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!

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