…And nothing’s gonna stop us ’til we’re through! Honey, everything’s coming up roses and daffodils! Everything’s coming up sunshine and Santa Claus! Everything’s gonna be bright lights and lollipops! Everything’s coming up roses for me and for you! -“Everything’s Coming Up Roses”, Gypsy
After what seems to be the 7th consecutive day of rain here on the East coast, I watched that song being performed by Bernadette Peters on Smash this morning while eating my cereal and felt revitalized. Who couldn’t use a few sweet flower cookies coming up though edible dirt seeking sunshine these days?
When I first started baking, I must have made Jane’s Dirt Cake from Marthastewart.com a hundred times. Its an easy, adorable, cheery, crowd pleaser.
Over the years my version has developed more into an icebox cake minus the cream cheese. Sometimes I add a layer of chocolate pudding but when I make it with just the whipped cream and crushed cookies, it reminds me of my very favorite part of a Carvel cake- that center bite of vanilla and chocolate crunchies. (YUM)
These little flower pot pies are sure to be crowd pleaser too. With a little prep and lot’s of love, they are just the thing for your Mother’s Day brunch or any upcoming gathering!
Start off by sterilizing your (unglazed) terracotta pots in the oven at 350 degrees for two hours. Let cool…
Icebox Flower Pots (makes 6 to 8 pots)
One Pint of heavy whipping cream
One Tbsp 10x Sugar
One package of Oreo’s or Neumans O’s
Reserve 10 Oreos. Mash the rest into “dirt” using a food processor, or wooden spoon.
Make the fresh whipped cream by beating the cream and sugar. (I like to use my hand mixer with whisk attachment to speed this up)
Press one whole Oreo to the bottom of each pot. (It’s ok if the whole Oreo doesn’t fit. If needed break it a bit to get it in there.) Then layer whipped cream, “dirt”, whipped cream, dirt. Always end with “dirt”. Cover with plastic wrap and chill for 4 hours up to overnight. (If you are making larger pots, minimum chill time will be longer.)
Meanwhile, bake your flower and heart cookies on sticks. (If adding accent animals bake them at the same time) Using white royal icing (or other light colors) in your thick tip Sweet Dani B Expert Icing bottle, outline and fill each flower and/ or heart cookie. If using, add candy beads to flower centers. Let dry 8 hours or overnight. This icing layer must be fully dry to use the watercolor icing technique. Using gel food coloring, add water and mix watercolor palette. We like to have one watered down and one intense option of each color. (Use only food dedicated, sterilized paintbrushes to paint on cookies!) Check out our how to video on SweetDaniB TV for icing inspiration…
I’m really having fun playing around with the “watercolor” icing technique… If you are trying it out for the first time, bake some extra cookies for practice. You have to be careful not to use too much water as it will erode your royal icing. Let dry for 3 to 5 hours. Note: the heavier lines of gel may remain sticky.
Download our“Happy Mother’s Day Leaf Tag” or freehand cut leaf placecards using fancy scissor edgers. Use a dot of glue or tape to attach leaf to cookie stick “stem” then carefully, “plant” each cookie on stem into “dirt”. Press all the way down to use the whole cookie chunk at bottom as an anchor.
Style with green “grass” candy (Jordan Almonds, M&M’s, Gumdrops…) and sour worms on a dessert plate or cake stand. While setting up sing: “Everything’s coming up cookie hearts & cookie flowers… Everything’s coming up sunshine and Santa Claus… for meeee and for youuuu!”