Brown Sugar Bliss: Brown Sugar Cookies

I feel that we are quickly becoming a future oriented society. Instead of living in the present, we seem to be focused on the next big thing. I feel that is being pushed on us by the media and big business. The day after Halloween, Starbucks puts out their holiday red cups, and you cannot go to the grocery store without being bombarded with Christmas candy and baking supplies. It is not even Thanksgiving yet. With Black Friday and Cyber Monday we do not get to even enjoy that holiday anymore (since midnight shopping has become the norm). It is sad that we do not get to just enjoy Fall and the present moment. We are forced to move on before we can really acknowledge it. Fall is my favorite time of the year, and though I love Christmas, I refuse to be rushed through this season.

In honor of Fall, I thought I would make something warm and buttery. These are not the typical cookies you will see on every website. They are perfect for this time of year, and are a nice little change to traditional cookies. They are cakey, and caramelly, much like most Fall foods. They still have an airy lightness, from the sour cream. It truly is a baker's/pastry chef's secret weapon.

Enjoy these cookies, and don't get too carried away with all of the Holiday chaos!

Recipe from: Taste of Home

You will need (for cookies):

• 1/2 cup butter softened
• 1 cup packed brown sugar 
• 1 egg
• 1/2 cup sour cream
• 1 3/4 cup flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For Icing:

• 1/4 butter 
• 1/2 cup packed brown sugar
• 2 tablespoons milk
• 1 cup confectioner's sugar (sifted) 

Directions:

Pre-heat oven to 375 degrees, and line a baking sheet with parchment paper
Cream together brown sugar and butter

Beat in egg

Add sour cream, and mix well

In a separate bowl, combine flour, baking soda, and salt.

Gradually add flour mixture to dough. Mix until just combined.

Drop dough onto baking sheet by the tablespoonful. Bake for 9-11 minutes.
Allow cookies to cool completely, before frosting.

For Frosting:

Over low heat, melt butter. Add brown sugar, and stir occasionally.

Stir in milk, and bring to a boil.

Once it starts bubbling, remove from heat and stir in confectioner's sugar. 

Spread on top of cooled cookies. The longer this frosting sits,
the thicker it gets, so I recommend working somewhat quickly. 

Peanut Butter Swirl Brownies

It's been a while since I have posted anything. I apologize for the brief hiatus. I have been super busy with school and work, that I have barely had a free moment. Fashion school is everything I expected and much more. Anyone who has gone to art school knows how intensive it is. I love how challenging it is, because it is something I am so passionate about.

 Fall is here; my absolute favorite time of the year. Comfort food is a definite must. If you are looking for something that is super comforting, then look no further. These brownies are so good. They have a nice twist with the peanut butter, Reece's pieces, and peanut butter chips. They are easy to make, but they certainly do not taste like it. They make a great fall dessert.  There are also a definite crowd pleaser.

Brownies:

2/3

cup granulated sugar

1/2

cup packed brown sugar

1/2

cup butter or margarine, softened

2

tablespoons milk

2

eggs

3/4

cup Gold Medal® all-purpose flour

1/2

teaspoon baking powder

1/4

teaspoon salt

1/4

cup peanut butter

1/2

cup peanut butter chips

1/3

cup baking cocoa

1/3

cup Reece's Pieces

Pre-heat oven to 350 degrees, line a 9x9 pan with parchment paper,
and spray with non-stick cooking spray.

In a medium sized bowl, stir flour, salt and baking
powder together. Set aside.

Combine: butter, sugars, eggs, and milk. Gradually add flour mixture.

Divide batter in half: Add Peanut butter & peanut chips to one half, and cocoa powder
 & Reece's Pieces in the other. 

Stir until combined.

Drop chocolate batter in 8 spoonfuls into the pan. Follow with the peanut
butter batter, between the chocolate batter. Take a knife, and swirl the batters together. Bake for 30-35 minutes, or until toothpick comes out clean.

Allow to cool completely before serving/cutting

Bon Appétit!

Recipe adapted from: Betty Crocker

Peanut Butter & Jelly Bars

Did you grow up with a dream of what you would become when you "grew up"? Me too. I think we all do that, as a way of assessing our skills and interests. I have always been obsessed with fashion. It has always fascinated me in a way I cannot explain. I appreciate it as a form of art. To me, it is not about labels or the "latest thing". I love it for its ability to adapt and change throughout history.

I have also always dreamed of attending fashion school. Since I am a big dreamer, I did not just want to go to any fashion school. The school that has always been my goal to attend is Parsons School of Design. It is an exclusive art school in the heart of New York. It has managed to produce more successful fashion industry leaders in the last decade than any other school. It also stands as the second best fashion school in the world!

Way to dream big, right?! I figured I should give it a try and see if I could possibly get in. I submitted my application and hopelessly waited on an answer. I did not have any fall back schools. It was either Parsons or nothing. I incessantly checked the mailbox for any sign of a letter. After almost two grueling months of waiting, it finally came. The envelop that held my future was sitting on my kitchen counter. It was large and rectangular, which I felt had to be a good sign. I slowly opened it, and pulled out a large folder. Inside the folder was a letter. I scanned through it to find an answer. Then I found it, I was accepted! I could not believe it. All I could do was jump and scream. After all of these years of dreaming, it was actually coming true.

I know this will be an exciting new chapter in my life, and definitely a dream come true. I cannot wait to see what I find through my experience at Parsons and New York.

