But we're back at for February, my very first SRC of 2014. And what better way to start off a brand new year than with a holiday celebration? And the most lovey-dovey, gooshy-wooshy holiday, to boot!
I love it.
This month's SRC assignment was the Authentic Suburban Gourmet, which I must start out by saying that Lisa [the blogger] is on another level. Like, she ain't joking about the 'gourmet' piece in her blog name. She is quite legit.
From appetizers [like Wild Mushroom Crostinis, Chutney and Cheese Stuffed Dates, or Double Pesto Grilled Cheese Bites], to entrees [think Coconut Crusted Tilapia, Beef Wellington, or the Mezzetta Italian-etta Sandwich], and even desserts [such as Chocolate Buttermilk Donuts with Salted Caramel Sauce or Sticky Toffee Pudding], Lisa brings her A-game. Each and every time.
However, fortunate for me, I went into this assignment with clear direction. And all I was seeing were hearts.
Valentine's hearts, that is. Because even though our SRC reveal day is occurring post Valentine's Day, it didn't mean I wouldn't be bringing in treats for my co-workers on this red and pink strewn holiday. So I was immediately on the hunt for something Valentines-ey.
And I found it immediately.
A tender, buttery, subtly sweet sugar cookie topped with a lathering of ultra sweet frosting? Yes, please. And my co-workers were all about it, too. Hence, I came home with a crumb-free plate. A.k.a. no cookies for me...
Lisa's Conversation Heart Cookies were exactly what I needed to celebrate Valentine's Day the right way. The cookies themselves were a piece of cake [not literally] to make and the one-bowl frosting was almost just as quick to whip together. So needless to say, the pairing of this almost shortbread flavor-like cookie with a creamy, classic, sugary-sweet frosting was quite divine.
But although I did my best to brighten my co-workers Valentine's Day, a very special someone also did his part to make my day very memorable.
I think I mentioned that Robbie is in Omaha all of February for work. Therefore, he was no where to be found on Valentine's Day. And because of that, I got this at work....
Yes. Three dozen roses. And about 20 minutes later, a 3-foot Vermont Teddy Bear arrived at my desk.
You can bet my face was a complete cherry at the arrival of all of these gifts and co-workers ooh-ed and aww-ed the entire rest of the day, it was most definitely a holiday I'll never forget. Not to mention that the bear I got is now my new favorite cuddle buddy.
So even though the holiday of love has passed, I hope everyone had the chance to spend it with their loved ones. Or at least send them a text, note, or even a teddy bear, to let them know you're thinking about them.
Love you all! .
- I didn't have any meringue powder on hand, so I opted to use a frosting recipe I've used before. It's very sweet and tops these subtly favored cookies perfectly!
Adapted from Authentic Suburban Gourmet and Taste of Home
1 c. butter, at room temperature
3/4 c. sugar
1 large egg
3 c. all purpose flour
1 tsp. salt
1 tsp. vanilla extract
2 tsp. almond extract
6 tbsp. butter, at room temperature
3 c. powdered sugar
1 tsp. vanilla extract
2 to 4 tbsp. milk
Food coloring, sprinkles, etc. [for decorating]
- In a large bowl, cream together butter and sugar until fluffy [about 3 minutes]. Add egg and salt and mix together until incorporated. Add vanilla and almond extract and combine. Slowly add flour, one cup at a time, until incorporated.
- Take dough out of the bowl and onto a cutting board. Knead together any extra bits. Divide dough into two balls and flatten into a 1-inch disk. Wrap individually and chill for 30 minutes.
- Heat oven to 375ºF. Sprinkle clean work surface with flour. Unwrap one of the discs and use a rolling pin to roll out until ¼-inch thick. Use a 2-inch heart shaped cookie cutter to cut out cookies and place on a greased baking sheet. Bake 8 to 9 minutes or until bottom edges are slightly golden brown. Remove to cool onto a wire rack. Repeat with scraps and remaining dough disc.
- For frosting, combine butter, powdered sugar, vanilla extract, and milk, in a medium bowl and beat until smooth. Add food coloring [if using] to desired shade. Frost and decorate cookies as desired.
Yield: 2 dozen cookies