Thursday, November 21, 2013

In the Kitchen

Remember when I used to do recipes every week? I hardly do. Something about summer and well, there is no real excuse actually. I have even taken pictures of food, made up some recipes and baked a lot, but they have just not made it on here. Sorry 'bout that.

I did however, recently make some really, really good cookies. I have this friend who is pretty much a pro cookie maker/decorator (check her out here) and decided to make one of her recipes. She has a recipe for Chocolate-Cinnamon Roll-out cookies and they sounded pretty good and I had some newish cookies cutters I wanted to use, so I made them. 

I was a tiny bit unsure if they were going to be good or not, you just never know with an untried recipe. These cookies are good on their own, but better with frosting. I made a cinnamon cream cheese frosting and the flavors went so well together, which caused my mouth to have a happy explosion. I had to keep giving them away because it was physically very difficult to stop myself from eating them. 
Little goof. We love making cookies together!
This recipe makes quite a few cookies, though is all depends on the size of your cookie cutters (I filled up four cookie sheets). So, maybe this is a good one to add to your Christmas baking list? My frosting recipe is also quite large as it was able to frost all of the cookies and there was still a little left over.

I made up my own recipe for the cinnamon cream cheese frosting. The only problem is that when I make stuff up I just add things until it tastes right. So, I am just guessing on measurements. So, don't make this if you like things to be just so with exactness and all that stuff, because that is just not how I roll. 

Cinnamon and Brown Sugar Cream Cheese Frosting
1-cup salted butter (2 sticks), softened
1- 8 oz. package of cream cheese, slightly softened
2 tsp. cinnamon--this is about the right amount, start with 1 tsp. and go from there. You might even need more than 2 tsp.
1/8 tsp. nutmeg
1 1/2 tsp. vanilla
Roughly 3/4-1 cup brown sugar--perhaps there was more or less (just to taste)
Roughly 3 cups of powdered sugar, more or less depending on sweetness and texture

Place butter and cream cheese in your mixing bowl and beat until fluffy, about 3-4 min. Next, add in the powdered sugar, vanilla, cinnamon, brown sugar and nutmeg. Beat until light and fluffy (5 minutes or so), oh, you know, just to the perfect frosting consistency. Taste and test consistency and add more of anything if it needs it. If it is not fluffy enough, add more powdered sugar, the cinnamon flavor is not quite a much as you would like, add more cinnamon, etc. You can do it. This is how I cook and often bake all the time. Next time I make this, I will try to measure out everything and if you are lucky I will update this post.

A few tips:
--Don't frost all the cookies at once (unless you are giving them all away), keep your frosting in the fridge and frost before you eat. In my opinion, the cream cheese frosting is better fresh, rather than sitting there and getting crusty.
--When rolling out these cookies, and any roll-out cookie, do not roll too thin. The cookies should be quite thick, so roll out the dough to about 1/2 -3/4in.
--Most roll-out cookies are better the next day and keep for quite awhile. I found that to be the case with these cookies.
--Try baking two trays and freezing the rest of the dough for later use (you might find yourself getting it out only a week later).
--After you cut out your cookies, place them on your cookie tray (with parchment paper if possible) and put them in the freezer for 10 minutes. This will prevent your cookies from spreading. 
For example:

You should really try these cookies with the frosting. They are just tantalizingly delicious. 

Oh, and a fun fact about me: When I was a kid (8-11ish), I thought I made up the word "tantalizing". I guess I didn't.

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