Come Fly with Me...

My baby is 15.  FIFTEEN!!!  Really, that saying that goes, "the days are long, but the years are short" is so, so true.  Although, ever since he became a teenager, it feels like the days are flying by, too.

Speaking of flying...that's what kiddo wants to do.  Fly.  Who knows where this will go...he is only 15...but aviation is definitely his passion right now.  His room is strewn with FAA directories, airplane models, and pilot handbooks.  He's memorized the airline flight schedules and knows when the "heavies" are taking off and landing.

Given a choice, he'd be at the airport, plane spotting every day of the week.  I must admit, it's pretty neat.  Even though, most of my spotting is watching HIM watching the planes.



With that in mind, I made some pilot-themed cookies for his birthday celebration.  I don't have much in the way of tutorials since I wanted them to be a surprise, but I'll walk you through making them.

To make the Jet Trail or Contrail cookies, you'll need:

• airplane image to trace
• waxed paper
• cut-out cookies, square, round or rectangle
• royal icing, tinted with AmeriColor Bright White and Sky Blue
• couplers and tips (#2, #1)
• disposable icing bags
• squeeze bottles
• toothpicks
• small paintbrush

Make the airplane transfers: (these can be made up to 1 month in advance and stored in an airtight container.)  Place the airplane image on an upside-down cookie sheet.  Cover with waxed paper, and tape the waxed paper down to hold it in place.

Use a #1 or #2 tip to trace the outline of the airplane onto the waxed paper with white icing.
(Make extras in case of breakage.)

Thin some of the white icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  (Reserve some of the white icing for piping details later.) You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into a squeeze bottle. Fill in the outlines.

Let the transfers dry completely, 6-8 hours.

Outline the cookie in blue with a #2 tip.  Thin the blue icing using the method described above.  Fill in the outlines with the thinned icing.

Let the cookies dry uncovered, 6-8 hours, or overnight.

Carefully peel the transfers off of the waxed paper.  Use a bit of piping consistency royal icing to adhere the airplanes onto the cookies.


Use a #1 tip to pipe small dots down from the wings.
(Um, that paintbrush has seen better days.)


Use a very slightly damp, small, flat paintbrush to drag the icing dots together making a "contrail."

(Since there are 4 engines on my airplane transfer, I originally intended for there to be 4 contrails, but they didn't look quite right on the cookies.)

For the pilot shirt cookies, you'll need: 

• shirt cut-out cookies 
• royal icing, tinted with AmeriColor Bright White, Super Black, and Egg Yellow
• couplers and tips (#2, #1)
• disposable icing bags
• squeeze bottles
• toothpicks

Use a #2 tip to outline the shirts with white icing. 

Thin some of the white icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  (Reserve some of the white icing for piping details later.) You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into a squeeze bottle. Fill in the outlines.

Let the icing dry for at least 1 hour.

Switch the tip on the white icing to a #1 tip, and pipe rectangles to make a collar.

Use a #2 tip to outline the tie and shoulder patches with black icing.

Add the pocket details in white.

Thin the black icing as described above; fill in the black outlines.

Let the cookies dry at least 1 hour.

Use a #1 tip to add the wings and stripes in yellow icing.

Let the cookies dry uncovered 6-8 hours, or overnight.


This is my favorite pic from his birthday celebration:

Have I mentioned how much I LOVE this child?  I mean, like, with every fiber of my being?  Have I also mentioned how fortunate I feel that he has this great group of friends in his life?   Whatever his future brings, pilot or not, I'm looking forward to seeing it.  But, in the meantime, I wish time would slooooow doooooown just a bit.

Happy flying!

And now, we will relive junior high. I'm sorry.

If we *really* cared about children, we would make a law that 6th - 8th grades are mandatory homeschool years. Especially for awkward, frizzy-haired, pigeon-toed, braces-wearing, overly-sensitive girls.  Junior highs should only be open to football players, cheerleaders, and teenagers with perfect complexions.

I mean, wouldn't that just make life nicer?

Some of my least favorite childhood memories come from middle school.  Included in those memories are these notes.  The "do you like me" notes.  The notes that NEVER came back checked with a "yes."


As I remember, usually a friend passed these notes on your behalf.  "Do you like Bridget?"  And then, the friend would share with you...and 20 other girls...the giant X in the "no" box.

{Have I mentioned how much I love NOT being in junior high?}

So, now we fix things.  Now we check YES!  (And, maybe "as a friend" because that's OK, too!)
Take THAT, junior high!  (I may have some unresolved issues here.)

Y'all...these cookies could not be easier.  I know I say that all the time.  I am becoming the queen of the easy cookie...in my old age, I'm too lazy for complicated. ;)


These "do you like me" cut-out cookies are topped with fondant, which means no making royal icing, no piping, no flooding, no waiting for the icing to dry.  In other words, you could bake, decorate and GIVE these cookies all on the same day.

