Sweetie Pie

I cannot wait to try these... :) Let me know if you try any of these!!! 

I am going to attempt to try these to take to Brewton for Easter Weekend!! 

( I am so excited about spending Easter Weekend with everyone in Brewton)

As most of you may know I have an obsession with PIGS... I know...I know :) I have just always wanted a cute little pink pig. I tell J. Jay all the time how I want a pig and he just says "Sam, if we get a pig you have to take care of it" and we all know that PROBABLY would not happen.... then he reminds me "Sam, that pig will become your pet and one day when he becomes BACON you will be devastated"

So this is my closest chance to having a pig :)  haha

How cute are these PIG COOKIES??? 

Ingredients:

Cookies

1 cup butter, softened

1-1 1/2 cups sugar

2 eggs

1 cup (8 ounces) Sour Cream

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Frosting/Decorating

4 cups confectioners'

1/2 cup butter, melted
6 tablespoons milk
2 teaspoons vanilla extract
3 to 4 drops red food coloring
Pink sugar wafer cookies
36 large marshmallows, halved
butterscotch chips and miniature semisweet chocolate chips

Directions:


Baking
Pre Heat oven to 375

*In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well.

*Drop by tablespoonfuls onto ungreased baking sheets. Bake for 10-12 minuets or until edges are LIGHTLY browned. Remove from pans to wire racks to cool completely.

Frosting / Decorating


*In a large bowl, combine confectioners' sugar, butter, milk, vanilla and food coloring.

*Frost cookies

*Cut sugar wafers into triangles; place two on each cookie for ears. With a toothpick, poke two holes into each marshmallow half for nostrils; press butterscotch chips into holes. Place noses on cookies; add chocolate chip eyes.


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These look a bit more challenging.... but so cute!!!

Vanilla Cupcakes: 

• 2 2/3 cups sugar

• 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces

• 2 large eggs

• 2 large egg yolks

• 2/3 cup milk

• 2/3 cup water

• 2 1/2 teaspoons pure vanilla extract

• 2 2/3 cups all-purpose flour

• 1 1/3 cups cake flour

• 4 teaspoons baking powder

• 1/2 teaspoon fine salt

Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.

Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.

Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.

Fluff Frosting:

• 1/4 cup whole milk

• 2 teaspoons pure vanilla extract

• 10 tablespoons unsalted butter, softened

• 5 cups confectioners' sugar

• 1/2 cup marshmallow fluff

• Pinch fine salt

Whisk the milk and vanilla extract together in a small bowl.

Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately

Ingredients:  Decorations

• 1 vanilla cupcake, taken out of the paper, recipe follows 

• About 1 cup White Fluff Frosting, recipe follows 

• 1 large marshmallow 

• 2 white candy eyes 

• 1 purple jujube candy 

• 1 short 1/4 inch and 1 long piece 2 inch black string licorice 

• 35 mini-marshmallows 

• 4 purple and 2 pink jelly beans 

Directions: Decorations

Place the large marshmallow in the center. Lightly frost candy eyes and press onto the marshmallow. Frost the back of the jujube candy and put below eyes to for a nose. Frost the short piece of licorice lightly and press underneath the nose to make the mouth. Press mini-marshmallows all around the cupcakes and the face to make the lambs coat. Frost the tips of the pink jelly beans to make ears. Stick the purple jelly beans in the front and back of the cupcake for feet. Curl the long piece of licorice and press into frosting to make the lamb's tail. 

I hope that everyone has a blessed day!!! Let me know if anyone tries these :)