Hello lovelies!

So I know I haven’t been on the blogging grind since getting back home to Wisconsin, but that’s because I’ve just spent the most few days at home with my roomie Danielle. During that time we baked {a lot}, ate {a lot}, went to Chicago, and explored my lovely hometown. She left Monday and I miss her tons already :( Who else is going to impress me with their acrobatic skills at Lake Michigan?

Some other really exciting things have happened, and I haven’t even been back a full week! I got a job my first day back and I absolutely ADORE it. It’s a local place called Robert’s Roost which serves up breakfast in a really quaint downtown scene. I’ve never been a waitress before, so it’s been challenging learning the ropes, but I love it. The people that you meet there are incredible {including the former guitarist for my favorite band!} and I actually don’t mind waking up early to head to work. Plus, our uniforms are adorable.

I also decided to try out the ombré for the summer. It took two appointments and eight hours, but I am loving it! I was kind of scared to try it but I’m so happy with how it turned out :)

I’ve also spent a lot of happy time in the kitchen, which is what I’m bringing to you today! This recipe has been on my Pinterest board for a few months and I’ve been dying to try it. Sugar cookie bars—all of the wonderfulness of a sugar cookie, without all the mess of frosting and stacking individual cookies. I knew the recipe was going to be good because it has sour cream in the batter, which adds a lot of flavor. The recipe is incredibly simple and gives you a 9×13 pan of sugary goodness in no time!

Because this recipe was super simple I didn’t do a step-by-step with the photos. Let’s just get down to the frosting, shall we? I did a criss-cross pattern because it looked really cute, and I was feeling rather girly today so I stuck with the pink. Sprinkles are mandatory.

Sprinkles and pink. Pinkles and sprink. Try saying that five times fast!

If you’ve ever had those really cake-like sugar cookies from the grocery store and loved the texture, but not the flavor, these cookies are for you. They are incredibly soft and thick, but they also have a light vanilla flavor that goes really well with the frosting. If anything, I would have made more frosting…because you can never have too much of that.

Confession: I planned my summer workout and eating plan while I was making these cookies. This is why Jen can’t have a nice body. Oh well…at least I have sprinkles and pink!

Recipe from Jaclyn at Cooking Classy:

Sugar Cookie Squares

From:  Cooking Classy

Yields 24 squares

1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 egg white
1 Tbsp sour cream
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 recipe vanilla frosting, recipe follows

Preheat oven to 375 degrees. Butter a 13″ x 9″ baking dish, set aside. In a mixing bowl combine flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy about 3-4 minutes. Stir in egg and egg white. Add sour cream and vanilla and mix until blended. Slowly add dry mixture and stir until well combine. With buttered hands, gently press (so gently almost patting) mixture into buttered baking dish. Bake 16 – 19 minutes until toothpick inserted into the center comes out clean and edges are lightly golden. Cool completely, then frost and cut into squares.

Vanilla Frosting

1/4 cup unsalted butter, softened
2 cups powdered sugar
2-3 Tbsp half and half
1 tsp vanilla
Pinch of salt
Several drop food coloring (optional)
In a mixing bowl, with an electric mixer, whip together butter and powdered sugar and half and half until fluffy. Stir in vanilla and salt. Add in food optional food coloring and mix until well blended.
Peace, love, and SUMMER! :)

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