Grammy Celebrations: Marshmallow Cupcakes a la Yum

Welcome to the Grammys! As many American families do, we are having a Grammys party. Nachos for dinner and something ultra-new for dessert! I've had this gluten-free chocolate cake mix for a while now and really wanted to do something with it today but I had to find something creative to do with it. And then I looked at Pinterest - on the top of the page was a picture of epic proportions: Chocolate Marshmallow Cupcakes. I had to do it.

Let's get started!

This is one of our easier recipes because it's not from scratch. I didn't have time today to get some of the required 'from scratch' ingredients.

• Betty Crocker Gluten-Free Chocolate Devil's Food Cake Mix
• Jello Chocolate Fudge Pudding Mix
• 1 cup water
• 3 eggs
• 1 stick of butter, softened

Put all of the ingredients together in a large mixing bowl and pull out your mixer. We have a small handheld mixer, not one of those fancy KitchenAid ones. The batter should be extremely smooth after about 5 minutes of mixing on the second lowest setting.

Smooth, soft, and scrumptious!

Start spooning the batter into each cupcake spot, about 3/4 full, and then add the marshmallow standing straight.

Bring on the marshy-mallows!

Put in the oven at 325 for about 22 minutes. The marshmallows will poof up and then spread out across the top of the cupcakes. This can get messy.

S'more goodness!

I did marshmallow filled and non-marshmallow filled. The marshmallow filled turned out nicely (and delicious), even before I frosted them.

Frosting and sprinkles to the front!

I frosted the cupcakes with whipped vanilla frosting, to sort of match the marshmallow consistency. Then, I used red and silver sprinkles, and white pearls. They turned out elegantly delicious.

Grammy-winning deliciousness!

Stay tuned for more yummy kitchen kreations this month and next month. Don't forget to sign up for our monthly newsletter to stay up to date on recipes, holidays, events and even upcoming giveaways. Check us out on Facebook, Tumblr and Pinterest, too! 

Anything Goes Rainbow: December Birthday Done Right!

       My little cousin has a late December birthday, literally three days before Christmas. To separate the holidays, my aunt usually plans his party for the beginning of December. This year, I happened to have a day off from school the week before his party. My aunt makes beautiful sugar cookies for almost every occasion, so I took this chance to learn her ways. The theme this year was kind of a rainbow hodge-podge of "anything goes".

Rainbow icing plus rainbow sprinkles... Oh the color combos!

       My aunt's sugar cookie recipe is adapted from Our Best Bites, which is a lovely little cooking blog. However, she made a few changes to the original recipe. The modified recipe follows:

• 1 cup real butter at room temperature
• 1 cup sugar
• 1 egg
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 3 C flour, lightly spooned into measuring cups and leveled (don’t scoop it!)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Mix butter and sugar until fluffy (about 2 minutes). Whip the egg separately and then add in. Mix in extracts until fully integrated. In a separate bowl, whisk the floor, baking powder and salt. For the flour, do not scoop with a cup. Spoon it out into the cup and then level off the excess with the smooth side of a knife. Gradually add the dry ingredients to the butter mixture and mix well. The dough will start to ball up on its own when it's well mixed.

A real mixer totally helps, just by the way

       After the dough is completely mixed, roll it into a ball and then cut the ball in half. Semi-roll out each half and cover them in wax paper. Put each dough-pancake flat in the fridge for about 30 minutes to an hour. This way it's easier to roll out later and quickens the process.

       After chill time, work the dough over for a little while to warm it up. Don't roll the dough too thin or too thick - it should be about 1/8 of an inch.

The dough should be just a little thinner than this

       We had plenty of hands to help us with the cookie cutting. We had three shapes for the cookies: a T, a 6, and a star. We made about 18 cookies of each shape - totaling 54 cookies.

My little cousin, Thaylo, and our cousin, Alise, helping out

       Preheat the oven to 350. Bake for 8-12 minutes. If you prefer your sugar cookies chewy go for about 8 or 9 minutes. If your prefer more crispy or crunchy, go for like 10 to 12 minutes.

       For the icing, my aunt also uses the Our Best Bites recipe for glacé icing. The great thing about this recipe is you can use it for glazing or for piping, depending on how thick you make it with the powdered sugar. The icing recipe follows:

• 3 3/4 cups powdered sugar
• 6 tsp half & half 
• 6 tsp light Corn Syrup (6T is equal to 1/4 C plus another 2 T)
• 1 tsp almond extract

Mix the icing all together and then separate into different bowls for each color. We made orange, red, blue, green, and purple icing. Stir each occasionally to keep them from crusting over.

