Unicorn Poop Sugar Cookies

For Thanksgiving I was trying to make some sugar cookies with fall colors (orange, red, green, and yellow) because I saw a beautiful post on Pintrest. They were in the shapes of leaves and looked so delicious.  I got all of my baking supplies ready and made my sugar cookie batter. I divided my batter into four separate bowls and kneaded each with its own color.

It started to look great! until I got to the red – I don’t like to add a lot of food coloring, so my red was pink. — That was okay, they were still really pretty colors.

Next I got to cutting the shapes out. This didn’t go so well, I didn’t want to make the cookies too thick because they flatten in the oven.  So, I ended up making colorful cookies. I showed my friend a photo of them and he said they looked like Unicorn Poop Cookies, Now, that is what I am calling them.

This time I decided to use different colors. Pink, Purple, Turquoise and Orange. They came out great! Next time I will make them a bit smaller though.

Prep:

Bowls for each color

Food Coloring UnicornPoopCookies

The Recipe is just a simple one from Pillsbury

Ingredients

3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup margarine or butter
2 eggs
1 1/2 cups sugar
1 teaspoon vanilla
1/2 teaspoon lemon extract

In large bowl, combine flour, baking powder, baking soda and salt; mix well. Using fork or pastry blender, cut in 1 cup margarine until mixture is crumbly. In small bowl, beat eggs. Gradually add sugar, 1 teaspoon vanilla and lemon extract, beating until light. Add to flour mixture in large bowl. Stir by hand until dough forms. (If necessary, knead dough with hands to mix in dry ingredients.) Cover with plastic wrap; refrigerate 1 hour for easier handling.

Heat oven to 375°F. On lightly floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with 2 1/2 to 3-inch floured cookie cutters. Place 1 inch apart on ungreased cookie sheets.

Bake at 375°F. for 6 to 11 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.

 

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Champagne Cupcakes for New Year’s!

I made these great cupcakes for New Year’s Eve. We had a bunch of people come over and they devoured my cupcakes. If I knew I would have made more.

I decided to try a new recipe because I have never made anything with champagne before. I went to the Liquor store and bought 3 bottles, one for baking and two for drinking (it’s new years!).  When I started to bake my recipe I realized the one that they suggested was not actually champagne, it was Cava! Which is sparkling wine from Spain.  So technically my cupcakes were Cava Cupcakes.

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Ingredients:
2 3/4 cups flour
3 teaspoons baking powder
3/4 Butter – softened
1 2/3 cups sugar
5 egg whites
2 1/2 teaspoons vanilla
1 1/4 cups Champagne Cava
then added 1/3 cup Vegetable oil

and some food coloring to make them pinkish – I added one drop on some of them, but the mini ones I completely forgot.

Directions:

First I mixed all of the dry ingredients together – Flour, Baking Powder, & Sugar

then I added the Butter while using my electric mixer on a Medium Setting.I then slowly added the egg whites so that it blends into the batter and then the Vanilla.

Once this was all mixed together nicely I added the Champagne Cava. – This was pretty neat cuz it bubbled up really nicely.

Lastly was the Vegetable oil.  Once that was mixed food color is added. I wanted to make these a rose pink color, but unfortunately I forgot, but It would have been really pretty.


Vanilla & Champagne (or Cava) Buttercream Frosting:
1 cup (8 ounces) unsalted butter, at room temperature or softened
2½ cups powdered sugar (I don’t always use this exact amount, because I find it becomes too sweet)
1 tablespoon vanilla extract
1/4 Cup Champagne or Cava – I also tasted it to see if I could find the favor, if I couldn’t I added more, sparingly
Directions:
This one is pretty simple.
Add butter in electric mixer. then slowly add the powdered sugar, but if you prefer it not to be sweet you don’t need to add all of it.
After that I added the Vanilla Mixed it , then added the Champagne or Cava.
Before you think your done taste the frosting just so you can tell if you can taste the flavor in it.
From this recipe I made 24 mini cupcakes and 5 regular cupcakes.
Enjoy!
PS-
 I also made a really pretty veggie platter, which was also thoroughly enjoyed
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Wedding Menus, Programs and More!

So, I decided since this is my first post that I wanted to share some things I’ve made. I recently got married and made a few items for the day.  I made our menus,  Guest book, our wedding programs and the place cards ( and some other items too).  I found some really great paper, picked the color I liked that matched our theme and designed them in photoshop. Here are some of the images.

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Photo By Julian Ribinik Photography

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Photo By Julian Ribinik Photography

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The paper I got from paper source. (my new favorite store.) In various sizes:

Luxe White was the color that I used throughout the whole thing.

Menus, Number 10 Note Cards

Programs, Square Fold Over Cards

Place Cards, Fold Over Place Setting Cards

Guestbook, Designed by me, Printed by MpixPro

This project was very time consuming, but most definitely worth it.  The Menus and Place Cards were the easiest. After I designed them the only thing I had to do was print them and make sure they aligned correctly on the paper. For the programs it was a little more complicated. I had two pages in each program. I had to print the back and front of each fold over card. When the cards were folded in half it ended up having four pages in each program. This took a few days to actually print them all. After everything was completed I then invited my maid of honor to come over and help me punch holes and tie them all together. They looked great at in the end.

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