sugar cookie cup {recipe}

sugar cookie cups_jsorelle
I’ve been craving sugar cookies lately. And, when I crave something, I have to make it. I had absolutely no time today to make it and had way more important items on the to do list, but when a girl craves some sugar, a girl needs some sugar. So, the kids and I baked today…and I’m really glad I did because it was delicious. And, the perfect summer treat. The entire family loved it…and I still have 2 leftover for breakfast.

sugar cookie cups_jsorelle

Sugar Cookie Cups
yield about 14-16 cups

Sugar Cookie Ingredients
1 stick + 3 tablespoons butter
3/4 cup sugar
1/2 teaspoon vanilla
1 egg
4 teaspoons whole milk
2 cups all-purpose flour
1.5 teaspoons baking powder
1/4 teaspoons salt

Cheesecake Filling Ingredients
1 8oz package of softened cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla

How To
Cream the butter, sugar and vanilla together in a medium bowl.
Then, add the egg and milk, and blend again.
In a separate bowl, add all the dry ingredients including flour, baking powder and salt.
Combine the dry ingredients with the creamed butter/sugar/vanilla/egg/milk mixture and blend until fully combined.
Form the dough into a large semi-flat pancake in between wax paper and freeze for 20 minutes.
Set the oven to 350 degrees.
Coat a cupcake pan with non-stick cooking spray.
Grab a handful of dough {about 2 tablespoons} and press the dough in the bottom of each muffin cavity. Fill the cavity about 1/2 way up the sides, forming a cup shape. Make sure the sides are not too think, as it will begin to fill your ‘cup shape’
Bake for 12-15 minutes.
Remove from the oven and allow to cool. If the centers filled in too much, just use a spoon or the end of a tablespoon to press the center back down.
Add about a tablespoon of the yummy cheesecake filling to each cookie.
Top with bright and delicious fruit.

sugar cookie cups_jsorelle

sugar cookie cups_jsorelle
sugar cookie cups_jsorelle
{images via j. sorelle}

worm pudding {recipe}

worm pudding_jsorelle

There is nothing my 6-year-old and 2-year-old son loves more this summer than worms, water and dirt {mud}.  And there is nothing my 4-year-old daughter loves more than sugar. So, for their recent birthday celebration at school, we made dirt pudding cups, which I lovingly call ‘worm pudding with a budding flower’ {my husband thinks the flower looks like the kind that opens up and eats people, but I was going for a tulip}. You decide for yourself, but whatever flower you think it is, make this dessert. So yummy.

chocolate mousse worm pudding for kids

Chocolate Mousse
{recipe by Kimi Hansen}
makes 13, 9 oz elegant plastic cups or more if you use smaller shot glasses

Ingredients
2 cups chocolate chips
2 cups whipping cream
2 egg yolks
2 tsp vanilla
Oreo cookies
13, 9 oz plastic cups
13 strawberries or other ‘flower’ fruit
13 gummy worms
Sharpie Oil-Based Paint Markers

How To
Use Sharpie Oil-Based Paint Markers {love these things} to draw grass on the outside of the cups. It dries almost immediately.
Add chocolate chips, vanilla extract and egg yolk to a blender.
Heat cream to a boil on the stove and then slowly add the cream to the other ingredients in blender.
Pulse ingredients together
Wait until it cools a bit before you pour in plastic cups.
Refrigerate for at least 3 hours. After the first hour or 2, stick a worm in the semi-hard pudding and continue to refrigerate.
Before serving, top with crushed Oreos
Use a straw or toothpick and add your ‘flower.’ It can be made with a strawberry like I did, with 4 slits on top and whipping cream on the inside, or even raspberries and blueberries.

worm pudding

worm pudding for kids

worm pudding with a flower

worm pudding with a flower

Just look at this chocolate, happy face. Pure joy.
chocolate mousse face

{images via j. sorelle}

tgif link love

I love this song by Alicia Keys. It’s one of those amazing songs by a truly talented artist. And, if you’re in a place where maybe you’re having a hard time, especially financially, this song can help put things in perspective. Take the time to listen to it.


This
is Jenna’s kind of party…and if you’re a shoe lover, you would desire it too.

I’m so ready for spring and warm weather. This party is stunning and makes me want to celebrate spring…and make a tissue flower wall to brighten my home.

Lisa {With Style and Grace}, you always amaze me with your yummy recipes. This GF Cranberry Almond Granola is no exception. We’ve made it twice and it’s a family favorite. Yummy!! Even if you’re not GF, you will love this.

