Wednesday, October 20, 2010
Believe it or not, but growing up I was not a fan of cheesecake but that is because it was made out of some type of cottage cheese. I didn’t start liking cheesecake until I had the cream cheese type or what is called today the New York Style Cheesecake. Now I love it. I usually make the New York Style Cheesecake but it is very heavy and filling. This time around I wanted something I could bring to a dinner party and I decided to try to make my New York Style Cheesecake recipe into tartlettes.
The easy thing with tarlettes is that they are not as sensitive and they are quick and easy to make. Large cheesecakes are always so temperamental. Tartlettes are just as good and you don’t feel as guilty eating them.
I decided to leave my cheesecakes tartlettes bare but I am sure you can add any topping you like as whipped cream, fruit or cookie crumbs.
Yield: 12 cheesecakes | Prep: 40 minutes | Cook Time: 20 Minutes
1 ½ tsp tbsp unsalted butter, melted
1 pounds Philadelphia cream cheese (2 bricks), at room temperature
1/2 cup sugar
2 large eggs
1/2 tsp lemon zest
1 1/2 tsp vanilla extract
2 tbsp heavy cream
2 tbsp sour cream
Heat the oven to 350 F.
Prepare Graham Cracker Crust (below).
Beat the cream cheese in a standing mixer until very smooth. Gradually add the sugar and beat on medium speed until sugar dissolves (about 3 minutes). Add eggs, one at a time, beating just until incorporated and scraping down the sides of the mixer bowl after each addition. Add lemon zest and vanilla and beat just until incorporated. Remove bowl from mixer and stir in cream and sour cream with a wooden spoon.
Using a spoon pour the batter into the tartlette pan. Bake the cheesecake at 350 F for 20 minutes.
Let the cheesecakes cool and then remove from pan and refrigerate it until chilled about 1 hour.
Graham Cracker Crust Recipe
1 1/2 cup finely crushed graham cracker crumbs (1/4 if 16 oz bag)
1/3 cup melted butter
3 tbsp sugar
Preheat oven to 350.
Combine all of the ingredients. Since i always get full graham crackers i put all my ingredients into a food processor. Once all incorporated then press the crust into the bottom and sides of each tartlette.
Bake 10 minutes in 350 F. Let cool completely before filling.
Monday, October 18, 2010
If you recently started reading my blog you might think that I just post soup recipes. That is not true. But it is fall and I am a soup lover so I have been making lots of soups, but they are all delicious and I love to share them with you.
Once in a while I end up with a bunch of vegetables in my refrigerator that I have not used and they might go bad so I take them all out put them on the counter and wonder what I can make with them, 99% of the time I make stock. But this time I had a bunch of sweet potatoes. I was browsing online and found this great little Thanksgiving recipe on Simply Recipes. My family is not going to want soup during Thanksgiving since they need to leave space for ribs and turkey, so I decided to try the soup out.
I was a little surprised but this soup was delicious. It is creamy, little sweet and hint of cinnamon. It is a perfect dish to server for the fall, Thanksgiving or the holidays.
Sweet Potato Soup
Prep time: 20 minutes | Serves: 6-8
2 Tbsp (1/4 stick) butter
1 cup chopped onion
2 small celery stalks, chopped
1 medium leek, sliced (white and pale green parts only)
1 large garlic clove, chopped
1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
4 cups chicken stock (or vegetable stock)
1 cinnamon stick
1/4 tsp ground nutmeg
1 1/2 cups half and half
1 Tbsp honey
Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes.
Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot.
Add half and half and honey and stir over medium-low heat to heat through. Season soup
Thursday, October 14, 2010
Salted Caramel is everywhere these days. I wasn’t convinced first time I tried salted caramel chocolates but I realized afterwards that it was the quality of the chocolate. Since then I have really started to enjoy salted caramel ice cream, salted caramels, salted caramel chocolates and now salted caramel brownies.
I have also found my favorite place for these products that I just have to share with you. The only place I get my salted caramel chocolates is Fran’s Chocolates here in Seattle. When I send chocolates I always send them from Fran’s Chocolates. I have also heard that it is Obama’s favorite chocolates as well. But if you have not tried their chocolates, you are missing out.
