tag:blogger.com,1999:blog-70925016793100230722024-03-13T13:48:19.768-04:00Two FrysTwo Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.comBlogger633125tag:blogger.com,1999:blog-7092501679310023072.post-57841124449530113392022-12-25T15:04:00.005-05:002022-12-27T07:59:12.439-05:00Christmas Cookies<p><b> <span style="font-size: large;">Christmas Cookies</span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirY2XMCGmmpSEmt2xus6dHbX5anG7GHEgmtUH2nkX47CpDmDZPIkz_12RVG7l1ymFc3fFbooCHOH62c8AcqwdOF3dp15Woz3pim9Rf_VjrJj2IdUd8hBlzOCelLRhOsJs2dn0RbJXyfJdIF1YcifpoCbn6-ytj9KR7EYIXY9Xhy8YZni0Q89vxvNCVOw/s3000/xmas2022_cov.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirY2XMCGmmpSEmt2xus6dHbX5anG7GHEgmtUH2nkX47CpDmDZPIkz_12RVG7l1ymFc3fFbooCHOH62c8AcqwdOF3dp15Woz3pim9Rf_VjrJj2IdUd8hBlzOCelLRhOsJs2dn0RbJXyfJdIF1YcifpoCbn6-ytj9KR7EYIXY9Xhy8YZni0Q89vxvNCVOw/w426-h640/xmas2022_cov.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><span style="font-size: x-large;">The holiday season this year has meant a lot to me, and I am thankful to be alive. On October 31, 2021, I was hit by a car, and it took a long time for my foot to heal and feel better. I still deal with pain daily, but I am so ready to move forward with life, put this entire experience behind me, and hope for much better days and getting back to working on Two Frys. I made my best vanilla bean sugar cookie recipe and royal icing with meringue which I provide below. Wishing you all a very blessed holiday. Merry Christmas. Cherish the time you have with your family and loved ones. </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqV_JtTNSJZArebkVCJNy1yR6qjlREc_K3aZzYnQDJ2AXp_asBED9dXXsEp14dj5KDnCbSGM6AIFHiYyenyYtgWw8Pm-d8zkE8C__UrefJB5jlJGIcXngOEeQWTydyvs-tPGfFmJZRWAGRYeDR9PO_vuBjzvv6K4Ke5JS3HLij7dUvw0RBrQlc5QsQQ/s2048/xmas2022_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1514" data-original-width="2048" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqV_JtTNSJZArebkVCJNy1yR6qjlREc_K3aZzYnQDJ2AXp_asBED9dXXsEp14dj5KDnCbSGM6AIFHiYyenyYtgWw8Pm-d8zkE8C__UrefJB5jlJGIcXngOEeQWTydyvs-tPGfFmJZRWAGRYeDR9PO_vuBjzvv6K4Ke5JS3HLij7dUvw0RBrQlc5QsQQ/w640-h474/xmas2022_2.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBM4WU4RtCaPQdPqAXAg9FA9M7eJI0cD0a73LTR5o8zjCWdXMN2hmEoxm0bi8PF8cZH0uawFu9OLIUVlgbbSmgIpM81WOUYTgPkwk5JBdMM8YgxMNdMImkRPxQrsbzfVMt-Vv5IXFLYiC381wVdscXXqZj9Im1mbe6Bc_amXkF4SWA94td4sV2A3puvA/s2048/xmas2022_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1265" data-original-width="2048" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBM4WU4RtCaPQdPqAXAg9FA9M7eJI0cD0a73LTR5o8zjCWdXMN2hmEoxm0bi8PF8cZH0uawFu9OLIUVlgbbSmgIpM81WOUYTgPkwk5JBdMM8YgxMNdMImkRPxQrsbzfVMt-Vv5IXFLYiC381wVdscXXqZj9Im1mbe6Bc_amXkF4SWA94td4sV2A3puvA/w640-h396/xmas2022_1.jpg" width="640" /></a></div><p><br /></p><p><b><span style="font-size: large;">Vanilla Bean Sugar Cookie Ingredients</span></b></p><p><span style="font-size: large;">5 cups King Arthur All Purpose Flour</span></p><p><span style="font-size: large;">1 1/2 cups Vanilla Sugar</span></p><p><span style="font-size: large;">1 teaspoon Coarse Salt</span></p><p><span style="font-size: large;">2 cups (4 sticks) Unsalted Butter, softened</span></p><p><span style="font-size: large;">1 tablespoon Coconut Milk (Whole Milk, Almond, etc.)</span></p><p><span style="font-size: large;">2 Large Eggs</span></p><p><span style="font-size: large;">2 teaspoons Clear Vanilla Extract</span></p><p><span style="font-size: large;">1 tablespoon Vanilla Bean Paste</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqX5AKEcPJyO5IrOxiCtX3VXldRrsNy1x8Vg95UeZLBIf9k6iJbal_8_3MPkeYbn0eYl5AsTXZnL-RUxg_Oe1SrsXWkf-qd_bB8V1SzDOHAyuflGW4lCRaTCfgP2vFSR4g6TUcK62zfGWsr0-UBC0ktRt3gdOHI3jdoA27VBmvcNcKiq1K_HGpNrTwQ/s2048/xmas2022_4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1177" data-original-width="2048" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqX5AKEcPJyO5IrOxiCtX3VXldRrsNy1x8Vg95UeZLBIf9k6iJbal_8_3MPkeYbn0eYl5AsTXZnL-RUxg_Oe1SrsXWkf-qd_bB8V1SzDOHAyuflGW4lCRaTCfgP2vFSR4g6TUcK62zfGWsr0-UBC0ktRt3gdOHI3jdoA27VBmvcNcKiq1K_HGpNrTwQ/w640-h368/xmas2022_4.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbuT_QBJRGT_ozejAtIHV5QitIB6qa-iZt-FEal4VoY4NSWqxTvgRNkyvWiY7FgBeskawkjqneTQ5UwVtBYF5cP4bASBiz64DerDzBnd6knaNrwdtQbXtMkbNpV0yj6HFjKuqurkGAsFTo7e5ibB28FpE4qe4bf2ZNbuuG-axgRAibuf2M0x9X4nEqgA/s2048/xmas2022_3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="2048" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbuT_QBJRGT_ozejAtIHV5QitIB6qa-iZt-FEal4VoY4NSWqxTvgRNkyvWiY7FgBeskawkjqneTQ5UwVtBYF5cP4bASBiz64DerDzBnd6knaNrwdtQbXtMkbNpV0yj6HFjKuqurkGAsFTo7e5ibB28FpE4qe4bf2ZNbuuG-axgRAibuf2M0x9X4nEqgA/w640-h422/xmas2022_3.jpg" width="640" /></a></div><p><br /></p><p><b><span style="font-size: large;">Directions</span></b></p><p><span style="font-size: large;">Whisk together flour and salt; set aside.</span></p><p><span style="font-size: large;">Cream butter and vanilla sugar in a handheld mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.</span></p><p><span style="font-size: large;">Scrape sides of bowl with spatula and mix for 10 seconds.</span></p><p><span style="font-size: large;">Add eggs one at a time and mix until incorporated.</span></p><p><span style="font-size: large;">Scrape sides of bowl and mix for 5 seconds.</span></p><p><span style="font-size: large;">Add coconut milk, vanilla extract, and vanilla bean paste, and mix on low until incorporated; about 20-25 seconds.</span></p><p><span style="font-size: large;">Scrape sides of bowl and mix for 5 seconds.</span></p><p><span style="font-size: large;">Turn off mixer and add the flour mixture, and cover mixer with kitchen towel, and turn mixer on low speed and incorporate. </span></p><p><span style="font-size: large;">The dough is ready when it begins to clump around paddle attachment.</span></p><p><span style="font-size: large;">Form into a disk shape and cover with plastic wrap and chill in fridge for 1-3 hours or overnight. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrE1F5UvcGJePUSNTUQ_LiczO6FA6dM2rkd8fvGQZAN28AgE49cfXFvQ_3ERk-WMIaOKDgmaWVmKJUL2hDr4kUYHKXE_BKvWokqDl7_FDF4IR9vAi92dOsoxtOpYf7GtQ3mTFHRvIw0pGnRCbFUXQ69H4TB2hqF5H37swjpwohZbnx0rEX4SrTI5vxQ/s2048/xmas2022_5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1507" data-original-width="2048" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrE1F5UvcGJePUSNTUQ_LiczO6FA6dM2rkd8fvGQZAN28AgE49cfXFvQ_3ERk-WMIaOKDgmaWVmKJUL2hDr4kUYHKXE_BKvWokqDl7_FDF4IR9vAi92dOsoxtOpYf7GtQ3mTFHRvIw0pGnRCbFUXQ69H4TB2hqF5H37swjpwohZbnx0rEX4SrTI5vxQ/w640-h470/xmas2022_5.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1J1fMsnTqh4U1ivzqtWn5rcj4Lvx51CgB17HDUoLGWj4ElZlWiGQxTvbUmII_aBSrzo8YR-W8eBhWnueKIeVl7OSOQjqJtMtUvq877cr2Ky8BxCEIU5fzhI0H1lw_cs2RImtTQ-mMf7F6ngvYF9uSGA8iP1f35mrSVclSmfY_hOEAXbmZnLNGHz8uYA/s2048/xmas2022_6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1097" data-original-width="2048" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1J1fMsnTqh4U1ivzqtWn5rcj4Lvx51CgB17HDUoLGWj4ElZlWiGQxTvbUmII_aBSrzo8YR-W8eBhWnueKIeVl7OSOQjqJtMtUvq877cr2Ky8BxCEIU5fzhI0H1lw_cs2RImtTQ-mMf7F6ngvYF9uSGA8iP1f35mrSVclSmfY_hOEAXbmZnLNGHz8uYA/w640-h342/xmas2022_6.jpg" width="640" /></a></div><p><br /></p><p><span style="font-size: large;">Heat oven to 350°F.</span></p><p><span style="font-size: large;">Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.</span></p><p><span style="font-size: large;">Take round cutter and make shapes. Repeat until you use all the dough.</span></p><p><span style="font-size: large;">Place onto baking sheets lined with parchment paper and put in freezer for 30 minutes. The cookies hold their shape when you do this.</span></p><p><span style="font-size: large;">Bake 12-15 minutes or until the edges have slightly browned. </span></p><p><span style="font-size: large;">Wait 5 minutes before transferring cookies on cooling racks to complete cooling.