Sugar Cookies

Published February 1, 2015 by sweetgalaxycat

The idea is that I can be super spontaneous at times and decide to make cookies at 12:00 Midnight; and THEN get the revelation that they should be colored.

The execution is that I should be stuck in the kitchen for an undisclosed amount of time, only slightly regretting my bad decision making as I revel in how easy these babies are to make that it’s almost therapeutic.

The conclusion is that I decide to make them again the next day, and document the process so that y’all can have this awesomeness in your lives.

You’re welcome. MAIN

SO before we begin, let us address the topic of flavoring. These are sugar cookies which means you can technically flavor them with any flavoring under the sun. For example, the last batch I made was laced with almond. The cookies above have an orange hint to them as per the bit of zest I threw in.

But no matter what flavoring you choose, vanilla should be a part of it, because it enhances the other flavors and adds a warm, supporting undertone. Also, you could stick with only vanilla in this recipe and you’ll be just as loved. These are two forms of vanilla you can find where I live; vanilla infused sugar and extract; and I use a teensy bit of both here.


The rest of the ingredients are pantry staples: Butter, sugar, egg, flour, baking soda and salt. My sugar is extremely coarse so I used a cup of the coarse grind and half a cup of powdered. Your sugar should be granulated and then you don’t have to bother with the powdered sugar unless you want to play around.  (Ingredient quantities are at the end of this post.)

You’ll want to start by creaming together your butter and sugar. (Add your vanilla and flavoring to the bowl as well; nobody’s going to care.)

To cream something is to incorporate air into it by mixing, and when dealing with cookies- especially cut-out cookies-  incorporating air not something you really want to do. *More on this in a later post, perhaps?*

But firstly, these are drop cookies, or cookies whose dough is dropped onto a baking sheet and made to spread out. Think chocolate chip cookies. Secondly, we’re creaming these by hand so grab a whisk and mix away. (I did it with a spoon. Bonus points.) Creaming the mixture by hand allows more control so that you don’t whip too much air into the batter. See the slight difference in color? Comparison

Now you’ll simply stir in the egg. Divide the butter/sugar/egg or ‘wet’ mixture into four bowls. I recommend that a scale is used for maximum precision. THEN, reveal your secret ingredient: Food Color. Umm, so it’s not so secret. Whatever.

Add an equal amount of liquid food coloring to each of your four bowls. I used 9 drops each of red, blue, green; and to the last bowl I stirred 4 drops of blue and 5 drops of red to get a purple shade I liked. Mix the color in thoroughly…

…In another bowl, stir the flour, baking soda and salt really well. Then divide this amount by four, and again, a scale will be your best friend here. Add a fourth of the ‘dry’ stuff to each of your four bowls, and fold it in.


Right. What if you don’t have a scale?

Simply, mix the ‘wet’ and ‘dry’ stuff together first to make the dough, and then divide into four separate bowls. Mix in the food coloring. Why don’t I do it this way? Because I do not want to work my dough too much, or the cookies might be tough. That isn’t to say that you can’t or shouldn’t do your dough this way. Nerdy Nummies always mixes color into her cookies like this, so so can you.

.Colored Dough

Once the four doughs are mixed up, you can do anything with them- pinwheel cookies, checkerboard cookies…the only limit is your imagination and sorry for being so cliché. I’m going to go ahead and make tiny balls with a ridiculous amount of photo editing because they were so cute I couldn’t resist-


Squeeze 4 tiny balls together to make a cookie. Usually you’d roll the ball into…well, a ball, but we’re going for a more barrel shaped lump of dough here. Why? Because a barrel shaped piece of dough can spread out with a nice thickness to it and make a chewy cookie.


Bake. =)


I squeezed out half of the orange I’d zested and added a mountain of powdered sugar and yellow food coloring to make a thick, thick glaze. I didn’t measure anything for this part >.< but it’s pretty straightforward: If the glaze is too thin, add more sugar. If it’s too thick, add either orange juice, water or milk. Pour it into a bag, snip of the tip and pipe swirls onto your already too-beautiful cookies. 2ndshot

Now, gift ’em maybe? We are crafters here. =)


Sugar Cookies (adapted from allrecipes)

Makes 36 24g. (1 oz) cookies

200 g. butter (little less than 1 cup)

300 g. granulated sugar (1.5 cups)

3 tsp. vanilla

flavoring of choice (1 tsp extract or zest of whole citrus fruit)* Optional

1 egg

food color

5.4 g. baking soda (1.5 tsp)

4.6 g. salt (3/4 tsp)

343.75 g. flour (2 3/4 cups)

Cream butter and sugar, add egg, flavoring; divide into four bowls. 

