Root Beer Sugar Cookies

My parents just returned from a holiday in the states and I had asked them to pick me up some crazy baking stuff that us here in Canada can't get because of health regulations.....or so I assume. So they brought back a bunch of sprinkles that are fun and root beer extract!!! (which says right on it 'contains sulphites'). Right away I made some root beer sugar cookies that were sooo ooaoaooa caaa-uutee!! The root beer was subtle but still there and everyone enjoyed them. I think next time I will add a tsp more extract just to make sure there is no confusion of what flavor it is.

Valentine's Day Pie

This is a Valentine's Day pie I made using THE BEST sour cream pie crust recipe and then a filling of apples and sour cherries(imported from Hungary). I used a slight touch of pink gel food coloring and cut out hearts with a knife to enhance the V-Day effect. This crust recipe is so amazing and flaky and easy and just all around GREAT!! Honestly, I have cried over many a failed pie crust and this recipe never lets me down. Make sure to chill it though!

Sour Cream Double Pie Crust

(the one that Canadian Living always uses in their magazine)

2 1/2 c flour

1/2 c cold butter

1/2 c shortening

1/4 c ice water

3 tbs sour cream

Cut butter and shortening into flour. Whisk water and sour cream together. Drizzle onto flour mixture. Mix together until dough ball is formed. Refrigerate 30 minutes.

Rose Water Cupcakes + Guava Juice Cupcakes = Valentine's Day Cupcakes!

I was planning on making Valentine's Day macarons but I'm scared to waste that many egg whites and almonds again. Sooooo I decided to play it safe with cupcakes.
I stopped by the super store and was browsing exotic Indian/Chinese/Japanese isle when a bottle of rose water caught my eye....only 2.09 so I went for it. And then a carton of Guava juice caught my eye as well, so again, into my cart it went.

Rose Water Surprise Cupcakes
(makes 12....maybe less)

1 c margarine
1 c sugar
1 tbs rose water
1 egg
1 tsp baking soda
3/4 c milk
1 1/4 c flour
12 caramel Hershey's kisses (or any flavor)

Cream margarine and sugar together, add egg and rose water blend well. Add baking soda. Alternate milk and flour and mix until fully Incorporated. In cupcake tin, place a small amount of batter and then place kiss on top and cover 2/3s full. Bake at 350 for 10 minutes or until toothpick comes out clean.

Guava Juice and White Chocolate Cupcakes
(makes 10ish)

2 oz white chocolate, melted
1/2 c margarine
1 c sugar
1/2 tsp almond extract
1 egg
1 tsp baking soda
3/4 c guava juice
1 1/2 flour

Cream margarine, melted chocolate and sugar together. Add egg and almond extract. Add baking soda. Alternate adding juice and flour. Bake at 350 for 12 to 15 minutes until toothpick comes out clean.

Reese's Pieces Cookies

Chocolate cookies with peanut butter chips....yummy. These cookies have THE BEST texture, I also use this recipe for plain ol' regular chocolate chip cookies and it is the recipe I have been searching high and low for.

1/2 c margarine
1/2 c brown sugar
1/2 c sugar
1 egg
1 tsp vanilla
1 1/2 c flour
1/2 tsp baking soda
1 1/2 tsp hot water
1 oz chocolate
1/2 c peanut butter chips
1/4 c chocolate chips

Cream margarine and sugars together in eclectric mixer, add egg and vanilla. Dissolve baking soda into hot water and add to mixture. Melt chocolate and add to mixture. Add flour and chips. Shape into balls and bake on ungreased cookie sheet at 350 for 8-12 minutes.

Hamburger Macarons...Two Days Later

It is now two days after I made the hamburger macarons. I wanted to wait only one day and then try them like many other blogs have informed me to but yesterday I was sadly just too hungover to even look at them. This morning I had one and I just don't know....they are SO sweet! I don't know if it was my recipe or just macarons in general. Boyfriend thought they were too sweet which I am sad about because I had wanted to make some Valentine's day ones..:( I guess I'll have to think of a new V-Day treat to bake up.

Hamburger Macarons: Part 1

I have been reading about macarons, which I thought were just coconut. Was I ever wrong.

I made a batch today, after carefully aging the egg whites (leaving out overnight) and making my own almond flour (using moms coffee bean grinder) and checking out a gluten free recipes book at the library. I learned a lot from this first batch and will take note. I think that they actually turned out okay for a first batch. I wanted to make them look like mini hamburgers (which they already do if you think about it) so I used red and yellow icings (ketchup, mustard) and a 'lettuce' (mint) leaf and for the patty I used a chocolate coconut ganache, which failed me. But they still looked so cute! This is my first time ever tasting a macaron so I have nothing to compare mine to. I thought they were a little bit TOO sweet and after eating all the broken ones and then eating complete ones.....I feel ill. But I love a baking challenge and these were definitely that. 2 hours of straight labour....not including the almond flour making. And this produced 12 complete hamburger macarons. I will be making macarons again and with the addition of these tips:

1. watch closely when beating egg whites.

2. add more spice flavorings.

3. do not let sit on parchment paper with water underneath for loosening for too long.

4. do not burn.

5. do prop open oven door with wooden spoon.

6. do trace circles onto underside of parchment paper.

7.do not eat all broken ones before eating a complete good one.

8. possibly use almonds without skins on.....maybe?

Anyways, these were fun, but possibly a waste of a lot of ingredients, since sadly I did burn a pan of them. Will prepare better for next batch.

Blueberry Cream Cookies

Ahhhh what to do with a mass amount of whipping cream....

Make Blueberry Cream Cookies!

This is a recipe that produces a pretty cake like cookie that is little bit dense.

1/4 c margarine, softned

1/2 c sugar

1/2 c vanilla sugar (or regular sugar)

2 eggs

2 tsp vanilla

1 tso baking soda

1 c whipping cream

2 1/2 c flour

1 c frozen blueberries

In electric mixer blend marg, sugars, eggs and vanilla untill smooth. Add baking soda. Alternate adding flour and cream and then mix untill nice and smooth and fully incorperated. Fold in frozen blueberries. Drop by rounded teaspoons onto greased cookie sheet. Bake at 350 for 15 minutes. Keep remaining dough in fridge until ready for next batch.