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Sunday, July 9, 2017

Fidget Spinner Cookies

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Fidget Spinner Cookies That Spin!

My spinner and Fidget Spinner Cookies

Happy National Sugar Cookie Day! I hadn't bought a fidget spinner until yesterday since I wanted to make fidget spinner cookies that spin after seeing a bunch of videos on Pinterest. I ordered a fidget spinner cutter from American Tradition Cookie Cutters, and purchased a fidget spinner at Five Below on sale for $3. They are fun. Wee!!! Spin-spin... I saved some of the cookie dough from baking last weekend to make three cookies to celebrate this special day for all cookie decorators and cookie lovers. For the recipe, go to my Firework Cookies post and omit the sprinkles. The cookies were fun to make. I did 2 very elementary videos so you can see the cookies spin. See directions below.



With a fidget spinner cutter or a template cut desired amount of cookies.

Use a paper straw to make a hole in the center of each cookie.

Use the bottom of a decorating tip and press into dough on the three corners to make the holes.

Use a small round cutter to make 2 buttons for each cookie. You will affix these with a piece of straw so they spin later.

Spinner I bought

My spinner and fidget spinner cookie cutter

Cut about 1 1/2 inches pieces of straw for the amount of cookies you bake.

With royal icing colors of your choice, make all the borders and fill each cookie.

Once dry, do black border around the small center circle and the three circles.

Let cookies dry completely.

What you need to make these cookies

I only used 1 straw since I only made three cookies

Do 1 cookie, insert straw piece and then dab a little royal icing onto the back of one of the buttons.

Use enough royal icing to make the cookie stick to the straw piece. Repeat and add the other button on the top side of the cookie. Press together gently.

Use bottom of pastry tip to make the circles

Since my circle cutter was fluted I used the end side to make the buttons; do 2 for each cookie

Repeat this step until you are done.

Let it set on wire rack for at least 2 hours.

Royal Icing 

Cookies ready for royal icing

If desired, gently brush cookies with white or silver luster dust so they shimmer.

Spin your cookie and eat it.


-Sophia/Two Frys

Saturday, July 8, 2017

Coconut Flan

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Coconut Flan
I made Coconut Flan with my Mom today and the only 2 adjustments I made was adding 1/2 teaspoon Coarse Salt and setting the oven to 350 degrees not 325. My Mom made the caramel while I combined the rest of the ingredients in a large bowl using a whisk. I grew up with my Mom making Flan several times a year usually on holidays. Now that she is older and going through beginning stages of dementia, she hardly cooks or bakes anymore. She could not remember how to make caramel so I guided her along and was happy to share this moment with her. I think she enjoyed it and she loved the Coconut Flan. The coconut taste is prominent from the Cream of Coconut and Coconut Milk and has an lovely taste. The Coconut Flan texture is silky smooth and rich. Ingredients and directions follow.

1 cup Granulated Sugar

5 Large Eggs

1 cup Sweetened Condensed Milk

1 cup Cream of Coconut

1 can Unsweetened Coconut Milk

1 teaspoon Pure Vanilla Extract

1/2 cup Water + warm water for water bath

Caramel cooling in pan

Heat oven to 350 degrees.

In a small saucepan over medium heat, bring sugar and water to a boil.

Stir with wooden spoon until the sugar dissolves.

Continue cooking by swirling the pan for about 10 minutes or until the caramel turns light golden brown.

Pour hot caramel into pie or cake pan; set aside to cool. I used a 9-inch cake pan.

In a large bowl, whisk together the eggs until incorporated.

Whisk in condensed milk, cream of coconut, and coconut milk until incorporated and smooth.

Add vanilla extract and whisk for a few seconds to combine.

Once caramel has cooled, pour egg mixture into pan.

Place pan inside large shallow baking dish in the oven and pull the rack out, and add warm water filling up to halfway of the pan.

Cover with aluminum foil.

