Halloween + The Perfect Sugar Cookie

Happy Halloween!

I can’t believe it’s already the last day of October and that we are jumping in to the last part of the year. Halloween begins my favorite time of year for many reasons. The holidays are fast approaching and there is always an excuse to get together with family and friends. Holiday traditions are so important to me and I am enjoying the fact that Bryan and I can share in each other’s own traditions now. 

This past weekend was the perfect Halloween weekend. I was so excited to wake up early on Saturday and surprise Bryan with some pumpkin chocolate chip bread. I consider myself lucky that I have a husband that buys in to the pumpkin craze as much (and sometimes more!) than I do. I used a recipe from SistersMarie, a lifestyle blog written by my cousins, Kaitlyn Agnew and Lisa Fergus. I often find myself spending hours reading through their words and this recipe for Pumpkin Chocolate Chip Bread definitely caught my eye this weekend. You can find the recipe here. Kaitlyn and Lisa always provide the best recipes, ideas for home decor, and fashion inspiration. 

After filling the house with the smell of warm pumpkin bread (Bryan woke up not long after, his nose directed him straight to the kitchen) we turned on Hocus Pocus and it officially felt like Halloween. We also finally got around to one of my favorite traditions- painting pumpkins! We purchased our pumpkins from Bengston’s Pumpkin Farm in Homer Glen, IL last week. There are endless pumpkins to pick from  in all shapes and colors. We picked medium-sized traditional ones with long stems to paint. In addition to picking our pumpkins at Bengston’s, Bryan, myself, and two of our friends watched pig races and ate warm apple cider donuts. It was a perfect fall evening and I look forward to going back next year. I painted a friendly vampire and Bryan painted an angry looking Chicago Bears player. 

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Saturday night we attended a Halloween Party at a friend’s house and everyone brought a dish to share. A lot of the guest list had chosen to bring a dip of some sort so I decided to bring something to cure everyone’s sweet tooth for when the Taco Dip and tortilla chips were long gone. I could not write a blog centered around finding the ‘sweet’ in each day without mentioning my absolute favorite sugar cookie recipe. While most of the time I am finding ways to make everyday recipes just a bit healthier, I am a firm believer in the word ‘moderation’. Without allowing yourself to experience that chocolate cupcake you’ve been thinking about for weeks or in this case, the adorable cookies at this weekend’s Halloween Party, you’re likely to resent those healthy foods all together. This is the most important lesson I learned from WW. 

This recipe is from Marian at Sweetopia.Net and is my go-to for various holiday cookies. I have made many Christmas cookies out of this recipe as well as McDonald’s themed cookies complete with the Golden Arches for my office after a long week at work. The most important part of this recipe is to make the dough well before baking the cookies. The recipe says to chill dough for at least an hour before baking but I decided to premake my dough on Thursday night. I rolled, cut, and baked the cookies on Friday night and decorated with homemade royal icing on Saturday morning. The longer the dough chills, the less the cookie spreads while in the oven. This is key in holding the cookie’s shape. 

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I love using Wilton’s disposable piping bags to decorate cookies. 

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The cookies turned out great and so did our costumes. We went as Squints and Wendy Peffercorn from ‘The Sandlot’. One of the most clever costume themes I saw was from three girls each dressed as Salt, Lime, and Tequila. Though my favorite belonged to my friend, Lexi, who went as Elliott from ET. I give her a lot of credit because it was an obvious struggle carrying the milk carton around all evening, but it was worth it because she won the costume contest. 

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I hope your Halloween Weekend was filled with lots of good friends and good treats!

Sugar Cookie + Royal Icing Recipe
Yields 30
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Cook Time
10 min
Cook Time
10 min
For The Cookies
  1. 2 cups unsalted butter (at room temperature)
  2. 2 cups sugar
  3. 2 large eggs
  4. 3 tsp vanilla
  5. 5 cups all purpose flour
  6. 1 tsp salt
For the Icing
  1. 2 tbsp meringue powder (sold at Wilton)
  2. 1/4 cup water (plus more for thinning)
  3. 4 cups powdered sugar
  4. 1 tsp vanilla extract
Cookies
  1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.
  2. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
  3. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
  4. Cut open your vanilla bean and scrape the seeds out. Add to mixing bowl. Alternatively, add liquid vanilla extract. Stir briefly.
  5. Sift your dry ingredients together. (Flour, baking powder and salt).
  6. Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it's ready. It's also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).
  7. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
  8. Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
  9. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
  10. Preheat your oven to 350°F or 176°C.
  11. Bake cookies for 8-12 minutes or until the edges become golden brown (I found that I needed the full 12 minutes, if not, a bit more because my cookies were larger)
  12. Let cookies cool to room temperature and decorate!
Icing
  1. In a large bowl, whisk together meringue powder and water until a slight foam forms.
  2. Add in powdered sugar and vanilla and mix until icing becomes light and airy, about 2 minutes.
  3. If the mixture is too thick and not mixing well, add more water, 1 tbsp at a time.
  4. If adding coloring, separate in to smaller bowls and mix with desired food coloring.
Adapted from Sweetopia.Net
Adapted from Sweetopia.Net
Sweet T and a Honey B https://www.sweettandahoneyb.com/

