Sunday, September 9, 2018

Fall Sprinkle Cookies

Pin It Fall Sprinkle Cookies


When I made Sprinkle Cookies for Labor Day, I used part of the dough to make these Fall Sprinkle Cookies. This recipe yields about 40 cookies and have a great vanilla flavor and are like the ones you buy at a bakery. When you bite into the cookie it is tender and you get a nice crunch from the nonpareils. I adjusted the recipe and added a little salt to really bring out the vanilla flavor. The yellow and orange nonpareils really make me think of the Fall season and the upcoming cooler weather, and that makes me really excited. This summer was a real hot and humid scorcher of a mess in New York. The last couple of days have been in the 70s and though it has been rainy, I am relieved. If you know me, you most certainly know I am not a fan of hot weather. Did you know it is snowing already in Montana? I adore winter weather and anything above 75 degrees makes me cringe. I have a set of summer cookies to decorate and after I finish and share those on here,  I will start my Fall baking projects. I am ready for all things Fall like pumpkin spice, the beauty of fall leaves, the crunch of leaves, fall décor, squash, all things pumpkin, apples, candy corn, etc... I look forward to bringing you many recipes this season. I suggest you check out these yummy Vanilla Sprinkle Cookies I made last November. See recipe and directions below.

Fall Sprinkle Cookies

Lovely cookies

Ingredients
2 cups Granulated Sugar

4 1/2 cups King Arthur All Purpose Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Coarse Salt

You know you want one, two or three of these cookies

Just like cookies you buy at a bakery but homemade!

2 cups, 4 sticks Unsalted Butter, softened

2 Large Eggs, room temperature

1 tablespoon Vanilla Extract

1/2 teaspoon Almond Extract

1 1/2 cups Orange and Yellow Nonpareils Sprinkles

Fall Sprinkle Cookies

Close-up of Fall Sprinkles Cookies 

Directions
Heat oven to 350 degrees.

Line baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt; set aside.

Pretty Fall cookies

This is a tender and you get a nice crunch from the nonpareils

In the bowl of mixer with paddle attachment, cream butter and sugar on medium speed until light and fluffy; about 2-3 minutes.

Scrape sides of bowl with spatula.

Add eggs, vanilla and almond extracts, and mix just until incorporated.

Fall Sprinkle Cookies

I love these nonpareils

Turn mixer to low speed and slowly add the flour mixture until incorporated and dough has formed.

Pour nonpareils into a bowl.

Take dough and using a cookie scoop form into balls about the size of 1 1/2 tablespoons.

Roll each dough ball in the nonpareils completely covering it. Place dough balls on lined baking set 2 inches apart. I leave more space but that is just my preference.

Orange and yellow nonpareils

Use bottom of a glass to slightly flatten dough ball

Take the end of a glass and press gently and slightly flatten (see image above and below) each one.
 

Bake for 10 minutes.

Dough slightly pressed and ready to bake

Cookies just removed from the oven

Let set in baking sheet for 5 minutes and transfer to wire rack to cool completely.

For the Sprinkled Sugar Cookies recipe, visit Just Add Sprinkles:

Enjoy!

-Sophia/Two Frys

Monday, September 3, 2018

Sprinkle Cookies for Labor Day

Pin It Sprinkle Cookies for Labor Day


Happy Labor Day! Any holiday is a great excuse to bake and today we honor American workers so give yourself a pat on the back. Labor Day came about by the labor movement in the late 19th century and for many symbolizes the end of summer. I used this recipe to make two different kinds of Sprinkle Cookies. Red, white, and blue nonopareils for Labor Day and orange and yellow nonpareils to celebrate the upcoming Fall season. These cookies are tender and chewy and have a crunch bite from the nonpareils. They taste like bakery cookies. The only adjustment I made to the recipe is add 1 teaspoon of salt to balance the sweetness and vanilla flavor. Here are Red, White, and Blue Sprinkle Cookies I made for Memorial Day but they are also great for today. See recipe and directions below.

Sprinkle Cookies

Sprinkle Cookies 

Yield: 40 Cookies

Ingredients
2 cups Granulated Sugar

4 1/2 cups King Arthur All Purpose Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Coarse Salt

2 cups, 4 sticks Unsalted Butter, softened

2 Large Eggs, room temperature

1 tablespoon Vanilla Extract

1/2 teaspoon Almond Extract

1 1/2 cups Red, White, and Blue Nonpareils Sprinkles

Sprinkle Cookies

So yummy!

Directions
Heat oven to 350 degrees.

Line baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt; set aside.

Cookies on my Martha Stewart plate

Cookies are so pretty and taste amazing!
In the bowl of mixer with paddle attachment, cream butter and sugar on medium speed until light and fluffy; about 2-3 minutes.

