Sugar Cookies

Today is my Dad's birthday. He would have be 69 years old today. But really, he is only 64, 2 months and 27 days old.

My Dad on July 24, 2008 

When I think of my Dad, there are so many things he taught me and my family. He was a funny guy with a quirky sense of humor. A wealth of expressions and actions. Why we thought those funny faces and cliches were so damn funny. They are Butchies now. 

In honor of my Dad, I should post a recipe for chocolate cake w/peanut butter frosting or a peach cobbler. Those were his favorites.  That is not in me today. He had a few favorites, but really he loved good pastry. I made Sugar Cookies for a customer yesterday. They were for a 50th Anniversary party. My sugar cookies are amazing. I wish I could give him one or two....

I double the size of my cookies, to make this thick large size cookie. The cookie was not a floury tasteless dry mess. They were frosted, decorated, sleeved and bagged. They turned out to be a nice gift at each person place setting.

My Mother has made cookies also forever. My Dad always love cookies also. This recipe is not hers. 

Sugar Cookies

adapted from theprofessionalpalate.com

Ingredients

1 cup (2 sticks) butter, softened

1 cup white sugar

1 egg

1 tablespoon milk

1 teaspoon vanilla extract

3 cups all purpose flour

1/4 teaspoon salt

3/4 teaspoon baking powder

Directions

Preheat oven to 350 degrees. Line baking sheet with a Silpat or parchment paper

Beat butter and sugar until white and creamy. (about 10 minutes). VERY IMPORTANT

Beat in egg, vanilla and milk

Add in four, salt and baking powder. Beat slowly until just mixed together. You can chill for an hour if you want. Most of the time I believe in chilling dough. This recipe is ok if you do not.

Scoop into balls and place on your cookie sheet. Should be about 2 inches apart.

Flatten cookies. My current method involves a flat spatula dipped in water. Use a flat bottemed glass if that works. Sprinkle with White sugar and place sheet in the oven for 10 minutes. The edges should be BARELY  brown. 

They are waiting to be flattened and sugared

A pretty renegade slipping off a tray.

So, it has been five years since we celebrated my Dad's last birthday. I do miss him and think of him often. 

Bake something today. Even a small batch of cookies. Remember the good people in your life. 

Brown Butter, White Chocolate & Pecan Cookies

Today is one of my sister's birthday. She lives in Florida. I really wish I could hang out with her and eat cake, or cookies or pie. When we were younger, my Mom would make Triffle for her birthday. (Each one of us has our favorites.) Strawberries were still in season, homemade vanilla pudding and whipping cream. And Cake.  OMG amazing. Such a simple dessert could be SO showy and delicious. My Mom always used this big glass vase on a tall pedestal for this dessert. It did make a birthday special.

I have not made anything showy in awhile. Between cookies and bars for my Sweets business, a day job, and taking a Wilton Cake decorating class, my days buzz by. I am on the third level of classes from Wilton. Fondant. I was not sure I would like this class, but I like the creative side of it. I am working on Calla Lillys, Roses and Carnations.  I really like. I still like the taste of butter cream frosting, but fondant is just fun.

I have two trays to make for customers for Friday. About a month ago, I came across this recipe. It is amazing.  I love brown butter in anything. The dough is delicious and the cookies just melt in your mouth. These are a very bad habit. Even if I sell them all, there is always 1 or 2 left behind

The combination of brown butter, toasted pecans and white chocolate. The flavors just meld together and burst in your mouth with deliciousness. The recipe goes together quickly and they always set up nicely. I have made at least five batches of these cookies, always the same. YUMMY.

Brown Butter, White Chocolate & Pecan Cookies

adapted by coffeeandcrumpets.com

Ingredients

1 cup (2 sticks) butter

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup white chocolate chips

1 cup toasted chopped pecans

Directions

Preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper. Set aside

To make the Brown Butter. Place both sticks of butter in a saucepan on medium to low heat. As the butter melts, swirl around in the pan. The butter will bubble and foam up. Continue to swirl and stir. Brown bits will start to form and a nutty smell will fill your kitchen. Do not let it burn, just brown. 

In a container, add both sugars and pour in brown butter. Mix together. Let cool completely. It can be made the night before. Chill for 1 - 24 hours. If made the night before, please refrigerate.

Mix the flour, baking soda and salt together in a bowl. Set aside.

In a stand mixer with a paddle attachment, add brown butter and sugar mixture. Mix for 2 -3 minutes until nice and smooth. Add one egg at a time, beating after each one. Add vanilla extract and just mix. Add the flour mixture to batter and mix until just incorporated. Fold in the white chocolate chips and toasted pecans until evenly distributed.

You can then chill the dough again if you want. I love the flavor of dough. Just like my chocolate chip cookies, this is a three day dough. You do not have to do that, if it does not work for your schedule.

Using a cookie scoop, place dough on the prepared baking sheets.

Bake for 8-10 minutes. The should just be golden around the edges. 

Cool on baking sheet for 5 minutes and then transfer onto a rack to cool  

I am always tempted to just eat the cookie dough

Lovely cookies that spread just so.

I believe my husband ate all of these.

I really recommend these cookies for any occasion, especially a birthday. 

A perfect combination of flavors.

French Silk Tart

On Sunday we celebrated my Husband's birthday. I come from a family of birthday celebraters. Most birthdays in my family last a full week. My Husband's birthday celebration did start on Friday. It was a bit of a long weekend. Since we are in the month of High Protein and Low Carbohydrates dieting and exercising, desserts are really not on the list. I did come across this lovely French Silk Tart and decided it needed to be made. Besides tasting fabulous, it was also very easy to make and just the perfect size.

I still need to work on my photography skills. 

This tart went together quickly and was on an EASY Skill level. People really can make fantastic homemade desserts that would impress their friends. This recipe was not hard to make, did not require several different ingredients and did not consume loads of time. I really could have eaten the whole tart, it was that good. BAD Shayla. I did work out twice on Monday.

French Silk Tart
adapted from Diethood.com
For the Crust
15 Oreo cookies or 2 snack size contrainers of Oreo's crushed
5 Tablespoons melted butter

For the Chocolate Whipped Cream
1 1/2 cups whipping cream
1 cup chocolate chips

For the Whipped Cream Topping
1 cup chilled whipping cream
1/2 teaspoon vanilla extract
1 Tablespoon sugar

Instructions
FOR THE CRUST: Combine the crushed oreos and melted butter in a small bowl. Mix together and press into the bottom of an 8 inch spring form pan. Refrigerate crust until ready to use

FOR THE CHOCOLATE WHIPPED CREAM: Pour whipping cream into a medium size mixing bowl and microwave for 2 minutes. Until hot. Add in chocolate chips and stir until melted. Refrigerate mixture for at least one hour. Needs to be cold. Once cold, attach bowl to a mixer with whisk attachment, beat until stiff peaks form. Chill in refrigerator.

FOR THE WHIPPED CREAM TOPPING: In a mixing bowl, combine whipping cream, vanilla extract and sugar. Beat the mixture with the whisk attachment until stiff peaks form. Chill in refrigerator.

ASSEMBLING TART: Spread Chocolate mixture over the Oreo crust. Spoon whipped topping over the chocolate layer and spread evenly. Refrigerate for one hour and until set. Garnish with Chocolate shavings or Slivered Almonds.



The Crust barely fills the pan. Just a nice layer.

All set up and ready to dig into.

The Birthday Boy and a French Silk Tart

A vendor and some shop employees at my "DAY" job fabricated this 

Harley Davidson sign for my Husband. 

It is already hanging in the Garage. He was very happy.