Lolita Recipes? Really?

Okay… so, originally these were some chill recipes that I found from a little LJ Community…it started out as one… then it became two sites… then three… and then… I have no idea…. basically I’ve put a link under every recipe so you can go to the original page. Note: I didn’t make or create any of these recipes… I want to try basically all of them though…

I didn’t think they honestly had them, but I found this adorable little LJ community (thanks to darklinks.com/Lolita )

I haven’t tried them… XP but I want to

MICROWAVE CUPCAKES.

Inconceivable no? BUT IT IS POSSIBLE. And the end result is wonderful. This quick dessert would be perfect for anything from lolita meet-ups to even an after school/work snack~! ( Given you’re not a calorie counter.)

RECIPE

Ingredients:
1 1/2 cups pancake mix (any brand)
1 large egg
3 table spoons sugar (or anywhere up to 1/4 cup depending on how sweet you want the cake itself)
2/3 cup milk

Directions:
1.Put the sugar, egg, and milk into a bowl and mix thoroughly.
2. Next add the pancake mix and stir again.
3. Pour batter into either a microwave safe coffee cup or a regular sized paper cup making sure not to fill over half way, otherwise your batter will overflow.
4. Place in microwave setting the timer 2 minutes for the coffee cup and anywhere from 4 to 5 minutes for the paper cup.
5. BE CAREFUL WHEN REMOVING CUP BECAUSE IT WILL BE HOT. Let cool inside container before serving.

Keep in mind times will vary depending on the size of the cup.

You can also ladd strawberries, bananas , chocolate chips, or other things to the batter.

(http://lailu.livejournal.com/70650.html)

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Lazy Mini-Apple Pies
Need:
2 medium-sized apples (I used Pink Lady apples)
1 can flaky jumbo biscuits
sugar
cinnamon
nutmeg
(Will produce 8 individual pies)

+Preheat oven to 300 fer.
+Core, and peel apples, chop into small bits. (the “pies” are going to be biscuit-sized, so small is good..)
+Put the apple bits in a bowl and add sugar, cinnamon and a bit of nutmeg to the apples so that they are lightly coated (more like sprinkled-on than “coated”)
+Take biscuits and halve them evenly (the big flaky biscuits make this pretty easy) roll or flatten out the biscuits, but be careful of how thin you make them, you don’t want them to break!
+Spoon a some of the apple-mix into the middle of one of the halves of the biscuit. cover with the other half, and gently press the edges closed.
+To seal, I found that taking a fork, and pressing the edges (down and) together worked the best, and had the least apple-leakage. Cut some air vents into the top of the “pie” and if you need to, run the knife carefuly between the “pie” and the surface (I did all of this on my cutting board..)
+Sprinkle the tops with some cinnamon-sugar (since the biscuits are not sweet, this helps sweeten the dough a bit)
+Place the pies on a cookie sheet (I covered mine in tin-foil, I’d suggest you do the same) and place them in the oven for about 20 minutes, if they don’t look quite done, or are too soft and doughy (check by poking gently with the fork) then put them in for another 5 minutes.

(Mine were all cooked thoroughly in 25 minutes, the tops were not GOLDEN, but the bottom edges were.

(http://community.livejournal.com/egl_cooking/40314.html#cutid1)

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“Healthy” ;P German Rose Water Sugar Cookies

Brand Theme: Innocent World

1 1/2 cup Splenda
1/2 cup softened butter
1 egg yolk
1 1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/2 cup yoghurt
3 teaspoons rose water
3 cups organic whole wheat flour
1/8 teaspoon salt
1/3-1/2 cup water

1. Preheat oven to 325º
2. Cream Splenda and butter.
3. Beat in egg yolk, rose water, vanilla, yoghurt, and baking powder in that order.
4. Sift in flour and salt.
5. Add water until it has a cookie-dough consistency
6. Roll out on floured surface and cut in heart shapes, or form into heart shapes by hand. I formed them into heart shapes by hand because it gives it a more DiY, little girl feel. :3
7. Bake on a foil cookie sheet for 15-20 minutes.

Brand theme notes: Innocent world. The flavour and “German” theme remind me of IW for some reason.

“Unhealthy” version: If you want to use real sugar, cut it down to 1 cup.

