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Tag Archives: Kyra

C is for cookie…

That’s good enough for me!  In fact, these were fabulous!

Two Words of Warning:
1. Make these near a sink.  I’m sure you know this, but ice cream melts.  I rinsed my hands off approximately 947 times.  (Have I ever told you that I just might exaggerate slightly?)
2.  Hide your pets.  The recipe involves mini chocolate chips and if you’re anything like me they will be all over your kitchen floor.  Kyra pounced on them like a jungle cat.  Seriously, there was no way I could stop her.

Last week I bought a gallon of ice cream as an addition to the strawberry sauce I was taking to my sister’s birthday party.  There were 6 of us and somehow my brain computed that a gallon of ice cream was necessary for that crowd.  Obviously I had a boat load of leftovers.  Hubby doesn’t love ice cream (I’m convinced he’s some sort of mutant.), but I could eat it every single day.  Probably every hour of every single day…  The devil must have invented ice cream, don’t you think?  I mean, can you think of anything more tempting than a darn-near full gallon of ice cream staring back at you?  Yeah, me either.  I had to get it out of my house.  The opportunity presented itself in the form of a work lunch potluck.  “I call dessert!”  Time for Mini Chocolate Chip Ice Cream Sandwiches from Delish!

Ice Cream not included due to melt factor

Ingredients:
1 1/2 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1/4 cup sour cream
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cup mini chocolate chips
Leftovers from buying far too much vanilla ice cream (The recipe says 1 pint…I have no idea how much I actually used)


Directions:
1.  Preheat oven to 350° F.
2.  Whisk together flour, baking soda, and salt in a medium bowl.  Truth be told, I have no idea why this is necessary…I just listened.
3.  Read the directions wrong and add the granulated sugar to this bowl as well.  Yell out “Oh, crap!” and try to scoop out as much white sugar out from the white flour mixture as you can.  Fail miserably and move on.
4.  Re-read the directions (correctly this time) and add both sugars and the butter to a separate bowl.  Beat together.  Add sour cream, egg, and vanilla and beat until smooth.
5.  Turn the mixer on low and gradually add in the flour mixture.  Mix in 3/4 cup mini chocolate chips. (The original recipe calls for 1 cup into the dough.  I usually reduce the amount of chocolate in cookies because I find it to overpowering otherwise.)
6.  Drop chunks of dough (about 1 TBSP) onto a cookie sheet and bake until golden. (About 10-12 minutes)  Move cookies to a cooling rack and cool completely.
7.  Here’s where I stopped listening again.  The recipe calls for softened ice cream…lies, I tell ya!  First of all I’m far too impatient for that, and second if you START with soft ice cream you will have a ginormous soupy mess by the time you get all the sandwiches made.  I used the ice cream right out of the freezer.  I used two large spoons (Are they called tablespoons?  That feels weird…) to form a flat looking ball on top of one cookie.  Then I just smooshed another cookie on top of it and rolled them/pressed mini chocolate chips into the exposed ice cream.  Place on a wax-lined cookie sheet and freeze for 2 hours.

The not-so-mini ice cream sandwiches

Verdict:
Everyone at work loved them, but I still had leftovers (I work in a small building) so I took them over to my in-laws during their pool party.  They disappeared in seconds and I got rave reviews.  Really, they aren’t very difficult to make and these cookies are A.MAZ.ING!  I’m storing this recipe away and will definitely make these cookies minus the ice cream as well.  They were so soft!  This is a 5 star recipe for sure!

I’m linked up over at Simply Sweet Home.  Check me out and say hi to some other loverly bloggers! 🙂

  It's a Keeper

Going to the dogs

Yesterday I had planned to spend my day editing a wedding video I have yet to finish.  I had really great intentions.  I even sat down and worked on it for 3 hours.  But, just like most edit projects, I hit a rough patch and needed to walk away for a little bit to collect my thoughts.  Dan had gone into work, and Kyra was playing at “grandma’s” house.  I was home alone and bored… 

Aha!!
Experiment number two:  Homemade dog treats!

I was a little worried about this one, just because my dog happens to be one of the pickiest eaters on the planet.  I didn’t know dogs could be so fussy! 

Now, there are TONS of different recipes for homemade doggie treats out there.  I spent a little time looking up different ideas, but settled on this one since I already had all the ingredients.  I keep baby food in the house for Kyra.  Yeah, my dog gets baby food.  I stuff her kong toy with it since it is much healthier and cheaper than the kong stuffing you can buy. 

*You’ll notice that the recipe calls for garlic salt, but it isn’t in my picture below.  I’ve read varying things about garlic and dogs.  Some articles will tell you its okay for dogs to eat, and others tell you to avoid it.  I felt it was unnecessary in the recipe, so I just omitted it. 

