Puppy Bowl 2014

Super Bowl Sunday

I know that I should care about the game,
even on some microscopic level,
especially since the Seattle Seahawks are playing...But I don't.
Not even a little bit.
I enjoy football.
I do, but only if I'm actually at the game.
The crowds, music, the entire atmosphere helps me to also become a cheering fan.
The only thing that I am excited about,
only happens on Super Bowl Sunday...
The Puppy Bowl!
Who couldn't love it?!
I guess heartless people might not,
But I don't like them anyway.
It's puppies!
Puppies make me happy,
And puppies playing together...well, that's just perfect!

So what could make the Puppy Bowl better? 

Well, cookies of course! 

If you're looking for an easy frosting, try this Royal Icing recipe. 

Royal Icing:

adapted from Food Network

• 1 pound (3-3/4 cups) powdered sugar, sifted
• 4 teaspoons powdered egg whites 
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla
• water to thin

Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. 

Now, don't worry Vegans. 

I have a perfect alternative for you too!

I wouldn't forget you. :)

Vegan Royal Icing

Recipe and directions from Your Daily Vegan

http://www.yourdailyvegan.com/2012/12/20/the-ultimate-vegan-sugar-cut-out-cookie-with-royal-icing/

  It’s also off-white in color, but you can add color to it if you like.

• 1 cup organic powdered sugar
  
• 2 tbsp of non-dairy milk
• 2 tsp of light corn syrup
• 1/4 tsp almond extract
• 1/2 tsp vanilla extract

Place sugar in bowl, add non-dairy milk and whisk like hell until smooth.  Add in extracts and corn syrup.  Whisk some more.  Icing will be smooth, shiny, and a little runny.  You don’t want it really runny or the icing won’t stick to the cookies.  Icing will be hard with a shiny finish once dry.  You can either dip cookies into icing, or use this icing in a pastry bag.  Easy.

I really like to dip my cookies into frosting and let the excess drip off. It leaves the cookie with a beautiful smooth surface for addition decoration or just as they are. 

Now go! Make some of your own. 

Use your favorite sugar cookie recipe and frost away. 

And look, you still have time to make some Puppy Bowl cookies of your own! 

Enjoy! 

GF Vegan Dark Chocolate Chunk Cookies

It has always been my goal to make treats so that everyone can enjoy something delicious.
I first tackled making treats that were vegan, then tried my hand at gluten-free.
Both successful.
But what about those that needed treats that were both?!
There was no way that I could forget about them.
Especially when I can picture their happy, smiling faces chowing down on a cookie.
I LOVE it when people tear right into the cookie boxes and eat one right away.
Best thing to witness for a baker like me.

These cookies are the best of both worlds...vegan and gluten free.

Gluten Free and Vegan Oatmeal Chocolate Chip Cookies

Makes 22-24

Ingredients:

1/2 cup vegan butter, room temperature (8 tablespoons or 1 stick)

½ cup coconut oil

2/3 cup light brown sugar, packed
1/2 cup granulated sugar
1 1/2 teaspoon vanilla
1 egg equivalent of Flax Meal (I used Bob’s Red Mill brand)
1 cup gluten free all-purpose flour (I used Bob’s Red Mill brand)
1/2 teaspoon xantham gum (if your GF all-purpose flour does not already contain it)
2 cups gluten free whole grain oats (I used Bob’s Red Mill brand)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup dark chocolate chopped into chunks (Dairy-free chocolate)

1. Pre-heat oven to 375 degrees F. Grease or line a baking sheet with parchment paper. 
2. Add the vegan butter, coconut oil, brown sugar and granulated sugar to a stand mixer fitted with a paddle attachment and mix until combined. Add the flax meal and vanilla and mix until combined.
3. In a medium bowl, stir together the gluten free all-purpose flour, xantham gum (if needed), gluten free oats, baking soda, baking powder and salt. Pour the dry ingredients into the butter mixture and beat on medium until combined. Stir in the dark chocolate chunks.
4. Spoon onto the prepared cookie sheet in rounded tablespoons an inch apart. Bake 13-15 minutes, or until the bottoms of the cookies have browned and the cookies have set.
5. Allow to cool for a few minutes on the cookie sheet, and then transfer to a wire rack to cool completely.

Even those without a gluten allergy or vegan will love these cookies.
Trust me, I only like things that are delicious and I definitely work to make my treats that way.
Enjoy and share with those you love,
Lori 

Pumpkin Snickerdoodles

Snickerdoodles.
My dad loves these cookies.
And actually it must be a "Joe" thing, because
my nephew, Joe, loves snickerdoodles too.
Actually, he, like me, just loves cookies.
He's awesome like that.