       This is wear things get messy, so roll up your sleeves. First, pour each sprinkle variation you have into its own bowl. Using your finger, spread the icing over the cookie, going just barely over the edges of the cookie. Immediately after, use your clean hand and sprinkle your sprinkles over the cookie (pun fully intended).

       While this project took much of the day, it was a ton of fun. I got to work with my little cousins, and make some of the prettiest cookies I have ever made. Thank you to Our Best Bites for the recipe, and to my aunt and cousins for a super fun day! Happy Birthday, Thaylo!

       Stay tuned for more from the College Kitchenettes! Christmas comes early with a snow day and some geek treats next week! Happy Holidays!

Cubular! A Minecraft Birthday

       My brother discovered this game called Minecraft about three years ago. It was love at first cube. This being his lucky 13th birthday, a Minecraft party was devised. A normal Safeway cake was considered but I wanted to try something different. I've seen those how-to pins about Minecraft cube cakes on Pinterest: perfectly square with all those obnoxious little squares on top - a perfect replication of a Minecraft grass cube. I decided to give it a try, and I decided to try fondant for the first time instead of just using buttercream.

Yummy and gorgeous!

       Quite a few people talk about either how difficult fondant is, or how bad it tastes. Since Wilton's sounded not so great, I chose Satin Ice - not the tastiest, but not the most difficult to use. It served the purpose. I split one tub into three spheres; each sphere was dyed with different amounts of green coloring gel. Another tub was chocolate flavored, to avoid three different shades of brown for the dirt portion of the cake. Each different green was dissected into squares, with a total of 64 squares for an 8inX8in cake. 

Check out that chocolate fondant... Mm mm mm...

       The cake was two layers of chocolate with chocolate buttercream filling. I used a gluten-free mix for the cake and whipped buttercream for the filling and the fondant. After putting the two levels of cake together, I dirty-iced the entire thing. That means I scraped buttercream over every inch of it. Then, I rolled out and cut the chocolate fondant for each side and the top of the cake, instead of one full sheet to go over the entire cake. This way the cake was more cubular than rounded. Afterward, I applied another coat of buttercream on the top and began adding squares, which had been in the fridge during the baking process.

The candles were angled like the torches in Minecraft!

        Once all of the super-annoying squares were applied, I covered the cake with a large cardboard Creeper head - which, I am told, is bad for said head - and kept it in the fridge until 1.5 hours before the party (meaning overnight). Be warned, condensation is fondant's worst enemy. When taken out of the fridge, the fondant will begin to "sweat", which can lead to peeling. Thankfully, that didn't happen here.

       At the end of the day, it was a lot of fun working on this cake and serving this cake. Though it took several hours over three days, it was totally worth it. The kids loved it and were amazed when they found out that it wasn't store-bought. Most importantly, my brother and I had worked on it together - and he loved it. At the end of the day, family is the best birthday present.

       Stay tuned for more from the College Kitchenettes as the winter holidays draw near and warm, home-baked desserts are a favorite family activity. Check out our Facebook, Pinterest, Tumblr, and our new subscription feed for our monthly newsletters starting in 2014!

Happy 4th of July: Patriot Lemon Cake Pops

       Basically, I just had to give cake pops another try - and I am SO glad I did! These cake pops are amazing, maybe even more amazing than store-bought ones. I AM NOT KIDDING AROUND HERE! I like food; I know good food when I have it!

       To start off with, you want all of the ingredients for a classic lemon cake. I sort of improvised here from what I knew to be cake ingredients and what I knew to be lemons.

INGREDIENTS (Makes about 24 pops):

• 2 sticks unsalted butter
• 2 ½ cups all-purpose flour
• ½ tsp baking powder
•  ½ tsp baking soda
• 1 tsp salt
• 2 tbsp lemon zest
• 2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 4 tablespoons fresh lemon juice
• 1 cup low-fat buttermilk
• 1 1/2 boxes Baking chocolate, semi-sweet
• About 2 cups of icing

       Since this is an improvised recipe, I decided to be more detailed in this post. Now, you too can make perfectly awesome pops!