(http://community.livejournal.com/egl_cooking/38610.html)

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Old-Fashioned Ice Cream Recipes from 1913

CHOCOLATE ICE CREAM 1 quart of cream 1 pint of milk 1/2 pound of sugar 4 ounces of chocolate 1 teaspoonful of vanilla or 1/4 of a vanilla bean 1/4 of a teaspoonful of cinnamon Grate the chocolate, put it in a double boiler with the milk; stir until hot, and add the sugar, vanilla, cinnamon and one pint of the cream. When cold, freeze; when frozen, stir in the remaining pint of the cream whipped to a stiff froth. This will serve ten persons.

COFFEE ICE CREAM 1 quart of cream 1/2 pound of sugar 4 ounces of so-called Mocha coffee Grind the Mocha rather coarse; put it in the double boiler with one half the cream, and steep for at least ten minutes. Strain through a fine muslin or flannel bag, pressing it hard to get out all the strength of the coffee. Add the sugar and stir until dissolved; when cold, add the remaining pint of cream and freeze. This will serve six persons.

ORANGE ICE CREAM 1 quart of cream 10 ounces of sugar Juice of 6 large oranges Grated rind of one orange Put the sugar, grated yellow rind of the orange and half the cream in a double boiler over the fire; when the sugar is dissolved, take from the fire, and, when very cold, add the remaining cream, and freeze. When frozen rather hard, add the orange juice, refreeze, and pack to ripen.

GINGER ICE CREAM 1 quart of cream 1/4 pound of preserved ginger 1/2 pound of sugar 1 tablespoonful of lemon juice Put the ginger through an ordinary meat chopper. Heat the sugar, ginger and half the cream in a double boiler; when the sugar is dissolved, take it from the fire, and, when cold, add the lemon juice and remaining cream, and freeze.

Sauces for Ice Cream

MAPLE SAUCE 1 cupful of sugar 1 teaspoonful of lemon juice 1 cupful of water 1 teaspoonful of maple flavoring Put half the sugar in a saucepan and stand it over the fire until it melts and browns, quickly add the water, the remaining sugar and the lemon juice, and boil for about two minutes; take from the fire and add the flavoring. This may be served plain, or with chopped fruit or nuts added.

HOT CHOCOLATE SAUCE 1/2 cupful of cream or condensed milk 2 ounces of chocolate 1 cupful of sugar 1 teaspoonful of vanilla Put all the ingredients into a saucepan and stir over the fire until they reach boiling point, boil until the mixture slightly hardens when dropped into cold water. Add the vanilla, turn at once into the sauceboat and send to the table. This must be sufficiently thin to dip nicely over the ice cream.

NUT SAUCE 1 cupful of sugar 1/2 cupful of chopped nuts 1 cupful of water 1 teaspoonful of caramel 2 teaspoonfuls of sherry Boil the sugar and water with a salt-spoonful of cream of tartar or a teaspoonful of lemon juice for five minutes, take from the fire and add all the other ingredients, and stand aside to cool.

WALNUT SAUCE Melt maple sugar with a little water, and add to each cupful of syrup a half cupful of chopped black walnuts. Maple syrup may also be used by adding half the quantity of boiling water and the nuts.

MONTROSE SAUCE 1/2 tablespoonful of granulated gelatin 1/4 cupful of sugar 1/2 cupful of milk 1 pint of cream 2 tablespoonfuls of brandy 1 teaspoonful of vanilla Yolks of 3 eggs Cover the gelatin with milk, let it soak a half hour, and put it, with the milk, in a double boiler over the fire. Beat the yolks of the eggs and the sugar together, add them to the hot milk, stir about one minute until the mixture begins to thicken, take from the fire, and, when cold, add the vanilla and the brandy, and, if you like it, four tablespoonfuls of sherry. Stand this aside until very, very cold.

ORANGE SAUCE 1/2 pint of orange juice 1/2 pint of water 1/2 cupful of sugar 1 tablespoonful of arrowroot Whites of three eggs Add the sugar to the water, and, when boiling hot, add the arrowroot moistened. Beat the whites of the eggs to a stiff froth; add gradually the hot mixture, beating all the while. Add the orange juice, beat again. Turn it into a sauceboat and stand aside until very cold.

