Frosted Sugar Cookies

You know those frosted sugar cookies you can find in the grocery store? The super soft ones that always have thematic frosting and sprinkles?

Those cookies are my favorite store brought cookie.  In true Megan fashion, I OF COURSE, had to make my own version.  Maria is the queen of cookies and I always check out her cookie recipes when I can't sleep, working hard to avoid being productive or, you know, at least once a week! 

Sally and I made these for her birthday a few weeks back and we were NOT disappointed.  

We third-Ed the original recipe and still managed to make almost two dozen ( perfect for a birthday treat!) I will definitely be makings here again (specifically because I want to use my dean and deluca sprinkles!) 

Soft "LoftHouse" Style Sugar Cookies

(From Maria (Two Peas)

Makes 2 dozen  

3C all-purpose flour
1/2 t baking soda
1/2 t baking powder
1/4 t salt
1/2 cup (1 stick) unsalted butter (room temperature)

1C sugar
1 large egg
1 t vanilla 
3/4C sour cream

For the Buttercream Frosting:

1/2 cup unsalted butter, room temperature

1/2 teaspoon vanilla extract

2 cups powdered sugar

Pinch of salt

3 tablespoons heavy cream

Food coloring, optional

Sprinkles, optional

Directions

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

In the bowl of a stand mixer, cream the butter and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract and sour cream and beat at low speed until combined. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.

Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper or Silpats; set aside.

Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.

While cookies cool, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla extract. Slowly beat in powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.

Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.

ENJOY! 

Easter Cupcake Toppers

These are the cupcakes that make me the most proud!

I made them for Easter 2012 and I actually drew a picture outline of my idea!  

Talk about taking baking seriously!

Since my brother, sister-in-law and I all live in Chicago, my parents come to us to celebrate.  However, since we are no... old.. and there is a 6hr trip involved, we no longer get Easter baskets.  These cupcakes were the perfect compromise (and I don't think anyone realized the baskets were missing!!!!)

These cupcakes can be, easily, copied and I will  make them again in the future.

Cupcakes: I used a yellow mix from Elinor Kilvan's book: Cupcakes! (but you could use a box mix!)

Frosting: I did a vanilla cream cheese frosting because it is less sweet than butter cream.  

Bake the cupcakes and let the cupcakes cool COMPLETELY before frosting.  Refrigerate cupcakes for an hour or so to allow frosting to firm up.  This will make the decorating process much easier.

With a toothpick make a small hole in the cupcake and lightly push the Twizzler into the cupcake (only about a quarter of the way down) and then repeat on the other side.  It should look like a handle to a basket.  

Next, sprinkle colored sprinkles to the frosting.  

Add a couple of jelly beans (I used JellyBellies!) and add a chocolate egg (I had mini Resee's eggs and mini Cadbury eggs) 

And voila..  a perfect Easter Basket Cupcake

 ENJOY!!!

Toffee Blondies

Whoa!  Two posts in one week.  I know. I know.

I mentioned earlier that blondies are being heralded as a 2013 Food Trend (thanks Bon Appetite!) and I don't want you to feel left out of the trend!

These Toffee Blondies are delicious and reminded me of the Starbuck's Toffee Bars 

Toffee Blondies

(slightly adapted from my Funfetti Blondies)

(makes 9 bars)

1/2 cup unsalted butter, melted (1 stick)

1 large egg

3/4 cup light brown sugar, packed
1/4 cup granulated sugar

1 tablespoon vanilla extract 

1 cup all-purpose flour

1/4 teaspoon salt

1/2 cup white chocolate chips

1/2 cup semi-sweet chocolate chips

1/4 cup  Toffee Bits

Directions
Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 90 seconds.  Allow butter to cool slightly. To the melted butter add the egg, sugars, vanilla, and whisk to combine. 

Add the flour, salt, and stir until just combined. Fold in white and semi-sweet chocolate chips (or a combination of your favorite kinds of chips) and toffee bits. Pour batter into prepared pan. 

Bake for 18 to 24 minutes, or until center is set and golden or until edges begin to slightly pull away from sides of pan, or a toothpick comes out clean; do not overbake. Allow blondies to cool completely in pan before slicing and serving, at least one hour. 

ENJOY!!!

Funfetti Blondies

Bon Appetite magazine heralds Blondies as a new food trend of 2013.  I'm never one to miss out on a trend and decided to jump on this opportunity!

I decided, one quiet and random Sunday, that was I was going to jump on the bandwagon

and seriously, a bandwagon has never tasted so GOOD!

Funfetti Blondies

(lightly adapted from Avery)

(makes 9 bars)

1/2 cup unsalted butter, melted (1 stick)

1 large egg

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 tablespoon vanilla extract 

1 cup all-purpose flour

1/4 teaspoon salt

1/2 cup white chocolate chips

1/2 cup semi-sweet chocolate chips

1/4 cup +1 tablespoon rainbow-colored sprinkles (divided)

Directions

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 90 seconds.  Allow butter to cool slightly. To the melted butter add the egg, sugars, vanilla, and whisk to combine. 

