This has been a great year for many reasons...
Hubby got a great new job.
The basketball team went 21-8 and we won our conference outright for the first time since 1984 (when our big man's dad was on the team).
I got to go to the State Cheerleading Competition for the second time. Always fun to spend time with the girls and coaches.
But, like all good things, this year will come to an end.
Unfortunately (at least at the moment), I have a souvenir to remind me of this year: my basketball belly.
You see, basketball season, particularly when your hubby coaches AND works as an administrator AND is the Athletic Director, is all about late dinners. When will he be home? And, "Hey, we beat our cross-town rivals! Let's go out for a late dinner and celebrate!" (And celebrating usually involves nachos...oh, nachos...)
Anyway...
Since this was a particularly good season, with lots of nights of celebrating with lots half-priced appetizers at a local restaurant (don't judge...I hadn't had any dinner), I gained a little more than my normal winter weight.
I used to joke that I gained weight every winter just like bears do before they hibernate. A particularly apt joke, considering my deep and abiding love of sleep. But this winter's weight gain was a little on the ridiculous side and I need to be getting something of a grip on the situation.
And so I have come to two dramatic conclusions. (I know you're on the edge of your seat for these announcements...aren't you? ...............Hello? Is this thing on?
........Anyway.............
Conclusion #1: I will not do even one tiny spec of clothes shopping, not even for accessories, until I have gotten some control over the situation. If you're sitting there, stunned into silence, and shaking your head, believe me, I know how unlikely and drastic such a course of action sounds. But it's the best incentive I could think of to actually achieve results.
*Possible side effects of Conclusion #1: Getting to go shopping for lots of new, and exceptionally cute clothes in a smaller size.
Conclusion #2: I will share the story of my quest here, with you -- the good, the bad, and the ugly (my first ab workout will likely fall into the ugly category). Triumphs and utter failures. Nothing will be off limits. Heaven help you all.
Wish me luck. I'll report back tomorrow with my Day 1 Workout.
Saturday, March 20, 2010
Spring Fever
I have Spring fever.
This past week was a tease. Warmer than its been in months. Sunny. Birds chirping. You know.
I celebrated! I leaped, I sang, I frolicked. I painted my toenails bright red.
And then today happened. 40 degrees. Spritzing rain. Windy.
Crappy.
And all I have to say is: "WHY?!?!?!"
Desperately hoping Spring returns ASAP,
Kristen
This past week was a tease. Warmer than its been in months. Sunny. Birds chirping. You know.
I celebrated! I leaped, I sang, I frolicked. I painted my toenails bright red.
And then today happened. 40 degrees. Spritzing rain. Windy.
Crappy.
And all I have to say is: "WHY?!?!?!"
Desperately hoping Spring returns ASAP,
Kristen
Tuesday, December 29, 2009
A Christmas to Remember
Man, do I have a great family! =] This Christmas, I asked for (begged, pleaded, bribed...) lots of kitchen equipment. Basically stuff that I didn't register for when I got married, because I thought I'd never used it. And now, having realized how often I cook and how helpful some of these things are, I don't want to have to buy them myself! haha!
So what was on this year's wish list? So happy you asked. Here ya go!
1. Dutch oven (at least 7 qt.)
2. French rolling pin
3. *Large* mixing bowls
I had heard of Dutch ovens previously, but never figured I would make enough soups in enough quantities to justify owning one. Little did I know that those suckers are darned useful for making just about anything. So I got a 7 qt. creamy white Martha Stewart Dutch oven from my parents (Love it! Thanks!!) and a Lodge Ware 3 qt. Dutch oven from the hubby (who listened to and remembered me ranting and raving about how much I wanted/needed/demanded a Dutch oven -- he's the best!).
I also already have a rolling pin. It's a traditional, granite pin by Kitchen Aid and, like nearly everything I registered for, it was dishwasher safe. But the spring that enabled the pin to turn properly apparently was not dishwasher safe and rusted terribly. Leading to a situation where, the second or third time I used the thing, I took it out of the dishwasher after cleaning it and rust-colored water ran out of the handle area onto my foot. I know what you're thinking: "Ewwwww!" And you know what? You're right! That's exactly what I yelled at the very top of my lungs. So in addition to the Martha Dutch oven, my parents also got me a French rolling pin. It will be ideal for rolling out the crusts for my favorite apple tarts.
