Coffee Sugar Cookies

As part of the Cookie Swap, I’ve been dreaming about coffee cookies for a while. Mostly because I don’t drink coffee on a daily basis. I wanted a way to have my caffeine and cookies too!

I sent these lovely cookies to Wanda @ Bakers Beans (www.bakersbeans.ca). She has an absolutely adorable blog, and I just saw what she made yesterday, I’m super jealous that I wasn’t there to have some. Gingerbread Dip sounds absolutely deadly!

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Some of the dusting with the pattern went better than others… For the pattern I used a piece of parchment paper that was shaped to be the middle of a coffee bean. If you don’t have patience for that, then just use a butter knife to create a line down the middle in a curved manner.

These cookies were really good. I definitely ate the ones that looked nothing like a coffee bean! A good way to get you up and going in the morning, when you need a little extra umph to get you further.

Coffee Sugar Cookies
 
Ingredients
  • 1 cup butter, softened
  • 1¼ cup sugar softened
  • 2 eggs
  • 2 tbsp instant coffee crystals
  • 1 tsp vanilla
  • 21/2 cups flour
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 2tbsp heavy cream
  • ½ cup confectioners sugar + 3 tbsps for powdering
  • 1 tbsp cocoa
Instructions
  1. In a mixer, cream together butter and sugar.
  2. In a small bowl, combine eggs, vanilla, and coffee crystals.
  3. In a separate bowl add together flour, baking powder, cinnamon and salt. Whisk until its all combined.
  4. Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until just combined.
  5. Chill dough overnight.
  6. Preheat oven to 350. Poll out dough on floured surface until about ½ inch thick. Using an egg shaped cookie cutter, cut out ovals and place on cookie sheet.
  7. Bake for 8-9 mins until edges are slightly golden. Cool cookies on cooling rack.
  8. While cookies are cooling, create glaze. Mix together confectioner's sugar and heavy cream until a silky consistency. Adjust sugar, cream mix if necessary.
  9. Once cookies have cooled, dip cookies into glaze, and set aside on parchment paper to dry. While cookies are drying, sprinkle a mixture of cocoa and confectioner's sugar on cookies.

 

Recipe was adapted from iambaker.net

Rose Water Cream Cookies

These are the cookies you would’ve seen in my “look at me, I’m baking” post.

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This was an interesting experiment. It makes your house smell like perfume and sugar cookies. It’s definitely a nice aroma, and although they can be a little strong, they were still quite nice.

But they ended up looking so cute! And I hope that they made it to the other side of the country in one piece. These cookies went to Amy @ constellationinspiration.com. Her blog is the cutest! It’s got little drawings and her DIY’s are also super neat!

Rose Water Cream Cookies
 
Ingredients
  • ½ cup butter, softened
  • ½ cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp rose water
  • 3 tbsp simple syrup
  • ½ cup coarse sugar
  • ⅓ butter, softened
  • 2 cups icing sugar
  • pinch of salt
  • 2 tbsp whipping cream
  • 1 tsp rose water
  • food colouring of choice
Instructions
  1. In a large bowl, beat butter with sugar until fluffy, then add egg and vanilla.
  2. In a separate bowl, whisk together flour, baking powder, and salt. Slowly add into butter mixture until completely combined.
  3. On a floured surface, roll out dough to ¼ inch thickness. Cut out cookies with a medium sized cookie cutter and place on parchment lined baking sheet.
  4. Mix together simple syrup and rose water. Brush on syrup mixture onto cookies and sprinkle on coarse sugar.
  5. Refrigerate cookies on sheet for 20 mins before placing in oven preheated at 350.
  6. Bake cookies for about 10 mins until cookies are golden near the bottoms. Transfer to racks to cool completely.
  7. The make the cream, mix together the butter, icing sugar and salt until smooth. Stir in whipping cream and rose water in many additions. Tint icing at your discretion.
  8. Pipe icing into cookies about 1 tsp icing per cookie. Assemble cookies, sugar side up.

 

Recipe was adapted from Canadian Living 2012 Holiday Cookies.

Vegan Chocolate Chip Shortbread Cookies

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Nothing quite like high-def cookies, and only cookies.

These are cookies that I made for Megan @ theboldbaker.blogspot.com. Her website is super cute, and she definitely has some recipes that I want to try.

