The Nifty Foodie

Tomorrow, I’ll be on a plane en route to Orlando, Florida for my first Food Blog Forum. Last year, I stalked Twitter and Instagram the whole weekend of the conference, and it sounded like everyone had a fantastic time. You really can’t go wrong with food bloggers and Disney. After reading blog recaps last year, I just knew that I had to go to the one this year. I was so happy to see the dates, because there were no conflicts. You see, this weekend is sandwiched between my husband’s birthday and our wedding anniversary. It was the perfect date to go without feeling insanely guilty for missing a personal holiday.

I’m sort of obsessed with all things Disney. There’s videos of me from a family trip when I was 3 years old at Disney World. I could see that while I was petrified of the characters (my reaction was OMG…Mickey is HUGE?! WAHHH!!), while at the parades and on the rides, I was beaming. Absolutely BEAMING. Even at home, Disney was the best! I was obsessed with the animated movies, Sing Along Song tapes & the books. Also, for the first few years of my life, my Uncle Brian had a picture of the infamous “Epcot ball” (as we called it) in the living room. He would point to it, and ask us “What’s that?” We knew that if we said “Epcot”, it would be a tickle war. So, I quickly learned other words…simply calling it a ball, a circle…ANYTHING but EPCOT! LOL! It’s one of the few memories I have of my uncle. He went to Disney World multiple times a year and had a killer pin collection. Disney was his thing. Sadly, cancer took my uncle when I was 5 years old, so I always tear up a little when I see the “Epcot Ball”…even as an adult. (Whew…I’m wiping tears writing this post. This is supposed to be a happy post, right?)

Anyway, it just goes to show you that Disney will always have a special place in my heart. Always. And while being at Disney World this weekend is a definite perk, I’m really looking forward to meeting so many bloggers that I consider my friends. While I’ve never met many bloggers in real life, I feel like I have a great friendship with so many of you. So, I’m very excited to finally meet and talk to those who are attending.

I thought it would be fun to psych myself up for the weekend by decorating some sugar cookies with a cookie cutter from Disney World. While decorated sugar cookies are usually very time consuming, I saw this post which made me think otherwise. This royal icing (originally by Sweetopia) eliminates the need for using both an outline and flood icing. It’s all in one. The consistency reminds me of a super thick flood icing, so while you can’t pipe many details, you can do a good basic cookie with this recipe. It took me three hours to go from cookie dough to decorated cookies. Crazy, right? I think I’m going to use this from now on for when I make multiple decorated cookies (especially for the holiday season). I’m so glad I found this! Make sure you follow this recipe perfectly, though (note: when the hand whisk vs. when to use your mixer).

Quick(er) Royal Icing
Source: The Way to His Heart, originally from Sweetopia

Ingredients:

• 3/4 cup warm water
• 5 tbsp. meringue powder
• 1 tsp. cream of tartar
• 2 1/4 lbs. confectioners’ sugar
• 1 tsp. vanilla or almond extract

Directions:

1. In the bowl of a mixer, add the water and meringue powder. Hand whisk the mixture for 30 seconds.
2. Add the cream of tartar, and hand whisk again for 30 seconds.
3. Add the confectioners’ sugar & extract, and mix with the paddle attachment of a stand mixer on low for 10 minutes.
4. Optional: add gel food coloring to tint the icing to the color(s) of your liking.
5. To decorate your cookies, add the icing to a squeeze bottle and pipe/fill the cookies with the icing. Allow the cookies to dry for a full 24 hours before serving.

About a month ago, the local grocery store started carrying Italian cookies (baked by a local small business). I’m a huge fan of Italian cookies…cuccidati, sesame cookies, anise cookies, biscotti…you name it, I probably love it! Since I missed out on the St. Joseph’s altar this year, I was definitely craving some cookies after I saw them in the store. Instead of purchasing them though, I wanted to make them. I’m stubborn like that, and hey, our church fair was coming up….the sweets booth needed donations. Any excuse to bake, right?

