Rolled Buttercream Icing

*Edited to add a picture of a finished sugar cookie with rolled icing.  This is one of the plain ones I had left because all the cute ones got eaten.  As you can see the rolled buttercream icing (pink or green) is similar in shape as the cookie and about half the thickness.  How thick you roll it is competely up to you and how much icing you want on the finished cookie.

This is melt in your mouth goodness, forget the M&M's this is what I'm talking about!  I use this icing for my Rolled Sugar Cookies and let me tell you that these are always...I mean always a hit.  I have had people ask if you can use this like fondant on cakes and so far I have not been able to make it work because it is not as stiff as fondant and tears easily when trying to do larger projects but it is perfect for cookies!

So as I stated in my sugar cookie recipe that you want to apply this as soon as the cookies come out of the oven.  This way the icing adheres to the cookie and becomes part of it when it cools.  Just like fondant you can decorate this with royal icing or sprinkles (apply these a couple minutes after you have put the icing on the cookie).  So let's make some icing!

In your mixer you cream 1 cup of Crisco (shortening) and 1 cup of light corn syrup.  Then add 1 teaspoon vanilla and 1/2 teaspoon almond extract.  *Note about almond, it is very strong and a little goes a long way.  If you don't like almond you can replace it with nothing or you could experiment with other extracts.  Lemon is a great one to use for summer.  Once this is mixed slowly add 2lbs of powdered sugar.  Once you add it all your mixing will be begging you to stop.  This is when I turn it all out onto my counter and knead it the rest. Once it is all mixed you can break off sections to color with gel food coloring.  Remember start with a little, you can always add more but you can't always take it away.  That is it, simple, easy and yummy.  Now, just like the sugar cookies you roll this out between two pieces of parchment paper.  Once rolled cut out your shapes using the same cookie cuter that you used for the cookies.  Place parchment on a cookie sheet and chill for 5 minutes.  *It is easier to pick up the cut out icing when it is chilled.  Place cut out icing on fresh from the oven cookie.  Wait a couple minutes and add sprinkles or let cool and decorate with royal icing or leave as is.  How ever you serve em up they will go fast. 

Rolled Buttercream Icing

1c Crisco

1c Light Corn Syrup

1tsp vanilla

1/2 tsp almond extract

2lb powdered sugar

Cream crisco and corn syrup.  Add vanilla and almond.  Slowly add powdered sugar.  Once almost mix, turn out onto counter and knead rest by hand.  Color icing with gel food coloring.  Roll between parchment paper and chill 5 minutes.  Apply icing to fresh from the over cookies.  Enjoy!

Rolled Sugar Cookies

These are one of my favorite cookies. They are tasty and easy to make but I warn you they can be time consuming but so worth it! I guess I should say they can be as time consuming as you let them. This is a rolled sugar cookie recipe so that means that the final product will be a cookie cut from a cookie cutter. I have never done these as a drop sugar cookie so I have no clue how those would turn out using this recipe.

Preheat oven to 350.  Start with 2 cups (4 sticks) of room temperature unsalted butter. I know there is great debate about salted vs. unsalted. I use unsalted in all my baking, it is easier to add salt then to try to make something taste less salty. Cream the butter and add 2 cups granulated sugar. Beat until light and fluffy. To this add 2-3 teaspoons vanilla, 1 teaspoon almond extract and 1 teaspoon salt. The beat in 2 eggs one at a time. Add 3 teaspoons of baking powder. Once this is all mixed slowly add 5-6 cups of flour. The amount of flour you use will depend on a lot of things unrelated to cooking. The weather, the time of year, the humidity. I find I use more flour in the summer/humid months than in the winter/drier months. Also rainy days require more flour than sunny days. You want your dough to be not sticky but not dry. I think of it like play-dough that has been left to sit for a couple hours. Kinda crumbly until you work it then it forms a nice ball. Make sense? Once your mixed is about 95% mixed turn it out onto your counter and knead the rest by hand. I think I do this more to save my stand mixer but it also gives me a good feel for the dough. Once mixed divide dough and wrap. Pat dough into a flat disc. Refrigerate at least 1 hour. (Hey, it gives you time to clean up the kitchen!) Once the dough is chilled roll dough out between two pieces of parchment paper. I told you this stuff was amazing, remember this post. Tool Tip Tuesday: Parchment Paper. By rolling your dough between parchment paper you are ensure that the first cookie and last cookie taste the same. Why? Because you are not adding any additional flour to the mix. Okay, once your dough is rolled out (about 1/4 inch thick) use your desired cookie cutter to cut out the cookies. Place cookies on a parchment lined baking sheet a chill in the freezer for 10 minutes, yes the freeze, don't argue with me, trust me. The reason you chill in the freezer is cut out cookies will spread and loose their shape if at room temperature. So that means the cute little duck you cut out will come out looking like a creature from the black lagoon. By chilling the dough it holds it shape better allowing that duck to remain and cute duck. Bake these babies for 8-10 minutes. It really depends on the size/shape of the cookie. You want the edges to just start to turn golden. These cookies are best when not over cooked. Once the cookies are removed from the over let cool or if you want an easy way to ice them apply a rolled buttercream to the top of the hot cookie. I'll post this sugar coma induced treat tomorrow so check back! These cookies will keep for about week (if they last that long) or can be frozen for three months. Also the uncooked dough can be frozen for three months. This means you could make your dough in June, bake the cookies in September and hand them out a Christmas. WooHoo! Happy Baking!

