Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts

Monday, April 14, 2014

Lemon Cream Cookies

The chorus of the peepers has announced it is Spring. My oldest daughter has told us it has been Spring in California for awhile. She also told her coworkers that the snow doesn't melt until May. It really isn't that bad. Almost all the snow is gone. To celebrate Spring, I made some lemon cookies. I have been trying using decorating tips more which made the cookies look fancy.
Lemon Cream Cookie
2 sticks (16 oz.) unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
2 tsp lemon zest
1 egg
2 cups flour
1/4 tsp salt
1/2 tsp baking soda

Direction: 
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl, cream the butter and powdered sugar.
  4. Add the lemon zest, vanilla extract, and the egg. Mix until incorporated.
  5. Gently, fold in the flour, salt, and baking soda. Mix until incorporated.
  6. Using the star tip, fill a pastry bag with the batter. 
  7. Pipe the batter into a circular pattern onto the baking sheet. Space about 3 inches apart.
  8. Bake the cookies for 10 minutes or until the edges are golden brown.
  9. Remove from the oven and allow to rest for five minutes before transferring to a wire rack to cool completely before filling.
Recipe by Jen of Sweet Morris. 

Lemon Cream Filling:
1/2 stick (4 oz.) unsalted butter, softened
1/4 cup margarine/vegetable spread (I used I can't believe its not butter)
2 cups powdered sugar
1 tsp lemon zest
1 tsp vanilla extract
1 Tbsp heavy cream

Directions:
  1. In a medium bowl, cream the butter and spread.
  2. Add the powdered sugar and zest. Mix well.
  3. Add the vanilla and heavy cream. Mix until well incorporated. 
One year ago................................I made Mixed Berry Lemonade.
Two years ago..............................I made Peanut Butter Cupcakes.
Did you already know.................................
-Peepers are small frogs.
-The frogs are nocturnal creatures.
-During the winter, peepers can still survive after the majority of their bodies have froze.

Monday, March 31, 2014

Vanilla Wafer Cookies

When I made these cookies, it was late so the recipe seemed a little off to me. I decided to bake one cookie as a test. When it came out of the oven, my daughter rushed over to try one until she saw I had make only one cookie. She had to go tell her Dad that I made only one cookie like I was crazy. So, my husband and son came over to witness my lone cookie on the baking sheet. I told them my dilemma about the recipe. Then I realized I forgot to add the vanilla. They all decided then that I was crazy since I was making vanilla wafer cookies. We split the lone cookie. My husband is so sweet and told me that my lone cookie tasted pretty good even with missing the key ingredient. I added the vanilla to the remaining dough and then made the rest of the cookies. They were pretty popular with my kids and husband. Do they taste like the box vanilla wafers? No but they are still pretty good.
Vanilla Wafer Cookies
1 cup all purpose flour, sifted
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 Tbsp vanilla extract
4 Tbsp unsalted butter, melted
2 egg yolks

Directions:
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl, whisk together the baking powder, salt, and sugar.
  4. Whisk in the vanilla and melted butter. Whisk until smooth.
  5. Add the egg yolks and whisk until incorporated.
  6. Add the flour and combine until just incorporated. Dough will be stiff.
  7. Spoon a round tsp of dough onto the baking sheet.
  8. Flatten each ball of dough slightly.
  9. Bake the cookies for 6 minutes and rotate the baking sheet.
  10. Bake the cookies for another 6 minutes or until the edges are golden brown.
Recipe adapted from Instructables.

Two years ago.....................................I made Chicken Spaghetti.
Did you already know..........................
-In 1968, Nabisco introduced Nilla Wafers.
-Nilla Wafers use synthetic vanilla.
-The Nilla Wafer line includes reduced fat, mini, and pie crust.

Thursday, January 16, 2014

Cookies and Creme Cookies

Do you like white chocolate? My youngest daughter hears the word chocolate then she wants some. My oldest daughter is like white chocolate isn't true chocolate so she'll pass. Well, how about some cookies with cut up pieces of Cookies 'n' Creme bars? I think the perfect treat for the kids to snack on while we are buried with snow.
Cookies and Creme Cookies
2 sticks of unsalted butter, softened
3/4 cup brown sugar
3/4 cup sugar
2 large eggs
1 Tbsp vanill
2 1/2 cup all purpose flour
2 tsp baking soda
1 tsp salt
1 cup Cookies 'n' Creme bars, rough chopped
1/2 cup semi sweet mini chocolate chips

