jeanniebee bakes

This delicious, crisp and delightfully coconutty cookie turned out to be such a treat.  I love coconut in just about every form but this cookie even has the power to convert coconut haters. Eaten right off of the cookie sheet, drizzled in chocolate, or made into sandwiches filled with raspberry or apricot preserves, this cookie is a gem! Toasted Coconut Shortbread Ingredients ½         cup shredded sweetened coconut 1 ½      sticks softened butter ⅔         cup granulated sugar ½         teaspoon sea salt or kosher salt 1          teaspoon vanilla extract 1 ⅓      cups flour Directions Preheat oven to 325 degrees.  Spread coconut across a rimmed baking sheet.  Bake, stirring occasionally, until coconut is golden brown.  Cool coconut completely and then grind slightly in blender or food processor (I just crumble it in my hands). With a mixer, beat butter and sugar until well blended.  Mix in salt, vanilla, and flour.  Stir in toasted coconut. F

I've never been a big fan of fondant because of the taste.  The looks are amazing but the taste often times leaves much to be desired.  That is, until I discovered a recipe for delicious and easy to work with, homemade marshmallow fondant.  Here's the recipe and a few of the decorations I came up with... Marshmallow Fondant Marshmallow Fondant is an easy fondant made of marshmallows, water, and powdered sugar. It’s simple to make, and many prefer the taste over regular fondant, since it tastes like very sweet marshmallows. You can use marshmallow fondant as you would regular fondant, to cover cakes, form shapes, and make candy. Be warned that it tends to get sticky in moist places, so it doesn’t hold up as well as regular fondant when placed over frosting and refrigerated for days. This recipe yields 1.5 lbs of fondant, and can easily be halved or doubled.  Ingredients: 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag) 1 pound powdered sugar

This is one of my daughter's favorite breakfast treats and she always orders it for her birthday breakfast. I'll be honest, before this year, I had always made it from a mix. Much to my delight, the scratch effort paid off! It was simply delicious! A Lesson in Cinnamony Deliciousness! Ingredients 1 ½ cups all-purpose flour 2 ½ teaspoons baking powder ¾ cup sugar ½ cup butter, melted ½ cup sour cream ½ teaspoon salt 1 egg ½ cup milk 1 teaspoon vanilla ½ cup brown sugar 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon cinnamon Directions Batter: Sift 1½ cups flour, baking powder, and salt together and set aside. In a separate bowl, beat egg until frothy. Beat in sugar and butter until combined. Add milk, sour cream, and vanilla. Add to flour mixture a little at a time and mix on low until combined. Do not over mix. If the batter is too stiff add a little more milk. Streusel topping: Combine last 4 ingredients (make sure your butter for the streusel

Ingredients For Cookies 2 cups all-purpose flour 2 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon ground ginger ½ teaspoon baking soda 1 cup butter ¾ cup granulated sugar ¾ cup brown sugar 2 teaspoons vanilla extract 1 egg 1 (15 ounce) can pumpkin puree For Frosting 1 (3 ounce) package cream cheese, softened ¼ cup butter, softened 1 teaspoon vanilla extract 2 cups powdered sugar ¼ teaspoon vanilla bean Directions  Preheat oven to 350 degrees F. Lightly grease baking sheets. Whisk together: flour, baking powder, cinnamon, baking soda, nutmeg, and ginger in a bowl. Beat the butter, sugars, vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be quite moist. Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets. Bake in the preheated oven until cooki

I'll be honest, Peanut Butter Cookies are rarely my first choice in cookies.  In fact, I usually make them when I'm down to bare bones in the baking cupboard.  However, every time I do  make this classic cookie, I'm pleasantly surprised.  Even though eating the dough is my favorite part, there's just something about that crusty sugar coating over the criss-crossed fork marked tops that takes me back to being a kid.  I hope you enjoy this comfort cookie as much as my family and friends do!  Ingredients      1/2     cup peanut butter       1/2     cup butter, softened       1/2     cup granulated sugar       1/2     cup light brown sugar (packed)       1/2     teaspoon baking powder       1/2     teaspoon baking soda       1/4     teaspoon salt       1         egg       1/2     teaspoon vanilla       1 1/4  cups all-purpose flour Directions In  a large mixing bowl, beat peanut butter and butter with an electric mixer on medium to hi

Make snappy ginger folk or ginger critters with this soft, spicy, and delicious recipe.  It is, by far, my favorite recipe to make during the holidays.  The creative possibilities are endless ! Classic Gingerbread Man Ingredients ½          cup shortening 2 ½       cups all-purpose flour ½          cup white sugar ½          cup molasses 1           egg 2           teaspoons ginger 1           tablespoon vinegar 1           teaspoon baking powder 1           teaspoon cinnamon ½          teaspoon cloves ½          teaspoon baking soda Directions In a mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds.  Add about half the flour, the sugar, molasses, egg, ginger, vinegar, baking powder, cinnamon, cloves, and baking soda.  Beat until thoroughly combined, and then beat in remaining flour.  Cover and chill for 3 hours or until dough is easy to handle. Preheat oven to 375 degrees. Divide the chilled dough in ha