Cookies and Christmas

Hello friends!

So let's get right to it! Cookie time! My brother came home from college and asked...well demanded...some gingerbread men cookies. This caught me quite off guard because never have I had this requested from anyone in my family...but you can bet I was on top of it!

I loved this recipe and will now share it with you! Also, I found this delicious recipe for sugar cookies which were also requested this happy holiday season. So here are the two recipes for the cookies and also my icing recipe.

Sugar Cookies

I recruited my younger brothers to decorate ;)

Ingredients
1 cup real butter (no substitutions!) at room temperature
1 cup sugar
1 egg (make sure to use a large or extra large egg)
1 1/2 teaspoon almond extract (or other flavor of your choice, like vanilla)
3 C flour, lightly spooned into measuring cups and leveled (don’t scoop it!)
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Directions
Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt.  A very important note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour.  Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.

 Slowly add the flour mixture to the butter mixture and mix until completely combined.
Chill the dough in the fridge for about an hour, or use this great tip to make things easier:

When your dough is made, instead of putting it in the fridge, immediately roll  between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge.  Chill for about 20-30 minutes and then start cutting it out.  This way it chills faster and the bonus is that you don’t need to add extra flour to roll it out.  If you don’t use this tip, proceed as follows:

When you’re ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like themreally and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.

 {Credit to "Our Best Bites" }

Gingerbread Men Cookies
Ingredients

Little Bandit lost his legs as punishment for his crimes

• 6 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter
• 1 cup Truvia Baking Blend
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 teaspoon finely ground pepper
• 1 1/2 teaspoons coarse salt
• 2 large eggs
• 1 cup unsulfured molasses
• Royal Icing
• Sanding sugar, for decorating (optional)
• Candy, for decorating (optional)

Directions

1. Whisk together flour, baking soda, and baking powder in a large bowl. Set aside.
2. Place butter and Truvia in the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture, mix until just combined. Divide dough into thirds, wrap each in plastic wrap. Refrigerate until cold, about 1 hour.
3. Line baking sheets with nonstick baking mats; set aside. Roll out dough on a clean work surface to 1/4-inch thick. Using a 4-inch gingerbread man-shaped cookie cutter, cut out cookies, and place on a baking sheet, at least 1 inch apart. Refrigerate until cold, about 30 minutes.
4. Preheat oven to 350 degrees. Bake cookies until crisp but not dark, 10 to 12 minutes. Let cool on sheets on wire rack.
5. Using white icing in a squeeze bottle, decorate gingerbread men, as desired. While still wet, sprinkle with sanding sugar; let dry 10 minutes. Shake off excess sugar. Using additional icing, attach candy, using craft tweezers. Let dry completely 8 hours or overnight.  {Credit to Dani Fiori}
   
   

   

   Two of my loves: Trees and squirrels 

   Icing:
   Royal Icing
   1 Cup powdered sugar
   1 1/2 Tbsp milk
   1 tsp vanilla (I like to always add a little more :)
   

   

   The Gingerbread Hospital

   
   

Would You Rather? Strawberry Toaster Style

So one morning I came down to find my brother pulling out the Pillsbury dough boy from the freezer...you can only imagine my horror to find out that my brother was eating a frozen pastry! Pre-packaged...fro...fro..FROZEN!!!! Ugh I can barely say it! So I immediately challenged him to give real pastries for breakfast a try. I was intent upon finding a REAL strawberry toaster pastry recipe..and I didn't have to look far. The Baking Fairy sent Williams-Sonoma to my aid. I was flipping through one of the magazines (one of my favorite) and low and behold..."Strawberry Toaster Pastry Recipe"!!! Ta-dow!

And so here begins the exciting experiment. Would you rather eat a Pillsbury's Strawberry Toaster Strudel or a Real Strawberry Toaster Pastry?

I tweeked the Williams-Sonoma recipe with what I had in regards to the cookie cutter, and it worked out fabulously.  All the directions and details you need to know can be found on their website on the link above. 

So you first cut the dough into the shape of the pastries using the cookie cutter. Then cover half of the pieces with chosen jelly, and add fresh fruit. Then you dab the edges of the pastries with the egg mixture and press around the edges to help keep the filling snug inside.

 Continue to cook them as the directed.

Now for the icing. YUM. You can make whatever pretty designs your heart desires. : )

Then we come to the first snag on the Toaster Strudel side.  I pulled out the icing and found it in this "lovely" plastic container. Ew. I don't know about you, but which icing would you rather drizzle your pastry with? I'll go with the fresh one thanks.

Now for the finished products. I tried to make the Strudel icing look elegant...but using that little squeeze plastic bag was a fail. I guess I need practice with it. On the other hand...I don't think I'll find myself using that icing ever again. 

