How to Make Corn Syrup That’s Homemade & Healthy

How to Make Corn Syrup That’s Homemade & Healthy

I never really cared about how to make corn syrup until we started looking at all the processed foods we eat and eliminating them one by one from our diet.

 

Corn syrup is definitely one of those overly-processed foods that has ingredients I can’t pronounce, so it had to go.

 

And since most corn grown in the U.S. is a GMO (genetically modified organism) crop, you can bet store-bought corn syrup is cut from the same cloth.

However, there are recipes where corn syrup is necessary, particularly if you like to make candy, so knowing how to make a light corn syrup substitute at home is a good idea.

 

You should note that because this is a homemade corn syrup, it’s not the same as what you buy in the store, so it’s really an ingredient to use in place of corn syrup.

 

But it works well, and luckily, it’s really so simple to learn how to make a corn syrup substitute, and even a kitchen klutz like me can do it.

 

And while a homemade corn syrup version is still full of sugar, it’s still much healthier than what you’ll find on the grocery aisle.

 

(Even if you use GMO corn, this recipe will work. But if you want to avoid GMOs altogether, then learning how to make corn syrup at home is critical).

And believe me when I tell you, it tastes a hell of a lot better.

 

Think salty and sweet meets “fire-grilled on a warm summer eve” corn on the cob.

 

Honestly, that description doesn’t even cover it, but believe me, try this recipe once, and you won’t go back, especially since you can knock it out in about 30 minutes and have about 1 cup of corn syrup to cook with.

 

So without further rambling, here’s how to make corn syrup with sugar and water right in your own kitchen.

 

 

How to Make Corn Syrup from Scratch

 

So, for this recipe (printable recipe at the bottom of this page), you’re going to need ingredients you likely already have on your kitchen shelf.

 

Grab:

 

1 cup sugar

4 cups boiling water to dissolve sugar

2 additional cups lukewarm water

2 cups of soft corn kernels or 3 leftover corn cobs

 

If you have extra corn left over from dinner, or corn still on the cob that your kids took two bites out of, then this is a good way to use them up.

 

I prefer using loose kernels to make corn syrup, but if you have them, the cobs do make it easier to strain.

 

Dissolve the sugar in the boiling water by stirring water into sugar.

 

If you need more boiling water, then use it. What matters is the sugar is totally dissolved.

 

Pour into non-reactive pot once all the sugar is dissolved.

 

Add remaining 2 cups of water into the pot. (Make sure the pot is large enough to accommodate everything easily; the last thing you want is sugar water boiling over and making a sticky mess.)

 

Slowly heat, stirring to make sure the sugar stays dissolved. This is particularly important as the temperature rises, because the sugar can easily crystallize. Once everything starts to boil, I stir continuously.

 

Once boiling, add the corn kernels or cobs.

 

how to make corn syrup

 

At this point keep stirring. The water will start steaming. Effectively what you’re doing is heating the sugar so it melts, and boiling off the excess water.

 

As the mixture boils, the corn will heat, imparting it’s flavor into the syrup.

 

Keep stirring as the mixture boils. Eventually, the mixture will reduce to about half it’s size. Once the corn syrup starts to look yellow and get thick, you know you’re almost there.

 

Your homemade corn syrup is ready to remove from the heat when the top starts to bubble consistently over the entire surface of the corn syrup.

 

Remove from heat and immediately pour into a mason jar lined with a strainer to catch the corn kernels. It will be slightly runny, but that’s because it’s hot.

 

Allow to cool, placing something over the mouth of the mason jar to keep out bugs and curious children (it will be very hot) but that will still allow steam out.

 

Once cool, the corn syrup should be even thicker. You can store in your fridge, and it will keep for quite a while.

 

This looks like a lot of steps, but really, learning how to make corn syrup at home is very simple once you get started.

 

Learning how to make corn syrup is just a simple matter of using ingredients you already have on hand – and it’s not really that difficult is it?


Kiss your store-bought corn syrup good bye!

 

I’d like to hear from you!

Do you have a better idea of how to make corn syrup? Do you think you’ll try this? Leave a comment below!

More Kitchen Basics Tips:


You’ve heard apple cider vinegar is healthy for both humans and chickens…but do you know how to make it? If you’ve been dying to try and want expert guidance, you’ll love this 15-minute video.


