by Suzanne on November 16, 2012
Yesterday I told you about my friend Katrina’s birthday and the treats I sent to her. Lemon Balls and Orange Pinwheel Cookies. I also promised that I would deliver a recipe for the cute little Orange Pinwheel Cookies that I sent her – and that you can see above. So, without further delay, here’s the cookie recipe. Print Orange Pinwheels Author: Suzanne Collier, adapted from www.SprinkleBakes.com Recipe type: cookie, dessert, snack Prep time: 7 hours Cook time: 15 mins Total time: 7 hours 15 mins Serves: 24 These are really fun cookies and perfect for a birthday party or celebration of any kind. They take a while to make, but are delicious! You will be the hit of the party and they will be worth every minute you spent on them. Ingredients 2 cups Unsifted Cake Flour ½ tsp Baking Powder ¼ tsp Pink Himalayn Salt ⅔ cup Unsifted Powdered Sugar ¼ cup Granulated Sugar 2½ sticks Unsalted Butter 1 tsp Vanilla ½ tsp Orange Extract ½ tsp concentrated Orange food coloring (like used for cakes in the little jars) 1½ cups Multi-colored Sprinkles Instructions Combine the flour, baking powder, salt and sugars in a food processor and process briefly to mix. Add the butter in 1 tablespoon pieces, one at a time; process with on/off bursts until the mixture has the consistency of cornmeal. Add the vanilla and process until the mixture just forms a ball. Remove all of the dough from the processor and divide the dough into 2 equal portions Return one of the portions to the food processor and add the orange extract and food coloring and process until just incorporated. Roll out each portion of dough between sheets of waxed paper. You want a rectangle about 11 × 8½ inches by 4 inch thick. Be sure your edges are the same depth as the center, about ⅛th inch all around. This will make it MUCH easier when you get ready to roll them together. Leave the dough between the sheets of waxed paper and slide onto a baking sheet. Refrigerate until firm for at least 2 hours or up to 3 days. Remove dough pieces from refrigerator. Pour the sprinkles into a shallow rectangular dish that will be long enough to accommodate the roll. Peel off the top sheet of waxed paper from both the vanilla dough and the orange dough. Brush the bottom (vanilla) dough very [...]
by Suzanne on November 15, 2012
You can tell by looking at this picture that the candle is the “focus” (ha!) on this plate, not necessarily the treats. So, let’s talk about the candle first! Happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, happy, birthday to my cyber-foodie friend that I have actually met in person. And we still like each other. Actually, we love each other. Funny how things work out. Today is Katrina’s birthday. I think she is 24 or 25. But, then she has these four handsome boys – and a husband – so that makes me think maybe she is a little older than that. Maybe 29. I think that is part of the reason she calls her blog Baking and Boys. Ya think? But I digress. Katrina and I met online through a Yahoo! food group. We chatted in the chat room, ’cause that IS what you do in a chat room. And found that we really enjoyed each others sense of humor. Shelby from The Life and Loves of Grumpy’s Honeybunch was also a part of that group and we all drifted toward each other like earth magnets. And we have stuck together ever since. We keep saying that we are going to have a girls’ night out – which for us would mean traveling from Texas, New York, and Utah to a place that could handle the three of us for a night. Well, more like a long weekend. We are still searching for a town that will allow us to stay that long. I’m sure we will find something. . . My Mountain Man and I traveled to Salt Lake City, Utah, a couple of years ago and I emailed Katrina to see if she wanted to meet up and have lunch. You can read all about it by clicking here! Both of us have made a little sumpin’-sumpin’ for Katrina for her birthday and have mailed it to her for “munching” pleasure. Click on the link for Grumpy’s Honeybunch to see her birthday wishes and recipe. In my case, there are two treats, one of which you will see below. The other will be coming up tomorrow. Check your mailbox, Katrina!!!! No, silly. The one by your driveway. 4.5 from 2 reviews Print Lemon Balls Author: Suzanne Collier, Adapted from Snack Girl Recipe type: dessert, sweet, coconut, almonds, lemons Prep time: 20 mins Cook time: [...]
by Suzanne on May 10, 2010
And the “Gold” in the title is referring to our friend, Mr. Tequila. Yep, these babies have a little nip or two in them. Of course, the hooch will evaporate during the baking process, but the flavor that you get will inspire you to get out your maracas and fire up the Mariachi Band! But wait, that’s not all. This recipe also calls for some Grand Marnier, too. Thus, the “Grand”. It just keeps getting better and better. Right? If you are worried about the tea-totalers in your life, don’t. If you keep your lips zipped, they will never know. They’ll only think they are the best cupcakes ever! MM found this recipe in New Mexico Magazine. He came into the study, handed me the magazine and pointed . . . well, there could have been a little *grunt* in there, too. When our eyes met, he had his little sneaky-kinda grin going on and I just knew this cupcake was going to be on our dessert menu for the evening. I won’t keep you waiting any longer. Grand Gold Cupcakes 3/4 cup (12 tablespoons) unsalted butter, room temperature 1 1/2 cups powdered sugar 3 teaspoons finely grated orange peel 2 large eggs 1 1/4 cups self-rising flour, divided 1/4 cup buttermilk 3 Tbsp gold tequila 2 Tbsp Grand Marnier Preheat oven to 350 degrees F. Insert paper liners in 12 muffin cups. In large bowl, using an electric mixer, beat butter, 1 1/2 cups sugar, and 3 teaspoons orange peel until blended, then beat until fluffy and pale yellow. Add eggs, one at a time, beating to blend after each egg. Beat in half of flour. Add buttermilk, tequila, and Grand Marnier. (I cheated a bit here. I didn’t have any Grand Marnier, so I substituted 1 Tbsp of whiskey and 1 Tbsp of Vanilla. Worked beautifully!) Beat to blend. Beat in remaining flour. Divide batter equally among the 12 cups and bake for about 20 minutes, or until a cake tester inserted comes out clean. Let cupcakes cool while preparing the Lime Zest Icing. Oh yeah, it gets even better! Lime Zest Icing 3/4 cup powdered sugar 1 package cream cheese (8 oz) 1 tablespoon fresh lime juice 1 tsp finely grated lime peel 1 tsp vanilla extract 1/4 cup whipping cream In food processor, blend sugar, cream cheese, lime juice, lime peel, and vanilla; then pulse. Blend [...]
