Sugar Cookies

I am not as successful at regularly posting recipes as I had initially hoped.  Life is busy, and my ZEST has all but disappeared.  I am hoping to reclaim it in the near future.

I managed to eek out some sugar cookies for my VT ladies (AND my family) last week.  I started with the grand idea of making home-made chocolate-covered marshmallow eggs (which I will most likely NOT post the recipe for, as I have determined it was my first and last attempt - too many steps, too much mess, not as amazing as I had hoped). I realized that I was NOT going to have enough finished product on it's own to take to my two sisters and Bill's HT family, so I whipped up a batch of these little babies.

I got the recipe from a friend back in my YW days.  The icing/glaze recipe changed my life.  Soooooo much quicker and easier than spreading or piping buttercream, just enough sweetness to make the cookie perfect.


Julie Williams' Sugar Cookies and Glaze

1-1/2 cups butter, softened
2 cups sugar
4 eggs
1 tsp. vanilla
5 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover and chill cough for at least an hour (I usually don't chill and the cookies turn out fine).

Preheat the oven to 400 degrees. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with cookie cutter. Place cookies 1" apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Cool completely.

Cookie Glaze

1 to 2 cups powdered sugar (enough to make it stick, but not so thick it's globby)
1 Tbs. light corn syrup
2 Tbs. water
Food coloring
Flavoring (if desired)

Stir powdered sugar, corn syrup, and water together in a small bowl. Stir in food coloring and flavoring, if desired. The glaze must be stirred each time you use it. If it is not stirred before each use it may dry with a mottled look instead of a solid color.

Note: This glaze is pretty forgiving.  You can add drops of water if it gets too thick, a little more powdered sugar if it gets too thin.   If you want to add sprinkles, you must sprinkle IMMEDIATELY or the glaze will start to harden and not-a-thing will stick. Once the cookies are glazed, let them dry for an hour or two. The glaze will harden and the cookies will be stackable (I LOVE that). Cookies with the hardened glaze also freeze well.


My Super-Fast-Sugar-Cookie-Glazing Technique

This is not how I usually glaze (for a solid glaze I usually just use a regular spoon, scoop up a spoonful of the glaze, drizzle it around, then spread with the back of the spoon to fill it in), but needed something  that was even FAST(ER). I decided to try putting the glaze (two colors, for fun) in quart-sized ziplocs, then snipped the corner and drizzled.  As you can see, I tried some crosshatch style, which turned out looking sort of PLAID, and others one-directional.

My intention was to swap out the cookie tray underneath the rack of cookies being iced, but I was in too much of a hurry. (BTW, cookie decorating is NOT fun when you A) do it by yourself, and B) are in a time crunch.  I just wanted to git 'er done.)  I think the results were great considering the amount of time I devoted to it. Let's just say it took longer to clean up than it did to glaze.

I really liked the technique for a quick solution, but would definitely take the time to rotate the cookies to the pan to save on clean-up. I would probably also make one more batch of glaze to drizzle, just to give each cookie a little more glaze.

Easy peasy.

Those marshmallow eggs, on the other hand, not so much.

Peanut Butter Cornflake Cookies

I'm beginning the process of transferring recipes posted on my other blog, just so things can all be in the same place.  Even I use this handy reference for recipes - if I only had time to get ALL my recipes on here. SOMEDAY.

Here is the recipe for some of my favorite quick and easy sweet-tooth-satisfying treats.

PEANUT BUTTER CORNFLAKE COOKIES
Super easy.

1 cup sugar

1 cup light corn syrup (I use the cheap GV brand from Walmart)

Bring to a boil and stir until sugar is dissolved (less than a minute).

Stir in 1 cup peanut butter.

Pour over 6 cups of cornflakes.  

Gently stir to combine, then drop by spoonfuls onto foil (or do the dump... I promise... just as good, although not as aesthetically pleasing.  If you are making them for guests, by all means, take the time to spoon them).  

In an effort to make them even slightly healthy, you may be able to notice the Bran Buds in the cookies.  A little fiber can't hurt, right?  You might even get away with eating them for breakfast when they have so much fiber.  Warning:  flatulence possible.  Just sayin'.

Here's the dump method (you could call them "pull-aparts"):

Favorite Broccoli Cheese Soup

I love this recipe because I have made adaptations with the ingredients I have on hand, and it has always turned out yum-o.  The kids all love it, too.

Favorite Broccoli Cheese Soup
Recipe adapted from here

1 medium onion, chopped (can use dried onion)
4 Tbs. butter
6 Tbs. flour
4 cups milk
2-3 cups broccoli, steamed and chopped
1 can chicken broth (or 4 tsp. chicken bouillon + 1-1/2 cups water)
Pepper, to taste
1 Tbs. garlic salt
4 cups cheddar cheese, grated

In large pot, saute onion in butter until tender (if using dried, add with liquid ingredients).  Stir flour into butter until smooth.  Let cook until flour is lightly brown, stirring constantly.  Gradually add milk and chicken broth (or bouillon and water).  Cook and stir until thickened.  Add pepper, garlic salt, and cheese.  Heat through.  Stir in cooked broccoli and serve.  Makes 8 to 10 servings.

