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A tiny gingerbread house that perches on the edge of your mug

A tiny gingerbread house that perches on the edge of your mug
A quick update! This winter I’ve collaborated with Brit+Co on a DIY kit for my tiny gingerbread houses that includes 3d printed cookie cutters! It’s available now, go have a look. I made tiny gingerbread houses that are meant to be perched on the edge of a mug of hot chocolate. I had been thinking about those sugar cubes that hook on the rim of a teacup earlier this month, and I was also thinking about 3-D cookies and how they fit together and figured it would be pretty neat to make cookies that hang on the edge of a mug. I made a few versions to figure out how to make one that wasn’t so top heavy that it would flip off the mug, and how small I could get away with and still fit on both large and small cups. I’ve made a PDF pattern of gingerbread house pieces which you can open or download right here. I used the Gingerbread Snowflake and the Royal Icing recipes from I rolled it out onto a sheet of tin foil at 1/8th inch thick.

chocolate peanut butter cake Alex’s birthday was this past weekend and in case you are new here, let me give you a loose outline of a Standard Dessert Alex Politely Requests: Chocolate. Chocolate with chocolate. Chocolate with caramel. Chocolate with toffee. What, can you sense a theme or something? This year we added one more to the chocolate cake pile: Chocolate Peanut Butter Cake. Because did I mention the chocolate cake? You might be noticing a recurring theme here this summer, but what can I say? If you like baking cakes, especially celebration cakes, you really want to get this book. But here’s the other best part (you know, if the notion of a boston cream pie cake wasn’t enough to convince you)–a lot of these cake recipes are one-bowl. Peanut butter, previously: Peanut Butter Brownies and Peanut Butter CookiesOne year ago: Brownie Mosaic Cheesecake Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes 1. 2.

Snow-Day Skillet Cookie! Here in Nashville, there’s a certain low-frequency buzz. And if you’re quiet and listen very hard, you’ll hear the sounds that make up that buzz – the electronic bleeps of grocery cash registers ringing up hot chocolate and popcorn, the rumble of salt trucks and the fervently whispered prayers of thousands of kids (and their teachers) – because, OMG, SNOW IS IN THE FORECAST. Four inches. This Friday. To many of you, that’s nothing. You start with a batch of chocolate chip cookie dough. Once the cookie has cooled, you’ll be able to invert it onto a plate or cutting board, and divide it into rich, cakey, chocolate-filled wedges. And remember, it’s not the size of the snow. Here’s to the Blizzard of 2010!

Inside Out Chocolate Caramel Apples make great teacher's gifts. You've eaten apples, right? You've probably even eaten an apple covered in rich and creamy caramel. If you are lucky, you've enjoyed a chocolate covered caramel apple. But, I am positive you've never had an inside out chocolate caramel apple, but you really should try one! The idea for this recipe came to me in stages. . for a sour note and poured it over the caramel chocolate apple. I made my apples yesterday and took a lot of photographs, then my husband came home and said, "they look more like tomatoes than apples. and green luster dust and thought the effect was pretty nice. These apples will make nice end of the school year thank you gifts for teacher's but would also be a fun gift to give to your doctor - you know the "apple a day" saying. If you don't make the apples, you should at least try to make the caramel modeling chocolate next time you need some milk chocolate modeling chocolate. Inside Out Chocolate Caramel Apples (makes 4) Ingredients: If you prefer you can use

tiny donuts I made some little donuts, and they were yummy. I used the recipe for dainty donuts from Martha Stewart, however since this calls for an overnight chill in a fridge I wonder if the recipe from something like Baking Illustrated would have worked just fine. The dainty donuts are the creation of Callahan Catering and they have scans of thier Martha Stewart Weddings Summer 2003 mini food spread here – note, click on those and you’ll get PDFs. I used these Wilton circle fondant cutters to make the donuts. They weren’t quite the right proportions but, you know, donuts! the donut holes were about the size of marbles and puffed into nearly perfect spheres, it was almost a shame to eat them. amost. I didn’t add enough flour to the recipe to begin with and ended up with a too-sticky dough, as a result I added more flour to roll it out and probably made the donuts a bit tougher than they should have been. This was the first time I’d ever deep fried anything and found these very satisfying to do.

simply delicious home-cooked meals, etc.. ] When I bought the jar of Nutella last weekend I made a vow (yes I did) that part of the Nutella will be made into cupcakes. I’ve always planned to do that whenever I buy one but it never gets that far. Darn those nutella sandwiches and occasional spoon licking. Well, I finally made self-frosting nutella cupcakes and golly they were so beautiful and delicious. This self-frosting nutella cupcakes recipe was adapted from Connie of Pinoycook which she got from Baking Bites. 10 tbsp butter, softened 3/4 cup white sugar 3 eggs 1/2 tsp vanilla 1 3/4 cups sifted all purpose flour 1/4 tsp salt 2 tsp baking powder 1/3 cup Nutella Preheat the oven to 325°. Using a mixer, cream butter and sugar together Do this until light and creamy. Add one egg at a time. Beat the mixture after each egg. Add vanilla, then the flour, baking powder and salt. The mixture would be sort of lumpy like it would be hard to pour. Use an ice cream scooper to fill up the cups with the batter. Serve cool or a slightly warm. .

