Sugar Cookies

Hello All, Happy Saturday :) 

There are not many things that I have to persuade myself not to buy in Wal-Mart. When I pass Lofthouse cookies though, there is eternal battle going on inside of me. Do I REALLY have any justification for buying these? The answer is usually no… however they do make fantastic party cookies. One of the best reasons to have parties at school (besides getting out of class) was to have an excuse to buy these cookies… yea, that is how exciting our high school was. 

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So anyway, I have an event at my church tomorrow and I was asked to bring baked goods to feed about 65. I was going to make cupcakes and cookies- I just had to decide what recipes to use! While spending my usual 12 hours a day on Pinterest, I came across this Lofthouse cookie recipe and looked no further! It is a great, fluffy sugar cookie that is topped off with creamy buttercream icing. 

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The dough has to chill overnight because you roll it out, so be sure to plan ahead if you need them for a certain day- but it is totally worth it! Also, the recipe said it would make 4 dozen cookies (using a 2.5 inch cookie cutter), but somehow, this dough made 120 cookies. ONE HUNDRED AND TWENTY! I think my cookie cutter might have been 2 inches instead of 2.5 but still, 120 is a lot of cookies. 

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These are the perfect decorating cookies (as you can tell by our many different sprinkles). They have a smooth surface, so icing is easy peasy! They were a blast to make. Lisa and I dipped the cookies into bowls of sprinkles after coating them with buttercream. Dipping them makes less of a mess and is surprisingly fun. We used the ENTIRE batch of buttercream as well. I can honestly say that running our of buttercream has never been a problem, but today it was! We were scraping the sides of the bowl- I guess that  is what happen when 4 dozen cookies ends up being  10 dozen! 

Sugar Cookies from The Novice Chef 

Ingredients: 

Cookies: 

6 cups flour, divided

1 teaspoon baking soda

1 teaspoon baking powder

1 cup butter, at room temperature 

2 cups granulated sugar

3 eggs

1 teaspoon vanilla extract 

1 1/2 cups sour cream 

Frosting;

1 cup butter, at room temperature

1 teaspoon vanilla extract 

4 cups powdered sugar 

6 tablespoons heavy cream 

Sprinkles

 Directions: 

Cookies: 

In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside. 

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

Frosting: 

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit overnight before serving to allow the flavors to develop.

Have Fun! 

- J 



Homemade Butterfinger Ice cream

Hello!

My oh my it has been WAY too long. I apologize for the absence, although I think it probably went unnoticed. :) I have recently gone to spend a week with my aunt in the big NYC. It  was a fabulous, relaxing vacation. My aunt unfortunately shares my love of desserts. We are notorious for getting ice cream or gelato twice each day. This is only unfortunate because I had JUST got into an exercise routine. Oh well! Vacation is vacation right? 

Anyway, I mention the trip because there was one dessert that just needs to be shared. Ice cream cookie sandwich.  It is a common concept that a cookie store called Insomnia Cookies has taken to a new level! They let you pick which cookies you want, and which ice cream you want to pile in between. And the best part- they are open till 3am. The city that never sleeps right? We went pretty late, so there was only mint chocolate chip ice cream left. So… my decision was made for me (which was honestly a blessing. I can’t stand making flavor decisions.) and I chose sugar cookies. And here it is ladies and gents! 

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Excuse the blurry cell phone picture… but really… do you see the amount of ice cream piled between those beautiful sugar cookies!? I was in heaven for about 6 minutes. Because I devoured it. 

Continuing on to the actual recipe of the day, but staying in the category of ice cream! Butterfinger Ice Cream. Homemade none the less :) 

My brother is a Butterfinger fanatic, so homemade ice cream always ended up being this flavor when we were kids. Not that I objected or anything… So me and my mom brought the recipe back out this past week. If anything… it has gotten even better as my taste buds have aged! 

First, start by crushing  up some Butterfingers. The recipe actually says to freeze them first because it helps them crush up, but I found it to be very easy to just crush them right there in the wrapper and pour them in a bowl. Whatever floats your boat! 

 

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Try not to just stop here and eat them all, I promise it is worth the wait :)

Then, grab your cool whip, chocolate milk, and condensed milk and mix it all together until it looks like a big bowl of SUPER sweet chocolate milk! We then put this mixture in the refrigerator for about 10 minutes to get it cold before putting it into the mixer. 

