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Posts Tagged ‘Chocolate’

Neapolitan Zebra Cheesecake

Posted in Cake, Cheesecake/Dairy Desserts, Dairy, Dessert, Holiday, tagged , , , , , , , , on May 20, 2013 | 25 Comments »

neapolitan zebra cheesecake on Overtime Cook

Every now and then, a person is lucky enough to come up with an idea that’s pure genius. I consider myself endlessly lucky to have a platform, both here on the blog and in my magazine column, where I can share my occasional stroke of brilliance with a couple of folks.

Well this one was one of my most incredible strokes of genius. Ages ago, I posted this Zebra Cake. Then I took it a step further with this ever popular Zebra Bundt Cake. And ever since then, the concept of zebra cakes and such have been in my head constantly.

I wanted to create a zebra cheesecake, but plain chocolate and vanilla has been done so many times, and I wanted to do something a little more extraordinary. That’s when I came up with the idea of this Neapolitan Zebra Cheesecake. It’s gorgeous, it’s impressive, and the flavors are simply awesome together. After all, who doesn’t love this amazing flavor combination?

The recipe was published recently in my magazine column, and it might have been my most popular recipe ever. Facebook blew up with my amazing readers posting pictures of this gorgeous cake, so I knew I had to share it with my lovely blog readers.

Next time you want to impress, make this cheesecake. It’s not as complicated as it looks. It’s a matter of making three quick batters, then spooning them in carefully. Go ahead. You know it’s worth it!

neapolitan zebra cheesecake 2

Zebra Neapolitan Cheesecake

By Miriam Pascal, OvertimeCook.Com

Originally published in my column in Ami/Whisk Magazine

Ingredients:

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

6 Tablespoons butter, melted

For the Strawberry Layer:

8 ounces cream cheese

1/2 cup sour cream

1/2 cup sugar

2 eggs

1/4 cup flour

1/2 cup strawberry purée*

1 teaspoon strawberry extract (optional, but strongly recommended)

A few drops food coloring (optional but recommended)

*(blend frozen strawberries that have been defrosted in your food processor to make the purée.)

For the chocolate layer:

8 ounces cream cheese

1/2 cup sour cream

1/2 cup sugar

2 eggs

1 teaspoon vanilla extract

1/4 cup milk

1/4 cup cocoa powder

1/4 cup flour

For the vanilla layer:
8 ounces cream cheese

1/2 cup sour cream

2 eggs

1/2 cup sugar

2 teaspoons vanilla extract

1/4 cup milk

1/4 cup + 2 Tablespoons flour

Instructions:

To prepare the crust:

Mix together the graham crackers, sugar and melted butter until combined. (It will have the texture of wet sand.) Press along the bottom and up the sides of a 9 inch springform pan. Press a round measuring cup along the edge to smooth it out. Place the crust in the freezer while you prepare the batter.

To prepare batter: combine all ingredients for strawberry mixture in a bowl. Whisk until smooth. (You can do this with an electric mixer or a whisk.) Set aside. Repeat to make chocolate and then vanilla batter.

To assemble the cheesecake: 

Remove the crust from the freezer. Place a small scoop (*see note) (about 2-4 Tablespoons) of the vanilla batter in the center of the crust.
Next, place a scoop of the chocolate mixture in the center of the vanilla. This will cause the vanilla mixture to spread out. Then, place a scoop of the strawberry mixture in the center of the chocolate, again, this will push the chocolate mixture out towards the edge.

Repeat with the remaining batter, alternating between the colors. (Note about the size of the scoop- the smaller the scoop, the more impressive your cheesecake will look, but the longer it will take. Just make sure the scoops are the same size for each flavor.)

Bake the cheesecake at 350 for 65 minutes. To prevent cracks, turn the oven off and leave the cheesecake in the oven to cool slowly for at least an hour.

If you don’t want to make your own crust, divide the batter between two pre-made graham cracker crusts and bake for 40-45 minutes.

*Note: I heard from many readers who used squeeze bottles and piping bags to place the batter in neat, even circles. This might also make the process easier.

neapolitan zebra cheesecake alt

Thanks everyone for stopping by! And come back soon for some more delicious recipes! -Miriam

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S’mores Surprise Cookies

Posted in Chocolate, Cookies, Dessert, Uncategorized, tagged , , , , , , , on April 7, 2013 | 24 Comments »

s'mores cookies

Good news friends!