Buttermilk

There are few things I love more than brunch. It might be less because of the food and more because brunch is usually associated with weekends, a good mimosa, family, and friends. Though, this past weekend I found the unicorn of brunch places that combines the perfect atmosphere, menu, and most importantly-coffee. 

We recently moved my mom from Downers Grove, IL to St. Charles, IL and while it’s only a 30 minute drive, sometimes it feels like we moved her to a whole different state. With that said, I decided to spend Saturday brunching, shopping, and watching the Chicago Cubs make it to the World Series out by her. We made our way to State St. in downtown Geneva, just about three blocks from her new home, and decided to grab a bite to eat at a place called ‘Buttermilk’. It’s a cute brick building located on the corner of State St. and River Lane and is less than a block away from the Fox River. There is a large, bold “BUTTERMILK” sign on the front of the restaurant and every time I drive through downtown Geneva I make a mental note to stop in. This time I am glad I skipped the note. Upon entering you are greeted with this. 

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If it’s not the adorable chalkboard sign with their daily specials or large “ROAST” sign, it’s the 10+ different syrups and flavorings they offer in their coffee. We were seated within minutes (which is a surprise because I’ve heard some people wait THREE HOURS on the weekends just to get in. That’s a good sign, right?) and I made note of what flavored latte I would be getting on the way out (did I mention you can also stop in and order your coffee to go?).

Mom and I both chose the Specialty Egg Panini. It was a perfect combo of breakfast and lunch. The Panini consisted of scrambled eggs, smoked bacon, spinach, seasoned tomatoes, and harvarti cheese all on toasted italian bread. We also each had a cup of fruit on the side. I plan to make something similar for my husband and I at home because I haven’t stopped thinking about it since Saturday. 

I ended up not ordering a latte to go but that’s only because I couldn’t wait to get it to go. I could not decide between the Cookie Butter Latte or the Toasted Almond Latte. Since I’ve had almond lattes before I went with the Cookie Butter and let me tell you- it didn’t disappoint. It was served in a tall clear glass with a cookie butter drizzle at the bottom. It was delicious and fun to sip on.  There is a butterscotch latte I have my eye on for next time. 

We stayed until closing time (2:30pm on weekends) because we were enjoying ourselves so much. It was a wonderful place to catch up with my mom and I know this is going to be a favorite of mine when I drive out by her. Buttermilk’s website says, “The big idea that started it all was our belief in using the highest quality ingredients available in a warm and inspired setting. The atmosphere is relaxed and welcoming for any occasion, whether it’s a gathering with family and friends or a romantic brunch for two.” I definitely agree with ‘warm’ and ‘inspiring’ and I also admire their use of fresh ingredients and extensive list of healthy choices combined with the “feel-good” choices like Stuffed Banana Bourbon French Toast! I highly recommend stopping in to Buttermilk for brunch or even just a coffee or breakfast cocktail to begin your day in downtown Geneva.
 

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Peanut Butter Blossoms

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Have you ever had one of those days where you have a sudden craving for something you haven’t had in quite some time? Friday was one of those days. Lately, my team at the office has been experimenting with strange/weird combinations of cookies and treats (Candy Corn and Peanuts…Red Velvet Oreos… Butterscotch M&Ms…) which means there has been a lot of sugar hanging around our cubicles. All of this cookie talk on Friday left me thinking more about baking my own treats and less about actual work as it got closer and closer to 5 o’Clock. 

I was looking for something to bake that didn’t take much time and I that I already had most of the ingredients for in my baking cabinet. I developed a sudden taste for something peanut butter related and naturally the first thing that came to mind was Peanut Butter Blossoms. It’s a timeless cookie and would definitely satisfy my sweet tooth. 

In the spirit of taking some of the guilt out of these cookies, I decided not to use any flour. I have seen numerous recipes that completely eliminated the flour out of these cookies and that still looked delicious. In addition to this, I decided to add a ground flax/chia seed blend to the dough-an ingredient I have recently become obsessed with adding to a lot of my baked goods. This blend packs a lot of protein (even more than nuts) and also delivers a dose of heart healthy Omega 3’s.  Hodgson Mill Brand makes a relatively inexpensive blend that is easy to incorporate in many recipes. 