Bake for 1 hour and 30 minutes until flan is set with a golden top and still wiggly in the center but cooked.

Oven times vary so you may need less or more time. Start checking the flan after 1 hour and 15 minutes.

When done, remove from oven and allow flan to cool at room temperature in the water bath. This allows the flan to cool gradually.

Gently run a butter knife around the edges and invert onto a large serving plate.

Cover with plastic wrap and place in fridge to chill.

Serve chilled.

For the Coconut Flan recipe, visit Goya:


-Sophia/Two Frys

Tuesday, July 4, 2017

Marbled Star Cookies

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Marbled Star Cookies

Marbled Star Cookies

I came across marbled star-spangled cookies on Sugar Spun Run (link below) and wanted to make these cookies for July 4th. They are so pretty and sort of messy to make, but fun. I have been planning on using the marbling technique and this was a great holiday to do it. This is a great recipe to do with kids. For the Funfetti Cut-out Cookie recipe, go to my Firework Cookies post. Marble Glaze Icing recipe and instructions below.

Marbled Star Cookies

Marbled Star Cookies
Triple star cookies

Yield: 3 Dozen 3-inch cookies

Marble Glaze Icing Ingredients
3 cups Powdered Sugar

3 tablespoons Light Corn Syrup

3-4 tablespoons Milk

1/2 teaspoon Pure Vanilla Extract

1/4 teaspoon Almond Extract

AmeriColor Soft Food Gel Paste Food Color in Super Red and Royal Blue

Optional: Wilton Edible Accents Silver Stars

Optional: Wilton White Luster Dust

Pretty stars

Very patriotic!

Each cookie has its unique design

In a large bowl whisk together the powdered sugar, 3 tablespoons of milk, and light corn syrup until smooth.

If the glaze is too dry, add 1 more tablespoon of milk.

Add vanilla and almond extracts and stir.

Marbled Star Cookies

Lovely designs

Divide glaze into four containers with lids.

Use one bowl at a time and dip toothpick into gel colors and then into glaze and swirl with Wilton Scribe Tool or a toothpick to make a pretty design.

Make each container a different variation of color with more red or more blue if you wish. That is what I did since I wanted various designs.

Star Spangled Cookies

Cookies setting

AmeriColor Gel Paste in Super Red and Royal Blue, Wilton Silver Stars and White Luster Dust

Make sure cookies are on wire racks in cookie sheets for icing overflow.

Dip cookie into glaze, swirl around, and place on wire rack.

If you wish, add Wilton Edible Accents Silver Stars and repeat until you are done.

Swirling the colors together

Cookies cooled and ready to add marble glaze

Making star shapes in dough

Once cookies dry, take a brush and gently add a little Wilton White Luster Dust on cookie. Do this by flicking the brush with your finger over the cookie. Repeat until you are done dusting all the cookies. This is optional but makes the cookies shimmer.

For the Star-Spangled Cookies recipe and video tutorial, visit Sugar Spun Run:


-Sophia/Two Frys

Saturday, July 1, 2017

Firework Cookies

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Firework Cookies
Happy Fourth of July! I made patriotic cookies this weekend so the jimmies in the dough are red, white, and blue. I use the recipe from my Easter Rainbow Funfetti Cookies. The colors for the icing are AmeriColor Soft Gel Paste Food Color in Super Red and Royal Blue. To make the shape, I used a scalloped flower cutter and had fun making these cookies. See recipe below.

Yield: 3 Dozen 3-inch cookies

Firework Cookies

1 cup, 2 sticks Unsalted Butter, softened and each stick cut into cubes

1 1/2 cups Granulated Sugar

1 Large Egg

2 teaspoons Pure Vanilla Extract

2 3/4 cups King Arthur All Purpose Flour

2 teaspoons Baking Powder

1 teaspoon Coarse Salt

3/4 cup Red, White, and Blue Jimmies

In a large bowl whisk together the flour, salt, and baking powder; set aside.

