Everything's Coming Up Rosie

These cookies have been almost 5 months in the making.  OK...not in the *actual* making, but in the mental making.  You see, my sister had a little girl in April (this is her 4th baby...the first 3, boys).
Her name is Rosie. ♥ 

Thinking about cookies for Rosie, I knew I wanted to do roses (was that obvious?), so months ago, I bought some silicone rose molds by Martha Stewart.  Ah, Martha.

{Now, these are made for clay, but I used them with fondant.  Silicone is used for all kinds of cooking applications...and I can't find anything about specific "food-grade" silicone, but found this, "as a low-taint, non-toxic material, silicone can be used where contact with food is required."  And, the fondant is touching the silicone for about 2 seconds.  In other words, I think it's ok.}

Alright, disclaimer over.

Ever since Rosie was born, my sister Molly and I have been debating the big issues.  Like, do we think pink roses are prettier on a blue or yellow background?  I still don't know.  

Originally, I thought the background for the cookies would be gingham, but (a.) painting diagonals is not one of my gifts, and (b.) they ended up looking more like lattice...which I liked.  They remind me of vintage lattice work.  I should just say I planned it that way. ;)

To make these Rosie cookies, you'll need:

• sugar cookies (I used this cutter from Copper Gifts.)
  
• royal icing, divided and tinted with AmeriColor  Egg Yellow, Deep Pink, Electric Blue
  
• disposable icing bags
• couplers and #2 tips
• squeeze bottles
• toothpicks
• Americolor food coloring: Lemon Yellow, Deep Pink, Electric Blue 
• paintbrushes, one flat
• Martha Stewart Rose and Leaf silicone molds
• fondant (I like Satin Ice), tinted with Americolor Deep Pink and Leaf Green
• cornstarch
• x-acto or paring knife

Use a #2 tip to outline the cookies in yellow, pink, and blue

Thin the icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  (Reserve some of the white icing for piping details later.) 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.

Fill in the outlines with the thinned icing, using a toothpick to guide to the edges and to pop large air bubbles.

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

While the cookies are drying, make the roses. 

Dust the insides of the molds with cornstarch.

Press the tinted fondant into the mold (it helps to dust your hands with cornstarch, too).  Roll over the back of the mold with a small rolling pin.  I used the handle of a pastry cutter.

Flip the mold over and gently pry it off of the fondant.

Use a paring knife (I eventually started using an X-acto knife) to cut away the excess.

Make some leaves, too.

{I couldn't stop staring at them.}

The next day, add the lattice or gingham to the dried icing. (If you want to see REAL gingham on cookies, check out Glorious Treats.)

Mix equal parts food coloring and water.  Dip a flat paintbrush into the mixture, then blot off the excess.  I used a different yellow for the painting than I did for the icing.  The egg yellow as a paint was reading too "school bus."  I switched it up for Lemon Yellow.  (You can see the difference on those napkins in the picture.)

Paint on diagonal lines (hopefully better than I did).

Use a small paintbrush and paint along the edges of the fondant roses with the pink "paint" to add some dimension.

Use royal icing to attach the roses and leaves to the cookies.

I know, it seems like a lot of steps, but honestly, they're pretty easy.  As a matter of fact, I want to stick those roses onto every cookie I make from this point forward.

Rosie....we're so happy you are here!!!  

Thanks for bringing roses, hair bows, ruffles, tutus, and PINK into our lives! ♥

---

Triple Play Back-to-School Mini Muffins

School starts for kiddo next week.  HIGH SCHOOL, but I will cry on your shoulder(s) about that in a different post.

This year?  His carpool is meeting at 6:50am.  SIX...I don't care that it's 10 minutes until 7:00am...it's still in the sixes.

Anyway, my mind naturally went to breakfast.  (Does your mind work that way, too?)  What will I make for breakfast that will allow *me* to sleep as late as possible, but also get him out of the door on time?

The answer...these Peanut-Butter Oatmeal Mini Muffins.  I'm calling them "Triple Play" muffins because they'll be just the ticket for breakfast, tucked into a lunchbox, or for an after-school snack.

They start with cooked oatmeal.  To that, you add all kinds of good stuff like peanut butter, brown sugar, and melted butter.

(Mental note: this is how all oatmeal should be served all the time.)
(Mental note #2: someone needs to dust off those plastic cherries.)

And, by my rough calculations, they come to approximately 62 calories a piece...so, feel free to eat several at one sitting.

I'm sharing the recipe over at Imperial Sugar.
I hope you love these little guys as much as we do!

Frostings!!! (plus a recipe you'll want topping your next cupcake)

I'm a frosting girl through and through.  To me, cake is merely a vehicle.

That's why I was so darn excited to receive Courtney Dial Whitmore's latest book, Frostings!  Well, I was also excited because Courtney is pretty much as sweet as the frostings in her book.  Cute as a button and filled with joy, Courtney shares her recipes, entertaining and party tips on her blog, Pizzazzerie.