Then my favorite just plain salted caramels come from Jon Boy. I was introduced to Jon Boy a few weeks ago when my good friend Monika from Splendid Willow came over for dinner and gave me a little box of these caramels. I put them on the side not reading the box and realizing the next day what they were. And wow, what a surprise. These are amazing. These Seattle made caramels are amazing. They are made with local cream, organic sugar, fleur de sel and organic brown-rice syrup by former local Whole Foods employee Jonathan Sue and business partner Jason Alm, these little boxes of 15 or so caramels pack in a whole lot of happiness. Today they are only selling these locally in Seattle, but you can get them online, and let me tell you, you will not be disappointed.
I am still looking for the best salted caramel ice cream. I have tried a few including Molly Moons locally made ice cream and I was a little disappointed, it tasted like they put table salt in the ice cream. The best salted caramel gelato is at Vios Restaurant in Seattle. But my next experiment is to try to make it myself. Anyone have any good recipes for salted caramel ice cream?
Then when I saw a recipe on Salted Caramel Brownies I realized I had to try these. I have seen a few people do salted Caramel brownies, The Pioneer Woman does one but she uses gelatin to make the caramel and I did not want that. Then I found this recipe from Brown Eyed Baker when she did “What’s Cooking in Your Kitchen” a few months back. I have since then done this recipe a few times and always a big hit, the brownie is chewy, creamy, sweet and salty. Just the way I like it. It took me a few tries to master the caramel sauce but I finally figured it out.
Here are some of my notes and changes that i did to the original recipe. Make sure your heat is on medium heat and use a sauté pan to make the caramel not a pot, every time I used a pot the caramel would harden and get lumpy, even on medium or low heat.
Secondly the brownie should only be in the oven for 25 minutes, for me it was overcooked once it hit 30 minutes. I also used more than required salted caramel and the left over salted caramel I served as a sauce on top of the brownie which everyone enjoyed.
Do you have any favorite salted caramel recipes?
Salted Caramel Brownies
Prep Time: 15 minutes | Bake Time: 25 | Yield: 16 brownies
5 oz semisweet or bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
8 tbsp (1 stick) unsalted butter, cut into quarters
3 tbsp cocoa powder
1¼ cups granulated sugar
2 tsp vanilla extract
½ tsp sea salt
1 cup all-purpose flour
Salted Caramel Sauce (recipe below)
Fine sea salt
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray.
In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. (Or, melt in the microwave on 50% power for 30-second increments, stirring after each, until melted and smooth.) Whisk in the cocoa until smooth. Set aside to cool.
Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour until just combined. Pour about half of the brownie mixture into the prepared pan and spread into the corners. Spoon 1/4 of Salted Caramel Sauce on top of the brownie batter. Top with the remaining brownie mixture, spread into the corners and level the surface with a spatula. Again, spoon 1/4 dollops of the Salted Caramel Sauce on top of the brownie batter. With a dull butter knife, gently run it through the batter to swirl the batter just a bit (don’t do it too much or it will all mix together).
Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs, 25 minutes. Cool on a wire rack to room temperature, about 2 hours. (If you can wait that long). Cut the brownies into squares and remove them from the pan. Serve with some extra caramel sauce.
Salted Caramel Sauce
Cook Time: 15 minutes
1 cup granulated sugar
6 tbsp unsalted butter, at room temperature
1 tsp fine sea salt
2/3 cup heavy cream, at room temperature
In a sauté pan, heat the sugar over medium heat, whisking as the sugar begins to melt, this takes about 5 minutes. Some of the sugar will harden into clumps, that is ok just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce. (If your sauce is lumpy and hard something went wrong.)
Allow to cool for 10-15 minutes before using in the brownies.
Wednesday, October 13, 2010
Last weekend I had a “girl’s night get together.” I always think that when I have just women over I can do some interesting menus. One time I did a salad bar which was a hug hit but this time I decided to do a “soup night” I served 3 different soups and it was a huge hit. Also during the night I always have Chocolate Tasting which everyone enjoys. So for this soup night I was looking for different recipes and I came across this similar recipe on 101 Cookbooks. The original recipe calls for water but I think chicken stock makes is a more tasty soup. This soup is a great combination of sweet creamy with a little bit of spicy curry. Love it and it is very easy to make too.
