How does she do it?
As I arrive one morning to the home of Meaghan Mountford her husband and daughter are racing off to a family wedding in another state. She has precious little sugar cookies on trays about the kitchen, book materials in the dining room, but the house is spotless and gorgeous. Already for the intrusion of video cameras and equipment, she is gracious and composed.
Meaghan has many plates to spin, wife, mother, author, editor, blogger, and baker, and she does it well.
You’ll want to see this!
Modest but very accomplished, she begins with her background. It was never a direct route to get to where she is today. Oh she has the street cred, MFA in literature, Masters in Liberal Arts, and is ready to publish her second book! She is the creator behind the ever so popular blogs “The Decorated Cookie” and the editor of Edible Craft Blog. She has the pulse on what is happening in the creative food scene.
With an infectious passion for her craft and a willingness to share her treasure trove of knowledge she is at the top of her game.
Her first book is hard to find these days. The new book, Sugarlicious coming out in early 2012 is a must (you can pre-order now). Want a Sneak Peak go here Sugarlicious . Perfect for the busy person wanting to be creative and cute but not spending a million hours on a project.
Think you’d like to write a book? Meaghan gives you a detailed account on what it takes to get published read here.
She can shoot a mean game of pool and she is a hot Salsa dancer! Go figure………………………………..
Where does she go from here? The sky is the limit. Probably more of the same. When you are on a roll just go with it!
My new idol, Meaghan Mountford!
Would you like her sugar cookie recipe? Need the Royal Icing to go with it, here
Cream butter and sugar. Add egg and blend well. Add extracts and blend. Mix flour and salt and gradually add. Cover dough with plastic wrap (I usually put mine in a gallon size Ziploc bag) and chill dough for about 2 hours. Don’t skip this. You must chill the dough. Working with about 1/3 of the batch at a time, briefly knead the chilled dough and roll about 1/8 inch to 1/4 inch thick. Cookies on a stick may need to be rolled out 3/8 inch thick. Cut out shapes. Insert a lollipop stick about half way into the cookie, if using. Bake cookies on parchment paper-lined baking trays at 375 for 12-14 minutes. Thicker cookies may need up to 20 minutes. Just watch for edges that are nicely golden.