New York gets it right; shocking, huh!?

Growing up I literally thought calling someone a “Yankee” was a way to insult them. To be fair, my dad was born and raised in New York (he left at 18 and stayed in Texas the rest of his life!) so I was taught that by a Yankee. But any other Texan would agree with him in their assessment of New York/New England: “Why live there when you can live in Texas?”

So you can imagine my hesitation to bake cookies with the title “NEW YORK TIME’S Chocolate Chip Cookies.” But then again, New York Times is legit, and the journalism major in me couldn’t deny that. So I made them. Then I made them again and again. Now I have dough portioned out and frozen in our freezer at all times. Brian and I may bake them after kids go to sleep on special nights.

Let’s be honest: we have it down to a science.

I pull out the dough to a cookie sheet and top them with salt, sounds odd but it’s the best part!

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but not just any salt, it has to be this kind in our house:

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Got this from my brother Scott who didn’t look at the quantity he was purchasing and apparently has salt to last until 2030 now. Also, side story: this salt looks like fancy sugar when is in a cute bowl and put next to the coffee machine at his house. I added big ol’ spoonful of this stuff to my coffee one morning. Who keeps fancy salt by the coffee maker?!?

Then I start the oven. Brian puts the milk in cups (it’s best in stemless wine glasses!) and in the freezer to get extra cold. After they bake exactly 13 minutes they need to sit on the cookie sheet and cool for a few minutes to set. Then we have a “draft.”

Jan 2016

We each get a napkin and one of us goes first and chooses a cookie, then the other one gets to pick one while the first person sweats it out hoping the second person won’t pick their next draft pick. Person one picks again and the person two gets the last one. Do we really care which cookie we get? No. Can you tell a difference when you eat it? No. We are just nerds like that and it’s our favorite part!

Jan 2016

These are best out of the oven, I honestly can’t attest to how they are totally cooled (hence why we keep the dough frozen and ready to bake in small batches) and I use a different recipe for cookies we aren’t eating right away (these or these). But for hot cookies, these can’t be beat!

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Probably the biggest secret to these? Letting the dough sit in the fridge for a few days before cooking. We have baked them the day I made the dough or even the next, and they are good, just not addicting. Three days is the sweet spot.

Here’s the “Yankee” recipe. It’s picky. But so am I, I’m gonna make these calories worth it!

THE NEW YORK TIMES CHOCOLATE CHIP COOKIES

 INGREDIENTS: 

2 cups minus 2 tablespoons (8½ ounces) cake flour (yes, buy cake flour. You will make these again and use it all up!)
1 & 2/3 cups (8½ ounces) bread flour (this one can be subbed with all-purpose)
1¼ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons kosher salt
1¼ cups (10 ounces) unsalted butter, at room temperature
1¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 eggs
2 teaspoons vanilla extract
3 & 1/3 cups (20 ounces) dark chocolate chips, at least 60% cacao content (I prefer closer to 15 oz. And I usually do 10 oz dark and 5 oz semi-sweet)
Sea salt, for sprinkling

DIRECTIONS:

1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.

2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.

3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours. (The longer the better! After 3 days, I scoop them and freeze the dough in balls ready to bake.)

3. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.

4. Scoop dough, roll into a rough ball and place on the baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 12-13 min. Let sit for a few minutes on the baking sheet to set.

 

Recipes I can’t get enough of

Here are a few new recipes I’ve been making…and making…and making. Hope you can enjoy too!

This granola was introduced to me about 2 years ago by Jessica. We were at the zoo and she let me finish off her bag of it! 🙂 I literally make it weekly. This is because Brian eats it daily with Greek yogurt (sometimes twice daily, the second time in milk). We have been known to each grab a spoon and eat it straight from the pan after it’s cooked and before bagging it up. So, basically, it’s our very favorite food as of late.

 

Alton Brown’s Granola

Ingredients

3 cups rolled oats
1 cup slivered almonds
1 cup cashews (I blend these some in the food processor)
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins (I leave this out)

I also add 2 tablespoons flax seed. You can’t tell at all. But don’t put in 3T…cause you can tell if you do.

Directions

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

The World's Best Sugar Cookie Recipe EVER!![9]

I’ve made a lot of sugar cookies in my life. These are my favorite. At least today they are. I don’t even know what Swig cookies are. But I looooove them!

The only changes I made to these were to the icing. Cut the salt WAY down, and definitely half the icing recipe (not only did it was too much in relation to the cookies, they were also super yummy without icing, so we eat a lot sans icing anyways!)