</span></p><p><span style="font-size: large;">Decorate once cookies have cooled completely.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6slJqW6N4vtzOlxo91ZzD36oyBkD2FwwLoBYZEaMxs3ucJ3ZHzI0zctses5KYrFeGfr2j3YTu7WgtHAVGRxh3KwTHBEkMJJzZ25c9o7-vgAaxPzMHgJw9H0619Du6vvG0XwlO7n7r14LlaTknhmmFRk4qjS7PTCjuX4ex4GFyvXGtsIixn_SnnBd1rg/s2048/xmas2022_7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1150" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6slJqW6N4vtzOlxo91ZzD36oyBkD2FwwLoBYZEaMxs3ucJ3ZHzI0zctses5KYrFeGfr2j3YTu7WgtHAVGRxh3KwTHBEkMJJzZ25c9o7-vgAaxPzMHgJw9H0619Du6vvG0XwlO7n7r14LlaTknhmmFRk4qjS7PTCjuX4ex4GFyvXGtsIixn_SnnBd1rg/w640-h360/xmas2022_7.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgeFQzNf8hEMJ2gmM7a4mZ7IhbTh-W_0NtHwwt4vAnG1wfkl1_7IBdpllPRTYYBt5htbDlKFmXrwGhR8C3cDIdRNB1cc9HxlfqFvDfLK7r-E6qHM8O4iKnAaoNzhMpbE672ZlZr1TyDMdmev1-GAhufQEMmq4E1ZBjzNHEeG3hkii563RnuZrDNQAlQg/s2048/xmas2022_8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="678" data-original-width="2048" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgeFQzNf8hEMJ2gmM7a4mZ7IhbTh-W_0NtHwwt4vAnG1wfkl1_7IBdpllPRTYYBt5htbDlKFmXrwGhR8C3cDIdRNB1cc9HxlfqFvDfLK7r-E6qHM8O4iKnAaoNzhMpbE672ZlZr1TyDMdmev1-GAhufQEMmq4E1ZBjzNHEeG3hkii563RnuZrDNQAlQg/w640-h212/xmas2022_8.jpg" width="640" /></a></div><p><br /></p><p><b><span style="font-size: large;">Royal Icing (with Meringue Powder)</span></b></p><p><i><span style="font-size: large;">Yield: 8 cups</span></i></p><p><span style="font-size: large;"><br /></span></p><p><b><span style="font-size: large;">Ingredients</span></b></p><p><span style="font-size: large;">2 pounds Powdered Sugar </span></p><p><span style="font-size: large;">1/3 cup Meringue Powder </span></p><p><span style="font-size: large;">1/2 cup Room Temperature Water (plus extra if you need to thin the icing)</span></p><p><span style="font-size: large;">2 teaspoons Clear Vanilla Extract</span></p><p><span style="font-size: large;">1 tablespoon Light Corn Syrup</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XD53pSbSbyRqZrmdg_Lj85RH1yDpZyJ6OrV098Pc5eJZz5kn2hEwoBUBA7DP7NB9iRa1raw7BxYJz986bk3SzshVeizwfIDfXSc7JH0_kAVeiPbdlSlv7Wl33DP4GwbeuE9kdM7Zv-QKzzzqA7y4u5PvNzJRcSqSJFWxxIrequ-0var7fhZG7RvVSA/s2048/xmas2022_13.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1077" data-original-width="2048" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XD53pSbSbyRqZrmdg_Lj85RH1yDpZyJ6OrV098Pc5eJZz5kn2hEwoBUBA7DP7NB9iRa1raw7BxYJz986bk3SzshVeizwfIDfXSc7JH0_kAVeiPbdlSlv7Wl33DP4GwbeuE9kdM7Zv-QKzzzqA7y4u5PvNzJRcSqSJFWxxIrequ-0var7fhZG7RvVSA/w640-h336/xmas2022_13.jpg" width="640" /></a></div><p><br /></p><p><b><span style="font-size: large;">Directions</span></b></p><p><span style="font-size: large;">In a large bowl, sift the powdered sugar; set aside.</span></p><p><span style="font-size: large;">Add meringue powder, room temperature water, and vanilla extract in mixer with whisk attachment and mix on high for 1 minute. Do not overmix.</span></p><p><span style="font-size: large;">Turn off mixer and switch to paddle attachment. </span></p><p><span style="font-size: large;">Add the powdered sugar, cover the mixer with a kitchen towel, and turn the mixer to low speed and slowly add light corn syrup and then beat on high speed until smooth; about 1-2 minutes.</span></p><p><span style="font-size: large;">The consistency using this recipe is thick and great for borders, stenciling, writing on cookies, and detail work.</span></p><p><span style="font-size: large;">If you need a both a border and flood-like consistency keep reading below.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZLD1_mj6reIpaVqzg6fp7aWL0kcd0jTbZSzh0kuZ4IhNy-EkKY2t0l-rbMlfoKWut-LMAZj03GHfpYM9Bz6x_fun15FgmSsXMYmu47XxxdSiKUbXvqaT6_YI8H1hs39wdi2eYndcl-79P3nq9pdW-4TUQlSCzSTkNGtquu9P_zS65731v11cbP_Qgg/s2048/xmas2022_9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1330" data-original-width="2048" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZLD1_mj6reIpaVqzg6fp7aWL0kcd0jTbZSzh0kuZ4IhNy-EkKY2t0l-rbMlfoKWut-LMAZj03GHfpYM9Bz6x_fun15FgmSsXMYmu47XxxdSiKUbXvqaT6_YI8H1hs39wdi2eYndcl-79P3nq9pdW-4TUQlSCzSTkNGtquu9P_zS65731v11cbP_Qgg/w640-h416/xmas2022_9.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPTPZrRs5PR8olHBcNpdNE-8zqdqPw01oo5AkPzjILMjDs4azMbFMNekoFSETweU8n1dqatn9NslupzbYRsyO_vbNTwgb5rBSx4Cj4MeD6wgGSBuy2gka0BZFfjAAjhhH_UuPDiI2Sabf0dpilRoOlzA_WTg26XRqsv5Kufdt2qG2zdMvlGnHRpI2vA/s2048/xmas2022_10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1413" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPTPZrRs5PR8olHBcNpdNE-8zqdqPw01oo5AkPzjILMjDs4azMbFMNekoFSETweU8n1dqatn9NslupzbYRsyO_vbNTwgb5rBSx4Cj4MeD6wgGSBuy2gka0BZFfjAAjhhH_UuPDiI2Sabf0dpilRoOlzA_WTg26XRqsv5Kufdt2qG2zdMvlGnHRpI2vA/w442-h640/xmas2022_10.jpg" width="442" /></a></div><p><br /></p><p><span style="font-size: large;">If you only need flood consistency icing, add small amounts of room temperature water and mix for 5-10 seconds, and repeat until you reach the right consistency. Be careful that your icing does not become too runny, or you may have to start over.</span></p><p><span style="font-size: large;">Keep the containers or Tupperware/Pyrex covered until you are ready to color since royal icing hardens fast.</span></p><p><span style="font-size: large;">I use Soft Gel Paste Food Color in various colors.</span></p><p><span style="font-size: large;">Use 1-2 drops at a time until you reach the desired color.</span></p><p><span style="font-size: large;">Once you have the colors completed in each container, take the amount you need of the border icing consistency and place into icing bottles, tipless bags, or pastry bags fitted with tips.</span></p><p><span style="font-size: large;">Then with the remainder of the icing, add small amounts of room temperature water to make flood consistency icing. Stir together with a small spatula and repeat until you have the consistency you need. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4lOLfTuewdxXyi-nbKtST_nizAiwaKvAgH918_IGtBuGiCZqlOrFT1Wy5H-GJb0AfQngkz14cIR4H5fLOCNQrIzalHu3J8jXRrht7EXG8dKSU778rrYzWQgwl21-gUFSFfbTK1rAdeSDWhCLqDPRpUCGQ2jbRYimayKThg0n31OpUmg8EGuRwR_FSUg/s2816/xmas2022_12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2816" data-original-width="2111" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4lOLfTuewdxXyi-nbKtST_nizAiwaKvAgH918_IGtBuGiCZqlOrFT1Wy5H-GJb0AfQngkz14cIR4H5fLOCNQrIzalHu3J8jXRrht7EXG8dKSU778rrYzWQgwl21-gUFSFfbTK1rAdeSDWhCLqDPRpUCGQ2jbRYimayKThg0n31OpUmg8EGuRwR_FSUg/w480-h640/xmas2022_12.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwQQjkXnFnscL6IIDS2n4A70byXAfSHHrMHnAxoSr7wM4YEyDa4_8w2j_OXtses2PG_MTjoF6Snp2U9cVzl6Azm0rXWyvOKUdFF1rE_HbXVzdARmECCRQEOr9xtPVwrRSWcUA7VND7Wbyffr1GeK7nSWq47seiMoQ3IGqviW6PZYoNSx28uCg4cWDjQ/s2048/xmass2022_11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1488" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwQQjkXnFnscL6IIDS2n4A70byXAfSHHrMHnAxoSr7wM4YEyDa4_8w2j_OXtses2PG_MTjoF6Snp2U9cVzl6Azm0rXWyvOKUdFF1rE_HbXVzdARmECCRQEOr9xtPVwrRSWcUA7VND7Wbyffr1GeK7nSWq47seiMoQ3IGqviW6PZYoNSx28uCg4cWDjQ/w466-h640/xmass2022_11.jpg" width="466" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-size: large;">A little water goes a long way. This part takes some practice. Then transfer the flood icing into icing bottles, tipless bags, or bags fitted with tips.</span></p><p><span style="font-size: large;">I find doing it this way is easiest as you end up with the same color for both the border/detail work and flood consistency.</span></p><p><span style="font-size: large;">Decorate your cookies.</span></p><p><span style="font-size: large;">If you are adding layers let the first layer dry completely. </span></p><p><span style="font-size: large;">Use a cookie stick or toothpick to reach edges, and to pop any air bubbles in the icing. </span></p><p><span style="font-size: large;">Let the cookies dry overnight.</span></p><p><span style="font-size: large;">Keep in mind if you are baking and it is humid, you may need more time for the cookies to dry.