Soft Sugar Cookies With Light and Fluffy Frosting – from Fake Ginger via SavorySights

The Dough

In a large bowl combine the flour, baking powder and salt.  Whisk together.

In the bowl of a mixer combine the butter and sugar.  Cream together on medium/high until the mixture is light and fluffy.

Beat in the eggs one at a time.  Make sure to fully mix in each egg before adding the next.  Then add the vanilla and mix.

Turn the mixer to low and slowly add the flour mixture.  Mix until everything is incorporated.

Cover the bowl and chill in the refrigerator for an hour or more.

Time to Bake

Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.

When the dough has fully chilled, scoop out 1/4 cup portions and roll into a ball.  Then place the balls on the parchment lined baking sheets about 2-3 inches apart.  Then flatten the balls slightly to form disks.  Repeat with the remaining dough.

Bake the cookies for 10-12 minutes or until they are just set.  DO NOT OVERBAKE!  The edges should be just be lightly turning brown.  You do not want the cookies to get any color.  If so they will start to harden.

When the cookies are just set, remove them from the oven and let cool on the baking sheets for 5-10 minutes.  Then transfer them to a wire rack to fully cool.

The Frosting

While the cookies are cooling place the confectioners’ sugar to a mixing bowl.  Add the melted butter, vanilla and milk. Whisk the mixture until smooth.  If the frosting is too hard, slowly add another tsp of milk to the mixture.  Whisk and repeat until you have the desired texture.  If you want colored frosting add the desired color to the frosting now and whisk.

Frost the cookies and add sprinkles to finish the cookies.

If the frosting starts to harden, whisk in another tsp of milk to the frosting.  This will loosen it up to all you to finish frosting the cookies.

Store in an airtight container.

These cookies are awesome! They are light and fluffy.  Plus since they are so light they just dissolve in your mouth.  The perfect cookie.

Cinnamon Roll Dough

• 2.5-3 cups all-purpose flour
• 5 tbs sugar
• ¾ teaspoon salt
• ¾ teaspoon rapid rise yeast
• 2 eggs, beaten
• 1 cup water
• 5 tbs margarine (room temp)
• 1 egg yolk, beaten
• 1 9×13 pan or 1 9 in round

Cinnamon Roll Filling

• 1 stick margarine, room temperature
• 1 1/2 cups dark brown sugar
• 1 1/2 tbs cinnamon (Try Indonesian Korintje)
• 1/2 tbs xantham gum

Awesome Frosting

• 6 oz unsalted butter, softened
• 4 oz cream cheese, softened
• 3/4 cup powdered sugar (10x confectioner’s sugar)
• ½ tsp vanilla extract
• 1/8 tsp salt
• 1/8 tsp lemon extract

The Dough

In the bowl of a stand mixer combine the 2.5 cups flour, sugar, salt and yeast.

Add the 2 eggs and water, stir to combine. Add the cold margarine and beat it into the dough. If the dough is a little loose add a tad bit more flour, it could take up to another 1/2 cup.  Add flour 1/2 tbs at a time.  The amount will vary based on the size of eggs and humidity.   Once combined, knead using a dough hook for 10-12 minutes.  Below is a pic of the perfect dough.  It is soft and pulls cleanly from the sides of the bowl.

Once the dough has been kneaded, wrap the dough in plastic wrap and place in the refrigerator over night, or until it doubles.  Make sure to leave a little room in the plastic wrap for the dough to expand.

After the dough has risen, remove it from the plastic wrap and place on a floured surface.  Roll the dough out so that it is roughly the size of a sheet pan.  About 18×22.  I just rolled it into a rectangle that was about 1/8-1/4 inch thick.

The Filling

In a large bowl, combine the brown sugar, cinnamon, and xantham gum.  Mix to combine.

Be careful with the xantham gum.  I broke the bag open and it formed a dust cloud in my kitchen.  Then every speck of the powder that touched water turned into slime.  It was quite the cleanup.  Dana thought I had a runny nose, but nope, I inhaled a bit of xantham gum and it looked like I had been slimed.  I know what you are thinking, do I need the xantham gum. However, xantham gum is necessary since it keeps the filling inside of the rolls instead of running out the bottom.

Making the Rolls

Once the dough is rolled out, spread the margarine over the top of the dough.  Keep a little edge butter free.  This will allow you to make a seal and keep the dough from unwinding once you make the roll.  I found that a cake icing spatula worked great for applying the margarine.

Once the butter is spread out, add the cinnamon sugar mixture to the dough.

Starting at the end away from the butter free end, roll the dough as tightly as possible.  The tighter the roll, the more layers the cinnamon roll will have.  When you reach the butter free end, brush a little egg yolk on it to form a seal.

