Are you looking for THE BEST...and THE EASIEST sugar cookie cut-out recipe on the planet?

And when I say "the best" sugar cookie cut-out recipe...I really mean it.

And when I say "the easiest"...I really mean that too.

These beauties are a gift from heaven for those of us who like the idea of sugar cookies but don't have the patience that's usually associated with the "refrigeration required" that comes with your classic sugar cookie recipe.

These cookies are just the right amount of sweet...
just the right amount of soft...
just the right amount of goodness...
and just the right cookie to compliment the delicious royal icing you'll want to decorate them with.

And let me say...although I am no professional cookie baker, I've been using this cookie recipe and royal icing recipe for over a decade and they both work like a charm EVERY. SINGLE. TIME. Foolproof.

You won't be disappointed.

THE BEST + EASIEST SUGAR COOKIE CUT-OUTS RECIPE
Yields approximately 48 - 2" cookies

Ingredients
Wet Ingredients

1 c. salted butter, softened

1 c. sugar

1 large egg

1 tsp vanilla

Dry Ingredients

2 3/4 c. flour (all purpose)

2 tsp. baking powder

Directions

Preheat oven to 400º

Using whisk attachment for mixer, (my favorite mixer on the planet), cream together butter and sugar - scraping sides as needed.

Add egg and vanilla. Mix until combined - scraping as needed.

Remove whisk attachment and replace with paddle attachment.

Add flour and baking powder.

Mix until dough comes clean from sides of bowl.

Turn onto lightly floured surface.

Knead until dough is thoroughly combined and mixed.

Roll out with lightly dusted rolling pin and cut with cookie cutters of choice.

Bake at 400º for 6-7 minutes or until bottoms are lightly golden.

Remove from oven, cool on cookie sheet for 1 minute and then move to cooling rack.

Cool completely prior to icing.

Store for up to 3 days prior to icing.

See the STEP-BY-STEP quick video RIGHT HERE!

-----------------------------------

THE YUMMIEST ROYAL ICING RECIPE

Makes a huge batch - feel free to 1/2 the recipe.

Ingredients

3/4 c. warm water

5 TBSP meringue powder - I use this one - which makes about 4 batches of icing

1 tsp cream of tartar

1 tsp vanilla (clear vanilla if you have it - otherwise, your icing may take on a faint hint of yellow upon drying - no big deal though)

2 lbs powdered sugar

Directions

Using a mixer bowl with whisk attachment, (here's my favorite one ever), add warm water and meringue powder.

Mix until frothy and thickened. (about 30 seconds - scraping to ensure everything is mixed)

Add cream of tartar and vanilla.

Mix again for another 30 seconds until combined.

Swap out whisk attachment for paddle attachment.

Add all of the powdered sugar to the mixing bowl.

Turn on the lowest speed for about 30 seconds.

Scrape sides to combine.

Mix on lowest speed for 10 full minutes.

Icing will be thick and creamy.

Add warm water to icing until it becomes the consistency you need it to be.

When not using, keep bowl covered with damp tea towel to prevent drying, crusting and flaking.

TIP 1: I typically end up adding between 5-7 TBSP of warm water to reach the consistency I like to pipe with. 

TIP 2: For perfect piping consistency, use spoon or spatula to create "ribbons" of icing in your bowl. When ribbons disappear within 7 seconds...you are good to go.

HELPFUL VIDEOS:

STEP-BY-STEP Royal Icing Recipe

How to Prep + Fill a Piping Bag like a Boss - will link to this tomorrow after it's been posted to my Instagram stories

So there you are my friends.

Two recipes that will change your life. *wink*

Seriously though...once you try this cookie cut-out recipe, you'll never use another one.

And the Royal Icing recipe is pretty bomb too. *wink*

If you try them...PLEASE let me know.

I'd love to see and hear how they turned out for you.

Happy Valentine's Day beauties!!

PS - Let's stay cozy + connected in-between posts...find me on Instagram for daily inspiration.
Subscribe here to have new blog posts delivered right to your inbox.

KEEPiNG iT REAL

I shared this recipe YEARS ago on the blog but after 10 years of blogging...

well...it's buried deep in the archives.

I thought it was time to pull it to the surface...just in time for Valentine's Day! 

BAKING | Hummingbird Cake + Cupcakes

*Affiliate links are included in just about every blog post I share here on Pen + Paper Flowers.

