I Am Baker

gluten free fudgy brownies

One of my favorite things to do is bake.  I love getting into the kitchen, getting out bowls and measuring spoons, opening the pantry door and standing before the sugars, flours and baking ingredients.  There is a nervous, almost giddy excitement about it that brings me to a calm, comfortable, happy place in my often stressed out and anxious mind.

Gluten Free Fudgy Brownies!

 

Until today.  I was trying out a gluten free recipe, something that is not my norm.  I had placed a very high bar for this recipe, wanting to make sure it was completely gluten free, that it was accessible, and that it tasted good.

So I spent quite a bit of time researching just how to bake gluten free.  It is not just about ingredients, it is also about quality and safety.

Some people choose to go gluten free, but for others it is a real necessity.  Seeing as I do not fall into the latter category, I wanted to make sure that safety was at the forfront of my thoughts, so that everything about this recipe screamed delicious, sound, comfortable, just-plain-good.

Gluten Free Fudgy Brownies!

 

Since there was no way I was going to be developing a gluten free recipe from scratch, I went to a trusted source.  McCormick has a number of well tested and scrumptious gluten free recipes on their site, and this Fudgy Brownie was calling my name in a big way.

Gluten Free Fudgy Brownies!

 

gluten free fudgy brownies

Ingredients

  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup cornstarch
  • 1/2 cup sorghum flour
  • 2 tablespoons tapioca flour
  • 1/2 teaspoon plus 1/8 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter
  • 4 eggs (room temperature)
  • 1 tablespoon McCormick® Pure Vanilla Extract

Instructions

  1. Heat oven to 350°F.
  2. Mix sugar and cocoa powder in large bowl. Set aside.
  3. Gently sift cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder and salt in medium bowl. Set aside.
  4. Microwave butter in large microwavable bowl on HIGH 1-2 minutes or until melted. Pour into cocoa mixture and stir until well blended.
  5. Add eggs and vanilla; mix well.
  6. Gradually stir in flour mixture until well blended. Spread in fparchment-lined 13x9-inch baking pan sprayed with no stick cooking spray.
  7. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars.
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Recipe just barely adapted from McCormick.

Gluten Free Fudgy Brownies!

 

For my first venture into intentional gluten free baking, I would call this a success!  So excited to try more and see if we will be incorporating any more gluten free baking into our lives.  With results like these, it would be hard to resist!

I am not able to offer suggestions on substitutions at this time (still learning!) but if you need some insight, check out this post from thekitchn.  You can also check out my friend Johnna’s blog, In Johanna’s Kitchen for some great recipes!

I Am Baker

Oreo Chocolate Chip Cookie Brownies on a Stick

I am out at the Minnesota State Fair today.  Did you know that:

“It is the largest state fair in the US by average daily attendance. It is also the 2nd largest state fair in the US by total attendance, trailing only the State Fair of Texas, which generally runs twice as long as the Minnesota State Fair.” -Wikipedia

One more fun fact.  I have lived in MN for over 10 years… yet have NEVER been to the fair! Twin Cities Live to the rescue! Today I will be a guest on the the show, and for the first time ever, my husband and kids will be there to see!

Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

 

So, in the spirit of the fair, I am making something pretty darn insane.  I mean, not insane by fair standards, but definitely insane by normal-everyday-food standards.

Three years ago my friend Amanda made these Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bars, which some folks know as “slutty brownies”. (I dislike that term immensely, but that is what people usually know they by.)

I decided to make a pan of Amanda’s creation. Then using a 2-inch round cookie cutter, I cut out nine sweet brownie bites.

Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

 

Loving that beautiful brownie Oreo cookie bliss!! (I made this simply to show the layers and drizzle, my final product has the stick inserted into the sides of the layers, not directly into the top of the brownie)

Next I covered them in milk chocolate. My original plan was to use semi-sweet, but my taste testing crew unanimously approved of the milk chocolate.

Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

 

Lastly, we added on a layer of chopped Snickers bars and called it a day.

Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

 

I had to call it a day, I was exhausted! I mean, really. Brownies, Oreo’s, Chocolate Chip Cookies, Milk Chocolate coating, and Snickers Bars? Can we say over-the-top?

