Rosebud’s Sugar Cookies

Rosebud Sugar Cookie1

I had an unexpected surprise the other day.  I was emptying out my email and found an old one that my mother had sent me a couple of years ago.  Attached in the email were a few more recipes from my late grandmother that my mother had found.  It was like finding a buried treasure.  This is the same woman who introduced her Butter-Topped White Bread, her Wheat Bread, what I believe is the world’s best Cinnamon Roll, and a Sticky Bun that will make you want to cry.

So I made these cookies.  I thought it was a nice nod to my grandmother as she equated baking with love.  She baked because she loved it-my mom always talks about some of her favorite childhood memories spent in the kitchen watching my grandma bake, and this experience forever imprinted in my mother.  And because of these positive experiences, my mom carried on the tradition of baking a lot when I was a child.  So, thankfully, it trickled down to me…and now I’m able to spread her love to you, too.  Very fitting.

You can frost these cookies with whatever your favorite frosting might be.  I used this frosting for these cookies because I remembered that it had a nice, creamy consistency with a lot of buttery flavor.  (Why not?  It’s Valentines Day.  Treat yourself.)

Rosebud Sugar Cookie3

Rosebud’s Sugar Cookies

Servings:  Make about 16-18 cookies

Ingredients

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

16 tablespoons unsalted butter, at room temperature

3/4 cup sugar

1 egg

2 tablespoons milk

1 and 1/2 teaspoons vanilla

Frosting and sprinkles, of course

Rosebud Sugar Cookie4

Instructions

1. In a medium bowl, whisk together the flour, baking powder, and salt.  Set aside.

2. In the bowl of your standing mixer fitted with the paddle attachment (or in a large bowl using an electric hand mixer), beat the butter  and sugar on medium-high speed until light and fluffy, about 2 minutes.

3.  Add the egg, milk, and vanilla, mixing until smooth.

4. Reduce the mixer speed to low and slowly add the dry ingredients, mixing until combined.

5.  Wrap the dough tightly in plastic wrap and chill until firm, at least 2 hours.

6. Preheat the oven to 400 degrees.

7.  Once firm, place the dough on a flat, clean, lightly-floured surface and, using a rolling pin, roll the dough out to about 1/4-inch thick.

8. Using the cookie cutter of your choosing, cut each cookie out individually and place each one on a rimmed baking sheet lined with parchment paper, spacing each cookie about 2 inches from one another.

9. Bake the cookies until lightly golden around the edges, about 5-8 minutes.  Cool the cookies completely before frosting.

Source: A Curvy Carrot original, courtesy of my late grandmother, Rosebud.

February 11, 2014 - 10:08 am

Joanne - This is such a sweet tribute to your grandmother and I’m sure she loves that you remember her through baking! The sentiment behind these (and that pretty in pink frosting) makes them V-Day perfect!

February 12, 2014 - 7:31 pm

Lily (A Rhubarb Rhapsody) - What a wonderful sentiment. I love recipes with a tale and if they’re delicious, colourful cookies all the better!

February 19, 2014 - 2:43 pm

Phi @ www.sweetphi.com - The beautiful photos of these and the story behind them … so sweet!

Dark Chocolate Cherry Fondue

 

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Ah, Valentine’s Day.  The yearly love-it or hate-it kind of holiday.  Oddly enough, I’ve always had a hate-it kind of mentality towards this cupid-friendly day, only celebrating it once or twice in my 30+ years (besides getting the Valentines cards in the white doily-decorated paper bags in the days of elementary school.  Which I did really love.  Especially if the Valentine came with some sort of small chocolate candy, of course.)

 

This year, there’s a little bit more excitement and so-called *love* in the air.  I have met someone incredible, and I do have plans to spend a romantic evening with him on the night of.  (I find it incredibly convenient that Valentine’s Day does happen to fall on a Friday this year.)  Otherwise, I would (as I usually would in years past) be spending the evening at home with a pint of Ben and Jerry’s, some take-out, a good bottle of wine, and a full queue of girly shows on Netflix (not necessarily in that order, though.) rolling my eyes at every flower commercial, engagement ring ad, or “OMG-my-boyfriend/husband/fiance is the most wonderful person ever in the universe” posts on Facebook or any form of social media.  Christmas has it’s Grinch.  Valentine’s Day had its own curmudgeon in the form of a single, 33-year-old Midwest girl eating a whole sleeve of chocolate cookies.