Now, let me say that I have mixing bowls. But I didn't have really huge, honkin' mixing bowls that I could mix up say, a double batch of homemade meatballs in. Well, now I do (thank you to my mother-in-law, Linda). This set comes with 4 nesting, stainless steel bowls and airtight lids for each. The bowls are dishwasher safe, and have already been put to good use mixing up a batch of the aforementioned meatballs.
Finally, let me say that I am blessed to be able to cook for family and friends and do so often. This past year has been an amazing one, with a visit from my best friend this past summer and several family lunches and dinners with both my and my husband's family.
I'm a lucky girl. And I'm lucky to share it with you. Happy Christmas! Happy 2010. May this new year be even better than the previous.
*Details in a future post about our New Year's Eve party and all the yummies we served. =]
So what was on this year's wish list? So happy you asked. Here ya go!
1. Dutch oven (at least 7 qt.)
2. French rolling pin
3. *Large* mixing bowls
I had heard of Dutch ovens previously, but never figured I would make enough soups in enough quantities to justify owning one. Little did I know that those suckers are darned useful for making just about anything. So I got a 7 qt. creamy white Martha Stewart Dutch oven from my parents (Love it! Thanks!!) and a Lodge Ware 3 qt. Dutch oven from the hubby (who listened to and remembered me ranting and raving about how much I wanted/needed/demanded a Dutch oven -- he's the best!).
I also already have a rolling pin. It's a traditional, granite pin by Kitchen Aid and, like nearly everything I registered for, it was dishwasher safe. But the spring that enabled the pin to turn properly apparently was not dishwasher safe and rusted terribly. Leading to a situation where, the second or third time I used the thing, I took it out of the dishwasher after cleaning it and rust-colored water ran out of the handle area onto my foot. I know what you're thinking: "Ewwwww!" And you know what? You're right! That's exactly what I yelled at the very top of my lungs. So in addition to the Martha Dutch oven, my parents also got me a French rolling pin. It will be ideal for rolling out the crusts for my favorite apple tarts.
Now, let me say that I have mixing bowls. But I didn't have really huge, honkin' mixing bowls that I could mix up say, a double batch of homemade meatballs in. Well, now I do (thank you to my mother-in-law, Linda). This set comes with 4 nesting, stainless steel bowls and airtight lids for each. The bowls are dishwasher safe, and have already been put to good use mixing up a batch of the aforementioned meatballs.
Finally, let me say that I am blessed to be able to cook for family and friends and do so often. This past year has been an amazing one, with a visit from my best friend this past summer and several family lunches and dinners with both my and my husband's family.
I'm a lucky girl. And I'm lucky to share it with you. Happy Christmas! Happy 2010. May this new year be even better than the previous.
*Details in a future post about our New Year's Eve party and all the yummies we served. =]
Thursday, December 17, 2009
Oreo Truffles
Today is the first day of final exams. Which means that all my grades had to be finished yesterday so that students would know their grade going into finals. Which meant that last night, for the first night in a long time, I had -- wait for it -- nothing to grade! Bliss! Joy! Rapture!
Which meant I couldn't wait to get home and cook something. So for my project, I picked something I could bring to school and share:
Oreo Truffles
Ingredients:
1 package Oreos
1 8 oz. block of Philadelphia Cream Cheese, softened
1 lb. of chocolate (I used Dove Milk Chocolate Silky Squares, but have also covered the truffles in white chocolate, turning them into Inside-Out Oreos)
Directions:
Break up a package of Oreos into chunks and place in a food processor. Process until smooth (no chunks in thr truffles!). Add the softened cream cheese and process until the mixture comes together (generally, you'll know this has happened when the mixture forms a shiny clump on one side of the food processor's bowl). Using a small ice cream scooper (mine is 1-inch in diameter), scoopt the Oreo mixture out onto a wax paper- or parchment-lined cookie sheet. Refrigerate for 15-20 minutes. While mixture cools, melt chocolate in a double boiler.* Remove cooled mixture from the refrigerator, roll scoops into balls and dip in melted chocolate. I used forks to remove the balls from the melted chocolate so that the excess could drip off. Place chocolate-covered balls onto another wax paper- or parchment-lined cookie sheet and refrigerate overnight.
