Archive | May, 2013

Sour Cream Pancakes

22 May

So I had some sour cream languishing in the back of the fridge (starting to think about growing legs and finding someone to eat it) when I remembered hearing about a recipe for sour cream pancakes. Some quick research led to this recipe. A few tweaks and the rest is delicious history.

1 cup sour cream
7 Tbsp flour
2 Tbsp sugar
1 tspbaking soda
1/2 tsp salt
2 eggs
1/2 tsp vanilla

In a medium bowl, stir together the sour cream with the dry ingredients until just combined. Whisk in the egg and vanilla until just combined.

Heat a pan over medium-low heat and melt some butter in the pan. Drop scoops of batter (about 1/4 cup) into the pan. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little soft.)

Slather butter and drown in maple syrup to enjoy perfection.

(These keep well in the fridge for a few days. Just pop in the toaster to revive.)


Sorry for no pictures! They were so tasty that none stayed around to be photographed fresh.)


Almond Sand-dollar Cookies

11 May

So my baker friend and I have been on an almond kick for…a while to say the least. These cookies made it worse! Such a great texture and amazing almond flavor. And they look super cute. We made them for a party and got at least three marriage proposals…the boys love almond just as much as we do.

Almond sand-dollars

3/4 cup butter, softened
1/3 cup powdered sugar
4  1/2 teaspoons sugar
2 teaspoons almond extract
1  1/3 cups all-purpose flour
1/4 teaspoon salt
Slivered almonds and cinnamon-sugar to decorate

In a large bowl, cream butter and sugars until light and fluffy. Beat in extract.
Combine the flour and salt and add to creamed mixture, mix well.
Drop tablespoons of dough into the cinnamon-sugar to coat. Set out on a lined cookie sheet. Press flat with a glass and press slivered almonds on top to make them look like sand-dollars.
Refrigerate for 1/2 an hour.
Bake at 325°F for 12-16 minutes or until edges turn golden. Cool for 2 minutes before removing to wire racks.

*slightly adapted from this recipe.

♥ k

Best Shortbread Cookies

3 May

So there has been a mad rush of Senior Recitals as the SSU semester comes to a close. And of course I have been there right along with all my friends baking tasty treats! The favorite (and most requested) has been these shortbread cookies. Some have been dipped in chocolate, some artfully striped. Some stars, some music notes, and of course dinosaurs! Here it is, with some slight tweaks from this recipe from This Homemade Life blog.

*picture of striped dinosaurs goes here but I forgot to photograph them!*

1 cup (2 sticks) unsalted butter

3/4 cup powdered sugar

1 teaspoon vanilla extract

2 cups  flour

1/2 teaspoon salt

3 ounces semisweet chocolate chips

Shortbread Stars

Shortbread Stars

Preheat oven to 300°F.

Cream butter, sugar, and vanilla until combined, works best in a stand mixer. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap and chill at least 2 hours, or overnight.

On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with any cookie cutter. (Number of cookies depends on size of cutter) Bake until just pale golden around the edges, about 18 minutes.

In the top of a double boiler or heat-proof bowl set over simmering water, melt the chocolate, stirring occasionally. Dip half of each cookie into melted chocolate. Transfer cookies to a  piece of parchment paper to set.

Enjoy with coffee, tea, or alone.

(Cookies will keep in an airtight container at room temperature for about 5 days, if they last that long.)

♥ k

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