 These links allow me to easily share with you the same or similar items and tools I use for recipes, crafts or projects. 
These links also provide me with a small commission should you decide to click on them and purchase something. 
The commissions, collectively, allow me to continue sharing ideas and content with you.
Thank you in advance for your ongoing support of my blog and small business.  xoxo, Jess

Hummingbird Cake is about as southern as it gets when it comes to cakes. In fact, this classic cake has been the single most popular recipe in Southern Living Magazine since it was submitted back in 1978. (Let me do the math for you on that...for 40 years!) 

So you would think this girl right here would have tasted this cake a time or two and even attempted baking it at least once by now, right? Nope.

I don't even have a good excuse for not having tried it yet. It could be that my memory just isn't the best...so maybe I actually have tried it in the past and it's just been soooo long ago it just completely slipped my mind?

Umm...yeah...I'm really not buying that excuse because now that I have actually tasted this cake, (as of this weekend), I just cannot imagine it ever "slipping my mind" because it's just really delicious.

Having officially baked it and tasted it now, I've determined the Hummingbird Cake to be the sister-cake to Carrot Cake. The crushed pineapple and bananas in the Hummingbird Cake certainly seem to give a nod to the Spring/Summer season while the shredded carrots in Carrot Cake shake hands with Fall - the peak carrot season. 

So yes...if you love Carrot Cake (imagine me throwing both arms up in the air with an emphatic "yes!" and waving them around like a crazy cake lady) then you will love this cake too! Guaranteed.

Thank goodness my oldest daughter, Clara, came to visit for the weekend.
She had one thing on her mind: baking...with me. (you know that made my mama heart happy).

So that's just what we did too. We baked.

One of the things we made was this cake.

I'd like to say we had things all planned out before Clara even arrived but that would be far from the truth. We simply sat down together once she got here and thumbed through a couple of Southern Living Magazines I'd picked up over the last couple of months: Southern Living Famous Southern Cakes + Pies and the Southern Living Special Collector's Edition Cakes + Pies - apparently I have a thing for cakes + pies. *wink*

The Hummingbird Cake caught our eye and was in BOTH of the magazines. We just couldn't say no.
I didn't have three 8-inch cake pans so we opted to do a smaller 3 layer cake and made cupcakes with the extra batter. (plus she got to take the cake home and the cupcakes stayed here with me - a win for the both of us).

We love how the cake + cupcakes turned out. So moist. So delicious. And did I mention cream cheese frosting? Ummm...hello...my very favorite.

I definitely encourage you to try it. It will not disappoint you or anyone who's lucky enough to sample it. I have an idea!! How about making it for any of those summertime potlucks and gatherings you've got on your calendar. (although be mindful that cream cheese frosting doesn't pair well with sitting outside in the heat - you'll want to make sure you have an air-conditioned space for keeping/serving).

HUMMINGBIRD CAKE

by Southern Living Magazine

INGREDIENTS

CAKE LAYERS

3 cups all-purpose flour, plus more for pans

2 cups granulated sugar

1 tsp. salt

1 tsp. baking soda

1 tsp. ground cinnamon

3 large eggs, beaten

1 1/2 cups vegetable oil

1 1/2 tsp. vanilla extract

1 (8oz) can crushed pineapple in juice, undrained

2 cups chopped ripe bananas (about 6 bananas)

1 cup chopped pecans, toasted

vegetable shortening - for pans

CREAM CHEESE FROSTING

2 (8oz) pkg. cream cheese, softened

1 cup salted butter or margarine, softened

2 (16oz) pkg. powdered sugar

2 tsp. vanilla extract

ADDITIONAL/OPTIONAL

12- 24 pecan halves, toasted - for decorating top of cake

1/2 - 3/4 cups chopped pecans, toasted - for decorating sides of cake

INSTRUCTIONS

1. Prepare the cake layers: Preheat oven to 350ºF.

    Whisk together flour, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring

     just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.

2. Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.

3. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. 

    Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, 

    about 1 hour.

4. Prepare the cream cheese frosting: Beat cream cheese and butter with an electric mixer on 

    medium-low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high,

    and beat until fluffy, 1 to 2 minutes.

5. Assemble cake: Place 1 cake layer on a serving platter; spread top with 1 cup of frosting. Top with

    second layer, and spread with 1 cup frosting. top with third layer, and spread remaining frosting over 

    top and sides of cake. Optional decorating: Arrange pecan halves on top of cake. For a more "fancy"

    finish, gently press chopped pecans around the sides of frosted cake using your hand.

