Soft Sugar Cookies

Happy Halloween!  Wow!  What a busy day so far and we still haven't even headed out Trick or Treating yet.  After the boys had left for school and the final cookie was frosted and topped with sprinkles I was on my way....delivering plates and bags full of spooky treats.

I will be the first to tell you....I do not like making sugar cookies...making the dough and then waiting for it to chill....rolling out the dough...cutting out the shapes...baking and then waiting for them to cool before you can frost.  Ugh!  Too much time!  Oh...have I mentioned that I am a very impatient person....I am all about the instant gratification. 

Also I have never really had a homemade sugar cookie that made me go Wow!  (if any of you happen to have a recipe to share I would love to try it.)  But now we all know those store bought sugar cookies...you know the ones....they come in the plastic container that holds 8-10...they have the thick frosting and sprinkles.  Yep...the cookies that no one in my house can resist.  Believe me I am not an advocate for buying bakery cookies....but when it comes to these little babies....we break all the rules. 

I have seen several copy cat recipes for this type of cookie on Pinterest and I decided that I had to give it a try.  I don't know how different this is from any of the others....but I can tell you this one is delish.  The cookie itself is very similar in texture to the bakery type....but the best part if that the frosting is not as sweet and for me that is huge.  I would definitely make these again.....perfect for a classroom party.  So a big thanks to the folks over at www.cookingandbeer.com for sharing.

In all honesty the dough was super easy to work with....not too much sticking took place...at least nothing that a bit of flour dusted on the board couldn't handle.

Soft Sugar Cookies

 

3 1/2 cups all-purpose flour, plus extra for dusting

3/4 teaspoon baking soda

1/2 teaspoon baking powder

 3/4 teaspoon kosher salt

 1 1/2 cups granulated sugar

 1/2 cup unsalted butter, softened to room temperature

 2 eggs

 1 teaspoon vanilla extract

 1/2 cup sour cream

 1/4 cup cream cheese, softened to room temperature

 seasonal sprinkles (optional)

 FOR THE BUTTERCREAM FROSTING

 1/2 cup unsalted butter, softened to room temperature

 1 teaspoon vanilla extract

2 1/2 cups confectioner’s sugar

4 tablespoons half and half (or something similar)

 

1.  In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

 

2.  In the bowl of your stand mixer, with paddle attachment fixed, cream together the sugar and butter. One at a time, crack each egg separately into the bowl. Mix to combine. Once incorporated, add the vanilla extract, seeds from vanilla bean, sour cream and cream cheese. Beat again to combine until all of the ingredients come together. In 1/2 cup increments add the dry ingredients into the wet until you have added it all. Mix until everything comes together and a soft dough forms. It should be sticky, but slightly firm. If it’s too “runny” add a tablespoon more of flour at a time until you get this consistency. Dump the dough onto a sheet of plastic wrap and cover. Refrigerate for at least 4 hours or overnight.

 

 3.  Once your dough has chilled, preheat your oven to 425 degrees F and line 2 large baking sheets with parchment. Set aside.

 

 4.  Generously flour a work surface, unwrap your dough and place onto the floured surface. Dust the top of the dough with more flour. Taking a rolling pin, roll the dough out to about 1/4 of an inch thick. Cut shapes out of your dough with a cookie cutter (I used a circular cookie and Halloween shaped cookie cutters). Once you have cut as many shapes as possible, place the shapes onto your prepared baking sheets (I had a dozen and a half total, but this will vary depending on the cookie cutter you decide to use). Bake at 425 degrees F for 8-9 minutes until they begin to brown slightly around the edges and feel slightly firm to the touch. Remove from oven and immediately transfer to a wire rack to cool COMPLETELY.

 

5.  While your cookies are cooling, prepare you buttercream frosting. In the bowl of your stand mixer, with paddle attachment fixed, cream the butter until soft and fluffy, about 1 minute. Add the vanilla extract and mix again to combine. In 1/2 cup increments, while the mixer is on it’s lowest speed, add the confectioner’s sugar until it is all incorporated. Increase the speed to medium and beat for about 30 seconds until fluffy. Add in the half and half (or whatever you decided to use) and beat again for about 2 minute until light and fluffy once again.

 

 6.  Once cool, frost the cookies with the buttercream frosting. Sprinkle with sprinkles (if desired). Once the buttercream has set, transfer to an airtight container where the cookies will keep for about a week.

 

So if you are having a craving for those frosted cookies in the bakery you will definitely want to whip these up.....the are yummy and you won't regret it.  The only bad thing that I can even think of is....this recipe will make 4 dozen (depending on the size of your cookie cutter) and any lack in will power could spell trouble.

 

 

Enjoy!  Happy Thursday!



