December 31, 2009

Happy New Year!

Welcome to the year 2010 !

December 22, 2009

Cinnamon Christmas Cookies

Preparation time: 1 hrs Chilling time: 2 hrs Baking time: 6 min Cooling time: 15 min Standing time: 6 hrs

Yield: 3 dozen (2-inch) cookies

Cookie Ingredients:
1 cup LAND O LAKES® Butter, softened
1 cup sugar
1 egg
2 tablespoons orange juice
1 tablespoon vanilla
1 teaspoon ground cinnamon
2 1/2 cups all-purpose flour
1 teaspoon baking powder

Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, until creamy. Add orange juice and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour, baking powder and cinnamon; beat, scraping bowl often, until well mixed.

Divide dough in thirds. Shape each third into a ball. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate until firm (2 to 3 hours).

Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.

December 14, 2009

Christmas cupcakes

Simple cupcakes for Christmas

Fondant Holly leaves & berries on top of Chocolate buttercream & dark chocolate cake

Dark Chocolate Frosting


Makes about 6 cups.

1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder

1/2 cup plus 1 tablespoon boiling water

2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature

2 1/4 cups confectioners' sugar, sifted

1/4 teaspoon salt

1 1/2 pounds best-quality semisweet chocolate, melted and cooled


Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

Cupcake recipe:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup Unsweetened Dark Chocolate Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Line muffin cups with paper baking cups. Heat oven to 350°F.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.

Bake 22 to 25 minutes for regular cupcakes, 13-18 minutes for mini-cupcakes. Cool completely on wire rack before frosting.

Makes 30 regular cupcakes OR 96 mini cupcakes

Mosaic Rock

Mosaic Rock for my Aunt Cindy... this one worked up very quickly, about 6 hours and it was complete

December 2, 2009

Wilton Course "Fondant & Gumpaste", Final Cake

I had a lot of fun in this course... I enjoy working with fondant & gumpaste.  My didn't mean for my fondant to be so green but I am still happy with how it came out.   I am looking foward to the next class that begins in January.

My final cake
Gumpaste Daisies & fondant covered 8" x 3" cake

My cake (green) & Silvia's final cake (yellow)

December 1, 2009

Wilton Course "Fondant & Gumpaste", Class 4

Tonight's our final class for Course "Fondant & Gumpaste".. I will post pictures of my final cake later tonight!

Happy December !
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