Excerpt from: Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs by Mrs. S. T. Rorer. Arnold and Company, Philadelphia, 1913.

(http://www.victoriana.com/icecream/icecreamrecipes.htm

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Food Network Recipes
These recipes were originally for a princess themed party, but I think they would work well for a lolita tea party:

Fruit Wands

1 cantaloupe, peeled
2 cups vanilla yogurt (recommended: Dannon)
2 tablespoons honey
1 (2-pound) container pre-cut mixed fruit cubes (such as pineapple, cantaloupe, melon, watermelon)
16 whole strawberries

Cut the cantaloupe in half and remove all seeds from 1/2 with a spoon. Slice a tiny bit off the bottom so it sits flat like a bowl. Place on a plate.

Place cantaloupe half with seeds, seed side down on a plate.

In a bowl, whisk together yogurt and honey; pour into the cantaloupe bowl for dip.

To make wands, slide cubes of fruit onto skewers, leaving 1 inch at both ends of each skewer. Stick 1 end into cantaloupe half, top the skewer with a strawberry.

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Nutty Star Sandwiches

16 slices whole grain walnut bread
Cream cheese
Strawberry jelly
4 strawberries, hulled and thinly sliced

Spread 8 of the bread slices with cream cheese, and the remaining 8 with jelly. Sandwich cream cheese slices with strawberry slices. Using star shaped cookie cutters, cut out shapes. Place strawberry slice on top of the sandwich, for garnish.

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Butterfly Cookies

4 ounces cream cheese
1 (17-ounce) bag sugar cookie mix (recommended: Betty Crocker)
1/4 cup plus 1 tablespoon all-purpose flour, divided
1 egg
1 teaspoon strawberry extract
1 (12-ounce) bag mini candy covered chocolates (recommended: M and M’s)

Heat cream cheese in a large microwave safe bowl for 1 minute on 80 percent power in microwave to soften. Add sugar cookie mix, 1/4 cup flour, egg and extract. Stir with wooden spoon until dough is well combined and forms a ball.

Sprinkle a flat rolling surface with 1 tablespoon flour. Divide dough in half and roll out onto lightly floured surface using a rolling pin. Roll the rolling pin back and forth, turning the dough as needed so it does not stick. Roll dough to 1/4-inch thickness.

Take cookie cutter and dip cutting edge into a shallow bowl of flour. Then press cookie cutter into rolled out dough. Begin cutting out shapes at the center of the dough and work your way towards the edge, cutting shapes as close together as possible. Once the entire slab of dough is cut, use a small spatula to remove cookies from rolling surface and place on un-greased cookie sheet. Repeat with remaining half of dough.

Preheat oven to 350 degrees F.

Decorate each cookie by pressing mini candies into dough. Refrigerate cookies for 15 minutes to prevent spreading while baking.

Using oven mitts, place cookies in oven on top rack. Bake for 10 to 12 minutes. Remove from oven using mitts and let cool on cookie sheet for 1 minute before moving them to cooling rack.

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Garden Cupcake Frostings

2 (16-ounce) cans creamy white frosting (recommended: Betty Crocker)
2 drops red food coloring
1/4 teaspoon raspberry extract

4 drops yellow food coloring
1/4 teaspoon lemon extract

4 drops green food coloring
1/4 teaspoon mint extract

1/4 teaspoon almond extract

1 dozen unfrosted vanilla cupcakes
1 dozen unfrosted cupcakes, chocolate and or vanilla

Edible and candy flowers, for decoration
Candy rainbow sprinkles, for decoration

Divide frosting into 4 small bowls. Add coloring and extract as listed below:

red with raspberry, yellow with lemon, green with mint, and white with almond.

Stir each thoroughly. Place frosting into zip-top bags, then make a small snip at corner, or use a pastry bag. Frost cupcakes and decorate with candy flowers and rainbow sprinkles.

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Watermelon Spritzy

2 cups watermelon, chopped or watermelon puree
2 cups lemon-lime soda, cold
1 tablespoon grenadine
1/2 cup frozen mixed berries, optional, use instead of ice
Fresh mint sprigs, for garnish

Put watermelon, lemon-lime soda, and grenadine into a blender.

Blend for 20 to 30 seconds. Use a strainer to strain into pitcher.