But in a really, really good way.

Oreo Chocolate Chip Cookie Brownies on a Stick

Ingredients

  • 1 16-ounce package of chocolate chip cookie dough
  • 1 box brownies (I prefer the 9x9 pan size, it often comes in a bag)
  • 9-12 Oreos
  • 6 ounces milk chocolate
  • 1-2 tablespoons canola oil
  • 1 bag Snickers kept chilled, you will want about 2 cups of chopped pieces total

Instructions

  1. Prepare a 9x9 inch baking dish by lining it with parchment then spraying sides with baking spray.
  2. Press cookie dough into bottom of pan.
  3. Place one layer of Oreo's on top of cookie dough. You will most likely only have room for 9 cookies, but can cut cookies in half and squeeze into edges if you want full coverage.
  4. Prepare brownies according to directions on package and pour over Oreo's and cookie dough.
  5. Bake at 350 degrees F for 35-45 minutes, or until an inserted toothpick is removed mostly clean. (A couple crumbs are ok)
  6. Allow brownies to cool to room temperature, then using a 2-inch round cookie cutter, punch out nine sections.
  7. Place those section in the fridge for at least 30 minutes.
  8. Prepare chocolate coating by melted the chocolate and oil in the microwave for 1 minute. Remove and stir well, then place back in microwave in 30 second increments until chocolate is completely melted.
  9. Grab the stick and dip it into the chocolate (just an inch or so) then gently insert stick into cut edge of the brownie. Do this to all brownies then place back in the fridge for at least 15 minutes.
  10. Chop all snickers into very small pieces. This works best when snickers are chilled. Place in a flat layer (pieces not touching if possible) until ready to assemble.
  11. Prepare a baking sheet with a piece of parchment paper. Set aside.
  12. When ready to coat the brownies, pick one up by the stick and hold over the chocolate. Drizzle the chocolate over the brownie and coat completely. Shake off excess.
  13. Take about a tablespoon of snickers pieces and gently press into the top of the brownie. Place the brownie bite SNICKERS SIDE DOWN onto the baking sheet covered with parchment. Coat all 9 brownies, then place in refrigerator to allow chocolate to set. Can be served at room temperature.
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Extra Supplies Needed: parchment paper, sticks for brownie bites, container for melted chocolate that is wide enough to drizzle chocolate over bites, 2-inch round cookie cutter

Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

 

These are obviously pretty amazing. I mean, with all that sweet goodness, how could it not be?

So excited to share these at the fair! I just hope it lives up to the awesome reputation that fair food has. I mean, there is some stiff competition!

Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

 

But just in case, I made one in the shape of the state of MN. Who can resist a good ole’ hometown treat? :)

I Am Baker

how to store sugar

Up until this past year, I had been doing wrong.  All wrong.  I would:

1. Buy a bag.

2. Carefully attempt to open the top, inevitably tear the bag too much, see the fated shower of sugar graduals flying through the air as I spill sugar all over my kitchen.

3. Take out the amount I need.

4. Roll top of bag down as far as I could and pretend it will stay closed.

5. Set bag in a cupboard or pantry.

How to Store Sugar!

 

Now, since I baked so often and used so much sugar, I didn’t experience too many clumps or moisture issues.  But I did occasionally, and it all could have been avoided if I had done just a few easy things!

First, I bought this lovely glass canister from The Container Store. (not an affiliate link)  They have a silicone seal inside which makes it air tight.

I got two, one for sugar and one for flour, and they sit on the shelf in my pantry.  (It is recommended that granulated sugar be stored in a cool, dry and odorless place. Make sure your onions and garlic are somewhere else!)

How to Store Granulated Sugar!

 

It works like a charm!  Now when I need sugar I either bring my ingredient bowl to the pantry or bring the canister to my counter.  Either way, so much easier.

But then I took in one step further.

How to Store Sugar

 

I put a 1/2 cup measuring cup into the sugar and I leave it there.  I do this for one main reason:

Consistency in baking.  Using the same measuring cup to measure my sugar means that I always have the same amount.  As you may already know, measuring cups can vary greatly in size/volume.  If I use the same cup every time, I know my measurement of 1/2 cup is true.

