Family Sugar Cookie Recipe

Posted April 7th, 2015 in News, Recipe o' the Week by daniellegrace

Sorry for the lack of updates on the blog front! Needless to say, we have still been working away with clients from all over the world. Between the day job and the wee one (who is 18 months soon, wowza!) there isn’t a ton of time for promotion, but I thought I should share this recipe while it’s on my mind. Also I updated my testimonials page?! Thanks Katy! You and David were so lovely to work with!

So – decorated cookies have made a renaissance in my family. My sister and brother in law are awesome at them and sometimes they let me help. This year we did Valentine’s Day cookies and then just this weekend we did Easter cookies! It’s a fun family activity for cool weather. This is the recipe they use – the cookies are delicious and not (somehow?) cloyingly sweet like the sugar cookies I remember. I like to make them on the thick side so they stay nice and chewy. I have icing directions below, but there are a tonne of resources available – I think this recipe derives from Sweet Sugar Belle‘s – she has awesome tutorials and images on her site. But a quick overview of our new family sugar cookie recipe:

Easter Cookies


Sugar Cookies

  • 1.5 c. butter
  • 2 tsp. vanilla
  • 1 c. sugar
  • 5 c. all purpose flour
  • 1 c. icing sugar
  • 2 tsp. baking powder
  • 4 eggs
  • 1 tsp. salt

Cream butter and sugar. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover and chill dough for at least 1 h. Dough can be frozen for use later.

Preheat oven to 400F. Roll dough to ¼ to ½ inch thick. Cut out shapes with cookie cutters, transfer to cookie sheets. Bake 6-8 minutes.

Valentine's Day Sugar Cookies Valentine's Day Sugar Cookies

Royal Icing

Single Batch

  • 1kg /900g bag icing sugar (~3 ¾ c)
  • 5 tbsp. meringue powder (I found this witchery at the Bulk Barn in the spice section)
  • ½ to ¾ c. water
  • 2-3 tsp. flavour (I use vanilla usually)

Stir flavouring into half of the water. Mix sugar and meringue powder. Slowly add water mixture; icing will become thick and lumpy. Continue adding water until honey-like consistency is reached. Whip 2-4 minutes until thick and fluffy.

I run this with the paddle attachment in my stand mixer until it is shiny and soft peaks form. Then the fun!

Valentine's Day Sugar Cookies Valentine's Day Sugar Cookies

Fill and Flood Icing

  1. Divide icing into as many bowls as you want colours. (Probably best to keep it under 4-5 colours.)
  2. Use food dye (I used beet juice for pink!) to get the colour you want, stir well and thin with water (in a spray bottle) until it is a creamy shampoo texture.
  3. Split that colour into two batches – one will stay thick and go into a bag with the tip cut off or piping apparatus. The other gets watered down to a shampoo texture – until it drizzles off the spoon.
  4. Use the thicker colour to pipe around the edge of the cookie. Allow to dry (5-10 minutes should do it) and then fill with the runnier icing – you can use a bag with a larger tip and then spread with a chopstick to reach all the corners.
  5. Allow the flooded icing to dry and then go back with your fill icing and do some decorations on top!
  6. Wait for them to dry enough that you can eat them – in a few hours, you should be able to stack them.

Valentine's Day Sugar Cookies

Notorious C.O.OK.I.E styles are recommended. :)


Bittersweet Chocolate Scones

Posted May 2nd, 2014 in News, Off Topic, Recipe o' the Week by daniellegrace

If you’re anything like me, you’ve had mixed results using recipes from the internet. Most often they’re ok, but I wouldn’t really use them again. Just yesterday I screwed up a batch of chocolate donuts – so sad!

In any case, this recipe is the exception. I have made these again and again, over years, and I never have to change the recipe to suit my tastes – typically I cut sugar and fat from most baked goods, but not from these. I am really only copying it here because I will be so sad if this recipe blog ever disappears! And so you lovely folks have the chance to make it of course.


Bittersweet Chocolate Scones
(Recipe by Seven Spoons)


  • 2 cups all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup granulated sugar, plus additional for sprinkling
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter, diced
  • 1 large egg plus one egg white for glazing (DW NOTE – I sometimes use milk for glazing because I am lazy)
  • 3/4 cup 18% cream, chilled (DW NOTE – I usually use half and half because its what I keep in the house)
  • 1 teaspoon vanilla extract
  • 4 ounces bittersweet chocolate, chopped (DW NOTE – I use part of a dark chocolate bar, chopped up. PC makes a good one.)
  • Preheat oven to 400°F (200°C). Use parchment paper to line a standard baking sheet and set aside.

    In the bowl of a stand mixer with the paddle attachment, combine the flour, cocoa powder, sugar, baking powder and salt. On the machine’s lowest setting, cut in the chilled butter until the mixture resembles course meal. The butter should be in small pieces approximately the size of peas. Alternatively, sift together the dry ingredients in a medium bowl, then cut in the chilled butter with two knives or a pastry cutter. As before, the blend should be rough, with uneven pieces of butter still visible.

    Lightly whisk together the whole egg, cream and vanilla. With the machine running still on low (or stir), pour the liquids slowly into the flour and butter mixture, stirring until just combined. Small bits of butter should still be visible, but almost all the flour should be incorporated. With the mixer still on low, stir in the chocolate. If proceeding by hand, use a wooden spoon or silicone spatula to fold and turn the flour mixture to incorporate the liquids, then stir in the chocolate. Do not overmix.

