st. patty's day cookies

I checked the freezer.

We were out of ice cream.

And it was an ice cream kinda day.

I eat ice cream most days.

But especially on my bad days.

The tough days.

The cry-till-your-eyes-are-puffy days.

Necessity breeds invention.

And I needed a major soul-nourishing treat.

Realizing that large doses of sugar consumption should be included.

I turned to my Gramma's famous sugar cookie recipe.

But yesterday I was lazy.

Like....really lazy.

I didn't want to put the dough in the fridge for 30 minutes.

I didn't want to flour a cutting board and roll the dough out.

I didn't care about cutting out shapes.

I just wanted to eat some cookies.

A lot of them.

Now.

Can you tell I'm really big into instant gratification?

Just blame it on my generation.  Generation X, that is.

So here's my solution:

 I whipped up the sugar-cookie dough.

Added in some green food coloring.

I scooped out the dough (about 1 rounded TBL) with my small Pampered Chef scoop.

I plopped it in a dish of sugar.

I proceeded to completely cover the ball of dough in sugar {mmmm...sugar}.

 I then put each sugar-coated ball of dough onto my cookie sheet about 2" apart.

I pressed each ball of dough down so it was flat and about 1/2" thick.
(I used one of my fondant tools, but using the bottom of a drinking glass works just as well!)

I placed them in the oven and baked them for about 9 minutes.

(Your oven may cook differently than mine, so be sure to pop in on them every so often to check and adjust as needed.)

You want them to be **slightly** browned on the bottom.

Transfer to a cooling rack.

 Now you could just eat them this way.

Which would be super lazy easy and just as yummy.

But that little leprechaun bit me.

and I decided it would be nice to go one step further.

 I had some left over icing in the fridge from a birthday cake I just made the other day for a friend.

So I took it out of the fridge when I started making the cookies;

 this way it would be the right consistency when I would eventually need to use it.

I kept it in the plastic zip-loc bag I had originally stored it in,

snipped a small portion off the corner

and used that as my "pastry-bag".

I hand sketched a four-leaf clover

(you could just print off one from your computer's clip-art collection, too)

and cut it out (see picture below).

I used it as a guide to draw a clover onto each cookie.

And, voila!

My sugar therapy fix come to life:

Happy St. Patrick's Day!

66° Rainy and wet.

softening butter

All of a sudden it hits you.

That craving.

That intense craving for a batch of your favorite chocolate chip cookies.

And you need them now.

Actually, you really needed them yesterday.

You gather your ingredients.

And as you do, you realize something.

The butter.

That stupid stick of butter is still in the fridge.

You realize that in an ideal situation, that butter would have already been sitting on the counter for the last hour, doing what it does best to soften itself up to the perfect consistency to make the perfect cookie.

You know that if you don't soften it up enough, your cookies will be round hard lumps.

You also know that if you stick it in the microwave, you, more likely than not, will soften it too much, creating cookie puddles.

Yet you realize your life is never really an ideal situation.

You want to eat a warm, fresh from the oven, cookie.  Now.  Not in an hour.

Waiting for that stick of cold butter to soften will feel like forever.

So what to do?  What to do??

Here's an answer to your baking prayers!  One I found in a little book titled "good things for the kitchen" by Martha Stewart.

It explains a super easy way for you to hurry the process along without sacrificing the integrity of your cookies 

(or whatever else you may be craving today):

Grate the butter into a large mixing bowl.

The little pieces will soften faster than a solid stick.

In no time, the butter will be at room temperature!

photo credit:  Martha Stewart Living

I know.

Your welcome.
Happy baking/eating!!

72° (!!!!!)  Very warm. Sunny. Perfection.

We will be outside today as much as possible.  

In fact, we have plans for a walk, kicking the soccer ball around the yard, blowing bubbles, and some time at the park once Daddy/Mike gets home.

I am so happy for the chance to soak in all that vitamin D!  