Recipe: Rolled Sugar Cookies

2c unsalted butter (room temp.)

2c granulated sugar

2tsp vanilla

1tsp almond extract

1tsp salt

2 eggs

3tsp baking powder

5-6c flour

Mix butter and sugar.  Add vanilla, almond and salt.  Add eggs one at a time.  Add baking powder.  Add flour little at a time.  Mix 95% and turn out onto counter.  Knead dough together.  Divide and wrap.  Pat into discs and chill 1 hour.  Roll dough between 2 pieces parchment paper.  Cut cookies and place on a parchment lined cookie sheet.  Chill cookies 10 minutes in freezer.  Bake at 350 for 8-10 minutes.

Apple Crunsp

We are having issues with our computers right now so picutres will be added when the computer stops having a mind of its own.

I love this, I think this is my favorite that I make.  I could eat it for breakfast, lunch and dinner and never tired of it.  Not to mention it is easy, easy, e-a-s-y.

You need:

7-8 apples, I use a mixture of granny smiths and some soft flesh kind

1/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 cup molasses

1/2 cup flour
1/2 cup brown sugar

1/2 cup old fashioned oats (not quick cook)

1/2 cup pecans

1 stick of butter

Peel, core and slice your apples.  Mix in white sugar, cinnamon, ginger, nutmeg, salt, and molasses.  Mix till every apple has some yummy goodness on it.  Melt 1/3 of the stick of butter in a cast iron skillet.  Once melted add apples and let simmer.

You can chop the pecans but I don't care about uniform size, I think it adds to the dish if they are different.  So I do a little kitchen therapy here.  Place pecans in baggie, grab rolling pin, think of something bothering you, wack the pecans.  Sigh, now don't you feel better!

Put flour, brown sugar, oats, pecans and remaining 2/3 stick of butter (cut into pieces) into the same bowl the apples were in.  Use a pastry cutter and cut butter into mixture.  You want the butter to be about the size of small peas when you are done.  Turn the burner off and sprinkle topping over the apples.  Place the entire skillet in a 350 oven and bake for 40-45 minutes.  I like my apples softer so I lean towards 45 minutes.  

You can top this with vanilla ice cream but I prefer a drizzle of heavy cream.  It is warm, gooey, crispy, crunchy...it's Apple Crunspy!

Valentine's Cupcakes

So I know that Valentine's Day was last month but these are too cute, too easy and too tasty to not post.  Plus they could be modified to fit any celebration/holiday and did I mention they were super easy!?! 

To start print out an easy design, where these are for Valentine's Day I am using a heart (creative I know).  Place the printed paper on a flat surface and cover with parchment paper, what you don't have any?  Then you obviously did not read this Tool Tip Tuesday. 

To make chocolate hearts melt good quality chocolate chips in the microwave.  I used ghirardelli chips because I love how they taste, I think it is a good quality for the price.  Microwave in small increments until the chocolate is melted and smooth.  To create the lacy design you can chose to do this a couple different ways.  You could pour the melted chocolate into a squeeze bottle, use a decorating bag with a small opening cut off or use a decorating bag with a tip.  I used the decorating bag with a #3 tip.  *Most of the time I would say you could use a sandwich bag for piping but not in this case.  The chocolate gets too hot and can melt the bag some making the chocolate have a funny taste and I love chocolate too much to do that to it.  Okay, so pour chocolate into bottle/bag (to get the hot chocolate into the bag without burning yourself stand the bag up in a glass and then pour chocolate in) and trace hearts with the melted chocolate.  Then fill in hearts with squiggles that overlap a little, make sure to have the squiggles contact with the sides you traced so that you heart will be structurally sound (never thought you would hear that term with baking did ya).  Let hearts harden (ohh that sounds so cruel). 

