books I read (and cookies I baked) in March

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:

  1. 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.
  2. 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.
  3. 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.)
  4. 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.)
  5. 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).


Rainbow Sprinkle Vanilla Sugar Cookies

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Line some cookie sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light.
  3. 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.
  4. Sift in dry ingredients (vanilla powder through salt), and mix until all of the dry ingredients have been absorbed.
  5. Separate into thirds, and wrap each in cling wrap and put in the freezer.
  6. 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.
  7. 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.
  8. Paint the cookies with a very light coat of milk, and then sprinkle your sprinkles on top. The milk should help them stick.
  9. 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.

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