These are incredibly rich, so enjoy them with a large glass of milk handy.
*If you don't own a traditional double boiler, or, like me, discovered that chocolate burns easily in a traditional double boiler, try this trick:
Place a glass bowl over a pot of gently simmering water. Make sure the bowl isn't touching the water. Congratulations! You've just created a homemade double boiler. Chocolate (or anything else you're in the mood to melt) will melt more slowly, but I've never burned chocolate using this method.
Which meant I couldn't wait to get home and cook something. So for my project, I picked something I could bring to school and share:
Oreo Truffles
Ingredients:
1 package Oreos
1 8 oz. block of Philadelphia Cream Cheese, softened
1 lb. of chocolate (I used Dove Milk Chocolate Silky Squares, but have also covered the truffles in white chocolate, turning them into Inside-Out Oreos)
Directions:
Break up a package of Oreos into chunks and place in a food processor. Process until smooth (no chunks in thr truffles!). Add the softened cream cheese and process until the mixture comes together (generally, you'll know this has happened when the mixture forms a shiny clump on one side of the food processor's bowl). Using a small ice cream scooper (mine is 1-inch in diameter), scoopt the Oreo mixture out onto a wax paper- or parchment-lined cookie sheet. Refrigerate for 15-20 minutes. While mixture cools, melt chocolate in a double boiler.* Remove cooled mixture from the refrigerator, roll scoops into balls and dip in melted chocolate. I used forks to remove the balls from the melted chocolate so that the excess could drip off. Place chocolate-covered balls onto another wax paper- or parchment-lined cookie sheet and refrigerate overnight.
These are incredibly rich, so enjoy them with a large glass of milk handy.
*If you don't own a traditional double boiler, or, like me, discovered that chocolate burns easily in a traditional double boiler, try this trick:
Place a glass bowl over a pot of gently simmering water. Make sure the bowl isn't touching the water. Congratulations! You've just created a homemade double boiler. Chocolate (or anything else you're in the mood to melt) will melt more slowly, but I've never burned chocolate using this method.
Friday, December 4, 2009
Cheddar Dill Scones
I am so behind on my blog postings! I don't know where the time goes these days. Not only that, but the last few posts I have managed to squeeze in, I forgot to upload pictures.
So this weekend, I will be trying to rectify this situation. I will be doing my best to get my lst few posts' pictures inserted in their proper spots, as well as blogging some of my recent kitchen antics.
For now, however, here's a recipe I tried recently for cheddar dill scones. Like so many others in my repertoire, it's a Barefoot Contessa recipe. In making these, I did learn several important lessons, however, which I will now share:
1. Ina's stand mixer is bigger than mine. In the future, I will cut her scone recipes in half.
2. Read the manual for the food processor's shedding attachment before just blithely assuming you know how to use it.
3. Invest in a cookie or biscuit butter for future scone-making. Some of my "free-hand cuts" were a little too generous.
4. Read the whole recipe over again before putting scones in the oven to avoid the inevitable baked-on mess when I realize that I forgot to sprinkle cheddar over the top of the scones before baking.
5. Make sure all your ingredients are very, very cold. The butter needs to be very cold so that once the scones are in the oven, the water in the butter will evaporate and create steam, which makes the scones puffy and delightful.
Overall, these were very good. Buttery, rich, and they made the whole house smell heavenly. Quite indulgent, and best served in small portions! I hope you enjoy them as much as I did!
Cheddar Dill Scones:
Ingredients:
4 cups, plus 1 Tablespoon of all-purpose flour, divided
2 Tablespoons baking powder
2 Teaspoons salt
3/4 lb. cold unsalted butter, diced
4 extra large eggs, lightly beaten
1 cup cold heavy cream
1/2 lb. sharp cheddar cheese, shredded
1 cup fresh minced dill
1 egg beaten with 1 Tablespoon of milk, for the egg wash
Directions:
1. Preheat oven to 400 degrees.
2. Combine 4 cups flour, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment.
3. Add the butter and mix on low until the butter is in pea-sized pieces.
4. Mix the eggs and heavy cream and then add quickly to the flour-and-butter mixture. Combine until blended.
5. Toss together the cheddar, dill, and 1 Tablespoon of flour and add to dough. Mix together until just incorporated.
6. Dump the dough untila well-floured surface and kneed for 1 minute until the cheddar and dill are well-distributed.
7. Roll the dough out until it's 3/4 inch thick.
8. Cut dough into 4-inch squares and then cut in half diagonally to make triangles.
9. Brush the tops with egg wash and bake on a baking sheet for 20-25 minutes until the outside is browned and crispy and the inside is fully baked.
