sugar cookies w/ icing

Week 7: In case you didn't notice. I don't bake much. Bake goods aren't something I crave too often. (Except for chocolate chip cookies. My #1 weakness.) But what would Valentine's day be without sugar cookies. So I gave them a shot. They were so easy. They came out soft, but not crumbly,  and they tasted good, too. (Especially the dough.:)

Sugar Cookies

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). More is better.
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.  

Icing

• 1 cup confectioners' sugar
• 2 teaspoons milk
• 2 teaspoons light corn syrup
• 1/4 teaspoon almond extract
• assorted food coloring

Directions

1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Spread thinly on cookies.

cinderella, cinderella

I love Cinderella. My sister loves ballet. So we went to the BYU Ballet Theater production of Cinderella. It was enchanting. This was my happy birthday present to her. She turned 12 on Friday. She is an angel on earth and I am so lucky to have her as my sister.

Happy Birthday Dinah!!

I’ve been looking forward to this since November. I could hardly contain my excitement this week. I love all things Cinderella and have always wanted to see the ballet. I’ve seen every other rendition of Cinderella, multiple times.

The classic Disney Cinderella

Rodgers and Hammerstein’s Cinderella

The Glass Slipper

Fairie Tale Theater

My all time favorite The Slipper and the Rose.

And a few other modern-day renditions.

I don’t know what it is about the story—Rags  to riches, Prince Charming, Shoes—It has been my fairy tale of choice since I was three. Some things never change.

i will not...

...throw a temper tantrum nor stomp across the floor.

...kick and scream and attempt to put a hole in the wall

...pout, whine, shout nor kick against the door.

I will try to remember that I am an adult and act my age.

This will be difficult because...

MY PARENTS ARE GOING ON A CRUISE WITHOUT ME!

Ps. And they took Caleb and Dinah. No, I am not bitter. 

favorite super bowl commercial

ps. Honestly, I didn't watch any of the super bowl or the commercials. One of my professors showed this one to us and I decided it was my favorite. 

Zuppa Toscana

Week 6...I saw this and then I couldn't stop thinking about it until I made. And then I still couldn't stop thinking about it because it was super good and perfect for a cold, cold day. 

Zuppa Toscana Slow cooker style (aka Potato and Sausage Soup)

1lb italian sausage
2 cans chicken broth
1 c water
1/4 c onion
3 large russett potatoes (cubed)
1 clove garlic
1/2 c bacon bits (Splurge and get real bacon bits)
1 cup whipping cream
Kale

Crumble italian sausage and put in crock pot with chicken broth, garlic, potatoes, onion and cook on high for 3-4 hours until potatoes & sausage are cooked. Add bacon bits, whipping cream and cut up kale right before serving. Top with your choice of cheese & serve with fresh bread.

If you don't have 3-4 hours, you can bypass the slow cooker.

Remove sausage from casings; brown in a skillet, breaking up, until cooked through. Place onions and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.

Enjoy. Trust me you will.

crock pot peanut meatballs

So…week 5 was another Thai recipe. Trust me, I do like other things besides Thai. But I couldn’t help myself this time. This looked really good. And it was.

INGREDIENTS

1-13.5 oz can Coconut Milk
1-3.5 oz packet of Peanut Sauce Mix  (I used a few tablespoons of peanut sauce from a bottle. If you like peanut sauce use liberally. If not, hold back.)
1-16 oz frozen package of large meatballs (16 count)
Optional:
Lime wedges and chopped cilantro (a must)

DIRECTIONS

1. Add Coconut Milk and Peanut Sauce Mix (both inner envelopes) to crock pot and mix well. Add meatballs to coconut mixture and toss to coat.
2. Cook on high for 2.5 hours or until sauce thickens. Serve with favorite spaghetti or rice. Garnish with lime and cilantro if desired.

It says it yields 4 servings, but I was eating leftovers all week. I was sick of it actually by Friday. Sometime I want to try this dish using peanut butter. Asian Meatballs with Peanut Sauce.

HAPPY BIRTHDAY JAKIE!!!!

I love how you are never too far behind me!!

Beijos