I had a wonderful time this past weekend at the EVO Conference.
You can read all about it here.
Oh say, can you see?
These bright, cheerful patriotic cookies are perfect for your 4th of July celebrations.
By the dawn’s early light?
No need to rise that early — these treats come together quickly. The convenience of a cake mix makes them easy and fun to prepare.
This week has given me time to reflect on how blessed I am to be American.
At my daughter Anna’s school, the fifth-grade teachers organized a charming patriotic program. Hearing the children sing about the gift of freedom was moving and reminded me of what really matters.
I have to admit — I shed a few tears. Little kids singing in a program gets me every time; I’m a sucker for a cute musical number.
Freedom
I thought about freedom while sitting in a camping chair holding Little Twin Boy Nate, watching spectacular fireworks with family and close friends.
As the sky lit up, I felt thankful: blessed with a loving family, dear friends who enrich my life, and the freedom to live as I choose.
Most simply, blessed to live in the land of the free and the home of the brave.
Red White and Blue Cookies
Yield: about 40 cookies
Time: about 1½ hours
Recipe from Jamie Cooks It Up!
Cookies:
2 white cake mixes
2 eggs
1 cup butter, melted
2 tablespoons water
1 small package blueberry Jell-O
1 small package raspberry Jell-O
1/2 teaspoon red food coloring gel
1/2 teaspoon blue food coloring gel
Frosting:
2 tablespoons butter, softened
4 cups powdered sugar
6 tablespoons milk
Dash of salt
1 teaspoon vanilla
Decorations:
3/4 cup white chocolate chips
1 teaspoon shortening
Red sprinkles (optional)
Cookies
1. Prepare the red dough: combine one white cake mix with 1/2 cup melted butter, 1 egg, 1 tablespoon water, the raspberry Jell-O, and the red food coloring. Mix until well combined and the color is even. Add a bit more coloring if needed.
2. Prepare the blue dough the same way, substituting the blueberry Jell-O and blue food coloring.
3. Roll each dough into 1½-inch balls and place them on a greased cookie sheet. Bake at 350°F for about 8 minutes (about 6 minutes at 330°F for convection ovens). Watch closely — take the cookies out when cracks form on the surface, then let them finish on the hot baking sheet for about 3 minutes.
Frosting
1. Combine all frosting ingredients in a medium bowl and beat for about 2 minutes until smooth. Adjust consistency with more powdered sugar if too thin, or more milk if too thick.
2. Spread frosting on the underside of each blue cookie, then sandwich a red cookie on top.
Decoration
1. Melt the white chocolate chips in short bursts in the microwave, stirring every 30 seconds so the chocolate doesn’t overheat.
2. Stir in the shortening until smooth and glossy.
3. Transfer the melted chocolate to a small zip-top bag, snip a tiny corner, and pipe decorations onto the cookies. If using red sprinkles, add them immediately before the chocolate sets.
Enjoy! Happy Fourth of July everyone!