RIP Halloween

You know, I'm never quite sure if I'm giving enough credit or homage to the bloggers, bakers and creative souls who share their recipes and designs to us online.  I always reference whomever shared a recipe or design I reblog. I hope knowing they're inspiring others gives those that share a sense of accomplishment at being amazing and awesome.

I say this now because this adorable design is an almost exact replica of these gorgeous tombstone cookies (which you can buy!) from sugarandflour on Etsy.  (Except mine are less professional or beautiful!)  I used the large Wilton tombstone cutter so these were really two normal sized cookies in one.  Now, some explanation:

In the federal government, the fiscal year runs from October 1 through September 30.  So once a fiscal year (FY) is over, we celebrate! Good riddance! My office usually has an end-of-year breakfast party. My mom's office decided to have a RIP Fiscal Year 2012 party. I was asked to make some cookies for it and I was happy to because they're kinda Halloween-ish and this is my FAVORITE holiday ever.




This is the first cookie platter I've done and I was really happy with the whole graveyard thing.  AND the green filler stuffing (I MEAN, grass) worked perfectly at padding the cookies and keeping the icing from breaking.  Yay!

So here lies so and so.  Thank you to sugarandflour for sharing such a wonderful design!

Cookies for Mom

My mom specifically told me not to buy her anything for Mother's Day. I mostly acquiesced; I'd already bought her a card. But I know she likes the cookies I bring over for Sunday brunches so I made a batch just for her.

I also usually get her flowers so I decided on cookie roses instead of real ones.  These'll last longer (in the freezer)!

Happy (Belated) Mother's Day, to all moms!

April 22 - Earth Day

Happy Earth Day!  Not only do I super love Earth Day because of the awesome sentiment and the beautiful greenery that goes with it, it's also my birthday! In my quest to find ideas for designs, I came across some lovely cookies from a young lady who had a giveaway and declared Earth Day was someday in March and I went 'Nuh uh never!!'  It's always April 22nd!

This is Halloween

woo boy, I've been slacking, right? Well HAPPY HALLOWEEN! All is forgiven??

I made these for the family the other day and completely cheated on the black (I bought the Wilton tubes). I have little patience with getting colors dark but I've heard good things about the AmeriColor brand so I'm going to give them a try when I need a black or red coloring! For now, here are my happy little bloodsuckers!

Have a wonderful holiday, everyone!

Whoopies on Valentines

I think I'm finally coming to the realization that I don't think things through. When I read a recipe that says, Pistachio Whoopie Pies with Rosewater buttercream, I think, Ooo pretty pink! I go through all the steps to make my first whoopie pies ever then take a bite and cringe. 'ugh it tastes like FLOWER.' Never in my many years have I smelled a rose and thought, Man, I wanna chow down on THAT. But I have no one to blame but myself. It's ROSEWATER. It's going to taste like roses.

That being said, I had some leftover vanilla buttercream from a baby shower cake I made a week or so ago and tried that in one of these instead of the rose flavored. It was very nice, I must say. So my rec, and this is just personal taste, is to go with vanilla for these. And if you're wondering if you might dig rosewater buttercream, just imagine stuffing a rose into your mouth. Good? Okay, then go for it.

As previously mentioned, these are my first whoopie pies. They didn't look as poofy in the picture... Those are normal sized cupcake liners so you can see how big just a small ice cream scoop size produced. They're pretty filling when you smack two together with some flower-flavored buttercream. (Just color the vanilla pink! It'll look the same!!) I'd like to try some other flavors, though; they're a cute idea but have a short lifespan. The recipe recommends serving that day and after storing in a baggie over night, they had gone a little sticky from the moisture and such. So keep their shelf-life in mind!



PISTACHIO-CARDAMOM WHOOPIES
Source: Whoopie Pies by Sarah Billingsley and Amy Treadwell

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
3/4 cup (packed) brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
3/4 cup ground pistachios


Position a rack in the center of the over and preheat the oven to 350F. Line two baking sheets with parchment paper.

Sift together the flour, baking powder, cardamom and salt into a medium bowl.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the egg, beating well. Add the vanilla.

Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup buttermilk and beat until completely combined. Add the pistachios and mix just until combined.

Using a small ice cream scoop or 2-tablespoon scoop, drop about 2 tablespoons of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes begin to brown. Let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.