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Then pour it in the ice cream maker. PS: if you have a Kitchen Aid Ice Cream Maker, make sure to turn the speed to Stir, THEN pour the mixture in the bowl. 

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Don’t leave any Butterfinger behind!! And let the machine do it’s work for about 20-30 minutes! 

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Once the ice cream is at a consistency with which you are pleased, pour it back into the container and put it in the freezer. We have found that the ice cream maker can only freeze it so much and that a few hours in the freezer brings it to the perfect ice cream consistency. :) 

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Perfection :) I have had to restrain myself from inhaling it all in one sitting. 

Homemade Butterfinger Ice Cream from Calvary Cookbook 

1/2 gallon chocolate milk

1 can sweet, condensed milk 

1 container cool whip, thawed 

6 Butterfingers 

Directions: 

Freeze and crush Butterfingers. Mix all ingredients and put into ice cream maker. 

** This recipe makes a mixture too big to fit into the Kitchen Aid Ice Cream Maker, but if you own a big ice cream maker, this would work perfectly! To make it fit, we changed the recipe just a bit. 

We used: 

1 quart chocolate milk (1/4 gallon) (we bought a 1/2 gallon and just eyed it) 

3/4 can sweet,  condensed milk

1 container cool whip, thawed 

4 Butterfingers 

Same directions apply.

Kitchen Aid Mixer: 20-30 minutes mixing, then put in freezer. 

Hope you all enjoy this wonderful treat! :) 

Have fun, 

-J 

 

Orange Creamsicle Cupcakes

Hey guys!! :) Lisa here.

Hope y’all have had a wonderful week so far. Jordan and I have both been so crazy busy with school, work, and travel. Jordan is actually in New York for the week spending some time with her family. Lucky girl!! ;)

I’ve spent my entire week trying to keep up with my Calculus II class; I finally found a summer class that is semi-difficult, and I’m loving it. The homework is killing me though. Sorry about being MIA on the blogosphere guys :)

So I pinned this yummy looking recipe almost a year ago (Are y’all on Pinterest?! I’m so obsessed. Follow me!), and we just got around to making it. It makes a dense orange cake, the marshmallow melts into the cake to give an added sweetness, and the buttercream frosting is seriously perfection. You’ve got to try this one!

Orange Creamsicle Cupcakes

adapted from this recipe

1/2 cup unsalted butter, at room temperature
2 tbsp olive oil
1 cup sugar
2 tsp vanilla
2 eggs
Zest of 1 large orange
2 cups all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup heavy cream
1/4 cup orange juice, freshly squeezed

7oz marshmallow fluff

Preheat oven to 350 degrees and line muffin pans with paper liners.

Combine butter, olive oil and sugar and mix on medium high speed about three minutes until light and fluffy. Add vanilla and eggs and mix about one more minute until well incorporated. Stir in orange zest. In a separate bowl, sift together flour, baking soda, baking powder and salt. Separately combine heavy cream and orange juice. Add 1/3 of the flour mixture, followed by 1/2 of the cream mixture and repeat, finishing with the flour. Mix until just incorporated after each addition.

Scoop batter into prepared liners, filling about 2/3 of the way full. Bake about twenty minutes until a toothpick inserted in the center comes out clean. Cool.

Once cooled, cut a slit into the top of each cupcakes. Using a frosting bag (or plastic bag with the corner snipped off), pump the filling into each cupcake.

Orange Buttercream:
1/2 cup unsalted butter, at room temperature
1/4 cup orange juice, freshly squeezed
Zest of 1 large orange
1/4 tsp vanilla extract
3 cups powdered sugar

Beat butter on medium speed until light and fluffy, about three minutes. Add orange juice, zest, and vanilla and mix until well combined. Add powdered sugar, one cup at a time, mixing until incorporated to reach desired consistency. Whip on medium high speed about two minutes until smooth and creamy. Transfer to a piping bag fitted with desired tip and pipe onto cupcakes.

Don’t mind the blurry phone picture. Also, don’t mind my large cupcake vs. Jordan’s mini cupcake. She’s health conscious, and I could probably just swim in buttercream frosting for the rest of my life… what diet?? ;) I really love these cupcakes, and I hope y’all do too! Let me know if you make them.

Have a good week guys!

-L