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THE SEMISWEET SISTERS

Two sisters who love to bake...

Archives for April 2017

Easy Rainbow Unicorn Sugar Cookies

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Easy Rainbow Unicorn Sugar Cookies

With all the hype about unicorn everything, including Starbucks, I thought I would throw together a recipe for all you unicorn fans. :)

This is a basic sugar cookie recipe, you could also use refrigerated store bought dough, a gluten free box mix or even store bought sugar cookies as long as they are plain.

Once you have your cookies and they are cooled, mix up the icing. Divide the icing into 3 smaller bowls. That way when the colors get to mixed or if you mess up you have some back up. You could also try different colors in the different bowls. You will use all of the icing or at least most of it from all 3 bowls.

Put drops of the food coloring on a paper plate and dip the end of a toothpick into the color, then dab in a few spots in the icing and repeat with all the colors. (see pics) I also would dip 4-5 cookies, then add in a little more food coloring.  I had a few that didn’t get enough frosting or didn’t look good so once they were dry I re-dipped them in the icing.

 

 

This really is an easy recipe, just not real easy to explain.

 

 

Easy Rainbow Unicorn Sugar Cookies
 
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Recipe type: dessert
Serves: 35-40 cookies
Ingredients
  • Cookies:
  • 1 cup butter, soft
  • 1½ cups sugar
  • 1 egg
  • 2¼ cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract (optional)
  • Icing:
  • 3 cups powdered sugar
  • 3-4 tablespoons milk
  • 3 tablespoons corn syrup
  • ½ teaspoon vanilla
  • ½ teaspoon almond extract (optional)
  • gel food coloring
Instructions
  1. Preheat oven to 350º F. Cream together butter and sugar for a 2 minutes. Add egg and mix until well-combined. Stir in flour, baking powder, salt, almond and vanilla.
  2. Scoop cookie dough by the tablespoon full onto the cookie sheet
  3. Lightly press each cookie down. Bake for 8 to 10 minutes or until the bottom edges get lightly browned. Cool completely before icing.
  4. For the icing, combine the powdered sugar, milk, corn syrup, vanilla and almond extract in medium bowl until combined. You want the icing pretty runny. Next divide the icing equally into 3 small bowls. Put drops of the food coloring on a paper plate. Take a tooth pick and dab the different colors around in the icing bowl then swirl with toothpick. (See photos)
  5. Dip cookies face down in the icing. Set cookies on wire rack until icing dries.

 

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Homemade Crescent Rolls From Scratch

By 1 Comment

These are sooooooo much better than the canned ones! Until this year I had never made crescent rolls from scratch. It really is pretty easy it just takes a few hours to let the dough rise a few times.

I am making these for our family get together on Easter.

Once you get the two circles rolled out, don’t forget to brush with the melted butter before you cut them. Try and cut wedges into even pieces otherwise you will end up with some really small and really big ones that won’t bake the same. (That’s what I did, oops)

    

     

If you have any left over or want to melt some more butter, you can brush it on the tops when you pull them out of the oven.

Homemade Crescent Rolls From Scratch
 
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Recipe type: Bread
Serves: 20-30
Ingredients
  • 1 (.25 ounce) pack active dry yeast
  • ¾ cup warm water, not hot
  • ½ cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • ½ cup butter, soft
  • 4 cups all-purpose flour
  • ¼ cup butter melted for brushing
Instructions
  1. Dissolve yeast in warm water. Let sit for 2-3 minutes.
  2. Stir in sugar, salt, eggs, butter, and 2 cups of flour, mix until smooth. Mix in remaining flour until smooth. Knead dough for 5 mins or use bread hook on kitchen aid mixer, then cover it and let rise in a warm place UNTIL DOUBLED, about an hour.
  3. Punch down dough. Divide in half. Roll each half into a 12-inch circle on floured surface. Spread with melted butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls on a greased baking sheet. Let rise UNTIL DOUBLED, about an hour.
  4. Bake at 400 degrees for 12-15 minute or until golden brown. Brush tops with remaining melted butter when they come out of the oven. You made to melt another tablespoon or 2 of butter for this.

 

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Honey Cornbread Muffins

By 4 Comments

My daughter is a cornbread connoisseur and she has “approved” this recipe. I have tried dozens of cornbread and cornbread muffin recipes for her and this is her favorite.

My in laws have a cottage in Northern Wisconsin that we spend a lot of time at in the summer and there is a restaurant up there that makes cornbread that she loves. When we eat there I just order her a glass of milk and a double order of cornbread, I know I’m a terrible mother haha!

I used to buy Jiffy for years and years, I had no idea that homemade cornbread muffins were just as easy as the boxed stuff.


Honey Cornbread Muffins
 
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Author:
Recipe type: Bread
Serves: 12
Ingredients
  • 1 cup cornmeal
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1⁄2 cup sugar
  • 1 tsp salt
  • 1 cup milk (whole or 2 percent)
  • 2 eggs
  • ¼ cup butter, melted
  • 1⁄4 cup honey
  • additional 1 tablespoon melted butter and 1 tablespoon honey for brushing on top
Instructions
  1. Preheat oven to 400 degrees, Line muffin pan with 12 liners.
  2. In a medium bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In large bowl, whisk together milk, eggs, butter, and honey. Add dry ingredients into large bowl, stir until just mixed.
  3. Evenly divide the cornbread mixture into the papers. They will be filled about ¾ of the way.
  4. Bake for 14-16 minutes or until the top is lightly golden.
  5. Mix the 1T of melted butter and 1 T of honey in small bowl and brush on top of muffins when they come out of the oven (optional)

 

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