Christmas Sugar Cookies – Name Tag Cookies

I had to repost this, as there was a problem with my initial Christmas Cookies post…

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When you live with a 6 year old girl in the house -who by the way loves everything PINK, you don’t realize that slowly but definitely pink will start spreading all over the place…Yep, that’s what happens if you are not aware. Needles to say it happened with us too, and everywhere you look, there is something pink. Is it a coincidence that this year the main Christmas Look is also pink in our house? Noooo….there you go, that’s how I made pink/blue/silver Christmas Cookies, and not red, which is a classical Christmas colour.

The recipe to bake these cookies I found at www.KarensCookies.net

 

She made a list of her favourite sugar cookies, and I chose this one, called White Chocolate Sugar Cookies. Have no idea how the other cookie recipes work , but this one is pretty good and I am happy with my choice. It is delicious, easy to make, and they don’t brake, yet they are light and nice! I don’t have a history of making sugar cookies, in fact this is my second attempt of all. I did decorate biscuits before, but this time I really wanted cookies made from scratch. Originally I planed to decorate them with Royal Icing, but since I am not using Royal Icing a lot, I don’t have a routine using it, and definitely didn’t have the time to start experimenting now. So, I went for the easy way, which for me is working with fondant.

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I had some Tiffany Parcel Blue fondant (sounds posh, doesn’t it?) and I was happy to use it, although I found the blue a little to dark in the end. I think the cookies would have looked more airy, more subtle with lighter blue, and I guess I could have mix the blue fondant with white to lighten the colour, but at 3 am in the morning I just couldn’t find the motivation. So Tiffany Parcel Blue it is!

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The names on the name tag cookies are my family 🙂 I attached a ribbon to each name tag, which by the way was not too easy, because I cut and baked and covered the cookies with fondant without having made a little hole for the ribbon. Yeah…please think ahead next time… 🙂

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Anyway, since these cookies are good quality, and having the fondant glued from the previous evening, they have softened just right to be able to pierce a little hole in the corner. Also, I was super careful and slow doing it, but I succeeded and none of them broke!

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We will share these with the family, we spend Christmas in Hungary, I hope the cookies will make it on the long journey 🙂
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Here is the recipe for you, I just copy/paste it…
White Chocolate Sugar Cookies

    2 ¼ cup all purpose flour
    1 tsp. baking powder
    ¼ tsp. salt
    ½ cup butter, softened
    1/3 cup sugar
    1 egg
    1 tsp. vanilla extract
    6 oz. white chocolate

Preheat oven to 350 degrees. In small saucepan over low heat, melt the white chocolate and set aside. In small bowl, whisk together the flour, baking powder and salt (so they’re well combined) and set aside.In large mixer bowl beat butter and sugar until creamy. Blend in egg and vanilla extract. Beat in melted white chocolate. Gradually beat in flour mixture until soft dough forms. Shape dough in ball; flatten to 3/4″ thickness. Wrap in plastic wrap; refrigerate 15 minutes* until firm.On lightly floured surface, roll out dough to desired thickness. Bake until edges are golden. Let stand 2 minutes. Remove from cookie sheets and cool completely.*Note: You MUST be able to roll and cut the dough after the 15 minute refrigeration time, or it will set up too much and won’t roll out well. This dough is a dream to work with. You’ll love it.

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Keep Calm And Have a Cookie! Sugar Cookies For New Years Eve

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Remember my White Chocolate Christmas Cookies? I made those and these at the same time, but kept in an airtight container they stayed just as good and tender as freshly made cookies.

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My favourites are the clocks. And the “Keep Calm And….” cookies 🙂

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White Chocolate Sugar Cookies
  • 2 ¼ cup all purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ½ cup butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 6 oz. white chocolate
Preheat oven to 350 degrees. In small saucepan over low heat, melt the white chocolate and set aside. In small bowl, whisk together the flour, baking powder and salt (so they’re well combined) and set aside.In large mixer bowl beat butter and sugar until creamy. Blend in egg and vanilla extract. Beat in melted white chocolate. Gradually beat in flour mixture until soft dough forms. Shape dough in ball; flatten to 3/4″ thickness. Wrap in plastic wrap; refrigerate 15 minutes* until firm.On lightly floured surface, roll out dough to desired thickness. Bake until edges are golden. Let stand 2 minutes. Remove from cookie sheets and cool completely.*Note: You MUST be able to roll and cut the dough after the 15 minute refrigeration time, or it will set up too much and won’t roll out well. This dough is a dream to work with. You’ll love it.

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I covered all of them with white fondant, then painted on with edible powder coloring and edible pen.

 

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There is a cookie with Keep Calm and Take a Mustache, and we actually had few mustaches, the kids loved to wear them as a party accessory. They looked funny 😀

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New Years Eve Cupcakes With Champagne Cream And Alcohol Filled Chocolate

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I was so looking forward to this!!!

I bought the box of chocolates with the tiny bottles of alcohol at the Post Office. Yeah, you heard me right: Post Office 🙂 I was waiting in the ques to send a letter sometime in November when I noticed these chocolates on the shelf.

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To make these I baked a batch of Vanilla Cupcakes (recipe from Laura Vitale’s Kitchen). When they have cooled completely I cored them a little and sprinkled with Rum. Well, I bet you figured by now that these were NOT made for the children at the New Years Eve Party 🙂

 

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The cream frosting I used was a thick, double Champagne Cream ready made from the store, I just whipped it up. And to finish the cupcakes I topped each one with a little chocolate bottle, each containing a different kind of alcohol in it. I also sprinkled shiny glitter to make it even more festive.

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My work still in progress here 🙂

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My daughter and her friend having children’s champagne at midnight. I just love this picture!