The only issue I’ve faced with Italian cookies is that it’s VERY hard to find a good recipe, since they’re almost always a family secret. Most of the recipes that I find on the Internet are very hit or miss, and I lucked out with this one (being a hit). It’s a soft, cakey cookie with a very subtle anise flavor. It’s enough to give a hint of anise, but not enough to make you think oh man, that’s too strong. You have to be careful with anise extract…too much of it can make something taste like licorice…it’s a strong extract! I loved adding the icing and sprinkles. I made mine in mint green and pink, and went a little crazy with leftover pastel non-pareils. They turned out so spring-y and fun! I tried one of these, and it was just so good! I bagged them up immediately so I wouldn’t eat a dozen. I need to make these again…or it’s probably best that I don’t.

Italian Anise Cookies
Source: Food.com

Ingredients:

For the cookies:

• 1/2 cup butter, softened
• 1/2 cup sugar
• 3 large eggs
• 1 tsp. anise extract
• 1 tsp. almond extract
• 2 1/2 cups all-purpose flour
• 1 tbsp. baking powder
• 2 -3 tbsp. milk

For the icing:

• 2 cups confectioners’ sugar
• 3-4 tbsp. milk
• 1/8 tsp. anise extract
• food coloring
• decorative candy sprinkles

Directions:

1. Preheat oven to 350 degrees.  Prepare the cookie sheets by lining them with a Silpat or parchment paper, and set them aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar for about 5 minutes, until light and fluffy. Add in the eggs one at a time, and mix well after each addition. Add the anise and almond extracts.
3. In a medium bowl, whisk the flour with the baking powder. With the mixer on low, add in 1/3 of the flour mixture to the butter mixture, and then add 1 tbsp. of the milk. Repeat with another 1/3 of the flour mixture, then 1 tbsp. of milk. Repeat once more with the remaining flour and milk, and mix until the dough is brownie batter like.
4. Use a 1 tbsp. cookie scooper to make simple drop cookies. Keep a bowl of warm water handy to dip your fingers in (use your wet fingers to smooth the tops/sides of the cookies, since it is a rather sticky dough).
5. Bake the cookies for 10-12 minutes (they will not brown in that time, but they will be done), and then place them on a cooling rack to cool.
6. While the cookies are cooling, make the anise icing. In a medium bowl, mix the sugar, milk and extract together. Then, add in the food coloring of your choice (it doesn’t take much with this icing to get the color you want). The icing will be a little on the thick side, so it’s best to microwave it for a few seconds to make it thin enough for dipping.
7. Once your icing is microwaved/thinned out, it’s time to dip the cookies. Hold the cookie in your hand (top side down), and dip the top half of the cookie in the icing. Shake off the excess icing, turn the cookie over and place on the cooling rack. Immediately add sprinkles over the iced cookie (the icing sets fast). Repeat until all cookies are iced/sprinkled. Then, allow the cookies to set overnight on the cooling rack before serving.

In the 13 months that I’ve been on my weight loss journey, I’ve never found myself as challenged as I am this month. Last January, when I started counting calories, I was on a weight loss high. I was dropping weight left and right, and it was completely motivating to stay on track. This January, however, my weight isn’t coming off as quickly as it did (of course), and for some reason, I keep having a raging craving for all things sweet. I usually have some awesome willpower to say “no”, but I’m finding that I can’t trust myself lately.

Example: I bought a king cake for the first time this season. That same day, I ate THREE slices. The scale went up 2 lbs. ::sad:: Must.find.willpower.ASAP!

Now, I find that I’m improving a bit since Christmas. Y’all….the holidays had a ton of food. It all started with a cruise that my husband and I went on. Unlimited food that was already included? Well, let’s just say five pounds later I found myself standing on the scale in awe. You would think my mind would say GET BACK ON TRACK, but no…my mind said WHERE’S THE CHOCOLATE? Ugh.

So, all of the candy had to go. All of it. The best way I’ve discovered to get rid of a bunch of random candy? Add oatmeal and peanut butter and make some monster cookies! This was my first time making these cookies, and y’all….I think these were a worse temptation than the darn candy! I had to revert back to the days when I couldn’t resist baked goods, and immediately wrap the cookies in saran wrap, and ask my husband to just take them to his office. I know…I really need my willpower back, y’all. My husband told me some people took 5-6 of these cookies with them, so I know they were a hit in the office!