My favorite fondant is Satin Ice brand.  It can be found on Amazon or at Sur la Table.  You can also make homemade fondant, which is super yummy, but I'll be honest...I normally buy mine.

To make these "do you like me" (junior high nightmare) cookies, you'll need:

• rectangle cut-out cookies
• fondant
• cornstarch
• corn syrup
• pastry brush
• AmeriColor food coloring pens

Bake the cookies and let cool.

Meanwhile, roll out the fondant to 1/8" thickness on a surface heavily coated with cornstarch.  (Also, dust the rolling pin and cookie cutter with cornstarch.)  I like these guides for even rolling. Use the same cutter as used for the cookie to cut the fondant.

Brush the cooled cookie with corn syrup and place the cut fondant on top.  Smooth and lightly press to adhere.

Use food coloring pens to draw lines on the cookie to resemble notebook paper.  I used my rolling guides as a straight edge.
(And wouldn't plain notebook paper cookies be cute, too?)


Then, add the check boxes and words.

Give the cookies as is...and maybe attach a food coloring pen...

....or, just go ahead and check the "yes" box.  We're not in junior high anymore.
THANK GOODNESS. 

5 Cute and Simple Valentine Cookie Ideas

Valentine's Day always has a way of sneaking up on me, cookie-wise.  I think I love heart-shaped cookies more than anything, but always feel like I can't actually start making them until February.  Then for two weeks, my house is covered in pink and red icing.

If you want to get a head start on your Valentine cookies this year (it's only 3 weeks away), here are some ideas for you.  All 5 of these cookie designs are simple and easy to recreate:

1. Carved initials in a tree: If piping letters isn't your thing, you'll love these.  The initials are added with a food coloring pen.  Easy Peasy.
2. True Love: Morticia & Gomez, Lucy & Ricky, William & Kate...which couples would make it on to your cookies?  I love the way the colors pop on the black outline with these.
3. The Perfect Pair: Ok...the puns are endless with these little sock cookies.  "I'd be lost without you." ;)
4. Olive You Martini Cookies: These are some of my favorite cookies ever.  I so wish olives really *did* have heart-shaped pimentos. ♥
5. Double-decker striped hearts: And, this is where my obsession with the double-decker cookies was born.  Two cookies in one, people!!!

Here are some of my favorite valentine cookies from other blogs:

• lovebirds from the Sweet Adventure of Sugarbelle
• perfect lips from Sweetopia
• my fuzzy valentine from LilaLoa
• vintage valentine cookies from Bakerella
• star trek valentine cookies from SemiSweet Designs

Will you be making Valentine cookies this year?

Cocktails, anyone? Presenting the CUPCAKE Lemon Drop

It's Friday.  Not that you can't make this cocktail on a Monday...and some Mondays call for a cocktail...but Fridays are an excellent excuse to break out the cocktail shaker.


Lemon Drops: they're the perfect combination of lemon, vodka, sugar and syrup. 

Let me tell you about this Cupcake Lemon Drop Cocktail...it's sweet and citrus-y, heady with vanilla...like a lemon cupcake with a definite kick.

You'll need this:


The syrup in this drink is Cupcake Syrup...it's a beverage syrup like one you might have in your morning latte.

I ordered mine directly from Torani.  Feel free to substitute vanilla syrup here (but I promise you'll smile every time you see cupcake syrup in your cabinet).


The finishing touch is a splash or two of sparkling lemon soda.  Don't get hung up on a precise brand here...anything will work.  I tested quite a few of these (*ahem* all in the name of research and recipe development).  Sparkling lemonade, Italian lemon soda, even a Limon Izze...all work well here.


So, are you ready for cocktail hour?  Hop on over to Imperial Sugar where I'm sharing the recipe.

Cheers! 

It's all E.T.'s fault...

It's all E.T.'s fault that we haven't been eating these Peanut Butter M&M cookies for years.

E.T. came out when I was almost 13...a prime candy-eating age.  In case you've forgotten, Reese's Pieces were heavily featured in the movie.  Of course, like the rest of America, I had to have them. 

I loved Reese's Peanut Butter Cups, but the Pieces, not so much.


So, when Peanut Butter M&M's came on the scene, I passed them right over.  I just knew I wouldn't like them.


Then, I tried them about two years ago, and WOW...they are now a staple in my (balanced *ahem*) diet. 


Guys, these are the puffiest, fluffiest, YUMMIEST peanut butter cookies you'll ever eat.  As in, make them ASAP.  As in, you won't care if your jeans feel a little tighter after eating them. As in, DO IT.

