Saturday, December 29, 2018

[ Sugar Cookie Frosting ]

This recipe is to ice this sugar cookie recipe ... 


SUGAR COOKIE FROSTING


  • 3 cups powdered sugar, sifted 
  • 3-4 Tablespoons milk
  • 2 Tablespoons light corn syrup
  • 1/2 teaspoon vanilla extract
  • Gel food coloring

[ Scones ]

Josiah made these after coming home from school, excited about what he had learned in foods class.  They were AMAZING.

Ingredients 

2 cups flour
1 tbsp baking powder
½ tsp salt
3 tbsp sugar
5 tbsp OR ½ cup cold butter, cut into pieces
1 egg, beaten
½-¾ cup cream

Directions
  • Heat the oven to 450F
  • In a large bowl, mix together the flour, baking powder, salt and 2 tbsp of the sugar.
  • Cut in the butter with a knife/fork/pastry blender.  The butter should be broken down into tiny pieces.  You can use your fingers to help break up the butter.
  • Beat an egg in a small bowl, then add it in to the flour mixture, along with ½ cup of the cream.  Mix everything together well.  If the mixture is a bit sticky, add a tbsp of flour.  If it is too dry, add a tbsp of cream.
  • Turn the dough out onto a lightly floured surface and knead 1 or 2 times.
  • Use a rolling pin to roll the dough into a circle about ¾ inch thick, then cut into wedges like a pizza, or into smaller circles.
  • Place the wedges onto the baking sheet and brush the top of each scone with some cream and the remaining sugar.
  • Place in the oven and bake for 9-11min, or until the scones are a light golden brown.
  • Best served warm.

[ Sugar Cookies ]


Katia and I gave these a try this year - and OH MAN - they were a hit!   She decorated each one, handed them out to family and friends.   A real hit.

SUGAR COOKIES


INGREDIENTS:

2 cups Salted Butter (softened)

2 cups Sugar2 Eggs
2 tbsp. Vanilla
4 tsp. Baking Powder
6 cups Flour

Directions : 


  • Add butter and sugar to your mixer.  Cream the butter and sugar until it is completely mixed.  Do not over-mix.
  • Add vanilla and eggs and mix until completely incorporated.
  • Add Baking Powder and mix.
  • Mix in the flour two cups at a time.
  • Do not chill the dough, the cookies will bake better if the dough is at room temperature.
  • Roll a handful of the dough out on a prepared surface until it’s about 3/8″ thick and cut out shapes with a cookie cutter.
  • Bake at 350 degrees for 6-8 minutes depending on the size of the cookie.  Do not over-bake.
Frost with this icing recipe 




Sunday, September 10, 2017

[ Lemon Poppyseed Muffins ]

Lemon Poppyseed Muffins

1⅓ cups flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup butter (4 tablespoons)
¾ cup sugar
2 eggs
1 teaspoon vanilla (or almond) extract
zest of 2 small lemons (or 1 large lemon - about 2 tablespoons)
2 tablespoons fresh lemon juice
¾ cup plain fat free greek yogurt
1.5 tablespoon poppyseeds

icing2 tablespoons butter, softened
2 ounces cream cheese, softened
3-4 cups powdered sugar
1-2 teaspoons fresh lemon juice
Instructions
  1. Preheat oven to 450 and grease a muffin pan. In a medium bowl whisk together flour, baking soda, and salt.
  1. In a large bowl cream together butter, sugar, eggs, vanilla extract, lemon zest and juice, and greek yogurt. Add dry ingredients to wet ingredients and mix until combined. Stir in poppyseeds.
  1. Fill muffin tins about ⅔ full with muffin batter. Bake for 12-16 minutes until an inserted toothpick comes out clean. Allow to cool on a wire rack.
  1. To make the icing cream melted butter and cream cheese for 2 minutes until very fluffy. Add powdered sugar and lemon juice and mix well. Taste and add more lemon juice if desired. Drizzle icing over cooled muffins. (If icing is too thick you can warm it up in the microwave for a few seconds ) Serve immediately or store at room temperature in an airtight container for up to 3-5 days.
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Thursday, July 20, 2017

[ Homemade Pizza Dough ]


Simple.  Fast.  Last-minute-kinda-recipe.


Preparation 10 MIN
Waiting 35 MIN 
Output Two 20-cm (8-inch) pizzas Two 20-cm (8-inch) pizzas

Ingredients

1 cup (250 ml) warm water
1 teaspoon (5 ml) instant yeast 

1 teaspoon (5 ml) sugar
2 cups (500 ml) all-purpose flour 

1 teaspoon (5 ml) salt

Directions

1. In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5 minutes.

2. In a food processor, it is important to work with the plastic blade or the dough hook. Combine the flour and salt. Increase the speed to medium and add the yeast mixture until a soft ball forms.

3. Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking.


4. Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 30 minutes in warm and draft-free area.  Cut the dough in half.

5. Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze. 

6. This recipe will make two 23-cm (9-inch) thin-crust pizzas or two 20-cm (8-inch) thicker crust pizzas.

*  bake at 450F for 15minutes  * freezes well

Monday, April 17, 2017

[ Chocolate Chip Cookie Dough Bars ]

Mattias LOVES cookie dough - but I never let my kids lick the bowl after seeing a show on how raw cookie dough sent a teenager into a coma ... THIS recipe has no eggs + is totally safe.  Tias licked the bowl, the stirring spoon and anything else he could get ahold of.  I finally kicked him out of the kitchen lol ... 

Ingredients

cookie dough

1⁄2 c. unsalted butter, softened 
3⁄4 c. packed light brown sugar 
1 tsp. vanilla extract

2 c. all purpose flour
1 - 14oz can sweetened condensed milk
1 cup mini chocolate chips

topping

½ cup creamy peanut butter
½ cup milk chocolate chips 


Instructions

  1. Line an 8x8 inch pan with parchment paper or aluminum foil and set aside.
  2. In a large mixing bowl, mix together butter and brown sugar until it is fluffy. This takes about 3 minutes. Add vanilla and bet until combined.
  3. Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.
  4. Spread the dough into the 8x8 pan, cover your bars with plastic wrap then press the dough down.
  5. Refrigerate for 3 hours or overnight until firm.
  6. To make the topping, combine the peanut butter and 1⁄2 cup chocolate chips in a microwave safe bowl. Stir every 30 seconds until smooth. Pour and spread over the top of the chilled dough and chill at least for 1 hour until firm. 



Saturday, February 25, 2017

[ Jam Filled Muffins ]


Jam Filled Muffins
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Ingredients

2 1/2 cups all-purpose flour 
1/2 cup white sugar
1 tablespoon baking powder 
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
1 large egg
1 teaspoon vanilla extract 
1/4 cup jam or preserves

Instructions

  1. Preheat oven to 400 degrees F. Spray a muffin tin with non- stick cooking spray and set aside.
  2. In a large bowl, combine the flour, sugar, baking powder and salt with a wire whisk. In a medium bowl, beat the milk, melted butter, egg and vanilla extract with a fork until well blended. Add the milk mixture to the the flour mixture and stir until just combined (the batter will be lumpy.)
  3. Fil the muffin-pan cups one-third full with batter. Drop a teaspoon of preserves on top of the batter. Top with the remaining batter. 
  4. Bake until a toothpick inserted in the center of the muffin comes out clean, 20-25 minutes. Allow to cool for 1 minute, then remove muffins from pan. Allow to cool on a wire rack. 
  5. Store leftovers in a sealable container.