Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts

Sunday, December 6, 2015

Vanilla Crescents {Vanillekipferl}



Happy Weekend! This weekend has been fun! 
Pulling out the Christmas decorations,
singing Christmas Carols, decking the halls!
What better way to start the first Holiday Weekend, 
than baking cookies and sipping Hot chocolate!

 Part of my love for baking, is my love of powdered sugar, especially vanilla infused powdered sugar. Vanillekipferl are an Austrian, German and Hungarian small, crescent shaped biscuits, that are usually made with ground almonds or hazelnuts, and flavored with vanilla, with a heavy dusting of powdered sugar. Traditionally, they are made at Christmas. They are said to have been created in the shape of the Turkish crescent to celebrate the victory of the Hungarian army over the Turkish in one of the many wars between the nations.
(affiliate link) The Art & Soul of Baking by Cindy Mushet,



 that inspired me. The only note I would add to baking these cookies, is not to wait until these cookies are completely cooled to roll them in the vanilla powdered sugar. I waited until they were warm enough to handle, but act fast, because they did cool down very quickly.

And here I am blogging with a hot cup of cocoa, and taking a bite of these delictable, buttery cookies. They have just the right amount of sweetness, with a wonderful vanilla flavor.
Vanilla Crescents {Vanillekipferl}
Adapted from Food & Wine - Cindy Mushet

 2 sticks Unsalted Butter, softened
1/2 cup Confectioners' Sugar
2 tablespoons pure Vanilla Extract
2 1/4 cups All Purpose Flour
pinch of Salt
Vanilla Infused Powdered sugar for dusting
  • Preheat oven to 325℉.

    •
  • In an electric mixer, combine the butter and confectioners sugar for 5 minutes.

    •
  • Add vanilla, flour and salt just until combined.

    •
  • On a floured surface, spoon out tablespoons of the dough and roll into 3-inch strips. Form the strips into crescent shapes.

    •
  • Place cookies on parchment lined baking sheet and bake for 14-16 minutes (switching oven position halfway), or until the bottoms are golden and the tops are pale blond.

    •
  • In a small bowl , add the remaining half of the powdered sugar, (adding more as necessary), and roll warm cookies in it to coat.
  • Set cookies aside to cool completely.
Makes 3 dozen cookies.
Enjoy the rest of your weekend!

Until next time! xo,



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Sunday, November 22, 2015

Weekend Notes: Christmas Cookies, Roses, and Bruschetta

Happy Weekend! 
Hope you are all enjoying your weekend so far! 


Yesterday was a really fun day! It started Friday night when I baked 
4 dozen Cherry Blossoms for Katelyn's Rummage/Bake Sale. For the holiday's it's my tradition and a way to remember my father who passed away when I was in my early twenties, that we would enjoy a box of Anne's Choclate covered cherries, and this recipe didn't disappoint. It was almost as if  I was biting into one of those chocolate delights.



After the rummage sale, Lindsay and I went to go see the 'Peanuts' movie. Love Snoopy, and Charlie Brown and the Whole gang. It was wonderful to see a cartoon I grew up with continuing on for the next generation. 

In the afternoon, I spent several hours at my first Rose Convention at the Pacific Southwest Rose District, which included  Southern California, Arizona, parts of Nevada, New Mexico, and 
West Texas. I found myself surrounded by the most gorgeous blooms I have every seen.
One rose, that I found particularly beautiful, especially for this time of year, is named
'Hot Cocoa'. It is the loveliest shade of brown, that looks just like a cup of hot cocoa.
source

'Hot Cocoa' is a  floribunda rose, with a burnt orange. The rose I saw was more on the light brown side with smoky edges.

What I have planned for next week, more baking, and suprisingly I'm baking something, that I'm really interested in finding out if I like it or not. It's one of those foods that I just don't find mouthwatering at all. I strongly dislike this as much as I dislike okra. It has Brandied Apricots, so it can't be that bad!! Right?!
Also, I will be sharing a review on Giada de Laurentiis's new cookbook. It's going to be a non-stop week next week, but I am Thankful to be able to spend it with and get together with the ones I love.

Easy Thanksgiving Crostini Appetizers via Country Living -
 My favorite, easiest appetizer, is Crostini with Bruschetta

Nine Healthy Snacks- If you need an energy boost to help you with all the hustle and bustle of this coming Holiday Season here are some healthy snacks to give you that extra boost!

