Friday, June 20, 2014

Unicorn Poop Cookies!

Have you got a little girl in your life that would looooooove to eat a unicorn poop cookie? I do, so I won't be showing her until I have the time to make them... They look amaaaazing!


Main Ingredients

  • 1 cup(s) Sugar $
  • 1/2 cup(s) Butter - Softened
  • 1/2 cup(s) Shortening
  • 3 1/2 tablespoon(s) Cream Cheese - Softened
  • 1/2 teaspoon(s) Salt $
  • 1 whole(s) Egg
  • 1/2 teaspoon(s) Almond Extract
  • 2 cup(s) All Purpose Flour
  • Food Coloring (As many different colors as you want the cookies to be!)
  • Decorations
  • Silver Candy Balls (If Desired)
  • Food Sprinkles (If Desired)
  • Sparkle Gel
  • Edible Glitter


Prep Time: 
Cook Time: 
Cooling: 45 Minutes 
Tinting The Dough: 30 Minutes 

  1. ------------
  2. Cookies
  3. ------------
  4. 1. Combine butter, shortening and cream cheese in a large bowl, beat together until smooth. Add sugar and salt. Beat until combined. Beat in egg and almond extract until combined and gradually add the flour beating until combined.

  5. 2. Form dough into a ball with your hands and then into a log shape, divide the log shape into six portions (or how ever many colors you want).

  6. 3. Place each portion of dough into individual wraps of plastic and tint the dough different colors (See Below for instructions on how to tint the dough)

  7. 4. Chill tinted dough in the refrigerator 1 hour or freezer 15-20 minutes.

  8. 5. Divide each tinted chilled dough ball into 8 equal pieces.

  9. 6. Take one piece of each colored dough (leaving the rest in the fridge while you work) and roll out like a rope or snake on your counter-top. If you use a piece of waxed paper on the counter, you shouldn't have to add any flour.

  10. 7. Roll the rope shape to about 6 inches long. Continue rolling all the colors and stacking them into a pile. Gently press the ropes together and roll the large multicolored "rope" on the counter to round and smooth it and if desired to lengthen it to 10 to 12".

  11. 8. Cut the multicolored "rope" into two pieces, using both hands, roll with your palms in different directions on both end of the rope pieces to twist it gently.

  12. 9. Coil the rope into a poop shape, using your imagination as to what you think unicorn poop should look like

  13. 10. Press in some silver candy balls (dragee) into the dough pieces to decorate if desired. Place dough on greased cookie sheet (or one covered with parchment or silicone mat) and bake at 375 F for 8-10 minutes until cookies are set and bottoms are light brown, they will not spread very much.

  14. 11. Cool on wire rack.

  15. 12. Coat with sparkle gel and/or edible glitter to give them some sparkle and add some sprinkles to the still wet gel for more texture. Let cookies dry completely before stacking.

  16. -----------------------------
  17. Dough Coloring Tint
  18. -----------------------------
  19. Do this prior to chilling the dough, so that you don't undo the chilling process with your body heat.

  20. 1. Get a large piece of plastic wrap (to protect your hands and table from the dye), place a ball of cookie dough in the middle.

  21. 2. Poke a well in the center with your thumb.

  22. 3. Add the food coloring to the well and then fold the dough over the coloring.

  23. 4. Wrap it in the plastic wrap, and begin kneading the food coloring into your dough.

  24. This may take a while and you may find that you need more food coloring (Hint: Colored Cookie Dough bakes lighter than what you see when you first tint the dough, once you've gotten the right color tint, add more).

Tuesday, June 17, 2014

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

I'm not a fan of peanut butter but my family is... So finding a recipe for a  delicious looking cookie that is easy to make lactose free (husbands allergies), is a dream!

And I found it here 
They have some amazing recipes over there!
I used vegan dark chocolate to make it lactose free, it's a really easy recipe!!!


Thick, chewy peanut butter oatmeal chocolate chip cookies made without butter or flour. Delicious!


  • ⅔ cups Rolled Oats (gluten-free If Desired)
  • 1 teaspoon Baking Soda
  • 1 cup Old-fashioned Peanut Butter (I Used Skippy Creamy)
  • ⅔ cups Dark Brown Sugar
  •  Large Eggs
  • 1-½ teaspoon Vanilla Extract
  • ⅔ cups Chocolate Chips


Preheat oven to 350ºF.

In small bowl, mix together the oats and baking soda; set aside.

In a large bowl, beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.

Roll cookies into 2-inch dough balls and place onto cookie sheet 2 inches apart, then barely flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay, they will still be delicious.

Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.

Makes 16-20 cookies.

1. You can use less sugar or less chocolate chips to save calories—I have tried using 1/2 cup of sugar and 1/2 cup mini chocolate chips and they turned out great!
2. Feel free to substitute almond butter or another nut butter in replace of peanut butter.
3. These cookies disappear quickly so I recommend doubling the recipe!