Directions:
  1. In a large bowl, cream the butter with the brown sugar and sugar.
  2. Add the eggs one at a time. Mix until incorporated.
  3. Add the vanilla and mix well. Scrap down the sides.
  4. Add the flour, baking soda, and salt. Mix until incorporated.
  5. Fold in the Cookies 'n' Creme bars and the chocolate chips. 
  6. Refrigerate for 1 hour.
  7. Preheat the oven to 350 degrees F.
  8. Line a baking sheet with parchment paper and set aside.
  9. Scoop the chilled dough into about 2 Tbsp balls. 
  10. Place onto the baking sheet spaced about 3 inches apart.
  11. Bake the cookies for about 14 to 15 minutes or until the edges are golden brown.
  12. Remove from the oven and allow to cool on the pan for 5 minutes.
  13. Transfer the cookies onto a wire rack to allow to cool completely.
Recipe adapted from here.

One year ago....................................I made Italian Ranch Dip.
Two years ago..................................I made Creme Brulee.
Did you already know.......................
-In 1994, Hersey introduced the Cookies 'n' Creme bar.
-The Cookies 'n' Cream bar does not say white chocolate on the bar. 
-Hersey makes Cookies 'n' Cream bars, kisses, and drops.

Monday, December 9, 2013

Jumbo 4 Chip Cookies

My daughter purchased me a cookie cookbook. She came home from school and showed me what she got me from the book fair. I was pleasantly surprised. I was also impressed how thoughtful she was to me. So, we spent some quality time making these cookies. They are exactly a cookie should be with a gooey center. Since I had peanut butter chips in the cabinet, I added them to the mix. My daughter was happy with these cookies.
Jumbo Four Chip Cookies
4 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 cups unsalted butter, softened
1/4 tsp salt
1 1/4 cups sugar
1 1/4 cups brown sugar, packed
2 eggs
1 Tbsp vanilla extract
1 cup milk chocolate chips
1 cup semi sweet chocolate chips
1/2 cups white chocolate chips
1/2 cups peanut butter chips

Directions:
  1. Preheat oven to 375 degrees F.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Mix well.
  4. In a large bowl, cram the sugar, brown sugar, and butter until fluffy.
  5. Add the eggs and vanilla extract to the creamed butter.
  6. Slowly, add the flour mixture. Mix until just incorporated.
  7. Fold in all the chips.
  8. Scoop about 1/4 cup of the dough onto the baking sheet. Space the dough 2 inches apart.
  9. Bake the cookies for 6 minutes. Rotate the pan.
  10. Bake the cookies for another 6 minutes or until light golden brown.
  11. Remove from oven and allow to cool for 5 minutes before removing to a wire rack. Allow to cool completely.
Recipe adapted from Toll House Nestle Cookies Cookbook.

One year ago..........................I made Tomato Soup.
Two years ago........................I made Honey Butter Pork.
Did you already know............
-The largest book fair in the world is the Frankfurt Book Fair.
-In October, it is held every year in Germany.
-The fair is only open to the public on the last two days.

Monday, October 28, 2013

Pirate cookies

Have you picked out your costume yet? Are you going to be a princess, superhero, or maybe a pirate? I am going as Dr. Seuss's Thing One in which I like to call myself Wild Thing One. My niece requested some pirate cookies which I happily obliged. These aren't too scary to eat. The kids liked to help decorate which always make it fun.
Pirate Cookies
Sugar Cookies
Red Royal Icing
White Royal Icing
Black Royal Icing

Directions:
  1. Make a red circle about 1/2 inch from the edge.
  2. Take half of the red icing and add 1/2 tsp of water to thin it out.
  3. Flood the red circle with the thinned out icing. Allow to set for at least one hour.
  4. Once the red icing has set, take the white icing and pipe the shape of a light bulb onto the top 1/3 section of the cookie
  5. Below the light bulb shape, pipe a letter "X" underneath. 
  6. At the edge of each "X", add a little circle.
  7. Take about 1/3 of the white icing and add a little water to think it out. 
  8. Flood the inside of the light bulb shape. Allow to set for at least one hour.
  9. Once the white icing has set, add 3 dots to form the two eyes and nose.
  10. Add a couple of lines for the mouth. 
  11. Add some black icing for decorations and other decorations like an eye patch. Allow to set before serving.
Cookies created by Jen of Sweet Morris. Cookie recipe and icing found at the links.

