Getting Even!

Cooking with my Grandson Jackson to day was so fun!

His brother Ryan was being mean to him and calling him a

"Grumpy Gus" and this hurt Jax's feeling.

So we made cookies and since Ryan is his brother we have to

be nice and make him cookies too. Now one gets left out of the cookie 

tasting. Not even Ryan...

But we decide to put him in the dog house and make his cookies 

look like dog treats...

Jax's can't wait for him to get home now....

We just used the Krusteaz Sugar Cookie Mix.

And we did the recipe for the roll out dough.

So fast and easy, then we could spent time putting the colored sugar on them,

For a 3 year old that takes time to hit the cookie and not just get it all over 

the cookie sheet.

Now we are just waiting for Ryan to get home so Jax's can give

him the "Your in the Dog House treats".

He can't stop giggling. 

Such a fun Day!

Back in The Day

If you have ever gone to Savannah Georgia then you have

 probably been to "Back in The Day" Bakery. I was so excited when this book 

came out because I love Savannah and have stopped by the bakery every trip. 

But I was even more excited as I turned each page! 

This is a must have cookbook for anyone who loves to not only read cookbooks but bake! 

You really get that down home feeling from every recipe.

 And can tell Griff and Cheryl  Day really 

put their heart and soul into this book. I know it will become a treasure 

at my house!

LOVE

LOVE 

LOVE 

IT!

Where Would You Love to Cook today?

Look how pretty this kitchen! 

I found the picture at

http://www.phoenixmag.com

I really don't want to mess it up but I do want to make 

Homemade tortillas. But rolling them out will make a mess

unless....

you have a press.....

Yes I am a gadget girl...

I love this thing!!!

No flour on the counter...

No flour on the floor...

No mess counter....

 You can see one at

http://www.everythingkitchens.com/tortillapresses.html

You can get one at the Bosch Store also on about 

87th south and  7th east if you live in Salt Lake City.

It does come with some recipes but we all have our favorite:

Tortillas

1 3/4 cup all-purpose flour 

1/2 tsp salt

1/4 tsp baking powder

1/4 cup vegetable shortening

I put these ingredients in my kitchenaid and mix with the dough hook. 

You don't want it to be to sticky so if you need more flour add it. 

Some times it takes about 1/4 more. Roll into balls and put on a 

cookie sheet and cover with a dish towel.

 Let it rest for 30 minutes. When we are ready to make our tortillas, 

follow directions for tortilla maker - this batch will make about 8.

It is so easy and takes no time....

One of my favorite "Have to Haves"

Where Would You Love to Cook Today?

Oh my gosh have you ever seen a more darling shelf !

I saw this on Pinterest and trace it to 

http://vintagerosebrocante.tumblr.com/

But the minute I saw this I knew I had to cook 

in this Kitchen...

I kind of think it has a hutch look and I love 

the cups on the bottom of the shelf.

 Some people are just so cleaver...

I think I will make....

Lemon Meringue Bars

• 2 stick(s) (16 tablespoons) unsalted butter, softened
• 1 3/4 cup(s) plus 2 tablespoons all-purpose flour
• 1/4 cup(s) plus 3 tablespoons confectioners sugar
• 2 tablespoon(s) plus 1 teaspoon freshly grated lemon zest
• 1/4 teaspoon(s) coarse salt
• 6 large eggs, plus 4 large egg whites
• 2 1/4 cup(s) plus 2 tablespoons granulated sugar
• 3/4 cup(s) plus 3 tablespoons fresh lemon juice

Directions

1. Preheat oven to 350 degrees. Make crust: Put butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well blended.
2. Transfer mixture to a 9-by-13-inch rimmed baking sheet. Press batter evenly into baking sheet. Chill in freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.
3. Make filling: Whisk together whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over crust. Bake until filling is set, 18 to 20 minutes. Let cool completely on a wire rack. Keep oven at 350 degrees.
4. Make meringue topping: Put egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
5. Using an offset spatula or the back of a spoon, spread meringue over filling, swirling to create soft peaks. Bake until meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars. Bars can be refrigerated in an airtight container, up to 1 day.

I got this recipe from

http://www.delish.com/recipefinder/lemon-meringue-bars-recipe

Enjoy!

Where Would You Love to Cook Today

I love this red kitchen! The table, stove cupboards...

Everything .....So cute.

I don't know where the picture came from..

Wish I did.

In honor of Valentine's Day I would love to cook:

Valentine Linzer Cookies Recipe

INGREDIENTS

• 3/4 cups butter (1 1/2 sticks), room temperature
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon lemon zest
• 1/4 teaspoon vanilla
• 1 1/2 cups finely ground blanched almonds or hazelnuts
• 2 1/4 cups cake flour (can sub all purpose flour)
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 6 ounces raspberry jam, or other red preserve (I used quince jelly)
• Powdered sugar

METHOD

1 Cream butter in a standing electric mixer with a paddle attachment. Add sugar and continue creaming. Add the egg, lemon, and vanilla and mix. Mix in the ground nuts.

2 Stir together dry ingredients in a bowl and add to mixer and blend. Form the dough into disks, wrap and chill.

3 Roll out dough between two sheets of parchment paper to 1/8-inch thickness. Put rolled dough (still between parchment paper) in the freezer for 5-10 minutes to firm up before cutting.

4 Preheat oven to 350°F.

5 Cut out the base cookie shapes. Cut out the centers of half the disks with a smaller cookie cutter shape. Re-roll scraps and repeat.

6 Bake for 12 minutes or until edges turn golden. Cool on a wire rack.

 

7 Heat the jam or jelly and spread the solid disks with a layer of the hot preserves. Place the top layer cookie over the bottom, pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more preserves. Let set slightly before serving.

Makes 12-24 cookies, depending on the size of your cookie cutter shapes.

This is a very old post from:

http://simplyrecipes.com/

This blog is done by Elise Bauer and you won't be sorry if you stop by!