Being a recipe creator, or someone who shares recipes publicly, I need to make sure they are as accurate as possible.  This is just one small way I can ensure I am doing everything possible to share a quality recipe.

How to Store Sugar!

For the sugar canister I use the 1/2 cup size, and the 1 cup size in my flour canister.  A typical American recipe has flour is measured in 1 cup increments (that is a total generalization, I know flour amounts greatly vary), while sugar can differ a bit more.  Using the 1/2 cup in the sugar gives me a bit more wiggle room.

Bonus:  One less measuring cup to clean!

Moral of the story?  Get one of these pretty glass canisters, use it to store your sugars and flours, and keep a measuring cup in the canister.  Voila!  Happy bakers everywhere.

I Am Baker

grilled chicken rainbow cobb salad

This post is brought to you by Aldi’s.

I used fruit and vegetables to turn this salad into a beautiful and refreshing meal!  A bit different from my norm, wouldn’t you say?

Grilled Chicken Rainbow Cobb Salad!

 

One of my favorite meals in the world is a Cobb Salad.  It has a little of everything; meat (usually chicken), greens/vegetables.  This particular version of a Cobb Salad has all of that as well as some fruit and bacon!

Bacon.  #bacon #bacon #bacon

#getinmahbelleh

Grilled Chicken Rainbow Cobb Salad!

 

I laid it out here with all of the ingredients lined up and covering a bed of lettuce,  but you could just as easily put all ingredients in a large bowl.

Grilled Chicken Rainbow Cobb Salad!

 

But I can’t help but love the way it looks when laid out in rainbow color order.  There is just something so beautiful and fresh about it all!  And there is bacon.  Did I mention I adore bacon?

Grilled Chicken Rainbow Cobb Salad!

 

The recipe is for a quick assembly, but do feel free to customize in a way that is most pleasing to you!

Grilled Chicken Rainbow Cobb Salad

Ingredients

  • 2 grilled chicken breasts
  • 4 roma tomatoes, cut into round sections
  • 2 carrots, shredded
  • 1 yellow pepper, sliced
  • 1 cup corn (can be canned)
  • 1 avocado
  • 1 cup blueberries
  • 1 cup purple cabbage
  • bacon
  • I head lettuce, rinsed and shredded
  • Salt and pepper to taste
  • Vinaigrette salad dressing to taste

Instructions

  1. Prepare ½ pound bacon. I put mine in the oven at 425 for 15 minutes.
  2. Coat chicken in salt and pepper and grill for about 5 minutes per side. Set aside to cool to room temperature.
  3. Place lettuce in a large bowl. Prepare all vegetable’s and place on top of lettuce. Sprinkle bacon.
  4. Pour vinaigrette over everything.
  5. Cut chicken into sections and place over vegetables.
  6. Serve immediately.
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Grilled Chicken Rainbow Cobb Salad!

 

Of course, if you want to really have fun with your food, put it all in a jar!  Not only is this beautiful, but convenient. Place it all in a jar then head out for a picnic with your family!

I shared this recipe over at Aldi’s blog!  I was able to buy all the ingredients for this salad at Aldi’s and on a budget.  Which is awesome when you make this as often as I do!

I Am Baker

coffee sugar cookies

I was hanging out on Pinterest the other day and came across some Coffee Sugar Cookies.  Intrigued by the picture I clicked on the pin and low and behold… I made them!  Ha.  Talk about forgetfulness.  I think it’s post-pregnancy-i-have-five-children-and-nine-chickens-brain.

Coffee Sugar Cookies!

Seeing how horrible my original pictures were I decided to update the recipe and shoot some new shots.  Also, the idea of coffee sugar cookies seemed fabulous!  Two of my favorite things in one place.

Sugar + Coffee = Happiness Coma

Coffee Sugar Cookies!

 

 

However, I actually decreased the amount of coffee in the recipe.  You can see that the gorgeous flakes of caffeinated awesomeness are still thoroughly dispersed throughout.  There is more than enough to add a little spring to your step!