 

I put my completed cupcakes in the cutest little bags but I wanted a base for them to sit on so I got coordinating scrapbook paper.  I measured the base of the bag for length and width, I then added 1 inch to each side so that there would be a 1 inch lip all the way around.  To make it easier to fold the sides up cut a 1 inch square from each of the corners.  Fold sides up and then slide your base into the bags.  I used plain, cheap cello bags. 

To top the bag off I used the coordinating scrapbook paper and cut a piece that was 1 inch wider than the bag measured so my paper measured 5 inches by 3 inches.  I then folded the paper over and attached a sticker with a saying on it, or you can write something, or leave it...completely up to you.  Fold the top of the bag over and place folded paper over it, then punch 2 holes through paper and bag (this is for the ribbon).  

With cupcakes it does not matter how they look if they taste nasty so use what you are comfortable with.  With these I was pressed for time so I used a box mix that I added to.  I add a tablespoon of vanilla and a couple drops of lemon extract to the white cupcakes and I added 1/2 tablespoon vanilla, 3 tablespoons cocoa powder and 1 1/2 teaspoon almond extract to the chocolate cupcakes.  Now the icing is a different story, canned icing just does not work well for piping and honestly homemade tastes loads better.  But fret not my pretties, it is simple to make. 

Buttercream Icing

1/2 cup shortening (i.e. Crisco)

1/2 cup UNsalted butter (trust me on this one)(room temp.)

1 teaspoon vanilla

1/2 teaspoon almond extract

4 cups confectioner's sugar (about 1lb.)

*8-10 tablespoons of water.

Cream shortening and butter, add extracts and water.  Slowly add sugar. 

*The amount of water you add will vary.  You want barely soft peaks to form.  If your icing is too stiff it will tear the cake, too soft and it will not hold its form.   

Chocolate Buttercream Icing

6 tablespoons unsalted butter (room temp.)

2 1/2 cups confectioner's sugar

3/4 cup of cocoa

1 teaspoon vanilla

1/2 teaspoon almond extract

1/2 teaspoon salt

*1/3 cup water

 Cream butter, add extracts and salt.  Slowly add cocoa.  Mix in water and then slowly add sugar. 

* The amount of water varies but this is a good estimate. There are times I use more and times I use less, again you want soft peaks to form. 

To pipe icing I used a decorator's bag with no tip, I just snipped the end the size I wanted.  You could use a gallon ziploc bag as well for this.  Place hardened hearts on top *giggle* (you would think I was a school girl or something).

To package these I placed a piece of double sided tape on the bottom of the cupcake and placed in the bag.  These are tied closed with a ribbon. 

These make wonderful gifts for teachers or for you child to take to school on their birthday.  These are also great for take home treats at baby showers, bridal showers, weddings, etc.  You can make the cupcakes as plain for fancy as you would like.  These are simple, fast and adorable, not to mention too yummy for words.

Special Marshmallows

I don't know about your kids but mine love marshmallows.  There is just something about that squishy, sweet treat that delights most kids.  But let's face it, they are not "cute" or "adorable", they are a puff of white (or pink if you find the strawberry ones).  Now and then during certain holidays you can find shaped one (snowmen at Christmas) but for the most part they are plain, boring white puffs. 

I have done this for years for a special treat for my girls.  I sneak them into lunch boxes or bowls of cereal occasionally.  They "ohhhhh" and "ahhhhh" at them and gobble them down.  They are super easy to make and turn a plain boring puff into something special.

You are going to need:

Marshmallows

Powdered Sugar

Small Cookie Cutter

Step One: Place cookie cutter in powdered sugar

Step Two: Position cookie cutter on top of marshmallow

Step Three: Press cookie cutter gently into marshmallow

Step Four: Slowly remove cutter from marshmallow

 Where you able to get all that?  Need me to do it again?  No, okay.  Seriously these are so easy and turn out so stinking cute!  They look adorable in a mug of hot cocoa or the insides (smaller hearts) made a great addition to a bowl of cereal or peanut butter sandwich.   

In no time at all you can assemble an army of cute marshmallows waiting to be bestowed upon a lucky child (or adult).  They are cute packaged in clear bags tied with a ribbon.  So put down the boring puffs of marshmallows and create something that will have all the kids in the neighborhood begging.

