Image may be NSFW.
Clik here to view.
Every month in the year brings interesting weather, holidays and traditions. Many people wait all year for summer. Some cherish the cold season with its snow and indoor cheer. For me, I love the months that come in between!
The "shoulder" seasons are my favorite time of year. Now that I live in the northern part of the US, I am really starting to appreciate spring. But my feeling for fall moves past appreciation. I love fall. Image may be NSFW.
Clik here to view.
To be truthful, I enjoy all 4 seasons. In our corner of America, we get a lovely taste of each one of them. But fall, with its apple-picking, colorful leaves, football, and refreshing weather, is my favorite. As a baker, fall offers countless opportunities to explore recipes that feature autumnal ingredients like pumpkin, molasses, apple and cinnamon. Cakes and cookies transition from lighter, fruity desserts, to richer, root-vegetable and gourd-based confections. Crowning all the humble, more earthy treats, however, is the ubiquitous Pumpkin Cut-Out Cookie.
Roll-out sugar cookie dough can be tedious to work with. Some recipes are overly sticky, some are crumbly and dry. Recently, I've found a great formula that will appear very loose and "batter-like" in the bowl, but almost magically rolls out with a beautiful consistency that makes cutting and panning a snap. (Recipe courtesy: Becky Bolton) You can choose whatever theme you like. Cookie cutter companies offer limitless options for baking fun. You can decorate with crystals, jimmies, or royal icing. Just enjoy! Cookie-making time is a chance to spend some quality time with those you love; on this rainy Saturday, my son William is making the dough, and punching the cookies. With coffee mugs and cameras, we toast you all! We're hoping you'll have a sugary good time with those you care about.
Image may be NSFW.
Clik here to view.
Clik here to view.
Every month in the year brings interesting weather, holidays and traditions. Many people wait all year for summer. Some cherish the cold season with its snow and indoor cheer. For me, I love the months that come in between!
The "shoulder" seasons are my favorite time of year. Now that I live in the northern part of the US, I am really starting to appreciate spring. But my feeling for fall moves past appreciation. I love fall.
Clik here to view.
To be truthful, I enjoy all 4 seasons. In our corner of America, we get a lovely taste of each one of them. But fall, with its apple-picking, colorful leaves, football, and refreshing weather, is my favorite. As a baker, fall offers countless opportunities to explore recipes that feature autumnal ingredients like pumpkin, molasses, apple and cinnamon. Cakes and cookies transition from lighter, fruity desserts, to richer, root-vegetable and gourd-based confections. Crowning all the humble, more earthy treats, however, is the ubiquitous Pumpkin Cut-Out Cookie.
Roll-out sugar cookie dough can be tedious to work with. Some recipes are overly sticky, some are crumbly and dry. Recently, I've found a great formula that will appear very loose and "batter-like" in the bowl, but almost magically rolls out with a beautiful consistency that makes cutting and panning a snap. (Recipe courtesy: Becky Bolton) You can choose whatever theme you like. Cookie cutter companies offer limitless options for baking fun. You can decorate with crystals, jimmies, or royal icing. Just enjoy! Cookie-making time is a chance to spend some quality time with those you love; on this rainy Saturday, my son William is making the dough, and punching the cookies. With coffee mugs and cameras, we toast you all! We're hoping you'll have a sugary good time with those you care about.
Clik here to view.
Baker's Patch: Roll-out Sugar Cookies
1 1/2 stick butter, softened
1 1/2 c. sugar
2 eggs
4 c. All purpose flour (Gluten-free Cup 4 Cup can be substituted 3 1/2 c.)
2 tsp baking powder
2 tsp. pure vanilla
Preheat oven to 350. Cream butter, sugar and eggs until light. Add the flour, baking powder and vanilla. Dust work surface with flour, and roll dough to 1/4" thickness. Using the cutters of your choice, cut out cookies and remove to a sheet pan prepared with non-stick spray or parchment paper. This dough is very tolerant; you can gather scraps and re-roll with no problem! Bake for 10-15 minutes or until just golden. If you're decorating with crystals, sugar beads or crystals, apply them before baking. Royal icing or frosting can be used after cooling.
No matter what you're doing; enjoy every second of it and relish the company of your loved ones- its all a gift; unwrap it and play, play, play!
1 1/2 stick butter, softened
1 1/2 c. sugar
2 eggs
4 c. All purpose flour (Gluten-free Cup 4 Cup can be substituted 3 1/2 c.)
2 tsp baking powder
2 tsp. pure vanilla
Preheat oven to 350. Cream butter, sugar and eggs until light. Add the flour, baking powder and vanilla. Dust work surface with flour, and roll dough to 1/4" thickness. Using the cutters of your choice, cut out cookies and remove to a sheet pan prepared with non-stick spray or parchment paper. This dough is very tolerant; you can gather scraps and re-roll with no problem! Bake for 10-15 minutes or until just golden. If you're decorating with crystals, sugar beads or crystals, apply them before baking. Royal icing or frosting can be used after cooling.
No matter what you're doing; enjoy every second of it and relish the company of your loved ones- its all a gift; unwrap it and play, play, play!