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. 

Continue Reading

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 
Continue Reading

Caramel Brownies

Hello all! I hope your Labor Day weekend was absolutely fabulous! This post is one of my favorite types of brownies…caramel brownies. I adapted the recipe from The Pioneer Woman and what she calls “Knock You Naked Brownies.” However, her recipe has nuts in it and I have been trying to avoid eating nuts lately. So I just cut that bit out! 
Anyways, this recipe is not too difficult, just slightly time consuming because you do have to bake the base and then bake the top layer. My one piece of advice is to let it cool for a LONG time. I made these a while ago for some friends and didn’t have time to cool them. It turned into a caramel brownies, lava-esque like cobbler. It was still delicious, but very difficult to eat.
Ingredients:
1 box German Chocolate Cake Mix…yes I did use the pre-made mix and trust me it is the right decision when it comes to these
1/3 cup Evaporated Milk
1/2 cup Evaporated Milk
1/2 cup melted butter
60 whole caramels, unwrapped
1/3 cup semi-sweet chocolate chips…or as many as you see fit in my case! 
Directions:
Preheat your oven to 350 degrees. Use a 9 x 9 inch baking pan and line with parchment paper. This will make it so much easier to take them out of the pan once they are cool.
In a large bowl, mix together cake mix, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. You want the mixture to be very thick so make sure all of the dry ingredients are mixed in.
Press half the mixture into your baking dish and bake for 8 to 10 minutes. Remove the pan from the oven and set aside.
In a double boiler, or if you are lazy like me a microwave proof bowl in the microwave, melt caramels with 1/2 cup of evaporated milk. If you use the microwave, stir every 20-30 seconds. 
When melted and combined, pour over your cooked brownie base. Sprinkle your chocolate chips as evenly as you can over the layer of caramel.
Turn out your remaining brownie dough on the counter and press it into a large square then put it on top of your caramel and chocolate chip layer. You want it to cover most of the pan, but if there are holes, that is ok.
Bake for 20-25 minutes. Remove from the oven and allow to cool to room temperature then refrigerate for at least 2 hours. I’m serious here y’all. They need to be cold when you cut them if you want them to come out pretty. 
There are still some of these available on Lefty Baking Life, so if you want some, make sure to order them today! Well, that’s all of now, until next time! XO 
Continue Reading

A Classic Lemon Bar

Hello all! Happy Monday! I hope you had a fabulous weekend. This week’s recipe is actually a first for me. I have always loved lemon bars, but had actually never made them until I made these. The recipe is long, but if you stick to it, you should be just fine. All I will say is that they are serious about the chilling time. I didn’t let these chill for quite long enough and they are not quite set.
Ingredients:
Crust-
3/4 cup chilled unsalted butter, cut into pieces
6 tablespoons sugar
1 teaspoon kosher salt
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
Filling-
1 1/3 cups fresh lemon juice- this was nine lemons for me
1 teaspoon kosher salt
1 1/2 cups granulated sugar
1 teaspoon vanilla
6 large egg yolks
2 large eggs
1 cup chilled unsalted butter, cut into pieces
Directions: 
Crust-
Preheat oven to 350. 
Using an electric mixer on low speed, beat butter, sugar, and salt in a medium bowl until butter is almost completely smooth, about 2 minutes.
Increase speed to medium and beat until butter is creamy, about 2 more minutes.
Beat in egg yolks and vanilla. Reduce speed to low, add flour, and beat until no dry spots remain.
firmly press dough into the bottom and up the sides of a 13 x 9 baking dish. I put parchment paper in first so they wouldn’t stick. You really want the base to be as even and thin as possible so make sure you are firmly pressing it down.
Bake crust until golden brown on the bottom and a shade or two darker at the edges, 25-35 minutes. 
Remove dish from oven and reduce oven to 300 degrees.
Filling-
Combine lemon juice, salt and 1/2 cup sugar in a small saucepan. Add vanilla. Bring to a simmer over medium heat, stirring to dissolve sugar. 
Meanwhile, whisk egg yolks, eggs, and remaining 1 cup sugar in a medium bowl until no longer grainy and slightly lightened in color.
Whisking constantly, gradually stream hot lemon mixture into egg mixture, then transfer mixture back to saucepan.
Cook over medium heat, whisking constantly, until thickened and marks from whisk are just visible, 5-7 minutes. 
Remove from heat and whisk in butter, adding a couple of pieces at a time and whisking until incorporated before adding more.  
Strain warm curd through a fine-mesh sieve into warm crust and bake until curd is set around the edges (filling should still wobble when dish is jiggled), 15-20 minutes.
Do not overbake or filling may curdle.
Transfer to a wire rack and let cool for about 2 hours. Then chill until cold…at least an hour.
These are such a classic and so delicious! Recipe is from Bon Appetit! Until next time, XO
Continue Reading

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. 

