Glittery Sugar Cookies!!

Theres something you need to know about me.
I. Love. Glitter.
Like, Love.
Seriously, I don't know what it is. It's been this way for as long as I can remember... It's like I was born with a special glitter gene. A little piece of sparkle in my veins that attracts to me other sparkley things.
It's really an obsession.
So you can only imagine my excitement when I came across Disco Dust!!!
Within about two minutes of seeing it I ordered three different colors offline.
Amazing.
It's everything I hoped for and more!
And there's only one thing better than just glitter....pink and glitter!
So I had to make something to test out of the Disco Dust, and hearts and cupcakes seemed like the perfect idea.
This sugar cookie recipe is the best one I've found so far, they're nice and soft and still hold together well enough for decorating. I'm still working on my decorating skills...but these are by far my best yet.
A little glitter never hurt anyone...give it a go!


Sugar Cookie Recipe
Ingredients:
¾ cups Butter
1 cup White Sugar
2 whole Eggs
1-½ teaspoon Vanilla Extract
2-½ cups All-purpose Flour
¼ teaspoons Cream Of Tartar
1 teaspoon Baking Powder
½ teaspoons Salt
Directions:
In a large mixing bowl, combine room temperature (not melted) butter and sugar until smooth. Add eggs and vanilla and combine.

In a separate bowl, sift together flour, cream of tartar, baking powder, and salt. This is an important step; you want to avoid lumps in your dough.

Slowly add dry ingredients into wet batter until fully incorporated.

Drop dough onto a large piece of saran wrap, mold it into a 4×4 square, and refrigerate for at least one hour. I often let mine sit overnight.

When ready to bake the cookies, generously flour a flat surface and roll out the dough. You can use as much flour as you need! I prefer to make cookies about 1/4″ to 1/2″ thick, but you can go thicker and still have successful results.

For best results, bake on silpat or parchment paper. You can reuse parchment, too!

Bake at 325-350 degrees for 5 to 8 minutes. In my oven, right about 6 minutes yields a perfectly cooked cookie, with no brown edges.( I had to cook them closer to 10 minutes at 350, so just keep an eye on them)

Recipe from i am baker

Royal icing recpe Here

Whole Wheat Banana Oat Muffins

Over the last few years I've become a total breakfast person. Not like the big huge eggs and toast and pancakes breakfast, but just a little breakfast, like a bagel or a muffin.
Basically, I just like carbs in the morning.
Or afternoon...
Or night...
Well, you get the picture.
But unfortunately, sometimes my common sense catches up to me and reminds me that eating doughnuts and sugary muffins for breakfast every morning may not be the best idea. So I went hunting for an easy, good tasting muffin recipe that I could make that had some sort of nutritional value.
I found a basic recipe for banana muffins, and after making a few adjustments, I was hooked. Sometimes I even make these in a jumbo muffin pan for a more filling breakfast.
I do have one suggestion though, make sure these are cooked all the through before you pull them out of the oven. They're really thick and sometimes take a little longer to cook, so double check them.
Enjoy!

Whole Wheat Banana Oat Muffins
Ingredients:
1/2 Cup Whole Wheat Flour
1/4 Cup Oats
1/4 Cup Brown Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/4 Teaspoon Allspice
1/4 Teaspoon Vanilla
1/4 Cup Milk
3 Medium sized very ripe bananas
1/4 Cup Applesauce
1/2 Cup Raisins

Preheat oven to 425 degrees.
Mix all dry ingredients and set aside.
In a separate bowl, mash banana until smooth. Add in applesauce, milk and vanilla. Mix well.
Make a well in the dry ingredients, then pour wet ingredients into well. Fold together until mixed. Fold in raisins.
Fill muffin cups, these do not rise very much so you can fill them about 3/4 full. Sprinkle top with extra oats.
Bake at 425 degrees for 7 minutes.
Turn heat down to 395 degrees and bake for another 25-30 minutes.

Recipe by Me!

Cream Cheese Cake Mix Cookies

I'm back!!
Sorry it's been so long, things have been crazy! I've been working like mad, my mom came into town :), we've been opening new stores at work, I've been starting new jobs...Just crazy! But enough about my life, more about cookies!
First thing I have to say is that these pictures just do not do these cookies justice. The camera battery died while I was taking pictures, and by the time I got around to charging it, well the cookies were definitely gone.
You're probably looking at this post and thinking,
Wait...didn't she already post these?
And you're right. I did.
Kind of.
These are a new variation on the Cake Mix Cookies I had previously shared, but thicker and creamier.
I still feel like the cake mix is almost cheating, but they're so easy and soooooo good it's impossible not to make them!

Cream Cheese Cake Mix Cookies
Ingredients:
1 Box Funfetti Cake Mix
1 8 oz. package Cream Cheese, room temp.
1/4 cup Oil
1 egg

Directions:
Preheat oven to 375 degrees.
Mix cake mix, cream cheese, oil and egg together.
Roll dough into 1 inch balls and place on cookie sheet.
Press ball down slightly to flatten.
Bake 8-10 minutes until edges are light golden brown.
Let cool for 1 minute on sheet then remove from cookie sheet.
Optional: Spread frosting over warm cookies.

Recipe from Me