Strawberry Iced Sugar Cookies

For each holiday, Emma and I have decorated sugar cookies together and Mother's Day was no exception. 

You can see all of her cookie projects :

1st Valentines Day (2 Months)
Pumpkins (10 Months)
Snowflakes (12 Months)
Easter Chicks & Eggs (14 Months)
Strawberries (17 Months)

As she's gotten older she likes to be more hands-on in the decorating process... no longer can I give her a cookie to play with while I intricately decorate the others.  So, I adopted a new, streamlined method for decorating.

Instead of classic Royal Icing, I made a simple butter glaze that I pour over cookies when they're still warm.  The glaze covers the entire top of the cookie and the remaining drips off.  Then, I go back and add very simple details with a piping bag (usually during nap time).   I found that the butter in the glaze keeps the cookies really moist and tastes better, too.    And, as always, you can find my standby Sugar Cookie recipe here.

As you can see, Emma chose to sugar some of her cookies before baking.

Butter Glaze Cookies

-Sugar Cookie (warm from the oven) recipe here
-Cooling Rack
-4 tablespoons of butter, melted
-2 tablespoons of milk
-3 cups of powdered sugar
-food coloring

In a microwave safe bowl, microwave butter with the milk until the butter is melted.  Add powdered sugar until good, pourable, but not too runny, constancy is achieved.  Add color (see my tips here).

When cookies come out of the oven, remove the cookies with a spatchula and place them on a cooling rack.  Place a clean baking sheet lined with parchment underneath.  Pour icing glaze over the cookies tilting each cookies so the tops are completely covered.

She's a very serious and precise decorator - next time I'll video!  She'll spend several minutes on each one dunking, re-dunking and tasting.

Almost nap time! 

Speaking of strawberries - it is almost strawberry picking time.  Emma and I plan to be there next week during the first few days of the season filling our baskets!

My $75 Backyard Garden | DIY Raised Bed Garden Box

Every year I proclaim that I want to have a garden.  In our old Fairway home, I tried a little herb and lettuce garden by our back steps with no luck.  Too much shade.  In Concord, I had revived enthusiasm when I ordered heirloom tomatoes from Verrill Farm that resulted in a little luck... 2 tomatoes from 6 plants.  Again, too much shade.  This year in our new house, we have a substantial backyard with a great sunny spot that will (hopefully) work great for a small garden.



Growing up we always had a fairly large garden, the kids were enthusiastic about planting, but less enthusiastic about watering and weeding.  The first couple of harvests from the green beans, onions and tomatoes were exciting, but that soon faded as the cucumbers seem to multiply and the squash would take over the entire garden.  So, while planning this garden project, I was cautious of planting too much... as I know my 31-year-old self is basically the same semi-lazy 11-year-old during the summer months while the pool is open.  However, Emma LOVES to be outside, so I think this mini-garden will be just enough to keep me busy while she chases Mr. Darcy around with tennis balls.



I've included photos of the project, but I'll tell you - it was silly simple.  It took me a total of 2 hours start to finish (with a trip to Home Depot for an extra load of topsoil...) and cost about $75.  I watched this "This Old House" (my absolute favorite show!) "Gaden" video online before I started, but simplified it a little.  Because my box is smaller (6x4 vs. 4x10) I didn't feel the need to brace it.  I might regret it later, but for now, my 2 hour project looks perfect for me! 
 

Supplies :

2 - 2x10x10's (cut into 2 - 4ft & 6ft pieces)
Outdoor Wood Screws (decking screws)
Electric Screwdriver
30 Bags of Topsoil
1 Bag of Mulch

Plants:

10  Tomato Plants
1 Rosemary
2 Basil
3 Thyme
3 Chive
1 Oregano
1 Cilantro
1 Italian Parsley
Arugula
Leaf Lettuce
Radishes
Green Onions

The spot is shaded just in the morning, but has full sun from 10am - 6pm.  Hopefully, that will be enough... we'll see.

The wood frame is completed after joining all of the sides with 3 screws each.   The box measures 6ft x 4ft.

I feel almost silly typing the "instructions" - too easy.

Hauling 30 bags of topsoil = good morning workout




Planted!   The tomato plants line the back and the herbs are in the middle and front left.

I got the tomato plants from my cousin Bret's produce Farm, Fahrmeier Farms.  He recommended that I plant them very deep to create a strong root system.

My plants were already anxious for a good drink!  The right front side of the planter will have lettuces, radishes and green onions later this week.

Next step is to mulch and water.

Complete!

I like the dark brown mulch the best - it will help to keep out the weeds, help keep moisture in... and help it look nice!

I staked the tomato plants with wooden 6 foot stakes.  I'll tie them to the stick with twine later.

Watering time!

I'll keep you posted on the progress and status of the garden... wish me luck.

 

Simple Spring Supper | Brown Sugar & Sesame Marinated Pork Tenderloin

Last Sunday we hosted Mike's parents for a casual Sunday Supper.  I love cooking on Sundays - it is the only day that I get to spend some alone time in the kitchen while Mike and Emma play outside.  It is so nice to be able to leisurely prepare dinner without keeping little hands entertained (which usually means she's putting them in the flour canister, then the sugar, and back again...). 

I've used this marinade several times before -it is one of Mike's Mom's signatures.  It works great with beef, pork, chicken, shrimp, vegetables... anything.  Especially on the grill.  Unfortunately, we don't have a grill right now... it had to stay in Concord, Ma. when we moved because it was the last thing packed and it wouldn't fit in the Pod!  So... I just roasted it in the oven and it worked great, too.

