Tag Archives: cookies

Bat

My Sunday afternoon grocery store surprise today was a gingerbread bat cookie mask. It was adorable, sparkly and delicious!

I held it up to my face and peered through the wings and then went in search of Mr. Michie, who laughed when he saw me.

I think another one might just jump into my hands this week, if I need to pick something up from the grocery store. It was the perfect treat and would taste wonderful alongside a steaming cup of hot apple cider!

Hope you are having a lovely weekend, wherever you are!

Sugar & Meringue

I missed it! I have been so busy with School these past few weeks, somehow in my GoogleReader, I missed this post from Sugar & Meringue! Her annual “National Sugar Cookie Day” publication. Last year’s was adorably presented, as was this year’s.

It is full of sweet recipes, how-to images and ideas. She has also posted an adorable tutorial on how to make “granny-square” decorated cookies. And, since making granny-squares for a blanket is on my to-do list this Summer, I am smitten with this idea. Enjoy!

(All images and publications copyright Sugar & Meringue)

A Kiss Goodbye

Today, as September comes to a close the last little taste of Summer is clinging to it. Even though the sun shone bright this morning, through the mist on the common, it was still so cold. Our breath hung in little icy moisture droplets above us as we waited for our cherry red bus to come.

I love Summer and all it holds, but I love this time, when seasons change from one into the other and as the curtains draw on the final little bit of Summer and we kiss it goodbye, I welcome, with arms open-wide, all the best that Fall has to offer us. And one such thing is a bounty of gorgeous apples. I grew up on a farm and one of our staple crops were apples. There was nothing better than when my Dad, came home with the first of the year’s apple cider in frosty jugs for us to gobble down.

Apples in season, meant ever-ready bushels of sweetness awaiting us. Thin sliced apples with crackers and hoop cheese, fresh frosty cider, my Dad’s applesauce for breakfast and my Mom’s apple butter spread over hot biscuits. Fall holds a sweetness to it all of its own, a beauty of color and taste.

As we truly kiss the last of Summer goodbye and welcome in Fall, I found a recipe that I thought I would share with you, I have had cookies similar to this growing up and this was just something to delicious not to share!

Iced Apple Cookies
  • 2 cup(s) all-purpose flour
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) cloves
  • 1/4 teaspoon(s) nutmeg
  • 1 1/3 cup(s) (packed) light brown sugar
  • 3/4 cup(s) unsalted butter, softened
  • 2 tablespoon(s) unsalted butter, softened
  • 1 large egg
  • 1 cup(s) pecans, chopped
  • 1 cup(s) raisins
  • 1 cup(s) chopped Red Delicious apple
  • 1/2 cup(s) apple cider
  • 2 tablespoon(s) apple cider
  • 3 cup(s) confectioners’ sugar

Directions
  1. Make the batter: Preheat oven to 350 degrees F. Combine the flour, baking soda, cinnamon, salt, cloves, and nutmeg in a medium bowl. Cream the sugar and 3/4 cup butter in a large bowl until light and fluffy. Add the egg and beat until incorporated. Gradually add the flour mixture and beat until combined. Stir in the pecans, raisins, apples, and 1/4 cup apple cider.
  2. Bake the cookies: Drop by heaping tablespoon, 2 inches apart, onto parchment-lined baking sheets. Flatten each mound slightly and bake 18 to 22 minutes. Cool on a wire rack.
  3. In a small bowl, stir together the sugar, remaining cider, and butter until smooth. Drizzle about 1 tablespoon of icing over each cookie. Store in an airtight container for up to 4 days.

(Recipe & Image copyright Country Living)

Ice-Cream Sandwiches

Yesterday, it was particularly sunny and hot here in our little London Burb and homemade ice-cream sandwiches were definitely in order!

To begin with, you will need ice-cream (flavour of your choice), cookies (something softer is a bit better than a crunchy cookie, but it is up to you), sprinkles or nuts (if desired, to roll the edges in, we decided to be purist yesterday), a spatula or knife, waxed or parchment paper and the most important ingredient: someone to share them with.

Gather your ingredients around you and let your ice-cream be slightly softened, it will be easier to spread. I normally keep homemade cookie dough in the freezer, but I had run out, so cheated and bought cookies from my local bakery.

Lay your cookies down in front on you, bottoms up and spread ice-cream over one cookie, use as much or as little ice-cream as you want, alternatively you can use an ice cream scoop and place one scoop in the middle and then mash down with the top of your other cookie. Place the other cookie on top and press them together.

Fold them up in wax paper or parchment paper, creating a little parcel of happiness and place them in your freezer, they need to sit in here for at least 30 minutes for the ice-cream to harden. You can leave them in longer. These were made in the morning and not enjoyed until the evening after we had eaten dinner.

When you are ready to eat them, pull them out of the freezer, folding your wax/parchment paper back so that you have a little opening in which to munch away at your ice-cream sandwich, but the bottom is still covered to keep your hands clean.

Make sure you have a nice sunny day (or a cloudy one if you need something to cheer you up), a front porch to sit on or a nice walk to go on and most importantly someone you love to share it with, because that will make it taste that much sweeter!

ENJOY!

Mr. Owl

“Hoot-Hoot!”, said Mr. Owl, who would like to be hoot-hooting on my kitchen counter filled with oatmeal cookies in his tummy!

I love this 1970’s-ish orange owl cookie jar from Anthropologie. He has a lot of personality. I keep searching for the right cookie jar to put in our kitchen.

