Cupcakes & Macaroons
My friend Annie and I wanted to try to make French Macaroons. We were both inspired by our resent trips to Europe. They turned out great! We used this recipe from allrecipes.com. We also created this three tier cupcake stand from vintage plates. The cupcakes are made from a box mix that we wanted to practice our cupcake frosting skills on. Délicieux!
{Stay Golden.}
Festive Pumpkin Pie
Yesterday I made this fun pumpkin pie for Christmas! I used extra pie crust and a gingerbread man cookie cutter to add something festive to a simple pumpkin pie. Put crust cut-out on cookie sheet in the oven for 10 minuets then place on pie. I also did on with a Christmas tree so cute!
Fabulous Pumpkin Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter (1 stick), softened
- 1 cup LIBBY'S® 100% Pure Pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- Glaze (recipe follows)
Directions
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
Beat sugar and butter in large mixer bowl until well blended
Beat in pumpkin, egg and vanilla extract until smooth
Gradually beat in flour mixture.
Drop by rounded tablespoon onto prepared baking sheets.
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Recipe from: http://www.verybestbaking.com/recipes/32364/old-fashioned-soft-pumpkin-cookies/detail.aspx
http://spinachtiger.com/espresso-frosting-for-dark-chocolate-cake/
I love these sprinkles that look like little pearls, so cute! I got them at Michael's and if you download the app you can get 40% coupons from your phone.
My first attempt using fondant on a cake! I think this recipe works really well especially for covering the cake. It was fast, easy, and inexpensive to make!
Here it is:
Ingredients:
- 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
- 1 pound powdered sugar (4 cups), plus extra for dusting
- 2 tbsp water
- Food coloring or flavored extracts, optional
Preparation:
1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.
3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.
6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.
7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.
http://candy.about.com/od/fondantcandyrecipes/r/mm_fondant.htm
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