Swig Sugar Cookies

Thick and Chewy Chocolate Chip Cookies

Maggie made these for me this summer and I sat in her kitchen telling her “this is the best cookie I’ve ever eaten.” She let me have TWO! Which is crazy cause they are huge and you really shouldn’t be willing to eat two!! That’s a friend who’s a keeper! 🙂 She also introduced me to the blog these are from “Annie’s Eats,” I recommend it!!

chocolate-chip-cookies

INGREDIENTS

  • 2 cups plus 2 tbsp. all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 12 tbsp. unsalted butter, melted and cooled until warm
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 ½ cups semi-sweet chocolate chips

DIRECTIONS

  • Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
  • Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
  • Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
  • Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Snow days!

Our snow was late this year, but we still loved it! Apparently cul-de-sacs are the lowest  roads on the snow plow list, so we were literally snowed in for 48 hours!

Good thing we fought for the last loaf of bread at the grocery store the day before!

Brian just got in an fight with this lady at the grocery store over the last loaf of bread.

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Bigs loved it. Boo, not as much. She preferred the window seat.

So Snow Day #1 her coat and hat stayed put:

I think they got confused (cause they are from Texas and all!) and buried Brian in the snow instead of the sand…

Then they spent the next hour completely burying Andria’s car.

 

This KC snow is legit, it buried Andria's car completely. The snow in Buffalo has never buried Andria's car.

 Then Brian got nervous that the snow plow would plow it and busted out the spray paint.

And since Brian used up all his good energy being productive and burying cars, he was moving kind of slow while shoveling the driveway afterwards, our neighbors (whom we consider family!) came to help! (I think it was so he didn’t bury their cars too…!)

 Remember when doing things like vacuuming and sweeping and cleaning off cars was fun? When does that change!? SP loved being in charge of cleaning the car!

I use this trick often. If you are a kid, everything is more fun on a toothpick. So it was toothpick lunch! And I recently discovered that Cheez-its fit through the toothpicks perfectly!!

Then there was the annual Backyard Barefoot Boy Run. Good times!

I mentioned we were stuck at home for 2 days, and even though the roads were still piled high the next day, it warmed a tad and Boo left her grumpies at home and came outside!

We ventured all the way across the street…cause the Young’s driveway snow piles were higher than ours!

Sadie Piper doing what we never got to experience as kids in Texas. So glad our kids know what snow is.

Mr Young then showed us THAT YOU CAN MAKE SNOW TUNNELS! Neither Brian nor I had ever seen this before! So thankful we have people in our lives that love our kids enough to show them this stuff!

Becks in a hole

I think SP looks like Winnie the Pooh stuck in Rabbits hole in this one:

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Yay! Berkley is happy!!

Boo in the snow today, first time she didn't cry with snow

We also tried for making forts. Wrong type of snow though. Bummer.

Berkley made herself a snow man.

Kidding. She just tried to fix it. But at least she was outside!

#Astros Snowman, Snose Altuva, with Beckham, Sadie Piper and Gwen.

Another neighbor came by with a huge snow blower. Brian and the bigs started playing in the snow it was shooting out as he was plowing the road, and then he just made it snow for them! It was kind of the equivalent to playing in the sprinklers in the summer!

Day 2 Cabin Fever was setting in so Brian and Becks traveled across the street to Price Chopper. That’s a lot of snow.

Beckham & I went hunting, killed and field dressed 6 Chicken Pot Pies

We also learned this year that hats are as much about keeping your head warm as they are about keeping the snow off of your hair. Sadie’s hat fell off and she was like a popsicle by the end!

Once everyone was nice and frozen, and then bathed and unfrozen, I made Homemade Model Clay. It was like super soft play doh. Easy to make and a lot of fun! The recipe was a keeper.

Our last trip outside was to use a friend’s idea to make snow cones! Seriously wondering why I hadn’t thought of this sooner. Mixed up double strength Kool-Aid and used the snow, which is obviously the perfect snow cone consistency!

Goodnight tired kids!

Beckham went to bed with a snowball...in case he gets thirsty.

 

The “Opposites” game?

One of the teaching tools our awesome eye doctor told me to do when we were driving around was to play games with them to get them thinking critically. Things like “what do a flower and a tree have in common?” or “which is heavier: you or a truck?” or “what’s the opposite of white?” So I’ve started doing this with the bigs. But Berkley one day in the car alone asked if I would ask her “those same things you ask Sadie Piper? Can I play that game too?” so we play opposites. All. the. time. She doesn’t get tired of it. I’ve run out of opposites and had to google more ideas the other day.