One year ago.......................I made Chocolate Brownie Cookies.
Two years ago.....................I made Mummy Cake Pops. (Check them out!)
Did you already know.........
-Between 1700 to 1725, the Caribbean had numerous of pirate attacks.
-The famous Black Beard would make put fuses in his hat so he appeared to be on fire to intimidate the ships he was attacking.
-Not all pirates were men during that time, Anne Bony and Mary Read were two female pirates who fought with the men. They were captured but were saved from the death penalty due to pregnancy.
Arrrrrrrrrrrrrrrrrrrrrrrrrrrrr..............matey!

Monday, October 21, 2013

Snail Cookies

The snails are coming. The snails are coming. Alright, these snails aren't very fast. They are pretty tasty. The kids had no problems eating these snails. The snails are made up of two types of cookies and chocolate.
Snail Cookies aka Sugar Cookies
3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar
1/2 cup packed light brown sugar
1 cup unsalted butter, softened
2 eggs
2 tsp vanilla extract
a couple of drops of food coloring, optional
1 box of Pirouline cookies
10 chocolate candies wrapped in eyeball wrappers.

Directions:
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, whisk the flour, baking powder, and salt together.
  3. In a large bowl, cream the butter, sugar, and brown sugar until fluffy.
  4. Add one egg at a time. Mix until incorporated.
  5. Add the vanilla extract and the food coloring. Mix until incorporated.
  6. Bake about 10 minutes and the cookies until the edges are golden. 
  7. After a minute, transfer the cookies to a wire rack.
  8. Stick one Pirouline cookie in the center of the sugar cookie and allow to cool completely. 
  9. Place 1 chocolate on top of each Pirouline cookie to make a snails eye.
 Sugar Cookie adapted from Martha Stewart's Cookies cookbook. 

One year ago.................................I made Pretzel Dogs.
Two years ago...............................I made Chicken Enchiladas.
Did you already know....................
-Most snails have four tentacles- 2 for sight and 2 for smell.
-Snails are nocturnal creatures.
-In the winter, snails hibernate in the soil.

Monday, October 14, 2013

Two Tone Halloween Cookies

It was dark outside when I prepared the dough for these Halloween cookies. The kids were home so I asked them if my dough appeared orange or red. It was hard to gauge the color. They reassured me that my eyes were fine and the dough was orange. While the kids were at school, I made the cookies. I was happy for the most part with the results. When the kids arrived home, I told them they could have a cookie. My daughter ate her cookie without hesitation. She said they were a little plain tasting but good. (She has since said she really likes them since I keep catching her eating another one.) My son did not eat his cookie but was too busy trying to punch out the center part of the cookie. When I saw him, I told him it isn't going to just pop out like a puzzle. He told me that he figured that out.
Bats, pumpkins, and moon cookies
Two Tone Halloween Cookies
3/4 cup sugar
1/2 cup brown sugar, packed
1 cup unsalted butter, softened
2 Tbsp milk
1 Tbsp vanilla extract
1 egg
3 cups all purpose flour
2 tsp salt
food coloring

Directions:
  1. In a large bowl, combine the sugars and butter until fluffy.
  2. Add the milk, vanilla, and egg. Mix until incorporated.
  3. Add the flour and salt to the butter mixture. Mix until incorporated.
  4. Divide the dough in thirds. Set one-third of the dough aside.
  5. Add the other two thirds of the dough into two separate bowls.
  6. Add a few drops of the desired food coloring to each bowl. Mix well. (I used black food coloring to one bowl. The other bowl I added yellow and red food coloring to make orange.)
  7. Wrap each section of the dough separately in plastic wrap. Refrigerate over night.
  8. Preheat the oven to 375 degrees F.
  9. Line a baking sheet with parchment paper.
  10. Onto a well floured surface, roll out the dough to 1/8 inch thickness.
  11. Cut out 2 1/2 inch round circles. (I used a large plastic cup.)
  12. Place the dough onto the baking sheet.
  13. Using a small cookie cutter, cut out the center of the dough. 
  14. Replace the center park of the dough with another color dough.
  15. With the rolling pin, gently roll the dough slightly to help seal the two doughs.
  16. Bake the cookies for 4 minutes. 
  17. Rotate and bake the cookies for another 4 minutes or until set.
  18. Allow the cookies to cool for 5 minutes before transferring to a wire rack.
Recipe adapted from Pillsbury Bars & Cookies Sept 1998 #211 issue.

One year ago .........................I made Chocolate Cookies.
Two years ago........................I made Sloppy Joes.
Did you already know............
-The only mammal that can fly is the bat.
-The smallest bat is the bumblebee bat and weighs less than a typical slice of bread.
-Vampire bats prick a wound in their prey and lap up the blood with their tongue.

