Recipe … Lemon Sugar Cookies With Lemon Buttercream Frosting

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Makes 1 dozen
Ingredients
3 cups cake flour
3 teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) butter, room temperature
1 cup sugar
2 large eggs
Zest from 1 lemon
Juice from 1 lemon (2 tablespoons)
½  teaspoon vanilla extract
Directions
In a medium bowl combine cake flour, baking powder and salt and set aside.
Using an electric mixer cream together butter and sugar until light and fluffy.  Add in eggs one at a time stirring after each addition.  Stir in lemon zest, lemon juice and vanilla until combined.  Gradually add in flour mixture combined.  
Chill dough for at least one hour in refrigerator.
Preheat oven to 350 degrees.  Line baking sheet with parchment paper.  
Roll 3 tablespoons of dough into a ball.  Use flour on your hands if needed.  Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary.  Continue with remaining dough, placing each 2 inches apart.  
Bake in preheated oven for 10-12 minutes.  Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely.  
*For shapes- roll out chilled dough ¼ inch thick on a well floured surface.  Flour rolling pin and cut out to prevent sticking.  Cut out desired shapes and place on parchment lined baking sheet.  Bake in preheated oven for 10-12 minutes.  Do not over bake.  Cool for a few minutes and transfer to wire rack to cool.
Shapes will spread from the baking powder.  To define the shape used after the cookie has cooled, place cookie cutter on top of cookie and firmly press all the way down, removing any access cookie for the edges.  
Frosting
Ingredients
1/2 cup (1 stick) unsalted butter, softened
3 cups confectioners sugar
Zest from 1 lemon
Juice from 1 lemon (2 tablespoons)
food coloring (optional)
Directions
Using an electric mixer combine butter and gradually add in confectioners sugar.  When all sugar is added, add in lemon zest, lemon juice and blend on medium until fluffy.  Add in food color if desired.
Notes-
If frosting is to thick, add more lemon juice, water or milk until desired consistency is reached.

 

{Mother Thyme}  Jennifer | Mother Thyme

Cabin…there is a cabin in the woods (part 1)

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and i retreat to this cabin in the woods whenever i wish to reconnect with myself. connect with nature. connect with my love. connect with my friends. to connect by disconnecting…into nature.

i introduce to you my dream…to have a little piece of land near a mountain forest area…near a river or a lake. i will write sometimes about this dream cabin. thoughts or ideas about design, elements, activities, floor plans, locations…

{location: virginia – near the Jefferson National Forest}

The setting ….

Travel down the road…

by car, bike, foot

To the space… upon which a little cabin stands

The view beyond…

Recipe … Cucumber and Avocado Summer Rolls with Mustard-Soy Sauce

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This looks delicious – I have my list printed to pick up the ingredients from the market this week.

Rich, nutty avocado is a great carrier of flavors, like the fresh herbs and cooling cucumber that star in these fresh rice-paper rolls. The savory dipping sauce features tart, sweet and salty ingredients that mimic an exotic salad dressing—fitting, as these rolls are like a salad that is eaten out of hand.

Ingredients:

  • Juice from 1/2 lime
  • 2 Tbs. rice bran or canola oil
  • 1 Tbs. rice vinegar
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. soy sauce
  • 1 tsp. brown sugar
  • 2 Haas avocados
  • 20 rice paper rounds, 6 or 8 inches in diameter
  • 10 green lettuce leaves
  • Leaves from 1 bunch fresh basil
  • Leaves from 1 bunch fresh mint
  • 2 carrots, coarsely shredded
  • 1/2 English cucumber, cut into thin strips

Directions:

In a small bowl, stir together the lime juice, oil, vinegar, mustard, soy sauce and brown sugar until the sugar dissolves; set aside.

Halve, pit and peel the avocados, and then cut them into 1/2-inch dice.

Place a wide, shallow bowl of warm water on a work surface. Lay a clean kitchen towel next to the bowl. Dip 1 rice paper round into the water for a few seconds to soften, then lay it flat on the towel. Dip a second round into the water and lay it directly on top of the first one. Using another towel, pat the top of the rice paper dry.

Center a lettuce leaf on top of the stacked rice papers. Starting about one-third in from the edge closest to you, arrange a few of the basil and mint leaves in a line across the lettuce. Top with a small row each of the carrot, cucumber and avocado; be careful not to overstuff the roll. Lift the bottom edge of the rice paper up and over the filling and then roll once to form a tight cylinder. Fold in the sides of the rice paper and continue to roll the paper and filling into a tight cylinder. Set aside, seam side down. Repeat with the remaining rice paper and filling ingredients to make 10 rolls.

Cut each roll in half crosswise and arrange, cut side up, on a platter. Place the sauce alongside for dipping and serve immediately. Makes 20 rolls; serves 8 to 10.

{williams-sonoma}
Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

Traveling … Montana

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GOAL:  this trip for Spring 2013

This site: Visit Mt.com is what made this go from a …. wish list travel to a …. I HAVE to go!

fly to –

Glacier National Park – Explore

drive to –

Yellowstone National Park – Explore

Highlights:

The Going-to-the-Sun Road

 

 

 

 

 

 

 

 

St Marys Lake … and the waterfall

Lake McDonald (and longhorn sheep and mountain goat!)

Old Faithful Geyser

Lamar Valley to see the bison herds and elk

Mammoth Hot Springs