Recipe of the Day - Sugar Cookies with Buttercream Frosting

Courtesy of Our Best Bites (sugar cookies only)
(http://www.ourbestbites.com/2008/12/sugar-cookies/)

Here is a great recipe for sugar cookies and buttercream frosting. Enjoy:

1 C real butter (no substitutions!)
1 C sugar
1 egg
1 1/2 t almond extract (you could use vanilla instead)
3 C flour
1 1/2 t baking powder
1/2 t salt

Cream butter and sugar until light and fluffy- about 2 minutes. Add in eggs and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.

Shape the dough into 2 flat disks and wrap in waxed paper and place in the fridge to chill for 1-2 hours. If you want your cookies to hold their shape well, the dough needs to be chilled properly. A great tip to speed things up is to immediately roll dough between 2 sheets of waxed paper and place on a flat surface in the fridge. It will chill super fast and be ready to go in no time.

When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really soft under-bake them. In my oven, about 8 minutes does it. However if you're making large cookies, or ones with small parts or heavy frosting, you might want to be careful because they might break when they're super soft.

About 8 minutes will get you a really soft cookie, a few minutes longer (when they start to just brown around the edges) and you'll get just a little crispiness around the edges and then a soft center, bake even longer (and roll thinner) and you'll get a buttery, crispy cookie that will just melt in your mouth. Any way you do it, they'll taste good. Remove onto cooling racks when you're done and let cool completely. I honestly think these even taste better the second day.

Buttercream Frosting
1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted)
3-4 cups confectioners (powdered) sugar, sifted
1/4 teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk or heavy cream (I use heavy cream)

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla, salt, and 2 tablespoons of milk or cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time.

Spicy Dr. Pepper Shredded Pork

Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/)

Rating: 4 stars
Difficulty Level: Easy

Where have I been? It's certainly been a busy summer filled with a lot of stress! And, no energy. But, hopefully I can get to posting a little more consistently again.
I was looking for something to make for family this Saturday, and of course turned to my favorite person lately - The Pioneer Woman. I made this ahead and put it in the freezer. I will just pull it out Friday night and throw it in the crockpot. It is really good - and a little spicy! So my husband should love it! Here you go:


Ingredients
■1 whole Large Onion
■1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
■Salt And Freshly Ground Black Pepper
■1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
■2 cans Dr. Pepper
■2 Tablespoons Brown Sugar
Preparation Instructions
Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.

(We are serving it on rolls.)