Bread Bowls

This was my first attempt EVER at making bread bowls.  They turned out so awesome, I will never purchase them again.  Unless I don't have the time to make them ;-)  Recipe adapted from here.

Bread Bowls

2 (.25 oz) pkgs. active dry yeast (I buy in bulk, so I used a kitchen scale to measure)
2-1/2 cups warm water (110 degrees)
2 tsp. salt
2 Tbs. vegetable oil
7 cups flour (I used a little less)
1 Tbs. cornmeal
1 egg white
1 Tbs. water

In a large bowl, dissolve yeast in warm water.  Let stand until creamy, about 10 minutes.  Add salt, oil and 4 cups flour to the yeast mixture; beat well.  Stir in the remaining flour, 1/2 cup at a time.  When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.  *Note: I mixed and kneaded using my Bosch mixer.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.  Cover with plastic wrap sprayed with nonstick spray and let rise in a warm place until doubled in bulk (my oven has a Proof setting - love it), about 40 minutes.

Punch dough down, and divide into 8 equal portions.   Shape each portion into a 4" round loaf.  Place loaves on lightly greased baking sheets sprinkled with cornmeal.  *Note: I doubled the batch, then measured my dough into 8 oz. portions (larger than what is suggested here).  A double batch made 12 large bread bowls and one small.  I baked 4 bowls per sheet, and fit the small bowl on the final sheet with the 4 larger bowls.

Cover with plastic wrap sprayed with nonstick spray, and let rise in a warm place until doubled, about 35 minutes.

Preheat oven to 400 degrees.  In a small bowl, beat together egg white and 1 Tbs. water;  lightly brush loaves with egg wash, then bake in a preheated oven for 15 minutes (I baked them 20 minutes for their larger size).  Brush with remaining egg wash and bake 10 to 15 minutes more, or until golden and hollow-sounding when tapped.  Cool on wire racks.

To make bowls, cut a 1/2" slice from the top of the loaf; scoop out centers (nothing fancy, just use your fingers), leaving 3/4" thick shells.  Fill bread bowls with hot soup and serve immediately.  YUM!

Bacon-Wrapped Meatloaf

My mom made meatloaf occasionally while I was growing up.  I always thought it was a tasty meal, and especially loved the ketchup sauce she put on top.  Whatever her recipe was, I remember that it had oatmeal in it.  I thought that was an unusual ingredient to put with hamburger, but I was not a complainer.  Seriously, I ate about everything (except breakfast, which I didn't care for until I was considerably older).

My family, on the other hand, has NOT been meatloaf fans of any sort.  I have tried at least a half-dozen recipes over the years, and finally resigned myself to the idea that I may not make another meatloaf until every last child has left my nest.  (I'm not even sure if Bill is a fan.)  Regardless, it is a dish I have craved on occasion, and, after perusing my long-ago-purchased-but-never-used Pioneer Woman cookbook, decided that I simply must try again.

May I just say, "Meatloaf success."

I think Mar and Shi found it palatable, and even finished off their entire servings.  That is saying a boatload. Bill called it a "gourmet meal."  (I know... meatloaf... gourmet?  But I'll take it!  I think the "Bacon-Wrapped" part is what got him.)

You can find the original recipe here, but I made a few teeny tiny changes, so I'll go ahead and post my updated recipe.  And my very own unprofessional pictures.

Bacon-Wrapped Meatloaf (more descriptive than plain ol' "Meatloaf" I think)

1 cup milk
6 bread slices (food process until crumbs - which I didn't do and didn't care for visible bread chunks in my finished meatloaf)
2 pounds ground beef
1 cup grated Parmesan cheese (don't use Parmesan/Romano blend; plain ol' Parmesan is the best.  Kraft is probably just dandy.)
1 tsp. salt
1/2 tsp. seasoned salt
Freshly ground black pepper
1/4 cup minced flat-leaf parsley (I didn't have it, and Walmart didn't have it, so I skipped it, which was probably best so the kids didn't see green things.)
4 eggs, beaten
8 slices bacon (I used a thick-cut because that's what I had, I would recommend regular thin slices to get them crispier.)

Ketchup Sauce (YUM) - btw, I halved the sauce recipe*
1-1/2 cups ketchup
6 Tbs. brown sugar
1 tsp. dry mustard
Dash or two of hot sauce

Preheat the oven to 350 degrees.  In a large bowl, pour the milk over the bread crumbs and allow to soak for several minutes.  Add the ground beef, Parmesan cheese, salt, seasoned salt, black pepper, and parsley (if using).  Pour in beaten eggs.  With clean hands, mix the ingredients until well combined.  Form into a loaf on a broiler pan lined with foil (best tip ever!)

