Sugar Cookie Love

This is a repost from last year for the Recipe Round Up portion of the Creative Chick Parade!

I’m president of the SPO this year at my daughters school (it’s their PTA – just a different acronym.)
Anyway, we were in a meeting, planning the next several parent events we’ll be hosting and discussing food options. The general thought was that cookies were fine for afternoon activities, but for morning we should have something fruity/healthy and for evenings something savory.
MY opinion was slightly different. I will eat a cookie anytime.
Seriously – any.time. Wake me up from a dead sleep at 2am with a freshly baked cookie and I will thank you politely – then ask for more. I.love.cookies.
About a year ago I discovered a local bakery that makes the most amazing sugar cookies. Normally I’m not a sugar cookie fan. Give me peanut butter, oatmeal raisin, chocolate chip…throw as many extra ingredients in as you can. But sugar cookies? Boring!
These ones, however, are like heaven. Heaven with a touch of almond extract. Heaven with a texture that’s almost a cross between cookie-like and bread-like, with a thick layer of butter cream frosting that also has a touch of almond extract in it. If God eats cookies, (and I’m sure that he does!) then these are one of his favorites.
I spent a small fortune over a few weeks buying these cookies as rewards for myself. Rewards (?) you wonder? Yeah. It was like those Arctic Circle commercials – cookies were a reward for anything – cleaning the house, going to the gym, volunteering at school…
Unfortunately the cookies cost $1.75 each.
I’m not kidding. Ridiculous, right? But sooooo tasty…
So I began a mission to recreate the cookies. First I dreamed of things I could tell the head baker to make her give me the recipe, but abandoned that when I actually pictured myself making that phone call.
Instead, I made about 8 batches of sugar cookies, experimenting with different recipes until I finally got it right. I was hoping that by mastering them I would break their hold over me. Alas, that has not been the case. Still, at least now I can more than one without dipping into my savings account!
I made some last weekend and decorated them cute to take to a friends house. Look at that yumminess!

Now – when you make these (because you WILL make them, won’t you?) be sure to put a THICK layer of frosting on. Because the frosting is to die for.

Mandy’s Sugar Cookies

1 cup butter

3/4 cup sugar

2 eggs

1.5 tsp vanilla

1 tsp almond extract

2.5 cups flour

2 tsp baking powder

dash salt

Cream butter and sugar, add eggs and extracts, then dry ingredients. Refrigerate at least 2 hours, then roll out between wax paper with plenty of flour to about 1/3 inch thick. Cut into shapes. Bake at 350 for 10 minutes.  Cookies will NOT be colored on top when they are done, but will be light golden on bottom.
Cool completely, then frost.

Mandy’s Best Buttercream

1/4 cup butter

3 cups powdered sugar (appr.)

1 tsp almond extract

1 tsp vanilla extract

2 Tbsp hot water

Beat until fluffy – continue adding sugar and water until frosting reaches desired consistency.

Christmas Sugar Cookies

This is a re-post from just a few weeks ago.

I wish I'd had time to bake a batch of these cookies yesterday so I could show them to you decorated in Christmas theme - but I didn't :(

Still, I know sugar cookies are a big deal at Christmas and since these are the BEST sugar cookies of all time, I thought a re-post would be okay :)

I’m president of the SPO this year at my daughters school (it’s their PTA – just a different acronym.)

Anyway, we were in a meeting, planning the next several parent events we’ll be hosting and discussing food options. The general thought was that cookies were fine for afternoon activities, but for morning we should have something fruity/healthy and for evenings something savory.

MY opinion was slightly different. I will eat a cookie anytime.

Seriously – any.time. Wake me up from a dead sleep at 2am with a freshly baked cookie and I will thank you politely – then ask for more. I.love.cookies.

About a year ago I discovered a local bakery that makes the most amazing sugar cookies. Normally I’m not a sugar cookie fan. Give me peanut butter, oatmeal raisin, chocolate chip…throw as many extra ingredients in as you can. But sugar cookies? Boring!

These ones, however, are like heaven. Heaven with a touch of almond extract. Heaven with a texture that’s almost a cross between cookie-like and bread-like, with a thick layer of butter cream frosting that also has a touch of almond extract in it. If God eats cookies, (and I’m sure that he does!) then these are one of his favorites.

I spent a small fortune over a few weeks buying these cookies as rewards for myself. Rewards (?) you wonder? Yeah. It was like those Arctic Circle commercials – cookies were a reward for anything – cleaning the house, going to the gym, volunteering at school…

Unfortunately the cookies cost $1.75 each.

I’m not kidding. Ridiculous, right? But sooooo tasty…

So I began a mission to recreate the cookies. First I dreamed of things I could tell the head baker to make her give me the recipe, but abandoned that when I actually pictured myself making that phone call.