<!– Default Statcounter code for How-to-make-corn-syrup
https://thefrugalchicken.com/how-to-make-corn-syrup/ –>
<script type=”text/javascript”>
var sc_project=11964254;
var sc_invisible=1;
var sc_security=”3c7e8099″;
var sc_https=1;
var sc_remove_link=1;
</script>
<script type=”text/javascript”
src=”https://www.statcounter.com/counter/counter.js”
async></script>
<noscript><div class=”statcounter”><img class=”statcounter”
src=”https://c.statcounter.com/11964254/0/3c7e8099/1/”
alt=”Web Analytics”></div></noscript>
<!– End of Statcounter Code –>

Southern-Style Instant Pot Mashed Potatoes & Gravy

Southern-Style Instant Pot Mashed Potatoes & Gravy

Love the creamy goodness of mashed potatoes but hate all the work? Southern-Style Instant Pot Mashed Potatoes with Homemade Gravy is the easiest and most delicious way to make yummy creamy potatoes that you will be proud to serve your family!

 

If you’re like me, you enjoy homemade meals during the spring and summer months, but try to avoid heating up the house at all costs, right?

 

Hey it’s Deb stopping by again from Bowl Me Over and I wanted to share a delicious and easy recipe with you today! Instant Pot Mashed Potatoes and what makes them even better?

 

The gravy is made right in the Instant Pot too – gotta love that right? One dish for cleanup and you don’t heat up the entire house to make a side dish!

 

These mashed potatoes go fantastic with my fall off the bone Barbecued Pork Ribs – also made in the Instant Pot and finished off on the grill!

 

A slab of grilled pork ribs.

Grill until the sauce on the ribs is caramelized!

How long do you cook the potatoes in the Instant Pot?

1 1/2 pounds of potatoes cook on the steam setting in just 12 minutes! Then with a quick release you’ll be ready to mash the potatoes as soon as the pressure is ready to release.

 

How full can you fill the Instant Pot?

Never fill the Instant Pot above the max fill line. If you’re cooking liquids it should never be above two thirds full. This is for safety to ensure there is plenty of space to allow the pressure cooker to do it’s work.

Grocery List to make Mashed Potatoes in Instant Pot with Homemade Gravy

  • 1 1/2 pounds Yukon Gold Potatoes
  • one box stock
  • cream or milk
  • butter
  • flour

I love how easy these are to make and I also love that the entire process doesn’t heat up your house. Living in Fresno with temperatures in the triple digits for weeks at a time, heating up the house is a real issue!

 

These tasty mashed potatoes come together in a snap for a couple of reasons:

  1. They are made in the Instant Pot (great time saver!!)
  2. When you use Yukon gold potatoes or baby red potatoes you don’t need to peel them! Just give them a hefty scrubbing and they are ready. My personal preference is Yukon gold potatoes because I like the creamy texture, but no reason to buy something special – use what you have on hand.
  3. Using pre-made stock as the base for steaming flavors the potatoes and the leftover liquid makes delicious gravy right in the Instant Pot!

How easy is that?

A big serving of Instant Pot Mashed Potatoes on a white plate. There is gravy being poured over the potatoes.

Steps to make Instant Pot Mashed Potatoes with Homemade Gravy

  • Scrub and clean the potatoes well.
  • Cut large potatoes into three pieces
  • Add the potatoes to the pressure cooker.
  • Add the stock
  • Secure the lid. Press the steam setting and set the timer to 12 minutes.
  • While the potatoes are cooking mash together butter and flour completely.
  • When the timer goes off, remove the potatoes, strain and save the liquid.
  • Mash the potatoes, seasoning with butter, cream
  • Return the liquid to the pressure cooker. Change setting to sauté.
  • When the liquid is boiling, quickly whisk in the butter/flour mixture. Whisk together until the liquid begins to thicken and continue cooking for about three minutes.
  • Taste and adjust seasoning.

 

Done! The potatoes are creamy and delicious and using box stock makes a delicious gravy! Gotta love a simple meal!

