tag:blogger.com,1999:blog-25103181212798744532024-03-19T06:38:53.474-04:00Cookies, Cakes and Cupcakes... Oh My!Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-2510318121279874453.post-49701092951184052462011-09-29T15:22:00.000-04:002011-09-29T15:22:50.692-04:00Chipits Toffee Crunch BlondiesWith a bag of Skor Toffee bits in the pantry and a craving for something sweet, this week I decided to try the recipe on the Skor package. Here is the simple, fast and delicious recipe for Chipits Toffee Crunch Blondies:<br />
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<div style="text-align: center;"><a href="http://www.hersheycanada.com/en/recipes/6318/TOFFEE-CRUNCH-BLONDIES.aspx">Hersey's Toffee Crunch Blondies</a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">and here are my end result... although not as beautiful as the ones at their site:</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsGDHnPDvNEI6X6OzDIWBIIL56AA6GkctSCZ40_A3Rtba6KJ_ow3p7D452cEFtTXTHjwrkMc6MfTbNXLAK8Xx4bOJGgjC4GupnE8MkDJHZDyNCPK4J584Lcl0JYURSy1QfpWmlsNbYwoyV/s1600/IMG_1771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsGDHnPDvNEI6X6OzDIWBIIL56AA6GkctSCZ40_A3Rtba6KJ_ow3p7D452cEFtTXTHjwrkMc6MfTbNXLAK8Xx4bOJGgjC4GupnE8MkDJHZDyNCPK4J584Lcl0JYURSy1QfpWmlsNbYwoyV/s400/IMG_1771.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com1tag:blogger.com,1999:blog-2510318121279874453.post-37585556079048177182011-04-23T15:12:00.000-04:002011-09-29T15:13:18.184-04:00Down the Bunny Hole CupcakesFor Easter this year I made this recipe twice, once for our family celebration, and again for Easter day when I visited with friends. The creative idea for these adorable cupcakes is found in the amazing book, <a href="http://www.hellocupcakebook.com/">Hello Cupcake</a>. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaXXcZUgju7YRHKsRaq7EQYSnDsM0K06v-3-2TXlef4rLd-rHQX0zgLh8GU8kI85xwFI_P-ZBSBFB0Mh8HtF5wnj1ATHqhGcHqqRahqVh8rMLrIkXDkvPdXwHSM_UbO6oNi5Vmf95NrYl/s1600/IMG_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaXXcZUgju7YRHKsRaq7EQYSnDsM0K06v-3-2TXlef4rLd-rHQX0zgLh8GU8kI85xwFI_P-ZBSBFB0Mh8HtF5wnj1ATHqhGcHqqRahqVh8rMLrIkXDkvPdXwHSM_UbO6oNi5Vmf95NrYl/s400/IMG_0023.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I started with a batch of vanilla and chocolate cupcakes. With butter cream icing and Wilton icing tip #233 I made the grass on the vanilla cupcakes. I garnished those with sprinkles and a variety of different Easter Egg candies. The Bunny butts were chocolate cupcakes iced with canned chocolate frosting and rolled in Oreo cookie crumbs. The feet are marshmallow peanuts ... <i>well, actually they were supposed to be peanuts but couldn't find white peanuts so I used white bunnies cut in half and softened in the microwave so I could mold them into a foot shape.</i> The pads of the bunny feet are sunflower seeds I rolled in melted chocolate. The bunny tail was a mini marshmallow rolled in shredded coconut. Here's a close up view for you:</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CG7TDAqg6IxZ6hR5p-fyniXXtovtWQb5joBuagN3Ei_t5dhSNo-x_l4-hooo-nnxueTuzKI5QgIEaczVdj73UyuIiXFNbmdp1Cn9eAi-NuuyaeJ1THe_FVlYFh0V6roZMNBRUOrGvlGV/s1600/IMG_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CG7TDAqg6IxZ6hR5p-fyniXXtovtWQb5joBuagN3Ei_t5dhSNo-x_l4-hooo-nnxueTuzKI5QgIEaczVdj73UyuIiXFNbmdp1Cn9eAi-NuuyaeJ1THe_FVlYFh0V6roZMNBRUOrGvlGV/s400/IMG_0019.JPG" width="300" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">They were pretty simple to make and a hit with my friend's children!</div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com0tag:blogger.com,1999:blog-2510318121279874453.post-69781991234833464882011-02-25T23:33:00.000-05:002011-05-07T11:33:33.363-04:00Chocolate Hearts with a TwistWhen I was thinking of what to make for my Wed evening bible study group a couple weeks ago, I had wanted to try something different, but with time restraints wasn't feeling overly ambitious or confident so I went with the <a href="http://cookiescakesandcupcakesohmy.blogspot.com/2011/05/sweet-heart-cupcakes.html">Sweet Heart Cupcakes</a> instead. What I had wanted to make in fact were heart-shaped chocolate cups. I would fill them with fresh berries or whatever else I had on hand.<br />
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I did in fact get to make these chocolate cups for a dinner party we'd been invited to by good friends. Instead of berries though (<i>which I didn't have on hand</i>), I decided to fill the cups with butterscotch pudding. It may sound kind of strange, but it worked.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvv0HjhN1cyU2e9wC7UiduVmuJlmhaZ6f9lsVMkNCzScVH5gGxGwTFjYNdaSsBL0L2qhOkO9Z-xEO-qSeZkh0__Y2trJMLE4wDD3n2G43Sm2QyHgCiA0yxLZGQyu9V11sLuC8eSFyP_ipH/s1600/chocolatecups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvv0HjhN1cyU2e9wC7UiduVmuJlmhaZ6f9lsVMkNCzScVH5gGxGwTFjYNdaSsBL0L2qhOkO9Z-xEO-qSeZkh0__Y2trJMLE4wDD3n2G43Sm2QyHgCiA0yxLZGQyu9V11sLuC8eSFyP_ipH/s400/chocolatecups.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>Making the chocolate cups was pretty simple. I used dark chocolate <a href="http://www.bulkbarn.ca/en-ca/products.html?product=3258">moulding wafers </a>and slowly melted them in a glass bowl in my microwave, making sure not to burn the chocolate. Once the chocolate was runny, I used a small paintbrush (<i>one that I only use for baking!</i>) and painted the chocolate along the insides of heart-shaped silicone muffin cups. You can also use paper cups I think but since I was making heart-shaped cups I used the silicone which were easy to use and pop the cup out of once hardened.<br />
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Once the chocolate cup hardened, I carefully popped it out of the cup making sure not to break the edges while I peeled back the silicone cup. I only had a couple "casualties" and the cups were ready to fill.<br />
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I just used a butterscotch instant pudding as the cup filler and set them in the fridge to set. I could have put a dollop of whipping cream on top to finish them well but I wasn't thinking clearly I'm sure because I didn't do that. They were much easier than I thought they'd be and they were really yummy.<br />
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In future, I think I would either use these cups for ice cream sundaes or my original thought of fresh berries and whipping cream.Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com2tag:blogger.com,1999:blog-2510318121279874453.post-21821057022332858622011-02-16T22:23:00.000-05:002011-05-07T01:23:32.734-04:00Sweet Heart CupcakesFor Valentine's Day, I made cupcakes for our evening Bible Study group, using the idea found in one of the Hello, Cupcake/What's New Cupcake books.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzzRI6GbWN0Vv0x41h2oiFaWv2zY2TfnWZb04hgeQCvBvCqLhCHvwxcyi6ZLEcCqfrm_woPEwm_tVK-yDLNyXDhNk2eA8SpxlY61CTUBbk6ACH3Vuej5w8DkmnZjZKbIjs0WtSENfp9da/s1600/IMG_0864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzzRI6GbWN0Vv0x41h2oiFaWv2zY2TfnWZb04hgeQCvBvCqLhCHvwxcyi6ZLEcCqfrm_woPEwm_tVK-yDLNyXDhNk2eA8SpxlY61CTUBbk6ACH3Vuej5w8DkmnZjZKbIjs0WtSENfp9da/s400/IMG_0864.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div>I went a little overboard (<i>not sure what I was thinking actually</i>) and made two cake mixes worth of cupcakes: one vanilla cake, the other chocolate cake. For the chocolate cupcakes, I baked them using heart-shaped silicone cups. The vanilla cupcakes were baked in "Valentine" mini-cups.<br />
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I used <a href="http://www.wilton.com/recipe/Buttercream-Icing">Buttercream</a> frosting and piped swirls on some, placing a sweet-heart candy on top, and flat-iced the larger hearts while piping messages on top. They turned out delicious and because I'd made so many I had plenty to give away to others besides the Bible Study ladies.Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com0tag:blogger.com,1999:blog-2510318121279874453.post-78045942224792887772011-02-08T22:09:00.000-05:002011-05-07T01:11:03.525-04:00Abide Valentine Goodie BagsOur Abide Team, in preparation for Valentine's Day decided that we would have goodie bags available to the ladies after our time together mid-February. I offered to bake cookies that we could bag up for the women to take home as a special little treat to know that we (and God) loves them. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7y2arIXss5W5rQD0kofkOYsF269Ym_SS1rc53IpImaBbSyRUvnnM9VCjtQPY4NUESQWbTMk3Elwk_FZKypcTm1LWhw1CYq9A8WJF7CrHEuv7ajDgnQ3xmSqJR-4JVuKaF-durWKjC4ba/s1600/IMG_0832.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7y2arIXss5W5rQD0kofkOYsF269Ym_SS1rc53IpImaBbSyRUvnnM9VCjtQPY4NUESQWbTMk3Elwk_FZKypcTm1LWhw1CYq9A8WJF7CrHEuv7ajDgnQ3xmSqJR-4JVuKaF-durWKjC4ba/s400/IMG_0832.JPG" width="400" /></a></div><br />
