Meaghan Mountford
ABBY GREENAWALT
Meaghan Mountford stumbled into a
cooking-decorating career almost 15 years
ago. She will turn any dessert into edible
art; she is especially fond of decorated
cookies, painted marshmallows and sweets
on sticks. Her latest book is Sugarlicious:
50 Cute and Clever Treats for Every
Occasion (Harlequin, 2012). Her blog is
The Decorated Cookie ( www.thedeco
ratedcookie.com), and she’s the Edible
Crafts editor for CraftGossip.com.
Sheet Cake Cookie Crisps
CSM Bakery Products
Recipes developed by Meaghan Mountford
¼ of a Kirkland Signature decorated white half-sheet cake, chilled
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Place cake, with icing, in a large bowl. If you are using a quarter of the cake,
work in 2 batches, or ;⁄; of the cake at a time. Mix the cake and icing with a fork
until it is just blended and a wet mixture forms. (If using a custard-;lled cake,
remove the ;lling before mixing.)
Use a ½-ounce ice cream scoop to form balls of dough about 1 inch in diameter.
Place the balls of dough 2 inches apart on the prepared pan. Gently ;atten the
tops of the cookies with your hand.
Bake for 18-20 minutes, or until the entire top surfaces of the cookies are golden
brown. These are best served warm. They keep in a sealed container for up to a
week. Makes 56 cookies.
Tip: Save icing ;owers to use as decorations on the cookie crisps.
These melt-in-your-mouth cookies are a perfect combination of
crispy and chewy, and they are quick and easy to make with your
leftover Costco sheet cake. The more colorful the icing decorations,
the more colorful your cookies will be. And the beauty of these
cookies is that you can make them from any amount of cake, even
just one slice.
Muffin Fries with
Yogurt-Honey Dip
CSM Bakery Products
Bring a bit of the appetizer sensibility to the breakfast table with
muf;n “fries” and dip. Keep these on hand for nighttime snacking
or a quick bite in the morning, or serve as an unusual ;nger food
at a brunch. You can use any of the Kirkland Signature muf;ns,
though the blueberry muf;n fries are my favorites. For a sweeter
treat, sprinkle the sticks with granulated sugar instead of sea salt.
4 Kirkland Signature mu;ns,
any ;avor
3 tablespoons butter
Sea salt
YOGURT-HONEY DIP
1 6-ounce container (¾ cup) plain
Greek-style yogurt
2 tablespoons honey
2 tablespoons peanut butter (optional)
Preheat oven to 400°F. Line a baking sheet with parchment paper.
With a serrated knife, cut mu;ns into ½-inch-thick slices, then cut each mu;n
slice in half lengthwise. Arrange the mu;n slices on the prepared baking sheet.
In a small saucepan on the stovetop or in a microwave-safe bowl in the microwave,
melt the butter on a low setting. With a pastry brush, brush the tops of the mu;n
slices with the melted butter. Lightly sprinkle with sea salt.
Bake for 12-15 minutes, or until golden brown.
Prepare the dip: In a bowl, whisk together yogurt and honey. If desired, whisk
in peanut butter. Store, covered, in the refrigerator for up to a week.
The mu;n fries are best served warm, with the dip. Makes about 40 fries.