       First, preheat your oven to 350 degrees. Prepare (butter, flour, or grease) a 8-by-8-inch cake pan - or any size sheet cake pan, really. It will make sense later, I promise. In a medium bowl, mix flour, baking powder, baking soda, salt, and sugar. Put the butter out to soften as you work.

       In separate bowl (or bowls), use a grater to make lemon zest from your 4 lemons. This part will take some time, especially if your grater is anything like mine, where the grater sort of holds the zest instead of just dropping it in the bowl Once finally done, add the zest to the main mixing bowl. Then, slice two lemons in half and juice them. You can buy a juicer at most grocery stores and any cooking store. While juicing, I found it extremely practical to hold a strainer between the juicer and the small bowl. That way, if any seeds or blechy unwanted stuff fell out, the strainer would catch it and I wouldn't have to fish it out of the juice. When you have the proper amount, add juice to the main mixing bowl.

       Mix in buttermilk and eggs well. Now, you can add your softened butter. Mix by hand for two minutes to chunkify the butter and then use an electric mixer on low (or setting 1) to smooth the dough.

       As soon as the dough is smooth - give or take a few lumps - bake for 35 to 45 minutes, or until toothpick inserted into middle comes out clean. Let cool in the pan for 15-20 minutes, while you prep your icing. I used store-bought royal icing, which requires microwaving for about 30 seconds.

       Once cooled, break your cake into chunks and toss them in a large bowl. Don't actually toss food in your kitchen - you'll have to clean the mess up later. In the large bowl, start breaking your cake chunks down into crumbs. Gradually add icing to the chunks until you've made a matter similar to dough. Roll your pseudo-dough into balls with your hands, or use a round ice cream scoop (very effective).

       Let your cake balls chill in the fridge for at least 3 hours, or even overnight. Before taking any cake balls out, start melting just one block of chocolate (about 1-2 oz). Using this small bit of chocolate, dip a cake pop stick in the chocolate and then insert into cake ball. Repeat until all cake balls have a chocolate-inserted stick. Stick the balls back in the freezer for at least 15 minutes while you start melting the rest of your chocolate.

       I used Baker's baking chocolate, but it's much thicker than chocolate like Hershey's chocolate chips. If you want a thinner layer of chocolate around your cake pop, use Hershey's. If you are a chocolate lover and dig thick chocolate, grab Baker's chocolate.

       Once the sticks have set, pull out about 8 or 9 cake pops at a time to dip. Dip each and set on a wax-paper covered platter or plate or sheet. Once dipped, you can decorate as you please. After dipped and decorate, switch out for another 8 or 9 pops. Repeat until all pops are dipped and decorated. I used red, blue, and silver for my pops. It came out looking like fireworks, which was perfect.

       It's sort of a long process, but it's totally worth it! These babies came out perfectly moist and delicious and lemon-y. These were a totally triumph over our first cake pop attempt. Now, I know - and you know - exactly how to make perfectly moist and chewy cake pops.

       Stay tuned, next week and beyond, for more awesome recipes and kitchen crazy! Don't forget to check us out on Facebook, Twitter, and Tumblr. Share the yummy with your friends on Pinterest, Reddit, Facebook, or via email!

Sugar Cookies and Royal Icing: Take Forever!

Last time we made sugar cookies they were cool and everything, but I especially loved the cookies on which I devoted about 10 hours minutes each, carefully icing each one into a masterpiece. While Kajsa and Finn knocked out a gazillion Jackson Pollocks at a time and produced a lot of deliciousness, I made the most realistic wine glasses and bottles out of Cookie that I had ever seen. I decided to take a day off and dive into an abyss of artwork, sitting forever alone in my kitchen making beautiful cookies all day, because I have all the time in the world. WORTH IT.

I MADE THESE WITH MY HANDS

I began the whole process the night before Epic Natalie Cookie Day, on ENCD eve. I whipped up the same delicious dough Kajsa and I have been using; the one with almond extract. Delicious. This time around, I really wanted to use the wine glasses and bottles for cookie cutters again, but I couldn't find them anywhere in my house. So it was Off To Sur La Table with my enthusiastic teenage brother to buy a martini glass cutter, as a substitute until I found my other alcohcutters. And it was awesome!

WHO WANTS A MARTINI, AND A LION HORSE THING

I had a few other cookie cutters from my grandmother, who baked like she was Bob Marley. Flowers, circles, deformed figurines (witch? cat? I don't know). After baking forever I got frustrated creative and made my own freaking shapes with a knife, no metal shapes or anything. Most of these looked like continents, or gingerbread men. Or islands.

