Friday, August 1, 2014

Colorful Icebox Cookies


I LOVE these cookies and will be making many more in the future!! From a young age I have always loved the taste of the sugar cookies you would get from the store during the holidays that had a santa or tree in the middle.  They were so addicting and the best right out of the oven.  These cookies completely satisfied that craving.  They were buttery and very addicting.  I especially loved the sprinkles on the outside to gives these cookies the extra pop.

I was really nervous when rolling the cookies that the spiral wouldn't come out the way I wanted it to, but it looked great in the end!!!  Super easy too!  Just need some time to let the dough sit and cool in the fridge and these cookies are pretty simple.  Great to make the dough one night and then it can be stored in the fridge for about a week before being made.  The cookie dough would freeze wonderfully too! In fact, I will make some of this dough this summer to stick into the freezer to have easy cookies to make through out the school year when I have less free time.  

Since I made these for a celebration of the beginning of summer, I made mine yellow and white. However, you can make these any color you want. For example, these would be wonderful as pink and red for valentines day or a green and white for St. Patricks day.


Yield: About 3 dozen                                                                             
Ingredients 
2
cups unsifted cake flour
½
teaspoon baking powder
¼
teaspoon salt
cup unsifted powdered sugar
¼
cup granulated sugar
sticks unsalted butter, cold
1
teaspoon vanilla
½
teaspoon almond (or other) extract*
½
teaspoon of food coloring (your choice)
2
tablespoon unsifted cake flour
cups multi-colored nonpareil decors
*Use whatever extract you want. I used almond. You can use lemon, strawberry, vanilla, or whatever your heart desires.  However, flavor both of the colors the same. I tried two different extracts and one just ended up over powering the other.

1. Combine the flour, baking powder, salt and sugars in a food processor and process briefly to mix.  Add the butter in pieces; process with on/off bursts until the mixture has the consistency of cornmeal. Add the vanilla and process until the mixture just forms a ball.
Divide the dough into 2 equal portions then return one of the portions to the food processor. Add the strawberry extract, food coloring, and the extra tablespoons of flour to the processor and process until just incorporated. ***I just used a kitchenaid and it seemed to work fine!!

2. Roll out each portion of dough between sheets of waxed paper. You want a rectangle about 11 × 8½ inches by ⅛ inch thick. Leave the dough between the sheets of waxed paper and slide onto a baking sheet. Refrigerate until firm, for at least 2 hours or up to 3 days.
Remove dough pieces from refrigerator. Pour the nonpareil decors into a shallow rectangular dish (such as a 9 × 13-inch pan.

3. Peel off the top sheet of waxed paper from both doughs. Brush the vanilla dough very lightly with water. Using the waxed paper, lift the strawberry dough and flip it onto the vanilla dough so they are stacked. Press with your fingertips to seal the two doughs together. Remove the top sheet of waxed paper and trim the edges even.

4. When the dough is just pliable (but still cold), roll up the dough(begin with the long side) like a jellyroll. As you begin to roll, gently curl the edge with your fingertips so you don’t get any air pockets as you roll dough into a log. As you roll, the vanilla portion may want to tear, pinch tears together as they happen and keep rolling.

5. After forming the dough into a log, throw away the waxed paper. Gently lift the log on top of the nonpareil decors in the dish and roll until the log is completely coated with decors. Wrap the log in plastic wrap and refrigerate until firm enough to slice (from 4 hours to a week, or freeze for up to 2 months; defrost in the refrigerator overnight before slicing).

6. Heat oven to 325°. To bake, slice the log into ⅛- to ¼-inch-thick cookies and bake on parchment-lined baking sheets for 15 to 17 minutes, until the cookies are no longer shiny on top and the bottoms of the vanilla portion are golden.
Recipe from Sprinkles Bakes


Quinoa Salad


Mmmmm, this is definitely a favorite.  Which is really good news because it is actually healthy!!! I care a lot about eating healthy and trying to be better to my body, but in reality I am not very good at it.  I like to eat things that I think that taste good and if I don't love it, I'll eat it....but not very often.  Example? Raw vegetables. I would really love to love raw vegetables.  I go out and buy celery and carrots and all those good veggies for you and even chop them up and put them in to go bags in the fridge.  Then they sit there. For days. It's sort of embarrassing.  So I have embraced that raw plain vegetables are not for me and so now I am on the mission of how to find places in my diet where I can fit in vegetables that I actually like to eat.  Because, let's face it, life is too short to eat stuff you don't want to. I've found that soups are wonderful to hide lots of veggies and I love stir frys. I've even been hiding kale and spinach in my morning smoothies. Delish!

Here is a recipe that I got from my wonderful cousin in California.  I love cooking with her and a couple years ago she introduced me to this wonderful quinoa recipe.  What I love about this recipe is that it is easy, quick, I feel good about eating it, and it's delicious!! This recipe is also super adaptable to whatever fresh vegetables you have and you really can make whatever you want off of this base recipe. 