Until next time! 
Enjoy the rest of your weekend!
xo,


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Friday, October 9, 2015

Lavender-Lemon Shortbread cookies

Happy Fri-Yay! This week has been a blissful autumn week. It's finally cooled down here, and really starting to feel like Fall. On Wednesday it rained and was cloudy all day, I think the high was 77F, and I was freezing, but it was much needed and felt so refreshing.
There is nothing I enjoy more than sitting on the porch, watching the rain, sipping a hot cup of tea, with something sweet to savor!

One herb I have never cooked with let alone bake with, is lavender. I've been tempted a time or two, to buy Lavender Sugar, but keep thinking to myself, I could make my own. Then while one weekend, we were up in Prescott, I bought some lavender buds to try my hand at cooking with them. Should I make Lavender salt, or sugar, oh no, I must make cookies, and what better guinea pig do I have for Lavender cookies than my husband.

He loves a good shortbread! He came home from work, just in time to have the first batch of shortbread that had cooled off. If I didn't stop him, he would have gobbled them all up!


Aren't these cookies lovely? The flavor of these delicate buttery, shortbread cookies is delightful fragrant, that is not only calming from the lavender, but the fresh burst of citrus, really enhances them.

At first, I was planning on glazing them, but after one bite, they were perfectly sweet enough.

Lavender-Lemon Shortbread Cookies (adapted from Food and Wine)
Ingredients:

1/2 cup unsalted butter, at room temperature
1/3 cup granulated sugar
1 cup of  all-purpose flour
a pinch of salt
1/2 tsp. pure vanilla extract
1 tsp. dried lavender buds (culinary)
the zest from one lemon
Granulated sugar, or you could use coarse sugar or even Raw Sugar

Directions:

1.) In stand up mixer, cream the butter and sugar. Add the lemon zest, the lavender, the pinch of salt and the vanilla extract. On low speed, add the flour slowly. When the dough forms a soft ball, transfer it to plastic wrap. Refrigerate the dough for 30 minutes.

2.) Preheat oven to 350F. On a floured surface, roll out dough to 1/4 inch thickness. Using a round cookie cutter, cut out cookies, and then placing them on parchment paper. Bake cookies for 10 minutes, checking to see the slightest golden brown. 

3.) Transfer cookies to a wire rack to cool completely.

Wishing you a beautiful weekend!
Until next time!
xo Christine
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Friday, June 12, 2015

Follow Friday #25: Summer Getaway

Happy beautiful Friday!! What a whirlwind of a week it was here; which included one trip to urgent care, two trips to the pharmacy, and two birthday parties, and one small luncheon. My mom is coming this weekend, for my brother's birthday, (I'm just serving a small lunch), and my nephew's first birthday party this weekend. I was hoping to take a road trip this weekend, but it looks like plans changed, and we will be headed some where, destinations known, just not sure in which way we are headed for next weekend!

For Follow Fridays from now on, I will be featuring 4 different blogs, one cooking/baking, one gardening, one décor/style, and one crafting.


Chocolate Chip Graham Cracker cookies by Handle the Heat

Oh my, how yummy do these look! I need a big class of tall and very cold milk to go with them!

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Looking for Tropical bohemian decorating inspiration, I love all the bright colors, patterns and all the lush, green tropical foilage; the colored bottles, and the gallery art. Very fun home tour!




When I found this blog looking up DIY projects for Shibori, I came back to her blog, and was absolutely amazed at her lovely and creative DIY projects.
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If you are having a one of those days, where nothing seems to be running smoothly, or I like to call it 'Organized Chaos'...when I first started reading this blog, and reading her posts, it was almost as I was transported to this lush, green garden, where I could meander down pathways, relaxing and calming me with every step. She also has some gorgeous flower arrangements.


Hope you all have a great day!
Until next time!
xo Christine
 

Cherishing A Sweet Life






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Friday, May 15, 2015

Firecracker Sugar Cookies

Happy Friday! After relaxing last weekend, it's been another busy week around here, with end of the school year activities, and still unpacking! Where does all this stuff come from? After next week, things should start slowing down here a bit, or at least for a short while! So excited, Katelyn graduates 6th grade next week! More to come!

Today I am, seriously thrilled to share with you these perfectly sweet and super soft cookies, that explode with bursts of  fresh fruit flavor in your mouth. My husband was asking for something sweet again, and I was planning a chocolate cake for Katelyn's graduation party, so, I was thinking, something with lemon, something with key lime, or something pina/colada-ish! I came up with blank, nada, zilch, nothing! That is until I saw these on Flickr.



These can be made really quickly with store bought Sugar cookie dough, frosting, and really any type of fruit you prefer!

