REQUEST HERE;;
http://www.polyvore.com/request_here/set?id=60519610
 
white hot chocolate;; ♥
 
INGREDIENTS;;
4 cups of milk of your choice (or you can substitute heavy cream or half and half, or do a mixture)
1 tsp. vanilla extract
8 oz. white chocolate, chopped into small pieces
whipped cream or marshmallows for topping
 
DIRECTIONS;;
Stir together milk, vanilla and chopped white chocolate in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.) Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.
 
source;;
http://gimmesomeoven.com/homemade-white-hot-chocolate/
 
~hannah

please follow @the-tip-girls-of-neverland they got hacked and are starting a new account.
it would mean a lot if you followed them! (:
 
thank you xx ♥
 
tags (:
@theofficialcookbook
@the-hipster-tip-sisters
@thepoly-cookbook
@thebestcookbook
@thetipsquad
@the-fabulous-tip-girls
@the-tip-nerdss
@the-tip-committee
@the-cook-book
@the-tip-girly
@the-finger-tips
@x-x-kitties-tips-x-x
@the-cute-tipsters
@thepoly-cookbook
@anonymously-tipping
@now-you-know-tips
@for-the-love-of-tips
@tip-glitter-girls
@candy-tip-girls
@tips-for-real-girls
@forever-tip-girls23
@tips-by-sara
@tip-glitter-girls
@tips-from-friends
@the-cute-tipsters
@poly-tipgirlz
@tips-n-dip
@yours-truly-tip-girlies
@the-hipster-tip-sisters
 
sorry if i tagged you twice... im just trying to tag as many people as possible! (:
 
~ hannah

happy halloween everyone!
i hope you all have a great day and a fun time trick or treating if you are (:
 
thanks for following me! i really appreciate it ♥
 
~ hannah

lemon cookies;;
 
INGREDIENTS;;
1 (18.25 oz) package lemon cake mix
2 eggs
1/3 cup vegetable oil
juice of half a lemon (about 1 Tbsp.)
zest of half a lemon (about 1 tsp.)
1/3 cup powdered sugar for decor (optional)
 
DIRECTIONS;;
Preheat oven to 375 degrees F (190 degrees C).
 
Pour cake mix into a large bowl. Stir in eggs, oil, lemon juice and zest until well blended. Form dough into small balls (about 1 Tbsp.), and drop into a bowl of confectioners’ sugar. Roll them around until they’re lightly covered. Once sugared, place on a lightly-greased cookie sheet.
 
Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
 
**To get a rounder, fluffier cookie, let the dough refrigerate at least 30 minutes. (You can also prepare the sugared balls of dough on the cookie sheet, and just refrigerate the sheet for about ten minutes for a similar effect.)
 
source;;
http://gimmesomeoven.com/easy-lemon-cookies/
 
~hannah

cinnamon roll cookies;; ♥
 
INGREDIENTS;;
1 cup butter softened
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup sour cream
6 cups flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
 
FILLING;;
8-12 Tbsp. butter softened
1 1/2 cups brown sugar divided
1 1/2 Tbsp. cinnamon divided
 
FROSTING;;
8 oz. cream cheese softened
3/4 cup powdered sugar
1 tsp. vanilla
2-4 Tbsp. milk
 
DIRECTIONS;;
Cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
Divide dough into 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 1-2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
To prepare frosting, beat the cream cheese until softened and smooth, slowly add vanilla, powdered sugar and milk until desired consistency. Add more powdered sugar/milk as needed. Frost cookies then place in refrigerator until ready to serve.
 
source;;
http://www.chef-in-training.com/2011/08/cinnamon-roll-sugar-cookies/?medium=HardPin&source=Pinterest&campaign=type197&ref=hardpin_type197#utm_campaign=type197&utm_medium=HardPin&utm_source=Pinterest
 
~ hannah

INGREDIENTS;;
6 graham cracker sheets*, or 12 Saltine or Ritz Crackers
6 large marshmallows
12 Hershey's Kisses or Rolos, unwrapped
 
DIRECTIONS;;
Break graham cracker sheets in half, then cut each half into a circle using a 2 1/4" circle fondant cutter or metal cookie cutter (if using Saltine or Ritz Crackers no cutting needed). Using clean scissors cut each marshmallow into 2 halves. Heat oven to Low Broil and place oven rack two levels below broiler. Align graham crackers in the center of a cookie sheet about 1/2" apart from each other (you want them all to be near the center so they are directly under the broiler and cook more evenly at the same time). Top each graham cracker with a marshmallow with the cut/sticky side down. Place marshmallow topped graham crackers under broiler (turn oven light on if you have one) DON'T WALK AWAY, watch them closely as they will toast quickly, allow to toast until golden rotating pan with oven mitt as needed. Once golden immediately remove from oven, place 1 Kiss or Rolo in the center of each toasted marshmallow and gently press down. For best results serve warm, just like a real S'more.
 
source;;
http://cookingclassy.blogspot.com/2012/02/smores-bites-two-ways.html
 
~hannah

popsicle brownies;; ♥
 
INGREDIENTS;;
Brownies
Color candies for melt
Popsicle sticks
Sprinkles
 
DIRECTIONS;;
Prepare the brownies according to your favorite recipe and let it cool.
 
Cut them in half horizontally and 12 equal bars. Place the sticks on the side and put them on a sheet of wax paper.
 