Using my usual Sugar Cookie Recipe, I baked cookies in different heart shapes, using the Wilton "<a href="http://www.mccalls.ca/itemdesc.asp?ic=6437&eq=&Tp=">Heart Cookie Cutter Set</a>" purchased at the McCall's warehouse. Once they cooled, I used my <a href="http://cookiescakesandcupcakesohmy.blogspot.com/2011/01/christmas-sugar-cookies.html">Poured Cookie Icing</a> recipe and different variations of "red" food coloring to make reds and pinks, and then flavored each icing using vanilla, peppermint, almond, cherry and raspberry extracts. I used the basic white colored icing to pipe and accentuate the cookies, while also using red sugar sprinkles to embellish some. Here were the results:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSkfgSY0oXo-Dmw9p8tQLF7oOIoW7QoW8qyMxW-_2BKnNkgbv866nR4J4IFn-fK-532s7LZoPmgBD_AMP1KjY8xS4mK3URkpLSsLLB8jTHLpD1gAog1_zuY9H8FvgKzsdwgefyvrG98jJ/s1600/IMG_0827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSkfgSY0oXo-Dmw9p8tQLF7oOIoW7QoW8qyMxW-_2BKnNkgbv866nR4J4IFn-fK-532s7LZoPmgBD_AMP1KjY8xS4mK3URkpLSsLLB8jTHLpD1gAog1_zuY9H8FvgKzsdwgefyvrG98jJ/s320/IMG_0827.JPG" width="320" /></a></div><br />
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</div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com0tag:blogger.com,1999:blog-2510318121279874453.post-73230508825460057152011-02-05T20:49:00.000-05:002011-05-07T00:50:31.701-04:00Cookie Decorating PartyThis cold and dreary February Saturday, was full of warmth in my cozy kitchen as 3 friends came over to help decorate the Sugar Cookies I'd made yesterday in preparation for a baby shower they are hosting at church next week.<br />
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Using the same <a href="http://cookiescakesandcupcakesohmy.blogspot.com/2010/11/moms-sugar-cookie-recipe.html">Sugar Cookie</a> recipe I always use, and <a href="http://www.wilton.com/recipe/Buttercream-Icing">Buttercream Icing</a>, Gabsy, Julie, Michaela and I set out to decorate the baby-themed cookies. Creativity was running amok as these lovely young women iced their masterpieces.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzmQ5MNi7cxv7Ixs7nVo5wgfhhhpLbCsCH5pNyCdZnC7lbUR2SQyvR1j3U84wgM2HXMtBz-_mzUXZxvqNK2GfT-ediA9muAHl0zI8YwEROeFAaKB4uQ6CwIC8RQJiVLqU_I4W6zN_fhOr/s1600/babyshowercookies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzmQ5MNi7cxv7Ixs7nVo5wgfhhhpLbCsCH5pNyCdZnC7lbUR2SQyvR1j3U84wgM2HXMtBz-_mzUXZxvqNK2GfT-ediA9muAHl0zI8YwEROeFAaKB4uQ6CwIC8RQJiVLqU_I4W6zN_fhOr/s400/babyshowercookies1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You have to see Michaela's ingenious creativity on one of the "baby carriage" cookies...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtG0wsVSI0vCYbIdwlPMc71zGeawSig5QzNNY8dR34CWubiLJ0idgIBnhl7xSzZkHEux-80VG-CUHQmmFBnbhxvveYrnbM6wWo9JbqhWy7tXMmV1gbDn7DUauYKj6SMLLgixtZFGfRm-Z/s1600/babyshowercookies3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtG0wsVSI0vCYbIdwlPMc71zGeawSig5QzNNY8dR34CWubiLJ0idgIBnhl7xSzZkHEux-80VG-CUHQmmFBnbhxvveYrnbM6wWo9JbqhWy7tXMmV1gbDn7DUauYKj6SMLLgixtZFGfRm-Z/s1600/babyshowercookies3.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Isn't this amazing?</div><br />
After a few hours, our mission was complete and we took this picture to document our day. The ladies were exquisite and for the first time cookie decorating, they did outstanding. I was highly impressed!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rd5Of0ReiS8Kv7WH28WdYcL6nOZpO6ppgHZC77vlouHRtPvfeXWxwcI3zbxO0VBKe87I13dHMQT8dXZLh3TkOzoHaaaYYyTAC5jtts0Em1pRe4t2ip5d3Awnnx4QRg262P5JL8IwmERm/s1600/babyshowercookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rd5Of0ReiS8Kv7WH28WdYcL6nOZpO6ppgHZC77vlouHRtPvfeXWxwcI3zbxO0VBKe87I13dHMQT8dXZLh3TkOzoHaaaYYyTAC5jtts0Em1pRe4t2ip5d3Awnnx4QRg262P5JL8IwmERm/s400/babyshowercookies2.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com0tag:blogger.com,1999:blog-2510318121279874453.post-64117435341849491852011-02-04T00:34:00.002-05:002011-05-07T00:38:22.038-04:00Baking EssentialsHere are some of my "new" favorite baking essentials that have come in super handy this February while I've been baking away. I used them tonight to bake sugar cookies, in preparation for a cookie decorating date I'm having with some friends from church tomorrow.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4UdkaOH4zeBXjeSiSm0bMKZkUTJ_TihDK5FnmVebxjjWU4ObDV81kaJPHPlnaWF-7lAfjU262tRN0t2AJXRZK_nRUjmogDH62Bq1dbp18MHUl25i8DYHgRHDtlfLO7BUM7g5QxhWXls2W/s1600/IMG_0808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4UdkaOH4zeBXjeSiSm0bMKZkUTJ_TihDK5FnmVebxjjWU4ObDV81kaJPHPlnaWF-7lAfjU262tRN0t2AJXRZK_nRUjmogDH62Bq1dbp18MHUl25i8DYHgRHDtlfLO7BUM7g5QxhWXls2W/s400/IMG_0808.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">First is the big red mat, which is from Tupperware. This plastic baking mat is super helpful in keeping the counter clean and those big white circles are very helpful when making pastry as it guides you to the proper size for your pie plate. For cookies, with a little flour added, you have a perfect non-stick surface and you don't have to worry about cutting the counter with the cookie cutters. Bonus!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The large white tube is my rolling pin. This big plastic tube works perfectly with the spacers (the other white "sticks" in the picture). The spacers are used on either side of the dough you're working with to make a uniform thickness for pastry or cookies. They really help in keeping all the cookies looking the same. The rolling pin itself can be used with different types of doughs, as well as for rolling fondant icing (<i>which I've yet to do</i>).</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">These are just a few of the instruments that ease the baking process for me.</div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com0tag:blogger.com,1999:blog-2510318121279874453.post-54665142442707759412011-01-29T17:28:00.000-05:002011-01-29T17:28:44.578-05:00Christmas Wreath CupcakesFor our annual Christmas Open House I also made cupcakes. I found the design and recipe in my <a href="http://www.amazon.com/Martha-Stewarts-Cupcakes-Inspired-Everyones/dp/0307460444/ref=sr_1_1?ie=UTF8&qid=1296338540&sr=8-1">Martha Stewart's Cupcakes</a> book that I received for my birthday last summer. Now before I show and tell you about these cupcakes, please remember... <b>I am no Martha Stewart!</b> I'm probably a little more like Erma Bombeck if truth be told!<br />
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I started off baking regular cupcakes from a mix: chocolate for the Dec 18th party; french vanilla for Dec 27th. After letting them cool completely, I iced them. I used a regular <b><a href="http://www.wilton.com/recipe/Buttercream-Icing">Buttercream</a></b> frosting for the Dec 18th cupcakes. This worked well, but because of the nature of the frosting it tended to dry and break off a bit. Still very delicious though.<br />
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<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHV21jxUwc9AQgU9G-ldTRmVL50DixfnKZRC1MuGkXKb2-pJtMHEcPWr8Xsc7057g4SJU56WNTDVMPepxtdFxM7OdGW1bQ_5B5VWE-z64PEuKndGUBnqcdzQAS9dnvf28ItmzrNB7X7lfb/s1600/dec18christmaswreathcupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHV21jxUwc9AQgU9G-ldTRmVL50DixfnKZRC1MuGkXKb2-pJtMHEcPWr8Xsc7057g4SJU56WNTDVMPepxtdFxM7OdGW1bQ_5B5VWE-z64PEuKndGUBnqcdzQAS9dnvf28ItmzrNB7X7lfb/s400/dec18christmaswreathcupcakes.jpg" width="400" /></a></div>Dec 18th Wreath Cupcakes<br />
