Sprinkle Sugar Cookies

Sprinkle Sugar Cookies

When baking for a bake sale you need to appeal to the children. The children are the ones that really drive the sales we all know that.

Our school bake sale is a little fundraiser for the PTA and I wanted the PTA to get the most they could during their bake sale so I baked up some sugar cookies that I was certain would appeal to the children. Sprinkles are the secret. Doughnut makers have known this for years.

If you cover it in sprinkles the children will want it. Also make the cookies jumbo sized. Jumbo cookies make children happy too.

This cookie recipe is perfect for rolling out and cutting into shapes. To make these jumbo cookies I used a 3-inch circle shape cutter. You can use any shape you choose. Jumbo sprinkle covered cookies will sure be a hit wherever you serve them.

Jumbo Sprinkle Cookies


3 cups flour
1 tablespoon baking powder
1 cup butter, softened
1 cup sugar
1 large egg
1 tablespoon vanilla extract

water for brushing

1. In a medium bowl whisk together flour and baking powder.
2. In the bowl of a kitchen mixer, beat together unsalted butter and sugar.
3. Once mixed well, add in egg and vanilla.
4. Add in flour mixture about a cup at a time.
5. Mix until dough forms and begins to clump together. If it appears crumbly keep mixing it will come together.
6. Roll dough into a ball, wrap with plastic wrap, and allow to chill in fridge for 30 minutes before using.

When ready to use:
1. Preheat oven to 350 degrees F
2. To roll dough place between lightly floured parchment sheets. I like the cookies between 1/8 -1/4 inch thick.
3. Place cut out shapes on parchment lined cookie sheet.
4. Brush tops of cookies with water and cover in sprinkles.
5. Put cookies sheet in freezer for about 5 minutes.
6. Bake for about 8 minutes. Let sit on the cookie sheet for a minute or two to set before placing on cooling rack.

Sugar Cookies with Sprinkles

Posted in Desserts | Tagged as: , , , , , , | 4 Comments

Restaurant-Style Salsa

Restaurant Style Salsa

What is your favorite cuisine? Tacos, burritos, tamales, tortas, enchiladas, margaritas… without hesitation I would say that Mexican food is my favorite. I love the muy authentico Mexican foods and the Tex-Mex varieties equally.

The story goes my uncle (who was in high school at the time) fed me chips and salsa when I was barely six months old and I love it. I have pretty much been stuffing my face with chips and salsa since. Thanks JP! :) In college there were times when I couldn’t make it to the cafeteria for dinner, stupid night classes, so I would make chips and salsa my dinner after class.

Mexican restaurants that give you endless chips and salsa are my favorite. Yes I know that you shouldn’t fill up on that type of stuff before dinner but freshly made chips are about a billion times better than the chips you get at the grocery store. And the salsas. Ahhh the salsas, they are so good too. About a billion times better than the jarred stuff in the store.

This salsa isn’t a salsa in the sense of tomatoes, onions, peppers, and cilantro. This is more of a sauce. A spicy tomato sauce in fact. Which is perfect when slightly warm. This salsa is very similar to the salsa I grew up eating at our local smokey bar that served some of the best Mexican food. This restaurant still exists but I don’t get back to eat it very much anymore. Instead I have slowly started to recreate my favorites at home.

My mother-in-law actually told me she heard the secret to their salsa was tomato sauce and red pepper flake. That is it. How easy, right?! I had to give it a try and we were so pleased with the end result I know I will be making this many, many, many more times in the future. It is true moms do know everything. :)


Restaurant Style Taco Sauce

1-8 ounce can tomato sauce
1-2 teaspoons red pepper flake

1. In small sauce pan add tomato sauce and red pepper flake
2. Simmer over medium-low for 5 minutes.
3. Allow to cool slightly before serving. Best served warm


What is your favorite cuisine? 

Have you recreated restaurant favorites at home?


Posted in Appetizers, Gluten Free, Snack, Vegan, Vegetarian | Tagged as: , , , , | 2 Comments

Frozen Cookie Dough

Having frozen cookie dough on hand is nice for those days when you get a craving or if you have some unexpected guests pop by. Freshly baked cookies are so welcoming. Recently I mixed up three batches of my favorite cookies, formed in to balls, and popped into the freezer.

FUNNY STORY: My youngest daughter got to eat lunch with her teacher today. She was very excited about this. I had an early morning doctor appointment so I wasn’t home to pack her lunch. No biggie she usually packs her own lunch every day anyway. Apparently she asked her father if she could have a cookie for lunch. He said sure since it was a special lunch day for her.