</span></p><p><span style="font-size: large;">-Sophia/Two Frys</span></p>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-35176684090077965862022-11-24T14:27:00.009-05:002022-12-27T08:08:39.896-05:00Pumpkin Pie<p><span style="font-size: large;"> <b>Pumpkin Pie</b></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-CmLIrzzAryq0BqrR3qAz2I1gUAmyqedho1A13IiA35_vrmLt4OPLpU6Se2oq-Awd1bNkL61hJUxxt_rLc25oaVzN6pS-wuZAiMfk4RJxVqlNXRhwi2qZXDq8EXmWtWy5yRlnnuF42FtCCn_dJ9rkz2swMPp7J24Y92AF_jp3VcLaza7h9wxbxeXonw/s3000/pumpkinpie2022_cov.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-CmLIrzzAryq0BqrR3qAz2I1gUAmyqedho1A13IiA35_vrmLt4OPLpU6Se2oq-Awd1bNkL61hJUxxt_rLc25oaVzN6pS-wuZAiMfk4RJxVqlNXRhwi2qZXDq8EXmWtWy5yRlnnuF42FtCCn_dJ9rkz2swMPp7J24Y92AF_jp3VcLaza7h9wxbxeXonw/w426-h640/pumpkinpie2022_cov.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large; text-align: left;">The aroma in our kitchen from this pumpkin pie baking in the oven is a favorite during the holiday season. This is the original famous Libby's Pumpkin Pie recipe found on the back of Libby's Pure Pumpkin. The creamy texture and the warm spices with the crisp bite of the crust is superb. Have a wonderful Thanksgiving and be grateful for the many blessings you have in your life.</span></div><p></p><p><b><span style="font-size: large;"><br /></span></b></p><p><b><span style="font-size: large;">Pumpkin Pie Ingredients</span></b></p><p><span style="font-size: large;">1 can (12 oz) NESTLE CARNATION Evaporated Milk</span></p><p><span style="font-size: large;">1 can (15 oz) LIBBY's 100% Pure Pumpkin</span></p><p><span style="font-size: large;">2 X-Large Eggs</span></p><p><span style="font-size: large;">3/4 cup Lightly packed Granulated Sugar</span></p><p><span style="font-size: large;">1/2 teaspoon Coarse Salt</span></p><p><span style="font-size: large;">1 teaspoon ground Cinnamon</span></p><p><span style="font-size: large;">1/2 teaspoon ground Nutmeg</span></p><p><span style="font-size: large;">1/2 teaspoon ground Ginger</span></p><p><span style="font-size: large;">1/4 teaspoon ground Cloves</span></p><p><span style="font-size: large;">Pie Crust homemade or store bought (I used Marie Callender's Deep Dish Pastry Pie Shell)</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqXK9Y3v7nPIfkppyQK-pVG6Fu61tyDb3CaLKCi5mQV1u0Ok-sA36_TXdRspETRYVfBzsBKh4zVngqSS9mWQx_kyCao8-rSCl6Xr1dRFTePFc4BspLFa9YQor1uPiLre7pgCXTEgEcQuPJ0UODv0R8JufWDRnuN_ONbVFwh49bt_Divc40ZVTFFhRGQ/s2048/pumpkinpie2022_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1333" data-original-width="2048" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqXK9Y3v7nPIfkppyQK-pVG6Fu61tyDb3CaLKCi5mQV1u0Ok-sA36_TXdRspETRYVfBzsBKh4zVngqSS9mWQx_kyCao8-rSCl6Xr1dRFTePFc4BspLFa9YQor1uPiLre7pgCXTEgEcQuPJ0UODv0R8JufWDRnuN_ONbVFwh49bt_Divc40ZVTFFhRGQ/w640-h416/pumpkinpie2022_1.jpg" width="640" /></a></div><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><b>Pumpkin Pie Directions</b></span></p><p><span style="font-size: large;">Heat oven to 425°F.</span></p><p><span style="font-size: large;">In a medium sized bowl, add sugar, salt, cinnamon, nutmeg, ginger and cloves and combine with a spatula. Set aside for now.</span></p><p><span style="font-size: large;">In a large bowl, beat eggs with whisk. Add pumpkin and sugar-spice mixture and combine with spatula.</span></p><p><span style="font-size: large;">Gradually add evaporated milk stirring with spatula just until combined.</span></p><p><span style="font-size: large;">Let pie crust come to room temperature and place into glass or ceramic pie dish and press sides and bottom firmly.</span></p><p><span style="font-size: large;">Crimp crust or decorate as you wish.</span></p><p><span style="font-size: large;">Add in freezer for 15 minutes so pie crust holds its shape.</span></p><p><span style="font-size: large;">Remove from freezer and pour pumpkin pie mixture into pie shell.</span></p><p><span style="font-size: large;">Bake pumpkin pie at 425°F for 15 minutes.</span></p><p><span style="font-size: large;">After the first 15 minutes of baking, reduce oven temperature to 350°F, place pie shield (I use Mrs. Anderson's Pie Crust Shield) or cut strips of aluminum foil over crust.</span></p><p><span style="font-size: large;">Bake for another 40 to 55 minutes until cake tester or toothpick comes out clean.</span></p><p><span style="font-size: large;">Cool pumpkin pie on a wire rack for 2 hours before serving.</span></p><p><span style="font-size: large;">After first 20 minutes of cooling, place decorative cutouts gently on top of pie.</span></p><p><span style="font-size: large;">If not serving right away, carefully cover with foil and refrigerate until you are ready to serve it.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC9pNL2Wlp7_cgriyhn4CgTE1qXtu99IMIlE0mX7eeI9qKcMCB8s4Vx5qGgMFG25RBkNOCzUP6tdtKpSzMQKzgtZsohVVArAbp6aJn2711mbL3IE_esceJcxaTJIFYJ08e3IzkEqdCiQtBjr1RJYSv8SNaVDDLuKld5DwzC6Jz7LTBKylBj5VdRR5O9g/s2048/pumpkinpie2022_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1419" data-original-width="2048" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC9pNL2Wlp7_cgriyhn4CgTE1qXtu99IMIlE0mX7eeI9qKcMCB8s4Vx5qGgMFG25RBkNOCzUP6tdtKpSzMQKzgtZsohVVArAbp6aJn2711mbL3IE_esceJcxaTJIFYJ08e3IzkEqdCiQtBjr1RJYSv8SNaVDDLuKld5DwzC6Jz7LTBKylBj5VdRR5O9g/w640-h444/pumpkinpie2022_2.jpg" width="640" /></a></div><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><b>Crust Cutout Ingredients:</b></span></p><p><span style="font-size: large;">1 homemade or store-bought pie crust at room temperature</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;"><b>Cutout Directions:</b></span></p><p><span style="font-size: large;">Roll out 1 pie crust and make as many shape cutouts of your choice.</span></p><p><span style="font-size: large;">Place cutouts on a cookie sheet.</span></p><p><span style="font-size: large;">Place crust cutouts in 425°F oven for 7 to 9 minutes until crust is golden brown. </span></p><p><span style="font-size: large;">Remove and place on wire rack to cool.</span></p><p><span style="font-size: large;">-Sophia/Two Frys</span></p><div><br /></div>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-12122331809002984832022-09-04T16:19:00.002-04:002022-09-10T16:35:36.715-04:00 Chocolate Chip Walnut Cookies<p><b><span style="color: #990000; font-size: large;"> Chocolate Chip Walnut Cookies</span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm5-iC54MlYxiXhbrcrwbYtKCVD1rFgT-vtCP2ISD7x9W4tchiaYAs47ow7tj4q6bL5VCaOy-sw0zLU3XOqJuB-1dRKzCsuKMRpx6H3UyqWYNL93VwbzCifBOtfH0JPccSf_nKYwkAfSbdNls5do4dMPGxEJoKMi2OXHK-CZs3nDcRKpkaYAfI50ux-g/s2204/chocwalnut_cov.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2204" data-original-width="1470" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm5-iC54MlYxiXhbrcrwbYtKCVD1rFgT-vtCP2ISD7x9W4tchiaYAs47ow7tj4q6bL5VCaOy-sw0zLU3XOqJuB-1dRKzCsuKMRpx6H3UyqWYNL93VwbzCifBOtfH0JPccSf_nKYwkAfSbdNls5do4dMPGxEJoKMi2OXHK-CZs3nDcRKpkaYAfI50ux-g/w426-h640/chocwalnut_cov.jpg" width="426" /></a></div><p><br /></p><p><span style="font-size: large;">I love chocolate and cookies with dark chocolate chips and nuts are a favorite of mine. I baked these cookies when visiting my in-laws. The cookies were so tender and cake like almost and full of rich chocolate flavor and not too sweet. The finely chopped walnuts gave the cookies a great crunch. The recipe comes from the back of the bag of Hershey's Special Dark Chocolate Chips. