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| Zoey always tries to help me when I'm sewing... |
December 22, 2011
Yellow Dress!
And the last one of my handmade gifts for the season! This one was made for someone who is just like family to my husband and I. She's had a pretty tough year, so we wanted to give her something in this holiday season to bring some cheer. The yellow dress is a middleweight fabric so it is nice for many different seasons and it can be accessorized just like a little black dress!
December 21, 2011
Gift Giving- Placemats
I found chalkboard fabric online a while back but I had never been able to figure out what to make with it. Until I found the idea online to make chalkboard placemats! The ones I had found online told you to paint a piece of wood with chalkboard paint and use that. I immediately thought of the chalkboard fabric as a great material for this project. I used the fabric and denim for the other side. I also tried out some of the fun stitches on the sewing machine to make the edges.
December 20, 2011
Peppermint Sugar Cookies
Merry XMas Eve!!!
Another one of the traditional cookies I tried to update for this year are sugar cookies. I found this recipe for sugar cookies with ground up candy canes in them to add some holiday flair. Mine is missing the icing still since I'm going to add that when I get home!
Peppermint Sugar Cookies
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup candy cane flour**
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
crushed peppermints, for garnish (about 1/2 cup)
6 ounces (3 squares) white chocolate flavored almond bark or candy coating
Center a rack in the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment or silicone mats.
Whisk the flour, salt, baking powder and candy cane flour together.
Working with a stand mixer, preferably one fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for a minute or so, until smooth. Beat in the sugar and continue to beat for about 2 minutes, until the mixture is light and pale. Add the egg and yolk and beat for another minute or two; beat in the vanilla. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated. When mixed, the dough will be soft, creamy, and malleable.
Drop the dough onto the baking sheets by rounded spoonfuls.
Bake the cookies for 9 to 11 minutes, rotating the sheets at the midpoint. The cookies should feel firm, but they should not color much, if at all. Cool completely.
Heat the almond bark in the microwave in 30-second intervals until melted and creamy. Drizzle over the cooled cookies (I used a ziploc bag with the tip snipped off, but you could also just drizzle with a spoon), then sprinkle with the crushed peppermints.
Makes about 40 cookies.
**Like I noted above, “candy cane flour” is just finely crushed candy canes- you can make it with your food processor or just use a hammer (or rolling pin) and a ziploc bag (which is what I did).
Another one of the traditional cookies I tried to update for this year are sugar cookies. I found this recipe for sugar cookies with ground up candy canes in them to add some holiday flair. Mine is missing the icing still since I'm going to add that when I get home!
Peppermint Sugar Cookies
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup candy cane flour**
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
crushed peppermints, for garnish (about 1/2 cup)
6 ounces (3 squares) white chocolate flavored almond bark or candy coating
Center a rack in the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment or silicone mats.
Whisk the flour, salt, baking powder and candy cane flour together.
Working with a stand mixer, preferably one fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for a minute or so, until smooth. Beat in the sugar and continue to beat for about 2 minutes, until the mixture is light and pale. Add the egg and yolk and beat for another minute or two; beat in the vanilla. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated. When mixed, the dough will be soft, creamy, and malleable.
Drop the dough onto the baking sheets by rounded spoonfuls.
Bake the cookies for 9 to 11 minutes, rotating the sheets at the midpoint. The cookies should feel firm, but they should not color much, if at all. Cool completely.
Heat the almond bark in the microwave in 30-second intervals until melted and creamy. Drizzle over the cooled cookies (I used a ziploc bag with the tip snipped off, but you could also just drizzle with a spoon), then sprinkle with the crushed peppermints.
Makes about 40 cookies.
**Like I noted above, “candy cane flour” is just finely crushed candy canes- you can make it with your food processor or just use a hammer (or rolling pin) and a ziploc bag (which is what I did).
December 19, 2011
Gift Giving- Chocolate Covered Cherries
I never liked chocolate covered cherries when I was younger. They just didn't do it for me. But I think I found the best version ever of them. And I do mean ever. They are covered in buttercream first and then in chocolate!
Here is the original recipe.
Best if served at room temperature.
Here is the original recipe.
Chocolate-Covered Buttercream Cherries
60 maraschino cherries with stems (About 2 10-ounce jars)
2 cups powdered sugar
3 tablespoons butter, softened
3 tablespoons light corn syrup
1/4 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
Pat cherries dry with paper towels; set aside. In a small mixing bowl, combine the sugar, butter, corn syrup, and salt; mix well. Turn onto counter and knead until smooth. Don't worry if it seems crumbly at first; it'll come together after a few kneads. Cover with plastic wrap and refrigerate for 1 hour.
Roll dough into 1/2 inch balls (about the size of a cherry); flatten each into a 2-inch circle with your hand. Wrap each circle around a cherry and lightly roll in hands to cover. Place cherries with stems up on waxed paper-lined baking sheets. Cover loosely and refrigerate for 1 hour.
