Wishing you a happy Thanksgiving.
- November 24, 2016
- 0 Comments
If you know me then you know I have a weakness for sugar cookies. My favorite being a soft with frosting. Now most sugar cookie recipes are pretty standard. Nothing fancy to them really. But what I like about my cookies is the touch of pure almond extract I add to them. Not the artificial flavoring either. During the Christmas season I always make a few batches of spritz cookies... you know, the cookies you use a press with. It is a simple almond dough but designed to be used in a press. My family loves them. So it only made sense to add just a hint to my sugar cookies!
I know what you're thinking about now.... "sounds great but rolling dough is a mess". Right? Well I agree. My Mother, being a fabulous woman in the kitchen taught me years ago that any dough you chill will do so faster if it's flattened. This is what makes all the difference in your cookies. After your dough is prepared and ready to be chilled, lay out parchment paper on your counter and place your dough on it. Then cover the dough with another sheet of parchment paper and begin rolling it out. If you don't have parchment paper wax paper should work just fine. Now I like thicker cookies so I try to keep my dough around 1/3 to 1/2 inches thick. The other great benefit to rolling out on parchment paper is no additional flour has been added to your dough. This step cuts your chill time from an hour down to approximately 30 minutes. Just enough time to clean your mess and prepare to cut out your cookies.
So are you ready to make the best cut-out cookies ever? Here we go!
Serves: Depends on the size of your cut-outs but you should get at least 3 dozen good size cookies.
What you need:
- 1 cup unsalted butter, room temperature
- 1¼ cup sugar
- 1 egg
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 3 cups of flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- Decorations or frosting ( I prefer the frosting)
- Royal Icing (recipe below)
So lets get to mixing:
- In a large bowl, combine the flour, baking powder, and salt. I do not pre-sift my flour, however my Mom says it actually makes a slight difference in the measurement. Do whatever you're comfortable with. Set this mixture aside until you're ready to add it to the wet mixture.
- In a large mixing bowl, cream together butter and sugar until light and fluffy, The time varies depending on your mixer. Add in the egg, vanilla extract, and almond extract and mix until combined. Now I know your asking about if you add the extra extract will you need to decrease the vanilla? Nope! What's a good sugar cookie without Vanilla? Then it would only be an almond cookie!
- Add the dry mixture slowly to the butter mixture. Mix until it is completely combined.
- This step is what really makes the difference in your preparation. Roll out your dough between two sheets of parchment paper. Wax paper will work too, just be careful not to tear it. Lay your rolled out dough onto a baking sheet and place it in your fridge. This not only makes it easier to use, it also shortens your chill time to approximately 30 minutes.
- Remove from the fridge and only remove the top sheet of parchment paper. Cut your shapes out directly on the dough still with one sheet of paper underneath. Carefully remove the waste (the dough left between cutouts) and your first sheet of cookies is ready to bake. If you are only adding colored sugar to your cookies now is when you sprinkle it on. I bake them for 8-11 minutes however, this time will vary depending on your oven. You want to keep an eye on them baking to regulate your baking time. You want to remove them just shy of brown edges. Allow them cool on your baking sheet for 3 minutes then remove to a cooling rack. They continue to bake on the sheet so transfer them as soon as you are able to move them without breaking the cookies. Don't be alarmed that they are not done when you remove them. They firm up after they cool.
- Frost your cookies once they are completely cool so your frosting does not slip off. Royal icing isn't a frosting with a sweet taste, or for that matter not really a taste at all so the cookie is the real show stopper here. If you are a wiz at royal icing (I am jealous) I bet you can go to town decorating yours. I stress over the whole keep your frosting covered from air with saran wrap. I did better this time than in the past. The key really is keeping the saran wrap pressed directly on top of the frosting rather than just over the bowl. Practice really does make perfect when your working with royal icing! See my bowls below with the wrap touch the icing.For your Royal Icing Click here for the recipe I use. It is the best I have found and she has a whole section of FAQ.
Enjoy!
- March 31, 2015
- 0 Comments
Whether you are hosting an ice cream party, or need a fun gift, this basket is full of everything you could possibly need for an Ice Cream social. Start by picking up a basket at your local Home goods, or of course Target! Maybe you even have one laying around. You don't necessarily even need to use a basket. A colorful plastic tub, or wire basket will work too. Most everything in the basket can be picked up at Super Target too.
