Royal Icing has always been something I’ve wanted to give a try, but there are so many other desserts out there that I just haven’t yet. For my daughter’s second birthday I wanted to give cookies as part of the children’s favors. I knew, out of all the projects I had planned, this would be the one that challenged me. Royal icing isn’t really that difficult, but it can be time consuming and you get better with practice. I’ve heard this a lot and definitely found that out! You really have to have a large chunk of time to decorate, especially if you decide your first time around to decorate little dogs with lots of features on your first go round. Why don’t I ever go easy right out of the gate?

I made these Sugar Cookies and followed Annie’s Eats tutorial. While I’m glad that this batch is done, I will definitely be looking for reasons to perfect my technique from here on out!

Royal Icing

Ingredients

• 4 cups powdered sugar, sifted
• 2 tbsp. meringue powder
• 5 tbsp. water

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Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container.  This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating.  Add water a very small amount at a time and stir by hand until fully incorporated.  Continue until the icing has reached a consistency appropriate for piping.  (Remember, if you are having any difficulty piping, it is still too thick.  Add a little more liquid and try again.)  Using a pastry bag, pipe around the edges of each cookie.  Let stand so the icing will set.  Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.

Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container.  Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl.  If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again.  Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie.  If it does not completely spread to the edges, use a toothpick to help it along.  Allow to set.

Use the remaining thicker icing for piping decoration as desired.  Gel icing color is best as it does not add a significant amount of liquid.  Liquid food coloring can be used as well – add powdered sugar as needed to compensate for any thinning that occurs.

Source: Annie’s Eats, adapted from Katie of Good Things Catered

Sugar cookies are all or nothing. Some taste great while the rest taste like cardboard. Since there are so many other great cookies out there I simply haven’t made sugar cookies before. When I wanted to try my hand at royal icing for my daughter’s second birthday I knew I had to find the perfect sugar cookie. I scoured the internet looking. There were almost too many recipes out there. Some only different by a teaspoon of baking powder. I turned to The Way the Cookie Crumbles because she always does great comparisons. Low and behold, she had one on sugar cookies and hers was the winner. I tossed all of the other recipes I had amassed and went with hers.

I knew as I made these cookies they would taste good. The batter had a hint of lemon and almond and it smelled so good. They were chewy and soft, tasted great, and held their shape when using cookie cutters.

If you are making cut-out cookies, chill your dough before you cut them out and afterwards. When you are ready to bake them, put them immediately from the refrigerator to the oven. This will make the dough hold its shape, rather than start to spread once it’s cooked. I did lots of research on that!

I am pretty happy with these cookies. They taste great even days later and are still soft.

Roll-out Sugar Cookies

Ingredients

• 2½ cups (12 ounces) all-purpose flour
• 1 teaspoon baking powder
• 1 egg
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 16 tablespoons (2 sticks) unsalted butter, room temperature
• ½ teaspoon salt
• 1 cup (7 ounces) granulated sugar
• ¼ teaspoon lemon zest

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1. In a medium bowl, mix the flour and baking powder. In a one-cup measuring cup, lightly beat the egg with the extracts.

2. In the bowl of a standing mixer (or in a large bowl with a handheld mixer), beat the butter and salt on medium speed until smooth. With the mixer running, gradually pour in the sugar; add the lemon zest. Beat on medium until fluffy, about 1 minute. With the mixer running, pour in the egg mixture and continue beating until incorporated. Scrape down the sides of the mixer bowl. With the mixer on low, gradually add the flour and mix just until evenly blended.

3. Lightly knead the dough to form a ball, press it into a disk 1-inch thick, and wrap tightly in plastic wrap. Refrigerate for 2 hours or overnight.

4. Line a baking sheet with parchment paper or a silicone baking mat. Adjust a rack to the middle position and heat the oven to 375F. If you’ve chilled the dough overnight, it’ll need to sit at room temperature for half an hour or so to soften slightly. On a very lightly floured sheet of wax paper with a sheet of plastic wrap on top of the dough, roll the dough out to ¼-inch thick. Cut cookies using a floured cookie cutter. Re-roll scraps, always using as little flour as necessary.

5. Bake the cookies, one sheet at a time, for 5-9 minutes, until they no longer look wet on top. The baking time will depend on the size of the cookies you’ve cut. You don’t want the bottoms to be browned, except for maybe just a bit on the edges. Let the cookies rest for a couple minutes on the sheets before transferring them to cooling racks to finish cooling. Decorate as desired.

Source: The Way the Cookie Crumbles

I don’t eat ranch dressing often, but when I do there is a particular brand that I love. Whenever I thought of making it myself, I thought that required using a dry packet versus the bottle. Oh, silly me. No more packets for us! I’m in love with this dressing. The paprika and dash of hot sauce give it a nice zing, without being too spicy or hot. This dressing totally knocks that other brand out of the picture for me. I’ll also admit, chopping all of the herbs is a stress reliever for me. The action of chopping and smelling the lovely aromas is a nice bonus to something that tastes so good!

Ranch Dressing

Ingredients

• 1 clove garlic
• 1/4 teaspoon kosher salt
• 1 cup real mayonnaise
• 1/2 cup sour cream
• 1/4 cup Italian flat-leaf parsley leaves, minced
• 2 tablespoons fresh dill, minced
• 1 tablespoon minced fresh chives
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon white vinegar
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• Dash hot sauce
• 1/4 to 1/2 cup buttermilk (as needed for desired consistency)

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My husband and I are both big fans of mint chocolate chip ice cream. Every time I go to our local ice cream shop in the Summer I swear I’m going to try something new, but I can’t. I just love their Mint Chip Ice cream! What is really funny is I haven’t made a version of it at home. I’ve had an ice cream machine for 2 years now. That’s just odd. First, I didn’t have peppermint extract, then I didn’t have chocolate morsels. I’d see what I did have and make another flavor. I even made my Mint Andes Chip Ice Cream, which was very good. For my daughter’s birthday party I had my mind set on making mint chocolate chip ice cream. At 8:00 pm at night I started. I realized yet again, I didn’t have mini-morsels. What did I do? I took the regular ones and chopped them in half! Normally, I’d just deal with it, but this was for little kids and I didn’t want them to have to chew their ice cream. So, while this recipe is deemed “easy,” if you take my route it may not be!

This is a great recipe and there are no eggs involved so it is as simple as stirring a few ingredients together and popping it in your ice cream machine. Sounds simple and good to me! I normally don’t like the look of adding food coloring, but this was for a kids party and thought it would be fun, and easy to tell the difference between the chocolate chip ice cream!

When I told my daughter we were making ice cream, she immediately went and grabbed the stand mixer bowl! She knows they go together, but doesn’t realize there is a special attachment. I’ve been making mass amounts of ice cream for her upcoming second birthday party and she yells, “Ice cream” whenever she hears the stand mixer whirling.

Easy Mint Chocolate Chip Ice Cream

Ingredients

• 2 cups 2% milk
• 2 cups heavy cream
• 1 cup sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 3 drops green food coloring (optional)
• 1 cup miniature semisweet chocolate chips

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In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract, and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.

Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. After about 10 minutes into freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container and freeze for 2 hours minimum.

Source: allrecipes.com