That whole thing relates to this post in that when I think about “sushi,” I think the opposite very well may be “Kansas.” Middle America cow country. Nothing like the Nobu that Carolyn took me too on the ocean. But that won’t deter me (I just chose to not think about how many days old the “fresh” fish is!) from making it! Momo has a rep for making yummy sushi (courtesy of Tammy!), so while Brian was at Presbytery, we had a super fun girls night!

Momo is cool cause she knows the kids so well. She knows what they can and can’t do (as well as what they are allowed to do and not do), that means when she’s over, I don’t have to be 100% “on”…she picks up the slack! Boo wanted to help, so Momo gave Berkley butter knife, a little cutting board, a little bowl and some mango and let her go to town! Berkley thought she was the bee’s knees. Is that a saying?

Momo and her helper! @mallorythenurse

 Cute girls!

Making sushi really isn’t that hard. It was a lot of ingredients, but nothing hard to find. It was perfect for a girls night!!

Momo was a great teacher!!

I honestly did’t have an idea in my head about how it was made. This is just so you can see what it looks like coming together!

Momo and her other helper! So fun making sushi with this girl I love!! @mallorythenurse

Andria jumped in too!

And then decided eating the left over rice out of the hu-mongo bowl was a better gig.

Oh, and getting Berkley hugs!

Final product!

It was delish!! A night full of awesome food and even awesomer friends!

SP took this pic for us!

 

Our favorite homemade play-doh!

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So it’s not surprising to me that Mel’s recipe for play-doh is the best! I don’t have anything against store-bought, but it gets pricey and  because of that I turn into “fun hater mom” cause I don’t want the Crazies to mix the colors. But then I let them, but then it’s all one big mess and inevitably we don’t put the lid on well enough so next time it’s a rock anyways and all that fun-hating was in vain. So now that I say that, maybe I do have something against store-bought play-doh…Buuuuut making it at home has solved this and I get to be “cool fun mom” instead! Now play-doh is more of a disposable toy! Play for a week and toss!

I’ve tried a lot of recipes for play-doh (using Jello, Kool-aid…). While I haven’t disliked any of them, this one is by far the easiest, cheapest and fastest!!

Homemade Playdough from Mel’s Kitchen Cafe

*Makes about 2 1/2 cups of playdough

INGREDIENTS:
1 cup all-purpose flour
1/2 cup salt
1 teaspoon cream of tartar
1 cup water
1 tablespoon cooking oil, like canola or vegetable
4-6 drops food coloring

DIRECTIONS:
In a medium saucepan, combine the dry ingredients. In a 2-cup or larger liquid measuring cup, combine the water, oil, and food coloring. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon. Place the saucepan over medium heat and cook, stirring constantly, until the dough pulls away from the sides of the pan and forms a ball (it will be shaggy and messy looking). This should only take a few minutes.

On a lightly greased countertop, turn out the playdough and knead until smooth. Store the playdough in a tightly covered container or ziploc bag. Tightly covered, the playdough will keep for several months.

 

Home run recipes

A few weeks ago I hit a lot of home runs with new recipes. (This past week, I didn’t even get one that was a single. I actually got hit by the ball a lot…it was a bit discouraging…) But I like to focus on last week. Here are some we tried that we loooooved!

This one is Pioneer Woman. Easy and fun and yummy!

Recipe: Buffalo Chicken Salad

Prep Time: 10 Minutes  |  Cook Time: 10 Minutes  |  Difficulty: Easy  |  Servings: 2

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Ingredients

  • 1 whole Boneless Skinless Chicken Breast
  • Salt And Pepper, to taste
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1/2 cup Louisiana Hot Sauce (Frank’s, Etc.)
  • Salad Greens: Iceberg, Romaine, Mixed Greens
  • 1/2 cup Blue Cheese Dressing
  • Extra Blue Cheese Crumbles
  • Celery Hearts, Leaves Intact

Preparation Instructions

With a sharp knife, carefully slice the chicken breast in half from top to bottom—meaning you’ll have two similarly-sized chicken breasts that are much thinner. Heat olive oil and butter in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan fry them on both sides until they’re done. Get as much golden brown color on the chicken as you can. When it’s done, remove the chicken from the skillet and pour off any excess fat/oil (but don’t clean the pan.)

Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (Heat should not be on under the skillet.)