Makes about 30 four-inch cakes.


ROSEWATER BUTTERCREAM

2 cups confectioners' sugar
4 tablespoons unsalted butter, at room temperature
3 tablespoons heavy whipping cream
1 teaspoon rosewater or rose essence
1 teaspoon vanilla extract
1/8 teaspoon salt
3 to 4 drops red food coloring


In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners' sugar and the butter, starting on low and increasing to medium speed, until mixture is crumbly, about 1 minute. Add the heavy cream, rosewater, vanilla, salt and red food coloring and beat on high until smooth, about 3 minutes.


OR!

VANILLA BUTTERCREAM
Source: Wilton

1/4 cup solid vegetable shortening
1/4 cup (1 stick) butter or margarine softened
1/2 teaspoon vanilla extract
2 cups sifted confectioners' sugar
1 tablespoon milk

Makes: About 1 1/2 cups of icing

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.


HAPPY VALENTINE'S DAY, EVERYBODY!

Oranges for Christmas

Every Christmas, since I've been living on my own, I've picked a very rigid color theme to decorate my tree and home. At first, my family snickered at me because I couldn't have anything but the Designated Color/Theme wrapping paper under my tree. And I don't know WHY I started doing this. Probably because I'm a control freak. But start I did. The first year was relatively easy: silver and gold. The second year, I had this magnificent idea: turquoise and lime green! My mom balked at me and my enthusiasm deflated and I settled on red, white and silver. I will never go against my instinct again; I regretted it the whole time and the next season, all the stores had those turquoise and green decorations! But the draw to it had passed. If only I'd followed my gut! ARGH.

The year after, 2007, was my Houston Oiler's colors, red and light blue. It was lovely! Then 2008 was inspired by the Pottery Barn garden theme so it was all naturals and greens and golds! I think that one was my favorite because there were birds and butterflies and adorableness. Of course, with all that natural greenery, I went the opposite in 2009 and was all winter: blues and silvers and whites and snow. And that was okay but nothing that I was crazy about.


This year, like every year I'm crazy about a theme, I see one thing and cling to it and make my entire theme around it. This year, it was a wreath from Williams-Sonoma: simple evergreen with dried oranges and pinecones. Orange and chocolate. It hooked me immediately. And the thing is, I don't even really like oranges in general. But they're such a wonderful Christmas tradition that I never even knew about. My theme evolved to winter fruits, oranges and cranberries, so there's splashes of red color mixed in!

First, I made dried orange slices for Christmas ornaments and, dude! They came out WAY better than I could've hoped for! So vibrant and natural and purdy! And EASY. I also made a clove orange pomander (as seen above) that came out lovely! Probably my favorite thing this season so far!



DRIED ORANGE SLICES

1. Preheat oven to 250. Slice oranges 1/4" thick. Dip in mixture of half fresh lemon juice, half water. Place on wire rack set above rimmed cookie sheet. (Or you can place slices directly on your oven rack as some instructions say, but I was afraid of juices dripping in my oven.)

2. Let dry out at 250 for 1 hour, turning slices over every 30 minutes for even drying. Lower oven temperature to 225 and dry for another 2 hours, again, turning every 30 minutes.

3. Take out of oven and let cool to room temperature. I did not even store the dried slices in an air-tight container because I was afraid moisture would build up in it; I WANT them dry and preserved! So I hung them right away and it's been two weeks! So far, so good!

Then I started looking for orange or orange/chocolate recipes. I found a few and, long story short (too late), none have blown my skirt up. I made Cranberry Orange Muffins from Williams-Sonoma that were thoroughly disappointing with fresh cranberries. They were unbearably tart and the recipe called for too many! Then there was an orange-flavored chocolate ganache tart. Mreh. Too simplistic and nothing amazing. I'm waiting for that awesome dessert to wow me and this year, I'm just not feeling it.

I did, however, catch these cookies on Paula Deen's cookie exchange episode. They've been quite finicky for me so I say, watch carefully: since they're chocolate, there's no way of judging their doneness by how dark they are! So the first batch, I followed the Food Network recipe of 10 minutes bake time and they came out as goopy messes. The second batch I went about 13-15 minutes and they were sturdy and had a nice soft chewiness in the center. Perfect! The THIRD batch, I let go for about 15-17 minutes and wow they came out completely crunchy and hard. ARGH. Curse you, brown colored cookies!

