Just a Girl Trying to Find Her Place in This World

Oh I'm just a girl on a mission…

Tag Archives: Pictures

“Pour Some Sugar on [Your Painter’s Pallet]…”

So, as promised, let’s rewind about two weeks now…

Once upon a time, in a cozy little downtown Hamilton art gallery called “Sketch” (let’s laugh at the irony fellow Hamiltonians), a select few McMaster University 3rd and 4th year students presented the art show, “Asterix.” Now, I just happen to be a lucky enough person to have two friends in this particular art show, one of which is one of my best friends. (The same best friend who made me the beautiful Taylor Swift picture you can find here) Now, being the person that I am, who’s currently hooked on an extreme baking spree, I decided that my baking adventure for the week would be cookies for the art show. Now, I’m not a huge fan of making cookies, they seem like simple, time consuming work and  just aren’t as gratifying to me when they’re done as a good cupcake is.

But that’s just me.

So to make my cupcake adventure more appealing to myself, I decided I’m gonna try some grand design that will look pretty and make me feel better…

SPAINTERS PALLET COOKIES

Of course, I made this decision, NOT thinking that I’d then be taking said “masterpieces” to an art show, full of art students, who take art critique as a class…. That didn’t set in until AFTER I finished the cookies.

Now, the sugar cookie recipe itself is quite simple really;

1 cup softened butter
1 cup sugar
2 eggs (IF you want, you can seperate the eggs and save the egg whites for the icing, but you don’t have to)
1 tsp vanilla
2 1/2 cups flour
1/2 tsp baking powder

Directions:

1. Heat oven to 350

2.  Combine butter, sugar, and vanilla in large bowl

3. Add eggs, one at a time, blending until smooth.

4. In a seperate bowl, combing flour and baking powder and blend together. Slowly add this mixture to the butter mixture, mixing well. Form dough into a ball and place in fridge to chill slightly.

5. Sprinkle your working surface with flour so the dough doesn’t stick, as well as the rolling pin. When dough has a slight chill to it, roll it out to about 1/8 inch. Use a circle cookie cutter (or just a glass) to cut circles out of dough.

6. Next, get two small circles (you could use a thimble, or a lid off a small container (I personally used the lid off the new bottle of nail polish remover I bought – after washing it thouroughly of course!) any small circle will work, I also used two at once as I found it easier, but that isn’t necessary) Use the thimble to cut out a 2/3 circle from the side of your cookie, DON’T life the thimble to remove the dough, drag it sideways, this helps shape the cookie.

7. Use the thimble again to cut out a circle beside the newly shaped indent.

8. Bake in oven (on a lined cookie sheet) for about 8-10 minutes. Watch them closely as sugar cookies burn easily. Remove from oven and allow them to cook completely.

Icing/Decorations:

2 eggs
2 cups of icing sugar
1 tsp vanilla
Food colouring of choice
Pretzel sticks

1. Seprate the egg whites from the yolk (you don’t need the yolk)

2. Mix in 1 cup of icing sugar per egg, if the icing is not at a consistency you want, feel free to add a bit more icing sugar to thicken it)

3. Bland the vanilla into the mixture.

4. With your white icing, cover each cookie (It will seem thin, don’t worry) WORK FAST before the icing starts to harden, and place a pretzel stick across the ‘finger hole’ of each cookie to represent the ‘paint brush’.

5. Divide your remaining icing (you made need to make a second batch depending on how many cookies you have) into 3-4 parts. Add food colouring to each part until you get the colour you want (in this case, dark colours work well)

6. Put your coloured icing into piping bags (or ziploc baggies – put about 3 or 4 layers of scotch tape on one corner and snip a small hole off the corner) and drop one drop of each colour on each of your cookies. Get creative, remember, it’s a painters palet, they don’t all look exactly the same, and painters aren’t too specific about where they put the paint.

I left the cookies out overnight (because I always bake at like 8 or 9 at night) on cookie trays and plates to make sure the icing hardened completely before stacking them. Then just store them in an airtight container until ready to use them.

