Guest Post! Caitlin from Healthy Tipping Point

Hello!

My name is Caitlin and I'm 25 years old. I write two blogs- one is Healthy Tipping Point (www.HealthyTippingPoint.com), which documents my food and fitness habits as I strive to find balance in my busy life. I recently resigned from my corporate job to write my first book, which will be published in fall 2010. I also write the blog Operation Beautiful (www.OperationBeautiful.com), upon which my book will be based. I live in Orlando, Florida with my wonderful Husband and two dogs.

Best advice given to me:

"The only person who can make you happy is you."

"When your crazy radar goes off, pay attention." (from my dad in re: to dating advice... so true).

"Don't sweat the small stuff." (my grandpa in re: to marriage)
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Favorite Recipe: from Martha Stewart...

Ginger Bread Snowflakes

This seven-inch flake, prettier than a gingerbread house or a gingerbread man, is big enough to share -- but who really wants to? Sanding sugar atop piped royal icing gives it an icy sheen.

Ingredients

Makes 16 cookies

• 6 cups all-purpose flour, plus more for work surface
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter
• 1 cup packed dark-brown sugar
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 teaspoon finely ground pepper
• 1 1/2 teaspoons coarse salt
• 2 large eggs
• 1 cup unsulfured molasses
• Royal Icing
• Fine sanding sugar, for sprinkling

Directions

1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
3. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
4. Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
5. Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.

From Holiday Cookies 2005, December 2004

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Recipe: Royal Icing:

You can substitute 5 tablespoons meringue powder and 1/3 cup water for raw eggs.

Ingredients

Makes about 2 1/2 cups

• 2 large egg whites, or more to thin icing
• 4 cups sifted confectioners' sugar, or more to thicken icing
• 1 lemon, juiced

Directions

1. Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

From Martha Stewart Living, March 1997