For red, white and blue, I used strawberries, and blueberries.



I just made a batch of my favorite sugar cookie dough, and cream cheese frosting. It is the perfect sweet treat for any upcoming special event!

When it comes to rolling out the dough, a few things might surprise you.

One, I prefer to work in small batches, and by small batches, enough to make 6 cookies. Why?
 If I make all of the cookies, they would all be gone, and I try to be considerate, as well as trying to be a little more health conscience, in cutting back the amount of sugar,

AND, the dough stays colder longer, which means I don't have to put it back in the fridge and wait until it gets cold, a second time,


AND finally, it's a perfect size for Lindsay to work with. I give her my fondant roller, and show her how to roll them out, by flipping and rotating the dough; makes it easier for her to work with.

LIFE HACK 101, why I didn't think of this sooner!



With all the unpacking, I found unbelievably ALMOST all of my baking tools, except for one!
You guessed it, my 2-inch round cookie cutter! Have no idea, where it is!! Has this ever happened to you??

I remember watching a cooking show, sorry I don't remember which one, I think it was Guy Fieri, and he was making biscuits, and using a Rocks glass to cut them out.

So I looked through all my glasses, (I have a rocks glass, but I have small hands, and it just didn't feel comfortable), then I found this plastic glass worked perfectly!

And then we were on a roll, me and Lindsay cutting cookies out, taking turns frosting and garnishing the cookies! This turned out to be a fun cookie decorating night!
Firecracker Sugar Cookies
Cookies:
1/2 cup butter, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 egg
2 cups all purpose flour
2 teaspoons baking powder
1/3 cup heavy cream
Frosting:
1/2 cup unsalted butter, cut into pieces
 4 oz. cream cheese
 3 cups powdered sugar
 1 tsp. pure vanilla extract
  2 Tbls.  milk
Fresh Fruit for garnish
 1.Preheat over to 350 degrees Fahrenheit.
2.Cream butter and sugar for  in a stand up mixer. Scrape down the sides of the mixing bowl. Then add the egg and beat until just blended. Again, scrape down the sides of the mixing bowl, and add the vanilla, and beat until well blended. 
3.In large bowl stir together flour and baking powder; add alternatively with heavy cream to butter mixture, beating until well blended.
4. Gather dough into one large ball, and refrigerate for 1 hour. Lightly flour surface and rolling pin. Working in small batches; keeping remaining dough in refrigerator, roll dough out to 1/2 inch thick. Using a 2-in round cutter, cut cookies out!
5 .Bake 8 minutes or until edges are lightly browned and cookies are set.
 6.Remove from oven, and transfer cookies off the cookie sheet to a wire rack. Cool completely.
7. Frost and garnish cookies with fresh fruit of choice!
Yields approximately 2 dozen cookies.


As always, I saved a couple cookies, especially for you!
Until next time!
xo Christine
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Thursday, April 2, 2015

Springime in Paris Strawberry Macarons




Happy Thursday, friends! This week has really flown by! This exciting news first, we got the keys to our house late Tuesday night! I've started writing down all the decorating ideas I want to do in each room, I can't wait to get started!

It has come to my attention that the correct spelling of these delightful cookies is Macaron, with only one O. When my husband asked me what they were called I said macaroon with a suave and sophisticated French accent, and all he did was looked at me, raised one eyebrow, shrugged his shoulders, and stuffed one whole cookie in his mouth and inhaled it!


This is the second time I've made Macarons. I am equating my love of all things French for enjoying these lovely cookies. While these cookies may not be the simplest of cookies to make, and require patience and a gentle touch, the result is beyond amazing! These cookies melt in your mouth with all their decadent goodness.

These cookies reminded me of Spring in Paris, with their lovely, pastel pink color and how one day I would love to stroll down the Champs-Elysee. Do a lot  some shopping; stop in a café for some lunch, enjoy a café au lait with a couple of these beauties, and I'd be in heaven.