So this weekend, I will be trying to rectify this situation. I will be doing my best to get my lst few posts' pictures inserted in their proper spots, as well as blogging some of my recent kitchen antics.
For now, however, here's a recipe I tried recently for cheddar dill scones. Like so many others in my repertoire, it's a Barefoot Contessa recipe. In making these, I did learn several important lessons, however, which I will now share:
1. Ina's stand mixer is bigger than mine. In the future, I will cut her scone recipes in half.
2. Read the manual for the food processor's shedding attachment before just blithely assuming you know how to use it.
3. Invest in a cookie or biscuit butter for future scone-making. Some of my "free-hand cuts" were a little too generous.
4. Read the whole recipe over again before putting scones in the oven to avoid the inevitable baked-on mess when I realize that I forgot to sprinkle cheddar over the top of the scones before baking.
5. Make sure all your ingredients are very, very cold. The butter needs to be very cold so that once the scones are in the oven, the water in the butter will evaporate and create steam, which makes the scones puffy and delightful.
Overall, these were very good. Buttery, rich, and they made the whole house smell heavenly. Quite indulgent, and best served in small portions! I hope you enjoy them as much as I did!
Cheddar Dill Scones:
Ingredients:
4 cups, plus 1 Tablespoon of all-purpose flour, divided
2 Tablespoons baking powder
2 Teaspoons salt
3/4 lb. cold unsalted butter, diced
4 extra large eggs, lightly beaten
1 cup cold heavy cream
1/2 lb. sharp cheddar cheese, shredded
1 cup fresh minced dill
1 egg beaten with 1 Tablespoon of milk, for the egg wash
Directions:
1. Preheat oven to 400 degrees.
2. Combine 4 cups flour, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment.
3. Add the butter and mix on low until the butter is in pea-sized pieces.
4. Mix the eggs and heavy cream and then add quickly to the flour-and-butter mixture. Combine until blended.
5. Toss together the cheddar, dill, and 1 Tablespoon of flour and add to dough. Mix together until just incorporated.
6. Dump the dough untila well-floured surface and kneed for 1 minute until the cheddar and dill are well-distributed.
7. Roll the dough out until it's 3/4 inch thick.
8. Cut dough into 4-inch squares and then cut in half diagonally to make triangles.
9. Brush the tops with egg wash and bake on a baking sheet for 20-25 minutes until the outside is browned and crispy and the inside is fully baked.
Thursday, November 12, 2009
Vegetable Lentil Soup
As I mentioned in my last post, I'm starting to get that Christmasy urge -- the one that makes me believe it's totally sensible to stay up till midnight stringing lights just so on the Christmas tree, or re-arrange the furniture to accomodate another Christmas tree, or generally string tinsel and garland over anything and anyone foolish enough to stand still while I rush about in a holiday frenzy. Some people would write this off to a typical young married woman's urge to create the "perfect holiday," something that no sane person has ever attempted, nor achieved. No, in truth, I rush around and get too little sleep because I truly believe this is the most wonderful time of the year. There's a feeling I get at the holidays that I don't really have any other time of the year -- everyone is kinder and friendlier (unless your holding the last Tickle-Me-Elmo doll still available for purchase, in which case, people are vicious, but still...).
Anyway, for several years (ever since I got married, as it turns out), I have been wanting to make soups in the late fall. Thick, luxurious, warming soups that I can eat with a chunk of warm crusty bread while curled under a fleecy blanket. Don't that sound wonderful? Ah, but sadly, life has always gotten in the way: there are errands to run, papers to grade, clothes to launder...you know what I mean.
But this year, I vowed, would be the year that I actually followed through and made...something!