Thai Curry Squash Soup
Prep Time: 90 minutes | Yields: 6 servings
2 acorn squash
3 tbsp unsalted butter, room temperature
1 14-ounce can coconut milk
1 tsp (or more) red Thai curry paste. Depends on your paste. Start with 1 tsp and add more if you need more spice.
1 cup chicken stock
2 tsp sea salt
Preheat the oven to 375 degrees and place the oven racks in the middle.
Carefully cut each squash into halves. Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.
In a large pot add the curry paste so the flavor come out. You never want to add curry paste to liquid always sauté it before. Then scoop the squash into the pot. Then add the chicken stock and coconut milk and bring to a simmer. Remove from the heat and puree with a hand blender, if you feel your consistency is too thick add more chicken stock
Bring up to a simmer again and add the salt (and more curry paste if you like, I used just 3 tsp but I like mine spicy)
Note: If you are in a hurry and do not have the time to wait for the pumpkin to roast in the oven you can just boil it for about 15 minutes in the stock and coconut. It tastes almost as good but the squash is a little harder to peal the skin off.
Monday, October 11, 2010
A very popular soup in Sweden is Asparagus Soup “Sparrissoppa” I have no idea why it is not very popular in the US but you don’t see it very often. I recently made it for a dinner party where I served 3 different soups and the Asparagus Soup was the favorite soup of the night. And yes, I only had women over for dinner, I don’t know why but men usually like a little more than soup for dinner.
Asparagus season is usually around April but Whole Foods had some really nice looking ones so I had to get them. Also I didn’t want just asparagus so I decided to put some bacon in it.
Officially known as asparagus officinalis, asparagus is a member of the lily family. It’s native to East Central Europe, yet grows wild in many parts of the world today.
Asparagus was actually a medicine long before it was considered a food. Galen, a Greek Physician, described it as “heating and cleansing. It relieves inflammation of the stomach, relaxes the bowels, makes urine, and helps the weak. It removes obstruction of the liver and kidneys.” A variety of medicinal concoctions were produced from the sprouts, stems, roots and seeds of asparagus. Although today few hold to any real medicinal value associated with asparagus, it is nevertheless rich in vitamins, minerals, and dietary fiber.
Asparagus Soup with Bacon
Prep Time: 30 minutes | Yields: 4-6 people
¾ lbs of asparagus (about 1 bunch from the store or little less than 2 cups)
1 tsp butter
8 oz Bacon
2 cups chicken stock
1 cup cream
1 tsp Salt
Salt and Pepper to taste
Start with cleaning the asparagus and then cut into ½ inch pieces. (Save a few pieces for presentation). Put the asparagus into a pot of water with 1 tsp salt and let boil for 2 minutes. Then remove the asparagus and set aside and dispose of the water.
Cut the bacon in ½ pieces and put into a frying pan. Let the bacon cook until the desired crispy state. I usually like mine just slightly browned not very crispy.
On the side finely chop the 3 shallots and put that in a deep bottomed pot with 1 tsp of butter and sauté the shallots for 2-3 minutes. Then add the chicken stockand let it boil. Then add the cream and the cooked asparagus. Let it simmer for 10 minutes. After that puree the soup in a mixer to the desired state and put it back into the pot.
Add the bacon, salt and pepper to taste.
Another alternative could be to add fried mushrooms to the soup.
Serve soup and add a few asparagus piece for presentation.
Tuesday, October 5, 2010
Today I will be going into the kitchen of Dawn from the Vanilla Sugar Blog. I discovered Dawn’s blog a few months back and got hooked right away. Her blog is simple; the photography is amazing and the recipes are delicious. Dawn is born and raised in California but living in Cape Cod, MA these days, and creates some amazing recipes. But most of all she was part of the 55 Knives, where 55 bloggers contributed to create this amazing Cookbook.
How long have you been cooking and who was the person who encouraged you to come into the kitchen and learn about food?
As a child I loved watching Julia Child over Sesame Street any day. There was something more appealing about Julia Child and how casual she was with food that drew me right in. This was the time when canned foods, frozen meals were making a huge debut and impression on most of America. I always hated them as a kid and was drawn to how Julia used whole foods. Watching Julia on TV you could instantly tell she was real, she was messy, and she was loud—I loved that.
- Banana Custard Tartlettes and Julia & Me
Why did you decide to start a food blog? And why do you love it?