Soft Baked Pretzels

I know that I have admitted in the past that I have a love/hate relationship with making yeast breads.  I always want to make all these wonderful breads that I see others make but panic when it comes to actually following through.  I can't begin to tell you how many bread recipes that I have pinned on Pinterest.  Way to many!  But I have slowly been breaking through that barrier of fear.  I like to give all the credit to my Kitchen Aid Mixer that I got for Mother's Day this year.  As long as I can toss all the ingredients into that baby and let it do all the work I have been golden!

For some reason I decided that today was going to be the day I gave pretzels a try.  So....on to my Pinterest board I went and picked what seemed to be the easiest.  Only a few ingredients and 30 minutes to rise....yep...I can do this. So a big thanks to the folks over at www.fifteenspatulas.com for sharing these....they are super yummy and Oh My did they make the house smell so good.

I will admit that I may need to practice my pretzel rolling skills....but they puffed up so much in the oven they look so much like rolls....I bet they would make a super delish bun for a juicy burger.

Soft Baked Pretzels

 

For the Dough:

2 1/2  cups flour

1/2 tsp sea salt

1 tsp sugar

2 1/4  tsp instant quick rise yeast

1 cup warm water (110 degrees F)

 

For the Topping:

1/2 cup warm water

1 tbsp baking soda

vegetable oil for greasing the sheet pan

coarse sea salt, for sprinkling

3 tbsp unsalted butter, melted

 

1. Combine all the dough ingredients in the bowl of a stand mixer, and mix with the paddle attachment until somewhat combined (or just mix by hand with a wooden spoon). Change to the dough hook and knead on medium low for 5 minutes. The dough should feel soft and smooth, not sticky to the touch.
2. Lightly dust the dough with flour, then place in a ziploc bag and let the dough rise for 30 minutes.
3. Preheat the oven to 450 degrees F, and lightly grease a baking sheet with vegetable oil. You could also do parchment paper if you can find one that's rated high enough (most parchment papers I've seen only go up to 420 degrees F).
4. Remove the dough from the bag and place onto a lightly oiled countertop. Divide the dough into 8 pieces (just cut it with a knife).
5. Whisk to combine the warm water and baking soda and cook in the microwave for 1 minute. FYI it's not going to dissolve completely, and that's okay.
6. Roll each of the eight pieces into a long rope, and shape each one into a pretzel.
7. Dip each pretzel into the soda wash and place onto the greased baking sheet. Sprinkle with coarse sea salt, then let them rest for 10 minutes.
8. Bake for 9 to 10 minutes until the pretzels are golden brown. Brush the pretzels with the melted butter while they are hot out of the oven, so the bread can soak up all the buttery goodness.

 

 

 

Happy Wednesday!  Enjoy!



Monster Munch

The other day I mentioned that I had a few items still on my October "to do" list....I spent sometime this morning working on that list.  Yes...for those of you wondering I was able to get Jacob a costume.  Good thing he is pretty easy when it comes to what he will wear.  Last year was the first time I let him get something "scary"....sure he was a mini vampire when he was 4 and a zombie when he was 6.....but he was still cute.  Last year however he had the whole scary thing going on....mask, the shirt that was looking like a cracked open chest...you know all the goodness of Halloween that makes this Momma go....UGH!  But....I have boys and this is what boys do. 

So down the costume aisle of Walmart I went....believe me I so wanted to get the cowboy costume or the adorable Woody....but no...I grabbed the creepy zombie thing that he had picked out.  As I was putting it in the cart....I just told myself....It is only one night....let it go.

Besides the costumes I found myself faced with a bazillion bags of Halloween candy.  As I was trying to decide what types to gather I had a second thought.....I should just make a sweet treat that I know the boys will love.  I grabbed a bag of candy corn and a few other goodies that I know will make them smile.

When you make this feel free to add anything and everything that love.  In mine we have candy corn, Fall colored M&M's, Reese's Pieces, pretzels, peanuts and Oreo cookies.  It would be equally delish with corn Chex....which I may have added if I would have thought about it at the store.

Monster Munch

 

12-14 Oreos, broken

1 cup candy corn

1 1/2 cup pretzels, broken

1/2 cup M&M's

1/4 cup Reese's Pieces

1/2 cup peanuts

16 oz of melted white candy

 

1.  Place all the ingredients into a large bowl.  With your hands mix well.

 

2.  Melt white candy according to package. 

3.  When melted and smooth, pour over ingredients in bowl.  Mix gently, making sure all is coated evenly.

4.  Pour mixture out on to a cookie sheet that is covered with wax paper.

5. Spread mixture out evenly.  Sprinkle a few more M&M's and Reese's Pieces on top and then sprinkle with Halloween sprinkles.