In a microwave or heavy saucepan, melt chocolate chip and shortening; stir until smooth. Holding onto the stem, dip each cherry into the chocolate; set on waxed paper. Refrigerate until hardened. Store in a covered container and refrigerate for 1-2 weeks before serving.
In a microwave or heavy saucepan, melt chocolate chip and shortening; stir until smooth. Holding onto the stem, dip each cherry into the chocolate; set on waxed paper. Refrigerate until hardened. Store in a covered container and refrigerate for 1-2 weeks before serving.
Best if served at room temperature.
December 18, 2011
Gift Giving- Dog Treats
I again had to make dog treats for the family dogs! We can't leave them out of the holiday celebrations! Zoey went crazy while I was making these. She just somehow knows when I'm making stuff for her...
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| Our doggie loves her technology... playing Xbox and using the Kindle at the same time! |
December 17, 2011
Peppermint Cupcakes
My husband and I were invited over to a friend's house this past weekend. I wanted to bring some food, but it was only about two hours until the party. I threw together cupcakes in that time and I'm pretty darn proud of them!
2. In a medium bowl, stir together: 1 1/4 cups flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda
3. In a large bowl, beat 1/4 cup of shortening with an electric mixer on medium to high speed for 30 seconds.
4. Add: 1/2 cup sugar, 1 teaspoon vanilla
5. Beat until combined, occasionally scraping the side of the bowl.
6. Add 2 egg yolks, one at a time.
7. Beat well after each addition.
8. Alternately add the flour mixture and 2/3 cup cold water to the shortening mixture.
9. Beat on low speed after each addition until just combined.
10. Thoroughly wash beaters. In a small bowl, beat two egg whites on medium speed until soft peaks form (the tips will curl).
11. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips will stand straight).
12. Fold beaten egg whites into chocolate batter.
13. Do this in small batches.
14. Gently fold in 1/3 cup of miniature semisweet chocolate chips.
15. Divide among prepared muffin cups. Bake in preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool. Remove from pan.
16. While the cupcakes are cooling, prepare a batch of Peppermint Buttercream Frosting.
17. Then put 6 or so candy canes into a ziploc bag.
18. Crush the candies.
19. Cut the cupcakes in half horizontally and spread about 1 tablespoon of frosting onto the bottom of each cupcake. Replace cupcake tops, pressing gently to spread frosting to the edges.
20. Place crushed candies on a sheet of waxed paper and roll the sides of the cupcakes in the candies to coat the exposed frosting. Pipe or spread the remaining frosting onto tops of cupcakes. Sprinkle with additional crushed candies.
Peppermint Buttercream Frosting
1. In a medium bowl, beat 1 cup of softened butter with an electric mixer on medium speed until fluffy. Gradually add 2 cups of powdered sugar, beating well. Beat in 2 tablespoons of milk and 2 teaspoons of peppermint extract.
2. Gradually beat in an additional 3 cups of powdered sugar until smooth. If necessary, beat in additional milk, 1 teaspoon at a time, to achieve spreading consistency.
Gift Giving- Toffee
I'm giving out food gifts for a lot of people this year in addition to my other handmade gifts. The original recipe I used can be found here.
Almond Toffee
1 cup butter
1 cup sugar
1 cup whole blanched almonds
1/2 cup wonderful, dark chocolate - the best you can find (or milk chocolate if you must), chopped
1/4 cup chopped, toasted pecans (optional)
Melt butter in heavy sauce pan. Add sugar and almonds. Cook on high with pan tilted, stirring constantly, with wooden spoon until light brown (for those of us with candy thermometers, that would be the crack to hard crack stage or about 300F). Pour into large flat pan. Allow to sit for 5 minutes and then cover with grated chocolate and allow to melt - smooth with a knife. Add chopped pecans, if desired, and press in with the back of a wooden spoon. Cool completely in the fridge and break into pieces.
I ended up making a batch and a half. I used a good sized pan to cook it in, but it still ended up pretty thick. If I were to make this recipe again, I would make sure to use a really big pan to cool it in. Maybe a cookie sheet for a recipe and a half like I made.
Almond Toffee
1 cup butter
1 cup sugar
1 cup whole blanched almonds
1/2 cup wonderful, dark chocolate - the best you can find (or milk chocolate if you must), chopped
1/4 cup chopped, toasted pecans (optional)
Melt butter in heavy sauce pan. Add sugar and almonds. Cook on high with pan tilted, stirring constantly, with wooden spoon until light brown (for those of us with candy thermometers, that would be the crack to hard crack stage or about 300F). Pour into large flat pan. Allow to sit for 5 minutes and then cover with grated chocolate and allow to melt - smooth with a knife. Add chopped pecans, if desired, and press in with the back of a wooden spoon. Cool completely in the fridge and break into pieces.
I ended up making a batch and a half. I used a good sized pan to cook it in, but it still ended up pretty thick. If I were to make this recipe again, I would make sure to use a really big pan to cool it in. Maybe a cookie sheet for a recipe and a half like I made.
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