Good question! I even want to ask every new exciting food blog I come across why did you start a food blog? I know, there are hundreds if not thousands of other foodies out there, like me, that love to kick things up a notch and who have a passion of combining the sweet with the savory. I love food blogging because I have found such people who speak my language! Ha ha!
I used to live in Boston and go to the cape every summer, I love it. How did you end up in Cape Cod, MA?
I’m a California girl but love cape cod just as much. I used too, many moons ago, run my family business here on cape cod. I haven’t left, but have plans to move back to California in the next couple of years; I miss the constant sunshine and no snow.
What is your favorite restaurant in Cape Cod and why?
There is this wonderful little family owned restaurant called Lindsey’s Restaurant in Buzzards Bay that serves up the best seafood dishes around. Family style seafood dishes, huge portions, freshest seafood, infamous bisques and still in this economy reasonable prices. I love that they are still family owned after all these years. Plus they are not ever going to scale down their foods to save a buck. They know that in order to keep your customers happy and coming back you need to keep serving the best. Smart and hard, but it’s working for them.
Do you have a signature dish? What is it and how did you come up with it?
Asian Meatballs in garlic-black bean sauce with peanut fried rice
The most comments I get about a certain dish have to be the Asian meatballs with garlic-black bean sauce. I love meatballs, little tiny morsels of kicked up beef, all in a nice bitesize piece. Oh what’s not to love? I make a good Italian meatball but have always wanted to make an Asian one. And I think I found it with these, so flavorful and with a hint of twang. How did I create it? As with most of my dishes I see something I like on TV or on a friends blog and think how to ‘kick that recipe up a notch or two’. It’s like I study a recipe or see a dish and think what is that dish missing? What does it need? Did they forget something? That’s how my foodie brain works.
What eatables do you have in your backyard?
Is it bad that I don’t even know how to garden? You’d think most cooks have these elaborate, organized gardens brimming with vegetables and multiple arrays of exotic herbs. Not me. I wish I had a green thumb. Maybe someday….
If you could sit down and have a dinner with a celebrity chef, who would it be, why and where would you take them to eat?
Picture from NY Daily News
If I could go back in time and make the infamous restaurant in Boston “Maison Robert” come back to life I would go there with Julia Child. This was the place in Boston to go to back in the 80’s for the ultimate in French food: Classic French food with perfect ambience. They were also known for their spacious, private seating, making it as though each table was the only one in the restaurant—it was very private, very warming atmosphere. I know Julia used to dine there and whenever she was there the chefs would be all over her—it was fascinating to witness. It might also be nice to have Emeril join us as I would love to know what kind of questions he would ask her?
What are three things people don’t know about you?
Picture from Cheez_It.com
Ha ha I have a bad addiction to Cheez-It. I do not like goat cheese—I have tried to like it but just cannot. When I eat a cupcake I take the bottom half of the cupcake off and put on the top to make a cupcake sandwich. It’s really good.
What is your favorite kitchen gadget?
- Picture from Huset-shop.com
I love and collect spatulas. As soon as I walk into a kitchen gadget store I go to the spatulas first and grab whatever colors and size I don’t need! I must have over 25 spatulas…so far…
Tell us about 55 Knives.
55 Knives Cookbook
55 Knives is an ecookbook comprised of 55 other chefs/cooks who share some of their best recipe. But the best part is these chefs also share who and why these recipes came about; a little story to go along with the recipe. When you think about it, it’s really genius. I wish more cookbooks would adapt this same theory. The best part? You can order it online and be reading in a matter of minutes. No waiting for it to be delivered to your house. Open now and devour!
Describe your death menu. (Last meal before you die)?
- Picture from NYTimes.com
One of those grilled cheese hamburgers that you see on all the famous food trucks. You know the ones that have two grilled sandwiches as the bun to the hamburger? Man those are crazy, but I love it.
What advice would you give to other food bloggers?
Chocolate Ganache Cupcakes
Be creative. Don’t ever be afraid to step away from the recipe and create your own recipe. You’d be surprised at how easy it is to take something so simple like a vanilla cupcake and add a layer of salty to it, then a texture to it and then a simple Ganache. If you step outside your comfort zone and watch what the pro’s do and why—you’ll learn a lot, I do.
I wanted to thank Dawn for letting me in her kitchen! Thank you!
