Archive Hot

Citrus Slices and Wedges

First of all I need to say...one Nation, under God. Today is a day of thanksgiving. It doesn't quite feel right to celebrate the death of another human being, however, in this case, I am thankful that this monster will never have the opportunity to hurt another person with his EVIL...

On a lighter note, lets talk about cookies. I have been making citrus cookies since I saw this amazingly inspiring set by one of my FAVORTE cookie artisans, The Decadent Cookie. Click on the photo to view more of her work.

They are simple, but some of the most beautiful cookies I have ever seen.

Today, I will teach you how to make my version.

You will need three different colors of icing. A darker shade for the outline {use the 20 second rule for this}, a lighter shade to flood the middles, and white for the detail work.

At the risk of confusing you, I'd like to offer this little tip...hope it makes sense. Make only the dark outline color first, and do ALL the outlining. THEN, use the leftover dark, mix it with a little yellow and white and then you will have the perfect color for filling.

This technique can also be used to make oranges and lemons also.

I decided to do a video for this tutorial because wet-on-wet is a little easier to demonstrate this way. ENJOY!

These are a PERFECT Cinco de Mayo treat, and would be wonderful using my Lemon Poppy Seed Cutout recipe.

I am looking forward to the coming week. For those who are hurting, I wish you peace. Rejoice in the good, comfort those who mourn. Count our blessings and do good always.

· citrus slice cookies, lemon, lime, Tutorial, video

Easy Cake Pops

It's my one year blogiversary today! Nearly 200 posts in one year! I can't believe it's been a year already. It's been a blast.

To celebrate, inspired by the new cake pops at Starbucks I decided to make my own cake pops. The one I had was nice but had too much frosting mixed into the cake.

I made some really simple Easter cake pops with lemon cake. This is something that anyone can make. You don't have to be a baker or expert decorator (for you fabulous artistic types check out April's Nun Pops). I've just used some fun Easter sprinkles and some really bright yellow candy melts.

I went all the way to Gloucester Road to Partridges to get this cake mix (It's probably in my head but I like the US ones better than the UK ones). I definitely think that cake mix has it's time and place and for cake pops I give it the thumbs up. Especially as I'm still learning. I'd like to be able to make them a little more smooth looking next time. You can of course make any cake and frosting that you like for cake pops as well. I had fun making these so I think it's time I get a Cake Pop book. Not sure I can wait all the way till June for this to be published though!
-

As a quick aside, the day I had my laser eye surgery I came home to this from Dr. Oetker! It certainly cheered me up.

I haven't decided what to make yet with all my goodies but I am in love with this little green egg timer.

Lemon Cake Pops

Ingredients

1 box Lemon Cake Mix

1 can Lemon Frosting

1 bag yellow candy melts

Vegetable Oil

Easter Sprinkles

Lollipop sticks

1. Make the cake mix according to the directions on the box and leave to cool completely.

2. Once the cake is cool crumble it to small uniform crumbs using a fork. Stir in half of the can of frosting and combine until sticky enough to form balls. Stir in a scoop of frosting more at a time as needed. Don't add to much or the cake will go soggy.

3. Using a cookie scoop take two rounds of dough and form into a smooth round ball. Place on a cookie sheet and chill until very firm.

4. Place candy melts in a microwave safe bowl and heat for 30 seconds at a time stirring in between until melted. If you find the candy melts to thick for dipping add a tablespoon of vegetable oil at a time. Don't go too thin though.

5. Take a Lolly stick and dip a small dab of candy melts on the end and stick it in the cake. Dip into the candy melts covering all the cake. Gently shake off any excess and cover with the sprinkles you'll be using. The chocolate will start to dry quickly! Place in any make shift holder you can find to dry.

6. Store in an air tight container when all pops are dry. They also freeze well.

What's everyone's top tips for cake pops?

· cake, cake pops, Easter, holidays, lemon

HAPPY NEW YEAR {for real this time}

Happy New Year everyone! For real this time! I didn't plan on posting again for a day or three, but sometimes ideas just happen.

This one came to me while I was doing my pre-New Year dinner shopping. My oldest son LOVES beans. However, the younger two, not so much. Pinto beans are pushing it, so any parent can imagine their HORROR when I mentioned black-eyed peas were on the menu. As soon as I dropped the bag into the basket the yearly, " I am not eating THAT," whine-fest began.

Normally, this would have irritated me, but on this particular day, it gave me the BEST idea. I would TRICK them into eating their New Year staple!

This is what I came up with...

They are black-eyed peas, so they ought to cover the tradition, right?

*Don't panic mom, I will make them eat at least five real ones*

Seriously, that was the plan all along.

*BRIBE THEM*

My kids will do almost anything for a cookie.

I was all around unsure about this cookie when I started. First of all, I didn't know how well a black-eye pea would translate to a cookie. There is a very fine line between creative and UGLY. So, before embarrassing myself, I sent a quick phone pic to my buddy, L, and got the thumbs up. She knew EXACTLY what they were.

Luckily, I happen to own a jelly bean cutter, and even though it always looked like a kidney to me {there IS such a thing as a kidney cookie} I knew it would work perfectly as a bean.

On a BAD note, I might have broken my resolution for no ugly cookies. Bottom line, black-eyed peas just aren't cute...unless maybe I gave them a face...but, um, not today.

However, since I was experimenting, I tried out a recipe I have been dreaming up for a while now. I made lemon poppy seed cookies, with lemon royal icing.

*Hope no one is too disappointed that my black-eye pea cookies aren't black-eye pea flavored*

I wasn't sure about the combo at first, but they are Bern Dogg's new favorite, so I KNOW they are pretty darn good. But, just to double check, I might post my recipe soon, so I can get outside input.

Happy New Year, everyone, be safe and make it a good year!

· black-eyed pea cookies, lemon, lemon poppy seed cookies, new year cookies

My Year in Cookies!

It has been an eventful year, and I can remember each day by the cookies that I made. Some of you have been with me from day one and PATIENTLY waited as I totally erased and SLOWLY reposted my blog.-

You have also watched me get knocked flat on my butt, and cheered me on as I dusted myself off and got back up. I am grateful to each and every one of you that took the time to encourage me and keep me moving, even on the days when I wonder why the heck I continue with this crazy hobby! And I especially appreciate those of you who took the time to email me, and give me the little push I needed to get back into blogging gear...I TEND to procrastinate! I appreciate it more than you will ever know, and hope I can give something back.

Here is my year in cookies. These are my favorites...some of them I've reposted, some never made it back onto the blog, so I am catching up now. My goal for next year is to improve my skills, produce MORE original designs, and teach others to make gorgeous cookies also! Happy New Year!