Y’know how it’s been wintery all spring? Don’t get me wrong. I totally don’t like to be too hot. But when I’m bundling up and wearing my coat in April…that kinda sucks.

And since springtime rolled around, I’ve been waiting for some decent weather to come this lovely way. And finally it is!

Today, I went out without a coat! And later in the week, there’s a forecast for EIGHTY degrees here in NY! Exciting, huh?

Well when I think of warmer weather, I think of summer. And when I think if summer, I think of s’mores. And because I absolutely love cookies, naturally I’m bound to make a cookie out of a s’more.

And then of course, I love surprises (who doesn’t?!) so I made these smores surprise cookies. They’re perfect, really. Rich chocolate cookies, rolled in graham cracker crumbs and filled with a gooey marshmallow center! So go ahead. Celebrate spring. And cookies.

S’mores Surprise Cookies

By Miriam Pascal, OvertimeCook.Com

Originally published in my column in Ami Magazine

Ingredients:
For graham cracker crumbs:

¾ cup graham cracker crumbs (about 6 whole graham crackers)

1 ½ Tablespoons melted margarine

1 ½ Tablespoons dark brown sugar

for cookies:

2 sticks (1 cup) margarine

1 cup dark brown sugar

½ cup granulated sugar

1 ½ teaspoons vanilla extract

2 eggs

2/3 cup chocolate chips, melted and cooled

1 ¼ cups all purpose flour

½ cup cocoa powder

1 teaspoon baking soda

¼ teaspoon salt

for filling

Mini marshmallows

Instructions:

Preheat oven to 375. Line a cookie sheet with parchment paper or grease lightly with spray. Set aside.

Prepare the graham cracker crumbs: using a food processor or a heavy item such as a wooden rolling pin, crush the graham crackers to form crumbs. You want them to be crumbs, but leave a bit of texture.

Place crumbs in a small bowl and add melted margarine and brown sugar. Toss to combine. Set aside. Melt the chocolate chips and set aside.

In the bowl of an electric mixer, cream together the margarine, brown sugar and granulated sugar. Add the vanilla extract and eggs, beating well after each addition. Add the melted chocolate chips and beat to combine.

In a small bowl, sift together the flour, cocoa powder, baking soda and salt. Slowly stir into the mixer and stir until just combined.

Scoop out a ball of dough about an inch in diameter (use a medium cookie scoop or a tablespoon measuring spoon) and make a small indentation. Stuff a marshmallow or two (see tip) inside, then bring the dough over it to cover the marshmallows. Roll it into a ball and roll in the graham cracker crumbs. Repeat with remaining dough.

Bake at 375 for 9-10 minutes. Cookies will be very soft and will fall apart when you first take them out of the oven, so let them cool for a couple of minutes before removing from the tray. To get the full effect of the gooey marshmallow, the cookies are best enjoyed while hot, but they are absolutely delicious once fully cooled as well!

Yield: 3- 3 ½ dozen cookies

Tip: if you want the cookies to have the surprise element, where little or no marshmallow shows through, use one mini marshmallow in the center. For extra gooeyness from oozing marshmallows, use two in the center.

Thanks everyone for coming by! Enjoy the cookies, and come back soon! -Miriam

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Flourless Chocolate Almond Tuiles

Posted in Chocolate, Cookies, Dessert, Holiday, Passover, tagged , , , , , , , , on March 21, 2013 | 6 Comments »

**This recipe originally appeared in my monthly baking column in Ami’s food magazine, Whisk.**

chocolate almond tuiles on overtime cook

So it’s my third day in a row of passover baking, and I am already bored. Everything is so similar in texture when you don’t use flour – or even matzah meal! I’m ready for something a little bit different, and I am sure y’all are too.

I don’t have time for a full post, but I did want to share this recipe. It was originally published last year in my column for Ami Magazine, but in case you missed it, totally make these. They aren’t soft and chewy, rather thin, crispy, and wafer like. It’s a nice change of pace – plus it would make a perfect crunchy accompaniment to some chocolate ice cream or mousse for a fabulous holiday dessert!

Flourless Chocolate Almond Tuiles

Ingredients:
5 Tablespoons plus 1 teaspoon potato starch

5 Tablespoons sugar

2 teaspoons cocoa powder

¼ cup oil

1 egg white

½ cup sliced or chopped almonds

 

Directions:

Preheat oven to 350. Line a cookie sheet with parchment paper.

