Happy Halloween!

Halloween Decorated Cookies

Happy Halloween!

Just wanted to share these cookies I made for school.

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You can do these with the recipe and tutorial I gave you in my last post.

I also wanted to share the recipe I did for our friend’s Halloween party. I didn’t have the time to take pictures because I assembled the tombs during the party so here is the original picture from my recipe website.

I did these graveyard pots de crème with the tombstone cookie you saw in the last picture. This was absolutely yummy, it tasted like dark chocolate and coffee!

Have a great Halloween everyone!  Have fun!

Halloween decorated cookies: fondant vs royal icing

Halloween Decorated Cookies

Hi everyone!

Halloween is almost upon us! Can’t wait!

I remember the first time I did decorated cookies, it was a huge mess: took me forever, smelled bad (raw eggs in a heatwave), etc. I was SO exhausted at the end of the day! Afterward, I told myself that I was doing much better with cupcakes and I should glue to that. But you know, things change and after recovering for a few months I tried again. It was much better but still very exhausting! I did learn something: I don’t do the dough and the decorating on the same day, now it’s much better! I’m getting the trick and it’s much faster! Curious about my first and second try? They were cute, but very time-consuming! I learned a lot about decorating cookies from Elisa Strauss’ book: Confetti Cakes. She has a lot of amazing ideas; I really suggest you read it!

So here is my Halloween decorated cookies (third try) with a little explanation on fondant vs royal icing decorating techniques.

belle


Vanilla cookies

About 20 cookies depending on the size of your cookie cutters.
From Elisa Strauss’ recipe on Foodnetwork 

Ingredients
2 ⅓ cups and 2 tablespoons flour
1 teaspoon salt
1 teaspoon baking powder
¾ cup unsalted butter
½ cup and 2 tablespoons granulated sugar
1 egg
1 teaspoon vanilla extract

Directions
In a medium bowl, sift together the flour, salt, and baking powder. Set aside.

In a large bowl, beat the butter and sugar and on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.

Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.

Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.

Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.

Preheat the oven to 350°F.

Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm. This will prevent the cookies from expanding and losing their shape.

Bake until the cookies are light golden brown, about 10 minutes.

Let cookies cool completely on the sheets before decorating.

Decoration
Here are 2 techniques for you. You can either decorate with royal icing (flooding technique) or with fondant. On the photo, fondant is on the left and royal icing on the right.

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I think the fondant is the easiest technique because it requires less steps. Even so, I am better at the flooding technique, I will tell you why very soon! For this technique, just add food coloring to the required amount of fondant. Roll the fondant thinly with a rolling pin and cut out a shape with the same cookie cutter you used for your cookies.

* Note: wondering which fondant to buy? I have just one advice: DON’T, and I mean don’t EVER, buy Wilton’s one. Reason: bad taste, bad smell, you won’t eat it. I suggest the Satin Ice, which tastes good. You can also make your own with marshmallow: here is a recipe I tried and liked.

This is where I lack some skills, even if I put some shortening under the fondant (people usually use corn starch but I find it hard to remove afterward, but maybe that is what I should do!), the fondant sticks a little to the counter, spreading the fondant and deforming the shape when I try to remove it. It turned out ok here, but I tried numerous times before succeeding

;)
You can glue the fondant to the cookie with royal icing or corn syrup then decorate as you wish. If you want to know more about this technique you can see this tutorial from Cake Journal! Look how amazing these cookies are!

For the royal icing :
I use the recipe from the meringue powder I buy (CK products). Yes, I don’t use real eggs anymore.

Royal icing
½ cup cold water
¼  cup meringue powder
4 cups sifted powdered sugar.

You can add a flavour to this icing with extracts, but it’s great just like that.

Beat the meringue with the water until peaks form. Then add the powdered sugar and beat until combine. You might need to add powdered sugar to get a thicker consistency to do the outline of the cookie. Add the desire food coloring. For these I had separated my royal icing in 3 bowls one for orange, one for black and another in back up to do other colors.

First you need to do the piping of the outline of the cookie. You need a firm royal icing, you don’t want it to spread. I used a #3 tip, but Elisa Strauss proposes a #2. Just do the piping following your cookie’s shape.

When finish, let it dry. This step should look like this:

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Now you need a more liquid royal icing. Just add a little water until you see it spread quite fast, but not too much. Strauss gives this advice: draw a knife through the mixture and if the mark disappear in about 5 seconds you are good to go.

For this part, I take a spoon and put a little royal icing in the center of the cookie.

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Don’t drop too much or this will happen, oops!

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Then, with a toothpick, drag the icing to the edges. If you see bubbles in the icing, burst them with a toothpick. You see that I have some in the outline. Sweetopia have a great post on how to avoid these bubbles.