(and maybe the start of a tan??  maybe that's just wishful thinking...)

See you tomorrow!

cheddar dreams

Another recipe?
Two days in a row?

Really?

Sure.  Why not?

And this recipe is pretty cool.  One of my friends makes these for her son and I really wanted to try it.

So I bullied convinced her to write it down.

Think...

a cheez-it meets a cookie.

This would be their offspring.

It's like a cookie-cracker.

Perfect for little mouths.

Tasty and you know what's in them {aka. real ingredients}...

...and what's not {aka. preservatives}.

Homemade.  There's really nothing better.

These are no exception.  They're super-tasty, quick and easy!

And made of cheese.

And this-here family loves us some cheese.

Cheddar Dreams

What you'll need:

2 cups flour

1 tsp paprika

1/2 tsp salt

1/4 tsp cayenne pepper

3/4 butter, at room temp.

1-1/2 cup grated cheddar cheese

granulated sugar for sprinkling {optional}

Make it:

Preheat oven 400°.

Combine flour, paprika, salt, and cayenne pepper.

In large bowl, cream the butter.  

Beat in the dry ingredients.  

Blend in the cheddar cheese.

On a floured surface, roll out the dough to a thickness of 1/8".

With cookie cutters, cut into shapes and place 1" apart on an ungreased baking sheet.

Bake 4-6 minutes,

until lightly colored.

Sprinkle with optional sugar 

and transfer to wire racks to cool.

{You can substitute Swiss or Colby for the Cheddar -

or use onion powder in place of the cayenne pepper.}

Oh yeah.  Annaleigh says hi.

Linked up today:

the perfect christmas sugar cookies {complete with royal icing}

Honestly, these are the best sugar cookies I've ever tasted.  Now I suppose I'm partial, seeing as it's my Gramma's recipe.  She worked in her family-owned bakery for most of her life.  So if you can't trust my taste-buds, maybe you can trust the fact that she was exposed to hundreds of confections throughout the years...and we all know, you only personally use those recipes that keep people coming back for more.  And come back for more we did!

You can decorate these cookies with boring 'ole sugar on top...if that's what you're partial to and it seems to strike your fancy.  But I prefer to top these lovies with some real royal icing, thank you very much.  The crunch of the icing combined with the softness of this cookie is what my dreams are made of.

So fire up that oven and get crack-a-lackin'!  It's almost Christmas and none of us have much time to spare!  {of course, these are tasty all year long...so you could make these during another season...but for me, that would be cruel and unusual punishment to this-here mouth of mine...}

Gramma Willey's Sugar Cookies
{makes about 7 dozen small cookies}

What you'll need:

1 cup confectioners sugar

1/2 cup butter

2 eggs

3 cups flour

4 tsp baking powder

1/2 tsp salt
1/2 tsp nutmeg

1/2 cup milk

1 tsp vanilla

Make it:

Cream butter & sugar.

Add eggs.

Add dry ingredients.

Add milk & vanilla.

On a floured surface, roll out the dough to a thickness of 1/4".

With cookies cutters,
cut into shapes
and place 2" apart onto an un-greased baking sheet.

Optional: sprinkle with {boring} sugar.

Bake 350° for 12 minutes, 

or until light golden brown on the bottom.

Transfer to wire racks to cool.

If you made right choice to skip the sprinkled sugar step
then go ahead and
frost with {exciting!} royal icing {recipe below} once completely cooled.

Real Royal Icing
{makes about 3 cups}

{with EGG WHITES}

What you'll need:

2 large egg whites

2 tsp fresh lemon juice

3 cups confectioners sugar

Make it:

In the bowl of your electric mixer
{or with a hand mixer}
beat the egg whites with the lemon juice until combined.

Add the sifted powdered sugar and beat on low speed until combined and smooth.

