As I’ve said before, being out in Hawaii kinda sucks for buying fabric. But it doesn’t just apply to fabric, it goes for anything, really. A vendor Ryan works with calculated that things cost something like 230% more in Hawaii than in Texas.
Say a tube of toothpaste is $2.00 in Texas (Just say for example, don’t even get me started on extreme couponing and how with your store card it’s 1.60 and with your 60 cent double coupon plus the manufacturer coupon for 40 cents makes it totally free and you can get 10 of them. STFU.), here the same brand and size would be $4.60. Other thingsn to put into perspective, milk is 6-7 bucks for a half-gallon! Seriously.
So when it comes to other “luxury” things, like Cheryl’s in Ohio or anything from Milk Bar in New York, buying the ingredients to make it ends up costing the same as if you were to just order it off the website and pay the exorbitant amount in shipping fees (oh free shipping you say? let’s not forgot the offer is only for the 48 contiguous states, so regular shipping still applies, and for good measure, add $15 for handling. You know, I’ve mailed lots of things, both locally and to the mainland. It takes the same amount of effort no matter where the intended destination. Just sayin’.
A few weeks back, while in Orlando, I tried Cheryl’s butter cream frosted sugar cookies. I had never heard of putting frosting on a cookie, and it shocked the vendors. It was like telling me you’ve never heard of frosting on a cupcake (I’m pretty sure that’s standard?). C’mon, why would you put frosting on a cookie? Frosting is not like icing, it doesn’t even and it would look like a mess if you packed them up. Whatever, I took 2.
Why had I never had these cookies before?! I don’t like soft cookies. Keebler Soft Batch cookies would taste better if maybe they were cooked. And what is up with frosting on cookies? But these worked. Soft sugar cookies with frosting. It wasn’t just any frosting either, this wasn’t like birthday cake frosting, these weren’t smearing and getting all over. I would describe it as “frocing” it looked and tasted like frosting, but was more stable like royal icing. LIGHTBULB! I know why we don’t have these in Hawaii — frosting isn’t stable in the humidity. Well, I could definitely do something about that.
**Sugar cookies – adapted from Skip to my Lou
Duncan Hines French Vanilla cake mix
2 large eggs
1/3 c. vegetable oil
Preheat oven to 350. Mix ingredients well. It gets thick, but you will want to make sure there are no lumps. Using a small scoop or teaspoon, make balls about the size of a half-dollar. Flatten slightly onto a prepared baking sheet lined with a silpat or parchment paper.
Bake for 11-13 minutes. Unless you want a crisper cookie, do not let these brown. Makes 3 dozen.
**Pineapple buttercream frosting – adapted for Hawaii humidity from Heather Homemade
1/3 c. salted butter, at room temperature
2 1/2 c. powdered sugar, slowly adding another 1 1/2 c. until desired consistency
1/2 tsp vanilla extract
1 Tbsp of pineapple flavoring
2 1/2 Tbsp milk
5 drops of yellow food coloring
Mix all ingredients together with a hand mixer until smooth. Frost cookies.
The frosting by the original recipe was gorgeous. It was a pearlescent yellow and had a smooth creamy consistency. It also melted right off the cookie. I added more powdered sugar and it got more stiff, but lost that creamy consistency. I found that using a wet butter knife across the top of the frosting helped with aesthetic. Doesn’t matter too much though when you start eating them!
I would still place an order with Cheryl’s, as there would be the benefit of flavor variety, but if I’m ever in need of a quick fix, these whipped up nicely.