Chocolate Chip Rollout Sugar Cookies

I am in love! I have been baking sugar cookies for about a year now, and I think I have finally overcome my challenge of non-sharp-looking edge issue thanks to Sugarbelle's Blog which I found thanks to Cookie Crazie- my cookie decorating hero!

This mini-chip sugar cookie recipe is an excellent cookie for decorating. It has a nice consistency with a slight sweetness, and is firm enough to decorate, but soft enough to enjoy every bite.

And without further ado- here is the recipe:

Ingredients:
1 C unsalted butter

⅓ C granulated sugar
½ C light-brown sugar
1 large egg yolk
2 tsp vanilla extract
2 ½ C all-purpose flour {most users recommend starting with 2 C then working your way up to the full 2 ½ C if necessary for a more stiff dough; however, I use the full 2 ½ C living in Southern California at an elevation of 1483 feet]
½ tsp salt
1 ½ C semi-sweet mini-chocolate chips

Instructions:
1) Preheat Oven to 350 Degrees F
2) Cream together the butter, sugars, vanilla, egg yolk and salt.
3) Add the flour one cup at a time until completely incorporated.
4) Then, fold in the chocolate chips by hand (you can do it with your mixer on slow speed, but it might break them up)
5) Chill the dough for 15-30 minutes before rolling out.
6) Using a Dobord or rolling pin with adjustable rings (for consistent depth), roll out the dough onto parchment paper, cut into desired shapes, then bake for 8-10 minutes.

Cookies!!

I've been such a lazy blogger lately- I've been making all sorts of creations and not blogging them :( But Here are my most recent creations- the first two are cartoon-y robots, and the last picture is a set of brown and pink polka dotted onesies (for my sister's Sugar and Spice themed baby shower). They were made out of my typical sugar cookie recipe with royal icing.

Gone Fishin' with my Tackle Box

Last year my cousin's son- Lil' D wanted a fishing cake. I made a (albeit crude) lake fishing cake with a dad and his son fishing on the back of a boat. This year, his request was another fishing cake. Realizing that fake people made out of marzipan or gum paste aren't quite my strong suit, I decided to go with a sculpted-ish cake- a Tackle Box! D got a Tackle Box for Christmas this year and he was SO excited, so I was inspired and decided to make an edible version (except for the bobbers and fish hooks) :)

This is a Chocolate WASC cake with a Chocolate Buttercream icing and a Chocolate Mousse filling. The fondant is homemade Marshmallow Fondant with Butter Vanilla flavoring. This was my first attempt at making homemade fondant, and I was very happy with the results.

The Box itself and lid were both made of fondant-covered cake. The shelves of the box were made out of cardboard covered in fondant, then gumpaste was used to make the individual compartments (I ran out of fondant :( ). The gummy worms and Swedish fish were not homemade unfortunately!  My hubby delivered the cake and decorated with the gummies, hooks and bobbers because I was out of town for the weekend.

I was very happy with the results of this cake- I found that the time it is taking me to complete a fondant-covered cake is diminishing and is much less frustrating. I also found that using my own fondant was much easier than any store bought (even FondX!)

Homemade Marshmallow Fondant (MMF) Recipe- Adapted from the MMF recipe of Tippystclair 
I started with my homemade marshmallow recipe- Found Here
2 lbs Powdered Sugar
1/2 C Water
2 tsp Any Extract / Flavoring (Almond, Vanilla, Chocolate, Peppermint- the sky is the limit)

Instructions:
1a) Complete the marshmallow recipe above, but do not allow the marshmallows to set and cool
1b) If you want to use already made marshmallows, put the marshmallows in a glass bowl and add a couple of Tbsp of water (as indicated in Tippystclair's recipe above) and follow her instructions.
2) Stir in half the bag of powdered sugar; Pour the remaining powdered sugar on a very clean counter.
3) Pour the marshmallow mixture on your powdered sugar pile.
4) Add flavor to your marshmallow mixture.
5) Knead the remaining sugar into the dough, keeping your hands covered in powdered sugar (DO NOT use oil, lard or shortening to avoid sticking), .
6) You will reach a point where you think that no more sugar can be incorporated, but keep going and add in little bits of the remaining water.
7) You know that the fondant is ready when you have a smooth, elastic ball.
8) If the dough breaks when stretched, add a bit more water.
9) Double wrap the fondant when it is not being used.
10) If your dough is too stiff (e.g. after refrigeration), place it in the microwave for 15 to 30 seconds on defrost.


Thanks for looking!!!