So know your oven and make a few batches to find out how you want your cookies. I think it also made a difference in the shape: the first batch, I rolled into balls as I saw the woman do on the show. The second, which came out perfect, I left as round discs and just pat the rough edges down before sugar dusting. That gave them the nice edges and chewy center!

Overall, these are a very chocolatey and delish cookie! They're keepers!

TOP SECRET CHOCOLATE COOKIES
Source: Christy Hyer

2 1/2 sticks unsalted butter, at room temperature
2 cups sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup Dutch process cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
White Sanding sugar, for garnish

1. In a large bowl, add the butter and sugar and cream together with mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.

2. Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.

3. Preheat oven to 350 degrees F

Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.

Remove to a wire rack to cool.

And there's more orange and chocolateness to come! HAPPY HOLIDAYS, EVERYONE!!

Zombies! ...scare me

I was asked to make something for the office Halloween party and when instructed to make it "gory" and "gross", I had to abandon the adorable pumpkin truffles I was imagining making. I came across this zombie cake by Dessert By Candy last year and looooooved the way it looked! And, also loving a challenge, I decided it was perfect for my needs.

I knew I wouldn't make that intense of a cake for a casual office party - the recipe she uses seems more of a one-layer, dense, flourless cake. Instead, I fell back on my favorite chocolate, the Beatty's Chocolate Cake Ina Garten put out a while ago. I use it for everything, I swear; it's delicious! Then, because this was supposed to be gory, I made my OTHER favorite chocolate accompaniment, raspberry filling! Like BLOOD! Get it??


That left the decoration which was really my focus from the beginning. The fingers are made of marzipan, which I've never worked with before. As I opened the box to find an air-tight tube, I got a little nervous to find the stuff hard as a brick. I should've done more research but I threw the log (unwrapped) in the microwave and heated it slowly until it was more pliable. It started to dry out immediately and I had to work VERY fast to get anything resembling a shape from it. In the end, I wasn't 100% happy with the results (because they didn't look like Dessert by Candy's) but everyone said it worked because the hand was a dead zombie so all the cracks were fine! (And the nails are almond slices, attached with extra ganache.)

Ultimately, the whole thing was a hit! Happy belated Halloween! (And get ready for pumpkin coming your way!)

Happy Birthday, AMERICA.

YES, I am a week late for the 4th of July festivities. But, no, these cookies were not late. I made these two weeks ago in anticipation of a week-long vacation from which I just returned. So I have a good excuse and it's better late than never!

Quick story on how these patriotic treats came to be. See, I'm a big football/soccer fan and have been since I got into it a few years back in London. It was great rooting for the Three Lions (England's national team) but once I got back to the States, it had to be Team USA all the way! (Especially since we were such underdogs and needed support.) So this World Cup, I went all out and, what do you know: America flags, shirts, beads, etc all pop up in stores, right in time for our big games (and July 4th, but whatever).


My 5 year old niece saw me with all this America bling. A few days went by and we were visiting at my mom's house where she proceeded to bring me a set of patriotic cookie cutters that she bought at the store. I said, "What's this?" and she replied, "They're for YOU ... to make cookies. For ME." Oooohhkay! So I kinda had to at that point. I mean, it was sort of an order.

But truth be told, I love doing this stuff. It's not that much work and the final product coming out cute is worth every minute!

I tried a new sugar cookie recipe because I'm always on the prowl for the perfect sugar cookie. These came out nice and soft, held their shape perfectly and were hard to mess up (even after re-rolling). They never browned but did get crisp (though light) if I rolled thin enough. Keep them at a respectable thickness and they'll be nice and soft!

Also, the icing is from those tubes of Wilton "frosting" you buy in the stores. I struggled with the thought of royal icing and in the end, just made do with what I had. Turns out, that sweet frosting is really good on cookies. Think of those Lofthouse soft sugar cookies you get in the store. Mmm. But I piped on the lines and just spread the rest with a knife! It's all about adapting with what you have!


SUGAR COOKIES
Source: Williams-Sonoma

16 Tbs. (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
3 egg yolks
1 piece vanilla bean, about 2 inches long, or 1 1/2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt

In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Add the egg yolks one at a time, beating well after each addition. Cut the vanilla bean in half lengthwise and, using a small, sharp knife, scrape the seeds into the butter mixture. If using vanilla extract, add it now. Mix well.

