Treats with Olivia!

Hello Saints!

My name is Olivia Ulibarri!

I am this years Spirit Coordinator!

I plan on sharing recipes and cooking videos!

Directions for Luck of the Irish Cake Balls:

1. Prepare cake mix with the amount of oil, water, and eggs directed on the box. Stir in the green food coloring.

2. Bake in a 9×13-inch pan according to package directions.

3. Let cake cool completely, then break apart and crumble until fine crumbs form.

4. Stir in the frosting until a dough forms. If the dough seems dry, you can add additional frosting, 1 Tablespoon at a time, until desired consistency is reached.

5. Roll the cake mixture into Tablespoon-sized balls. Place the balls on a parchment-lined baking sheet and chill for at least 1 hour.

6. Melt the white candy in a bowl in the microwave, heating for 30-second increments or until completely smooth.

7. Place each cake ball on a fork and use a spoon to pour the candy melts over the cake ball. Tap against the side of the bowl to remove excess candy melt.

8. Place the ball on a parchment-lined sheet pan and top with sprinkles if desired.

9. Repeat with remaining cake balls and candy melts.

10. Store in the refrigerator until ready to eat. Can be made up to 3 days in advance.

Enjoy your Luck of the Irish Cake Balls!

The month of February's treat!

The ingredients you will need to make Hot Chocolate Cookie Cups are:

Ready To Bake Sugar Cookie Dough

Ready To Eat Pudding Cups

Mini Marshmallow Bits (usually found by the Hot Chocolate section in the grocery store)

Mini Candy Canes

White Chocolate

Valentine Sprinkles

Mini Muffin Baking Pan

Directions for Hot Chocolate Cookie Cups:

1. Preheat oven to 350. Place one piece of ready to bake cookie dough in the bottom of each mini-muffin baking cup. Use your fingers to press the dough up and along the sides of the pan to make a cup shape.

2. Bake for 10 minutes. Immediately after removing the cookies from the oven, take the end of a wooden spoon (or something similar) and gently re-form the “cup shape” by widening the center and flattening the bottom of cup. Place back in oven and bake for an additional 2 minutes.

3. Remove from the oven and let the cookies cool completely. Once cooled, use the end of a knife to gently pop out the cookie cups (you may have to gently twist them, but the should easily pop out).

4. Using a sharp knife, carefully cut the mini candy canes and create a “cup handle” with the curved section and a “straw” with the remainder of the candy cane.

5. Melt the white chocolate. Once melted, dip the end of the curved candy cane piece into the white chocolate and attach the candy cane handle to the cookie cup (see notes if you are having trouble keeping the candy cane handle sticking). Let the handle dry and set.

6. Just before serving, spoon chocolate pudding into the cup. Add mini marshmallow bits, sprinkles and candy cane “straw”.

Regarding the candy cane handle… if you have trouble getting the handle to “stick” to the cup. Follow this tip.

PRO-TIP: after dipping the candy cane in the white chocolate, hold the handle on to the cup and hold it in your freezer for about 30-60 seconds so the chocolate will set. Once it can stick without you holding it, place it in the freezer for another 1-2 minutes to help it quickly dry!

If you are having trouble with the handle, try a pretzel instead. It is lighter and will stick easier.

Enjoy your Hot Chocolate Cookie Cups!

Directions for Turkey Sugar Cookies:

1. Before mixing your ingredients, preheat the oven to 325° and line a baking sheet with parchment paper. This will prevent the cookies from sticking to the baking sheet.

2. In a large mixing bowl, beat the butter and shortening.

3. Mix In the sugar.

4. Then mix in the half the flour, cream of tartar and baking soda.

5. Finally, mix in the egg yolks, vanilla, and the remaining flour.

6. Roll the dough into balls and place onto the parchment paper lined baking sheet. Make sure that the balls are evenly spaced.

7. Bake the cookies for 12-15 minutes.

8. You can leave the cookies as they are or you can use a large circle cookie cutter to cut out the center of the cookie for a perfect circle.

9. Add a cup or two of a different color of frosting to each bag and cut a small end off the bag or use a small decorating tip at the end of each bag.

10. Open the Reese’s, Apply a dab of frosting to the top of a Reese’s and gently place in towards the bottom of a cookie. Or if you place the Reese's while the cookie is still warm, it will melt and stick to the cookie without frosting.

11. Use your white and black frosting gel to make the eyes of the turkey on the Reese’s. Use your orange frosting gel to make a beak on the Reese's and to make turkey feet underneath the Reese’s.

12. Then you can either decorate the “feathers” using your frosting bags to draw small circle dots in lines to look like feathers or using frosting to stick on pieces of candy corn.