Favorite Sugar Cookie Recipe

favorite sugar cookie recipe
We are continuing “S” week. We made our Favorite Sugar Cookie Recipe. Then used the S cookie cutter to cut out cookies. Now, like most families, we have a series of Family Favorites. This recipe is nothing short of that. It is a super simple recipe with a short list of ingredients which make the Classic Sugar cookie taste that  I love. This is the same recipe I used 4 years ago to make mass quantities for Valentine’s Day, Mother’s Day, and Christmas. I sold my packaged cookies to a coffee shop in my home town and would sell out in a day or two. It is a good recipe that I am happy to share with you all.
(Sorry for the terrible pictures, this was all I had for this.)
Ingredients;
1 1/2 cups Butter
2 cups Sugar
4 Eggs
1 teaspoon Vanilla
5 cups of All Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
Preheat your oven to 400 degrees. Then have your cookie sheets ready. (There is no need to grease them.)
In Kitchen Aid cream butter and sugar until light and fluffy.

 

Then add one egg at a time mixing until each egg is incorporated before adding the next. Then add vanilla.
Then add all the dry ingredients and push down dough in mixer as needed.
This preschooler is a pro at 3 years of age!

 

It is so great to see young children comfortable using kitchen appliances.
Your dough will be shaggy. You will need to wrap it in some plastic wrap put in the refrigerator for 1 to 2 hours.
I like to start this project with my toddler in the morning that way in the afternoon at activity time we have the dough ready to roll and cut.
Also, once dough is chilled feel free to split into 3 parts and freeze 2 of the batches. I do like to do this activity once a week using the letter of the week cookie cutter.
Then help your toddler roll out the dough to about 1/4 inch thickness and let her cut out her “S” cookies.
I love to see little hands at work in the kitchen.

 

Place all cookies on an un-greased cookie sheet and bake for 8-10 minutes at 400 degrees.

 

Then let cool on cooling rack. Then comes frosting time!
My favorite frosting for these sugar cookies is my Royal Icing.
Here’s the recipe for that;
1 cup Powdered Sugar
1 Teaspoon Clear Vanilla Extract
1 Teaspoon Corn Syrup (for sheen, optional)
5 tablespoons of milk
Mix all ingredients in a small bowl with a small whisk or fork. Make sure icing is not too runny; if it is runny, add some more powdered sugar. You don’t want the icing dropping off the cookies. Then with a small offset spatula (or an tongue depressor for your toddler) spread icing on cookies.
Add sprinkles if you like to the cookies and enjoy!

 

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Beginner Sourdough Bread

beginner sourdough bread loafs

Now that you have your sourdough starter ready to go! You need a recipe for a simple sourdough bread!

Since your wild yeast is new at this point, it will need some help. So you will need to add some active dry yeast. Once your starter has aged a little you will no longer need this boast. However, you many like to continue to add it just for the insurance. But you will see eventually you will not need it.

Beginner Sourdough Bread Loaf

makes 2 loafs

1 1/4 cup tepid water
2 teaspoons active dry yeast
2 cups ripe sourdough starter
4 1/2 cups all-purpose flour
1 tablespoon kosher salt

First combine water and yeast in a bowl and set aside to proof, about 5 minutes. Next, in the bowl of your Kitchen-Aid stand mixer measure out 2 cup of your sourdough starter. Make sure you have the bread hook attachment on.

Once the yeast has proofed, add it to your wild yeast in your mixer and mix on low. It will be stringy. Once it is well combined add 4 1/2 cups of flour, add the salt and mix in the Kitchen-Aid mixer on low-middle speed. The dough will be shaggy, if it is still wet add a tablespoon of flour, yo may only need one or two tablespoons. Just know the dough will be slightly sticky to the touch. The sides of the bowl should be wiped clean from the kneading. Knead the dough for 8 minutes.

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Your dough should end up looking smooth.

If you don’t have a stand mixer. you can put all the ingredients into a large bowl and begin by stirring the ingredients with a wooden spoon. Once mixed, flour your works surface and knead your dough for 8 minutes using the push turn method.

If you used a large bowl clean it and grease it with oil. If you used a stand mixer grab a large clean bowl and grease it. Turn your dough into the bowl and cover with a tea towel or plastic wrap and put in a warm place to let rise for 1 1/2 hours to 2 hours.

