Tag Archive | sprinkles

Sprinkled Sugar Cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Some wonderful friends of mine are moving this week/weekend. Actually, two family’s. One family bought a house and the other family is going to be renting the other families previous house. So all this is going down in one day, and sadly, it has to be a Friday, so I won’t be of much help with my two boys running around. Sorry, but I just can’t any of that going well. So I decided to offer to bake something! Since it’s obviously a passion of mine, why not? What I did not know, was that it would be 93 degrees outside when I had to bake. Praise the Lord for air conditioning!
In my head, I knew I wanted to make two different kinds of cookies. One with chocolate (later decided it to be m&m’s since I was somehow out of chocolate chips..I know, I know…) and a sugar cookie of some sort. But since I don’t make sugar cookies that much (because of my addiction to chocolate) I went on a search for some delicious sugar cookies.When I make cookies, I don’t want flat, hard cookies. NO. I want puffy, soft, melt-in-your-mouth cookies. You know the kind. They’re they ones your Grandma used to make when you were a kid. The ones that went perfectly with that glass of milk (I wouldn’t know what that is like though, since I was lactose intolerant as a kid and now don’t like white milk..oh well).
Just my luck, I was scanning Facebook this morning and came across a post from Sally. And it happened to have 10 (count ’em ten!) cookies recipes on it. While the all looked absolutely amazing, there were two that stuck out to me. A sugar cookie and an m&m cookie. OH. MY. GOODNESS. This is my day! It was perfect! Then I read the recipes…
The sugar cookies used butter extract, which I’ve never owned, but am pretty sure I will need to pick some up at the store next time I’m there (thankfully, payday is soon! However, I managed to make them anyway. She had a note towards the end of the post about substituting the butter extract for almond extract. And since I decided to make a double batch, I used half almond and half vanilla extract. I’m also not a huge fan of almond extract, but these cookies actually taste pretty good!
As for the m&m cookies, she said to refrigerate them for as long as you can…well, I don’t have that long… so I haven’t actually decided if I have time to make them or not…indecision at it’s best.
Now, these cookies didn’t turn out puffy. But they are soft and delicious and that’s good enough for me!
I also didn’t have all the colorful sprinkles that I saw in the cookie post, but I did  my best and put colors together that are cute anyhow!
Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkled Sugar Cookies (adapted from Sally’s Baking Addiction)
Yield: 48 little cookies

1/2 cup (1 stick) butter, softened to room temperature
1 cup sugar
2 large egg yolks
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups all-purpose flour
1/2 cup colorful sprinkles
1/4 cup sprinkles, for rolling

In the bowl of a stand mixer (you could probly do this by hand too) blend butter and sugar together until fluffy-ish.
Add egg yolks, almond extract, vanilla extract, baking powder, and salt until well combined.
Mix in flour until the dough form a ball and pulls away from edges of bowl.
Carefully mix in 1/2 cup sprinkles.

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roll cookie dough into teaspoon size balls and roll in remaining 1/4 cup sprinkles. Place on cookies sheet and bake 9 minutes or until just done. You don’t want to over bake these, then they will be hard.

Let cool for a couple minutes pan before moving them to a cooling rack  to cool completely.

A Bun (or cupcake) in the Oven

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

No, its not me that expecting, but pretty much every other person I know. Seriously. It’s like another baby boom around here!
So, in honor of these babies (and my best friend, in particular, who is on her third baby in 3 years! ) I made some cupcakes! She finds out what she’s having next week, so I couldn’t make just pink or just blue, I HAD to make both!

 

 

 

 

 

 

 

She didn’t want chocolate (I know, a prego lady that doesn’t want chocolate? What’s up with that?) So I chose funfetti with pink and blue sprinkles, and per her request, Raspberry Buttercream frosting, which I found out does not pipe well… *sad face* (see recipe below for reason why)
And since the raspberry frosting turns out pink, I added some blue sprinkles to the top! These are just cutest baby-themed cupcakes I’ve ever made (not to mention the only baby-themed cupcakes I’ve ever made) And they taste great too!
I decided to use a new funfetti recipe, and although its quite similar to the last one I used, I think I like it a little better. The cupcakes turned out soft, were shaped well (at least most of them were), have great flavor, and the recipe is pretty easy. And I am all about easy!
Happy Baking (to the cupcakes and the babies!)

Funnfetti Cupcakes with Raspberry Butter Cream Frosting
(cupcake recipe adapted from Annie’s Eats)
Yield: about 24 cupcakes

1 cup milk, divided
6 large egg whites
1 tbsp vanilla extract
1/4 tsp almond extract
2 3/4 cup cake flour, sifted
1 1/2 cups sugar
1 tbsp plus 1 tsp baking powder
3/4 tsp salt
12 tbsp (3/4 cup) unsalted butter, at room temperature
1/2 cup multicolored sprinkles

Preheat oven to 350 degrees F. Line the cupcake pans with paper liners. In a small bowl, combine 1/4 cup of the milk, egg whites, vanilla and almond extracts. Whisk to blend. In a larger bowl (I used my KitchenAid mixer) combine cake flour, sugar, baking powder, and salt. Mix briefly on low speed to combine. Add butter and mix on low speed until the mixture resembles wet sand. Then, mix in the remaining 3/4 cup milk, then increase to medium speed and beat for about 90 seconds more. With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition. Scrap the sides of the bowl as needed. Gently fold in the sprinkles with a spatula.

 

 

 

 

 

 

 

Divide the batter evenly among the prepared cupcake liners. Fill about 2/3 full. Bake about 18 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pan briefly, then transfer to a cooling rack  to cool completely before frosting.

 

 

 

 

 

 

 

Raspberry Buttercream Frosting (from MyRecipes.com)

1/2 cup unsalted butter, at room temperature
1/2 cup fresh raspberries (I used frozen this time, and I think that’s why it didn’t pipe well), washed and dried
1 tsp vanilla extract
1/8 tsp salt
16 oz pkg powdered sugar, sifted

In the bowl of an electric mixer, beat (I used the whisk attachment, because I like the consistency it makes the frosting when complete), beat together butter, raspberries, vanilla, and salt, until creamy.
Add the powdered sugar in two additions (I do this to avoid the ‘cloud’ of sugar that will poof when you start the mixer)

Frost your cupcakes any way you’d like!