We're working on our outdoor grilling area + new grill this week (Mother's Day & Father's Day joint gift), so you can look forward to lots of grilling recipes soon!
 

I love using drinking glasses as vases for small arrangements.  I found these hyacinth at the grocery store and make the perfect little bunch in these short glasses.



While I finished dinner Mike and his parents entertained (or were entertained by...?) Emma outside and sipped on this sparkling lemonade from Trader Joes.  What is it about playing outside and sipping on lemonade?!



Along with the Brown Sugar & Sesame Pork Tenderloin, I served Ina's Orange Braised Carrots and Parsnips and Green Been Gremolata. 

Brown Sugar & Sesame
Pork Tenderloin


2 pork tenderloins (about 1 pound each)
1 cup soy sauce
1/3 cup of brown sugar
2 tablespoons toasted (dark) sesame oil
1 teaspoons chili paste
1/2 cup sliced green onions

2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 teaspoon of sesame seeds

Stir together soy sauce, brown sugar, sesame oil, chili paste, green onions, garlic, ginger and sesame seeds.  Put the tenderloins in a ziplock and pour in the marinade.  Marinade for 1 hour and up to over night.

If baking/roasting, remove from marinade and place on a baking sheet.  Roast at 450 degrees for 18-25 minutes until a meat thermometer reads 155 degrees.  Remove and cover with foil.  Reserve the juices in the pan from resting.   Let rest for 10 minutes before serving.  Slice, then pour juices over sliced pork.

If grilling, grill for 5-7 minutes on each side (totaling about 18-22 minutes depending on the temp of the grill) until a meat thermometer reads 155 degrees.  Remove and cover with foil.  Reserve the juices in the pan from resting.   Let rest for 10 minutes before serving.  Slice, then pour juices over sliced pork.

 

A big bountiful platter for a Sunday Supper.

This classic lemon pie with graham cracker crust topped with whipped cream is the perfect dessert... but, you'll have to wait for the recipe!  It will be featured on Snippet & Ink soon!

Mini "Sweetie Pie" Favors

 

Last weekend I hosted a baby shower at my house.  I made these mini pies in two different varieties for the favor.  My original plan was to put two in each bag (twin girls!!)... but they wouldn't fit in the bag!  So at midnight the night before the party, I threw in the towel and just did one pie per bag and called it good. 

This is how I presented the favors at the shower - all lined up in a basket.

Here are two of the Strawberry Pies.  They were very simple to make - just a little time consuming, crimping all of the little edges.  I used store-bought pie crust... to make 24 pies I used 4 crusts - just FYI, it does take more than you think it will.  I had to go to the store in the middle of my pie making for another crust.  I would've made my own in such a pinch, but my food processor bowl is broken!  Not to worry though, the new replacement bowl came Tuesday. 

The filling is just chopped strawberries with raspberry jam.  The raspberry really brings out the "berry" factor of the strawberries.

Mini Strawberry Pies
12 mini pies

2 store-bought pie crusts
2 cups of chopped fresh strawberries
1/4 cup of raspberry jam
1 egg
2 tablespoons of sugar

Line a mini or regular size muffin tin with a bottom crust of store-bought pie dough - consider lining the muffin tins with cupcake paper liners.

Melt the jam in the microwave for 30 seconds until it is pourable.  Poured it over the strawberries, then tossed them.  Fill each mini crust with strawberry filling.  In a small bowl beat an egg with a fork.  Brush the egg wash around the pie then top with another crust.  Pinch and flute or fork crimp the edges.  Brush the entire top with egg wash then sprinkle with sugar generously.

Bake at 350 degrees for 20-25 minutes until brown.  You may need to cover the tops with foil to keep them from getting too brown before the bottoms are done. 

To make the base crusts, I used store-bought pie dough and cut out rounds using a glass bowl.  I found that pleating around the circle made it easier to fit it into the mini-muffin tin. 



 Half Apple Cinnamon and half Strawberry.

You can see here how big the bottom dough crust needs to be to be able to flute/crimp the edge.

 

I cut a smaller circle and used it as the top of the strawberry.  To do the edges, roll the sides up and in, then crimp using your fingers just as you would large pie.  Cut slits in the top for steam.  

For the Apple Pies, I did a fork crimped edge. 

Mini Apple Pies
12 mini pies

2 store-bought pie crusts
2 cups of chopped fresh strawberries
2 apples
2 tablespoons of sugar
1 tablespoon of flour
2 teaspoons of cinnamon
1 egg
2 tablespoons of sugar

Line a mini or regular size muffin tin with a bottom crust of store-bought pie dough - consider lining the muffin tins with cupcake paper liners.

Peel and dice the apples into a small dice.  Toss together the apples with sugar, cinnamon and flour.  Fill each mini crust with the apple filling.  In a small bowl beat an egg with a fork.  Brush the egg wash around the pie then top with another crust.  Pinch and flute or fork crimp the edges.  Brush the entire top with egg wash then sprinkle with sugar generously.

Bake at 350 degrees for 20-25 minutes until brown.  You may need to cover the tops with foil to keep them from getting too brown before the bottoms are done. 

A tiny lattice would've been very cute, too.

They baked for almost 25 minutes - I wanted to be sure the bottom crust was nice and brown so they would come out of the pan.  I think next time I'd use cupcake liners to make sure they come out easily.

I lost a couple of pies because I couldn't get them out!  The apple were much easier to get out.

But the strawberry were my favorite - a great little summer treat!

I'll follow up with the packaging step-by-step next!

To see all of the photos from the Sugar & Spice Baby Shower, click here!
















Here is the easy-to-pin step by step!