Cream butter and sugar in a hand held mixer or stand mixer with paddle attachment on medium speed; 1-2 minutes. Do not overmix.

Scrape sides of bowl with spatula and mix for a 5 seconds.

Add eggs, and vanilla extract and mix until incorporated. Do not overmix.

Scrape sides of bowl and mix for 5 seconds.

With mixer on low speed, slowly add flour mixture and incorporate.

Add jimmies and mix until incorporated.

The dough is ready when it begins to clump around paddle attachment.

Roll dough into a ball, cover with plastic wrap, and chill in fridge for 1-2 hours or overnight.

If you are pressed for time place in the freezer for 30-45 minutes.

Take half of the dough leaving unused dough covered with plastic wrap in fridge until ready to use.

Heat oven to 400°F.

Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.

Cut shapes and place onto cookie sheets lined with parchment paper.

Place cookie sheets in freezer for 15 minutes. The cookies hold their shape when you do this.

Bake 7-9 minutes or until the edges have slightly browned. My cookies baked in 9 minutes.

Wait 5 minutes before transferring cookies on cooling racks to complete cooling.

Decorate once cookies cool completely.

Royal Icing

4 Egg Whites

4 teaspoons Lemon Juice, freshly squeezed

6 cups Powdered/Confectioners' Sugar, sifted

1 teaspoon Clear Vanilla Extract

1-3 teaspoons Water

Close-up of Firework Cookies

In a large bowl, sift powdered sugar, set aside.

In a bowl, add egg whites.

In a bowl, whisk together the egg whites and lemon juice.

Making border around cookie

Transfer to stand or hand held mixer with paddle attachment and mix on high for 1-2 minutes.

Add vanilla extract and mix for 5-10 seconds.

With mixer speed on low, slowly add sifted sugar and beat on low until smooth.

Circles are done; just need to drag with scribe tool or toothpick

If needed, you may add 1 teaspoon of water at a time until you reach the right consistency. I used a flood icing consistency for this recipe.

Watch the Joy of Baking (link at the end) video for both Flooding Consistency and Piping Consistency Royal Icing. If you prefer a recipe using Meringue Powder, it is also available at this link.

Separate the white icing, and transfer to a squeeze bottle.

Design is complete; let dry

For the red and blue icing, separate each in plastic containers with lids.

I use AmeriColor Soft Gel Paste Food Color Super Red and Royal Blue. Use 1-2 drops at a time until you reach the color desired.

Keep the containers covered until you are ready to color.

Ready to decorate

Transfer the icing immediately into 2 squeeze bottles.

If the royal icing hardens due to exposure to air, use a spray bottle and spitz a little bit of water, and shake well holding the tip with your finger.

Test the icing consistency on a paper towel before decorating the cookie. Be careful doing this since you do not want to make the icing to end up watery and break up.

With the white icing, outline no more than three cookies at a time, then fill each one.

Dough is ready to chill

Use a cookie stick or paintbrush to reach the edges, and use tip of cookie stick or a toothpick to pop any air bubbles in the icing.

While the icing is wet start by making a dot in the center and make circles around the icing in alternating colors for a pretty design. Use any color combination you want.

If you fill the cookie white as I did, use red and blue to marble or just a single color. You can alternate by filling the cookie red or blue but if you do this be sure to alternate with the other two colors.

Use Wilton Scribe tool or toothpick and gently drag across making a web-like design. You can alternate dragging for variation.

Scallop shape flower cookie cutter

Keep scribe tool or toothpick clean by wiping often to remove icing as you decorate each cookie.

Repeat until you are done.

If the icing dries, the marbling wet-on-wet technique will not work.

Let cookies dry overnight. This is essential so the icing does not stick together when you stack them or place in cookie tins or gift bags.

If you are baking and it is humid, allow more time for the cookies to dry.