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So, as a small contribution to Earthbound Organic Bound as part of my partnership with Earthbound Farm (want more details?  Click here or here).I came up with a romantic (cheap) do-it-yourself treat to share with the one you love on the Big Day (even if it’s just yourself on the couch watching Girls.)  The nice thing about this recipe is that it’s fairly simple and straightforward, using Earthbound Farm’s frozen sweet pitted cherries (hello?  Who ever wants to pit cherries…and who wouldn’t want to enjoy some cherries in the dead of winter when a fresh cherry is nowhere in sight) chopped chocolate, cream, and a little extra boost  of almond-cherry flavor.  I’m loving that a company that I traditionally always connected with plastic clamshells and fresh spinach now has a complete line of frozen foods in the freezer section of my local grocery store, including these cherries.  How convenient is that? (also….bonus that I didn’t have to pit a single cherry.)

 

For the recipe, please head on over to Organic Bound and check out the program for yourself!

February 6, 2014 - 10:04 am

Katrina @ Warm Vanilla Sugar - I like Valentine’s Day a whole bunch. This sounds like such a fun recipe!

February 6, 2014 - 10:08 am

Warm Vanilla Sugar | Valentine’s Day Treats! - [...] Caramel Tartlets for Two by Annie’s Eats Chocolate Lovers Cupcakes by How Sweet It Is Dark Chocolate Cherry Fondue by The Curvy [...]

February 6, 2014 - 11:47 am

Ashley - Baker by Nature - This is the PERFECT Valentine’s Day treat :) Love it!

February 8, 2014 - 1:46 pm

Joanne - The only way I celebrate V-Day is with lots of chocolate…I mean, I’m already going to eat the chocolate so might as well have an excuse, right? And what could be better than eating it by dipping ALL THE THINGS in it. Mmm.

February 9, 2014 - 9:10 pm

Colleen ~ - Bahaha, I love your wit, Shanon.
My lady friends and I are having a girls’ night in this Valentine’s evening complete with wine, cocktails, hors d’oeuvres, and movies (Dirty Dancing and Bridesmaids). This recipe looks great and will fit in perfectly to our party. Thanks for the share and I hope you have a lovely Valentine’s! :)

CUT Macaroni and Cheese

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I figured it was about time to post another macaroni and cheese recipe.  Because it’s been that kind of winter.  Because it’s the ultimate comfort food.  Because I need to seriously get back in shape before my sister’s wedding in a few months and this was one of my “last hurrahs” as far as indulgent main dishes.  (On a sidenote, isn’t it so funny how you can start swearing off a certain dessert/drink/food, and then that’s exactly what you start insanely craving? Yeah, well, this happens to me a lot.)

This is the ultimate in mac and cheese recipes (well, at least my definition of a great mac and cheese.), which is served as a side dish in Wolfgang Puck’s chain of CUT restaurants.  This is how I like mine:  creamy (probably the most important part-I want each and every noodle to soak up the cheese-which is why I used the shells….more concavity for cheese to collect in), a nice sharp cheesy taste, and a little bit of buttery crunch on top from baking it.  I love a creamy stove top macaroni and cheese for the consistency, but I love the texture of a topping from a baked mac and cheese (although I find that baking a mac and cheese sometimes ruins the nice creamy consistency).  This one combines both features.

You can also play around here with what kind of cheeses you put into this dish-although I wouldn’t skip on the creme fraiche.  It gives the dish such a creamy consistency and this light flavor.  The other thing?  This recipe makes a ton of mac and cheese, so unless you are feeding a small army, you could make half.  (I ended up freezing a lot of mine.)

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CUT Macaroni and Cheese

Servings: at least 8-10

 

Ingredients

6 tablespoons  unsalted butter

6 tablespoons all-purpose flour

1 bay leaf

4 cups milk  (I used skim.  It was fine to use here-use whatever you have on hand.)