 

Ok… a couple of great hints when you’re making mashed potatoes 

  • Don’t over mash them, this will cause the potatoes to become gummy. Adding warmed milk/butter also helps keep them from getting sticky!
  • What if you get all the way to the end and your gravy has lumps, do you throw it out? Of course not! Just run it thru a sieve to remove the lumps OR tell everyone that’s the way you like it! 😀 Hey life’s too short to sweat the small details, right?

I hope you enjoyed this recipe! I have a bunch more Instant Pot recipes on the blog that I’m sure you’ll enjoy and you can check it out here – Deb’s Pressure Cooker Recipes

Pressure Cooker Mashed Potatoes

Love the creamy goodness of mashed potatoes but hate all the work? Pressure Cooker Mashed Potatoes with Homemade Gravy is the easiest and most delicious way to make yummy creamy potatoes that you will be proud to serve your family!

  • 1 1/2 pounds Yukon Gold Potatoes
  • 4 cups stock
  • 4 tbsp butter (divided)
  • 1/4 cup milk or cream (warmed)
  • 2 tbsp flour
  • salt and pepper to taste
  1. Scrub and clean the potatoes well. Cut large potatoes into three pieces and add the potatoes to the pressure cooker.
  2. Add the stock. Secure the lid of the pressure cooker. Press the steam setting and set the timer to 12 minutes.
  3. While the potatoes are cooking mash together 2 tablespoon butter and 2 tablespoons flour. Make sure it’s completely creamy – no lumps!
  4. When the timer goes off, remove the potatoes, strain and save the liquid.
  5. Warm the milk/cream and butter mixture slightly. Just enough to get the butter to melt and the dairy warmed up.
  6. Mash the potatoes, seasoning with butter and warmed cream. Salt and pepper to taste.
  7. Return the liquid to the pressure cooker. Change setting to sauté. When the liquid is boiling, quickly whisk in the butter/flour mixture. Whisk together until the liquid begins to thicken and continue cooking for about three minutes. Whisking frequently.
  8. Taste and adjust seasoning in the gravy and the potatoes. Serve and enjoy!

If you love this meal, I’m going to send you over to the blog for more terrific recipes!

Souper Chef DebDebra Clark blogs over at Bowl Me Over where she shares her love of all things in a bowl! Soups, stews, salads, Buddha bowls, ice cream you name it! Comfort food that is delicious and full of flavor. Most meals are quick and easy!

You can also connect with her on Facebook, Pinterest, Instagram, Twitter and YouTube.




Web Analytics


 

Delicious Homemade Ice Cream That You Can Make In A Bag!

Delicious Homemade Ice Cream That You Can Make In A Bag!

Today I’m going to share a quick homemade ice cream recipe with you that I’m sure you’ll love!

This homemade ice cream recipe is the perfect activity for kids because you make the ice cream in a bag that they get to throw around.

This was my FAVORITE thing to do as a kid! My brother and I loved making homemade ice cream in a bag because we got to play catch with our ice cream! This ice cream is SOOO fun to make and it is super simple too! You mix the ingredients together and then toss a bag around for 20 minutes. It’s great for a game of hot potato or catch and you get ice cream out of it too!

Here’s the recipe:

Ingredients

  • 1 heaping T of instant pudding (in the flavor of your choice)
  • 1 t vanilla
  • 1/4 c of sugar
  • 3/4 c. cream
  • 1 cup milk
  • 2 c rock salt
  • 4 cups ice

You’ll also need 2 quart sized Ziploc bags, 2 gallon sized Ziploc bags, duct tape, newspaper, and some plastic grocery bags.

Instructions

In one of your quart sized Ziploc bags mix together the pudding mix, vanilla, and sugar.

You can choose the pudding mix of your choice! You can even experiment and mix flavors together. I’m dying to try caramel and chocolate mixed together. If you’re doing two different flavors just do a 1 ½ teaspoons of each flavor.

Close the bag (make sure it is closed tight!) and squish the ingredients together.

Next add cream and milk into the same Ziploc bag and then squish all of the ingredients together again.

Place your quart sized bag into another quart sized bag (the extra bags are to stop the ingredients from leaking all over. If your kids are rough with this kind of stuff, add extra bags for more protection)

Place your bags inside of a gallon sized Ziploc bag. Place 2 cups of rock salt and 4 cups of ice in the gallon sized bag, and spread equally on either side of your quart sized bags.

