buttermilk pie

Just in time for Thanksgiving!  The best Buttermilk Pie recipe you will ever find!

Don't worry about all the eggs... or the sugar... or the butter!  Don't you know, that's what makes things amazing?  So, obviously, this will knock your socks off.  I can eat a whole pie by myself.  I don't, but I can!  Well, maybe I have before... shhhhhh!!!

I didn't get pictures during the "making" process, but the picture of the pie being sliced is all you need to run into the kitchen!

Buttermilk Pie

Ingredients:
Flour, 1/2 cup
Granulated Sugar, 3 3/4 cup
Butter, 2 sticks, melted
Eggs, 6
Vanilla, 1 Tbsp
Buttermilk, 1 cup
Pre-Made Pie Crusts, 2

This is where I should tell you that you should try to make your own crust... but the truth is... I CAN NOT DO IT!  I can not, for the life of me, make a pastry!  So, I buy Pillsbury ready made crusts, the cold ones by the biscuits and cinnamon rolls.  They are fantastic and work well for this pie.

Directions:
Preheat the oven to 350°.

Follow the directions on the pie crust package as far as letting them sit out to soften.  Once ready, place each in their own pie dish.  This recipe will make 2 pies.

In your stand mixer, or with a hand mixer, combine flour and sugar.  Once combined, add melted butter and mix thoroughly.

Add each egg, one at a time until completely mixed.  Once all the eggs are in, add the vanilla and buttermilk.  Mix gently.

Pour half the mix into each pie crust.

Bake each pie for 1 hour, then watch for light brown crust.  Sometimes this takes more than 1 hour, so be prepared to wait a little longer.  You can bake them together.  If the edges start to look too dark, place a pie crust shield or foil to cover them.

Let them cool and then refrigerate them - this pie is best served cold or at room temperature.

Now I'm craving this!  Maybe I'll make some this week ;)

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The Best Sugar Cookies EVER!!!

Years and years ago I came across the most brilliant sugar cookie recipe ever. It is almost a cross between a sugar cookie and a shortbread cookie. I've never made these and not had people ask for the recipe. And, I actually used to make them and sell them from my home. There is something about a sugar cookie that people just can not resist! And, they are so incredibly versatile... you can shape them into anything. They can be cute and playful, sleek and modern... you can serve them at a birthday party, for tea or give them as favors at a wedding. Everybody loves cookies, and when they look like these and taste like these... what's not to love?!



Sugar Cookies Ingredients:

1 cup butter, softened *you CANNOT substitute*
1/2 cup sugar
1 large egg
1 Tbsp vanilla
3 cups all-purpose flour
1/2 tsp baking powder

Directions:

Using a stand or hand mixer, beat butter until fluffy.



Add in sugar and beat until blended on low. Increase speed to high and beat until light and creamy.



Resume low speed, add in vanilla and egg. Whip to smooth consistency.




Add baking powder and sift in flour, beat until chunky. Once chunky, increase speed to allow for large ball to form.

**I don't actually own a sifter... but I do have a mesh strainer - works JUST as well!! **

You will need to use your hands to finish combining and form into large ball.



Separate into 2 balls, flatten and cover each disc with plastic wrap. Refrigerate 1 hour or until firm.

Find a surface large enough to roll your dough out. I love to use our large wooden cutting board... it's raised, it's big enough and it stays floured well. You will need to flour your surface, your rolling pin and your cookie cutters.



Roll dough out to about 1/4" thickness.



Use cookie cutters of choice and cut as many as you can. Form a ball and re-roll as needed, flouring each time. Place cookies on cookie sheet and bake at 350° for 10-12 minutes or until lightly golden. Remove cookie sheet from over, allow to sit 2 minutes and then transfer cookies to wire rack to cool.

Once the cookies have cooled completely you can ice them. I've used several methods to ice cookies over the years, depending on the degree of difficulty I intend for the final design.

These cookies have a royal icing piping and filling:



These cookies have a buttercream icing piping and a sugar flood:



These cookies are the same as the last one, but I ask added more buttercream decoration:




You can find SO many tutorials out there for decorating cookies and I am by NO MEANS an expert. And trust me - YOU can do THIS! I'm not very artistic by hand, and I do an OK job with these. Just trust in yourself and try!!

Here are the different icing recipes...
Royal Icing:

4 cups powdered sugar
3 Tbsp meringue powder
6 Tbsp water

Mix all ingredients until smooth and creamy. If too thick, add water (1/4 tsp at a time, a little goes a LONG way!). If too runny, add powdered sugar.

Flood Icing:

4 cups powdered sugar
5 Tbsp water

Mix all ingredients until smooth and creamy. If too thick, add water (1/4 tsp at a time, a little goes a LONG way!). If too runny, add powdered sugar.

Buttercream icing:

2 sticks butter, softened *NO substitutions*
3 cups powdered sugar
2 Tbsp milk
1 tsp vanilla

Whip butter with stand or hand mixer until creamy. Add in powered sugar slowly and at low speed. Whip until stiff peaks form. Add in milk and vanilla on low speed to avoid splatter then increase speed. Whip until creamy and light. If too thick, add milk slowly. If too thin, add more powdered sugar.

Happy Baking!!!

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Buttercream Cookies

Are you ever in need of a fast, easy and spectacular sweet?! Who isn't, right?! HA...

Well, I have you covered... these are so easy, pretty quick (minus the refrigeration time), and my oh my... they are DELICIOUS! They literally will melt in your mouth... I'm dying for some while writing this... if we weren't leaving town I'd make them NOW.

A friend of mine made these for a baby shower a few years back and I've made them for every occasion under the sun since. Thanks to Frances and Andrea because without y'all I'd have never found these beauts!! They are so versatile - you can color the cookie itself, color the icing in between or leave it all white. No matter what you do they are delicious and adorable. I only have some finished product pictures, not step-by-step - but I promise I'll make them soon with step-by-step!!

Buttercream Cookies

Ingredients:

1 cup butter, softened
1/3 cup whipping cream
2 cups all-purpose flour
granulated sugar for coating
buttercream icing (recipe to follow)

Directions:

Mix butter, cream and flour thoroughly. If you wish to color you dough, do so now and mix thoroughly. Wrap in plastic wrap and chill for 1 hour.

Preheat oven to 375°. Pour about 1/2 cup sugar onto paper plate, set aside. Roll dough to 1/8" thick on a lightly floured board. Cut into small circles, flowers or any other small shape. No larger than 1 1/2". Gently coat each piece in sugar on both sides and place on cookie sheet. Using a toothpick, poke holes in the center of the cookie (this is really important). Bake 7-9 minutes or until slightly puffy and lightly golden.

Place a small dollop of icing on 1/2 the cookies and top with the remaining cookies to make a sandwich. This is most easily accomplished with the use of a piping bag and pretty much and tip!

Buttercream Icing

Ingredients:

2 sticks butter, softened *NO substitutions*
3 cups powdered sugar
2 Tbsp milk
1 tsp vanilla

Directions:

Whip butter with stand or hand mixer until creamy. Add in powered sugar slowly and at low speed. Whip until stiff peaks form. Add in milk and vanilla on low speed to avoid splatter then increase speed. Whip until creamy and light. If too thick, add milk slowly. If too thin, add more powdered sugar. Color as desired.

I tried to give you a closer look!

ENJOY!!!

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