Add the flour, salt, and stir until just combined. Fold in white and semi-sweet chocolate chips (or a combination of your favorite kinds of chips) and 1/4 cup (or more) sprinkles. Pour batter into prepared pan. Top with remaining sprinkles 

Bake for 18 to 24 minutes, or until center is set and golden or until edges begin to slightly pull away from sides of pan, or a toothpick comes out clean; do not overbake. Allow blondies to cool completely in pan before slicing and serving, at least one hour. 

ENJOY!!!

PeanutButter Jelly Cookies

Remember that obnoxious (and wonderful) PeanutButter Jelly Time video on YouTube?

That song, partially, inspired these cookies.  The other inspiration was Patrick.

Patrick really loves Peanut Butter and Jelly sandwiches and, for his birthday cookies, I thought he'd enjoy his favorite sandwich as a cookie.

These cookies were really fun to make and Patrick loved them!

PeanutButter Jelly Cookies

(adapted from Martha)

(makes 2 dozen)

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup smooth peanut butter

4 ounces (1 stick) unsalted butter, softened

1/3 cup packed light-brown sugar

1/3 cup granulated sugar, plus more for rolling

1 large egg

1 teaspoon pure vanilla extract

1/2 cup grape jelly (or any jelly)

Directions

Preheat oven to 350 degrees. 

Whisk together flour, baking powder, baking soda, and salt; set aside.

Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy.  Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.

Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar and place on baking sheet.

Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. 

Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.

Heat jelly in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. 

ENJOY!!!!

Ice Cream Cone Cupcakes

Does anyone else remember these cupcakes?  I only remember enjoying these at my sister's birthday party... the same year I told her all of her presents.  

(Coincidentally I think that was the year people realized I can't keep secrets...)

Anyways, these cupcakes combine the excitement of a cupcake with ice cream and none of the mess.

I made them at the end of the year last year as a celebratory treat for my classmates finishing up our first year of grad school.  One of my classmates requested them and how could I refuse?

Chocolate Chip Brownie Ice Cream Cone CupCakes

(from Cupcakes! by Elinor Klivans)

(makes 12 cupcakes)

Ingredients:

12 flat-bottomed ice cream cones

1/2 cup (1 stick) unsalted butter, cut into pieces

3 oz unsweetened chocolate (baking chocolate works)

3/4 cup unbleached all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

2 large eggs

1 1/4 cups sugar

1 tsp vanilla extract

2/3 cup (4 oz) semi-sweet chocolate chips

Frosting

1 stick butter, at room temperature

1 tsp vanilla

2 1/2 cups powdered sugar

(1 TBS milk- if necessary) 

Directions

Preheat the oven to 325°F.

Place butter and unsweetened chocolate into double boiler and melt until creamy and completely melted. Set aside, but keep warm. Combine flour, baking powder and salt. Set aside.

In a large bowl, mix eggs and sugar on medium speed until the mix is thick and cream-colored, roughly 2 minutes. Stop the mixer and scrape the bowl if necessary. On low speed, first add the vanilla until completely combined, then the chocolate mix until completely combined. Continue mixing on low and mix in the flour mixture until completely smooth, then mix in the semi-sweet chocolate chips.

Fill each ice cream cone to just below the top of the cone. Make sure the batter is even at the top of the ice cream cone; try to fill in any holes. Place one flat bottomed ice cream cones into each cupcake spot in the cupcake tin.

Bake for about 28 minutes, or until a toothpick can be inserted and come out clean. (If you hit a chocolate chip, try another spot).  (if it’s not clean, check again in 2 minutes) Let the cupcakes cool for 20 minutes in the cupcake tin.

Frosting Directions

Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens. Frost cupcakes and top with sprinkles. 

ENJOY!!!!

Candy Cane Sandwich Cookies

**It was one busy weekend in my kitchen!  Between trying to finish the last installment of my Dad's Cookie club and pull together Christmas cookies, it was a whirlwind!  

These cookies are sure to be this year's standout! **

One of my cooking baking philosophies is that food should be "real"

I think you should be able to recite an ingredient list without an advanced degree in bio-chemistry, in less than 45 seconds and without a stomach-ache at the end. 

I try to stick to foods that are homemade and contain five or less ingredients but, I will grudgingly admit that, it doesn't always happen.

These cookies are hands down better than other creme filled sandwich cookie you could find on a store shelf.  And you can recite the ingredients (and directions!) in less than five minutes!

Homemade Chocolate Peppermint Sandwich Cookies

(slightly adapted from Food Network)

(makes 3 dozen sandwiches)

Cookies 

4 ounces unsweetened chocolate 4squares)

2 cup all-purpose flour, sifted PLUS

4 tablespoons all-purpose flour, sifted

1 1/4 teaspoon double-acting baking powder

1/2 teaspoon baking soda

pinch salt

4 ounces sweet butter (1 stick)

1 teaspoon vanilla extract

½ teaspoon peppermint extract

1 cup granulated sugar

2 teaspoons milk

2 eggs 

Directions 

Microwave chocolate in 30 second intervals until smooth and melted (this took approx: 90 seconds)

Whisk the flour, baking powder, baking soda, and salt, and set aside.