Tip: For cupcakes, bake for 18-20 minutes. Once frosted, roll edges in chopped pecans. 

(Thought you might also enjoy this step-by-step video for Southern Living Hummingbird Cake I found while typing up this blog post). 

Enjoy my sweet friends!!
I hope you'll try it and report back.

PS - Let me know if you'd like a cute printable Hummingbird Cake Recipe Card. I'm not really sure if you all prefer just reading the recipe right off the blog or if you love the free recipe cards I've created and shared before? Or maybe you want both? I'd love your feedback.

xoxo,
Jess

KEEPiNG iT REAL

THREE THINGS...

1. I prefer my cream cheese frosting to be a tad tangier than this version but it's still delicious. (And until I find the recipe I want to share with you this one will have to do). Ha! And by all means, if you already have a fave cream cheese frosting recipe...use it!!

2. Clara and I didn't realize I only had a bag of pecan halves instead of the whole pecans we needed to to decorate the top of the cake. So, we did what any good OCD baker would do and we painstakingly took time to try to match up pecan halves to make them look whole. I think we did a dang good job. I can hardly tell when I look closely at the photos. Ha!!

3. These photos turned out surprisingly well despite the immense pressure I was under to "hurry up". Clara was trying to head back home and she was behind schedule so with each push of the shutter button on my camera and every rearranged shot of the cake I made in an attempt to capture the perfect image,  I could feel her hot eye balls glaring at me while she stood impatiently nearby waiting to drive off with the cake.  Some things never change - she's never been very patient when it came to me + my photo-taking. I still love her though. And besides, this cake wouldn't have happened this weekend without her. Thanks Clara!! *wink*

MAGNOLIA TABLE :: Lemon + Lavender Icebox Cookies

*Affiliate links are included in just about every blog post I share here on Pen + Paper Flowers.

 These links allow me to easily share with you the same or similar items and tools I use for recipes, crafts or projects, while also providing me with a small commission should you decide to purchase something. These commissions, collectively, allow me to continue sharing ideas and content with you. 

Thank you in advance for your ongoing support of my blog and small business.  xoxo, Jess

If you've been following me on Instagram then you know I've been sampling recipes from the *Magnolia Table Cookbook and leaving reviews and feedback in my InstaStories. (you can access my archived stories to catch up if you've missed it).

I even took a poll on Instastories to see which recipe I should try next...the Lemon + Lavender Icebox Cookies or Jo Jo's Chocolate Chips cookies. Obviously from today's blog post, you can guess who the winner was.

So, here are my honest thoughts + feedback on the Magnolia Table Lemon + Lavender Icebox Cookies....

My kitchen was filled with the scents of fresh grated lemon zest and *lavender as I was preparing the cookie dough. I'm telling you it smelled soooo very good my friends and my tastebuds could not wait to taste the final baked cookies.

The cookies are pretty simple and plain and I was thinking there would be more pops of noticeable lavender but the buds actually get lost in the dough for the most part.

Aesthetically, the cookies aren't going to visually "wow" a crowd...and I don't believe they are meant to. The flavor is soft and subtle, matching the overall appearance. In my mind, these cookies were never created to be the "star" of the show but rather as a simple addition to some afternoon tea.

Also, because these are slice and bake cookies there are lines left behind on the top of the cookies due to *the lavender buds you come across while slicing. It really can't be avoided. (see images below)

At first, I found the lines to be off-putting and looked at them as if they were somehow "imperfections". (and then I also immediately made the connection that perhaps that's why the cookbook photographer decided to stack the cookies and avoided an overhead shot of them for the cookbook?). *wink*

My perspective has changed though. I find the lines left behind from the *edible lavender buds to be charming - the "signature look" of the cookies...an inscription of sorts with the message to anyone nibbling on these simple cookies that "these are authentically and lovingly sliced + baked and imperfectly perfect homemade cookies".  And I like that.  Better yet, I love that. *wink*

LEMON + LAVENDER ICEBOX COOKIES
Magnolia Table Cookbook - pg. 313

⭐️⭐️⭐️⭐️
4 out of 5 stars

✓ Easy-to-follow recipe
✓ Soft + subtle flavor
✓ Baked as expected
✓ Family enjoyed them

In a nutshell, these are simple cookies to make with a soft and subtle flavor profile.
They do require refrigeration time prior to baking - hence the "icebox" part of their name.
I gave them 4 out of 5 stars only because I prefer a little more "umph" in my cookies - meaning I like chunks and chocolate over a simple sugar or plain cookie.

