Big event for all of us at the theatre. We all showed up ready to party!
oph gang gang iykyk
add bacon to that veggie omelette live a little
upgrade those pancakes to cinnamon raisin trust me bro
With brussel sprouts, twice baked cheesy potatoes
horseradish sour cream, blue cheese
green onions
Ingredients:
Sugar Cookies
▢ 2 1/4 cups all-purpose flour ▢ 1/2 teaspoon baking powder ▢ 1/2 teaspoon salt ▢ 3/4 cup unsalted butter room temperature ▢ 3/4 cup granulated sugar ▢ 1 egg room temperature ▢ 1 1/2 teaspoons vanilla extract ▢ 1/4 teaspoon almond extract
Icing
▢ 3 cups powdered sugar sugar ▢ 4 Tablespoons milk ▢ 1 teaspoon vanilla extract ▢ Assorted gel food coloring ▢ Assorted sprinkles for decorating
Instructions:
Whisk dry ingredients (2 min): In a medium bowl, whisk together the flour, baking powder and salt.2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon saltBeat wet ingredients (5 min): In a large bowl with a hand mixer, or in the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed for 2-3 full minutes. Add the egg, vanilla, and almond extract and beat for another 1-2 minutes. Scrape down the bottom and sides of the bowl as needed.3/4 cup unsalted butter, 3/4 cup granulated sugar, 1 egg, 1 1/2 teaspoons vanilla extract, 1/4 teaspoon almond extractCombine dough (2 min): With the mixer on low, add the dry ingredients until combined.
Roll out and chill (2 hours): Divide the dough in half and place each on floured parchment paper. Place another piece on top and roll each out between two pieces of parchment paper 1/4 inch thick. Refrigerate for at least 2 hours, or up to 2 days.Cut the cookies out (10 min): When you’re ready to bake, preheat the oven to 350°F. Line two large baking sheets with parchment paper. Remove the cookies from the fridge and use mini cookie cutters to cut the dough out. Pick the cookie cutters up slowly so the cookie comes out with the cutter. I find this is the easiest way for the more intricate designs to keep their shape. Use the bristle end of a small brush, like a cookie decorating brush (or kid’s paint brush), to help nudge the dough out of the cutter. Arrange the cookies on the baking sheet. They don’t spread so you can arrange them closely.
Bake (9 minutes): Bake in the preheated oven for 8-10 minutes (9 was perfect for me), until the tops are set and the bottoms are just barely golden. Re-roll any dough scraps and repeat until the dough is gone. Cool completely on the baking sheet before icing.Make the icing (3 min): Add the powdered sugar to a large bowl with the vanilla and 4 Tablespoons of milk. Use a fork to mix until smooth. It should be difficult to combine then start to smooth out. When you lift the fork out of the icing it should drizzle like a ribbon back into the bowl before melting back into the icing. Add a tiny drop of water or a smalls poonful of powdered sugar to to reach this consistency.3 cups powdered sugar sugar, 4 Tablespoons milk, 1 teaspoon vanilla extractDecorate (30 min): Divide the icing into separate bowls. Add food coloring to reach your desired colors (see notes for what I used). Dip the tops of each cookie into the icing and let it drizzle off slightly before setting it back on the parchment lined baking sheet and decorate with sprinkles. I like to dip 5-10 at once then sprinkle and repeat. If any of the icing starts to set on top, stir well with a fork before dipping again. The cookies take 1-2 hours to full set after dipping.
over rice with corn and green bell peppers, some red onion
Ingredients:
6 Tablespoons unsalted butter, melted3 overripe large bananas, mashed1 cup granulated sugar1 egg, room temperature1/4 cup greek yogurt2 teaspoons vanilla extract1 cup all purpose flour1/2 cup dutch processed cocoa powder3/4 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1/2 cup chocolate chips
Directions:
Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.In a large mixing bowl combine the melted butter, mashed bananas and granulated sugar, beating until combined. Add the egg and mix well.Scrape down the bowl, and add the greek yogurt and vanilla extract. Mix to combine.Add the flour, cocoa powder, baking soda, baking powder and salt. Mix until it begins to come together and no streaks of flour or cocoa powder remain. Last, fold in the chocolate chips, mixing only until just combined.Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a large cookie scoop or a 1/4 cup measure to keep things consistent. If you’re feeling indulgent, place a few more chocolate chips on top of each muffin.Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!
Ingredients:
1/2 cup unsalted butter, room temperature1 cup brown sugar, packed1 egg, room temperature2 teaspoons vanilla extract.1/3 cup cocoa powder1 teaspoon espresso powder1 cup all purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1 cup chocolate chips
Directions:
Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.Place the softened butter and brown sugar in a stand mixer fit with the paddle attachment. Beat on medium high speed until fluffy, about 2 minutes.Scrape down the sides of the bowl and add the egg and vanilla extract. Mix until combined.Scrape down the bowl and add the cocoa powder, espresso powder, flour, baking soda and salt. Mix on low speed, gradually increasing to medium. Mix until just combined and no streaks of flour remain.Fold in chocolate chips until evenly distributed.Use a 2 ounce cookie scoop to drop the cookie dough onto your prepared cookie sheet 2 inches apart.Bake at 350°F for 11 minutes or until the edges are set but the centers are still gooey. Allow to cool for 10 minutes on the baking sheet until set. Enjoy!
