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Friday, July 22, 2016

{ Butterscotch "Butterbeer" Pudding Cookies }

It's that time again! Time for RaeGun Ramblings 2 week Harry Potter blog-a-thon! Stay tuned til the end of this post and check out the amazzzzzzzzing prizes this year! Now, on with the post!

This is such an exciting Potter year. I can't even handle it! I mean, people... The 8th "book", (ok, it's in play format, but STILL), the Chamber of Secrets Illustrated Edition, and... Fantastic Beasts and Where to Find Them! WHAT? It's like all my Potter wishes were granted in 2016. It's a MAGICAL year, and thank goodness, who couldn't use a little escapism right now?

For Harry's birthday this year I decided to whip up these scrummy pudding cookies. Pudding cookies are SO SOFT and delicious. Butterbeer Pudding Cookies are even better!

Sweet, chewy, and butterscotchy.

What's not to love? Just like the Potter Universe this year... what's not to love? I can't decide which I'm most excited for!

Someone needs to keep watch on Harry. He is hardcore eyeballing these cookies, and we all know how much he loves Butterbeer!

You can make these cookies two ways, rolled (left and above photos) or scooped (right). I prefer to roll mine for a more finished look, but the scooped are rustic and natural looking. Either way, they are totally the same, just look different on the outside. Kinda like people. Look at that, life lessons in cookies. <3

I have to tell you, as a kid, I loved Pudding Cookies SO much that I made myself sick of them. This was my first time making them since then! I was a little nervous, but these are delicious and have become a HUGE hit in my house! Definitely a "will make often" (but not too often, thank you childhood life lessons) recipe!

So what part of the Potter Universe has you most excited this year? I'd love to know!

See all my Potter posts here (there are LOTS!).

If you haven't already, find me on Facebook, instagram, and Pinterest!


Butterbeer Pudding Cookies (Butterscotch)
by Tina @ Sugar Bean Bakers

3/4 cup butter, softened
1 cup granulated sugar
1 egg, plus 1 yolk
1 teaspoon vanilla
1 teaspoon baking soda
1/4 teaspoon salt
1 (3.5 ounce packet) instant butterscotch pudding mix
2 cups flour
1 cup butterscotch chips

Preheat oven to 350°F.

Line a cookie sheet with parchment paper and set aside.
Beat the butter and sugar for 2 minutes with mixer on medium. Add in egg, vanilla, baking soda and salt. Mix until combined, scraping the sides of bowl as needed. Beat in the pudding mix for about 30 seconds.
With mixer on low, add in the flour, mixing until combined. Finally, add chips and mix until distributed.

Use a medium sized cookie scoop to scoop cookies. Either roll cookies for a "neater" look or drop dough right from scoop (for a more natural/rustic look) onto the prepared baking sheet 2 inches apart. Bake for 8-10 minutes until  cookies are almost set. Do not over-bake or your cookies won't be as soft as intended.

Allow cookies to cool on cookie sheet for about 5 minutes before moving to a wire rack to cool completely.

recipe adapted from Cookies & Cups


Now on to that giveaway!

There are TWO chances to win this year!

Prize Pack One:

See more about each prize and sponsor at this giveaway post and be sure to enter the other equally awesome prize pack while you're there! Winner must have a US address or be willing to pay for international shipping.

a Rafflecopter giveaway end code

Prize Pack Two:

Prize Pack #2 See more about each prize and sponsor at this giveaway post and be sure to enter the other equally awesome prize pack while you're there! Winner must have a US address or be willing to pay for international shipping.
a Rafflecopter giveaway end code

Best of luck!

Peace, Love, and Potter,


Monday, April 25, 2016

{ Strawberry Lemon Pound Cake }

I think, dare I say it... it's finally Spring here in Ohio.

I thought that before, then awoke to snow on Bean's birthday (April 9). It seems it is here for real now though. 

Ohio likes to give us 75 degree days in March, but when April rolls around its like, "Hey, jk! Here's a 30 degree day!". Um, thanks.

Now that Spring actually has arrived, I like to open all the doors and windows and just let the happy flow through.

Don't get me wrong, I love Winter. I love Winter a lot. I love beautiful snowy days, snuggling inside, reading books under blankets, warm cocoa, etc, etc, etc.

However, I love Winter IN Winter. By the time April arrives, I'm over it. Over. It.

Bring on the sunshine, bring on the lemonade, bring on the lemon cake!

This is a simple lemon pound cake (it starts with a box mix) with a tangy lemon glaze.

Not too lemony. Just right lemony. As my friend Lori likes to say, too much lemon "tastes like Pledge". And let's be real life here. No one wants that.

Just right lemony with strawberries.

Welcome, Spring!

Strawberry Lemon Pound Cake
by Tina @ Sugar Bean Bakers

1 lemon cake boxed mix
1 package (3.4 oz) vanilla pudding mix
4 eggs
1 cup water
1/3 cup oil
1 Tablespoon lemon zest
2 Tablespoons fresh lemon juice
1 cup fresh strawberries, chopped, and set aside in a bowl.

Zest one lemon and set aside.

Preheat oven to 350 Degrees F.

Grease and flour tube or bundt pan, set aside.

In mixing bowl add the cake mix and pudding mix, stir to combine. Spoon a couple tablespoons of this over the strawberries to dust. This will help them from all sinking to the bottom while baking*. Set strawberries aside again.

Add the oil, water, and eggs. Beat until well combined. Add in the juice and zest. Mix well. Fold in the strawberries last. Pour into pan and bake for 45-50 minutes until toothpick comes out clean.

Allow to fully cool before glazing.

*they still like to sink, but this will help some.

Lemon Glaze
2 Tablespoons butter, melted
1 cup powdered sugar
1 Tablespoon fresh lemon juice 
1 Tablespoon lemon zest, divided
hot water

Stir together powdered sugar and melted butter. Add in lemon juice. Stir until glossy. If desired consistency is not reached, add hot water 1/2 teaspoon at a time. Stir in 1/2 Tablespoon of lemon zest.

Drizzle over cake, immediately sprinkle the other 1/2 Tablespoon of lemon zest over the glaze.

If you like more glaze, double the recipe above.


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