Jelly Bean Cookies

Instagram - you fooled me.

You made me think my pictures were special.

You made me think my pictures were foodgawker worthy.

You made me think one filter could turn an iPhone shot into a masterpiece.

But it's not true.

I'm not a photographer. I'm not a Photoshop pro. And your app can't make me one. But it can inspire me.

Seeing all the beautiful food blogs out there has inspired me to create my own beautiful pictures. As this blog has progressed, I have been trying to improve my photo skills. This is the first post where I really spent a lot of time food styling and using Photoshop to improve my pictures. It's a work in progress, but I like how it's going.


I introduce you to Jelly Bean cookies. I tried these last Easter and I was in love. To be honest, I haven't been able to stop thinking about them.

They are fruity and buttery (with no butter of course!) I'm pretty sure I'd rather have these any day over chocolate chip cookies. Don't get me started on my love for fruity gummy snacks. These can be made two ways either soft (bake 10 minutes) or crispy (bake 12 minutes.) I prefer soft, but make one batch of each so you can decide for yourself.

Jelly Bean Cookies Adapted from In Katrina's Kitchen

Ingredients

• 1 cup Earth Balance Shortening, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 tsp vanilla

• 1/2 cup unsweetened applesauce

• 2    1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt

• 1 cup jelly beans

Instructions

Preheat oven to 350 degrees.

Beat softened shortening with sugars and vanilla.

Add applesauce a 1/4 cup at a time, until combined.

Combine dry ingredients (flour, baking soda and salt) in measuring cup.

Slowly add dry ingredients to wet.

Fold in jelly beans.

Divide into 24 equal pieces. Roll into balls and flatten slightly.

Bake 10 minutes for a soft cookie or 12 minutes for a crispy cookie. Cookie will puff up and will firm up while cooling. Let cool on baking sheets for 10 minutes (if making soft) or 5 minutes (if making crispy.) Transfer to a wire rack.

Nutrition Facts

Calories:                        210
Total Fat:                         8 g
Saturated Fat:              2 g
Cholesterol:                     0 mg
Sodium:                            155 mg
Potassium:                        42 mg
Total Carbohydrate:       35 g
Fiber:                                   0 g
Sugars:                               23 g
Protein:                              1 g

White Chocolate Peppermint Puppy Chow

I’ve wanted to do a baking blog for several years. For some reason or another, I never fulfilled this dream. I figure with Christmas right around the corner, it’s the perfect time to get started and share my baking explorations. My first treat will be a puppy chow I discovered via Pinterest. Thank you {sally's baking addiction}! 

To make everything easier, I like to start by prepping everything. That way, once I start the recipe, it comes together quickly. 

The best place to start is by crushing candy canes. Get wax paper, put your candy canes in the center and wrap up, so the crushed canes won't escape. Bang with a rolling pin.

Next melt your white chocolate using your microwave's 60 percent power feature. Then add the chocolate to your chex mix and then add your crushed canes. 

Then transfer the mixture to a Ziploc bag with powdered sugar. Shake and enjoy!!!

White Chocolate Peppermint Puppy Chow Adapted from {sally's baking addiction}

Ingredients

• 1 cup crushed candy canes (about 12 canes)
• 1 12 oz bag white chocolate morsels
• 5 cups rice chex
• 1 cup powdered sugar

Prep Work

Cut piece of wax paper. Place four candy canes (per batch - 3 total) on parchment paper and fold up parchment paper so no candy canes slip out. Bang package with rolling pin until candy canes are crushed to desired fineness.  

Melt white chocolate in microwave safe bowl for one minute at 60 percent power. Stir. Microwave for additional minute or until fully melted.

Put 1/2 cup of powdered sugar in one Ziploc bag.

Instructions

Place rice chex in large bowl. Pour melted white chocolate on chex. Stir to coat. Pour crushed candy canes on top and stir.

Using a measuring cup, or your hands, transfer mixture to prepared Ziploc bag (all will fit!) Add 1/2 cup of powdered sugar. SHAKE!

Pour back in original bowl and enjoy!

Nutrition Facts

1/4 cup Serving (about 20)

Calories                      180

Total Fat                     7 g

Saturated Fat              5 g

Cholesterol                 4 mg

Sodium                       80 mg

Potassium                   11 mg

Total Carbohydrate     21 g

Dietary Fiber               1 g

Sugars                         14 g

Protein                         2 g