Monday, September 23, 2013

German Honey Cookies

Every year around this time, I think about Oktoberfest. Since I haven't convinced my husband that we should go back, I figure I'll tempt him with the food. If I planned this better, I should tempt in the Spring. Maybe next year? When I was thinking about what to make, I looked at all the past recipes we have tried. Here are some of the ones listed:
This year I wanted to try something different and found these cookies. Since I like honey, I decided to bake them. These cookies are soft and sweet. They are good and easy to make. I substituted ground ginger for pumpkin pie spice. My theory is the second largest ingredient is ginger in pumpkin pie spice so it works.
German Honey Cookies
1/2 cup sugar
1/2 cup butter
1/2 cup honey
1 egg
1/2 tsp vanilla
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
2 1/2 cups flour

Directions:
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper. Set aside. 
  3. In a medium saucepan, melt the sugar, butter, and honey over low heat. Allow to cool.
  4. In a small bowl, whisk together the egg, vanilla, baking soda, and pumpkin pie spice.
  5. Slowly, add the cooled honey mixture to the egg mixture.
  6. Add the flour until just incorporated.
  7. Drop about a teaspoon of the batter onto the baking sheet. 
  8. Bake the cookies for about 12 minutes or until golden.
Recipe adapted from All recipes.

One year ago...........................I made Chocolate Peanut Butter Cupcakes.
Two years ago.........................I made Hot Artichoke Dip.
Did you already know.............
-This year Oktoberfest began on Sept. 22 and will end on Oct. 6.
-Oktoberfest is held at fairgrounds in Munich, Germany.
-Oktoberfest is called kie Wiesn by the locals.

Friday, September 13, 2013

Peanut Butter Layer Bars

School is back in session so I want to share some safety pointers I have observed over the years or learned from others. 
Safety Rules for kids (maybe for a few adults too):
  • Do not cross in front of a bus unless the bus driver has made eye contact.
  • If a car engine is running in a driveway, kids need to be on the porch.
  • Hard candy is a chocking item.
  • Pots handle need to be turned into the stove. Pot handles should NEVER hang out over the stove.
  • Swim in pairs. 
  • Do not go near the underwater pool filter.
  • If possible, children need to walk in the sidewalk or the grass and not in the road.
  • Children should be checked for ticks after they have played outside or with pets.
  • Always wear a bike helmet.
  • Learn how to properly walk with scissors or knives.
  • Do not run with scissors or knives (unless you are in a horror movie and then learn how to throw knives well).
After all those safety rules, here is a great dessert to share. When I made this dessert, it was gone within a day. Yes, it was very good but anything with peanut butter is gone fast.

Peanut Butter Layer Bars
1 cup smooth peanut butter
3/4 cup unsalted butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 cup all purpose flour
3/4 tsp baking soda
3/4 tsp salt
1 cup Heath Bits toffee bits
1 bag peanut butter chips
1 bag mini semi sweet chocolate chips

Directions:
  1. Preheat the oven to 350 degrees F.
  2. Spray a 13x9 baking pan with nonstick cooking spray. Set aside.
    In a large bowl, cream the butter and 3/4 cups peanut butter until fluffy.
    Add the sugar and brown sugar. Mix until incorporated.
    Add the eggs and vanilla. Beat until smooth.
    Stir in the flour, baking soda, and salt. Mix until combined.
  3. Remove 1/2 cup of the dough.
  4. Press the rest of the cookie dough evenly into the baking pan.
  5. Bake the dough for 15 minutes.
  6. In a small bowl combine the 1/2 cup of the dough with the toffee bits, 1 cup peanut butter chips, and 1 cup of chocolate chips.  
  7. Carefully, remove the pan from the oven and top the cookie dough with the toffee bit mixture.
  8. Return the pan to the oven and cook for 20 minutes or until golden brown and cooked through.
  9. Allow to cool for 1 hour.
  10. In a microwave bowl, combine the remaining peanut butter chips, chocolate chips, and 1/4 cup peanut butter in the microwave for 1 minute.
  11. Stir and continue to microwave in 30 second increments until the mixture is melted. 
  12. Evenly pour the melted chocolate mixture over the cooled cookie bars.
  13. Refrigerate for 30 minutes or until the chocolate topping mixture is firmed.
Recipe adapted from Pillsbury.

