TEXAS ON MY MIND

I have been dying for an AHeirloom Texas shaped cutting board for some time now. In fact, this cutting board will be going on my Christmas list this year! AHeirloom offers all 50 states and if you just love America (probably not as much as I do!), you can get a USA shaped cutting board as well. They also offer customized boards for other countries too!

Good bye Ikea plastic cutting boards and hello Texas!

  

COOKIES A LA SUGAR

I don't remember when I started liking sugar cookies so much- it's easy, quick, and guaranteed to come out tasting delicious!  Unless you are me and you forget to add the sugar to the sugar cookies, but don't fret- I saved the day and added the bulk of sugar at the very end of mixing process and they still came out tasting magnificent! 

DISCLAIMER yes, from my experience today: 

• Don't eat too much cookie dough- you'll definitely have a stomachache! 
• Have patience! Wait for the cookies to  completely cool before taking them off the parchment paper! 

The end result of my impatience 

I hope everyone on the East Coasts stays safe and dry! While responsible people were out preparing for Sandy- I was baking. At least I'll have enough cookies to last me a couple of days...

Sugar Cookies

24(ish) cookies

• 2 cups granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 14 Tbsp (1 3/4 sticks) of unsalted butter, softened
• 1 Tbsp vanilla extract
• 2 large eggs

Preheat oven to 350. Spread 1/2 of the sugar in a shallow dish for coating and set aside. In a separate bowl, whisk the flour, baking powder, and salt together and set aside.

Beat softened butter, vanilla and remaining 1 1/2 cups of sugar together in a large bowl until light and fluffy. Beat in the eggs {one at a time} until combined. Mix in the flour mixture until it is combined. Give the dough a final stir with a rubber spatula to make sure dough is combined.

Line baking sheets with parchment paper or buttered aluminum foil- or nothing if you enjoy the extra cleaning, but I'm not judging.. Roll a tablespoon of dough at a time into balls, then roll into sugar to coat. Place balls on baking sheets, spaced 2 inches apart. Flatten cookies with the buttered bottom of a drinking glass, then sprinkle the remaining sugar over flattened tops. 

 

Bake cookies, one sheet at a time, for 10-12 minutes- I found that 10 minutes was perfect for me. Allow cookies to cook on baking sheet for additional 10 minutes after taking them out of the oven. Transfer to a wire rack and let cool completely. 

Try not to eat too many of these cookies all at once! My roommate and I had a hard time trying to control ourselves to just a few cookies! 

THE KING OF PUMPKIN BEER: SOUTHERN TIER'S PUMKING

I love pumpkins. Actually, that is an understatement, I AM OBSESSED WITH PUMPKINS. Every year and at the end of the fall season, I'll go to my local grocery story and stock up on canned pumpkin puree as if I was preparing for a natural disaster. You know, when there is a "tropical storm" heading your way and all of the sudden everyone is running to the supermarket to get bottled water and canned goods and usually by the time you arrive, if you're a procrastinator like me, only your ridiculous $13 dollar designer water and chicken broth left.

So every year I look forward to Southern Tier's Pumking release date, usually the end of August. Pumking is so popular that they will only stock a few bottles on the floor and keep the rest of the cases behind the counter. 99% of time you are limited to a certain amount of bottles that you're able to purchase- due to the high demand and popularity. I recommend calling local beer stores to see if they have some Pumking available (and kindly ask them to reserve you a bottle or two because you are literally en route) before you make the anticipated drive over only to be let down and left feeling depressed and saddened because they just sold the last few bottles 30 seconds before you arrived.

If you can't get your hands on Pumking this year, a great runner up is Schlafly's Pumpkin Ale- definitely quite tasty. So run along to your local beer store and look for Pumking, Schlafly, and other various pumpkin beers so you can have a fun beer tasting with you and your friends!

Stay thirsty my friends! 

ORANGE SHE SWEET

Today was the perfect fall day here in Northwest DC! It was a lovely 65 degrees and not a cloud in the sky- so naturally I wanted to stay in the kitchen and bake.. In honor of the fall foliage and all the pumpkin carvings popping up around my neighborhood {before it gets stolen or destroyed} I woke up with a MO: to bake delicious pumpkin cupcakes.

Adapted from Martha Stewart, who I envy because I wish I was just as creative and crafty as she is...

Makes 12 {but I was able to get away with 18}.

INGREDIENTS

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp pumpkin pie spice
• 1/4 tsp nutmeg
• 1/2 cup light-brown sugar
• 1/3 cup granulated sugar
• 1 cup {2 sticks} unsalted butter, melted and cooled
• 2 large eggs, lightly beaten
• 1/2 can {7.5 oz} pure pumpkin puree

Cream Cheese Icing

• 8 oz cream cheese, softened 
• 1/2 cup {4 oz} unsalted butter, softened 
• 1 tsp vanilla 
• 2 cups confectioners sugar 

STEP ONE: 

Preheat oven to 350F. Line cupcake pans with adorable cupcake liners; set aside. In a medium bowl, I'm OBSESSED with these Giada mixing bowls- they a great rubber ring that keeps the bowl from slipping, add flour, baking soda, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice- set aside.

STEP TWO:

In a large bowl, whisk together brown sugar, granulated sugar, butter, and eggs. Add dry ingredients and whisk until smooth. Add pumpkin puree. 

Feel free to use those fancy KitchenAid mixers (I secretly want one). For now, I'll rely on my arm strength...at least I  won't feel so guilty about eating 239523 cupcakes due to my workout I received while preparing them!

STEP THREE:

Using a spoon, add batter to the cupcake liners- filling each about 3/4 full. Bake until a toothpick {or cake tester} inserted in the center comes out clean, 20-25 minutes. Transfer to a wire rack; let cool before icing. 

STEP FOUR:

As I wait for my cupcakes to cool, I start my arm stretches needed to mix my icing...Beat cream cheese and butter until smooth and creamy, this takes a while if you are doing it manually. Add vanilla and sugar until completely combined and smooth. Place in a piping bag and swirl onto cupcakes. 

ENJOY!

BLUEBONNETS & BEER

Bluebonnets & Beer is a lifestyle blog inspired by my love of food, beer, adventure, and style! I love all things Texas, cupcakes, and leggings with two-tone ridings boots. Most importantly, I hope this blog inspires you to cook, shop, drink, travel, and live life {while laughing}!