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiffevrx0P4d1zbUWHgXezOoFCGh5cAro42Rc08ZFCPBqPxSJJ_0Xdq84ctAOnRhvTDNF8UeWc-qEQuEZiPjKSbcdups7lJsi3GGRimI_LwwXq8xi6WqKd_M-5eujfbKqa7QvLfWIbZ1Oo3xt5e66x-lZlRbdLzNU28eE9lWxPpub0plDFtDzwVBGg7Pg/s2048/chocwalnut_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1146" data-original-width="2048" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiffevrx0P4d1zbUWHgXezOoFCGh5cAro42Rc08ZFCPBqPxSJJ_0Xdq84ctAOnRhvTDNF8UeWc-qEQuEZiPjKSbcdups7lJsi3GGRimI_LwwXq8xi6WqKd_M-5eujfbKqa7QvLfWIbZ1Oo3xt5e66x-lZlRbdLzNU28eE9lWxPpub0plDFtDzwVBGg7Pg/w640-h358/chocwalnut_1.jpg" width="640" /></a></div><br /><span style="font-size: large;"><br /></span><p></p><p><i><span style="font-size: large;">Yield: 2 1/2 Dozen Cookies</span></i></p><p><span style="color: #990000; font-size: large;"><b>Ingredients</b></span></p><p><span style="font-size: large;">2 cups All-Purpose Flour</span></p><p><span style="font-size: large;">1/2 cup Hershey's Cocoa</span></p><p><span style="font-size: large;">1 teaspoon Baking Soda</span></p><p><span style="font-size: large;">1/2 teaspoon Coarse Salt</span></p><p><span style="font-size: large;">3/4 cup Sugar</span></p><p><span style="font-size: large;">3/4 cup Light Brown Sugar, packed</span></p><p><span style="font-size: large;">1 cup (2 sticks) Unsalted Butter, softened</span></p><p><span style="font-size: large;">2 Large Eggs</span></p><p><span style="font-size: large;">1 teaspoon Pure Vanilla Extract</span></p><p><span style="font-size: large;">1 package (12 oz.) Hershey's Special Dark Chocolate Chips</span></p><p><span style="font-size: large;">1 cup Walnuts, finely chopped (optional)</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqe15mjZF5suZ-oITpVSwOoCl-CdaYWgvLhNFvlTJL2zv-goH1IZ4a68UE4ids0e-drr8mh6KV2wkwhBJHYiK9wMy8F8Ac10YLSZyHx1IUOLWNufk47buwsKIB3PgTZk9yYQZmwWFS0nqeqSGjj-OusxP8a5GAJMpN8rWHx4667V9fpPZXIxP8BTrFIg/s1375/chocwalnut_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="668" data-original-width="1375" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqe15mjZF5suZ-oITpVSwOoCl-CdaYWgvLhNFvlTJL2zv-goH1IZ4a68UE4ids0e-drr8mh6KV2wkwhBJHYiK9wMy8F8Ac10YLSZyHx1IUOLWNufk47buwsKIB3PgTZk9yYQZmwWFS0nqeqSGjj-OusxP8a5GAJMpN8rWHx4667V9fpPZXIxP8BTrFIg/w640-h310/chocwalnut_2.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryKjYAHFq200B8dMyEVxkusifUzPAKLuJJBN2jGMQ5lo6EhXu-wgvPeldbj9uIzOq5TqizYY3MXQZzpfiG28O056Bh9P0-VP3spurHSem1uL0kbS5xgxJrmW8BbgyBLUCtZ7oL943xm6s2BfKisbdG3zyZxS9XeoyhpF5o2ndTyJnPMjQ4bm0FnWobQ/s2048/chocwalnut_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="2048" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryKjYAHFq200B8dMyEVxkusifUzPAKLuJJBN2jGMQ5lo6EhXu-wgvPeldbj9uIzOq5TqizYY3MXQZzpfiG28O056Bh9P0-VP3spurHSem1uL0kbS5xgxJrmW8BbgyBLUCtZ7oL943xm6s2BfKisbdG3zyZxS9XeoyhpF5o2ndTyJnPMjQ4bm0FnWobQ/w640-h374/chocwalnut_3.jpg" width="640" /></a></div><br /><span style="font-size: large;"><br /></span><p></p><p><span style="color: #990000; font-size: large;"><b>Directions</b></span></p><p><span style="font-size: large;">Heat oven to 375°F.</span></p><p><span style="font-size: large;">Line baking sheets with parchment paper.</span></p><p><span style="font-size: large;">In a large bowl, whisk together the flour, cocoa, baking soda, and salt; set aside.</span></p><p><span style="font-size: large;">In a medium size bowl, whisk together granulated sugar and light brown sugar; set aside.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7IU4Xn_uHW7Lz1VmZ55sOp4nMQyhG6XkWvD7TR-jDlGijtSdgxdGbp9KT4aG6Dh-Rtf3Xw3TEz1SPnz0WIPKgz18TSIWvgIcDn0ckxzwvTki_Q_uc99JpRBOsrQ4iBXQ7KV5-GD9_l1-QP764yk-PHNVB7I8yE_9kK8QGPQtTKQJOf8tdPiSQO71bw/s2048/chocwalnut_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="995" data-original-width="2048" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7IU4Xn_uHW7Lz1VmZ55sOp4nMQyhG6XkWvD7TR-jDlGijtSdgxdGbp9KT4aG6Dh-Rtf3Xw3TEz1SPnz0WIPKgz18TSIWvgIcDn0ckxzwvTki_Q_uc99JpRBOsrQ4iBXQ7KV5-GD9_l1-QP764yk-PHNVB7I8yE_9kK8QGPQtTKQJOf8tdPiSQO71bw/w640-h310/chocwalnut_4.jpg" width="640" /></a></div><p><br /></p><p><span style="font-size: large;">Using a mixer with the paddle attachment on medium speed, cream sugars and butter until light and fluffy, 1-2 minutes.</span></p><p><span style="font-size: large;">Add eggs one at a time, vanilla extract, and mix on medium speed until incorporated.</span></p><p><span style="font-size: large;">Turn to low speed, and gradually add flour mixture and mix until combined.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8e7-rZw49jNnl1483a_0LOShKTJwVw4x1BacPIeAS6DV_imRCEpQoopZkq4CQ2Cv6lTEB5FC9aDkih1-huVuZm-CAZOHuEY9HrCgkN2U095KKBUjIrxhQPd-1mtvjpbHzb0lqW191wjEHZxaQL1cfjqQjCQvi98gH6x8jyvrGtNZam80d4ed_HQ95hw/s2048/chocwalnut_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1124" data-original-width="2048" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8e7-rZw49jNnl1483a_0LOShKTJwVw4x1BacPIeAS6DV_imRCEpQoopZkq4CQ2Cv6lTEB5FC9aDkih1-huVuZm-CAZOHuEY9HrCgkN2U095KKBUjIrxhQPd-1mtvjpbHzb0lqW191wjEHZxaQL1cfjqQjCQvi98gH6x8jyvrGtNZam80d4ed_HQ95hw/w640-h352/chocwalnut_5.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz69eDivbiGTENcc54UMyzBL21-HGVhWGUnll8Ni9U-AIYuZwFPcyJV4j9vq3dnY_l_fMT093P9fr0kl6cAEsoky7OT8zQq975Iqjug3iawM2WsTlsPtFL3_vzwzCb-CLyQ3fgmAokXHqSjRpjapGBZRjcREejx1TB1hTGQGb_qKNCjgDK9FKxdvAGnw/s3072/chocwalnut_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="1762" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz69eDivbiGTENcc54UMyzBL21-HGVhWGUnll8Ni9U-AIYuZwFPcyJV4j9vq3dnY_l_fMT093P9fr0kl6cAEsoky7OT8zQq975Iqjug3iawM2WsTlsPtFL3_vzwzCb-CLyQ3fgmAokXHqSjRpjapGBZRjcREejx1TB1hTGQGb_qKNCjgDK9FKxdvAGnw/w368-h640/chocwalnut_6.jpg" width="368" /></a></div><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;">With a spatula, fold in chocolate chips and walnuts.</span></p><p><span style="font-size: large;">Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.</span></p><p><span style="font-size: large;">Bake for 8 to 10 minutes or until cookies are set.</span></p><p><span style="font-size: large;">Wait 3 minutes and then transfer to wire racks to cool or if you are like me enjoy some cookies warm. </span></p><p><span style="font-size: large;">-Sophia/Two Frys</span></p>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-77356565200281484812022-09-03T15:24:00.002-04:002022-09-10T15:49:03.312-04:00Lemon Meringue Pie<p><b><span style="color: #660000;"> <span style="font-size: large;">Lemon Meringue Pie</span></span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRWHt8JH5s7y3AEGC5DpQ2foYsCCdnTviMaXCzE5IsRDDUPDQZAQOdRUGLK--2gcqcytBJ1Y5NAz5-dbs922o5HSfAqWhwKWKZgkBRSMDc596DnxelVb2Cf-RWcHUQ7vCQ094gY0wFfmbjkKBo3Z4a21KcoCHivJHpWTMtMqlwYQwGeHTdhY0JiIN_Gg/s3000/lemonpie_cov.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRWHt8JH5s7y3AEGC5DpQ2foYsCCdnTviMaXCzE5IsRDDUPDQZAQOdRUGLK--2gcqcytBJ1Y5NAz5-dbs922o5HSfAqWhwKWKZgkBRSMDc596DnxelVb2Cf-RWcHUQ7vCQ094gY0wFfmbjkKBo3Z4a21KcoCHivJHpWTMtMqlwYQwGeHTdhY0JiIN_Gg/w426-h640/lemonpie_cov.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-size: large;">I baked two Lemon Meringue Pies for my father-in-law when we visited this summer. He is a fan more of the lemon filling than the meringue, so I did not pile high the meringue in this recipe. The lemon is tangy and tart and silky smooth, and the meringue are like clouds of heaven in your mouth. The crispy crust with the yumminess of lemon and fluffiness of meringue makes this one of the best tasting pies ever. This is the reason I made two pies. I use a premade pie shell but if you have more time make the pie crust from scratch. Happy pie eating.