Bread Pudding a-Palooza

Walking through Albertsons today I noticed freshly baked bread- and instantly I knew what I wanted to make for tonight's festivities (New Year's Eve- 2010/2011)- Bread Pudding! When I started the yummy goodness, I decided I wanted to experiment, so I made a double batch and created a couple of different versions- S'mores, Chocolate Cranberry, and Almond Raisin- yum! So take the basic recipe below and experiment away!
[S'mores had mini-marshmallows (the kind that go in hot cocoa with the consistency of a Lucky Charms marshmallow) and mini-chocolate chips, then I added a bit of cocoa powder to the custard mixture, Chocolate Cranberry was mini-chocolate chips and Craisins]

Ingredients:
10-12 slices white bread, cut into cubes (or be adventurous and use sourdough, french, wheat or whatever you have in your cupboard- if the bread is freshly baked, toast for a couple of minutes so it doesn't get squished when you cut it)

1/4 C Butter, melted
1/2 C raisins (or Craisins, or whatever you decide to use)
1 tsp ground cinnamon (Then a little extra for sprinkling on top)
6 Large eggs
3/4 C Granulated (white) sugar
2 tsp vanilla extract (or any flavor of extract that accentuates your topping choices)
1/2 teaspoon salt
3 C warm milk or heavy cream (I prefer half milk, half cream- don't overheat or you will risk curdling your egg mixture when you add the milk)

Instructions:
1.Heat oven to 325 degrees F
2.In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a two-quart baking dish or ramekins (ramekins should be baked in a water bath to keep from overcooking)
3.Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the warm milk/cream. Pour egg mixture over bread cubes set aside to soak for 5 minutes.
4.Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.

R2-D2 Groom's Cake (and a Wedding Cake)

I was recently asked by a couple of dear friends to create a wedding cake and a grooms cake- I was so thrilled and honored to be asked to do make these cakes!  The Wedding cake was a funfetti (top tier & bottom tier) and white cake (middle tier) with buttercream frosting and bavarian cream filling, and fondant covering. 

The Grooms cake was a surprise- R2-D2 for the Star Wars lover! It was a Chocolate WASC cake filled with chocolate mousse and iced with chocolate buttercream, then topped with fondant.  The accents were painted on, and the feet and legs were pure fondant.

Wanna-Be Almond Roca

My dad and my uncle love Almond Roca- so I'm attempting to make my own this year instead of buying the tub-o-Roca from Costco!

Here it is- modified from a recipe I found on allrecipes.com

Ingredients:
2 C Chopped Almonds
4 Tbsp Butter, melted
2 C Butter (don't use margarine)
2 C Granulated Sugar
6 Tbsp Hot/Boiling Water
1/4 C Corn Syrup
2 Bags Milk Chocolate Chips

Steps:
1) In a 9x13 pyrex dish, pour the 4 Tbsp melted butter and the chopped almonds. Broil the almonds for about 3 minutes, mix, then broil for an additional 3 minutes. The almonds will look dark, but will not be burned. 
2) Set aside 1/2 of the almonds for the topping, and spread the other half evenly along the bottom of the pyrex dish, sprinkle 1 bag of chocolate chips over the almonds, then set the dish to the side (spread the chocolate evenly over the almonds after 2-3 minutes of melting).
3) On low, melt the 2 C butter and granulated sugar, and allow to cook for 5 minutes.
4) At the end of 5 minutes, add in the water and corn syrup. 
5) Increase heat to medium or just above medium, then boil this mixture until it reaches 300 F (about 15 minutes) on a candy thermometer.
6) Immediately pour the boiled mixture over the previously toasted almonds.
7) Sprinkle the second bag of chocolate chips on top of the toffee mixture and allow to set for about 2 minutes.
8) After chocolate has melted, evenly spread it over the toffee mixture with a silicone spatula, then sprinkle the remaining almonds on top of the melted chocolate.
9) After allowing the mixture to cool for about 10 minutes, score the mixture in the size pieces you desire so it will be easy to break when the mixture has completely cooled/ set.  Allow to set overnight.

Yields approximately 40 pieces.

Hot Chocolate with Marshmallows... On a Stick

This delicious little concoction was brought to my attention to a friend who pointed out a wonderful blogger's post. This dessert is very easy to make (and this is coming from a person who can never get her fudge to come out quite right). The best part about this recipe is it's ability to be tweaked to add the confectioner's own twists and likes. You can flavor the marshmallows or the chocolate (think peppermint, cherry, coconut, raspberry or coffee) and you can dip the chocolate or marshmallows in a variety of toppings (cocoa powder on the fudge, coconut, crushed peppermint candies, sprinkles, crumbled oreos or anything else you can think of).

Foodie with a Family's blog contains my favorite marshmallow recipe ever! It is easy to make and difficult to mess up! I added a few details in the recipe you will find below that helped me make a great, light and fluffy marshmallow- Enjoy!

