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Tag Archives: frosting

Maple Bacon Sugar Cookies

07 Wednesday Jan 2015

Posted by BakedNorthwest in Baking, Breakfast, Cookies, Desserts, Entertaining, LuLu's Classics

≈ 3 Comments

Tags

bacon, cookies, frosting, maple, maple bacon, maple frosting, sugar cookies

So…this happened.

Maple Bacon Sugar Cookies

Instead of making goals like, “Run for office” or “Do an Ironman” or “Save Money” I decide, “I need to make a different sugar cookie every month this year.” And so here we are. Month one. Sugar Cookie number one. I don’t really know if I can top this, they are easily one of the best treats I have ever created.

Maple Bacon Sugar Cookies

You see, this sugar cookie recipe is old, classic, and foolproof. There are so many fun directions you can go…Different frostings, different cookie cutters, different seasons…the possibilities are endless! One problem I have – I am the worst cookie decorator of all time.

Maple bacon Sugar Cookies

But I will always say that taste trumps looks in the culinary world. Sure…it may look beautiful…but if it tastes bad, it’s all out the window. And so here we are. Basic, round sugar cookies…with maple frosting and crumbled bacon. Thank God for the invention of maple bacon everything!

Maple Bacon Sugar Cookies

I can’t really promise anything more amazing than this – there will be more sugar cookies…they just won’t be maple bacon. Most of the recipes this year will be using the classic sugar cookie dough recipe that Grammy used…a recipe that may be more near and dear to my heart than any other recipe out there. I’ll explore different ways to make these cookies fun, tasty, and seasonal! Now you know my goal and can hold me to it…And I will need to be sharing lots of cookies…

Maple Bacon Sugar Cookies

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The Only Sugar Cookie Recipe You Will Ever Need. EVER!

02 Sunday Jun 2013

Posted by BakedNorthwest in Baking, Cookies, Desserts, Entertaining, Events, Holidays, LuLu's Classics

≈ 2 Comments

Tags

Bridal Shower, decorating, frosting, parties, sugar cookies, Wedding

Wedding Shower Cookies

I have been waiting to post this recipe for so long. We make these cookies all the time. They are perfect for any occasion or holiday, since you can switch up the cookie cutters or colors of frosting. Typically, we stick to round circles with frosting…Because normally, we don’t care about the decorations…just the taste. And these cookies taste better than any other sugar cookie I have ever had in my life.

Wedding Dress sugar cookies

Wedding Dress sugar cookies

But, things got a little out of hand when we found these wedding shaped cookie cutters at Sur La Table. I asked my mom if she could make some for my Bridal Shower…and the rest is history.

Beyond excited at my Bridal Shower for the best and prettiest wedding-themed sugar cookies ever!

Beyond excited at my Bridal Shower for the best and prettiest wedding-themed sugar cookies ever!

My mom may have had a few anxiety attacks over not being a professional pastry chef…decorating cookies is hard work! She went out of her way to practice and bought tons of decorating supplies…and experimented with royal icing and fondant many times. The guests loved them. Mom, thanks for working so hard. You rock.

cookies!

Recipe
Mom’s Best Ever Sugar Cookies
Makes about 4 dozen cookies
by Lulu

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 1 ½ cups sugar
  • 1 egg
  • 1 tsp. vanilla
  • ½ cup sour cream
  • 4 cups flour, plus more for rolling out the dough
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp nutmeg

Directions

In a large stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Add sour cream, mix thoroughly.

Sift together flour, salt, soda, baking powder and nutmeg. Add to butter mixture in
two parts and mix thoroughly.

Divide into two parts and wrap in wax paper. Refrigerate at least 1 hour. Preheat oven to 400 degrees F.

On a clean, floured surface, roll out the dough with a rolling pin. Roll the dough so it’s about 1/4 – 1/2 inch thick, and use your favorite cookie cutters to cut out shapes of the dough. Use a cookie spatula (better known as a pancake flipper) to move your cookies from the floured surface to a well greased baking sheet. Ungreased silicone baking sheet liners work great here too.

