Frosted Funfetti Cookie Bars

I just want to sit down and play a game of Pretty, Pretty Princess while I eat these delightful sugar cookie bars.

Frosted Funfetti Cookie Bars

Sparkles, sprinkles, purple frosting?!

Frosted Funfetti Cookie Bars

These are girly to the max, and I have Heather at Sugar Dish Me to thank for the idea.

I saw these on Heather’s blog and thought it sounded yummy so I made my own version. It’s the lazy, semi-homemade version. Buy a bag of pre-made sugar cookie mix, I used Betty Crocker, and prepare according to package instruction but dump in 2 tablespoons of colored sprinkles for the ‘funfetti’.

Frosted Funfetti Cookie Bars

Easy right? Now you can devote brain power to picking out frosting and sprinkle colors to decorate with. I went with pink, purple, and butterflies. 🙂

Food Pics 347

I did make my own frosting, using some creme bouquet flavoring I won from a giveaway at Veronica’s Cornucopia. I don’t how to describe the flavor other than ‘party’. Go figure.

Frosted Funfetti Cookie Bars

  • 1 package sugar cookie mix (I used Betty Crocker)
  • 2 to 3 tbl sprinkles (for the dough) plus more for decorating
  • 1 stick butter, softened
  • 1 egg

For the frosting:

  • 1 and 1/2 sticks butter, softened
  • 2 tsp creme bouquet (or vanilla)
  • 3 -4 cups powder sugar
  • food coloring of choice
  • splash of milk

Preheat oven to 350° ( or whatever is specified on your cookie package).  Dump the mix into a large bowl, add in butter and the egg (or whatever is specified on your cookie package) and mix well. Add in sprinkles and mix just until distributed through the dough. Grease a 9×13 pan and gently press the dough into the pan all the way to the edges. Bake for 15 minutes, and then check for doneness. The edges will be golden and the center slightly soft by mostly set. Remove from oven and let cool on wire rack.

For the frosting: With an electric mixer, beat the butter until creamy and slowly add in your sugar. Continue to mix until combined. Add in flavoring and mix some more. Add a splash of milk if the consistency is too thick. Taste it, and when you are satisfied, add in the food coloring. Mix well, then spread onto cooled cookie bars. Top with more sprinkles and other fun stuff.

– Enjoy!

Erin

Hearty Tortellini Soup with Garlicky Toasts

Quick, go-to weeknight dinners in our house usually involve breakfast or pasta. I love ready-made refrigerated tortellini tossed with garlic, cheese and broccoli but I was feeling pretty burnt out on that dish.

In a moment of unusual inspiration I got the idea for soup.  Crumble and sauté some pork sausage in a large soup pot, toss in minced garlic, and them simmer gently with beef stock and tomatoes. There is no need to let this simmer slowly for hours to get good flavor, that comes from the sausage and stock. Plus, you cook the tortellini in the soup itself so this is literally a one pot meal.

Hearty Tortellini Soup

I paired the tortellini soup with some toasted farmhouse bread, buttered and rubbed with garlic cloves.  Sprinkle the toasts or the soup (or both) with some Parmesan cheese for extra bite.

Hearty, easy and delicious. After work my husband wasn’t feeling well (crabby and ill) but he proclaimed he felt better after two bowls of this and some relaxing on the couch. He thanked me for the ‘delicious Thanksgiving dinner’. An inside joke of ours, but I know it’s a high compliment.  🙂

Hearty Tortellini Soup

Hearty Tortellini Soup with Garlicky Toasts

  • 1 10 oz package fresh refrigerated spinach tortellini
  • 1/2 lb pork sausage (I like Bob Evans)
  • (3) 2 cloves garlic, minced, 1 clove whole
  • 28 oz beef stock
  • 1 14 oz can diced tomatoes, with juice
  • 1/2 tsp dried basil
  • Parmesan cheese
  • olive oil
  • Farmhouse bread (I like Trader Joe’s brand)

Put a small amount of olive oil, just to prevent sticking, in a large stockpot and add sausage. Turn heat to medium and cook the sausage, breaking into crumbles, until browned. Add in the two cloves minced garlic and saute for a couple minutes. Pour in the beef stock, tomatoes and dried basil and bring to a boil.  Read the package instructions for the tortellini and cook them, in the boiling soup, for the amount of time specified- usually between 2 and 6 minutes. When cooking time is up, immediately remove from heat, add salt and pepper.  Ladle into soup bowl and top with cheese if desired.

For the Garlicky Toasts: Preheat broiler for 400°. Slice the farmhouse bread and butter it. Put on a foil lined baking sheet and place under broiler until toasted and golden brown around the edges (keep an eye on them they burn fast). Remove and rub each toasted piece with the remaining whole garlic clove to impart some delicious flavor. You could add some cheese to these as well, and put back under the broiler for a quick melt.

Enjoy!

– Erin

Question of the Day: Do you like soup for comfort food? If not, what is your go-to?