This year, since I really slacked on the kids’ birthdays, I decided I’d give them a yummy dessert to stick their candles in.  So, here’s what I came up with: chocolate chip buttercream frosting sprinkle cookies.

Aren’t they beautiful?

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I love buttercream frosting. I’d eat it with a spoon. You know, if that weren’t frowned upon.

So, after I baked my chocolate chip cookies (use your favorite recipe, or get the tube in the refrigerated section, whatever, I won’t judge), I whipped up this trusty buttercream frosting recipe. It’s never failed me.

However, if you don’t want your frosting to be off-white, I suggest using the clear vanilla extract. It’s a thing. Amazon it. Or just go to your local cake store, they’ll have it.

For mine, I didn’t care if the frosting was off-white, I used the original (black) vanilla (is that an oxymoron? black vanilla) extract, I was throwing sprinkles on there, because it’s for a birthday! Holla!

Happy 8th and 5th birthdays to my little gingers!

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Don’t worry, these cookies can be for any occasion. Like a world record, 1.5 billion Powerball ticket party. The little sprinkle balls might get everywhere when you eat them, but hey, you’re gonna win that billion. You won’t care. You can hire a person to clean up the mess.

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This Strawberry Delight is definitely a summery, delightful dessert. Preston gave it two thumbs up. He even said it tasted better and better the longer it sat in the fridge.

So easy it doesn’t even need the step-by-step pictures.

Strawberry Delight
1 angel food cake
1 large package instant vanilla pudding
1 large package strawberry jello
1 – 10 oz package frozen strawberries (in juice)
1 container whipped topping
Fresh strawberries

Break up cake and put in large glass bowl. Pour prepared pudding over cake. Dissolve jello in 2 cups of boiling water. Add frozen strawberries, stir until thawed. Let jello cool, but don’t let the jello set up. Pour over cake/pudding mixture. Put in fridge to set up for at least 2 hours. Add whipped topping and then sliced fresh strawberries.

Enjoy!