NOTES + TIPS
I baked one "log" after a couple of hours and another log after a full week of refrigeration - both were great. Next time I will try adding a few lavender buds to the center top of each cookie prior to baking - just to pretty them up a little more. I tried pushing in some lavender buds on top of the cookies right when they came out of the oven but they didn't stick very well. I did not rotate my pans 1/2 way through baking as suggested but I can see where that would come in handy for some ovens.Very curious to try the key lime version mentioned in the book...next time. And I have even considered rolling the dough into balls next time just to see how they turn out vs. the slicing method.

••••••••••••••••••••••••••••••••••••

If you have not purchased the *Magnolia Table Cookbook and you love down-home cooking and baking - I think you'll love it. You know I love Jo and Chip and I'm a big fan of pretty much everything they do.

This cookbook is no exception; The black binding, the lovely cover image, the font selection, the photography throughout of the fun recipes and of Joanna in the kitchen truly makes this beautiful cookbook a great gift idea!! You can *purchase the Magnolia Table Cookbook right here.

I have already made the "Three Cheese Quiche", "Baked Chicken", "Chicken Spaghetti", "Best-Ever Fluffy Pancakes" and Jay made the "Beef Stew" this weekend. I'll be back with some reviews on those recipes as well!!

Love you friends!!
xoxo,
Jess

KEEPiNG iT REAL
I do have to warn you that if you are watching your waistline...well...this cookbook is probably not a good fit for that. Unless you plan to choose to eat salad every night while your family enjoys the fun meals you've cooked for them. Ha!!  Just saying!!

And by the way, I was sure everyone would have voted for the chocolate chip cookies but I was so wrong. Lemon + Lavender cookies won with 71% of the votes.

PS - Do you love the new look of the blog? *wink*

RECiPE | Protein Packed Chocolate Muffins

I have been meaning to post these delicious muffins ever since discovering the recipe some time ago.
I was in the middle of reading this book and it led me to this blog which ultimately led me to this recipe.

I was over-the-moon to receive a big thumbs-up from Ella when she sampled them and knew without a doubt these "healthy muffins" were a win after she continued to request them.

These muffins are a home run on so many levels!!
They are packed with protein and lots of good stuff making them perfect for breakfast, for snacks or to throw in a lunchbox or backpack.

Plus...they are super easy to make since all you need is a blender and a muffin pan - which then makes clean-up a snap!

DOWNLOAD + PRINT THE RECIPE CARD BELOW

Now...I do have to point out the original recipe doesn't call for the addition of mini chocolate chips...but that's how we do them around my house. And if you don't want the chocolate chips but like some "chunk" to your muffins...I've also topped mine with pecans or walnuts prior to baking. Easy.

I hope you try them out and come back to let me know how much you love them!
DOWNLOAD your cute printable recipe card right here!!

PS - Catch a glimpse of me making these over on my Instastories!!

Love you friends!!
Jess

KEEPiNG iT REAL
Truth be told...Ella doesn't even like almond butter and these puppies are packed with it!! Ha!!
Now....off to clean the bathrooms before we have guests arrive this weekend!!

RECIPE + GIFT IDEA | White Chocolate + Cranberry Oatmeal Cookies

Delicious + festive cookies with white chocolate + red cranberries!?

Can you think of a cookie more perfect for baking + gifting during the Christmas season?

I love these cookies.

They're quite delicious...the recipe is no-fuss AND they're pretty. Win!!

Here's the recipe if you decide you love these too + want to try them....

If you need gifting ideas...well here you go:
1. bake the cookies and package them up.
2. bake the cookies, package them up AND give them the recipe on a cute recipe card.
Oh wait! You don't have a cute recipe card?
Well Merry Christmas!!
I've taken care of that for you.
AND...you see those cute labels on the cookie tins? (white background + black background)?
Yep! I've got those for you to print too - if you want them + need them. (all links below)

WHITE CHOCOLATE + CRANBERRY OATMEAL COOKIE FREE PRINTABLES:

White Chocolate + Cranberry Oatmeal Cookie RECIPE CARD

White Chocolate + Cranberry Oatmeal Cookies GIFT TAGS - white background

White Chocolate + Cranberry Oatmeal Cookies GIFT TAGS - black background

I hope you try them.
I hope you love them.
And I hope you'll let me know if you do.

