{"id":36995,"date":"2016-11-10T06:00:29","date_gmt":"2016-11-10T11:00:29","guid":{"rendered":"https:\/\/www.sweetshoppedesigns.com\/?p=36995"},"modified":"2016-11-06T17:35:41","modified_gmt":"2016-11-06T22:35:41","slug":"thursday-treats-holiday-recipes-1110","status":"publish","type":"post","link":"https:\/\/www.sweetshoppedesigns.com\/index.php\/2016\/11\/thursday-treats-holiday-recipes-1110\/","title":{"rendered":"Thursday Treats – Holiday Recipes 11\/10"},"content":{"rendered":"

November begins the time of family gatherings both planned and impromptu where food can play a very important part in the events. I thought it might be fun to share a few favorite holiday recipes from the SugarBabes. Maybe you’ll find something new and delicious to try with your family and friends this year.<\/p>\n

From Crystal:<\/p>\n

Ultimate Grasshopper Cookies<\/strong><\/em><\/p>\n

(recipe and image from www.mycupofcake.com)<\/a><\/p>\n

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Ingredients<\/p>\n

Cookies:<\/div>\n
1 Box Devil’s Food Cake mix<\/div>\n
2 eggs<\/div>\n
1\/2 C. butter, melted<\/div>\n
1 tsp. vanilla extract<\/div>\n
2 Tbsp. brown sugar<\/div>\n
<\/div>\n
Mint Frosting:<\/div>\n
3\/4 C. butter, softened<\/div>\n
1 1\/2 tsp. peppermint extract<\/div>\n
2-3 C. powdered sugar<\/div>\n
milk, if needed<\/div>\n
green food dye, if desired<\/div>\n
<\/div>\n
Chocolate Glaze:<\/div>\n
1 1\/2 C. chocolate chips (I like to use chocolate “melts”)<\/div>\n
4 Tbsp. butter<\/div>\n
<\/div>\n
Andes Mint Candies, roughly chopped<\/div>\n

Directions<\/p>\n

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.<\/div>\n
2. Combine cake mix, eggs, butter (make sure you let it cool a little so it doesn’t cook the eggs), vanilla and sugar. That batter will be stiff.<\/div>\n
3. Make dough balls a little large than a Tablespoon and place on cookie sheets to bake. (You may want to pat each dough ball down a little bit because cake mix cookies tend to bake up tall.)<\/div>\n
4. Bake for 7-9 minutes and let cool on cooling racks.<\/div>\n
5. Mint Frosting: Beat butter for 2 minutes. Add peppermint extract and slowly add it powdered sugar until you reach your desired consistency. Add 1-2 Tablespoons milk if it gets too thick. Add green dye for color if desired.<\/div>\n
6. Chocolate Glaze: Melt chocolate chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.<\/div>\n
7. To assemble (see photos at site). Pipe on frosting, smooth over with a knife, spoon on your glaze and top with peppermint candies.<\/div>\n<\/div>\n