#sugarydelights

[xxyourlocalcryptidxx]

A smol collection of watercolor desserts I did in procreate (I’m on my watercolor phase now ig)

[krallentier]

These Candy Cane Sugar Cookies are a festive treat that's perfect for the holidays. Your taste buds will be delighted by the combination of buttery sugar cookies with a hint of peppermint and a candy cane twist. They go great with milk or hot cocoa!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1 large egg. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Red food coloring. 1/2 cup crushed candy canes or peppermint candies. Powdered sugar, for dusting.

Instructions: Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Put the egg, peppermint extract, and vanilla extract in the bowl. Combine well. Mix the all-purpose flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are well mixed. Split the dough in half, making two equal parts. To make one part red, add food coloring and mix it until it's the color you want. Put each piece in the fridge for at least an hour after wrapping it in plastic wrap. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Roll out a small amount of the red and white dough into ropes that are the same length. Make candy cane shapes out of the ropes by twisting them together. Use the ready baking sheet to put the candy cane cookies on it. After the oven is hot, bake for 8 to 10 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, leave them on the baking sheet to cool for a while. Add the crushed peppermint canes or candy canes to the cookies while they are still warm. Move the cookies to a wire rack to cool all the way down. Before you serve, sprinkle with powdered sugar.

Prep Time: 20 minutes

Cook Time: 10 minutes

schoonheidssalon ellen dufour

[airshipband]

société internationale d’ergologie

[tamagobuns]

These chewy chocolate brownie crinkle cookies are a delightful combination of rich chocolate and a crinkled, sugary exterior. They are perfect for satisfying your chocolate cravings!

Ingredients: 1 cup semi-sweet chocolate chips. 1/4 cup unsalted butter. 1/2 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup powdered sugar for coating.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Melt the butter and chocolate chips in 30-second increments in a microwave-safe bowl, stirring until smooth. Let it cool down a little. Mix the eggs, vanilla extract, and granulated sugar in a different bowl until thoroughly blended. Stir until smooth after adding the melted chocolate mixture to the sugar and egg mixture. Sift flour, baking powder, cocoa powder, and salt in a separate bowl. Stirring until just combined, gradually add the dry ingredients to the wet mixture. To firm up the cookie dough, refrigerate it for approximately half an hour. Form dough into tablespoon-sized portions by scooping it out and rolling it into balls. Give each ball a thick layer of powdered sugar. Arrange the coated dough balls about 2 inches apart on the baking sheet that has been prepared. For 10 to 12 minutes, or until the cookies have firmed up around the edges but remain tender in the middle, bake them in a preheated oven. Take them out of the oven and allow them to cool for a few minutes on the baking sheet, then move them to a wire rack to finish cooling. Chewy chocolate brownie crinkle cookies are to be enjoyed!

Prep Time: 15 minutes

Cook Time: 10 minutes

Louisburgh Athletics

[textsfromyoungjustice]

With these Instant Pot Creme Brulee Cheesecake Bites, you can enjoy the delicious mix of creme brulee and cheesecake. These bites are a great treat for any event because they are creamy and rich, and the sugar on top has been caramelized.

Ingredients: 1 cup graham cracker crumbs. 2 tablespoons unsalted butter, melted. 8 ounces cream cheese, softened. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup sour cream. 1/4 cup all-purpose flour. 1/4 teaspoon salt. 1/4 cup heavy cream. 2 tablespoons brown sugar. 1 teaspoon cornstarch. 1 teaspoon water.

Instructions: Melt butter and mix graham cracker crumbs in a bowl. Press the mixture into the bottom of a cupcake pan that has been lined to make the crust. Mix the sugar and cream cheese in a different bowl until the mixture is smooth. After adding the vanilla extract, sour cream, flour, and salt, add the eggs one at a time. Mix everything together well. Put the crust in the cupcake pan and then pour the cheesecake batter on top of it. To get rid of air bubbles, tap the pan on the counter. Fill the Instant Pot with one cup of water. Put the trivet in the pot and then put the cupcake pan on top of it. Place the lid on top of the Instant Pot and seal the vent. Cook for 8 minutes on high pressure. Let the pressure drop naturally for 10 minutes, and then manually release any pressure that is still there. Wait until the cheesecake bites are cool before putting them back in the Instant Pot. Put it in the fridge for at least four hours or overnight. To serve, mix cornstarch, water, and brown sugar in a small bowl. Put the mix on top of the cheesecake bites. To make the sugar on top caramelized, use a kitchen torch. Set it aside for a while before you serve it.