Love you guys!
4 more sleeps until Christmas!!! Are you ready?

xoxo,
Jess

KEEPiNG iT REAL
I still have wrapping to do.
And you should see the state of our home right now. Eeks!
BUT...this is the most calm I've been through the holidays in a very long time.
And I'm liking it. A LOT!!!

SUGAR | Our Thanksgiving Pies

I sure hope you all had a "sweet" Thanksgiving.
Yep. Totally being intentional with a corny segway into me sharing the desserts I baked this year.

I invited a cheesecake to my table of pies this year.
Other than that, I stuck with three of my favorites...
In fact, the same exact pies I shared the recipes for last year.

The Only Pumpkin Pie

click HERE for recipe

Chocolate Chip Pecan Pie

click HERE for recipe

Crumb-topped Apple Pie

click HERE for recipe

Our Family Cheesecake

I apologize in advance for no recipe - my mother has forbidden me for years to share the recipe

which is why this is the only time you've ever seen me mention it on my blog. *eye roll*

I figured the cheesecake deserved four photos since it's never made an appearance on the blog before. *wink*

I sure hope you all enjoyed the time with family and friends as you celebrated Thanksgiving.
It was hard sending Ella back to school today and I'm already counting down the days to Christmas break!!

Love you guys!!

xoxo,
Jess

KEEPiNG iT REAL
These desserts look almost perfect, don't they!?
Nope....

1. Pumpkin Pie - seemed too sweet to me this year for some reason? Also, the leaves were a tiny bit overdone. Thank goodness golden browns fit right into the Thanksgiving color scheme. Ha!!

2. Crumb-Topped Apple - the best pie on the planet. Again. Forgot to bring the vanilla ice cream though.

3. Chocolate Chip Pecan Pie - seemed exceptionally chocolatey this year? And it was nowhere as pretty as the pie last year. I couldn't add the pretty whipped cream accents with chocolate chips + pecan for the photos since we were traveling. I knew it would look like doo doo train after a 2+ hour drive. So I left it plain. Boo.

4. Cheesecake - doubled the crust this time to accommodate a new pan I was trying out. Mistake. Way too much crust for even this crust lover and was nearly impossible to slice through. AND...the 2 hours and 40 minutes of traveling to even get to Thanksgiving dinner caused it to soften - even though it was on ice. Oh let's be real people!! I also regretfully admit it's the first time I've ever under-baked a cheesecake - which added to it not setting up properly and being too soft by the time we served it. Wah!  Still tasted amazing though. Ha!

FREE | Baking is My Superpower Art Print :: The Cake Blog

The May art print I designed for The Cake Blog is up and ready for you to download.
I chose to create something for all of the baking mamas out there...in honor of Mother's Day!

"Baking is my Superpower + My Apron is My Cape" Art Print

Download the FREE "Baking is My Superpower" Art Print and print, frame, hang or gift it.

While you are there, check out the post  "10 Ways to Spoil Your Mother"  filled with gift ideas for Mother's Day. (I want the macaron kitchen timer, myself).

Also, I'm in love with this "Today Is Your Day" cake Carrie created for a graduation party. And you should totally see the "Yay" cupcakes and photo cookies too!

KEEPiNG iT REAL
All of the prep work has been done for painting to begin tomorrow on the exterior of our home.
Stay tuned for after-pictures. (Unless I picked the wrong color). Ha!!

BAKING | Streuseldoodles :: Cookie Recipe

So, this past Sunday, I hosted our annual family Cookie Baking party.
I spent the afternoon with my mom, daughters, aunt, and cousins covered in flour and all of us up to our eyeballs in sugar, butter and frosting. I had my happy Holiday Baking Playlist going in the background while we baked…and baked…and baked the afternoon away.

This year, my oldest daughter, Clara, and I decided to get a little crazy and come up with a signature holiday cookie. Since she LOVES Snickerdoodles and is a professional at whipping them out with perfection, we decided to start with our favorite Snickerdoodle recipe as our cookie base. To make them a little more special and "signature worthy" we added a streusel topping for some extra crunch and fun holiday flair! *wink*

We call these STREUSELDOODLES!!
Clara came up with the clever catchy name too - she's nothing short of brilliant!