Which leads me to another alteration… I made it with decaffeinated grounds. I am still a nursing mom and in the slight chance that my kids might sneak one I figured it was for the best.  You can certainly opt for full caffeinated fun!

coffee sugar cookies

Ingredients

  • 1 cup butter softened
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 2 tbsp. fresh ground coffee (you can also use instant crystals or powder)
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt (I used kosher)

Instructions

  1. In a mixer, cream together butter and sugar.
  2. In a small bowl, combine eggs, vanilla, and coffee until fully incorporated.
  3. In separate bowl add together flour, baking powder, cinnamon, and salt.
  4. Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until fully combined, do not over beat.
  5. Chill this dough for at least one hour, preferably overnight.
  6. When you are ready to bake, preheat oven to 350 degrees.
  7. Roll out dough on floured solid surface to about 1/2 inch thick. Using a circle cookie cutter, punch out circles and place on a parchment lined baking sheet.
  8. Bake for 8-10 minutes, or until edges are slightly golden. Allow cookies to cool completely before covering in any icing.
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Coffee Sugar Cookies with Pink Buttercream

 

Here is the thing with these cookies.  They are good, they live up to their name well.  But I actually prefer them when a few adaptations are made.  For instance, adding mounds of glorious pink buttercream frosting.  Cherry buttercream frosting to be exact.

The combination of the slightly bitter cookie with the subtle cherry frosting is kinda sorta totally awesome.

Then I took it one step further.

I made ice cream sandwiches.

Coffee Ice Cream Sandwiches with Chocolate Ice Cream!

 

The ice cream was Double Chocolate Chunk and it was seriously amazing.  I keep trying to think of descriptive words and say things about how delicious they are and all I can think of is… amazing.

Double Chocolate Chunk Coffee Sugar Cookie Ice Cream Sandwiches.

Pretty sure I can officially retire from food blogging now.

Well, until the next crop of zucchini comes in.  Hello double chocolate zucchini cupcakes!

I Am Baker

frosting method comparison

I recently did the most fun experiment! I made a recipe for buttercream in four different KitchenAid® appliances and then determined which appliance worked and which didn’t. And why. And had to extensively taste test each frosting in each appliance.

Sometimes being a food blogger is kinda fun!

One most definitely did NOT work.

KitchenAid® Appliance Frosting Comparison!

And one (or three) worked amazingly well!

They all also had to endure the “pipe-ability” test.  Who do you think was victorious?

Head on over to KitchenAid®’s blog, The Kitchenthusiast, and see who the Triumphant Winner is!

I Am Baker

birthday celebration (with LOTS of desserts!)

This past weekend was a busy one, with lots of food, fun and desserts of course!

Parker & Inga Birthday Party!

 

My little guy is turning eight in about a week and my sweet niece turned nine last Friday!  We are also celebrating one year in our home as well as a long and beautiful summer.  School time is right around the corner, and we wanted to be outside with friends and family before the cold Minnesota winter drives us indoors.

But lets talk desserts!

Chocolate Zucchini Cake

 

My mother-in-law made this beautiful Chocolate Zucchini Cake.  It was a hit!

Butterscotch Peanut Butter Dessert Pizza

I made my husband’s all time favorite Butterscotch Peanut Butter Dessert Pizza.

I actually made two for the party, but hubby didn’t get to eat any of it, so I made him another one that night.  (It only takes 15 minutes from conception to your first bite, so easy!)

White Cake Zucchini Cupcakes

 

Parker had requested a white cake with strawberries, so I made him these cupcakes.  They are my white zucchini cake recipe with strawberry buttercream and fresh strawberries on top.  I didn’t actually get to try one, but I heard folks enjoyed them.

Chocolate Zucchini Cake

Last but not least was the Chocolate Zucchini Cake.  I didn’t get to try this one either, as it went pretty fast, but I did get to try the cupcake version and those were amazing.

As for the entertainment…

Rettke Party 2014

 

Some of the talented kids from our church agreed to come and play.  This is Next Destination.  I think everyone would agree that they did an amazing job!

We also had face painting:

eddie-facepaint

Eddie

Inga face paintingInga

bouncy house

We also rented a giant bouncy house that the kids enjoyed for three days!  Seriously enjoyed.  On Sunday they spent a good deal of time trying to plan ways to save money so they can buy their own.

