Today is a special one. Obviously because I made cookie cups with frosting. We all know a frosted cookie is tough to beat. But mostly because there is a whole list of ladies who are celebrating our girl Bev’s very serious case of pregnancy. If you don’t know Bev, you must must must skeedaddle on over to her internet space and nose around for an hour or 3. You should also watch her “About Me” video. Anyone who sword fights with a baguette is A-ok in my book. Also pizza. She makes a lot. So yeah, she’s pretty cool. Anyhow since she currently has two babies in her belly, we decided it would be nice to show her all our love and support by paying for two live-in nannies and a personal foot massager. Ok, no. We’re not doing that. Sorry Bev. What we ARE doing is wishing we could all be sitting around her and awkwardly rub her tummy while making her eat all the food. And in my case that means, Buttermint Frosted Sugar Cookie Cups. I don’t know about you, but I see kids snatching those buttermints up at restaurants by the handful on the way out, hoping that no one will notice. And when you’re a kid, it’s sort of ok and expected. But APPARENTLY when you’re not a kid..ahem…and take four giant handfuls on the way out people get all angry. Like, you should know better or something. Like it’s not a buttermint buffet. Like those aren’t there to take by the handful. Yeahhhh…. So duh, the next best thing to do would be to make Buttermint Frosting that you can pipe right into your mouth, with no angry “hostess” giving you the stink eye. Or you could bake up sugar cookies and frost those and pretend it’s not all about the frosting… I mean, all this is hypothetical, of course. Anyway, let’s talk about Buttermint Frosted Sugar Cookie Cups. I cheated on the sugar cookie portion of this project and used a roll of pre-made sugar cookie dough. I scooped out about a tablespoon portion of the dough for each mini cup… Bake them up and they will puff up a bit, but then flatten out… If yours don’t seem to be sinking down like mine did, you can use the back of a wooden spoon to flatten them a bit while they are still warm. Then go ahead and mix up your Buttermint Frosting. Make sure to use Peppermint Extract (like this one) and not “mint”, otherwise you will have a batch of frosting that tastes like toothpaste. I speak from experience. I colored my frosting light pastel colors..any color will do, or even just plain white would be pretty! Totally easy and pretty! Perfect for the holidays or a baby shower… Now check out all the other ladies who cooked, baked and drink-made for Bev! It’s a fun list of food you guys!
You’ll also sign up to get new recipes in your inbox. Δ AppetizersBacon Cotija Guacamole from Gaby of What Gaby CookingGruyère Gougères from Shaina of Food for My FamilyLemon Risotto Tarts from Kelly of Live Love PastaGoat Cheese Crostini with Pesto and Roasted Red Peppers from Liz of The Lemon BowlSpinach and Feta Quinoa Bites from Aggie of Aggie’s KitchenRoasted Red Grape, Brie and Rosemary Flatbread from Laurie of Simply ScratchThe Fastest Appetizer Ever from Brooke of Cheeky KitchenApple Pear Tart – Two Ways from Sarah of Daisy at Home DrinksChocolate Chai Frappe from Brandy of Nutmeg NannyCherry Chocolate Kiss Smoothie from Amy of Very CulinaryCranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan of Country CleaverPeppermint Mocha Affogato from Christina of Dessert for TwoToasted Marshmallow Cream Hot Chocolate from Jessica of How Sweet It IsPomegranate Lemonade Punch from Heather of Heather Christo SaladsKale Salad with Pomegranate, Orange and Pine Nuts from Rachel of Rachel CooksPear Cranberry Arugula Salad from Tracy of ShutterbeanBrussels Sprout Salad + maple roasted cranberry dressing from Katie of Yes, I Want CakeGluten-Free Pasta Salad from Lisa of With Style and GraceHearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather of Heather’s DishWinter Citrus Salad from Catherine of Weelicious EntreesCreamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi of FoodieCrushEggplant Parmesan Lasagna from Joanne of Fifteen SpatulasCheesy Chicken Enchilada ‘Double’ Stacks from Lauren of Climbing Grier MountainJalapeno Popper Chicken Soup from Kevin of Closet CookingThai Spiced Chicken with Coconut Cream Swiss Chard from Brandi of Bran ApetitSausage and Red Pepper Quiche from Tasty KitchenRoasted Red Pepper Pasta with Goat Cheese from Julie of The Little Kitchen DessertsSoft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie of Averie CooksMississippi Mud Pie Brownie Ice Cream from Megan of Take a MegabiteButtermint Frosted Sugar Cookie Cups from Shelly of Cookie and Cups4-Ingredient Peanut Butter Chocolate Cookies from Ali of Gimme Some OvenSweet Potato Creme Brulee from Brian of A Thought for FoodWhole Wheat Double Chocolate Mint Cookies from Aimée of Simple BitesMini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie of The BeeronessRed Velvet Hi Hat Cookies from Kristan of Confessions of a Cookbook QueenDouble Chocolate Panini from Kathy of Panini Happy