One year ago...................................I made Broccoli Cheddar Soup.
Did you already know.....................
-In 1869, Charles Pillsbury bought a share in a flour mill. 
-In 2001, General Mills acquired Pillsbury.
-Both companies headquarters is in Minnesota.

Friday, August 9, 2013

Snickerdoodle Cookies

     I was in my early 20s when I remember having my first Snickerdoodle Cookie. I don't remember having them as a kid. We were a sugar cookie or chocolate chip cookie type family which I still love. I have made Snickerdoodle cookies a few times in the past but it has been years. They are the reason why I purchased cream of tartar. Is there any other reason? 
     Well, this week I wanted to make some cookies. I was discussing this dilemma at work when my friend suggested Snickerdoodle cookies. When I tried to find the recipe I used, I couldn't find it. I was thinking about just using a sugar cookie recipe and roll the dough into the cinnamon sugar but thought the cookie needs to be soft. I even googled a few recipes but they didn't look right. They should have cream of tartar in them. What I came up for a recipe was what I wanted in a Snickerdoodle. I think they turned out to be exactly right.
Snickerdoodle Cookies
2 sticks unsalted butter, softened
3/4 cup vegetable oil
2 cups sugar
2 eggs
1 Tbsp vanilla extract
4 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 cup sugar mixed with 2 tsp cinnamon

Directions:
  1. In a large mixing bowl, cream the butter and oil.
  2. Add the sugar and cream until fluffy.
  3. Add one egg at a time. Mix well.
  4. Add the vanilla extract and mix well.
  5. Add the flour, baking soda, cream of tartar, and salt. Mix until combined.
  6. Refrigerate for 1 hour.
  7. Preheat oven to 350 degrees.
  8. Line a baking sheet with parchment paper.
  9. In a small bowl, add the cinnamon sugar.
  10. Scoop about 2 inch balls of dough.
  11. Roll the dough in the cinnamon sugar and place onto the baking sheet. Space the cookies about 3 inches apart.
  12. Bake the cookies for 12 to 14 minutes or until the edges are slightly golden. The middle of the cookies should be soft but set.
  13. Remove from oven and allow to cool on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely.
Recipe by Jen of Sweet Morris.

One year ago, I made...................Victoria Sandwich Cake.
Did you already know..................
-The  origins for the Snickerdoodle Cookies are speculation. 
-Snickerdoodle cookies are believed to be German origin.
-In U.S, Snickerdoodle cookies began to appear in print in the early 20th century.

Wednesday, July 31, 2013

Lots of Chocolate Chips Cookies

I love chocolate chip cookies but sometimes there isn't enough chips. I wanted to make the chocolate chip cookies with a lot of chips in each bite like when you eat chocolate chip ice cream. So, I took a cup of semi sweet mini chocolate chips and chopped them. Then I chopped them some more. I didn't want to shred the chocolate since I still wanted chips just a lot smaller chips. I made this recipe and my husband family ate the whole batch. Since I wasn't able to take any photos, I made the recipe again and hid a couple of cookies. My youngest daughter still found them but she had to wait until I had taken my photos. She did not want to wait. I think her strategy was she was hoping I would make them a third time within a week. Yes, she liked them that much.
Lots of Chocolate Chips Cookies
2 sticks unsalted butter, softened
1 cup brown sugar
1/2 cup sugar
2 large eggs
1 Tbsp vanilla
2 1/2 cup all purpose flour
2 tsp baking soda
1 tsp salt
1 cup semi sweet mini chocolate chips, chopped several times

Directions:
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl, cream the butter with the brown sugar and sugar.
  4. Add the eggs one at a time. Mix until incorporated.
  5. Add the vanilla and mix well.
  6. Add the flour, baking soda, and salt. Mix until incorporated.
  7. Fold in the chopped chocolate chips.
  8. Refrigerate for 1 hour.
  9. Scoop the chilled dough into about 2 Tbsp balls onto the cookie sheet spaced about 3 inches apart.
  10. Bake the cookies for about 15 minutes or until the edges are golden brown.
  11. Remove from the oven and allow to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

One year ago........................I made Bangers and Mash.
 Did you already know..........
-Ruth Wakefield owned a tourist lodge named The Tollhouse Inn.
-She was making cookies when she realized she was missing an ingredient so she chopped a chocolate bar and created chocolate chip cookies.
-The chocolate bar that was used had been given to Ruth Wakefield by Andrew Nestle of the Nestle Chocolate Company.

