International Picnic Day is around the corner (June 18th to be exact) and because we’re always looking for an excuse to get outside and enjoy summertime fun with friends and family, we wanted to share a few tasty treats to tickle those tastebuds! We’ve partnered with Valuable Junk from an Urban Cowgirl and Serena Bakes Simply From Scratch for two picnic perfect picks.
Carrot sugar cookies
If you have kids joining your picnic, chances are they’ll prefer these to the veggie variety. We’ve teamed up with blogger Heather Schwartz of Valuable Junk from an Urban Cowgirl for her family recipe. They’re too good not to try!
2 cups margarine (at room temperature)
2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
5 cups all purpose flour
1 tsp baking powder (omit this ingredient if you don’t want your cookies to spread)
1 tsp salt
1. Cream the margarine and sugar together in a mixing bowl and start mixing on low to medium speed. (Use the paddle attachment). Mix well – for about one minute. Scrape down the sides of the bowl with a spatula and mix again for 30 seconds.
Note: Do not over mix if you want shapely cookies! If you overmix your dough, more air will be incorporated into it. If you’d like a light and fluffy cookie, do not worry about overmixing.
2. Slowly add eggs to your sugar and margarine mixture. Scrape the sides of the bowl with a spatula and continue mixing.
3. Add vanilla extract
4. Now it’s time to sift your dry ingredients together – flour, baking powder and salt.
5. Slowly add dry mixture into the mixture one cup at a time.
6. Let dough chill overnight.
7. Next day, roll out your dough about ¼ – ⅓ of an inch thick and cut out cookies using your cookie cutter.
Note: Make sure to add flour to your rolling pin and cookie cutters to make it easier to lift and place onto your ungreased cookie sheet.
9. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
10. Preheat your oven to 350°F and bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
11. Let your cookies cool then decorate with your favorite frosting!
Berry Fruit Salad with Honey Lime Glaze
Looking for a healthier treat? Serena from Serena Bakes from Scratch has a delicious fruit salad that is bound to go with any of your summertime feasts.
1 whole lime juice (and zested)
2 tbsps honey (Or More To Taste)
1 pinch sea salt
2 cups raspberries
2 cups strawberries (Stem Removed and Diced)
2 cups blueberries
2 cups seedless black grapes
3 whole kiwi (Peeled and Diced)
2 whole peaches (Pitted and Diced)
4 whole clementines (Peeled and Segmented)
1. n a small bowl combine zest of 1 Lime, juice of 1 Lime, 2 tablespoons Honey and a pinch of Salt, mix until well combined. If you prefer things a little sweeter you can add 3 tablespoons Honey or if your fruit isn’t really ripe.
2. In a large bowl combine: 2 cups Raspberries, 2 cups Strawberries, 2 cups Blueberries, 2 cups Black Grapes, 3 whole peeled and diced kiwi, 2 whole diced Peaches and 4 whole Clementine Oranges peeled and segmented.
3. Drizzle with Honey Lime Dressing and toss until well combined. You can serve immediately or refrigerate until ready to serve.