Something vintage, something cute or cool or retro looking that brings with it a bit of charm and character and hopefully a story or two to tell about all the hands, big and little, that reached inside for a cookie or three.

(Wise Ol’ Cookie Jar image copyright Anthropologie, embellished by –  J. Michie)

Button Mushrooms

I found this adorable recipe on the Bake it Pretty Blog and I thought I would share. I love making shortbread, usually I just mould it into a pie shape and then cut it into thick wedges to have alongside a nice cup of tea. These would be perfect for a “Gnome Tea Party”, with Bake it Pretty’s gnome or mushroom sprig cake toppers placed on cupcakes and their gnome or snail shaped cookie cutters used for sugar cookies or to shape tea sandwiches. The possibilities are endless and I know I am already getting carried away with the ideas buzzing around in my head…

The use of a beer bottle dusted with cocoa powder is a fantastic idea to create that sweet squat mushroom stem. How inventive! Since I am in a shortbread baking kind of mood this weekend I thought about trying this recipe if we can squeeze it in to the crazy weekend that will be happening…

I have included their recipe if you want to try it for yourself:

Ingredients:

Preheat oven at 350 degrees  –  yields approx. 42 cookies
1 – 1/2 cups all purpose flour
1/2 cup cornstarch
1/2 cup powdered sugar
1 cup (two sticks) unsalted butter, softened
1 teaspoon vanilla extract
1/8 teaspoon table salt
One empty soda or beer bottle (cleaned and dried)
Cocoa powder (about 1/4 cup)
Water

Recipe:

Sift together flour, cornstarch, powdered sugar and salt.  Add softened butter and vanilla, and mix thoroughly until a thick but light dough is formed.  It should be soft but not too sticky, and easy to handle.

Roll the dough into 1″ balls and place about 1″ apart on baking sheets lined with parchment paper or silpat mats.  Place about 1/4 cup of cocoa powder into a small bowl, and about 1/4 cup water in to a separate small bowl.

Dip the top of the soda/beer bottle into water and shake off any excess.  Dip the bottle into the cocoa powder and tap the side to shake if any excess.  Gently press the bottle straight into one of your dough balls, pressing just barely into the dough, only about 1/4″ inch, then pull the bottle away.

Continue with the rest of your cookies, dipping your bottle into the cocoa between each pressing.  If it gets too light, do another water-dip then keep going.

Bake the cookies for 8-10 minutes in a 350 degree oven.  Take them out when they are just done, and barely the tiniest bit brown on the bottom.  Let cool on a wire rack for 30 minutes.

*Details:

– You can substitute flour for the cornstarch if you like, it will make the cookies a little more dense and toothsome.  I definitely reccomend using the cornstarch if possible, it really adds to the delicate and crumbly nature of the cookies.

(All images and recipe text copyright Bake it Pretty, cookie cutter image embellished by J. Michie)

Tea Party

We went shopping this weekend and I came across these silicone tea cups:

Unfortunately, the store was out of stock, they just had an empty display box, stating more stock would be in soon. I thought that this would be an adorable idea for a children’s tea party, or even a grown-ups tea party for that matter. To have delicious cupcakes baked in these pipped with twirly-whirly swirls of icing in a rainbow of colors and sprinkles.

And you could serve them alongside these yummy lemon raspberry sandwich cookies:

These little ham & cheese thumbprints:

Mini cucumber sandwiches made with my Mom’s mouth-watering cucumber and carrot spread and a selection of delicious vegetables with a homemade buttermilk ranch dip. I am getting hungry just thinking about it!

The day started out rainy this morning, but now has gone sunny and deliciously cool, the perfect tea party day, for bunting strung in trees, white tableclothes billowing in the breeze, good music floating through the garden and a group of friends to enjoy the afternoon with as day slips into night.

When these get back in stock, they might just jump into my hands, because I think this is a truly cute idea!

(Click on the cookie and thumbprints pictures to be taken directly to the recipe, tea party girl by Belle & Boo)

Gnome is Where the Heart Is

Well, as you may or may not know I love gnomes! I think they are just cute, whimsical, funny and kitsch. While searching for a particular cupcake item, I went to one of my favorite sites, “Bake It Pretty“, it has an array of goodies and lots of those hard to find retro/vintage looking cupcake picks. They were established before “Layer Cake“. Although, they have some product cross over, I think each have their own unique qualities.

I started going through their cookie cutter section while I was there and came across this guy! I thought he was too cute for words. He would be adorable iced with a little red or blue hat. Maybe even a little beard piped on with a small star tip.

When I was in high school, our local baking supply store was holding a Wilton Cake Decorating course and being the nerd that I am, I set aside some babysitting money and my mom let me sign up!

I love to bake and cook and I thought this would be a way to expand on that. I had so much fun, making roses, learning how to make the clown bodies to stick the clown head pick in for cupcakes or cakes, and best of all, you got to take home your finished products and eat them, now that alone was worth it for me, a guaranteed chance to have scrumptious cake once a week with that heavenly “wedding cake” icing, mmm!

You can buy him on this own or in an adorable “Pretty Magical Forest” set. Which gives you a really nice shaped mushroom that you could easily decorate to go along with him. He will need a place to sit on and rest of course!

This little gnome was too cute not to share and so sweetly photographed against the yellow gingham, I felt something needed to be said about this little character. If looking at these sites doesn’t make you want to run out and start whipping up cupcakes with the cutest toppers to put on them, I don’t know what will!

(All Images from “Bake it Pretty” website)