Cookies, oh so yummy

Paige had a meltdown at church on Sunday because Parker got a pink heart shaped sucker and she didn't get one. Of course he wouldn't trade with her and she was so upset over it. In order to try and make her feel better I offered to make heart shaped cookied with pink frosting, she liked that idea. I usually don't make sugar cookies because 1) they never turn out 2) they take forever to make and 3) because the shapes always get messed up when I try and put them on the pan. Well I came across this recipe that my Grandma Nila used to make and decided to give them a try. The dough was super sticky and I was getting frustrated and realizing WHY I never make sugar cookies. So I decided to put the dough in the freezer to firm it up hoping that would help. And it did. They turned out perfectly!! I had a hard time not eating them. I started a diet last Monday and was down about 4 1/2 pounds...that is until I made the cookies. Now I am trying to get back on track. Now I know I can make good sugar cookies, I just have to remember not to make then while on a diet!!

Grandma Nila's Sugar Cookies
They are super moist and have the perfect texture for a sugar cookie. They are wonderful on their own, but even better with frosting.

Sugar Cookies
2 Cups butter, or lard
4 cups white sugar
4 eggs, beaten
2 cups cream (sweet or sour)
2 tsp. vanilla
(I added 1 tsp. almond extract too because I like it in the cookies as well as the frosting)

Mix these ingredients together and then add:
6 tsp. baking powder (sweet cream)
or 4 tsp. baking powder, & 2 tsp. baking soda (sour cream) and 4 cups flour.

Mix together slightly then add 4 more cups of sifted flour. (You may need more flour if dough is still pretty sticky) Roll into a ball and cover with plastic wrap. Put in fridge for 1 hour or freezer for 30 minutes. Don't skip this step because the dough needs to firm up again to roll out nicely. If you skip it the dough will stick and become a big mess.

once chilled, roll out to about 1/2 in thick and cut out. Put on a parchment lined or silicone mat lined baking sheet and bake for 10-12 minutes or until edges are slightly browned. Cool for about 3 minutes on pan before moving to a wire rack. Cool completely before frosting. Makes a lot of cookies

Grandma's Pink Frosting
1 cube butter, room temp
4 oz cream cheese, room temp
1 tsp. vanilla
1 tsp. almond extract
2 lbs. powdered sugar
1-2 tbsp. milk
Mix until your desired consistency and tint color of your choice (my grandma always did pink). Spread on cooled cookies.

Died and Gone to Chocolate Heaven

Well I was in a baking mood today despite the heat and this time I was craving chocolate. Luckily I had the perfect recipe in mind. I have been reading this book Devil's Food Cake by Josi S. Kilpack and in the novel are a few recipes, one of which is for Devil's Food Cake. So I had to try it out. Can I just say I think it is the best chocolate cake and frosting I have ever had. It is perfect!! Here is a link to the recipe that I posted on our family recipe blog. Devil's Food Cake Let me know if you loved it as much as I did!

Garden Update

Our garden is really growing this year. All our plants are really big, but we have yet to really see much growing on them. Hopefully it will soon begin to produce the veggies so we will have something to show for it. Among all the plants I did spot one lonely zucchini the other day and it was ready to pick. I love to cook food using produce fresh from the garden. It always tastes that much better when you know you grew it yourself. Last night I made a zucchini casserole with it and it was delicious. Here is a link to the recipe Zucchini Casserole Now if I can just keep the pesky squirrels away we will be great!!

Yummy Treat- Cinnamon Rolls

I was having a sweet tooth today and we are feeding the missionaries tonight so I decided to make theses yummy cinnamon rolls. I made half with raisins and half without, because Matt doesn't like raisins (who doesn't like a raisin in a cinnamon roll?!) I guess I was feeling a little ambitious, they have taken me most of the day to make. Well a lot of that was time rising, they are pretty easy! If I can make them, then anyone can make them!!

I don't claim to be a bread maker. I haven't had that much success whenever I make bread. Although I keep trying. But every time I make these, they always turn out. They take a little time rising, but are well worth the end result!! (I usually half this recipe and it makes 16-18 big rolls)



1 qt. water
1/4-2 Tbsp. dry milk (I do 1 Tbsp. for a half recipe)
1/4 C. shortening
4 eggs
2 1/2 Tbsp. dry yeast
1 Tbsp. Salt
1/2 C. sugar
12-13 C. flour
1/2 C. margarine
2 tsp. vanilla

Mix all together and beat for 10 minutes or kneed by hand for 10 minutes. Let rise until doubled in size. Flour surface and roll dough out into a rectangle. When rolled out, pour melted butter, brown sugar, and cinnamon on top. (raisins optional). Roll up long ways and cut to desired size. place on greased pan and allow to raise again (45 minutes - 1 hour). Bake at 375 for 20-25 minutes. Frost as desired when cooled.

I usually do a cream cheese frosting when cooled.

Whole Wheat Banana Bread

This recipe is from Jessica Seinfled's book Deceptively Delicious. It is a book teaching how to incorporate fruits and vegetables into kids food without them knowing. This is one of my favorite recipes and is soooooo good. The bread is very moist and my kids gobble it right up. I don't feel bad about them eating a lot of it because it is low in sugar and has all the whole grain in it. Give it a try!! I love to be a little sneaky and to put things into the food I cook to give it a little more nutrition. Well I found these two cookbooks that teach how to do just that the one by Jessica Seinfeld and another on called The Sneaky Chef by Missy Chase Lapine Both have great recipes and you and your family will never know the "extras" that are inside. This banana bread recipe in one of my favorites!!!


Whole Wheat Banana Bread

3/4 C. Whole wheat flour
½ C. All-purpose flour
½ tsp. Baking soda
1/4 tsp. Baking powder
½ tsp. Salt
½ tsp. Cinnamon (optional)
½ C. Firmly packed light brown sugar
1/4 C. Vegetable oil
2 egg whites
1 ½ C. Banana puree
½ C. Cauliflower puree
1 tsp. Vanilla

Preheat oven to 350. Coat a 9x5 inch loaf pan, or 2 mini pans with cooking spray.

In a bowl mix the flours with the baking soda, baking powder, salt and cinnamon (if using). Set aside. In a large mixing bowl mix the sugar and oil with a wooden spoon until well combined (or in a Kitchen Aid mixer) Mix in the eggs, purees, (if I don't have cauliflower I just add another 1/2 C. bananas) and vanilla. Add the flour mixture and mix just until combined. Pour the batter into the loaf pan. Bake until the center comes out clean, 55-60 minutes for the large loaf, 25-30 for the mini loafs. Let cool on a rack for 5 minutes, then turn bread out of the pan to cool before serving.

(Sometimes I add nuts or 1/2 c. chocolate chips, makes it even better)