6.  Allow to cool and then break into pieces.

 

Happy Tuesday!  Feed your little Monsters.



Sriracha Shrimp Stiry Fry

Wow! Where has the month gone?  It just seems like October started and now in less than 2 weeks we will be headed into November.  Yikes!  I had better get crackin on my October To Do List....because I know that I have a few  things left on there.....mainly getting Mr. Jacob a Halloween costume.   Guess what I will be doing this week.  Really I don't mind it is one of those things that I know soon he will outgrow and then I will miss it.  So...I just enjoy these moments because I know the older he gets the fewer we will have. 

So....let's  move on before I get all weepy over the fact that my boys are getting older.

Ever have one of those days when you are craving "Spicy"?  Sadly, I probably have more cravings for spicy things than I do for sweets. 

One of my husbands favorite meals is a big bowl of stir fry veggies with rice.....or even noodles.  With or without a protein....he really doesn't mind.  And actually we all love this as well...but he would literally eat it every other day.  It had been a week or so since I had used the wok so I thought lets have spicy stir fry!  It's a win-win for everyone.....and my craving will be satisfied.

I found this recipe for the shrimp marinade over at www.godofscrumprecipes.tumblr.com and of course I pinned it because I knew someday it would be used....and I was right.  In fact it will definitely be a go to when I need spicy shrimp....yes...it is that good.

Sriracha Shrimp

 

1 pound medium-size shrimps (heads removed and peeled)

1 Tablespoon Sriracha

1 Tablespoon Oyster Sauce

Salt and Pepper

2 Tablespoons butter

5 cloves garlic, minced

 

1. Marinate shrimps in sriracha, oyster sauce, salt and pepper for 5-10 minutes.

2. Place wok or skillet over medium-high heat, melt butter then saute garlic until softened and fragrant (1 minute).

3. Add the shrimp into the sauteed aromatics and toss or “stir-fry”. Cook for no longer than 2 minutes or until shrimps curl-up (shrimp can overcook in a matter of seconds).


Here is the best part.....you can just eat them as is!  Or....you could serve them over steamed rice.  Or of course you could serve them over a bed of veggies and Asian noodles as I did.  The sprinkle of sesame seeds is always an added touch that makes anything yummy....if you love them like my family does.

Happy Monday!  Grab your Wok and go Spicy!

 

 

Reuben Rolls

Well here I go again trying to change up a classic.  I love trying to make something "always done" into a "wow...what a great idea" and these Reuben Rolls are a perfect example of that.

For those of us who love a great Reuben sandwich....you know that they can be messy.  Not to mention the fact that they are not "Happy Hour" friendly.  It is much easier to have an appetizer size bite when you are talking with friends.  And those who know me well....know that I love talking....some may say that I talk to much.  Hmmm....I wonder where Jakey gets it from.

So these wonderful little delights are my take on a Reuben .....just all rolled up in a wrapper instead of piled between 2 pieces of bread.  For me the only thing missing is the wonderful rye bread flavor.....but the rest of the flavors are all there...so after one bite I kinda forgot about the rye bread.

 

I fried mine but you could easily bake them.  I didn't just because I have never had much success doing it that way and I didn't have the time or ingredients to make more if they came out of the oven less than appealing.

 

 

Add diced corn beef or pastrami, shredded swiss cheese, sauerkraut, 1000 island dressing, finely diced onion, salt and pepper to a large bowl. 

 

 

Place egg roll wrapper on work surface and place a generous amount of filling on to the wrapper.

 

 

Roll wrapper as directed on the package.  It may seem difficult but it really isn't once you get the hang of it.  Be sure to have a small amount of water near by so that you can use your finger to seal the closed edge with a dab of water.

 

When all of the rolls are made fry them in batches.  When you remove them from the oil place onto a layer of paper towels to remove any unwanted oil.  It helps them stay crisp if you are not serving right away and need to keep them warm.

 

Like so many recipes that I do I just kind of eye balled the amounts....nothing exact.  I'm sorry but....really we are just looking for filling....nothing too complicated.

 

 

Reuben Rolls

Corned Beef or Pastrami, diced

shredded swiss cheese

1 1/2 cups sauerkraut, drained

1/3 cup 1000 island dressing, more if needed

3 tbsp. finely diced onion

salt and pepper to taste

1 package egg roll wrappers

 

1.  Heat oil in a pan.

 

2.  While oil is heating combine all the ingredients except the wrappers into a bowl.  Mix well...be sure that everything is well coated with the dressing.

 

3.  Place filling into the wrappers and roll according to package directions. 

 

4.  When all of the wrappers are filled begin frying.  Work in batches....do not overcrowd the pan.

 

5.  Remove from oil and allow to drain excess oil.

 

6.  Best served warm.  Serve with a mixture of 1000 island dressing, sour cream and horseradish.

 

 

Happy Saturday!  Gather Friends Together and Enjoy!