Shopping list:
A single box sleeve of Oreos
Sugar Cones
Waffle Bowls
Caramel Sauce
Chocolate/Fudge sauce
Maraschino Cherries
Sprinkles
Chocolate Chips
Peanuts
Ice Cream Scoop
Ice cream cups
Candies:
Reeses Peanut butter cups
Malted Milk balls (Whoppers)
M&M's
Gummy Bears
Fill the bottom of the basket with scrunched up tissue to add a little padding and height to the smaller items. Start at the back of the basket with the larger boxes and your ice cream cups and work your way forward. Once you have the larger items in place add the jars of caramel, fudge sauce, sprinkles and cherries. In cellophane gift bags, place a good amount of candy to be used for the toppings in them and tie them up with a colorful ribbon. Do the same with your peanuts and chocolate chips. Start tucking the bags of candies and toppings in the basket around the larger items and jars. Split the cups into two stacks and place one in each front corner. Tuck the scoop in you're done.
This makes a great gift for a pool party, slumber party or how about your block party or holiday Bar-B-Que. Where ever you decide to take it... rest assured it will be a big hit! just don't forget the Ice Cream!!
Scoop yourself up some fun and Enjoy!
- February 24, 2015
- 0 Comments
Cherry Pie is always a favorite in my home so I decided to make up a few special pies for my guys. After all we are in the season of love!
They’re very easy to make and bake up in about 15 minutes. You can use pre-made dough if you wish.
~Sweet Heart Pies~
Preheat oven to 425 degrees F.
Roll out pie crust dough on a lightly floured surface. Cut out pastry hearts with a heart shaped cookie cutter.
In the center of each heart, place a dollop of your favorite pie filling (of course cherry here). Place another pastry heart on top.
Using a fork, gently seal edges of hearts together.
Prick each heart with a fork to allow heat to escape the sweet heart pies as they bake.
To get a shiny glaze on your pies brush them with egg whites before baking them. Bake for about 15 minutes, or until lightly browned. Cool on a wire rack. Sprinkle with powdered sugar and serve.
What have you baked lately?
In the center of each heart, place a dollop of your favorite pie filling (of course cherry here). Place another pastry heart on top.
Using a fork, gently seal edges of hearts together.
Prick each heart with a fork to allow heat to escape the sweet heart pies as they bake.
To get a shiny glaze on your pies brush them with egg whites before baking them. Bake for about 15 minutes, or until lightly browned. Cool on a wire rack. Sprinkle with powdered sugar and serve.
What have you baked lately?
- January 29, 2015
- 3 Comments
I'm a morning person. And by that I mean... I enjoy a quiet house, a time to reflect, and a great cup of coffee. My boys gave me a Nespresso for Christmas two years ago so I could enjoy a latte in my kitchen without ever having to leave home. It was a perfect gift and one I use frequently. We don't have a Nespresso boutique here in KC so purchasing pods for my machine requires online ordering. I was contacted by HiLine Coffee Company out of New York to try their pods in my machine. Of course I would try them!! When they asked me my preference I told them, We like regular and decaf for the evenings, and lean towards dark blends. I was pleasantly surprised when I opened my box to find such an assortment of coffees. The pods drop right in my machine like my Nespresso... the only noticeable difference was it slipped in a little tighter and I had to make sure it was straight.
They are all names so quaintly after areas and borough's of New York City. Who doesn't want to have a cup of Brooklyn medium roast, or Central Park dark roast? Cute concept huh? So.... what would any coffee lover do with all these blends? Start enjoying lattes of course!
Do you have a Nespresso machine? Share in the comments what is your favorite coffee.
- October 06, 2014
- 0 Comments
Today I am sharing a snack I made over the weekend. It was easy and yummy. I am a vegetarian so when we go out to eat for Italian... I generally order eggplant parmesan. I have mastered the art of breading and baking my own eggplant at home and I make a delicious layered baked eggplant that my family loves! So I used the same technique I use for eggplant and tried it with zucchini. I am so glad I tried it! I hope you love them too!
Ingredients
Bake them for 25 minutes turning them over half way thru. Serve them up warm with a blue cheese or ranch dip! Enjoy!