Monster Cookies
Source: adapted from Paula Deen

Ingredients:

• 3 eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 tsp. salt
• 1 tsp. vanilla extract
• 12 oz. creamy peanut butter
• 1 stick butter, softened
• 1/2 cup M&Ms
• 1/2 cup assorted chocolate candy (chopped)
• 1/2 cup chocolate chips
• 1/4 cup raisins
• 2 teaspoons baking soda
• 4 1/2 cups quick-cooking oatmeal

Directions:

1. Preheat your oven to 350 degrees, and line two baking sheets with parchment paper or silicone baking mats.
2. In a mixing bowl, mix the eggs and sugars for about a minute on medium, or until mixed well. Scrape down the bowl and add the salt, vanilla extract, peanut butter and butter. Mix everything on medium high for 2-3 minutes. Scrape down the bowl and using a silicone spatula or spoon, stir in the M&Ms, chocolate candy, chocolate chips, raisins, baking soda and oatmeal.
3. Scoop the cookies out with a medium sized scoop, allowing 2 inches between each cookie, onto the already prepared baking sheets.
4. Bake the cookies for 8-10 minutes, making sure not to over-bake the cookies. Allow the cookies to cool for about 3-5 minutes on the baking sheet before transferring the cookies to wire racks to finish cooling. Enjoy!

 

 

I’ve been blogging for almost 5 years, and I never imagined what would come out of it. I’ve made so many wonderful friends through this blog, and when there’s good news in the blogging community, I feel like it’s happening to a real life friend. Sometimes, I actually almost tell my real life friends “OMG ::blogger name:: is engaged!”, but I thankfully stop myself because my friends would think I’m a little crazy. Oh well….

Today, I’m contributing a dessert to Amy’s (of Amy’s Kitchen Creations) virtual baby shower, which was organized by Carrie of Carrie’s Sweet Life. I know Amy from a cooking forum that we post to. I feel like this little cooking/food forum is just a big group of friends. While we no longer post on The Nest (where the original forum was), it’s great that someone started a forum elsewhere for us to remain in contact. A bunch of us on there are bloggers, and it’s just wonderful to discuss things with other bloggers. It’s not like I can go to my friends/family and ask them about a certain plug-in or blogging conference lol! So, being able to “talk” to these gals is just amazing.

Anywho, back to Amy. Amy is expecting a little girl very soon, and I figured I’d contribute a dessert (as always haha). I went to her blog to see what she enjoyed dessert-wise, and thought that I should contribute something chocolate, but well….chocolate isn’t very pink. I like to make pink desserts for showers haha! So, I kept reading and noticed her post about red velvet cupcakes…I thought, hrm….could I make something PINK velvet?! So, I went to Pinterest, and found these red velvet white chocolate chip cookies. They sounded awesome, and I thought if I added enough pink coloring, I could get the color to stand out over the cocoa. Well…they still turned out red lol, so it’s the thought that counts, right?

While the cookies aren’t that pink color I was hoping for, I will say that the taste of these cookies more than make-up for it! These cookies are thick and chewy…the cornstarch is an ingredient that I’m loving lately in cookies. It just gives cookies a wonderful texture, and the flavor of these cookies are spot-on. Definitely the red velvet that I know and love.

Congratulations, Amy! I wish I could really send you these cookies…I think you would enjoy them!

If you want to check out what other bloggers contributed to Amy’s shower, check out Carrie’s round-up post.

