Soft Sugar Cookies

One of my favorite parts of this recipe? That I didn't have to refrigerate the dough or roll it out and cut it with cookie cutters. I love seeing other peoples cookies like that but sometimes they are just way too much work for me! These cookies were quite good and light!

Frosted Soft Sugar Cookies

Recipe Came from Gingerbread Bagels

Frosted Soft Sugar Cookies

3 1/2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

2/3 cup shortening

2/3 cup unsalted butter, softened

1 1/2 cups sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

1/2 cup shortening

4 cups powdered sugar, sifted

5-6 Tablespoons whole milk

1 vanilla extract

Sprinkles

Whisk together the flour, baking powder and kosher salt.

In a bowl of a stand mixer with the paddle attachment, mix together the shortening, butter and sugar for about 4 minutes.

Add in the eggs and vanilla. Mix.

Slowly add in the dry ingredients on low speed. Mix until just combined. Take a spatula and fold the ingredients together.

Line a baking sheet with parchment paper. Using a cookie scooper, scoop the cookie dough. Roll the dough into balls. Place the cookie dough balls on the parchment paper (place them about 2 inches apart) and bake for 10-12 minutes at 350 degrees.

Cool completey on a cooling rack before frosting.

While the cookies are cooling, make the frosting.

Sift the powdered sugar.

In a bowl of a stand mixer with the paddle attachment, mix together the shortening and powdered sugar. Add in the milk. Mix.

Then add in the vanilla extract and mix on medium high speed until smooth.

Frost the cookies with frosting and top with sprinkles. Enjoy!

Sour Cream Donuts

Mom bought a donut maker (kind of like a waffle maker but for mini donuts instead) a couple of weeks ago and I have been trying to find a recipe for donuts that jumped out at me, I saw these and thought that they sounded unique and intriguing because of the sour cream. These were delicious and they didn't even last long enough to put a glaze or coat on them.

Sour Cream Donuts

Recipe came from Babycakes Shop

Sour Cream Donuts

Ingredients

1 1/3 cups Flour

1/3 cup Sugar

1 tablespoon Baking Powder

1/2 teaspoon Salt

1/2 cup Milk

1/4 cup Vegetable Oil

1/4 cup Sour Cream

1 Egg

1 teaspoon Vanilla

Directions

1. Combine dry ingredients in a mixing bowl.

2. In a separate bowl whisk together remaining ingredients. Pour liquid ingredients into dry ingredients. Using a mixer on medium speed, blend until smooth.

3. Fill each cooking reservoir with about 2 tablespoons of batter.

4. Bake about 4 to 5 minutes or until toothpick inserted into donut comes out clean.

5. Glaze or coat with powdered sugar or cinnamon-sugar, as desired.

Chicken Ranch Wraps

When I saw these they looked and sounded so yummy! I dipped and battered all of the chicken when Mom and I decided that we wanted to make these more healthy and not deep fry them, instead bake them. These were so delicious! I baked these at 350*F for about 15 minutes on each side I believe. I also added some BBQ sauce with the ranch dressing. I may try these fried next time but I loved them this way.

Chicken Ranch Wraps

Recipe came from Lauren's Latest

Chicken Ranch Wraps

Ingredients:

1 lb Chicken (cut into strips)

1 cup Flour

1 1/4 teaspoons Seasoning Salt {such as Mrs. Dash}, divided

1/2 teaspoon Black Pepper

1/2 teaspoons Garlic Powder

2 Eggs

3 tablespoons Milk

oil for frying, such as vegetable or peanut oil

For the Wraps

2 Roma Tomatoes

4 large leafs Lettuce

Ranch Dressing

Cheese

6 medium Flour Tortillas {8 inch}

Directions:

Pour frying oil into a deep skillet until half way full. Preheat to 350-375 degrees {around medium heat}.

Using two shallow dishes, prepare dredging station: fill one with flour, 1 teaspoon seasoning salt, pepper and garlic powder and the other with eggs, milk and remaining 1/4 teaspoon seasoning salt. Mix both.

Slice chicken breasts into thin strips. Place chicken into flour mixture to coat. Remove from flour, shaking off any excess and coat in egg. Place back into the flour for a second coat. Shake off any excess flour and place into hot oil to fry. Try not to over crowd the pan! You may have to do two or three batches. {Remember: If you put chicken into the oil and nothing happens, its too cold. If you put chicken into the oil and it sizzles violently, it’s too hot. You need to find a happy medium between those two for frying.} Fry chicken 3-4 minutes per side or until golden in color. Remove onto paper towels to drain. Sprinkle with some salt. Store in warm oven until ready to eat.

To assemble the wraps, place chicken pieces onto a tortilla. Top with lettuce, tomato and ranch dressing. Roll and eat!

