Monthly Archives: August 2012

More Sugar Cookies!!

Because… I wanted to try this recipe. And my new cookie cutters. And some different boozy icing. And because I love sugar cookies. And… If you know me,  you know I’m sort of a political junkie, and with the Republican Convention this week and the Dems coming up, I saw these Republican & Democrat cookie cutters I had to buy & try them! I made some footballs too.
Dough Notes:
  • The dough recipe is from Brown Eyed Baker! It’s delish.
  • I did have to double her recipe, because there wasn’t enough dough for my purposes (tons of cookies for multiple people).
  • I made it Saturday night and left it in the fridge until Sunday, when it was time to bake.
  • Not too sticky… unless you leave it out of the fridge for too long.
  • Cut your cookies from cold dough!
  • I baked mine for about 7 minutes… but I also roll them out pretty thin.
  • This dough spread a little bit more than the Sugar Cookies I made 2 weeks ago, but they’re still very good.
Icing Notes:
  • I used the same icing as the other sugar cookie recipe, just changed the booze… Jager in the brown footballs, Kahlua in the red icing, and Caramel Bailey’s in the blue
  • The red icing was made with Wilton Red No Taste gel food color. Buy it. The regular red stuff is gross. At least, that’s what I’ve heard.
  • I made the recipe 3 times, 1 brown, 1 red, 1 blue.
  • The white “laces” on the football, and the white stripe & stars are made with white “candy melts”.
  • I iced the footballs, then the red halves, then the blue.
  • Next I melted the “candy melts” in the microwave following the directions on the package.
  • Pipe the laces/ lines & stars let them harden then press them gently into the cookie icing. That will help keep it in place. A few of mine fell off before I figured that out.
*Random Thought:  I bought some bag stands a few weeks ago, and I hate them. Maybe hate is a strong word, but I  don’t like them. I’ve been using cups. I have some 16oz tumblers that I “acquired” from the restaurant I used to work at. Put the appropriate coupler and decorating tip on your frosting bag, put it in the cup, and fold the top of the bag over the edge of the cup for easy filling!*
Sadly… I forgot to do a few things yesterday while I was baking and decorating. That includes taking pictures, and counting how many cookies I actually got. OOPS. It sucks ‘cuz this would have been an awesome “tutorial/ how I managed to pull this off” type of post! Damn my forgetfulness and ADD!
Short post today is ‘cuz I didn’t have internet access last night, and I’m about to lose it again. Even the smallest storm knocks out my service. Thanks a lot Verizon. If I had man-junk I’d tell them to “suck it”.
Happy Sunday Bakery! Yes, I know today is Monday… but I baked yesterday. Shush.
-Hey Waitress!!
Recipe HERE!
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PB Cookie Cups and Sandwiches with Kahlua Chocolate Buttercream

Last week I decided to give the rest of the month a Cookie theme! I got the idea for the Cookie Cups from a tweet a foodie friend sent out about the version found on Sarcastic Cooking. Rather it came from Jen, of Juanita’s Cocina who was guest blogging.  EEK! Confusing much? Just trying to credit all the right people. 😉 I did however use my mother’s Peanut Butter Cookie recipe, and the buttercream was adapted from Savory Sweet Life.
Starting with the dough… The original recipe my mom gave me said “makes 30 doz”. So I halved it. And I still came out with extra cookies, or maybe not enough buttercream. Hmmm… solution- decrease the cookie recipe by half (again), double the buttercream recipe, or eat regular peanut butter cookies (like I did)! I got about 36 “cookie cups”, and 64 cookies (24 that I made into “sandwiches”).
The Cookie Cups look a little brown… but I think it’s just because I use my phone to take all the pix. Or maybe they are a little brown and it’s just a  hazard of the light greasing and large amount of dough?! Once they cooled off they hold their shape pretty well, no cookie cups falling apart here!
The buttercream is just the right thickness that if you don’t squish the cookies together too hard the sandwiches will hold up well.
With the exception of breaking my cookie scoop (again), my (only) mixing bowl not being quite big enough for all the dough, and my trusty hand mixer being on her (his/ its) last leg, I had a remarkable easy Sunday. Woot.
Happy Baking,
-Hey Waitress!!
You wanna see the recipe?
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Modeling “Chocolate”, Fondant, and PB Cocoa Krispie Treats put together makes…

