Miss Kellie bakes Kitties!

No kitties were harmed in the making of these cookies! = ^ㅅ^ =

Firstly, pick out your favorite sugar cookie recipe. I used the Martha Steward basic recipe I've been using since I could bake! I also used a simple cat shaped cookie cutter I found on ebay. 

As you can see, I decorated some of the bare ones with a toothpick. These will be perfect for tea-dunking. Next time I want to brush some egg whites over the surfaces and sprinkle some sugar crystals over the surfaces. Honestly, I'm a little disappointed in myself for not thinking of it this time; I even have lavender colored sugar sprinkles, which would've been perfect!

This was a pretty basic cookie to make.. but it was my first time using royal icing.. and I had no piping bag or tips! Instead I just used a plastic bag and it worked fine, but I can tell that if I want to improve my craftsmanship, I really need to upgrade and buy some tips and bags (my icing job is not super cute..)

This is the recipe I used for the icing. Strangely, when the peachy pink colored icings hardened, there was some sort of discolored or faded spots in a few places that I didn't notice while icing the cookies. I'm still not sure why..

I had a great experience making these and I hope to do it again so I can try out new techniques! I hope you enjoyed seeing the photos of my cookie adventure ^^

Yours truly,
Miss Kellie

P.S.: Do you have a royal icing recipe you like?

Miss Kellie bakes Cinnamon Sugar Donut Muffins

Okay, maybe I just made them for me and my parents ^.^

Yesterday night, I suddenly got the cravings to bake! Not necessarily to eat, but prancing around the kitchen with flower smudged on my cheeks is always fun.

I went to my Pinterest board, La cuisine, and found a fun recipe that I hadn't tried yet: Cinnamon Sugar Donut Muffins!

I just adored the texture of these donut muffins. Part of it is the shortening/flower ratio, I believe, but also when the recipe says to alternate between combining the milk and the dry ingredients to the shortening mixture, I combined in very small increments. It took awhile, but was totally worth it.

The recipe makes 32 mini muffins, but instead I made 12 standard-sized muffins and increased the baking time to 21 minutes. They don't brown at the top when done, so it was a little difficult at first, but the toothpick trick proved itself! If you don't know the toothpick trick: When you insert a toothpick into your cake/muffin/cupcake in the center, it should come out clean and dry. 

( This shot was really just an excuse to show you my cute strawberry phone case hehe )

I had them with chai tea last night and this morning they were delicious warmed up with iced coffee and jam. I wish I had peach jam, but we were all out, so I settled with apple butter and mandarin preserves. 

Here you can check out my instagram videos of the process!