12 Days of Cookies

Starting December 7th, I will be posting a different cookie for twelve days! Whether you're baking this holiday season for a cookie exchange, a party, or for gifts, hopefully this will give you some inspiration! So check back for plenty of goodies!!

-amanda

Time to Give Thanks

Happy Thanksgiving everyone!

Today is a day to give thanks for what we are grateful for.

Today (and everyday) I am grateful for:

• Life
• Love
  
• My wonderful family and friends
• That everyone I love is safe, happy and healthy
• The roof over my head, the food on the table and the clothes on my back
• Yesterday, today, tomorrow and all the days to come

I hope you all have a wonderful day spending time with the ones who mean the most to you, and filling up on delicious Thanksgiving yummies!

_______________________________________________

I had to make a bread centerpiece for my baking class and this is what I chose to do.
It turned out much better than I thought it would. :o)

The before and after baking photos.

We were not allowed to use food color, so I used coffee extract, and red pepper to color the dough. Unfortunately you lose a lot of color during baking. The breads that I used were challah without yeast and a decorating dough and I used sesame seeds to give the turkey some texture.

-amanda

Snickerdoodles Made with Love

Today is November 24th, which just happens to be my favorite day, ummm....ever. :o)
Why you ask?

Today my boyfriend and I celebrate our 7th anniversary and I couldn't be happier. He is an amazing boyfriend and best friend and I am grateful for everyday that he has been in my life. (I love you!!!)


To celebrate, I made his favorite cookies...Snickerdoodles! Now, Snickerdoodles are a little too plain for my taste (I would prefer, double fudge chocolate or something, lol) but they are perfect for him and I actually enjoy this recipe quite a bit. They have a nice little crisp edge and a soft center which I love. There is nothing I hate more than a crunchy cookie! Ewww.

Snickerdoodles (from Allrecipes)
*Makes approximately 12 cookies

• 1/4 cup butter, softened
• 1/4 cup shortening
• 3/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/3 cups and 1 tablespoon all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 3/4 cups sugar, the egg and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 1 tablespoon sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on baking sheets lined with parchment.
4. Bake 8 minutes. Let sit on baking sheet for another 2 - 3 minutes before removing from baking sheets and placing on racks to cool.
   
   

When you take them out of the oven the edges should be golden brown and the tops should have cracks and seem gooey in between and very soft. Letting them sit on the baking sheets will cook them further without over cooking them.

*The recipe above was altered, and was supposed to make 24 cookies, but it actually made 12. The original recipe states it will make 48 cookies but I am thinking not.

Enjoy!



-amanda

P.S. I apologize for being MIA, but this semester is almost over and I have quite a few yummy things planned for the holidays! :o)

pumpkin icebox pie

This is a nice fall dessert, that is very tasty! Like pumpkin pie but a little sweeter in my opinion. I didn't have a 9-in square pan, so I used my 10-inch and just crushed up some extra graham crackers and melted a little more butter and it filled up the whole pan.



Pumpkin Icebox Pie (from Everyday Food)
Serves 9-12

Crust:

• 16 cinnamon graham crackers, crushed
• 1 tablespoon dark-brown sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled

Filling:

• 3 teaspoons unflavored powdered gelatin
• 1 can (29 ounces) pure pumpkin puree
• 4 ounces cream cheese, room temperature
• 1 can (12 ounces) evaporated milk
• 1 cup packed dark-brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon salt

Make crust

1. Preheat oven to 325 degrees.
   
2. In a bowl combine crushed graham crackers, sugar, salt and butter. Mix until it resembles a wet sand. Press crumbs in the bottom and up the sides of a 9-inch square baking dish.
   
3. Bake until crust is deep golden brown and fragrant, 15 to 20 minutes. Let cool completely in baking dish on a wire rack.

While crust is baking, make the filling

1. Place 1/4 cup cold water in a small bowl. Sprinkle gelatin on top of water and let stand 5 minutes.
   
2. In a large bowl, whisk together pumpkin puree and cream cheese until smooth.
   
3. In a small saucepan, combine evaporated milk, brown sugar, cinnamon, nutmeg, and salt; bring to a simmer over medium. Add gelatin mixture and stir until completely dissolved.
   
4. Pour milk mixture into pumpkin mixture and whisk until completely smooth.

To finish

1. Pour filling into cooled crust and refrigerate until chilled and completely set, about 3 hours (or wrap tightly with plastic and refrigerate for up to 2 days).
   
2. To serve, top with whipped cream and sprinkle with nutmeg.

-amanda

Golf Bag Cake

Happy Birthday to my golf lovin' man. :o)


On my way to deliver the cake I realized two things:

1. I forgot the candles I bought (I always forget the candles, so I have boatloads of different candles...sparkling ones, wavy ones, black and white polka dots ones, and blue ones for the BF. *sigh*)
   
2. It looks like he's turning 31...crap! I didn't even think to put his age on the clubs. And that just happened to be the one thing that everyone commented on! Oh well. :o)

-amanda