Have you tried a classic, fluffy sugar cookie? They are so cozy and delicious, and would pair perfectly with any warm beverage of your choice. Share them with family, friends, even leave them out with some milk for Santa Claus!
CLASSIC FLUFFY SUGAR COOKIES
2 3/4 cups of flour
1/2 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of unsalted butter, softened
2 cups of granulated sugar, divided
2 teaspoons of vanilla extract
In a medium bowl, sift together the flour, baking soda, baking powder and salt, then set this bowl aside.
In another large bowl, use a hand mixer to cream together the butter and 1 1/2 cups of the sugar until light and fluffy.
Add the egg and the vanilla extract to the creamed butter, and thoroughly mix again.
Slowly add in the dry ingredients and mix until fully incorporated (you may need to use your hands). The dough will be soft and slightly dewy when ready.
Cover the bowl and place it in the refrigerator to chill for at least one hour or more.
Remove the dough from the refrigerator when ready and pre-heat the oven to 350F.
Place the remaining 1/2 cup of granulated sugar into a small mixing bowl and set it aside.
Line a large baking sheet with a baking mat or parchment paper.
Scoop out portions of 1 to 2 tablespoons of dough, rolling them into balls about an inch to an inch and a half in diameter. Roll each cookie dough ball in the bowl of sugar to coat, then place them on the prepared baking sheet.
Bake the cookies for 8 to 10 minutes (this varies per oven so keep an eye on them) or until the top of the cookie begins to crinkle and the bottom sides turn golden brown.
Let cookies rest on the baking sheet for about 5 minutes. Then transfer them to a wire cooking rack to finish cooling completely.
Welcome back friends! This week we’ll be frying the Doughnuts (or Donuts) Jim Dear and Darling give Lady in Disney’s Lady and the Tramp!
These doughnuts are featured during a breakfast scene after Lady retrieves Jim Dear’s paper. Darling offers Lady a doughnut and Jim Dear offers her coffee to dunk it in.
I knew I wanted to make old fashioned buttermilk doughnuts with a simple glaze. I considered making cake donuts, but deep frying seemed like so much more fun! If you’ve never deep fried anything before, be very careful! I use a very heavy dutch oven and a frying thermometer, heating the oil up a little at a time so it doesn’t get too hot too fast!
4 tablespoons of butter, melted
1 cup of sugar
1 egg yolk
1 teaspoon of vanilla extract
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
3 1/2 cups of flour, sifted
3/4 cup of buttermilk
6 cups of canola or vegetable oil
In a large bowl, mix the melted butter and sugar until they form a light, sandy texture.
Add the eggs one at a time, followed by the egg yolk, and then the vanilla extract.
Stir in the baking powder, baking soda, nutmeg and salt.
Begin adding in one cup of flour, followed by 1⁄4 cup of buttermilk. Continue alternating the flour and buttermilk, ending with the flour.
The dough will be very sticky. Flour your hands and sprinkle a little on the dough, cover it with plastic wrap and chill it in the fridge for at least an 1 hour.
In a large heavy bottomed sauce pot (I use my dutch oven), slowly heat the oil to about 325F as read on a candy or deep fry thermometer.
While the oil heats, flour a large flat work surface and roll the dough out, flouring it liberally if needed to prevent sticking. Roll out to about 1⁄2″ thickness.
Using a doughnut cutter, cut out doughnut shapes. Keep re-rolling and cutting the dough as needed.
When oil is hot, gently slide the doughnuts into the pan using a slotted wire spoon to prevent splashing.
Fry the doughnuts for about 90 seconds per side, or until a deep golden brown then remove them from the oil and place a wire rack set over a rimmed baking sheet.
2 teaspoons of corn syrup
3 1/2 cups of powdered sugar
1 teaspoon of vanilla
1⁄3 cup of hot water
Combine all of the glaze ingredients in a saucepan and stir until smooth.
Place the warm doughnuts into the glaze mixture one at a time.
Use a fork or spoon to turn them over and coat them completely in the glaze.
