Saturday, February 23, 2013

Creamy Buttery Sugar Cookie Frosting

This year I signed up to bring 2 dozen cookies (NOTE I did say 2) to a school function for Valentines Day.  Well I ended up making about 12 dozen!! It happened to be a day that I was super tired and running on empty.  I totally couldn't remember making that many until the job was completed and I took a  count!! Anyway this is my new favorite frosting recipe!! It is delicious and is perfectly paired with Soft & Chewy Sugar Cookies.  The cookies were gone in no time and everyone loved them!
Creamy Buttery Sugar Cookie Frosting
adapted from Authentic Suburban Gourmet
1 cup butter, softened
2 oz cream cheese, softened
2 teaspoon vanilla extract
4 Cups powdered sugar (may need a bit more)
1-3 Tablespoons milk

pinch of salt
Several drops food coloring 


Cream together the butter,cream cheese,vanilla and pinch of salt . Slowly beat in the powdered sugar. Once smooth and creamy, add in the milk, 1 tablespoon at a time until the desired spreading consistency is achieved. If you feel it is too runny add some more powdered sugar.  If desired, add food coloring and beat until combined.

Spread on your cookies and decorate with sprinkles or colored sugar!
*The original recipe called for cream instead of milk.  I never have cream on hand.  The milk worked well.
Delicious!

Monday, February 18, 2013

Chocolate Chunk Brownie Cookies

For my son's Mission Farewell open house I made several cookies.  These seemed to be the favorite and did not last very long at all.  In fact one of my kids teased me that she needed to confiscate them and eat them all.  The chocolate chunk are a great added touch. If you are a chocolate lover these are a perfect treat!
Chocolate Chunk Brownie Cookies
from Tasty Kitchen
1 package (18 To 21 Oz. Box) Fudge Brownie Mix
1 1/4 cup flour
1/4  cup Brown Sugar
2  Eggs
1/2 cup butter, melted And cooled
2 Tablespoons Water, Or More As Needed
1 cup Chocolate Chunks

 Stir  together brownie mix, flour, and sugar.  .Using a heavy spoon, stir in the eggs one at a time, followed by butter and 2 tablespoons water. If the batter appears like there is too much flour, add 1 more tablespoon of water. Batter will be very thick.   Fold in chocolate chunks.   Cover and refrigerate for 2 hours.
 Preheat oven to 350 degrees.
On a lightly greased cookie sheet drop heaping tablespoons of dough on the cookie sheet. You want pretty thick cookies here to get the brownie feel, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 8-10 minutes.
Remove from oven, allow to cool 2 minutes on cookie sheet. Transfer to a cooling rack to cool completely.

YUM!!

Friday, February 15, 2013

Parmesan Chicken in a Flash

This is one of those recipes that is so simple and AMAZING!! It will look and taste like you slaved in the kitchen for hours, but in reality so quick and easy.  It is a HUGE family favorite.  If you want it to look a little more fancy serve with some Pasta Alfredo , a salad and some Crusty Italian Bread.
Parmesan Chicken in a Flash
6-8 chicken tenders (or 4 breasts) (my family likes the breaded chicken tenders)
1 jar or can of your favorite spaghetti sauce
1/4-1/2 cup Parmesan cheese
1- 1 1/2 cups shredded mozzarella cheese

Bake your chicken or pan fry until it is done.
Pour a small amount of the sauce in the bottom of a casserole dish.  Tip pan to coat the bottom.evenly.  Place your chicken in the bottom of the pan, pour the sauce over the top.  Sprinkle with the Parmesan cheese and then cover with mozzarella cheese.
Bake at 350 degrees for 10-15 minutes or until the cheese is melted and everything is heated through.
 Serve and Enjoy!!



Wednesday, February 13, 2013

Valentine's Day Gift Idea: Candy Milkshakes

I wanted to make something really cute this year for Valentine's Day, but with the craziness of getting my son off on his mission time has slipped away from me.  Luckily, I knew right where to turn for help.  My good friend SherRae is always the PRO when it comes to Holidays or just anything cute and clever.  These Candy Milkshakes are ADORABLE!!  Simple and oh so CUTE! Anyone would love to receive one of these for Valentine's Day!!


Candy Milkshakes
plastic or glass milkshake cups (you can usually find them at the Dollar Store)
cotton balls
colored candy
straws
*optional construction paper

Fill your glass up with the candy.  Place cotton balls on the top pushing them in so they look like whipped cream.  (If needed you can place a little rolled tape inside the edge of the glass to hold the cotton in place.)  Add your straw and decorate with construction paper heart, stickers or anything else.
 Voila!! 
Perfect cute gift done in minutes.
Thanks SherRae!
LOVE IT!!


Monday, February 11, 2013

Just in time for Valentine's Day Tate's Bake Shop's Linzer Heart Cookie Recipe and a Giveaway!!