Once dough has doubled in size. turn dough out unto a lightly floured surface and split in two. Let rest for 20 minutes. While dough is resting, grease 2 4 1/2″ X 8 1/2″ loaf pans. Shape each half into loafs and put in loaf pans. Cover with plastic wrap or tea towel and let rise for 1 hour to 1 hour & 30 minutes. If you want to bake for tomorrow mornings breakfast, you can put them in your refrigerator overnight and keep covered. The next morning let the pans come up to room temperature before putting them in the oven.

Pre-heat your oven to 450 degrees F. Once oven reaches temperature wait 10 minutes before putting in your loafs. You want the oven hot. Bake at 450 for 10 minutes then drop the temperature to 400 degrees F for 25 minutes. Your total baking time should be 35 minutes.

I hope you enjoy baking your first sourdough loaf!

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“But He answered and said, “It is written, ‘MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'”Matthew 4:4

How To Make A Sourdough Starter

Wild yeast title

This begins my first share on my bread making series. Now, I really should start with a basic bread, but I decided to begin with a wild yeast starter. To be honest I haven’t made one in 10 years, but have had a great desire to start one again, so here we are. Lets begin this journey together!

Although this is an easy process, it does take some time and patience on your part. The starter we are going to make is a 5-day starter. That means it will take 5 days of you feeding your starter before you can being to use it. maybe even longer if you miss a day of feeding.

So let’s begin with what is wild yeast? Well, wild yeast has existed before active dry yeast or or instant yeast. Wild yeast was the only yeast that was used before commercially made yeast. Wild yeast is already present in the flour, air and, well… everywhere. We can buy commercially made yeast to make breads and pastries. But you lack the flavor that comes from a wild yeast, which is what you desire for a sourdough bread. In order to “capture” this wild yeast you don’t need to do anything fancy or go out and buy any special equipment. All you need is flour, water, plastic wrap and a glass container to “catch” the yeast.

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DAY 1:

The starter recipe is super easy, it is 1:1 ratio. I have started mine with All Purpose Flour and filtered water. Which for me, I can get from my fridge.

4oz. all purpose flour (by weight) or 3/4 cup + 2 tablespoons

4oz. filtered water

If you have a scale, I suggest you weigh you flour. But if you don’t, please use my suggested measurement. One of the great things about wild yeast is that is needs cooler temperatures to grow (about 70_75 degrees F), so it is doable in the wintertime.

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One you measure out your ingredients put them in a 2 qt, glass bowl and stir vigorously.  Loosely cover with plastic wrap and put in a warm place. For me, it is the top of my refrigerator. Let it sit for 24 hours.

 

DAY 2:

Today is your first feeding! So grab your starter and take a look! You may start to see a few bubbles, if not not to worry. It may take a little longer depending on your average room temperature. Go ahead and measure out your portion.

4oz. all purpose flour (by weight) or 3/4 cup + 2 tablespoons

4oz. filtered water

Pour in your flour and water and give your starter a vigorous stir until it is smooth. It will look like a thick sticky dough. recover loosely with plastic wrap and put it back in your warm place. Let sit for 24 hours.

DAY 3:

Go ahead and measure your flour and water for today.

4oz. all purpose flour (by weight) or 3/4 cup + 2 tablespoons

4oz. filtered water

Wild yeast

Grab your starter and check it out! Today your starter should have little bubbles peppered throughout the top surface. This could only mean one thing, your wild yeast has made a home for it’s self. They will continue to eat the sugars in the flour and release carbon dioxide (bubbles) and alcohol. Your dough will begin to yeasty smell.

Go ahead and add your feeding for today and give it a vigorous stir until it is smooth. Scrap down any dough that needs to be scraped down and recover loosely with plastic wrap and put back in your warm place. Let it sit again for 24 hours.

DAY 4:

Measure todays feeding portion.

4oz. all purpose flour (by weight) or 3/4 cup + 2 tablespoons

4oz. filtered water

Check your starter. By now your starter should look very bubbly. It should have doubled in volume and feel looser when you stir it up. It will definitely have a sour smell about it today. You can feel free to give it a little taste, it will have a sour flavor to it and maybe even have a vinegary taste.

Go  ahead and stir in your flour and water for today and stir vigorously until it is smooth. Scrap down any dough that needs to be scraped down and recover loosely with plastic wrap and put back in your warm place. Let it sit again for 24 hours.