Combine all ingredients except almonds in a small bowl. Stir to combine.

Spoon out approximately a teaspoon of the batter and spread into a circle on the parchment paper, about 3 inches. (See tip.) Spread the batter very thin, as the thinner the batter is spread the crunchier and better the cookie will be.

Sprinkle a couple of sliced almonds on each cookie, then place in oven and bake at 350 for 6-7 minutes. Make 6 cookies per tray.

When cookies come out of the oven, immediately remove them from tray with a spatula and drape over a rolling pin, wine bottle, or other rounded shape. As cookies cool, they will harden in that shape, giving them the signature “tuile” look.

Tips:
-Do not be tempted to make more than six cookies per tray, as they need to be shaped while very hot, and you won’t have time to do more than six.
-If cookies cool too much to be shaped before you shape them, place them back in the oven for about 30 seconds to become more pliable.
-To get uniform circles: turn the parchment paper over and trace 6 circles (use a cup) with a marker. The marker will show through on the other side when you are shaping the cookies, leaving a guide.

Enjoy!

chocolate almond tuiles 2

 

Thanks everyone for stopping by! Hope you love these gorgeous little cookies! Come back soon, I have more deliciousness up my sleeves! -Miriam

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Rice Krispy Treat Bark

Posted in Bar Desserts, Candy, Chocolate, Dessert, Peanut Butter, tagged , , , , , , , , , on February 19, 2013 | 12 Comments »

rice kriispy treat bark on overtimecook

Today’s post is really good timing.

And no, I don’t mean that this is a fabulous last minute Purim treat if you’re still stuck on what to make for your Mishloach Manot (purim basket). Although it totally is a fabulous purim treat…etc.

The reason this post is very timely is that there was in an interesting discussion on Facebook recently regarding recipe sources and credits and things. And the question came up if there’s a possibility of complete coincidences in recipes.

The answer? Yes. How do I know? Because of this recipe. Before I explain, let me say that recipe attribution is a very important issue, and one I feel very passionate about. But sometimes, two people might just have similar ideas, independently. And the proof is in the bark.

Recently, I mentioned to my friend Carla that I made rice krispy treat bark. She was floored. “So did I!” I had just finished wrapping up my photo shoot, so I asked her for details. Turns out, our ideas weren’t exactly the same, but the idea was similar. Total coincidence. (Or, as I like to think of it, great dessert minds think alike!) Anyway, after you scroll down to look at my version of this fun treat, click here to see what Carla came up with.

Anyway, for a chocolate peanut butter snack that’s as addictive as you’ll ever find, try this. You can thank me later.

rice kriispy treat bark 1

Rice Krispy Treat Bark

Ingredients:

for the rice krispy treat layer:

1/4 cup (1/2 stick) butter or margarine

2 cups mini marshmallows

1/3 cup creamy peanut butter

2 1/2 cups rice krispies

to assemble: 

10 ounces chocolate

Instructions:

Line a cookie sheet with parchment paper and set aside.

In a pot over medium heat, melt the margarine or butter. Add the marshmallows and stir until melted. Add the peanut butter and stir until melted and everything is combined.

Remove the mixture from the heat and stir in the rice krispies. Stir well until combined and all of the rice krispies have been coated.

Pour the rice krispies mixture onto the prepared pan and spread into a very thin layer. Set aside to cool completely.

Once the rice krispies are completely hardened, assemble the bark. Break the rice krispie treats up into small pieces. Set aside.

Line a pan (about 9×13 inches, but that isn’t too specific) with parchment paper and set aside.

Melt the chocolate over a double boiler and pour onto the prepared pan. Sprinkle with the rice krispie treat pieces. Set aside until chocolate is hardened.

Once the chocolate has set, break the bark into pieces.

Enjoy!

rice krispy treat bark 2

Thanks for coming by people! Enjoy this completely addictive treat. Come back soon for more fun and delicious recipes! – Miriam PS: don’t forget to enter my giveaway! 

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Healthy Chocolate Cheesecake Pancakes

Posted in Breakfast, Cheesecake/Dairy Desserts, Dairy, Healthy, tagged , , , , , , , on January 30, 2013 | 14 Comments »

healthy chocolate cheesecake pancakes on overtimecook

I love weekends.

