Boutique Help!

Hey fellow bloggers and followers...a lot of you probably don't know that other than baking I am totally addicted to ribbon. I have been starting to use them for making bows and other hair accessories. I'm thinking of starting to sell them online, but would like to get some help with giving this "shop" a name... Any suggestions would be getting farther than I have on my own. Thanks.

**More recipes to come over the next couple of days - I'm thinking easy and fun summer meals/snacks.**

::Lemon Cookies::

I came across this recipe on the Betty Croker website. I needed something quick and easy that wouldn't heat up my kitchen too much for a pot luck BBQ. These were perfect. Completely refreshing and not heavy at all. Even the kids went crazy for them. They were the first desert to disappear from the table!

::Ingredients::

1 box Betty Crocker SuperMoist lemon cake mix

1/3 cup shortening (I used Crisco Vegetable)

1/3 cup butter or margarine, softened

1 egg

1 container lemon frosting*

::Directions::

1. Heat oven to 375 degrees Fahrenheit. In large bowl, beat cake mix, shortening, butter and egg on medium speed about 2 minutes or until blended.

2. Place on ungreased cookie sheets, dropped by rounded tablespoons, 2 inches apart. (You know I used a 1 Tbsp. cookie scoop.)

3. Bake 9-12 minutes or until lightly brown around edges. Cool 1 minute, remove from cookie sheet; cool completely. Frost with frosting. Store covered.

According to the website, you can also roll the dough out by separating the dough into 4 equal parts, roll each part 1/8 inch thick on lightly floured surface with cloth-covered rolling pin. Cut into desired shapes. Place on ungreased cookie sheet. Bake 6-8 minutes or until light brown around edges.

*I couldn't find Betty Crocker lemon frosting. So, I used a Pilsbury lemon frosting in a can. Here's the tip...I don't ever use the frosting straight from the container. I empty all of contents into a bowl and whip it with a hand mixer (or Kitchenaid for more than 2 cans) and beat it until I like the look. I do this especially before piping onto cupcakes for that "homemade" look.

::Strawberry Cream Cookies::

We tried making these for ourselves today and they are delicious. They'd be so pretty for a little girl's tea or just because really. I'm going to make a second batch for a work party. This first one was a trial and I couldn't stop eating them. They're SO much lighter tasting than you'd imagine. Such a great alternative to heavier cookies.

Above: if you're lazy like I can be...this is how they turn out if you just use a small cookie scoop and skip the rolling.

Below: rolling after using the cookie scoop to make them uniform in size.

::Ingredients::

1 cup butter, softened

3 oz cream cheese, softened

1 cup sugar

1 egg yolk

3 tsp vanilla extract

2 1/2 cups flour

Seedless strawberry jam (any flavor you really like would probably be just fine)

::Directions::

1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.

2. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle (I used the underside of my 1/2 tsp measuring spoon), make a 1/2 inch deep indentation in the center of each ball; fill with about 1/4 tsp jam. Bake at 350 degrees Fahrenheit for 10-12 minutes or until set. Remove to wire racks to cool.

They will still look white on the top, so lift up one or two with a spatula and when they are a light brown, they're done enough. They will stiffen up a little as they cool, so don't worry if they're still a little soft.

Yields about 5 dozen cookies.

Up Date

Alright, I promised that I would blog about the experience we had using the giant cupcake pan from Wilton. We tried it out as a birthday cake for my mom. I didn't have a lot of time, so I used a boxed cake mix. These looked like each well was filled sufficiently, but not so much. Next time we use it, we're making a lot of cupcakes too, so I'll just be borrowing some of the batter from those. Other than that, it turned out darling, except that my frosting skills leave MUCH to be desired. Good thing McKayla's birthday cake will be covered in marshmallow fondant. The problem with the wells not being filled enough - the top was over-hanging the bottom by quite a bit and looked funny. Other than that...because of the darker pan, the outside of the cake was done enough that crumb coating wouldn't even be required. I sprayed the pan with baking spray (non-stick spray with added flour) so there was no sticking at ALL, both sides slid right out.

I'm not sure this is a very informative post, but if you have any specific questions about what I did, just let me know.

::Double Chocolate Macadamia Nut Cookies::

I love these cookies. They can be a little rich, so I'm sure eating too many of them will make you sick. But, do what you want, just remember...I warned you. I received this recipe from a girl I was working with. She's super cute and a great friend! Still luv Jillyn!

1 cup butter (the more melted, the better)

1 1/2 cups sugar

2 eggs

1 Tbsp vanilla

Combine and mix until pale and fluffy.