This recipe also makes about 4 dozen cookies so it’s a perfect treat to keep on hand for any weekend get-togethers. 🙂 

Peanut Butter Blossoms
Yields 4
A classic cookie packed with lots of protein.
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Prep Time
10 min
Cook Time
8 min
Prep Time
10 min
Cook Time
8 min
Ingredients
  1. 2 Cups Organic Light Brown Sugar
  2. 2 Cups (1 Jar) Smuckers Natural Creamy Peanut Butter
  3. 1/2 Cup Hodgson Mill Ground Flax/Chia Seed Blend
  4. 2 Eggs
  5. 2 tsp Vanilla Extract
  6. 48 Hershey's Kisses
Instructions
  1. 1. Preheat oven to 350 Degrees.
  2. 2. Mix Peanut Butter, Flax/Chia Seed Blend, Brown Sugar, Eggs, and Vanilla until ingredients become dough-like.
  3. 3. Use a regular sized cookie scoop (or roll tablespoon balls) and place on a lightly greased cookie sheet (I used coconut oil cooking spray).
  4. 4. Using a metal spoon, very lightly pat down tops of balls of dough to flatten just a little bit.
  5. 5. Bake for 8 minutes
  6. 6. Immediately after baking, gently push one Hershey's Kiss in to the center of each cookie.
  7. 7. Let cookies fully cool before serving
Sweet T and a Honey B https://www.sweettandahoneyb.com/

Happiness

My main motivation for starting Sweet T and a Honey B was so that I could create a one-stop-shop for all of my ideas and all of the things that make me happy. I love being able to take an idea and turn it in to something that makes me feel good- whether that be a tasty recipe, craft, or a little something to brighten up my home. There are a lot of things I credit this motivation to and I am eager to share them.

In honor of ‘Throwback Thursday’ I want to provide a little background on when and why I decided to begin living a healthier lifestyle. I entered my freshman year of college in 2009 at Indiana University in Bloomington, Indiana. There were lots of mixed emotions starting school. I was excited to begin a new journey, room with my best friend, and experience the (still) most gorgeous campus I have ever seen. I also was terrified of being on my own, guilty leaving my mom who now would live alone for the next four years, sad about being four hours away from my boyfriend, and not confident in myself at all. Let’s just say it my mom was the one having to calm me down before she pulled away from the campus that first day. 

I look at pictures from late high-school years and early college and it’s no wonder I wasn’t confident in myself. I clearly wasn’t taking care of my own body. When you already have not-so-good eating habits and then add in cheap beer and unfamiliar territory/faces at college parties-it doesn’t help the situation. My homesickness was almost paralyzing and the only way to help that was to turn to food and drinking too much at parties. If I wasn’t out drinking with a group of people I wasn’t always comfortable going out with, I was crying on the phone telling my mom I didn’t know if I was going to make it the next four years there. Your freshman year of college is supposed to be amazing- and mine wasn’t turning out that way. 

Then came Melanie. Someone I owe a lot of my happiness to. I met Melanie on the quad of one of the dorm buildings during Orientation the summer before school. She was from Dallas and I was in awe someone could come that far from home when I was scared to move there from Chicago. We bonded instantly and exchanged phone numbers so we would be sure to have a friendly face on campus during those first couple of weeks in the fall. She ended up being in my math class that consisted of 250 freshman. I think it was fate. 

One of the nights during first semester that I was particularly unhappy, I stayed in while the girls on my floor went out for the night. Melanie called me up and told me her and some of her friends from her floor were going to film a ‘music video’ to N*Sync’s “Pop” around campus-all while wearing ridiculous neon clothing and asked me to join. I am pretty certain I was on the bus up to her side of campus before I even hung up the phone. Neon leggings and all. 

I will always remember that evening as one of the most fun nights I had in college. Music Video filming, watching a movie in Mel’s dorm, and a sleepover was exactly what I needed. Melanie quickly became one of my very best friends and I still think I would have left IU if it wasn’t for meeting her. 

I won’t lie and say this is when I changed any of my habits. My comfort was still food (mainly the Baked Ziti from the Sabarro in one of the buildings on campus). Freshman and Sophomore year came and went. I stuck close to Mel, declared a business major, and got involved in a few activities on campus. Though, by the end of Sophomore year I was getting sick of being out of breath when making the long treck to the business school and I was sick of being called ‘fat’ and a ‘cow’ by random guys at parties. It obviously didn’t and doesn’t matter what these kinds of people say- but it was time to change something. 

