Peanut Butter Balls

Every time I think of peanut butter balls I remember being probably about four years old, standing over a small folding table in the kitchen that we only pulled out during the holidays so that I could help bake, since I couldn't reach the counters. And just being covered in powdered sugar. We didn't usually dip our peanut butter balls in chocolate, but instead rolled them in different toppings like powdered sugar and sprinkles.
I loved these little candys...cookies? Balls? I'm not really sure what their proper genre would be, but whatever they are, I still love them.
Besides the sickening amounts of nostalgia that make me love these umm...balls... There's also the peanut butter.
And the chocolate.
We can't forget the chocolate.
These are so easy to put together and so much easier to eat.
This recipe makes quite a few, so unless you have more self control than I do, or plan to quickly remove them from your household, I might suggest halving it.
Or don't.
Either way....I say make them.

Peanut Butter Balls
Ingredients:
2 cups (500 grams) creamy peanut butter
1/4 cup (57 grams) unsalted butter, room temperature
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 - 2 1/2 cups (230 - 290 grams) confectioners (powdered or icing) sugar
Chocolate Coating
9 ounces (255 grams) semi sweet chocolate, coarsely chopped
2 tablespoons (25 grams) shortening

Directions:
Line a baking sheet with parchment paper.

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary).

Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheet and refrigerate for about one hour, or until firm.

Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. To serve: place in small fluted candy cups.

Note: If you want to make Buckeyes: place a toothpick into each peanut butter ball and dip, one ball at a time, into the melted chocolate, leaving the top quarter of each ball undipped.

Makes about 40 pieces, depending on size.

Source:Joy of Baking
Photos by Keegan Orange

Homemade Marshmallows

I am so excited about this recipe!!
I haven't made very much candy before so every time I successfully try a new recipe it makes me so happy!
Up until about a year or two ago, I didn't even realize you could make marshmallows. It had never even occurred to me that marshmallows could come in a form other than processed and round. Now, I'm not trying to say I don't love those delicious little puffs of processed sugar, because I really do. I'm just saying...this is like a whole new universe to me.
A universe full of fresh marshmallows! Just imagine it.
It definitely took a large amount of powdered sugar for me to roll these in so that they were soft enough to handle. Maybe if I let them sit a little longer they would have been less sticky...or, maybe marshmallows are just really sticky. I couldn't really tell you. But if you have any tricks to handling these things besides rolling them in a half a bag of powdered sugar, please let me know.

Homemade Marshmallows:
Ingredients:
1 cup (240 ml) cold water, divided
3 - 1/4 ounce envelopes (21 grams) unflavored gelatin
2 cups (400 grams) granulated white sugar
1 cup (240 ml) light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Garnish:
4-5 cups (460 - 575 grams) confectioners' (powdered or icing) sugar, sifted
Directions:
Lightly butter, or spray with a non stick vegetable spray, the bottom of a 13x9x2-inch (33x23x5-cm) baking pan. Line the bottom of the pan with parchment paper. Then sift about 3 tablespoons of confectioners' (powdered or icing) sugar onto the bottom of the pan (this will help release the set marshmallow from the paper).
Place 1/2 cup (120 ml) cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.

Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup (120 ml) cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F (115 degrees C), about 10 minutes. Remove from heat.

With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick creme of marshmallow). Add vanilla extract and beat to combine, about 30 seconds longer.

Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.

Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners' sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners' sugar. Cut the marshmallow into squares using a pizza roller or sharp knife. Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.

Makes about 24 - 2 1/2 inch marshmallows.

Recipe from Joy Of Baking

Snickerdoodles

I was talking to a friend at work the other day about everything I'd be baking for the holidays and Snickerdoodles came up. I said I'd be making some, and he replied with....
"What's a Snickerdoodle?"
Umm...Excuse me?! Who doesn't know what a Snickerdoodle is?! I was shocked. I couldn't let it go. I was convinced he'd had them before and just didn't know what they were called. I mean, really...who doesn't know what a Snickerdoodle is?
After recovering from my shock and moving on in life, I made it to the day of baking and made these Snickerdoodles. I used the recipe from Martha Stewart's Cookies book, but did make a slight adapation with the addition of Cream of Tartar.
They turned out great, nice and soft and fluffy just like a Snickerdoodle should be. I brought some into work when they were done and somehow it was true...
He had never had a Snickerdoodle.

