Archive for March, 2015

March 31, 2015

Reflection (Flooded Heart Sugar Cookies)

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2014. What a great year, one of my greatest to date. If you had asked me how I thought 2014 was going to be in the end of 2013 I would have told you it was going to be awful. The quote “Most people achieved their greatest success one step beyond what looked like their greatest failure” really sums up what happened for me. I had two really horrific things happen to me one right before 2014 and one about half way through and even though those things happened I had the best year ever. I hurt both emotional and physically so much that I stopped feeling at times, but there was a key moment in the beginning of 2014.

At about 12:01 am New Years day to be exact. My sister forced me to go to SF with her to hang out at a friends, super low-key nothing special. About half an hour before the ball drop two friends decided they needed to be at a bar when it hit midnight and dragged me along. All the clubs in the city we passed had crazy long lines and eventually we stumbled upon a really sketchy looking dive bar with no line. We went right in, got drinks went upstairs to where we could look down on a live band that was playing. Right before midnight they came around with trays of free champagne and noise makers and hats. I was numb but I realized I needed to enjoy this moment in this random little bar. The clock hit 12 and we cheers-ed to the new year. We drank, we danced and made noise as the band jammed on. I had planned on spending that night watching movies with my parents but instead I was having an amazing time in the city. We ran outside in time to see fireworks going up over the bay. I knew in that moment I was going to make the best out of everything that came my way. To put myself out there and the motto of my year became ” why not rather than what if”.

I have explored so many different places, met incredible people from all different backgrounds, worked and lived in NY, did 21 units in one semester and passed(biggest mistake of the year), made some awesome friendships, learned to really appreciate my family,finally got back into basketball, and baked and cooked a lot but also picked up many new hobbies and traveled a lot. The year was fantastic to say the least and I look forward to what this year brings!
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I made these heart Cookies this year for Valentines Day and they turned out great. I really haven’t had much time to bake or decorate this year so this was a great project to ease back into it. I can’t believe in the last 6 years of blogging I have never posted this recipe it’s one of my favorites!
Sugar Cookies
Ingredients
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Directions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low-speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling-pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low-speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Here is a link on how to flood the cookies.
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