***


{with MERINGUE POWDER, 
in case you are uncomfortable using egg whites}

What you'll need:

4 cups confectioners sugar
3 Tbl meringue powder
1/2 tsp vanilla extract
1/2 - 3/4 cup warm water

Make it:

In the bowl of your electric mixer
{or with a hand mixer}
beat the confectioners sugar and meringue powder until combined.

Add the water and beat on medium high speed until very glossy and stiff peaks form.
{5 to 7 minutes}.

***
Some IMPORTANT information about royal icing:

To cover or "flood" the entire surface of the cookie with icing,
the proper consistency is when you lift the beater,
the ribbon of icing that falls back into the bowl
remains on the surface of the icing for a few seconds before disappearing.


If necessary, to get the right consistency, add more powdered sugar or water.


The icing needs to be used IMMEDIATELY, 
or transferred to an airtight container until you are ready to use it,
because royal icing HARDENS WHEN EXPOSED TO AIR.
Cover with plastic wrap when not in use.


Want more information on how to actually decorate your cookies with royal icing?
CLICK HERE
to be directed to a clearly explained tutorial that will teach you how!

{Because royal icing can be tricky if you're a perfectionist, like me.
But if you're used to baking disasters naturally occurring in your kitchen
and only care about eating them instead of their appearance...
...then just go have fun!}

Either way,
Gramma Willey would have been proud!

Questions?
Email me at enjoytheharvest{at}gmail{dot}com.

p.s.  I have discovered Pintrest!
{thanks to my good friend, Jess!}
That's where I got the idea to decorate my cookies like you see up there.
Addicted {to both the cookies and Pintrest} isn't even a proper term for my fetish.
You should follow me!
{because all the cool kids follow me...}

homemade seasoned bread crumbs

I need to make dinner.
And I'm really craving chicken parmigiana.
I scrounge through my pantry and fridge to see if I have all the ingredients.
Yes.  I have everything...
oh no.
Except the bread crumbs.
Are you kidding me?


What to do? What to do?

I know...
Google it!

And here's what I found, folks.
To be honest with you...I just may never buy bread crumbs again!
{Plus, when given the choice, I always prefer homemade over store-bought}

Seasoned Bread Crumbs

What you'll need

1-lb bread

2 Tbl dried oregano or thyme

2 Tbl dried basil or parsley

1 tsp garlic powder

2 tsp salt, or to taste

1/2 tsp pepper, or to taste

Make it

Preheat oven to 300 degrees.

Cut the bread into cubes, and process the cubes in a food processor to make coarse crumbs.

Spread the crumbs onto a baking sheet - use two baking sheets if necessary - and dry the coarse crumbs in the oven for about 10 - 15 minutes, stirring halfway through the baking time.  Allow the crumbs to cool completely.

Return the dried crumbs to the food processor.  Add the seasonings.  Pulse until the crumbs are finely processed and well-mixed with the seasonings.

Be certain the seasoned bread crumbs are dry and cool before storing in an airtight container.  

The bread crumbs should last for up to 6 months.

Happy Breading!

olive garden's "zuppa toscana"

When visiting my mother-in-law, she shared with me this recipe.

She obtained it from a recipe book that focuses on finding brand-named recipes and making them public (one of the recipes is how to make your own Twinkies!).

I was glad to accept.  {Seeing as this soup is one of my husband's favorites.}

When visiting the restaurant, he easily downs 2 bowls of this stuff {if not 3} prior to his actual dinner.

With good reason.

It's amazing!

And an absolutely perfect dish for the fall.

It's a spicy potato and sausage soup.  Serve it with salad and garlic bread and you have an all-out dinner meal {all while staying in}! Can you say "yum"?

