contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Simple Heart Cookies

Patricia Reitz

Simple Heart Cookies - ButterYum --

Simple Heart Cookies - ButterYum --

You don't need the skills of a pastry chef to make these adorable cookies - with just a few simple tools, you can make them too!  Follow me into the kitchen and I'll show you how it's done. 

DSC_1990.JPG

To begin, you'll need waxed paper, a rolling pin, rolling guides (1/8-inch and 1/16-inch thicknesses to make these cookies)....

How to make professional looking heart / Valentine's Day cookies with no skills!  Recipe and how-to photos.

And fondant plunger cutters.  The large heart cutter is available in this set, and the small one came from this set.  If you want a large heart that can be personalized to say anything, check out this set.

DSC_2014.JPG

You'll also need some good quality fondant.  Some of the brands available in my area that I like are satin ice, fondarific, duff goldman, and fat daddios.  I do not care for wilton. 

I always keep white fondant on hand because I can custom color it any way I like, but it's also nice to keep darker colors on hand (red, brown, black) because it's hard to achieve the deep saturation mixing gel colors in manually.

(this isn't a necessary tool, but it sure is handy) 

When I'm working with large quantities of fondant, I keep it in a bread proofing box set at 90F (keeping the fondant sealed in an airtight container the whole time).  When I'm ready to work with the fondant, it's warm enough that I can roll it easily without first having to knead it until it's soft and workable.

DSC_1999.JPG

Love my bread proofing box from Brod & Taylor.  It's great for proofing bread dough, of course, but it has a temperature range of 70-120F, so it's good for making yogurt, melting chocolate, and keeping tempered chocolate in temper too.  The newest model has a temperature range of 70-195F

Best cookie decorating hack ever! 

Alright, while the fondant is still warm and soft, roll it out between two layers of waxed paper (1/16-inch thickness) and use fondant plunger to cut shapes and imprint designs.  

How to decorate cookies with fondant

Remove scraps and allow fondant shapes to sit at room temperature until needed (they'll firm up as they rest).  Do this step before baking the cookiesbecause you'll want them ready to go when the cookies come out of the oven.

Check out this clever way to use fondant plunger cutters.

For the cookies:  roll cookie dough between two layers of waxed paper (1/8-inch thickness) and use fondant plunger to cut out shapes (no need to imprint the designs here).

Note:  If the cookie dough cutouts get too soft to move without getting distorted, slide the waxed paper onto a sheet pan and pop it in the fridge to firm the dough before transferring the cutouts to a silpat lined half sheet pan to bake as directed (as shown in this graham cracker post I shared a number of years ago).

The easiest way to decorate cookies ever!  

Remove the cookies from the oven and immediately place the prepared fondant cutouts on top. 

Cookie Decorating Hack for any holiday or occasion, with recipe and photos.  Valentine's Day Cookies, Easter Cookies, Baby Shower Cookies, Christmas Cookies, Halloween Cookies, Fall / Thanksgiving Cookies.

As the cookies cool, the residual heat will melt the fondant cutouts just enough that they will bond to the cookies.   

Awesome cookie hack

Items used to make this recipe:


CHOCOLATE CUTOUT COOKIES

makes 40-60 cookies

Printable Recipe

Ingredients

Directions

To make the cookie dough:

  1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.
  2. In the bowl of a stand mixer fitted with the BeaterBlade attachment, beat the butter and sugar on medium high speed for 30 seconds.
  3. Add egg and vanilla; beat to combine.  
  4. Add flour mixture and beat until incorporated. 
  5. Remove dough from mixer bowl and wrap well with plastic wrap; chill for 1-3 hours.  
  6. Preheat oven to 375F. 
  7. Roll each dough portion to 1/8-inch thickness between 2 layers of wax paper. 
  8. Cut out desired shapes with plunger cutters, without plunging the design into the cutout (dust cutter in flour if needed).  
  9. Chill dough before transferring cutouts to sheet pan to prevent distorting. 
  10. Place cookies 2-inches apart on silpat lined sheet pan.
  11. Bake for 6-8 minutes; remove from oven and top with fondant cutouts (cut to 1/16-inch thick) that have the design pressed into them.   
  12. Cool completely before serving.  Store in airtight container between with wax paper between layers.

Note:  Recipe makes 40-60 cookies, depending on size.  Plan to use about 1/2 pound fondant (I like to buy white fondant so I can color it any way I like).  Fondant cutouts can be made a day or more in advance if stored on wax or parchment paper in an airtight container.  If the cookies cool before fondant toppers are applied, you can warm the cookies for a few seconds in the microwave (but I recommend applying the fondant to cookies as soon as they come out of the oven).

Roasted Chickpeas with a Kick

Patricia Reitz

Roasted Chickpeas with a Kick - ButterYum

Roasted Chickpeas with a Kick - ButterYum

Help!  I can't stop eating these things.  I'm not even kidding - they're totally addictive!  Why have I waited so long to try them?   Feel free to increase, decrease, or omit the cayenne to suit your taste.

how to make oven roasted chickpeas.  how to make oven roasted chick peas.  crunchy chickpea recipe.  how to roast garbanzo beans.  roasted chi chi beans.  roasted chichi beans.  

