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Taste-wise, these are my best sugar cookies yet.

Honestly, in terms of taste I never was really a fan of sugar cookies, I just enjoyed decorating them. But over the years, and with the help of my okaasan's recipe, I was able to improve on the flavor, and now I've reached what may be the top of the top. I adore lemon desserts, and these are just as lemony and delicious as I was hoping they would turn out. My only tips: don't over bake, and use fresh lemons.

I was recruited/hired to bake up some treats for a Boy Scout court of honor ceremony this past week. Originally they wanted a cake and cupcakes, but since I have little experience with cakes and zero experience with fondant, I referred them to someone better suited for that and instead volunteered to do the cupcakes along with cookies. Boy did that keep me busy all week (do you follow my Insta stories??) and I was sure happy it did. I was satisfied with how they looked AND how they tasted, so I'm sharing the recipe with you, as well as some decorating tips if you're interested. Check it out.

Decorating tips:

For the most part I tried to keep the cookies fairly simple so that I could focus a good chunk of time and energy on a select few complicated ones. But just an FYI, "simple" cookies are still time-consuming. Perhaps that's why I like royal icing, it's not necessarily difficult, only takes patience and time. So most of the cookies are pretty straightforward, like flood the cookie, then add some star sprinkles. But here are some quick tips:

For the striped ones, I often used a ruler and clean pin to scratch marks into the cookie so that the stripes were evenly placed, and I would do one color first, then the next color. That way the first color would have some time to dry so that they wouldn't run together. Not necessary, but I like the effect better. Also, use toothpicks to fill in holes or make corners sharper.

For the Boy Scout symbol ones this is what I did: First I flooded the cookies with white and let them dry overnight. Then I prepped by taking my cookie cutter and tracing it on cardstock. Inside, I drew the symbol so I knew what size they had to be. Then I cut out a fleur de lis shape (that red symbol behind the eagle). Then I placed my drawing underneath a piece of parchment paper and traced it to make the shields only. Again, toothpicks are necessary when working with those tiny details. Use them to make sharp corners, and for the tiny stars I dipped a toothpick in white, then dotted the stars. I let those dry about 4 hours, and then did the same for the eagles: put my drawing underneath parchment paper and traced it with the royal icing. That one is tricky because you need to make sure everything is connected, and the lines are as thick as possible so that they will not break later. While they were still wet, I took the shields and placed them on top of the eagles. Those I let dry for about 5 hours. The last step was the fleur de lis: I took my cutout and using a clean pin, scratched the shape into the icing on my cookie. Then I followed that to make the shape in red, filled it with white, and while it was still wet, I very carefully peeled the eagle from the parchment paper and placed it on top of the fleur de lis. The poor eagle's feet broke off on all of them so I abandoned those, and one of their beaks actually broke too, but I was able to place it so that you couldn't tell. Whew. So that's how it's done! Time-consuming but very doable.

If all of that sounds like too much work, these cookies are quite delicious without any icing too :)

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Lemon Sugar Cookies
Makes about 48 three-inch cookies

Cookies:
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 cups all-purpose flour
  • zest of 2 lemons
  • powdered sugar for dusting
Royal Icing:
  • 5 Tbsp meringue powder*
  • 2/3 cup fresh lemon juice (2-3 lemons)**
  • 1 tsp cream of tartar
  • 2 lbs powdered sugar, sifted
  • food coloring gel (opt.) 
  • extra lemon juice

Directions:

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the eggs one at a time. Then add the vanilla extract and lemon extract and combine. Beat in the baking powder and salt. Add the zest of your two lemons. With the mixer on low, gradually add the flour and mix until the dough starts to pull away from the sides of the bowl. Your dough should be pliable like soft clay. Divide it into 2-3 parts, form them into disc shapes, and wrap in plastic wrap. Let chill in the fridge for at least 2 hours.

Preheat oven to 375F and fit two baking sheets with silicon mats or parchment paper.
Prep a clean surface by dusting with powdered sugar. Take one disc out of the fridge and begin flattening it with a rolling pin. Continuously dust your surface, the dough, and your rolling pin to keep from sticking. Roll out the dough until about 1/4-1/3 of an inch thick. Cut out shapes and place them on your baking sheet. Bake for about 10 minutes until the edges are just beginning to brown. Do not over bake. Let cool for a few minutes on the pan, then once they're hard enough, remove to a rack to cool completely. Squeeze and shape your leftover dough into a disc again, wrap it back up in the plastic wrap and place it back in the fridge to chill while you work on the next section of dough. Continue to cycle through all your dough until done. Make sure the cookies are completely cool before icing.

