Sugar Cookies

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Cookies!!! How I love them!!! They are by far my favourite treat. I have very little restraint around cookies. :) Maybe that is why one of my good friends has dubbed me “the cookie monster.” *haha* This week I took a course with my mom on how to decorate sugar cookies. I have to say, the course was fantastic. It was a lot of fun and super informative. I loved learning all of the different techniques using royal icing. After the teacher taught us all the techniques, we were free to create/decorate some of our own cookies. Below are some of the cookies I decorated. I love the pink cookies the best! So pretty!

 I will be posting a “how-to” in the next few weeks, so you can make some tasty sugar cookies and decorate them as your heart desires too. Stay tuned! 


Pear & Candied Pecan Salad with Maple Balsamic Vinaigrette

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This is my all-time favourite salad. It is the reason I started to like salad in the first place! My mom makes this salad for all special occasions, because it just seems like a really special treat. However, it is quite simple to make! It takes very little time to candy the pecans. And the dressing is really quick. The combination of pure maple syrup, dijon mustard and balsamic vinegar make the vinaigrette unbelievably delicious especially combined with a quality extra-virgin olive oil and a small amount of diced shallot. The pear is sweet, parmesan is salty and the pecans crunchy. In my opinion, this is the perfect salad.
Ingredients

Candied Pecans:
  • 2 tablespoons unsalted butter
  • 2 tablespoons packed light brown sugar
  • ½ cup pecans

Maple Balsamic Dressing:
  • 1 small shallot, finely diced
  • 1 teaspoon Dijon mustard
  • 2 teaspoons Balsamic Vinegar
  • ¼ cup extra virgin olive oil
  • 2 teaspoons maple syrup
  • salt and black pepper

  • 1 head endive, separated leaves
  • 2 hearts frisée, hand torn
  • 1 large radicchio, torn leaves
  • 1 red pear, sliced
  • ¼ cup shaved or grated parmesan
***NOTE: In order to save time & money, I normally just buy the “spring mix” at the grocery store which normally contains frisée, romaine, spinach and radicchio***
Directions
  1. To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (I used parchment). Use 2 forks to separate pecans while you prepare the salad.
  2. Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season to taste with salt and pepper.
  3. Assemble salad by tossing greens and pear slices in a large mixing bowl with maple balsamic dressing. Top with shaved Parmesan and candied pecans.

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    Chocolate Chip Cookie Dough Cupcakes

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    These cupcakes are magical. The icing truly tastes like chocolate chip cookie dough! They are very addictive! I sold these cupcakes at a recent film festival I volunteered at. The chocolate chip cookie dough cupcakes were by-far the best sellers of the day! They sold out in less than an hour. To be honest, I kept 2 at home and indulged after volunteering this past weekend. *hehe*

    Ingredients

    • 1 and 1/2 cups of butter; at room temperature
    • 1 and 1/2 cups of light brown sugar; packed
    • 4 large eggs
    • 2 and 2/3 cups of all-purpose flour
    • 1 teaspoon of baking powder
    • 1 teaspoon of baking soda
    • 1/4 teaspoon of salt
    • 1 cup of milk
    • 2 teaspoons of vanilla extract
    • 1 cup of semi-sweet chocolate chips
    • 1 and 1/2 cups of unsalted butter; at room temperature
    • 3/4 cup of light brown sugar; packed
    • 3 and 1/2 cups of icing sugar (confectioners’ sugar)
    • 1 cup of all-purpose flour
    • 3/4 teaspoon of salt
    • 3 tablespoons of milk
    • 2 and 1/2 teaspoons of pure vanilla extract
    • mini chocolate chips

    Method


    1. Pre-heat oven to 350’F. Line two cupcake pans with paper liners (24 total).


    2. With an electric mixer, combine the butter and brown sugar. Beat together on medium-high speed until the butter/sugar mixture is light and fluffy (about 3 minutes). 


    3. Mix in the eggs one at a time. Make sure to beat the mixture well after each egg addition. You want the egg to be well incorporated. Remember to scrape down the sides of the bowl as needed.


    4. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend.


    5. Gradually add the dry ingredients to the butter/sugar batter at low speed alternating with the milk (beginning and ending with the dry ingredients). Blend in the vanilla and fold in the chocolate chips with a spatula.


    6. Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes (or until a toothpick inserted in the centre comes out clean/yields a dry crumb). Allow the cupcakes to cool in the pan for 5 minutes and then transfer to a wire rack to cool completely.


    7. To make the frosting, beat together the butter and brown sugar in a bowl on medium speed until creamy. Mix in the icing sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until the icing is smooth and well blended.


    8. Frost the cupcakes as desired. Sprinkle mini chocolate chips on the top of each cupcake. Enjoy!


    Source: Annie’s Eats