Grandma Kathy's Nutties

 They're quite similar to Mexican Wedding Cookies and Russian Tea Cakes. You can try it both ways! The first one isn't as healthy.

 Recipe 1:
1 c. Crisco
1/2 c. confectioner's  sugar
2 tsp vanilla (I will always prefer real vanilla and swear off that imitation vanilla extract. Just get vanilla extract if you can't get pure vanilla)
2 tsp almond flavoring
1 Tbsp water
1/2 tsp salt
2 1/4  C. flour
Chopped nuts (optional)
Food coloring (optional)

Mix well. Roll into balls or strip and place on an ungreased cookie sheet and bake at 350˚ for 10 to 12 minutes. While still warm, roll graciously in confectioner's sugar and enjoy!

Recipe 2:

Ingredients

    * 1 cup unsalted butter, at room temperature

    * 1/2 cup confectioners’ sugar, plus (LOTS) more for coating baked cookies

    * 1 teaspoon vanilla extract (preferably pure vanilla, and NOT imitation extract. Ick.)

    * 1 3/4 cups all-purpose flour, plus more for dusting hands

    * 1 cup pecans, chopped into very small pieces (optional! We never use nuts.)

Directions

Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.

Using an electric mixer (go with a stand mixer), cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes (I go about 30-32 minutes).

IMPORTANT: When cool enough to handle but still warm, roll in additional confectioners' sugar.

Cool on wire racks (ß- too messy. Pack immediately into containers. Tip: put a layer of powdered sugar on the bottom of the container and also toss a little on between layers of cookies!)

Enjoy! J

I truthfully prefer Recipe 2! =] These are a total crowd pleaser! Everyone goes crazy for these, but they're messy, just warning you. But it's all worth it.  Everyone will be asking for your recipe, and I ended up collapsing and giving in, but I feel like I'm relinquishing a family secret so SHH! I didn't tell you ;)

Simple Sweet Sixteen

This is the cake I made for my friend's sixteenth sleepover. It was a big hit, but we almost ran out! There wasn't a piece left by the time everyone else got a slice! It's actually pretty easy to make, since I used a cake mix!

White cake:
  A Moist White cake mix (like Betty Crocker or Duncan Hines)
  A Vanilla INSTANT Pudding mix box (try a normal box of Jell-o brand)

Follow all directions on the box. I recommend using real vanilla though. But don't use imitation flavoring. Just get vanilla flavor or the real stuff. It's worth it in the end. When you add in the cake mix, add in the entire box of Instant Pudding. Then continue on as normal. This makes the cake more dense and moist! Just be extra careful when moving the cakes from the pans. Since they are heavy, they will break easily. I actually broke on of my two layers. But if this does happen to you, don't panic! Just use it as your base and put a light layer of the filling frosting in between! Works like a charm! Also, when picking a platter to place it on, make sure it is sturdy and can carry some weight, as the cake is more easily transported on a sturdy plate. I used an 8" round pan, by the way.

Filling with strawberries:
        Frosting:
               1 pint Heavy whipping cream
               4 tablespoons Vanilla Instant Pudding mix
               1 teaspoon Vanilla
 + fresh Strawberries

 Using a hand mixer, beat until the cream gets thicker. It's pretty obvious, but it will bubble when you first beat it, and those bubbles must go away. Then, once the cream is thick, add in the 4 tbs of Instant pudding mix and beat again. Add in the vanilla as well and then test it. If you want it sweeter, add in a little bit of confectioners' sugar.

  Then spread on top of the bottom layer of your cake. Don't make it too thick, so you can put strawberries on top. The frosting that goes over the strawberries should be the thicker layer. Slice the leaves off of the strawberries, and cut them whole, so your slices are as flat as possible. It make it much easier to layer. Add as many as you please on top of the frosting and then apply a generous coating of frosting atop the strawberries. Place your next layer on top.

Frost the outside with the frosting of your choice.  I used a Fluffy Whipped Vanilla  frosting (by Betty Crocker) and it worked fantastically.

I used the same frosting to do the outside border with 2 drops of green food paste and using a piping bag with a simple tip. Obviously, it isn't perfect but it adds a very nice effect. I then lined the inner circle with fresh raspberries. I purchased a simple red Betty Crocker Decorating Cookie Icing and used that for the "16!" 

Everyone commented on how professional it worked and I loved how simple and easy it was compared to baking a cake from scratch. No one thought it was from a mix, because that pudding really makes it special.  My friends were drooling and begging to eat it all night and it help up well in room-temperature for an hour or two. The cake disappeared in record time and I didn't even more than a tiny sliver! It's a big hit, simple to make and it turns out great!

Let's get cooking!

One of my friends inspired me to start up this blog! I'm going to post all kinds of recipes that I find, alter or have. So I hope you all will enjoy the recipes and try out the new foods and dishes!

I love baking for friends and family, so most of the recipes will be for cute snacks or things that I've found to be immensely popular among my friends or family. And no worries, I'll tell you all the little tips and tricks I learn through trial and error and from my retired-caterer grandmother! So are you ready? Let's get cooking! :D