Now for the first bites! I first tried my homemade pastry. Ok YUM! Delectable and scrumptious were my first two thoughts. The flaky outer layer melts in your mouth and the icing gives the sweetest compliment to the strawberry filling. Now for the toaster strudel...

Um...I'll just let the pictures speak for themselves. 

So I don't know about you, but if my brother and I have learned anything from this, we both now know that frozen never beats the real deal. Not even close. Hope you enjoyed the experiment.

 Conclusion: I would so much rather have a REAL strawberry toaster pastry. 

P.S. I had to spit out the toaster strudel. I couldn't do it. It was just too much ick for my mouth.

So please, save your taste buds and your arteries from the horror of frozen baked goods. 

Really. Don't do it. It isn't worth it. ; )

Happy baking!

Coca-Cola Cupcakes

It's been a while since I last blogged, still getting into the groove of summer time!✻

Well this week I got an itchin' to bake something. Something super sweet and scrumptious! And in popped my mind...I wonder what Coke Cupcakes would taste like! And here follows the answer of that question! THEY TASTE DELICIOUS!!!!! Probably the best chocolate cake recipe I've ever had in my life. And I'm proud to say I even improvised to make my very own icing! Which was heavenly, if I do say so myself. And because I believe that no 100% delicious recipe should ever go unshared, I have the recipe for you!

Coca-Cola Cupcakes

Ingredients:
2 cups of self-rising flour (or 2cups flour, 1 Tbsp baking powder, 1 tsp salt)
2 cups of sugar
2 tbsp cocoa (I used Hershey's cocoa)
1 cup Coca-Cola
2 sticks (8 ounces) butter, room temperature
1 1/2 cups miniature marshmallows
2 eggs, beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract

Now you can either make this a cake or cupcakes. I chose cupcakes because everyone knows they are just more fun! ☺ But depending on your choice you adjust the time you bake them. So for cupcakes I would adjust the time to about 15-20 min. You want the cupcakes to bounce back when you touch them.

Directions:
In a large bowl combine flour and sugar. In a saucpan combine the cocoa, Coca-Cola, butter, and marshmallows; bring to a boil. Combine the boiled mixture with the flour and sugar mixture.

In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to the first mixture. Pour into prepared pan and bake at 350 degrees for about 35 minutes, until cake tests done.


Now for the icing. I used the basic classic buttercream frosting, but instead of using milk and vanilla I just used Coke! You just beat about 1/2 cup of butter and 2 cups of confectioners sugar together, and then add about 1/4 cup of coke. Also add some cocoa for chocolate Coke Icing. I can't really give you the exact recipe for the frosting because I just kinda did a little bit of this, little bit of that method. But it turned out delicious!!! The more coke you put in the frosting the runnier it will get, so it is always better to start with less, and add more if needed.

I hope you get a chance to try these because they are seriously scrumptious! Even Little Lu thought so! (Don't worry she didn't get to eat any, but she definitely liked the smell. We are puppy safe in this kitchen!)

If you ever find yourself with a little time to spare this summer, I would definitely encourage you to try these delectable treats because they will make your mouth water for more!! Happy summer!

Snickerdoodle Doo!

So you love snickerdoodle cookies? Well my friend, say hello to your new favorite little doodle. The Snickerdoodle Cupcake! These are super easy and wonderfully delicious! These little scrumptious cakes are topped with yummy Vanilla Buttercream Frosting. Here follows the recipes so you can enjoy these yourself!

Ingredients for cupcake:

1 1/2 cups all-purpose flour
1 1/2 tsp baking power
1/4 tsp salt
2 tsp cinnamon
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 tsp vanilla
3/4 cup milk

Directions:
1. Preheat oven to 350 degrees
2. In a medium bowl, sift together flour, baking powder, salt, and cinnamon
3. In a mixer, cream butter and sugar on medium speed for about 2 minutes
4. Add eggs, one at a time and mix until combined
5. Add vanilla and mix throughly
6. Add flour mixture to creamed butter and sugar in three additions. Alternate with milk in two additions
7. Fill in baking cups about 3/4 full
8. Bake for about 15-20 minutes
9. Remove cupcakes from trays and let cool
10. Ice and sprinkle with brown sugar

Ingredients for frosting:
3 cups powdered sugar
1/3 cup stick margarine or butter, softened*
1 1/2 tsp vanilla
1 to 2 tbsp milk

Directions for frosting:
1. Mix powdered sugar and margarine in medium bowl.
2. Stir in vanilla and milk.
3. Beat until smooth and spreadable.

They are so easy and so delicious! I picked a simple frosting recipe because sometimes you just need a quick frosting, but don't want to resort to store bought (it just isn't the same!). These recipe is quick and makes about 24 cupcakes! I hope you enjoy these sweet treats as much as my family and I did!