Halloween Holdover and New Clothes for Sale

Hello all! Life has been a little crazy as I have been sick, busy with work, and studying for the GRE/ applying for grad school. Sadly that means my baking has been put on the back burner so these cookies are a little late. As you know from my many adventures with cookies (here, here, and here) I love my recipe for sprinkle cookies and I love experimenting. For Halloween this year, I wanted to do Halloween themed cookies which meant Halloween sprinkles. These cookies are so easy to adapt for any occasion or holiday and they are delicious. I’m not going to lie, this batch, might be my best one ever and I am definitely enjoying them even though Halloween is over. If you are tired of candy, I’d be happy to ship you some! Just donate to the go-fund and message me with your info and I will send you a whole box! 
In other news, there are also a few new items up for sale on my ebay page! Now that it is starting to get cold, it seemed like the perfect time to start looking at coats and sweaters. Check it out and if you are looking for anything in particular, please let me know because I might have just the thing! 

 Ingredients:
1 cup butter, room temp
1 1/2 cups of sugar
1 egg
1 egg yolk
2 teaspoons vanilla
3 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon cream of tartar
1 teaspoon cornstarch
1/2 teaspoon salt
1 cup sprinkles
Frosting: 3/4 cup butter, room temp
2 1/4 cup confectioner’s sugar
3 tablespoons heavy cream
1 teaspoon vanilla
1/8 teaspoon salt
Directions:
With an electric mixer, cream the butte and sugar until light, about 2 mins. Add egg, egg yolk, and vanilla. Scrape bowl as needed.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, cornstarch, and salt. Slowly add to the butter mixture on low speed and mix until combined. Gently mix in the sprinkles by hand. Cover and chill for at least 3 hours.
Remove from the fridge and preheat oven to 325. Let cookies sit at room temperature for 15 minutes unless you have chilled them overnight. If so, let them sit for about 30-40 minutes.
Form dough into balls. Bake for 9-10 minutes until the edges are slightly browned. The centers will appear soft. Allow to cool on pan for 3 minutes then transfer to wire rack to cool. They need to be completely chilled before you frost them.
Frosting: With a hand mixer, beat the butter until creamy. Add confectioners’ sugar, cream, vanilla, and salt and mix on low speed until combined then increase the speed and mix for about 3 minutes. Add more sugar or cream if too thick or thin.
Place as much frosting as you like on the cookies and then finish with sprinkles. 

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Apple Crisp Cookies

2017, baking, Lefty Baking Life, cookies,

Hello all! Happy Sunday! It was a busy week here at Lefty Living Life with new postings on my Ebay page, a how-to transition into fall with some fabulous delicate jewelry, and stepping out of my comfort zone with a dark statement lip and my thoughts on NARS’ powermatte lip pigment. A lot to say the least, but I was so excited about these posts and being able to share them with you. This coming week is also going to be jam-packed with new Ebay postings, outfit posts, potentially a new collaboration, and the continuation of my newest series…beauty Fridays. But before we get into all of that, let’s take a little breather and relax with some delicious fall cookies. 
While I love pumpkin, especially these pumpkin cookies from a few weeks ago, apples and cinnamon make me think about fall even more. A friend had requested I make something  apple related and my usual apple go-to is apple pie, but I wanted to mix it up a little bit. I found this recipe for Apple Crisp Cookies on pinterest and decided to try it out. I could not have been more pleased with the results. The recipe was relatively easy, the hardest thing was dicing up the apples and the cookies came out perfect. They are absolutely delicious and are definitely going to be a staple on my fall menu in the future. 
If you missed it on Friday, I made these cookies on a live video for my Instagram story. It was so much fun and I will definitely be posting more cooking videos so make sure to stay tuned. If you aren’t in the mood to make these cookies, you can always order some from my GoFund and I will ship them to you. Otherwise, have fun and enjoy the tastes of fall this Sunday! Until next time, XO 
Ingredients: 
1 pie crust- I used a pre-made one to save time and didn’t notice a difference
5 Granny Smith apples, peeled and diced- I used honeycrisps because I like the sweet flavor more. Mine were also enormous apples so I only used 2 and had some left over. I also didn’t peel them because I wanted the bright red color to come out in the cookies
1/4 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons lemon juice- this is about one regular size lemon
1 tablespoon cornstarch
1 cup flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 teaspoon salt
2/3 cup rolled oats
10 tablespoons (1 stick) cold unsalted butter, diced
Directions: 
Preheat oven to 350. Spray a regular muffin tin with baking spray. This recipe will make 24 regular sized cookies. You could also use a mini muffin tin to make more and I think the mini cookies would still be delicious.
Cut 24 two inch circles out of your pie crust. You will need to re-roll the scraps to about 1/4 inch thickness. Add the pie crust circles to the bottom of your muffin tins. Push it down to the bottom, it is ok if it comes up the sides a little bit because that will help hold your cookies together.
In a small saucepan add the apples, sugar, cinnamon, lemon juice, and cornstarch. Cook until the apples are softened and thickened. This took about 10 minutes. You can make the crisp topping while this is cooking, just make sure to stir the apples pretty regularly.
To make the crisp topping, add the flour, 1/2 cup sugar, 1/2 cup brown sugar, salt, oats, and butter to a bowl. I combined these by hand. You could also use a pastry cutter or hand mixer. You do not want this to be a solid dough. Just make sure that everything is combined and that you don’t have too much loose powder.
Add one tablespoon of apple filling to each muffin tin. This can be fudged a little. I would make sure you have enough apples in each to completely cover the pie crust bottom.
Then add two tablespoons of the crumble topping on top. This seems like a lot but it will help keep your cookie together once baked.
Bake for 18-20 minutes. My oven is slow so it took 20 minutes for me. You just want to start seeing a little golden brown on the top. The whole top shouldn’t be golden.
This makes 24 if you follow the recipe and would be fabulous with a little scoop of vanilla ice cream! 
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It is finally here!

