Suburban girl dropped in the Cities, cooking as much as possible and learning along the way.

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What do I do when I have an extreme desire to bake, but nothing I’ve made previously is cutting it?
CREATE A NEW SUGAR COOKIE THINGY!  I built it around Sally’s Baking Addiction Funfetti Cookies, seen here.

Lets get started!

Ingredients

For cookies:

  • 1/2 cup butter, softened to room temperature
  • 3/4 cup sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups spoon & leveled all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar (absolutely necessary)

For Glaze:

  • 4 tablespoons milk
  • Approximately 1 cup of powdered sugar
  • 1 & 1/2 tablespoons cocoa powder

Directions

To make the cookies:

  • In a large bowl, beat the softened butter until it is fairly smooth and lump-free.  Add the sugar and continue beating until it is well incorporated.   Add in the egg and vanilla, scraping the sides and stirring.
  • In a separate bowl, add the flour, salt, baking powder, baking soda, and cream of tartar and combine.
  • Add the mixed dry ingredients to the wet ingredients slowly so as not to make it too difficult to mix.  The dough will be a thicker cookie dough.
  • Form the dough into 15 golf ball sized balls and chill them for at least two hours.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Once the dough is chilled, grease two baking sheets or line them with parchment paper and place the cookie dough balls on them.
  • Flatten the cookies slightly.
  • Bake the cookies for 8 or 9 minutes, but not any longer.  The cookies won’t look done, but take them out anyways.  Let them cool on the hot cookie sheets for at least 3 minutes before moving to a drying rack or plate.

To make the glazes:

  • Add all of the milk and powdered sugar into a small bowl
  • Whisk
  • Separate 1/3 of the glaze and mix in the cocoa powder with the 1/3 until well incorporated.

To glaze the cookies:

  • Once the cookies are cool, dip them in the plain white glaze and let the glaze dry.
  • Dip a fork or pronged object in the cocoa glaze and drizzle over the cookies.
  • Let dry.

Congratulations, you’ve made double glazed sugar cookies!  My friends, the lovely taste-testers, claim they taste like cookie versions of donuts.  Let me know what your taste-testers think!

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Hello, all!  This might be the first recipe I ever made that wasn’t a baked good, back four years ago.  I figured it was time to share it, since the reaction I got from my family when I fed the completed chicken to them all those years ago has stuck with me, encouraging me to keep cooking.

Overall, this recipe is exceedingly easy to prepare a day ahead of time, just toss the marinating chicken in the fridge before you go to bed (or before you leave for work in the morning, if you’re me) and fry it up when you return.

Lets get started!

Ingredients

  • 5 chicken breasts
  • 12 ounce bottle of ranch dressing
  • 1/4th cup olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon black pepper
  • A pinch of rock salt

Directions

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  • Make certain you have the required ingredients

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  • Place all ingredients in a gallon freezer bag and mix thoroughly.

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  • Split whole chicken breasts into halves and place into marinade in the bag.

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  • Make sure the marinade is coating the chicken halves completely.

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  • Let the chicken rest in the marinade in the fridge for at least four hours.  I’ve found it to be best done before twelve hours, but it was fine all the same.
  • If you’re at home, shift around the bag from time to time, just to make sure the marinade is still covering the chicken.

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  • Remove the marinated chicken from the bag.
  • Tip: You can wipe off some of the marinade after you take the chicken out of the bag so the chicken doesn’t become greasy while cooking. (It depends on personal taste.)  The picture above is how the chicken looked after squeegeeing some of the marinade off.

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  • After those hours are up, take each chicken slice and fry it in olive oil on about medium heat until the internal temperature reaches 170 degrees.

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  • It should look like the above picture when it is nearly done.

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Congratulations, you’ve made Ranch Marinated Chicken!  Pretty easy, huh?  Let me know what you think in the comments below!


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About two years ago, my aunt found out I loved to cook, so she bought me Barbara Kingsolver’s fantastic book, “Animal, Vegetable, Miracle,” which chronicles Ms. Kingsolver’s life for a year while she grew and ate local-based food.  It is chock-full of recipes and wisdom regarding food and eating practices, I recommend it highly to anyone interested in agriculture, gardening, or food in general.  Here is her website regarding the book.  http://animalvegetablemiracle.com/

ANYHOO, this recipe came from her book.  It wasn’t my favorite recipe of all time, but it smelled amazing.

Lets get started!

Ingredients

  • 1 1/4 pounds raw ground turkey
  • 1/4 cup chopped onion
  • 1/8 cup (Or 2 tablespoons, depending on the measuring system you use) chopped garlic
  • 1/4 tablespoon paprika
  • 3/4 teaspoons ground cumin
  • 1 teaspoon fresh oregano (Or 1/2 teaspoon dry)
  • 1 teaspoon fresh thyme (Or 1/2 teaspoon dry)
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon cayenne (optional)

Directions

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  • Grab all of your ingredients to prepare them.

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  • Chop whatever fresh ingredients you are using!  I have fresh oregano from my herb garden, so I used that.

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  • Add all of the seasonings and onions and toss until mixed well.

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  • Add ground turkey.  If the meat seems a bit dry, moisten it with a little bit of olive oil.
  • I made around nine patties.

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  • Fry on medium heat with a bit of olive oil in a frying pan.

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  • This is about what the completed patties should look like!

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  • An easy, complete meal with a simple salad and brown rice.

Enjoy!