Monday, June 25, 2012

Lofthouse Sugar Cookies

These sugar cookies are to die for. They are so soft and fluffy they almost melt in your mouth, and they are super easy to top it off. Hope you enjoy! Recipe courtesy of

Lofthouse Sugar Cookies

3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
1 cup sugar
2 large eggs
2 tablespoons sour cream
1 teaspoon vanilla extract
In a medium bowl combine cake flour, baking powder and salt and set aside.
Using an electric mixer cream together butter and sugar until light and fluffy.  Add in eggs one at a time stirring after each addition.  Stir in sour cream and vanilla until combined.  Gradually add in flour mixture combined.  
Chill dough for at least one hour in refrigerator.
Preheat oven to 350 degrees.  Line baking sheet with parchment paper.  
Roll 3 tablespoons of dough into a ball.  Use flour on your hands if needed.  Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary.  Continue with remaining dough, placing each 2 inches apart.  
Bake in preheated oven for 10-12 minutes.  Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely.  
*For shapes- roll out chilled dough ½ inch thick on a well floured surface.  Flour rolling pin and cut out to prevent sticking.  Cut out desired shapes and place on parchment lined baking sheet.  Bake in preheated oven for 10-12 minutes.  Do not overbake.  Cool for a few minutes and transfer to wire rack to cool.
Shapes will spread from the baking powder.  To define the shape used after the cookie has cooled, place cookie cutter on top of cookie and firmly press all the way down, removing any access cookie for the edges.  
1/2 cup (1 stick) unsalted butter, softened
3 cups confectioners sugar
3 tablespoons milk
1 teaspoon vanilla
food coloring (optional)
Using an electric mixer combine butter and gradually add in confectioners sugar.  When all sugar is added, pour in milk and vanilla and blend on medium until fluffy.  Add in food color if desired.

Tuesday, June 5, 2012

Salted Peanut Chocolate Caramel Squares

This picture does not do justice to these cookies.  My friend brought them when they came to dinner a while back.  My husband said they were so good that they were evil.  I have made them once since and really can't make them again unless I have a crowd who will eat them up and only allow me to have one.  Anyway, she got the recipe from the site.  I changed the semi-sweet chocolate chips to milk chocolate chips but really I don't even think that you need the chocolate on them.

Marshmallow Layer:

2 1/2 cups powdered sugar
1 7 oz. jar marshmallow creme

I used my kitchen aid to mix the sugar into the marshmallow creme and you need to use your dough hook.  It makes a pretty stiff mixture.  Shape it into a 8 or 9 inch square.  Make sure that you powder sugar your countertop so it doesn't stick when you shape it.


1 cup crushed cream-filled chocolate sandwich cookies (about 8-10 cookies)
1/2 cup salted peanuts, finely chopped
1/4 cup margarine or butter, softened

Mix this all together and put into a 8 or 9 inch square pan lined with foil and sprayed with nonstick cooking spray.  Bake at 350 for 10 minutes or until puffy.  When it comes out of the oven lay the marshmallow square over the hot crust and press down slightly, making it fit the pan.


36 caramels, unwrapped
3 tablespoons milk, I used 3 but next time I would use 2 or if I had cream I would use that
1 cup salted peanuts, coarsely chopped
1/2 cup chocolate chips, melted

Melt caramels and milk in saucepan or microwave until melted and smooth.  Pour over marshmallow layer.  Immediately sprinkle with 1 cup peanuts.  Drizzle melted chocolate chips over peanuts.  Cool completely.  I put mine in the fridge.