Place this bag into another gallon sized bag and begin to wrap with newspaper. I wrap it with at least 5 layers of newspaper and then tape it all together with duct tape. Then I wrap a couple grocery bags around the outside for extra protection and tape them down with duct tape.

Then comes the fun part! Toss the bag for about 15-20 minutes. After tossing for 20 minutes your ice cream will be ready! If you unwrap it and it isn’t quite done, just wrap it up again and keep tossing it!

Before you open the last bag that has the ice cream in it, I recommend that you gently wash off the bag with cold water or a wet rag. This gets off any of the rock salt that might have been on the bag which prevents you from having salty ice cream!

I hope you enjoyed this quick and easy recipe! What flavor of ice cream are you going to try next?

Homemade Ice Cream in a Bag

Make your own delicious homemade ice cream using ziploc bags!

  • 1 heaping tbsp of instant pudding (in the flavor of your choice)
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 3/4 cup heavy cream
  • 1 cup milk
  • 2 cups rock salt
  • 4 cups ice
  1. You’ll need 2 quart sized Ziploc bags, 2 gallon sized Ziploc bags, duct tape, newspaper, and some plastic grocery bags.

  2. In one of your quart sized Ziploc bags mix together pudding mix, vanilla, and sugar. 

  3. Close the bag (make sure it is closed tight!) and squish the ingredients together.

  4. Next add cream and milk into the same ziploc bag and then squish all of the ingredients together again.

  5. Place your quart sized bag into another quart sized bag (the extra bags are to stop the ingredients from leaking all over. If your kids are rough with this kind of stuff, add extra bags and newspaper for more protection)

  6. Place bags inside of a gallon sized Ziploc bag. Place 2 cups of rock salt and 4 cups of ice in the gallon sized bag and spread equally on either side of your quart sized bags.

  7. Place this bag into another gallon sized bag and begin to wrap with newspaper. I wrap it with at least 5 layers of newspaper and then tape it all together with duct tape. Then I wrap a couple grocery bags around the outside for extra protection and tape them down with duct tape.

  8. Toss the bag around for about 15-20 minutes.

  9. Open the bags and serve the ice cream! Before opening the last bag (the one with the ice cream in it) wash the bag off with water or wipe it down with a rag. This prevents any of the rock salt from getting into your ice cream.

 

Make Your Own Makeup With These Simple Recipes!

Make Your Own Makeup With These Simple Recipes!

Today we’re going to talk about how to make your own makeup at home! 

On a normal day, I typically don’t wear any makeup, but it’s nice sometimes to get a little bit dressed up. I love using natural products and I think it’s great to make your own makeup at home!

Natural products are better for your skin and when you make your own makeup you get to control exactly what ingredients are in the products you use.

Now obviously I’m not a dermatologist, so I can’t guarantee that a switch to natural products will work for your skin. But it worked for me, so I’m sharing my experience with you.

A couple of months ago I talked about my favorite natural makeup products and brands (you can find that article here) However, I know a lot of you are interested in making your own makeup from home, so I decided that I would share some of my favorite homemade makeup product recipes.

Something to keep in mind is that making your own makeup is a very personal process.

Different products will work best for different people, so use this article as a stepping stone for experimenting with making your own makeup products. You’ll have to adjust these “recipes” for your own skin tone and for your skin!

Also remember that if you’re making the switch to natural makeup, be patient. I’m not going to claim that natural makeup “does the job” exactly the same as conventional makeup products. Because honestly in my experience it doesn’t. But it’s an adjustment that you have to be willing to make and it all depends on how willing you are to adjust your expectations for makeup. So keep that in mind:)

Also please remember that just because something is natural doesn’t mean that you skin will love it! None of these ingredients are harmful, but that doesn’t mean you should slather it on without testing it first.

I recommend that you start by making small batches of makeup and then try it in a small area of your skin like the inside of your wrist or a small area of your face to make sure you don’t have any allergies to any of the ingredients.

So let’s get started! Here are some of my favorite homemade makeup recipes!

Foundation

Personally I typically only wear a face powder, unless it’s a special occasion. If you’re interested in learning how to make your own liquid/cream foundation you can head over to this article here: Natural Liquid Foundation

Here’s how I make my own powdered foundation. Keep in mind that I can’t give you an exact measurement because this recipe will be different for every skin tone.