So I let all those guys cool off, while making my own royal icing instead of buying it from Sur La Table. I used a "healthier" recipe that didn't call for corn syrup, because honestly, who even has corn syrup? This one calls for a cup of powdered sugar and half a cup of white sugar as a base. Then add 2 tablespoons of water and 2 teaspoons of milk, along with a dash of almond extract if you're feeling risqué.

Without further ado, I made a bunch of colors...

BEAUTIFUL... Yeah that's a pizza

SOMETHING TO KNOW ABOUT THIS ICING: Stick it in the freezer for a few minutes. It's. So. Runny. I tried adding more sugar, microwaving, yelling, among other things to find a good icing consistency, but the freezer works the best. It's like magic. But don't leave it in there forever, I mean it's not like you want a sweet brick of sugary ice or anything weird, just a thicker icing. Stir it once it's out of the freezer and you're good to go.

And as far as colors go, I just separated my bowl of white icing into smaller dishes, adding colors as I please. A brown icing takes just a bit of cocoa powder and chocolate syrup, and then I made black by adding blue to that. 

I continued to create pride and joy, all over the place.  My favorite band got in on this, because I guess some of the random shapes I made (gingerbread men, probably?) looked like Green Day.

#BILLIELOVEME

Tré even has his drumsticks! Mike is also Hulk Hogan for some reason! And the heart grenade on the album cover is made out of sprinkles AND frosting. What am I doing with my life? Oh, right, being AWESOME. We ate the band and the bottle of Jack, but I just couldn't eat the album, so I left it on the ledge of a building on Powell street. Now more people can appreciate my art! GO FIND IT. 

Till next time! Off to make the banana bread again for Fathers' Day because it's his favorite.

Sugar Cookies and Royal Icing: Take 2!

       Saturday, we baked about 36 cookies. These weren't just any cookies, but particularly almond-extract-flavored sugar cookies! There was vanilla extract in them too, but that's not special or anything, Vanilla is always in cookies.

       It began with a dough. You will need two bowls for this experiment recipe, one big and one small. CALLING ALL INGREDIENTS! First you'll need to cream one stick of butter into a pulp, inside the small bowl. 

PAULA DEEN WAS HERE

       SECOND INGREDIENT: A CUP OF POWDERED SUGAR FOR THE CREAMED BUTTER'S FACE. Mix that really well, so once you have a nice and creamy pile of sugarfat, you can move on to the next bowl. Bowl #2, again, the bigger bowl, should have one egg, 2.5 cups of flour, a teaspoon of almond extract (WOOHOO BEST PART!!), and a teaspoon of vanilla extract (bawwwww). Oh yeah and salt. Just a little. Like a teaspoon, not a handful, come on, you should know this, you're a chef. After you've mixed it all together and it looks creamy (or maybe crumbly like ours did), put it in the refrigerator.

       Now, while that sits in the fridge, busy yourself with other entertaining things. We watched Labyrinth - yes, the one with David Bowie - for the allotted hour.

       After watching your movie or drawing or whatever you like for about an hour, take out the dough and start rolling it out. As you roll, make sure you have preheated your oven to 375 degrees, and prepared your cookie sheets. We got right to it with plenty of flour on hand!

What up, fishes?!?

       We kind of took a practical approach by only doing part of the dough at one time. We went by fourths. So we rolled out one fourth of the dough, cookie-cutted it, and then used the pink spatula there to transfer the cut dough onto our prepared sheets. Once a sheet was full, it was sent to the oven for 8 minutes - since ovens vary, the cookies should be in for about 7-9 minutes. From the first sheet on, we alternated cutting and removing cookies from the oven.

       I should note that it was ninety degrees outside while we were doing this and we both died of heat after the first two batches. It was HOT inside and outside. And we had to wear thick mitts, and handle hot sheets....

BUT IT WAS WORTH IT ALL!

         The cookies came out perfectly golden - not browned. They weren't as flat as we would've liked, but they still worked very well when icing. Oh, yeah, the icing! Well, we got a little lazy with the icing. Originally, we were going to make the icing from scratch; however, Sur la Table has some amazing icing-in-a-bottle that fit our schedule much better. Put the bottle in the microwave for about 20 to 30 seconds, and then kind of massage the bottle until the warmth spreads. The icing bottle has a glue-bottle type of top, where you twist and it pours out. We soon figured out that, if we loosened the top just a little, the icing cooperated much better.