Then divide the dough into 6 large rolls in a rectangular pan or you can do 8 smaller rolls and use a round pan.  The ends of mine were not uniform so I cut them off before measuring out my rolls.

Spray the pan with vegetable spray and then place a piece of parchment into the pan.  Then spray the parchment with vegetable spray.  I would not attempt to make these without parchment.  The filling is quite sticky.  Evenly space the dough out on the pan and then allow the dough to rise in a warm place for an hour or two. Until the rolls plump up in size.

Preheat the oven to 350 degree Fahrenheit and bake for 18-22 minutes or until the rolls are golden brown.  Depending on your oven you might have to rotate the pan to make them brown evenly.

Remove from the oven to let cool. While the rolls are hot add the frosting so that the heat allows the frosting to ooze all over the rolls.

The Frosting

In the bowl of a stand mixer add the butter, cream cheese, salt, vanilla and lemon extracts.  Beat on high until the mixture is light and fluffy.  Take approximately 5 minutes.  Then slowly add the powdered sugar in small increments. Beat the mixture to fully incorporate each little increment of powdered sugar.  Once all of the sugar has been added beat on high for a minute to make the frosting light and fluffy.

The Result

These were mighty fine rolls.

I made 6 huge rolls but you could roll the dough the short way instead of the long way and make 12 smaller rolls.  1 roll was way too much for Dana.  However, I managed to eat the whole thing.

I would definitely make these again.

Cheddar Bacon Ranch Pull Bread (Adapted from Plain Chicken)

• 1 unsliced round sourdough bread
• 8 oz block of cheddar cheese, sliced into thin slices
• 1/4 lb bacon, cooked and crumbled
• 1 stick butter, melted
• 1/4 tsp dried chives
• 1/4 tsp dried parsley
• 1/4 tsp dill weed
• 1/4 tsp garlic powder
• 1/8 tsp onion powder
• 1/8 tsp seasoning salt
• pinch black pepper

Using a sharp knife cut a cross-hatch pattern into the bread.  To do this slice the bread into 1/2 inch slices, making sure not to cut into the bottom crust.  After you make the cuts in one direction, it is easiest to get an extra set up hands to squeeze the loaf together to cut it in the other direction.

Place the bread onto a large piece of aluminum foil and curve up the edges to form a packet.  Then place the thin slices of cheddar cheese in between the cut slices.  Then sprinkle the top with the crumbled bacon.

In a large microwave safe bowl, melt the butter.  Then add the dried herbs and spices. Mix everything together and let it sit for a minute.

Pour the butter/herb mixture all over the bread.

Wrap the foil all the way around the round of bread and place onto a baking sheet.

Slide the baking sheet into the preheated 350 degree oven and bake for 15 minutes.

Then unwrap the bread and continue to bake for another 10-15 minutes or until the cheese is melted and starting to brown.

Remove the bread from the oven and place onto a serving plate.

Have your guests tear pieces off to eat.  It is quite honestly the tastiest bread appetizer that I have ever eaten.

Spinach, Bacon and Swiss Quiche – (Adapted from Paula Deen)

• 6 large eggs
• 1 1/2 cups heavy cream
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 cups baby spinach, chopped
• 1 lb bacon, cooked and crumbled
• 1 1 /2 cups Swiss cheese
• 1 (9in) pie crust

Preheat the oven to 375 degrees.

Fit the pie crust into a pie pan or pie plate.  If you are using a pie crust that is in a disposable pan, it will be fine. Remember that if you use a dark colored pan or aluminum pan to check for doneness 10 minutes sooner.

Cook the bacon until crisp.

I find that if you slice the bacon before cooking it, you get a more even brown and altogether crispier pieces.

Cut the spinach into evenly sized pieces.

Layer the spinach, bacon and cheese into the pie crust.

I did two layers but feel free to do more.  You will find that it will float to the top of the quiche, but do your best.

In a blender combine the eggs, salt, pepper and cream.  Blend until thoroughly mixed.

Pour the egg mixture into the pie crust over the top of the bacon and spinach.

Place the quiche into the preheated 375 degree oven and bake for 45 minutes to 1 hour, or until the egg mixture is set.

This will all depend on your oven, pie tin and thickness of your quiche.  I found that mine took almost an hour to set.

If you see that your quiche is starting to brown too much on top, feel free to cover it with foil after about 20 minutes in the oven.

This quiche was delicious.  The eggs were light and fluffy and the bacon made it sing.  It was one of the best quiches that I have ever made.

Homemade Sandies (shortbread cookies)

• 1/2 pound butter, softened (2 sticks)
• 2/3 cup sugar, plus 2 tbs more for sprinkling
• 1/2 tsp vanilla
• 2 1/4 cup flour, sifted
• 1/8 tsp salt

Cream together the butter and sugar.  Mix until it is light and fluffy.

Add the vanilla and salt and mix.