Divide frozen berries between 4 glasses. Pour juice over berries. Garnish with a straw and a sprig of mint.

For pictures, here’s the website:

http://www.foodnetwork.com/food/show_sh/episode/0,1976,FOOD_14521_51661,00.html

(http://community.livejournal.com/egl_cooking/36239.html)

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Elegant ice cream for wilting summer lolis

Earl Grey Ice Cream

2/3 cup milk
3 Tbsp Earl Grey tea leaves

Heat together till it almost boils then allow to steep for fifteen minutes. Strain and return to pan.

3/4 cup sugar
1/4 cup honey

Stir into milk-tea and heat to dissolve.

4 oz cream cheese (cubed)
1 cup plain yogurt
1/2 cup sour cream
1 tsp vanilla
2 tbsp powdered milk

Place all ingredients in a blender along with the sweetened milk-tea mixture and blend till smooth.

Freeze, stirring if possible one or two times.

Serve in fancy goblets and eat with tiny silver spoons!

(http://community.livejournal.com/egl_cooking/18653.html)

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Green Tea Ice Cream

1/3 cup water
9 tbsp sugar
1/2 tbsp gelatin

Combine water and sugar. Sprinkle the gelatin on top and let stand five minutes. Melt mixture over low heat.

3 tsp powdered green tea (matcha)
1 tbsp boiling water
1 cup 35% cream
2 cups Carnation milk

Mix together tea and water then add to the gelatin mixture.

Stir in cream and process in blender.

Add Carnation milk and pour into ice cream maker.

If you don’t have an ice cream maker you can make the mixture into popsicles instead. They might not be as elegant but they are definitely delicious.

(http://community.livejournal.com/egl_cooking/18709.html)

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	Candy Sushi A tasty sweet dessert that resembles a sushi roll but features the creamy texture and delicious taste of rice pudding and ginger. Bet you can’t stop at one!
	1 cup U.S. short grain or Sushi rice 250 mL 1 cup water 250 mL 1 cup unsweetened coconut milk 250 mL 2 tbsp granulated sugar 25 mL 1 cup cubed crystallized ginger 250 mL 1/2 cup shredded coconut, toasted 125 mL In medium saucepan, bring rice, water, milk and sugar just to the boil. Cover, reduce heat and simmer until liquid has been absorbed and rice is tender, about 15 minutes. Let cool. Divide rice into 4 equal parts. On piece of heavy-duty foil, press one quarter of rice into 3 x 6-inch (7.5 x 15 cm) rectangle about 1/4-inch (5 mm) thick. With long side facing you, make small horizontal channel along centre of rice. Lay ginger in channel. Using foil as rolling mat, shape rice around ginger, pressing firmly to form log. Repeat with remaining rice. Chill foil-wrapped logs in refrigerator for at least one hour or up to one day. Remove logs from foil and roll in coconut. Using very sharp knife cut each log into 6 pieces. Variation: Omit sugar and stir 1/2-cup (125 mL) melted chocolate into cooked rice. Replace ginger with slices of strawberries and mango. Makes 24 pieces.

(http://www.riceinfo.com/recipes.php?recipes/desserts/cs.html)

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Crispy Candy Sushi Snacks

Playful party food from FamilyFun

There’s definitely something fishy about these Japanese-style rolls. The rice filling is crispy, the wraps are fruity and your kids will love them.

Ingredients

1/4 cup butter
4 cups mini marshmallows
6 cups crisped rice cereal
20 to 25 gummy worms
1 to 2 boxes fruit leather

Directions

Grease a 12- by 17-inch baking sheet. Melt butter in a 2-quart saucepan over medium heat. Add the marshmallows and stir until smooth.

Remove the mixture from the heat and stir in the rice cereal until it’s evenly coated. Turn the baking sheet so that the shorter ends are at the top and bottom. Then press the marshmallow mixture onto the sheet, distributing it evenly.

Starting at one side an inch up from the lower edge, place gummy worms atop the mixture end to end in a hortizontal line. Gently roll the lower edge of the marshmallow mixture over the gummy worms.

Then stop and cut the log away from the rest of the mixture. Use the same method to form 4 more logs. Slice each log into 1-inch-thick “sushi” rolls and wrap them individually with a strip of fruit leather.

Makes 4 to 5 dozen.