Olive Garden's Zuppa Toscana

{serves 6}

You'll need:

1 Tbsp olive oil

1 lb. Italian sausage {w/ casing removed, crumbled}

1 onion, chopped

2 cloves garlic, minced

1/4 tsp crushed red pepper, more to taste

2-1/2 cups water

2 cans (14-1/2 ounces each) of chicken broth

3 large russet potatoes, peeled, halved lengthwise, sliced into 1/4" thick slices

1 tsp salt

1/2 tsp pepper

1/2 bunch kale, stems removed, chopped

1 cup whipping cream

Make it:

Place oil and sausage in large saucepan over med-high heat.

Cook until sausage renders fat and begins to shrink, about 5 min.

Remove sausage w/ slotted spoon to plate; set aside.

Add onion; cook, stirring occasionally, until translucent, about 5 min.

Add garlic and crushed red pepper; cook 1 min.

Add water and broth, stirring to dissolve any bits on bottom of pan.

Add potatoes, salt and pepper; heat to boiling; reduce heat; simmer 10 min.

Add kale and sausage; simmer until potatoes are tender, about 15 min.

Stir in whipping cream; heat to simmer over medium heat; cook 2 min.

Serve while hot.

Enjoy!

a piece of cake

I just finished decorating this cake for a friend.

And now?

It's nap-time for this {36 week} preggo-mama.

Stick a fork in me,

because I'm done.

slow-cooker bbq pork sandwiches

Being 36 weeks preggers while chasing around a 19-month-old leaves me with ZERO motivation in all areas of life.  But especially when it comes to preparing meals!  So when I came across this recipe in one of my Kraft Foods magazines, I was thrilled!  Who doesn't love a tasty meal that practically makes itself??  And not only that, it was a big hit with the hubs.  Annaleigh is still not sure about most "meats" so her palette wasn't as blessed as ours that day...

{Note:  I did make some modifications to the recipe, according to my liking as well as what I had in my freezer that day.  I will share those with you directly after the original recipe.}

Slow-Cooker BBQ Pork Sandwiches

Prep Time 10 min.   Total Time 8 hours 10 min.  Makes 8 servings

What you need

1 boneless pork shoulder (2lb.)

3 onions, sliced, separated into rings

1/2 cup BBQ sauce

8 kaiser rolls, split

8 slices of cheese

Make It

Place meat in slow cooker; top with onions and BBQ sauce.

Cover with lid.  Cook on LOW 8-10 hours

(or on HIGH 4-5 hours).

Remove meat from slow cooker; cut off and discard excess fat.

Chop meat into small pieces or shred with fork.

Return to slow cooker; stir to coat with sauce.

Fill rolls with meat mixture and cheese just before serving.

My Modifications

Instead of the boneless pork shoulder

I used 9 thin boneless pork chops

And because I used the pork chops...

Instead of 1/2 cup of BBQ sauce

I used one full bottle of BBQ sauce

{plus I love BBQ sauce}

*photo and recipe credit

Today, I'm linked up!

Come on over and join us!

slow cooked overnight oatmeal

I am left uninspired today (and ridiculously tired from being preggers while chasing my 15-month-old around the house).

Which lead me to find inspiration...somewhere else...from a someone else...who apparently found the inspiration I was looking for and got to it first...

Her name is Brooke.  And you can find her over at her blog: Cheeky Kitchen.  In her most recent post, she shares her lack of ability to multi-task in the morning...spawning her tasty creation of slow cooked overnight oatmeal.  Can you say a brown-sugary-YUM?!

Click here to have a taste.

cake in a coffee mug

Looking for an easy (and cheap) gift??  For a birthday?  Christmas?  As a thank you?  To a college kid? Or just because?

Looking for something yummy for your kids to eat as an after school snack?  Or something yummy just for you?

Look no further.  I have the answer! 

Behold!  the Cake in a Coffee Mug!...............

How to create your confection:

You will need....
1 chocolate cake mix
1 (4 serving size) chocolate instant pudding

Blend ingredients well until completely mixed.  Measure 1/2 cup dry mix into sandwich bags. (Yields: 8-9)

To make glaze...
1/3 cup powdered sugar
1-1/2 tsp cocoa powder

Combine the above ingredients and place in a separate sandwich bag. (Yields: 1 serving)

To assemble your gift...