In a sifter, combine the flour, baking powder and salt. Sift the flour mixture directly onto the butter mixture. Reduce the speed to low and beat until well mixed.

Turn the dough out onto a work surface and divide into 4 equal portions. Shape each portion into a ball, then flatten the balls into disks. Wrap in plastic wrap and refrigerate overnight. (The dough can be prepared up to 3 days ahead.) Let it soften slightly at room temperature before continuing.

Position a rack in the upper third of an oven and preheat to 350°F. Prepare 2 large baking sheets with parchment paper.

On a lightly floured work surface, roll out a dough disk 1/4 inch thick. Using cookie cutters, cut out desired shapes. Transfer the cutouts to the prepared baking sheets. Gather up and reroll the scraps and cut out more cookies. Repeat with the remaining dough disks

Bake until the cookies are golden on the edges, about 8 minutes. Transfer the cookies to wire racks and let cool completely. Decorate the cookies as desired with colored sugars and decorating pens. Store in an airtight container at room temperature for up to 1 week.

Makes 24 to 30 cookies, depending on cutter size.

And, P.S. I AM heartbroken by our results at the World Cup. But it doesn't lessen my love for our national team and players. They're still awesome and I love them!

Rainbows Pride and Love!

Happy Pride Month, peeps! I love rainbows and I love equality. Pride Month is right up my alley! In the interest of full disclosure, I saw this recipe on All Recipes as a "clown cake" and went, 'OOOoo, pretty rainbows!' And then I saw Yahoo's sweet Pride color bar and a light bulb went off. HEY, I can kill two birds with one stone: challenge of a new recipe and support my gay friends and family!

First thing's first, I used a box cake and went by it's specifications. The All Recipes one has it's own that I didn't think was necessary based on the fact that it was just food coloring basically. Second thing, and I can't stress this enough, USE TWO BOX MIXES. I used one and somehow made 12 cupcakes out of a box that insisted it would make 24... Like the other 12 got lost in a black hole somewhere. Gone for eternity... And doubling the recipe will just plain make handling the six separate colors easier.


Okay, so they look like a psychedelic trip from the outside which, when I first saw, got me a little heartbroken because I wanted beautiful layers. Then I bit into one:



HURRAH! I evened out some of the first layers with toothpick to the edges but after the first three, I knew it would come out fine when it started to cook down.


RAINBOW CUPCAKES
Adapted from All Recipes, submitted by lovestohost

2 boxes white cake mix
egg whites
water
oil
purple food coloring gel
blue food coloring gel
green food coloring gel
yellow food coloring gel
orange food coloring gel
red food coloring gel

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare cupcake pans with liners or by greasing.

2. Use egg white option of cake box directions. Beat the egg whites with an electric mixer until frothy, about 1 minute. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed.

3. Divide the cake batter into six separate ziplock plastic bags. Use a toothpick to scoop a dab of food coloring into each bag. Seal and mix inside bag; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bags of batter.

4. Cut corner of bags and pipe 1/6 of the first color in the bottom of all liners. Repeat with the next colors (rainbow going purple, blue, green, yellow, orange and red) until cups are 2/3 full.

5. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 18-20 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.


Top with your favorite icing (mine is vanilla buttercream)!

February and chocolate, CHECK

AH HA. I caught you, last day of February! Take THAT, procrastination!

These are just a few mini cupcakes I made in a hurry for Valentine's. They're a box mix. I know. I bring shame on my family. HOWEVER the buttercream icing is real! It's my favorite [because it's so terrible for you]. And they were serious good. Two quick bites of delish. :)


VANILLA BUTTERCREAM ICING

1 cup Crisco Shortening
1/2 stick butter, room temperature
2 tbsps heavy whipping cream
1 tsp vanilla
4 cups powdered sugar, sifted (measure then sift)


In your mixer bowl, beat the shortening until it's smooth, add the butter and beat together until smooth and light and fluffy. Add smaller amount of the heavy cream indicated in the recipe and the vanilla and mix well.

Add half the powdered sugar and mix for 5 minutes on low-med speed. Add remaining sugar and mix well. Add more cream or powdered sugar if necessary to adjust the consistency

Add coloring as desired.