(http://familyfun.go.com/recipes/kids/feature/famf0400mocksushi/)

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Candy Sushi
Candy sushi is made like regular sushi, but use fruit roll-ups, Rice Krispy “dough” and gummy candy, such as jelly worms. Here are some helpful tips: 1) You will find the rice krispie dough recipe on the side of any Kellogg’s Rice Krispies box 2) Make only half a recipe of rice krispie dough at a time, since you will want to use it while it is still warm and malleable 3) Pre-peel the fruit roll-ups from their plastic and otherwise fully prepare all equipment and ingredients before making the rice dough 4) Line your sushi rolling mat with a piece of cellophane to keep the fruit roll-up from sticking 5) After they cool, use a very sharp knife for cutting rolls (as you also would for real sushi) 6) They are best the same day, and not refrigerated. Otherwise, they get unacceptably chewy. For sushi rolling instructions with illustrations: http://www.mediterrasian.com/cuisine_of_month_sushi.htm Sushi rolls, before cutting. The purple one on the right was rolled in flavoured, coloured sugar.

(http://tif.ca/recipes/index.php?recipeID=11)

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Some little cookies
Russian Tea Cakes (or Butter Balls)
1 cup butter or margerine
1/2 cup powdered sugar
1 tsp. vanilla
2 1/2 cups flour
1/4 tsp. salt
3/4 cup nuts, chopped fine
extra powdered sugar

Preheat oven to 400 degrees. In a large bowl, mix butter, sugar, and vanilla. Stir in flour, salt, and nuts. Shape dough into 1-inch balls and place on an ungreased cookie sheet. Bake about 8-9 minutes, till set but not brown. Roll in extra sugar while still warm. Cool. Roll in sugar again.

These are really, really good.

(http://community.livejournal.com/egl_cooking/12606.html)

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Strawberries!!!
I went to a strawberry festival the other day and picked up a recipe book!!!

I decided to type up a few of the best to share!

Frosty Strawberry Squares:

1 cup flour
1/4 cup brown sugar
1/2 cup chopped nuts (or not, if you dislike them or are allergic!)
1/2 cup margarine or butter, melted
2 egg whites
1 cup sugar
2 cups sliced strawberries
2 tbsp. lemon juice
1 cup whipped cream

Stir together first four ingredients. Spread in shallow baking dish. Bake at 350 for 10-12 minutes, stirring occasionally. Sprinkle 2/3 of these crumbs in a pan. Combine egg whites, sugar, berries, and lemon juice in a large bowl. Beat at high speed with an electric beater to stiff peaks. Fold in whipped cream. Spoon over crumbs and top with remaining crumbs. Freeze for six hours and cut into squares! Garnish with berries.

Strawberry tart:

1 and 1/2 cups flour
2 tbsp sugar
1/4 tbsp. salt
1/2 cup unsalted butter, cold, cut into bits.
2 large egg yolks
1/4 cup ice water.

Mix flour, sugar, and salt with fork in large bowl. Add butter and cut into flour with pastry blender. Mixture should resemble coarse meal. Mix egg yolks and the ice water in a small bowl; stir a little at a time into flour mixture until dough comes together. Turn out onto a floured surface and kneed briefly. Shape into thick disk and wrap in plastic wrap. Refrigerate at least one hour. Using fingertips, press dough over the bottom and up the sides of a tart pan with removable bottom. Dough should extend 1/4 inch above the rim of the pan. Trim to make top neat. Line pastry with double thickness of heavy duty foil. Bake ten minutes; remove foil. Bake 8-10 minutes more or until golden brown. Cool thoroughly on a wire rack.
Filling:
1/3 cup water
3 tbsp. cornstarch
1/2 cup sugar
1 small package strawberry jello
1 pint fresh strawberries fresh strawberries, cleaned and halved.

Cook first three ingredients until clear and bubbly. Remove from heat. Add jello. Stir well and cool. Arrange strawberries in baked tart shell. Pour syrup over berries. Chill until set. Remove from pan and serve on platter. Add whipped cream and berries!!!

Strawberry cheesecake:

11 oz cream cheese (8 oz pkg plus 3 oz package)
2 eggs
1/2 cup sugar
1/2 tbsp. vanilla
1 graham cracker crust

Preheat oven to 350 degrees. Place cream cheese in large mixing bowl and blend slowly with mixer. When smooth, add eggs, one at a time, beating well after each addition. Gradually add the sugar and vanilla. Pour into crust and bake for 20 minutes.