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<div style="text-align: left;">For the 27th party, I really wanted to give the recipe Martha used for these cupcakes a try. It was a <b><a href="http://www.marthastewart.com/recipe/swiss-meringue-buttercream-for-white-cupcakes">Swiss Meringue Buttercream</a></b>, very different from the regular buttercream in that it doesn't contain any icing sugar, and it does contain... an entire POUND of butter. Don't let that deter you from trying this frosting at least once though. It is beyond creamy in texture and not too sweet for those who don't like sweet icing. Follow the link above to Martha's site for the recipe!</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3C6fcJ4vlzzwihzHJJAm3KwKlAqgOhKh_NuaNSg-upzWFsFzAcXn8hrMUwfEwr_T17vvgu5y7X_kQhcttV7QQhP4X3_D84FQTjsLFEdkGpfOkLWMZmiyvCxKQwA8zA6poHsvLRDFzBVJX/s1600/dec27wreathcupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3C6fcJ4vlzzwihzHJJAm3KwKlAqgOhKh_NuaNSg-upzWFsFzAcXn8hrMUwfEwr_T17vvgu5y7X_kQhcttV7QQhP4X3_D84FQTjsLFEdkGpfOkLWMZmiyvCxKQwA8zA6poHsvLRDFzBVJX/s400/dec27wreathcupcakes.jpg" width="391" /></a></div><div style="text-align: center;">Dec 27th Wreath Cupcakes</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">The Swiss Meringue was much easier to work with in the icing bag, but the cupcakes needed to remain refrigerated until ready to serve as the butter would soften at room temperature. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">How to frost them? Using the pre-tinted frosting, cover the tops of each cupcake, spreading the frosting as smooth as you can. Next, color your remaining frosting in the green leaf color of your choice. Put the frosting in your icing bag, using the #69 tip to make the leaves. Starting on the outside of the cupcake, ice leaves on in a round pattern and then make a second (<i>or third</i>) row of leaves to complete the wreath.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">For the little red "berries" on both sets of wreaths, I used a red "glitter" icing gel. <i>Not the best, but the best I could find at the time. Ideally little red balls would be perfect but hard to come by</i>. And there you have them... Christmas Wreaths good enough to eat!</div><div style="text-align: left;"><br />
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</div></div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com1tag:blogger.com,1999:blog-2510318121279874453.post-1163650945648317962011-01-29T16:57:00.001-05:002011-01-29T16:58:26.720-05:00Christmas Sugar CookiesThis Christmas, in order to see my entire extended family (<i>siblings and niblings</i>), Hubby and I decided to host two evenings of our annual family open house. Because these dates were 9 days apart, I knew I would need to bake twice for freshness purposes. Nothing like a hard, stale, Sugar Cookie to turn people off.<br />
<div><br />
</div><div>I used my Mom's standard <a href="http://cookiescakesandcupcakesohmy.blogspot.com/2010/11/moms-sugar-cookie-recipe.html">Sugar Cookie</a> recipe. I used a Poured Cookie Icing to give the cookies a shiny, hard surface. Here's the simple recipe for that:</div><div><br />
</div><div style="text-align: center;"><b><u>Poured Cookie Icing</u></b></div><div style="text-align: center;"><b><u><br />
</u></b></div><div style="text-align: left;">1 cup icing sugar</div><div style="text-align: left;">2 tsp milk</div><div style="text-align: left;">2 tsp light corn syrup</div><div style="text-align: left;"><i>extract of your choice ~ peppermint, almond, vanilla, etc</i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Place sugar and milk in bowl. Stir until mixed thoroughly.</div><div style="text-align: left;">Add corn syrup and extract. Mix well.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">For filling in areas, use thinned icing (<i>add small amounts of light corn syrup or hot water until desired consistency is reached</i>).</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I used different colors of food color paste for each batch. I also used different sized tips for the tubing. You can see the difference in each case. For the latter cookies I used #1 round (<i>which I'd received for Christmas... along with the mini cookie cutters</i>).</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTHRJ_ZnQ3ENZKhqI6luuPiRFMdD1b2ztEivpcB-vHCNULczsjjZ0DtrEg6xdiFgq89L6JAAtzlOKF2O_KWd1_N10-3HefiGwfpr_6t_mfCfuPmVnVyj14kyVFYrm9-ONdopxqhPGEDQW/s1600/dec18sugarcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTHRJ_ZnQ3ENZKhqI6luuPiRFMdD1b2ztEivpcB-vHCNULczsjjZ0DtrEg6xdiFgq89L6JAAtzlOKF2O_KWd1_N10-3HefiGwfpr_6t_mfCfuPmVnVyj14kyVFYrm9-ONdopxqhPGEDQW/s320/dec18sugarcookies.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Dec 18 batch</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpb0E3pZDpjlAKRSQjjbSFX6YrhKWktGrKWlpsTCxNvCuFqR6eSCLnpEGucBITAuuvWBu6fuqiATfacuMAJyD1Xx_mOiClhFQn25kUzS5Xp24fJZaJLz8qGL9lEw7y_khZr46AQZNAnLgJ/s1600/dec27sugarcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpb0E3pZDpjlAKRSQjjbSFX6YrhKWktGrKWlpsTCxNvCuFqR6eSCLnpEGucBITAuuvWBu6fuqiATfacuMAJyD1Xx_mOiClhFQn25kUzS5Xp24fJZaJLz8qGL9lEw7y_khZr46AQZNAnLgJ/s320/dec27sugarcookies.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Dec 27 batch</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
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</div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com0tag:blogger.com,1999:blog-2510318121279874453.post-22374755535859308952011-01-29T16:39:00.006-05:002011-01-29T16:59:36.470-05:00Christmas StandardsI am so behind in my baking blog entries, but before January is completely gone, let me take you back to my Christmas baking. I will try as best I can to give you the information you need to recreate some of these delectable goodies for yourself next Christmas.<br />
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<br />
Here are some of the annual treats I bake each Christmas:<br />
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A) Honey Biscuits<br />
B) Empire Cookies<br />
C) EggNog Thumbprints<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRFGzh5NQqbduRFCIkol9cClQCGsdnVDBc8OkpmBisS-AeEBW5Zd9GEOx1vOcfyeHMNqV-ZWqh1G81YzzqyD6oqLSPpuFyYHAUn89OsZxklHf9LmRAcmng8327YD9-wxDkSU8sSOlOwZg/s1600/christmasbaking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRFGzh5NQqbduRFCIkol9cClQCGsdnVDBc8OkpmBisS-AeEBW5Zd9GEOx1vOcfyeHMNqV-ZWqh1G81YzzqyD6oqLSPpuFyYHAUn89OsZxklHf9LmRAcmng8327YD9-wxDkSU8sSOlOwZg/s400/christmasbaking.jpg" width="400" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><b><u>A: Honey Biscuits</u></b></div><div style="text-align: center;"><b><u><br />
</u></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">This recipe is a family favorite I got from my sister, Cathy. These delicious spice cookies with lemon glaze icing are addictive! Mixing this recipe is not for the faint of heart though... it takes a LOT of elbow grease to stir in the total amount of flour. Once I broke a wooden spoon trying to mix it. Now I use plastic surgical gloves so I can get my hands in there without fear of honey sticking my fingers together. Here's how you make these:</span></span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-weight: normal;"> </span><i><u>Ingredients</u></i></span></span></b><br />
<b><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;"><i><u> </u></i></span></span></b><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">2 cups liquid honey</span></span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">1 cup packed brown sugar</span></span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">2TBSP butter</span></span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">1 tsp each of ginger, cinnamon, nutmeg, ground cloves and mace</span></span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">1 egg, beaten</span></span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;">rind of 1 lemon</span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;">5 to 5-1/2 cups all purpose flour</span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;">2 tsp baking soda</span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"> </span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;">Heat in Dutch Oven pot, until just boiling, the honey, brown sugar and butter.</span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;">Then add the ginger, cinnamon, nutmeg, ground cloves and mace.</span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;">Remove from stove and place pot in a sink of about 2-3 in of cold water to cool</span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;">Once cool, mix in the beaten egg and lemon rind.</span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;">Sift together the flour and baking soda.</span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;">Add flour to honey mixture, stirring well, adding flour until dough is workable (<i>usually 5 cups</i>)</span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;">Roll out and cut with cookie cutter (<i>I use a round fluted cookie cutter</i>)</span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"> </span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><b>Note</b>: The dough is quite sticky so be sure to flour your surface very well (<i>using the last 1/2-1 cup of flour</i>)</span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;">Press a raisin (<i>almond or what I like to use, a Cranraisin</i>) in the center of the cookie.</span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"> </span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;">Bake at 325F for 10-15 minutes on greased cookie sheet (<i>or until edges turn brown</i>). Brush with lemon glaze while still warm.</span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"> </span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><u style="font-style: italic; font-weight: bold;">Lemon Glaze</u>:</span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit; white-space: pre-wrap;">2 cups icing sugar juice of 1 lemon hot water as needed to thin </span><br />
