"Throw Up" Sugar Cookies

Did you miss me?? Two posts in 6 months isn't terrible...right?

Before I start, let me say that you need to forgive the name of these classic sugar cookies. When I first heard of throw up cookies, my gag reflex most definitely kicked in. But I found out that the reason they're called this is because they are so good that you'll eat too many and possibly throw up.

I mean, it makes sense.

Once you get past the name, you realize that it's just a classic sugar cookie recipe. But the thing is, it's quite possibly the last one you'll ever need. Keep in mind, this recipe comes from the kitchen of Terri Schlarb, who makes the only potato soup you'll ever need. Remember that one? Classic.

Anyway, you just have to believe me on this. These sugar cookies are exactly what you're looking for when Christmas comes around.


Ingredients:

• 3 cups flour
• 1 cup sugar
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1 cup butter
• 1 egg
• 1 tsp vanilla
• 1 tbsp cream

Directions:

Stir dry ingredients.

Dice up butter into small pieces.

Add the butter to the dry mixture.

Cut in the butter. You can use a pastry blender, but I prefer using my (clean) hands.

Mix beaten egg, vanilla and cream together and add to mixture.

Work the dough into a ball.

Sprinkle a clean, flat service with light flour. Roll out dough and cut desired shapes.

Bake 8-10 minutes and let cool before decorating.

This recipe made around 2 dozen cookies, depending on how thick the dough is when you use the cookie cutters. 

As far as the decorating goes, I used a royal icing decorating technique that I found on Pinterest by Sweetopia. She links to a great royal icing recipe; however, I used store-bought frosting and thinned it with cream. It's not perfect, but it's good enough for me!

Love and throw-up,

Peanut Butter Balls

Is there anything more beautiful than the combination of chocolate and peanut butter? Of course not. I am so "pro" chocolate/peanut butter marriage that I used to put actual peanut butter on chocolate ice cream. Used to. Then I stopped, because I was a 100 lb. 3rd grader.

There are several reasons to make these, but the most important reason is because they're easy. So easy. I could kiss whoever made no-bake goodies trendy, because the thought of cracking one egg or measuring flour can make me break out in hives. I'm not interested. What I am is tired, hungry and in a hurry. So let's not waste anymore time chatting and get to work.

Ingredients:

• 1 cup powdered sugar
• 1/2 cup creamy peanut butter
• 3 tablespoons butter, softened
• 1 large back chocolate chips
• 1 full tablespoon of Crisco

Directions:

• Stir together powdered sugar, peanut butter and butter. To be honest, I use my hands. No wooden spoon can stand up to this stickiness.
• Roll into balls and place on baking sheet. Make sure and cover the baking sheet with wax paper. This is vital.
• Place the balls into the fridge for 20-30 minutes.
• Melt the chocolate chips and Crisco over a very low heat, stirring constantly with a wooden or metal spoon.
• Dip peanut butter balls into chocolate using a spoon (and your fingers, honestly), and place back on wax paper.
• Place balls into fridge until chocolate is hardened, about 30 minutes.
• For an extra-special touch, add sprinkles or crushed nuts onto balls immediately after dipping in chocolate.

I dare you to make these without actually eating one. 

I knew you couldn't do it.

Love and bake-less magic,

Chocolate-Dipped Oreos

If all else fails...dip it in chocolate. There. I just saved you hundreds of dollars in therapy visits. If you've read the past few posts, you know that I am currently attempting to bake for Tim's 10 million co-workers for the holiday season.

Okay. Fine. There are only 18. But that's almost the entire Duggard family coming over to your house for dessert. Feel up to the task? Me, either.

I always get motivated at work. Or church. Or anywhere other than my kitchen. But I get these magical vision of me wearing my cute little apron with my hair effortlessly, yet elegantly, pulled back, baking and singing Christmas carols. Of course I'm completely rested after my full day of work and my 5 am workout. I also have a dash of flour on my nose, which my husband finds endearing, yet a little bit sexy.

Not.

I walk in the door and I still have to cook dinner. My lovely husband who promised to help with the dishes has lapsed into a food coma in front of re-runs of Sister Wives. I should know by now that spaghetti does that to him. I have 3 loads of laundry to do, there are 75 Christmas cards calling to me from my corner of the bedroom, and to be quite honest, I stink a little bit. Somehow I've managed to come home sweaty in 55 degree weather. Only me.

This is the path that has lead me to the chocolate-dipped Oreos. Granted, the Oreos are only one of many things I am dipping. They are fun, though. Here are the simple ingredients and instructions:

Ingredients:

• 1 large bag semisweet chocolate chips
• 1 tablespoon Crisco
• Oreos
• Sprinkles
• Wax paper

Directions:

• Slowly melt chocolate chips over very low heat on the stove. You can use a double broiler if you have one; I don't even know what one looks like, so don't feel like it's a necessity.
• Make sure you stir constantly. You don't want to overcook the chocolate. It messes with the texture. Just make sure it gets to a nice, creamy consistency that you can easily dip cookies into.
• Dip the Oreos either halfway or fully into the chocolate. Apply sprinkles immediately and set on wax paper to cool.
• Eat. With milk. Next to the tree. And try to remember why Christmas is "the best time of the year."

Trust me. It's easier to dip things than bake things. I've done both. Several times.

Love and dipping,

Rachael