Ingredients
- 2 zucchinis
- 3 eggs
- 2 cups flour
- 2 cups bread crumbs ( I used Italian seasoned crumbs)
- 1/2 cup parmesan cheese
- salt and pepper to taste
- Parchment paper
Slice your zucchini. I used my corrugated slicer but a good old knife will work too. Next lay them out on a paper towel and lightly salt both sides of the slices. arrange them on the paper towel in rows and cover with another paper towel. The salt works to draw the moisture out of the slices so they are able to absorb the breading mixture better. Let the slices sit while you prepare the breading and dredging!
Turn your oven on to 400 to preheat.
I used plates to coat and bread my slices, but a bowl will work too. Measure out your ingredients and add the parmesan cheese to the bread crumb mixture. You should add a little salt and pepper to your flour as well. Beat the eggs in a small bowl. You are now ready to dredge!
If you have never breaded anything before don't worry... it's easy, messy... but easy! I suggest you use one hand for dry mixture and the other hand for wet mixture. That way you don't end up breading your fingers too! Take the slices one at a time and coat them in the flour tapping off excess. Now drop it in the egg and use your designated wet hand to pick it up and place it in the bread mix. With your dry hand cover and pat the bread crumb mixture on the slices then place them in rows on your baking sheet.
Bake them for 25 minutes turning them over half way thru. Serve them up warm with a blue cheese or ranch dip! Enjoy!
- August 18, 2014
- 1 Comments
What a month this has been so far. If you have by some chance missed the fact that this is my birthday month... let me catch you up today!!!! My birthday was this past Sunday and I turned 50! The celebrating started the day before on Saturday with a facial at Nordstrom with Smashbox cosmetics. Shanna the makeup artist, did a fabulous job on my makeup and I now have a drawer full of Smashbox cosmetics too! I will share what I got later.
There has been flowers, balloons, streamers, presents, cocktails, cake... and more cake... more presents and so much love and well wishes. I feel loved to the core. I am grateful for all the warm wishes and festivities everyone has taken part in so far and I thank all of you and you really do mean so much to me. So here is a little recap of what has happened in the first week so far of the month! Starting in the top left corner... Shanna, Michelle and I in Nordstrom at the Smashbox counter, One of my presents from Joe... that man has made this a birthday to remember for sure.... a few of my gifts from the girls at the office, I was surprised when I opened my office Tuesday to this, we celebrated with sangria's on the Country club Plaza, cake... and more cake, and flowers for my home.
The best birthday ever...!
- August 07, 2014
- 3 Comments
Happy Monday! Can you believe it is the last day of June?? Where in the world is this year going!! The good news is this is a four day work week and that means celebrating Independence day Friday! What are your plans for the holiday weekend? Maybe a cookout, or a picnic... of better yet order up some good food and let someone else take care of it all for you!!!
My middle son is a wings fan, and when I say wings fan... I mean there is no wing the boy won't try to find the best! When he found out The Peanut, local here in Kansas City was sending us some wings to sample he was right on board with this!!! HA! The Peanut is Kansas City’s oldest bar and grill. Serving the Kansas City community with the most delicious array of bar and grill food in the Metro area, The Peanut is a genuine neighborhood destination with four locations.
Now I am not a wing connoisseur, however rumor has it... and my sons fully agrees The Peanut is THE wing standard in Kansas City. These are no ordinary size wings, finishing a half-order, let alone a full order, can be a challenge because you’re eating both the wing and drumstick. They’re spicy and peppery and the right amount of messy. Just take a look at that huge wing, and the messy fingers!!
Here is the best news too.... Order your Peanut wings by tomorrow morning and you will receive your wings by Friday! There is your main course item already delivered straight to your door. Want even more great news? Enter the discount code 1266 and receive 20% off your order! So what are you waiting for.... get your independence day party started and with a sweet discount! Happy Monday peeps!
Disclaimer: I received a half order of wings to review and can honestly say my son loved every last bite of them. He honestly shared his opinion for me to post about the finger lickin good wings. I would never post anything I could not or would not believe in and I trust his taste buds completely !
- June 30, 2014
- 1 Comments
Who ever invented the weekend should have added one more day! Just saying.... if we had always started with a three day weekend it would be the norm now instead of a luxury. Happy Tuesday!
