sugar

Sugar Cookie Bars

June 30, 2015

Oh, what a week!!! Such a good freakin’ week!

Aside from the flat one of our cars has, things are rockin’!! Autumn is better from last week’s horribly, sucky, killer double ear infection. Price had a great time back in NY over the weekend doing Bachelor Party things for one of his friend’s. Autumn and I did some great shopping over the weekend. It’s a short work week with a holiday this upcoming weekend.

We are heading up to Maine for the holiday, and I can’t wait for it! I am so excited for this yearly summertime visit. We’ve never been for a visit at the Fourth of July so it’s going to be fun to experience it on the island. I already bought some snacks and goodies for us to bring up there for our visit. And I have recipes planned too. I might be bringing my Kitchenaid Stand Mixer with me…

Yep, I have no shame. It’s coming with me! I have donuts planned. yes!!!!!

And I wouldn’t mind if I got to make these Sugar Cookie Bars again.

That’s how your celebrate the country’s birthday… stuffing your face with sugar cookie bars.

I’ve blogged them about before, but I had to repost them as I love them so dang much. Making them again was a win for me, and sharing them again (I figure) is a win for you. Totally.

They are a soft, buttery, sugar bomb. Imagine sugar cookies, but softer. They stay soft and chewy, which is the best way for a cookie to be. I seriously don’t understand crisp cookies, which is why I l-o-v-e these so much.

Now I decorated them with red frosting and red, white, and blue sprinkles to jazz them up for the 4th, but you can make them all sorts of pretties for any holiday by what sprinkles you use. Duh! (Side note: I need these!!)

What are your 4th of July plans? You better say you are making these!!!!

Sugar Cookie Bars

Makes 24/32 bars

Ingredients:

For the cookie bars:

5 Cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1 Cup room unsalted butter, room temperature
2 Cups sugar
4 large eggs
2 teaspoons vanilla extract

For the frosting:

2 sticks of room temperature unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups confectioners’ sugar
3-5 tablespoons milk
Food coloring gel
Sprinkles

Process:

Preheat the oven to 350 degrees F and line a large metal pan (9″x13″) with aluminum foil or parchment paper and grease.
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
Beat the butter and sugar until light and fluffy. Add the vanilla extract and the eggs, one at a time. Mix until fully incorporated, scraping down the sides as needed. Add the flour mixture a little at a time until just combined.
Using your hands or a greased flat bottomed glass, press the cookie mixture into the baking pan. Bake for 20-25 minutes, until light golden brown and when a knife tip is inserted in the center it is clean upon removal. Gently lift out the cookie bars from the pan and cool completely on a wire rack.
To make the frosting: Cream together the butter until smooth. Add the vanilla extract and salt to the mixture. Slowly add the confectioners’ sugar until the frosting is smooth. Add the gel food coloring until the desired color is reached. Add the milk in 1 tablespoon at a time to create a smooth texture.
Evenly spread the frosting over the cool sugar cookie bars and add sprinkles. Cut into even sized bars.

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Thirsty Thursday: Watermelon Agua Fresca

August 8, 2013

Ahh summer…

What is your favorite drink to enjoy during the summer? Is it a beer? A glass of sangria? A glass of icy cold lemonade? Well, I love it all. I had such a hard time picking a drink to share for this week’s “Summer Time Favorites” themed Thirsty Thursday post. I wanted to share something that I find really refreshing and is simple to prepare because you don’t want to be stuck inside making a drink, you want to be outside enjoying it!

Watermelon Agua Fresca is a perfect summer time drink. I can’t get enough of it at this point. I’m really missing beer, chilled white wines, and sangria now but this Watermelon Agua Fresca is really hitting the spot right now.

I keep buying watermelons like they are going out of style. I don’t think I’ve ever eating so much watermelon in my life this summer. And now I’m drinking it. It’s just hard to resist it since it is at its peak freshness for such a short period of time.

Oh, and on the plus side I don’t have a watermelon sized bump… yet.

And Amanda has shared a Sonic favorite because you just can’t resist Happy Hour in the summer. But if you miss Happy Hour don’t fret since you can now make your own Ocean Water at home. Soooo good!!!

