It’s no secret that at Rachel’s we love baking and everything Wilton. So, we’ve put together a collection of some of our favourite sweet treats for you to try at home.
Edible Cookie Dough
Admit it – the cookie dough always tastes better than the actual cookies. This Edible Cookie Dough (yes, you read that right) is a sweet, simple treat that will leave everyone craving more. It’s a great recipe to make with the kids on a rainy day. Or any other day for that matter… It is cookie dough after all. This recipe omits the egg, so grab a spoon and dig in!
2 teaspoons Vanilla Extract
3 tablespoons of sprinkles (this is totally up to you, but we LOVE Rainbow Jimmies)
1 cup all-purpose flour
½ cup butter, softened (about 1 stick)
1/3 cup firmly packed dark brown sugar
2 tablespoons of milk
½ teaspoon of salt
¾ cup semi-sweet chocolate chips
Step 1: Preheat oven to 350˚F. Prepare cookie pan with parchment paper.
Step 2: Spread flour in an even layer on prepared cookie pan. Bake 8-10 minutes or until flour smells slightly nutty or toasted. Cool completely before use.
Step 3: In medium bowl, combine butter and sugars. Beat mixture with an electric mixer on medium speed 4-5 minutes, or until smooth and light in color. Add milk, vanilla and salt; mix well. Add cooled flour and continue to beat until flour is absorbed and dough forms, about 1 minute. Fold in chocolate chips and sprinkles.
Step 4: ENJOY!
We ALL Scream for Ice Cream (Sandwiches)
Life is better with sprinkles. But what’s better than sprinkles alone? Delicious vanilla ice-cream perfectly placed between two vanilla sprinkle sugar cookies. With this Ice Cream Cookie Sandwich recipe, you can create the ULTIMATE summer treat.
½ teaspoon Almond Extract
1 ½ teaspoons Vanilla Extract
1 cup unsalted butter, softened (2 sticks)
1 ½ cups granulated sugar
1 teaspoon salt
2 ¾ cups all-purpose flour
vanilla ice cream
Step 1: Preheat oven to 350°F. Prepare cookie sheets with parchment paper.
Step 2: In a medium bowl, combine flour and salt.
Step 3: In mixing bowl, beat butter and sugar with electric mixer on medium-high speed until light and fluffy. Beat in egg and extracts. Add flour mixture 1 cup at a time, mixing on low after each addition.
Step 4: Roll dough into 1-1/2 in. balls and roll in sprinkles. Place 2 in. apart on prepared cookie pan. Flatten cookies slightly with palm of hand.
Step 5: Bake 15-17 minutes or until centres of cookies are semi-firm to the touch. Cool cookies on pan on cooling grid 2 minutes. Remove from pan to cooling grid; cool completely.
Step 6: Assemble sandwiches. Using vanilla ice cream, make cookie sandwiches.
Pineapple Pull-Apart Cake
If there’s anything better than a fresh pineapple in the summer, it has to be this sweet and simple Pineapple Pull-Apart Cake. Made entirely of cupcakes, this cake is perfect for birthday parties, showers, or family picnics in the park! Simply arrange your cupcakes in a pineapple shape and ice accordingly!
Lemon Yellow Icing Colour
Creamy White Decorator Icing
Butter Cup Yellow Gel Food Colouring
Kelly Green Gel Food Colouring
Non-stick Muffin Pan
10 x 14 Sheet Cake Board
16-inch Disposable Piping Bags
Standard Cupcake Liners
Step 1: Bake cupcakes. Prepare cake mix following recipe instructions. Bake and cool 16 cupcakes in yellow liners and 6 cupcakes in green liners.
Step 2: Arrange cupcakes into the following pineapple shape: 3 yellow, 4 yellow, 4 yellow, 3 yellow, 2 yellow, 2 green, 2 green, 2 green.
Step 3: Tint icing. Tint 2 cups white icing green and 3 cups icing yellow. Combine Kelly Green and Sky Blue icing colours to get green colour shown. Combine Lemon Yellow and Buttercup Yellow icing colours to get yellow colour shown.
Step 4: Decorate cupcakes. Prepare one decorating bag with green icing and a second decorating bag with yellow icing. Starting at top with green icing, pipe overlapping leaves on green-lined cupcakes. Using yellow icing, pipe stars on yellow-lined cupcakes.
For Wilton tools, decorating accessories, and so much more, visit one of our FOUR locations.