So whenever cookies come out of the oven,
I picture little happy faces waiting a moment to dig into the cooling cookies.
It's difficult to wait.
Especially when snickerdoodle cookies aren't made very often.
And it's true.
I don't make them often enough for some people.
Somehow, taking the extra time to roll the dough in cinnamon and sugar
used to seem like a complicated step.
But after making so many complex cookies,
these are actually a piece of cake...I mean cookie.

Of course, I can't just leave the cookie alone...all traditional-like.
I needed to spice them up for the winter.
And nothing says winter to me like pumpkin and spices.

Pumpkin Pie Snickerdoodles
Adapted from Budget Gourmet Mom

Ingredients

• 2/3 cup pumpkin
• 2 large eggs (use Bob's Red Mill Egg Replacer for a vegan substitution)
• 1/2 cup butter (or vegan butter)
• 1/2 cup vegetable shortening
• 1 cup granulated sugar
• 1 tsp vanilla
• 1/4 tsp baking soda
• 1 tsp cream of tartar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 2 1/2 cups flour

For Rolling:

• 2 tbls granulated sugar
• 1 tsp cinnamon

Instructions

1. Preheat oven to 350°.
2. In a medium bowl mix the pumpkin, eggs (or substitute), sugar, and vanilla.
3. In a small bowl stir together the baking soda, cream of tartar, and the flour. Add to the wet ingredients. and mix until fully incorporated.
4. Now in a small bowl mix the cinnamon and sugar.
5. Form the dough into balls that are tablespoon size. Roll in the cinnamon and sugar and place on a cookie sheet lined with parchment paper.
6. Flatten cookies by using a glass to flatten the cookies.
7. Bake for 8-9 minutes.
8. Let them cool completely on a wire rack.

If you can't keep little fingers away, go ahead and just give them a cookie or 3.

These cookies are definitely meant to be shared.

Enjoy!

Need Holiday Cheer?

To me, cookies provide cheer and smiles.

Are you ready for the Holidays?

If you're like me, this season seems to sneak up on you 

and pretty soon there are too many things to do.

While I can't helped you out with everything, 

I can help by giving you a little bit of time 

through making treats for your family or holiday parties.  

The best part is that while you eat and share treats, 

you can know that you’re making a difference in the lives of dogs around our community.  

It's a win-win situation.

If you are new to my blog and my bake sales, then you should know a couple things.

• First, I am not a commercial bakery, all items are made in my home. I make baked goods because I LOVE to bake.
• Second, I also ADORE dogs so all of the profits from the pies and treats are donated to Fences for Fido. 
• Thirdly, if there is something that you don't see on this list, it's because I have a modified menu of treats for the holidays. But that doesn't mean that you can't ask...special orders can always be made.  :)  

Cookies:

-Cream Cheese Sugar Cookies with icing (Regular or Vegan)

-Soft Sugar Cookies with holiday sprinkles (Regular or Vegan)

-Oatmeal Cranberry White Chocolate (Regular Only)

-Chocolate Crinkle (Regular Only)

-Ginger-Molasses (Regular or Vegan)

-Gingerbread (Regular or Vegan)

-Classic Chocolate Chip Cookie (Regular or Vegan)

-Espresso Chocolate Chip Cookie (Regular or Vegan)

-Chambers Family Favorites Mix 

              (A mix of the Chambers’ favorite cookies)

** Cookies can be ordered by

                         - Full Containers will be $12.00

                         - Half Containers will be $6.00

Gluten-Free and Vegan Cookies-available in Full Orders only for $15.00

-Oatmeal and Dark Chocolate Chip Cookies

-Caveman Cookies (Almond Butter Based)

Holiday Pies- Just a few options

Classic Pie Flavors:

·         Apple Pie

·         Dutch Apple Pie

·         Pecan Pie

·         Chocolate Cream Pie

       PRICES:

       - 9 inch pie $12.00

       - 6 pie $6.00

Breads- $8.00 per loaf

-Pumpkin

-Orange-Cranberry

-Lemon Poppy-seed

-Zucchini

-Lemon-Blueberry

HOMEMADE JAMS

8oz jar = $3.50

Very Limited Flavors remain.

Please contact me for flavors.

Want to place a holiday order while supporting an amazing charity?

Email me your order at livesimplywithsparkle@gmail.com 

or message me through Facebook.

Payment: Cash, checks, or credit card through iSquare.

                            Please make all checks payable to Fences for Fido.

All orders will be available for pick-up on Monday, December 23rd 

at either my home, or at Kraxberger Middle School.

If you need treats at an earlier time, please just let me know. 

Thank you for supporting this amazing cause! –Lori

Vegan Espresso Chocolate Chip Cookies

Espresso, it's a beautiful thing to smell in the morning.
I remember as a kid, knowing that morning was nearing
because the smell of coffee would be in the air.
Prepped the night before,
so that my dad could greet the day with a cup
already in his hand before his feet hit the ground.
In our house, coffee meant a new day.
A new start.
So when I was thinking about the next cookie to bake,
it was natural to look around my kitchen to see what
ingredients to make and see my canister of coffee.
Now, I'm not as picky as some, but I love my coffee.
It's like a warm hug in the morning.