Friday, October 1, 2010
Happy October! Can you believe it is October?
This week my co-worker walked into my office with a photo copy of a recipe and says, “You have to make these.” Of course i had to try this recipe. WOW! If it wasn’t for my co-worker i would have never made them. They were delicious. As you know i am not a pumpkin pie fan so i have been looking for other pumpkin recipes and this is a keeper. This recipe is from House Beautiful Magazine and originally a Ina Gartner Recipe. I guess Ina feels the same way as I do and not a big fan of pumpkin pie so she looks for alternatives. Here is another great pumpkin alternative to pie. If you didn’t see my pumpkin bread that is another recipe that was delicious.
Can you believe this picture was taken with my iphone 4? I guess the phone takes better pictures than i thought. How is your phone camera?
Also, i am still looking for other good pumpkin alternatives. Anyone have any they want to share? What about pumpkin soup?
Pumpkin Cupcakes with Maple Frosting
Yields: Makes 10 cupcakes | Prep Time: 20 minutes| Bake Time: 25 minutes
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.
Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
6 oz cream cheese, at room temperature
3 tbsp unsalted butter, at room temperature
1/4 tsp Boyajian Natural Maple Flavor
1/2 tsp pure vanilla extract
2 cups sifted confectioners’ sugar
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.
Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.
Wednesday, September 29, 2010
I was having a dinner party and needed to find a simple, good and quick dessert recipe. And what not better than just homemade ice cream that has 4 simple ingredients. Everybody loves home made ice cream and this one sounded fantastic. I came across 101 Cookbooks and there was a recipe in there that I wanted to try. The original recipe calls for Heather Honey but I couldn’t find that. I just had simple Clover Honey that I used instead. This recipe was so simple. Heat all your ingredients and let them steep for an hour. Chill the mixture, and then pour it into your ice cream maker and let it run until your ice cream is the consistency you want. Serve with your favorite simple cookies.
This ice cream is rich and sweet! One of my favorites! I highly recommend trying it out! Delishhh!
Honey Ice Cream Recipe
Yields: 2 cups
Prep Time: 10 minutes | Steep & Chill Time: 2 hours
2 vanilla beans
2 cups heavy cream
1 cup whole milk
1/2 cup honey
Flatten the vanilla beans and cut them in half lengthwise. With a small spoon, scrape out the seeds. Place the seeds and pods in a large saucepan. Add the cream, milk, and honey. Stir to dissolve the honey. Heat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minutes.
Remove from the heat and let steep, covered, for 1 hour.
Cover and refrigerate until thoroughly chilled.
Monday, September 27, 2010
It is that time of the month again, here is the next Daring Bakers challenge.
The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.
The rules were that you had to decorate your cookies to a “September” theme. As you can see mine were leaves, when I think of September I think of fall and colored leaves.
I had a fun time doing this challenge but I do not like sugar cookies, I have never liked sugar cookies and I do not see the point of eating sugar cookies. If I am going to have a cookie then I want a GOOD cookie. Not a bland and boring sugar cookie. Sorry, sugar cookie lovers.
However, I do have to say I had a blast making these cookies, mixing the icing, the colors and I learned something new. The decorating part was lots of fun and I highly recommend doing it if you have kids or want some fun. The icing recipe is great, but next time I would do this on ginger bread cookie instead.
Decorated Sugar Cookies
Prep Time: 30 minutes | Refrigeration 1 hour | Baking 8-15 min | Yields: 36 cookies
Basic Sugar Cookies
½ cup + 6 Tbsp Unsalted Butter, at room temperature
3 cups + 3 Tbsp All Purpose Flour
1 cup Caster Sugar
1 Large Egg, lightly beaten
1 tsp Vanilla Extract
Cream together the butter, sugar and any flavorings you’re using. Beat until just becoming creamy in texture. Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape.
Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
Add the sifted flour and mix on low until a non sticky dough forms. Tip: I don’t have a stand mixer so I find it easier to switch to dough hooks at this stage to avoid flour flying everywhere.
Knead into a ball and divide into 2 or 3 pieces. Roll out each portion between parchment paper to a thickness of about 1/5 inch. Refrigerate for a minimum of 30mins. Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and then it’s also been rolled out while still soft making it easier and quicker.
