Wednesday, February 8, 2017
My little nephew C.J just turned 6 months last week. 😊
He is the sweetest little baby boy ever. I love his chubby little legs, his sweet, sweet smile and his cuddly gentle nature.
I'm so proud to be his aunt and godmother. I poured extra love into his half birthday cake.
The cake is one 8 inch vanilla buttermilk cake that I cut in half and sandwiched together with vanilla buttercream icing.
The letters and the elephant are fondant
Wednesday, January 25, 2017
Sometimes the case of the Mondays just needs a little strawberry donut action. I got home from work and did the usual dinner and washing up and once everything was clean and put away I couldn't ignore the urge to make these donuts here.
I was in Williams-Sonoma store about a week ago with my mom and had to buy these cute little donut pans they have for making baked donuts. I also purchased the Williams-Sonoma Doughnut Cookbook which you can check out Here and had to make the strawberry donuts ASAP! Check out this YouTube link Here of William-Sonoma's page if you would like to see a quick demo.
Here is the result:
|Pour the puree into a sauce pan and simmer for 5-7 mins until syrupy. Some of this strawberry syrup will be used for the glaze later on|
|Here is my batter all mixed and ready to bake. I transferred the dough into a piping bag which made it so much easier to get into the pans.|
|I brushed the wells of the donut pan with a little vegetable oil then piped in the batter|
|Ready for the oven: the recipe supposedly yields about 16-18 donuts. I found I was only able to get 12|
|Bake for about 10mins in a 375 oven rotating the pans half way through baking|
|Making the strawberry glaze|
|Such a pretty colour! And not a drop of food colouring! yay!|
These were soooooooooo good! I'm definitely going to try out some more recipes from this book and hopefully soon I'll work up the courage to try out some of the fried donut recipes too!
Tuesday, December 20, 2016
Every Christmas season the sheer longing to bake gingerbread and construct fun festive things like a jolly house is so overwhelming I find myself day dreaming about making one all day. Details like how the door will look or what candies I should buy to adorn it, how and where I should display it in our home takes over my brain until I get into the kitchen and start.
I purchased this book Here a couple Christmases ago and LOVE looking through it to get inspired, learn royal icing techniques and it has great house templates in it as well. I definitely took the house on the front cover as a guide for the house I made this year, although it isn't nearly as perfect, I really love how it turned out.
I also made a gingerbread tree and some good ol' gingerbread men. The tree and house are purely for decoration, the men I baked to actually eat. I must admit as much as I love baking and making gingerbread this didn't get done all in one day, it actually took days to make, 2 batches of royal icing and sprinkles everywhere that by the time I finished, it really does take me a whole year to recover and get the urge to make another!
I used 2 batches of this recipe HERE from Wilton. For the men I substituted butter instead of shortening.
|My templates placed on the rolled dough. I printed this cute gingerbread house template from an amazing blog I follow sweetopia.net all about mastering beautifully decorated cookies. Click Here if you would like the template|
|House pieces ready to bake. I put the cookie pieces in the freezer for about 15mins before baking|
|This year I decided instead of using candy I would decorate my house with royal icing and some sprinkles. Here i'm using a fan to help speed up the drying time.|
|Decorate your walls and let them dry flat completely before assembling the house. I'm very new at piping royal icing and need to work on perfecting the perfect consistency for piping decorations|
|I LOVE the way the front door came out. I covered it with sugar pearls and the pink door knob is just perfect. It makes me smile every time I look at it|
|Back of house|
|I absolutely love it :)|
Here is the recipe I used for royal icing also from sweetopia.net
It is a super thick consistency which is perfect for putting house pieces together. You will need to thin out the icing with water in order to do any detailed piping. This is where I definitely struggled. My icing was probably a bit too thin but I just went with it and like the way it came out
Gingerbread men! I got the gingerbread man cutter form Williams-Sonoma. I think next time I will use a smaller icing tip for the face that I used for the outlining
And last but not least the tree!! I used this cutter set from Wilton. I just cut and baked 1 of each graduated size star. Once cooled and I stacked the stars using royal icing and then sprinkled over gold and silver dragees and snowflakes.
I hope I inspired you to get in the spirit of baking gingerbread!! Although it was very time consuming it was really fun and by the time next christmas rolls around i'll be ready to go again!
PEACE ~ LOVE ~ JOY ~ BAKE
Monday, December 19, 2016
|I was very intrigued by this recipe because it calls for brown butter which adds another depth of deliciousness to the cookie|
|Once the butter starts to brown and smells delicious and nutty pour the hot brown butter into a bowl and let it cool down and chill until firm|
|Heres my brown butter chilled and ready to go|
|mixing up the dough|
|Ready to roll. I LOVE this tree cutter!|
|Let the cookies cool completely before icing. As you can see here my brown sugar was a little lumpy thats why it looks like there are tiny chocolate chips in them|
LIVE 💜 LAUGH 💜 BAKE
Wednesday, December 14, 2016
This is my most treasured and special cookie recipe. These twist cookies growing up were simply known as Zia's cookies because they were my dearly departed aunt's specialty. She would come over to my mother's house by request and spend an afternoon cranking dozens and dozens of them out so that my mom could have a decent stash in the freezer for when company came around (but really we probably ate them all before any company actually came around). They were THAT good and she was the only one who could make them. Not only did they taste great, they were mixed, rolled and twisted to perfection, whereas you can see in my photo some of my cookies have little cracks or craters, hers were completely smooth and gorgeous.
Unfortunately, I was never able to learn straight from the master how to make them. I assumed I had lots of time to get to it, life had other plans... She passed away before I had the chance. I had her recipe and was determined to keep her memory alive through them. It took a lot of trial and error! A lot of tears and frustration and tons of wasted flour & eggs but I finally got them down. I won't lie and say these are a snap or "doddle" (as Nigella would say) to make but they are so worth the effort!
My heart hurts a lot that she's no longer with us. I wish she could come over to my new home and share a baking marathon afternoon with me. I miss her so much. I find myself thinking about her a lot this time of year and always when I make these cookies. Her memory and her sweetness live on in this recipe.
|I buy my anise extract at Bulk Barn. You will need it for the cookie dough and the icing / glaze|
Thursday, December 8, 2016
One of my favourite cookbooks to look through to get inspriation this time of year is Nigella's Christmas . While flipping through this lovely book the other day I came across this cookie recipe that not only sounded really yummy but looked super festive. I'm a sucker for sprinkles.
You can click Here for the recipe over at nigella.com and if you like you can also watch her in baking action by clicking Here
|I love these christmas red & green sprinkles!|
As Nigella states these really are a "doddle" to make and fun too!
Have a Very Cookie Christmas!!!
Tuesday, December 6, 2016
Chewy, Spicy and everything nicey. If you love the heat of a good ginger cookie this is for you!
I used this recipe Here from the brand The Ginger People, who have "been promoting the virtue of ginger for 30 years" so these cookies are seriously good, just go make them...now!
|slow as molasses|
|Rolled in sugar and ready for the oven!|
|They smell like heaven, taste like it too :) |
Merry Baking !