So tonight, on my way home from school, I stopped at the store and picked up the ingredients for Vegetable Lentil Soup. Overall, it came together easily and is bubbling merrily away as I sit here, typing. For anyone keeping track, this is yet another Ina Garten recipe, although healthier than most of her other recipes. I liked that too -- I need to be watching my girlish figure as we head into the holidays (the better to scarf down my grandmother's cookies and other assorted goodies on Christmas Day!).
Vegetable Lentil Soup
Slightly Adapted from The Barefoot Contessa Cookbook
Ingredients:
1 pound French green lentils
4 cups chopped yellow onions (3 large onionss)
4 cups chopped leeks, white part only (about 2 leeks)
1 Tablespoon minced garlic (about 3 cloves) -- I used more; I love garlic!
1/4 cup good olive oil
1 Tablespoon kosher salt
1 1/2 teaspoons black pepper
1 Tablespoon minced fresh thyme leaves (or about 1 teaspoon dried thyme)
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4-6 carrots)
*2 cans diced tomatoes
3 quarts chicken stock
1/4 cup tomato paste
Freshly grated Parmesan cheese
**Denotes my addition to the recipe -- I never met a vegetable soup that I didn't want to add more veggies to!
Directions:
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain and set aside.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for about 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Double check the seasonings and adjust if needed. Serve hot and enjoy!
Anyway, for several years (ever since I got married, as it turns out), I have been wanting to make soups in the late fall. Thick, luxurious, warming soups that I can eat with a chunk of warm crusty bread while curled under a fleecy blanket. Don't that sound wonderful? Ah, but sadly, life has always gotten in the way: there are errands to run, papers to grade, clothes to launder...you know what I mean.
But this year, I vowed, would be the year that I actually followed through and made...something!
So tonight, on my way home from school, I stopped at the store and picked up the ingredients for Vegetable Lentil Soup. Overall, it came together easily and is bubbling merrily away as I sit here, typing. For anyone keeping track, this is yet another Ina Garten recipe, although healthier than most of her other recipes. I liked that too -- I need to be watching my girlish figure as we head into the holidays (the better to scarf down my grandmother's cookies and other assorted goodies on Christmas Day!).
Vegetable Lentil Soup
Slightly Adapted from The Barefoot Contessa Cookbook
Ingredients:
1 pound French green lentils
4 cups chopped yellow onions (3 large onionss)
4 cups chopped leeks, white part only (about 2 leeks)
1 Tablespoon minced garlic (about 3 cloves) -- I used more; I love garlic!
1/4 cup good olive oil
1 Tablespoon kosher salt
1 1/2 teaspoons black pepper
1 Tablespoon minced fresh thyme leaves (or about 1 teaspoon dried thyme)
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4-6 carrots)
*2 cans diced tomatoes
3 quarts chicken stock
1/4 cup tomato paste
Freshly grated Parmesan cheese
**Denotes my addition to the recipe -- I never met a vegetable soup that I didn't want to add more veggies to!
Directions:
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain and set aside.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for about 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Double check the seasonings and adjust if needed. Serve hot and enjoy!
Wednesday, November 11, 2009
Christmas Cookie Ornaments
I have given in...
It's only November 11th, and in the past week I have caught myself humming Christmas carols, planning holiday cooking, scheming ways to sneakily purchase Christmas gifts, and generally getting into the Christmas spirit nearly a month too early.
Each time I realize I'm doing one of these things I guiltily force myself to stop. I caution myself to enjoy each day (it's been ludicrously warm around here lately, so it hasn't been difficult to do that...but still...), stop and smell the roses, whatever I can to distract myself from Christmasy thoughts.
Well, I officially give up. I've thrown in the towel, I'm waving the white flag -- basically, pick your favorite metaphor for surrendering -- I"m doing it!
I found a recipe at allrecipes.com for a white cookie dough ornament. In the past, I've made gingerbread-looking ornaments with cinnamon, but hadn't found a good recipe for a white flour/bread dough-type ornament....until now.
Yesterday I made a double-batch of the ornament dough and stuck it in the fridge before running errands and going back to work for a couple hours. The dough was simple, came together easily, and has only three (inexpensive) ingredients. Today I had lots of fun cutting out all sorts of shapes using cookie cutters, and even worked on a couple free-form ornaments.