In mixing bowl, cream the butter,  vanilla and sugar, and beat to mix well. Add the melted chocolate, and beat until incorporated. Then add the  milk and the egg, and beat to mix well. On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated.

Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a 1" thickness.

Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). (However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out.)

Preheat oven to 400. Halve the dough (this will make it easier!)

Line cookie sheets with silpat or parchment paper. 

With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (thin). Use a cookie cutter the cookies as close to each other as possible.

Place the cookies 1/2" apart on the baking sheet. 

Leftover pieces of the dough should be pressed together and rerolled.

Bake for 7-8 minutes, until the cookies feel almost firm to the touch. Transfer to cooling rack and let cool completely before assembling

Peppermint Butter Cream Frosting

1 stick butter

3 ¾ cup powder sugar

½ teaspoon peppermint extract

1-2 tablespoon milk

Directions

In a large bowl with electric mixer at low speed, combine sugar, butter, milk and peppermint. Beat at medium speed 1 to 2 minutes until creamy. If desired, add more milk until frostIng is spreading consistency.

Candy Cane Garnish

4-6 crushed candy canes

Assembly 

After cookies have cooled, spread a small amount of frosting on each half of cookie.  Press cookie halves together and lightly roll the edges in the crushes candycane.  Serve with an ice cold glass of milk (or hot cup of coffee).  And hope at least one gets saved for Santa!!!!

ENJOY!!! 

**BONUS!!!** 

These peppermint blossom cookies are another favorite of mine.  Jessica has the recipe but my only suggestion is to freeze the kiss, put it in the center of the cookie as soon as you take it out of the oven and let cool on the baking sheet for two minutes before transferring to cooling rack)

Black and White Cookies

These cookies were my Dad's October edition of his Cookie of the Month Club.

I think I've mentioned before that my Dad's Christmas gift (for 2011) was a batch of homemade cookies delivered once a month.  It's been fun for me because I get to try/create new recipes and he gets to try/enjoy my creations!

The month tends to have a theme and this them was Halloween.  Black and White translating to x-rays/skeletons.

I made a Halloween theme note (complete with word plays "boo-tiful, "spook-tacular" and, my favorite, de-"fright"ful) and tried my hardest to impress the man.

(I'll admit... this was a stretch and not my most creative.. oh well!)

Black and White Cookies

(makes 3 dozen)

1 cup (2 sticks) butter (softened)

1 cup sugar

2 tsp vanilla

1/2 tsp salt

2 eggs

2 cup flour

1/2 cup cocoa powder

1 tsp baking soda

3/4 cup white chocolate chips

Directions

Preheat oven to 375*

In your mixer, combine butter and sugar and vanilla until creamy. Add eggs until incorporated.  

In a separate bowl, mix flour, cocoa and baking soda.  In small batches (3 or 4) add the dry ingredients to the wet and mix until combined.

Stir in white chocolate chips.

Drop onto lined baking sheet and bake for 8-10 minutes or until cooked through. Let cool on baking sheet for 2 minutes then transfer to cooling rack and let cool for, at least, 20 minutes.

ENJOY!!!!

Pumpkin Chocolate Chip Granola Bars

These granola bars are a "healthier" version of last weeks cookies.

(and also a Max favorite!)

These came out of the oven and the "cool time" was barely tolerable.

Pumpkin Chocolate Chip Granola Bars

(from Two Peas and Their Pod)

(makes about a dozen bars)

3 1/4 cups old fashioned oats

1/2 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

¾ cup brown sugar

½ cup pumpkin puree

¼ cup applesauce

¼ cup honey

1 teaspoon vanilla extract

1 cup chocolate chips

Directions

Preheat oven to 350 degrees F.

Spray an 8 by 8 baking pan with cooking spray and set aside. In a large bowl, whisk oats, spices, and salt together. Set aside. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don't want them to be under baked.

Remove from oven and let cool on a wire rack for 5 minutes. 

 Using a sharp knife, cut into bars. Remove from pan and let cool completely.

These bars are NOT going to last long...

ENJOY!!

Pumpkin Chocolate Chip Cookies!!

I apologize (but not really) for the "All Fall All the Time" posts

These cookies are the epitome of fall. 

At least in mine and Max's opinion!

I first introduced these cookies to Max last fall and at least once a month he asks that we make these cookies.

These cookies are soft, moist and full of warm fall-y flavors.

Pumpkin Chocolate Chip Cookies

(from How Sweet)

(makes about 3 dozen)

1 1/2 sticks melted (and cooled) unsalted butter
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1/2 cup pumpkin butter
2 1/2 cups all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1 1/4 cups chocolate chips

Directions
Preheat oven to 325 degrees F.

Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stir in pumpkin butter until smooth. Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold chocolate chips and chunks.

Refrigerate dough for 30 minutes, then roll into golfball-sized balls.

Bake for 12-15 minutes, or until cookies are crisp and slightly golden on the edges, then let cool completely.

Grab your favorite cookie monster and a glass of milk and...

ENJOY!!

(ps you can now follow me on Twittter "@thatgirlbakes"!!!)