For the Royal Icing Recipe and Video Tutorial, visit Joy of Baking:

For the Firework Cookies recipe, visit Making It With Danielle:

For the Rainbow Funfetti Cut-out Cookies recipe, visit Sweet Sugarbelle:


-Sophia/Two Frys

Sunday, June 25, 2017

Chocolate Espresso Cake

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Chocolate Espresso Cake
Allen's birthday cake!
My hubby celebrated his birthday this weekend and I made him this scrumptious Chocolate Espresso Cake. We had a great day and went to see Transformers and had dinner at Buffalo Wild Wings. I found this cake recipe on Pinterest from Add A Pinch, and if you love coffee and especially espresso, I highly recommend it. The crumb has a smooth velvety texture and is brimming with coffee goodness, but not overpowering. The chocolate flavor is decadent and will make you crave another piece. The frosting also has espresso and is silky smooth and tastes amazing. I added some dark cocoa powder to the cocoa powder to add even more dark chocolate richness. This is a one bowl recipe and though I used a mixer, you could easily whip this cake up with a spatula. This is a dream come true cake for chocolate and coffee fans. See recipe below.

Top of the cake: Dark Chocolate Curls and various sprinkles I combined
The first slice for the birthday guy! ;)

2 cups King Arthur All Purpose Flour

2 cups Granulated Sugar

3/4 cup Unsweetened Cocoa Powder

2 teaspoons Baking Powder

1 1/2 teaspoons Baking Soda

1 teaspoon Coarse Salt

1 teaspoon Espresso Powder

1 cup Milk

1/2 cup Vegetable Oil

2 Large Eggs

2 teaspoons Pure Vanilla Extract

1 cup Boiling Water

With the candles
Candles lit up and singing happy birthday to my love!

Heat oven to 350 degrees.

Prepare two 9-inch cake pans lining each with parchment paper and baking spray, or grease with butter and sprinkle with flour (shaking off excess flour).

In the bowl of your stand mixer whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder until combined or use your paddle attachment.

With the mixer on medium speed add milk, vegetable oil, eggs, and vanilla extract to the flour mixture until incorporated, about 2 to 3 minutes.

Turn mixer to low speed and slowly add boiling water until incorporated. Cover mixer with paper towels to avoid splatter and burning yourself.

The batter is thin but do not worry. It bakes beautifully.

Glorious cake
Looks pretty and the taste is out of this world!

Add cake batter to pans.

Tap on the counter to remove air bubbles, and bake for 30 to 35 minutes or until a cake tester or toothpick inserted into the center of the cake comes out clean.

My cake baked in 32 minutes.

Let cake rest in pans for 20-25 minutes and after 10 minutes carefully run a knife around the edges of the pan.

Invert cake onto wire racks to cool completely, about 1 hour.

Cover cakes with plastic wrap and chill in the fridge until you are ready to frost the cake.

Sophia's Sprinkles Mix
Dark Chocolate Curls

Chocolate Espresso Frosting
1 1/2 cups Unsalted Butter, softened

1/4 cup Unsweetened Dark Cocoa Powder

3/4 cup Unsweetened Cocoa Powder

5 cups Confectioners/Powdered Sugar

1/2 teaspoon Espresso Powder

1/2 cup + 2 tablespoons Milk

2 teaspoons Pure Vanilla Extract

Added frosting to the bottom cake layer
The frosted cake; just needs sprinkles and curls

Sift sugar; set aside.

Add cocoa powders to bowl of stand mixer and use a whisk to remove lumps. Do not skip this step or you will have lumpy frosting (not good).

Cream butter and cocoa powder on medium speed until incorporated.

Add sugar and milk alternating until incorporated.

Cake cooling on wire racks

Turn mixer to high speed for about 1 minute.

Turn mixer to medium speed and add vanilla extract and espresso powder until incorporated.

The frosting should be creamy but if for some reason it is still thick, add 1 tablespoon of milk.

For The Best Chocolate Cake Recipe {Ever}, visit Add A Pinch:


-Sophia/Two Frys