For the royal icing:

In the bowl of a clean stand mixer fitted with the whisk attachment, add the lemon juice and meringue powder. Whisk on medium to combine, then add the cream of tartar. Drop the powdered sugar in all at once, and whisk on low. Scrap down the sides once or twice, then continue to beat on low for 10 minutes. It will probably be too thick, so add more lemon juice a little at a time until you get the right consistency. Be patience during this step, so that you don't overdo it. This is the consistency you want: when you run your spatula or a butter knife through it, the icing smooths out in 10 seconds (I do fast Mississippis). So once you reach that consistency, you're icing is ready. Separate it into different bowls to add food coloring, and cover any icing you're not using right away with a damp towel to keep it from crusting over.

Fill pastry bags fitted with tips to decorate. For basic flooding, I use a #2 or #3 tip, and for details a #1. And a couple last decorating tips: take tall glasses and fill them with just a cm of water. Place the icing bags your not using into those glasses, and it will keep your tips from crusting over. Just dry off the water before reusing. If you also fold over and tie off the ends of the bags with rubber bands, then the icing should stay wet and ready to use for a few days, though at some point it will start to separate.


*I have found meringue powder both at Michael's as well as the baking/craft section of Walmart.
**I used the juice from the 2 lemons for the cookies, then filled in the gaps with the bottled stuff.


Cookie recipe adapted from my okaasan's recipe. Icing recipe adapted from Sweetopia.


I hesitated sharing this for my Travel Tuesday post because I didn't know if anyone would be interested? Today I'm not sharing any famous sites or travel tips, just my experience off the beaten path in Korea. Check out my last two Korea posts here and here.

Since it was my mom's first time visiting in six years, we spent most of our time with family in her hometown. Can I tell you exactly how I'm related to all of the people in these photos? Nope. And I actually can't even tell you any of their names because you don't call your elders by their names, just address them as samchon (uncle) or imo (aunt). When I was younger I actually hated visiting my mom's hometown because back then it was the same as a house you'd find in a folk village. Low rooms with sliding doors surrounding a courtyard, no modern toilet or AC, no nearby stores, and just one tiny TV that my brothers always claimed for themselves. On top of that, I didn't speak Korean, never knew what was going on, and overall was constantly confused and bored. Such a drastic change from today. Now there's a modern brick house with all the comforts I've been accustomed to, and although there are still some language and culture barriers that make me quite awkward, I absolutely loved visiting with my family this time. My one auntie (the one peeling the apples) is the most cheerful person I've ever met, my uncle is more reserved but would do anything if I asked him to, and I loved hanging out with my cousin at the sauna and being in on her secret boyfriend (she told me her parents knew but they totally didn't ha). What a difference all these years plus a Korean education have made in opening my eyes to these beautiful people.

Do you guys have any stories from wandering off the beaten path?

P.S. The last photo is with one of my oldest friends who was living in Korea at the time teaching English with her hubby! Love running into people when traveling.














Welcome back to Travel Tuesday! I realize today is Thursday but alas, with hubby out of town it took me some time to get the photos I needed. Today I wanted to share my favorite spot in France, and quite possibly my favorite out of our entire Europe trip: Mont Saint-Michel.

Mont Saint-Michel is a tiny island in Normandy that can become part of the coast and then go back to being an island all in the course of one day depending on the tide. It's made up of beautiful little shops and cobblestone streets that lead you to it's main attraction, the abbey. According to good ol' Wiki, the tidal island is a perfect reflection of the feudal society under which it was constructed: at the peak is God, then the abbey and monastery, then the great halls, and shops and housing at the bottom.

I think the reason I loved this site more than any other was because of how photogenic it was. In this social media generation where we are constantly flooded with other peoples' selfies, baby photos and every meal they've ever eaten, I've sometimes seen people update their status proudly announcing a trip they'd recently taken with no photos to show because they were too busy "enjoying the moment" to whip out their phones. I agree with that, sometimes we need to know when to put our phones and cameras down. BUT for the most part, I've noticed that since I became interested in photography I've started seeing the world in new ways. Specifically, because light is everything in photography, I now notice it differently than I used to (or at all). While touring the Louvre I was of course wowed by the artwork, but found myself more so swooning over the seemingly deliberate way they lighted the museum. The windows seemed to create stunning streaks of sunlight further enhancing the beauty of the sculptures. While walking through the abbey at Mont Saint-Michel as well, I sometimes would feel my heart skip a beat while turning a corner and seeing how the light spilled through the stone windows. I'm not one of those deep artsy types, but over the years I've gained an appreciation for the how photography has opened my eyes in certain ways. On top of that, I will always have my photos to look back on and remember these moments. So I'm a big advocate of picture-taking. If you want to take a selfie or record your meals to remember a moment by, do it. My only regrets have been not taking enough photos at times.