Monday, July 29, 2013

Raspberry Cheesecake Cookies

I debated about these cookies. Should they stay as cookies or be made into whoopie pies. My sister and a friend said they should be a whoopie pie. They are a soft cookie and would work but the kids voted for cookies. I realized during this debate that the kids ate the majority of the cookies. Why make a whoopie pie with only three cookies left? The kids won this debate this time.
Raspberry Cheesecake Cookies
1/2 cup unsalted butter, softened
1 (8oz.) cream cheese, softened
1/2 cup vegetable oil
1 cup sugar
1 egg 
1 Tbsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup raspberries

Directions:
  1. In a large bowl, combine the butter with the cream cheese.
  2. Add the oil and mix well.
  3. Add the sugar and incorporate.
  4. Add the egg and vanilla extract. Mix well.
  5. Stir in the flour, baking soda, and salt. Mix until combined.
  6. Fold in the raspberries.
  7. Refrigerate for 1 hour. 
  8. Preheat the oven to 350 degrees F.
  9. Line a baking sheet with parchment paper and set aside.
  10. Scoop the chilled dough onto the baking sheet with a standard size ice cream scoop.
  11. Space the cookies at least 2 inches apart.
  12. Bake the cookies for 12 minutes or until the edges are golden brown.
  13. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Recipe adapted from this recipe.

One year ago.........................Dulce de Leche Macaroons
Did you already know..........
-Raspberries aren't just red. There are black, purple, and golden raspberries too.
-Loganberries are a hybrid of raspberries and blackberries.
-Boysenberry are a hybrid of raspberries, blackberries, and loganberries.

Wednesday, July 17, 2013

Tied Dyed Cookies

This month, my children are attending a summer camp. The summer camp takes them swimming weekly and on field trips. Plus the camp have the children participate in crafts if they want. My children were able to make tied dyed shirts. My daughter decided she didn't want to participate so my son was so nice to make an extra one for her. He did a great job and I was really impressed. When I was making cookies, I decided to attempt to make a tied dyed cookie. The kids thought this was an awesome idea. It was a big hit. The kids even made several of their own. Here is the link for the cookies I used here.
Tie Dyed Cookies
Cookie
Frosting
Food Dye

Directions:
  1. Divide the frosting in half. Set aside half of the frosting.
  2. Frost a cookie with white frosting. Set aside to set for a few minutes.
  3. In four containers, evenly divide the remaining half of the frosting.
  4. Add a few drops of different colors of the food dye to the containers.
  5. Mix well.
  6. Using the lightest color first, make several lines in the same direction across the cookie.
  7. Then repeat with a darker color across the cookie or in a different direction of the lighter color.
  8. Continue using the desired colored frosting with a lighter color first.
  9. Then carefully take a toothpick, make swirling motions into the frosting to blend the colors lightly together. Don't over swirl or the colors will blend together.
Enjoy!
One year ago........................I made Blueberry Muffins.
Did you already know.........
-In Japan, tie-dyed is known as shibori.
-In India,tie-dyed is known as bandhani.   
-Even though tie dyed clothes have been around since around 600 A.D., tie-dyed clothes became popular in the 60s and 70s in the U.S.

Sunday, June 23, 2013

Flag Cookies

I am so happy summer has arrived. Do you have any plans this summer? Our big plans are my children are attending camp during the day. At first, they really didn't want to go but now love it. Also, my sister is staying with us for the summer with her two girls. I love having them around but the best part is when we have dinner at night with all the kids. They really enjoy listening to my husband's stories about when he was young. Do you share a lot of your stories at dinner time too?
My abstract flags
Frosted Soft Sugar Cookies
4 1/2 cups all purpose flour
4 tsp baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, softened
1 1/2 cups sugar
3 eggs
2 Tbsp vanilla extract

Directions:
  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In another bowl, cream the butter and sugar together until fluffy.
  3. Add one egg at a time and mix well. 
  4. Add the vanilla and scrap down the bowl.
  5. Slowly, add the flour mixture. Mix until incorporated.
  6. Cover the dough and chill it in the refrigerator for 1 hour.
  7. Preheat the oven to 350 degrees F.
  8. Line a baking sheet with parchment paper.
  9. Scoop about 1/4 cup of chilled dough and roll into a ball.
  10. Place on the parchment paper and flatten slightly.
  11. Space the cookies about 3 inches apart.
  12. Bake for 10 minutes or until the cookies are just set. Don't over bake.
  13. Allow the cookies to cool on the baking sheet for 10 minutes before transferring onto a wire rack. Allow to cool completely.
Frosting:
5 cups powdered sugar, sifted
6 Tbsp unsalted butter, melted
2 tsp vanilla extract
7 Tbsp milk (more if needed)
Sprinkles red and blue if making the abstract flags
  1. In a medium bowl, add the sifted powdered sugar.
  2. To the bowl, add the melted butter, vanilla, and the milk.
  3. Whisk the mixture until smooth. 
  4. Frost the cooled cookies and top with the sprinkles.
Recipe adapted from Annie's Eats.

