Senin, 29 Juli 2013

So, you want to decorate cookies, do ya?

Well then, I have a little treat for you.

Have you seen these cookies before?
cookies from the book, Decorating Cookies by Bridget Edwards
They are just a few of the cookies featured in Decorating Cookies.  I meant to do a little giveaway for it's 6-month-iversary, buuuuuuut, that was in April.  How about a 9-month-iversary?  K? K.

decorating cookies giveaway ::: bake at 350 blog
Here's what the winner is gonna get:
  1. a personalized copy of Decorating Cookies,
  2. Ateco meringue powder,
  3. (2) PME tips...these are the highly coveted icing tips you may have heard about,
  4. set of AmeriColor Electric gel paste food colorings (some of my favorite colors),
  5. ...and, maybe a few other goodies. :)
To enter, leave a comment on this post.  That's it.  Well, no mean comments.  Other than that, anything goes. ;)

{psst...if you're reading this in an email, click the post title to open the post in your browser to comment.}


**update** Giveaway closed....congrats, Urban Mom!
decorating cookies book ::: photo tutorials of every cookie design
US addresses only; entries accepted through 11:59pm CST, August 2nd. 




Sur La Table Free Shipping

Rabu, 24 Juli 2013

Let it Snow(cone)!

Let it Snow(cone)! ::: snowcone cookies ::: bake at 350 blog
Um, it's hot outside.  You may have noticed.

I made these little snowcone cookies, but after running errands today (are parking lots the hottest places on earth?)...I'm thinking, maybe I made them too small.  As in, a BATHTUB full of snowcone sounds perfect right about now.

Let it Snow(cone)! ::: snowcone cookies ::: bake at 350 blog
Click on over to Parade where I'm sharing the tutorial.  The top of the cookie involves NO outlining, so there's no break between the colors.  I'll show you how.  They're so simple; you know how I love simple.  Don't tell, but I'll take a cookie over a real snowcone any day.  Shhh...

Come share your favorite snowcone flavor and get the full tutorial here. :)


Land Of Nod: Design for Kids and People That Used to be Kids

Senin, 22 Juli 2013

Think Pink!

Petite puffs of pink perfection.....Strawberry Sandwich Cookies!
strawberry sandwich cookies ::: bake at 350 blog
Pink! Pink! Pink!
{Although, thinking pink seems wrong today...all I can think is BLUE for the royal baby. Who's excited?!? #raiseshand}

strawberry sandwich cookies ::: bake at 350 blog
Ah, these cookies.  Soft and sweet, these pillowy strawberry cookies are sandwiched together with a marshmallow filling.

Think: a strawberry cupcake in cookie form.  Really, think about it.
strawberry sandwich cookies ::: bake at 350 blog
The recipe is over at Imperial Sugar


ShopBiscoff.com!

Kamis, 18 Juli 2013

Happy Birthday, Mom!

yellow rose cookies ::: bake at 350 blog
If you've read the blog for a while, or have stopped by for a cut-out cookie recipe, you may have met my mom already.

mom flip photo momflip600.jpg
{Um, how cool is that HAIR?!?}

Today is her birthday.  (Or was...I'm never sure how to phrase that.  I mean, this day always *will* be the day of her birth.  Gah!  So confusing.  See, my mom would know these things.)

yellow rose cookies ::: bake at 350 blog
I think of my mom every day.  This year, though...I've really wondered what life would be like if she were still here with us.  My sister had her 4th baby (a girl!), and I see so much of my mom in her eyes.  Kiddo is about to start high school, and I know she would have been so excited to hear all about his classes and activities.  My dad had surgery last month, and it was...strange...not having her there. (He's doing great, by the way....hi, Dad!)

Yellow roses were her favorite, so I thought I would make some to celebrate.  And, unless she figures out a way to get back here, I guess I'm going to have to eat them, too.

