I like pretty things. Maybe that makes me really girly, but I do. I like pretty things. This even applies to food. As a baker and a cook, I find the presentation of food to be just as important as the final taste. (This doesn’t apply to my mom’s lasagna which always falls apart, but is the only lasagna I will ever eat. And somehow it tastes better the uglier it turns out!) Anyway… I know that not everyone out there has the time to do their own baking, and why bother when yummy fresh baked goods are readily available? So, here are some quick tips that will take an average-looking store-bought dessert to new heights!
White Chocolate Macadamia Nut Cookies:
1/3 package white chocolate bark
1 Cup coconut
½ Cup chopped macadamia nuts.
Store-bought sugar or chocolate cookies.
- Melt the white chocolate according to package directions, and stir in the coconut and nuts.
- Working quickly, spread 2T of the mixture on top of cookies. Let harden.
Peanut Butter Cup Cookies:
Canned chocolate frosting
Peanut butter chips or Reese’s Pieces candies
Store-bought peanut butter cookies
- Spread 2T chocolate frosting onto the flat side of a cookie and press another cookie on top, flat side down. Squish them together until a little of the frosting oozes out the sides.
- Roll the cookies in peanut butter chips or Reese’s Pieces candies.
Black and White cookies:
½ package chocolate bark
½ package white chocolate bark
Store-bought sugar cookies
- Melt one of the colors according to the package directions.
- Dip half of each cookie into the melted chocolate. Set them aside to dry.
- Once the chocolate has set, melt the other color and dip the other half of the cookie into the melted chocolate covering the rest of the cookie. Set aside to dry.
Mint melt-away brownies:
8 oz cream cheese (soft)
3T butter (soft)
½ Cup powdered sugar
1t peppermint extract
Store-bought or plain brownies
- Blend frosting together with a mixer until smooth, and frost brownies.
Chocolate Coconut Cake:
Canned chocolate frosting
1 ½ Cups shredded coconut
Store-bought chocolate crème cake
- In a skillet over medium heat, put the coconut and toast it until it is golden brown, continuously stirring to prevent burning. Pour it out onto wax paper and let cool.
- Cut the cake into wedges. Spread 1 T chocolate frosting onto the end of one of the wedges and sprinkle it with the toasted coconut.
- Arrange the wedges on a platter
Candy Bar Cupcakes:
2-3 different candy bars (different colors and flavors are best)
1 dozen frosted, store-bought cupcakes.
- Cut the candy bars into pieces and arrange 2-3 pieces on top of each cupcake.