Marshmallow Ingredients:

.75-oz unflavored gelatin (3 envelopes of Knox gelatin- 1 envelope = 1 Tbsp so .75 oz = 3 Tbsp)
1/2 C cold water
2 C granulated sugar
2/3 C light corn syrup
1/4 C water
1/4 tsp salt
1 Tbsp vanilla extract (or other flavor extract)
Confectioners’ sugar (for coating the outside)

1) Line 9 x 9-inch or 8 x 8-inch pan with plastic wrap and lightly oil it using your fingers or non-stick cooking spray. Set aside.

2) In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.

3) Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil. As soon as it is boiling, set the timer and allow to boil hard for 1 minute.

4) Carefully pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, starting on low and moving up to high speed (this keeps the boiling candy from splashing and scalding you). Add the salt and beat for approximately 15-20 minutes (the mixture will be fluffy like the consistency of marshmallow fluff, and will be cooled to almost room temperature). After it reaches that stage, add in the extract and beat to incorporate. I prefer to use concentrated extracts to decrease the amount of additional liquid I am adding to the recipe, and I typically beat for about 2 minutes after the extract has been incorporated.

5) Grease your hands and a rubber or silicone scraper with neutral oil and transfer marshmallow into the prepared pan. Use your greased hands to press the marshmallow into the pan evenly. Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.

6) Once marshmallows have set, turn the block-o-mallow out onto a cutting board that has been covered with powdered sugar. Generously cover the top of the solid piece of marshmallow (I use a flour sifter or a powdered sugar shaker), and cut into 1" squares. It is best to use a heated knife (it can be run under water then dried) to cut the substance more easily. Cover with plastic wrap, or place in plastic bags or another air-tight container after cutting- leaving them exposed to the air can help them to dry out and become rubbery within a couple of hours.

Fudge Ingredients: (Originally from the King Arthur Flour Company, adapted by Foodie with Family blog)
½ C heavy cream ($3.29 / Quart) (Cost ~$.41)
14-oz can sweetened condensed milk (1 1/4 cups) ($1.49 / can) (Cost~$1.49)
3 C semisweet chocolate (~1.5 bags) ($1.99 / bag) (Cost~$3) 
3/4 C 60% Cocoa Chocolate Chips (~1/2 bag) ($1.99 / bag) (Cost~$1) (=Total Cost to make ~$5.90 + tax)
wooden sticks, lollipop sticks, candy canes or bamboo skewers ($4 / 50 bags, $3 / 50 sticks at Michael's)
optional, crushed candy canes, marshmallows and/or cocoa powder

1) Line an 8 x 8-inch pan or a 9 x 9-inch pan with foil and set aside.

2) Combine the cream and sweetened condensed milk in a heavy bottomed saucepan over medium heat. Heat until it is steaming, but not boiling, stirring occasionally to keep from scorching.

3) Add all of the chocolate and remove from the heat. Allow the chocolate to melt, undisturbed, for 10 minutes.

4) After 10 minutes, whisk firmly until it is thick and shiny. You can add a few drops of flavoring extract or oil at this point, or add some powdered espresso or vanilla. Whisk vigorously again to incorporate the flavoring (if used.)

5) Use a rubber or silicone spatula to spread the mixture out evenly in your prepared, foil-lined pan. Allow to cool at room temperature 12 hours or overnight so that it firms slowly.

6) Take the fudge from the pan and remove the foil. Place on a cutting board. Using a knife heated with hot water and wiped dry, cut the fudge into 1" cubes.


Assembling the Hot Chocolate with Marshmallows... On a Stick

1) Skewer the marshmallow with a lollipop stick or whatever you are using to assemble your treat. Next skewer the block of cocoa (cocoa blocks can have candy decorations (peppermint, cocoa powder, coconut, etc) on them already, or be decorated after skewering them with the marshmallow).

2) Place on top of a parchment square, or place directly into a treat bag, then tie the bag to seal out additional air.

3) The treats will keep without getting stale for about 3 days at room temperature, about 2 weeks when saved in the fridge, or for up to 3 months when frozen in an airtight container.

Salted Chocolate Caramel Bars

I borrowed Giada De Laurentiis' Espresso Caramel Bar recipe and made a couple of tweaks to make it my own.  First I increased the crust thickness, second I doubled the caramel thickness. I left out the coffee and I topped the chocolate with Himalayan Sea Salt and shaved chocolate. This experiment turned out to be a very tasty (and rich) treat that is easy to make if you need a quick and guest-pleasing dessert!

Here is the recipe for Salted Chocolate Caramel Bars- enjoy!