Watermelon Agua Fresca

Serves: 4

Ingredients

5 cups fresh, seedless watermelon, cut into cubes
1/2 cup water
2 T. sugar or agave, or to taste (optional)
Juice of 2 fresh limes or to taste
Lime slices, for garnish
Optional add-ons: fresh mint or basil, sparkling water, champagne, or vodka

Instructions

Puree together the watermelon, water, sugar, and lime juice in a blender.
Pour into glasses and garnish with lime slices.

Sourced from Playing with my Food

Thirsty Thursday: Banana Daiquiri

July 18, 2013

I wouldn’t be honest with you or myself if I didn’t say that making all these Thirsty Thursday posts was a tad bit difficult since I’m now not drinking. At least Price is enjoying them. He has become the designated taste tester when it comes to boozy drinks.

But with this Banana Daiquiri I had a really easy time making it virgin without really effecting the end result… just don’t add the rum in. Duh! So I was really excited for this recipe for this week’s Thirsty Thursday post. Amanda picked this week’s Daiquiri theme since tomorrow is National Daiquiri theme. Perfect.

This Banana Daiquiri is so simple and so good. Pefect for the heat wave that has been beating the crap out of the northeast this week. It is such an easy recipe to halve or multiply easily. You basically make 2 drinks every time since you are limited wha tyou can fit into the blender, that 3 cups of ice will do that! But it’s worth it since this icy bevie is so refreshing. 🙂

Amanda made a super refreshing Watermelon Daiquiri. I have a watermelon just waiting for me to cut into it. I think it wants to be turned into this daiquiri. If watermelons had feelings and thoughts I’m sure it would tell me to do just that…

Banana Daiquiri

Makes 4 drinks

Ingredients

2 large bananas, divided
1 cup coconut milk, divided
1 lime, juiced, divided
1/2 cup sugar, divided
6 cups ice, divided
4 ounces white rum, optional, divided

Process

Into a blender add half of each ingredient.
Blend until smooth, about 1 minute.
Pour into 2 tall glasses, and repeat for 2 more drinks.

Sourced from Sandra Lee via Food Network

Thirsty Thursday: Birthday Cake Shots

January 17, 2013

Tomorrow is my birthday. I’m not sure if I am excited or not. It’s just another day. I typically try to take it off from work. I did last year and hung out with Rachel and her adorable kids, ate bagels, played around, and just enjoyed the relaxing day. I couldn’t take this birthday off since I have a deadline and I’m taking a lot of time off in February for our new puppy. I’m most excited about that.

The only thing I can think about turning 28 is my 10 year high school reunion and then I am filled with anxiety. A lot of it. I know that is a random thing to think about 10+ months from now but once I think about being 28 all I can think of is that. Also, I know I don’t have to go, but I think I want to, and that it’s not a big deal but oh where to begin… that is a whole other post. So my reunion is on my mind, not to mention a whole host of other anxiety inducing things. Fun times.

So to ease my anxiety I decided to make Birthday Cake Shots for this ‘birthday’ themed Thirsty Thursday. One of my old roommates introduced these to me on a night out of summer time bar hopping. I was completely head over heels for them as they taste just like birthday cake. I have no idea how the combo of frangelico and lemon does that but it plays some magic trick and it does. So enjoy a shot, they are about 150 calories which is much less than a piece of cake… ugh reunion.

Head over to Amanda‘s blog to check out her Birthday Cake Marshmallows. Such a fun way to celebrate a birthday… or a Wednesday! You can add them to hot chocolate, just pop them in your mouth, or eat them out of a bowl like cereal. ha!

Birthday Cake Shots

Makes 1 shot

Ingredients

1 ounce frangelico
1 ounce vodka
1 slice of lemon
1 teaspoon sugar

Process

In a 2 ounce shot glass combine the vodka.
Put the sugar on top of the slice of lemon.
Take the shot and immediately suck on the sugary lemon. enjoy!

Thirsty Thursday: Hot Chocolate Mix

December 6, 2012

Do you know what you should not do? You shouldn’t forget about the hot chocolate you are making on the stove and then be utterly surprised when it overflows burning on your new glass top stove. yep, that’s happened… twice…

Well, you should totally make hot chocolate (and pay attention to it) and to do so you should mix up this hot chocolate mix. It’s great to enjoy snuggled up under a cozy blanket while watching a movie or RHofsomewhere. It also makes for a fantastic gift. It is quick to mix up, packages easily, and is so yummy.