Toss the lettuce in a large bowl with just enough salad dressing to lightly coat it (thin the dressing with a little milk if it’s too gloopy.) Heap tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.)

Top the whole thing with more blue cheese crumbles and serve with celery hearts.

This one is Mel’s. That’s code for “it’s gonna be good!”

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Spaghetti Pie

*Note: If you aren’t a cottage cheese fan, ricotta makes a great substitution and believe it or not, so does sour cream in this dish. A deep dish pie plate is necessary here. If you only have a standard, shallow pie plate, increase the size of the baking dish (even if it means using a square or rectangle dish).

*Serves 6

INGREDIENTS:
12 ounces thin spaghetti or vermicelli noodles
1 pound lean ground beef or ground turkey
1 small white or yellow onion, diced
1 clove garlic, finely minced (or 1/2 teaspoon garlic powder)
1 teaspoon salt
1/2 teaspoon black pepper
28-ounce can crushed tomatoes
16-ounces tomato sauce
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 ounces light cream cheese, softened
1/2 cup lowfat cottage cheese
3/4 cup Parmesan cheese, divided
3/4 cup mozzarella cheese, divided

DIRECTIONS:
Lightly coat a deep 9 or 10-inch pie plate with cooking spray and set aside. Preheat the oven to 400 degrees F.

In a large pot of boiling, salted water, cook the noodles until al dente according to package directions. While the noodles boil, heat a large 12-inch skillet over medium-high heat and add the ground beef or turkey, breaking it into pieces with a wooden spoon. Add the onion, garlic, salt and pepper. Cook, stirring occasionally and continuing to break up the meat, until the meat is cooked through, 5-7 minutes. Remove the skillet from the heat and drain the excess grease, if any. Return the skillet to medium heat and stir in the crushed tomatoes, tomato sauce, dried basil and oregano. Simmer the sauce over medium or medium-low heat for 10 minutes.

When the noodles are done cooking, drain and return to the pot. Immediately stir in the cream cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is mostly melted. Stir in the cottage cheese, 1/2 cup of the Parmesan cheese and 1/2 cup of the mozzarella cheese. Toss until the noodles are evenly coated. Stir in 2 cups of the red sauce. Keep the remainder of the red sauce warm on the stove.

Scrape the noodles into the prepared pie plate and using a flat spatula, press the noodles evenly into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle the remaining 1/4 cup Parmesan and 1/4 cup mozzarella cheese across the top.

Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top. Let the dish rest for 10 minutes. Cut into slices and serve with remaining red sauce.

Again, this one’s Mel’s. I just love her. And her food!!

Cheesy Chicken Quesadilla Pie

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*Note: This dish is extremely mild in spiciness. If you want to kick it up a notch, consider adding a can of green chiles or chopped, jarred pickled jalapenos.

*Serves 6

INGREDIENTS:
3 (10-inch) flour tortillas, white or wheat
Vegetable or canola oil cooking spray
3 cups cooked, shredded chicken (I used about 1 1/2 pounds chicken and cooked it with this method)
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/2 cup minced fresh cilantro
Salt and pepper
2 large eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon baking powder

DIRECTIONS:
Preheat the oven to 425 degrees F, making sure an oven rack is in the middle position. Grease a 9-inch deep dish pie plate with cooking spray. Overlap and layer the three tortillas (kind of in a cloverleaf pattern), pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with tortilla. In a medium bowl, toss the shredded chicken with 1 cup of the cheese, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread the mixture into the pie plate.

In the same bowl that the chicken mixture was in (no need to wash it), whisk together the eggs, milk, flour, baking powder and 1/2 teaspoon salt until smooth. Slowly pour this liquid mixture into the pie plate covering the chicken evenly. Sprinkle with the remaining cheese. Bake for 25 minutes, until the surface is golden brown. Let the casserole rest 5-10 minutes before serving.

Chicken Tamale Pie, Version 2

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Author: Pinch of Yum

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

 

Ingredients

  • ⅔ cup all purpose flour
  • ½ cup yellow cornmeal
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons  cooking oil
  • ⅓ cup low fat milk
  • 1 Large egg
  • 1½ tablespoon taco seasoning, divided
  • 1 – 14 ounce can cream-style corn
  • 1 – 4 ounce can chopped green chiles, drained
  • 1 – 10 ounce can red enchilada sauce
  • 2 cups cooked, shredded chicken breast
  • 1 cup shredded white cheese such as Jack or Pepperjack
  • cilantro and crumbled Cotija cheese for topping

Instructions

  1. Preheat oven to 400°.
  2. Whisk the flour, cornmeal, sugar, baking powder, salt, ½ tablespoons taco seasoning, and oil in a large bowl until soft and crumbly. Whisk in the milk, egg, green chiles, and cream-style corn. Pour mixture into a round 10-inch pie plate. Bake at 400° for 20-30 minutes.
  3. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done, pierce entire surface with a fork. Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts and sauce is bubbling. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.

