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| Kaitlynn patting the dough |
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| Kaitlynn and Matthew |
Yesterday we started holiday cookies. We made a double batch of
Krusteaz sugar and a batch of
Betty Crocker gingerbread cookies. It was so easy and the cookies were so yummy! I am definitely going with mixes from here on out, it really lowered the work. I wrapped each ball of dough in plastic wrap and popped them into the fridge for 15 min, it made them much easier to work with. We lightly floured the counter and pin, I then used my big
Pampered Chef spatula to transfer them to the pan. I learned early on to roll the dough thin, and cook 8 min, top. I set a timer to get it exact. Also, keep the cookies separated to keep them form growing together, this seemed to be a bigger problem with the gingerbread than the sugar cookies. I transferred them from the pan with
this nifty spatula, and cooled them on a
2-tier rack. Both turned out very yummy, I will stock up on the gingerbread mix, it was the best. I also saw some great coupons for Betty Crocker cookies on
their site. Now the frosting, that's for another day.
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| Cynthia rolling out the dough |
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| wrapped and ready for the morning |
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| Hot from the oven |
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| Flipped onto a plate |
We also worked on a couple of projects that Cynthia missed in her cooking class. We made
Caramel rolls and
white bread. Cynthia prepared the dough yesterday, then covered them overnight in the fridge. They were cooked this morning and turned out quite yummy. A word of caution though, this particular recipe was a little difficult to follow, so read the directions carefully. Also, wash or soak the baking pans and plates quickly, that gooey caramel sets up fast and can get hard to clean off. Today Jason helped her make the white bread. It was pretty good too, although I feel that it may have risen a little too much as it had a million air pockets. It still was tasty.
While they were in the kitchen, I caught up on sewing. My projects really needed some TLC and I got close to completing one, but I ran out of satin binding. I will have to pick that up tomorrow to get it finished. I would like to post some pictures, but those will have to wait until the holidays are over! Tomorrow will be pretty busy, I think Cynthia has strep throat now, so I will talk to the clinic about getting her some antibiotics. I can't wait for everyone to stop being sick, this has been the worst year for our family in the sickness dept, we need some prayers.
Yesterday we started holiday cookies. We made a double batch of Krusteaz sugar and a batch of Betty Crocker gingerbread cookies. It was so easy and the cookies were so yummy! I am definitely going with mixes from here on out, it really lowered the work. I wrapped each ball of dough in plastic wrap and popped them into the fridge for 15 min, it made them much easier to work with. We lightly floured the counter and pin, I then used my big Pampered Chef spatula to transfer them to the pan. I learned early on to roll the dough thin, and cook 8 min, top. I set a timer to get it exact. Also, keep the cookies separated to keep them form growing together, this seemed to be a bigger problem with the gingerbread than the sugar cookies. I transferred them from the pan with this nifty spatula, and cooled them on a 2-tier rack. Both turned out very yummy, I will stock up on the gingerbread mix, it was the best. I also saw some great coupons for Betty Crocker cookies on their site. Now the frosting, that's for another day.
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