Ingredients 
Quinoa (I cooked 1 cup)
Couple tablespoons of olive oil
Couple tablespoons of rice wine vinegar 
Juice of one lime
Finely cut shallot (I used just one)
Minced garlic (I used about 5 cloves)
Salt and pepper to taste
Whatever vegetables you want!!!! (Chop into small pieces)
I used:
2 tomatoes 
1 cucumber 
1/2 cup edamame
2 ears of corn (Just cut off the cob, raw)
Other ideas:
Feta cheese
Black beans
Avocado
Bell peppers 
Kale
Carrots 
Broccoli
Mushrooms 

Instructions:
1. Cook the quinoa according to the instructions on the box.  
I recommend cooking the quinoa in some chicken stock instead of water. 
2. Chop up all the vegetables and throw into a bowl with the vinegar, oil, garlic, shallots and lime juice
3. Put the warm quinoa in with all the rest and mix around.  
4. Let chill in the fridge!





Fluffy Blueberry Pancakes

**Sorry for the bad photo, need to take a new one next time I make the pancakes!**

If you know me, then you know that I am all about breakfast.  You simply can't beat breakfast foods. Usually I am more of an eggs and fruit type of person, but who can resist having a dessert hidden as a breakfast food? After recently just picking an abundance of blueberries I had to make blueberry pancakes the next morning (really, there was no option).  I remember as a kid my dad would always make blueberry pancakes the next morning.  

I am usually a thin pancake type of person, but this morning I was craving a super fluffy pancake. Until recently, I thought that the only way to make pancakes was from a box.  However in the past couple months, I have been trying different recipes. I hadn't found a recipe that I loved until now. After searching for a bit on different blogs, I settled on this recipe and I am very glad that I did.  These pancakes had the perfect amount of fluff (for me) and worked really well with the blueberries.  This obviously is not a healthy breakfast, but is a great treat every now and then.  

This recipe makes about 3-4 servings of pancakes, and I'm sure a hungry couple could devour this whole amount.  I have not tried doubling or tripling the recipe but the blogger ensured that this recipe does well.  While I always think that pancakes taste the best right off the griddle, we preheated the oven on the lowest temperature and kept them in the oven until we were ready to eat.

Another great thing about this recipe? I froze the extras that we had and they are still great reheated.  I stuck the frozen pancake in our toaster oven and it reheated fantastically!! Next time I will probably make a double batch and that way I can have frozen pancakes for snacks or a quick breakfast on the go.

Lastly, this recipe does not have to just be for blueberry pancakes. Nix the blueberries and just have plain pancakes, or add chocolate chips, bananas or whatever your heart desires.  However, unlike the blueberries you do not need to coat other add-ins with the flour. Instead, just add the chocolate chips or whatever else in when adding the wet ingredients.

ENJOY!!

Ingredients 

-1 cup buttermilk (room temperature!!)
 I never buy buttermilk because I never plan that ahead plus I usually never find a use for a whole carton of buttermilk.  It also very easy to make your own buttermilk. Simply pour out a cup of milk and then put a tablespoon of vinegar or lemon juice and let it sit for at least 5 minutes. It will get nice a chunky for you in no time ;)
-1 cup (125g) all purpose flour, sifted
-2 (18g) tbsp powdered sugar
-1 tsp (4g) baking powder
-½ tsp (3g)baking soda
-½ tsp (3g) salt
-1 egg (room temperature!!)
-2 tbsp butter, melted (optional)
-1 tsp (5g) vanilla optional: cinnamon, nutmeg
-About 1 cup of blueberries (however many you want!)

Instructions 

1. Sift the flour, sugar, baking powder, baking soda and salt in a large bowl. Sift twice. (see notes) 
Sifting twice is important to make sure that everything is mixed together well and it helps aerate the flour to make sure that you get a fluffy pancake.

2. Add the blueberries to the flour mixture and make sure the blueberries are coated.

3. Whisk the egg and melted butter into buttermilk. Add in vanilla. 

4. Mix the wet ingredients with the dry ingredients, but do not overmix. Some lumps are fine. 
  Again, do NOT overmix. It's okay for it to have lumps, trust me!!

---IF YOU HAVE TIME then let the batter sit for about a half hour. I let it sit for about 20 minutes and I think that it made a difference.  Just try and plan ahead!  Don't mix after you let the batter sit, just pour straight to the griddle.

5. Heat a skillet over medium heat and coat with cooking spray. Or heat your griddle. Pour about ¼ cupsful of batter onto the skiller and cook until bubbles appear on the surface. Flip and cook till browned on the other side.
 Cook on medium heat, and make sure that your pan/griddle is hot before you put on the first pancakes.  Mess around with the temperature a little until you find the right temperature to get amount of brown you want on your pancakes.