1 and 1/4 cups crème fraîche

1 and  1/2 teaspoons sea salt

3 and 3/4 cups shredded mozzarella cheese

1 and 3/4 cups shredded cheddar cheese (I used a mild cheddar, but sharp would be just as good.)

1 pound whole wheat pasta shells, cooked al dente

3/4 cup whole wheat panko

1/4 cup Parmesan cheese, grated (optional)

Instructions

1. Preheat your oven to 375 degrees.

2. Generously spray a 3- to4- quart baking dish with cooking spray.  (I actually used a Dutch oven for this.)

3. In a 4-quart saucepan (or a Dutch oven if it’s oven-safe) over medium heat, melt the  butter.

4. Whisk in the flour and cook, stirring, until blended, about 1 minute (it will be clumpy).

5.  Add the bay leaf and slowly whisk in the milk until mostly smooth (don’t worry if you still have a few clumps of flour.).  Bring the mixture to a simmer, and cook, whisking occasionally, until thickened (about 10 minutes or so for me).

6.  Remove the bay leaf and discard.

7. Add the crème fraîche and the sea salt, whisking until smooth, and bring the mixture to a simmer.

8.  Remove from the heat and stir in 1 and 1/4 cups  of the mozzarella and  1 and 1/4 cups of the shredded cheddar.

9.  Season the cheese mixture to taste with additional salt (and pepper, if you like.)

10.  Add the cooked pasta to the cheese mixture and add 2 cups of the mozzarella. (if you are using a Dutch oven that you will bake the mac and cheese in.  If not, combine everything in a large bowl and then transfer to your prepared baking dish)

11. Sprinkle the pasta with the remaining 1/2 cup mozzarella and cheddar.

12.  Top the pasta with the whole wheat panko and Parmesan cheese (if using).

13. Bake until the panko is golden and the cheese is bubbly, about 30 minutes.

Source:   Adapted from Williams-Sonoma.

February 4, 2014 - 10:05 am

Josie - Mmmm this looks amazing, Shanon. I have the same requirements in mac and cheese. The combo of creaminess and crunchy top is key.

Also, I love your use of the word concavity :)

February 4, 2014 - 10:35 am

srlacy - Hahaha! YES! I was wondering if anyone would notice that. I love it! Concavity=excess cheese.

February 4, 2014 - 7:35 pm

Katrina @ Warm Vanilla Sugar - I seriously need to get into better shape before my own wedding this summer! lol This pasta is making me want to steer right into carb town though….I feel like this recipe is worth it.

February 5, 2014 - 12:18 am

Joanne - I’m supposed to be on a wedding diet also, and all I can think about is CHEESE, CHEESE, and MORE CHEESE. Definitely adding this to my last hurrah menu. You know, the one I have every sunday before I start over on Monday. :P

February 5, 2014 - 6:17 pm

Carol at Wild Goose Tea - Even though in my part of the country, we have had a mild winter–knock on wood—-I live in the Pacific NW—even winter and in fact every season is a most excellent reason to revisit macaroni and cheese. This recipe has what it takes!

February 6, 2014 - 7:10 am

bellini - Macaroni and these is the ultimate comfort food.

February 19, 2014 - 2:37 pm

Phi @ www.sweetphi.com - Wow! This looks incredible! Macaroni and cheese is one of my favorite things in the whole wide world!
You’re SO right about the second you want to swear off something, you want it all the time! My best friend is getting married this year so I need to start swearing off a LOT of things haha!
I’ve never seen Mac N Cheese with creme fraiche…where does one buy creme fraiche?

March 10, 2014 - 7:26 pm

Mariah Eddins - I have seen creme fraiche in other places I have lived, but it is not available where I currently live. Could you give a good sub? Whipping cream? Whole milk? What would you recommend?

March 10, 2014 - 9:27 pm

srlacy - Hi Mariah-

Greek yogurt or even sour cream would be equivalent alternatives. Hope these work for you-the mac and cheese is awesome!