It was a wonderful time I we felt beyond blessed to have so many friends and family there.  And to get to enjoy good food together!

Can’t wait until next year!

I Am Baker

Double Chocolate Zucchini Cupcakes

Um, have you noticed?  I am putting zucchini in everything.  I can’t say I am sorry though, because everything I am making is so darn delicious!!

Double Chocolate Zucchini Cupcakes with Chocolate Frosting

 

This one is a favorite so far, as it is over-the-top chocolatey.  Everything is rich and creamy and moist and amazing.  It’s pretty much the best cupcake to ever be made in the history of all the cupcake making world.

I wish someone could just slap me when I am being so overly dramatic and pompous.

Forget I just said that.

Double Chocolate Zucchini Cupcakes with Chocolate Frosting

 

Since I have been baking with zucchini so much lately, I thought I would write  a little poem about it.

And now, Poetry with i am baker.

 

Double Chocolate Zucchini Cupcakes with Chocolate Frosting

 

Zucchini

You grow fast

and have hardly any flavor

Yet I love you

and your green innards.

Pretty good huh?

Don’t worry.  I will stick to baking.

Double Chocolate Zucchini Cupcakes

Ingredients

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 eggs room temperature and lightly beaten
  • 1 cup oil
  • 3 cups finely grated and drained zucchini
  • 3/4 - 1 cup mini semi-sweet chocolate chips

Instructions

  1. Heat oven to 350 degrees F. Prepare cupcakes pans with liners. (Yields roughly 26-28 cupcakes)
  2. In a large bowl add flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. With a whisk gently sift ingredients.
  3. Make a well in the center of the dry ingredients and add the eggs and oil. Mix by hand. Batter will be fairly thick. Add in grated zucchini and chocolate chips and fold in with spatula. Batter should loosen up a bit with the moisture from the zucchini.
  4. Using an ice cream scoop, fill up cupcake liners 2/3 full.
  5. Bake for about 18 minutes, or until an inserted toothpick is removed mostly clean.
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Recipe adapted from allrecipes.com.

Double Chocolate Zucchini Cupcakes with Chocolate Frosting

 

Some things worth mentioning:

This is a one bowl cupcake recipe.  One bowl.  I LOVE that.  I dislike dishes.  A lot.  One bowl!  Well, excluding the bowl you beat the eggs in.  Darn it.

I used this Chocolate Frosting recipe for the cupcakes.  Using an ice cream scoop, I just dropped a dollop on each cupcake.  It’s my new favorite way to decorate!

These suckers are rich.  RICH I TELL YOU.  Make sure you have milk and loose fitting pants near by.

http://iambaker.net/white-zucchini-cake/

 

This recipe was adapted from a cake recipe, and I am making it into a cake today! It’s my son’s birthday soon and we are having a big party tomorrow… his request was Chocolate Zucchini Cake with Chocolate Frosting and White Zucchini Cake with Strawberry Frosting.  (Ok, so I added the zucchini request in there, but he will love it!)

I am also make these Chocolate Chocolate Zucchini Cookies and these Snickers Zucchini Cookies and this Peanut Butter Buttersctoch Pizza.

I just hope there is enough food.

I Am Baker

blueberry zucchini cake with lemon buttercream

Hi-ho, hi-ho, it’s to the garden I go!

And come back with loads of zucchini.  And then bake with it.  It’s in my blood people.

Blueberry Zucchini Cake with Lemon Buttercream

 

Finding new ways to use all the zucchini has proved to be much more fun than I thought!  I mean, eating cake everyday isn’t such a bad gig in life.

Add in blueberries and buttercream and you can officially chalk me up as satisfied.

Blueberry Zucchini Cake with Lemon Buttercream

 

I found this recipe over at allrecipes.com and it is officially labeled as Blueberry Zucchini Bread.  I studied the ingredients and thought, there is no way I can pass this off as bread!  Why not just make it in an 8-inch round cake pan and see how it goes.

It went.

Right into my belly.

Blueberry Zucchini Cake with Lemon Buttercream

 

This cake is moist!  Like amazingly so.  I popped my cake into the freezer right after baking only because I wanted a nice clean cut.  But I do recommend eating when it is still warm and the zucchini bits are lounging around the bursting blueberries in a delightful way.