And I know what you’re thinking. “Duh. We all do.”

But I have an extra love for weekends, and it’s called pancakes. I know, I know, I’ve discussed this before, but I have a feeling most of you weren’t around back then, so let me reiterate.

Weekday breakfasts in my world consist of an enormous cup of coffee as I start up my computer at work, followed by a bowl of cereal and milk about an hour later. And in case any of you thought that bowl of cereal was a treat of any sort, let me clarify.

When I say bowl, I actually mean a cup. As in the awful little Styrofoam cups that my company expects us to drink out of. And I have a theory about my cereal that is proven correct pretty much every morning. It goes like this: basically the world somehow knows the exact second that I pour milk over my cereal, and suddenly my phone rings. And just as I manage to get the person off the phone, hoping to salvage the last bits of crispness in the aforementioned cup, my phone rings again. And it pretty much goes on like that until my cup is full of a soggy mess of cereal.

And that my friends, is breakfast. On a weekday.

And that’s why I have an extra little love for weekends. Honestly, it’s not always pancakes. Sometimes it’s an omelette Sometimes it’s a gourmet form of oatmeal. And often it’s pancakes. And on occasion, it’s ice cream. Don’t judge.

But I digress. Let’s get back to pancakes, shall we?

I’ve been experimenting with various versions of pancakes lately, and this one is among my favorites. It’s healthy and it has chocolate, need I say more?

healthy chocolate cheesecake pancakes 3

Healthy Chocolate Cheesecake Pancakes:

Adapted from my Healthy Cottage Cheese Pancakes

Ingredients:

1 1/2 cups low-fat cottage cheese

1 cup milk

2 eggs

1 teaspoon vanilla extract

3/4 cup (white) whole wheat flour

1 teaspoon baking powder

1/4 cup cocoa powder

16 packets of splenda or 2/3 cup sugar or sugar substitute

chocolate chips, optional (I used sugar free)

Instructions:

In a medium mixing bowl, stir together the cottage cheese, milk, eggs and vanilla. Stir until combined.

Add the flour, baking powder, cocoa powder and splenda and mix until completely combined.

Heat a frying pan over medium heat. Spray with pam or non stick baking spray.

Pour the batter in heaping spoonfuls onto the hot pan. Fry until the top appears set, then flip it over and fry it until cooked through. It should be lightly browned on the outside of both sides.

If you want an extra treat, sprinkle them with chocolate chips just before flipping them.

Serve hot, with maple syrup, berry sauce (that’s a recipe I’ll have to post one day) or even chocolate sauce!

Enjoy!

healthy chocolate cheesecake pancakes 2

Thanks for stopping by! Hope you all try these delicious pancakes! -Miriam PS- do you follow me on Facebook? Pinterest? Twitter? Instagram? I love connecting with my readers, so make sure to find me!

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Chewy Mocha M&M Cookies

Posted in Chocolate, Cookies, Dessert, tagged , , , , , on January 29, 2013 | 37 Comments »

mocha cookies 2

These cookies were totally born out of necessity, which pretty much makes them amazing.

Ok, I think I need to explain myself a bit here, right?

See, here’s what happened. It started with an awesome dessert that I made for my column in Ami Magazine. The dessert actually has nothing to do with mocha, but I needed something pretty to anchor the treat in the bowl. I headed to the local candy store, and looked around till I came up with these mocha flavored chocolate lentils. The color matched perfectly to the style I was going for.

I loaded up a big bag full of these candies and headed to the checkout. On a related note, I sometimes wonder if the checkout people in the various stores I frequent find my purchases bizarre. Like the Century 21 cashier who rang up my purchase of 1 of each napkin in the store. Just one. Those of us who are food stylists/photographers totally get it. But in the real world, people like to match. Same with the home goods cashier and the variety of plates. You get my point. It’s a weird job sometimes.

Anyway. Back to these candies. They did exactly what I needed them to do, which was sit in the background and look pretty. But then the shoot wrapped up and I was left wondering what to do with a big back of mocha flavored lentils. Well, my mind went straight to cookies, as if often does. And that’s how I found myself in the kitchen, baking mocha cookies.