I made this basic hot chocolate mix to get things started. Not basic in being ‘meh’, but basic in that it is a great base for you to create specialty flavored hot chocolate. I love starting with one recipe and making some modifications to create something fun and different.

Swap out the semi- sweet chocolate chips for some peppermint chips for a peppermint hot chocolate.
You can use peanut butter chips instead of the semi-sweet chocolate chips. Awesome.
Or you can use caramel chips and triple the salt for a salted caramel cocoa.

But wait, there’s more! Amanda has flipped hot chocolate on it’s head with a Frozen Hot Chocolate. I’ve always wanted to try Frozen Hot Chocolate from Serendipity 3 in NYC but have never made it there so this is the perfect chance to make it at home myself! If you can’t get to the frozen hot chocolate, bring the frozen hot chocolate to you!

Hot Chocolate Mix

Fills 8 1/2 pint mason jars

Ingredients

2 1/2 cups unsweetened cocoa powder
3 1/2 cups sugar
1 tablespoon salt
10.5 oz package of mini marshmallow
8 oz of semi sweet chocolate chips, mini is preferred

Process

Combine all of the ingredients together in a very large mixing bowl. Divide the mix up in bags or air-tight containers.
To make hot chocolate- in an medium sized sauce pan, combine 8 oz of milk with 3 tablespoons mix. Heat gently to warm and melt the chocolate chips. Stir occasionally so the milk and chocolate do not burn on the bottom. Top off with more marshmallows or whipped cream and sprinkles. Enjoy!

Oreo Peanut Butter Lovers Ice Cream

October 2, 2012

So I’ve recently been snatching up all different kinds of flavored Oreos. Sandwich cookies are my favorite cookies. Don’t even think about getting me Snackwell’s Creme Sandwich Cookies… watch out for your fingers. Anyway, I love to play around with using Oreos in recipes so when I got my hands on some Peanut Butter Oreos I knew just what to do…

…

Sugar Cookie Bars

May 15, 2012

I feel that the blog-osphere blew up this spring since just about everywhere I looked I saw sugar cookie bars. Same goes for pinterest… sugar cookie bars all over the place. Well, I figured I would join in on the fun and make some. Once I made them I kept asking myself why I didn’t make them sooner!!

I made a batch for the general contractors working on the project that is keeping me so busy at work. I’m busy but they are slammed working on the project. They have to take turns working on Saturdays supervising the work that is underway as well as the normal M-F 10hr days. Which is exactly why I brought these babies in to them one Saturday morning. I then heard the following Monday how they were flying off the carrier that I carried them in on. Thankfully everyone really enjoyed them 🙂

I used the sugar cookie bar recipe from Kita’s blog Pass The Sushi. I made some adjustments because I didn’t have a lemon so I didn’t use the lemon zest that original recipe called for and I think that the bars didn’t hurt from it. Once I had it all laid out I realized that I didn’t have that large of a baking sheet for the cookie bars. I used a 9×13 lined pan and just adjusted the length of baking. The hardest part is knowing then they are done as they are still very soft in the middle. Once I tested the cookies with a small knife and it was clean upon removal I took them out to cool. I suggest that you wait for them to cool for a few hours or over night, which will help them set up in the center and prevent the frosting from melting when put on the bars. I had some melting as I was rushing because I was making them at 6am to delivery around 8.30… learn from my foolish goofs!

Sugar Cookie Bars

-Serves 32-

Ingredients:

For the cookie bars:

5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
2 sticks of room temperature unsalted butter
2 cups sugar
4 large eggs
2 teaspoon vanilla extract

For the frosting:

2 sticks of room temperature unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups confectioners’ sugar
3-5 tablespoons milk
Food coloring gel
Sprinkles

Process:

Preheat the oven to 350 degrees F and line a large metal pan (9″x13″) with aluminum foil or parchment paper and grease.
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
Beat the butter and sugar until light and fluffy. Add the vanilla extract and the eggs one at a time. Mix until fully incorporated, scraping down the sides as needed. Add the flour mixture a little at a time until just combined.
Using your hands or a greased flat bottomed glass, press the cookie mixture into the baking pan. Bake for 20-25 minutes, until light golden brown and when a knife tip is inserted in the center it is clean upon removal. Gently lift out the cookie bars from the pan and cool completely on a wire rack.
To make the frosting: Cream together the butter until smooth. Add the vanilla extract and salt to the mixture. Slowly add the confectioners’ sugar until the frosting is smooth. Add the gel food coloring until the desired color is reached. Add the milk in 1 tablespoon at a time to create a smooth texture.
Evenly spread the frosting over the cool sugar cookie bars and add sprinkles. Cut into even sized bars.

