Thursday, December 22, 2011
Each Season the Sweet Tooth Fairy comes out with a new design for their amazing sugar cookies. This one is my favorite so far. (they Always use the same recipe, just change up the look per season/holiday) and once again these sugar cookies are soooooooooooooooooooooooo good, especially if you like Soft cookies
Sunday, December 11, 2011
Wednesday, November 16, 2011
So as I've mentioned before, I'm on the hunt for the perfect sugar cookie recipe. There are sugar cookies that taste really good and then there are sugar cookies that hold their shape really well. I want one that does BOTH. I know that both Bakingdom and DorieGreenspans recipes taste good but don't have the most perfect shape. (Greenspan's being the worst when it comes to shape.) AnnieEats and thedecoratedcookieblog cookies look way good but aren't sweet enough. I really liked the Bakeat350 sugar cookie recipe. It tasted really good and held its shape excellently, however it didn't taste as good as Sugarbelle's recipe. downfall with Sugarbelle's recipe, is it doesn't hold its shape very well. So tonight I wanted to make sugar cookies with the kids. Ive seen on several blogs the idea of coloring several chunks of sugar cookie dough with several different food colors and letting the kids create cookie sculptures /creations and then baking them. (Like play dough you can eat.) SO I though this would be so so fun for them. I wanted to use THIS recipe from the blog site that originally gave out this fun cookie play dough idea, however the recipe was the same as Annie-eats recipe and I already know that recipe isn't sweet enough. But (after making these cookie sculptures) I later emailed the blog writer about her recipe and apparently she had forgot to include 1/2 cup sugar in her posted recipe. so next time I'll for sure try her recipe. So anyway, before i was aware of the bloggers mistake, I at last second decided to give Sugarbelle's recipe one last shot because i was in the mood for a good tasting sugar cookie, and so far taste-wise her recipe tops the charts. (and by the way, every kid cares way more about taste than presentation. I really didn't want to hear the words "yuck or gross") The cookie play dough activity was a blast. Caleb's little friend Oliver was over and they both had so much fun, both making the dough and making their cookie creations. We made brooms, witch hats, wands, harry potter, a castle , etc... The cookie creations looked way cute before they went in the oven but they came out looking, mmm basically they spread out way too much upon baking. But... of course they tasted super good, and the kids didn't notice the spreading. To them, their creations looked perfect. Except they did notice the hats - or should i say the hats that no longer were. They at 1st were 3-d hats and then after baked, they were just round circles. But like I said, all and all the kids had a blast and the cookies were super yummy. I study recipes a lot and There are 5 recipes I have a strong feeling about that are going to be perfect in both taste and stability. 1st one: Iambaker, 2nd: IDmommy, 3rd: youngidealisticbaker, 4th: PeggyPorschen, and 5th: Cookiecraft. None of these recipes (except Iambaker) call for leavening agents (like baking powder) and leavening agents can cause spreading. I'll for sure be doing this with the kids again but next time with a sturdier recipe (probably IDmommys recipe.) After making the cookie sculptures, I had some leftover Sugarbelle cookie dough that I used to roll out and I made a few Christmas cookies with my new Christmas Wilton cookie cutters. And these turned out super cute. And then I iced them with royal icing. So pretty!! I still really LOVE Sugarbelle's recipe. Taste wise I honestly don't think I'll ever find better, and it does work decently enough as a cut-out cookie. But as a cookie sculptor, not so well.
Friday, November 11, 2011
Monday, November 7, 2011
Same recipe as blue cookies. I Just used pink food coloring instead of blue. And this time no M&Ms. Just white vanilla chips. And these cookies tasted better than the blue and purple cookies (blue cookies and purple cookies are exact same recipe) I honestly don't like chocolate (m&ms) all that much, so that's probably why I'd rather these without the m&ms. AND I LOVE white vanilla chips. FYI: white vanilla chips (otherwise known as: white chocolate chips) are not made of chocolate at all.