I thought you might like the recipe so here it is…
just in case you are looking for something a little fun and different to make for your neighbors, mail carriers, teachers, office staff, etc.

STRUESELDOODLES
Makes 4-5 dozen

Struesel Topping
1 TBSP. Sugar
2/3 cups pecans, finely chopped
1/2 teaspoon ground cinnamon
1 TBSP. unsalted butter, melted

Mix sugar, pecans and 1/2 tsp. cinnamon in bowl.
Stir in melted butter. Set aside.

Cookies
1 1/2 cups sugar
1/2 cup butter
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
2 TBSP. sugar + 2 tsp. cinnamon

Preheat oven to 350º.
Beat sugar and butter together in large bowl until light and fluffy.
Add vanilla and eggs - mix until well blended.
Stir in flour, cream of tartar, baking soda and salt, mixing well.

In small bowl, combine 2 TBSP. of sugar + 2 tsp. cinnamon, stirring until completely blended.

Shape cookie dough into 1" balls.
Roll in cinnamon/sugar mixture and place on ungreased cookie sheet.
Using your thumb, press down in the center of each cookie ball to create a well.
Spoon in about 1 tsp. of the Streusel topping and press down lightly.
Bake at 350º for 10 - 14 minutes - or until a light golden brown finish.
Remove immediately from oven and cool on wire racks.

TIP:
These cookies are meant to be eaten when they are soft so I recommend baking and gifting them the same day for best results!!  OR…you can try adding a couple of slices of bread to the airtight container or ziploc bag you are storing them in so as to maintain moisture.

And here we all are!!
I love the flour on Clara's sleeve with all of us crazies in the background!
We had a total of 8 bakers in the kitchen this year and I just
LOVE the selfie group shot Clara got of all of us.

Thanks for the photo AND the Strueseldoodle cookie idea Clara!!
And thanks to all of my family for actually showing up every year!! *wink*

And would you look at all of the cookies we made!!

A very successful and fun afternoon hosting my Holiday Cookie Baking Day with family! #cookiesfordays #familyfirst #holidaycookiebaking

A photo posted by Jessica Kirkland (@pnpflowers) on Dec 12, 2014 at 4:25pm PST

KEEPiNG iT REAL
Clara and I had much grander plans for these cookies originally.
Not only were we going to add the streusel to the top…
we were also going to make a cinnamon cream cheese frosting and create sandwich cookies out of these. The top cookies would've had the streusel and then we were going to add a small drizzle of white royal icing for presentation. (and packaging)
BUT…after sampling the cookies with just the streusel we knixed the frosting idea altogether.
It would've been too much. The simplicity of the snickerdoodle + streusel topping was perfect all on its own. Simple is always better. Right?

Also…it HAS to be mentioned that our first batch of Snickerdoodles we attempted to make the night before were a #cookiefail - Clara We put double the amount of butter so we had Snickerdoodle pancakes - not cookies. Ha!!

THEN Kalie and Clara we had a #royalicingfail on baking day for the sugar cookies too. Despite having to dump 3 pounds of icing down the sink, we all found ourselves laughing about my one sentence response to the disaster: "It cannot be saved!" (said with a British accent) - I just may end up having the statement printed onto t-shirts in hashtag format for our party next year: #ItCannotBeSaved

TRADITIONS | Holiday Cookie Baking :: Shutterfly

I host a Holiday Cookie Baking party at my house every December with family.
We come together for an afternoon of baking so that at the end of the afternoon we all have a nice assortment of holiday cookies for either eating or gifting/sharing with others.

The idea was actually inspired by my grandmother's cookie press. 
I have fond memories of gathering in her kitchen during the holiday season to bake up her favorite "Holly Wreath" cookies; a five ingredient recipe from back-in-the-day when "cookie" was spelled "cooky". (see below)

In our hopes to remember and honor that tradition my mom, my aunt and I decided to gather together as a family every year and use grandma's cookie press together. (instead of fighting over it when we were baking on separate days… Ha!)

This year, I used these super cute "Jolly Dots" Shutterfly cards to send out to get everyone excited!!
I just LOVE how they turned out with the bright cheerful colors and polka dots!! I got the jolly dots address labels to match too - which made sending them out a cinch!! 

When I was looking for the links to share with you I noticed the invitations are now 40% off and the address labels are 50% off through midnight tonight - December 4th!! Awesome!!! 