Once chilled, peel off parchment and place dough on a lightly floured surface. Cut out shapes with cookie cutters or a sharp knife. Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour. Tip: It’s very important you chill them again otherwise they’ll spread while baking.
Re-roll scraps and follow the above process until all scraps are used up. Preheat oven to 350°F.
Bake until golden around the edges, about 8-15mins depending on the size of the cookies. Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in some cookies being baked before others are done. Rotate baking sheets half way through baking if your oven bakes unevenly.
Leave to cool on cooling racks. Once completely cooled, decorate as desired. Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated cookies can last up to a month.
2½ – 3 cups Icing Powdered Sugar, unsifted
2 Large Egg Whites
2 tsp Lemon Juice
1 tsp Almond Extract, optional
Beat egg whites with lemon juice until combined. Tip: It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and grease free.
Sift the icing sugar to remove lumps and add it to the egg whites. Tip: listed are 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.
Beat on low until combined and smooth. Use immediately or keep in an airtight container. Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.
Decorating your cookies: Flooding
“Flooding” a cookie is a technique used when covering a cookie with Royal Icing.
1. You outline the area you want to flood which helps create a dam
2. Then fill or flood inside the area you’ve outlined
Decorating your cookies: What you’ll need
- Piping bags
- Elastic bands
- Piping tips (between sizes 1 & 5)
- Glasses (handy for standing your piping bags in)
- Clean clothes, dry & damp
- Gel or paste food coloring
Decorating your cookies: Royal Icing
The most important thing when it comes to decorating with Royal Icing is the consistency. There are two ways of flooding your cookies. Some like to do the outline with a thicker icing and then flood with a thinner icing. Some like to use the same icing to do both which saves time and you don’t have to have two different piping bags for each color you’re using.
The Same Consistency method:
Consistency: Mix your royal icing according to the recipe/instructions. Drag a knife through the surface of the Royal Icing and count to 10. If the surface becomes smooth between 5 & 10 seconds, the icing is at the correct consistency. Tip: If your icing is too thick, thin it by adding a few drops of water. Mix, do the 10 second test, then if it’s still too thick, add a few more drops of water, repeat, etc. Tip: To thicken your icing, add small amounts of icing sugar until thick enough for the 10 second test
Two Different Consistencies method:
Consistency: Mix your royal icing according to the recipe/instructions. Separate into 2 different bowls, one lot of icing for outlining, the other for flooding. For the outlining icing, drag a knife through the surface of the Royal Icing. If the surface becomes smooth at around 10 seconds, the icing is at the correct consistency. Tip: If your icing is too thick, thin it by adding a few drops of water. Mix, count to 10 seconds, then if it’s still too thick, add a few more drops of water, repeat, etc. Tip: To thicken your icing, add small amounts of icing sugar until thick enough for the 10 second test.
For the flooding/filling icing, drag a knife through the surface of the Royal Icing. If the surface becomes smooth at around 3-4 seconds, the icing is at the correct consistency. Tip: If your icing is too thick, thin it by adding a few drops of water. Mix, count to 3-4 seconds, then if it’s still too thick, add a few more drops of water, repeat, etc. Tip: To thicken your icing, add small amounts of icing sugar until thick enough for the 3-4 second test.
Separate Royal Icing into separate bowls for each color you plan on using. Tip: Make sure to cover the bowls with cling film or a damp cloth to prevent the top from setting and then making lumps
Using a toothpick, add gel or paste coloring to each bowl and mix thoroughly until desired color is reached. Tip: You can use liquid food coloring but you might not be able to get the desired strength of color, liquid coloring will also thin out the icing so you’ll need to add more icing sugar to thicken it again.
Prepping and filling your piping bags:
Attach your icing tips to the piping bags using couplers. Tip: You don’t need to use a coupler but it makes it easier if you want to change tip sizes. Tip: A size 1 tip is best for doing intricate details. A size 2 tip is good for some details and outlining. Fill or flood with sizes 2 – 5. Tip: You don’t need a piping bag, you can use a ziplock bag with a tiny bit snipped off the corner. I would however recommend getting a piping set if you don’t have one as it will be much easier and more precise.
Stand the piping bags in glasses with the tops of the bags folded over the top of the glass. Fill your icing bags with each colored icing. Tie the ends of the piping bags with elastic bands.