When it was time to leave he went over and looked at her lunch. In it she had TWO raw cookie dough balls! She thought she could just eat them that way. This story made me laugh when I got home. He had her put the cookie dough away and she got to take two squares from a Hershey’s bar instead. She is just too sweet!

This cookie dough DOES contain eggs so they MUST be baked!

Frozen Cookie Dough

16 tablespoons butter, softened
3/4 cup dark brown sugar
1/4 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cup flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1-10 ounce bag of Ghirardelli Bittersweet baking chips

1. In a mixing bowl cream together butter, brown sugar, and white sugar.
2. Add eggs one at a time. Scrape down bowl as needed.
3. Mix in vanilla.
4. Slowly add in flour, cornstarch, soda, and salt. Mix until just combined. With a wooden spoon mix in baking chips.

I also like to mix these up ahead of time and freeze them. Using my ice cream scooper I scoop up balls of cookie dough and place on a parchment lined cookie sheet. Pop in the freezer for 8 hours or over night. Place the frozen cookie dough balls in a freezer bag and store until the craving strikes.

When ready to bake:
1. Preheat oven to 375 degrees Line baking sheet with parchment or silpat.
2. Place frozen cookie dough balls on sheet about 2 inches apart. Bake for 15 minutes.

The texture of the cookies changes slightly baked this way. They are a little puffier and denser. I still get rave reviews when I make them this way too.


Posted in Desserts, Freezer Meal | Tagged as: , , , , , , , , , , , , , | 3 Comments

Hatch Chile Hashbrown Eggs Benedict

Are you noticing a Monday trend around here? Most recipes I post on Mondays tend to be breakfast themed. The weekends are the best to make a big breakfast. Plus day time light is great for food photos too ;)  

Hatch brown Eggs Benedict

Recently I received a GIANT box of Hatch chiles in the mail from The Hatch Chile Store. Talk about a great mail day! I washed them up and let them sit on the counter while I thought of fun ways to use them. When I woke up the next day I knew I needed to spice up breakfast.

Hatch Chile Hashbrown Benedict

Due to some severe stomach pain <insert frowny face here> I have been eating a gluten free diet for the last six weeks so English muffins, traditionally used in Eggs Benedict, were out of the equation for me. Hashbrowns made the perfect gluten free alternative though.

Hatch Chile Hashbrown Eggs Benedict

When making the hashbrowns I added some chopped onions and Hatch chiles. It gives them a little za-za-zing! Who doesn’t love some za-za-zing on a Saturday morning?! If you don’t have any of the coveted Hatch chiles substitute an Anaheim or poblano pepper. Can’t handle the za-za-zing then leave the pepper out entirely.

Hatch Chile Hashbrown Egg Benedict

If you’re frying up hashbrowns and poaching the eggs please, oh, please DO NOT skip making your own hollandaise sauce. It takes just seconds to do in your blender or food processor. Fresh hashbrowns are the best and I really like the Simply Potatoes brand you find in the refrigerated section usually by the eggs and bagels. Layer all the ingredients together for a restaurant worthy breakfast.

Hatch Chile Hashbrowns Benedict

Serves: 4
4 tablespoons oil, divided
20 ounces shredded hashbrowns
1 small onion, chopped
1 Hatch chile, seeds removed, diced
4 slices of ham or Canadian bacon, cooked
4 poached eggs, recipe here
Hollandaise sauce, recipe below
paprika and chives as garnish

1. In a large skillet over medium heat. Drizzle 1 tablespoons oil. Saute onion and chile for 5 minutes or until softened.
2. Add 2 tablespoons oil and hashbrowns. Press in a even layer. Cook 6-7 minutes. Drizzle additional 1 tablespoon oil over potatoes and flip over. Cook another 6-7 minutes.
3. To assemble: hashbrowns, cooked ham, poached egg, and a drizzle of hollandaise sauce. Garnish with sprinkle of paprika and snipped chives.

1/2 cup butter, melted and cooled slightly
3 egg yolks
1 tablespoon lemon juice

1. In blender add egg yolks and lemon juice. Blend on medium high speed for 30 seconds, or until yolks become light in color.
2. While blender is running, drizzle in melted butter.

if you prefer thinner hollandaise sauce add 1 tablespoon hot water at a time until you reach desired consistency 

Hatch Chile Hashbrown Benedict

For some reason I kept wanting to type Hatchbrown Benedict instead of Hatch Chile Hashbrowns. Sort of catchy like Kimye or Bennifer. :)

disclaimer: The Hatch Chile store sent me the chiles to play around with. I have not be otherwise compensated. All recipes and opinions are my own. 

If you want some chiles of your own you can order fresh or frozen chiles from their website.

Posted in Breakfasts, Gluten Free | Tagged as: , , , , , , , , , , , , , , | 18 Comments
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