In a separate bowl; combine:

2 cups flour

2/3 cup cocoa powder

3/4 tsp baking soda

1/4 tsp salt

Slowly add to wet mixture in batches.

When well mixed, fold in:

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

A cup or so of chopped macadamia nut cookies (add in as many as you'd like, my personal preference is about a cup.

Make sure everything is well combined.

Set your oven to 350 degrees Fahrenheit. Drop cookies by rounded tablespoonfuls onto baking sheet. I use a cookie scoop - of course - but dropping them onto the sheet is fine and gives them a very natural look. Bake about 8-12 minutes. Cool on racks.

These are just as easy to make as any chocolate chip cookie recipe. They are great. If you're using only 1 or 2 cookie sheets, I like to cover my bowl with a damp paper towel. This keeps the dough moist between batches.

::Snow Cone Syrup::

Around here, we LOVE snow cones. As soon as the weather gets warm enough, we bust out our little snow making machine. Let's just say it's a good thing our freezer is equipped with an ice machine. We'd be going through bags of expensive ice if not. This is part of my summer budget saver...

You can use any simple syrup you favor, I personally like a 2:1 ratio.

2 cups regular sugar

1 cup water

1 packet of powdered soft drink mix (Kool-Aid) - You can use any flavor, even store brands & sugar-free work great. I especially LOVE to use the Kool-Aid Invisible flavors.

Bring sugar and water to a boil in a sauce pan over medium-low heat. Stir occasionally to be sure your sugar doesn't stick anywhere in the pan and burn. Once your mixture reaches a boil, immediately remove from heat. Stir in the packet of Kool-Aid (it can look a little chunky, but just keep stirring! Sometimes, a whisk is a better tool). I like to let my sugar/water come to a slight boil and sprinkle the drink mix over the top (like blooming gelatin) and I've never had more than 2 or 3 little lumps to work out...

This is the syrup after it's boiled; notice it's not really gooey thick, but coats a spoon.

Allow to cool almost completely and store in a squeeze bottle for easy dispensing. I like to use clear bottles that are usually used to hold condiments like mustard, ketchup, or oils/vinegars. You can use recycled bottles. I've read from a few blogs that people are using water bottles with the sports top, whatever works for you, I guess.

Pouring into the container - I feel like the pan might still be too hot, so I poured the syrup into a glass measuring cup first.

I love doing this, I almost always have everything needed and costs less than 30 cents to make; compared to roughly $3 a bottle for the pre-made stuff, this is a STEAL!!

Our finished product, the light in our kitchen is HORRIBLE, especially at night - SORRY.

This is sure to bring lots of smiles to you and your kiddos. I do not encourage allowing your child(ren) to help with the actually making of the syrup as boiling sugar is VERY hot!! I try to make mine while McKayla is involved with an activity or has gone to bed. Trust me, it's worth spending a little extra time in the kitchen at night or early in the morning to avoid the temptation while waiting for the syrup to cool enough to be used over shaved ice. I really love this idea for carnivals or kids' parties. They are great to keep around and you can't beat the price! You can purchase bottles similar to the ones I use at dollar stores - usually they're 2 for $1, unfortunetly, it can be hard to find clear and are usually packaged together one red and one yellow. I've found the clear ones, like mine at Wal-Mart for 97 cents. If using for a party, you can always add custom labels. I cut the part of the wrapper that specifies the flavor and tape it to the bottle. Since I use these for different flavors every time, I try not to do anything that will stay there permanently.

Enjoy!

::Snickerdoodle Bars::

So, snickerdoodles are probably my favorite cookie and every now and again...I'm in the mood for some, but the work of making them totally takes away any craving I might have. So...I found this recipe from the classic Betty Crocker and figured it was worth a shot. Delicious! I especially like not having to hunt through my cabinet to find the cream of tartar that I keep around only for snickerdoodles.

Ingredients:

Bars:

2 1/3 cup all-purpose flour

1 1/4 tsp baking powder

1/2 tsp salt

3/4 cup butter or margarine, softened

1 1/4 cups granulated sugar

1/2 cup packed brown sugar

3 eggs

1 tsp vanilla

Cinnamon Filling:

1 Tbsp granulated sugar

1 Tbsp cinnamon

Glaze:

1 cup powdered sugar

1 to 2 Tbsp milk

1/4 tsp vanilla

1. Heat oven to 350 degrees F. Spray or grease bottom only of 13x9-inch baking pan with cooking spray. In a small bowl, combine flour, baking powder, and salt; set aside.

2. In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.

3. Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.

4. Dollop teaspoons of remaining batter evenly over cinnamon-sugar mixture.

5. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.

6. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. Cut into desired bar size and enjoy!