Cook at 400 degrees F for 10 minutes. You never want them to get too browned around the edges, or they’ll be super crunchy. We like ours on the softer side. Baking time depends on what shapes you cut your cookies into – we have adjusted baking times from 8-12 minutes depending on the size of our cookies.

ROYAL ICING RECIPE
Note: Royal Icing is tough to get right. There seems to be a lot of trial and error to get the consistency the way you want it. Here is what Lulu did:

  • 3 tbsp meringue powder
  • 1 lb (about 4 cups) powdered sugar
  • 1-2 tsp pure vanilla extract
  • 1/3 cup warm water, or more as needed (Lulu added at least a few extra tablespoons)
  • Food coloring, depending on what theme you are going with!
Thank you for still spoiling me with cookies, even if I'm not a kid anymore...

Thank you for still spoiling me with cookies, even if I’m not a kid anymore…

Orange Gingerbread Cake with Cream Cheese Frosting

23 Sunday Dec 2012

Posted by BakedNorthwest in Baking, Desserts, Entertaining, Holidays, Uncategorized

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Tags

cinnamon, cloves, cream cheese, frosting, ginger, gingerbread, molasses, orange, pomegranate

orange gingerbread, topped with pom seeds. Such a great combo!

orange gingerbread, topped with pom seeds. Such a great combo!

My first time making anything with ‘gingerbread’ in it. I think this was a good place to start. The Pomegranate seeds at totally necessary and awesome. Not only do they make it look pretty, but they add the perfect texture and flavor.

IMG_5822

This is also my first time making Cream Cheese Frosting. I was skeptical at first, since my mom’s frosting is the tops…but this frosting definitely makes sense on this cake and tastes delicious.

Orange Gingerbread

Orange Gingerbread with Cream Cheese Frosting

From the Joy the Baker Cookbook

makes 9 generous pieces in an 8×8-inch square pan

For the Cake:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup plus 2 tablespoons vegetable oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup unsulphered molasses (not blackstrap)
  • 1/4 cup honey
  • 2 teaspoons orange zest
  • 3/4 cup warm water

For the Cream Cheese Frosting:

  • 1 block (8 ounces) cream cheese frosting, softened
  • 1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
  • big pinch of salt
  • 2 cups powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • pomegranate seeds for garnish

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Grease an 8×8-inch square (or 9-inch round) baking pan.  Line with parchment paper and grease and flour the parchment paper.  The parchment paper isn’t entirely necessary, it just makes the cake easier to remove from the pan.  Set pan aside.

In a medium bowl, whisk together flour, spices, baking soda, and salt.  Set aside.

In a large bowl whisk together vegetable oil, sugar, and eggs until thick and pale.  Stir in molasses, honey, and orange zest.

Add the dry ingredients, all at once, to the wet ingredients.  Stir together until entirely incorporated.  Add the warm water and gently stir until entirely incorporated and the mixture is silky smooth.

Pour the batter into the prepared pan.  If you find that the mixture fills the pan more than three-quarters of the way full, you might consider using a larger pan (a 9 or 10-inch pan may serve your better).

Bake cake for 35-45 minutes, or until a cake tester inserted into the center of the cake comes out clean.

While the cake bakes, make the cream cheese frosting.

In the bowl of an electric mixer, blend the cream cheese on medium speed.  The cream cheese should be as soft and smooth as possible.  Stop the mixer.  Add the softened butter.  Scraped down the sides of the bowl and beat the two together over medium speed until smooth and incorporated.  Add one cup of powdered sugar.  Blend until incorporated.  Add vanilla extract and remaining cup of powdered sugar.  Beat on medium high speed until frosting is smooth and silky.

Allow cake to cool in the pan for 20 minutes.  Remove and allow to cool completely on a wire rack before frosting the cake.  Sprinkle with pomegranate seeds before serving.

This cake can be stored, well wrapped in the refrigerator, for up to 3 days.

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