2017 is flying by, and this site is unintentionally becoming a book review blog instead of a food showcase.
But there are blueberry muffins on my camera and words in my brain, so change is coming soon. I hope. Cross your fingers for me.
Books I read:
- Neverwhere, by Neil Gaiman
I did that thing again where I thought I was reading one book and really I was reading another. That meant I kept waiting for another 3 Londons to show up… and they didn’t. Still, I enjoyed this.
- Love Handles, by Gretchen Galway
The worst. I’m almost embarrassed to admit I read this. But it was spring break, and I watched too many scary movies (The Purge: Anarchy is so good), and this helped me sleep at night.
- We Were on a Break, by Lindsey Kelk
Is it really possible to be that dysfunctional as a couple and still make it? (Well, yeah, probably.)
- A Darker Shade of Magic, by V.E. Schwab
Everything about that title and author name make it sound like another Fifty Shades of Grey. It’s not, I swear.
(Also, this is the book with the 4 Londons that I mixed up with Neverwhere. I need to keep my life straighter.)
- The Thousandth Floor, by Katharine McGee.
All the guilty pleasure teen dystopian novel love.
As the months go on, I feel like I read less and less. I’d like to blame that on the improving weather, but it’s really that most nights I’m so tired I fall asleep after only half a page of reading.
At least this month I got a chance to make sugar cookies (twice).
- 1 cup butter, softened
- 1 and a half cups sugar
- 2 eggs
- 1/2 tablespoon vanilla extract
- 1 teaspoon vanilla powder
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Milk (a couple tablespoons) for coating the cookies
- Rainbow sprinkles
- Preheat oven to 350 degrees Fahrenheit. Line some cookie sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light.
- Add eggs, one at a time, and vanilla. Mix until everything is combined—scrape down the sides of the bowl so butter doesn’t clump out of reach of the paddle and get missed.
- Sift in dry ingredients (vanilla powder through salt), and mix until all of the dry ingredients have been absorbed.
- Separate into thirds, and wrap each in cling wrap and put in the freezer.
- After a few minutes, take the first one out and roll it out to about 1/4″. Use lots of flour so it doesn’t stick.
- Use your favourite cookie cutters (or least favourite; you do you) and place the cutouts on your prepared pan. Leave about an inch between cookies, as they’ll expand a little in the oven.
- Paint the cookies with a very light coat of milk, and then sprinkle your sprinkles on top. The milk should help them stick.
- Bake for about 10-12 minutes, or until the edges turn golden.
This recipe makes a lot. If you don’t eat as many as I did, these will store perfectly in an airtight container or ziploc bag in the freezer (either as dough or once they’re baked).
Final thoughts: I apologize for the terrible photos. If you can get past them and make the cookies, I promise you won’t be disappointed.