Turns out, all my panic over the artists criticizing my work (because let’s face it, I know nothing about art) actually was just simple worry… people loved them! And I really did enjoy making them.

Just for any interested, here’s a few pictures from the art show as well:

Some of the best people you will ever meet...

Shona makes pretty art...

More pretty art, with Shona

Emily makes pretty art too...

Shona's art...

More art

 

Advertisements

“My Game is Really Slick, I’m Unstoppable, Unstoppable…”

So I have great news!

Everyone loved the leftover chocolate tarts from yesterday. They were a great hit… and I was talked into having half. Half a tart I think is acceptable… I skipped my pre workout snack because of it though… so that was a little tiring tonight, but the chicken I had for dinner was still kicking around come 9pm. Yes, that’s right, I did my TurboJam at 9:00 at night… I did it. That’s what counts. I make sure I get it in, even if it’s a little late. I also need to wait for my mom to go to bed so I can use the kitchen space. Haha.

Anywho, back to the chocolate tarts. I have I think four left (I saved them at home) so I’ll take those to work tomorrow and continue seeing everyone’s reactions. They’re officially really good though. Just saying.

So I’m not to sure what else I can talk about today, I found a new website that may help me stick to my fitness goal, but I’m still feeling my way around the site to see if I like it, so we shall see if it makes an appearance in a future blog.

On a side note however, while killing time at school today with my friend on ‘Pinterest’, I discovered about five new recipes I want to try… so we shall see how those turn out over the next couple weeks. I’m telling you, y’all will love them. Sneak peak, one of them involves marshmallows and chocolate! But I’m going to save that one for February so I can enjoy it too without breaking my ‘no junk food’ rule.

In the meantime, I hope you enjoy these motivation posters/phrases I found (mostly) on pinterest…

.

“We Will Still Be, Friends Forever…”

Ooh do I have a treat for you today!

So while I’m still refining my list of new year resolutions, and sulking about going back to school in less then two days, I decided to try my hand at a new recipe. I was reading Cosmopolitan the other day and came across a recipe for ‘Superlight Chocolate Chip Cookies” and saved the recipe for later. Not only are they low calorie (which is great for my new health kick that I’m going on) but they’re also flour/gluton free. As some of you may remember from my post on the flourless chocolate torte I made, one of my best friends of almost 15 years just discovered this summer that she was allergic to white flour, so when I find these gluton free recipes, I get a little extra excited now. It’s because I’m such a great amazing friend!

Before I give you the recipe, I have to tell you. These things are amazing. They’re so light and fluffy, and they actually taste really good! I won’t lie, I was iffy at first about the recipe, but I really enjoyed them. The recipe is really easy to follow as well… one of the easiest ones I’ve made so far on my baking discovery journey. Enjoy!

Superlight Chocolate Chip Cookies

Ingredients:

4 Large Egg Whites
¼ Teaspoon Cream of Tartar
¾ Cup Sugar
½ Teaspoon Vanilla Extract
¾ Cup Mini Chocolate Chips (I used regular sized ones)

Directions:

1. Preheat oven to 300 degrees and line baking sheet with parchment paper.

2. Using an electric mixer, beat egg whites and cream of tartar until soft peaks begin to form.

3. Pour in sugar ¼ cup at a time until incorporated.

4. Add vanilla and beat until glossy, stiff peaks form – be careful not to overbeat.

5. Gently fold in chocolate chips.

6. Drop by spoonful onto baking sheet and bake in the oven for 40 minutes (This is where I found the problem. I have little to no patience… So after about 25 minutes, they were golden brown, so I took them out. Tasted them. They tasted great. The second tray I let cook longer… didn’t like it as much. Still good, not great.)

After 25 minutes

After 40 minutes

7. Let cool before storing – you can store them for up to 2 weeks in an airtight container.

I know, I have no patience, but honestly, they tasted better after 25 minutes… But if you prefer to cook them the whole 40 minutes, they taste good that way too. I’m just a rebel like that.