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1 small package Pillsbury sugar cookie dough
4 cups of any kind of fruit
1 8 oz package cream cheese, softened
1 large container cool whip
Cook sugar cookie dough either as small cookies at 350 degrees for 6-7 mins.
Whip softened cream cheese.
Add in cool whip until nice and smooth.
Place in food storage bag, cut off the tip with scissors and pipe the frosting onto the cookies.
Decorate with fruits as you like.
You can soak this overnight but the texture will be more like a soufflé. If you do it 30 minutes before baking, it’s a bit crunchier. But both techniques work well. You want the baguette to be stale but not as hard a a rock. You could save scraps in the freezer for a few weeks until you have enough for this dish.
1 baguette, a bit stale
3 tablespoons butter
2 cups whole milk
2 teaspoons vanilla extract
2 tablespoons orange juice
1 teaspoon orange zest
pinch of kosher salt
3 tablespoons turbinado sugar
powdered sugar for the top
warm maple syrup
warm maple syrup mixed with warm honey
Preheat oven to 375°F.
Trim 1/2 inch off of each end of the baguette and feed scraps to the dog. Slice baguette in half. Cut into serving-size pieces (4-5″ long). Place bread cut-side up in an ovenproof dish and butter the top of each piece. Don’t overlap the bread.
In a medium-sized bowl, whisk the eggs. Add milk, vanilla extract, orange juice/zest, and salt. Whisk until foamy. Pour over bread. Flip the pieces around every 10 minutes or so to make sure both sides are soaking up the liquid . Leave in the liquid for about 30 minutes total. You want the bread to be wet but not soggy and falling apart. When you bake it, the bread should be resting in a small pool of the liquid but not drowning in it. You might need to pour off a few tablespoons of the liquid if the bread doesn’t soak most of it up.
Make sure all pieces are cut-side up. Sprinkle turbinado sugar all over the top. Bake until the bread is puffed up and golden (30-40 minutes). You might need to throw it under the broiler for optimum crispy crunchy caramelized beauty. Sprinkle with powdered sugar and eat right away (but it does reheat nicely). Serve with optional toppings listed above.
1. Start by unfolding your napkin and folding it in half so you have one really long side.
2. Take each end of the napkin and fold over the front at an angle.
3. Now, fold each bottom corner up towards the middle of the napkin.
4. Next, fold again on the side at a slight angle, like you see in the photo.
5. Repeat on the other side as well.
6. Flip the whole thing over and fold the larger part of the napkin up to the center.
7. Flip back to the front and turn the whole thing so that the top of the triangle is pointing up.
8. Now, fold in one side and then the other, so that the second side fits into the little pocket that has been created.
9. Now you’ve got a little bundled up bunny. Pull out the ears and tail, and you’re done!
9 tbsp water
2 tbsp sugar
5 oz kiwi, peeled
6 oz mango, peeled
6 oz fresh raspberries
Make a simple syrup by combining water and sugar in a small pot and bring to a boil;boil for about 4-5 minutes on medium heat. Set aside.
Puree fruit separately in the blender (I used my magic bullet). Set aside in 3 small bowls.
Divide the simple syrup between the fruit purees and mix in.
Equally fill four small 5 oz cups with the kiwi puree and place in the freezer; freezeone hour.
Add mango puree and freeze 20 minutes. Insert sticks and freeze at least 2 hours.Add raspberry puree and freeze overnight.
Wilton Treat Pop Containers
Tart Cherry Juice (1 Cup)
Lime Juice (1 Cup)
Sugar (1 Cup, Divided)
Water (1 Cup, Divided)
Step 1– In a saucepan over medium-high heat, combine cherry juice, ½ cup sugar, and ½ cup water. Stir until sugar is dissolved. Keep in a separate bowl (with spout if possible – this makes pouring easier).
Step 2– Clean saucepan and add in lime juice, ½ cup sugar, and ½ cup water. Stir over medium-high heat until sugar is dissolved.
Step 3– Pour lime popsicle juice into treat pops until 1/3 full. Place in freezer (upright) and freeze.
Step 4 -Pour in cherry popsicle juice into treat pops until 2/3 full. Place back in freezer (upright) and freeze.
Step 5 -Fill to top with lime popsicle juice and freeze again.
Step 6 Serve on a warm spring day and enjoy!
Tips- Combine layers of fun fruit juices to make a multi-colored striped pop (lemon for yellow, cherry or strawberry for red, blueberry for blue, lime for green, grape for purple, orange for orange, etc). – Ice cream is another fun frozen treat for putting in push-up pops. Try a neopolitan (layers of chocolate, vanilla, and strawberry). – Decorate your treat pops with stickers or ribbon!