The one thing I want to say about these cookies are that they would have been better with real butter. I typically do my baking with Becel Vegan Margarine, but this time I did use the Earth Balance, and I didn’t enjoy it as much as the Margarine (I must admit).

Vegan Chocolate Chip Shortbread Cookies
 
Ingredients
  • 2 sticks of vegan butter (8 oz.)
  • ⅔ cup confectioner's sugar
  • ½ tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 cup of finely chopped dark chocolate
Instructions
  1. In an electric mixer, beat the butter and sugar until really smooth (about 2½ mins). Beat in the vanilla.
  2. With the mixer on low, add flour into the wet ingredients until just combined. Don't overmix.
  3. Fold in the chopped chocolate.
  4. Transfer dough to a plastic bag, and flatten out as much as possible. (You won't be able to roll is out later, so get it to its desired state to cut out). Chill dough for at least 2 hours, or overnight.
  5. Preheat oven to 325 degrees and line cookies sheets with parchment paper.
  6. Use a knife and cut out square shapes. Set onto cookie sheets with about ½ inch space in between.
  7. Bake cookies for 15-20 minutes, or just until the ends begin to brown. Make sure that they do not overbake.

 

Recipe was adapted from cakemerchant.com

The weekend we made pie, and only pie

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We made 36 regular apple pies, and 6 smaller ones for a Grand Total of 42. Tastiest Christmas gifts ever! Filled every freezer we could find, and after all that making, rolling, decorating, and test-tasting, still took 2 home. SO MUCH PIE! My mom asked me to come the following week to make meat pie, but I told her she was on her own (teehee).

 

In the making

I realize that’s it’s been a while since I’ve posted something. You may thank skating and Christmas planning for that. But I’ve cleaned my kitchen and now I’m baking cookies!

3 batches 2 nights, why not? I also got my first batch of cookies from the cookie swap, and they were amazing! I think my boyfriend just caught on that there are still more boxes coming in the mail (he’s not excited at all…).

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So here is some evidence that I am actually baking

My Very First Race!

Earlier this year I decided to do something crazy for me. I’ve wanted to get healthier, since I’m not at an ideal weight. So I thought that this would be the year that I would give it a try to do something I’ve never done before. And then I taught myself how to run. I had a very fit co-worker that wanted to learn how to run on the balls of his feet. I did a couch to 5k app with my phone. It took 6 weeks, and a lot of early morning starts, but I did it! We kept running and I kept getting a little better, and I can now run 5k.

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So this is me.

The race we did was super low key. Running room did a race called Running Scared, with the proceeds going towards the Canadian Diabetes Association. My aunt has diabetes, and I wanted to support something close to home. This was also a costume race, because it is so close to Halloween. So I went as a highlighter. Since running is hard to do for anyone to do on a regular clothes, let alone a costume, I decided to make due with neon colours I had.

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I ran the race in 51 mins. Which isn’t my best, but considering that I could have been sitting on the couch, I was very happy to make that time. My goal was to finish the race and not come in last, which was completed when I came in 172nd out of 185.

This, me and running are obviously a work in progress. I used to be a figure skater when I was younger. Although I was never slim, or even athletic as a kid/teenager, I always did something. So I’m trying to keep with that theme, so I can do a little better size wise.

I’m looking to do another race in the spring, so I can keep up with it during the winter. And another one again in the fall. Just to see if I can get faster and if I can get leaner too.

Blueberry Rhubarb Crisp

As I mentioned on instagram earlier, Dinner of champions! After a lazy morning of brunch, and ice cream/soda at costco, we just weren’t in for something really heavy. So since I’ve wanted to do something with the blueberries and rhubarb in the freezer, dinner was born! It was a little tart, but with some ice cream its just right.

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I highly recommend to eat this with tea. It was the perfect sweet to go with not wanting to eat actual proper dinner. Thats why I love being an adult. Dessert for breakfast? Sure why not?