Notes

Since it’s a tamale-like base, it won’t be completely set like a cornbread. It should stick to the fork a little bit when you poke holes in the crust.

 

Who doesn’t love a cheap, easy and fast dinner?

I think I’ve had this is my Evernote for a while now.

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Sometimes I drag my feet trying a new recipe cause I’m worried about everyone liking it. It’s sad when people don’t like what I make!

I wrongly dragged my feet with this one. It was awesome, everyone loved it, and we discovered we like over easy eggs! Oh, and I was excited to learn something to make with the rest of the corn tortillas in the bag after I make enchiladas!

It’s called Huevo in the Hole

It’s Pioneer Woman, and she’s second on my recipe love list after Mel’s Kitchen Cafe. I seldom go wrong with either of them!

 

We love Fall: Caramel Apples

Momo was telling me about her obsession with caramel apples lately. That got me obsessed too.

But in my obsession, I found this recipe that I decided we would try. You know, instead of going the easy and yummy way of just melting caramels. I chose the hard way. I don’t know why I do this. I realize this about half way into a project, but by then I’m too committed. As in, I had already purchased the molasses, maple syrup, dark brown sugar, dark corn syrup…

Momo was a good sport and, like any good friend, after she made fun of me, jumped right in to help!

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Boo in her panties. But it’s ok, cause she’s wearing an apron…

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And then Momo ran out of helpers!

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While we were waiting for the caramel to set some, Momo licked the fridge…

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After the caramel set we decorated!!

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And tested…

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Becks made his a monster one!

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I couldn’t decide between which of these two shots of Berkley was “better”

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So much fun and so yummy!

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The last apple had a lot of caramel on it, and when I squished it down we thought it looked like Momo!

At first, Momo was less than thrilled…

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But, if you can’t beat ’em, join ’em! So she took over and made it the “Momo apple!”

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“Momo apple” in fridge! Momo wouldn’t take her home to eat (something lame about that being too weird??) so the kids ate her in their lunches the next day!

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Andria came over the next night and got to enjoy the fruits of Momo’s hard work making the caramel! We had a ton left over and just reheated it and did it again!

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#odd #caramelapple

Laura is addicted to candy apples now

Andria tried on my ring and we took a fake engagement shot! 

We have ourselves a new Fall tradition!

We love Fall: Candy Corn Cookies!!

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I’ve made these three times this year already. They are super duper fun, super duper yummy, and super duper easy!

The recipe I use is below, but here’s what it looks like when it’s layered. Camera Roll-1181

Cut, eat the scraps.

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Recruit a cute little helper to dip the tops in sugar

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Sugar Cookies adapted from Our Best Bites
1 cup real butter (no substitutions!) at room temperature
1 cup sugar
1 egg
1 1/2 teaspoon almond extract (or other flavor of your choice, like vanilla)
3 C flour, lightly spooned into measuring cups and leveled (don’t scoop it!)
1 1/2 teaspoon baking powder
1/2 teaspoon salt Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt.

Slowly add the flour mixture to the butter mixture and mix until completely combined.

Divide dough into thirds. Line a 9×5 loaf pan with saran wrap. Press one third of the dough (non-colored) into the bottom. I only use about 3/4 of the pan to make larger cookies. Color one third of the dough orange and press on top of the white. Color the last third yellow and layer on the top. Refrigerate until set.

Take dough out of pan and slice into 1/4″ slices. Then cut them into triangles.We dipped into sugar.

Bake at 350 for 12 minutes. Turn pan after 6 min.

This maybe changed my life…

Amy told me this week you can cook bacon in the microwave!! We don’t eat a lot of bacon, but we may eat more (we dig turkey bacon!!) now that I know this. Tried this method and only needed a plate and paper towels. So NO clean up, and NO bacon smell in the house for days! Yay! I’m pretty pathetic, I embrace it.

I also boil my ground meat to cook it. It’s easier, faster, gets crumblier and healthier. And odd.

Here’s the salad I made with my new-found mean bacon cooking technique! I recommend both!