<span class="Apple-style-span" style="font-family: inherit; white-space: pre-wrap;"> Brush glaze over warm honey biscuits</span><br />
<span class="Apple-style-span" style="font-family: inherit; white-space: pre-wrap;"><br />
</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; white-space: pre-wrap;"><b><u>B: Empire Cookies</u></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; white-space: pre-wrap;"><b><u><br />
</u></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="white-space: pre-wrap;">These are some of Hubby's favorite cookies. I think I got this recipe from my Mom years ago, but I'm not sure I'm 100% happy with the cookie texture and taste. I'll be looking for (<i>and experimenting with</i>) a new recipe before next Christmas. Perhaps a more "shortbread" type cookie would work best.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; white-space: pre-wrap;"><b><u><br />
</u></b></span></div><div style="text-align: left;"><span class="Apple-style-span"></span></div><div style="-webkit-text-decorations-in-effect: none; font-family: inherit; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-decoration: underline; white-space: normal;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;"><i><u>Ingredients</u></i></span></span></b></span></div><div style="-webkit-text-decorations-in-effect: none; font-family: inherit; font-weight: normal; text-decoration: underline; white-space: normal;"><span class="Apple-style-span"><b><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;"><i><u><br />
</u></i></span></span></b></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"></span></span></span><br />
<div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">1/2 cup butter, softened </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">1/2 cup white sugar </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">1 egg </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">1 tsp vanilla extract </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">2 cups all-purpose flour </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">1 tsp baking powder </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">Cream butter. Add sugar, creaming well. Beat in egg and vanilla.</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">Combine flour and baking powder and add gradually to creamed mixture. </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">On a lightly floured surface, roll out dough to 1/8 in. thickness. Cut into 2 in. rounds</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">(or whatever shape you choose) and place on ungreased baking sheets.</span></span></span></span></div><div></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">Bake at 350F for 10 minutes or until very lightly browned at edges. Cool thoroughly. </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;"><b><i><u>Filling and Frosting </u></i></b></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">1/2 cup raspberry jam </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">1 cup icing sugar</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">1/4 tsp almond extract </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">1 TBSP hot water</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">1/4 cup candied cherries chopped</span></span></span></span></div><div></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">Spread half of the cookies with raspberry jam and top with remaining cookies. </span></span></span></span></div><div></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">Combine icing sugar, almond extract and enough hot water to make a thin icing. Frost tops of cookies. </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;">Top each cookie with a small piece of candied cherry. Makes approximately a dozen cookies.</span></span></span></span></div><div style="font-style: italic; font-weight: bold; text-decoration: underline;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span></span></span></div></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="white-space: pre-wrap;"><b><u>C: Eggnog Thumbprints</u></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="white-space: pre-wrap;"><b><u><br />
</u></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="white-space: pre-wrap;">This is one of my all-time favorite (<i>and easy</i>) recipes. I found this delicious cookie online years ago, at a friend's website and it was a huge hit. Similar to a cookie my Mom used to make, I think it's the "rum" flavored icing that tops off the taste!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="white-space: pre-wrap;"><b><u><i>Ingredients</i></u></b> 3/4 cup butter or margarine 1/2 cup sugar 1/4 cup packed brown sugar 1 egg 1/2 tsp vanilla 1/4 tsp salt 2 cups All-purpose flour In a large mixer bowl, beat butter until softened. Add sugar, brown sugar and beat until fluffy. Add egg, vanilla, salt and beat well. Add flour and beat until well mixed. Cover and chill for about 1 hr or until easy to handle. Shape into 1" balls. Place 2" apart on ungreased cookie sheet. Press down centers with thumb. Bake in 350F oven for approx 12 minutes. Remove and cool. <b><u><i>Filling </i></u></b> 1/4 cup butter or margarine 1 cup sifted icing sugar 2 TBSP milk 1/4 tsp rum extract For the filling, in a small mixer bowl beat butter until softened. Add powdered sugar and beat until fluffy. Add rum extract and beat well. Spoon 1/2 tsp of filling into the thumbhole of each cookie. Sprinkle with nutmeg. Chill until filling is firm. Makes about 50 cookies </span></div><div><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></div><div><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></div></div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com0tag:blogger.com,1999:blog-2510318121279874453.post-84910198596652002612010-11-26T15:28:00.000-05:002010-11-26T15:28:52.459-05:00Christmas Tea Scones PracticeNext Tuesday night our "Abide" (<i>church ladies' group</i>) Team are hosting our first Christmas Tea, a wrap-up of the Fall session and preparation for the Advent Season. What would a Christmas Tea be without scones though, right? I found this recipe on allrecipes.com for <a href="http://allrecipes.com//Recipe/worlds-best-scones-from-scotland-to-the-savoy-to-the-us/Detail.aspx">World's Best Scones</a> so I thought I'd give it a "practice run" before Tuesday's attempt to make batches for the Tea. <br />
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The recipe was easy enough, although I have to say I HATE the gooey dough stuck on the fingers part. Thankfully I have a box of "surgical" gloves in my kitchen cupboard I use for baking. They came in super handy while forming the dough into usable form. The recipe made 12 medium sized scones and even though I forgot to brush them with the milk/sugar mixture on top and forgot to let them sit 10 minutes before popping them in the oven (<i>thanks to trying to read the recipe on my iPhone I missed those steps</i>), they turned out nicely. They were light and fluffy and quite delicious if I do say so myself. All that was missing was the devonshire cream and jam ... and hot cup of my favorite tea. Come Tuesday I'll make them a little smaller so to get more from the recipe and I'll remember the steps correctly!<br />
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For those of you ladies from the church reading this... I hope you'll join us Tuesday, Nov 30 @ 7:15pm at the church. We'd love to have you there to celebrate with us.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdS1i1b_cOJhR8n4IlOnvxibB0WyddZKiwyj6OG4AjCfiQaBFuprxs7netFQOG_y1aU8_n-AwRvzTi5cmYIS79CGa0MCh-2FurzaGZdZ4_dGQu2ule0d8961gvPkyfVZD3vhOcd242dCi4/s1600/christmasteascones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdS1i1b_cOJhR8n4IlOnvxibB0WyddZKiwyj6OG4AjCfiQaBFuprxs7netFQOG_y1aU8_n-AwRvzTi5cmYIS79CGa0MCh-2FurzaGZdZ4_dGQu2ule0d8961gvPkyfVZD3vhOcd242dCi4/s400/christmasteascones.jpg" width="400" /></a></div><div style="text-align: center;"><i>They really were the World's Best Scones... </i></div><div style="text-align: center;"><i>or at least the best ones I've ever made</i></div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com1tag:blogger.com,1999:blog-2510318121279874453.post-33643623933062438752010-11-26T15:15:00.001-05:002010-11-26T15:16:02.686-05:00Sex and the City CupcakesA friend was over yesterday and I was helping her decorate cupcakes for her twin sister's "Sex and the City" themed Bachelorette Party this weekend. She had premade the cupcakes so after a quick bite of lunch we were able to quickly get to the decorating.<br />