These are vanilla-almond sugar cookies topped with a swirl of crusting buttercream and royal icing leaves. (Keep scrolling for the instructions to make them.)
yellow rose cookies ::: bake at 350 blog

Here are some things I remember about my mom:
  • she always had a project...a quilt, sewing costumes, making Christmas ornaments,
  • her love of all things Irish,
  • she would reapply her mascara and lipstick just before my dad came home from work,
  • our house was *always* clean,
  • going to a school open house and watching her ever-so-politely put my bully of a band director in her place,
  • she loved the Miss America pageant and watched it every year,
  • every time we drove from Houston to Tulsa to visit my grandmother, she would sing "Oklahoma" as we crossed the Red River,
  • her grammar lessons,
  • she fiercely loved her family and friends,
  • her lasagna, chicken & rice, cabbage rolls, spinach salad, mint chocolate ice cream pie, cinnamon rolls...and a million other meals.
yellow rose cookies ::: bake at 350 blog
To make the yellow rose cookies, you'll need:
    yellow rose cookies, how-to royal icing leaves ::: bake at 350 blog
    First, make the royal icing leaves.  On a sheet of waxed paper, pipe the leaves and let dry.  The piping process is fast, but they need several hours to dry.  You can make these weeks in advance and store at room temperature.  Tips used: Ateco leaf tips #112 & #68

    Bake and let the cookies cool completely.

    Make Amanda's buttercream.  I followed the recipe almost exactly, just changing up the extracts a bit to 1 & 1/2 teaspoons vanilla and 1/2 teaspoon almond extract.  The rose cookie idea was inspired by Amanda as well.  Y'all, she makes the prettiest sweets!

    yellow rose cookies ::: bake at 350 blog
    {note: This crusting buttercream involves shortening.  You know when people say they don't like grocery store cake because of the frosting?  I'm the girl timing my approach to the cake table so I'll get the corner piece with the big ol' honkin' rose.  Apparently, shortening is my love language.  Anyhoo...I know we all have foods we don't do; mine is aspartame.  If this you don't do shortening, this is not the recipe for you. :)}

    yellow rose cookies 2013 rack photo yellowrosecookies2013rack.jpg
    Place the buttercream in a piping bag, start in the middle of each cookie and twirl the frosting around.  It's almost like a fat number 6. (I used an Ateco #828 for the large and medium cookies and a #96 for the small.) Peel the leaves off of the waxed paper and place right onto the frosting.

    {Don't even get me started on how much I love this little guy...}
    yellow rose cookies ::: bake at 350 blog
    Happy Birthday, Mom!!!  You are missed every day!  ♥  




    Sur La Table Up To 75% Off Clearance Sale

    Everything Goes with Ice Cream...it's true!


    make-ahead ice cream sundaes ::: bake at 350 blog
    {These are make-ahead sundaes with homemade fudge sauce. More on them in a minute.}

    everything goes with ice cream book
    I received this book, Everything Goes with Ice Cream by Koralee Teichroeb of Bluebird Notes, several weeks ago and my very first thought was "joy!"  Yes, ice cream brings joy, obviously,  but this book is jam-packed with joyfulness!

    Ice cream, sprinkles, parties, aprons, china tea cups, gingham, color, celebrations...JOY!

    everything goes with ice cream book
    Oh, and look who I found waiting in the pages....Miss Teresa from Blooming on Bainbridge.  Everyone say hi.  "Hi Teresa!"

    Teresa & I thought it would be fun to make a recipe from this charming book to share with you all, and (AND!)...giveaway a copy of Everything Goes with Ice Cream, plus (what do we have for them, George?) a brand new ice cream maker!!! (Sorry, I was channeling The Price is Right there for a minute.)

    hot fudge sauce ::: bake at 350 blog
    Here's what I made....Koralee's Hot Fudge Sauce.  Oh baby.

    make-ahead ice cream sundaes ::: bake at 350 blog
    Then, I used the idea from the book to make up some individual sundaes and pop them in the freezer.  After the fudge sauce cooled, I layered it in jars with store-bought coffee and mint chocolate chip ice cream.  My boys thought this was the coolest thing ever.

    make-ahead ice cream sundaes ::: bake at 350 blog
    Baker's twine, wooden spoons, jars?  It's the cute trifecta.  If I had added sprinkles, my kitchen would have exploded from cuteness overload.