Strawberry Macarons (adapted from Sandra Lee)
For the macarons:
1 cup almond flour
1 2/3 cup powdered sugar
1 1/2 tsp. strawberry JELLO
3 egg whites at room temperature
1/4 cup of granulated sugar
For the strawberry buttercream filling:
1/4 cup butter, not chilled, but not at room temperature
2 tsp. pure vanilla extract
3 cups. powdered sugar
2 Tbls. fresh strawberry puree
For the strawberry puree:
1 1/2 cups. fresh strawberries, quartered
1 Tbls. granulated sugar
1 tsp. lemon juice (optional)
Directions:
1. Preheat oven to 350F.  Line a cookie sheet with parchment paper.
In a separate bowl, sift together the almond flour, powdered sugar and Jello.
2. Separate eggs, placing the whites in a stand up mixer, fitted with a wire whisk. On medium high speed, whip egg whites until they are at soft peaks. Continue whipping eggs, adding the granulated sugar gradually, until stiff peaks form, and the egg whites are nice and shiny.
3. This is a tip I got from my pastry chef, when folding in meringue. Fold half the meringue into the almond flour mixture, gently. You want to preserve as much air in the egg whites as possible. My pastry chef instructed us to NOT cut or chop the meringue, rather using the spatula to scrape around the edges and gently fold in. The almond flour will soften, and the meringue will loose some of its airiness, but not to worry.
4. In a pastry bag fitted with Wilton tip #12, (I like to fold the top of the bag down, creating a cuff, to keep the top of the bag from getting all sticky and messy), spoon the macaron dough into the pastry bag. Kneed the air out of the bag.
5. Pipe round circles out onto the parchment lined cookie sheet. Bake for about 5 minutes. I check mine after 3 minutes. The first sight of browning, take the cookies out. Set aside to cool.
6. For the strawberry puree: Halve and quarter strawberries. Sprinkle them with the granulated sugar and macerate them, for about 5 minutes, then puree them. Store unused puree in the refridgerator for up to 3 to 5 days.
7. For the buttercream: In a stand up mixer, beat butter, until creamy, on medium high speed. Add the pure vanilla extract and the strawberry puree. Slowly add the powdered sugar, and beat until, stiff, but not too stiff to be piped out. If it is too stiff, add 1 tsp. of milk. Store unused frosting for up to one week in the refrigerator.
8. Pipe buttercream onto one cookie half, and top with another cookie. Enjoy right away, as the meringue softens with the frosting.
Here are a few more inspiring Springtime Macaron recipes to check out!

Egg Shaped Macarons via @MarthaStewart by @butterbakedgoods Photo by: @kateberryberry
Enjoy your Easter Weekend! Until next time! xo Christine
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Friday, March 20, 2015

Friday Follow #15



Happy Friday friends! I hope you had a great week! I'll admit, this week, was the first week back after Spring break, and I don't know how it is Friday already, but it just flew by! Today we have our final walk through in the new house, and either tonight or tomorrow I am going to take the girls to see Cinderella! I don't know who is more excited me or the girls! Yesterday, I spent part of the day pruning rose bushes, transplanting my first rose bush with the help of Hartwood Roses, and at night I made these scrumptious Lemon tassies!

 
I wait all week for this day! Friday Follow's are one of my favorite post, because I hope it helps you to find new and inspiring blogs to follow! Thanks to Pinterest and Instagram their Inspiration gave me so many ideas, with too many being my favorites, that  I would really love to share them all with you. I just don't want to take up all of your time, so here are a couple to spread the love and inspiration!

 
It's hard for me to choose just one thing I like about this photo! The roses and peonies, the antler, the gold chevron lamp shade, the print on the wingback chair, or even the rug! Cassie's blog is full of fun, color and inspiration! I really love her style!
 
Hi Sugarplum
 
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Visiting her blog, you get a feeling that's cozy and comfy, come sit by the fire and have a cup of tea or hot chocolate!
 
Jenna Sue Designs
 
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Nancy's Daily Dish
 
What I love about this blog, is my new obsession with Green Transferware, especially this
 Green and White bunny transferware over here! Nancy's tablescapes are all incredibly stunning! While it is not really my decorating style, for me there is an overly abundant resource for Transferware and Inspiration!
 
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H2O Bungalow
 
I can't believe I haven't found Wendi's blog before! Ha...What color is this dresser? I see white and gold! Just kidding!! I would love to do something like this! Definitely love her style, be sure to stop by!
 
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Have a great weekend! Until next time!
xo, Christine
 
 
 
 
 
 
 
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Thursday, January 8, 2015

Dark Chocolate Cherry-Craisin Oatmeal Cookies

Now while one of my resolutions is to eat healthier, thinking I'll add oatmeal to the list of things I would try, (since I am not a huge fan of oatmeal cookies), my husband Loves, loves, loves Oatmeal cookies! As much as I love baking cookies, oatmeal cookies, as you guessed are not my favorites, but I love my husband, so when I do make oatmeal cookies, I make sure to put lots of chocolate in them. 

