each one is a round disc.
Bake for 7-9 minutes until just barely browning on the edges.

And now it's time to fess up, what's the strangest-most-amazing thing you've cooked up from lack of ingredients in your kitchen?

Saturday, February 7, 2015

Turmeric Tea Latte

I'm a chai tea latte junkie. I'm obsessed with the creamy, sweet and slightly spicy flavour. I love the blend of warm spices, and that every coffee shop has a slightly different mix of them. Ever since I stopped drinking coffee, chai tea lattes have been my fix. 
I think the most alluring thing about chai tea lattes is that they feel like a treat. OK, honestly, with all the sweetener and milk in those things it really should be just a treat. But of course, I don't treat them like one.

The last couple weeks I've been hearing more and more about the benefits of turmeric and turmeric tea. Crazy, because I'd never heard anything too special about the vibrant yellow spice before. But this stuff has some wild benefits! I've read plenty of good things, let me share just a few quick bits:
  • Is a natural anti-depressant
  • Helps aid in digestion
  • Is anti-bacterial, it can heal wounds faster and aids the immune system
  • Detoxifies the liver
  • Induces sleep 
  • Clears up skin with its antioxidants
So after a few boastful articles I had to see if this stuff even tasted good. I made myself some turmeric tea (I've also seen it called golden milk, from its sunny yellow colour), and holy moly this stuff is delicious! It's my new chai tea, I'm not kidding. I could see it being a more acquired taste to some but I can't get enough! 
The honey and almond milk keep the drink sweet and creamy. The ginger, cinnamon and turmeric are warming and comforting. And there's a slightly spicy flavour. It sounds like I'm describing Chai, I know, but these drinks are quite different in subtle ways. And can we just talk about how much sugar is not in this drink! 
This recipe is simply milk, spices, and sweetness but it feels full-bodied like a latte. So, we have a latte on our hands.

makes 1 serving
  • 1 cup (8 oz) Almond milk
  • 1/2 teaspoon Turmeric spice
  • 1/4 teaspoon Ginger spice
  • 1/4 teaspoon Cinnamon
  • Pinch of Black pepper
  • 1 - 1 1/2 teaspoons Raw honey
In a small saucepan heat almond milk over medium heat, being careful not to let it scald. 
While it's warming add all other ingredients to a mug. 
Stir the spices and honey together, creating a paste. 
When milk is hot, pour about a tablespoon-full into the mug and mix it with the paste. 
Add half the remaining milk, and stir again. Then add the rest of the milk and stir, and enjoy!

Have you tried turmeric-anything before? What did you think?

Wednesday, February 4, 2015

Love of Sweeties Weave Shop now on Etsy

Exciting news! I've mentioned a few times recently that I've fallen in love with weaving these past few months, and now I have a shop to sell my finished pieces from! 
If you follow me on instagram you have already seen some of the projects I've been working on and the ones up on etsy. It's a little scary opening up a shop; hoping people like my work as much as I do, figuring out prices and profit margin, trying to calculate shipping (!!!), learning to photograph objects for sale (much different than photographing food and blog bits), and selling products I've made is all very new for me but its such an exciting step in the right direction!

I'd love for you to check out my etsy, LoveOfSweeties, and see what it's all about. You can also follow love of sweeties on instagram to keep up to date with what's new in the shop and on the blog! Plus other exciting things too of course!

Monday, February 2, 2015

Chocolate and Coconut Cupcakes with Lime Frosting - Using Boxed Gluten Free Cake Mix

Mitch's Mom sends the best Birthday presents every year. Last year it was entire kit for everything we could need to make sushi. Including the rice!
This year She sent me a beautiful box jam packed with everything necessary to bake and decorate a gluten free cake! I'm not kidding when I say everything. From a cake mix to candles. There was icing, sprinkles, piping bags and tips, even little mini bundt pans and cupcake liners! I was very spoiled. I'm putting some of these gifts to good use in these cupcakes!

This recipe uses a Gluten Free boxed cake mix as its base. And the frosting in this recipe is store-bought icing that we've enhanced with zesty lime and spreadable coconut oil to make is so much better. 
I'm pretty sure any store bought Devil's Food Cake and Vanilla Icing would do the trick for this recipe, but the fact that this cake mix is gluten free and we've turned it into the softest, most moist cupcake you can imagine, well that's just crazy-awesome.

The coconut flavour from the milk in these cupcakes is very subtle, it more-so helps to add some intense moisture to the cake. So if you are not a fan of coconut just leave the toasted coconut off the top. By thinning out the icing with coconut oil it becomes more spreadable and won't dry out, if these cupcakes are keeping for a few days. It also helps cut the sweetness that so many store bought icings can be overwhelmingly full of.

Makes 12 Cupcakes


  • 1 Box of Betty Crocker's Gluten Free Devil's Food Cake Mix
  • 1 Cup Low Fat Coconut Milk
  • 1/2 Cup Coconut Oil
  • 3 Eggs
  • 1/2 tsp Vanilla Extract

  • 1/2 Cup Vanilla Frosting
  • 1 1/4 tsp Lime Juice
  • 2 Tsp Coconut Oil
  • 1/2 Cup Shredded Coconut, Toasted
To Make the Cupcakes
Preheat the Oven to 325 F if using dark or non-stick pans and 375 F if using lighter metal pans. 
Add all ingredients to the bowl of a stand mixer and mix on low until incorporated about 30 seconds, then continue to beat on medium speed for about 2 minutes. Or you can beat by hand until you achieve the same smooth-batter consistency.
Line your pan with Parchment cupcakes liners and fill each cup about 1/4'' from the top.
Bake for 20-24, minutes rotating pan half way though. Cupcakes will be done when the tops just spring back when touched. Frost when cool.

To make the Frosting
Heat a saucepan over medium heat on a stovetop. When pan is quite warm, remove from heat and add icing to warm pot. stir continually until consistency becomes more like a sauce. Still in coconut oil and lime juice.

Frost cupcakes with a knife, then roll each iced cupcake top in a bowl with the toasted coconut.

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