Start by preheating the oven to 400F.  Rinse and drain the canned chickpeas, then dry them well with a clean kitchen towel or paper towels.  Place them o a rimmed half sheet pan and give the pan a shake to spread them out a bit.  Pop in the hot oven for 15 minutes, then give the chickpeas a toss and return to the oven for another 15 minutes.

Time to mix up the flavorings.  Whisk together extra virgin olive oil (a good, fruity one), garlic salt, and cayenne pepper. 

This teeny-tiny whisk makes me happy. 

DSC_1456.JPG

After the chickpeas have been in the oven for 30 minutes, drizzle the olive oil mixture over them and toss well to coat.  Put them back in the oven for another 15 minutes.  Remove from the oven and cool before crunching and munching on them.   

DSC_1486 (2).JPG

I’m telling you, make extra because they’re going to disappear fast!  But in the event you should find yourself with leftovers, store them in an airtight container at room temperature.   

Items used to make this recipe:


Roasted Chickpeas with a Kick

makes 2 cups

Printable Recipe

Ingredients

  • 2 (15-ounce) cans chickpeas, drained and dried
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons garlic salt
  • 1/4 teaspoon cayenne pepper

Directions

  1. Preheat oven to 400F.
  2. Dry rinsed chickpeas well and place on a rimmed half sheet pan. 
  3. Roast in the center of preheated oven for 15 minutes; toss chickpeas and roast another 15 minutes. 
  4. Combine olive oil, garlic salt, and cayenne pepper; drizzle over chickpeas and return to oven for 15 minutes. 
  5. Remove from oven and cool completely before serving.  

Note:  To make the chickpeas extra crispy, roast them for 15 minutes longer than stated in the recipe (for a grand total of 60 minutes), but watch them carefully so they don't burn.

Gluten Free Chocolate Chip Cookies

Patricia Reitz

Gluten-Free Chocolate Chip Cookies - ButterYum --

Gluten-Free Chocolate Chip Cookies - ButterYum --

I know what you're thinking.  There's no way gluten-free chocolate chip cookies are going to be any good.  Right?  Wrong!!  These cookies are super soft and chewy and incredibly delicious.  Since the recipe contains no flour, it's vitally important to make sure the cookie dough is well chilled before baking.  Let me show you how easy these are to make.

Note:  Depending on your dietary standards concerning eggs and chocolate chips, these cookies may conform to vegetarian and paleo diets.

DSC_1555.JPG

In a bowl, combine almond meal, baking soda, and salt; set aside.

DSC_1559.JPG

Next you'll need pure vanilla extract (please use the good stuff), almond butter, coconut palm sugar, liquid coconut oil, and an egg.

DSC_1561.JPG

Combine those ingredients together well.  I've used my stand mixer fitted with a BeaterBlade attachment, but you can certainly mix it by hand, just be sure  to mix until any coconut sugar lumps disappear. 

Now add the almond meal mixture.

DSC_1564.JPG

Mix to combine.

DSC_1565.JPG

Add bittersweet chocolate chips.

DSC_1569.JPG

Mix one last time until the chips are evenly distributed through the batter.

DSC_1673.JPG

Transfer the batter to a quart-size zipper bag and chill for at least an hour, but you can do this step a day or two in advance. 

DSC_1675.JPG

When you're ready to portion the dough, simply rip the bag open and cut the dough into 24 even portions.

Easy!

gluten free almond cookie recipe and how-to photos - ButterYum

Roll each portion into a ball and place on a sheet pan.

DSC_1686.JPG

This step is completely optional, but I like to press a few extra chips on the top of each dough ball.  Now before we bake the cookies, it's really important to chill the dough again - I just pop them back in the fridge while my oven preheats.

DSC_1687.JPG

When the oven has preheated, space 12 dough balls evenly on a silpat lined sheet pan and bake for exactly 10 minutes, then allow the cookies to cool completely before removing them from the pan.

Gluten free chocolate chip cookies. almond meal chocolate chip cookies. almond flour chocolate chip cookies. gluten-free almond meal and coconut oil cookies.

Enjoy!! 

Items used to make this recipe:


Gluten Free Chocolate Chip Cookies

makes 24 cookies

Printable Recipe

Ingredients

Directions

  1. In a small mixing bowl, whisk together almond meal, baking soda, and salt; set aside.
  2. Using a stand mixer fitted with a BeaterBlade attachment, combine the coconut palm sugar, coconut oil (melt gently in microwave to liquify if necessary), egg, almond butter, and pure vanilla extract on medium speed for 30 seconds.
  3. Add reserved almond meal and mix on medium for 30 seconds; add chocolate chips and mix just until combined.
  4. Transfer cookie dough to a quart size storage bag and seal well, pressing the dough into an even layer; chill for at least 1 hour.
  5. To bake cookies, preheat oven to 350F, place rack in center of oven, and line two half sheet pans with silpat liners.
  6. Divide chilled dough into 24 equal pieces and roll into balls; return to refrigerator to chill for 5 minutes or longer.
  7. Place 12 chilled dough balls each on two silicone lined half sheet pans and immediately bake for 10 minutes (one pan at a time, chilling the remaining dough until ready to bake); remove from oven and allow cookies to cool completely before removing from the pan; repeat with the 2nd pan of cookie dough.