Puffy, Fluffy Peanut Butter M&M Cookies

{makes 22 cookies}

2 cups unbleached, all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 cup butter
1 & 1/2 cups dark brown sugar
3/4 cup smooth peanut butter (not all-natural)
1 egg
2 teaspoons vanilla
1 teaspoon corn syrup
1 (11 ounce) bag peanut butter M&Ms, divided

Preheat oven to 325.  Line 2 cookie sheets with parchment paper.

In a medium bowl, whisk together the flour, cornstarch, and baking soda.  Set aside.

With an electric mixer, cream together the butter and brown sugar until light and fluffy.  Beat in the peanut butter until combined.

Add the egg, vanilla, and corn syrup, beating until mixed well, scraping down the bottom and sides of the bowl as needed.

In two additions, beat in the flour mixture on low speed.  Mix just until combined.  Reserve 1/4 cup M&Ms, folding the remainder into the batter.

Scoop the dough onto the prepared sheets using a 2 tablespoon cookie scoop.  Press 1 or 2 of the reserved M&Ms onto the top of each cookie.

Bake for 11 minutes.  (The cookies will not spread.)  Cool on the cookie sheet for 1-2 minutes, then transfer to a wire rack to cool completely.

Am I alone in my thoughts about Reese's Pieces?  Should I give them another chance?  It has been about 30 years since I last tried them. ;)

I Just Blogged to Say I Love You (Vol. 10)

I'm so embarrassed that I haven't posted one of these since SEPTEMBER!!!  Ack!  Will you forgive me if I tell you that I was working on a little (big) project for you?  Yes?  Good.

OK....lots of things to love.

1. Downton Abbey returns.  The two-hour premiere wasn't long enough for me.  I'm thinking, 5 hours next season?  Last week, I took this "which Downton Abbey character are you" quiz.  I'm Tom Branson.  Go figure.

2. Obsession: these.  As in, I make them and eat them ALL.  At once. 

3. Sticking with savory food for a minute, these "skinny" enchiladas were a hit at dinner last night.  I was a little nervous....neither of my boys are big butternut squash lovers, but they devoured these.  Skinny and super filling!

4. Books!  Ah! So many good ones.  These have been my favorites:  The Husband's Secret, Where'd You Go, Bernadette?, and What Alice Forgot.  All three were books that I couldn't wait to dive back into every night.  The first and third on the list are by the same author.  (Do you get on author kicks like I do?  I find one book I like, then have to read everything else by the same author.)

5. This coconut foot cream is the bomb dot com.  (I don't think people say that anymore.  *I* don't say that...but I typed it.  I'm not sure what that means.)  Anyway...I had a patch of dry skin on my foot that would not go away.  Pedicures, lotions, body oils...nothing worked.  Until this.  And it smells heavenly.  (I found mine at the grocery store.)  It makes me really uncomfortable talking about feet in the same space as baking.  Let's pretend this never happened.

6. Rose cookies by Callye.  Just beautiful. 

7. StitchFix: have you guys tried it, yet?  I've mentioned StitchFix before...seeing that box on my front step makes for the BEST mail day ever!!!  My last three shipments have been spot on...my stylist (how fancy does that sound?) has just knocked it out of the park lately.  I'll spare you a fashion show, but if you've ever had an inkling to try their styling service, do it!!!

8. I need this deliciousness in my life.  Hey, I just ate skinny enchiladas (see #3).  My life is about balance, people.

9. Well, I have secured my spot in the Crazy Cat Lady Club.  Our kitty, Spike, now has his own Instagram account: @maythefluffbewithyou  Kiddo and I are helping him with the typing.

Happy Friday, guys!  What have you been loving lately?  

Feel free to leave links in the comments.

Don't just eat your sugar, wear it! : 3 Agave Sugar Scrubs

I'll tell you why I love scrubs of any kind.  It's because I feel thinner when my fat is exfoliated. 
{There, I said it.}

Really, if you slough off a little dry skin, you might just *be* a nanometer or two thinner.  Sign me up!

I have three sugar scrub recipes for you: French Roast-Agave, Ginger-Agave, and Orange Spice-Agave...

...sugar scrubs cannot be easier to make. I used raw cane and turbinado sugars in all of them because of their large crystals, but you could use regular granulated or brown sugars, too. 
You'll want to lay out all of your ingredients and spill them *just so* (if you are a total dork like me).


Besides sugar, all of the scrubs also contain:

1. agave: I've already talked about an agave body oil that I LOVE; I figured it would be good in a scrub as well.  The Aztecs used it to heal skin infections.
2. grapeseed oil: moisturizing and rumored to tighten skin
3. coconut oil: really, can you make anything nowadays without coconut oil, water, milk, or butter?  I think not.  More moisture for the skin.

A link to the printable recipes is below.  Just remember, you really cannot screw these up.  You're not going to eat it, so if it looks a little too heavy on the oil, add in some more sugar.  Want it a little more fragrant, add in some more extract or spices...play around.  I predict you'll become addicted to making them!