Ok, so back to eating healthier, most oatmeal recipes include raisins, and again I'll eat raisins, if they are all ready in a baked deliciousness, but again my kids aren't a huge fan of them, but they do Love Oatmeal cookies....Go figure! What I love about our family is that we bring the best out of each other.
We all love Cherries! I have to admit that these dried cranberries, taste more like cherries than cranberries. They were the secret ingredient in these cookies. I've actually had a couple myself. 

The cookies themselves were nice and crispy on the outside, soft and chewy on the inside. 
Perfect dipping in milk cookies! 




Makes approximately 2 dozen
3 cups old-fashioned rolled oats (not quick-cooking)
1 1/2 cups all-purpose flour
 1 cup Cherry Infused Craisins
 1 cup dark chocolate chips
1 teaspoon baking soda
 1 teaspoon salt
 1/2 Tablespoon of Cinnamon
8 tablespoons unsalted butter (2 sticks)
3/4 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour,  baking soda,cinnamon and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add eggs one at a time, beat until well combined. Add vanilla. Gently fold in oats, craisins, and dark chocolate chips until well blended. 
  2. Drop dough by rounded tablespoonfuls, 2 inches apart. Bake until cookies are golden brown but still soft, 13minutes. Cool 5 minutes. 
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Wednesday, January 7, 2015

A Week In CASL Photos: January 1st- January 7th



January 1...We started 2015 with a cold and chilly storm day! I did manage to find a piece of blue sky to chase. It is kind of ironic that my daughter who lives in North Washington, was having the day we usually have. Almost like our days were reversed.


January 2...Something Yellow...This was my first try at baking French macaroons. With the dreary weather, I was looking for a pop of color and these Lemon macaroons certainly did a splendid job brightening our day!



January 3...What I heard...The weather was still on the chilly side, but later on in the afternoon it warmed up enough to take Lidnsay to the park, to break up the cabin fever. While she played I listend to this relaxing waterfall.


January 4... Me today...Friday we left for a weekend getaway to visit family in Prescottt.  While parts of  the Valley of the Sun got a dusting of snow, my mother's back yard was a winter wonderland. It was so cold...You can say that again! Brrrrrr.....

 January 5... Square...After our trip to Prescott, when I got back I started to get a stiff neck and an earache, so in an attempt to not let a cold catch me, I had a very hot cup of tea!




January 6...Round...Stopped into Pier One to hunt down a Christmas pillow I saw on my trip to Prescott. No luck! I did find this captivating Mercury globe, and a blue ombre accent dresser, that had the possibility of a DIY Ikea hack with a Rast dresser. If you are interested take a look at these lovely and inspiring projects I found here and here.


January 7- What I am reading...Coastal Living / September 2014. This photo caught my eye, co-designed by Jannicke Krakvik, in this article of 101 Beach House Must-Haves, swept me away to my dream deck ocean view. There are bright colored and whimsical pillows on a pink/coral couch. I can smell the Stargazer lilies, while listening to the sound of the waves and smell the fresh salt air. Definitely my happy place.
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Tuesday, December 9, 2014

Christmas Sugar Cookies with Candy Cane Kisses



Today I would like to share, what my husband said were the best Sugar cookies I have ever made. Best of All, they were super easy and fun to make! These cookies came out perfectly browned, not too chewy, not to crunchy, just right! They would also make a sweet gift for friends, teachers, co workers or neighbors. We snacked on these and some hot chocolate, listened to Christmas music as we decorated the tree!

 A couple secrets to these cookies, I didn't quite wait until the butter was room temperature, I started creaming the butter with the sugar when it was semi-soft.

AND the Christmas sprinkles and candy cane Kisses give this cookie, that special pop and crunch!

The inspiration came from Baked Perfection.

Candy Cane Blossoms
recipe from Hershey's

1 bag Hershey;s Kisses brand Candy Cane Kisses
1/2 cup butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 egg
2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons milk
Red and Green Christmas sprinkles

1.Preheat over to 350 degrees Fahrenheit. Remove wrappers from candies (approx. 35)

2.Cream butter and sugar for 5 minutes, in a stand up mixer. Scrape down the sides of the mixing bowl. Then add the egg and beat until just blended. Again, scrape down the sides of the mixing bowl, and add the vanilla, and beat until well blended. 

3.In large bowl stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.

4. Shape dough into 1 inch balls just about 1 Tablespoon (the cookies do spread). Roll in red and/or green colored sugar. Place on ungreased cookie sheet.

5.Bake 8 - 1o minutes or until edges are lightly browned and cookies is set.

 6.Remove from oven; cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Yields approximately 35 cookies.

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