I'm making a resolution here and now: MARCH is going to be my baking month. I always tell myself I'm going to make calendar-appropriate recipes like Irish soda bread and green stuff but I never do. Well, I'm putting the pressure on myself right now. SOMETHING GREEN IS GOING TO BE HAPPENING IN MARCH. Or at least have the spirit of Irish-ness.

Happy Halloween!

I think these are kind of perfect in every way. Cute, Halloween-y, pumpkin, bite size; the list of their attributes goes on and on! I found them posted on Facebook by a friend and was shocked to find I'd never heard of Bakerella before. Her blog is AMAZING. It's such a treat to find a baker that is both creative and imaginative in their recipes. I want to thank Bakerella for sharing such darling ideas with the world!


I took these little cuties to work for the Halloween bake sale and they went like hot cakes! I was a little sad to see them go so fast, to be honest; I would've made more if I had known two pie crusts (a top and bottom) made only 24 little pies and that they tasted so yummy. And 24 seemed like a lot until I took them in and they disappeared! Needless to say, they were well received!

This is a definite keeper recipe!!





MINI PUMPKIN PIES
Source: Bakerella

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
2 eggs + 1 egg white
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.

Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.

Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)

Brush egg whites from one egg to the top edges of each pie. Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined. Spoon mixture into each pumpkin-shaped pie crust. Bake for 12-15 minutes.

Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.


To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Boo, ghosts. Boo.

Halloween is, by far, my favorite holiday. I'm not sure why because I've never been big on costumes or being scared at haunted houses or even trick-or-treating. But I guess it's fall and cute/spooky treats and decorations. Pumpkins were sent from Jesus as the greatest food stuff known to man. This is not a pumpkin entry; that's coming up next.

THIS is a Halloween cake entry because I seem to have those every other year. My best friend has a fall baby on the way (due late November) and she loves Halloween just as much and so decided the baby shower would be a perfect opportunity to have the best of both worlds. Hallo-baby party-shower! I'd seen these petits fours on Martha Stewart last year and almost died of the cute. I HAD to make them. But the holiday rolled around and went and I missed the chance. When this shower came up, I knew it would be the perfect occasion.

The thing about this blog I think I've found most fulfilling is the ability to go through a recipe, experience the process, and then post my reactions, good and bad, and try to help others not make the same mistakes. Or, in this case, say flat out: I will not make this recipe again. Don't get me wrong; another baker might look at it and decide it'll be worth the trouble. I can only say that from my standpoint, it's not.

I devised a few shortcuts from the word go that I thought would help me out. I'd bake the cake and freeze it so a hard (and not pillowy soft) cake would cut through easier when using the small biscuit round cutter. Yeah, no. Turns out, the cold cake stuck to the metal cutter and subsequently couldn't cut the third and fourth rounds neatly at all. There was much cleaning, cutting, cleaning, cutting.

I then saw that the pan made the cake too tall for the stumpy little ghosts. I had to go through and cut all the tops off the cylinders although this did provide me with a fun little sampler disk of cake. Mmm.

And that's another thing: this recipe WASTES so much cake. There's just something in me that cringes at having leftover bits with nothing to do with. I froze the trimmings and have yet to decide their fate.



So I piped the little cones of buttercream on top and froze that as well. There's always an issue of exposed cake drying out so I had to do a quick freeze for the frosting to set up then went back and lightly covered a hollow cake pan with plastic wrap so only the tops were touching. Froze them again so I could glaze the day of the shower.


Now. The glaze. Perhaps a more experienced petits-fours-making-person would've thinned it out further but there were two issues: #1. I didn't know if a thinner glaze would set up or if it would remain too liquid, and #2. Would a thinner glaze show the imperfections of the cake/frosting instead of being a smooth, ghosty outside? I don't know the answer to either still because I was too chicken to try thinning the glaze. As it is, it's kind of thick and VERY sweet. The ghosts came out okay but not great. The witch hats, however, were a small disaster. The chocolate "glaze" is nothing more than a ganache that completely smothers the tiny round of delicate cake. With the buttercream cone on top of that, you've got a giant helping of chocolate and frosting and not much else. I wanted to throw them away but, again, felt uneasy wasting food. They were an unadulterated failure, though.

One last thing: the chocolate piping. I wish I'd read Bakerella's notes on piping chocolate for faces in which she instructs to add a little vegetable oil to make the substance more fluid because MARTHA sure didn't. So, thanks to Martha Stewart, the chocolate was too thick, hard to manage and came out looking junky. Bakerella's, on the other hand, came out looking great (that's the pumpkin coming up next). Thanks for nothing, Martha!