1/2 c crisco
1/2 t baking powder
1/4 t salt
1 t vanilla
1/4 c brown sugar
1/2 c granulated sugar
1/4 c instant white chocolate flavored jello powder
1 reg or large egg (don't use extra large)
1.5 c flour
pink or blue food coloring (just a few drops)
1 cup white chips
Rainbow chip Frosting
beat crisco w/ sugars and jello till creamy. Beat in baking powder, salt, and vanilla. Beat in Egg till thouroughly combined. Gradualy beat in flour. Beat in food color. Mix in white chips. Drop by rounded tablesoons. Bake 6-7 min at 350. Remove from cookie sheet immediately. Transfer cookies to plate and Immediately cool in freezer. Once frozen (1 hour), place cookies in ziplock and store in freezer. Serve straight from freezer, topped w/ Rainbow Chip Frosting!
Sunday, October 30, 2011
Thursday, October 27, 2011
Tuesday, October 25, 2011
Monday, October 24, 2011
1 stick butter
3/4 cup granulated sugar
3/4 tsp. vanilla extract
1.5 cups flour
1/2 tsp. baking powder
1- Preheat the oven to 350.
2- Melt the butter in a large mixing bowl. Stir in the sugar.
3- Once it's slightly cooled (about 3 minutes) beat in the egg and vanilla.
4- In a separate bowl combine the flour and baking powder. Stir this into the wet mixture.
5- Pour into a greased 8x5 baking dish (or similar size). Bake for approximately 15 minutes.
6- Pull out of the oven and top with M&Ms, gently pressing them into the dough.
7- Return to the oven and bake for an additional 10-12 minutes, or until the top is set and the cookies don't wiggle when you shake the pan. They should still be white with barely golden edges.
8- Cool completely in the pan before slicing. Yields 8 cookie bars.
Monday, October 17, 2011
Cream together the butter and sugars. To that add the vanilla, salt, and egg yolk. Add flour one cup at a time until completely incorporated. Then, BY HAND or on low speed w/ mixer, fold in the mini chips.
While you wait for the oven to warm, wrap your dough in plastic wrap and chill for at least thirty minutes. When it is chilled, roll out cookies on lightly floured parchment and bake at 350° for 8-10 minutes. (I rolled mine like 1/2" thick)
Frost cooled cookies however desired. For the purple heart cookies pictured above I used Royal Icing (this particular recipe.)
2 tsp baking powder
1 c sugar (I use sugar that I've stored vanilla beans in)
2 sticks (salted) butter, cold
1 1/2 tsp pure vanilla extract
Saturday, October 15, 2011
Saturday, October 8, 2011
Thursday, October 6, 2011
Thursday, September 29, 2011
Pillsbury Ginger Cookies
1 cup sugar
Smartcookie is a cookie store where you can make customized cookie-ice cream-sandwiches or you can just order cookies, or you can use it to place cookie orders for missionaries. My mom goes to American Fork about once a week to pick up clothes from the dry cleaners so she decided to check out this AF Smartcookie store once and for all. I don't know what the selection was like since I wasn't there and I've never been, but She bought me 2 really pretty sugar cookies. I was skeptical about trying them since I hadn't heard much about "smartcookie" The 1st one I tried, the yellow one, was not that great. It was a lemony sugar cookie and I don't like lemon. The 2nd cookie, the flower cookie, was a normal sugar cookie, not lemony. It, however was really good. In fact I might have even liked it more than the sugar cookies from Provo Bakery. It was really doughy and I love doughy cookies. It was as doughy, if not maybe even more doughy than how I make my cookies. And the frosting, I believe, was a fantastic tasting cream cheese frosting. So a doughy professional bakery style cookie with super good frosting. What could be better than that? SmartCookie= A+ except for the gross lemon cookies (:
Friday, September 23, 2011
Oh My Gosh!!!! omg omg omg i cant stop saying it. I just made fondant!!! And it was so easy. For so many years, I just thought "I cant make that, but it looks so cool" But then after reading cookies and cups, and Bake at 350, I realized I might be able to pull it off. It really was so much easier than I thought and it really tastes so good. I was looking for meringue powder today at wallmart and then harmons so I could make Royal Icing, what I thought could serve as an alternative to fondant, and what I thought would be easier, but forget royal icing when you can have fondant, which is so much better (in my opinion). better looking and better tasting, and so easy!!! So 1st I made the fondant, then stuck it in a ziplock and let it chill in the fridge. Then I whipped up some of sugar belles sugar cookies which are basically the same recipe as my sugar cookies. I added some food coloring to the sugar cookie dough just for kicks. I used halloween cookie cutters for both the cookie dough and the fondant. I then I topped each baked cookie 1st with buttercream frosting to make the fondant stick, and then I layered the rolled fonant over top of the buttercream. These cookies tasted A-MAZING. Favorite cookie from now on and for ever.
recipe source: thedomesticsugar.blogspot.com
- 4 c (9 oz pkg) miniature marshmallows
- 4 c (1 lb) powdered sugar + plus extra for dusting
- 2 tbsp water
- Food coloring or flavored extracts, optional
- 1-2 tbsp shortening (for hands)
1. Place marshmallows and the water in a large glass (safe) bowl. Microwave for 30 sec, stir marshmallows, microwave for 20 more sec. Do this until the marshmallows are puffy (melted).