At the beginning of Junior Year I decided to begin Weight Watchers. My mom had suggested it as a way to start keeping track of what I was eating but it was also a program that gave me the freedom to decide how I wanted to spend my allotted food points. Low and behold, Melanie got to campus that fall and told me she had joined Jenny Craig in order to begin her journey. Again, fate. Having her as a motivation is a big reason I was successful. I brought my food to her apartment for dinner and she would have her Jenny Craig meal. We also bonded over our newfound love for brussel sprouts. 

Junior Year is when I started finding my true happiness. Weight Watchers was the best decision I have ever made. The second best decision was joining Theta Phi Alpha, a new sorority on campus. I found a group of girls (yes, Melanie was a Theta Phi too) that made me feel confident in myself, that I could be myself around, and that enjoyed craft nights just as much as parties. I found another best friend in Ali and spent much of my time Junior Year with her. She also had joined Weight Watchers and we were killing it together :). I found myself spending most of my time with Mel and Ali and to this day I don’t think I could go more than a day without texting them. Little did I know these girls would be my lifelong friends, sisters, bridesmaids, and biggest supporters. 

I lost about 40 pounds on Weight Watchers during the last two years of college. This incredible program and a couple of cheerleaders named Melanie and Ali gave me more than the satisfaction of dropping a few pant sizes. They gave me a knack for turning any recipe in to a bit healthier one, a love for a good sweat after a run or weightlifting session, and most importantly-confidence in myself. I found happiness in taking care of myself and surrounding myself with people that make me feel good. I’m also beyond blessed to have a husband (remember that high school boyfriend? Same one!) that loves me unconditionally, supports me, will eat anything I make for dinner (he joined WW in college too!!), and only judge me a little bit when I make my 3rd trip to Hobby Lobby within a week. With all of this said, I still love food (Have you TRIED the chocolate covered popcorn/cashew mix from Whole Foods? YUM). Though, WW taught me the importance of moderation and paying attention to what you put in your body to make it run the best it can. My goal in writing STHB is to share a lot of the foods, tips, and tricks I use on a daily basis (especially busy days) to keep my body running. I’ll share the ways I channel my creativity through living a physically and mentally healthy lifestyle and hope that it brings a little sweet to your day too. 

–TB

 

Some photos from early college. 

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And some from late college to now. 

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A La’ Wonderful

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Last week, the temperature dropped below 75 degrees and I saw the first yellow leaf on the tree outside my balcony window. Within minutes, I was burning a pumpkin candle and finding a place to put my new favorite Halloween decoration purchased from Kirklands- a metal ghost with a silly smile on his face and a trick-or-treat bag. A completely necessary purchase.

With all of the amazing things this time of year brings, heavier meals and desserts come with it. I am forever trying to make “normal” recipes just a little healthier and the fall and holiday seasons are no different. Luckily our most recent obsession can easily be incorporated in to many recipes, is sweet, and is good for you-Honeycrisp Apples! 

One evening last week, I decided I was going to make some baked apples using the multitude of apples I purchased. There are a ton of baked apple recipes out there and they usually involve a combination of a lot of brown sugar, oats, granola, raisins, etc-all of which I love. Though, all add a lot of Weight Watcher points for Bryan and I. I thought that a few simple ingredients could be added while still making these apples just as tasty. Then, if I wanted to add a couple tablespoons of raisins and/or granola on top of my portion, I could. 

The apples themselves are to die for but perhaps the best part of this dessert was something Bryan and I discovered a few months ago. If you are an ice cream lover and haven’t tried Halo Top Ice Cream you are seriously missing out. They have a handful of flavors to choose from and they all taste like REAL ice cream. Bonus- the whole pint is only 240 calories. My favorite has to be the Birthday Cake flavor but I am excited to try their new S’more Flavor! Check out all the flavors (including the 10 new ones!) here

Pop these apples in the oven and enjoy with 1/2 cup of Vanilla Halo Top. I look forward to making this delicious dessert all season!

 

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Baked Apples A'La Mode
Serves 5
A dessert perfect for fall evening
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 5 Large Honeycrisp Apples (peeled and diced)
  2. 2 tbs Honey
  3. 1/4 Cup Brown Sugar
  4. 2 tbs cinnamon
Instructions
  1. Preheat the oven to 350 degrees
  2. Place peeled and diced apples in a large 9/13 baking dish
  3. Sprinkle apples evenly with honey, sugar, and cinnamon
  4. Bake for 20 minutes and serve warm with 1/2 cup of Vanilla Halo Top!
Sweet T and a Honey B https://www.sweettandahoneyb.com/