Archive for March, 2011

if you give a mouse a…Cookie!

Hey TMFF readers:)

This week is gruesomely busy! I am swamped for the next two weeks. I am not looking forward to it. But when it gets to be the last year of college it seems to get busier and busier because not only are you probably working (like me), you are looking for an internship (mandatory for my degree), as well as going to class and doing AWESOME on your homework while trying to have just a teeny tiny bit of fun thrown in even though you miss your Big Sexy Ginger(BSG for short from now on). I am so glad that I had such a great time on spring break with my sister, Pretty Young Thing(PYT), and my friend Jessica Rabbit(JR). Because I am so swamped I haven’t had a chance to upload pictures but hopefully by my next post I can show yall some of those!

For now I am going to show you some cookies I made for BSG’s nephew’s Birthday. They are made from a sugar cookie recipe I found a couple years ago that I use whenever I am in need of a buttery, sweet, vaguely shortbread-y cut out cookie. It is great for any icing although I prefer royal icing.  To ice these cookies I used the fill method with royal icing.

Sugar Cookies

(can’t remember where it is from)

1 cup unsalted butter

1 cup white sugar

2 eggs lightly beaten

1 tsp vanilla

3 cups flour

2 tsp baking powder

1 tsp salt

Cream butter and sugar. Beat in eggs and vanilla. Ina  second bowl, combine and mix well the flour, baking powder, and salt. Stir flour into butter mixture 1 cup at a time. Chill dough for 3 to 4 hours. Preheat oven to 350 degrees.Roll out dough in 2 batches and cut into desired shapes with cookie cutters. Bake on a sheet pan or parchment lined sheet pan. Bake for 10-15 min. Cool completely before icing.

I used the royal icing recipe on the meringue powder I bought although I have used egg white royal icing. Both work great it is just your prerogative.

In order to get the shapes for these cookies I used a template that BSG’s mom helped me make and a wine glass:)

This is the template we made

This is the template we made, she mostly did:) She looked at a picture of a controller, folded a piece of paper the size I wanted in half and drew the outline, then she cut it out so it would be even. (ignore my toesies)

These are the XYAB buttons on the controller

These are the XYAB buttons still wet from the icing.

These are the controllers still wet with their tiny buttons. At this point I considered putting everything on them but went for a more simplistic look where you could still tell it was a controller without being overwhelming.

Finished! These are not the best I’ve ever done but you can tell the fill icing technique on the buttons. I did not make the icing quite wet enough. Live and Learn. But for fill icing you do a stiff outline of the icing, let that dry, then fill it with a faintly watered down version of the icing, let that dry, then decorate as desired. There are a ton of youtube videos that go through the technique step by step. Here is one I really like:

What 12 year old doesn’t want xbox controller cookies for their birthday!?! He loved them fyi:D

Thanks for reading! Have a fantastic day!

B as in Boy and then the rest of the word boy!


TMFF readers, followers, friends, randos,

Thanks so much for the views and comments. They really mean the world to me:) I have had a super busy week. It started with a 14 hour drive to Atlanta which taught me two things: 1- do your best to pick road trip buddies that have larger bladders than an ant. 2- when hysteria from lack of sleep sets in there is nothing more to do but Dougie while filling up the gas tank at a kangaroo station in Birmingham, AL.

There is so much to say and since I am still on the road I’ll give highlights. World of Coke in Atlanta, The Porter Beer Bar in Little Five Points, Amateur Comedy night at The Star Community Bar (also in Little Five Points), sausage and apple ravioli with brown butter sauce and apple cider reduction from Pasta da Pulcinella, kayaking in HH, and beach laying:) More to come!

This trip has taught me a lot about myself such as how I respond under pressure ( I can get flustered but I get the job done), how little sleep I need( 6  hours or I am kind of a B), what my sleeping NECESSITIES are (eye mask, own pillow, and ear plugs), and how my stomach grows 4 sizes larger to accommodate all the yummy food I am eating.  But really, so far I have had so much fun. The weather has been beyond beautiful and everyone has been so welcoming and gracious. I can definitely see myself living in Atlanta some day. There are some really lovely places and people that even though it is a large city it feels like a home. I can not wait to actually BE home though! My own bed, the homemade strawberry ice cream I made before leaving (pictures and recipe in the next post), and most importantly just being in the space I call my own.

That is the end of this post as I now have to work on a paper my professor is having us turn in Friday (yep the Friday of spring break! Really?!?!) So with that I bid all (20:) ) of you Adieu. Have a Fantastic Night!!!

Things tickling my fancy right now:

1.Mike Birbiglia- He is a comic whose joke is the header for this post. It is referencing his last name and how he wish it was Boy so he could spell it like that. I butcher jokes so I promise it is funny! look him up:)

2.Free Wifi- How cool is that?!? Way cool! Thank you Holiday Inn:)

3.Martinis- They are so diverse! You can go sweet, sour, salty, savory, whatever! haha I had a particularly delicious Tiramisu Martini last night and while it didn’t really remind me of tiramisu, it was super delicious. Here is a recipe for one if you feel like trying it out:

Tiramisu Martini

from Martinis at Midnight

  • 1 shot of Espresso
  • 3/4 oz Coffee Vodka
  • 1/2 oz Bailey’s Irish Cream
  • 1/2 oz Spiced Rum
  • 1/2 oz Godiva Chocolate Liqueur

Combine in an ice filled shaker; shake and strain into a chilled martini glass.

…and today is a new day!

HELLO TMFF friends,

Today has been so looooong already.  Ive been to work and school already and now I have some homework to do… But as you can see, right now, I am writing a new blog post. Spring Break is a few days away and I am headed to ATL with some friends and my sister. I. Cant. Wait. We are going to do a little kayaking, exploring, adventuring… and eating and sunbathing. There might be some other things on the agenda as well… Tonight my sis is making meatballs and spaghetti for her study group and me! I’m excited. Culinary wise I dont love meatballs but they smell so good so I guess I’ll give them a chance. On another note, here is what is tickling my fancy today:

2. Awesome local Artist/friend/rapper/slam poet- Anonymous:

3. Hershey’s

Once again,

Thanks for stopping by!!!

Tickle My Fickle Fancy- Take 1

Hello TMFF friends,

For my first post I just want to talk about what this blog is going (hopefully) to be, some about me fun facts, and a recipe I tried the other day!

So Tickle My Fickle Fancy to me is random stuff that I like; be that videos, links, recipes, quotes, w/e tickles my fancy(haha) and fickle is random whatever I feel like. It is for my family and friends to be involved in my life and I also want something to communicate through during my trip to Italy this summer! YAY!

Ok, about me:) I love food, cooking, baking, and the way a home made treat can make you feel.

I am a twin, a first semester senior in the Hospitality Department(which I LOVE), and a waitress(which also has its really great moments). I am going to try and post once a week on wednesday or saturday.

Thanks so much for reading and I hope to get your feedback and comments soon!

Lemon Raspberry Muffins


These muffins had an amazing lemon flavor! With a whole lemon in the mix(zest and juice) they really pack a punch.  The raspberries were a nice addition but got a little gooey(in a weird way) and left big holes throughout the muffin. I wasn’t a fan. Definitely need to spray the liner that you use and contrary to what one reviewer said, I would recommend keeping them covered as they were a little dry the next day. Overall a wonderful recipe that with a few teeny tiny changes will become a regular to my repertoire. Maybe a glaze next time?!? YES!


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