Add equal amount food coloring to each bowl.

Mix flour, baking soda, salt, divide by four and add to the four bowls. Mix until dough forms.

Take pieces of each dough and roll into barrels, bake at 350* until slightly brown on bottom.

And voila~


Octopus Pancakes

Published January 1, 2015 by sweetgalaxycat

Galaxy, 10:22 AM :

I spent last night in the dining room, sleeping on a row of chairs. I would wake at 2.5 hour intervals, drag myself upright and stare, bleary eyed at my revision sheet. Snorting, I’d go right back to sleep. 

Nobody told me that migrating to Earth would entail such toil. I’m not complaining….just musing… =P

But the information I did retain- All thanks to Wify, who has been my mental support these days, quite literally as she is a soft pillow.

So- Welcome Wify as she steps up and takes the reins….


Humans! What a pleasure. In Octopia, we greet our fellow cephalopod cousins by bumping squishy heads with one another.


Now I have officially made your acquaintance! Delicious! No, umm, I’m not going to eat you. I’m a highly civilized individual. Sad that the same cannot be sai-

*Banging noise*

APPARENTLY, I’m to show you ruffians a few pretty pictures of pancakes and swoon about how yummy blah blah they were. Well okay, they were good. But the photographs don’t have ME in them.


Therefore, I think it would be more interesting for you to learn about the ti-

*More banging*

Gracious, Galaxy! Fine. I’ll ‘get to it’. If only everyone knew how you treat your ONLY apprentice.

Right. So- Pancakes. Quite a coveted treat in Octopia, especially with candied star fish sprinkled in the batter. But you humans prefer other items, right? Like- chocolate chips and blueberries. But Galaxy, my oh-so-righteous master *Do you comprehend sarcasm, human? Good.* likes pancakes simple and plain.


She doesn’t even pat them with butter! Oh, the horror. I must admit, though, that Galaxy’s pancakes are not bad. According to my notes, the texture of the batter truly ensures a fluffy result. Galaxy sometimes adds a kiss of vanilla to the batter. She also occasionally decreases the baking powder by a half teaspoon, and also decreases the salt by a fourth teaspoon. You can find the recipe Galaxy uses here. It’s extremely forgiving!

Like, I can make these with my eyes closed. I don’t always make them because candied star fish is expensive, but the recipe is a winner down in the inky blue.

When I’m cooking the pancakes, Galaxy’s uneven stove top can heat up the pan and make my pancakes burn. Ever had this problem, human?  Of course- I’m an octopus and naturally clever, so I use simple Physics to prevent this from happening.

Whaaat? You thought octopus babies don’t take Physics? Hmph.

Between each pancake, I pour some water into the pan. I swirl the water around and it hisses and boils. After a few seconds, I pour the water into a small cup, use a tissue to wipe my pan dry, and make the next pancake. The water takes some of the heat from the pan as it vaporizes, slightly cooling the pan. While the difference isn’t significant, it does help, and it ensures perfectly golden pancakes every time.

Pancake 3

In all my years travelling with Galaxy; going to Earth- these pancakes remind me of where home is, and that’s enough for me! =D


And that’s it for Wify, friends! We do hope you can try this out. Again, here is the recipe.

Brown Better

Published December 24, 2014 by sweetgalaxycat

“Hey,” the little girl said in a high pitched, squeaky voice. “What are you doing?”

I looked up from my notebook, slightly surprised that some tiny first grader had dared to talk to me, a self-proclaimed nutcase.  “Oh- I’m writing,” I said shortly, wondering-

“Writing what?”

I must have blinked a few times before lamely saying, “Umm, a story about a person in space, well, a girl…”

I was five pages into my messy drabble, and my pen itched to continue on.

The little girl, however, proceeded to flip through my notebook and gush at my drawings and random doodles. I must have been very people deprived, because I actually found it gratifying.

We then played games of XO, all of which she won- (She had the only pen, see xD) and she told me to drop by again when I came to the library.


The other day I worked my right arm into a sore state while making macarons. I didn’t quite get them right, but I did end up with a stash of beautiful egg yolks to use in some treats.

Treats, to say, these chocolate chip cookies.



brown butter

Brown butter and bad photo editing but I’m all about the bright side, y’all.