And if you aren’t a food photographer who happens to have a boatload of mocha flavored M&M’s on hand? Well you can sub coffee flavored chocolate chips, or even cappuccino chips. I’m not picky.

mocha cookies 1

Chewy Mocha Cookies:

Ingredients:

1 cup (2 sticks) butter or margarine

1 cup light brown sugar

1/2 cup sugar

1 teaspoon vanilla extract

2 eggs

1 Tablespoon instant coffee powder, dissolved in:

1 Tablespoon boiling water

2 cups flour

1 teaspoon baking soda

1/2 teaspoon of salt

1/3 cup cocoa powder

2 cups mocha flavored chocolate lentil candies

Instructions:

Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.

In the bowl of an electric mixer, cream together the butter and sugars until smooth.

Add the vanilla and eggs, one at a time, beating well to incorporate after each addition.

Dissolve the coffee powder in the boiling water and beat into the mixer.

In a small bowl, sift together the flour, baking soda, salt and cocoa powder.

With the mixer on low, beat in the dry ingredients mixture. Beat until just combined.

Add the candies (or chips, if using) and stir until evenly distributed.

Using a medium cookie scoop (or a heaping tablespoon measuring spoon) scoop the mixture onto the prepared tray(s).

Bake at 350 for 9 minutes.

Remove from oven and set aside to cool for a couple of minutes before removing from tray.

Enjoy!

mocha cookies 3

Thanks folks for stopping by! Hope you love these cookies! And come back soon, I have a fabulous breakfast recipe to share! PS- Want to see the amazing recipes? Stay tuned for an Ami coming soon to a store near you! -Miriam

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Brownie Bites with Peanut Butter Frosting

Posted in Bar Desserts, Chocolate, Dessert, Peanut Butter, tagged , , , , on January 22, 2013 | 47 Comments »

brownie bites 1

I recently came to an awful realization. I’ve been a horribly neglectful blogger.

I am sorry. Really, I am. But this blog is almost a year and a half old, and to date, I only have one brownie recipe posted. Two, if you count my brownie pies. But clearly that isn’t enough. I mean, is there even such a thing as “enough” brownies? I don’t think so either. 

I realized this as I was going to sleep late on Saturday night. (And if you stalk my Instagram feed, you know that was about a million o’clock, when most of you were probably near waking up.) Anyway, I rectified the situation less than 24 hours later.

And I think I made up for over a year of no brownie posts with these amazing treats. Let’s look closer, shall we?

First, I made them mini. Because we have established many times over that me and mini are like peanut butter and jelly. Or peanut butter and chocolate, as the case may be. Next, I made these super fudgy and delicious, but I also made a simple recipe that can actually be done without a mixer.

Next, I topped these brownies with peanut butter cream cheese frosting. Let’s let that sink in. Peanut. Butter. Cream. Cheese. Frosting. Because everyone knows that houses in heaven are actually made of chocolate and peanut butter molded together into delicious beauty.

Anyway, the reviews are in. Or they would be, if my tasters wouldn’t be so busy stuffing their faces with cream and grabbing for another one.

Go ahead. Make these. Then keep making them for a year. I’ll try to post some more brownies meanwhile.

brownie bites 2

Brownie Bites:

Adapted from Hershey’s

Ingredients:

1 cup butter or margarine, melted

1 cup sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup flour

1/3 cup cocoa

1/4 teaspoon baking powder

1/4 teaspoon salt

Instructions:

Preheat oven to 350. Grease a mini muffin pan well and set aside.

In the bowl of an electric mixer, or in a large bowl with a whisk, beat together the butter and sugar until smooth. Add the vanilla extract and eggs, stirring well to combine after each addition. Beat until the mixture is creamy.

In a small bowl, whisk together the flour, cocoa powder, baking powder and salt. Stir into wet mixture and beat to combine.

Use a small cookie scoop or a half tablespoon measuring spoon to drop the brownie batter into the prepared muffin pan.

Bake at 350 for 9-10 minutes, until set.

Remove from oven and allow to cool for a few minutes before turning the pan over to unmold.

Set brownie bites aside to cool completely before frosting them.

Peanut Butter Cream Cheese Frosting:

Ingredients:

1/2 stick (1/4 cup)  butter or margarine

4 ounces (1/2 container) cream cheese or tofutti cream cheese

1/2 cup creamy peanut butter

1 cup powdered sugar

Instructions:

In the bowl of an electric mixer, beat together the butter/margarine, cream cheese and peanut butter until combined. Add the powdered sugar and beat until creamy.