Oh fellow mother’s of young children everywhere – have you been listening to Frozen’s hit song Let It Go 500 times a day for a couple of months? I understand. Me too, with my 3.5 year old daughter. Well, a mom did spoof on the song, that had me laughing out loud. Here I stand saggy boobs and all – post three kids – I hear ya sister.

Have a great weekend!
xoxoxo

taste the rainbow

diy rainbow sugar cookies

The colors of the rainbow are so pretty in the sky…and they are so pretty on a cookie too.

Instead of a giant sugar cookie covered in fruit like my mom use to make; this St. Patty’s Day, the kids and I made mini sugar cookies and decorated with rainbows and all things Irish. They are so yummy – anything with a cream cheese frosting is delicious in my book – and an adorable treat to celebrate the Irish in all of us.

fruit rainbow sugar cookies

Taste the Rainbow Sugar Cookies
family recipe
makes 12-13 cookies

Ingredients
Strawberries, 2 to 3
Blueberries, 5 to 10
Clementines aka Cuties, 1 to 2
Pineapple, not even half of one
Kiwi, 1
Pillsbury Sugar Cookie Dough or homemade recipe or make them gluten-free with this recipe.

Cream Cheese Frosting
1 tsp. vanilla
½ cup sugar
8 oz. bar of cream cheese, softened

How To:
Bake cookies according to package instructions. Allow them to cool.
Add all frosting ingredients in a bowl and blend with a mixer.
Slice all fruit into small pieces.
Use a knife to smooth frosting on the cookie, and then decorate.

sugar cookies topped with cream cheese frosting and rainbow fruit

rainbow sugar cookies for st. patty's day

rainbow fruit sugar cookies

{images via Tutto Bella}

makeover and bailey’s irish cream

Tutto Bella is getting a makeover. Kind of like the kind all us ladies need…A new pair of heels, an afternoon at the nail salon, a new wardrobe and a visit to the stylist, just to name a few. So, please excuse us while we add a little pizzazz, more organization and even more fabulousness here at Tutto Bella.

WARNING: Colors, and design of site will change during this time.

Really exciting things to come, but while we do some behind the scenes work, we have some great posts that we just couldn’t help sharing.
With St. Patty’s day approaching, we have some rainbow and Irish love this week…and first up is Mini GF Bailey’s Cheesecakes.
We love Bailey’s Irish Cream. Love it in coffee, chilled over ice at the end of a long day and now in our cheesecakes. For all you gluten-free folk, this is a treat you can enjoy too, because we made it gluten-free. This is easy and so yummy. Make it for your friends and family as you celebrate the Irish in you on St. Patty’s Day, or just make it for yourself.
gf mini cheesecakes_tuttobellablog
gf baileys cheesecake_tuttobellablog
gf mini baileys irish cream cheesecakes_tuttobellablog
Gluten Free Mini Bailey’s Irish Cream Cheesecakes
serves 12

Crust
1.5 cups Glutino chocolate and vanilla crème oreo-style cookies
3 tablespoons melted butter

Filling
12 oz cream cheese, softened
½ cup sugar
½ tsp vanilla
1/8 tsp salt
2 tablespoons Bailey’s Irish Cream
1 egg

Topping
Preheat oven to 350 degrees. Fill muffin tin with cupcake liners.
Mix crust ingredients together in a food processor or blender. Add a full spoonful to each liner and then press down to create a packed bottom layer. Cook for 5 minutes.
In a medium bowl, beat together the cream cheese, vanilla and sugar until fully mixed. Add salt, Bailey’s, and an egg until the batter is smooth.
Add less than a ¼ cup to each cavity for an even layer of cheesecake on top of the cookie crust. Bake for 15-17 minutes. Once cool, place in refrigerator and chill for at least 4 hours or overnight.

Once you are ready to serve, or a couple of hours before you serve, it’s time to make the whipping cream. In a medium bowl, add the topping ingredients for whipped cream, blend until soft peaks form.

Take out of fridge before you serve, be generous with the whipping cream topping and serve! .

Devour!!

If your a chocolate lover like me, you’ll want to add an Udi’s Gluten Free Brownie in the middle. Follow all directions above, except add a tiny brownie {they are made and you can find in your local grocery store} on top of the cooked crust, and add cheesecake mixture around/on top of it. Cook for the same time, closer to just 15 minutes. It was also a delicious treat.
gf bailey's cheesecake with brownie_tuttobellabloggf baileys cheesecakes_tuttobellablog{images via Tutto Bella Blog}