Instead, I made about 8 batches of sugar cookies, experimenting with different recipes until I finally got it right. I was hoping that by mastering them I would break their hold over me. Alas, that has not been the case. Still, at least now I can more than one without dipping into my savings account!

I made some last weekend and decorated them cute to take to a friends house. Look at that yumminess!

Now – when you make these (because you WILL make them, won’t you?) be sure to put a THICK layer of frosting on. Because the frosting is to die for.

Mandy’s Sugar Cookies

1 cup butter

3/4 cup sugar

2 eggs

1.5 tsp vanilla

1 tsp almond extract

2.5 cups flour

2 tsp baking powder

dash salt

Cream butter and sugar, add eggs and extracts, then dry ingredients. Refrigerate at least 2 hours, then roll out between wax paper with plenty of flour to about 1/3 inch thick. Cut into shapes. Bake at 350 for 10 minutes.  Cookies will NOT be colored on top when they are done, but will be light golden on bottom.

Cool completely, then frost.

Mandy’s Best Buttercream

1/4 cup butter

3 cups powdered sugar (appr.)

1 tsp almond extract

1 tsp vanilla extract

2 Tbsp hot water

Beat until fluffy – continue adding sugar and water until frosting reaches desired consistency.

Look! I found a picture of what yours might look like, if you made them with Christmas cookie cutters...and had mad decorating skillz.

Linking up to The Girl Creative's Creating Christmas party!

Go check things out to see some great Holiday recipes!

I heart Bread

I made bread today.  My husband and I are invited to a Halloween party tonight, and we're supposed to bring something to share.  I thought about cookies or a dip, but I've been craving homemade bread and a party seemed like the perfect excuse :)

This is the easiest, most fool proof bread recipe ever, and it's DELICIOUS.  Like, seriously, ridiculously yummy.  I like it best with butter and honey on it.

To start, empty one packet of yeast into a large bowl.
Or, if you're like me and buy your yeast in this handy jar, use 2 1/4 tsp.

In my experience the key to great bread is warmth.  Keep it warm the whole time.  Starting with the water.
I use water that is on the hot side of warm.
Add 2 cups to your yeast. (or have someone do it for you :)) If you have bits of yeast stuck to the side of your bowl, stir them in to the water with a wooden spoon.

Give it a minute or two, then add 1 tablespoon of sugar to the water/yeast mixture.

Once the yeast is completely dissolved you'll probably have some funny looking swirl to the water, like this.

But, you might not.  So don't wait around all day for something that looks funny.  Just give it a couple of minutes and move on.

Next add 4 cups of flour and 2 teaspoons of salt.

Stir it up with a wooden spoon.  Make sure it's well combined, but don't beat it up, because dough that's been beaten up bakes into tough bread.  I'm sensing an allegory here...

Okay, back to that warmth thing...
When I start the bread I turn my oven on to 350.  As soon as it reaches that temp I turn it off again.
After the dough is all combined, cover it with a (preferably damp) towel and set it on top of your stove.  Crack your oven door and drape the end of the towel over the opening.  That will keep your dough nice and warm :)

When the oven has cooled down a lot I'll move the bowl (still covered) right inside the oven, too harness the last of that heat.

While it's rising you can prepare your baking pan.  Spread some foil onto a cookie sheet, spray it with cooking spray (I like the olive oil variety) and sprinkle (lightly!) with cornmeal.  All done!

(easy on the cornmeal - too much is BAD. Trust me, I know)

After an hour, it's time to punch the dough down and shape your loaves.  Once I've pulled the bowls out and closed the oven, I tun it back on to warm up again for the second rising.  'Second rising' sounds funny.

This is STICKY dough.  It took me a long time to figure out the little trick I'm about to share with you.  Most of you probably figured it out the first time you made bread.  I'm not that bright.

Flour your surface lightly, leaving some to the side to use as you knead.
Spray one hand with cooking spray, then rub your hands together like it's lotion.  Get it all over the backs, between your fingers, etc.  This will save you lots of frustration and tons of time picking dough off your hands.  That was the tip, by the way.

Punch the dough down and divide it in half.  Then put one half in your flour, dust the top of it with more flour, and knead it a few times.  Literally - just a few.  This bread does not need to worked much.
Shape it into a loaf and place it on your prepared pan.
Do the same thing with the other half.

Cover your loaves with a towel again, cracking that oven door for heat.  Let it rise for another hour.

Now it's time to bake!
First, though, melt some butter (say, 3 Tbsp) and brush it on the top.  Generously.  You'll be glad you did.

Bake at 425 for 10 minutes.

Then brush some more butter on it and reduce the oven temperature to 375.  Bake it for another 15 minutes. Brush it with butter one last time when it comes out and then TRY to give it 5 or 10 minutes to cool down before you dive in.