It took about five minutes for my butter to reach a deep amber color. I removed it from the heat and, deciding I wanted to keep the toasted milk solids, poured it all into a glass. When it was semi-chilled I spooned it out into a large mixing bowl and went on as per the recipe’s instructions.


 This looks like some bizarre rock formation I would certainly like to explore.

The cookies taste phenomenal- With a touch of milky caramel. They’re beautiful, too. You have to chill the dough and I also weigh it out to get even sized cookies.

I do a thing and ever so slightly sprinkle the tops with just a touch of salt; it makes them taste better. Sea salt is recommended for its pleasant flavor but I get away with table salt- did you see the emphasis on ‘ever so slightly’ and ‘just a touch’? That’s how you do it with table salt because it can easily get quite harsh and turn your cookies into blegh.


I’ve made many a good cookie and these have a place in the Heart, where all delicious things go.

 (I doubt I’ll ever have an opportunity to give a cookie to that little girl but she was definitely the inspiration for these.)

Here is the recipe! Thanks, Sally, for such a delicious cookie.

Time Turner

Published December 19, 2014 by sweetgalaxycat

She closed her eyes. She took a breath.

As if on cue, time increased speed, the whirring of its oiled gears increasing ever so subtly.

Time can get away with so much because we don’t understand it.

She noticed. She only blinked a couple of times, and then resumed her activities. Time could play its games; that didn’t matter with her.


This cake pop is of the variety of cake that is baked in a round shape, rather than crumbled and mixed with frosting.

This way is easier, and tastes just as good as its sweeter, denser sister, I have yet to perfect the recipe, though, so for now, one lone, timeless cake pop will have to suffice.

Enjoy the eye candy! (haha..ha)

Everlasting Summer

Published August 19, 2014 by sweetgalaxycat

SUMMER: (noun) Sunshine, long days, lots of free time!

…Not really. Welcome to the tropic of cancer, where you will always have sunshine, long days and lots of free time.

(The above information is only somewhat factual and may be untrue depending on your person)

I think I am late to the party. Summer started months ago, and here I am, posting at the end of it. That is because my summer has been quite eventful- my family and I traveled to the States for a little over a month.

We drove all over the east coast, visiting family and friends we hadn’t seen for more than a decade. Virginia, Maryland, New Jersey, New York City, Boston, Kentucky…these were our stop points, but we drove through a bunch more states. It was beautiful, fun, and we definitely made a lot of precious memories.

Highlights: Walking around DC, Ice Skating, New England Aquarium…

We spent our fasting month, Ramadan, in the States, and oh was it an experience! Our plane actually touched down home on Eid, which we celebrated with our folks here at home.

Some of those cherished family members have flown back to their home after a summer in the tropic of cancer. I made these cake pops for them.


This was a group effort. My mother fashioned bows out of marshmallow fondant. That kitty in love was my brother’s invention. My sister and I made penguins. The penguins whose blue coating isn’t entirely smooth play outside too much- ruffled feathers and all. Can you spot the pandas? 


Now you can. My sister made ’em. This lone penguin is having time-out, basically. He is to reflect upon rolling around in the snow so that his feathers got messy. To the left is a dragon fruit, by the way.

At any rate, I think these went pretty amazing for a first attempt at cake pops. I had an awesome time decorating with my family- make the most of what’s left of summer by doing something sweet with your friends and family, too. 

Morning Light

Published May 29, 2014 by sweetgalaxycat

It is that time when everybody is asleep. When the house feels empty,  silent but breathing.


I’m actually starting this blog with an ending. Here I was studying for my chemistry final.

I’m a morning person at heart. At heart, because it’s rare for me to get up at five AM. As cliche as it might seem, morning sunshine fills me up with happiness.


These cookies played a big part in it- duh.

So, have a good day; week; month. Be sure to wake up early sometime and bask in that sunlight. If you do so anyway then high five!

These cookies are extremely forgiving:

Basic Chocolate Chip Cookie Bars

  • 1 cup butter
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups all purpose flour
  • 1 cup instant oatmeal
  • 2 cups chocolate chips

In a medium bowl, mix butter and sugars together, add eggs one at a time. Add vanilla, mix well. In another bowl, stir together the baking powder, baking soda, flour and oatmeal, and then add this mixture to the wet ingredients and stir. Mix in chocolate chips. Spread in a cookie sheet and bake at 350 until edges are brown. Voila~