Frostings is a beautiful hardcover book, filled with, you guessed it, recipes for frostings!  Not just frosting, but glazes and  ganaches, too.  The pictures are gorgeous...showcasing inspiring frosting techniques and ideas.  I already know I will refer to it again and again in my kitchen.

Let's take a peek inside the book, shall we?

OK...these end paper just killed me!  Cutest end papers in a book EVER.  Am I right?

Now, let's dive in.  This picture is the one I dream about:

{oh my gosh.}

And this!!!

And *how cute* and delicious does this Toffee Sundae Cupcake look?!?

Courtney is graciously letting me share the recipe with you here!  Yay!

TOFFEE SUNDAE FROSTING 

{with permission from Frostings}

1 cup unsalted butter

4 cups powdered sugar

1 tablespoon heavy cream or milk

1⁄3 cup caramel sauce

1⁄8 teaspoon kosher salt

Chocolate Sundae Topping

1 cup semi-sweet chocolate chips

1⁄4 cup unsalted butter

1⁄4 cup vegetable oil

Cream butter in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy (1–2 minutes). Add powdered sugar 1 cup at a time until thoroughly incorporated. Add in heavy cream or milk, caramel sauce, and salt. Beat for 2–3 minutes. Add additional powdered sugar to thicken frosting or more cream/milk to loosen. In a saucepan over medium heat, melt chocolate, butter, and oil until smooth. Remove from heat and drizzle over toffee frosting.

Yields 4-1/2 cups

Garnish it: Heath toffee bits, chocolate topping, cherry on top

Also!  Would one of you like to win a copy?  Here's what you do...leave a comment on this post telling me your favorite frosting flavor.

Entries accepted through 11:59pm CST, August 18th. 

Find Courtney here: blog, twitter, facebook, pinterest

Buy the book!  (Did that sounds bossy?) ;) I think you'll love it!

---

Goobed-Up Potato Chip Cookies

Goobed Up = adorned generously

I first heard the term "goobed up" years ago when my cousin was describing a craft project.  Goobed up just so perfectly describes anything piled with add-ons.  Is it not the best term ever?!?  I say we make it a thing!

Tomorrow, I pledge to eat a goobed-up cup of frozen yogurt.

These cookies, my friends, are goobed up with potato chips, sprinkles, and mini chocolate chips.  Don't they just make you happy?

Before the recipe, I have to tell you about the cookbook where the un-goobed recipe came from:  Cookies for Kids' Cancer: All the Good Cookies.  It's all at once heartbreaking and inspiring.

In 2007, Gretchen Holt-Witt raised over $420,000 for pediatric cancer treatments by selling 96,000 cookies.  Her motivation?  Her son, Liam, who had been diagnosed with pediatric cancer.  Gretchen and her husband got proactive and started Cookies for Kids' Cancer, a non-profit that encourages people to host bake sales and events.

All the Good Cookies contains many tried-and-true cookie recipes, as well as bake sale stories and tips for hosting your own sale or event.

This organization has raised MILLIONS to fund pediatric cancer research.  In 2011, one of the grants they funded was a project Discover Magazine named as #10 on their list of the Top 100 Scientific Stories of the Year.  Not only is Cookies for Kids' Cancer doing good, they are obviously very wise about where and how the funds raised are spent.

If you like cookies...and something tells me that if you're reading this blog, you do...I encourage you to check out Cookies for Kids' Cancer: All the Good Cookies.  

This recipe is adapted from a recipe in the book, Sally's Potato Chip Cookies.  I hope they don't mind that I goobed them up a little. These cookies are buttery, crispy, and more of a shortbread texture than a chocolate chip cookie. 

They're fun for kids...or kids at heart.

 
Goobed-Up Potato Chip Cookies
{adapted from All the Good Cookies, makes 13}

2 sticks unsalted butter, room temperature
1 cup powdered sugar
1 egg yolk
1 teaspoon vanilla extract
1 & 1/2 cups unbleached, all-purpose flour
3/4 cup crushed potato chips, plus more for the tops (I used Lay's)
1/2 cup mini chocolate chips
3 TBSP sprinkles, plus more for the tops

Preheat oven to 350.  Line cookies sheets with parchment.

Cream the butter and sugar together until smooth and creamy.  Beat in the egg yolk and vanilla; scrape down the sides of the bowl as needed.


With the mixer on low, gradually add the flour.  

Fold in the potato chips, chocolate chips and sprinkles.

Use a 2 TBSP cookie scoop to scoop the dough onto the prepared sheets.  Press more sprinkles and crushed potato chips into the top of each cookie. 

Bake for 15 minutes or so until the edges are browned.  Let the cookies set on the cookie sheets for a minute or two, then transfer to a wire rack to cool completely.

♥

---

Fins to the left, Fins to the Right...

 CHOMP!!!

Stay out of the water...it's SHARK WEEK!!!

