Sorry for being MIA these last few days! It has been a busy weekend around the Cook household. I actually spent all day Friday on the golf course with my company. To some people, spending a work day on the golf course sounds ideal. However, in all honesty, I was more nervous about it than anything! It has been years since I’ve golfed, and I really didn’t want to put any of my co-workers in danger of being hit by a golf ball.
I’ve been known to hit the ball in all directions but straight.
Luckily, Friday was a lot of fun and no one was injured. We were playing a scramble and some of my shots were actually used. I was thrilled! The rest of the weekend flew by. Between trying a new church, trips to the farmer’s market, running, entertaining the dogs, and hanging out around town, Wes and I were ready to relax tonight.
I’ve got a fun recipe to share with you later in the week. We tried cooking two different types of fish “en papillote” this evening. Sounds fancy huh? It really just means in parchment paper. More on that later in the week.
So, some of you may know that my family is Canadian. And although Canada isn’t quite England, my family still really relates to a lot of the English traditions and expressions. Earlier when I was talking to my Mom (or should I say Mum), she couldn’t believe that we were not watching the Queen’s Diamond Jubilee. In our defense, we were on our way to church and I hadn’t turned on the television all morning. To honor the Queen’s 60 years as Monarch, I decided sugar tea cakes were absolutely necessary. This was also my third attempt to recreate the sugar cookie cake that I just can’t stop talking about.
Sugar Cookie Cake, Round 3
Inspired by the Lofthouse sugar cookie bar recipe
1 cup butter
1 8-ounce block cream cheese
1 cup white sugar
1/2 cup brown sugar
1 tsp almond extract
1/2 tsp vanilla extract
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup low fat buttermilk
1/2 cup butter
1 cup marshmallow fluff
2 1/2 cups powdered sugar
3 tbsp half & half
1/2 tsp almond extract
Preheat oven to 350 degrees.
Cream butter, cream cheese, brown sugar, and white sugar. Mix until smooth. Add in eggs and mix together. Once combined, add extracts.
In a separate bowl combine flour, baking powder, baking soda, and salt. Add dry mixture and buttermilk to the sugar mixture, alternating 1 cup of dry with 1/4 cup buttermilk until everything has been added and combined.
Pour batter into a jelly roll pan. Bake for 20 minutes.
While cake is baking, make the icing. Mix together butter and marshmallow fluff. Add in sugar. Once combined add in half & half and extracts.
Ice cake after it has cooled.
I had a lot of fun taking pictures of the cake today because I actually let the dogs into the room where I take pictures with me. Usually I make them sit outside the door, but today I thought it would be funny to capture their expressions.
The next picture may seem cruel, but don’t worry, Wes made sure the dogs got their fair share of cake.
And it looks like Blue Bell really has it out for me…. more Butter Crunch products. I nearly peed my pants when Wes pointed these out to me at Kroger today.