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMnhE_RkTKaaRdDinJ967c_uPaqA1i4poNUqBk9xZbq3ybWqXdSO6TZH1aNLjfZ__3XsB4UjxXq28-F6B6jqKCe-ZVtIszmO7VPdMYyeOr64xer5nD2P7GfXJORcG3JnPfVBTneV3kWWh2Kuzu0hguyuvvp2pFMLpRjUr-iqfR3E8iiTZj0-3FHaJRw/s2048/lemonpie_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1207" data-original-width="2048" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMnhE_RkTKaaRdDinJ967c_uPaqA1i4poNUqBk9xZbq3ybWqXdSO6TZH1aNLjfZ__3XsB4UjxXq28-F6B6jqKCe-ZVtIszmO7VPdMYyeOr64xer5nD2P7GfXJORcG3JnPfVBTneV3kWWh2Kuzu0hguyuvvp2pFMLpRjUr-iqfR3E8iiTZj0-3FHaJRw/w640-h378/lemonpie_1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b><span style="color: #660000; font-size: large;">Pie Crust Ingredients</span></b></p><p><span style="font-size: large;">1 Marie Callender's Pastry Pie Shell</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn7oFa_jzqSLDrsbMXiQ8hWs6f4tz_ZTdST0CDY6N9K7vyIi8YDGuZG8x3NTqijbrPiVARx9YCg8NTefBW4BaxOfc87BomCVPn7BDp99zDxtbF3Lgz5PkQF_nfiHKQdRo8uqRMxQIwYArmvRKDcN6C_aUgUm4F6QOTbSuXqVK2OKUpIttNOcvPQtDBJw/s1100/lemonpie_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="914" data-original-width="1100" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn7oFa_jzqSLDrsbMXiQ8hWs6f4tz_ZTdST0CDY6N9K7vyIi8YDGuZG8x3NTqijbrPiVARx9YCg8NTefBW4BaxOfc87BomCVPn7BDp99zDxtbF3Lgz5PkQF_nfiHKQdRo8uqRMxQIwYArmvRKDcN6C_aUgUm4F6QOTbSuXqVK2OKUpIttNOcvPQtDBJw/w640-h532/lemonpie_2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b><span style="color: #660000; font-size: large;">Directions</span></b></p><p><span style="font-size: large;">Heat oven to 400°F. </span></p><p><span style="font-size: large;">Thaw the frozen pie shell for 10 minutes.</span></p><p><span style="font-size: large;">Using the tines of a fork, prick the bottom and sides of the pie shell.</span></p><p><span style="font-size: large;">Bake for 12-15 minutes; until browned.</span></p><p><span style="font-size: large;">Let cool completely before filling; about 30-40 minutes.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6lAr2JdOvmF21dJNfl_t9bAtYIyJ98B0Q7H7aVCbqKhIYXckkyGgY01xoyER6ro_BnPoyc8Vu5hxvlxRO-LgCYsLcPoFKwzA4ePwMqPrQ5QxTWSX26ffOzqteNWrUL9T-VlewkP66UFjiDQgKZmeJjB5gk3M_mHb5V6OpXk6J7PP3F-UMeClvwKRSw/s1100/lemonpie_3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="872" data-original-width="1100" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6lAr2JdOvmF21dJNfl_t9bAtYIyJ98B0Q7H7aVCbqKhIYXckkyGgY01xoyER6ro_BnPoyc8Vu5hxvlxRO-LgCYsLcPoFKwzA4ePwMqPrQ5QxTWSX26ffOzqteNWrUL9T-VlewkP66UFjiDQgKZmeJjB5gk3M_mHb5V6OpXk6J7PP3F-UMeClvwKRSw/w640-h508/lemonpie_3.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b><span style="color: #660000; font-size: large;">Lemon Pie Filling Ingredients</span></b></p><p><span style="font-size: large;">1 Jello Brand Cook & Serve Lemon Pudding Mix</span></p><p><span style="font-size: large;">3/4 cup Sugar</span></p><p><span style="font-size: large;">3 Egg Yolks, beaten (Reserve Egg Whites for Meringue)</span></p><p><span style="font-size: large;">3 cups Water</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-vRNKMWnHXt3bSpcMIZ_TNJSEBdZzrEGWgVbYU5U7dgfrC-3BMjOzUW5LWJuBXSaKyw8WErLyvx8bCca7ncDzNHQFQKisp-Pbq46CnavWSCVllKwf9VBDw04_GoQlszc9SHHpLnHhDtNQ3ZmPHDHR2ruGDeHjftFSpC7J4POdkUiM4YocxzVamwEDg/s1375/lemonpie_4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1375" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-vRNKMWnHXt3bSpcMIZ_TNJSEBdZzrEGWgVbYU5U7dgfrC-3BMjOzUW5LWJuBXSaKyw8WErLyvx8bCca7ncDzNHQFQKisp-Pbq46CnavWSCVllKwf9VBDw04_GoQlszc9SHHpLnHhDtNQ3ZmPHDHR2ruGDeHjftFSpC7J4POdkUiM4YocxzVamwEDg/w466-h640/lemonpie_4.jpg" width="466" /></a></div><p><br /></p><p><b><span style="color: #660000; font-size: large;">Directions</span></b></p><p><span style="font-size: large;">In a medium size saucepan on low heat, use a spatula and combine the Lemon Pudding Mix, sugar, 1/2 cup water and egg yolks.</span></p><p><span style="font-size: large;">Stir in the remaining 2 1/2 cups of water. Increase heat to medium.</span></p><p><span style="font-size: large;">Bring to a full boil stirring constantly. It will thicken quickly.</span></p><p><span style="font-size: large;">Cool for 5 minutes, then stir and wait 5 minutes and stir once more.</span></p><p><span style="font-size: large;">Pour the lemon filling into the pastry pie shell and set aside while you make the meringue.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrBczIe6JvyReJzNzI3NxmcdVJzuFxTalebtwEcfTHbHUlH1fiyYSxpKt2smiiX8yYReANU5aQGkSGhjCrJOr0Ez5PvbSxYBOdXMd69HAbcQb_x42LoeRZ1CHNeWJbA6AWTVmeGMZK4-9XsxHtqVUQlKPGTygzyP38EKzWRHb1i5jmfMDfO5HC4So3Q/s2048/lemonpie_5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1783" data-original-width="2048" height="558" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrBczIe6JvyReJzNzI3NxmcdVJzuFxTalebtwEcfTHbHUlH1fiyYSxpKt2smiiX8yYReANU5aQGkSGhjCrJOr0Ez5PvbSxYBOdXMd69HAbcQb_x42LoeRZ1CHNeWJbA6AWTVmeGMZK4-9XsxHtqVUQlKPGTygzyP38EKzWRHb1i5jmfMDfO5HC4So3Q/w640-h558/lemonpie_5.jpg" width="640" /></a></div><p><br /></p><p><b><span style="color: #660000; font-size: large;">Meringue Ingredients</span></b></p><p><span style="font-size: large;">3 Egg Whites</span></p><p><span style="font-size: large;">1/3 cup Sugar</span></p><p><span style="font-size: large;">1/4 teaspoon Cream of Tartar</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVjV_ZuxSTNAOx4aYVc8wG5b5EsASP_BAlYSAFuk0kTxa04yPcKssFp80tbcDOPG-TZinmEUiCCV_4FjPaEm86c1iZylzybSovP5B99nnw0FTgs9DqTPk9Tvjs401Hs6JV5Pv56kwE4toksjjJimTh6x3CfMZ-x-5TefFR8kOOHjadGhFV1HMOQxfrA/s3072/lemonpie_6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="1665" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVjV_ZuxSTNAOx4aYVc8wG5b5EsASP_BAlYSAFuk0kTxa04yPcKssFp80tbcDOPG-TZinmEUiCCV_4FjPaEm86c1iZylzybSovP5B99nnw0FTgs9DqTPk9Tvjs401Hs6JV5Pv56kwE4toksjjJimTh6x3CfMZ-x-5TefFR8kOOHjadGhFV1HMOQxfrA/w346-h640/lemonpie_6.jpg" width="346" /></a></div><p><br /></p><p><b><span style="color: #660000; font-size: large;">Directions</span></b></p><p><span style="font-size: large;">Heat oven to 400°F.</span></p><p><span style="font-size: large;">Using a stand or handheld mixer, beat the egg whites on high speed until foamy.</span></p><p><span style="font-size: large;">Gradually beat in the sugar until stiff peaks form.</span></p><p><span style="font-size: large;">Add the cream of tartar and mix for 15-20 seconds.</span></p><p><span style="font-size: large;">Immediately spread the meringue over the filling in the amount you desire.</span></p><p><span style="font-size: large;">Bake for 10-15 minutes until the meringue has browned on top.</span></p><p><span style="font-size: large;">Cool at room temperature and place in the fridge to set for 4-5 hours to set.</span></p><p><span style="font-size: large;">Serve and enjoy!</span></p><p><span style="font-size: large;">-Sophia/Two Frys</span></p>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-59167145540805515122022-08-22T14:25:00.003-04:002022-09-10T14:43:21.450-04:00Corn Pudding<p><b><span style="color: #ffa400; font-size: large;">Corn Pudding</span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYcJo7DEpMcLUINnWrlk9u2IyU8jxr26wr_ajhxP-6-a9Nm_xrwC2YjVApiSMVAEc_ILrZYbFww57648S8YOmiyvGJitpGf_FWwcZKAm0epUHd_oacyoqFZXoGaOOpY1cTBSkf82iPyW_nYmNEM7Kj6bxdsvr1UWrYK43KxsDooj4c5G2kKnXnF0zGRg/s3000/cornpudd_cov.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYcJo7DEpMcLUINnWrlk9u2IyU8jxr26wr_ajhxP-6-a9Nm_xrwC2YjVApiSMVAEc_ILrZYbFww57648S8YOmiyvGJitpGf_FWwcZKAm0epUHd_oacyoqFZXoGaOOpY1cTBSkf82iPyW_nYmNEM7Kj6bxdsvr1UWrYK43KxsDooj4c5G2kKnXnF0zGRg/w426-h640/cornpudd_cov.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-size: large;">My mother-in-law got this Corn Pudding recipe from a family friend, Tracy and I loved it when she made it as a side dish for Christmas dinner in 2019. I wanted to make this to accompany BBQ chicken thighs I baked. This corn pudding is also called corn casserole with the same ingredients just known by two different names. It is a simple dish to put together and best served warm. The melted cheddar cheese on top completes the dish. The best part is you do not need to use a mixer just add the ingredients in a large bowl and mix it all together and bake in the oven. If you love corn, you got to make this dish.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIiKhzY87WxdAs72ii059BBTZWA5liwOGDl1Mpv4EAKW0Db2BKfD6NIeLRjL0qOBE1OOb0fDUdCHrNOhIDnFt5aL5hnosWJx-Z04vCJmxAFx27vgzFEmLG7pe9ZUB77Ai4ooY875VvaDNs57TO-Vy-yWMsFdkKvqIpC_IxHxSK4wQqM6kpVE0up9lmBw/s2048/cornpudd_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="995" data-original-width="2048" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIiKhzY87WxdAs72ii059BBTZWA5liwOGDl1Mpv4EAKW0Db2BKfD6NIeLRjL0qOBE1OOb0fDUdCHrNOhIDnFt5aL5hnosWJx-Z04vCJmxAFx27vgzFEmLG7pe9ZUB77Ai4ooY875VvaDNs57TO-Vy-yWMsFdkKvqIpC_IxHxSK4wQqM6kpVE0up9lmBw/w640-h310/cornpudd_1.