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Cranberry Ginger Margarita

October 11, 2010

Poe’s Kitchen at the Rattlesnake Bar and Grill is one of my favorite places to eat. Chef Brian Poe has transformed this bar and restaurant into a place that I actually want to go to. Prior to coming to the Rattlesnake the only reason to go was because of it’s roof deck, and since that was it’s only positive thing the line to get up there was maddening. Now, I don’t give a crap about the patio, I just want the food and drinks. We have been there for several birthday’s now, and several ‘just because’ times. Just because I would like corn bread time. Just because I would like to go there for brunch, but incorrectly assume it opens at 11, and wait outside for 30 minutes time. Just because it’s Tuesday. (swoon)

When I saw a drink contest posted on their Facebook page, I knew I had to give it a try. I’ve spent the night making Cranberry Ginger Margatias for Price to try and give me feedback on. Such a difficult task!! ‘ Too Sweet” “Not enough tequila” “Needs lime?” “The sugar works, but…” So, I’m hoping that this recipe will make it into the top 3 for voting. Fingers crossed.

The first thing that came to mind was to make a margarita with cranberry juice. Why? Well why the hell not? But really it had everything to do with the upcoming season. The fall just screens cider and cranberries to me. Ruling apple juice/cider out I moved forward with the cranberry base. The second thing that came to mind was ginger. I have been on a major ginger kick this year, mainly making a lot of ginger infused simple syrup for seltzer. Instead of a ginger simple syrup, I decided to use Domaine de Canton, a French ginger liqueur. The combination of cranberry and ginger worked well, so full steam ahead. The rest fell into place- a gingered sugar for the rim, and a squeeze of lime to add tang.

The result is a margarita that has bite, since the cranberry brings acidity, much like the normal margarita. However, the sugar and liqueur bring some sweetnes, to cut the tartness. The Cranberry Ginger Margarita makes for a great fall cocktail because of it’s seasonal flavors. It can even been accessorized with some fangs for Halloween- this margarita has bite!

Cranberry Ginger Margarita

4 oz of cranberry juice cocktail

1 1/2 oz of tequila

2 oz of Domaine De Canton (ginger liqueur)

wedge of lime

cranberries (for garnish)

Sugar for the Rim

1/2 cup sugar

1 teaspoon ground ginger

Prior to mixing the drink, combine the sugar and ginger on a plate to rim the glass. Wet the edge of the glass with water, drip into the sugar mixture, remove and let dry while mixing the drink.

Fill a glass half way with cubed ice, pour in the cranberry juice and add the cranberries. Add the tequila and Domaine De Canton. Squeeze the wedge of lime into the mix. Pour drink into rimmed glass.

Enjoy!

Mixed Berry Jam

September 29, 2010

A few weeks ago I wrote about the Canning Adventure that Emily and I had. Fruit was smashed, pounds of sugar was used, some lots of wine was consumed, and jam was made. Oh, how can I forget about that small kitchen fire? That alone is why Price tends to run away when the 2 of us are together.

This was a major refresher in math skills. The original recipe called for 1 single fruit in quarts. Well we had to make it difficult by using 2 fruits in various containers. This involved looking for conversion tables online as well as harassing Price and his friend Chris for confirmation that we did it correction. Conclusion… “math is hard”

Prior to canning, I got 2 books that I found really helpful. We used Better Home and Garden’s You Can Can for this first canning adventure. It is a step-by-step book that really breaks down the canning and preserving process using photographs, tables, and clear instrcutions. I REALLY suggest this book for first time canners because it explains the process and the reasoning behind various things. For example, when to use boiling-water canning vs pressure canning. Hint: it has to do with the pH level of the food. This book, and the wine we consumed, made canning really fun.