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Not sure what we'd do, I decided to make a template that we could use to trace around on the hot pink fondant I had left over from my Great-Niece's graduation party. (<i>I love that it stays good for a year!</i>) Using a picture of a high heel cookie cutter, I freehand drew a shoe onto cardboard while Julie rolled out the fondant and cut out the shoes while I made the buttercream frosting. <br />
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After a quick lesson on using the piping bag I let Julie decorate the cupcakes so she could say with all honesty that she made these cupcakes! Didn't she do great?!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cs-wkHu05TEbJsidnusKtYJHslKZMQaow08D1hgqVw81FejDUU0NaXZTqJrsBvnjTU-SIfcCz5bJ3T9GX-ga-9JqCYmz1tLbChnJQQuY1VvBkZGJUuslnYUsnKGO9PogTEDfwWdI_Qpe/s1600/sexandthecitycupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cs-wkHu05TEbJsidnusKtYJHslKZMQaow08D1hgqVw81FejDUU0NaXZTqJrsBvnjTU-SIfcCz5bJ3T9GX-ga-9JqCYmz1tLbChnJQQuY1VvBkZGJUuslnYUsnKGO9PogTEDfwWdI_Qpe/s400/sexandthecitycupcakes.jpg" width="400" /></a></div><div style="text-align: center;"><i>Sex and the City Cupcakes</i></div><div style="text-align: center;"><i><br />
</i></div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com3tag:blogger.com,1999:blog-2510318121279874453.post-29911914948345993252010-11-21T23:50:00.002-05:002010-11-21T23:52:32.805-05:00Baby Shower Cookies - Take TwoOnce again I offered to take sugar cookies to a baby shower, but this time it was for my newest Great-nephew, Baby Elijah. You know how they say, "<i>Practice Makes Perfect</i>"? Well, I'm thinking they were on to something. Now my second attempt at making fancy cookies like the amazing creations I see online weren't anywhere near "<i>perfect</i>", but by tweaking the icing recipe a bit, they were one step closer than my first attempt.<br />
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What I did differently this time was a) added corn syrup to the Royal icing recipe (<i>it's supposed to make it shine</i>) and b) <i>(I think this is super important</i>)... I sifted the powdered sugar. I didn't have a sifter when I started, so I used this little plastic sieve about the size of a 1/4 cup measuring cup and over an hour, gently tried to sift 3-1/2 cups of powdered sugar. My Hubby picked me up a sifter while he was out that morning but not before I had wrestled my way through the hard way.<br />
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Sifting the powdered sugar made a huge difference to the texture of the icing. It seemed to have a nicer glean and consistency, but if truth be told, it still didn't look like the cookies in the pictures online. I guess more practice is in the future to "<i>perfect</i>" this even more! And I still can't seem to get the right consistency to "flood" fill with the icing after they are first piped. Hmm. Better luck next time I'm thinking! <br />
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Anyways... here is the final product from my Baby Shower cookies ~ take 2!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUzK2T3LdFgbPbuj8T2lWAm1JLJcnhWackXYCLcrv_Q_-q4uvFl8w5TksMtl4l8-FOwxyYUCc6nqbEWXHiHx02rVp-4tHxrFPODGkWXjCjIygO8T4lipDB57bJo0dCemBGxuB5Vujzbwh/s1600/showercookies_nov21_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUzK2T3LdFgbPbuj8T2lWAm1JLJcnhWackXYCLcrv_Q_-q4uvFl8w5TksMtl4l8-FOwxyYUCc6nqbEWXHiHx02rVp-4tHxrFPODGkWXjCjIygO8T4lipDB57bJo0dCemBGxuB5Vujzbwh/s400/showercookies_nov21_2.jpg" width="400" /></a></div><br />
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</div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com0tag:blogger.com,1999:blog-2510318121279874453.post-10888974321113931592010-11-10T09:36:00.000-05:002010-11-10T09:36:00.972-05:00Old Faithful ~ Chocolate Chip CookiesI don't know about you, but when I am in a pinch to take something for "snack" to an event <i>or just need a little "comfort food"</i>, one of the first recipes I go to is the old faithful, Chocolate Chip Cookie recipe on the back of the Chipits or Tollhouse chocolate chip bag. <br />
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This recipe, <i>for those who normally "cheat" with the Pillsbury Dough Boy</i>, is super easy and quick. Late yesterday afternoon before our church evening Ladies' group, I realized I had forgotten to touch base with the person on the list for bringing a snack. Instead of running to the grocery store on my way to the Bible Study, I just whipped up a batch of these cookies and voila...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbW7jh_RDWOwhrIuZhkZMD4-YLW2uzI_5ZbhlcEx64SKzTpu-4p2yBYhW6hDAb4N3552EW4ZKuPEK6wcwzpNDMjuXOJVZOAItCQ4RtLU7IbyzCSpepxOzbwF1OJ99OafeAPOSWC6hqXptI/s1600/chocchipcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbW7jh_RDWOwhrIuZhkZMD4-YLW2uzI_5ZbhlcEx64SKzTpu-4p2yBYhW6hDAb4N3552EW4ZKuPEK6wcwzpNDMjuXOJVZOAItCQ4RtLU7IbyzCSpepxOzbwF1OJ99OafeAPOSWC6hqXptI/s400/chocchipcookies.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Afterwards, one of the ladies asked me how I get my cookies so crispy yet gooey inside and honestly, I think it is in <i>how</i> I mix them. What I find works best for me is using my hand mixer and not my larger mix-master. I don't know why the difference, but there definitely is one in the consistency of the cookies. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My other "<i>trick</i>" is knowing my oven and then under-baking the cookies, watching for the light golden brown color to start to show. I often get <i>rave reviews</i> on my chocolate chip cookies and without sounding <s><i>too</i></s> proud, I like mine pretty much the best of any I've tasted. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For those who don't know the recipe I'm talking about, let me give it to you and walk you through how I make these cookies:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;">Original Chipits Cookies</span></b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. First I cream <b>1 cup of Crisco shortening</b> with my hand mixer in a large mixing bowl.</div><div class="separator" style="clear: both; text-align: left;">2. I then add <b>1 cup firmly packed brown sugar</b>. Blend. Add <b>1/2 cup granulated sugar</b>. Blend.</div><div class="separator" style="clear: both; text-align: left;">3. Next I grab my <b>2 eggs</b> and blend those, and <b>2 tsp vanilla</b> and blend again. <i>The key is blending well after each ingredient is added... not just plopping them all in and blending at once.</i></div><div class="separator" style="clear: both; text-align: left;">4. Next, I take <b>1 cup of flour, 1 tsp baking soda and 1 tsp salt</b> and gradually blend them into the bowl, still using the hand mixer.</div><div class="separator" style="clear: both; text-align: left;">5. Laying the mixer aside, I <i style="font-weight: bold;">hand stir</i> <b>1 cup of flour</b> into the bowl, making sure to get all the flour from the edges of the bowl and stir it well.</div><div class="separator" style="clear: both; text-align: left;">6. Lastly I add <b>300g or 1-1/3 cups of chocolate chips</b> (<i>and you can add <b>1 cup chopped nuts</b> if sometimes you feel like a nut ... or two</i>) and stir them into the mixture well.</div><div class="separator" style="clear: both; text-align: left;">7. Drop onto <i style="font-weight: bold;">ungreased</i> cookie sheets, small spoonfuls of cookie dough and bake at <b>375F</b> for... <i>the recipe calls for </i><b style="font-style: italic;">10-12 minutes</b><i> but my oven runs hot so I usually only put </i><b style="font-style: italic;">5 minutes</b><i> on my timer so </i><b style="font-style: italic;">gauge the time according to how your oven normally runs.</b> Depending on the size of your cookies this recipe can make up to 6 dozen cookies... but I never usually get that many.</div><div class="separator" style="clear: both; text-align: left;">8. Cool cookies on wired rack and then enjoy while still warm with a cup of tea or a glass of nice cold milk!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Remember you'll want to watch the cookies carefully for the golden brown color to begin around the edges and tops and then grab them out quickly. Last night my first two batches were perfect but the last two pans burned on the bottoms a little. Not sure if it was my darker pans or my not watching them closely.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy this old standard and don't forget to share them with someone!!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com1tag:blogger.com,1999:blog-2510318121279874453.post-25752593932414118382010-11-05T17:28:00.003-04:002010-11-05T23:15:33.121-04:00Dessert, Anyone?I woke up this morning with the anticipation of one of my nephews coming to join us for dinner. Thinking to myself, "<i>Self... what would make him feel really special?"</i> I remembered what he'd told me on one of his last few visits. That visit I had wanted to surprise him with his favorite pie, only to realize that cherry is not only <i>NOT</i> his favorite, but one he doesn't like at all. Oops! So in light of that faux pas, today became "Favorite Pie ~ Take Two" and hopefully tonight it will be a big hit.<br />