Red Velvet White Chocolate Chip Cookies
Source: Cooking Classy

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 1/2 tbsp. cocoa powder
• 1 tsp. cornstarch
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 tsp. distilled white vinegar
• 1 large egg
• 1 1/2 tsp. vanilla extract
• 1 1/2 tsp. red food coloring
• 3/4 cup white chocolate chips

Directions:

1. Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper or a silicone mat and set aside.
2. In a medium sized mixing bowl, whisk together the flour, cocoa powder, cornstarch, baking powder and salt. Set this aside.
3. Using a stand mixer, mix together the butter, sugar and vinegar for 3-4 minutes, until light and fluffy. Mix in the egg and scrape down the bowl. Add the vanilla extract and food coloring and mix until just blended.
4. With the mixer on low, add in the dry ingredients and mix until everything is just combined. Using a spatula, mix in the white chocolate chips.
5. Using a medium sized cookie scoop, scoop the dough out onto the prepared cookie sheets, leaving about 2 inches between each cookie for baking. Bake the cookies for 9-11 minutes, and allow them to cool on the cookie sheet for 10 minutes. Then, transfer the cookies to a cooling rack to finish cooling. Enjoy!

Man, what a year it has been! I hope everyone had a wonderful holiday season with their friends and family.

Most years, I feel like time has flown by, but for some reason, it feels like last January was truly a year ago. So many great things have happened to us this year (as well as some really crappy events).  

Some highlights and not so highlights:

• It was our first full year in our new house, which has been such a blessing. It’s just awesome to finally have friendly neighbors, who don’t throw their trash in our backyard or play loud music at 2am (side-eye to the neighbors at the old house).
• My husband and I have both decided to live healthier. Between us, we’ve lost over 150 lbs. this year. (I’m sure my husband is rolling his eyes at me sharing this, but seriously..I’m gonna brag here!) That’s just amazing to me. I’m so proud of us.
• Another weight loss highlight. I fit into a clothes size that I haven’t been able to wear since 10th grade. That was 12 years ago. OMG!
• A not so highlight. Hurricane Isaac…don’t want to go into too much detail with that one, but yeah, hurricanes suck. Oh, and for the record, labradors don’t care if the winds are 50 mph outside. If there’s rain/water, it’s playtime! (ugh)
• I think I’m making some good progress on my 101 Goals in 1001 Days list.

And of course, it’s been another fun year blogging. I really appreciate all of y’all taking the time to read my tiny corner of the Internet. Thank you for your sweet comments, emails and tweets. In January, it’s gonna be this blog’s 5th anniversary, and I’m just amazed by all of the friends I’ve made and people I’ve “met”  through this blog. You guys are the best!

Just to round up the year, I wanted to share with y’all your top 10 most read posts from 2012.

10. Pumpkin Whoopie Pies with Salted Caramel Buttercream - These whoopie pies were made for a work fundraiser, and they were a huge success. Great pumpkin/spicy flavor, and the salted caramel buttercream just makes them super indulgent. Pumpkin + caramel is a wonderful combination!

9. Red Velvet Bundt Cake with Cream Cheese Frosting - I love anything red velvet. This bundt cake is a fun change from a regular cake, and it was pretty easy to throw together and bake!

8. Baked Oatmeal - My breakfast has been forever changed by this. This oatmeal is not soggy at all (which I hate about cooked oats), and it’s very sweet with the addition of bananas.

7. Peanut Butter Cookies - Just simple, classic peanut butter cookies. Very good!

6. Candy Corn Oreo Truffles - Oreo truffles are insanely good, and it was fun to make these with seasonal flavors. Always a favorite when I bring these truffles to work!

5. Fresh Strawberry Pie - I’m SO glad strawberry season is back. I need to make this pie again…it’s not rich at all, and since it involves no cooking (except for the crust), it tastes so fresh!

4. Snickers Cupcakes - Oh, I totally need to make these again. If you love Snickers, you will LOVE these!

3. Homemade Strawberry Lemonade - Meyer lemon season + strawberry season? Um…guess I need to make this too and ASAP!

2. Red Velvet Swirl Brownies - These were just delicious, and so pretty too! Perfect for Valentine’s Day!

1. Spinach, Strawberry, Pecan and Feta Salad with Strawberry Vinaigrette - This is a huge favorite of y’alls. I think Pinterest made this a popular one, and it is VERY easy to throw together! This is a salad you want to make for your next party…it’s an awesome combination!

Thanks so much for reading this blog, and I hope everyone has a Happy New Year! Time to get used to writing/typing “2013″.