Fit the piping bag with a size 2 or 3 tip. Tip: Or snip a very small bit of the corner off of a Ziploc bag. Hold the piping bag at a 45 degree angle above the cookie where you want to start the outline. Gently squeeze the piping bag and start moving in the direction you want to outline the cookie. Start lifting the piping bag away from the cookie so that the flow of icing falls onto the cookie, making it an even and neater outline. As you start to reach the beginning of the outline, bring the piping tip closer to the surface of the cookie to meet the start of the icing outline. Tip: If you’re doing an intricate cookie, like a snow flake, you won’t be able to lift the tip as far away from the cookie. f you’re doing a different color border, e.g. a black border, let the outline dry before flooding. If using the same color for the outline as you’re flooding with, begin flooding after doing the outline.
Fit the piping bag with a size 2-5 tip, the bigger the area being filled, the bigger the tip. Tip: Or cut slightly more off the corner of a Ziploc bag to create a slightly larger opening.
Quickly zigzag back and forth over the area you want to fill. Tp: You need to be quick when flooding the cookie so don’t worry too much if it’s not filled in neatly. Using a toothpick or clean paintbrush, push the icing around into the gaps that are still remaining. Either pick up the cookie and tip it from side to side to even out the filling, or lightly bang the cookie down on your kitchen counter.
Decorating: Melding colors
If you would like to add lines or dots to the base color that you flooded the cookie with so that they meld and dry as a smooth surface, you need to add the lines/dots/patterns as quickly as possible after flooding and smoothing the surface of the cookie. Tip: Make sure to have all the colors you’re planning on using ready and close by so that you can switch between colors quickly. Simply pipe other colors onto the flooded surface in patterns or lines which you can either leave as that or then drag a toothpick through to make marbling patterns.
Decorating: On top of flooding
If you’d like to do other patterns/outlines or writing on top of the flooded surface so that they are raised above the flooded background, simply allow the icing to dry, preferably over night. Fit the piping bag with tip sizes 1-3. Pipe patterns or write on top of the dry icing. Tip: For writing, the consistency of your icing should be thicker rather than thinner, drag a knife through your icing and when the surface smoothes around 12-15 seconds, the consistency is correct.
Packaging and Storing:
Once fully decorated, allow cookies to dry for 24 hours in a cool and dry area. Stack cookies in an airtight container, from largest cookies at the bottom, to smallest and more intricate at the top, with parchment or wax free paper in between the layers. Store in a cool and dry area with the container’s lid firmly sealed. Will last for about a month if stored this way.
General Baking Tips:
When measuring by volume (cup) always shift/aerate your flour/icing sugar in the container/bag before measuring because it settles as it sits and so you end up with more flour/icing sugar in your cup. I do this by moving the ingredient around with a spoon, whisk or fork.
When measuring flour or icing sugar by volume (cup) never scoop the flour/icing sugar up with the cup otherwise you compress the contents and this can make a big difference in the amount you’re using. Rather, spoon the ingredient into the cup until level with the top.
When measuring baking powder or baking soda, always level off the top of the measuring spoon with something flat (like the back of a knife) as these ingredients need to be accurately measured.
When mixing your ingredients, always follow the recipe instructions, especially when it comes to beating in eggs and flour, so if it specifies to mix until just combined or to beat for 4 minutes, follow the instructions to get best results.
Unless otherwise specified, always have your ingredients at room temperature.
It’s always best to invest in an oven thermometer so that you know exactly the temperature you’re baking at then you can also find out if you have cold or hot spots in your oven.
If you need to rotate your trays midst baking, always allow at least half the baking time to lapse before opening your oven to move baking trays around, this allows time for your baked goods to form a good structure so that they won’t flop.
General Royal Icing Tips:
Keep a damp cloth handy while decorating your cookies so that if you’re switching between different icing bags, you can keep the tips covered with the damp cloth so that the icing doesn’t dry and clog them.
If your icing tips do clog, use a toothpick or pin to unclog them.
Always pipe a little bit of royal icing onto a board/paper towel before you begin to make sure there are no air bubbles.
Remember to always cover bowls containing royal icing wither cling wrap, a damp cloth or sealable lid so that the surface doesn’t dry.
Don’t store anything decorated with royal icing in the fridge otherwise the royal icing will become tacky.