Best of all (or the worst, depending on your perspective), the house smells like baking sugar cookies. It's wonderful for the house to smell so good, but the downside is that the dough isn't meant to be eaten. Let me say again: THIS IS AN INEDIBLE RECIPE!!!
Here's the recipe. I'll be posting pictures of cookies as they are finished.
Christmas Ornament Cookie Dough:
4 cups all-purpose flour
1 cup salt
1 1/2 cup of warm water
Combine flour and salt in a bowl and mix well. Slowly add water, mixing as you go. When all the water has been incorporated, stir well (no need to worry about developing those glutens!). When you've mixed the dough as well as possible in the bowl, dump onto a well-floured board and knead until the dough is smooth and supple. You can either use the dough immediately or refrigerate it until ready to use.
When you are ready to make cookies, you can either pull, squish, and squeeze pleasing shapes from the dough or roll it to about 1/4 inch thick and cut using cookie cutters. Either way works well.
Place the cookies on a parchment-lined cookie sheet and bake at 325 degrees for about an hour.
*Mine got a little brown after an hour, so for the second batch I cut the cooking time to around 45 minutes. Bottom line: use your best judgment.
For decorating cookie dough ornaments, I have found that using fabric paint (also known as "puffy paint," those of us alive in the '80s probably remember this as the last word in fashionable t-shirts) accurately simulates the look of royal icing on cookies. After that, I raid the local craft store for buttons, beads, etc. -- anything that resembles candies, dragees, and other decorations.
It's only November 11th, and in the past week I have caught myself humming Christmas carols, planning holiday cooking, scheming ways to sneakily purchase Christmas gifts, and generally getting into the Christmas spirit nearly a month too early.
Each time I realize I'm doing one of these things I guiltily force myself to stop. I caution myself to enjoy each day (it's been ludicrously warm around here lately, so it hasn't been difficult to do that...but still...), stop and smell the roses, whatever I can to distract myself from Christmasy thoughts.
Well, I officially give up. I've thrown in the towel, I'm waving the white flag -- basically, pick your favorite metaphor for surrendering -- I"m doing it!
I found a recipe at allrecipes.com for a white cookie dough ornament. In the past, I've made gingerbread-looking ornaments with cinnamon, but hadn't found a good recipe for a white flour/bread dough-type ornament....until now.
Yesterday I made a double-batch of the ornament dough and stuck it in the fridge before running errands and going back to work for a couple hours. The dough was simple, came together easily, and has only three (inexpensive) ingredients. Today I had lots of fun cutting out all sorts of shapes using cookie cutters, and even worked on a couple free-form ornaments.
Best of all (or the worst, depending on your perspective), the house smells like baking sugar cookies. It's wonderful for the house to smell so good, but the downside is that the dough isn't meant to be eaten. Let me say again: THIS IS AN INEDIBLE RECIPE!!!
Here's the recipe. I'll be posting pictures of cookies as they are finished.
Christmas Ornament Cookie Dough:
4 cups all-purpose flour
1 cup salt
1 1/2 cup of warm water
Combine flour and salt in a bowl and mix well. Slowly add water, mixing as you go. When all the water has been incorporated, stir well (no need to worry about developing those glutens!). When you've mixed the dough as well as possible in the bowl, dump onto a well-floured board and knead until the dough is smooth and supple. You can either use the dough immediately or refrigerate it until ready to use.
When you are ready to make cookies, you can either pull, squish, and squeeze pleasing shapes from the dough or roll it to about 1/4 inch thick and cut using cookie cutters. Either way works well.
Place the cookies on a parchment-lined cookie sheet and bake at 325 degrees for about an hour.
*Mine got a little brown after an hour, so for the second batch I cut the cooking time to around 45 minutes. Bottom line: use your best judgment.
For decorating cookie dough ornaments, I have found that using fabric paint (also known as "puffy paint," those of us alive in the '80s probably remember this as the last word in fashionable t-shirts) accurately simulates the look of royal icing on cookies. After that, I raid the local craft store for buttons, beads, etc. -- anything that resembles candies, dragees, and other decorations.
Subscribe to:
Posts (Atom)