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You are done! If you want to add polka dots like my black owl, don’t wait for the icing to set, drop-in some icing with a toothpick. For the cakes, I waited for the icing to set before piping the decoration.

Let it set then eat!!! Hope you enjoy!

belle2

A token of love: fluffy vanilla/orange cookies

Orange/Vanilla Fluffy Cookies

These cookies are celebrating love, 9 years of love actually! Yep my boyfriend and I are a 9 years old couple

;)
We met when I was 17 and have been happy since! He is such a sweet person and we fit so well together. We laugh, we laugh so much!

But you know there is also bad things about relationships, oh yeah, I’m going there. My boyfriend prefers fruits desserts to chocolate ones. WHAT?! I stayed with a man for 9 years and he prefers fruits to chocolate. Whoa that wasn’t in the contract! I’m kidding (not that much). I had planned to make him a fruit tart for the special day (October 12th), but this day was a little crazy and I didn’t have the time (sorry love). I guess you can expect a fruit tart post soon!

So here are some cookies that both of us can’t resist! I even remember one time when my mother-in-law gave us some of her freeze leftover cookies. When I came back from work the next day thinking about eating these cookies, I met an empty Tupperware, my boyfriend hadn’t even spared one for me… not sweet at all! We made it through this unfortunate event

;)

I want to say I’m the luckiest girl on earth, but that would be very cheesy (oh wait, I AM a little bit cheesy) and it would not be fair to all of you who have an admirable boyfriend/girlfriend/husband/wife! So let’s just enjoy our luck to have found such an amazing person to share our life with while eating these delicious cookies!

Just a little note before the recipe, if you want these cookies to taste like orange, just forget the water and put ½ cup (total) orange juice instead. With water it tastes like vanilla with just a little hint of orange.

Fluffy vanilla/orange cookie

Fluffy vanilla/orange cookies
Yield about 3 dozen cookies

Ingredients
½ cup + ½ tablespoon vegetable shortening
2 eggs
1 cup sugar
¼ cup orange juice
¼ cup water (or orange juice if you want orange cookies)
½ teaspoon vanilla
4 teaspoons baking powder
2 ¼ cups flour
About 2 cups confectioner’s sugar

Directions
Preheat oven to 325°F. Line 2 cookie pans with parchment paper.
Cream the shortening, the sugar and the eggs.
Mix the orange juice, the water and the vanilla.
Combine the flour and the baking powder.
Add a part of the juice mix to the cream and alternate with the flour mix. Beat until you have a dough consistency.
Spread powdered sugar on a plate and add tablespoons of dough (see the image below). Roll the dough balls into the powdered sugar and place them on the cookie pan. They won’t spread too much.
Bake for about 10 to 12 minutes or until a toothpick comes out clean.

Fluffy vanilla/orange cookies

* Notes
The “rolling in the powdered sugar” part is time consuming but so worth it!
You can freeze the cookies before they are cooked. When ready to bake, just take them out of the freezer and pop them into the oven until ready, about 12 minutes.

Fluffy vanilla/orange cookies

Chocolate Truffle Triangles

Chocolate Truffle Triangles

Hi everyone,

I hope you had a great week! Today I have a very easy recipe for you!

Before the recipe, here is some idea if you want to give it a Halloween twist: drizzle orange/green/purple chocolate on top of the triangles instead of the normal chocolate, draw some pumpkin or spider web on top with orange/green/purple chocolate or royal icing. You could even try to use a cookie cutter to give them a pumpkin shape. This last one is a bit risky though because the triangles are a little fragile, maybe freezing them before cutting would help.

What is fun with this recipe, except that it is very easy to do and very delicious, is that you can give it the taste you want. It’s very yummy with mint extract instead of coffee. You can also try almond liquor (I never tried it but it must be very good). You can also put other type of nuts on top instead of the almonds. So you can get creative here. I warn you though it doesn’t taste like coffee at all!

Chocolate Truffle Triangles


Chocolate Truffle Triangles

Yield : about15 triangles

Ingredients
⅓ cup butter or margarine, melted
1 ⅓ cup chocolate cookie crumbs
¼ cup sugar
⅓ cup heavy cream (35%)
7 ounces semisweet chocolate, minced
1 ½ tablespoon prepared coffee
¼ cup of sliced almonds
1 ounce semisweet chocolate, melted

Directions
Preheat oven to 375°F. Grease an 8 inch square pan and line it with enough parchment paper to make it overhang on the sides.

Step 1 : Crust
Combine the crumbs with the sugar. Add the butter and mix well. Press into the pan and bake for 8 minutes. Let cool.

Step 2 : Chocolate
In a saucepan, heat the cream until it simmers. Add the chocolate. Mix until the chocolate is melted then add the coffee. Pour on the crust and add the almonds. Drizzle the chocolate on top.
Refrigerate until firm.