Do you know what else is a hug?
Yep, you guessed it.
A cookie.
Cookies are love in my world.
If I give you cookies, I'm giving you a loving hug.
Can't you feel it?
So to me, blending coffee and cookies is a perfect pair.
And according to my taste-testers is a delicious pair too.

Vegan Espresso Chocolate Chip Cookies
Recipe adapted from my mom's cookie classic
Serves a hungry group of Fences for Fido Volunteers

Ingredients:
1/2 cup (1 stick) vegan butter
1/2 cup vegetable shortening
1/2 cup sugar
3/4 cup brown sugar
1 egg equivalent of Bob's Red Mill Egg Replacer
1/2 tsp salt
1 tsp baking soda
1 & 1/2 tsp vanilla
1 or 2 tsp of finely ground coffee or espresso
1 & 3/4 cups flour
1 cup semi-sweet vegan chocolate chips

Directions:

1. Preheat oven to 375 degrees
2. Line a cookie sheet with parchment paper.
3. Cream together all ingredients, except flour and chocolate chips.
4. Add flour and mix well.
5. Scoop cookie dough onto the lined cookie sheet. I use a medium-sized cookie scoop for perfect cookies.
6. Bake cookies for 10-13 minutes.
7. Let them cool for a couple minutes on the cookie sheet before transferring to a cooking rack.  Then take them to your favorite activity and share with your friends.  

This recipe is a slight adaptation of my mom's chocolate chip cookie.

It's fabulous just as it is, but with espresso it can be considered a breakfast food.

Cookies can always be breakfast. Right?!

Cookie Sandwiches

The keys to cookie sandwiches are delicious cookies and your favorite frosting. 

To me nothing is better then homemade. 

In fact, I tried pre-made frosting last week...

even now I shutter at the thought,

and actually it's shocking to anyone who knows me too. 

I was telling a friend that I had tried to use it, and she actually gasped aloud. 

She knew my feelings about that pre-made,

processed junk that people try to pass off as treats.

In fact, that was the reason that I started baking for events.

I was sick of people spending money on treats that were too sugary

and ended up being thrown away.

Tired of celebration cakes that were just, okay. 

We all deserve better than okay.

 One of the most difficult decisions with cookie sandwiches is choosing what type of cookie to make.
I chose Chocolate Chip with and without walnuts, Oatmeal Raisin, and Oatmeal Cranberry with White Chocolate...I go a little crazy when I make treats. I can't make just one kind. You know that!

 Oatmeal Cranberry and White Chocolate Cookies with Berry Buttercream:

 Oatmeal Raisin Cookies with Vanilla Buttercream:

 

Chocolate Chip Cookies with Vanilla Buttercream:

 Chocolate Chip-Walnut Cookies with Chocolate Buttercream

 After the buttercream in the cookies have had a chance to set (I place them in the refrigerator), arrange the cookies in a box and share them with those you love.  Once they try these, they're going to love you as much as they love these sandwiches.

Aren't these beautiful?! Yum.

Now it's your turn...what kind are you going to make?

Or you can just wait for my first bake sale and purchase them for a good cause...

Yeah, you should do that instead.

Note: These can be made vegan and gluten-free
with small adaptations. Everyone deserves cookies! :)
 

S'more Cookies

Yum, yum, YUM!!

People LOVE S'mores...

Well, most people do or at least they should!

What couldn't you love?

Chocolate, marshmallows, and graham crackers.

Now, I wasn't sure how or if I should add crackers, so I left them out.

But I definitely want to add those next time!

For my most recent Bake Sale I added these into the cookie rotation and they were a hit!

Next time I will need to triple the recipe to meet the demands of hungry (tempted) consumers.

S’more-ish Cookies
Slightly adapted from Chef-in-Training

Ingredients:
1 1/2 sticks (or 3/4 cup) butter
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant chocolate pudding
2 eggs
1 tsp vanilla
1 tsp baking soda
2-1/4 cups flour
1/2 tsp salt
1 cup mini semi-sweet chocolate chips
1-1/2 cup mini marshmallows

Directions:

• Preheat oven to 350 F.
• Stir together flour, salt and baking soda and set aside.
• In a large bowl, cream butter and sugars together.
• Add in pudding package and beat until well blended.
• Add eggs and vanilla and mix until smooth.
• Add flour mixture slowly until well incorporated.
• Add mini chocolate chips and mini marshmallows. Mix in.

Roll into 1″ balls and place on greased baking sheet.

Bake at 350 F for 10-12 minutes

I highly recommend making these cookies for your next BBQ, campfire, or just a Tuesday night.

Because I don't think you need a special occasion to enjoy a special cookie...

Any day is special when you have a delicious cookie like this.

Enjoy!