    I can just picture these at a party, too!  How fun would that be?!?  The jars stay really cold, so let them sit out at room temperature for about 5 minutes or so before serving.

    print recipe photo printrecipe.jpg 
    Hot Fudge Sauce
    (from Everything Goes with Ice Cream)

    1 cup heavy cream
    1/3 cup light corn syrup
    2 cups bittersweet chocolate, chopped (I used Ghiradelli bittersweet chips)
    1 teaspoon vanilla extract

    In a medium saucepan, combine the cream and corn syrup.  Bring to a boil over medium heat, stirring constantly.

    Remove from heat, add the chocolate. Stir until smooth and combined.  Stir in the vanilla.

    Let cool completely before storing. Makes 2 cups.

    ice cream maker and book giveaway

    So, now for the giveaway.  To enter, all you have to do is leave a comment on this post (if you're reading this in an email, click the post title to open the post in your browser) telling me your favorite ice cream flavor.  For an EXTRA entry...pop on over to my Pinterest page and leave a separate comment here to tell me any pin that strikes your fancy.

    **update** Giveaway closed! Congrats, Lee! 

    OH! And don't forget to scoot over to Teresa's blog for another chance to win!
    {Enter through 11:59pm CST, July 25th.}

    make-ahead ice cream sundaes ::: bake at 350 blog
    YAY, ice cream!!!



    Sur La Table Up To 75% Off Clearance Sale

    Senin, 15 Juli 2013

    Lighting up the night...

    Do you have fireflies at your house?  We don't...and I miss them.

    My favorite part of our summers in Alabama were right at dusk.  The bunnies ventured out and hopped across the yard while fireflies twinkled overhead.  Magical.

    firefly and mason jar cookies ::: bake at 350

    I grew up in this part of Texas, and I know we had fireflies.  What do you think it will take to bring them back?  Engraved invitations?  A signed pledge to never put them in a jar?  How about cookies?  Well, maybe they won't entice the fireflies, but they'll make me feel better.

    firefly and mason jar cookies ::: bake at 350
    All it takes to make these fireflies sparkle is a little disco dust.  This Hologram Gold disco dust is absolutely perfect.  Find it at your local bakery supply, Amazon or Copper Gifts.

    firefly and mason jar cookies ::: bake at 350
    Oh, and can we just pretend that fireflies look like this?  Literal translation of creatures in cookie form is not one of my gifts.   

    To make firefly cookies, you'll need:
    firefly and mason jar cookies ::: bake at 350
    Use #2 tips to outline the cookies, sectioning off areas to be filled in different colors.

    firefly and mason jar cookies ::: bake at 350
    Thin the white, grey and blue icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

    Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into squeeze bottles as needed.

    firefly and mason jar cookies ::: bake at 350
    Flood the outlines with the thinned icing.  Use a toothpick to guide to edges and pop large air bubbles.

    Let the cookies dry for at least one hour.

    Thin the yellow icing with water, but instead of using the "ribbon method" above, make it a bit thicker.  Run a knife through the icing, and when at the correct consistency, the line formed by the knife will disappear in 12-15 seconds.  Cover with a damp dishcloth and let sit for several minutes.

    Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into an icing bag fitted with a #4 tip.

    Pipe dots of the thinned yellow icing onto the jar.  Lightly swirl a toothpick in the center to dislodge any air bubbles.

    Fill in the outline on the fireflies.

    firefly and mason jar cookies ::: bake at 350
    Add details to the cookies...
    Use a #2 tips to add wing and body details to the fireflies.  Use a #1 tip to pipe the eye, mouth and antennae.

    Use a #2 tip to add detail to the jar lid.

    Let the cookies dry uncovered 6-8 hours or overnight.

    firefly and mason jar cookies ::: bake at 350
    The cookies are perfectly cute without disco dust.  If you don't have it, or don't want to use it...no problem.

    BUT, if you want some serious sparkle on those little buggers...

    Once the icing is completely dry, add the disco dust.  Mix together equal parts meringue powder and water.  Brush the mixture onto the yellow areas.  Sprinkle on the disco dust and shake of the excess over a basket-style coffee filter.  (Use as a funnel to pour the excess back into the container.)

    Disco dust will stick even to dry areas, so use a dry paintbrush to brush it away.
    firefly and mason jar cookies ::: bake at 350
    {This is not the best picture of the process, but it helps to capture the brilliant sparkle of disco dust.}

    firefly and mason jar cookies ::: bake at 350
    Do you have fireflies in your yard?  Can you box some up and send them this way?!?



