Desserts

Sprinkle Sugar Cookies

May 12, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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sprinkle sugar cookiessprinkle sugar cookiessprinkle sugar cookiessprinkle sugar cookiessprinkle sugar cookies

 WOM Petite treat stand, on SALE!  ||  Wilton rainbow jimmies  ||  Wilton flower cookie cutters

Growing up my parents used to treat me to the most amazing sprinkle sugar cookies from Hamilton Pastries, and ever since I have been a lover (like no joke serious lover) of sugar cookies.  So when Wilton sent me a jar of their rainbow jimmies I thought immediately of those cookies I adored as a child and using my families sugar cookie recipe and a whole lot of festive sprinkles I was able to whip up a batch that was as good as I remembered.  truly, MKR

Sprinkle Sugar Cookies
Yields 24
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Prep Time
2 hr 15 min
Total Time
12 min
Prep Time
2 hr 15 min
Total Time
12 min
Ingredients
  1. For the cookies...
  2. 1 1/2 cups sugar
  3. 1 cup unsalted butter (softened not melted)
  4. 1 cup buttermilk
  5. 5 cups flour
  6. 2 eggs
  7. 2 teaspoons vanilla extract
  8. 2 teaspoons salt
  9. 1 teaspoon baking soda
  10. 1/2-1 cup Wilton rainbow jimmies
  11. Cookie cutters *optional
Instructions
  1. Heat oven to 350 degrees
  2. Mix sugar, butter, eggs, and vanilla thoroughly.
  3. Add buttermilk, mix.
  4. Add salt, baking soda and 2 cups of flour, mix. Continue mixing and adding 1 cup of flour at a time until all flour is mixed in.
  5. Add sprinkles, mix.
  6. Refrigerate 2 hours or overnight.
  7. Roll out dough on a floured surface, 1-2 inches thick. Using cookie cutters cut out desired shapes and place on a non stick cookie sheet 1 inch apart. If you prefer to make drop cookies simply roll out a small balls and place on cookie sheet and gently push down with two fingers.
  8. Bake for approximately 10-12 minutes or just until the bottom begins to turn a golden brown.
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All images original to Waiting On Martha.  This post was sponsored by Wilton, opinions and recipe are 100% my own.

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Homemade Pistachio Pudding

April 17, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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pistachio pudding

If you’re a last minute person like me then you’re probably still scrambling for Easter dessert ideas.  Might I suggest homemade pistachio pudding from our Easter table?  Creamy pudding mixed with the texture and flavor of pistachios is simple perfection.  Not to mention there is nothing easier to make than homemade pudding.  I used Joy The Baker’s recipe below which needs no adaption what so ever.  Enjoy!  truly, MKR

Photography Rustic White

Homemade Pistachio Pudding
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Ingredients
  1. Pistachio Paste
  2. 1/2 cup salted pistachio nuts
  3. 1/3 cup granulated sugar
  4. 2 tablespoons water
  5. Pudding
  6. 2 cups whole milk
  7. 2 large egg yolks
  8. 1/3 cup granulated sugar
  9. 2 tablespoons cornstarch
  10. pinch of salt
  11. 1 teaspoon pure vanilla extract
  12. 2 tablespoons unsalted butter, softened
  13. 1/2 cup pistachio nuts, chopped
Instructions
  1. Pistachio Paste
  2. Place pistachios in the bowl of a food processor.
  3. Pulse until the nuts are in small bits.
  4. Add the sugar and water, and blend until relatively smooth.
  5. Pudding
  6. Spoon Pistachio Paste into a medium saucepan.
  7. Add the milk and whisk over medium heat.
  8. Heat milk and pistachio until steamy and hot.
  9. While milk is heating, whisk together granulated sugar, egg yolks, cornstarch and pinch of salt. Mixture will be thick. Keep whisking until it’s smooth.
  10. Pour about 1/2 cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together. Add another half cup of hot milk and whisk to incorporate. Return the milky egg mixture into the saucepan over medium heat.
  11. Heat pudding mixture over medium heat until thick and bubbly. Whisk almost constantly.
  12. Boil for 1 minute, or until thickened.
  13. Remove from heat and stir in butter and vanilla extract, until butter is melted.
  14. Pass cooked pudding through a fine mesh strainer set over a medium bowl.
  15. Spoon into small ramekins, place plastic wrap over the individual puddings (so the plastic touches the top of the pudding), and refrigerate for at least 4 hours, or overnight.
  16. Garnish with chopped pistachios.
  17. **Pudding will last, covered in the refrigerator, for up to 4 days.
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Key Lime Coconut Cupcakes

April 10, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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key lime recipeskey lime recipeskey lime recipeskey lime recipes

There are no words to describe how much I love key lime pie.  Or coconut (example HERE).  But key lime pie can sometimes be an undertaking to make.  So what do you do at 10:00 pm when you’re craving key lime pie?  You make Key Lime Coconut Cupcakes of course.  The tart lime combined with fresh coconut and butter cream goodness, well just trust me my Loves these are a MUST bake.  truly, MKR  

Key Lime Coconut Cupcakes
Yields 12
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. For the cupcakes...
  2. 1 cup all purpose flour
  3. 3/4 cup self-rising flour
  4. 1/2 cup (1 stick) unsalted butter, room temperature
  5. 1 1/4 cup sugar
  6. 2 large eggs
  7. 3/4 cup buttermilk
  8. 3 tablespoons fresh lime juice
  9. 1 1/2 cups unsweetened coconut flakes
  10. 3-4 drops of green food coloring
  11. For the frosting...
  12. 1/2 cup solid vegetable shortening
  13. 1/2 cup (1 stick) butter or margarine softened
  14. 1 teaspoon clear vanilla extract
  15. 4 cups sifted confectioners' sugar (approximately 1 lb.)
  16. 2 tablespoons milk
  17. 2 tablespoons fresh lime juice
  18. 2-4 drops of green food coloring
Instructions
  1. For the cupcakes...
  2. Preheat oven to 350°F.
  3. Line standard muffin pan with 12 paper liners.
  4. Whisk both flours in medium bowl.
  5. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time.
  6. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.
  7. Add food coloring (you want your batter to look a light green)
  8. Gently mix in coconut.
  9. With a small ice cream scoop scoop batter into each liner filling 3/4 of the way up.
  10. Bake cupcakes until toothpick inserted into center comes out clean, 20 to 25 minutes.
  11. Cool 10 minutes. Remove from pan; let cool and frost!
  12. Garnish with fresh lime slices if so desired.
  13. For the frosting...
  14. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  15. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
  16. Gradually add milk; beat at medium speed until light and fluffy.
  17. Add lime juice and food dye, mix thoroughly.
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