Place the glazed doughnuts back onto the wire rack to set for about 20 minutes.
Welcome back friends! This week we’ll be baking up the red velvet cake Ichabod Crane stuffs into his mouth in Disney’s The Adventures of Ichabod and Mr. Toad.
This cake is featured during the Halloween party thrown by Baltus Van Tassel, Katrina Van Tassel’s father. Ichabod’s stomach is never satisfied so he snatches a piece of this cake up while dancing with Katrina, and pops it in his mouth without even skipping a step.
Similar to Mrs. Frankenstein’s Dutch Apple Cake, the first cake recipe I posted, this recipe was a lesson in trial and error. I knew I wanted to go more natural and traditional, using beets as the red component in the red velvet and ermine icing (or flour buttercream) instead of cream cheese frosting. The first attempt was delicious, but I only used the beet juice and it came out more cocoa brown than red. This time I used the physical beets and it resulted in a red I am very happy with.
RED VELVET CAKE
3 medium beets
¾ cup buttermilk
Juice of 1 large lemon
1 ½ teaspoons vanilla extract
2 teaspoons white vinegar
3 tablespoons non-dutched cocoa powder
2 cups cake flour (sift before measuring)
1 ⅛ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup butter, plus more for greasing pan
1 ¾ cup granulated sugar
Preheat the oven to 350 degrees.
Wash the beets and wrap each one in aluminum foil.
Bake the beets until the tip of a knife slides easily into the largest beet (about 1 hour 15 minutes), then remove them from the oven and allow to cool until they can be handled.
Peel the beets and place them into a food processor, then chop them until they’re about the size of finely diced onions.
Measure 1 cup of the finely chopped beets and set aside. Remove the remaining beets from the food processor and reserve them for another purpose.
Return the cup of beets to the food processor and purée with the buttermilk, lemon juice, vanilla and vinegar until smooth.
In a medium size bowl, sift together the cocoa, flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter until soft.
Slowly add the sugar and beat until fluffy, then beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
Alternate adding dry ingredient mixture and the beet mixture to butter mixture, beginning and ending with the dry ingredients. Beat for 10 seconds after each addition and scrape down the bowl after each addition of the beet mixture.
Grease two 9-inch cake pans, then line the bottoms of the pans with parchment and grease again.
Divide the batter between the prepared cake pans and smooth the tops.
Bake until a cake tester inserted in the center of the cake comes out clean (about 20 to 25 minutes), then remove the pans from the oven and allow them to cool completely on a wire rack.
To assemble, peel away the parchment of one cake and place the flat side down on a serving platter. Place about 1 cup of icing (see below) onto cake and, using a flat spatula, spread evenly over top. Remove the parchment from the second cake and place the flat side down on top of first layer. Use the remaining frosting to cover the top and sides of cake.
10 tbsp. all-purpose flour
2 cups whole milk
2 pinches salt
2 tsp. vanilla extract
2 cups unsalted butter, room temperature (do not microwave)
2 cups granulated sugar
In a small saucepan, whisk together flour, milk, and salt.
Bring to a boil over medium heat, whisking constantly, and continue to cook for 1-2 minutes until mixture is very thick. If small lumps develop, whisk vigorously until smooth.
Remove from the heat and whisk in the vanilla extract.
Transfer to a small bow and press a piece of plastic wrap directly onto the mixture’s surface to prevent a skin from forming, then set aside to cool completely.
In a medium to large bowl, cream butter and sugar for about 3 minutes then stop and scrape down the bottom and sides of the bowl. Cream butter and sugar for another 3 minutes until very smooth, light, and fluffy (insufficient creaming of the butter/sugar will result in a gritty frosting).
Gradually beat the cooled flour mixture into the creamed mixture a few tablespoons at a time and the icing will begin to lighten. The mixture might look curdled when the flour paste is first added, but additional whipping will smooth it out.
Gently scrape bowl and beat until mixture is fluffy and resembles whipped cream.
Ermine Icing will break down above 70 degrees F. It’s best when freshly-whipped, but cakes and cupcakes should be completely cooled before frosting.