Continue Reading

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! 
Continue Reading

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! 
Continue Reading

Lefty Baking Life

2017, Lefty Baking Life, food, recipe, personal,
Dark Chocolate Raspberry Bars
Hello all for the second time today! My first day was so fabulous! My job is off to a great start and I took another load of stuff to my apartment this morning. I also am in the final stages of the logo design for my online consignment store…hopefully more updates on that to come soon. 
2017, Lefty Baking Life, food, recipe, personal,
Chocolate Chip Sprinkle Cookie Bars
You may have started wondering why all of the photos in this post are food related. Well, let me tell you! In addition to a new job and a new apartment, I also launched my newest project today. It is called Lefty Baking Life and I have been dying to tell you about it! 
2017, Lefty Baking Life, food, recipe, personal,
Better Than Sex Cake
As you have probably noticed, I have been posting a lot more recipes lately because I love to bake and I love being able to share that with other people. So, Lefty Baking Life is an opportunity for me to bake more and be able to share that with all of you! 
2017, Lefty Baking Life, food, recipe, personal,
Blueberry stuffed cupcakes with blueberry jam and cream cheese frosting
Every week I will be posting on the Facebook page a baked good of the week. If you want that baked good, send me a donation through my go fund. All of the donations will go to buying supplies for the baked good and shipping them out. The more you donate, the more baked goods I will send you! 
2017, Lefty Baking Life, food, recipe, personal,
Chocolate muffins with cream cheese filling
If you want a specific thing, feel free to message me a request and I will make that the next week. I will also be doing custom orders. I am so excited about this and I can’t wait to start experimenting with recipes. I would love any and all feedback so please email me or message me! Until next time, XO. 
Continue Reading

Cookie Dough Brownies Take 2

2017, recipe, food, chocolate,
As promised last week, I remade these cookie dough bars with homemade brownies these week. I’m still not 100% happy with them because I think the brownie recipe could use some improvement, but they are definitely better than last week’s box brownies! It you end up making these, I would love your feedback and if you have a good classic brownie recipe, send it my way so I can try it! 
Ingredients: 
3 1/3 cups semisweet chocolate chips
1 cup butter
 3 oz bittersweet chocolate, chopped
1 cup sugar
3 eggs
1 tbs vanilla
1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Directions:
Preheat oven to 350. The recipe called for greasing the pan and then lining the pan with parchment paper. I would just use the parchment paper.
For this next step, the recipe called for melting your butter and half the semisweet chocolate and bittersweet chocolate in a bowl over a pot of simmering water. You can do that or your can do it in the microwave. I did it in the microwave and it was fine, just make sure you stir it every 30 seconds until it’s melted.
Once the semisweet, bittersweet chocolate, and butter are combined, set aside the mixture to cool until it’s warm. If it’s to hot when you add the next step, you’ll curdle the eggs.
In a large bowl, whisk together the sugar, eggs, and vanilla until they are just. Make sure not to over mix. Fold in the warm chocolate mixture.
In a medium bowl, add the flour, baking powder, baking soda, and salt and whisk together. Fold the dry ingredients into the chocolate mixture until just combined. Add the remaining chocolate chips.
Pour the batter into the prepared pan and spread it evenly. Bake for 32 to 36 minutes. It will look slightly under done, but don’t over bake it because it’ll finish baking in the pan as it cools. 
Once it is completely cool, add the cookie dough. See the recipe here. Make sure it is completely cool, but not cold so that the cookie dough adheres to the brownie.
This brownie recipe is from The Sweeter Side of Amy’s Bread. I’m definitely going to try this again and might even make a live stream video so y’all can see how I do it! Until next time, XO
Continue Reading

Cookie Dough Brownies Take 1

As promised, here is today’s second post…a cookie dough brownie recipe. Now you are probably wondering why it is “take 1″…well, let me explain. I am kind of a brownie snob to say the least. I absolutely adore brownies and I grew up on exclusively home-made brownies. Boxed brownie mixes were a new phenomenon for me when I got to college. I have now learned to understand the ease that comes with a box brownie and have stopped expecting every brownie I have to be homemade.
When I came across this recipe from Tasty, I was hesitant because it called for a boxed brownie mix, but there was so much else going on, I thought I’d stick to the recipe and give it a try. I used Ghirardelli dark chocolate mix because I am a dark chocolate junkie and it had chocolate chunks in the mix, which I like. Anyways, I made the brownies and everything turned out fine. I’m sure when I give them to my co-workers tomorrow they will gobble them up, but when I was eating them, all I could taste was the boxed brownie mix. So, I am going to remake these with my own brownie recipe and see how they compare…this will be take 2 for next Sunday! 
Ingredients:
1 brownie mix box
All box mixes call for different amounts, but this one called for water, a little vegetable oil, and 1 egg
2 cups flour
1 cup brown sugar
1 cup softened butter
2 tbsp milk
1 tsp salt
1 tsp vanilla 
1 cup chocolate chips- I used semi sweet chips and then sprinkled the rest of the bag on top of the assembled brownies for some extra chocolate 🙂 
Directions:
Make the brownie mix according to the directions on the box. Make sure to line your pan with parchment paper (this is super important later). 
Once it is out of the oven, let is cool completely in the pan before assembling.
Put flour on a baking sheet and cook for 5 minutes on 350 degrees Fahrenheit. 
Put warmed flour in a large bowl and add brown sugar, butter, milk, salt, and vanilla.
Stir to combine- I mixed it a little with a spoon and then just used my hands. For something like this, I think using your hands is way easier because you can make sure there are no butter lumps.
Add the cup of chocolate chips and combine thoroughly.
Spoon onto brownies in the pan. Spread evenly and then chill. 
These are harder to cut when they are cold but it will help keep them together if you do so. Just pull the assembled brownies, uncut, out of the pan using the parchment paper. Then you can let them warm up a little and then cut them. 
Since this is going to be a two part recipe series, I would love y’all’s feedback on which one you like better! Until next time, XO
Continue Reading