The guests at the party were extremely nice and said they really liked the little ghosts but I was disappointed. I will absolutely never make these again but I'm glad I went through the experience and could pass it on to you guys. Attempt at your own risk!



GHOULISH PETITS FOURS
Martha Stewart

For witch hats, make petits fours through step two. Then create a brim using a dab of icing: Affix each petit four to a 2-to-2 1/2-inch chocolate wafer cookie. Proceed to step three, coating with Chocolate Glaze instead of Butter Glaze. In lieu of step four, wrap one or two pieces of licorice lace around the base of the hat immediately after glazing.


Makes about 40
White Sheet Cake
Confectioners' Sugar Icing
Butter Glaze
4 ounces semisweet chocolate, for eyes and mouth


Using a 1 1/2-inch cookie cutter, cut out circles from cake. Brush off any crumbs with a pastry brush.

Fit a pastry bag with a plastic coupler, and top cake rounds with icing in a ghost or hat shape, about 1 inch high.

Place a wire rack over a rimmed baking sheet; set aside. Set an iced cake round on a fork; hold over bowl of glaze. Using a large spoon, drizzle glaze evenly over cake and icing until completely covered. Transfer to wire rack. Repeat with remaining rounds. Let set, about 5 minutes.

Place chocolate in a heatproof bowl microwave at 50% power, stirring chocolate every 30 seconds until melted. Add small amount of vegetable oil to make more fluid. Transfer to a disposable pastry bag or resealable plastic bag; snip off tip with scissors. Pipe eyes and a mouth onto ghosts.



WHITE SHEET CAKE

Makes one 12-by-17-inch cake

1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for baking sheet and wire rack
4 1/2 cups sifted cake flour (not self-rising), plus more for baking sheet
2 tablespoons baking powder
3/4 teaspoon salt
1 1/2 cups milk
1 1/2 tablespoons pure vanilla extract
2 1/4 cups sugar
7 large egg whites

Preheat oven to 350 degrees. Butter a 12-by-17-by-1-inch rimmed baking sheet. Line bottom with parchment paper. Butter parchment, and dust with flour, tapping off any excess. Set sheet aside.

Into a medium bowl, sift together flour, baking powder, and salt; set aside. In a measuring cup, combine milk and vanilla; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until very smooth. With mixer on medium speed, add sugar in a slow, steady stream; beat until mixture is light and fluffy, about 3 minutes.

Reduce speed to low. Add reserved flour mixture in three batches, alternating with reserved milk mixture, and starting and ending with flour. Mix until just combined; do not overmix. Set aside.

In a clean bowl, beat egg whites until stiff but do not let dry peaks form. Fold one-third of the egg whites into batter to lighten, then gently fold in remaining whites in two batches.

Scrape batter into prepared sheet; smooth top with an offset spatula. Bake in oven until cake is springy to the touch and a cake tester inserted in the center comes out clean, about 30 minutes. Transfer to a wire rack, and let cool 15 minutes. Loosen sides of cake with a small metal spatula or paring knife; invert onto a buttered wire rack. Peel off parchment. To prevent splitting, reinvert cake so top is facing up. Let cake cool completely.



CONFECTIONERS' SUGAR ICING
(I would HALVE this; it made WAY too much)

Makes about 7 cups

1 1/2 cups unsalted butter (3 sticks), room temperature
3 pounds confectioners' sugar
3/4 teaspoon salt
3 tablespoons pure vanilla extract
3/4 cup milk, plus more if needed


In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until well combined. Add salt, vanilla, and milk; beat until icing is smooth and creamy. The icing should be thick enough to pipe and hold its shape. If icing seems too thick, add 1 tablespoon milk at a time until proper consistency is reached. Use immediately, or refrigerate in an airtight container up to 2 days. If refrigerating, bring icing to room temperature before using, and lightly beat until creamy if necessary.



BUTTER GLAZE
Makes about 1 1/2 cups

2 1/2 cups sifted confectioners' sugar
1/2 cup (1 stick) unsalted butter
5 tablespoons milk


Place sugar in a medium bowl, and set aside. In a small saucepan, melt butter over medium heat. Immediately pour the melted butter into the bowl with the sugar. Add the milk, and whisk until mixture is smooth. Cover bowl, and store at room temperature until ready to use.



