Lately I've been doing little crafts with Mason.
We made the very hungry Caterpillar with his hands, we did to many legs if you can tell.... We did the thumbs when the tutorial only said the four fingers.
I was going to let him finger paint, BUT knowing my son that wouldn't be a smart idea, so we did a clean finger painting. I got the idea from pinterest .
Putting the paint and paper in a little baggy.
I also made Mason these cute little booties.
Poor baby got an ear infection the night before new years.
These are the two new recipes I tried!
The first one is the best pot pie I have ever tasted, I honestly can't believe I made this!
The second one is Loft house Style Frosted Sugar Cookies . I just made them tonight.
I will know how they taste in the morning!
Loft house Style Frosted Sugar Cookies
Cookies:
6 Cups all purpose flour
1 teaspoon
baking soda
1 teaspoon baking powder
1 Cup. butter, at room temperature
2 Cups. granulated sugar
3 eggs
2 teaspoon vanilla extract
1/4
teaspoon Salt
1 1/2 Cups Sour cream
Frosting:
1 Cups butter, room temperature
1 teaspoon vanilla extract
4 Cups
powdered sugar
6 tablespoons heavy cream
Several drops food coloring
Multi-colored Sprinkles
Directions:
In the bowl of a stand mixer with the flat beater attached, cream the
butter and granulated sugar at medium speed until light and fluffy, about 3
minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add
the eggs, one at a time beating until each is incorporated. Add the vanilla and
sour cream and beat at low speed until combined.
Add the dry ingredients and beat at low speed until just combined, scraping
down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two
sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with
plastic wrap. Chill in the refrigerator overnight or at least two hours until
firm.
Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment
paper or spray them with nonstick cooking spray, set aside.
Use the plastic wrap that you chilled the dough in. Dust the top of the
dough and then flip and flour the other side, keeping it on the plastic wrap.
With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch
round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7
minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.
Best to work in small batches while keeping the remainder of the dough
chilled.
To make the frosting, in the bowl of a stand mixer fitted with the paddle
attachment, cream together the butter and vanilla. Slowly beat in the powdered
sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until
the desired spreading consistency is achieved. If desired, add food coloring and
beat until combined.
Once cookies have cooled completely, frost and add sprinkles. Allow
frosting to set, then store in an air-tight container. Let cookies sit for
several hours before serving to allow the flavors to develop.
Makes approximately: 5 to 6 dozen cookies (will vary on the thickness of
the dough)
This is my new book, so far I love it.
I don't know if I mentioned that I'm trying to become a midwife, this book just inspires me even more.
I got a new flamingo tattoo , one of the great benefits of having a hubby that tattoos.
We took Mason to the Wild animal park for the first time, we had a great time.
Our favorite part would have to be the lions! The male jumped up on the box while the female paced back n forth up front of Mason..
Also it is mating season so we saw a lot of mating lol.
