Mardi Gras Masks

As Christmas 2011 moves from present to past, it’s time to focus on the next holiday or event.  Mardi Gras, Valentine’s Day and Chinese New Year are just around the corner.  About a week before Christmas I started on my Mardi Gras masks. These mini masks were made from gumpaste, rolled out thin and cut  with a small mask cookie cutter.  Gumpaste is made of glucose, gum-tex, and confectioner’s sugar.  It is 100% edible but tastes like sweet leather and it dries very hard.

I placed them on a curved flower former overnight to dry.  Using water downed food coloring, I painted them with either the Mardi Gras colors (Yellow-Gold, purple, green) or red for Valentine’s Day.  They had to dry completely which took another 8 hours before painting them with lustre dust.  Lustre dust is powdered edible glitter that comes in many shades. Mixed with a few drops of vodka, it turns into a thin pasted and can be painted on top of gumpaste, fondant, and royal icing for a beautiful effect.

One use for these masks is as a cupcake topper.  This cupcake is a “dummie” cupcake.  It was made from styrofoam and will be used for a display.

Happy Valentines Day

I know what you’re thinking.  It’s December, a while before Valentines Day.

I’m done my Christmas/Hanukah/New Years baking and now in decision making process of what to do for Valentines Day, Mardi Gras, and Chinese New Year.

January 1st is New Years Day, by January 2nd Valentine’s Day stuff will be on the shelves in stores.  Maybe even before then.

 

 

S’mores Cupcakes

This is it!  Unless something unexpected comes up, I’m finished all of my holiday 2011  baking.  Since Thanksgiving I baked sugar cookies, gingerbread cookies, maple cookies, honey cake, peppermint brownies, caramel brownies, chocolate pretzel covered brownies, chocolate chip cookie dough fudge, and now….s’mores cupcakes.

I used my “special” chocolate cupcake recipe but any chocolate cake recipe can be used including store bought mix.

Mix 1 1/2 cups of Graham crackers crumbs with 1/3 cup melted unsalted butter.  Place 1 tablespoon of this mixture into the bottom of muffin wrappers lined in a muffin tin.  Pour batter 1/2 full.  Save the rest of graham cracker crumbs to use on top of cupcakes after frosting.

Place a marshmallow in the center than continue to fill until 1/3 full.  Bake according to directions.

To make marshmallow butter cream icing:

Beat 2 sticks of softened unsalted butter in mix master.  Add 1 cup of confectioner’s sugar 1/4 cup at a time.  When the butter and sugar are thoroughly combined, add in 1/4 teaspoon vanilla extract (use clear vanilla extract for a whiter color).  Add in 8 oz of marshmallow cream and continue mixing until creamy.

Spoon on the remainder of the graham cracker crumbs on top.  I also  spooned on crushed chocolate wafer crumbs.

Brownies

Using a basic chocolate brownie recipe I created 3 different flavors. Above are chocolate caramel brownies.  Prior to baking, pour half of the batter in the pan, top with chocolate chips and then drizzled melted caramel (I used dulce de leche) on top then pour the remaining batter on top.  After the brownies are baked and cooled, drizzle more melted caramel and top with chocolate chips.

The picture above is a sweet and salty brownie.  Spread a layer of chocolate ganache on cooled brownies and press chopped pretzels on top.  I love the crunchiness of these brownies.

These chocolate peppermint brownies are minty through and through.  I added 1/4 teaspoon of peppermint extract to the batter.  When brownies are baked and cooled spread a layer of mint cream on tope

To make mint cream: beat together: 1 cup confectioner’s sugar, 3 tablespoons softened butter, 1/4  teaspoon peppermint extract, 1-2 tablespoons heavy cream and 1 – 2 drops of green food color.  the cream should be spreadable.  If it’s too thick, add a little more cream.

Refrigerate the brownies for about 15 minutes.  Spread a layer of chocolate ganache and top with crushed Andes Mints.

Gingerbread Jogger

I call this the Shirtless Jogging Dude with dark nipples.  The nipples are chocolate chips.

Maple Sugar Cookies

When I bit into one of these cookies, it tasted just like pancakes smothered with maple syrup.  So if you are craving pancakes but want a cookie instead, than here ya go.  

The recipe calls for maple sugar which can be found at specialty stores or online.  I recommend making the effort to locate maple sugar and not substitute maple syrup.  Maple syrup will make the cookie dough very sticky and you won’t be able to form balls without making a complete mess.  

Dough
1 cup (2 sticks, 8 ounces) unsalted butter OR a combination of half butter and half vegetable shortening
1 cup (5 1/4 ounces) pure maple sugar
1/2 cup (3 1/2 ounces) granulated sugar
2 teaspoons cream of tartar
1 teaspoon salt
2 large eggs
1/2 teaspoon maple flavoring
1/2 teaspoon baking soda
2 3/4 cups (11 3/4 ounces) King Arthur Unbleached All-Purpose Flour

Topping
2 tablespoons (1/2 ounce) pure maple sugar
2 tablespoons (7/8 ounces) granulated sugar

Maple Glaze (optional)
1 1/2 cups (6 ounces) glazing or confectioners’ sugar
2 tablespoons (1 3/8 ounces) maple syrup
2 to 3 tablespoons (1 1/2 to 2 ounces) heavy cream
1/4 teaspoon maple flavoring

Dough: In a large mixing bowl, beat together the butter, sugars, cream of tartar, and salt until fluffy. Add the eggs, one at a time, scraping between additions. Beat in the maple flavoring. In a separate bowl, whisk together the baking soda, and flour. Add the flour mixture to the egg mixture and beat until blended. Refrigerate the dough for about 30 minutes, to stiffen it and make it easier to shape.

Topping: Combine the sugars in a small bowl or in a large plastic bag. Drop the dough by the rounded tablespoonful into the sugar, gently shake the pan (or bag) to coat the balls, then roll them in your hands till they’re smooth and round.

Place the cookies on parchment-lined or lightly greased baking sheets, about 1 1/2 inches apart. Bake them in a preheated 400°F oven for 10 to 12 minutes, or until they’re a very light, golden brown. Remove them from the oven, and after 5 minutes transfer them to a rack to cool. Yield: about 3 dozen 3-inch cookies.

 

 

 

 

 

Dressed Up Gingerbread Men/Women

Santa and his elves

The Chef – For that friend or relative who is such a great cook

   

The Fashion Model – for the person in your life who is fashionably trendy

The Cool Dude – For the guy who thinks he’s cool, or maybe just is.