Too Much To Do; So Little Time…

I’m a a bit of a “stay-cation” and trying to stay away from my “normal” technology and don’t want you to feel neglected much longer so I asked my friend Nicole to write a guest post… So, without further delay here’s Nicole… don’t forgot to stop by her blog when you’re finished here.

Thanks, Nicole!

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Hi, I’m Nicole from Life’s a Beach…. Wish I was on one!  I mean who doesn’t I guess unless you don’t like beaches or water or heat.  Moving on

I was extremely pleased and excited when Stef asked me to guest post on her blog.

Back while I was in college but home on like Summer & winter breaks my favorite thing to do became watching Food Network.  Was there really any other station?  You couldn’t have proved it by me .  Anyway one of the shows I sometimes watched was Sandra Lee Semi Homemade.  70% store bought ingredients with 30% fresh ingredients and you could make yourself a homemade meal.    That’s what she says anyway

Although some of her recipes definitely weren’t for me, this one really peeked my interest.  You’d be surprised, they are really good! and super easy!

Now when I made them the other weekend, they flattened out like a sugar cookie does.  I don’t remember if hers did that or not because it’s been so long ago that I watched this episode.  And then my icing… well I used leftover icing from T’s birthday cake.  All the colors just got thrown into a tub so it really looks like the icing threw up on the doughnut crisps… but hey, they were still good

Glazed Doughnut Crisps
by Sandra Lee

Ingredients

• 1 (18-ounce) package refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)
• 1/2 cup all-purpose flour
• 1/2 teaspoon brandy extract
• Prepared vanilla frosting
• Drippy icing, recipe follows

Directions

Preheat oven to 350 degrees F.

Knead dough with flour, adding in 2 parts, and brandy extract.

Break into 2-inch pieces. Roll each piece into a 6-inch long rope. On an ungreased cookie sheet, shape rope like a doughnut, pinching ends together.

Freeze for 10 minutes. Bake for 10 to 12 minutes. Cookies should be just lightly golden on top.

 
Cool completely. Frost each cookie with vanilla frosting. Drizzle Drippy Icing over cookies.

Drippy Icing:
1 cup sifted powdered sugar
2 tablespoons milk
1 drop yellow food coloring
In a small bowl, whisk together powdered sugar and milk.

Tint with 1 drop yellow food coloring. (I left this step out…) Add more powdered sugar for stiffer consistency, if desired.

Drizzle over cookies.

They may not look the prettiest here, but I didn’t bring any home with me

So I hope you try them out and enjoy them!  And please stop by and see me anytime.  I’d love it.
Thanks Stef for having me!!