Here is a little trip down memory lane. If you like peanut butter, you will LOVE these bars. They have a peanut butter cookie base. They are topped with peanut butter frosting and have a little strawberry jam swirled in. The jam is not overpowering, so do not be afraid of it. These would make a perfect back-to-school treat. They are so easy to make that they can into any hectic "mom" schedule.

You will Need:

For the bars:
1 (17.5oz) bag of peanut butter cookie mix
3 tbsp. vegetable oil
1 tbsp. water
1 egg
1/2 cup peanut butter chips


For the Frosting:
1 can of white frosting
1 tbsp. milk
1/4 cup peanut butter
1/4 cup seedless jam

1.) Pre-heat oven to 350 and spray a 9x13in. pan with non-stick cooking spray. (This is the cookie mix I used)

2.) Mix together: cookie mix, egg, water, and oil.

3.) Stir in peanut butter chips, and spread dough evenly into the greased pan.  Bake for

4.) In a small bowl, combine frosting, milk, and peanut butter .

5.) Allow bars to cool completely before frosting them. 

5.) Spread frosting evenly on cooled bars.

Drop jam by the tablespoon on frosting, and used a knife to create a marbling effect. 

Watermelon Cupcakes

Do you ever find yourself reading a really good book, and say to yourself, "oh, I cannot wait until they make this into a movie"? It is only after you find yourself in a crowded movie theater, with a bucket of greasy popcorn sighing in disappointment (at the mediocre acting), that you finally realize movies cannot compare to books. There have been a select few that have come very close to honoring the book, but most do not come even close. It is sad, because it really takes away from the book.

I cannot begin to name how many book-to-movie endeavors that have left me disappointed. I know in this case, I am not alone. I think there is a reason that this is a common occurrence. I believe that we use a different part of our brains when we are reading a book, and our imaginations create our own perception of the story. Since we all tend to perceive things differently, we end up imagining different views of the story. When we are forced to watch someone else's interpretation, which is entirely different than our own, we find the movie to be a total letdown. The other obvious reason that books are so much better, is because they have to condense so much of the plot to fit the time frame of a movie. I guess there are somethings that are best to be left to the originals: books, music, and Lofthouse cookies.

You know what should not be left original? Frosting! The more you tweak it, the better it is. Did you know that you can give some zip to your icing by adding Kool-Aid? Yep it's true. The sugar drink we all loved as children, has more creative uses. It really kicks up the flavor, and it is super easy to add. All you have do is just pour and stir. It's definitely tangy so, you might want to add it gradually until you find your desired taste. I decided to make watermelon cupcakes since it's summer, and I had a packet of watermelon cherry Kool-Aid lying around. Enjoy!

You will need:
For the cake:
3/4 cup shortening
1 1/2 cups sugar
1/4 tsp watermelon flavor oil (or 1/2 tsp. extract)
2 1/2 cake flour
2 tsp. baking powder
1 cup cold water
4 egg whites

Pre-heat oven to 350 degrees, and line muffin tins.
In a stand mixer, combine sugar and shortening until creamy. 

Add watermelon flavoring

In a seperate bowl, combine flour, salt, and baking soda

Gradually alternate adding the flour mixture and
water to the creamy mixture.

Whip egg whites on high, until stiff peaks are formed.

Add food coloring to cake batter, and fold in the egg whites.

Bake for 20-25 minutes. Allow cupcakes to completely on a wire rack. 

For the Icing:

Vanilla buttercream frosting (prepared)

1 Kool-Aid packet (any flavor)

Pour desired amount of Kool-Aid into frosting
and mix until well blended. Add food coloring.

Pipe frosting on cooled cupcake, and accent with black sprinkles.

Give me S'more Bars

I just love summer. The fact that it is one of my last real "summers", makes it even more meaningful. My carefree days are almost gone forever. It is definitely a bittersweet realization. I am incrediby excited for what the future holds, but with that comes great responsibility.

My sweet tooth will never grow up, though. I still love most of the things that I adored as a child. These bars are great example. I used to be obsessed with the store bought version of these. They are just like S'mores, maybe even better! Beware, they are very addicting. I am not even kidding! Once you make them once, they will become a household staple. The best part about these bars is that you can make them anywhere. No campfire or oven necessary!!

I feel that they are perfect for the Fourth of July, and especially summer. s'mores are a quintessential summer treat. There is nothing better than sitting and gazing at the twinkling stars while enjoying a gooey s'more. These bars envelop all of the key ingredients of a s'more. The first time I made these, I did not freeze the mini chocolate chips, and they became a melty mess. I highly recommend that you place them in the freezer before hand. They are also perfect for a summer BBQ. Just be ready for everyone to ask you for the recipe!

You will need:

1 (12 oz.) box of Golden Grahams

1 (10 oz.) bag of mini marshmallows

2 cups mini chocolate chips (divided)

1/2 tsp vanilla

6 tbsp. butter or Margarine

A pinch of sea salt

Non-stick cooking spray

Wax paper (optional)

Recipe adapted from: Copy Kat

Spray a 9x13in. pan with non-stick cooking spray, and place chocolate chips in the freezer.
 Meanwhile, melt the butter in a double broiler.

Add mini marshmallows

Once the marshmallows are melted and the mixture is creamy,
add vanilla extract and sea salt.

Place golden grahams in a bowl, and pour marshmallow mixture.

Stir until well-combined. 

Add 1 cup of mini chocolate chips. 

Press mixture into the greased pan, using a piece of wax paper to keep bars from sticking.
This will create an even layer. 

Cut into bars, and serve.