Prep Time: 20 minutes

Cook Time: 8 minutes

Westmoreland Idd Awareness

[dokorokogame]

Cream Cheese Mints are tasty little treats that you can share at parties, give as a sweet gift, or eat yourself. They are creamy and taste a little like peppermint. The outside is sweet and sugary.

Ingredients: 8 oz cream cheese, softened. 4 cups powdered sugar. 1/2 teaspoon peppermint extract. Food coloring optional. 1/4 cup granulated sugar for rolling. 1/4 cup extra powdered sugar for dusting.

Instructions: In a mixing bowl, combine softened cream cheese and powdered sugar. Mix until well combined. Add peppermint extract and food coloring if desired to the mixture. Mix until the color is uniform. Roll the mixture into small balls or shape them using molds or cookie cutters. Roll each mint in granulated sugar to coat it evenly. Place the mints on a baking sheet lined with parchment paper and let them set at room temperature for about 2 hours or until firm. Once they are set, dust the mints with extra powdered sugar to prevent sticking. Store the Cream Cheese Mints in an airtight container in the refrigerator for up to two weeks. Enjoy your homemade Cream Cheese Mints!

Prep Time: 20 minutes

Cook Time: 0 minutes

Jannine Sanders Kroeze

[shuufly]

Enjoy the perfect balance of warming spices in these soft gingersnap cookies. With a delightful chewy texture and a sugary coating, these cookies are a true treat during the festive season or any time you're craving a cozy dessert.

Ingredients: 2 1/4 cups all-purpose flour. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon salt. 1 teaspoon baking soda. 3/4 cup unsalted butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 1 large egg. 1 teaspoon vanilla extract. 1/3 cup granulated sugar for rolling.

Instructions: Warm your oven up to 350F 175C and put parchment paper on baking sheets. Mix the flour, ground ginger, ground cinnamon, ground cloves, salt, and baking soda together in a medium-sized bowl using a whisk. In a different large bowl, beat the softened butter and 1 cup of granulated sugar until they are fluffy and light. Mix the molasses, egg, and vanilla extract into the butter and sugar until everything is well mixed together. Slowly add the dry ingredients to the wet ones, mixing only until the dough comes together. Scoop out small amounts of dough with a spoon or cookie scoop and roll them into 1-inch balls. To cover each dough ball, roll it in the last 1/3 cup of granulated sugar. Place the dough balls covered in sugar on the baking sheets that have been prepared, leaving some space between each one. Heat the oven to 350F. Bake the cookies for 8 to 10 minutes, or until the edges are set but the middle is still soft. Take the baking sheets out of the oven and put the cookies on them to cool for a few minutes. Then move the cookies to a wire rack to finish cooling. When the cookies are completely cool, put them in a container that won't let air in. This will keep them soft.

Prep Time: 20 minutes

Cook Time: 10 minutes

Ollie Renee Schminkey

[honeypsd]

Make delicious eggless marshmallows at home with this easy recipe. These fluffy and sweet treats are perfect for hot cocoa, s'mores, or just snacking.

Ingredients: 3/4 cup cold water. 3 tablespoons unflavored gelatin. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 2 teaspoons vanilla extract. 1/4 cup powdered sugar for dusting. 1/4 cup cornstarch for dusting.

Instructions: Gelatin and 1/2 cup cold water should be combined in a mixing bowl. Give it ten minutes to bloom. Combine the corn syrup, granulated sugar, salt, and the remaining 1/4 cup of cold water in a saucepan. Stir until the sugar dissolves over a medium heat source. After bringing the mixture to a boil, cook it until a candy thermometer registers 240F 115C. Beat on low speed and slowly pour the hot syrup into the gelatin mixture. Increase the speed gradually and beat for 10 to 15 minutes, or until the mixture becomes fluffy and triples in volume. Beat for an extra two minutes after adding the vanilla extract. Grease a square baking dish and sprinkle with cornstarch and powdered sugar. Using a spatula to smooth the top, pour the marshmallow mixture into the dish that has been prepared. Sprinkle additional powdered sugar and cornstarch mixture on top. Until it sets, leave it to rest at room temperature for at least four hours, or even overnight. Once solidified, slice the marshmallows into squares or other desired shapes, then sprinkle additional powdered sugar and cornstarch mixture on the cut edges. Now that your eggless marshmallows are done, dig in!

Prep Time: 20 minutes

Cook Time: 10 minutes

McGregor-Marquette Center for the Arts