Hello all! Happy Monday! It is finally October and I couldn’t be more excited for two reasons. One, fall is my favorite season and it is finally starting to feel like fall here in North Carolina. The second reason is a bit more exciting. My online consignment company officially opens today! Unfortunately, the website is not quite ready, but that is ok because everything is going to be on my Ebay page for now. Here is how it’s going to work. Every Monday starting today, I am going to be posting at least five pieces. Other pieces will also be posted throughout the week. If you like something, you can buy it outright through Ebay. If you have any questions, please feel free to contact me. I can send you more pictures or details. Also, if you are looking for specific pieces, please let me know so I can post those as well. I am so excited about this venture and I can’t wait to hear your thoughts. Check out the Ebay page later today to see the first set of postings. 
Also, because I am so excited about my company and fall, here is a fabulous pumpkin cookie recipe. These cookies are also available this week on Lefty Baking Life and they are pretty scrumptious! 
Ingredients: 
Cookies:
2 1/2 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 1/4 cups canned pumpkin puree
1 egg
1 teaspoon vanilla
Frosting:
8 oz. low-fat cream cheese, room temp
3 tablespoons butter, room temperature
1 teaspoon vanilla
2 cups powdered sugar
Directions: 
Preheat the oven to 350 and line three baking sheets with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until combined. Set aside.
In another bowl, cream together the butter, sugar, and brown sugar until light and fluffy, about a minute. Add in the pumpkin, egg, and vanilla and beat until just combined. Gradually add in dry ingredients until just combined.
Drop on a cookie sheet using a small ice cream scooper and then use your fingers to flatten the cookies. They won’t rise or really spread at all.
Bake for 15 minutes so the cookies are cooked all the way through and bounce back slightly. Let them cool until at least room temperature before frosting. 
For the frosting, beat the cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar until it is combined and the frosting is smooth.
Frost the cookies once they are cool and sprinkle with an extra pinch of pumpkin pie spice.
Mine made about 60 cookies. Enjoy and until next time! XO 
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A “Healthy” Cookie for Lefty Baking Life

