Georgia The husband would talk about this peanut butter frosting that his grandmother would make and he loved it. This was my attempt at recreating it. Recreating foods from his childhood is not something I do because smells and tastes are so closely connected to memories and oftentimes the memory far exceeds the actual experience. But I thought I'd step out and give the peanut butter frosting a try. And... It was a winner.. Chocolate Cupcakes with Peanut Butter Frosting Ingredients For the Cupcakes
For the Peanut Butter Buttercream
Instructions
Amy Tremain requested sugar cookies and I said," Why not?". I can you three reasons why not! I'm diabetic. In less than an hour sugar cookies taste stale. And after eating just one, I feel ways about stuff. All of that aside, Tremain earned whatever cookies he wanted. I'll spare you the gorey details of how the poor guy earned his cookies! This also gave me a chance to test run my new Autumn/Halloween cookie cutters. Remember a couple of weeks ago when I made Peanut-Crispy Rice Bars? Turns out the same book from whence that recipe came has a sugar cookie recipe. Without further ado: My Mom's Old-Fashioned Sugar Cookies From: A Year Between Friends:3191 Miles Apart Note: MAV was pregnant with her first child during this year-long collaboration. Her mother passed away shortly before the birth of her daughter Luna. Naturally I began to think about our mother and memories of making sugar cookies at Christmas with red plastic cookie cutters. I guess perhaps it isn't just about making sugar cookies after all.
On a well-floured surface and working with one ball of dough at a time, roll out the dough to about 1/4 inch thickness (the thinner the better). Leave all of the dough that you're not working with in the fridge; it's easier to roll out and cut when it's cold. Using a floured cookie cutter, cut out the cookies. Using a spatula, gently lift and place the cookies on a prepared cookie sheets. The cookies do not spread so they can be placed rather close together. Sprinkle the tops with the cinnamon-sugar mix, if desired, and bake for 8 to 10 minutes, until the edges start to show a golden brown. Repeat with the remaining dough. If you want to reroll the scraps you can put them back into the refrigerator to chill a bit before adding them back into one of your dough balls. Store the cookies in an airtight container for up to a week. NikitaMy co-worker had his 21st birthday this past week and requested a peach pie to celebrate. I found this nifty recipe on Pinterest which uses pre-made pie crust and canned peach pie filling. People we're so impressed that they started to ask me for the recipe. I was a little embarrassed to tell them it was this simple. 🤣
With Sunday Bakery there is no theme. It's all about baking (and the occasional non baked sweet). So whatever we bake is a surprise to the other. This week it looks like we covered the trifecta of baked sweets. Cake, cookies and pie It's bunny bunny October 1st.. Lots going on this month. Amy celebrates her 29th birthday (again), Nikita's mom will be visiting her in Arizona and the husband and I are going to try to get go to Yosemite.. Praying this is the beginning of a beautiful month for everyone. Amy, Georgia and Nikita |
How to Join:If you'd like to join our weekly bake send your recipes and photos to [email protected]. Archives
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