In Praise of Leftovers | Carrot Cake Cookies I'm here to praise two things--carrot cake cookies and the CCP team I've been coaching for the last three months. Delicious, both. If I saw this photo, I'd be wanting to hear about the cookies first. Exclamations! Pep rallies! And Number Five: they're not cupcakes. Now, please stay around for this. I made these cookies for them. Carrot Cake CookiesAdapted from Epicurious. 1 1/8 cups all-purpose flour1 teaspoon cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 stick (1/2 cup) unsalted butter, softened1/3 cup plus 2 tablespoons packed light brown sugar1/3 cup plus 2 tablespoons granulated sugar1 large egg1/2 teaspoon vanilla1 cup coarsely grated carrots (2 medium)1 scant cup pecans (3 ounces), toasted and chopped4 Tb. candied ginger chopped8 ounces cream cheese1/4 cup honey10 green cardamom pods, seeds removed and crushedGrating of fresh nutmeg Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Whisk together flour, cinnamon, baking soda, and salt in a bowl.

Chocolate Truffles Recipe : Alton Brown Directions Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside. In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate.

really tiny cupcake The cupcake, she is tiny. This is the result of a Tiny Food phase and a Cupcake phase going on simultaneously. These were made using the dark chocolate cupcake recipe from Cook’s Illustrated, and butter and powdered sugar vanilla buttercream colored with AmeriColor food coloring paste in Electric Green. The cupcake is topped with non-pareilles and tiny sugar flowers, all found at the Home Cake Decorating Supply Co. in Seattle at 9514 Roosevelt Way NE, Seattle, WA 98115, (206) 522-4300. Tiny decorations, 3/4″ rigid foil candy cups. Don’t fill the cups this full. I went looking for the smallest baking cups I could find and came back with 3/4″ rigid foil cups meant for candy making. These were filled about half way full. A photo of a photo of a cupcake from Magnolia Bakery that I used as inspiration. Little on top of big to give some scale, I didn’t quite have the hang of the frosting at this point as it was in my pre-KitchenAid mixer dark ages. Cute? See also: tiny pies. More photographs:

My Favorite Cake. Period. I use the word “favorite” too often. But this time I think I mean it. This cake is the cake I make for myself. I don’t share it. I don’t bring it to work. I don’t even let Bryan have a slice unless he begs or I am feeling particularly enamored with him. Of course even as I type this I am thinking of other favorite cakes, which I will eventually get around to sharing— but this is the most important. GREEN CITY MARKET REMINDER: If you’re in Chicago, don’t forget that the Green City Market is still up and running all winter long! Caramel Cake (Gourmet, January 2008) Cake: 2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)1 teaspoon baking powder3/4 teaspoon baking soda1/2 teaspoon salt1 stick (4 oz) unsalted butter, softened1 cup granulated sugar1 teaspoon pure vanilla extract2 large eggs, at room temperature 30 minutes1 cup well-shaken buttermilk Caramel Glaze: Make cake: Preheat oven to 350°F with rack in middle.

Fast Food Fun Cupcake Buns + Brownie Burgers + Cookie Fries = One Happy Meal! Or many… I can hardly stand how cute these little guys are. You’ve probably seen them around before. I know I have. Cupcakes Take The Cake has featured cute ones. I really decided to make these when I thought about making a meal out of them for Father’s Day, complete with sugar cookie french fries. Before I started baking, I made a template for a miniature paper box tray and french fry holder. I printed the tray template on card stock (heavier weight paper), the french fry template on vellum (semi-transparent paper) and the tissue insert on tracing paper (really thin paper from Canson Art pad). All three paper weights went through my printer fine – one sheet at a time to be safe. Cut out the shapes as shown in the picture above with scissors or a sharp blade. Now, for the baking. You know I love learning to bake new things from scratch because it’s really empowering and satisfying and it usually tastes better, too. . And voila……

Red Velvet Whoopie pies While we are leading up to Valentine's Day I thought I might treat you all with this Red Velvet Whoopie pie recipe from Annie's Eats! Go get the recipe here. Valentine's Day is one of my most favorite day's of the year. tiny pies For a while I had been thinking about small food — as in “Look at me, I am a GIANT!” small food. My plans included little poussin, Brussels sprouts, little dinner rolls, and itty bitty pies. I have a small muffin pan with shallow, curved shapes (maybe for dinner rolls?) that I thought would be good for the shape (the standard 5″ small pie tin was considered but voted too large). I used the standard refrigerated Pillsbury pie crusts, and cut out round shapes using a biscuit cutter and some cups from around the kitchen. I even tried a few miniature lattice tops using the technique described at the bottom of this page and sort of illustrated and described here. The pies were baked in a 375 degree oven for ten minutes and then checked. I suspect some sparkly sanding sugar thrown on top, or perhaps this water and sugar techinique would be great for these. The tiny pies were surprisingly yummy, very easy, and provided a good crust-to-filling ratio. More tiny pies!

Rainbow Jello Recipe June 22, 2010 When I was young, rainbow Jello would always be one of the offerings on the dessert table. I used to peel the layers of Jello apart and eat them one by one, my favourite being cherry. I have a lot of fond memories of rainbow Jello, but like most things from my childhood, rainbow Jello slowly disappeared without much fanfare. I don’t eat Jello much, but when I do, I prefer eating rainbows. It’s funny because people are still impressed by rainbow Jello! Rainbow Jello Recipe adapted from The Food Librarian5 small packages of Jello (I used cherry, grape, blueberry, lime and lemon) 4 1/2 tablespoons of unflavoured gelatin 1 can sweetened condensed milkMix the cherry Jello with 1/2 tablespoon of gelatin.