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLe2S-fUQEcjTdioxFYZmYfJ4mFDUEYVQTL8tH20fvqL3mDATo9bu5QuaD3e5yJ2DlFgE1asKrG73tsXC50_ji3NTnmUSsxtc6neALgxz2AjeYalKklnMFkD0Y9zFRZhL4st4ICxi1rggh0HPT9YzpcxMkT9O_f-ttXrO9_SOQCDRLAq2nvKTtik4ow/s2048/cornpudd_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="995" data-original-width="2048" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLe2S-fUQEcjTdioxFYZmYfJ4mFDUEYVQTL8tH20fvqL3mDATo9bu5QuaD3e5yJ2DlFgE1asKrG73tsXC50_ji3NTnmUSsxtc6neALgxz2AjeYalKklnMFkD0Y9zFRZhL4st4ICxi1rggh0HPT9YzpcxMkT9O_f-ttXrO9_SOQCDRLAq2nvKTtik4ow/w640-h310/cornpudd_2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b><span style="color: #ffa400; font-size: large;">Ingredients</span></b></p><p><span style="font-size: large;">1 15.25 oz. can Whole Corn, drained </span></p><p><span style="font-size: large;">1 14.25 oz. can Creamed Corn</span></p><p><span style="font-size: large;">1 cup Sour Cream</span></p><p><span style="font-size: large;">1/2 cup, 1 stick Unsalted Butter, melted and cooled</span></p><p><span style="font-size: large;">1 cup Cheddar Cheese, shredded</span></p><p><span style="font-size: large;">1 8 oz. Jiffy Corn Muffin Mix</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVHisUgaSY_OvEe_xJ6viEGhJ_yW8_qnhziEs22KV_ybaH8RnAZdo-EtlTzMQ031KZgKoO-lakTgH8SGxE3Wejx_32j1ICeFNX1WfmlH9BBk1qwyviVPfA5P1rMkITqLn1hacAAMwE1QYjoqMJRyR552NGLm3MYegci5OXPNLlTmANOUosDxn8pSC8LQ/s2048/cornpudd_3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="995" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVHisUgaSY_OvEe_xJ6viEGhJ_yW8_qnhziEs22KV_ybaH8RnAZdo-EtlTzMQ031KZgKoO-lakTgH8SGxE3Wejx_32j1ICeFNX1WfmlH9BBk1qwyviVPfA5P1rMkITqLn1hacAAMwE1QYjoqMJRyR552NGLm3MYegci5OXPNLlTmANOUosDxn8pSC8LQ/w310-h640/cornpudd_3.jpg" width="310" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzXgsJkPCWVWlcoF1QjdjBljbxAUd2hT63eDJdFtUnsfZP-dLZcWeEVwqKXeqZsQLuJoWG3RtUTcE5jANYjIoEY_y_CeLwHyBkNVMOI_VP46ImdPH4L8DUi6f9LNijzK5D7-JHjdmwj2_3belsNGqukXPDOcKfFoj7zU8PuUgAACprR8FZ1htHN0d3w/s2048/cornpudd_4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="995" data-original-width="2048" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzXgsJkPCWVWlcoF1QjdjBljbxAUd2hT63eDJdFtUnsfZP-dLZcWeEVwqKXeqZsQLuJoWG3RtUTcE5jANYjIoEY_y_CeLwHyBkNVMOI_VP46ImdPH4L8DUi6f9LNijzK5D7-JHjdmwj2_3belsNGqukXPDOcKfFoj7zU8PuUgAACprR8FZ1htHN0d3w/w640-h310/cornpudd_4.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b><span style="color: #ffa400; font-size: large;">Directions</span></b></p><p><span style="font-size: large;">Heat oven to 350°F. </span></p><p><span style="font-size: large;">Grease 1 8x8 square pan.</span></p><p><span style="font-size: large;">Put the 1 cup of shredded cheddar cheese aside.</span></p><p><span style="font-size: large;">Add the ingredients (except for the cheese) in a large bowl and mix until combined.</span></p><p><span style="font-size: large;">Pour into prepared pan and smooth the top with a knife.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQJx3sKmboJtuV4YYU1KRggxp6AgVF88jxmfcJ7W_1IqP4HtBmXtK3spvIsv3sBQy2_IdaLia9R2JJvaYam1dJ3DQC3Eq_7GhRYLkXiw7JHE4yv3Ekoccj_7Ai7kfCdAO_4-IXaD4XSZ2I2diZM7b1I3Mi2Ww3dweG1U_oTaGy6IbYzoJrbJbnnA1Iw/s2048/cornpudd_5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="995" data-original-width="2048" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQJx3sKmboJtuV4YYU1KRggxp6AgVF88jxmfcJ7W_1IqP4HtBmXtK3spvIsv3sBQy2_IdaLia9R2JJvaYam1dJ3DQC3Eq_7GhRYLkXiw7JHE4yv3Ekoccj_7Ai7kfCdAO_4-IXaD4XSZ2I2diZM7b1I3Mi2Ww3dweG1U_oTaGy6IbYzoJrbJbnnA1Iw/w640-h310/cornpudd_5.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhch1TP6NCTCx4bnF8yJOK5DKDwWrEkgoliwLgB6sk8kym6XTOB38XlU8RJ-1Q7HPK8GBj45Yq1nEC0HGhvhb7kjaOqCofQTuMX3-dIcNlHjaPCecbQfk8EcdVdv0A1jmoAnMFKQ2MHMzerOv8fj_kcJq6aJpOR0mmA3M0EgS1iKvv2uN2sP0ySGpEkGQ/s2048/cornpudd_6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="995" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhch1TP6NCTCx4bnF8yJOK5DKDwWrEkgoliwLgB6sk8kym6XTOB38XlU8RJ-1Q7HPK8GBj45Yq1nEC0HGhvhb7kjaOqCofQTuMX3-dIcNlHjaPCecbQfk8EcdVdv0A1jmoAnMFKQ2MHMzerOv8fj_kcJq6aJpOR0mmA3M0EgS1iKvv2uN2sP0ySGpEkGQ/w310-h640/cornpudd_6.jpg" width="310" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-size: large;">Bake for 45 minutes.</span></p><p><span style="font-size: large;">Remove from the oven, sprinkle the cheese all over the top and return to the oven for 5 to 10 minutes or until melted.</span></p><p><span style="font-size: large;">Take out of the oven. </span></p><p><span style="font-size: large;">Let the corn pudding rest for 5 minutes and serve.</span></p><p><span style="font-size: large;">-Sophia/Two Frys</span></p>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-24744633823458974462022-08-21T12:46:00.003-04:002022-09-10T13:13:24.022-04:00Coconut Cake<p><b><span style="color: #134f5c; font-size: large;"> Coconut Cake</span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6wBf70IiwZWfZ-rfU0aZncMzk99dRUfgRAxhi44VK21gEQ5OoidB8LjMQTYetH8rmVdZJtzgPTePapg35zRwRsMwad_8W95EPHuFRa3tCP06fxWun3E0csRqF8reyWRlg0-r4n1jU_zmHS6-wcIm_rEXgZUqNBHGCMR6UcLp-It0rYdIYuW8_QNIUA/s2755/cococake_cov.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2755" data-original-width="1837" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6wBf70IiwZWfZ-rfU0aZncMzk99dRUfgRAxhi44VK21gEQ5OoidB8LjMQTYetH8rmVdZJtzgPTePapg35zRwRsMwad_8W95EPHuFRa3tCP06fxWun3E0csRqF8reyWRlg0-r4n1jU_zmHS6-wcIm_rEXgZUqNBHGCMR6UcLp-It0rYdIYuW8_QNIUA/w426-h640/cococake_cov.jpg" width="426" /></a></div><p><span style="font-size: large;">I have baked several Coconut Cake recipes over the years but one of my favorites is Ina Garten's recipe for its rich taste and perfect texture. It is always a crowd pleaser. For this recipe I use Unsweetened Shredded Coconut instead of Sweetened to reduce the sugar content. I also use Pure Vanilla Extract but if you want a whiter cake use Clear Vanilla Extract. You can also substitute the Almond Extract and use Coconut Extract, but I find the combination of Vanilla and Almond Extracts a perfect one. I baked this cake for a family gathering while on vacation. I hope you give this recipe a try. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxhECyIZBhEZHEPbPhz-BG4OzICQwJ8wtuMQj-ES2zEkDqxHs5uvxksDeaNQguIkUflj8SJsD0opq4mFpG9UoOX4jL4W1L7jMWmY7cTDd8z9ayQ_SKf47LqzFPAM3ZFS4JpjVgM8NNikJtd9FC3GZnSPPRhe85CP8QLnN4RDLD9TjNDACkM758VWcqqg/s2204/cococake_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2204" data-original-width="1470" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxhECyIZBhEZHEPbPhz-BG4OzICQwJ8wtuMQj-ES2zEkDqxHs5uvxksDeaNQguIkUflj8SJsD0opq4mFpG9UoOX4jL4W1L7jMWmY7cTDd8z9ayQ_SKf47LqzFPAM3ZFS4JpjVgM8NNikJtd9FC3GZnSPPRhe85CP8QLnN4RDLD9TjNDACkM758VWcqqg/w426-h640/cococake_1.jpg" width="426" /></a></div><span style="font-size: large;"><br /></span><p></p><p><b><span style="color: #134f5c; font-size: large;">Ingredients</span></b></p><p><span style="font-size: large;">1 1/2 cups (3 sticks) Unsalted Butter, at room temperature, plus more for greasing the pans</span></p><p><span style="font-size: large;">2 cups Sugar</span></p><p><span style="font-size: large;">5 Extra Large eggs, at room temperature</span></p><p><span style="font-size: large;">1 1/2 teaspoons Pure Vanilla Extract</span></p><p><span style="font-size: large;">1 1/2 teaspoons Pure Almond Extract</span></p><p><span style="font-size: large;">3 cups All Purpose Flour, plus more for dusting the pans</span></p><p><span style="font-size: large;">1 teaspoon Baking Powder</span></p><p><span style="font-size: large;">1/2 teaspoon Baking Soda</span></p><p><span style="font-size: large;">1/2 teaspoon Coarse Salt</span></p><p><span style="font-size: large;">1 cup Milk</span></p><p><span style="font-size: large;">1/2 cup Unsweetened Shredded Coconut</span></p><p><span style="font-size: