Lemon Bottles and Onesies

I am so far behind on blogging, I just don't know why. I have decided to try and update the blog because this is the easiest way to keep all my recipes at my fingertips. This post is extremly beneficial because I am in the process of planning another friend's baby shower.

For a friend's baby shower in February I decided to make onesie cookies again. I am excellent at underestimating the amount of time and the amount of work that I have to do and this was a perfect example because I was up until 4 am and back up 2 1/2 hours later trying to finish the over 100 cupcakes and an absurd amount of cookies (I think I blocked out the extra number for my own mental health). I was in pretty good shape making the cookies (both onesies and baby bottles)and then I tried the first batch of unfrosted ones and GROSS!!! They had to get thrown out and I started scouring my favorite Allrecipes for a new recipe (and now it was almost 3:30pm). I was pretty happy with this recipe except they blew up when they were baking them so I had to recut them once they came out of the oven (this could be because I used just butter) and some of the icing seemed to smudge in the bags but yet again I think my few hours of drying was just not enough.

Even though some of them were a little ugly they did get rave reviews because of the taste, the frosting and the cookies both had some lemon in them. Genious! (Thank you to whoever came up with that idea). I definitely would make these again but next time I would try and follow the recipe to a T and give myself more time for all of the frosting to dry!




SHIELA'S SUGAR COOKIES
(Source: http://allrecipes.com/recipe/shielas-sugar-cookies/detail.aspx)

INGREDIENTS:

1 cup margarine
1 cup shortening
1 cup white sugar
1 cup confectioners' sugar
2 eggs
1 teaspoon lemon juice
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

ICING:

3 cups confectioners' sugar
1/4 cup margarine, softened
1 1/2 teaspoons lemon juice
3 tablespoons milk

DIRECTIONS:

1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2.In a large bowl, cream together the 1 cup margarine, shortening, white sugar and 1 cup confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in 1 teaspoon lemon juice. Combine the flour, baking soda, cream of tartar and salt; gradually stir into the creamed mixture. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto prepared cookie sheets.
3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4.To make frosting, combine the 3 cups confectioners' sugar, 1/4 cup margarine and 1 1/2 teaspoons lemon juice in a medium bowl. Mix until smooth, adding milk 1 tablespoon at a time until frosting has reached its desired consistency.

The Perfect Cake Version 2.0

I live in DC where there is a pleothra of cupcake shops and honestly I can bake better than a lot of them, this has been told me by a lot of people. However, I cannot make mine as pretty and professional looking as they can. A few weeks ago two of my college friends and I had a sugar adventure and started with Frozen Hot Chocolates at Serendipity 3 and then walked over to Georgetown Cupcake (from the tv show DC cupcake) but after looking at the ridiculously long line (and my friend somehow getting a free cupcake) we walked over to the new Sprinkles cupcake. I had one of the most delicious cupcakes there and thought wow this tastes extremely similiar to my favorite chocolate chip cake but with peanut butter. So last nite I experimented and made the original recipe adding a little bit more than half a jar of peanut butter and have had nothing but rave reviews today, I was told it was the nice hint of peanut butter. So this is definitely a keeper! I made a chocolate glaze but spread it on slightly thicker then your typical glaze, absolutely perfect!


I made it as cupcakes but the recipe was originally for a bundt cake.




PEANUT BUTTER CHOCOLATE CHIP CAKE/CUPCAKES

DIRECTIONS:

1 pkg. Deluxe Yellow Cake Mix
4 large eggs
1 C. vegetable oil
1 C. milk
1 box instant vanilla pudding
1/2 to 3/4 of a jar of peanut butter (reduced fat worked well)
1 - 4oz bar German's Sweet Chocolate grated (grate it by throwing it in the blender)
Handful of Chocolate Chips (I use usually 2 handfuls)

DIRECTIONS:

- Mix all ingredients except chocolate chips.
- Fold in chocolate chips
- Pour into a greased Bundt pan or cupcakes
- Bake at 350 for 50-60 minutes.....(50 minutes is usually enough)For cupcakes about 23-25 minutes.


SATINY CHOCOLATE GLAZE
INGREDIENTS:

3/4 C. semisweet chocolate chips
3 T. butter
1 T. light corn syrup
1/4 tspn. vanilla extract


There are two different ways to do the glaze - the official directions are first then my short cut ones are second

OFFICIAL DIRECTIONS:

- In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
- Spread warm glaze over top of cake, letting it drizzle down the sides.

MY DIRECTIONS:

- In a microwave safe bowl melt chocolate chips and butter, occasionally stirring.
- After melted add corn syrup and vanilla.
- Spread warm glaze over top of cake, depending on the thickness either drizzle it or just spread it over the top and down the sides.