You see that cupcake? Natalie spent FOREVER on THAT cupcake.

       Once we had finished icing all of the cookies, the icing proved to be very temperamental. We had the cookies in the fridge, again, for about an hour, but most of the cookies simply refused to set. Long story short, we had to wait overnight for the darn things to stay shiny and pretty. Our main batches (see above picture) were beautiful and largely very simple in decoration. Nonetheless, Natalie had bought a couple of cutters and focused mainly on making her cookies absolutely gorgeous - which, they absolutely were!

She did this with a toothpick, sprinkles, and food coloring.

       By Sunday, all of the cookies were set and perfect and delicious. After I got home from taking Natalie home, there were only three cookies left from the 25 cookies I had warned my family to not eat all. I really wasn't surprised - they are delicious! - but I had to hide the remaining three just to be sure I actually got a chance to eat some!

       

       Stay tuned for more fun with the College Kitchenettes! Don't forget to check out our new poll: What's your favorite summer dessert?

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Royal Icing: Take 1!

Since we have been offline so long (blame college), we decided to give you all a treat:

A front-row seat to our first Royal Icing attempt.

The sugar cookies themselves were relatively simple (see recipe below), although they took quite a while to make before we even got to the icing.

Oven ready and almost perfectly spherical!

Our recipe:

1 cup butter, almost completely melted
1 cup powdered sugar
1 egg, beaten
1 tsp almond extract
1 tsp vanilla
1/2 tsp salt
2 1/2 cups flour

In a large mixing bowl, beat butter, powdered sugar, egg, almond extract, vanilla, salt and flour. Mix until smooth. Chill dough until firm, about 30 to 45 minutes.

Preheat oven to 375F. Line two cookie sheets with parchment paper, or butter sheets, and set aside.

Roll out dough on a well floured surface until it is 1/4 inch thick. Cut out cookies with cookie cutters and carefully transfer them to the prepared cookie sheets. I used a spatula to try to maintain the spherical shape as much as possible. 

Bake cookies for 7-9 minutes. Cookies should be slightly brown on bottom. Let cool completely before frosting.

Relax, it's on wax paper...

For the frosting, we sort of cheated. I had been shopping early that day, and lost all willpower at one of my favorite cooking supply stores. Long story short, I ended up buying the royal icing in a bottle. At least it was good icing, okay?

Look how pretty!

It took about ten to fifteen minutes to ice all the cookies, and then they had to dry for about 45 minutes to an hour. Luckily, my parents weren't home so nobody tried to eat them while they were drying. By the time they were finished, I almost wished I had bought one of those frosting pens.

Smooth and dry... perfect for writing if I had a frosting pen!

Apparently the cookies were really tasty because they were gone in, like, ten minutes. I kid you not. I had 24 cookies, and they are gone. I think I had about 3. The really exciting part is that my mom was able to enjoy them as much as the rest of the family - and they aren't even gluten-free! They were delicious and simple, although time consuming.

Stay tuned this week for lunch and dinner recipes! Also, watch this weekend for an awesome St. Patty's recipe - for you, kids, and the leprechauns!

Don't forget to share the yummy! Like us on facebook, or share on Reddit, Pinterest or via email!

Valentine Cake Pops: Red Velvet? Check!

For Valentine's Day, Natalie and I chose cake pops. Not only were they cake pops, they were red velvet cake pops!

Fabulously delicious...

She managed to come in from school in San Francisco and we basically made a mess of my kitchen. This was my first attempt at cake pops, though Natalie has made them before.

Primary necessaries: mix, pudding, sticks, bowl, special pan

We worked with a mix, added pudding mix, eggs, water, and oil. Once we had the batter thoroughly mixed and smoothed, we brought out the cake pop pan. My cake pop pan read as nonstick but we sprayed with Pam anyway.

A open pastry bag is so much easier than a spoon!

We used a pastry bag to distribute the batter, instead of a spoon, and found it much more efficient. We were able to fill the pan quickly and with very little mess.

Finished batter result for Batch #1!

Once finished, we latched the top half of the pan and put it in the oven at 325 degrees for 22 minutes. After 22 minutes, we checked with a toothpick and happily took it out of the oven.

Fresh out of the oven - and cooling!

The cakes had to cool for about 5 minutes before we could remove them, for maximum together-ness. We were both ecstatic and disappointed; some came out like beautifully spherical Saturns, and others came out like an unfinished Death Star.

