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

Tag Archives: Tablespoon

Image

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!

Advertisements

Image

Hi, y’all!  Sorry I’ve been away, I got bit by a crabby tick which got me sick for a week, and I’ve been working my patootie off to make some more money before I move in on Thursday to my apartment!  I’ve been craving cinnamon rolls for AGES when a lovely friend of mine notified me about this amazing recipe from Recipegirl.com and I simply HAD to try it out.  I was not disappointed whatsoever, and it was much easier to make than I’d originally thought.

004

I tweaked Recipegirl’s recipe slightly to make the pancakes fluffier and the cinnamon filling thicker, but otherwise it’s the same.

003

Lets get started!

Ingredients

CINNAMON FILLING:

  • 4 tablespoons butter, melted but not boiling
  • 1/4 cup + 3 tablespoons packed light brown sugar
  • 1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:

  • 4 tablespoons (1/2 stick) unsalted butter
  • 2-ounces cream cheese, at room temperature
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

PANCAKE BATTER:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 tablespoon lemon juice
  • 1 large egg, lightly beaten
  • 1 tablespoon butter

Directions

To make the cinnamon filling:

  • Grab a small bowl and mix together the butter, brown sugar and cinnamon.   Pour the sugary mix into a quart-sized ziplock bag and set it aside.  Tip:  I set mine upright so all of the filling ended up in a corner of the bag.

To make the topping:

  • In a small sauce pan, melt the butter over low heat and add the cream cheese.  Whisk until almost smooth.  Dump powdered sugar into the pan, whisk and add in vanilla extract. Set the pan aside while you make the pancakes.  (You’ll heat it up later when you’re ready to eat the pancakes.

To make the pancake batter:

  • In a medium bowl, whisk together the flour, baking powder and salt. Whisk together the milk and lemon juice in a small cup to create a faux buttermilk.  Add the milk mixture, egg, and oil to the dry ingredients until the batter is moistened like normal pancake batter.  Small lumps are fine.

001

To cook the pancakes:

  • Heat a large skillet over medium-heat and run a small amount of butter over the surface.
  • Use a 1/3 cup measuring cup to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter).
  • Reduce the heat to medium low.
  • Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling.
  • Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Make sure not to get too close to the edges, or it’ll fall into the pan!
  • Cook the pancake until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom.
  • Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over.
  • Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon.
  • Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling.

Before eating:

  • Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

ENJOY!

The recipe makes about 8 four inch pancakes, and the serving size is two pancakes.


IMG_6186

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

IMG_6179

  • Grab all of your ingredients to prepare them.

IMG_6180

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

IMG_6181

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

IMG_6186

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

IMG_6188

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

IMG_6190

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

IMG_6191

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

Enjoy!