Then add the flour slowly and mix until combined.  The dough may stick to your beater.  Perfectly fine.

Turn the dough out onto a piece of plastic wrap and knead it together.  It should come together rather easily.  No need to knead it too much.  Just enough to form a ball.  Wrap the dough in the plastic wrap and refrigerate for a couple of hours.

Preheat the oven to 350 degrees.

Remove the dough from the refrigerator and turn it out onto a floured surface.  Roll into a flat sheet about 1/4 inch thick.  Then using your favorite cookie cutter, cut it into individual cookies.  As you can see, my favorite cutter is a shot glass.  It comes in handy, what can I say.

Place onto a cookie sheet lined with parchment.  Then lightly sprinkle with a little more sugar.

Place the cookies in a preheated 350 degree oven for 18-22 minutes or until the edges start to lightly brown.

Cool completely on the cookie sheet and then enjoy with your favorite cup of coffee.

These cookies are simple and delicious to make.

We scarfed down a good dozen in a matter of minutes.

Pumpkin Pie – (From Paula Deen)

• 1 (8oz) Package Cream Cheese, room temperature
• 1 can pumpkin
• 1 egg, plus two yolks
• 1 cup half-and-half
• 1 cup sugar
• 1/4 cup butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 pie dough, if you buy pre-made use a deep dish pie crust

Preheat the oven to 400 degrees Fahrenheit.

Prick the pie dough on the bottom and sides with a fork.

Then place in the oven to blind bake for 10-15 minutes.  Bake until the pie dough starts to brown.  Remove the crust and let it cool.

Turn the oven down to 350 degrees.

In a large bowl or in the bowl of a stand mixer add the softened cream cheese.  Beat with a hand mixer or stand mixer until light and fluffy.

Add the pumpkin and beat until combined.

Add the sugar and salt, beat again.  Then add the eggs, half-and-half, melted butter and beat again till combined.  Finally add the vanilla, cinnamon and ginger.  Beat one more time until all of the ingredients are fully incorporated.

Pour the filling into the prepared pie crust.  If you use a shallow dish you may have a little left over. It may not all fit.

Bake the pie in a 350 degree oven for 50-55 minutes, or until the center is set.

Remove the pie from the oven and place on a wire rack to cool.

When cooled, cut into slices and serve.

This pie was amazing!

The only condiment needed was a little whipped cream.

Oatmeal Chocolate Chip Cookies

• 1 stick butter
• 6 tbs shortening
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups old fashioned oats
• 1 1/2 cups chocolate chips

Preheat oven to 350 degrees Fahrenheit

Using a hand mixer or a stand mixer, beat together the butter, shortening and sugars until creamy.  This will take a couple of minutes.  Make sure the mixture is light and fluffy before you proceed.

Slowly add the eggs one at a time.  Make sure to beat the first one in before adding the second one.  Once the eggs are fully incorporated add the vanilla.

Add flour, baking soda and salt.  I used to sift the flour and other dry ingredients together, but come on, who has time for that.  I have made this recipe both ways and it comes out great both ways.  Actually the cookies have a better texture when you do not sift the flour.  So just slowly add the flour to the mixer.

Once the flour is incorporated add the oats.   Then incorporate the chocolate chips by hand.  You can use the mixer, but it will break them up and you might end up with pieces instead of chips.

Form the dough into 1 to 1.5 tbs sized portions and place onto an ungreased cookie sheet.  I have found that a cookie scoop is a good investment.  They sell them in various sizes at bed bath and beyond.  Amazon also has them Cookie Scoops.  They have them in all sizes and shapes.

Bake for 9-11 minutes or until lightly browned.  Remember that if the top is browned the bottom will be really browned. So check the edges of the cookies to see if the cookies are done.

Cool for 1 minutes on cookie sheets then remove to a wire rack to cool.

You can also change this up and make them cinnamon raisin oatmeal chocolate chip cookies with addition of 1 tsp of cinnamon and 1 1/2 cups of raisins instead of chocolate chips.

Makes about 3 dozen cookies.

Baked Ziti Pot Pies – (Adapted from NibbleMeThis Spaghetti Pot Pies)

• 1 pizza dough – (recipe for Basic Pizza Dough)
• 1 lb box ziti, rigatoni, tortiglioni or ditalini
• 1 lb ground beef
• 3 cups marinara or 24oz jar of your favorite pasta sauce
• 15oz tub ricotta cheese
• 1 egg
• 8 oz mozzarella cheese, sliced
• 4 oz mozzarella cheese, shredded
• 4 tbs butter
• 3 cloves garlic
• 2 tsp parsley
• 1/2 tsp thyme
• 4 ramekins

Preheat the oven to 350 degrees Fahrenheit.

