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ginger-dead-men lol

ginger-dead-men lol

super cool fall sugar cookies

1. Divide sugar cookie dough into four parts and tint each with food coloring.
2. Create a multicolored patchwork by pressing pieces from each batch together on lightly floured parchment paper.
3. 
Smooth with rolling pin. Chill for 15 minutes, then cut out cookies.

homemade crack cookies

completely addictive

Yield: about 2 dozen large cookies
Ingredients:
For the cookies:
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In a medium bowl combine the flour, baking powder and salt, and whisk together to blend.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed.  Cover and chill the dough for 1 hour.

When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball.  Flatten the ball slightly and place on the prepared baking sheet.  Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart.  Bake about 10-12 minutes or just until set.  (Do not overbake!  The edges should be no more than very lightly browned if at all.)  Let cool on the baking sheet for several minutes.  Transfer to a wire rack to cool completely.

To frost the cookies, place the confectioners’ sugar in a medium bowl.  Add the melted butter, vanilla, and milk to the bowl and whisk until smooth.  Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency.  Tint with food coloring if desired.  Use an offset spatula or spoon to frost the cooled cookies.  (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.)  Top with sprinkles if desired.  Store in an airtight container.


Rainbow Slice and Bake Sugar Cookies - coolest cookies EVER
Ingredients:
1 1/2 cup unsalted butter2 cups sugar2 whole eggs2 whole eggs yolks4 teaspoons vanilla extract2 teaspoons almond extract4 cups all-purpose flour1 teaspoon salt1 teaspoon baking powder
Directions:
In the bowl of a stand mixer, combine the butter and sugar and beat well, for about 2 minutes. Add the whole eggs and 2 yolks, continuing to mix until combined. Stir in the vanilla extract and vanilla.
In a medium bowl, combine the flour, salt, and baking powder and whisk until sifted. Add the flour mixture to the butter mixture about 1 cup at a time, stirring with the paddle attachment (not the whisk) to incorporate each cup. Do not over mix.
Divide the dough into six equal portions - it helps if you have a kitchen scale for this. Using gel food coloring (gel works so much better for vibrant colors than standard food coloring), color each layer a color of the rainbow. I used a hand mixer to combine the color in with each dough section and then rinsed the bowl and beaters before moving on to another color.
Place dough in individual ziplock bags or saran wrap and refrigerate until firm, about an hour or two. One at a time, roll colors into approximately 6x9 inch rectangles. Refrigerate each layer after rolling, and then add subsequent layers on top in rainbow color order.
When all layers have been stacked, trim edges for a neat rectangle. Wrap again in saran wrap and freeze until very firm. Slice strips across the 6 inch side about 1/4 inch thick and cut each strip in half. Place cookies on a parchment lined cookie sheet and freeze again (this helps minimize spreading).
When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-10 minutes. Cool on the cookie sheet for a few minutes before transferring to a wire rack. Cool the cookie sheet in between baking each batch.
Leftover dough can be stored in the freezer for a few weeks.

Rainbow Slice and Bake Sugar Cookies - coolest cookies EVER

Ingredients:

1 1/2 cup unsalted butter
2 cups sugar
2 whole eggs
2 whole eggs yolks
4 teaspoons vanilla extract
2 teaspoons almond extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder

Directions:

In the bowl of a stand mixer, combine the butter and sugar and beat well, for about 2 minutes. Add the whole eggs and 2 yolks, continuing to mix until combined. Stir in the vanilla extract and vanilla.

In a medium bowl, combine the flour, salt, and baking powder and whisk until sifted. Add the flour mixture to the butter mixture about 1 cup at a time, stirring with the paddle attachment (not the whisk) to incorporate each cup. Do not over mix.

Divide the dough into six equal portions - it helps if you have a kitchen scale for this. Using gel food coloring (gel works so much better for vibrant colors than standard food coloring), color each layer a color of the rainbow. I used a hand mixer to combine the color in with each dough section and then rinsed the bowl and beaters before moving on to another color.

Place dough in individual ziplock bags or saran wrap and refrigerate until firm, about an hour or two. One at a time, roll colors into approximately 6x9 inch rectangles. Refrigerate each layer after rolling, and then add subsequent layers on top in rainbow color order.

When all layers have been stacked, trim edges for a neat rectangle. Wrap again in saran wrap and freeze until very firm. Slice strips across the 6 inch side about 1/4 inch thick and cut each strip in half. Place cookies on a parchment lined cookie sheet and freeze again (this helps minimize spreading).

When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-10 minutes. Cool on the cookie sheet for a few minutes before transferring to a wire rack. Cool the cookie sheet in between baking each batch.

Leftover dough can be stored in the freezer for a few weeks.

coconut lime sugar cookies




2 1/4 cups (11 1/4 oz.) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups (10 1/2 oz.) sugar, plus 1/3 cup for rolling
2 oz. cream cheese, cut into 8 pieces
1/2 cup sweetened shredded coconut, chopped fine
1 teaspoon lime zest
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable (or canola) oil
1 large egg
1 tablespoon milk
1 tablespoon lime juice

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, coconut, baking soda, baking powder, and salt. Combine 1 1/2 cups of sugar, the lime zest, and cream cheese in a large bowl (no need to stir them together yet). Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won’t be completely smooth yet, that’s fine. Whisk in the oil then the egg, milk and lime juice. Mix until smooth. Use a rubber spatula to fold the dry ingredients into the wet, until a soft dough comes together.

Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you’re more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you’ve used all of the dough, placing 9 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Sprinkle the tops of the cookies with the remaining sugar in the pie plate, using about 2 teaspoons per sheet of cookies.

Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until the edges are set and beginning to brown. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
Makes 24-28 cookies.

Nutella Cookies

1 cup Nutella
½ cups Sugar
1 cup All-purpose Flour
1 whole Egg
 

Preheat oven to 350 F. Blend all ingedients together well. Form into 1″ balls. Place on a cookie sheet. Press down firmly with the bottom of a glass. Bake 7-8 minutes or until set, allow to cool.

Nutella Cookies

  • 1 cup Nutella
  • ½ cups Sugar
  • 1 cup All-purpose Flour
  • 1 whole Egg
 

Preheat oven to 350 F. Blend all ingedients together well. Form into 1″ balls. Place on a cookie sheet. Press down firmly with the bottom of a glass. Bake 7-8 minutes or until set, allow to cool.