large;">Strawberry Preserves (or any filling you prefer)</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhefCG9lped-PThXMtXT1wZ6807gaMk0TJIADEra6LtND_kEi_KFFNWb0HUCXnbbVOBPvuq1FTa67lh3DL8K305Vni3UxblVbk_ik_D3Y_jJkE4o9H1OH0zi8IN4phS64SlqAjTS6HwLzm3tZ0NhdOG4CkYNqOSWLX7gbIxmay3HRb7KtfIcNCDDRCsSQ/s2204/cococake_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2204" data-original-width="1470" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhefCG9lped-PThXMtXT1wZ6807gaMk0TJIADEra6LtND_kEi_KFFNWb0HUCXnbbVOBPvuq1FTa67lh3DL8K305Vni3UxblVbk_ik_D3Y_jJkE4o9H1OH0zi8IN4phS64SlqAjTS6HwLzm3tZ0NhdOG4CkYNqOSWLX7gbIxmay3HRb7KtfIcNCDDRCsSQ/w426-h640/cococake_2.jpg" width="426" /></a></div><span style="font-size: large;"><br /></span><p></p><p><b><span style="color: #134f5c; font-size: large;">Frosting Ingredients</span></b></p><p><span style="font-size: large;">1 pound Cream Cheese, at room temperature </span></p><p><span style="font-size: large;">1 cup (2 sticks) Unsalted Butter, at room temperature</span></p><p><span style="font-size: large;">3/4 teaspoon Pure Vanilla Extract </span></p><p><span style="font-size: large;">1/4 teaspoon pure Almond Extract</span></p><p><span style="font-size: large;">1 pound Confectioners'/Powdered Sugar, sifted</span></p><p><span style="font-size: large;">6 ounces Unsweetened Shredded Coconut</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5EQj0AeWDDldXdV61pgvMCN33cMlZnSj2ffMtponUNFPc1kUoAWSwSMCVWfo04jNXMUdhpoDJd6Q35JpCVuaP4n65igawUmJtqq3ueU5GBp_Cy6_WZJeVW-5ovSgP7wzvhI3xYBJa4XQ5A9wJ2eVcjZpMy8ugvFXpOzc1eKex5GszjDVaQIOHhoS7FA/s2048/cococake_3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="995" data-original-width="2048" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5EQj0AeWDDldXdV61pgvMCN33cMlZnSj2ffMtponUNFPc1kUoAWSwSMCVWfo04jNXMUdhpoDJd6Q35JpCVuaP4n65igawUmJtqq3ueU5GBp_Cy6_WZJeVW-5ovSgP7wzvhI3xYBJa4XQ5A9wJ2eVcjZpMy8ugvFXpOzc1eKex5GszjDVaQIOHhoS7FA/w640-h310/cococake_3.jpg" width="640" /></a></div><span style="font-size: large;"><br /></span><p></p><p><b><span style="color: #134f5c; font-size: large;">Directions</span></b></p><p><span style="font-size: large;">Heat oven to 350°F. </span></p><p><span style="font-size: large;">Grease 2 (9-inch) round cake pans, then line them with parchment paper. Grease again and dust lightly with flour.</span></p><p><span style="font-size: large;">In a separate bowl, sift together the flour, baking powder, baking soda and salt; set aside.</span></p><p><span style="font-size: large;">Add the eggs into a small bowl; set aside. </span></p><p><span style="font-size: large;">In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light and fluffy. </span></p><p><span style="font-size: large;">With the mixer on medium speed, add the eggs one at a time and incorporate. Scrape down the bowl once during mixing. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBLt6XYEZ9K5hS9LNcxr5dNau7akcVAeMdXVmPKd1eYwFMA7HMq9oBmj58ErWfYeP_viNANA093_Ys5lsT3im8ExzhQSekJwqNvbeZOVnjIoUdpudhhNtYzdRG_mtM0WZffdDCO-ANnen4Jcp-8L4Hgks7FO3QmZdB_psfcl6RSatTtXKYYNPPwa0tw/s3072/cococake_4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="1493" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBLt6XYEZ9K5hS9LNcxr5dNau7akcVAeMdXVmPKd1eYwFMA7HMq9oBmj58ErWfYeP_viNANA093_Ys5lsT3im8ExzhQSekJwqNvbeZOVnjIoUdpudhhNtYzdRG_mtM0WZffdDCO-ANnen4Jcp-8L4Hgks7FO3QmZdB_psfcl6RSatTtXKYYNPPwa0tw/w312-h640/cococake_4.jpg" width="312" /></a></div><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;">Add the vanilla and almond extracts and mix well. </span></p><p><span style="font-size: large;">With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. </span></p><p><span style="font-size: large;">Turn off the mixer and fold in the shredded coconut with a spatula and combine.</span></p><p><span style="font-size: large;">Pour the batter evenly into the two cake pans and smooth the tops with a knife. </span></p><p><span style="font-size: large;">Bake in the center of the oven for 35 to 45 minutes, until the tops are browned, and a cake tester comes out clean. </span></p><p><span style="font-size: large;">Cool on a wire rack for 30 minutes, then turn the cakes with tops down onto a wire rack to finish cooling.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2wljhpw91NwJ62gJooxaCXRbtGxqPdIC4ySidB2f13FpPtKjRbjreKj3hj-vhrWTQBoqM-2LhfRWgVgBT5ehPgL11aeP6i_oy-yrZeHrab4XiaxW64mSCsi575zF8G-4g0xE4FJuRbToyD6R-Zb2JlELkJyMQvh_8Noqm-jRWy5mQt5dM3qT4aIXpQ/s2048/cococake_5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="995" data-original-width="2048" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2wljhpw91NwJ62gJooxaCXRbtGxqPdIC4ySidB2f13FpPtKjRbjreKj3hj-vhrWTQBoqM-2LhfRWgVgBT5ehPgL11aeP6i_oy-yrZeHrab4XiaxW64mSCsi575zF8G-4g0xE4FJuRbToyD6R-Zb2JlELkJyMQvh_8Noqm-jRWy5mQt5dM3qT4aIXpQ/w640-h310/cococake_5.jpg" width="640" /></a></div><span style="font-size: large;"><br /></span><p></p><p><b><span style="color: #134f5c; font-size: large;">Frosting Directions</span></b></p><p><span style="font-size: large;">In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extracts on low speed. </span></p><p><span style="font-size: large;">Add the confectioners'/powdered sugar and mix until just smooth, about 1 to 2 minutes.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybLcwf89Hg2jhmFOKZlWNqIApFX7_uOqhVwM9KeOb38SSWBGPaPN7uREjws13WYoIYO7etfphwaJVZQwdQskH9qvOVk7t4hJ56z6eFegvjYdMihXxGErlUq9mpujQvu_CKTyF5ijHILgXo29PufgWMy2ntwDCpsGi2jJkIU1r6ENNoRkOnXurAx0-nw/s2048/cococake_6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="995" data-original-width="2048" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybLcwf89Hg2jhmFOKZlWNqIApFX7_uOqhVwM9KeOb38SSWBGPaPN7uREjws13WYoIYO7etfphwaJVZQwdQskH9qvOVk7t4hJ56z6eFegvjYdMihXxGErlUq9mpujQvu_CKTyF5ijHILgXo29PufgWMy2ntwDCpsGi2jJkIU1r6ENNoRkOnXurAx0-nw/w640-h310/cococake_6.jpg" width="640" /></a></div><span style="font-size: large;"><br /></span><p></p><p><b><span style="color: #134f5c; font-size: large;">Assemble the Cake</span></b></p><p><span style="font-size: large;">If your cake has a dome on top use a serrated knife to cut it off to an even top.</span></p><p><span style="font-size: large;">To assemble, place one layer on a flat serving plate or cake turntable, top side down, and place parchment paper around the edges for easy clean up. </span></p><p><span style="font-size: large;">Spread with preserves, filling or frosting. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXLI_LkzDwT-lmV7U0J64TCls6KxEOK_Gy1I3w_LqweeSqqtSw_yzsDl2YljhphiXOAfG5obx5QXNqTjjBflOJgUIkLHUznXTNk-JTW2_JjccJ2dD2pjkoHReob8_EChLlikuVzXNrVSyRtq2X_8nWzyZYkU2G93zCw_6wMYGXTjGBK1NXLMH0p4YOQ/s2204/cococake_7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2204" data-original-width="1470" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXLI_LkzDwT-lmV7U0J64TCls6KxEOK_Gy1I3w_LqweeSqqtSw_yzsDl2YljhphiXOAfG5obx5QXNqTjjBflOJgUIkLHUznXTNk-JTW2_JjccJ2dD2pjkoHReob8_EChLlikuVzXNrVSyRtq2X_8nWzyZYkU2G93zCw_6wMYGXTjGBK1NXLMH0p4YOQ/w426-h640/cococake_7.jpg" width="426" /></a></div><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;">Place the second layer on top with the top side down, and generously frost the top and sides. </span></p><p><span style="font-size: large;">To decorate the cake, sprinkle the top with the shredded coconut and lightly press more coconut onto the sides.</span></p><p><span style="font-size: large;">Serve at room temperature.</span></p><p><span style="font-size: large;">Ina Garten, Coconut Cake recipe: <a href="https://www.foodnetwork.com/recipes/ina-garten/coconut-cake-recipe-1947027" target="_blank">https://www.foodnetwork.com/recipes/ina-garten/coconut-cake-recipe-1947027</a></span></p><p><span style="font-size: large;">-Sophia/Two Frys</span></p>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-89875224274076187692022-08-20T09:42:00.004-04:002022-09-10T11:26:32.962-04:00Pasta Salad<p><b><span style="font-size: large;"> Pasta Salad </span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_dXXobswG7zUbo1aeurGPYxc_i_PsVBg3Jp3Tq0SuQrPmmIfvk2ocFELOtSs_O6TuX1sQPEhAJX8t_QskNz_FRjf9TmHtRy8rEMYGIk1Fdv-AMoa0CqPqWZIwGwj6rptlbdRnHct-GGEWjLbYUTHZplbG2Q3i0zeNnmeifvNG57cPujhVBqehPmRP7w/s3000/pastasalad_cov.