Snickerdoodles
makes about 1 1/2 dozen
Ingredients:
2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1/2 tsp cream of tartar
1 cups (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
- – -
2 tbsp sugar
2 tsp ground cinnamon

Preheat oven to 350F. Sift together flour, baking powder, cream of tartar and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Adapted from Martha Stewart's Cookies
Photos by Keegan Orange

Baking Insanity!

It's baking time people!
One full bag of sugar, one bag of flour, and 12 hours later...we have a full range of Holiday cookie deliciousness.
I packed some of everything up to give to friends as gifts for the holidays.

Over the next few days I'll try to get up posts of everything made, but for now...the list!
Chocolate Cherry Cordial Cookies
Orange Cranberry Oatmeal Cookies
Orange Cheesecake Cookies
Peppermint Bark Popcorn
Caramels
Marshmallows and Hot Cocoa Mix
Mint Chocolate Chip Cookies
Snickerdoodles
Peanut Butter Balls

Hope Everyone had a safe and happy Holidays!
Merry Christmas!!

Cake Mix Cookies

Now, I work Retail. I'm not sure why, but I do it. And I know, the Holidays are a particularly busy time of year for everyone, but try working Retail during the Holidays. Sometimes people have bad days, sometimes they're a little rushed, I get it...but please, don't take it out on the girl trying to ring you up for your Christmas presents. She did nothing to you. In fact, she's trying to help you. And even through her six day work weeks, there's probably still a smile on her face to make your day a little brighter.
But you know what makes her day a little brighter?
Cookie Exchanges.
I was told a friend was having a Cookie Exchange last night and was totally in. Since I had to work all day though, there wasn't much time to whip something up. So, I went to my go-to super fast and easy cookie recipe. I call them Cheater Cookies. They get thrown together in about three minutes and cook in under 10, perfect for quick cookie needs. And even though they're made with a pre-made cake mix, these cookies are amazing! Personally, I think they're way better than the cakes that the mix usually makes. My mom got this recipe off the side of a box probably about 10 years ago, and that's still the one I use, but now the recipe is everywhere! I'm pretty sure they even make it boxed especially for cookies.
Feel free to add anything to these and use any kind of cake mix. I've made S'more Cookies by adding marshmallows and chocolate chips, or Carrot Cake Cookies with cream cheese frosting. Mix it up!

Cake Mix (Cheater) Cookies
Ingredients:
1 (18.9 oz.) package Pillsbury® Funfetti® Cake (I used French Vanilla)
1/3 cup Crisco® Pure Vegetable Oil
2 large eggs
1/2 (15.6 oz.) can Pillsbury® Vanilla Funfetti® Frosting( I omitted the frosting and just used sprinkles)

Directions:
1. HEAT oven to 375°F. Combine cake mix, oil and eggs in large bowl. Stir with spoon until thoroughly moistened. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in flour.
2. BAKE 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
3. SPREAD frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Source: Adapted from Here

Cranberry Orange Bread

It always seems kind of weird to me that you can only buy fresh cranberries about two months out of the year. Sure, a lot of fruits have certain seasons that they're more accessible, but you can usually find them somewhere year round. Not cranberries though, unless you're okay with frozen. But fresh cranberries are so much better than frozen.
And what goes amazing with cranberry?
Orange.
And what can you get when you mix cranberry and orange?
So much deliciousness, this bread included.
I chose to omit the nuts since I didn't happen to have any on hand, but I'm sure they would be delicious. This bread came out perfectly moist and not too sweet. Although, next time I think I would add just a little bit more orange to compete a more with the cranberries.
Enjoy!

Cranberry Orange Bread
Ingredients:
1/2 cup (50 grams) pecans or walnuts, toasted and coarsely chopped
1 cup (120 grams) fresh or frozen cranberries, coarsely chopped
2 cups (280 grams) all-purpose flour
1 cup (200 grams) granulated white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest (outer skin of orange)
4 tablespoons (57 grams) cold unsalted butter, cut into pieces
1 large egg, well beaten
3/4 cup (180 ml) freshly squeezed orange juice
1 teaspoon pure vanilla extract

Directions:
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

Toast the pecans or walnuts for about 8 - 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.

In a small bowl, combine the beaten egg with the orange juice and vanilla extract. Set aside.