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Walnuts and Spices Cupcakes for Christmas

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I baked these cupcakes for Christmas alongside with the Truffle Cake in Hungary because we have spent the Holidays there. Walnuts is very commonly used for cakes around Christmas time in most Hungarian home.
To simplify this for decoration I choose  paper stickers.
 
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Ingredients:
 
-1 cup flour
-1 cup brown sugar
-2 eggs (room temperature)
-200 g unsalted butter (room temperature)
-5 tbsp walnuts (chopped)
-2 tbsp honey
-3 tbsp milk
-2 tsp vanilla extract
-1 tsp baking powder
-pinch of salt
-100 g chocolate (chopped)
 
Frosting cream:
-250 g Mascarpone, soft cream-cheese
-5 tbsp powder sugar (icing sugar)
-300 ml milk
-40 g custard powder (or one sachet of Tejszínízű pudingpor)
-1 tsp Schwartz Mixed Spice (optional but it definitely gives an exclusive character to the cream)
-3 tbsp finely chopped walnuts (using an electric grinder)
-salt
 
Method:
1.Preheat the oven to 350 degrees. My oven is an old gas oven and have absolutely no idea how many degrees are inside, I just switch it to gas mark 6-7, well somewhere in between.
Line your cupcake tin with the cupcake cases and put it aside.
2.Stir the flour, salt and baking powder together and set aside.
3.Beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and cream together until you get a smooth mixture. Add the honey and chopped walnuts, give it a stir then add the flour and the milk and mix it but only until everything is combined. Finally stir in the chocolate.
I used milk chocolate, but you can use dark chocolate if you like, and also ready made chocolate chips will do.
Before chopping the walnuts I put them on a baking tray and roasted it for about 10 minutes. Be careful and don’t burn them! After cooling, chop the walnuts in pieces with a knife. It’s up to you how small or big you chop them, I like them at the size of the chocolate chips so it’s crunchy after baking.
4.Scoop the batter into the cupcake cases, filling only 3/4 way up. Bake for around 20 minutes. Do NOT open your oven in the first 10 minutes, but after that you can turn the baking tray if necessary (I need to do it in my oven). When they’re done, let them cool for about 5 minutes in the baking tin before taking out on a cooling rack. Let them cool completely before frosting.
To make the frosting cream, you have to prepare a thick custard cream and let it cool completely.
I used a Hungarian Dr.Oetker sachet of custard which is called “Tejszínízű pudingpor” (this is for my Hungarian readers :-), this contain 40 g of custard powder. You can easily replace this with vanilla custard, I don’t think it makes any difference.
So, stir the 40 g (must be about 2 tbsp) of custard powder with 3 tbsp of icing sugar, add 300 ml of milk and bring it to boil until you get a thick custard cream. Let it cool completely.
In a mixing bowl cream together the Mascarpone cream cheese and 2 tbsp of icing sugar, add the fine walnuts and the cold custard cream gradually. In the end stir in about 1 tsp of Mixed Spice and -call me crazy but throw in a pinch of salt, it only makes it better!
 
 
 
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Last Christmas I gave you my Heart…. :-) Chocolate Truffle Cake

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I made this cake in Hungary for Christmas at my in-laws house. I couldn’t post about it at the time being so I am trying to catch up with it now 🙂

Too late, I know, but better later than never.

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This is a chocolate truffle cake. Rich dark chocolate cake with white chocolate ganache cream filling. I have made this recipe before, and posted about it, so now I will get into details, although I might do it later on…

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I used large paper baking cases for this, three different sizes, and I loved how it turned out stacked in the end. I wanted to have rustic finish to my cake with only the heart cookie on top and golden edible star sprinkles.

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We got the golden cherub candles as a present in Germany at the hotel where we spent the night when travelling home. I loved them instantly! Each member of the family has got one so we got 5, and they were all unique.

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Mozartkugeln Mini Chocolate Cheesecakes

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When shopping in Austria just before New Years Eve I bought a package of Mozartkugeln and Mozarttaller chocolate and I new I will use them to make some kind of desert. I choose to make Mini Chocolate Cheesecakes in the end.

 

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Very easy to make and not time consuming at all.

Ingredients:

-2 packs of Mascarpone cream cheese (250 g each)
-100 ml double cream
-100 g melted butter
-300 g melted milk chocolate
-150 g melted dark chocolate
-2 packs of Oreo biscuits (154 g each)

Method:
Line the cupcake tray with cupcakes cases. Smash the biscuits in the food processor then pour in the melted butter. Combine, then divide the mixture in the cupcake cases. Tap down and put it to cool in the fridge for like an hour.
Beat the Mascarpone and double cream, add the melted (should be cool already) milk chocolate and give it a stir until well combined. I didn’t use an electric mixture at all, a wooden spoon is just as good. Divide the cream in the cupcake cases on top of the crashed biscuits. Level the top then pour the melted dark chocolate. If you want decoration now is the time to put it on or otherwise the chocolate will get hard on the top in no time. These little cheesecakes are ready for eating next day, or in about 4-6 hours, because if they stay in cool for few hours they taste better.

 

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I put a Mozartkugeln on top of my mini cheesecakes. Mozartkugeln is a praline with marzipan and bitter-sweet dark chocolate. The Mozarttaller is basically Mozartkugel chocolate transformed into a medal form.

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Few images of the chocolates:
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2013 in review

Thank you guys for taking the time to read my blog! 🙂

The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.

Here’s an excerpt:

A New York City subway train holds 1,200 people. This blog was viewed about 6,300 times in 2013. If it were a NYC subway train, it would take about 5 trips to carry that many people.

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