I guess the point I was trying to make was that the reason I loved Mont Saint-Michel was because I loved the cobblestones, the beautiful stone abbey and how the light spilled into it, and watching the sun set and tide rush in at this amazing site. It was gorgeous in every way, and I highly recommend it.

Practical tips if you plan to visit:
Check the tide schedule. There are times of the year where the tide is so high it covers the walkway for a while so that no one can go in or out. Best to check the schedule and be sure you arrive at a good time. There are shuttles that run every few minutes between the island and the parking lot, very convenient. You do need tickets to enter the abbey, which can be bought there or in a tour package beforehand. There are also some other ticketed sites/museums you'll run across while walking up the streets. We did one or two and they were kind of interesting, but short and we decided not worth the money. They also apparently do tours on the sandbar when the tide is out, but for us we just wandered outside the walkway to get these shots. There were two other people taking photos as well and no one said a thing, nor were there any signs indicating that wasn't allowed, so I would assume it's okay.











This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #doingthe99 #99YourMothersDay #CollectiveBias 

When I think of my mom, one of the things I fondly think back to is all the times she joyfully embarrassed me. Like reading my Mother's day letter in public so that I had dozens of older ladies pinching my cheek the rest of the day, or doing some exemplary mom dancing with my dad (who also pulled some serious dad moves) at a dance they were chaperoning for four of my best friends to see. I've been practicing my own mom moves the past few years so that I can offer that kind of experience to my child one day. Every child deserves the experience ;)

The past five years hubby and I have been moving all over, and have lived far away from family. So for all you peeps in the same situation I wanted to make sure I put together a Mother's Day treat that was mail-able. And I know nothing better for mailing than a good sugar cookie. They're so customize-able and pretty, and they hold up real well. I used to send them in every care package to my deployed brother-in-law, although he didn't appreciate the recipe I used back then. So I'm sharing this more-loved recipe, which is marginally adapted from my mother-in-law. And it's a good one, guys.

Everything for sugar cookies can be found super affordably at 99 Cents Only, from the cookie to the icing, to the pan, etc., even these super pretty napkins and plates. This was a fun post to put together with the 99 because it was actually my mama who introduced me to them. We both adore the 99, and I kid you not, every time we get together we at least once talk about all the goodies we've recently found there. My mom is a little more hardcore than I am, she goes first thing in the morning to get the good stuff, and says there is always a line or crowd grabbing the newest items! I wish I was a morning person. But either way I always find some favorite brands for an awesome price. There's always something new and exciting, and I never know what I'll find especially among the produce.

Below I'm sharing my basic sugar cookie recipe so that you can personalize them with your own Mother's Day decorations. You can see some decoration inspo in my photos, though. Stamping with food coloring was fun, but a tip: make sure you use clean stamps that were packaged in plastic and haven't been used before, and wait for the icing to dry overnight so that it's hard enough to hold up to the stamps.

Find more great inspo for an affordable Mother's Day at the 99's hub.







Sugar Cookies
Makes about 22 two-inch cookies
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg, room temp.
  • 1/2 tsp vanilla
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 cups all-purpose flour, sifted
Icing:
  • 2 egg whites
  • 1/2 tsp vanilla extract
  • 2 cups powdered sugar, sifted + extra for dusting
  • food coloring (opt.)

Directions:

In a large mixing bowl cream together the butter and sugar until light and fluffy. Add the egg and combine well, then the vanilla. Then beat in the baking powder and salt. Mix in the flour until fully incorporated. After the dough is fully combined, form it into two disks, wrap both in plastic wrap and place in the fridge for an hour.

Heat oven to 375F. Prep two baking sheets with silicon mats or parchment paper.

After chilling for an hour, remove one sheet of dough. On a clean surface dusted with powdered sugar, roll it out to about 1/4 inch thick. Continue to dust your surface and dough as needed to keep from sticking. Cut shapes out of the dough and place at least 1 inch apart on your sheet. Bake for about 7 minute until the cookies are just barely starting to golden around the edges. Do not overbake. Let cool on a rack. With leftover dough, reform it into a ball and repeat the process of rolling it out and letting it chill in the fridge while you work on the other dough sheet. Continue to repeat the process until done. Let cookies cool completely before decorating.

For the icing:
In the bowl of a stand mixer fitted with the whisk, combine the egg whites and vanilla and beat until frothy. On low, gradually add the powdered sugar until incorporated. Turn the speed to high and beat until stiff, glossy peaks form. If the icing is too thick, add a teaspoon of milk or water, and if more is needed add it in tiny increments. To know you have the right consistency: drag a knife through the icing and count until the line disappears. You want it to disappear around 10 quick Mississippis. Mix in food coloring if desired.