DAY 5:

Today, your starter is ready to use! Go a grab your starter and take a look, it should have grown in size. About double. It should look very bubbly, even kind of foamy. When you stir your starter it will feel looser than yesterday. It will smell very sour and pungent. If you feel your starter can use another day, feed your starter the same amount of flour and water as before and let it sit loosely covered in your warm place for another 24 hours.

Things to know:

If your starter ends up with a layer of water on the surface. Don’t worry, it just means your water to flour ratio is a little off. Just pour off the excess water and feed your starter as normal. Be sure to add the right amount of water and flour, you may need to add a little more flour that what you have been doing. This is what weighing ingredients is best.

If you have no signs of bubbles of any kind of yeast activity after a few days, you may need to add some yeast to kick start the process. Make sure the area you are keeping your starter is warm. Also, make sure you are giving your starter a vigorous stir after your feeding. But if your starter smells spoiled, throw it out and start again.

If you still have no signs of activity after your kick start, though it out and start again. Make sure your glass container is clean and your home or warm area maintains a 70 yo 75 degree F temperature. If it is to hot, your yeast will no be happy and will not grow.

If your starter looks moldy of has an off color, you can scrape off this layer  and feed as usual. But if you don’t feel good about his, by all means through it out and start again.

I will attach your first sourdough recipe here.

Happy Baking!

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Feel free to ask me any questions, as I do have little people talking to me constantly, I may have missed something.

Whole Wheat Chocolate Muffins

WWchocolate muffins

I must admit I have been enjoying my time in the kitchen. I like my children, really enjoy having a sweet treat. But as a mom to 3 kids, I want to be healthy and show my kids how sweet treats can be healthy too. Or at least not as bad of some of the other choices out there.

As a homeschool mom, or even a at-home-mom, all eyes are on me. They are watching everything I am doing, I need to be mindful because they will grow to mirror what I do.

So enough of the blah blah blah.

Here is the recipe;

3 tablespoons grapeseed oil (coconut oil will work too)

3/4 cup  mashed banana

1/2 cup light brown sugar

1/4 cup raw honey

1 large egg

3/4 cup plain yogurt (I used homemade)

2 teaspoons vanilla

1 cup whole wheat flour

1/2 cup dark cocoa powder

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon cinnamon

1/2 cup semi sweet chocolate chips

Pre-heat oven to 425 degrees. Grease muffin tin and set aside.

In a bowl stir together oil, mashed banana, salt, sugar, honey, egg, yogurt, and vanilla. Then set aside.

In a medium bowl mix together cocoa, baking powder, baking soda, salt, cinnamon.

Then mix wet and dry ingredients together until just combined. Then add chocolate chips. Divide batter evenly into 12 muffin tin cups and place in oven for 12 minutes. You won’t want to over bake these muffins! Remove from oven and gently remove with butter knife onto cooling rack and enjoy!

wwchocolatemuff

Muffins will keep in air-tight container for 4-5 days. you can keep frozen for up to 2 weeks. I like my homemade items to taste fresh not dry and stale.

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Now I wish I could take credit for this yummy recipe, but I can’t. This recipe is one I tested from Cookin with Mima. Our family has adopted it as a family favorite, so I wanted to share it with you. Please feel free to check out her page and her recipes. YUM!

Summer Favorite: Summer Minestrone Soup!

vege

I have to admit, I love soups. Okay, let me rephrase that, I love soups that celebrate their season.  Like our family favorite Summer Minestrone. It’s a great soup to celebrate the bounty of your garden or that of your local farmers market. It’s simple to make and is delicious. It’s one you can share with a vegan friend or one that enjoys clean eating.

So for this recipe you will need;

1 tablespoon of unsalted butter, 2 medium onions, 5 cloves of garlic, 1 yellow squash, 1 zucchini, 7 carrots, 1-2 ears of corn, 1 28 oz. can of diced tomatoes or 12 fresh roma tomatoes, 1 can of red kidney beans or 1 1/2 cups of cooked red kidney beans (if from dried beans), Italian parsley and salt and pepper to taste.

This quantity should serve a family of five. Feel free to double it or add more of your favorite vegetables. The wonderful thing with homemade soups, is that you can never go wrong. The simmering will take care of all the yummy flavors.

So keeping in mind the size of shucked corn. I rough dice all my ingredients slightly larger than the fresh corn. That way everything cooks evenly.

_DSC0911Onions sure have a way of adding wonderful flavor.

