Drop Sugar Cookies

This recipe is a favorite from my childhood that I recently made as holiday treats for my co-workers. They are quick and easy and very unique. They are soft, light and cakey. I'm told that they taste like old-school Archway soft sugar cookies, but, having grown up in a household that did not believe in store bought cookies, I'll have to take other people's word for it. These are fun because you can add some food coloring to make them festive for a special occasion, and also because THEY ARE DELICIOUS.

This recipe originates from my great grandmother and, other than adding some food coloring, I never alter it. It makes a lot of cookies, so you could easily cut it in half, but, why would you want LESS deliciousness???? :-)

Gingerbread Ninjas (or Ninjabread Men)

Last summer, I bought ninja shaped cookies cutters. I have since been waiting and waiting and waiting for it to be gingerbread season so I could make the coveted ninja-bread-men. As in, gingerbread men shaped like ninjas. If you are not ridiculously excited right now, then I just have to say it-- we can't be friends. But, I guess I'll also state that this recipe does not exclusively work for ninja shaped cookies, and if you wanted to make non-ninja gingerbread men (or ladies), then I suppose that would be acceptable.

To ice these, I used royal icing for the first time. Since I was a first-timer, I used Wilton's recipe. I found I needed to add 3-4 more tablespoons of water than it called for in order to make it pipe-able, and also that it dries so candy-like that it fell off the cookies very easily. However, it piped on well and made for good detailed decoration. Anyone with royal/detailed icing tips, I'll gladly take them!!

Stamped Lemon Shortbread Cookies

Let's start by saying this-- if you've never considered what short bread cookies are made out of, then turn away now and never read this post. Eat your tin of Walkers in blissful ignorance and rejoice in it's delicious splendor......If you already know what goes into a shortbread cookie, then, welcome, pull up a chair-- let's clamp off our aortas together. :-)

As you may have guessed by their flaky, delicious nature, shortbread cookies are pretty much pure butter. WHICH IS WHY THEY ARE SO AMAZING. My baking tends to err on the side of extra chocolaty, a habit I've needed to break since a number of the recipients of my baked goods do not eat chocolate. (Shocking, I know....I'm not sure why they are my friends....) I also like to have a couple of things in my arsenal that are a light, refreshing balance to some of the heavier chocolate based items. These lemon shortbreads are something I created to serve alongside my favorite brownies. I mean, let's be honest-- there is a tray of cookies/brownies.....who eats ONE, right? But two of my favorite brownies leads to being curled up in the corner wishing that I had the good sense to only eat one, so, enter the lemon shortbread!

Pumpkin Cupcakes with Spiced Custard Buttercream

Anyone else so let down by the decline in the flavor of the Starbucks Pumpkin Spice Latte that you find yourself inserting pumpkin into all other possible places in your diet, just hoping to achieve something as glorious as the vintage 2009 Starbucks creation? I don't know what happened to the lattes, or if maybe I just got too old and thinking about things like what the flavor syrup is made out of in such a way as to ruin my own fun, but my last few Fall seasons have been deeply lacking an pumpkin confections.

I started making these cupcakes last year. They are a combination of delicious pumpkin cake and a spiced up version of the custard buttercream you find on Nanaimo bars. I learned about Nanaimo bars last year around this time after two amazing friends of mine sent me a package full of them. I rapidly set to work reading pretty much every Nanaimo related recipe on the internet and fiddling around with my own buttercream until I came up with something resembling the perfection that is Nanaimo bar cream. I then decided that, were I to add some fall spices, it would be the perfect compliment to my favorite pumpkin cake recipe. So, without further ado, I present to you my favorite fall treat!

Apple Cupcakes with Honey Mascarpone Icing

Happy (Jewish) New Year!! For those of you who don't celebrate, one of the key culinary features of the Rosh Hashanah (Jewish New Year) meal is the dipping of apples in honey. We do this to bring sweetness to the year to come.  So, you know, you could take the reasonably healthy route of just dipping apples in honey-- or, you could be me and add a zillion calories to the process by making apple cupcakes with honey mascarpone icing.

Dude-- can we say Worth.The.Calories???????

I'm really quite pleased with myself on this little invention. I have been building this one in my head since last Thanksgiving, when I made this caramel-apple cake. A few months later I got the idea for a mascarpone icing when I saw this recipe on pinterset. From there, I Frankensteined together my creation. So, without further ado.....

Honey Cake

Hellooooooooo! I took a little break, but I. AM. BACK! Summer is on the way out the door, the heat has *finally* broken here in Chicago and I'm back in my kitchen. I don't know when fall officially starts, but here in Julie Vision world, it's up and running. I love fall. I the weather; the flavors; bonfires; hoodie sweatshirts; Thanksgiving; everything short of raking leaves, I love.  For me, the start of fall eating is signaled by Rosh Hashanah. For those of you who do not celebrate Rosh Hashana, it is the Jewish New Year. The Rosh Hashanah meal consists of sweet fall flavors to celebrate the season and project sweetness into the year to come. These flavors include apples, honey, and pomegranate. One traditional desert to serve at your meal is honey cake.

Going back to my love of all things fall-- I love honey cake! Though this is a lesser known fall desert, I find it to be a fantastic fall-food-starter. It has great warm, fall flavor, without being pumpkin or apple. I love pumpkin and apple, but, in a season where you can get pumpkin flavored everything--from your coffee to your car air freshener--this sweet, fall-spiced cake is a good one to work into your fall baking rotation. Plus, this recipe is super easy. Double plus, I love to eat it for breakfast. (Cake is *totally* an acceptable breakfast......right? If you aren't sure if that's true, tell yourself it's acceptable to eat holiday foods for breakfast in celebration of your own culture or someone else's culture.....that just makes you worldly.) :-)

Carrot Cupcakes with Vanilla Bean Cream Cheese Icing

Hello! Sorry for the week of no posts, it's be HOT here in Chicago! It's not much cooler this week, but tonight is my book club and, dammit, book club cannot happen without treats! I love carrot cake, but am not the biggest fan of cream cheese icing (I know, I know, I'm a weirdo). But what goes with carrot cake other than cream cheese icing? Nothing. That's correct. So I've developed a super-vanillay version of the classic that I find to be delicious. Also, carrot cake is made of carrots, which are a vegetable, so I declare this a vegetable, and, therefor, healthy. Comments noting the fact that the butter and sugar content outweigh the carrot content, or any other sort of science refuting my vegetable theory will be deleted, ummmkay????