Baby Sugar Cookies

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Regrettably, I'm still feeling under the weather. I feel a bit like Eeyore from Winnie the Pooh, with a raincloud over my head and I keep misplacing my head (or tail, as it may be). In addition to losing 5 pounds in the last week (which I will certainly gain back in eating many, many cookies), I've temporarily lost my sense of smell and taste.

Moment of silence.

Now I ask you this: is there anything worse for a food blogger? How am I suppose to share delicious food and decadent desserts with you if I first can't test them out for myself?

Devastating is what this is. Maybe even a little bit ironic.

So today, we're going to try something new. I'm going to ask you to eat with your eyes instead of your taste buds.

My cousin Missy has been expecting a sweet little girl for some time now and she's finally arrived! Congratulations to Missy and Kurt (and new big brother Dylan)!

I can't wait to meet the new baby. Since my brain is always focused on butter and sugar, I wanted to give the new, soon to be very sleep deprived, second-time parents a special treat while they spent some time in the hospital with their new bundle of joy (and something to feed the visiting guests who have come to Ooo and Ahh over the cute baby toes).

Earlier this week, I baked up a batch of baby themed sugar cookies to send their way. I have already shared a couple sugar cookie recipes on this website which you can find here and here. Since I can't think of anything cuter than baby items (I literally squeal over them if I happen upon them in a store), I filled a bunch of pastry bags and quickly set out to decorate them. I used a royal icing to decorate the cookies (recipe below).

If there is enough interest, I would love to do a cookie decorating tutorial for you. Let me know if you'd like to learn!

I hope I've inspired you to try out cookie decorating for yourself! Or, if you know of a baby in the works, a few ideas to use to decorate your own baby themed cookies.

Royal Icing
3 3/4 cup powdered sugar
3 tablespoons meringue powder
6 tablespoons water

In a large mixing bowl, beat together the powdered sugar, meringue powder, and water until stiff peaks form, about 3 to 5 minutes. Add food coloring, if desired. Store in an airtight container in the refrigerator for up to 3 days.

To thin icing to fill larger areas, use a few drops of water at a time. Remember, a little bit of water goes a long way and it will take a lot of powdered sugar to compensate if you've added too much water.

Piña Colada Cupcakes

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Piña Colada Cupcakes

Piña Colada Cupcakes

Today's post is going to be short, but sweet. Since I'm feeling a bit under the weather, I hope these cupcakes will help you to forgive me.

Coconut and pineapple have always been on my list of favorite fruits. I used to buy gallons of organic coconut pineapple juice at the store (which I would try not to drink in one sitting). For some reason it never occurred to me to combine this wonderful combination with alcohol. When this finally dawned on me a few weeks ago, I realized I needed a piña colada and I needed one now.

Piña Colada Cupcakes

I love piña coladas so much I decided I needed to have this particular cocktail in a more... suitable container. Well, for a baker, pastries are the perfect delivery system for cocktails. Even if you aren't a baker, I don't think you will protest these piña colada cupcakes too much (if at all).

It's nearly summer, the sun is shining, and I think you deserve a little treat. Don't you?

Piña Colada Cupcakes

These Piña Colada Cupcakes are a cocktail in cupcake form. No corners were cut on this recipe—you will find rum, coconut, and pineapple throughout. The cupcake is made with coconut rum, coconut milk, and pineapple juice, which gives the cupcake that great cocktail base. Shredded coconut and crushed pineapple are then folded into the batter to give the cupcake a little extra oomph. Of course, to keep this kid friendly, simply substitute the rum with coconut milk or pineapple juice.

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Cornmeal Parmesan and Poppy Seed Crackers

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Cornmeal Parmesan and Poppy Seed Crackers

Cornmeal Parmesan and Poppy Seed Crackers

There is something very visceral about baking a homemade loaf of bread. Instead of buying a loaf of bread at the store or letting a bread maker do it for me, I'm taking the time out of my day and using my own hands to create something out of a few simple ingredients.

Standing in the kitchen and kneading dough in silence has a great therapeutic effect for me. I feel as if I am somehow more connected to the earth (or maybe I just feel more connected with myself). It's my release for anger, for frustration, or for built-up emotion. Whatever my emotions are going in, the result is always the same—a sense of calm and tranquility.

Cornmeal Parmesan and Poppy Seed Crackers

I have 8 minutes to myself. To think. To feel the muscles in my arms work. To sense the changing of the dough's elasticity beneath my fingertips. To smell the yeast in the air. To feel awe for the simplicity and elegance involved in creating a loaf of bread. This is the way bread has been made for thousands of years. The basic steps are always the same—they always have been and they always will be. I find comfort in the process. It is rustic, true, but it is sophisticated at the same time.

Instead of another bread recipe, this week I thought I'd share something that's new to me and maybe new to you too—homemade crackers. I have never made crackers before and, without knowing the process in which make them, it seemed daunting. Much to my surprise, the recipe was incredibly easy and quick, involving only a few minutes of hands on time (and a few extra to allow the dough to rest). The dough was very easy to work with and rolled out like a dream. If you have never made crackers before, I urge you to give it a try. You might just be amazed at how simple and delicious it can be.

Cornmeal Parmesan and Poppy Seed Crackers

These Cornmeal Parmesan and Poppy Seed Crackers are flaky, light, and addictive. These crackers feature crunchy cornmeal and freshly grated Parmesan cheese. They are then sprinkled with poppy seeds and flaked sea salt for extra flavor and a touch of decorative flair. The crackers can easily stand alone but are neutral enough to serve with cheese. This recipe is simple enough that I believe anyone can make them and make them well.

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