Saturday, February 14, 2015

Vanilla Cookies

Vanilla cookies? These cookies remind me of the box vanilla cookies used for banana puddin. I found this gem in "Enjoy Magazine." The recipe is so simple... a few favorite! Most cookies have the same prepping  process..mix the dry ingredients in a bowl then ..the wet ingredients in another bowl...combine. 

Odds and ends you'll need;
  • wax paper, parchment or thin cutting board
  • small flat Bottom cup
  • Hand or stand mixer
  • Half cookie sheet
  • heart shaped cookie cutter
  • off set spatula (to pick up cut cookies and place on cookie sheet)


1 3/4 c. All purpose flour
3/4 c. Unsalted butter
1/2 egg or 24g
1 Tbsp. Milk
1 tsp. Vanilla

1. BEAT: Butter and sugar until light and fluffy! Add the egg, milk and vanilla mix well
2. Gradually add flour to mixture until combined.

3. Take a 1/2 tsp. of the dough and roll it into a ball and place it on a parchment or wax paper, then press down on the ball with the bottom of a cup to flatten. Do thiss with the rest of the dough. Bake at 325° for 10 min. Or until th edoes are light brown.

Note* cookies bake up fast, so watch them because each Oven is different.
Get a timer especially if you are a sidetracked home executive like me.
refrigerate dough to roll or press out to cut them with a cookie cutter.
Last but not least if you want you can bake these a little darker.
Strawberry Butter Cream filling with Ganache 

Wednesday, January 14, 2015

The Great Cookie

Throwback from the Great Cookie...cut to the shape you want*
Chocolate chip: part butter/ part shortening
At Chocolate Mondays we are cookie enthusiasts and one of our favorite is chocolate chip! My twelve yr. old son created these little gems one aftetnoon on Thanksgiving break.  One of the little nuances that makes my treats special is we use our own brown sugar. I can't recall the last time I brought brown sugar.  I make it with molasses and granulated sugar. 
Molasses recipe ingredients:
2 c. Granulated sugar
2 Tbsp. MolassesTools:
large bowl
hands or whisk, or mixerTo make:
Pour the sugar in the bowl and create a well in the middle of the sugar. Then pour the molasses into the well of sugar. Fold sugar over molasses with your hands and begin to combine them in a squishy squeeze motion. As you mix some of the molasses will form little clumps mash them out with the base of your palm or combined with your fingers, to create a uniform look of brown sugar. When you don't have any white sugar look at the brown sugar to see if it is the color you want...for darker brown mix in a Tablespoon more at a time until you have the color you want. As the sugar sets it will become darker.

Trouble shooting: 
Drippy/ too moist sugar ...add more granulated sugar 1/4 c. at a time.
Hard clump...begin with no clumps in your granulated sugar...otherwise a potato masher and vigorous mashing!
Hard brown sugar...those days are gone...but if for some reason it does occur consider your storage container. I use a plastic container with a tight lid. 

ENJOY the money you will save, as well as the taste and satisfaction  of  DIY brown sugar!

*I want to make the Great Cookie again and use my 7 or 8 inch. cake pan and press out a cookie that looks like what CookieMonster would have gobbled. I'm thinking the possibilities for make shift cookie cutters are endless. I'd like to know what other bakers use...freehand with an exacto knife...maybe?

Thursday, January 8, 2015

Winter: New Year Chocolate Modeling Clay

Happy New Year. Fresh Start Clean Slate...right. on the eve of the New Year I decided a good way to use up the frosting thats been in my frig for a couple of weeks would be to bake a box cake and practice with chocolate modeling clay, that I made for my son's birthday cake.  Now the clay was perfect the next week after doing some research. I love the many positives. OK so with out further ado here are the pictures... first up is my son's snowman & women theme lol so cute right?  Then my daughter brought to life the snowman I started complete with face, scarf arms and in a top hat, then my pink and green with flowers.. and lastly but not least my daughter's snowy garden for the snowman! GREAT PROJECT. Now I can refresh my royal icing too.  I love the way the chocolate flower turned out!

Tuesday, December 30, 2014

Chocolate Mission

Some people just like things plain and simple, not me, not really. If you consider the German Chocolate cake I made for my husband's birthday, plain and simple...perspective...with a little sparkle? I like to stick to what works. I like to engage all my senses in my this day I love the smell of sawdust...just not in my kitchen. Taste is very important to me still I can appreciate excellent presentation...or what appeals to the mouth watering deliciousness, but that can get expensive. Perspective again.  So saying that. Fondant isnt used on my cakes...even though it looks fantastic. I'm loving Chocolate modeling clay and Marzipan for simple decorating and gumpaste for suger flowers. This way I can still keep my standard of taste and all the other senses fall in line with the yummy aroma of cake , chocolate or candy, the moistest cake ever and lusionsness of the smooth buttery silky chocolate filling/frosting!

Monday, December 8, 2014

Rose Buds Before and after

White Rose Buds My First Home Practicing attempts.
These are my third attempt after studying roses and watching Edna De La Cruz  and practicing with royal icing roses. There is a number system even in the flower world for kids out ther struggling with math! Math is everywhere. My wish for you is to fi d the math wizard in you with some thi g that make your heart sing. Flowers make my heart sing so I don't mind the math.  Anyway, when I interned at Sugar Flower Cake Shop thin is the main common thread repeated with master suger crafter to get the petals to look realistic.