Pour your icing into a thick plastic sandwich bag and snip a small hole in the corner. Use this to pipe the icing onto your cooled cookies. Let dry overnight before decorating.



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Whew.
That's all I really have to say after putting this dinner party together. It was a bit stressful trying to cook, decorate, and photograph all at the same time while racing the setting sun, but beyond the day-of craziness it was tons of fun to plan and execute. Many thanks to my hubby for being my helper. He gives great decor advice, is a better cook than I am, and kindly goes with the flow when he is voluntold to do random things. I love how it all turned out.

Especial thanks to some awesome brands I got to work with as well. The gorgeous yummy candles are from Voluspa, the amazeballs cake is from Studio Sweets in Vacaville, CA, and the rentals that tie it all together are from Classic Party Rentals, which has locations all over, though I worked with the one in Napa. I want to write paragraphs about each of these brands and how much I love them, but keep reading for all the party deets and links to the recipes:

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Rentals
The tablecloth, china, gold flatware and napkins are all from Classic Party Rentals. There are tons of rental companies here in the Bay but they are the only one that stood out to me, so it was kind of a no-brainer contacting them, and I was so happy the feeling was mutual. How gorgeous are all these pieces??

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Candles
I can't even express how obsessed hubby and I are with Voluspa candles. You should recognize them if you love to peruse the knick knacks at Anthropologie and Nordstrom like I do. Whenever we come across their candles my hubs always tells me stories about his freshman year of college when he was super hipster and would sit around reading newspapers and burning his favorite Voluspa Ebony & Peach candle. He's still pretty hipster and we still have their candles all over our house, we love them. I used their larger candles for decorations, and these sweet mini tins as favors, all in Pink Citron, Suede Blanc, and Saijo Persimmon, so yummy.

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Easter Cake
Keep scrolling for more photos, but how gorgeous is this cake?? I'm completely smitten by Samantha's creations at Studio Sweets. She makes all sorts of elaborate cakes, but after sending her my haphazard Easter Pinterest board, she came up with this beautiful thing that hubby and I couldn't stop heart-eyeing over. I mean just look at those cute bunny ears and the gold foil and flowers. By the way, it's carrot cake with cream cheese frosting. So perfect for Easter!

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Pink & Gold Easter Eggs
What is Easter without eggs, amiright? At first, I had used my gel food coloring to dye some eggs, but although they were pastel colors they came out nearly neon on the eggs, so...that didn't work out great. So on my second attempt I tried out spray paint and it was painless and turned out perfect. I sprayed them with a matte pastel pink, then used a gold paint pen either polka-dotting or stamping. I absolutely love how the floral stamped ones came out, but here is a tip: the smaller the stamp the better. In fact, what I did was I used the gold paint pen to paint on just one small section of my stamp. If you go too big then there is a better chance of slipping on the rounded egg edges.

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Flowers
The flowers are all from Whole Foods. In terms of selection and value I feel like not much can beat them. The bright pink ranunculus didn't really match my planned color scheme but they were so pretty I couldn't help throwing them in.

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Tables, Pillows, Blankets
Ikea was honestly my best friend for this. I really wanted to do this low table idea, so I found these Ikea end tables for literally $8 each, bought six, and lined them up together. They are just a bit taller than I ideally wanted, but totally work, and now hubby and I also finally have nightstands haha! The blankets and pillows are also super cheap finds at Ikea. The blankets were only $10 and the pillows were like $7. You just can't beat that. Keep scrolling for recipes!

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Roasted Carrots with Chives.

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Mama's Deviled Eggs. There are all kinds of unique spins on deviled eggs out there, but nothing could ever beat my mama's. I make them just how she taught me, with only one tweak.

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Braised Lamb Shanks over Creamy Polenta. These turned out better than I even hoped. The butcher recommended cutting into the bones so that the marrow would escape when cooking and make for a more flavorful dish. Glad I took him up on that. These were falling-off-the-bone tender and so delicious. I got hubby to braise them along with some vegetables that he afterwards pureed into a super yummy gravy, and served it all over creamy polenta.

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Root Vegetable Gratin. It doesn't look like much, but this is one of my favorite holiday dishes and surprisingly the most expensive besides the lamb. It's an adaptation from my beloved Ina Garten, and contains all sorts of yummy things like celery root, fennel, sweet potato, etc. tied together with a light cream sauce and Gruyere cheese.

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Strawberry Rhubarb Mocktail. Actually I'm still working on this one, it didn't quite live up to my expectations so I'm tweaking the recipe. Stay tuned.

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Happy Easter!

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