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</div><div>Now I realize that technically pie is not a cookie, cake or cupcake, but <i>Oh My</i> since it's my site I can bake and blog whatever I want. This recipe is super easy and fully "manufactured" thanks to the Crisco and Dr. Oetker products I used to make... <i style="font-weight: bold;">Lemon Meringue Pie</i>. If you've never made a lemon meringue pie before, don't be intimated. It's much easier than you might think.</div><div><br />
</div><div>I always make my own pastry which is where my favorite pie-making ingredient (<i>besides Cake and Pastry flour</i>) comes into play. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJ7GfnXq7dWJegcGQIkhpewtlURwc6Vc_a5DA4dszH3GF-5nwZhqbN9XXSgMwedMyWLhnFbgTJAeDiotOol4nmOcjNlnZQmScY81QItSfzLJ5Pewi5Iv7Kdpu9r4XCOakDFFAM5qH4EVX/s1600/crisco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="126" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJ7GfnXq7dWJegcGQIkhpewtlURwc6Vc_a5DA4dszH3GF-5nwZhqbN9XXSgMwedMyWLhnFbgTJAeDiotOol4nmOcjNlnZQmScY81QItSfzLJ5Pewi5Iv7Kdpu9r4XCOakDFFAM5qH4EVX/s200/crisco.jpg" width="200" /></a></div><div style="text-align: center;"><br />
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</div><div>My paternal Grandma was a fabulous piemaker and she swore by Crisco so that is what I've always used. Tradition or habit? Whose to know after all this time! Making pastry is fairly easy with practice but I often find the most difficult part is putting it into the pie plate without it breaking apart. Sometimes I'll lay the ball of pastry between two sheets of plastic wrap to roll out. This makes transfer very simple, but today I just rolled out my pie shell on my handy Tupperware rolling mat. Do you have one of these? If not you really must. I use it to roll and cut my cookies and pie dough. My Mom had one when I was growing up and it's one of the few Tupperware musts I own! Here's what it looks like:</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMJPpz5PfxUMgXKcYn_Iiopu12a6TAON1IAnNLYfE2J5s9-1LSZCt1G5zDLq9eHIfi__pD0Al6HV8sv6ivAxr5RYST1piKN3bkUNn7goR_wLbEQZwMtTfa-zsfgPMX3vqe28GzRfvfOGG/s1600/tupperwarewondersheet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMJPpz5PfxUMgXKcYn_Iiopu12a6TAON1IAnNLYfE2J5s9-1LSZCt1G5zDLq9eHIfi__pD0Al6HV8sv6ivAxr5RYST1piKN3bkUNn7goR_wLbEQZwMtTfa-zsfgPMX3vqe28GzRfvfOGG/s1600/tupperwarewondersheet.jpg" /></a></div><div style="text-align: center;"><br />
</div><div>Once my pie shell was baked (<i>following the directions on the Crisco box</i>) I let it cool. Hours later I followed directions on my box of Dr. Oetker's Shirriff Lemon Pie Filling before pouring it into the cooled shell.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfRvZI5u2icauUa4TBvBwSVBCyQiOv1lbNAAyPRap3yfyN86jBGb38QdEmT_GBQiHaeW4tAHTY9SXf9tJjLQUehUd2o7M0YelLjrNbNmTiUMGpqugHqAB_2j4pquHoCbgGNEfL2JuWBT6G/s1600/lemonpiefilling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfRvZI5u2icauUa4TBvBwSVBCyQiOv1lbNAAyPRap3yfyN86jBGb38QdEmT_GBQiHaeW4tAHTY9SXf9tJjLQUehUd2o7M0YelLjrNbNmTiUMGpqugHqAB_2j4pquHoCbgGNEfL2JuWBT6G/s1600/lemonpiefilling.jpg" /></a></div><div style="text-align: center;"><br />
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</div><div>Again, I let the pie cool on the counter before making the meringue with the leftover egg whites (<i>the egg yolks are in the lemon pie filling)</i> and sugar. Once it nicely baked in the 350F oven it came out looking like this:</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj06cCkHp0JOMaL02qEwkCsu0UeW6R6at4kh7gadbeW4-rFRvdNjJ9tCVfPB5kzypw06y9Dqkp2YvThEIUpKW-Ks0rUsWFvO1QGiSKlVDuiUIQefllmwRSoHOT2ArUQG-63Odkmblx8fvZ3/s1600/lemon+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj06cCkHp0JOMaL02qEwkCsu0UeW6R6at4kh7gadbeW4-rFRvdNjJ9tCVfPB5kzypw06y9Dqkp2YvThEIUpKW-Ks0rUsWFvO1QGiSKlVDuiUIQefllmwRSoHOT2ArUQG-63Odkmblx8fvZ3/s400/lemon+pie.jpg" width="400" /></a></div><div style="text-align: center;">Dessert Anyone?</div><div style="text-align: center;"><br />
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</div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com2tag:blogger.com,1999:blog-2510318121279874453.post-24955888056968253262010-11-03T22:58:00.001-04:002010-11-03T23:03:45.916-04:00Chewy Oatmeal CookiesMy friend asked if I'd bring some Oatmeal Raisin cookies to her hubby's surprise 40th birthday party tomorrow and so I pulled out my old standby recipe. These aren't "fancy" like my other creations so far, but boy are these good! They are super easy and absolutely delicious.<br />
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I got this recipe from a friend at church years ago and although I don't see her very often (<i>she goes to a different congregation at a different location</i>), I think fondly of her every time I make these. Since my Hubby doesn't like raisins, I alter the recipe using <a href="http://www.oceanspray.ca/Products/Craisins%C2%AE-Sweetened-Dried-Cranberries--Original.aspx">Ocean Spray "Craisins"</a>. He'll eat them this way! Here's the recipe:<br />
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Ingredients:<br />
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3/4 cup Crisco<br />
1-1/4 cup packed brown sugar<br />
1 egg<br />
1/3 cup milk<br />
1-1/2 tsp vanilla<br />
3 cup Quick Rolled Oats<br />
1 cup all-purpose flour<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1/4 tsp cinnamon<br />
1 cup raisins<i> (or cranraisins... or whatever variation of dried fruit you want)</i><br />
1 cup nuts <i><b>(</b>optional)</i><br />
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Directions:<br />
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Heat oven to 375 degrees F. Grease baking sheets.<br />
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Combine Crisco, brown sugar, egg, milk and vanilla in a large bowl. Beat at medium speed until well blended.<br />
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Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed until just blended. Stir in raisins/cranraisins, etc and nuts.<br />
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Drop rounded TBSPs full of dough 2" apart onto baking sheet. Bake at 375F for approx 10 mins (<i>depending on how your oven runs</i>) or until lightly browned.<br />
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Cool 2 minutes on baking sheet then remove to foil. (<i>The longer you wait to transfer, the harder they stick and the greater the chance of them breaking or crumbling)</i><br />
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Makes 2 -1/2 dozen cookies.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpDCQ_EC-may5K8EFyMtEsj_QIVSqNY_JwZgUysk-6CCW5lFicWe7VCtDKT6qYMOrzjyt6YXUSFjepieA46NLA_X6WJVnXx7v_W9Q8FkO2-e-MbUSvdZpBOxWYq3YtokudpBpPCEZshZ_a/s1600/oatmealcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpDCQ_EC-may5K8EFyMtEsj_QIVSqNY_JwZgUysk-6CCW5lFicWe7VCtDKT6qYMOrzjyt6YXUSFjepieA46NLA_X6WJVnXx7v_W9Q8FkO2-e-MbUSvdZpBOxWYq3YtokudpBpPCEZshZ_a/s400/oatmealcookies.jpg" width="400" /></a></div><div style="text-align: center;">Enjoy with a cold glass of milk!</div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com3tag:blogger.com,1999:blog-2510318121279874453.post-32841479803771277472010-11-01T13:57:00.000-04:002010-11-01T13:57:57.452-04:00"It's A Boy" Baby Shower CookiesOur church secretary is expecting a baby and I offered to bring cookies to the baby shower a few weeks ago. Once again I pulled out <a href="http://cookiescakesandcupcakesohmy.blogspot.com/2010/11/moms-sugar-cookie-recipe.html">Mom's Sugar Cookie Recipe</a> and began baking. I made the cookies in advance and let them cool completely before I began icing them the following day.<br />