2017, Lefty Baking Life, food, recipe, cookies, chocolate,
Hello all! I hope your weekend has been nice and relaxing. Mine has been filled with baking, decorating my apartment and going to see art…not to worry, there will be updates on all of that this week! Anyways, as is usual for a Sunday evening, tonight’s post features the most recent baked good for Lefty Baking Life. If these cookies sound delicious to you, simply donate to the go fund and send me your info and I will ship you some cookies! 
Now on to the cookies. These are supposedly a healthy cookie recipe as there is no sugar in it. However, there is quite a bit of maple syrup so between that, the chocolate, and the raspberries, it is still sweet but not over the top. It is also relatively simple to make. My first “healthy” recipe and I think it went well! 
2017, Lefty Baking Life, food, recipe, cookies, chocolate,
Ingredients: 
1 cup instant oats
3/4 cups whole wheat flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 tbsp unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
1/2 cup pure maple syrup
6 tbsp fresh raspberries, diced
2 1/2 tbsp chocolate chips…not gonna lie, I put 3 tbsp in the dough and then a smattering on top
Directions:
Whisk together the oats, flour, baking powder, cinnamon, and salt in a bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring until just incorporated. Gently fold in the raspberries and chocolate chips. And I mean gently other wise your raspberries will basically disintegrate.
Chill the dough for at least 30 minutes.
Preheat the oven to 325 and line baking sheets with parchment paper
I used a small ice cream scoop to scoop out the dough onto the baking sheets and then press some chocolate chips onto the top and slightly flatten the cookies.
Bake at 325 for 10-12 minutes.
Mine made 32! 
Let me know what you think and if you want any, go to the facebook page or the go fund! Until next time, XO. 

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Sprinkle Cookies with a Chocolate Twist

2017, personal, lefty, Lefty Baking Life, recipe, food, cookies,
Hello all and happy Monday! Yesterday ended up being so crazy and I am so sad I wasn’t able to blog because it was National Left-Handed Day! But I did buy a futon for my apartment and get it all assembled! Let me tell you, never have I felt more accomplished than after buying a piece of furniture and putting it together by myself. I am getting so excited about my apartment and there are going to start being posts about it this week as I finish getting it decorated. 
As sad as I am that I didn’t blog on National Left-Handed Day, it is not that big of a deal because every day is left-handed day for me. One of the main reasons I named the blog Lefty Living Life is because I am left-handed, but I also identify very strongly as a lefty. It is just one of those aspects of my life that has come to define me. Next year, I think I’m going to have a Lefty party! Maybe I’ll even make these cookies.
Let me tell you about these cookies. These are the first thing available on Lefty Baking Life and I am obsessed with them. First of all, it is my sprinkle cookie recipe that I talk about all the time and love. This time though, I mixed up the icing a little and added chocolate chips and somehow they are even better. I am so pleased that another of my own recipes worked out and that it was able to kick off Lefty Baking Life. If you want some, there are a couple still available so just go to my go fund, donate, and then send me your address through our facebook page or email (leftylivinglife@gmail.com). I’ll then send you the cookies in the mail! Until next time, XO
Ingredients:
1 cup butter, room temp
1 1/2 cups of sugar
1 egg
1 egg yolk
2 teaspoons vanilla
3 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon cream of tartar
1 teaspoon cornstarch
1/2 teaspoon salt
1 cup sprinkles
1 cup semi-sweet chocolate chips
Frosting: 3/4 cup butter, room temp
2 1/4 cup confectioner’s sugar
3 tablespoons heavy cream
1 teaspoon vanilla
1/8 teaspoon salt
Directions:
With an electric mixer, cream the butte and sugar until light, about 2 mins. Add egg, egg yolk, and vanilla. Scrape bowl as needed.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, cornstarch, and salt. Slowly add to the butter mixture on low speed and mix until combined. Gently mix in the sprinkles by hand. Cover and chill for at least 3 hours.
Remove from the fridge and preheat oven to 325. Let cookies sit at room temperature for 15 minutes unless you have chilled them overnight. If so, let them sit for about 30-40 minutes.
Form dough into balls. Bake for 9-10 minutes until the edges are slightly browned. The centers will appear soft. Allow to cool on pan for 3 minutes then transfer to wire rack to cool. They need to be completely chilled before you frost them.
Frosting: With a hand mixer, beat the butter until creamy. Add confectioners’ sugar, cream, vanilla, and salt and mix on low speed until combined then increase the speed and mix for about 3 minutes. Add more sugar or cream if too thick or thin.
Place as much frosting as you like on the cookies and then finish with sprinkles. At first, I only frosted some of them, but the frosting really adds something so I would definitely recommend it! 
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Sprinkle Sandwich Cookies