 

 

Creamy Wild Rice Soup

While planning my weekly menu I realized that I have made each week since September a soup.  In fact last week we had 2 meals that were what I considered cozy in a bowl.  My family is usually on board at first but by the end of winter they are done with soup.  Kinda like at the end of summer they are done with salads.  I guess I can't blame them but Summer=Salads and Fall/Winter=Soup....just that simple.

The last week or so around here has been consumed with Homecoming planning.  Since I am new to the current High School "trends" I had to learn as I muddled through Tux rental, dinner reservations, pictures....oh my Pictures....what an event that turned out to be.  But my sweet freshman had a wonderful time and his date was the cutest thing.  As stressful as it was, I loved every minute and by the time Jakey gets to High School I will be an old pro.

 

So anyway after this crazy weekend I was ready for an evening of "cozy" at home time with my family.  I found this recipe over at www.bettycrocker.com  a week or so ago and thought what better time to give it a try.  It came together super easy and my family loved it.  In fact next time that I make it I will double the recipe.  I had a couple of upset boys when they went looking for another bowl of this yummy soup. 

I had to convince them to give the almonds a chance.  When the soup is ready to serve, sprinkle toasted almonds over the top....I also crumbled a bit of crispy bacon on the top.  The recipe didn't call for it but I had a few slices left over from breakfast and thought that it might be a tasty addition.  I also added some diced ham to the soup as it was simmering.  I know....I just can't leave well enough alone.

Creamy Wild Rice Soup

 

1/2 cup uncooked wild rice    

1 3/4 ups water       

2 tablespoons butter or margarine  

2 medium stalks celery, sliced (1 cup)     

1 medium carrot, coarsely shredded (1/2 cup)  

1 medium onion, chopped (1/2 cup)   

1 small green bell pepper, chopped (1/2 cup)      

3 tablespoons all-purpose flour 

1/2 teaspoon salt    

1/4 teaspoon pepper

1 can (14 oz) vegetable broth 

1 cup half-and-half  

1/3 cup slivered almonds, toasted                

3-4 pieces of crisp cooked bacon, crumbled

1 cup of diced ham

 

1.  Cook wild rice in 1 1/4 cups of the water as directed on package.

                        

2.  In 3-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender. 

                        

3.  Stir in flour, salt and pepper. Stir in wild rice, remaining 1/2 cup water and the broth. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.

                          

4  Stir in ham.  Heat just until hot.  Do not boil.

 

5.  Ladle soup into bowls and top with crumbled bacon and toasted almonds.

 

 

               Happy Monday!  Enjoy!

 

Soy and Brown Sugar Salmon

So my husband went salmon fishing on the stormiest weekend on record in Washington during the month of September. The funny thing was, while it was raining buckets here at home up on the strait it was just breezy and misty....well at least until Sunday.  But regardless, with 3 days of fishing he brought back 6 beautiful fish. 

Besides halibut, salmon has to be one of my favorite fish.  I spent the better part of Sunday evening preparing the fish for the freezer....but picked out a very delicious looking fillet to have for dinner this week.  I couldn't hold out any longer,....I had to prepare it tonight....I just couldn't wait. 

So the only decision I had was how do I cook it.  I really love grilled fish on the BBQ....but the weather really wasn't stellar.  I thought about using my indoor grill pan....but then I decided to use my counter top convection oven.  I found a great marinade over at www.allrecipes.com.  It was super easy and quick.....all the things that we are looking for.

To be very honest with you I had no intention of blogging this but I couldn't let it go....it was just too delish.  I kind of thought that I would be able to taste the soy sauce just a little bit more....but it was the perfect combo of salt and sweet.  Anyway the beautiful plating was missed and I was stuck with one tiny little piece to use as a photo.  I served this with a nutty rice pilaf and steamed broccoli.  I am sorry that you need to use your imagination just a bit.....but trust me on this one it was very yummy.

Soy and Brown Sugar Salmon

1 1/2 lb salmon fillet

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup canola oil

garlic powder, to taste

salt and pepper to taste

 

1.  Combine soy sauce, brown sugar, water and oil in a bowl.  Whisk well to combine well.

 

2.  Season salmon fillet with salt, pepper and garlic powder to taste.

 

3.  Place fillet in large zip lock bag and pour marinade over fish.  Seal bag well and gently tip the bag back and forth to make sure all of the fish is coated.

 

4.  Refrigerate for at least 2 hours.

 

5.  Remove fish from bag, throw away marinade. 

 

6.  Cook salmon as desired. 

 

 

Happy Monday!  Enjoy!