My oldest grandson turned 6 on Friday and his little birthday party was Saturday. I drove to the party on the most blustery day across the Flint hills of Kansas ever. They live 2 hours west of KC and man was it a struggle to stay on the road with the wind fighting me. But on to the good stuff.
Last Thursday a few local blogger friends got together to mingle, nibble, and share laughs. I say a few, there were 40+ RSVP's I'm pretty sure and a few last minute gals dropped by! It was at the lovely Amigoni Winery in the west bottoms of DT KC. I had never been there but what a lovely space for parties, or events. The light flowing thru the windows makes for great photo ops.
As I mentioned last week, I am on the board of the KC Blogger Meet up as sponsorship chair so I was working at the event as well. When we arrived there were a few last minute details to be finished up and set up of all the lovely giveaways we had for the girls.
The gals were excited for the giveaways. There were Maddy Nash wrist lets, A blowout from Parlor KC, a gift card for a custom May Designs, Wine from of course.... Amigoni's, a Tulip gift card, and A gift card from Tiny Prints sure to take care of all their printing needs for a very long time!!
Emmy Ray donated flowers for the event and we gave those away too! If you saw my instagram last week you saw the gorgeous arrangement that went home with me.
Tiny Prints also sent thank you cards for all the bloggers to grab a set as a gift too! Thank you Tiny Prints!
Lets not forget the food... Urban Table supplied the most fabulous spread of light bites and treats. Just look at that cookie tray will ya? It really was a great event and so fun to see everyone after a long winter. There are many more fun events coming up so If you are interested in sponsoring with the greatest bunch of KC bloggers, or blog locally and want to join, shoot me an email and lets work together!
- June 17, 2014
- 4 Comments
One of my boys all time favorite snacks are the Peanut Butter Rice Krispie Treats. I can make a batch and it will be gone in a day they are that good. Today I want to share this pure goodness with you and hope they become a favorite at your home as well. Enjoy!
What you will need:
- 1 C light Karo syrup
- 1 C sugar
- 1 C peanut butter
- 6 -8 C rice cereal
- 4-6 oz semi sweet chocolate chips
- 4 -6 oz butterscotch chips
- 9 x 13 pan
- Butter or margarine (to grease pan only)
Grease your pan with butter or margarine and set aside until needed. Do not use pam as it will not release as well.
Place sugar and syrup in a pan large enough to hold the rice cereal when it's time.
Stir constantly until is reaches a rolling edge boil. Do not over boil or the sugar will harden once the treats are made and you will never… ever… get your teeth thru them. Yes I did it, but it only took once to learn that lesson. You just want it to start a consistent boil around the edges of the pan.
Stir constantly until is reaches a rolling edge boil. Do not over boil or the sugar will harden once the treats are made and you will never… ever… get your teeth thru them. Yes I did it, but it only took once to learn that lesson. You just want it to start a consistent boil around the edges of the pan.
Remove from heat and add the peanut butter. Stir it in well.
Add the rice cereal and stir to coat all the cereal evenly. Now I have modified the recipe here a bit. My mom uses 6 cups of cereal and I think the original recipe calls for that amount as well. I think they are a bit too gooey so I increased my cereal. Just note that you can experiment with the cereal amount between 6-8 cups.
Once you have the peanut butter and the cereal mixed well pour it into the greased pan and press it into the pan. I have found the back of a greased spoon works well or a square of wax paper as the mixture is still very warm to use your clean hands.
Now, melt the chocolate chips and butter scotch chips together in a double boiler. If you prefer a thicker layer of chocolate increase the quantities to 6 oz each. (Again, I have done both and this is purely a preference) If you don't have a double boiler you may melt them in the microwave taken careful measures not to burn it. You will need to microwave for about 25 seconds and stir, then repeat that process until melted smooth.
Pour the chocolate mixture over the top of the pressed PB treats and spread to cover them.
Now with melted chocolate or baking chips they do not set up at room temperature. I place my dish in the freezer for a flash freeze of the chocolate taking careful notice of the time in the freezer. NO MORE THAN 10 MINUTES!!! You may also place the pan in the fridge if you prefer and leave them longer until the chocolate sets.
Cute them with a large sharp knife into squares and enjoy!
What are some of your favorite family treats?
- June 05, 2014
- 1 Comments
