Red Raspberry Jam Cookies.

Red Raspberry Jelly Cookies. 

So, with Valentine's Day fast approaching, I was inspired by these cute DIY Pie Pop Wedding Favors from Borrowed and Blue that I found on Pinterest the other day.  Today, I was lucky enough that the sun was shining and the snow was melting that I was able to find my way to the market.  I picked up some ingredients to make these cute cookies!  I ended up not having the popsicle sticks in the art room so I omitted them. I think they turned out wonderful. I even used a small heart cutter to punch a hole on the top layer of the piecrust (typically used for metal clay arts). 

But how about when they were all done; child #1 said they looked "yucky".  WHAT! WHAT!  Are you kidding! Whatever, more for me!!!  Well, I hope you enjoy this recipe and are inspired to make these for your loved ones! (And I hope that they eat them!).  

Raspberry Jelly Pie Cookies

Inspired by DIY Pie Pop Wedding Favors from Borrowed and Blue

Cookies

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 jar of seedless red raspberry jam (Trappist® Preserves, All Natural)

1 egg, beaten, add a small amount of water to mixture

3 tablespoons turbinado sugar (raw sugar)

Icing

2 tsp. of milk

4 tsp. of confectioners sugar to thicken

To Prepare Cookies: 

Heat oven to 425°F. Spray cookie sheets with cooking spray, or line with silicone baking mat.  Unroll piecrusts onto surface. Using 3-inch wide cookie cutter cut rounds from crusts; place on cookie sheet. To make each cookie, top each round with ¼ teaspoon jelly; cover with second crust round. With a fork press around edges to seal the cookies so none of the jelly oozes out.  Brush tops of pops with beaten egg; sprinkle with sugar. Bake 12 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.  Top off with icing. (Note: Make sure that the cookies are cooled until you top off with the icing!).

To Prepare Icing:

Mix milk and confectioners sugar together.  (Helpful Hint: Pour mixture into a squeeze bottle to make icing the cookies easier).  

Yummy Brown Sugar Pound Cake.

#2 Enjoying the Whipped Cream.

We got snow. Lots of snow.  At least a lot of snow for this winter.  So, I thought let's cozy up and do some baking! Now, what did I have in the cupboard?  Score!  I can make some yummy brown sugar pound cake. Halfway through the mixing, YIKES!  I realized I did not have baking powder but only baking soda.  We could not leave to go to store so I thought I have nothing to lose!  I added the baking soda (half of what the recipe called for). Sixty minutes later, we had a delicious delight! I served it with diced peaches (yes, I snatched up the mini-packs for the kiddos lunches next week) and served with a homemade vanilla whipping cream.  Fabulous!


Brown Sugar Pound Cake Recipe 
(Courtesy of dominosugar.com)
Pound Cake
1 cup - packed Domino® Light Brown Sugar
1 cup - (2 sticks) butter, softened
4 - eggs
1 teaspoon - vanilla extract
1 3/4 cups - all-purpose flour
1/2 teaspoon - baking powder
1/4 teaspoon - salt
Sweetened Whipped Cream
1 cup - heavy whipping cream
Domino® Confectioners Sugar, to taste
1/2 teaspoon - vanilla extract


To Prepare Pound Cake:
Preheat oven to 350°F. Grease and flour 9x5x3-inch loaf pan. In large bowl, beat sugar and butter until fluffy. Beat in eggs one at a time. Add vanilla. In a separate bowl, combine flour, baking powder and salt. Gradually add to sugar mixture. Pour batter into pan. Bake one hour or until toothpick inserted in center comes out clean. Remove from pan and turn out on rack to cool completely. Top with whipped cream and fruit.

To Prepare Whipped Cream:
Place cream in chilled bowl. Beat until foamy. Add Domino® Confectioners Sugar and vanilla. Beat until stiff.

 My Homemade Brown Sugar Pound Cake.