I'm reprising some cookies from 2011 over at Parade today.  Hop on over for the tutorial...and just try to get that Jaws theme song out of your head. ;)   

I Just Blogged to Say I Love You (Vol. 8)

1. Oh MY gosh...macarons on a stick, decorated like teddy bears.  Can you HANDLE the cute?!?

2. You may know that I love, love, love Jessica and her recipes.  This, for example, has become a staple around here.  A few days ago, I made this salad from her blog and all three of us were CRAZY for it.  Yes, crazy for a SALAD.  It's that good.

3. The latest Boden catalog arrived in the mail.  These are one of the 42 items I have dog-eared.

4. When we were in DC, I wore this dress at least 3 times.  (I bought the black version in the store; I don't see it online, but this green one is cute.)  Anyhoo...it's comfortable, flattering, and ON SALE...I think I paid around $25 for mine. I mixed it up with a couple of Stitch Fix cardigans and now may wear it every day for the rest of the summer. (PS: it looks much shorter on the model than it does on me.)

5. Don't these just scream summer deliciousness?!?

6. Chocolate Facial.  Yes, please.

7. Speaking of chocolate...these brownies.  I want to jump right through my screen to grab one.

8. I have perfume issues.  My mom and my nana were one-perfume ladies.  My mom wore Cinnabar; my nana wore Youth Dew.  I'm always on the hunt for "my" perfume.  My last two favorites have been discontinued, but a few weeks ago, I found Noelle by Benefit.  Cardamon, Jasmine, Black Pepper, Vanilla Beans, Patchouli?  I think I'm in love.

9. A few of you told me about this Cheerios commercial.  It is so sweet; break out your hankies, people.  And here's one more video, just for fun...Convos with my 2 Year Old, "The Cookie."

What are you loving lately?

---

Random Hints for Air Travel

We just returned from a little family trip to Washington DC.  I learned many things...such as, when the police tell everyone to clear out of the park across from the White House, they don't answer questions like, "Why? What's going on? Should we be worried?"  I learned that even though you KNOW you'll be walking miles (and miles), you'll still wear your wedges to The Capitol and resort to wearing 17 Band-Aids like a toddler.

And, I picked up a few tips I'd like to share about air travel.  You might know that a long, long, looooong time ago, I was a flight attendant with Delta.  Back in the days when airlines served food and stocked magazines and decks of cards.  Remember that?

These are not flight attendant tips, though.  These are tips gained as a passenger.

Hypothetically speaking, let's say your family of 3 is traveling from, oh...Houston to DC.  Hypothetically.  And let's say that you're assigned middle seats in different rows.  Let's say that you bake and decorate cookies for the gate agents in the hopes that they'll help you find 3 seats together.

MY TIP: if the gate agent will not even humor you and take a peek at your tickets AND will not even open the box of cookies and say thank you, TAKE THEM BACK!!!  Save the cookies for the flight attendants...they probably haven't eaten all day.

Middle seats: They're bad enough when you're sitting next to someone to whom you are related.  When sitting next to strangers, it's all kinds of awkward.

My TIPS: 

1. Claim the armrests ASAP.  The window seat has the wall, the aisle seat has room to breathe.  Those armrests are your only hope of personal space.
2. If window or aisle person leans into your space, a quick elbow jab will take care of the situation.  (Pretend it's a sleep reflex.)
3. Upon approach and landing, it's important that you can see out of the window.  If the person next to the window has their entire face covered in a blanket, it is perfectly acceptable to reach over and open the window shade.  If they reach over and close it, fist fight.

Those are my tips...here's the rolling bag tutorial.   You might have seen this cookie design as a part of the flight attendant cookies I made a while back, one of my favorite cookie sets ever.  I love them.

You'll need:

• rolling luggage cookies (I used a template for the rolling bag, see below.)
• royal icing, tinted with AmeriColor Royal Blue and some plain
• disposable icing bags
• couplers and tips (#2, #1)
• squeeze bottles
• toothpicks
• silver luster dust
• vodka
• small paintbrush 

Use a #2 tip to outline the cookies.  Reserve some of this piping consistency icing for adding details later. Use a #1 tip to pipe a wheel with the plain icing.

Thin the blue icing 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 a squeeze bottle.

Flood the outline 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.

Use a #2 tip to add the bag details with blue icing.  Use a #1 tip to add the zipper and remainder of handle with the plain icing.

{Since my table is usually full of decorating supplies, I move a cookie sheet to a chair to take the tutorial pictures.  My supervisor is sleeping on the job *again.*}

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

{If you're making map cookies as well, follow the same process.  No, geography is not one of my gifts.  Yes, that is supposed to be Houston to DC.}

Once the cookies are dry, time for a little drink...

....I mean, time to apply the luster dust.

Mix a bit of the luster dust with vodka until smooth.  Use a small paintbrush to apply to the areas of white icing.  The alcohol will evaporate, leaving just the metallic finish.

And here's the template for cutting out the cookies:

{Just print and use the instructions here for templates.}

What travel tips do you have to share?

---