Sheep! On “grass” squares!
This was my first attempt at making modeling chocolate AND fondant! It was an experience for sure…
the modeling chocolate isn’t really chocolate… it’s candy melts! The recipe is pretty straight forward, the only thing I would say is to make sure the candy melts are MELTED all the way! I realized this afternoon that I had some chunks, and you could see some of them after I colored the part for the faces/ legs.  Speaking of dying… I would dye a little less than 1/4 of the modeling chocolate black. you can always dye more later! Don’t forget gloves, the food color will come out if you scrub hard enough… but who wants to do that!? I tended to over work the modeling chocolate, and it got super sticky and melty… if that starts to happen to you, just leave it alone for a little bit and work a different piece. The heads were about the size of a cherry tomato, and the four legs together about half that. Make an indent in the body piece, and gently press the head into it. Give your sheep a small topknot of white, press it down, and blend it into the body. Then take a tiny tiny piece and stick it on the rump for a tail! Now flip Sheep over, and stick on the square for its legs! I stuck sprinkles in its face for eyes, but only because I forgot to save some white/ black to make eyeballs!
Now, the fondant… was… difficult. My marshmallows didn’t melt all the way. Of course, I melted them in the microwave on the defrost setting, for one minute, stirred, and then in 30 second intervals until they were melted. It took FOREVER! I should have just ‘nuked them on the regular setting. Ooops. The recipe said it would be very sticky, so I put some gloves on. Bad idea. The fondant stuck to my gloves so bad I ripped one of the fingers off! Try digging that out of sticky marshmallow/ powdered sugar! I took the gloves off, and then got COVERED in the sticky concoction. It was supposed to become less sticky when you worked it, but I ended up putting some more powdered sugar into it. I didn’t measure exactly how much. Sorry! I got my fingers/ hands a little damp and that made it easier to work.  I rolled it out in small pieces, just big enough to drape over each Rice Krispie Treat. Sadly, I rolled some of them out too thin, which caused it to tear. That being said… I can’t wait to try making it again. Maybe I’ll get the Hubs to take a few pictures. OH! The fondant recipe was from Angie at Big Bears Wife. She rocks!
As usual I used Wilton gel food colors to color the sheep faces/ legs and  to make the fondant green.
I made the Rice Krispie Treats using a recipe that’s all over the web! I don’t know who to credit it to because it’s on a billion websites. I frosted them with Duncan Heinz Chocolate Buttercream, so the fondant would have something to stick to!
My first attempts at modeling chocolate and fondant were… fun? Kinda. Interesting? Def. Cute? I think so.
Happy decorating!
-Hey Waitress!!

Modeling Chocolate Recipe, Marshmallow Fondant Recipe, and Peanut Butter Cocoa Krispie Treats

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Sugar Cookies, Chocolate Chip Cookie Stuffed Oreos, and…

Lately, I’ve got bored with my Sunday Bakery. Crazy, right? Mostly, I’ve got the urge to get more creative. I noticed my cupcakes are pretty average looking. So, I’ve decided to dedicate the rest of the month to COOKIES! All kinds of cookies. Starting with Sugar cookies, and Chocolate Chip Cookie Stuffed Oreo’s.
Add that to the fact that I recently bought a bunch of awesome cookie cutters… And you get a ton of iced sugar cookies in various shapes. Seriously, I bought a West Virginia one (for my husband, a huge WVU fan), football (because it’s almost football season, oh joy), and some Greek letters (we’re both products of the college Greek System). With the random combination of those shapes I ended up with over 70 cookies! Yikes.
This was the first time I ever made my own icing for sugar cookies. It was definitely an adventure. I used a small writing tip to pipe the edges, then piped some more in the middle and spread it around with the back of a spoon. All the colors I used where Wilton food color gel. I made the posted recipe 4 times. Twice for the brown, once for the blue, and once more for the yellow… (added 8/14- I forgot to mention I made 1/2 the recipe in “plain white” for the WV’s and the football “laces”)
I made both types of dough saturday night, then refrigerated them overnight. It was a good thing too because it took me forever  to ice these bad boys. THEN it took another 6 hours for it to dry.
The Stuffed Oreos are straight from Picky Palate. However, I used less than a tablespoon of dough, and baked them for 10 minutes. I used Double Stuff Oreos, made 30 cookies, and had a lot of dough left over. Which was ok… because I just baked it into regular chocolate chip cookies.  As a side note- You should really spend some time browsing the Picky Palate dessert section. It’s heavenly.
Not too much to say about the baking yesterday… tomorrow I’ll post my attempts at fondant and modeling chocolate! Which I plan on putting on the Peanut Butter & Coco Krispie Treats I made today! Muhaha! When I get bored, I get a little crazy.
-Hey Waitress!!
check out the Sugar Cookie & Amaretto Icing recipe!
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