Let’s face the cold heart facts. I LOVE FOOD. I love everything about it. I love how aromas excite the senses and make you remember times and places long gone.. I love messy fingers and cheesy faces. I love everything naughty, decadent and devine. Does this make me an exquisite chef? Absolutely… NOT.
I love Pinterest for its sparkly fun culinary adventures. Its brilliant success stories and happy tummies. I am pretty much the eternal Pinterest failure. My attempts at baking, culinary awesomness are generally what you will see under the hashtag #pinterestfail.
Does this break my spirit? NO! Does it make me eat less? NO! Does it make me more stubborn? YES! So welcome to my recipe page. I will share some wonderful recipes. I bet the recipes are PERFECT – the links I will show you will show perfectly risen cakes, yummy round biscuits and never leaky lasagne – but I will share my TRUE and HONEST pictures. Failures and all. I have actually discovered that the Picnic Slogan is true ‘Deliciously Ugly.’ I feel an affinity with the Picnic Chocolate Bar. We have that in common.
Welcome to my Ugly.
GLUTEN FREE SPRINKLEY VANILLA COOKIES
Our family cooking adventure this weekend was to make Vanilla Sugar Cookies with Sprinkles! I was naturally stalking Pinterest and came across a totally sensational looking recipe! (& it tasted as good as it looked!).
Kudos today goes to www.juliasalbum.com I had a stalk around this blog – HELLO WORLD! Looks amazing in there. Seriously – this Julia has a great grip on her kitchen — unlike me..
Would you like to meet this weekends chef’s? Introducing Charlie (4) and Amelie (1) for the very first time here on our blog! The girls are ALWAYS harassing me to get in the kitchen with them. Truthfully its a challenge… I don’t like to share the beaters and bowl licking duties.. It hurts me to share with my beautiful mini beasts.
I want you to know. Right now. That Amelie (right) does occasionally agree to wearing clothes. It’s not often – but it DOES happen.
Before we start on this awesome recipe – adapted from Martha Stewart – a tip was passed on by Julia. A tip I had never seen/heard of. I had NO clue. And would you believe following this little piece of wisdom – actually allowed me… yes ME.. to create a dough that wasn’t crumbly. Life changing. Here is Julia’s wisdom:
The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, aerating it by fluffing it up and whisking it well then spooning it into the measuring cup.
The wicked theory behind this is – the recipes really call for aerated flour.. if you just go straight cups without aerating first – you are using too much flour – and like me will possibly maybe be having fails. (I now believe this to be 100% true. Let’s hope my FAIL days are over.’ Cheers Julia.
3 cups of aerated GF Plain Flour
1/4 teaspoon salt
230 grams of softened butter
1 cup of sugar
1 large egg
2 tsp of vanilla extract
1. Aerate your flour! (This will forever be etched in my mind)
2. Combine flour & salt – mix.
3. In a separate bowl – beat softened butter and sugar. (Should look light and fluffy – and taste YUM!)
4. Add egg & vanilla – continue beating for several minutes. (You should be using an electric mixer – if not… you are a glutton for punishment.)
5. Add flour & salt mixture – and beat on low until well combined.
6. Roll into balls (Recommended 1 inch… but I believe in UGLY. So just roll’em)
7. Roll balls in sprinkles/ 100’s and 1000’s… ( Please check your choice for gluten – ours were safe – but gluten hides in these sugary balls sometimes)
8. Place on tray and freeze for 30 minutes.
9. Bake at 180 degrees for 15 minutes.
10. Remove from oven – place on wire tray and cool completely.
11. Try not to eat all of them in one sitting. Be prepared for the cookie explosion.
Ok – at the end of the kitchen escapade – man I was grateful the girls decided to nap while it was bake o’clock. The end result was my version of a gorgeous cookie! Check it!
So – do you want to see how a real chef bakes these bad boys?? Head over & check it out here.