In a large bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and orange zest. Cut the butter into small pieces and blend it into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Fold the wet ingredients into the dry ingredients. Stir in the chopped cranberries and nuts. Pour into the prepared pan and bake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the bread from the pan and let cool completely before slicing. This bread can be frozen.

Makes one - 9 x 5 x 3 inch loaf.
Source:Joy of Baking
Photos by Keegan Orange

Molasses Spice Cookies

We have a rule in my family, no Christmas decorations until the day after Thanksgiving.
Now, I love the Christmas season more than well, a lot of things. And having to wait until that one Black Friday every year is sometimes a lot harder than it should be. But, I grit my teeth and I bear it. Every year. For 11 months. I suffer.
Then, after the months and weeks and days of waiting, that wonderful day appears. Christmas music appears everywhere, wreaths are on the street lights, lights on the houses in the neighborhood. It's like the Heavens have opened up and everything is right with the world.
Ha..Okay, maybe I'm being a little dramatic.
But really, I love this day.
Unfortunately this year the Christmas-ness in my world was halted a little bit since I had to work, so no time for putting up the decorations or Black Friday shopping. But you better believe there was Christmas music at work.
And cookies.
Spicy, delicious, Christmasy, cookies.

Molasses Spice Cookies
Ingredients:
2 1/4 c. lower-protien unbleached all-purpose flour (I used regular AP Flour)
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground allspice
1/4 tso finely ground black pepper
1/4 tsp salt
12 Tbsp. unsalted butter, softened but still cool
1/3 c. packed dark brown sugar
1/3 c. granulated sugar, plus 1/2 c. for rolling
1 large egg yolk
1 tsp. vanilla extract
1/2 cup molasses

Directions:
-Adjust oven rack to middle position and preheat oven to 375 degrees.
-Line large baking sheet with parchment.
-In medium bowl whisk flour, baking soda, spices, pepper and salt.
-Either by hand or with electric mixer, beat the butter with brown sugar and 1/3 c. granulated sugar at medium high speed until light and fluffy (about 3 min.)
-Reduce speed to medium low and add yolk and vanilla, increase speed and beat until incorporated (about 20 seconds).
-Reduce speed and add molasses beat until fully incorporated, about 30 seconds, scraping the bottom and sides once with rubber spatula.
-Reduce speed to lowest setting and add flour mixture and beat until just incorporated, scraping the bowl once.
-Give the dough a final stir by hand to ensure no flour pockets at bottom. (dough will be soft).
-Place 1/2 c. sugar in shallow bowl for rolling. Fill small bowl with cold tap water.
-Dip hands in water and roll heaping Tbsp. of dough into scant ball.
-Drop ball in sugar and roll to coat.
-Set on prepared baking sheet at least 2 inches apart.
-Bake about 11 min. (cookies will "crack", edges are puffy and inside of cracks look raw). Do not overbake.
-Cool on baking sheet for 5 mins. and trasfer to a wire rack to continue cooling.
-Serve when cooled to room temperature.
Source: Good Things Catered

Orange Cheesecake Cookies

I had a special visit this weekend. My little sister braved the airport crowds and made the two hour flight from California down to visit me. :)
(Pardon the faces..:))
We really only get to see each other every couple of months, so I try (usually to no avail) to think of something fun to do while she's down here. This time, we got up way too early for a Saturday morning and took the Light Rail to the Downtown Farmer's Market. This was both of our first times at this Market, and it was great! We got all sorts of goodies, but I think the highlight was definitely a Blood Orange Marmalade. This stuff is amazing! After covering our French Toast in it, it was decided that something else had to be made. Then I found this recipe...
These taste just like Cheesecake, minus half the work, and in delicious cookie form. So. Good.
We substituted the orange zest for two teaspoons of the marmalade and it worked perfectly. We also decided not to cover them in the chocolate this time, but I'm sure that would also taste amazing.

