Monday, February 27, 2012
Sugar Cookies, Chicken and Dumplings and February Fun
After a long break from sugar cookie orders, I was asked to make some lamb cookies for a baby shower. The request came from a woman who had tasted one of my cookies about 3 years ago. SHe is soon to be a grandma and was hosting a shower for her daughter.
The theme was baby lambs and their color was pink. I ordered a cutter online and was disappointed when it was much smaller than described. To remedy the size issue, I used a large 3.5" square cutter with a crimped edge as a base for the small lamb. Simple marbled royal icing in pink and white was the blue to adhere the iced lambs. They were darling and quite a hefty portion of cookie when all stacked and "done".
On a savory note, I am grateful that my Grandma Wilder does not have access to the internet as I have discovered a new dumpling recipe. Her recipe is wonderful and tastes like delicious memories each time I have made it, but I think I much prefer my new recipe. Adapted from "America's Test Kitchen", these dumplings are beyond wonderful....akin to a tiny fluffy biscuit in savory chicken soup.
Here is the recipe:
I did omit the peas and thyme. Will be making again this week with a few changes. I will post the pictures, too.
My friend and I are going to be planning several freezer meals in the next couple weeks. In an effort to be healthier, better organized and less stressed (about dinner), I look forward to grabbing a bag of pre-chopped veggies, meat and seasonings that I can toss in the crockpot.
No big Valentine's dinner this year as I was battling the flu for a week.
Happy end of February!