*Baby food is another one of those “human foods” that dogs are supposed to stay away from.  After researching, I’ve learned that it is because a lot of baby foods have either onion or garlic powder in it.  Just read the ingredients before you purchase it, and you’ll be fine.  I used Kyra’s favorite food for this recipe…turkey.

*Lastly, the recipe calls for gravy.  I had just purchased this “Vita Gravy” from petsmart as a mix-in for Kyra’s dry food.  (Picky, I tell ya…)  I used this as a substitute for regular gravy and it worked perfectly!

Basically you just add all the ingredients into a bowl and mix well.  Flour your countertop and roll the dough out to about 1/4 of an inch.  (The recipe says 1/2 inch thick, but I liked the way they looked better at 1/4 inch.)  I skimped a little on the flour because that canister was almost empty.  Bad.Idea.  I mixed up the stickiest mess ever.  Once I stopped being lazy and opened the new bag of flour, the results were much better.  The first batch of treats didn’t keep their shape very well because they stuck to the counter.  Note to self:  listen to the instructions and don’t be lazy…

I used a cute little dog bone cookie cutter that I found at a hardware store for around 60 cents.  I cut out the treats, placed them on a greased cookie sheet and baked for around 20 minutes.  (Except for that batch I forgot about and left in too long…)

After they cooled down it was judgement time.  All of this hard work would be a total waste if Kyra hated them.  Dan was on hand to dish out the treats so that I could get photographic evidence.

She likes them!  She REALLY likes them!  I was pretty stoked!  Just to make sure it wasn’t a fluke I gave her another treat, and made her sit and wait for it like a little lady.  She was in agony…

She practically pounced on it when I told her it was okay.  Yup….she likes them.

I haven’t done any of the math, but these treats have to be cheaper than ones you can buy in store.  Also, I would imagine they are a lot healthier! 

Oh, and in case you are wondering what they taste like, we convinced my brother to try one.  Really, he practically decided to do it on his own.  He said they taste like “stale crackers, but they aren’t terrible.”  In fact, he told me he’d eat another one.

all crafts Homemade Projects ~ Add Yours {8/1}

Wine & Flowers

Before I get down to business here, I wanted to inform you just how terrible I am with anything (oh, and I really mean anything) that needs the tiniest bit of coordination.  Trying to play fetch with Kyra (our 2-year-old cockapoo) turns into warfare in our house.  Just this afternoon I attempted to throw a toy for her and it proceeded to bounce off the table sending quite a few icing flowers cascading to the floor.  Needless to say, the sugar raining down on her distracted her from the toy and even now she’s bouncing off the walls on a sugar high.  Yippee…

Anywhoo.  Me = uncoordinated.  The reason I’m explaining this to you is so that you understand just why I am soooo excited about yesterday’s adventure!  Are you ready for it?

I waded into the kiddie pool of cake decorating.  Yep…me.

I was doubting my ability to have the slow, steady, and precise movements needed for all those tiny little decorations, but Wilton has made it easy for people like me!  So last night I whipped up a batch of Royal Icing and started my journey as a cake decorator.  (Royal icing can be left to dry hard and then stored away for future use.)  The decorating kit I bought came with a beginner’s guide and I simply followed the steps.  Honestly, that’s.it. 

I started with the leaves first, and I think that was a really good idea.  I used tip #67 and icing color Moss Green.  This is called a “veined leaf”…at least it is in the world of cake decorating.  Basically you just squeeze the bag harder at first, and lessen up as you are pulling away.  Super easy!

 

After the leaves, I moved on to the flowers.  I started with tip #129 and icing color violet to make “swirl drop flowers”.  I would recommend that you start with just regular drop flowers before moving on to the swirl drop.  I’m a super novice and had NO idea there was a difference.  With the leaves, I was making darn near perfect ones right out of the gate.  That wasn’t the case with the purple flowers.  This is where the wine part of the title comes in to play.  I wasn’t grasping what Wilton was telling me, and I was getting frustrated.  So I cranked up the music, opened the wine, and took a breath and guess what…I figured it out!  So, they aren’t as beautiful and perfect looking as the ones in this book, but they are still cute!  I don’t think I can explain the process any better than Wilton does, so I’ll just tell you to go get the book. 🙂

After figuring out the “Swirl Drop Flowers” I felt pretty good about tackling the regular old “Drop Flowers”.  Same basic principle except without a wrist twist.  I also used a smaller tip, so they are smaller flowers.  Tip #225 and icing color rose petal.

All in all, I’m pretty impressed with Wilton.  Heck, I’m even sort of impressed with me!  Haha!  I’m excited to try out more decorating ideas, and to move on to an actual cake!  I urge you to take a crack at this whole cake decorating thing, it might be easier than you think! 

(Sidenote:  I’m quite certain cake decorating to the professional extent is not easy at ALL, but there are plenty of techniques us average folks can use to make our desserts appear above average.  Oh, also I’m pretty sure that all cake decorators must have a wicked case of arthritis.  The wine helps…)