Orange Cheesecake Cookies
Ingredients:
1/2 cup butter at room temperature
3 ounces cream cheese at room temperature
1 cup sugar
1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
1 teaspoon fresh orange zest (We used 2 teaspoons of marmalade)
1 cup all-purpose flour
1/2 cup chocolate chips, melted

Heat the oven to 375 and prepare two sheet pans with parchment paper.
In the bowl of a mixer cream the butter and cream cheese until they are well combined.
Add the sugar, vanilla, and citrus zest and blend until the ingredients are well combined but not fluffy. Add the flour and mix on low until the flour is incorporated.
Scoop the dough into 1″ balls onto the prepared sheet pans. Bake for 12 to 13 minutes, or until the edges are golden brown and the tops are slightly puffed.
Cool on the pan for two minutes before transferring to a wire rack to cool completely.
Once cool drizzle, or dip, the cookies with the melted chocolate. Put the cookies into the refrigerator for thirty minutes to set the chocolate.
Yield about 3 Dozen.
Adapted from Evil Shenanigans

Browned Butter Cardamom Cookies

I almost wasn't going to post these cookies. They aren't my favorite. They're a little too powder sugary and just seem kind of lacking. There aren't as many levels of flavors as I would have liked.
Plus, have you ever tried to type complete sentences with a head cold? Yeah, this is a lot harder than it looks.
So why am I posting them then? Because I love the pictures! I think they turned out so cute and wintery. That's a word, right?
So, my advice to anyone who does end up trying these...Don't roll them in powdered sugar twice. Just do it one time, when they're cool. When they're warm I think they just pick up too much of the sugar and it gets a little overwhelming. I would also consider adding something else to it. Maybe a little extra spice, maybe some cinnamon. I'm not really sure...but it could use something.
Maybe I just need fully active taste buds. Ha...Perhaps I'll try them again in a week.



Browned Butter Cardamom Cookies
Ingredients:
1 cup Butter
3/4 cup sugar
1 egg yolk
1 tablespoon vanilla
1/2 teaspoon ground cardamom
2 cups all-purpose flour
1 cup powdered sugar (for rolling cookies in)
Melt butter in 2-quart heavy saucepan over medium heat. Continue cooking, stirring constantly and watching closely, until butter just starts to turn golden brown (3 to 5 minutes). (Butter will get foamy and bubble.) Immediately remove from heat. Pour into bowl; refrigerate until cooled (30 minutes).

Heat oven to 350°F.
Combine cooled browned butter and sugar in large bowl; beat at medium speed until well mixed. Add egg yolk, vanilla and cardamom; continue beating until well mixed. Reduce speed to low. Beat, gradually adding flour, until mixture is no longer crumbly and forms a dough.
Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until cookies puff and start to turn light golden brown. (Cookies will have cracks in them.)
Immediately remove from cookie sheets. Cool 1 minute. Roll cookies in powdered sugar while warm and again when completely cooled. Store between sheets of waxed paper in loosely covered container.

Source: Land O' Lakes
Photos by Keegan Orange

Brown Sugar Cardamom Cookies

I have a confession to make.
This was the first time I've ever baked with Cardamom. I know, I'm shocked too.
I was looking through some recipes to try and find something to make for a friends work potluck and came across this recipe for Brown Sugar Cookies. I've been wanting to make these cookies for awhile now and this seemed like the perfect time.
Although I haven't worked with Cardamom before I knew I liked it and wanted to give it a shot. It ended up being a great addition to these cookies! It took the Snickerdoodle-like cookie and turned it into a little more of a spice cookie. This will definitely be one of my new go-to recipes and will probably even show up in a Christmas gift box or two.



Brown Sugar Cookies
yield: 36 cookies
Ingredients:
14 TBS butter
1 3/4 cup Brown Sugar
1/2 tsp Salt
1 Large Egg plus 1 Yolk
1 TBS Rum Extract (I used Vanilla Extract)
2 cups AP Flour
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1/2 tsp Cardamom

1/4 cup sugar
1/4 cup brown sugar

preheat oven to 375 degrees
1. Melt 10 TBS of butter in a small pan and keep on the low heat for 4 minutes until the butter is a light brown color and smells nutty. Pour into a separate bowl and add the remaining 4 TBS butter and whisk to melt the butter.
2. Let cool 3 minutes , then add brown sugar and salt. Whisk until brown sugar is completely clump free and smooth. Add egg, egg yolk and rum extract. (can be replaced with vanilla extract)
3. In a separate bowl whisk together flour, baking soda and baking powder. Add to the wet mixture and mix until fully combined, using a spatula.
3. Combine 1/4 cup of each sugar and brown sugar and mix. Roll out 36 balls of dough and coat in the sugar combination.
4. Bake the cookies for 8 minutes, placing only one cookie sheet in the oven at a time to ensure even baking. Rotate the cookies after 4 minutes.