Like little Saturns waiting to be feasted upon...

Once we had completed our batches (we had about 2 1/2 total, given baking casualties), we were able to begin on the coating. The coating is fairly simple: chocolate chips. We chose Tollhouse Semi-Sweet. Have one pan of medium-heat water on the stove, and then place another pan over it with your chocolate chips. This works best with a double broiler, but we don't have one. When your chocolate chips are melted to 115 degrees (you can use a thermometer insert to find out), you're ready for dipping. We found that if you dip the pop stick in before inserting it into the cake pop, the process tends to work better overall.

Chocolate and sprinkles! Questions?

Once coated, place them on a piece of parchment paper on a cookie tray and then you may sprinkle or decorate as desired. We had a multitude of sprinkles that made even more of a mess, but were perfect for decorating. We had reds, pinks, multi-colored dots, and multi-colored sprinkles.

Coated and sprinkled!

Once coated and fabulously decorated, put the tray in the fridge for approximately 15 - 20 minutes. When they are set, pull them out and serve.

Even though they didn't look like the fancy store-bought pops, they were absolutely delicious and relatively easy to create. We had a few hiccups with dipping, but if you don't want to mess with melting chocolate you can easily use regular frosting and allow that to set.

First bite - revealing heavenly mix of chocolate and red velvet!

Stay tuned with the College Kitchenettes for more cooking and baking fun! Next weekend: somebody's having a birthday? To the kitchen!

Vanilla Cupcakes: Gluten-Free Even!

This weekend, I wanted cupcakes. My mom wanted frosting and cupcakes. However, she eats gluten-free (allergies!). But, that is no match for a girl with a serious CC (Cupcake Craving)! So, I made gluten-free vanilla cupcakes! This specific mix brand, Wholesome Chow, features hardly any extra ingredients - milk, apple cider vinegar, and oil are the only ingredients you have to add.

Look how easy this looks!

The recipe itself is easy enough to carry through; add the wet ingredients to the mix and whisk until it becomes batter. The batter is fairly thin, making it really easy to pour!

Thin, fluffy batter!

Once poured into the cupcake pan, they bake at 350 degrees for about 18 minutes. The package said 18 - 23 minutes, but 18 turned out to be perfect for me. The batter makes about 12 cupcakes that don't rise very much. However, they do turn out to be a beautiful golden-brown!

Golden-Brown Gorgeousness!

For the decorating, I used Betty Crocker  butter cream frosting. No, I didn't make my own frosting. Yes, I'm okay with that. Also, for Christmas, I got this cupcake decorating kit and, trust me, that makes a lot of difference!

The Decorating Kit Saves The Day!

For my cupcakes, I used the star tip because it produces less frosting at once. I prefer a larger cupcake-to-frosting ratio. However, the frosting covered the cupcakes well with about half of the frosting package. After the frosting, I deliberated over what to sprinkle the cupcakes with, since I used green liners. Eventually, I settled on rainbow dots. I think the result was rather nice:

Frosted and Sprinkled!

The recipe was good and the result even better! My mom loved them and so did I! 

Tune in next weekend, when the poll-winning cookies are made spectacular! Which cookie do you think will win our poll as your favorite cookie??

Winter Snowflakes - Decorating Sugar Cookies

Since I've been trying to get into baking decorating more than eating, my mum gave me a cookie mix and icing 'kit' for Christmas! It's vanilla sugar cookies, which are easy and simple for beginning decorators.

It even came with its own cookie cutter!

The recipe was extremely simple: the mix, 1 egg, and 1 stick of butter. Not super healthy, but definitely super easy!

My brother helped me in the kitchen and together we rolled the dough out after mixing. The thickness of the dough was deliberated before we got started with the cookie cutter, but we settled on medium thin.

We were able to fit about six cookies per baking sheet (making 3 sheets and 18 cookies). The thickness ended up being slightly too thin and the cookies burned barely on the edges. However, the bottoms were perfectly done and the cookies were ready to be decorated. My brother was allotted about six cookies, while I did the rest.

First batch - ready to enjoy!

After decorating, I shared with my brother and family. They were definitely some of the best sugar cookies I had ever had and definitely one of my best decorating jobs, if I do say so myself!

Tune in next weekend when Natalie and I put together two of the world's favorite cookies! Can you guess which ones we picked?