Melt colour chips in microwave, stirring every 30 seconds until it looks smooth and well melted.
 
Divide the mix on the surface and sides of the brownies (or can be entirely submerged) and then place the topping as a final decoration.
 
source;;
http://ohparty.net/party-recipes-popsicle-brownies.php
 
~ hannah

candy corn rice krispie treats;; ♥
 
INGREDIENTS;;
For the yellow ring
4 1/2 cups rice krispies cereal
5 cups mini marshmallows
3 tablespoons butter
 
For the orange ring
2 3/4 cups rice krispies cereal
3 1/2 cups mini marshmallows
2 tablepsoons butter
 
For the white center
2 cups rice krispies cereal
2 1/2 cups mini marshamallows
2 tablepsoons butter
 
Yellow food coloring
Orange food coloring
 
DIRECTIONS;;
Assemble your ingredients and gather 2 large bowls (one must be microwave safe), two rubber spatulas, two 8" cake pans and non-stick cooking spray.
 
Also, have a stick of butter out, which you will need to use to grease your hands as you handle the krispie treat mixture.
 
Spray the cake pans with non-stick spray and set aside. Also, lightly spray two rubber spatulas with cooking spray.
 
For the yellow ring-
Add 5 cups mini marshmallows and 3 tablespoons butter to a large, microwave safe bowl.
 
Microwave the butter and marshallows about 3 minutes, or until warm and very puffy.
 
In another large bowl, measure 4 1/2 cups rice krispies cereal.
 
Carefully remove marshmallows from microwave and add yellow food coloring
 
Stir the melted marshmallows, butter and coloring until smooth and fully combined. Immediately, pour the marshmallow mixture into the bowl with the cereal. Use an oiled spatula and stir quickly until fully incorporated.
 
Divide yellow rice krispie mixure between the two cake pans, and use your hands to create a "ring" around the inside edge of the cake pan, about 1 1/2 inches wide. Rub a bit of butter on your hands as necessary to prevent the mixture from sticking to your hands. Work quickly, as the mixture is more difficult to mold as it cools.
 
Wash your bowls and spatulas and repeat the same process with the ingredients for the orange ring, and then the white center.
 
Once your three colors are pressed into the pans, allow to fully cool and set, at least 30 minutes. When you want to cut the triangles (candy corn shapes), flip over your cake pans onto a cutting surface, and tap pan on cutting board to remove krispie treat round. Cut the round large round in half, then quarters, then cut each quarter in half.
 
To add a cookie stick, or paper straw, first create a hole with a wooden skewer.
 
source;;
http://www.glorioustreats.com/2012/09/candy-corn-krispie-treats.html
 
~ hannah

another halloween recipe! i really like these, so creative. (: enjoy
 
INGREDIENTS;;
1 box red velvet cake mix, baked and cooled
1 16 oz. tub store-bought white frosting
Skull sucker mold
Black candy coating discs
Paintbrushes
Light green candy coating discs
4 ½-inch sucker sticks
Craft knife
Yellow mini candies (such as M&M’s Minis)
 
DIRECTIONS;;
Make Cake Pop Filling, Paint Candy Coating into Molds
 
1. Using your hands, crumble the baked cake into a bowl until it’s uniformly crumbs.
 
2. Mix in ½ tub of icing using a rubber spatula or spoon. Mixture should hold together when squeezed but not be too squishy. Add additional icing as necessary. Refrigerate.
 
3. Melt black candy coating discs in the microwave on 50 percent power, stirring frequently, until just melted (do not overheat). Use a paintbrush to paint a layer of black coating on the eyes, nose, and mouth of each skull mold. Let the coating dry and repeat the layer. Place mold in fridge.
 
4. Melt green candy coating in the same manner. Remove mold from fridge and paint a layer of green on the entire inside of each mold, creating a shell. Let dry and repeat to thicken.
 
Fill Mold, Add Sucker Stick, Seal Mold
 
1. Press a small amount of red velvet filling into each mold, leaving a ¼-inch gap at the top for sealing.
 
2. Dip one end of each sucker stick in melted coating and press firmly into a mold, adhering to the cake.
 
3. Use additional melted green coating to completely seal the back of each zombie pop. Freeze for 15 minutes
 
Finishing Touches
 
1. Remove mold from freezer and release each cake pop.
 
2. Using a craft knife or sharp paring knife, cut out a portion of each skull, revealing the red velvet brains. Let molds defrost to room temperature.
 
3. Once at room temperature, attach yellow mini candies using additional melted coating. Use a paintbrush to dot each eye with black coating.
 
source;;
http://www.dailycandy.com/chicago/article/137380/DIY-Zombie-Cake-Pops-with-the-Cake-Girls
 
~hannah

peanut butter marshmallow squares;; ♥
 
INGREDIENTS;;
1/2 stick unsalted butter
2 cups creamy peanut butter
1 11 ounce bag butterscotch morsels
2 10.5 bags mini marshmallows
cooking spray
 
DIRECTIONS;;
Prepare a 9×13 inch pan with vegetable cooking spray. In a large pot over low heat melt butter and peanut butter. Pour in the butterscotch chips, stirring constantly until you have a creamy consistency. Remove from the heat and let stand, about ten minutes. Mix in the marshmallows and spread in the pan. Refrigerate for at least an hour.
 
source;;
http://www.fromaway.com/cooking/no-bake-peanut-butter-marshmallow-squares
 
~hannah