Source: Adapted from Natalie's Killer Cuisine

Photos by Keegan Orange

Impossible Pumpkin Pies

There's only one problem with pumpkin pie. If I make a whole one, I eat a whole one Ha...So maybe it's really more of a problem with self control. But I mean, come on, who's keeping track? Either way, I've found the perfect solution. Cupcake sized pumpkin pies.
These were so good! It says that they're called "Impossible" because you don't have to make a crust for them. When you cook them, the center stays nice and gooey and fall in a bit, so the outside turns into something like crust. Although, I have to admit, I got a little overly distracted watching Dirty Dancing on cable while attempting to make these Impossible Pumpkin Pies and left them in the oven for a bit longer than I was suppose to. It caused the centers to cook a little more than they should have so they didn't quite cave in like I would have liked. So keep in mind these will appear slightly undercooked when in fact, they're done.
Top these with some delicious whipped cream and enjoy! And try not to eat the whole batch... :)


Impossible Pumpkin Pie Cupcakes
Ingredients:
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half and half (or evaporated milk)

Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.
Makes 12

Source: Baking Bites

Photos by Keegan Orange

Fall Sugar Cookies

Fall and Winter are two of my favorite times of year. In my head Fall usually stands for things like cooler weather, pumpkin baking, and falling leaves.
Unless you live in Phoenix.
Fall in Phoenix means 85 degrees instead of 95, if you're lucky. It means you can bake with pumpkin, but you should probably do it at night since the rest of the day the kitchen will still be burning hot. And falling leaves? Ha, I'm pretty sure I haven't seen those since vacation.
Fall is, without a doubt, one of the most frustrating times in Phoenix for people who love the season. Generally because most years, it doesn't exist. It's been in the 90's here for the past week and I've been getting desperate for a sign of weather change. So, I'm making one in my house. Fall Leaf sugar cookies, my own personal vision of how fall should be. (Baked at night of course.)
I haven't had a lot of experience with Royal Icing, but it something I want to try and work with more. I seem to have a lot of trouble getting the colors the shade that I really want them. I'll probably try again soon using more basic colors so I can work on my actually decorating skills. But for now, these are pretty delicious.


Ella’s White Sugar Cookies
Ingredients:
1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ t. almond extract
1 t. vanilla
1 t. salt
2 ½ c. sifted flour
Directions:
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to 1/4” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool. Yields ~40 cookies.
Source: Annie's Eats

Royal Icing
Ingredients:
4 cups powdered sugar, sifted
2.5 tbsp. meringue powder
5 tbsp. water (may need a little more/less)
Directions:
Combine all ingredients in a bowl and mix until well combined with a smooth constancy. Add a little more water to create a thinner icing to fill the cookies, use a slighty thicker icing to create the outlines.

Most recipes I read for Royal Icing are made for use with a stand mixer. They all say to mix the icing for 7-10 minutes until it becomes for matte looking and loses its shine. I personally don't have a stand mixer so I wasn't able to try out this method, but it seems like it would create an easier to work with icing.

Photos by Keegan Orange

First Post, Hi Everyone!

Hello Everyone!
Well, first things first, introductions.

I'm Sarah, and I'm a sugar junkie.

Everyone: Hi Sarah!

Well *phew* good, I'm glad that's over with... Now there are three things I'd like everyone to know before reading this blog. Or rather, before I started attempting to write this blog like a mad woman.

1. I have no clue what I'm doing.
I'm an avid blog reader. I wake up in the morning and check other peoples blogs, before I go to bed at night I check other peoples blogs. Sometimes on lunch breaks even, there are blogs checked. Some people may say I have a problem. Those people are wrong. :) Anyways, this is my very own first official blog. I don't know all the appropriate blog etiquette and I'm basically just doing the best I can. So if anyone has any suggestions or helpful tips, please, let me know!

2. I don't have a super fancy camera.
My camera doesn't suck. All of the pictures I take myself will be done on a Canon Powershot SD700. It's a good camera, I just don't know how to use it well. There will be times though (hopefully) that I'm able to get my super awesome friend to help me take some pictures for this site. Those pictures now, I'm sure they'll rock.

And finally, 3. I am not a professional.
I have worked in a few small bakeries as summer jobs, and took a few cooking classes back in High School. But besides that, this is all me. I don't get paid to bake and I still make a ton of mistakes. So I'll show it all; the mess-ups, the victories and the great attempt to break out of my comfort zone. All in one.

So, with all that having been said...
Welcome to Sugar Junkie! Enjoy!