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I had found some GORGEOUS cookies online that I wanted to use as my inspiration as I googled "baby shower cookies". I had borrowed my niece's <a href="http://www.goldaskitchen.com/merchant.ihtml?pid=3271&step=4">Baby Accessories Cookie Cutter Set</a> and wanted to give them a little more "wow" factor than just plain glaze icing.<br />
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I thought at first about icing them using <a href="http://www.joyofbaking.com/RoyalIcing.html">Royal Icing</a>, but then decided I didn't want them to be too hard to bite into. Instead, I chose my glaze icing recipe I'd used on the Thanksgiving Blessing cookies a few weeks prior and my Step-mom and I spent a few hours icing the cookies using 6 different pastel colors.<br />
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We let the cookies sit for a few hours before I went back to my batch of Royal Icing I'd made, and adding tiny amounts of water at a time, I was finally able to get the Royal Icing to a consistency I could use to pipe the outlines of the cookies to give them a little more "zing". These were my first attempt at detailing the cookies and they didn't turn out exactly as I'd planned, but in hindsight they were satisfactory looking, and delicious to eat.<br />
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</div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com0tag:blogger.com,1999:blog-2510318121279874453.post-17540756747999857732010-11-01T13:43:00.000-04:002010-11-01T13:43:32.184-04:00Mom's Sugar Cookie RecipeSince my Mom passed away in 2003, one of the treasures that keeps her memory alive is her delicious Sugar Cookie recipe. Each Christmas Mom would pull this one out of the cookbook and prepare yummy sugary treats glowing in red and green crystal sugar baked on top. It's a super easy recipe and since Sugar Cookies aren't just for Christmas anymore, this is a recipe I use often. Here it is for you to enjoy too:<br />
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Ingredients:<br />
<br />
2-1/4 cup all purpose flour<br />
1/2 cup shortening (<i>I use Crisco</i>)<br />
1/4 tsp salt<br />
1 cup sugar<br />
2 tsp baking powder<br />
2 eggs<br />
1/2 tsp vanilla<br />
1 TBSP milk<br />
<br />
Method:<br />
<br />
Cream shortening and sugar together. Add eggs and vanilla. Add in sifted dry ingredients and then milk. You may choose once it's mixed to put it in the fridge to 30 mins to harden or you can do what I do and use it right away but make sure you have flour on hand to prevent it from sticking to the counter and rolling pin.<br />
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Roll the dough out until just less than 1/4" thick and cut into shapes. You may sprinkle them with colored sugar at this point, or leave them plain if you want to ice/glaze them later.<br />
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Bake at 375 degrees on lightly greased cookie sheets for 5-10 minutes (<i>depending on how hot your oven runs - mine tends to run hot so my cookies are in for less than 5 minutes). </i>You'll know they are done when the bottom edges begin to turn golden brown. Watch them carefully so they don't burn!!Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com0tag:blogger.com,1999:blog-2510318121279874453.post-60366597478164681982010-11-01T13:34:00.004-04:002011-01-29T17:05:43.841-05:00Thanksgiving Blessing CookiesIn Canada, Thanksgiving is the second Monday in October. The weekend prior to Thanksgiving I was in Michigan with one of my online girlfriends, at the huge <a href="http://www.bronners.com/">Bronner's</a> Christmas store in Frankenmuth, where I found a large maple leaf cookie cutter. This year, along with my homemade pumpkin pie, I decided to make some Thanksgiving cookies for Hubby's family feast with the new cookie cutter.<br />
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I started with my <a href="http://cookiescakesandcupcakesohmy.blogspot.com/2010/11/moms-sugar-cookie-recipe.html">Mom's classic Sugar Cookie recipe</a>. After the cookies were completely cooled, I made a <b>Glaze Icing</b> using:<br />
<br />
2 cups icing sugar,<br />
2-3 TBSP milk,<br />
1/4 tsp extract<br />
<br />
(I used almond for one batch, maple for another and vanilla for a third). I split the icing batches into different bowls for different colors and flavors. I then added food coloring to each bowl to get my autumn colors: orange, red, yellow, green and brown.<br />
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Once the cookies had been glazed and left to harden for quite a while, I then took a food coloring marker to write on each cookie. The ones in the top picture are the Thanksgiving Blessings I wrote on the general cookie plate,<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPW9QAxkpwXWN5VGaTIC40_1abQbdylBDys43Mm4nMe1Yy9gLR2TJue02TkRl8GOy1GiOmtXf2vgGjRFuJJU_7TOX-3NjXKBLcZC68yKcVadnxbZowExNhMAQbZNNMs4AszzvFSJTlxYQ/s1600/IMG_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPW9QAxkpwXWN5VGaTIC40_1abQbdylBDys43Mm4nMe1Yy9gLR2TJue02TkRl8GOy1GiOmtXf2vgGjRFuJJU_7TOX-3NjXKBLcZC68yKcVadnxbZowExNhMAQbZNNMs4AszzvFSJTlxYQ/s400/IMG_0042.JPG" width="298" /></a></div><div style="text-align: center;"><br />
</div> but I also took some of the cookies and made place setting "cards" for each dinner plate at the table:<br />
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</div><div class="separator" style="clear: both; text-align: left;">Since making these cookies, I've picked up a new set of <a href="http://www.goldaskitchen.com/merchant.ihtml?pid=2580&step=4">leaf cookie cutters</a> at Golda's Kitchen which I can't wait until next Fall to create an entire "forest" of fallen leaves to accent my Thanksgiving Blessing cookies and name cards.</div><div style="text-align: center;"><br />
</div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com0tag:blogger.com,1999:blog-2510318121279874453.post-39072735655247139852010-11-01T13:15:00.000-04:002010-11-01T13:15:07.565-04:00Pass the Buttered Popcorn, Please!When thinking of a fun dessert to take to a friend's going away party, I decided to pull out my favorite cupcake books, <a href="http://www.amazon.com/Hello-Cupcake-Irresistibly-Playful-Creations/dp/0618829253/ref=pd_sim_b_1">Hello Cupcake</a> and <a href="http://www.amazon.com/Whats-New-Cupcake-Ingeniously-Occasion/dp/054724181X/ref=sr_1_1?ie=UTF8&qid=1288627696&sr=8-1">What's New Cupcake</a>. I decided on the Buttered Popcorn design for it's quick and easy recipe.<br />
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I first baked a pan of mini cupcakes inside mini cup-cake cups. Once cooled, I frosted them with buttercream icing. The "popcorn" pieces were then cut and assembled on top. Each popcorn piece consists of a mix of white mini marshmallows and the yellow mini marshmallows found in the bag of colored marshmallows. Some marshmallows are cut into thirds with 2 of the cut pieces being "glued" with icing to a single whole marshmallow. They are set on a cookie sheet to harden a bit before being placed carefully on top of the mini cupcake. Here's a close up look:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4VD4rJSaOsDd-GHNL2hiLm1BCn2dyTRecFAs2CCJ_RDgv3ptlH90wHGAUpcJgyX9_Cj8TGPhoIKn6fc-UB_iix0zuAAsxqilp86DAVB82Flg1JQhiN6d18VrY0iRt3yNisWdMLay4TnW/s1600/butteredpopcorn2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4VD4rJSaOsDd-GHNL2hiLm1BCn2dyTRecFAs2CCJ_RDgv3ptlH90wHGAUpcJgyX9_Cj8TGPhoIKn6fc-UB_iix0zuAAsxqilp86DAVB82Flg1JQhiN6d18VrY0iRt3yNisWdMLay4TnW/s400/butteredpopcorn2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I found the red and white popcorn bags at the bulk food store and filled them 3/4 of the way with tissue paper. I then gently placed the cupcakes inside the bag and very carefully transported them to the party.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These are a fun treat that would work well for a kid's sleepover party or movie night. They are quick and easy to make and delicious to boot!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3As5vhE8Z_80CJDKJXr_sWk-741GZkpO-qxdlcoACkebdWa0nW6jvIYmfhb2xJv8qDYbMsUcEevxluW_JssGgluR8WfgNDnOYgbbv_HpQlNMwMgIEmYJLsCJuQvZ1i_3GybprWccySPO2/s1600/butteredpopcorn1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3As5vhE8Z_80CJDKJXr_sWk-741GZkpO-qxdlcoACkebdWa0nW6jvIYmfhb2xJv8qDYbMsUcEevxluW_JssGgluR8WfgNDnOYgbbv_HpQlNMwMgIEmYJLsCJuQvZ1i_3GybprWccySPO2/s320/butteredpopcorn1.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;">Finished product!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com0tag:blogger.com,1999:blog-2510318121279874453.post-21212074940997212212010-11-01T13:04:00.001-04:002010-11-01T13:05:45.262-04:00Happy Birthday Stars!My very first foray into making a Birthday cake was this past July when I offered to make the cake for my Hubby and his twin sister at our family birthday party. My Mom had been a fabulous cake decorator and I had watched her many times in my youth, but I had never taken it upon myself to learn. With the help of my niece (<i>who did sit at her Grandma's right arm watching and learning dutifully</i>), I was able to make a beautiful cake that was enjoyed by Hubby and his family.<br />