One year ago......................I made Virgin Bloody Marys.
Did you already know........
-Summer solstice for this year was June 21st.
-Today the moon was closest to the Earth than it will be all year.
-Since the moon will be a full moon when it is this close to the Earth, it is called a Supermoon.          

Wednesday, May 29, 2013

Peanut Butter Cup PB Cookies

The other night I made sloppy joes for supper. For the sides, I had green beans and cut up fresh pineapple. All the children loved the pineapple except for my youngest niece. She didn't even want to try it. My sister tried but she refused. So, I told her if she tried it then I would make her some peanut butter cookies. My sister suggested I should add peanut butter cups into the cookies. With this type of enticement, my niece did try the pineapple. She says she doesn't like it but she tired it. However, she did like these cookies. All the children liked these cookies. 
PB Cup PB Cookies
2 sticks unsalted butter, softened
2 cups peanut butter
1 cup sugar
1 cup brown sugar, packed firmly
2 eggs
1 Tbsp vanilla
2 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cup miniture peanut butter cups, chopped
1 cup mini chocolate chips (optional)
1 Tbsp heavy cream (optional)

Directions:
  1. Preheat the oven to 375 degrees F.
  2. Line a cookie sheet with parchment paper and set aside. 
  3. In a large bowl, combine the butter with the peanut butter.
  4. Add the sugar and brown sugar to the peanut butter mixture. Mix well.
  5. Add the eggs and vanilla. Mix well.
  6. Add the flour, baking soda, and salt. Mix until combined.
  7. Fold in the peanut butter cups.
  8. Scoop about 2 inch balls of dough and place onto the parchment paper. Space the dough about 3 inches apart. (I used an ice cream scooper.)
  9. Lightly flatten each ball of dough.
  10. Bake the cookies for about 13 minutes or until golden brown on the edges.
  11. Remove from the oven and allow the cookies to cool on the cookie sheet for about 10 minutes before transferring them to a wire rack to cool.
  12. Optional: melt the chocolate chips in a double broiler or microwave. Stir in the heavy cream then drizzle over the cooled cookies. 
Recipe by Jen of Sweet Morris.

One year ago........................I made Feta Topped Chicken.
Did you already know..........
-Pineapples originated from South America.
-The majority of pineapples are grown in Asia.
-Pineapple contain an enzyme bromelain which is used as a herbal remedy for arthritis.

Wednesday, April 10, 2013

Lemon Cookies

We were eating dinner telling my oldest daughter about my niece. My niece was about to take a bite of her pizza when my husband told her that his name was on the pizza. She had told him it wasn't. Then he replied that it was on the bottom of the pizza. We actually thought she wouldn't fall for it when we saw her slyly lift the piece up and look. My oldest daughter thought it was funny and so did my son. My oldest daughter told him that he shouldn't be laughing. He said why. So, she said because gullible is written on the ceiling. He didn't fall for it this time but he has before. He probably went back later and looked. 
I will admit these cookies are tart but good. If you like lemons, you will really like these cookies.

Lemon Cookies
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
2 lemons, zest and juiced (about 2 Tbsp zest and 1/2 cup juice)
3/4 cup unsalted butter, softened
1 tsp vanilla extract
Powdered sugar

Directions:
  1. In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
  2. In a large bowl, combine the sugar, lemon zest, and butter.
  3. Cream the sugar until fluffy. 
  4. Add the vanilla and lemon juice. Mix well.
  5. Slowly, add the flour mixture to the butter mixture. 
  6. On a piece of plastic wrap, form a disk and wrap well.
  7. Allow the dough to chill in the refrigerator for one hour. 
  8. Preheat oven to 325 degrees F.
  9. Roll the chilled dough on parchment paper to 1/8 inch thick. 
  10. Cut the dough into desired shape.
  11. Place the dough onto a parchment lined baking sheet.
  12. Space the dough about 1 inch apart.
  13. Bake the cookies for 6 minutes and then rotate the baking sheet.
  14. Bake the cookies for another 6 minutes or until cooked through.
  15. Allow the cookies to sit on the baking sheet for at least 1 minute before transferring to a wire rack.
  16. Once the cookies have completely cooled. dust the cookies with powdered sugar.
Recipe adapted from Martha Stewart's Cookies.