So…
my family and I gather…
and we laugh…
and we bake…
and we make memories…every year.

And with every year that we come together…
I continue to learn something new for the next year that will help things go more smoothly and keep things fun and stress-free. I thought you might like to know how I do it…just in case you want to do one of your own.

1. PROVIDE A LUNCH
The first couple of years we just got together and baked and ate cookies and cookie dough all afternoon…which was totally fun. BUT…it was too much sugar and not enough sustenance.
So now…I'm providing an easy lunch for everyone to help themselves to whenever they feel like eating. Last year I did a big pot of White Chicken Chili. This year I'm doing a from-scratch homemade pot of chicken vegetable soup with homemade biscuits. (I've got the biscuits in the freezer from a few weeks ago and will just pop those in the oven).  I'll make the soup the day before so it only needs to be reheated in a crockpot. The idea is to make sure it's easy to eat, easy to clean-up and that it doesn't take up much kitchen counter space - leaving more room for baking cookies.


1. DESIGNATE A START AND STOP TIME
Without a designated ending time, the first year we got together our "afternoon of baking" quietly transitioned into a late evening…leaving us all completely exhausted - and hungry for real food. (see "Provide a Lunch" above). By setting a time, we're a little more cognizant of staying on task and we can actually let our own families know when we'll be done. (and when the cookies will be available for eating). Ha!!  Remember to give yourself time for clean-up too! 

2. COOKIE INGREDIENTS
Everyone should bring the ingredients they need to be able to bake the specific cookie recipe they are looking to share. I also make sure to have plenty of the staples on hand, (flour, sugar, vanilla, salt, butter, eggs, etc.), just in case someone forgets something or we decide to make more of something.

3. HOSTESS SUPPLIES
As the hostess, I make sure to have pot holders, cookie sheets, spatulas, scrapers, measuring spoons, measuring cups, cooling racks, rolling pins, hand-mixers, a stand mixer and scoops. You might also want to have on hand wax paper and parchment paper. (I add a little something to my supply every year - like this year I bought another set of measuring spoons and I'll be buying some more pot holders and cookie sheets). I also provide extra baking staples - see "Cookie Ingredients" above and my family is lucky since I always have a well-stocked pantry filled with all sorts of sprinkles and sparkles.

4. GUEST SUPPLIES
Each person that is participating in the baking should bring the ingredients for their own cookies, (see "Cookie Quantity" below), as well as some type of packaging to transport all of their cookies home.

Some people will just use a paper plates and slide them into ziploc bags. Others will use basic plastic storage containers they already have in their kitchen. I usually try to have pretty packages or plates to go ahead and package up my cookies for gift giving so that my family doesn't eat them all. I picked up these darling rectangle plates from the Oh Joy! collection at Target this year.

5. COOKIE QUANTITY
Each baker should be baking a dozen cookies for each person in attendance…PLUS the amount of cookies the baker wants to take home or keep. (Ex. If I want to make sure I have 4 dozen of my own cookies and there are 5 total bakers participating then I need to plan on baking 9 dozen cookies total.)

6. BAKE HOSTESS COOKIES AHEAD OF TIME
I'm trying something new this year because we are going to have more bakers in the kitchen. Since I only have one oven and a tiny side oven, I'm going to make my cookies ahead of time to free up the oven. I'm thinking that will allow me to enjoy more time with my family and help them with the recipes they are making.

7. CHRISTMAS MUSIC
You know music is HUGE for me so you might have already guessed I always make sure to have some playing in the background while we are baking! Now I call it "Christmas" music because that's what I celebrate but you can call it "Holiday" music if you prefer.  Whatever you call it…make sure you've got your favorites playing. (I'm even polling my guests this year to see what their favorites are so I can add them to my Spotify "Christmas Baking" playlist.

Hope these helpful tips will encourage you to host your own Cookie Baking party!!

All in all the day ends up covering a whole list of things I love doing during the holidays:
Spending time with family.
Baking.
Packaging up homemade goodies for friends and neighbors.
Making memories.
Singing along to my favorite Christmas music.
and last but not least…treating my girls and J with homemade holiday cookies.

And you can bet I'll be taking some selfies to capture all of those memories we'll be making this year!!  I'm actually getting much better at it now that I've been practicing. *wink*

KEEPiNG iT REAL
The Thanksgiving decor is down but not quite out of the house yet…
and the Christmas tree lights are on the tree…as of last night.
That's the extent of our holiday cheer so far.
Hoping to get my Hot Cocoa bar up, the tree decorated and lights up outside before our afternoon of  Cookie Baking.

