As many of you already know, my sister’s bridal shower was last weekend. In preparation for the party, I spent all day last Friday pretty much chained to my oven making various sweets. Well, almost all day. I spent some time in the morning at the gym creating a negative calorie bank for me to fill later with sugar cookies. It was a very delicious decision.
First up I made strawberry cupcakes topped with Sunkist fruit gems that I sliced into the shape of little flowers and leaves. I forgot to take a picture of the finished product, but just imagine these tasty bites:
Covered in a classic white icing and decorated with sugary goodness:
Next on the agenda was trying out my brand new purchase of customizable cookie cutters. I bought the set for $19.99 at Williams Sonoma and it was worth every penny. You slide in the letters like a stamp and then, presto! Your cookies are imprinted with a message.
The main ingredient in any good sugar cookie is butter. Lots and lots of butter. These cookies have so much butter in them that you have to refrigerate them after cutting out the dough and before baking just so they don’t melt before they cook. I’m a big fan of healthy desserts, but sometimes you just need butter in your life. It’s a beautiful thing.
Lastly I made some graham muffins and cream cheese icing for the bachelorettes. This is absolutely my new favorite snack food. If you just eat it as a muffin it’s quite healthy, and if you’re not worried about such things then go for the icing as well (it is also full of heavenly butter).
16 crushed graham crackers (about 2 1/2 cups)
1/4 cup sugar
2 tsp. baking powder
1 cup skim milk
1 egg (beaten)
2 Tb. honey
Mix them all together and bake at 400 for 15-18 minutes. It’s that easy. I don’t really measure spices, so just add them to taste. If you’re into cloves (personally I’m not) a dash may also go well with this blend. The batter looks pretty gross, but the end result is beyond tasty. For a cream cheese icing recipe, see my previous post on carrot cake!