Baking Cookies on a Stick tutorial, Cookie Pops

It's really easy to bake cookies on a stick. Here is a tutorial on how to do it.

Items needed:
  • cookie sheets (flat with no sides are best) or the back of a regular one
  • parchment paper
  • large rolling pin
  • lollipop sticks
  • two dowel rods
  • cookie dough

1. Cut parchement paper the width of the cookie sheet

2. Place cookie dough between two sheets of parchment. Place a dowel rod on each side of the parchment paper. Place rolling pin over dowels and cookie dough and roll out the dough until your rolling pin is rolling on the dowels. Using the dowels helps to get the cookie dough the same width all over. This will ensure even baking. Your cookies will be about 1/4" thick.
*if the parchment wrinkles during the rolling just
lift up the parchment and reposition it on the dough.

4. Cut out your cookies. This recipe is very sturdy and you can easily pick up the cookies.
You can chill the cookies before moving
Or the way I prefer
You don't even have to handle them. The dough is already on parchment so I cut them out as best I can, pull the excess dough away and slide the whole piece of parchment onto the cookie sheet. ;)

5. Now you are ready to insert the sticks. You have to lay your cookies on the parchment so you can insert the sticks in the bottom of your cookie. I keep this in mind when I am cutting out the cookies. If I were inserting sticks in all the cookies I would have down the top two cookies so the bottoms are facing the outside of the cookie sheet. I'm only doing one cookie stick.

6. Insert they stick by placing the parchment back over the cookie, place one hand on top of the cookie and insert the stick by pushing and lightly twisting it into the cookie. Insert the stick 2/3 into the cookie. Remove the parchment.

7. Bake cookies according recipe insturctions

8. Let cool and have fun decorating!

Roll Out Sugar Cookie Recipe from Cookie Crazie

I came across this great blog called Cookie Crazie. Her cookies are amazingly decorated. I thought this lady knows what she is doing. I thought I'd try her recipe out. I love it! The cookies are soft and even a little cakey. The dough is strong enough for baking cookies on a stick. Here is the recipe:

1 cup butter softened
1 1/2 cup sugar
1 egg
1tsp vanilla
1/2 cup sour cream
4 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Make sure all ingredients are room temperature, If not, you're mixture will curdle. Set out the butter, sour cream and egg and let them come to room temperature.

Preheat oven to 325 degrees
Cream butter and sugar until fluffy, make sure you get it nice and fluffy, so your cookies will be fluffy.
Beat in egg, vanilla, sour cream. Blend in dry ingredients.

Bake at 325 for 10-15 minutes. Baking time depends on how large your cookies are. Bake until just golden brown around the edges. Do not overbake.

Chocolate Roll Out Cookies
substitute 1/2 cup of cocoa for 1/2 cup of flour

Easter Cupcakes

Here is an easy idea for Easter Cupcakes. Use a large grass tip to pipe green grass and use Easter candy for the eggs. I put the cupcakes on one of my handmade cake stands.

Tips for working with chocolate

A few things to keep in mind when working with chocolate, candy melts, candy coatings, ect.
Chocolate cannot get water in it, it will seize it up.

Melt the chocolate slowly DO NOT OVER HEAT.

Melt the chocolate in 30 sec increments stirring in between heatings.
COLORING your chocolate. There are a couple of options here. You can use candy oil colors. I prefer Americolors. You can also use gel colors for cake decorating BUT you need to add a product called Flo Coat so the gel color won't seize the chocolate. You can also purchase pre colored chocolates, candy melts, ect.

If your chocolate is hard to work with don't make it hotter, it will ruin the chocolate add paramount crystals  or Crisco to it and it will help relax and smooth out the chocolate.

Store in a cool dry place. Do not store in fridge or freezer. Chocolates will last a long time if stored properly.