In a large pot, boil 6-8 quarts of water and cook the pasta till partially done.  I used Ditalini as it was smaller and therefore, more could fit into each ramekin.  For Ditalini, cook it for 8-9 minutes and drain.  Then set aside.

In a large saute pan, brown the meat. Then add the sauce and stir.  Check for seasoning.  It may need a little salt and pepper.  Remove from the heat and let cool.

In a medium bowl, combine the ricotta cheese and egg. Mix until well combined.

When the sauce is cool to the touch, fold the ricotta mixture into the meat sauce. Set aside.

Grease the ramekins with vegetable oil or spray. Then add one slice of mozzarella to the bottom of the ramekin.

Then add a couple spoonfuls of sauce.

Add two tablespoons of noodles.

Then add another slice of mozzarella, some sauce and more noodles.  Top off with some sauce and a handful of the shredded mozzarella cheese.

Roll out the pizza dough and then cut four circles out of it.  Use your biggest circle cutter or a bowl and a pizza cutter. Then roll out the circles so that they are about 5 inches in diameter.

Press the pizza dough circles over the top of the ramekins.  Melt the butter and add the garlic, parsley and thyme.  Then brush the garlic butter over the tops of the pot pies.

Place the ramekins in the preheated 350 degree oven for 20 minutes.

Remove and brush another coat of garlic butter on them.  Then place back in the oven and continue to cook for another 10-15 minutes, or until they are a golden brown.

Remove and let sit until you can handle them with pot holders.

Invert the pot pie on a plate and remove the ramekin to serve. The trick is to give the bowl a sharp twist and then pull up.

Serve immediately.

These were some of the best pot pies I have ever had.  They were reminiscent of the Domino’s Bread Bowl Pasta.  Super delicious.

Thanks for the great idea Chris!

M&M^® Cookies – (From Joy of Baking)

• 2 cups all-purpose flour
• 1 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsalted butter, room temperature
• 2/3 cup sugar
• 2/3 cup light brown sugar
• 1 large egg
• 3 large egg yolk
• 1 1/2 tsp vanilla
• 1 cup M&Ms ^®

Preheat the oven to 350 degrees Fahrenheit.  Place a rack in the center of the oven.  Line a cookie sheet with either a Silpat or a sheet of parchment paper.

In the bowl of an electric mixer, cream the butter and the sugars until light an fluffy.  Roughly 3 minutes.

Scrape down the sides of the bowl and then add the egg, egg yolk and vanilla extract.  Beat until combined.

In a separate bowl mix together the flour, salt and baking soda.  Turn the mixer down to low and slowly add the dry ingredients into the creamed butter mixture.

Form the dough into 1-2 tbs balls and place them on a cookie sheet.

Then using your hand or the flat bottom of measuring cup, gently flatten the dough balls into 2-3 inch rounds.

Cover the top of the cookies with M&M’s ^®.  Then gently press them into the tops of the cookies.

Bake the cookies for 10-14 minutes until they are lightly browned.  They will seem a little soft but they will firm up and crisp when cooled.

Let the cookies cool on the cookie sheet for 2-3 minutes and then remove them to a wire rack to cool completely.

This makes about 24 cookies.
M&M ^® is a registered trademark of Mars, Incorporated.

Individual Peach Upside-Down Cakes - (From Alton Brown)

• 3 tbs unsalted butter
• 1/4 cup light brown sugar
• 2 medium peaches, peeled
• 3 tbs finely chopped crystallized ginger
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/8 tsp baking soda
• 1/8 tsp kosher salt
• 1/3 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 tsp vanilla extract
• ice cream and whipped cream for topping

Preheat the oven to 350 degrees Fahrenheit.

Peel the peaches and slice them into 12-14 pieces each.  A quick tip for peeling peaches is to place them in boiling water for 3-4 seconds and then the skin just peels right off.

If you find that the skin is still tough to remove, add back to the water for another 3-4 seconds and repeat.  That way you waste no fruit and the skin comes off easily.

Divide 2 tablespoons of butter between 4 six-ounce ramekins.  Then evenly sprinkle the brown sugar between the ramekins.

Then lay the peaches evenly over the top of the sugar.  Then divide the ginger between the ramekins.

Melt the remaining 1 tbs of butter.  In a medium mixing bowl, mix together the flour, baking powder, baking soda and salt.  then add the sugar, buttermilk, melted butter and vanilla.  Stir until just combined.

Then pour the cake mixture divided evenly over the top of the peaches.

Bake on the middle rack at 350 degrees for 20-25 minutes or until the cake is fully cooked.

Remove from the oven and let cook for 5 minutes.  Then run a knife around the edge of each dish and turn upside down onto a plate.

Top with ice cream and whipped cream and serve.

These little cakes were the perfect after dinner treat.  Put them in the oven when you sit down to eat and they are ready when you finish eating.  Delicious!