Once I was introduced to Tate's Bake Shop, I have been HOOKED ever since.  Amazing! I can devour a whole package of their chocolate chip cookies all by myself!!  I felt honored when they contacted me recently to share one of their amazing recipes with you in honor of Valentine's Day.   It comes from the newest cookbook by Kathleen King and Tate's Bake Shop called Baking for Friends.   Now you can make the deliciousness of Tate's Bake Shop in your own home!!  
This month:
Tate's Bake Shop is offering a special Valentine's Cookie Cube and Cookbook combination on their website for $21.50 - that's 50% off - and they will also take 20% off any website purchase when you enter the BLOG213 code at checkout!!  It is an amazing deal!!!

TATE'S BAKE SHOP LINZER HEART COOKIES
from Baking With Friends Cookbook
These decorative cookies make beautiful and tasty gifts. 
An important tip: be sure to chop the nuts and chocolate very fine in a food processor (pulse to chop so the friction doesn’t warm them), or the dough will be too rough-textured to roll out smoothly. You need a graduated set of heart-shapedcookie cutters to make these. Yield: 20 sandwich cookies
Cookies 
2 cups unbleached all-purpose flour 
1 cup cornstarch 
¼ teaspoon salt 
¾ pound (3 sticks) salted butter, at room temperature
1 cup confectioners’ sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract 
2 cups toasted, skinned and very finely chopped hazelnuts
6 ounces bittersweet chocolate, very finely chopped 
-plus-
½ cup seedless raspberry jam 
½ cup confectioners’ sugar for sifting 

1. Sift the flour, cornstarch, and salt into a medium bowl. In a large bowl, beat the butter and confectioners’ sugar with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg and vanilla, scraping down the sides of the bowl as needed. With the mixer on low speed, mix in the flour mixture, just until combined. Mix in the hazelnuts and chocolate.

2. Gather up the dough and shape it into a flat disk. Wrap in plastic wrap and refrigerate until chilled, at least 2 hours. (The dough can be refrigerated for up to 1 day. Let stand at room temperature for 10 minutes to soften slightly before rolling.) 

3. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats. On a lightly floured work surface, roll out the dough to a round about ¼-inch thick. Use a 3 ½-inch heart-shaped cookie cutter to cut out the cookies as close as possible to avoid excess scraps. Arrange the hearts about 1 inch apart on the prepared baking sheets. Gather up the dough scraps and gently knead together, and cut out more cookies. If the dough becomes too soft to roll out, refrigerate until chilled. You should have 40 cookies. Refrigerate for 30 minutes to 1 hour. 

4. Position the oven racks in the top third and center of the oven and preheat the oven to 325°F. 

5. Use a 1-inch heart-shaped cookie cutter to cut out the centers of 20 cookies. These will be the cookie tops. (You can bake the mini hearts to nibble on later! Don’t throw away or re-roll.) Bake, switching the position of the baking sheets from top to bottom and front to back halfway through baking, until the cookies begin to brown, 20 to 25 minutes. Sift some of the ½ cup of confectioners’ sugar over the hot cut-out cookies Let cool completely on the baking sheets. 

6. Spread the jam on the cookie bottoms, leaving an 1/8-inch border around the edges. Add the tops, sugared sides up, and press together gently. Just before serving, sift the remaining confectioners’ sugar over the cookies.

Now for the awesome news!! Tate's has graciously given me a  Valentine's Cookie Cube and Cookbook combination to giveaway to one lucky reader on February 18, 2013.
To enter follow the directions below.

a Rafflecopter giveaway

Good luck!

Monday, February 4, 2013

Kelsee's Twice Baked Potatoes

My 11 year old saw some a picture of some stuffed potatoes and insisted that we try them out.  So she took the project on and with little help from me created these beauties!!  They were DELICIOUS!!
Twice Baked Potatoes
From Kelsee (AKA One Smart Cookie)
4-6 medium potatoes
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1/4-1/2 cup diced onions
1/2 cup melted butter
1 Tablespoon parsley
1 package of bacon, cooked crisp and broken in bits
salt and pepper to taste

Bake potatoes on a cookie sheet at 450 degrees for about 1 hour or until soft and cooked through.
Halve potatoes lengthwise and scoop out the insides with a spoon. Place them back on a cookie sheet.  Put the insides in a bowl.
Combine the potato insides, 1 cup cheese, sour cream, butter, onions, and bacon bits.  Stir until well mixed and then add salt and pepper to taste. Fill the potato skins with the mixture.
Sprinkle with the remaining cheese.  *You can freeze them at this point if you want.
Return to the oven and bake for 10 minutes or until the cheese is melted and filling is hot.
OH YUM!!
Thanks Kelsee!!


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