Scrape sides of bowl with spatula.

Dough, Scoop, Nonpareils and Glass to press on cookies

About to roll dough ball in the nonpareils
Add eggs, vanilla and almond extracts and mix just until incorporated.

Turn mixer to low speed and slowly add the flour mixture until incorporated and dough has formed.
Pour nonpareils into a bowl.

Dough ball covered in nonpareils

Dough ready to be pressed down
Take dough and using a cookie scoop form into balls about the size of 1 1/2 tablespoons.

Roll each dough ball in the nonpareils completely covering it. Place dough balls on lined baking set 2 inches apart.

Using the bottom of a glass to press down the dough

Dough pressed and ready to bake! 
Take the end of a glass and press gently and slightly flatten (see image) each one.

Bake for 10 minutes.

Cookies taken out of the oven 
Let set in baking sheet for 5 minutes and then transfer to wire racks to cool completely.

For the Sprinkled Sugar Cookies recipe, visit Just Add Sprinkles:
http://just-add-sprinkles.com/2015/07/31/sprinkled-sugar-cookies/

Enjoy!

-Sophia/Two Frys

Sunday, September 2, 2018

Marbled Stars

Pin It Marbled Stars
For the Labor Day holiday, I made Marbled Stars using an orange sugar cookie dough that I will share in a forthcoming recipe with royal icing decorated cookies real soon. To see some of my other marbled cookies, go to Marbled Star Cookies and Eclipse Galaxy Cookies. I used Bakery Bling Glittery Fourth of July Glittery Sugar and CK Products Mini Red, White, and Blue Stars to decorate over the marbled icing. Each cookie has a unique design and though it is messy putting the cookies together, it is a fun project you may enjoy doing with your kids. See the Marble Glaze Icing recipe and directions below.

Marbled Stars 
Marble Glaze Icing 
Ingredients
3 cups Powdered Sugar

3 tablespoons Light Corn Syrup

3-4 tablespoons Milk

1/2 teaspoon Pure Vanilla Extract

1/4 teaspoon Almond Extract

AmeriColor Soft Food Gel Paste Food Color in Super Red and Royal Blue

Optional: Any sprinkles you desire

Marbled Stars

Directions
In a large bowl whisk together the powdered sugar, 3 tablespoons of milk, and light corn syrup until smooth.

If the glaze is too dry, add 1 more tablespoon of milk.

Marbled Stars, close-up

Marbled Stars
Add vanilla and almond extracts and stir.

Divide glaze into 2-3 containers with lids; use more containers if you have a lot of cookies.

A unique design for each cookie

Used both to decorate over the Marble Glaze Icing
Use one bowl at a time and dip toothpick into gel colors and then into glaze and swirl with Wilton Scribe Tool or a toothpick to make a pretty design.

Make each container a different variation of color with more red or more blue if you wish for
variation.

Red and Blue Gel Food Color

Glaze Icing Swirled
Place a layer of paper towels over baking sheet, then place the cookies on wire racks for icing overflow.

Dip cookie into glaze, swirl around, and place on wire rack.

Cookies setting
If you wish, add sprinkles, stars, etc... and repeat until you are done.

For the Star-Spangled Cookies recipe and video tutorial, visit Sugar Spun Run:
https://sugarspunrun.com/star-spangled-cookies/

Enjoy!

-Sophia/Two Frys

Friday, August 10, 2018

Vacation Eats

Pin It Vacation Eats

Yosemite, Mariposa Grove of Giant Sequoias
We were on vacation for two weeks in northern California and spent quality time with our family. For 4 days, we visited with my sister in law Kristen in Bass Lake, CA. During this time, the Ferguson fire was going strong and unfortunately, it still is. We did not see the raging flames, but the air was smoky, the smell of fire was present, and there was even ash coming down. We ended up going to Yosemite the day we arrived in Bass Lake since we found out they were closing the park at midnight. We intended to go the following day, my 50th birthday but plans changed. We went to the Mariposa Grove of Giant Sequoias. It was magnificent even though we were surrounded by a smoke filled sky. We are thankful to have the opportunity to be in the presence of such beauty and grandeur.

Yosemite, Mariposa Grove of Giant Sequoias
Our hearts go out to those who died and we are grateful to everyone at Cal Fire, the firefighters and emergency personnel fighting the Ferguson Fire, and all the volunteers for their efforts and hard work. We spent some time at Bass Lake and Redinger Lake and it was relaxing and fun. Vacation goes so fast and it is over before you know it. I did not photograph every place we ate, and I present our vacation eats to share with you all. We hope you enjoy it. We sure did!

