Tuesday, October 14, 2014

Chihuly at the Denver Botanic Gardens, Part 1 + Chewy Brown Sugar Cookies with Brown Sugar Frosting Recipes

Saturday was a glorious, perfect day. Larr and I happen to be free of other commitments, so we decided to take in the Chihuly exhibit at the Denver Botanic Gardens and oh my, was it ever lovely. It was much more than I had expected.

Many of the cattail type pieces reminded me of something from a Dr. Seuss book.

It was a very popular place to have a photo taken.

I also love seeing my husband in action. He has such an artistic way of looking at and framing images. He says that before the advent of digital cameras, there was skill and talent involved in taking photographs. He thinks that now just about everyone can take a nice photo. While I agree that it is much easier to take a nice photo now, I still think that his photos are artistic. It is they eye, not the camera, that finds the art.

Ellie and Kohlton spent the morning at the Alamo Draft House cartoon Cereal Party: Halloween Edition. It was an event at a movie theater where there are tables and chairs so that you can eat a meal while watching a movie. They had access to unlimited amounts of sugary cereals like Lucky Charms, Fruit Loops, etc. and milk. They watched the Halloween editions of popular Saturday morning cartoons from the 1980's and 10990's. You are even encouraged to go in your pajamas. Ellie said that they had a lot of fun.
Later they stopped by the grocery store to pick up a few things so that they could make a few fun food items, including brown sugar cookies.

Chewy Brown Sugar Cookies with Brown Sugar Frosting
via: Cookies and Cups

14 tablespoons salted butter (1 3/4 sticks)
1 3/4 cups packed light brown sugar
2 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 egg plus 1 egg yolk
1 1/2 Tbsp vanilla
1/4 cup granulated sugar
1/4 cup light brown sugar

1/2 cup light brown sugar (packed)
3 tablespoons butter
1/4 cup milk
2 cups sifted powdered sugar

Preheat oven to 350° and line baking sheet with parchment paper.
Heat butter in medium skillet over medium heat until melted. When butter melts slowly swirl the pan and continue to cook the butter until it becomes a nice, brown-caramel color. The swirling helps it from burning. Let cool for 15 minutes.
Whisk flour, baking soda, baking powder and salt in a separate bowl and set aside.
When butter is cooled mix 1 3/4 cup light brown sugar and browned butter with electric mixer until no lumps remain, about 30 seconds.
Add egg, yolk and vanilla and mix for another 30 seconds, until smooth.
Slowly add in your flour mixture and mix on medium-low until incorporated.
Combine remaining 1/4 cup brown sugar and 1/4 cup granulated sugar in a small bowl.
Roll cookie dough into balls and then roll in sugar mixture.
Place on lined baking sheet about 2 inches apart.
Bake approx 10-12 minutes or until edges begin to brown. Do not over-bake.
Transfer to wire rack to cool.

Combine brown sugar and butter in small saucepan over medium heat.
Bring to a boil and continue cooking 1 minute. Remove from heat and cool for 10 minutes. Mixture will slightly thicken.
With hand mixer beat in milk until smooth. Slowly add in powdered sugar until spreadable consistency. ( I used all 2 cups).
Spread approx 1 teaspoon on each cookie.

Chihuly's Glass Blowing Studio

Team Chihuly installs the exhibit at the Denver Botanic Gardens

Chihuly in the rain and at night

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