Archive for 02.10


Finally, I finished le book, and it was cute. Not super cute, just... cute. I cried towards the end, though. I didn't like it enough to pursue the movie, if that tells you anything, but I don't really love movies that much anyway.

Does anybody else wanna read it? I'll mail/hand it to the first person who says they want it in a comment. I might even send cookies with it!

Now, to start The Secret Life of Bees. Today's nice and snowy, a perfect day for reading. ^_^

Edit: Marley and Me has been requested by Rachel! Yay.

the thing that destroyed cream cheesia (totally a country)

I'm eating some hash browns (slathered with Tapatio and pepper) as I type. ^_^

Cream Cheese Sugar Cookies
from Sarah

2 C Sugar
2 C Butter (at room temperature)
8 oz. Cream Cheese (again, at room temperature)
1 t Salt (freezing cold!! Just kidding...>_>)
1/2 teaspoon baking powder (I added this because I was afraid of the density, with all that butter and cheese)
1 t Almond Extract
1 t Vanilla
1/4 cup milk (or 2 egg yolks, or 1 egg)
5 C Flour

In a large bow, combine sugar, butter, cream cheese, salt, almond extract vanilla and egg yolk; blend well. Lightly spoon flour into measuring cup, level off. Stir in Flour until well blended. Chill dough 2 hours.

Heat oven to 375˚F. On lightly floured surface roll out dough, one fourth at a time. to 1/8" thickness. Cut into desired shape with lightly floured cookie cutters. Place 1" apart on un-greased cookie sheets.

Bake for 7-10 (I did 13, but my oven's funny) minutes or until light golden brown. Cool Completely. Frost and Decorate if desired. (They are actually really good plain I think)

Makes 5-6 Dozen cookies.

And I frosted them with:

Cream Cheese Frosting
adapted from BHG New Cookbook, the 1996 edition

8 oz cream cheese at room temperature
1/2 cup butter at room temperature
2 teaspoons vanilla
4 1/2-3/4 cups powdered sugar

Beat the butter, cream cheese, and vanilla together until there are no lumps remaining. Add in 2 cups of the powdered sugar, and beat in enough of the remaining sugar to get your frosting to the desired consistency.

I also added in 1/4 cup milk, just because...well, I don't remember why. I just wanted to. >_<>

a new challenger approaches!

Yeah, I know. It's been a while...

I'm working on posting more schtuff! Like, "I have my phone hooked up to the computer to get all the pictures off of it 'n everything!" working on it.

So...look forward to that, I guess?