Blueberry Rhubarb Crisp
 
Ingredients
  • 4 cups diced rhubarb
  • 2-3 cups frozen blueberries (or fresh, up to you)
  • 2 tbsp flour
  • ¾ cup brown sugar
  • 1 tsp cinnamon
  • ⅛ tsp salt
  • Topping:
  • 6 tbsp butter
  • 6 tbsp flour
  • ½ cup brown sugar
  • ¾ cup quick oats
Instructions
  1. Combine fruit. If you're using frozen blueberries, make sure they have thawed and you've drained the water and juice from them. Add flour, brown sugar, cinnamon, and salt to a pie dish.
  2. Combine the butter, sugar, flour and oats in a bowl until combined. Sprinkle over fruit however you like.
  3. Bake at 350 degrees for 1 hour.

 Tip: You should put the pie plate on an old baking sheet just in case the crisp boils over (it was so close in my oven)

This recipe was adapted from lemontreetwelling.com.

Monster Cupcakes

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Look at him!! Isn’t he the cutest little cupcake you’ve ever seen?????

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When I posted the picture to instagram, it had the caption of “Spooky Cupcakes…wait no CUTE CUPCAKES!” Which is exactly what they are! There are derpy ones, scared ones, and totally adorable ones!

I had help from my awesome friend Jenna, who watched me not screw them up. They are super duper easy to make, but I’m still not really confident with piping, so her moral support was appreciated. I found the eyes, sprinkles, and coloured sanding sugar at bulk barn. I do have to say that they look a little bit like muppets, but they are definitely fun to eat.

Monster Cupcakes
 
Ingredients
  • Cupcakes that have been baked and cooled (I used Devil's Foodcake)
  • Vanilla Icing
  • Different food colouring
  • Sprinkles and Sanding Sugar
  • Googly Eyed Candy or Mini Marshmallows
Instructions
  1. Using a star tip, take a piping bag and coloured icing of your choice, and dab the icing onto the cupcake and pull up quickly while applying pressure.
  2. Continue until you've covered the whole cupcake and the icing looks like fur that's messy.
  3. Using sprinkles or sanding sugar or your choice, add copious amounts onto the top of the cupcakes to give them a even fuzzier effects.
  4. Then add two googly eyed candies, or 2 small marshmallows with a dot drawn on them with a edible pen.
  5. Try to eat them, but can't because they're so cute!

 

uplookThey look so scared. I can’t even…. too much cute.

 

Happenings

Happy Canadian Thanksgiving everyone!

We’ve had a good week of poor eating. And by poor, I mean not healthy, except for the turkey that was roasted with a bacon weave and like 2 lbs of butter. mmmmm….. bacon and butter. So I roasted my first turkey. I named him Simon. Since I was the only one up while stuffing him, and I was putting my hands up him, I figured I should know more about him. So Simon, my turkey, used to be a turkey accountant. Which means he was a very conservative turkey. Either way, I still stuffed him, all while imagining Bird Brent from Cloudy with a Chance of Meatballs. So I gave him a nice stereotypical persona, so he wouldn’t animate himself.

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Simon was sooooooo tasty! And stuffed with “Turkey Tyme” Bread via Brownberry breads, which is absolutely impossible to find in my area. I had the bread frozen for a few months, when I picked it up in Northern Ontario.

Also, we started a hockey pool at work. I know…. some hockey. Not enough to make better educated guesses on who is going to be the best goal scorer of the year. So it was a bit of remembering names and who is ranked closer to the top. I have a feeling that I will never really know as much hockey as I want to know. Anyways after the starting week, I am in last place, :(. However, it is still the first week, so I might be saved in weeks to come. Wish me luck!

Revenge of the pumpkin spice

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Thats right… Its coming… its here… there’s pumpkin puree in my fridge, ready for another go. It was bound to happen soon. It finally came to Starbucks in Canada. It also has been spotted here and there among the blogs I follow religiously.

Also if you read last week’s things post, you saw that I freaked out about rose water. I’m definitely not making that from scratch. There are so many different ways to make rose water. Enough that there were conflicting ideas as to the best way to make the rose water. So instead I walked to the natural food store and exchanged my pennies. Small problem solved.

I’ve been starting to think about Christmas lists (mostly because my mother gave me hers). And was thinking that for some folks that the funny t-shirts over at lookhuman.com would be good.

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Ok, this one might be for me, but still, they’re pretty cheeky.

Been doing bootcamp as of late. It’s been pretty good. Not the traditional yelling at people and super defeated working out, just a more constructive environment. So thats why the muffins are healthy in the last post.

Otherwise, yay October!