My name's Tiffany, I'm 16, I'm from Texas. Basically, I made this so I could post pictures of food I want, am craving, that looks good, ect. My main blog was being overrun thanks to the fact that I really like food. So uh yeah. Enjoy.*Note that if you follow this blog, I cannot follow you back from it, because it is a sub-blog of my main blog. I will most likely follow you on my main blog though.
Sugar Cookies Recipe
Ingredients:
1 cup butter (softened)
1 cup sugar
2 eggs
½ teaspoon vanilla extract
½ teaspoon almond extract
3 ¼ cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Frosting-
2 cups confectioners’ sugar (sifted)
1-3 tablespoons milk (more or less as needed to achieve spreading consitancy)
1 tablespoon light corn syrup
¼ teaspoon almond extract
food coloring (optional)Cooking Instructions:
Step 1: In a large mixing bowl combine butter with sugar, eggs, almond and vanilla extract. Beat until lightly and fluffy. In a separate bowl combine flour, baking powder, baking soda, and salt. Gradually mix flour mixture into butter mixture until well blended. Cover with plastic wrap and refrigerate for 2 hours.
Step 2: Pre-heat the oven to 400 degrees. Line cookie sheets with parchment paper. On a lightly flowered surface roll out dough to ¼” thickness. Cut into desires shapes with cookie cutters. Place cookies 2 inches apartment on cookie sheets. Place into the oven and bake 4-6 minutes. Remove cookies and cool on wire racks.
Step 3: To make frosting- in a small bowl mix confectioners’ sugar with milk, start with 1-2 tablespoons of milk and add more as needed. Beat in corn syrup and almond extract until the icing is smooth. Add food coloring if desired.
Step 4: Paint the cookies with the frosting and allow to set on wax paper.
Apple Cider Cinnamon Rolls
- 3 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1 package (1/4 ounce) quick-rise yeast
- 1/2 teaspoon salt
- 3/4 cup 2% milk
- 1/4 cup apple cider or juice
- 1/4 cup plus 1/3 cup butter, softened, divided
- 1 egg
- 2 cups finely chopped peeled tart apples
- 1 1/4 cups packed brown sugar
- 3/4 cup finely chopped walnuts
- 3 teaspoons ground cinnamon
Apple Cider Cream Cheese Frosting
- 2 cups apple cider or juice
- 1 cinnamon stick (3 inches)
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 1 cup confectioners’ sugar
In a large bowl, combine 2 1/4 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, cider and 1/4 cup butter to 120 - 130 degrees. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Roll into a 15-in. x 10-in. rectangle. Spread remaining butter to within 1/2 in. of edges. Combine the apples, brown sugar, walnuts and cinnamon; sprinkle over butter.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and let rise in a warm place for 30 minutes.
Bake at 325 degrees for 30-35 minutes or until golden brown. For frosting, place cider and cinnamon stick in a small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup, about 20 minutes. Discard cinnamon stick; cool cider.
In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and reduced cider; beat until smooth.
Spread over warm rolls.
Frosted candy bar stuffed cookie cups
1 1/2 sticks (12 tablespoons) butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
2 cups flour
1/2 teaspoon baking soda
2 eggsPreheat oven to 325 degrees F.
Spray a muffin tin with cooking spray.
Cream the butter, sugars, and vanilla on medium speed until light and fluffy, about 3-5 minutes. Meanwhile, whisk together the flour and baking soda.
Next add the eggs to the wet ingredients and beat well.
Finally add the flour mixture and beat on low speed until just incorporated.
Scoop batter into a regular-sized muffin tin, filling the cups about 1/3 full.
Top with fun-sized candy bars. Scoop remaining batter on top of the candy bars, filling the cups about 2/3 full.
Bake at 325 for 12-15 minutes or until the edges just start to turn golden.
Makes 12 cookie cups. Store at room temperature.
To make as minis: Scoop batter into a mini muffin tin, filling the cups about 2/3 full. Top with a fun-sized candy bar. Bake at 325 for 6-8 minutes or until the edges just start to turn golden.
Buttercream Frosting
1 stick (1/2 cup) butter, softened
3 cups powdered sugar
1/4 cup milk
1 teaspoon Tahitian vanilla extractPlace the butter, sugar, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.