Topping:
2 cups sour cream
1/4 cup sugar
1/4 cup toasted almonds (again, yes or no depending on taste and allergies!)
1 qt. whole strawberries
4 tbsp currant jelly
1 tbsp water

Blend sour cream with sugar and almonds. Spread over cake. Turn off oven heat. Return cake to oven for four minutes. Cool cake slightly. Chill until set. Before serving, garnish entire top of cake with whole strawberries. Mix currant jelly and water, and heat until jelly melts. Pour over strawberries to glaze!

Strawberry jelly can be used, too!!!

(http://community.livejournal.com/egl_cooking/29659.html)

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Peanut-butter Blossoms
I love these cookies. I made a batch right before Christmas and I got like 70 out of the batch I made. They do sell a giant box at Cosco that has everything in it, all ready to go. But I was making these the old fashioned way since I was ten…and they’re really good!


Dry Ingredients:
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar (you will also need to put a small amount in a dish to roll the dough in)

1/2 c. firmly packed brown sugar
1/2 c. stick butter
1/2 c. peanut butter
1 egg
2 tbs. milk
1 tsp. vanilla extract
48 milk chocolate candy kisses (I needed more than this number, it depends on how big the cookies are made.)

Preheat oven to 375 fahrenheit

Combine dry ingredients. Using medium speed of electric mixer blend all remaining ingredients (except candy kisses) in a large mixing bowl until light and fluffy. Gradually add dry ingredients and mix on lowest speed of mixer until dough forms.

Shape dough into small balls, using a rounded teaspoonful for each. Roll balls in sugar; place on ungreased cookie sheets.

Bake for 9-12 minutes, or until golden brown. While baking, unwrap candy kisses and set aside; place extra dough in the refrigerator so it stays firm. Top each cookie immediately with a candy kiss after exiting the oven; press down firmly so cookie cracks a bit around edge.

Note: Let cool without touching the kiss, it will melt a bit and touching it will end up creating a strange nipple-like effect. These are really good to eat when the chocolate is all melty or even when they’re all the way cool. Yum!

(http://community.livejournal.com/egl_cooking/3528.html)

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Cookies

My own personal recipe ^.^ admittedly it’s a very very subtle taste of vanilla, but if you want it stronger I guess adding an extra teaspoon or two would do the trick ^.~
This recipe makes about forty cookies (yes, I’m serious) and I’d be prepared to spend about an hour in the kitchen with this one, which isn’t so bad.

What you need:
6 oz (ounces) of self raising flour.
4 oz of caster sugar (you know, really fine white powdery sugar?).
4 oz butter.
3 oz white chocolate chips.
1 table spoon of vanilla essence/extract.

What to do:
(Pre heat oven to gas mark 7, or 150. I’m not sure how that works out on cookers that aren’t English)
♥ Cream the butter and sugar together.
♥ Add the vanilla to the butter and sugar mix.
♥ Add the flour, and knead it into a dough.
♥ Carefully knead the chips into the dough.
♥ The dough is gonna be really sticky, so it’s not worth rolling it out and using cute cutters (sorry), so just flatten it in your hands into little inch big circles (these things get bigger as they cook). Place them about an inch apart on the tray.
♥ Place in the oven for about ten minutes, or until a pale gold-brown.
♥ Allow to cool on baking tray before transferring to a cooling rack.

And voila! Sorry I don’t have any pictures to post, and I hope that if you try these you’ll enjoy them ^.^

(http://community.livejournal.com/egl_cooking/5538.html)

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Classic recipe~ Lavender Cookies
REad me
Lavender Tea Cookies

1 tablespoon dried culinary lavender flowers
1 cup butter, room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 cups all-purpose flour
1/8 teaspoon salt
Lavender Frosting (see recipe below)

In a mortar, grind lavender flowers with the pestle. In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract, and lemon extract. Add flour and salt; mix until combined (dough should be soft but not sticky.) Refrigerate 1 to 2 hours or until dough is firm.

