Some of my favorite pictures are taken when visiting the in-laws in Kansas City. There is so much wide open space and the sun light is phenomenal. Other favorites from KC can be found here, here and well here too.
Happy Friday and have a fantastic weekend!
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It’s Tuesday, which means it’s time to share another Tasty Tuesday recipe! Ever since I ate a sugar cookie at Potbelly’s I’ve been on the look out for a killer homemade sugar cookie recipe. Have you ever had a Potbelly sugar cookie? They are A-MAZING! You should seriously try one. It is a little crunchy on the outside and complete heaven in the middle. Yes, I know, I am completely obsessed.
During my quest to replicate this recipe I found a post on HWTM blog that resulted in a pretty good cookie. In all honesty though it didn’t rival the Potbelly cookie, so the search continued. Last week a friend shared a recipe from Savory Sweet Life with me. With rave reviews I hoped these sugar cookies would meet my expectations … and boy did they ever! Yummolious!
Not only is my quest for an amazing homemade sugar cookie over, but I can also check off cooking one new recipe each month from my new years resolution list, for the month of January!
One thing to note about this recipe is finding the sugar crystals in the grocery store is tough. Neither Safeway nor Harris Teeter carry the sugar crystals, so planning ahead is important. I was able to locate sugar crystals at Michael’s and Amazon.com. Since the sugar crystals wouldn’t be delivered until Friday and I needed the cookies for girls night on Thursday I went ahead used left over blue sugar sprinkles.
Ingredients
{can substitute regular granulated sugar}Get full recipe here
Directions:
Preheat oven to 350 degrees F.
Cream the butter and sugar together until it is nice and creamy. Mix in 1 egg yolk at a time and then the vanilla extract.
In a bowl mix together the flour, baking soda, cream of tarter, and salt. Slowly add to the mixer until the cookie dough is completely mixed. Scrape down the bowl to be sure everything is mixed. Using a medium scoop, form dough balls.
Roll the cookie ball in sugar crystals and place on a cookie sheet lined with parchment paper about 2 inches apart from one another. Or you can use a baking mat if you don’t have parchment paper. I suggest flattening them out just a little so the center doesn’t get too puffy (the original recipe said not to flatten them).
This recipe makes about 30 medium sized cookies. Bake for 12-14 minutes. Make sure not to over cook them. They will harden as the cool. I made the mistake with one batch of leaving them in too long cause they didn’t look golden brown to me. Remove from oven and allow cookies to remain on the cookie sheet for 5 minutes before transferring to a cooling rack.
Enjoy and Happy Cooking!
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A while back I found this blog post about chocolate mustaches. I had been wanting to make them for a while. After purchasing the chocolate molds on Amazon along with the lollipop sticks they sat in my cuboid waiting to be used. I considered making some for a friend’s bachelorette weekend, but ending up making a cake instead.
Then one of my besties got pregnant AND she found out she was having a BOY!!! Finally, I offered to through her a baby shower and after a bit of research decided to do a “little man” themed shower. Check out the DIY invitations for the baby shower. FINALLY these mustache molds were going to come in handy!
I considered making the mustache chocolates as cupcake toppers, but decided they would be perfection as a thank you gift for the guests. I bought the chocolate molds and lollipop sticks on Amazon.com, however I also found molds at Michael’s made by Wilton.
Here are the directions on how to create these adorable lollipops.
What you need:
Melt your chocolate as usual. I melted the chocolate with my new Wilton Chocolate Pro that my parents-in-law got me this holiday season. It works great and is a lot easier than trying to melt the chocolate in the microwave! Anyways, about 1/4 LB of chocolate, makes 4 pops.
Fill the mold with chocolate using a teaspoon. Make sure it’s filed to the top, but don’t overfill the mold. The chocolate should reach the outer corners. If you have any overflow or extra, wipe it clean.
Tap the mold gently on the counter to release air bubbles. Push the sticks into the mold and carefully roll them until they are covered in chocolate. Tap the mold gently on the counter again to smooth the surface.
Put mold in the freezer for about 10 minutes or until the chocolate releases from the mold when turned over. If if the lollipops don’t come out easily put them back int he freezer for a few more minutes.
I ended up with 1/2 white chocolate and 1/2 milk chocolate. I hope people like both types of chocolate or I am going to have A LOT of left over mustaches. :) I’m pretty please with the final product!!
Happy Party Planning!
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I’ve spent the past few weeks sharing my photos, but this week I wanted to change things up a bit. Soooooo this week’s photo Friday was taken by Sara from Photos from the Harty! Sara is not only a great friend, but she’s an amazing photographer! Without further-a-do here’s a little note from Sara about her photo …
Hannah’s Special Day! Preparing to walk down the aisle, Hannah is surrounded by her closest friends. The day was prefect. The weather was warm, the breeze was gently blowing, and love was all around. The sun set over the ocean as Hannah and Brad said, “I do.” I couldn’t have been happier to be part of their special day!
Happy Friday!!!
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