frosting

Lofthouse Sugar Cookies

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Ahhh Lofthouse cookies…how I love them. They’re those cookies that they sell in grocery stores with the holiday-themed frosting. Whenever someone brings those to parties, cialis sale I definitely eat my share! There’s a recipe going around that claims to be a copy-cat of the Lofthouse Sugar Cookies so I knew I had to try it and see if they lived up to their grocery store counterparts!

lofthouse cookies blog-3So what did I think? These cookies were definitely really tasty. I decided to add some maple flavoring to the frosting and I think it was a delicious contribution. I brought these cookies to a get together at a friends’ house and they were devoured! They’re easy to make and decorate and were definitely a hit. But do they taste like the Lofthouse cookies??? Well…I’m afraid not. I was a little disappointed because these don’t taste like the ones from the store. The flavor is a little different and they’re a little bit softer (which isn’t a bad thing).

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However, more about I definitely don’t regret making these cookies (and I don’t think my friends do either!) but I will say if you’re expecting cookies that taste exactly like Lofthouse, you might just have to go buy some from the store ;) These cookies are very delicious and easily customized for whatever holiday- you can even change up the shapes if you want.

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So, I hope you enjoy these cookies and try making them, even though they aren’t identical to the grocery store ones. They’re still very good :)

Tip: These cookies do spread out so if you’re trying to make them into different shapes, I wouldn’t try anything that has a lot of detail.

Lofthouse Sugar Cookies

Ingredients:

3 cups flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
½ cup unsalted butter
1 cup granulated sugar
1.5 large eggs
1 tsp. vanilla extract
¾ cup sour cream

Buttercream Frosting

½ cup unsalted butter
½ tsp. vanilla extract (or maple flavoring)
2 cups powdered sugar
Small pinch of salt
3 tbs. heavy cream
Sprinkles

Directions: 

  1. In a medium bowl, mix together the flour, baking soda, baking powder, and salt.
  2. In a large bowl, cream the butter and sugar together, either with a stand mixer or electric hand mixer, until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract extract and sour cream, and beat at low speed until combined.
  3. Add the dry ingredients to the wet ingredients and beat at a low speed until just combined.
  4. Once the dough has come together, divide it into two parts. Flatten the dough into rectangles about an inch thick, then wrap it with plastic wrap. Put the wrapped dough into the refrigerator overnight, or for at least two hours.
  5. After the dough has chilled, preheat the oven to 425 degrees. Line large baking sheets with parchment paper or Silpats.
  6. Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
  7.  To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with an electric hand mixer, cream together the butter and vanilla extract (or maple flavoring). Slowly beat in powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.
  8. Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.

Recipe from Two Peas and their Pod

Vanilla Cupcakes with Vanilla Buttercream Frosting

I have a confession to make. I know as a food blogger, story I’m supposed to be all sorts of snobby about the food I eat and make everything from scratch. Oh and I’m also supposed to love eating all this fancy food and talk about organic ingredients all the time. Well, about it if you hadn’t noticed, cialis I don’t do any of those things. I am a (somewhat) picky eater and I love boxed cake mixes and canned frosting. The other day when I made that…interesting cake for Einstein’s birthday, I used canned frosting and ended up dipping pretzels in it and munching on it all night (it was delicious!). Usually I make my cakes from scratch and I think that there is no cake mix (that I’ve tried) that can beat a homemade chocolate cake. However, I have never successfully made a yellow cake that I thought was better than the boxed mix. In fact, I think I’ve only ever made yellow cake from scratch once! I knew I wanted to attempt it again and make vanilla vanilla cupcakes. It was hard for me to resist adding chocolate to these cupcakes, but I resisted and they turned out great!

I made these on St. Patrick’s Day, hence the slightly green frosting. The store only had Easter pastel colors, so I couldn’t get a deep green. Oh well! I practiced piping on frosting and think I did ok-ish…I just need to make lots more cupcakes so I can become a good cake/cupcake decorator :)

I used Sweetapolita’s yellow cupcake recipe (I love her recipes and photos!). The cupcakes were easy to make and tasted delicious- the vanilla flavor really shone through. I made two different buttercream frostings to see which I liked better, but they tasted pretty much the same to me. I combined them both for the frosting recipe bellow. I’m not a huge fan of buttercream frosting because it’s so sweet, but the vanilla frosting I made wasn’t over-the-top sweet and the cupcake helped tone it down.

