Awareness Ribbon Cookies

The past several years, Memorial Day weekend has been a big event for my family. We have always been involved in the Cystic Fibrosis Great Strides Walk, and about four years ago, my mom started organizing a walk in my hometown. It has turned out to be a big, very successful event. This year we are adding another event to our busy weekend...a 5k! The 5k is going to benefit The Sweet Melissa Fund, which is the awesome organization that paid for my brother's living expenses while he had his lung transplant last June. For the 5k, I was asked to make cookies to for the runners (me included...excited to run, but not excited about the 1/2 mile mountain that is in the course!) so I decided to make sugar cookie cutouts of the awareness ribbon and decorate them green, which is the color for organ donation. The cookies will be bagged and bowed along with a giant oatmeal raisin cookie. I am so anxious to be spending an amazing weekend surrounded by family and friends, raising money for two great causes!!

Spritz!

I love these cookies. Plain and simple. Piped spritz are so beautiful, in my opinion. Dainty and light, so pretty. I've tried many spritz recipes, but think I hit gold with this one.

Butter Spritz Cookies (Adapted from The International Cookie Cookbook by Nancy Baggett)

8 oz butter, softened
2/3 c. confectioners sugar
1 egg yolk
1 1/4 tsp. vanilla
2 c. flour

Beat butter until very light, add sugar and egg yolk. Continue beating until very light and fluffy (DO NOT underbeat!!! It will make dough stiff and impossible to pipe!) Add vanilla, and then flour.

Pipe dough using a pastry bag fitted with a star tip (or whatever you would like, really!)

Using baking sheets with parchment paper, bake in a 350 degree oven until cookies are slightly browned at the edges. When cooled, decorate or fill as desired.

I filled some cookies with orange marmalade before baking, sprinkled some with colored sugar, dipped some in milk chocolate, filled some with chocolate-peanut butter, and filled the rest with blackberry jam. Yummm!

Rose Cupcakes!

I had to post these cupcakes....I've made these many, many times and every time I love them even more. This time was for Cammy's spring festival at preschool...I also made them a few days later for Em to take to her Girl Scout leader for Leader Appreciation Week. I have to say I feel like a pretty cool mom for being able to make things like this for my girls!

Cinnamon Roll Cookies=YUMMMMMM

I love when you come across a recipe and you just have that gut feeling that it's going to be a winner. Today I was on Foodgawker, and came across cinnamon roll cookies. I knew instantly that they were going to be amazing...and let me tell you, they were!!! Thanks, Christy from The Girl Who Ate Everything for passing on a recipe that is definitely a keeper!

Cinnamon Roll Cookies
1/2 c. sour cream
1 c. sugar
1/2 c. butter, softened
2 eggs
1/2 tsp. vanilla
3 c. flour
1 1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Filling (changed this slightly from the original recipe)
1/2 c. butter, softened
1 c. packed brown sugar
1 tsp. cinnamon

Frosting
8 oz. cream cheese, softened
1/2 c. confectioners sugar
a glug of vanilla
milk to thin to desired consistency (I used only 1 tbs)

Cream butter and sugar. Add eggs, vanilla and sour cream. (My mixture was a bit lumpy; I couldn't seem to get it completely smooth, but after the flour was added it was fine) Add baking soda, baking powder and salt, and then flour one cup at a time. Wrap dough in a disc shape and chill. (Original recipe calls for chilling for 2 hrs; I threw mine in the freezer for a little bit, but probably will chill for the full amount next time and not be so impatient!!!)

After dough has been chilled, divide it into three equal parts, and roll each part into a rectangle about 1/8 inch thick. I combined my filling ingredients (whipped them with the Kitchenaid) and then spread it equally on each dough rectangle. After the filling mixture has been spread, roll dough into a log shape. I found that the logs were much easier to handle after they had been placed in the freezer for a little while. Using a sharp knife, cut dough into 1/2 inch pieces and then place on a greased baking or parchment lined baking sheet.

Bake cookies at 350 degrees for about 8-10 minutes.

For frosting, combine cream cheese and confectioners sugar. Add vanilla and then thin out with milk. When cookies are cooled frost.

What a month!

It is unbelievable to me that Christmas is only two days away. Wow...how did that happen? And that seems to be the general consensus among everyone I speak to; time is just going so fast. November and December can be summed up in one word...baking! I never thought I would be burned out by being in my kitchen, but boy was I wrong! I even bailed on baking cookies last night with Em and Cam, telling Em that if I turned on my mixer I thought my brain might explode! However, being in the kitchen is such a natural part of my life that I'm sure it won't take long before I feel that "need" to get back in there. Here are a few things that I've whipped up this month...