Spoon or pipe frosting on top of cooled brownies. To get the look in the picture, use a wilton 1M piping tip.

Enjoy!

brownie bites 3

Thanks for stopping by folks! Hope you adore these brownies! I know I promised you some exciting news last week, and it’s totally coming. Stay tuned… -Miriam PS- are we connecting on Facebook yet? No?! Why not?


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Vanilla Glazed Red Velvet Cream Cheese Cookies

Posted in Cookies, Dessert, tagged , , , , , , , on January 17, 2013 | 19 Comments »

vanilla glazed red velvet cream cheese cookies on overtimecook

I feel like this post needs to start with an apology.

I mean, first there’s the whole repetitive thing. I know that I posted a red velvet cake recipe last week, so it’s a little soon for another red velvet recipe. And then there’s the whole “being too trendy for my own good thing.” I mean, January is ending, which means that food blogs are about to get overloaded with red velvet in preparation for valentine’s day. So while this post may seem like my desperate attempt at getting ahead of the game, and getting traffic at the same time, I assure you, that isn’t the case.

Let’s blame this post on my brother-in-law.

You see, my brother-in-law hates chocolate. Or so he thinks. Insane. I know. Moving on. So whenever my sister and her family come for a visit, or I visit them, I find myself enormously challenged to come up with non-chocolate desserts. And while some of my favorite and most popular recipes were inspired by this very restriction, I came up with an interesting discovery. If said brother-in-law doesn’t know that an item has chocolate, he’s totally cool with eating it.

Which brings us right back to red velvet. And why I made them this week. I’m going to be spending the weekend at my sister’s, and I, of course, am bringing the dessert. This dessert. Let’s see how he loves it!

No, my brother-in-law doesn’t read this blog. Why do you ask?

Now let’s talk about this recipe. And how it’s so good that I totally won’t apologize for it.

I invented it at 11:30 last night, after being completely unhappy with the results of my google search. All the red velvet cookie recipes that I found were either made from a mix, or they were basically chocolate cookies with red food coloring. I wanted to get the proper red velvet texture, so I made these. And then I decided that topping them with cream cheese would be nice, but why not dump the cream cheese right into the batter? Genius. I know. And then, in an effort to be somewhat less cliche, I opted for a vanilla glaze. Don’t look at me like that. There’s cream cheese in the dough!

Anyway, how successful were these? Well, one coworker said “I just died and went to heaven.” Another was even more enthusiastic. “Let’s both quit our jobs,” he proposed, “and go into the business of selling these together.”

Yep, they’re that good. Now let’s see what my brother-in-law has to say about them.

red velvet cookies 3

Red Velvet Cream Cheese Cookies:

Ingredients:

1/4 cup milk or soy milk

1/2 teaspoon white vinegar

1/2 cup (1 stick) butter or margarine

8 ounces cream cheese or tofutti cream cheese

1 cup sugar

2/3 cup brown sugar

1 egg

1 Tablespoon red food coloring

1 teaspoon vanilla extract

2 3/4 cups flour

1/4 cup cocoa powder

1 teaspoon baking soda

Instructions:

Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.

In a small bowl, combine the milk and vinegar and set aside.

In the bowl of an electric mixer, beat together the butter/margarine, cream cheese, sugar and brown sugar until creamy.

By this time, the milk should appear somewhat curdled. Add it to the mixer and beat to combine.

Add the egg, food coloring and vanilla, beating to combine after each addition.

In a separate bowl, whisk together the flour, cocoa powder and baking soda.

With the mixer on a low speed, slowly add the dry ingredient mixture and beat until just combined.

Use a small cookie scoop to drop the dough onto prepared cookie sheets.

Bake at 350 for 8-9 minutes.

Remove from oven and set aside to cool completely before glazing.

Vanilla Glaze:

Skip the glaze if you don’t want the extra step, but it sure is pretty!

Ingredients:

1 cup powdered sugar

1 teaspoon oil

4 teaspoons milk or soy milk

1/2 teaspoon vanilla extract

Instructions:

Combine all ingredients in a bowl and stir until combined. The consistency should be thick enough for the glaze to hold it’s shape. (Add a bit more powdered sugar, if needed. )

Drizzle glaze over cooled cookies. Use a plastic squirt bottle for an even and neat look.

Enjoy!

red velvet cookies 2

Thank you for stopping by! Come back soon- I have something exciting to share with you! -Miriam

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