*NOTE: This makes quite a large meatloaf, and since my family is ever-decreasing in size, I made TWO loaves from a single recipe, wrapped up one in Saran and foil, and popped that baby in the freezer for a rainy day.  

Lay bacon slices over the top, tucking the ends underneath the meatloaf.

For the Ketchup Sauce, put all ingredients in a small bowl and mix to combine.  I used a little more than a dash or two of hot sauce - like a glug or two - and thought it had the perfect amount of heat.  By glug I mean a forceful shake of the bottle while it's turned completely upside down.  Not a glug like from a gallon of milk.  Just to be clear.

Pour 1/3 of the Ketchup Sauce over the meatloaf and spread evenly.  Bake for 45 minutes, then spread on another 1/3 of the sauce.  Bake for an additional 15 minutes.  NOTE: I thought that since I was only cooking half of the meatloaf that it wouldn't require as much time.  I kept checking it and found that it took pretty much the full time.  I even meat-thermometered it, just to make sure it was good and done.

Serve with the remaining Ketchup Sauce.  And a side of mashed potatoes.  Real or instant, we're not picky here.

Best Ever Banana Muffins - And Healthy, Too!

If you have some of those nasty {looking} {smelling} {tasting} overripe bananas lying around (or some of those even nastier {looking} frozen bananas (I usually pop them in the freezer - peel and all - when they arrive at the aforementioned state and I don't have time to whip up some of these delectable babies), this is the recipe for you.

My family loves them.  

The initial recipe was full of all kinds of white flour, white sugar, and BUTTER (but still oh-so-yummy), so I have modified it a bit to make them Breakfast I'm-a-good-mom-for-feeding-my-family-so-healthy worthy. The great thing is, my family doesn't even notice (until I point it out to them that I am such a good mom for feeding them so healthy).

BEST EVER BANANA MUFFINS

6 lg. bananas
3/4 cup sugar

3/4 cup Splenda (or other sugar substitute)
2 eggs
2 tsp. baking soda
2 tsp. baking powder

1 tsp. salt
2 cups whole wheat flour
1 cup all-purpose flour
2/3 cup coconut oil, liquified (zap for a few seconds in the micro)

Mash bananas.  Add sugar(s) and slightly beaten eggs.  Add the coconut oil.  Add the dry ingredients.  Bake at 375 degrees for 20 minutes.  Adjust your temp (350) and time (15-20 mins) if using dark pans.  {Smiley face} Makes 2 dozen. (I always make this large of a batch, since these muffins are great to freeze and pull out on a busy day.  If you only want a dozen muffins, by all means, halve the recipe.)

Yum-o.

Zucchini Muffins - Third Time's A Charm

Since I am using this blog as a collection place for my favorite recipes, and I don't really care if anyone else refers to it other than myself (although I'm selfishly thinking it may save me some time in the long run when someone asks me for a recipe), I am going to post a recipe that I recently found I had posted TWICE on my family blog (here and here).  Obviously a favorite.

The original recipe is called Ian's Sweet Zucchini Cupcakes, but since I don't know Ian, AND I think these make much better muffins (with a few slight adjustments to the recipe, which technically makes them mine, right?), I just call them

Best Ever Zucchini Muffins
If you are luckier than I and have a plethora of zucchini, you will thank me for this.
And, if you want to slap some cream cheese frosting on them, you can call them cupcakes.

1-1/2 cup all-purpose flour
1-1/2 cup whole wheat flour
2 cups packed brown sugar (could be why they were originally called cupcakes)
4 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 cup coarsely chopped pecans or walnuts (optional)
3 cups coarsely grated zucchini
2/3 cup vegetable oil coconut oil (quick zap in the microwave to liquify)
4 eggs, lightly beaten
1 tsp. vanilla

(NEW NOTE:  I have read recently about the benefits of coconut oil (organic extra virgin - Costco is now carrying it) - confirmed as Dr. Oz referred to it as one of his top 5 "superfoods."  From henceforth I will be substituting it for vegetable oil and/or butter in all my quick bread/muffins recipes.)

Preheat oven to 350 degrees (325 if using dark pans).  Line cups of 2 standard muffin tins with paper or foil liners.  In a large bowl, mix together flours, brown sugar, baking powder, cinnamon, and salt.  Mix in nuts, if using.

In another bowl combine zucchini, oil, eggs, and vanilla.  Add to flour mixture, and mix just until combined (do not overmix).

Divide batter evenly among cups.  Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.  Cool in tin on a wire rack for 10 minutes; turn muffins out and let cool completely.  Makes 24 muffins.

See?  The third time's a charm... with some new, healthier, useful information. Enjoy!