CHOCOLATE GLAZE (for witch hats)
Makes 1 1/2 cups

6 ounces best-quality bittersweet or semisweet chocolate
1 cup heavy cream


Chop the chocolate into small pieces, and place in a medium bowl. In a small saucepan, heat cream over medium-high heat until just simmering, and pour it over the chocolate. Let mixture stand 5 minutes, then stir until smooth. Let stand at room temperature about 10 minutes before using.

Holiday Cookies

A few weeks ago, I made about 12 dozen cookies to give away to family and friends for the holidays. I made sugar (a bust), peanut butter blossoms, magic cookie bars, chocolate chip cookies and biscochitos. I sent packages of a variety of these goodies to friends and that was the most fun. My friends were pleasantly surprised to receive a box of cookies out of no where which makes me all kinds of giddy!


Peanut butter blossoms are a tradition every Christmas and I used this same awesome recipe for the chocolate chip cookies. This is the first year I made the biscochitos, though, which are a Mexican (or Spanish, if you want to go that far back) cookie that we always get at the Mexican bakeries in Houston. I had a few recipes but the first I tried called for lard. Now, I've never SEEN lard, I've never SMELLED lard and I've certainly never COOKED with lard before. It was definitely different. I actually kind of thought it smelled like turkey. Weird, I know. But I made the cookies which vaguely smelled (like turkey, to me) and I just couldn't give them away. I made another batch with Crisco and they were SO MUCH better. My mom said, after comparing the two, that the lard cookie tasted richer. I agree but mostly because the Crisco cookie might've been lighter because it didn't have that heavy turkey taste. (I kid! But seriously; that mess is OFF.)

So I sent out the Crisco biscochitos to my friends in the shapes of Christmasy stars! Because my first attempt at sugar cookies was a bust, I had a second go at them. (See further down.)

It's funny but I made all those cookies and because I planned to give so many away, I really only ate one or two from each batch. I had to save the rest for others! So I made another pan of Magic Cookie Bars that stayed home for family. They're kind of my favorite bar-thing on the planet so. I gots to have some for meeeee.


BISCOCHITOS

1 cup vegetable shortening
2/3 cup sugar
1 egg
2 to 4 Tablespoons red wine, brandy or sherry
1 to 1 1/2 teaspoons crushed/ground anise seed
3 cups flour
2 teaspoons baking powder, optional
1/2 teaspoon salt, optional

Cinnamon Sugar:
1/4 cup sugar
1 tablespoon ground cinnamon


Preheat oven to 350°.

Beat lard with an electric mixer until light and fluffy. Slowly beat in the sugar, then the egg. Beat in 2 Tablespoons of the wine and the anise seed. Toss the flour together with the baking powder and salt, if using. Gently stir in, adding more wine as needed to form a soft dough. Let stand for 10 minutes or cover with plastic wrap and refrigerate for 15 minutes.

On a lightly floured surface, roll out 1/4-inch thick and cut into shapes as desired. Dip the top side of each cookie in the cinnamon-sugar and place on ungreased cookie sheets, about 1 inch apart.

Bake for 10 to 15 minutes, depending upon size, just until the edges turn a pale blond. Let cool a few minutes then remove to a wire rack to cool. Store in a cookie jar or airtight container.

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THEN I committed myself to making sugar cookies and it came down to Christmas Eve but I did them. Next year I'll prepare better and do them right but these came out cute. :)

Mini Pies!

As I mentioned in the last post, I made a chocolate pecan pie for work and didn't get to taste it. Then my mother made the same pie for Thanksgiving and I had a small piece (because there were three pies to sample!). So the week after Thanksgiving, I realized I didn't get my pecan pie fix like I shoulda. I didn't want to make a whole pie for myself. C'mon give me some credit; I do have some control. However I needed it so the solution was clearly MINI pie.

I used the same Pecan Pie recipe from the last post (without the chocolate) and simply split the filling recipe in half. I used the equivalent to one pie crust and it made five mini tart/pies. The only adjustment I had to make was to the baking time: I lowered the temperature to around 320 degrees and it ended up baking 40 minutes or so. The toothpick test will let you know when they're done!

They're perfect for one serving of your very own little pie! :)