    Turn the dough out onto a lightly floured surface. Working quickly, gently knead the dough, folding and pressing gently until fairly smooth. Divide the dough into three, and shape each ball of dough into a 4″ round about 3/4″-1″ thick. Cut each round into four wedges (DW NOTE – I usually do them in sixes or eights for cute mini scones), and place on the prepared baking sheet. Once finished, brush each scone with the egg white and sprinkle with extra granulated sugar.

    Bake in preheated oven for about 15 minutes (DW NOTE – watch the scones if you’ve made mini scones, 12 minutes?), or until the tops are matte and the cut sides look flaky and dry. When fully cooked, scones should feel light for their size and sound almost hollow when tapped underneath. Cool on a wire rack for at least 5 minutes. Best served warm.

    Makes 12 smallish scones. (or 18-24 mini scones!)

    Enjoy with a cup of coffee! Bring some to your neighbors! Bask in the glory of an internet recipe success. :)

    Recipe of the Week: Roasted Butternut Squash Galette

    Posted February 5th, 2012 in Recipe o' the Week by daniellegrace

    In a bid to use some more of the butternut squash that I grew last summer, I put together this gorgeous galette yesterday. Also, to celebrate the weekend visit of my cousin Lacey and her future husband Kevin! (Why yes, I am currently working on their invitations – how lovely of you to ask!)

    I adapted it from this Smitten Kitchen recipe, and it was a surprisingly easy, delicious and impressive looking winter side dish! You should try it some time. : )

    Roasted Butternut Squash Galette

    (Serves 6 as a side dish)

    • 1 /3 batch pie crust, chilled (I use the recipe on the side of the Tenderflake box – a third of a box works out to be about the size of a navel orange, enough for a top and bottom of a pie, or in this case, one large-ish galette)
    • 1 lb. Butternut Squash (A smallish sized squash)
    • 2 cups mushrooms (your choice! I used white button) sliced
    • 2 medium onions, sliced into rings
    • 2 cloves garlic
    • 2 Tbsp Olive Oil
    • 2 Tbsp butter
    • 1/2 cup red wine
    • 1/2 tsp. Paprika
    • 1/2 tsp Rosemary (dried)
    • Salt and Pepper to taste
    1. Heat oven to 375
    2. Microwave squash for 45 seconds to soften, then peel, seed and cut into 1/2″ cubes.
    3. Toss squash cubes in a bowl with olive oil, paprika salt and pepper, mix to coat.
    4. Bake at 375 for 20-25 minutes, until tender. Remove from oven and set aside.
    5. Meanwhile, melt butter in a skillet over medium heat, then add onions and caramelize until nice and golden brown (20-30 min)
    6. Add rosemary, garlic and mushrooms to onion pan, saute 5 minutes, the add wine. Saute 10-15 minutes until wine is absorbed and mushrooms are golden brown. Season with salt and pepper to taste.
    7. Mix squash in with onions and mushrooms, stir to coat.
    8. Flour working surface and roll out pastry dough in a large, loose circle. Move dough to baking sheet and pile filling in center, leaving about 8″ of room around the edges to fold pastry in. Press the dough on itself to make a loose pocket, leaving the top open. (More instructions on assembling a galette here)
    9. Bake galette at 400 degrees for 30-40 minutes, or until golden brown. Remove from oven and let stand for 5 minutes before slicing into wedges.

    Enjoy! We had ours with Roasted Chicken, Roasted Potatoes, and a lovely green salad with strawberries and candied pecans. Winterlicious! And now, back to WedByHand prep. Drop me a line if you need anything!


    Recipe Time! Vegetarian Sloppy Joes

    Posted November 3rd, 2011 in News, Recipe o' the Week by daniellegrace

    In un-paper-related news, I’ve decided I need to get back on the “Recipe ‘o’ the Week” train, effective immediately! Bear in mind that this in no way constitutes a commitment on my part to releasing a recipe on a weekly basis. That might have been the idea at one point, but now, I just like the way it sounds.

    This one is dedicated to my cousin Kendra, off eating caf food at King’s College in Halifax this year. I will make you real food one day again soon, Kendra!

    Vegeterian Sloppy Joes

    • 2 Tbsp. Olive Oil
    • 1 Red Onion, Chopped
    • 2 Carrots, Halved & Sliced
    • 1 Zucchini, Finely Diced
    • 1 tsp. Paprika
    • 1 tsp. Basil
    • 1 tsp. Chili Powder
    • 2 Cloves Garlic, Minced
    • 1 c. Canned tomato puree (I used pasta sauce)
    • 1/2 c. Barbecue Sauce
    • 15 oz. Can Red Kidney Beans, drained and rinsed
    • 1 Tbsp. Cider Vinegar
    • 4 Burger Rolls


    1. Heat oil in pan over medium heat. Add onion and carrots, cook until soft. (5 minutes.)
    2. Add zucchini, spices and garlic, and cook, stirring occasionally, until soft, around 6 minutes.
    3. Stir in tomato pureee, BBQ sauce, beans, and vinegar. Reduce heat, simmer and cook until thick. (5 minutes.)
    4. Spoon onto rolls and serve!
    OK, my work here is done. Enjoy the vegan, hearty, delicious goodness!