So…what’s the verdict? Have I turned from my evil box-mix-cake-using-ways? Hem…probably not. These yellow cake cupcakes tasted really good, but honestly I like ones you get from a yellow cake mix just as much (they taste really similar). But, if you want to make something from scratch or if you don’t like using cake mixes, these cupcakes are really good. I can definitely see myself making them again and maybe putting chocolate frosting on them :)

There’s a slight possibility that I took these photos in the morning and a tiny chance that in order to get this shot, I had to eat part of a cupcake at 7am. But that probably didn’t happen *cough cough.*

Oh and how do you like my new logo thingy? I had fun designing it this afternoon. The font for the “Amilia” is called soymilk! I think it’s super cute :)

Vanilla Cupcakes

Source: Sweetapolita

Yield: 24 standard cupcakes

Ingredients

1 1/2 cups (190 grams/6.5 ounces) self-rising flour

1 1/4 cups (160 grams/5.5 ounces) all-purpose flour

1 cup (2 sticks/227 grams/8 ounces) unsalted butter, softened

2 cups (400 grams/14 ounces) granulated white sugar

4 large eggs, at room temperature

1 cup (250 mL) milk

1 teaspoon (5 mL) pure vanilla extract

Directions:

  1. Preheat oven to 350 degrees F. Line 2 standard muffin tins with cupcake liners of your choice (24 total).
  2. In a small bowl, combine the flours and set aside.
  3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.
  4. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  5. Use a 3 Tablespoon cookie scoop to spoon the batter into the cupcake liners (you can use a spoon but the cookie/ice cream scoop makes them uniform in size). Bake in the middle of the oven for about 18 minutes, until the cupcakes are golden brown and a toothpick inserted into center comes out just clean (a few crumbs is okay).
  6. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream Frosting

Note: Makes enough to generously frost 12 cupcakes. Double this if you are making the vanilla cupcakes above.

Ingredients:

1 cup (2 sticks, 16 tablespoons) unsalted butter
2 1/2 cups powdered sugar
2 teaspoons vanilla extract
1/8 teaspoon salt

Directions:

  1. In a large mixing bowl, whip the butter (with a stand mixer or electric hand mixer) until fluffy, about 5 minutes.
  2. With the mixer on low speed, gradually add in the powdered sugar until completely incorporated.
  3. With the mixer on medium speed, add the vanilla and salt and beat for about 2 minutes, until fluffy.

Note: My frosting had an almost grainy texture for some reason. Once the frosting was on the cupcakes, though, you couldn’t tell.

Store cupcakes covered or in a plastic container in the refrigerator.

Enjoy!

Christmas Frosted Sugar Cookies

I love my photography class in school. I get to use different equipment (that’s how I get to borrow that macro lens I love so much) and learn about different techniques. One thing I do NOT like, buy however, rx is using strobe lights. I just find them so annoying and restrictive! Not to mention that the ones we have in class randomly decide to not fire when you’re trying to take pictures. Talk about annoying. We are doing a project now on food photography (perfect for me!) and we had to bring in food and props to shoot and use the strobe lighting and diffusers to take the photos. Besides the irritation of the lights not cooperating, I had fun taking my Christmas-themed pictures and they turned out much better than I expected.

I have a confession to make…these are cookies made out of a mix. I know, I’m really ashamed of myself. I’ve never made cookies from a mix before but I had a 7 page essay due the next day and didn’t have time to make cookies from scratch (one of my goals is to make copy-cat Lofthouse cookies..those things are so incredible). These weren’t anything crazy spectacular but they tasted good and looked festive. I gave them to the people in Film Club with me after I shot them in Photography and they seemed to like them :)

I used the cute little snowman mug I got at Goodwill and I think he really stole the show…the cookies really couldn’t compete with him! And the newspaper background is rather random but I think it looked neat. Maybe that’s just me :)

I’m sharing this for the 12 Weeks of Christmas Cookie Exchange! While this post doesn’t really require a recipe, you can make these cookies with your kids/siblings/whoeveryouwant and just have fun decorating them. It might be a nice break from labor-intensive baking recipes.

Haha sorry for all the picture, I just thought they were fun!

For these cookies I used this:

Except I didn’t make them into the cookie pop thingies…just plain cookies :) They came out pretty tasty for a kit…if you want something easier that’s fun to decorate, I’d definitely recommend this! I bought my own sprinkles and colored frosting, but they give you colored sprinkles and white frosting in the kit. Happy baking!

And check out all the other bloggers on the cookie exchange. I can’t believe it’s week 8 already!

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