One year ago.......................I made Asparagus.
Did you already know.........
-Lemons are native to Asia.
-A lemon tree can produce over 500 pounds of lemons in a year. 
-The majority of the commercial lemons produced in the U.S. are from California.
I would rather look at the cookies than the ceiling.

Friday, April 5, 2013

Chocolate Chocolate Chip Cookies

My youngest daughter came home and said she has a boyfriend. Since she is in 4th grade, I asked her what does this means. She said that they play basketball together. She also informed me that her two friends in class has a boyfriend too but it is with the same boy. I asked how they can have the same boyfriend. She said well he is bringing both girls to the dance today. Oh is all I could say. What does one say? I did encourage her to tell her dad this news. So, she decided to tell him quickly on the phone. I think some things are better left for the dad to handle.
Chocolate Chocolate Chip Cookies
6 Tbsp unsalted butter
4 oz. bittersweet chocolate, coarsely chopped
4 oz. semisweet chocolate, coarsely chopped
4 oz. unsweetened chocolate, coarsely chopped
3 eggs
1 cup sugar
1 Tbsp vanilla extract
1/3 cup all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1 cup walnuts, toasted and chopped
2 cups semisweet chocolate chips

Directions:
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a small saucepan, melt the butter, bittersweet chocolate, semisweet chocolate, and the unsweetened chocolate over medium heat. Stir occasionally. 
  4. After the chocolate has melted, remove from heat and allow to cool.
  5. In a large bowl, beat the eggs with the sugar until fluffy.
  6. Add the vanilla and the melted chocolate. Beat until the dough is glossy and thick.
  7. Add the flour, baking powder, and salt. Stir until incorporated.
  8. Stir in the nuts and chocolate chips.
  9. Refrigerate the dough for about 20 minutes.
  10. Scoop slightly less than 2 inch balls of dough and place onto the baking sheet spaced about 2 inches apart.
  11. Slightly press the cookies down.
  12. Bake the cookies for about 12 minutes or until the cookies began to crack and are cooked through.
  13. Remove from oven and allow to cool for 10 minutes on the baking pan before transferring to a wire rack.
Recipe adapted from The Pastry Queen.

One year ago........................I made Mango Strawberry Muffins
Did you already know..........
-California grows about 2/3 of the world's commercial walnut.
-The walnut is one of the oldest tree food know to man.
-Walnut trees are native to North America, South America, Asia, and Europe.

Wednesday, March 27, 2013

Sugar Cookies with Sprinkles

Spring is here! The snow is almost gone. At least, we can see the ground! Maybe the snow would have helped hide all the colorful Easter eggs better. My sister's husband hides the Easter eggs anyways so my sister can participate. She takes her Easter egg hunting seriously. I still think the kids find more than her. It could be that I secretly hand them a couple I find but Shh......don't tell her.
Sugar Saucers with Sprinkles
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup powdered sugar
1 egg
2 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sprinkles

Directions:
  1. In a large bowl, mix the butter until fluffy.
  2. Add the oil and mix well.
  3. Add the sugar and powder sugar. Mix well.
  4. Add the egg and vanilla. Mix well.
  5. Stir in the flour, baking soda, and salt. Mix well. 
  6. Fold in the sprinkles until incorporated. 
  7. Refrigerate the dough for an hour.
  8. Preheat oven to 350 degrees F.
  9. Line a baking sheet with parchment paper and set aside.
  10. Once the dough has chilled, scoop the dough with a standard size ice cream scoop. Place the cookie dough onto the parchment lined baking sheet. 
  11. Space the cookies at least 2 inches apart.
  12. Gently,press the dough down until the cookies have flatten to about 1/4 inch thickness.
  13. Bake the cookies about 12 minutes or until the edges are golden. 
  14. Allow the cookies to cool for at least 10 minutes on the baking sheet before transferring to a wire rack. 
Recipe adapted from The Pastry Queen Cookbook by Rebecca Rather.
One year ago..................I made Patty Melts.
Did you already know.....
-Easter is observed at different times depending on the religion.
-The Christian Church observes Easter on the first Sunday after the vernal equinox full moon by the Gregorian calendar.
-Easter has no set date but is observed any time between March 22 and April 25.