Because this recipe is technically designed as a bread, this cake is pretty dense.  Densely packed with deliciousness that is. ;)

I am in full-on cheesy mode today.

Blueberry Zucchini Cake with Lemon Buttercream

 

blueberry zucchini cake with lemon buttercream

Ingredients

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups finely shredded and drained zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries (you can reserve a few for garnish if so desired)
  • Lemon Buttercream
  • 1 cup butter, room temperature
  • 3 1/2 cups confectioners' sugar
  • 1 lemon, juice and zest of (about 2 tablespoons)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.
  2. Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.
  3. In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
  4. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
  5. Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
  6. Lemon Buttercream
  7. Combine butter, sugar and salt and beat till well combined.
  8. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
  9. Fold in zest*.
  10. *If you are piping this buttercream, I recommend leaving out the zest.
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Cake recipe adapted from allrecipes.com and frosting recipe from food.com.

Blueberry Zucchini Cake with Lemon Buttercream

 

I would really love to try this cake with raspberries, as my love for blueberries has inadvertently excluded all other fruit on my little baking blog.  Maybe even a berry medley!  Oh yeah.  Definitely.   Off to bake!

I Am Baker

Giant Sugar Cookies with Pink Buttercream

Somedays just call for obnoxiously big cookies covered in pink frosting and sprinkles.

Giant Frosted Sugar Cookies!

 

I have been fighting the impending-winter-blues.  It’s almost a brain sabotage if you will.  The summer has been so lovely with so many blessings and so many adventures and I just can’t seem to enjoy the beauty in the moment, I have to go and dwell on winter coming.

Darn my silly tendencies and inability to just relish the moment!

Giant Frosted Sugar Cookies!

 

Anyway, in a somewhat pathetic attempt to live in the moment and make amazing memories with my babies, I made these cookies.  Well, we made these cookies.  They (my sweet kiddos) are quite good at the art of sugar cookie dough, and even better at licking the spoon.

That is the true reward right?

Giant Frosted Sugar Cookies!

 

I used my favorite (and seriously amazing) sugar cookie recipe and then a new recent love, this Cherry Frosting.

The combination is, it’s… well.

I need a moment.

Done.

It’s amazing.  I love it.  I want to eat all of it all the time ever.

And then head back to school for grammar lessons because, well, obvious.

Giant Sugar Cookies with Pink Buttercream

Ingredients

    Cookies
  • 1-½ cup butter or 3 sticks(I use unsalted)
  • 2 cups granulated sugar
  • 3 eggs
  • 4 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • Cherry Buttercream
  • 3 cups powdered sugar (confectioners sugar)
  • 1/2 cup (1 stick) butter
  • 1/2 teaspoon almond extract
  • 1/4 cup maraschino cherry juice

Instructions

    Cookies
  1. In a mixer on medium speed, beat butter and sugar until well combined, about 2 minutes.
  2. Add in 3 eggs, the extracts and mix until just combined.
  3. In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. (You can use a mixer or not, just depends on how strong you are.)
  4. I usually just mix ingredients until they are combined, if you over-mix this dough it will get tough.
  5. Put dough in some Saran wrap and refrigerate for at least one hour. (If your dough is sticky, add more flour, up to 1 cup.) When you are ready to bake, heat oven to 350 degrees. (325 for convection)
  6. Roll dough out, use a 4-inch round cookies cutter to cut out cookies, and bake for 6-8 minutes on a parchment lined baking sheet. The cookies are better when slightly under-done, not golden around the edges.
  7. Cherry Buttercream
  8. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  9. Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency.
  10. Top with Rainbow Sprinkles.
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Giant Frosted Sugar Cookies!

When I was a teenager I went to visit my aunt in Idaho and there was a bakery in the mall there that sold a cookie like this.  It was a sugar cookie with pink frosting.  I cannot remember the exact flavors, other than it was sweet and wonderful and brilliant.  I was trying to recreate that feeling and look, and just happened to recall that lovely pink cherry buttercream , so went with it.

I honestly had no intention of covering these in sprinkles, but it just seemed right.

Giant Frosted Sugar Cookies!

Can sprinkles ever be wrong?