Archives for posts with tag: sprinkles

Granola Girl Bakes || Confettie Cookies_0005

Have y’all had confetti cookies before? Okay, so that’s just a fancy name for iced butter cookies with SPRINKLES! ;) Sprinkles tend to make everything better, don’t they?! These cookies are our family’s favorite and I usually only make them at Christmas time but due to a friend’s birthday I made an exception to the rules. :) After boxing up half a dozen for the friend and consuming a few myself I couldn’t help snapping a few pictures of the left-overs and sharing the recipe tonight! Supremely delicious soft & sweet butter cookie baked to a perfectly golden state, iced with a cream cheese butter cream, and made perfect with sprinkles! Hope you enjoy these as much as we do. ♥

Yields approximately 2 dozen cookies


  • 1 cup butter, softened

  • 3/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 2 1/4 cups all-purpose flour


  • 1 stick butter (softened!)
  • 4 oz cream cheese (softened)
  • 1 tsp vanilla
  • 1/2 teaspoon almond
  • 4-5 cups powder sugar


  • In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the vanilla and almond extracts. Blend in the flour to form a dough.
  • Place on parchment form into long thin tube(about 2 inches in diameter). Refrigerate for 3 hours!
  • Preheat the oven to 400 degrees F (200 degrees C). Line cookie sheet with parchment!
  • Remove dough from freezer and slice into 1/2 inch disks. Place on cookie sheet about 1/2 inch apart and bake for 10 minutes or until slightly golden! Allow to cool completely!
  • Meanwhile prepare the frosting! Beat butter and cream cheese in electric mixer until blended. Add almond, vanilla, and powder sugar and beat on medium speed until fluffy(about 3 minutes!)
  • Ice cookies and don’t forget to add the confetti with sprinkles! ;)
  • Enjoy

Granola Girl Bakes || Confettie Cookies_0009

Granola Girl Bakes || Confettie Cookies_0010

Granola Girl Bakes || Confettie Cookies_0014

“For he satisfieth the longing soul, and filleth the hungry soul with goodness.
Psalm 107:9



cupcakes 4.14-2

How sweet are thy words unto my taste! yea, sweeter than honey to my mouth!
Psalms 119:103

Friday cupcakes! I made a vanilla pound cake base and needed the perfect icing. Chocolate was necessary and a bit of coffee wouldn’t hurt a bit! ;) Add a bit of cream cheese? Yes please! Chocolate Coffee Cream Cheese Frosting was developed and very much enjoyed this weekend and I thought I would share the recipe with you! :)


  • 6-7 cups powdered confectioner sugar
  • 2 sticks butter {softened}
  • 1 oz package cream cheese {softened}
  • 1/4 cup milk
  • 1 tbsp instant coffee
  • 1 tbsp pure vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp salt


  1. Dissolve instant coffee in milk. Place all ingredients in mixing bowl and beat with kitchen aid or mixer and beat on medium speed for 2 minutes!
  2. Scrap sides and bottom of bowl and beat for an additional minute.
  3. Generously ice your dessert and enjoy! :)

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Vanilla Cupcakes 8 ©

I  ♥ Cupcakes!! Add sprinkles to the mix and you have the perfectly perky dessert. :) Last night I made Vanilla Buttercream Cupcakes. I just couldn’t help myself! The brand new container of sprinkles was calling out to me!! ;) The base is a delightful Cream Cheese pound cake(sounds way too heavy but it really isn’t!) and the icing a sweet and rich buttercream. Yes, these are definitely sweet and you will need a few cups of coffee to finish one off but definitely fun to make!

Yields: 2 dozen 6oz glass ramekins or mugs


  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 bar (8 ounces) cream cheese, room temperature
  • 3 cups sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons salt


  1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
  2. Generously coat 2 dozen glass ramekins or mugs(be sure they are bake-proof!) with butter and dust with flour; immediately pour in batter (usually 2 ice-cream scoopers full).
  3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 20-25 minutes.
  4. Cool completely.
  5. Pipe on icing(recipe bellow) and top immediately with sprinkles!
  6. Brew a rather large pot of coffee, sit down with a few of your favorite people, and enjoy!! (:


  • 3/4 cup butter softened
  • 1/2 cup heavy cream (milk can be substituted)
  • 1TBS vanilla
  • 1/2tsp almond extract
  • 5-6 cups powder sugar
  1. Cream together butter, cream, vanilla, and almond extract. Add powder sugar 1 cup at a time until icing reaches the right consistency.
  2. Pipe onto cooled cupcakes and enjoy!

Vanilla Cupcakes 7 © Vanilla Cupcakes 2 © Vanilla Cupcakes 4 ©