Pink Heart Shower Favors

The past few weeks have been crazy for me.  Who knew buying a house would take up so much time.   Although I haven't been blogging, as often as I would like, I have been baking and have lots of writes up to do to catch up.   Also, I have been having problems leaving comments on the blog.   I am not sure if it's my computer or blogger, but if you have left a question and I have not responded, that is why you haven't heard from me.

I made these cookies at the end of June for a bridal shower.  The wedding was on July, 3rd. These cookies are on the simplier side, but I think they still make an impact, especially once they are wrapped in the favor bags.  The sanding sugar along the outside edge just give it a little bling!

Sugar Cookies
6 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cups unsalted butter
2 cups granulated sugar
2 large eggs
2 teaspoon vanilla extract

Cream sugar and butter until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well. Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with now wait and no added flour! Repeat with scraps after cutting cookies. Bake at 350 degrees for 8 -10 minutes. Let cool.
Source: Fancys Flours

Royal Icing
3 tablespoons Meringue Powder
4 cups confectioners' sugar sifted
6 tablespoons warm water
Beat all ingredients until icing forms a peak (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

Source: Wilton

Stars and Stripes Forever Cookies

I was not joking when I said I did a lot of baking during the July 4th weekend!  Here is the last of my red, white and blue, Fourth of July desserts.  Regular Pink Apron readers know how much I love to do sugar cookies for holidays, and I was not going let our nation's birthday go by without some!
For our nation's birthday I decided to keep the cookies simple: red, white and blue stars.  Some with sparkles and some with stripes.   The striped ones looked lot better in person.  For some reasopn they did not come through in the photos.  
Alot both versions of the cookies were made with the same dough, the red ones with sparkling sugar seemed to be preferred. I think people like the extra sugar on top.  One person said it give the cookie an extra crunch!
Sugar Cookies
6 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cups unsalted butter
2 cups granulated sugar
2 large eggs
2 teaspoon vanilla extract

Cream sugar and butter until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well. Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with now wait and no added flour! Repeat with scraps after cutting cookies. Bake at 350 degrees for 8 -10 minutes. Let cool.
Source: Fancys Flours

Royal Icing
3 tablespoons Meringue Powder
4 cups confectioners' sugar sifted
6 tablespoons warm water
Beat all ingredients until icing forms a peak (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

Source: Wilton

Berry Cheesecake Pie

The Fourth of July fell on a Monday this year, so I had lots of opportunities for baking.  I knew it would be a great Fourth of July dessert. I love how it's red, whie and blue, naturally, without any food coloring, and the stars make it especially patriotic.


Since I was doing a lot of baking this weekend, I adapted this to use a pre-made graham cracker pie crust, which I don’t think really took away from the dish.  I also let the berries sit overnight in a little rum and sugar.  The pie would have been fine without the rum, but rum give berries a nice little kick!
This is also a great dessert to pre-make if you have a lot of cooking to do.  You can easily bake the pie and prepare the berries the night before, then put the berries and stars on top before guests arrive.


I made the stars with sugar cookie dough.  The stars are so small you can use a small bit a cookie dough when you are baking cookies.  They could be pre-made up to a month before and frozen.  

Berry Cheesecake Pie
8 oz Cream Cheese
1/2 cup Sugar
1 tsp Vanilla Extract
2 eggs
2 cups Strawberries, sliced
1 cup Blueberries
1 TBS Light colored Jam

1 premade graham cracker pie shell
Sugar cookie stars
Preheat oven to 350 degrees. Place the cream cheese and sugar in the bowl of an electric mixer and beat until creamy and fluffy. Add vanilla. With mixer on low speed, add eggs one at a time fully incorporating before adding the second egg. Pour cheesecake batter into graham cracker crust. Bake for 25- 30 minutes until firm and set in the center, and the crust is lightly tanned. Sprinkle cinnamon over the cake and crust immediately after removing from oven. Let cheesecake pie cool completely.
Rinse and pat dry the berries. Remove the stems from the strawberries and cut in quarters. (If you like to add bit more flavor to the berries, do this the night before and let the berries sit with two  tablespoons of rum and a tablespoon of sugar.) Gently place the berries on top on the cheesecake. Boil some water and pour over the jam a tablespoon at a time until it has melted and is thick and syrupy. Use a pastry brush to brush the glaze over the berries. This will create the shiny, glossy look. Place the stars on the pie up to one hour in advance of serving.

Adapted from Natalie's Killer Cuisine.




Red, White and Blue Cupcakes

Happy Fourth of July!  In order of our nation's birthday I made red, white and blue cupcakes!   I love the way these cupcakes look when cut in half.  They are so festive and patriotic, and they taste as good as they look! It's amazing how a little food coloring can add so much to a yellow cupcake. 




These cupcakes were very easy to make.  Start with your favorite yellow cupcake recipe (I used the magnolia cupcake recipe) and have two additional bowls ready.   Make your batter according to the directions, then divide the batter into thirds.  Add blue food coloring to one bowl, and red to another.  Mix until you get the desired color.


Line two muffin tins with a cupcake liner.  Evenly divide the blue batter into each cupcake line.   Repeat with the white batter, then the red batter.   Bake the cupcakes according to directions. 










Magnolia Yellow Cupcakes 

  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
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. 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. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.