Tuesday, June 12, 2012

Frosted Orange Sugar Cookies AND a Gluten-free Pasta Entree

Remember the cookie mixes I recently put together? I pulled one sugar cookie mix packet out yesterday morning to make a treat for a meeting today.


Following the instructions, I added one stick (1/2 cup) of softened butter and one egg to the dry ingredients. In place of the 1/2 tsp. vanilla, I substituted 1/2 tsp. orange extract and finely grated zest from one medium orange. The result was a light sugar cookie with a hint of orange.

I thawed leftover buttercream icing from the freezer and added just enough orange juice to reach a suitable spreading consistency. Oh, yes, I added one “drop” of no-taste red coloring and one “drop” of yellow searching for a common orange color but ending up with a rather pleasing “creamsicle” look.

After topping each cookie with white and orange decorative candies, I plated them. Normally, I’d leave them out on a counter, but it was hot and humid yesterday so I stored them in the refrigerator.


One of the food blogs that I follow featured a pasta dish that included wide, colorful strips of zucchini and yellow summer squash.

I loved the look of the squashes and decided to create my own meal using what I had on hand.

* Gluten-free corn pasta (cooked according to directions on package)

* Olive oil in a large fry pan with chopped onion and a handful of fresh parsley from the garden. (The parsley is delicious when it crisps up.)

Look ~ another use for your supply of zucchini!
* After the onion cooked, I added strips of zucchini and yellow summer squash (used a vegetable peeler to make the strips), garlic powder, leftover Canadian bacon--diced, leftover chicken breast--diced, kosher salt and freshly ground black pepper.

* Only took a few minutes for the squashes to cook and the meats to warm up.

* Drained the pasta and added it to the vegetable/meat mixture.

This was so tasty especially when served with fresh, young salad greens from my garden, topped with a new salad dressing I’m trying out: Maple Grove Farms of Vermont Fat Free Balsamic Dressing (no high fructose corn syrup and it’s gluten-free).

Really good! Especially when followed by a couple of Frosted Orange Sugar Cookies.


Monday schedule...


LIKE Step by Step in the Kitchen on Facebook. I'll be posting extra notes and photos there.


  1. Both these dishes look top my friend, especially considering that that the pastais sugar free! My heart of course belongs to the cookies because

    A) they are cookies
    B) I love frosting too :D


    1. CCU, I know you meant "gluten-free" 'cause I'd never make anything sugar-free. That would be like making something chocolate-free, LOL! A sweet frosted sugar cookie is great for cleaning the palate between chocolate courses :)

  2. --You had me on Orange, Honey!! WOW. those cookies look DEeeelish. xx

    1. Glad you like them. Thanks for stopping by and commenting.


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