So first I dice my onions and carrots. I melt my butter in my dutch oven and add my onions. I sprinkle some salt and pepper on them. Once they start to get translucent I add the carrots and sprinkle a little more salt and pepper.

squash

Then I put the carrots and onions aside in a bowl. Next I saute the yellow squash and zucchini. I sprinkle some salt and pepper on them too. As you can see I like to flavor my food as I go. This is also the place I add my minced garlic. I love how the summer squash takes in the yummy garlic flavor.

squash &tomato

Next I toss in my tomatoes (fresh or canned)! Add a little more salt and pepper, YUM!

Once the tomatoes begin to lose their shape, I toss back in the carrots and onions and add the kidney beans,  the shucked corn, and  I add about 3 to 4 cups of water. I let it simmer for about 30 minutes to 45 minutes. This will depend on how small your vegetables were cut and how long you sauted each step.

Once the soup is almost done I add the chopped Italian parsley. You may or may not need to salt and pepper your soup. At this point I don’t usually have to.

Now you are ready to serve!

summer minestrone

Serve with bread and butter if that’s your fancy. It’s ours.

I hope you try and enjoy my soup!

Rosalia

Sweet Treats! Chocolate, Peanut Butter & Banana Quesadilla

chocolate quesadilla

If you know our family, than you know it’s no secret we LOVE chocolate. If there is a way to sneak chocolate into anything, we will. Or even substitute. Like this this little treat. So Simple. So Yummy! No cheese, so really I shouldn’t call it a quesadilla but it is gooey like a quesadilla.

So first you start with a tortilla, of course. We happened to have flour but whole wheat flour is great for this too. A little healthier.

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Then you put sliced up banana on it.

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Then you add some quality chocolate chips.

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From here, you can really do anything you want. You can drop creamy peanut butter (like we do), or Nutella (yum), sprinkle toasted shredded coconut , toasted almond slivers (for a little crunch in your bite), heath bar bits, etc. You can do anything and make it your own.

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We are keeping it simple today.

Then top it off with a second tortilla. Then heat it up on a comal and turn over after a few minutes until ingredients have melted. Or bake in the oven at 350 degrees until ingredients have melted deliciously together.

Then cut it up on a cutting board. i use a pizza cutter because it is so easy to use.

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Then eat!

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I know this messy little cutie likes it!

Rosalia

Gluten-Free Blueberry Muffins

Gluten-Free Sugar-Free Blueberry Muffins

Hello and welcome!

I am back at it again, I’m in my kitchen experimenting with coconut flour.

Today, I am excited to share my Gluten-Free Blueberry Muffin recipe. It also happens to be sugar-free, sweetened with raw honey. As we enter the season of delicious fresh fruits it is prime time to take advantage of all those fresh flavors and put them in my belly and yours!

So lets begin with the first, of hopefully many, recipes of the season of plenty!

So for this recipe, I admit, I made a small batch of 6 muffins and my kids ate them all, and I was lucky to get a taste. But if they loved it, then I am doubling the recipe and making it again and again!

After all, it is sugar free!

Here is the ingredient list to make a small batch of six muffins, (go ahead and double it if you are familiar with baking with coconut flour);

2 Tablespoons coconut oil

2 Tablespoons unsalted butter

3 eggs

3 Tablespoons of raw honey

1/4 Teaspoon of vanilla extract

1/4 Teaspoon Kosher Salt

1/4 cup sifted coconut flour

1/4 Teaspoon baking powder

1/2 Teaspoon ground cinnamon

1/2 cup blueberries

First, you will need a saucepan to melt your coconut oil and butter on medium-low heat.

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While these two ingredients start melting, get a small bowl for dry ingredients and a large bowl for the wet ingredients.

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In your small bowl, add your salt, sifted coconut flour, baking powder and ground cinnamon.

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Add your melted butter and coconut oil to your large bowl with your 3 eggs, honey and vanilla extract. Measure out your 1/2 cup of rinsed and towel dried blueberries to the small bowl with the dry ingredients. Toss blueberries in the flour until they are coated and add to the large bowl with wet ingredients.

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Mix with your whisk until there are no lumps.

In a greased muffin tin, fill 6 cups with batter. Bake at 400 degrees for 12-14 minutes, depending on how hot your oven bakes.

Let cool on a wire rack before you enjoy!

Bluberry muffin

If you double the batch, be sure to store your extra muffins extra in an air-tight container for a few days.

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I hope you enjoy them as much as we did!

Rosalia