Preheat oven to 325 degrees F. Remove dough from refrigerator. On a lightly floured surface, roll dough approximately 1/4-inch thick. Cut into desired shapes with cookie cutters and place onto ungreased cookie sheets. Bake 12 to 15 minutes or until cookies are lightly browned around the edges. Remove from oven and cool on wire racks. When cool, frost with Lavender Frosting.

Makes 2 dozen cookies.

Lavender Frosting:
1 cup powdered sugar
2 tablespoons dried culinary lavender flowers
2 tablespoons milk
2 teaspoons light corn syrup

In a small plastic bag, combine powdered sugar and dried lavender flowers. Let stand at least 1 day before using. When ready to use, sift the mixture into a medium-size bowl; discarding lavender flowers.

Add milk and corn syrup, mixing well. NOTE: Additional powdered sugar or milk may need to be added (enough milk to make frosting easy to spread). Spread on cooled cookies.

(http://community.livejournal.com/egl_cooking/34896.html)

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[THEME] “Robbies Kitty Kats” (Cookies)
I thought these would be more halloween-ish if they were made with entirely chocolate dough for an almost-black-cat look…

Image/Recipe/Idea source: “I Can Cook Cookbook” by Sophie Kay.
*copies from the book again*

Robbie’s Kitty Kats (Makes 2 1/2 dozen)

You Will Need:
Large and medium mixing bowls
Small saucepan
Wooden spoon
Dry measuring cups
Metal and rubber spatulas
Large metal spoon
Pot holders
Sifter
Ruler
Rolling pin
2 sheets waxed paper (10 inches each) (I’m assuming this is the same as greaseproof paper?)
2 cookie sheets
2 wire racks
Dinner knife

Ingredients:
2 1-ounce squares unsweetened chocolate
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) softened butter or margarine
1/4 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla (essence?)
1 cup quick or old-fashioned oats
Raisins
Black shoestring licorice

Before you start: Prehead oven to 350 degrees (Don’t do this until after step 15!)

Steps to follow:
1. Place chocolate in small saucepan and melt, using very low heat. Set aside to cool.
2. Measure flour, baking powder and salt into a sifter and sift into medium mixing bowl.
3. Place butter and shortening in large mixing bowl.
4. Beat until smooth and creamy using a wooden spoon.
5. Add sugar and beat until light and fluffy.
6. Add eggs and vanilla and mix well.
7. Add sifted dry ingredients to the creamed mixture and blend well.
8. Stir in oats and mix well.
9. Divide dough in half and add cooled chocolate to one half of the dough.
10. Stir until blended.
11. Shape vanilla dough in the form of a log, 8 inches long.
12. Using a rolling pin, roll out chocolate dough between the two sheets of waxed paper to form an 8-inch square.
13. Remove the top sheet of waxed paper.
14. Place the vanilla log on the chocolate dought and wrap the chocolate dough around the vanilla log.
15. Wrap log in waxed paper and place in the refrigerator until firm – about 3 hours.

To form the cookies:
1. Cut the chilled dough into slices about 1/4 inch thick.
2. Place each cookie on an ungreased cookie sheet about 1 inch apart.
3. Pinch each side of cookie top to form the ears.
4. Make eyes and whiskers with raisings and licorice.
5. Place in preheated (350 degree) oven. Set time for 12 minutes. Cookies are done when they are lightly browned.
6. Remove from the oven and place cookie sheet on rack. Cool slightly.
7. Then remove cookies from the cookie sheet and let cool completely on wire rack.
8. Continue until all cookies are baked.

(http://community.livejournal.com/egl_cooking/15172.html)

Spanish Class again!

So… in the last 5 Spanish Classes… there was… no Spanish spoken, not only was it NOT spoken, it was ENCOURAGED to only speak English.
Yes, I understand that the culture is important… but it’s not SO important you spend 5 days NOT speaking the language to ramble on and on about Frida. Yeah, she was cool, people think she commited suicide in her sleep, blah blah blah, what does art disection have to do with Spanish? Oh, so they’re flowers in the painting?! FLORES!!! Oh, so she uses the color Red? ROJO~!! But noooo it has to by ‘Flowers’ and ‘Red’ don’t even TRY to attempt the language, YUP THAT’S TEACHING IT! T_T I really, honestly hate that class… I learned more Spanish in Physics class… which is really lame…