Sumptuous Sunday

Chunky Pecan Pie Bars

Red Velvet Brownies with White Chocolate Frosting

Cake Batter Cinnamon Rolls

Peanut Butter Cupcakes with Chocolate Cheesecake Frosting

Rhubarb, Coconut and White Chocolate Chip Cookies

Lemonade Cupcakes

Peanut Butter Jelly Bars

Cast Iron Skillet Chocolate Chip Cookie

Pulled Chicken Suiza Sandwiches

Brown Sugar Blueberry Cookies

Gluten Free Rhubarb, Almond, and Lemon Cake

BBQ Chicken Burgers

Crunchy Onion Rings

Buffalo Chicken Wraps

Chicken Empenadas

Easy Raspberry Lemonade

Grilled Quesadillas

Mandarin Orange Pie

Sumptuous Sunday

Italian Chicken Salad Sandwich

Coconut Chocolate Chip Muffin

Caramel Stuffed Sugar Cookie

Simplest Pasta Dish Ever

American Pie Cupcakes

Chocolate Covered Strawberry S'mores

Seven Layer Southwestern Salad

Honey-Soy Pork Chops

Sausage and Egg Breakfast Burrito

Jelly Roll Pancakes

Homemade McGriddles

BBQ Chicken and Bacon Pizza

Sweet BBQ Chicken Kabobs

Grilled Chicken and Cream Cheese Enchiladas

Chinese Chicken Salad

Aloha Chicken Terriyaki Chicken

Strawberry Streusel Bars with Chocolate Drizzle

Chocolate Covered Cashews Filled Caramels

Peanut Butter Dandies

Crispy Chicken and Ranch Wraps

Strawberry Rhubarb Baked Oatmeal

Buffalo Chicken Pizza

Lasagna Roll Ups

Vanilla Bean Cake

Butterbeer Cupcakes

Turtle Cookie Bars

S'mores Pie

Peanut Butter Texas Sheet Cake

This past week a senior class rented out my work for part of their gradnight so a bunch of employees had to work from 10pm-5am (yikes!). I felt bad that they had to work and wanted to make them something to give them a little bit of energy through the night. I wanted to make something that would go far but that would still be yummy. If you don't know me I have a weak spot for pretty much anything peanut butter and when I saw these I knew that I had to try them. Being a sheet cake made it even better (it would go far). I love when I have a reason to make things like this so it doesn't sit at home and Mom and I eat it all (very, very bad!). I finished it, cut out a couple pieces each and took the rest to work. Mom and I thought that it was delicious---super light with peanut butter taste but without being overkill peanut butter, everyone else must have agreed because by the time I came into work the next morning at 9:30 it was all gone.

Peanut Butter Texas Sheet Cake

Recipe came from Sprinkled with Flour

Peanut Butter Texas Sheet Cake

2 cups sugar

2 cups flour

2 eggs

1 teaspoon baking soda

1 cup sour cream

2/3 cup creamy peanut butter

1 cup butter

1 cup water

Frosting

1/2 cup butter

2/3 cups creamy peanut butter

6 tablespoons milk

2 1/2 cups powdered sugar 1 teaspoon vanilla

Preheat oven to 400 degrees. Cake: In a bowl combine the sugar and flour. In a separate bowl (I used my mixer bowl) mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture, then add to the sour cream mixture. Pour into a 15×10 inch sheet/jellyroll type pan. Bake 20 minutes or until done. Cake is done when toothpick inserted in the center of the cake comes out clean. Frosting: Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. let the frosting cool for a few minutes, then add vanilla. The frosting will be thick, mix well. Pour over cake while both are still warm. Let cool, then serve.

Homemade Funfetti Cupcakes

These weren't the most favorite cupcakes that I have ever tasted in my whole life, Mom liked them she said that they were a good light flavor--not overkill. I did like that it was a small batch and only made 12 cupcakes (nice if you just want to make a cupcake or two for someone and don't want 22 remaining). I did discover that you really should listen to the part about mixing the sprinkles in by hand, I didn't and instead it turned to kind of a grey color (kind of like when you used to mix your sprinkles into your ice cream and they all blend into one color), I added a little more by hand when I discovered that. I think if I try this again I will try some other frostings or mix-ins.

Homemade Funfetti Cupcakes

Recipe came from How Sweet It Is

Homemade Funfetti Cupcakes

makes 12 cupcakes

1/2 cup Butter

1 cup Sugar

2 Eggs

1 tablespoon Vanilla Extract

1 1/2 cups Flour

1 teaspoon Baking Powder

1/3 cup Milk

1/3 cup Assorted Brightly Colored Sprinkles + more for top of frosting

Preheat oven to 350 degrees F.

Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles.

Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool, then frost.

Vanilla Buttercream

I was a more than a little excited to make this as I've never made or worked with Buttercream before. I'm discovering though that all frostings are pretty much the same you just change main ingredient (peanut butter, cream cheese, butter, etc.). Mom said that I added a little too much milk so it was a little runny...I still think it tasted GREAT! I put it on top of the Homemade Funfetti Cupcakes (and then may still be eating the extras on my finger :D).

Vanilla Buttercream

Recipe came from How Sweet It Is

Vanilla Buttercream

1 cup Butter, softened

2 ½ cups Powdered Sugar

1 tablespoon Vanilla Extract

1 tablespoon Milk, if needed

Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens. Frost cupcakes and top with sprinkles.