HOLIDAY | Sugar and Spice Art Print :: The Cake Blog

I'm so excited to share with you this month's "Sugar and Spice" 8x10 Kitchen Art Print I designed.
It comes in several background options and you can download it for FREE over on The Cake Blog!!

I've seen people frame the art prints OR even just attach them to the glass of a frame using cute washi tape. The washi tape option would make it super simple to swap out the prints with the new one every month!!

I hope you'll print this out and display it in your kitchen while you are baking away this holiday season!! You could even print out an extra or two for hostess gifts.

DOWNLOAD THE FREE 8x10 ART PRINTS NOW

KEEPiNG iT REAL
I NEED a new camera and a new computer - just sayin'!
My camera is 10+ years old and the computer is going on 6+ years.
This mama blogger needs an upgrade!!
Santa…are you listening?
I've been a super good girl this year. *wink*

MY NEW FAVORITE | Butter Baked Goods Cookbook

You guys!! I don't know what my problem is lately but I've been obsessed with purchasing books.
Cookbooks, home decor books, paper crafting books, whatever I feel inspired by.
Maybe that's it. Maybe I'm just looking to be inspired.

You already know I'm a sucker for pretty baking books because I've posted about them here on the blog…Miette Cookbook,  Gourmet French Macarons, Small Plates and Sweet Treats.  I've also got these pretties sitting on my shelf too: Vintage Cakes, Sugar Baby and Back in the Day Bakery. 

So it was instant love when I set eyes on my NEW favorite baking book…

Butter Baked Goods

Rosie Daykin, the owner of this adorable bakery was an interior designer, which completely explains the cuteness of her shop.

I think know what drew me to the book instantly. The cover!! I'm just a sucker for pretty styling and color palettes…not to mention my love affair for cake plates. The mint green backdrop is perfection and the wallpaper is divine. THEN…when I read the story about the charming bake shop called Butter, located in British Columbia, I was even more convinced this book belonged in my kitchen.


I was fortunate enough to visit Victoria Island and Whistler some years back and it's still the most beautiful place I've ever been to. I would LOVE to go back there one day - and stopping into this bakery would be the icing on the…cupcake! *wink*


The recipes in this book are the same treats baked and sold at the actual Butter location.

"At Butter you will find all the yummy baked goods you remember from your childhood, made from scratch every day. We use only the best ingredients in everything we produce and take the greatest care to make sure that everything at Butter tastes as good as Mom would have made!"

Yes! Please!!!

I'm all about from-scratch baking and using the best ingredients. When I opened the pages I felt like I was reading about and looking at the dream bakery I've longed for throughout my life. I love pretty bakeries with a hometown vibe - nothing fancy schmancy…just good old fashioned baking.

What amazes me is that upon opening Butter, Rosie had to open her own marshmallow factory because her homemade marshmallows were in such high demand. They actually ship them now all over the place. And the packaging for them is just perfection!!

As if that wasn't enough…there's now a Butter Café…
and I'm hoping the 2nd book I've heard Rosie mention will be all about the recipes from the café??

In fact, the old Butter location was moved to accommodate the café portion of Butter and the old location has now been turned into a Tea Room. How sweet!!

Sounds like business is good.
And I love a good "small business" story!

Hope you are inspired!!
I've already made these fun "Sticks and Stones" cookies and I can't wait to try out even more recipes from the book.

BUY THE BOOK HERE...

One thing I learned from the book already is that Rosie's version of a "Smartie" is much different than the American version. The "smarties" Rosie mentions in the book are the chocolate version made my Nestle - not the powdery sweet candies I'm used to. M&M's are an awesome substitute.

KEEPiNG it REAL
About my dream bakery I mentioned above...I've come to realize through the years just how much work owning a bakery would be and I've determined I'd rather just keep baking at home for my friends and family and I'll just visit all of the cute bakeries out there. How about you?

I also dream about re-inventing the ice cream truck and having something vintage-like and super cute to drive around in and serve up some fresh scoops of soft serve…or old-fashioned scoops…or maybe even cupcakes or organic cotton candy. (Guess it would be more like a food truck). Think silver airstream-ish, pink aprons…

I'm always dreaming...