Do these Doodle's....

 Simple Snickerdoodles!

Sugary and Sweet! Yum!

Ingredients:

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup pure vegetable shortening
• 1 3/4 cups sugar, plus more if needed
• 2 tablespoons ground cinnamon, plus more if needed
• 2 large eggs

Directions:

1. Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Makes about 4 dozen

Read more at Marthastewart.com: Snickerdoodles - Martha Stewart Recipes

Shortbread cookies!

Ingredients

nocoupons

• 3/4 pound unsalted butter, at room temperature
• 1 cup sugar, plus extra for sprinkling
• 1 teaspoon pure vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 6 to 7 ounces very good semisweet chocolate, finely chopped

Directions

Preheat the oven to 350 degrees F.


In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.


Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter, basic circles or any shape you desire. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.


When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.


Drizzle 1/2 of each cookie with just enough chocolate to coat it.

Enjoy! 

Lemon Bars!

My Grandma Always told me

when life gives you LEMONS.... 

 Make Lemon BARS!

Ingredients:

• 1 cup butter, softened
• 1/2 cup white sugar
• 2 cups all-purpose flour
• 4 eggs
• 1 1/2 cups white sugar
• 1/4 cup all-purpose flour
• 2 lemons, juiced

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool, cut into uniform 2 inch squares.

Yummm!

 

Happy National MARGARITA Day!!

Did you know that February 22 is National Margarita Day? 

 

If not, don’t worry. There are still plenty of hours left in the day to fulfill your margarita requirement. The only question is: how will you get it done? Whether it’s after-hours drinks or an extra-long business lunch (we won’t tell!), the most important thing is that you celebrate National Margarita Day 2011 in style.

Here's a Great Margarita Recipe to help you celebrate! 

It takes less then 5 Mins and makes 1 Rockin' Cocktail

What to buy: 

All self-respecting margaritas are made with only 100 percent agave tequila (we like to use the high-quality Cuervo 1800, Patrón Silver, Herradura, or Don Julio) and Cointreau.

Ingredients:

• Salt, for rimming the glass (optional)
• Ice
• 1 1/2 ounces tequila (blanco, 100 percent agave)
• 1 ounce freshly squeezed lime juice
• 1/2 ounce Cointreau (not Triple Sec)

Directions:

1. If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.
2. Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.

!SALUD! CHEERS!! 
Dont forget "one Tequila, two tquila, three tequila, FLOOR." Drink Responsibly! 

Recipe from: http://www.chow.com/recipes/10643-perfect-margarita

chocolate-chocolate chip cupcakes!

 A moist mini cupcake recipe....
Devil's food cake with cocoa and creamy vanilla frosting. 
Decorated with Mini Chocolate Chips.

Perfect Bite Size Treats!

Devil's Food Cake:

Ingredients:

• 3/4 cup unsweetened cocoa
• 1 1/3 cups granulated sugar
• 1 1/4 cups milk, scalded
• 2 cups cake flour, sifted or stirred before measuring
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 2/3 cup shortening
• 3 eggs
• 1 1/4 teaspoons vanilla extract

Preparation:

Preheat oven to 350°  and prep mini-cupcake(or mini-muffin) tray with liners. Sift the cocoa with 1/3 cup sugar; pour into the milk gradually; stir until well blended. Set aside to cool. Sift together flour, remaining 1 cup sugar, soda, and salt. Add shortening and half of the cooled cocoa and milk mixture. Beat at medium speed of an electric hand-held mixer. Add eggs, vanilla, and remaining cocoa and milk mixture. continue beating for about 2 minutes, scraping bowl with a spatula occasionally. Pour into prepared tray. Bake at 350° for 10-12 minutes. Cool in the pans for at least 5 minutes.

While they cool, prepare your frosting with the recipe below.


Creamy Vanilla Frosting:

Ingredients:

• 3 cups confectioners' sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream

Directions: 
In a mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency. Select Pipping tip, bag frosting and decorate. 
FYI: If not eating immediately these may need to be refrigerated.

Finishing Step: 
Sprinkle with Mini Chocolate chips for decoration!