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I used a normal Betty Crocker cake mix (<i>French Vanilla I believe if memory serves</i>) and baked 2- 9" round cakes. Once they cooled completely, my niece showed me how to skim the top off the one to make a flat base for the second cake to sit in. She then frosted the outside of the cake while I prepared my colors for the decorating.<br />
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I used Wilton food colorings: Cornflower Blue, Buttercup Yellow, Juniper Green and Aster Mauve as well as the white Buttercream. The main layer of icing was just spread on with the metal spatuala, while the decorating was piped on using a Star tip. I outlined the Star shaped designs with a cookie cutter gently pressed onto the icing and then outlined with the star-tipped piping bag before filling in with stars. The names were later piped on using a straight tip #2 (or 3... <i>I can't remember now</i>).<br />
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Here is my finished product. My one little "flaw" to the cake is that the layers slipped some, but it didn't affect the taste one little bit!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHrurR_vtbkjAjG_f27z6NUGw8n-mpPtQtPSEz29iuRn62mpLzuetHrxJQ2Wui3wNrN_rBEP0198V3OfSKKdfYS3WWK-qUjh_ktXfhIwqv_uXTAuQVpyJI9vCRfiger_21k4cEVTqZjmG/s1600/dougbdaycake1_july2010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHrurR_vtbkjAjG_f27z6NUGw8n-mpPtQtPSEz29iuRn62mpLzuetHrxJQ2Wui3wNrN_rBEP0198V3OfSKKdfYS3WWK-qUjh_ktXfhIwqv_uXTAuQVpyJI9vCRfiger_21k4cEVTqZjmG/s320/dougbdaycake1_july2010.jpg" width="320" /></a></div><br />
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</div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com0tag:blogger.com,1999:blog-2510318121279874453.post-17777684671008551552010-11-01T12:34:00.000-04:002010-11-01T12:36:29.620-04:00Pomp and CircumstanceMy next creation was a request I had from my niece for her daughter's high school graduation party. My great-niece desired cupcakes co-ordinating with her color scheme of hot pink and black. I racked my brain for weeks, googled graduation ideas ad nauseam and finally came up with my own creation:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8JbqkY6QIbcsMvYK8Wb2JvJgzrRg9PL77K2_6iclnkpIrGUdzoWS1auQcPSgLDWu_fOLZEhXzOq3-2iGNwueDqFsjnI9j5XIIHiOWJMpAtkvnYkEgyzJ_uVyv4cPzaTyTQ7DpROBqClD/s1600/gradcupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8JbqkY6QIbcsMvYK8Wb2JvJgzrRg9PL77K2_6iclnkpIrGUdzoWS1auQcPSgLDWu_fOLZEhXzOq3-2iGNwueDqFsjnI9j5XIIHiOWJMpAtkvnYkEgyzJ_uVyv4cPzaTyTQ7DpROBqClD/s320/gradcupcakes.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I had found some Wilton graduation cupcake cups and made a french vanilla cupcake from mix. I then made a buttercream frosting which I piped onto the cooled cupcakes using different tips. The grad caps were a bit tricky. I had found some white chocolate hot pink fondant at my new favorite store in my City, <a href="http://www.goldaskitchen.com/">Golda's Kitchen</a>, which you can order online from as well as visit in person (<i>if you're fortunate enough to live nearby like I do!</i>). I'm not a big fan of fondant usually, but this white chocolate fondant is not only easy to work with, but it's actually quite yummy as well. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'd never used fondant before so I was a bit intimated at first but it was very easy. I rolled out some fondant after first working it to pliable consistency with my gloved hands. I then cut it into strips to make the square bases of the caps. I turned them upside down and then made the bases (<i>that part where the hat would sit on one's head</i>). Next I let them harden in the fridge for an hour or so before going on to the next step. Meanwhile I took strings of black shoelace licorce and cut one end into 3 distinct lines to make the "fray" of the tassles, which once the bases were stiff, I placed on the flat tops of the caps and covered with a round "dot" of fondant. I placed them back in the fridge to keep hard until it was time to place them on the cupcakes the day of delivery.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnACktYLeXdhuvC0sDsVMREZQ7Fm9BTeLthEBxRAXN8X70iT9abeJW6Fm6R9XfS6oHb8ALcZZM5bkjz9Sy8m8w4ADTw3IckX3R_vhCuWU4O91oQrXll74hrsRKTexSWtR-O7znmsyw6bOq/s1600/gradcupcakes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnACktYLeXdhuvC0sDsVMREZQ7Fm9BTeLthEBxRAXN8X70iT9abeJW6Fm6R9XfS6oHb8ALcZZM5bkjz9Sy8m8w4ADTw3IckX3R_vhCuWU4O91oQrXll74hrsRKTexSWtR-O7znmsyw6bOq/s320/gradcupcakes2.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Grad cupcakes on display at the Party</div><div style="text-align: center;"><br />
</div>Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com0tag:blogger.com,1999:blog-2510318121279874453.post-50765680815675921592010-11-01T12:18:00.000-04:002010-11-01T12:18:14.826-04:00Mums The WordLast May, friends invited us for dinner and had asked us to bring dessert. I had just picked up a copy of <a href="http://www.amazon.com/Whats-New-Cupcake-Ingeniously-Occasion/dp/054724181X/ref=sr_1_1?ie=UTF8&qid=1288627696&sr=8-1">What's New, Cupcake</a> by Karen Tack and Alan Richardson. If you have never had a chance to peek inside this book, or it's predecessor, <a href="http://www.amazon.com/Hello-Cupcake-Irresistibly-Playful-Creations/dp/0618829253/ref=pd_sim_b_1">Hello, Cupcake</a>, you don't know what you've been missing! These books contain some of the cutest cupcakes you've ever seen. They're on sale at Amazon right now so grab your copy today!!<br />
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For my first foray into baking fancy cupcakes, I chose these gorgeous flower cupcakes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvHEqlp4gFA6Y7cdO3MbhXI8XXNOpB_jcnwtGEH24_Q5Qptf_PmaXgTKh1TaKTRXd3ziWlqlDcMkhdzy-Ij-3wNtiw2IECkEvVWkw8FRA6y07n8VLg9HA85Gm7BwRjBKEXthzJQLIqmcv/s1600/whatsnewcupcake_mums_may222010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvHEqlp4gFA6Y7cdO3MbhXI8XXNOpB_jcnwtGEH24_Q5Qptf_PmaXgTKh1TaKTRXd3ziWlqlDcMkhdzy-Ij-3wNtiw2IECkEvVWkw8FRA6y07n8VLg9HA85Gm7BwRjBKEXthzJQLIqmcv/s400/whatsnewcupcake_mums_may222010.jpg" width="367" /></a></div><div style="text-align: center;"><br />
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These were super easy to make, although they were time consuming. The flower petals are made of mini marshmallows, dipped in colored sugar. The stamins are "good & plenty" licorce candies although I've since seen on line that others have used other candy (Smarties, M&M, Skittles) to put in the center. The stems of the flowers are green licorce.<br />
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It was fun to watch our hosts eat their cupcakes. Some would pull off each "petal" one by one, while others, like myself would cut a slice of the cupcake to enjoy the entire combination on my taste-buds at once.<br />
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These are a great idea for a Spring shower, Mother's Day or any other fun Spring/Summer get-together.Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com1tag:blogger.com,1999:blog-2510318121279874453.post-38623794964088676322010-11-01T12:06:00.000-04:002010-11-01T12:06:48.075-04:00Welcome to Cookies, Cakes and Cupcakes... Oh My!Welcome and thanks for visiting my new blog, Cookies, Cakes and Cupcakes... Oh My!<br />
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This is my little piece of the web where I'll be sharing the latest creations from my kitchen. I am learning to love to bake and create fancy, delicious treats, both for my family and my friends. One day I dream of perhaps starting my own bakery or small business with these delectable treats.<br />
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In the meantime, I'll be posting pics and sometimes recipes of my latest creations, as well as other tips or cool utensils, sites or shops I find along the way.<br />
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Enjoy and come back again soon!Suehttp://www.blogger.com/profile/03468825001504482205noreply@blogger.com0