I didn't think it would be that big of a deal to make red velvet roulade. My first thought was to do just like I had with pumpkin roll and use a regular cake recipe. FYI...that doesn't work. And if you have a red velvet cake recipe that you can do this for, please e-mail it to me! I tried a few different roulade recipes before I found one that actually worked. What a pain! I found this recipe here on Leite's Culinaria. I think it turned out pretty beautiful, especially paired with the el cheapo $1.50 green tray I found.


My 16 year old neighbor also loves to bake, and peanut butter pie is her specialty. Everyone in my neighbor-hood goes nutso over it, so I decided to add it to my list this month. To be honest, this pie is getting me back in the kitchen tomorrow when I whip one up for our own Christmas dinner. Doesn't it look soooo yummy?!!

Peanut Butter Pie (adapted from Allrecipes.com)

1 Oreo cookie pie crust

1 (8 oz) pkg cream cheese, softened

1 c. creamy peanut butter

1 c. sugar

1 tbs. butter, softened

1 tsp. vanilla

1 1/2 c. heavy cream plus more for decoration

ganache or chocolate ice cream topping

mini peanut butter cups

In a mixer, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth and airy. Fold in whipped heavy cream until fully incorporated. Spoon into crust and stripe with ganache. Refrigerate until set up and then decorate with more whipped cream and peanut butter cups. Mmmmmm.....

And last but not least...here is a sampling of a smallllll portion of the cookies and candy I made this holiday. I think I counted about 35 different kinds that I baked. Shew!

Let it snow? Maybe in my kitchen...

I have to say that I think my piping skills have gotten a lot better over the last year, so I was excited to try out snowflake cookies again this year. Snowflakes have always been my favorite cut out to decorate. Last year I decorated them all the same see here but the day I made these I decided to do whatever flowed from the tip. I love how they came out, especially the white on white one. I used the No Fail Sugar Cookie recipe posted on Cake Central. I've had a lot of success with this recipe, but have learned that the cookies work better when rolled thicker and that they get really, really hard if you let them bake too long (like even the slightest brown.) To decorate, I used a simple royal icing...I never measure, just mix egg whites and confectioners sugar together until I get the right consistency. I think I decorate cut outs different than some people; I learned from an old employer to paint on (with a smaller paint brush) the royal icing. It is much easier to do (unless you have shapes like a circle, and then you HAVE to pipe the outline to get it perfect) and then pipe on details (I used a #2 tip.)

For the ones with the the blue in the middle, I used a smaller snowflake cutter and cut out the middle, added crushed blue Jolly Ranchers, and baked them (make sure you are baking these on parchment paper....I'm sure they would stick if you didn't.) After I decorated and the royal icing was all set, I brushed on super pearl luster dust. I love how these cookies turned out; it is pretty rewarding to see the difference between my last year ones and these.

I Rock The Pie...

One would think that after making 100 (yes, you read that right...ONE HUNDRED!) 5" pies for wedding favors a few weeks ago that I would be SO over pie making. However, after a week of serious cake making, and after still seeing a peck of Ida Reds (which I purchased from an Amish farm back home for $3...the whole bushel was only $7!) still sitting in the corner of my kitchen, I decided to whip up an apple pie to stick in the freezer. The reason I really like pies is probably (other than the crust) there is no measuring....some of this, some of that...whatever I feel like putting in. And somehow it always turns out great. Since I only had enough pie dough for a single crusted pie, I decided to do a crumb topping. WOW...talk about a bad day to start doing a low carb diet! I had a tiny bite of the piece I cut (so I could take a picture of the inside)...I am a sucker for the crumb topping. To make my crumb topping I used a stick of butter, added flour and brown sugar and mushed it all together, adding more flour until I got a crumbly texture. Mmmmmm.....

My second quest today was to make a pumpkin roll. I used this recipe from Allrecipes. Ehhh, it was ok. I chose to do a cream cheese buttercream instead of the filling, which was my mistake. Another problem that I had with the recipe was the pan size. I chose to use a 12x12 pan, which is larger than what is called for, and I still don't think it is large enough. I had a tough time rolling it without the cake cracking. I have found that the thinner the cake is, the easier it is to roll. I might try it on a 1/2 sheet pan next time, maybe with a different recipe.