Marble Leaf Sugar Cookies

Why wait until Christmas to make sugar cookies? LET’S DO IT NOW! I love the marble technique in royal icing and it’s so much easier than it looks. This is another one where the messier it gets, THE BETTER IT LOOKS!

The recipes I used are from Baking With Josh & Ange. It’s Angela Kinsey from the Office and her husband and they are so cute and funny and have great recipes. Her husband, Josh, is my favorite kind of food blogger. He makes things so easy! Check out their YouTube channel for great tutorials and the best part- OFFICE CAMEOS!

Recipes Links: Sugar Cookies & Royal Icing

I’ve found that a half batch of icing is plenty for one batch of cookies. The best part about sugar cookies is that they BAKE IN 6 MINUTES. They’ll literally be done before you even finish cleaning up your counter.

I used leaf pie crust cutters because that’s all I had lying around. These work fine for cookies you just don’t use the stamp part to leave leaf indents on the top. I got these a few years ago in a set from William Sonoma but they still have a similar set. They’re great to have on hand for pie crust accents on your fall pies as well! If you want actual cookie cutters, here’s a cute, affordable set from Amazon.

I was inspired by Chelsweets Marbled Christmas Tree Sugar Cookies from a couple years ago. I always thought these were so cute!

I split the royal icing into a couple of batches to do this. The colors eventually start running together so you’ll want a fresh batch and you go along through the cookies. Add water in small bits, about 1/2 tsp at a time, until you get the consistency you want. I think for our purposes you’ll want it to be like a shampoo-like consistency.

Add in about 4 drops of a few different colors of food coloring. I used red, orange and yellow. Use a toothpick to swirl the coloring into the icing and help get that marbled look. Then you just dip the cookies in! It takes a few to get used to it. You want to lean the edges all down in a rotation to get the icing completely to each edge. Then when you pull up, let the excess fall off before you tilt the cookie back and set aside.

I do have a little bad news. These take FOREVER to fully dry and harden. Like, several hours. I usually leave them to dry overnight. I know, it’s annoying. But, then the icing ends up being super firm and you can pack them up on top of each other and there’s no mess or worrying about ruining any of them. So, you win some, you lose some!

To give my batch of cookies a little variety, I did the second half with just standard white royal icing and this cute fall sprinkle blend from Joann. I only used one of the two styles because my dogs ate a full tube of sprinkles while I was out to dinner. #rude

You can easily do this year round with any shape/color combo that comes to mind. Happy baking!

Slightly, Samantha

Sammy’s Six- Soups & Stews

It’s FALL, it’s FALL, it’s FALL! Even though many of you are sad to see summer go, I am not. I constantly get heat for this but summer is my least favorite season. Please don’t unsubscribe. I am a fall/winter gal and it’s JUST WHO I AM. You’re in luck though. Since we’re diving into my favorite time of year, I have several things to share. I have been making soups year round for the last couple of years. I don’t care if it’s 95 degrees outside, you can likely find soup simmering on my stove. I am that dedicated to soup life. I’ve tried dozens and dozens of recipes. I’m here today to give you the top 6 soups/stews in my rotation. You’re going to LOVE these this fall!

  • Zuppa Toscana– These are technically not in any specific order but this is my FAVORITE. Here’s why- It’s lighter on cream and it has kale (SuPeRfOoD), basically healthy AF. And SO flavorful! It’s a Whole30 recipe (I SAID HEALTHY AF) but I use heavy cream and butter instead of coconut milk and ghee when I’m on that YOLO diet. Use hot sausage instead of mild to really amp this one up.
  • White Bean, Ham & Tortellini Soup– 2 words: COMFORT FOOD. It’s creamy. It’s hearty. It’s like a savory hug in your mouth. I go a little heavier on the broth and cream to make it soupier. That’s a word. I googled it so it must be true.
  • Beef Bourguinon– AKA fancy beef stew. This is like a beef stew that got upgraded to first class in flavor. It’s a slow cooker recipe therefore your whole house will smell like heaven and you don’t even have to clean. Bonus: It calls for wine. That’s a clear green light to have some (or the rest) of the bottle in my book. CHEERS!
  • Country Potato Soup– This one is from a little American treasure, queen, icon, legend Joanna Gaines. I feel like honestly that’s enough said. Nom.
  • Chicken Enchilada Soup– Some people think soup is boring and tacos are life. They’re half right. If that’s you, I’d happily welcome you to get in on this. It will convert you to soup. This one gets extra points because it’s very similar to the Chili’s version. If you’re feeling lazy then scoot right on over to one of Chili’s 1,600 locations and you’ll be set. But actually just do it because it’s a 20-minute recipe!
  • Thai Shrimp Soup– I love trying new types of soups that just weren’t around growing up in the midwest in the 90s. Some have been better than others… BUT THIS ONE stands above the rest. This blog is called DamnDelicious and to be honest it describes this soup perfectly. Fresh, flavorful and quick. Are you sold?

That’s all she wrote (literally)! You’re set for the season. No matter what mood you’re in you can find an option on this list. It’s just the truth. Happy Souping! (Ok, fine that one isn’t a real word..) MUAH!

-Slightly, Samantha