2. Stir the marshmallows with a rubber spatula until they are melted and smooth. Make sure there are no lumps at all. At this stage, add colour or flavor (if desired) and stir.
3. Slowly add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
4. Scrape the fondant mixture out onto a sugar-dusted, smooth surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Place some shortening on yoru hands to keep the fondant from sticking, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
5. Kneed until smooth and not sticky (you may need to coat your hands every now and again to prevent sticking). Be careful - too much sugar will make the dough stiff and hard to work with, juse only enough where the dough stays a little sticky, but can be handled. Let fondant sit for 1h or use right way. Fondant can be stored in an air-tight bag until ready to use. I coat mine in a little shortening, then wrap it in plastic wrap, THEN stick it in a ziplock baggie. But that's me :)
Recipe Source: sweetsugarbelle.com
To make my basic sugar cookies you need:
- 1 c. REAL unsalted BUTTER
- 1 1/2 c. confectioner’s sugar
- 1 egg
- 2-3 tsp vanilla
- 2 1/2-2 3/4 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
Cream together softened butter and confectioner’s sugar. Beat in the egg, vanilla, baking powder, and salt till thouroughly combined. Gradually beat in the flour till dough comes together. Roll out to about 1/4" thick, use flour for dusting as necessary. Then, cut and bake at 350 for 8-10 min
Tuesday, September 20, 2011
This recipe is a copycat recipe for the original cookie dough cookies created by Annie the Baker. You can order the original cookies online at this site or you can just try to make them at home like I successfully did. These cookies are catered towered "those who love cookie dough more than the cookie." So they're basically cookies that taste like cookie dough. The key to this recipe is not to overbake. Even if the cookies don't look done at ten minutes, they are.
(original recipe: click HERE)
1 1/2 cups flour
Beat crisco and sugar till creamy. Beat in salt, baking soda, baking powder, vanilla, and egg till thoroughly combined. Gradually beat in flour till dough comes together and is well combined. Use a small cookie Scoop to form perfect round balls of dough; place balls on baking sheet. Bake exactly 10 minutes at 360
Friday, September 16, 2011
I Love Puffy Chewy doughy cookies. That's why Ive always liked chocolate chip pudding cookies, but Ive always thought the main pudding chip recipe was a little too flat for what I like. I'm more into the Thick, chewy, doughy, puffy cookies. Luckily a lot of other bloggers like their cookies that way as well. Almost every current baking blogger has at some point tried to replicate the Levain Cookie and then Diana from TheChicLife started a new hype when she created a copycat recipe for Annie The Baker's Cookie Dough Balls. All of these Cookies have the same attributes, extra flour, and less baking time, which lead to a thick, chewy, doughy, puffy cookie. The cookies I made today turned out exactly how I was hoping they would. They're basically the original pudding chip cookie recipe with the addition of extra flour a specification for reduced baking time. I got this recipe from penniesonaplatter.com and then modified it just slightly. These are definitely thick doughy and puffy cookies. Of course Brooklyn Bently and Caleb loved them (they're kids,) so did I, so did everyone in my household. If u like thick, doughy, puffy cookies, you definitely need to try this recipe, its a no fail.
(original recipe here)
In a large mixing bowl, beat the sugars & Crisco till creamy. Beat in the eggs, vanilla, pudding mix, baking soda, and salt; beat till light and fluffy. Gradually add the 3 cups of flour and then the m&m's. Mix till thoroughly combined. Roll dough into golfball-ish sized balls and bake on lightly greased cookie sheet for 8-10 minutes (do not overbake, these cookies are only good if underbaked.) Using plastic or rubber spatula, Remove cookies from cookie sheet to let cool. Makes 30 cookies.