Saturday, September 23, 2017

Something Saturdays (9/23/17)

You guys...I think I've gotten as big as I can. I think the baby is taking up all the space there is, he's definitely cramped and is starting to squish all my other organs. AND...I have 3 more months left. WHAT THE HECK IS GOING TO HAPPEN TO ME. I'm concerned.

This week was otherwise fairly boring-just running some errands and dealing with stuff at home. Last weekend was fun though-the wedding I worked was stunning and then it was nice celebrating Michael's birthday. It was laid-back but fun (plus we got a crazy delish brunch where I had cinnamon roll pancakes and he had pineapple, coconut, and banana french toast) :) I'm working another wedding today and then spending time with my boy again tomorrow so all good stuff!

Posts from this week 
{No Spread, No Chill} Vanilla Cutout Cookies

Movies/TV Talk (assume there'll be spoilers)
South Park-Tweak and Craig are adorable and this ep started getting TOO REAAAAL.

Instagram Latel(a few highlights from this week on Instagram)

Wednesday, September 20, 2017

{No Spread, No Chill} Vanilla Cutout Cookies

{No Spread, No Chill} Vanilla Cutout Cookies
People have frequently asked me if I have a favorite sugar/cutout cookie recipe. Up until now, the answer was no. Michael and I aren't huge fans and during the holidays our moms have their recipes so there's be no one to even make them for. BUT-then I had my baby shower and decided it would be cute to make elephant cookies as favors (I happened to have an elephant cookie cutter) and decided it was time to try to find a recipe.
{No Spread, No Chill} Vanilla Cutout Cookies
Allie of Baking a Moment had a recipe that appealed to me-a nice, simple, ingredient list (nothing crazy) for cookies that don't spread, have nice clean edges, and you don't need to chill the dough (heck, you don't even need to soften the butter!). It seemed simple and pretty much flawless, and I trust Allie so I felt confident that this recipe would work out well.

There are a lot of feelings associated with cutout cookie recipes-my and Michael's mom's both couldn't understand why I wouldn't want to use their recipes, and talked about how everyone in their families love theirs. And they're both fine but they weren't what I was looking for. I knew I needed to find my recipe.
{No Spread, No Chill} Vanilla Cutout Cookies
And this is totally it!! The recipe was crazy simple and yielded perfectly clean edges, no spreading, and surprisingly sturdy cookies (people kept asking if the trunks broke a lot and they really didn't! These were solid cookies). They were also pretty straightforward and easy to make. And a total bonus? Remember how Michael and I are meh on this kind of cookie? We both actually thought these were tasty-they have a really nice balance of sugar and butter and vanilla flavors. I'm kind of in love and will 100% be using this recipe from now on for any cutout cookie needs I may have. This is one of those moments where you feel like a total grownup. Just in time for us becoming parents, I guess, lol. 

{No Spread, No Chill} Vanilla Cutout Cookies

{No Spread, No Chill} Vanilla Cutout Cookies
Amount of cookies varies depending on what cookie cutter you use (I got close to 70 elephants).

  • 2 sticks (or 1 cup or 16 tbsp.) cold, unsalted butter, cubed
  • 1 cup granulated sugar
  • 2 eggs
  • 4 cups all-purpose flour
  • 3/4 cup cornstarch
  • 3/4 tsp. kosher salt
  • 1 tsp. vanilla extract (+ an extra optional 1 tsp. vanilla bean paste)
  • Preheat oven to 375F degrees and line baking sheet(s) with parchment paper.
  • Using an electric mixer (handheld or stand mixer fitted with the paddle attachment) cream together the butter and sugar until smooth. 
  • Beat in the eggs until incorporated.
  • Add flour, cornstarch, and salt and mix on medium-low speed (it will seem very dry at first, but after a few minutes in the mixer it will gather itself into a ball--if using a hand mixer you may need to knead together a bit with your hands).
  • Beat in the vanilla until just combined. 
  • Roll the dough out between two sheets of parchment paper to about 1/4 of an inch thick. Cut into desired shapes and place on prepared cookie sheet, leaving about 1-2 inches of space between each. Bake for approximately 9-12 minutes (this can vary depending on size of cookie, though, so keep an eye on it). 
  • Cool completely and then decorate as desired or freeze cookies in a freezer safe bag or container (for up to 3 months) and thaw and decorate later. 
  • Store leftovers in an airtight container at room temperature for up to 1 week. 
{No Spread, No Chill} Vanilla Cutout Cookies
And look HOW CUTE the elephants are!!!

Saturday, September 16, 2017

Something Saturdays (9/16/17)

I actually ended up spending all last weekend with my Michael, which was so nice! Yay! The rest of this week I was sort of lazy, except for on Tuesday (where I took a breastfeeding class our hospital offers), and Thursday (when I filmed a commercial!) Today I'm working a wedding and tomorrow is Michael's birthday! Woo!

Posts from this week 
Croissant Doughnuts

Recipes from the blog that I made this week
Easy Whole Wheat Hoagie Rolls
French Dip Sandwiches

Recent links bookmarked (visit my Pinterest for more)

Movies/TV Talk (assume there'll be spoilers)
Younger-That finale left me super underwhelmed, not enough things actually happened!
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