Hello all! I am sorry I was a little MIA last week…moving and starting my new job ended up being way more time consuming than I expected. No surprise there, but I did not plan very well so blogging had to take a slight back burner. 
However, I am using my first day off since April (!!) to plan out this week a little better and be a little more organized. Moral of the story, I am now back with a full schedule of posts so make sure to stay tuned this week. There are some fun things to come like my first Lefty Baking Life adventure as well as some first looks at my new apartment as I get moved in and situated! 
Anyways, excuse my ramblings and let’s get back to the main reason for this post…cookies. I have never been a huge cookie fan because I hate dry cookies without flavor. There is absolutely nothing wrong with a crunchy, crumbly cookie. But, I want it to be that way because the baker intended that, not because they are over-baked or otherwise poorly made. 
So, when my mom first told me she was making sprinkle cookies, I was a little hesitant to say the least, despite my love of sprinkles. However, these turned out to be some of the best cookies I’d ever had. They had a strong flavor of vanilla (which I love) and were soft and moist. Since this discover, I’ve looked for every possible opportunity to use these cookies. I’ve drawn shamrocks for St. Patrick’s day, made bunny butt cookies for Easter, tried holiday themed sprinkles, and dyed icing.
A couple of weeks ago,  I was scrolling through Pinterest and saw a recipe for sandwich cookies. My first thought was to make sandwich cookies out of my sprinkle cookie recipe because how could that possibly be bad?! It also seemed like the perfect way to say thank you and good bye to my Leland Little family. 
The cookies were a hit to say the least. I made them slightly smaller than usual so it wasn’t too big a serving and I used a cream cheese icing instead of my usual icing. I like cream cheese icing for fillings because it is a little thicker so better in large quantities. These really turned out to be a fabulous experiment and they will definitely be featured on Lefty Baking Life soon if you want to try them yourself! Until next time, XO
Ingredients: 
1 cup butter, room temp
1 1/2 cups of sugar
1 egg
1 egg yolk
2 teaspoons vanilla
3 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon cream of tartar
1 teaspoon cornstarch
1/2 teaspoon salt
1 cup sprinkles
Frosting: 
8 oz. cream cheese
1/2 cup butter, room temp
1 cup confectioner’s sugar
1 tsp. vanilla

Directions: 
With an electric mixer, cream the butte and sugar until light, about 2 mins. Add egg, egg yolk, and vanilla. Scrape bowl as needed.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, cornstarch, and salt. Slowly add to the butter mixture on low speed and mix until combined. Gently mix in the sprinkles by hand. Cover and chill for at least 3 hours. 
Remove from the fridge and preheat oven to 325. Let cookies sit at room temperature for 15 minutes unless you have chilled them overnight. If so, let them sit for about 30-40 minutes.
Form dough into balls. Bake for 9-10 minutes until the edges are slightly browned. The centers will appear soft. Allow to cool on pan for 3 minutes then transfer to wire rack to cool. They need to be completely chilled before you construct your sandwiches.
Frosting: use a hand mixer to beat the cream cheese until smooth. Add the butter and beat until well blended. Add confectioner’s sugar and vanilla and continue beating until smooth.
Place as much frosting as you like on half the cookies and sandwich them together. Put enough to hold the cookies but not too much. You don’t want it to ooze out when people take a bite.
This made almost 40 sandwiches for me! 
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Bunny Butt Cookies

Hello all! As you have probably been able to tell by now, I love to bake and I especially love themed desserts. This is a fairly new discovery but I have loved making special holiday treats for everyone at work with fun decorations. Decorating something just gives it that extra oomph that I also look for in my outfits! 
So, in honor of spring, I decided to try something new. My co-worker Jessica and I were brainstorming one day for desserts she could make for her family for Easter. By far the cutest thing we saw on Pinterest were bunny butt cakes. Yes, cakes that look like a bunny butt. They were adorable and absolutely hilarious.
Now, while I loved the idea, I am not a huge cake fan. So I decided to adapt the idea to my favorite cookie recipe, sprinkle cookies. These cookies are pretty easy to make and they are delicious. To make them into bunny butts, I split the dough into half and used half to make regular size cookies (which I cooked for 11 minutes) and half to make tiny cookies to use as the feet (I cooked these for 4 minutes). 
Then, after they had cooled, I first iced all of the regular cookies with plain icing. Then I put a little bit of icing on the bottom of the tiny cookies as glue to attach them to the regular cookies. Finally, I dyed the rest of my icing pink to make the tails and the feet. 
Let me tell you, these were a huge hit at work and are by far the cutest thing I’ve ever made. If you try them out, I’d love to hear how it goes or get any suggestions for improving them! Until next time, XO
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