You can freeze the triangles or keep them in the refrigerator for until 2 weeks.

Chocolate Truffle Triangles

Halloween Cookie Dough Cupcakes

Halloween Cookie Dough Cupcakes

I’m back with Halloween treats! Yeah!

Do some of you, fellow foodies, sometimes don’t know what to do with all those treats? I do. Being at school, I don’t go to work every day, which would be the perfect place to bring them. So I’m trying to find an organization that would like to receive cakes and stuff from time to time. I’m thinking about asking this women center across the street maybe they would like some? It might be a good place to start, warming the heart of women in need! I will give you a follow up on that!

But these cookie dough cupcakes are already taken. We are going to my aunt tomorrow with my sister and  boyfriend. I didn’t taste them yet (except for the frosting : delicious!). I’ll have to follow up on that too!

Halloween Cookie Dough Cupcakes

I bought these cute liners some months ago, not thinking about Halloween at all. But they are the perfect color! I bought a kit of Halloween sprinkles and wanted to try to pipe some chocolate spider web. I was afraid I might fail while doing those! It wasn’t easy, but they turned out ok! More on the chocolate piping method in another post!

This is the first recipe I tried from my blog To do list! Moving it to the done section (I really love lists!).

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Cookie Dough Cupcakes

Adapted from Tracey’s culinary adventures 
Yield : 12 cupcakes

Cupcakes
1 1/2 sticks unsalted butter, at room temperature
3/4 cups packed light brown sugar
2 large eggs, at room temperature
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk (I used whole milk), at room temperature
1 teaspoons vanilla extract
1/2 cup semisweet chocolate chips

Frosting
1 1/2 sticks unsalted butter, at room temperature
1.5/4 cup packed light brown sugar
1 3/4 cups confectioners’ sugar, sifted
1/2 cup all-purpose flour
1.5/4 teaspoon salt
1.5 tablespoons milk
1 1/4 teaspoons vanilla extract

For the cupcakes
Preheat oven to 350 °F.  Line a muffin pan with paper liners.
Combine the flour, baking powder, baking soda and salt.
Cream the butter and brown sugar on medium speed until pale and fluffy.
Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each addition.  With the mixer on low, alternately add the dry ingredients and the milk to the bowl, beating just until incorporated.  Add the vanilla. Finally, add the chocolate chips and use a rubber spatula to combine until evenly distributed.
Divide the batter evenly between the prepared pans (about 3/4-full).
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool for about 5 minutes in the pan, then transfer them to a wire rack to cool completely.

For the frosting
Beat the butter and brown sugar until creamy. Add the confectioners’ sugar and beat until smooth.  Finally, add the flour and salt and beat briefly to combine, then add the milk and vanilla extract and beat until incorporated.
Pipe the frosting and add some sprinkles!

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Cake pops fail

Mini-bite size cakes

Happy weekend everyone!

I did promise you some Halloween treats for the weeks to come, but I’m sure you know that baking is not always about success stories. I think you get where I’m going with that (and I helped you with the title!)! I was all excited about doing cake pops for the first time, Halloween cake pops moreover! Here is the story of my failed attempt to cake pops!

Once upon a time (yesterday), a wannabe baker (yep that’s me!) wanted to try some nice cake pops she saw in a great book written by Bakerella, the cake pops fairy. Everything was going just fine, the cake, the crumbs, the cakes balls, but then there was the evil coating. Here is what went wrong for the wannabe baker:

- Bad melting. Very bad melting: if you want to be safe use a double boiler and not the microwave.

- Bad consistency: the candy coating was too thick so it was hard to dip the cake balls (Later I saw in the book that you can add some vegetable oil to the coating to liquefy it)

- At this point, I had no more orange candy coating to achieve great pumpkin cake pops

:(

- Cracked pops: After coating the cake balls, the chocolate cracked. There is 2 hypothesis here, either the cake balls were too cold and the coating too hot, or some expansion needed to be done and they had no space to do it. Poor thing.

So if you want to do cake pops, I really recommend you to go to bakerella’s website or buy her book, because I’m NOT going to tell you how to do cake pops, considering that, obviously, I can’t do them myself!

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However I can tell you how to do those cute cake mini-bites. Strange enough, all the problems above didn’t apply for these (except for the microwave probleme, which was resolved by then).

Follow Bakerella’s directions to do cake balls and melt candy coating.

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For the shape:  flatten a big cake ball to the height desired. Cut a circle with a round cookie cutter. Then, cut the circle into 8 pieces.

For the decoration: Dip into pink candy coating and put on waxed paper. Let it set. Drizzle a little ganache over the cake and add sprinkles.

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