Saturday, July 18, 2015


I'm not sure where my Snickerdoodle recipe came from but it is a handwritten card in my recipe binder. It is a quick and pretty little recipe!

I use my smallest cookie scoop and these are about the same size as a Nilla wafer.

1 cup butter
1 1/2 cup sugar
2 eggs
1 tsp vanilla
2 2/3 cup flour
1 tsp cream of tarter
1/2 tsp baking soda
1/4 tsp salt
Sugar coating: 2 tbsp sugar + 2 tsp cinnamon

Preheat oven to 400F
In a stand mixer, cream butter and sugar and then mix in eggs and vanilla
Add in dry ingredients and comibne until a sticky ball forms.
Shape into balls (I use my cookie scoops) and roll in the cinnamon sugar mix.
Bake 8-10 minutes. Cookies won't turn brown but the bottom edges will start to turn a light golden.

Friday, July 17, 2015

Soft Cut-Out Sugar Cookies

WOW this is my 200th post!! I'm glad its a festive recipe!

I made these fun decorated sugar cookies for a bachelorette party!

The dough was easy to work with, the recipe is easy to double, and they were quite tasty!

The Sugar Cookie recipe was adapted from Sallys Baking Addiction. The icing recipe is adapted from All Recipes.

I doubled the cookie recipe and it made 60 cookies. The cookies were about 3 inches big. I used the Wilton 4 Piece Wedding Cookie Cutters. Unfortunately the bells did not frost easily and didn't look like bells so the evidence was consumed.

This is a recipe for softer sugar cookies but if you prefer a crispier cookie roll the dough thinner and cook for an extra minute.

You'll want the eggs and butter to be room temperature but you want the dough to be cold when you are ready to work with it.

While my dough was cooling in the fridge I made these cinnamon/sugar Snickerdoodle cookies!

I let the cookies cool for about 6 hours before adding the icing. After icing them I let them harden for 4 hours before stacking and bagging them.

It was about 2 hours of effort (making dough, cutting, putting in the oven) but a lot of other hours of waiting while chilling the dough and cooling the cookies and drying the icing.

Note: I also use this icing for my Gingerbread Cookies!

I made these for a fundraiser! How cute!!

Soft Cut-Out Sugar Cookies
Adapted from Sallys Baking Addiction
Yields: 18 medium size cookies or 30 smaller cookies

3/4 cup unsalted butter, slightly softened to room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon almond extract (optional)
2 and 1/4 cups all-purpose flour
1/2 teaspoon baking powder

In your stand mixer beat the butter until creamed and smooth.
Add the sugar and beat on high speed until light and fluffy.
Add the egg, vanilla, and almond extract and beat on high until fully combined.

In a different bowl mix the flour and baking powder.
With the mixer on low slowly add in the flour until just combined.

Chill dough in fridge for about an hour or up to a day. If more than an hour, cover the dough so it doesn't dry out.

Remove dough from fridge and divide the dough in half. Put on piece on floured surface and put other half in the fridge. Roll to about 1/4″ thickness and cut into desired shapes. Put on cookie sheet (with parchment paper or Silpat mat) and place back in the fridge for 10-20 minutes. This allows the dough to firm back up and prevents spreading.

Re-roll the remaining dough and continue cutting until all is used. I alternated pieces in the fridge and pieces to work with so that the dough was a little cooler.

Bake for 8-11 minutes, until very lightly colored on top and around the edges. My cookies took 10 minutes. Allow to cool on baking sheet and then transfer to a wire rack to cool completely before icing.

Make the icing and decorate the cooled cookies!

Adapted from All Recipes
Makes enough for 1 dozen cookies

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract (optional, I would omit next time)
Food coloring (Wilton Gel Food Colors)

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup or milk by the 1/4 tsp.

Divide into separate bowls, and add desired food coloring to each. The food colors I used were very strong and ONE drop was plenty.

Put frosting into bag and snip the corner to easily frost the cookies. An easy way to add the frosting into the bag is to use a drinking glass and that holds it open while you put the frosting in.

Thursday, July 16, 2015

Balsamic Glazed Steak and Veggie Rolls

Was this fancy looking? Was it labor intensive? Was it yummy? Will I make this again? Yes for all!

I updated the instructions below to be a bit more efficient. It took me about an hour and I had some downtime while I was waiting for things to cook.

To make this faster you can prepare the veggies the night before or purchase the pre-cut veggies. It also could be made with leftover veggies or the random veggies wilting in your drawer.

Remember that the smaller you cut the veggies the quicker they will cook. My veggies were a bit bigger and I crowded the pan and it took about 10-15 minutes until tender.

veggies all sliced

Rolled meat and kept closed with a toothpick

Topped with the balsamic sauce

Balsamic Glazed Steak Rolls
Adapted from Picture the Recipe
Yields 8 rolls and fed 2 hungry grownups

For the Steak
1 lb sliced skirt steak or top round cutlets
Salt & Pepper
3 tbsp Worcestershire sauce or soy sauce
1 tbsp olive oil

For the Veggie filling
1 carrot
1 bell pepper, any color
1/2 a zucchini or summer squash
5-6 green onions
2 cloves of garlic or 1 heaping tsp of garlic powder
1 tsp Italian herb seasoning

For the Balsamic glaze sauce
2 tsp butter
2 tbsp finely chopped shallots
1/4 cup balsamic vinegar
2 tbsp brown sugar
1/4 cup beef broth or red wine or water

Cut the steak into 3 inch wide strips or separate the steak cutlets.
Season the steak pieces with salt, pepper and Worcestershire sauce.
Marinate for 1/2+ hours.

While the steak is marinading... Melt butter in a large saucepan on medium heat.
Add the shallot and saute it for a minute or 2 until they turn soft and translucent.
Add the balsamic vinegar, brown sugar and beef stock and stir.
Bring sauce to a boil and then simmer until reduced by half, stirring occasionally. It will become thicker and syrupy. Turn the heat off and transfer the sauce to a bowl.

While the steak is marinating and sauce is reducing...Cut carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips.

After the sauce is put into a different bowl, add a little olive oil and the garlic to the same pan.
When hot add add veggies, Italian herbs, and salt. Stir fry until tender. The smaller the slices the faster it will cook. (aka true matchstick size will cook quickly, mine took about 10 minutes...oops!).
Transfer the veggies to a bowl.

To assemble the steak rolls...
Lay out the strips of steak and place the veggies on one end and roll! Secure it with toothpick. Repeat the same with the other rolls.
Add some oil to the pan and heat for a couple minutes
Put the beef rolls in the pan, seam side down and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness.

Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.