July 20: We had Taco Salad for dinner tonight and that was a treat. My Mother In Law Laurlee always makes it for us when we visit. Family friend Debbie joined us as it is one of her favorite meals as well.

Taco salad night
July 21: Uncle Bill and cousin Rob were with us and we had a great time together. We had 3 pizzas from Costco, and I made salad. For dessert, we enjoyed a decadent Tuxedo Chocolate Mousse Cake also from Costco. It was all so yummy.

Salad I made

Tuxedo Chocolate Mousse Cake
July 23: After shopping at Walmart my father in law, Allen and I had lunch at In-N-Out Burger. I always come here at least once when we come out west. I love this place. So yum! Allen and me ordered the same thing the Double-Double and French fries.

In-N-Out Burger

I got some smiles for the photo

Employees are so busy

The Double-Double and French fries

French fries, close-up

Double-Double, close-up
July 24: After our visit to Yosemite, we had dinner at Casa Velasco Mexican Restaurant in Bass Lake, CA. The food is authentic Mexican and tastes great.

Casa Velasco in Bass Lake, CA

Yummy chips and salsa 

Allen having chips and salsa

My Ground Beef Burrito, Mexican Rice, Refried Beans

Allen's Carne Asada Burrito Grande

Carne Asada Burrito Grande goodness

Sis Kristen

Dad
July 25: My 50th birthday! Our day started with a hearty and delicious breakfast and surprise birthday pancakes at Ducey's on the Lake - Pines Resort in Bass Lake. They even sang happy birthday to me and good thing it was after coffee.


Ducey's on the Lake

Love the décor

Sis and Dad

Allen and Sophia

Me with Sis

Sophia and Allen

My birthday pancakes 

Enjoying a hearty breakfast

Allen happy they have Tapatio

My hearty breakfast. Did not eat toast since I got the birthday pancakes
After breakfast we drove to Oakhurst to buy my birthday cake at Raley's. This area was really smoky from the Ferguson Fire. I chose a Strawberry Shortcake Cake. It was really pretty and delish. The cream on the cake was silky and rich, and the cake airy with sweet strawberries in syrup. All in all, it was a great birthday cake to share with my familia. 

About to have some cake

My 50th cake: Strawberry Shortcake Cake

Strawberry Shortcake Cake

Strawberry Shortcake Cake

My slice of cake
After cake, we went to Redinger Lake for the rest of the day. The family did their fishing while I read my book, Delicious by Ruth Reichl and relaxed. It wasn't as smoky over here so that was good. For dinner, we ate at the Pizza Factory in North Fork. The pizza was 1/2 veggie and 1/2 all meat. Tasty! 

Pizza

Veggie
July 26: We had breakfast at Ducey's again and burgers for dinner at The Forks in Bass Lake.

We came back to Ducey's for breakfast

Allen's Biscuits and Gravy

My breakfast
The Forks - Bass Lake: Best burgers in town!

The Forks in Bass Lake, CA

The Forks

The Forks; where we sat outside 

The Forks; we sat out here and had a beautiful view of Bass Lake

My burger and french fries

Allen's cheeseburger on sourdough and french fries

A perfect view of Bass Lake 
July 27: We sadly left Bass Lake in the morning and half way home, we went to Black Bear Diner in Merced for lunch. 

Welcome to the Black Bear Diner

Black Bear desserts

Allen proudly displaying the Black Bear Hot Sauces

Allen's breakfast

Allen's biscuits and gravy

My breakfast: Veggie omelet and hash browns topped with lots of ketchup
July 28: We met up with our friend Mike at Anita's Mexican Restaurant in Livermore for lunch. We always have the best time with Mike and the food at Anita's is delish.

Anita's Mexican Restaurant

Chips and Salsa

Allen with his Carne Asada Burrito

Allen's Carne Asada Burrito

My Fish Tacos with Mexican Rice and Refried Beans

Mike and Allen
July 29: For dinner, Allen baked chicken thighs slathered in Sweet Baby Rays BBQ Sauce. My mother in law made her signature macaroni salad. I am happy she shared the recipe with me.

Mom's Macaroni Salad

BBQ Chicken Thighs

Baked BBQ Chicken Thighs, close-up

Dinner: BBQ Chicken Thighs, Macaroni Salad, Sliced Avocado

My dinner plate
July 29: Allen and my father in law grilled steaks for dinner. Allen seasoned the steaks with McCormick Steak Seasoning. My steak was a perfect medium and so juicy. We finished off Mom's Macaroni Salad.

Allen and his steak

About to cut into my steak

Sis and Mom and silly Allen's finger in the photo

Dad and me enjoying our steak
To see the pies I made my family on vacation go to: Lemon Meringue Pie  and Almond Joy Pie

-Sophia and Allen/Two Frys