Ingredients

Base: Arrow root powder

Color: Cocoa powder

If you have light skin, use more arrow root powder. If you have dark skin use more cocoa powder. Slowly adjust the color (add arrow root to make it lighter and cocoa powder to make it darker) until the mixture is right for your skin tone!

You can then place the mixture in a small mason jar to store!

Bronzer

My bronzer recipe is exactly the same as above! Use arrow root powder and cocoa, but add more cocoa to make the mixture slightly darker! I like doing it this way because it makes it simpler and I don’t have to go and buy different ingredients (because I’m cheap LOL!)

Mascara

I’ll be honest with y’all. I have not attempted to make my own mascara yet…I love my favorite mascara brand and I’m holding on to it for now…But I found an amazing tutorial for homemade mascara that you can use if you want to start making your own! You can find it here: Homemade Mascara

Blush

Homemade blush is fun to make because you can easily adjust the color depending on your preference!

Ingredients:

Arrow root powder

cocoa (optional)

beet root powder

You can make your own beet root powder if you want to save some money. Here’s a recipe for how to make your own beet root powder at home: Homemade Beet Root Powder

All you have to do is mix the arrow root powder with the beet root powder until you reach the desired color! Simple! Store in a small mason jar!

Eyeshadow

Eyeshadow is fun to make at home because you can experiment with making different colors and shades! You can use arrow root powder as the base and then combine it with different combinations of nutmeg, cocoa, beet root powder, and turmeric to create your own shades! If you want specific recipes for different color shades head on over to this article! It has different recipes for different shades of homemade eyeshadow: Homemade Eyeshadow

Eyeliner

I have yet to attempt making my own eyeliner, so I don’t have a personal recipe to share with you. But I love this recipe from the Coconut Momma! There are only 3 simple ingredients! I’m also excited to try out this recipe: Homemade Eyeliner

Homemade Lip Balm

I love homemade lip balm and my favorite recipe is for lemon balm lip goo.

For this recipe you will need:

You can use any brand of essential oils, but I’ve done a lot of research and recommend  Young Living oils.

Directions

First off you’ll need to infuse your lemon balm in oil if you haven’t already (Follow this link here to learn how to infuse oils with herbs).

In a mason jar combine all of your ingredients.

If you want to add a little bit of color to your lip balm you could try adding some beet root powder to the mixture. I’ve never tried this since I’m not a huge fan of lipstick or colored lip gloss, but just experiment with how much beet root powder you need to create your desired color!

Make a double boiler by placing the mason jar in a pot of water. Heat until the beeswax is melted, stirring occasionally so the ingredients mix well.

Once melted, use a funnel to pour the mixture into tubes or other lip balm containers. Allow to cool undisturbed. The lip balm should be somewhat soft and easy to apply to your skin.

You can also try my pumpkin spice lip balm recipe here!

Have you made your own makeup before? What is your favorite makeup product to make at home?

 

Make Your Own Delicious Homemade Root Beer!

Make Your Own Delicious Homemade Root Beer!

Today I’m going to share a quick homemade root beer recipe with you!

Making homemade root beer was one of my favorite things to do as a kid. Every Halloween my mom would make homemade root beer and I loved the cool fog that it created!

I love making my own homemade root beer! This recipe is fun for kids because the dry ice used in the root beer creates “fog” that is perfect for Halloween. Your kids will love the root beer and the fog that this recipe creates!

This recipe is fun for Halloween parties, barbecues, or just making it for your kids!

Disclaimer here: Obviously, you don’t want to let your kids handle or be anywhere near dry ice. Dry ice can be dangerous, so this recipe definitely requires adult supervision! Make sure you wear gloves and handle the dry ice safely. Also keep in mind that you should buy the dry ice right before you plan to use it because it can evaporate pretty quickly if you don’t store it correctly!

Here’s the ingredients you need:

  • Large container (I always use a large pitcher, or you could use a cauldron for a Halloween party!)
  • 4 quarts of water
  • 2 cups of sugar*
  • 2-3 Tablespoons of root beer extract**
  • 1-2 pounds of broken up dry ice***

First off, you want to make this root beer in a well-ventilated area. Also make sure you don’t put a lid on the container you’re making the root beer in! The pressure can build up and cause it to explode!

