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B.I.Y.

bake it yourself

Our organic mixes are a cinch on their own, and even better when they’re just the beginning. Here are some clever ways you can bake beyond the box, and use our mixes to make sweet surprises all your own.

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Churro Cookies

Churro Cookies

Prep: 30 mins
Cook: 15 mins

Ingredients:
1 stick unsalted butter, room temperature
1 extra large egg, room temperature
2 teaspoons cinnamon, divided
1 package Organic Sweet Tooth Sugar Cookie Mix
1/2 cup light brown sugar
1 cup cinnamon baking chips
1/3 cup heavy cream  

Features one of
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Foodstirs Organic Sweet Tooth Sugar Cookie Mix

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Directions

In a medium sized mixing bowl, beat the butter until creamy and smooth. Add the egg and continue to beat until well blended.

With the mixer on low, slowly add the Organic Sweet Tooth Sugar Cookie mix and 1 teaspoon cinnamon. The mixture will resemble wet sand. Form the crumbs into a large ball and wrap in plastic wrap. Chill the dough in the freezer for about 10-15 minutes.

While the dough chills, combine the brown sugar and remaining 1 teaspoon cinnamon in a small bowl. Set aside.

Preheat your oven to 350 degrees F.

Unwrap the dough and form teaspoon size balls using a cookie scoop or a measuring spoon. Once all the dough is formed into balls, press your thumb into one side of the cookie dough ball, to form a well, and fill it with 1/4 teaspoon of the brown sugar and cinnamon mixture. Set aside.

Take another cookie dough ball, make another small well with your thumb and fill it with a few cinnamon chips.

Press the two cookie halves together and pinch the seam of the dough together to lock in the brown sugar and cinnamon chips. Continue to rolls gently to form a ball shape again. Repeat with remaining cookie dough.

Once all the cookies are formed, roll each one in the remaining brown sugar and cinnamon mixture and then place on a baking sheet lined with parchment paper.

Bake for 12-14 minutes. Remove from oven and let cool to room temperature.

While the cookies are baking, make the cinnamon chip glaze. Heat the cream in a microwave safe bowl for about 30-40 seconds and then pour the cream over the remaining cinnamon chips. Let sit for 5 minutes and then stir until the mixture is smooth and glossy.

When the cookies are completely cool, dip each cookie in the cinnamon glaze about half way. Place dipped cookie on parchment paper to set.

 

 

Courtney Rich is the self-taught baker, obsessed with cake. Courtney believes cake (and all dessert, for that matter) must be decadent, life-changing and worthy of celebration! And her goal is to help everyone make that kind of cake. On her blog, Cake by Courtney, and her Instagram @cakebycourtney, she shares her recipes, tips and video tutorials to help you create delicious works of art from your own home. Courtney is also a mother to Westin (7) and Avery (3), and wife to Ryan. When she's not with her kids or in the kitchen, Courtney travels the country conducting focus groups to test television shows. She lives in Highland, Utah.

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