I know it's early but it's snowing again and my snowshoes did not arrive in time to use them so I'm thinking of spring. We had such fun with our Valentine decorated sugar cookies, that we've decided to offer our customers a line of Easter Eggs and Bunnies! So much room for creativity, I mean, you can go crazy decorating an egg. Remember back to decorating eggs for Easter?? I still decorate eggs for Easter though it was more fun when the kids were around! Back to cookies, These are wonderful buttery sugar cookies, hand-rolled and cut , just love them with a cup of tea. Easter Eggs and Bunnies
Friday, February 26, 2010
Thursday, February 18, 2010
Coming Soon! Our new spring colors buttercream frosted brownies. Deep-Dish Belgian Chocolate brownies with our homemade Buttercream frosting in the pastel colors of lavendar, pink and green. Winter's not over yet, but spring is coming!
Tuesday, February 16, 2010
Freshly Baked Snickerdoodles
The first cookie to come out of the oven at 6 am this morning are our very popular Snickerdoodle Cookies. The aroma is wonderful with the vanilla and cinnamon sugar. The cookies are soft in the middle but crunchy & light and will melt in your mouth for the perfect accompaniment with your morning coffee. This soft sugar-like cookie is rolled in a mixture of cinnamon and sugar that reminds me of my childhood when we enjoyed cinnamon toast for breakfast each morning. I remember serving cinnamon toast to my daughters also, we kept a lidded jar of the cinnamon sugar mixture in the cupboard ready to sprinkle on the toast each morning. I'm wondering if it is still popular among kids today?
Valentine's Day Breakfast
My husband mentioned that he was going to make eggs and toast for breakfast on Sunday, Valentine's Day so I decided to try my version of eggs-in-toast. The British version I've heard is toad-in-the-hole ( I think it comes from baking sausage in the biscuit), other names are eggs in a basket, I like eggs-in-the-hole. At first I thought this would be just a cute photo, but it's actually really tasty. The toast with butter and the egg combo is actually a perfect way to enjoy a fried egg.
To prepare the meal, I first buttered a pan & cut a heart out of the sourdough bread using a heart cookie cutter. If I tried this again, I would use a larger piece of bread and a larger cookie cutter, but this worked ok. I set the heart aside and then toasted the bread in the skillet on both sides to get a nice brown color. I then broke the egg into the hole and cooked the egg until done. I turned the egg once for "over easy" At the same time, I added the little bread heart I had cut out and toasted it also in the skillet to brown and crisp both sides. A little salt and pepper and this dish was complete. Oh, the bacon was my husband's contribution to the breakfast. This was yummy and I"ll try it again sometime.!
Thursday, February 11, 2010
These Chocolate Hearts were made using a simple sugar cookie recipe and frosting with chocolate buttercream frosting, then topping with red & gold sugars and then piping swirls using royal icing. We made others with mini chocolate chips, m&m's, white chooclate and roasted pecan pieces. I just have to enjoy Chocolate on Valentine's Day and these cookies will fill that desire. Now I just have to decide whether red wine or a cup of espresso would go better with these yummy treats.
Tuesday, February 9, 2010
Birthday Balloons, Birthday Presents , Happy Birthday Cake with a cute Birthday Cupcake
Thursday, February 4, 2010
Cut-Out Sugar Cookie Recipe
1/2 lb butter ( 2 sticks) 2 1/2 cups all -purpose Flour
1 cup sugar 2 tsp. Baking Powder
1 whole egg 1/2 tsp. Salt
2 tsp. Pure Vanilla
Cream softened butter and sugar together. Add egg and vanilla, cream well. Add dry ingredients and mix just until smooth dough, don't overbeat. That's it! Just roll out using flour on your rolling pin, use desired cookie cutter and bake in 350 degree oven approximately 8 minutes, just until slightly brown. Ovens are so variable, you'll have to watch them, be careful not to overbake as cookies will continue to bake after taken out of the oven. We take ours out when they are just starting to brown at the edges.
Comments: I love this recipe, it is so easy, no need to chill dough, rolls out so easily without sticking to the rolling pin. Be sure to use PURE vanilla, worth the added expense and always use BUTTER. If you like a crispier cookie, just bake a little longer.