Mix the water, sugar, and root beer extract together in the container. Carefully add in your pieces of dry ice and stir. At this point the dry ice will start to dissolve and create “fog.” Stir the mixture frequently so that the dry ice doesn’t stick to the sides or bottoms of the container. Serve once all of the dry ice has dissolved!

Trust me, your kids will love the fog and the yummy root beer! It’s perfect for Halloween (or any time of the year!) I also love using this recipe for making root beer floats!

Recipe Notes:

*You can add extra sugar to the recipe if you want it to be sweeter. This recipe is easy to customize so add more sugar if your prefer your root beer to be sweet

**Same as with the sugar, you can add more root beer extract or less depending on your taste preference. Personally, I would start with two tablespoons and then slowly add more if you feel it needs it.

***The more dry ice you put in to this recipe, the longer it will bubble and create fog! But that also means that you will have to wait longer before you can drink it.

Homemade Root Beer

  • 4 quarts water
  • 2 cups sugar
  • 2-3 tbsp root beer extract
  • 1-2 pounds broken up dry ice
  1. Mix the water, sugar, and root beer extract together a container (I always use a large pitcher).

  2. Carefully add in your pieces of dry ice and stir. The dry ice will start creating “fog” as it dissolves!

  3. Stir the mixture frequently so that the dry ice doesn’t stick to the sides of the container.

  4. Serve once all of the dry ice has dissolved!

Remember to make this recipe in a well ventilated area and never put a cover on the container you’re making it in! Covering it can cause the pressure to build up inside of the container which can cause it to explode. Always handle dry ice safely by using thick gloves or tongs. Dry ice can burn your skin if you aren’t careful.

Children’s Book Read-and-Bake Series: Chocolate Cookie Mice for “Frederick” by Leo Lionni

Children’s Book Read-and-Bake Series: Chocolate Cookie Mice for “Frederick” by Leo Lionni

Adorable Chocolate Cookie Mice are as much fun to make as they are to eat!

These cute little critters start out as rich chocolate cookies. The addition of just a few sprinkles magically transforms the cookies into mice.

Hi, I’m Wendy from The Monday Box, bringing you another Read-and-Bake recipe. This series links children’s picture books and baking. Whether you have children in the kitchen baking with you or you are baking goodies for a Read-and-Bake care package, the featured books and the companion baked goods are sure to generate smiles!

This month’s featured book is “Frederick” by Leo Lionni. A beloved children’s classic, “Frederick” won a Caldecott Honor in 1967!

The magical story and the enchanting torn paper illustrations have made “Frederick” a favorite for more than 50 years!

“Frederick” tells the story of a family of mice gathering supplies for the winter. While most of the mice scurry to stockpile food supplies, Frederick sits quietly observing the world around him. He isn’t being lazy. Frederick is gathering colors and words.

Toward the end of the long winter, when the food supplies have been used up, Frederick tells his mouse family stories of the colors in the world and the warmth of the sun. His words warm their hearts and feed their spirits.

“Frederick” teaches the power of words and imagination to transport us and bring us joy.

What better way to celebrate Frederick’s imagination, than with a batch of Chocolate Cookie Mice! Perhaps your little ones will want to be like Frederick and will tell the cookie mice a story before gobbling them up!

Chocolate Cookie Mice are easy to make, but do require planning. The dough needs to chill in the refrigerator for at least 3 hours before using so that it will hold its shape in the oven. I suggest you make the dough one day (it takes only about 10 minutes) and create your batch of mice cookies the next day.

There are lots of possibilities for decorating the mice. I used nonpareil sprinkles in pink or red for the noses, candy eyes, ears made out of peanuts or cookie dough, and tails made out of chocolate licorice cut into thin strips.

Licorice whips that come in black or red are the easiest candy for making mouse tails. I used thin slices of chocolate licorice as an alternative for kids who don’t like the other flavors.

All of the decorating items can be found at most supermarkets or at a cake/cookie decorating store. If you can’t find any of these items, there are lots of other options.