    Kamis, 11 Juli 2013

    Meet Lupita...

    Isn't it funny how people come into your life at the exact right moment?
    lupita me photo lupitamerounded.jpg
    Lupita and I have kids at the same school, in the same grade.  I've noticed as kiddo has gotten older, I know most of the moms of the boys in his class, but not the girls.  So, when Lupita and I met this fall, I was just shocked that A. we hadn't met before, and B. that we had so much in common.

    Not only are kiddo and her daughter in the same class, but we both decorate cookies, are *slightly* overprotective parents, have curly hair, and we both wore gold sparkly ballet flats the first time we met for coffee.  Kismet!
    meet Lupita: cookie decorator and blogger
    You can see how absolutely GORGEOUS Lupita is...I am not kidding, she always is adorable.  She also makes the loveliest cookies!  The colors and details she adds on her creations are just so, so sweet!

    She also made some of my most favorite cookies EVER in the world:
    sweet nun cookies by Mil Grageas
    Lupita has a new blog called Mil Grageas and I thought you needed to know about it.  I know you need to know about it.  What's more....it's in SPANISH!!!  (Or, en Español, which is about the extent what I recall of my 4 years worth of Spanish class in high school.)  I know many of you who read the blog are Spanish speakers...and even if you aren't, you can always use Google Translate...or follow the pictures. ;)

    Let me brag on Lupita a little bit (un pequeño...see what I did there? Actually, I'm not even sure I used that correctly) more. Yes, she makes beautifully decorated cookies.  She's also an phenomenal cook.
    Phenomenal.

    Remember those macarons I made recently?  She taught me how.  She also taught me to make crepes (OH my gosh...delicious); recipe is here in English, too.  Yeah, you'll want to bookmark her blog.
    meet Lupita: cookie decorator and blogger
    Don't even get me started on those minions.

    PS....go say hi! 


    Senin, 08 Juli 2013

    Two-Ingredient Ice Cream...it's a real thing.

    Did you know that you can make ice cream from frozen bananas?  No cream, no eggs...just frozen bananas.  You will not believe how they transform into (ice) creamy goodness.
    two-ingredient nutella banana ice cream ::: bake at 350 blog
    I first saw it last summer on Two Peas and Their Pod.  I cannot believe it has taken me a year to try it.  Mr. E is always going on and on about how frozen bananas are such a good dessert.  (That is typically where I roll my eyes and reach for a cookie.)  I'm gonna say...he may have been onto something.

    Here's what you do:

    Freeze up about 4 bananas.  Go ahead and peel and slice them.  It's easier to freeze them in a single layer...
    two-ingredient nutella banana ice cream ::: bake at 350 blog
    ....or an *almost* single layer in my case.  Once frozen, transfer to a freezer baggie.

    two-ingredient nutella banana ice cream ::: bake at 350 blog
    When you're ready for ice cream, blend it up.  Oh, and add Nutella.  You know you want to.

    {Note: this is definitely a banana ice cream with a little taste of Nutella, not the other way around.  I was a little worried when kiddo said, "This REALLY tastes like banana."  In the next breath, though, he said, "This ice cream is SO good."  *whew*}

    two-ingredient nutella banana ice cream ::: bake at 350 blog
     print recipe photo printrecipe.jpg
    Nutella Banana Ice Cream
    {serves 4-6} 

    4 bananas, sliced and frozen
    5 TBSP Nutella

    In a heavy-duty, high-powered blender (or food processor), process the bananas, scraping down the sides of the blender every so often.  (If you're having a hard time with the blending, add a splash of milk or coconut milk.)

    This will take several minutes, then all of a sudden, it's smooth and creamy.  Add the Nutella and process until blended.

    Serve immediately for soft serve (as shown), or freeze for a few hours until scoop-able.

    two-ingredient nutella banana ice cream ::: bake at 350 blogTwo-ingredient ice cream...it's a real thing.  I'm thinking for the next batch: Oreos? Cookie Butter? Nilla Wafers? Marshmallow Cream?  (I think you see where this is going.)