Not to toot our horns too loudly, but this jam was pretty damn amazing. The texture was even with crushed fruit, while still having some rather large pieces of blackberries. Getting a spoonful with a large blackberry in there to spread over some toast was amazing. The combination of fruit works really well together- raspberries add a bit of a tangy bit that holds itself against the rich blackberry, which the blueberries mellow that flavor out a bit. It is a rather sweet jam so you could cut that with a bit of lemon juice (2 tablespoons added to the fruit prior to processing).

Mixed Berry Jam

Prep Time: 35 Minutes Process: 5 Minutes Makes: 8/9 Half Pint Jars

1 pint of blueberries

3 6oz packages of raspberries

3 6oz packages of blackberries

7 cups of sugar

1 1.75 packet of pectin

Wash and clean all fruit.

Combine the blueberries, raspberries, and blackberries. In a LARGE pot, add 1 cup at a time, smash* the fruit together. Continue until all fruit is smashed. Stir in the pectin.

Heat over a High heat, stir constantly, until the mixture is at a rolling boil. Add the sugar all at once. Return to a rolling boil; boil for 1 minute, stir constantly. Remove from heat and skim off foam with a metal spoon.

Immediately ladle jam into hot, sterlized janning cars. Leave 1/4″ inch headspace. Wipe jar rims, place lid on jar and screw on bands (so they are secure but not too tight).

Process jars using the boiling-water method for 5 minutes (start timing when the water returns to a boil). Remove jars and cool on a wire rack, just not directly on your counter.

*A potato masher works well. Or improvise, like we did.

Monkey Bread

October 9, 2009

Over 4 years ago Price and I spent Memorial Day Weekend in Rockport, MA. We stayed at the Sally Webster Inn, a cute B&B that is walking distance to the historic district. While there we had this sweet, sticky, yummy breakfast… it was the first time we ever had Monkey Bread. We had never heard of it before so we eagerly asked what it was and how to make it. Our inn keeper told us how simple it was to make so we decide that we must try it at home later on. I have made it several times since but I don’t typically make it at home since it makes a lot, I have even cut it in half when we have had a few people stay over and it is a lot. Plus, let’s be honest, it’s not really healthy…. you’ll see.

Every friday my office has this thing called Pod Breakfast. It just means that 1 person brings in breakfast for our different pods (sections of open workstations). So today is my turn for Pod Breakfast. Since I started working at Gensler 3 years ago Sept I have made Monkey Bread for all but 1 of my turns. I’m kinda sad that I missed that one but I know at the time I correctly choose sleep over getting up early to bake.

I make Monkey Bread and either make something else or purchase something else. I have done everything from a large fruit salad to McDonald’s breakfast sandwiches. So I had to decide what my other item would be… since we just made waffles last weekend I had that on the brain and settled on that. I got up at 6 this morning (luckily I did not snooze for 30-40 minutes like usual) and went to the grocery store to get all the supplies I would need for monkey bread and buttermilk waffles.

Making the monkey bread was easy, like usual, and prepping for the waffles was a breeze however I put the eggs in the fridge and forgot them at home. Damn! I was so annoyed since I had to run out to the closest convenience store to get eggs. Just another thing to juggle this morning. The big scheme it was not a big deal since I made 3 batches of waffles but it slowed me down at the start. Once I got going everything went smoothly- I think I ended up making 45+waffles- which were served with syrup, strawberries, and whipped cream. I sent up a table for the monkey bread and the waffle prep. The monkey bread was a hit since it is a sugary, buttery, sweet breakfast bread. I felt bad that I forgot to invert it since I was so busy with the waffles but it was still good. Inverting the monkey bread allows the buttery ‘caramel’ to sink back into all of the pieces.

Monkey Bread

4 pack of buttermilk rolls (I use Pillsbury)

1/2 cup of granulated sugar

1/2 cup of brown sugar

1 1/2 tablespoons of cinnamon

1 to 1 1/2 sticks of butter (depends on if your heart/hips can take it)

pre=””>Preheat the oven to 350. Use a bundt pan or a loaf pan for the monkey bread. Spray with nonstick cooking oil.

In a large bowl mix the sugars and cinnamon together.

Using clean, sharp kitchen scissors cut every roll into 4 pieces.

While you are cutting the pieces melt the butter.

Roll all pieces in the cinnamon sugar mixture until coated. Place all pieces in the pan. Pour the butter overall the pieces. Cook for 30 minutes. be sure to check on the monkey bread so it does not brown to quickly. Invert the monkey bread onto a plate, serve warm.