In a large coffee mug, place a cake mix bag and a glaze mix bag.  Using ribbon (or raffia), attach a tag with instructions for cooking (instructions located below).  A few suggestions:  1)  Tape a birthday candle to the instructions tag.  2)  Wrap the sandwich bags together in coordinating tissue paper before placing inside the mug.   3)  Attach a small wire whisk to accompany your gift.

Instructions to print on tag...

To Use:
Grease or spray coffee mug with cooking spray.  Empty cake mix into mug and add 1 egg white, 1 Tbl oil, and 1 Tbl water.  Blend with fork until smooth.  Place in microwave and cook on high for 2 minutes.  While cake is cooking, add 1-1/2 tsp water into the glaze mix baggie.  Close and gently rub baggie until glaze is smooth.  When cake is done, remove from microwave, cut a small hole in the corner of glaze baggie and apply glaze to your mug cake.  Eat while warm!

Flavor ideas:
You may not want chocolate cake w/ chocolate glaze.  You actually can use ANY cake mix flavor.  Just be sure to choose a pudding mix that will coordinate nicely with your cake mix. 

Lemon cake mix - lemon pudding
Yellow cake mix - vanilla pudding
Pineapple cake mix - coconut pudding
Butterscotch cake mix - butterscotch pudding
etc...

Also be sure to choose a coordinating dry flavoring for your glaze, in place of the cocoa powder, such as powdered lemonade mix, powdered vanilla, powdered orange breakfast drink mix, etc...

Another helpful hint...
If you want to make the packets easier for the recipient, add 2 tsp of Just Whites (an egg replacement powder) to each individual baggie of cake mix.  And on the directions tag, add additional 1 Tbl water to recipe and omit egg white from recipe.

Cute, yummy and thoughtful...your recipient (or you) will NOT be disappointed.  

It's a hit every time (without 'hitting' your wallet).  I promise! 

Linked up to Women Living Well today...

taco soup

This soup is sure to make you feel cozy during these cold winter months.  

You can expect the familiar taco taste but with a warm, spicy kick.  

Here's what you'll need:

1 lb. of beef or chicken

2 cans of Rotel (tomatoes)

1 can black beans, drained

1 can of creamed corn (or frozen)

2 cans Pinto beans, drained

1 can chicken broth

1 pkg. ranch dressing

1 pkg. taco seasoning mix

Brown hamburger or chicken and drain.

Add ranch dressing and taco seasoning.

Mix into meat and stir well.

 Add the rest of the ingredients.

Bring to boil.

Reduce heat.

Allow to simmer, covered, for 30 minutes.

Serve over corn chips or tortilla chips.

Sprinkle with grated cheese.

Enjoy!

P.S.  I substituted kidney beans

for the pinto beans.

I have about 10 cans(!)

of kidney beans in my pantry

that I received from WIC.

So I'm trying to use them up.

hooo goes there?

Recently, I co-hosted a baby shower for a friend in our Adult Bible Fellowship.  Our ABF is more specifically known as the "Legacy" class.  A bunch of "newly-marrieds," we are.  Well, at least a few of us, anyway.  Which Mike and I are not.  Newly-married, that is.  


I was given the privilege of making the owl banner, owl cookies, a paper owl (to sit upon the gorgeous diaper cake--which I didn't make but wished I did-- that was topped with freshly-picked hydrangeas from the house-front flower-garden...absolutely. divine.), and an owl cupcake stand.  Can you guess the theme of the baby shower?

Are you curious about how I made this banner?
Click here for the template I used.

It was a lot of fun.  Planning, creating, and seeing it all come together.  Simply marvelous!  I absolutely enjoy being creative almost as much as I enjoy breathing.  And basically you need to breath to live, therefore I live to create.  No, not really.  But you get the idea.