Crust:
Cake Release or Vegetable cooking spray
3 C Graham cracker crumbs
1/4 + 1/8 C Sugar
2 + 1/4 sticks Unsalted butter, melted

Instructions: Preheat oven to 350 F
1) Grease the bottom of a springform pan (a 9x13 pan will work ok- you can line it with foil then grease the foil, but a springform is best)
2) Mix the crumbs, sugar and melted butter to form a crumbly mixture.
3) Press the crumb mixture into the bottom of the greased pan.
4) Bake for 12-15 minutes.
5) Allow to cool for at least 15 minutes before layering on the caramel sauce (do not skip this cooling step! If you do, when you pour the caramel sauce it can break up your crust- I learned that one the hard way!)

Caramel: While the crust is baking, start making the caramel sauce. This part of the recipe can be halved, but I prefer a thick layer of caramel.

1 C Heavy whipping cream
2 sticks Unsalted butter, at room temperature
3 C light brown sugar, packed
2 Tbsp Water

Instructions: Use a medium-sized saucepan
1) On medium heat melt the butter completely (but don't burn the butter).
2) Add in the brown sugar, whipping cream and water, stirring occasionally until the mixture reaches a boil.
3) After the mixture starts to boil, allow it to boil for 5-7 minutes without stirring. The temperature of the mixture should be about 240 F if you are using a candy thermometer; however, a complete rolling boil of the mixture for 6 minutes should be sufficient (the timed method is what I've used the 3 times I've made the recipe and it has worked out each time).
4) Once crust (see above) has cooled, pour the caramel mixture on top and allow to cool for about 30 minutes (the caramel will set up and be firm enough to form a distinct layer before you put the chocolate layer on).  *Note: I typically stick the pan in the freezer for about 20 minutes to speed up the process (I'm not patient :) )

Chocolate: While the caramel layer is setting on the crust, start making the chocolate mixture. Wait until there are about 5 minutes left of cooling because this part goes fast!
4 C (2 bags) Semi-sweet chocolate chips

1 C Heavy whipping cream
3 1/2 tsp Instant coffee  (optional)
1 tsp Himalayan Sea salt or Fleur de Sal (optional- used on top of chocolate- do not mix it in)

Instructions: Use a medium-sized saucepan on low heat.
1) Mix the chocolate chips, cream and coffee.
2) Stir the mixture constantly to prevent burning.
3) Once chocolate has melted and is smooth, pour evenly over the caramel layer and smooth with a silicone spatula.
4) Sprinkle Sea Salt on top of the chocolate, or grate chocolate to garnish.  Allow chocolate to set completely before cutting into bars.
 
*Note: The caramel layer tends to get slightly soft if the bars are left out of the refrigerator too long, so keep the bars refrigerated / frozen until you are ready to serve them.
 
*Another Note: This treat can be very rich, so cutting into 1-2" squares is recommended.

Scottish Shortbread in the Fall

Fall is the greatest of the four seasons. I love the weather, the colors, the pumkin patches and corn mazes... and pretty much everything fall-related.

In honor of Fall (and because a friend of mine is getting married and wanted fall-themed cookies), I have created a few fall Scottish Shortbread cookies.  This recipe is AMAZINGLY yummy. I received it from a friend and have no idea where she got it, but it is fabulous and I highly recommend it for you shortbread lovers out there!

Here is a low-resolution photo of the cookies- my computer has been dead so I can't upload the good pics from my camera- so I'm posting my cell-phone pics until I get it fixed :)

Super Yummy Shortbread Cookie Recipe:



2 C Sifted all-purpose Flour
1/4 tsp. Baking Powder
1/4 tsp. Salt
1 C softened Butter
1/2 C Confectioner's Sugar

1) Mix flour, baking powder and salt.
2) In a separate bowl, cream together the butter and confectioner's sugar. Blend until light and fluffy (this is easiest with a stand mixer- for best results, let mix on medium to high for about 5-8 minutes).
3) Mix together the creamed mixture and flour mixture until well blended.
4) Bake at 325 F for 12-20 minutes until golden brown (You do not need to refrigerate dough before baking)

*You can vary this recipe by chopping up pecans or walnuts and mixing them into the dough.  You can also dip the cookies in melted semi-sweet chocolate after cookies have cooled.

Life's a Beach!

I decided to make some sugar cookies for an upcoming family reunion. The reunion will be held at the beach... so I thought some cute beachy creatures would be just the right theme.  I used the roll-out cookie recipe listed in my Christmas Cookie post, and the same royal icing using various flavors such as Lemon, Almond, Rum, Vanilla Butternut and Coconut. 

Shapes include: Dolphins, Waves, Flip Flops, Sea Shells, Beach Balls, Palm Trees, Suns, Sand Dollars, Starfish and Surf Boards.