From Drab to Fab: Valance Beautification

Here is the tutorial on how to make my no sew, super cute, ridiculously easy valance. (My pictures for this project are less than wonderful, so please look past the ugliness of the quality, thanks a bunch)

You will need:

• Two valances
• Scalloped fabric stuff
• Straight fabric stuff
• Satin ribbon
• Satin bows
• Liquid stitch

(Disclaimer: I am by no way a sewer, I have no clue what things are called or the proper way to do anything so, if you know what something is called and would like to correct me on it feel free.  Just know in my scatter brain mind it will probably get lost with did I brush my hair, why are you wearing your shoe on your head, no you can not sell your sister)

Okay, so to start I cut off 12 inch sections from one of the valances.  I cut from each end so that I would not have to finished off the ends.  Smart thinking, I know. I laid them next to each other (making sure the curtain rod holes lined up and they were both facing the same direction) and glued a strip of black satin ribbon to the front of both, in essence gluing them together with out you being able to know that is what I am doing. 

Once I have done this for both sides of the valance I flipped it over and glued the end pieces of the ribbon to the back, like this. 

I let this dry for about 15 minutes.  I wanted to make sure that the ribbon was attached nicely before I moved on to the beautification of this plain valance. 

Time for its makeover!  I started with the scalloped black fabric thingy I found.  Now for some reason it was scalloped on both sides, why I have no clue but I didn't want it scalloped on both sides so liquid stitch to the rescue again.  I glued the edge down.

Once I had it glued, I let it sit for 15 minutes.  Then I glued the black fabric thingy to the bottom edge of the valance.  I positioned it so that the edge of the valance could not be seen between the edges of the scallops.

Again, let dry for 15 minutes, then attach the other black fabric thingy but I did mine at the top edge, over where the curtain rod would go inside the valance. 

And yup, you guessed it.  Let this sit for 15 minutes to dry.  Once it was dry I flipped it over and glued the ends on the back side.  I forgot to take pictures of this but I am pretty sure you can figure it out.  One suggestion to to make sure your ends are not longer than an inch, it looks better, especially on the bottom edge.

Lastly, I attached the two bows, one on each of the satin ribbons.

I love how it turned out, I don't have a picture of it hung up yet because well, I have not hung it up yet.  I am waiting till we paint.  I spent less than $30 total for this one of a kind valance.  After looking at the finished project I wish I had put a piece of satin ribbon going down the middle of it with a bow, just to break up that huge space but it still look great. 

So there you have it, not one stitch was sewn nor not one finger pricked to make this super cute, ultra easy, deliciously adorable valance.

Curtains Here, Curtains There...

...so many curtain everywhere.  Yet, I could not find a single one I liked to match our bedroom.  Now some might say I am picky and others mights say just use anything but *stomps foot* I am not picky and I don't want just any curtain...I want the perfect curtain.  Well, valance actually but same difference.  What seems to be my down fall is that the one window we have in the master bedroom is not an easily found measurement.  Our window is 58 inches, not too out there but enough that finding a valance or blinds isn't as simple as I would like.  Initially I wanted to put roman shades in the room, white roman shades with a black valance.  Sounds nice right...I thought so until I realized I need to special order the shades at $300...ummm no thanks.  I mean $300 will feed my girls for like 2 minutes!  (joking...kinda)  So fine, I'll settle for plain mini-blinds.  Then I move onto the valance, do you think I can find anything that I like that goes with the rest of the room and will fit a 58 inch window?  I give you two guesses but you will only need one...NO! 

I looked all over and fell in love with this one but it measures 54 inches and because of the way it is made I cannot use two together.  So after searching, getting mad and searching some more I screamed ENOUGH!  Well not really screamed but it sounded good.  I decided that I would just make something up to go with the room.  I started by picking up a couple of plain black valances at the World (a.k.a. Wally World (a.k.a. Walmart)).  I then hit up the craft stores in search of just the right ribbon...WHAM...that is me running into another wall.  I could not find a single ribbon that I liked that would match my room.  I mean come on, how hard is it to find a black and white floral ribbon (or valance)?  So I kept poking around and found this cute black scalloped material that had white embroidered flowers.  I snatched that up so fast that I am sure the old lady next to me must have thought I was...well different.  No, I don't know what it is called because I don't sew but it is an inch wide and fabric.  I was then able to find another kind that matched it but without the scalloped edges. 

Now that I had the pretty stuff to put on the valance I needed a way to join the two together without it being noticeable...black satin ribbon baby.  I cut one foot sections off each end of one of the valances to attach to the other.  Each valance was 60 inches so I didn't need the full amount of both, just enough to make it look full. 

To assemble...are you ready...I sewed not one single stitch.  Yes, you read the correctly, not one stitch was sewn in the making of this valance.  Amazing, I know.  Hold your applause till the end please. 

Liquid Stitch: a non-sewers dream come true

This stuff was my friend.  We worked, we laughed, we bonded...no literally, I kept gluing my fingers together.  But I was able to create my entire valance using this liquid gold stitch.

More tomorrow on how to assemble this ridiculously easy and adorably cute valance but here is a sneak peak at the finished product.