NOTES:
I've made this with half whole wheat flour, too.  It's good :)
If you add dried rosemary to the flour at the start and mix a bit of garlic powder in with your melted butter it tastes just like the bread you get before your meal at the Macaroni Grill.
Weather seems to have strange effects on this bread.  Sometimes the exact same amounts of ingredients yields a dough that looks completely different than todays did.  But it always turns out delicious!
Oh, and that gross looking thing in my little boys hand is beef jerky.

Here's the recipe, written out like normal people do it.

Peasant French Bread
1 package yeast (2 1/4 tsp)
2 cups warm water
1 Tbsp sugar
2 tsp salt
4 cups flour

Enjoy!!!

Time for cookies

I’m president of the SPO this year at my daughters school (it’s their PTA – just a different acronym.)

Anyway, we were in a meeting, planning the next several parent events we’ll be hosting and discussing food options. The general thought was that cookies were fine for afternoon activities, but for morning we should have something fruity/healthy and for evenings something savory.
MY opinion was slightly different. I will eat a cookie anytime.
Seriously – any.time. Wake me up from a dead sleep at 2am with a freshly baked cookie and I will thank you politely – then ask for more. I.love.cookies.
About a year ago I discovered a local bakery that makes the most amazing sugar cookies. Normally I’m not a sugar cookie fan. Give me peanut butter, oatmeal raisin, chocolate chip…throw as many extra ingredients in as you can. But sugar cookies? Boring!
These ones, however, are like heaven. Heaven with a touch of almond extract. Heaven with a texture that’s almost a cross between cookie-like and bread-like, with a thick layer of butter cream frosting that also has a touch of almond extract in it. If God eats cookies, (and I’m sure that he does!) then these are one of his favorites.
I spent a small fortune over a few weeks buying these cookies as rewards for myself. Rewards (?) you wonder? Yeah. It was like those Arctic Circle commercials – cookies were a reward for anything – cleaning the house, going to the gym, volunteering at school…
Unfortunately the cookies cost $1.75 each.
I’m not kidding. Ridiculous, right? But sooooo tasty…
So I began a mission to recreate the cookies. First I dreamed of things I could tell the head baker to make her give me the recipe, but abandoned that when I actually pictured myself making that phone call.
Instead, I made about 8 batches of sugar cookies, experimenting with different recipes until I finally got it right. I was hoping that by mastering them I would break their hold over me. Alas, that has not been the case. Still, at least now I can more than one without dipping into my savings account!
I made some last weekend and decorated them cute to take to a friends house. Look at that yumminess!

Now – when you make these (because you WILL make them, won’t you?) be sure to put a THICK layer of frosting on. Because the frosting is to die for.
Mandy’s Sugar Cookies
1 cup butter
3/4 cup sugar
2 eggs
1.5 tsp vanilla
1 tsp almond extract
2.5 cups flour
2 tsp baking powder
dash salt
Cream butter and sugar, add eggs and extracts, then dry ingredients. Refrigerate at least 2 hours, then roll out between wax paper with plenty of flour to about 1/3 inch thick. Cut into shapes. Bake at 350 for 10 minutes. Cookies will NOT be colored on top when they are done, but will be light golden on bottom.
Cool completely, then frost.
Mandy’s Best Buttercream
1/4 cup butter
3 cups powdered sugar (appr.)
1 tsp almond extract
1 tsp vanilla extract
2 Tbsp hot water
Beat until fluffy – continue adding sugar and water until frosting reaches desired consistency.

Enjoy!

Practice Cake

Matt is working late.

Project #1 for the evening is a practice cake for Tessa's Birthday.

I'm a big fan of the practice cake.  It allows me to try out the recipe, the pan, the tools.  

It also allows me to eat cake.

Tonight I made a from scratch vanilla cake, which I added a few drops of almond extract to - because I have a serious almond extract addiction lately.

I baked it in my springform pan.  I was nervous about it leaking...but all went well!

I picked up a cake leveler today from JoAnn's.  

Interesting product, a cake leveler.

Or maybe it's not that interesting.  Maybe I just suck at using it.

Anyway, long story short, the cake tasted good but didn't look it.  Don't know how much use that leveler will be getting.  At least I know the pan works and the recipe is tasty!

Project #2 for the evening...

Hairbows!

Tessa's pen pal, Karissa, turned 7 on april 26th.  We've had a letter to mail her for a while, but I decided to hang on to it and send a Birthday package.  Just got around to making her gift tonight.

If i remember right, her favorite color is blue.  So I made these cute blue and pink hair clips for her.

Tried them on Tessa, to make sure they worked :)

Project #3 - Mothers Day Cards!

One for each mom - luckily there are no divorces in either family, so I only had to make 2 ;)

I looked up quotes about mom to find something to write in them.  I'm not a Hallmark employee, and even if I were I think I'd have a hard time writing something like

"for all the times you were there for me...

here's a card."

The quote I decided on cracked me up - hope the mom's find it as entertaining!

"Mothers are fonder than fathers of their children becuase they are more certain they are their own" - Aristotle