Ok, I don’t know about any of you, but I’ve always had the problem of finding a sugar cookie recipe that doesn’t spread out. One that I can mess about with, make shapes and decorate without worrying about it spreading out or being too soft and falling apart. Well, I finally found one.
Awhile back, I was in the depths of Pinterest and I happened to pass a recipe that sounded decent, so I attempted it, mostly following the recipe. I ended up changing it slightly, and got what I consider the best sugar cookie for decorating. Although it isn’t the sweetest, it’s on the floury side, I like it because it doesn’t spread out and it isn’t too sweet for icing. Therefore, for my purposes, it was perfect. Since finding the recipe, I’ve used it a few times and finally took photos to post it here. Recently, I made them for Gage’s birthday party (will be posted in the next couple weeks).
Hello! This past New Year’s Eve was a big one for me, I had my now boyfriend’s family coming to my house for dinner and dessert and had to think of some sort of celebration dessert that would make tons of servings that everyone would love. My head, of course, flew first to my favorite bar recipe of all time, my cookie bars, but the only problem I could see was the amount of butter and the limited portions for our guests. And for at least three teenagers being there, that just wasn’t going to cut it. So, I took a chance and decided to go the ‘new’ route. If I didn’t have a good recipe that made tons, why not find/make one?
I’m not quite up to the entire making your recipe from scratch quite yet, as I am still exploring the basics of some cooking skills. This being said, if I see a recipe,there is a 95% chance I’ll base it off the recipe and call it good enough. This past New Year’s was a perfect example of that. I decided on these RASPBERRY confetti cookies, but I didn’t have some of the called ingredients, you know, like raspberry jello. But they turned out well so therefore, mission accomplished.
Hello! I don’t know about you, but I have always loved fall. Fall, the time of golden leaves and the nice breeze. Assuming you don’t live in Arizona. Even though I don’t get any fall-lke weather, I can still enjoy the yumminess that comes with fall. Like my absolutely favorite flavor, pumpkin. Already, I’m getting excited, I just got my first cans of pumpkin for the year and can’t wait to make some baked heaven with them…Until then, I guess I’ll have to return to my pumpkin-less cooking. Earlier this week, I made this delicious creation of pasta, sausage, spinach, mushrooms and (of course)onions.
Hello! Yesterday I posted Cheese-filled Hamburger Sliders. Well, if you have leftovers… You could always eat it as is, make a breakfast burger out of it or you could attempt a meat version of my Vegetable Scramble. You could use this as a topper for toasted bread, in a breakfast burrito, or even alone. The ideas are endless.
You may be asking, “How?” Elementary, my dear watson, elementary.
All you have to do is crumble leftover hamburger and just make the scramble as usual, adding the meat in with the vegetables. If you would not like to click my lovely link above, the full instructions are below:
I haven’t been on days! I’m such a terrible person… So I’ll have to make up for that with these fantastic garlic potatoes. What can I say, I am just obsessed with cooking with potatoes. My favorite part of this recipe though is the special ingredient… leeks. This was the first time I had ever cooked with leeks, and it was brilliant.