Decorating ideas to consider for the noses:

  •        Mini M&M’s
  •         Red cinnamon candies
  •         A dot of melted pink or red candy melts added after the cookies are baked
  •         A dot of packaged tube decorating icing
  •         Pink or red heart sprinkles

Decorating ideas to consider for the eyes:

  •         Mini chocolate chips (white or chocolate) with the bottom facing out
  •         White or black nonpareil sprinkles (with or without a dot in the center made with edible marker)
  •        Dots of melted white/brown candy melts or chocolate added after the cookies are baked
  •         Dots added with packaged tube decorating icing
  •         Mini M&M’s

Decorating ideas to consider for the ears:

  •         Brown M&M’s
  •         Chocolate chips with the flat bottom facing forward
  •         Sliced almonds

Chocolate Cookies Mice are thick and chewy and have a deep chocolate flavor. They will most likely continue to be a family favorite even when the kids grow out of picture books!

It’s hard not to smile just looking at those cute little mouse faces and it’s impossible not to smile once you take a bite.

 

Chocolate Cookie Mice

Adapted from ImperialSugar.com

Makes about 36 cookies

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1/4 cup cocoa
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup butter, room temperature
  • 1/2 cup vegetable shortening
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • Black or chocolate licorice laces for tails
  • Pink or red nonpareil sprinkles for noses
  • Candy eyes (or white/black nonpareil sprinkles)
  • Optional: peanuts or almonds for ears

**NOTE: This dough requires chilling for at least 3 hours. May be chilled overnight.

Directions:

  • In a large mixing bowl, whisk together the flour, cocoa, baking powder, and salt. Set aside.
  • In the bowl of an electric mixer, cream the butter, shortening, and sugar until light and fluffy.
  • Gradually mix in the flour mixture, just until combined.
  • Form the dough into a disc. Wrap with plastic wrap and refrigerate 3 hours to overnight.
  • When ready to bake: Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  • Remove the dough from the refrigerator.
  • Use a small (1 tablespoon) scoop to portion the dough. Roll the dough into a ball, then pinch one end of the ball into an elongated point for a nose.
  • Gently press in the candy eyes and nonpareil nose.
  • Ears: If using dough for ears, form two 1/8 teaspoon portions of dough into discs and press the discs onto the mouse head. If using peanuts or almonds, insert the nuts onto the mouse head.
  • Place each mouse cookie 2 inches apart on the prepared baking sheet.
  • Bake for 10 minutes.
  • Remove from oven and immediately push a licorice lace tail into the back of each mouse cookie.
  • Allow the cookies to cool on the baking sheet for 5-10 minutes before moving them to a wire cooling rack to cool completely.
  • Store in an airtight container at room temperature for up to 10 days.

Chocolate Cookie Mice

Adapted from ImperialSugar.com

  • 2 1/2 cups all-purpose flour
  • 1/4 cup cocoa
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup butter, room temperature
  • 1/2 cup vegetable shortening
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • Black or chocolate licorice laces for tails
  • Pink or red nonpareil sprinkles for noses
  • Candy eyes (or white/black nonpareil sprinkles)
  • Optional: peanuts or almonds for ears
  • **NOTE: This dough requires chilling for at least 3 hours. May be chilled overnight.
  1. In a large mixing bowl, whisk together the flour, cocoa, baking powder, and salt. Set aside.

  2. In the bowl of an electric mixer, cream the butter, shortening, and sugar until light and fluffy.

  3. Gradually mix in the flour mixture, just until combined.

  4. Form the dough into a disc. Wrap with plastic wrap and refrigerate 3 hours to overnight.

  5. When ready to bake: Preheat the oven to 350° F. Line a baking sheet with parchment paper.

  6. Remove the dough from the refrigerator.

  7. Use a small (1 tablespoon) scoop to portion the dough. Roll the dough into a ball, then pinch one end of the ball into an elongated point for a nose.

  8. Gently press in the candy eyes and nonpareil nose.

  9. Ears: If using dough for ears, form two 1/8 teaspoon portions of dough into discs and press the discs onto the mouse head. If using peanuts or almonds, insert the nuts onto the mouse head.

  10. Place each mouse cookie 2 inches apart on the prepared baking sheet.

  11. Bake for 10 minutes.

  12. Remove from oven and immediately push a licorice lace tail into the back of each mouse cookie.

  13. Allow the cookies to cool on the baking sheet for 5-10 minutes before moving them to a wire cooling rack to cool completely.

  14. Store in an airtight container at room temperature for up to 10 days.