French Roast-Agave Sugar Scrub

1 & 1/2 cups ground coffee (French roast or otherwise)
3/4 cup turbinado sugar
3/4 cup raw cane sugar
1/2 cup agave
1/2 cup grapeseed oil
1 cup coconut oil, melted
1 teaspoon vanilla extract

Ginger-Agave Sugar Scrub

1 cup turbinado sugar
1/2 cup raw cane sugar
1/4 cup grapeseed oil
1/2 cup coconut oil, melted
1/4 cup agave
1 & 1/2 TBSP ground ginger

Orange Spice-Agave Sugar Scrub

1 cup turbinado sugar
1/2 cup raw cane sugar
1/4 cup grapeseed oil
1/2 cup coconut oil, melted
1/4 cup agave
2 teaspoons pure orange extract
3/4 teaspoon ground cloves


Mix all of the ingredients for one scrub in a large bowl.  Scoop out into airtight containers.

Use every 2-3 days in the shower.

[Note: the oil may rise to the top, just stir it up a bit before using.]

Sources:
sugars & agave: Wholesome Sweeteners (this is *not* a sponsored post)
oils: grocery store
jars: Container Store
tags: Container Store
twine: I cannot remember ;)

Happy exfoliating!!!

Resolution: more cheesecake

Eat more cheesecake.  Yep, I think it's the perfect New Year's resolution.  

{It sure sounds more fun than "eat more greens."}

I've had this recipe in my repertoire before I even had a repertoire.  Actually, I'm not sure I have one now.

Bottom line, this was one of the only desserts I ever made when I was a single gal and would invite friends (or a date!) over for dinner.  It won Mr. E's heart...I think it might win yours, too.


What sends it over the top is serving it on a pool of warm fudge sauce.  I think I was about 20 or so and I ordered chocolate chip cheesecake at a pizza restaurant.  (Gosh, those were the days...eating pizza AND ordering dessert...with no guilt, and no thigh anxiety!)  Anyway, they served it on top of fudge sauce and I was completely smitten.

That cool, creamy cheesecake with a bit of deep, dark, chocolate sauce...one bite is sure to elicit sighs of happiness from your dinner guests.


You can absolutely used a jarred hot fudge sauce; that's how I served it for years.  To tell you the truth, though, homemade fudge sauce is so dang easy to make...and you really will feel like a domestic goddess when it's finished.

Chocolate Chip Cheesecake with Hot Fudge Sauce

for the crust:
1 & 1/2 cups graham cracker crumbs
1/3 c. dutch-process cocoa (such as Hershey's Special Dark)
1/3 c. sugar
1/3 c. salted butter, melted

for the cheesecake:
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3 eggs, room temperature
2 teaspoons vanilla extract
1 cup mini chocolate chips, divided
1 teaspoon flour

for the sauce:
1 cup water
1/3 cup sugar
1/3 cup light corn syrup
1/4 cup dutch-process cocoa (such as Hershey's Special Dark)
2 ounces unsweetened chocolate, finely chopped
3 ounces bittersweet chocolate, finely chopped
3 ounces dark chocolate, finely chopped

Preheat oven to 300.

make the crust:

Stir together the graham cracker crumbs, cocoa, sugar, and melted butter.


Press evenly into the bottom and a little up the sides of a 9" springform pan.  (I use a measuring cup to press the crust down.)  Set aside.

for the filling:
With an electric mixer, beat the cream cheese until fluffy.  Add in the sweetened condensed milk and beat until smooth.  Beat in the eggs and vanilla, scraping down the sides and bottom of bowl as needed.


In a small bowl, toss 3/4 cup of the mini chocolate chips with the flour.  Fold into the cheesecake batter.  Pour into the prepared pan.  Sprinkle the remaining chips over the top.


Bake for 1 hour.  Turn oven off and allow to cool in the oven for 1 hour.  Remove to a cooling rack; run a thin knife all the way around the edge of the cheesecake.  Cool completely before refrigerating.

make the sauce:
In a medium saucepan, heat the water, sugar, and corn syrup together until boiling.  Stir frequently.  Remove the pan from the heat and whisk in the cocoa.  Add the vanilla and whisk again until combined.

Add the chopped chocolate and let the mixture sit for 3 minutes.  Use a silicone spatula to stir the mixture until the chocolate is melted and smooth.  Let the mixture cool and refrigerate.

serve:

Scoop some of the sauce into a microwave safe bowl and heat on 50% power until warm.  Spoon out fudge sauce on each plate and top with a slice of cheesecake.

{source: for cheesecake, unknown....sauce: adapted from Jeni's Splendid Ice Creams at Home}

[note: I use Hershey's Special Dark Cocoa for the sauce and crust.  I love the taste and the dark, rich color.  Feel free to use any cocoa powder.]

Resolve to eat more cheesecake in 2014?  Sounds good to me.