Want the recipe for these adorable owl sugar cookies?
Click here.

But you want to know what the best part was?  In spite of the late nights, hard work and crazy schedule?  Seeing the face of our guest of honor.  Knowing we warmed her heart.  Showing her our love.  And expressing to her just how special we think she is.  

Let love be without dissimulation.  Be kindly affectioned one to another with brotherly love; in honor preferring one another; Distributing to the necessity of saints; given to hospitality.  Rejoice with them that do rejoice.  

Romans 12:9a-10; 13; 15a 

Update 10/13/10:  I forgot!  I was also responsible for the invitations.  They turned out to be pretty darn cute, if I do say so myself.  I used Stampin Up! Crystal Effects on the owl's eyes to make them look 3-D!  How much fun is that?!

(Names and information have been blotted out.  Obviously.)

pumpkin cookies with vanilla buttercream frosting

It's the month of October.  And in our house that means:  PUMPKIN COOKIES.  It's a must-have for Mike.  It's been a must-have for as long as he can remember.

These cookies now have a special place in my heart, as well.  They were the very first thing I ever baked for Mike.  We had just begun to date when I secretly emailed his mom to obtain this beloved recipe.  I wanted to surprise him.  To have a much-loved memory reborn in the image of me.  {deep sigh, filled with the sweetness of love...and cookies}

These cookies are a family tradition.  And I couldn't be more happy than to share this tradition with you.  They are a tasty treat that require a full glass of milk.  That's right before you go back for another....

Aren't they just the HAPPIEST cookies you ever did see?!

pumpkin cookies

Yields about 2-1/2 dozen

1/2 c. butter

1-1/2 c. brown sugar, packed

2 lg. eggs

1 c. canned pumpkin

1 t. vanilla

1 t. lemon juice

2-1/2 c. flour

3 t. baking powder

1 t. salt

1-1/2 t. pumpkin pie spice

1/4 t. ginger

Preheat your oven to 375 degrees.  Cream butter and sugar together until fluffy.  Beat in eggs, on at a time.  Stir in pumpkin, lemon juice and vanilla.  Blend together flour, baking powder, salt, and spice;  blend into butter mixture.  Drop by tablespoons, onto greased baking sheets, 2 inches apart.  Bake for 12-14 minutes.

vanilla buttercream frosting

Yields about 1-3/4 cups

3 c. powdered sugar

1/3 c. butter, softened

1-1/2 t. vanilla

1 to 2 T. cold milk

Mix powdered sugar and butter in medium bowl with spoon or electric mixer on low speed.  Stir in vanilla and 1 T. of the milk.  Gradually beat in just enough remaining milk to make frosting smooth and spreadable.  If frosting is too thick, beat in more milk, a few drops at a time.  If frosting becomes too thin, beat in a small amount of powdered sugar.

To decorate:

(optional, but oh-so-festive!)

Add yellow and red food coloring to your frosting until you have a desired shade of orange.  Spread each cookie with frosting or use a decorator's tube (this makes them look nicer) to frost each cookie.  Make faces with candy corn, for the eyes, and raisins, for the nose and mouth.

P.S.  Mike and I store our cookies in the fridge.  

We think they taste better when cold!  

Try a few in the fridge and see what you think!

la festa italiana

Italian food.

Pastries.

Music.

Cappuccinos.

Espressos.

Fireworks.

People.

Lots of people.

Downtown Scranton.

The Westons.

Family fun.

All were a part of La Festa Italiana 2010.

We had a blast spending time together as our own little family.

We ate good food.

Felt the cool night air.

Drank a cappuccino.

Sat on the grass.

Listened to little-Italy-type music.

Pretended we were Italian.

Enjoyed the ambiance.

Walked around downtown.

Bumped into friends.

Bumped into strangers.

Made good memories.

I am so looking forward to next year.

I can taste the spaghetti sauce already.