There are a million versions of this recipe out there, I played around with some ingredients and made this one foolproof. A few recipes I found called for beer – I wasn’t going to make a stop to the liquor store to pick up a 6 pack that I will never drink or find another use for (I know, I know… who doesn’t enjoy beer right?)
Anyways, I hope you like this “non-alcoholic” version…..
My baby boy turns 1 years old today!! We brought him into our lives when he was just 6 weeks old- I can’t believe how fast times flies. For his super special day, I baked him a Peanut butter & Carrot cake (trust me it tastes better than it sounds… and yes, I did do a little taste test! haha)
**WARNING** after feasting dog may be SUPER HYPER!!! LOL.
Thank you all for helping me hit my 100 subscribers!!! EEEEeeekk!!!
I know it’s a bit late, but Happy New Year Everyone!! 🙂 I hope you all had a fantastic NYE with tons of yummy food!
Sorry it took me so long to update my blog… I haven’t been doing as much cooking as I’d like .. but I’m glad to be back! For my very first recipes of the year, I’d like to start it off with a “POP!?!” hehhhehe… Jalapeno Poppers that is!
I was given some shortbread cookies over the weekend and really enjoyed them… so it only made sense that I tried whipping up my own batch. I wanted to keep it simple as I did not want to make a run to the grocery store to pick anything up (it’s way too crowded this time of year) When I found this recipe I was very hesitant as it called for corn starch?!? seems a bit odd in cookies….. but I gave it a try anyways – boy, am I glad i did! They are soooo delicious! seriously does melt in your mouth!!! I will bringing them into work tomorrow to share with my lovely coworkers 🙂 Hope you will give them a try this holiday season.
Ingredients:
1 cup butter, softened
1/2 cup confectioners sugar
1/4 cup corn starch
1 1/2 cup all purpose flour
Directions
1.Preheat the oven to 375 degrees F (190 degrees C).
2.Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
3.Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.
***Note: After they were done baking I drizzled some icing over the surface and sprinkled on some chopped up hershey’s kisses in candy cane and mint fudge.
I own a crock pot!!! WHOOT!!
My mother received a crock pot as a house warming gift about 12 years ago and she hadn’t used it once (what?!?!) So I took it off her hands and put it to good use 🙂 My first recipe: Beef Stew – so perfect for this winter weather.
Ingredients
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The Cluttered Kitchen 