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="1941" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_dXXobswG7zUbo1aeurGPYxc_i_PsVBg3Jp3Tq0SuQrPmmIfvk2ocFELOtSs_O6TuX1sQPEhAJX8t_QskNz_FRjf9TmHtRy8rEMYGIk1Fdv-AMoa0CqPqWZIwGwj6rptlbdRnHct-GGEWjLbYUTHZplbG2Q3i0zeNnmeifvNG57cPujhVBqehPmRP7w/w414-h640/pastasalad_cov.jpg" width="414" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div><span style="font-size: large;">I made this Pasta Salad to accompany a picnic lunch at my in-laws while we were on vacation. We had a family gathering and it was great seeing the family and finally meeting one of Allen's cousins and his wife. We sure missed my sister-in-law and wish she was with us, but she is in Africa. This Pasta Salad is very easy to make and has a rich flavor from the dressing and fresh parsley mixed in prior to chilling. It is a hearty dish that goes great with burgers, ribs, hot dogs, and chicken. The flavors develop if you chill for at least 3-4 hours.</span></div><div><span style="font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1ZNPPdLuRD0r3uK3ckVAfrAqFrRBrpLZ4U_PhsYfGTQ-bhJUn3UZM8upXGJ0zCPQM4stXXdf6nENok0khAufkUSRZHCApN969Pya5cZ9yxrYCWkmpg8DlupS27S4d-Li3vBEbuiI5FFl-iFRhKSTRS3SNM3Ep31EQRXAVtnWzMQ7neMHOnd2d0hI-A/s3000/pastasalad_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="1941" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1ZNPPdLuRD0r3uK3ckVAfrAqFrRBrpLZ4U_PhsYfGTQ-bhJUn3UZM8upXGJ0zCPQM4stXXdf6nENok0khAufkUSRZHCApN969Pya5cZ9yxrYCWkmpg8DlupS27S4d-Li3vBEbuiI5FFl-iFRhKSTRS3SNM3Ep31EQRXAVtnWzMQ7neMHOnd2d0hI-A/w414-h640/pastasalad_1.jpg" width="414" /></a></div><br /></div><div><span style="color: #783f04; font-size: large;"><b>Ingredients</b></span></div><div><span style="font-size: large;">1 16 oz. box Cellentani Pasta (or desired shape)</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">1 each Red, Yellow, Orange Bell Peppers, diced</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">1 10 oz Cherry Tomatoes, sliced in half</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">1 8.75 oz. can Whole Kernel Corn, drained</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">1 2.25 oz. can Black Olives, sliced</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">1 Shallot, diced</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">1 cup + 1 tablespoon Italian Dressing or Light Italian Dressing</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">1 teaspoon + 1 tablespoon Coarse Salt</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">1/2 teaspoon Cracked Black Pepper</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">2 tablespoons Fresh Parsley, chopped</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">1 tablespoon Olive Oil</span></div><div><span style="font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFQKmRwz3By-3gl7ypL_tAC0kftNeFLgBPxKT2jHWJLhaKcKx68jQsL8V23KRfrRxw09fW_E5YCd4yud7BNV3mit2Q32n4vaf1-fSbok8FSApDPQJnD6hgt_CZYHP6CuQU-IvVopKrVLArTF1svE9DE9Lx31xsD0gI1t_QrwdnCxNlNhay_xd9SmTNw/s3000/pastasalad_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="1941" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFQKmRwz3By-3gl7ypL_tAC0kftNeFLgBPxKT2jHWJLhaKcKx68jQsL8V23KRfrRxw09fW_E5YCd4yud7BNV3mit2Q32n4vaf1-fSbok8FSApDPQJnD6hgt_CZYHP6CuQU-IvVopKrVLArTF1svE9DE9Lx31xsD0gI1t_QrwdnCxNlNhay_xd9SmTNw/w414-h640/pastasalad_2.jpg" width="414" /></a></div><br /></div><div><span style="color: #783f04; font-size: large;"><b>Directions</b></span></div><div><span style="font-size: large;">Add water to a large pot, 1 tablespoon of salt and turn to medium-high heat. </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Once the water is boiling, cook pasta to al dente according to box directions, and drain. </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Set aside to cool or place pasta in an ice water bath for a few minutes then drain.</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Rinse and dry the peppers, shallots, and parsley. </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Thinly slice and dice the shallot and peppers; set aside.</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Chop the parsley; set aside.</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Drain the corn and sliced black olives and pat dry; set aside.</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Rinse, pat dry and slice the cherry tomatoes in half; set aside.</span></div><div><span style="font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr9WgJbBjbQvFqB4uu9JxMzs-5FjbHXW0uKhCfP88pXzRZ7dM_9G6iF7PfuTrq2nH5VLQwEI0DCMv2EUsdrI3-_q7jJp8uM9UBYgQYSLKVaRPE4GhVD-G3j6KzOgpmeCxnRfPYpIkd_KJgXdgezWprfA5WPH3L3NV84fcI85FSbmbWmYJzN7gbakcp7g/s3000/pastasalad_3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="1941" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr9WgJbBjbQvFqB4uu9JxMzs-5FjbHXW0uKhCfP88pXzRZ7dM_9G6iF7PfuTrq2nH5VLQwEI0DCMv2EUsdrI3-_q7jJp8uM9UBYgQYSLKVaRPE4GhVD-G3j6KzOgpmeCxnRfPYpIkd_KJgXdgezWprfA5WPH3L3NV84fcI85FSbmbWmYJzN7gbakcp7g/w414-h640/pastasalad_3.jpg" width="414" /></a></div><br /></div><div><span style="font-size: large;">Add 1 tablespoon olive oil to skillet on medium heat, add the peppers and shallot and sauté for 3-5 minutes; set aside to cool.</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">In a large bowl toss the cooled pasta, peppers, shallots, corn, and olives together. </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Add 1/2 teaspoon of cracked black and 1 teaspoon of coarse salt. Season to taste. </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Add 1 cup of dressing and combine. If desired add more in small increments. </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Add parsley and combine.</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Cover with plastic wrap or foil and chill in fridge for 3-4 hours before serving. </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">-Sophia/Two Frys</span></div>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-82555751809079596802022-02-26T12:34:00.009-05:002022-02-26T13:20:19.519-05:00Banana Nut Muffins<p><span style="color: #783f04; font-size: large;"><b>Banana Nut Muffins</b></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhF_NeZ2GMAxkfT_hIACAM3xVUsAiZ-h1giGXFXxa3raiiwhnPtR4t9nDLMCakayJyz9zAZUm-59mqsbjQwOPFUfp-DXMVJ8dLP4ri-72hFEJH2phq5zA0ScMraGBzkWpYk6jYJYSeePsTE4Xy5qZc9qKztUI688HlSJ43BD-uOMO6FYBqErNuZMqR03A=s2400" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2400" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhF_NeZ2GMAxkfT_hIACAM3xVUsAiZ-h1giGXFXxa3raiiwhnPtR4t9nDLMCakayJyz9zAZUm-59mqsbjQwOPFUfp-DXMVJ8dLP4ri-72hFEJH2phq5zA0ScMraGBzkWpYk6jYJYSeePsTE4Xy5qZc9qKztUI688HlSJ43BD-uOMO6FYBqErNuZMqR03A=w426-h640" width="426" /></a></div><br /><p><span style="font-size: large;">When I buy bananas, I tend to pick them when they are green. Personally, I prefer to eat them when they are a little green. This week I ended up with really ripe bananas and made banana nut muffins. They are packed with flavor and the pecans give them a crunchy texture. You can use any nut you like but pecans were what I had in my pantry. The cinnamon-sugar mixture that top the muffins elevate the flavor profile. This recipe does not require a mixer and is so simple to do. The aromatics from the cinnamon while they baked was sublime. They are yummy. Enoy with your favorite cup of coffee or tea. I hope you give this recipe a try.</span></p><p><i><span style="font-size: large;">Yield: 1 dozen muffins</span></i></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgR9T3ROkZEOm5wpvYvGBnJTlA6X_g5g001fCqI0D52lpo_JkPhz2amN2IN7QRuXAH_bqEmCCUOzXbGC072UOwSLBuGOZDPaJIWyDWj-7ObtfXPwoJoWm2IHZn-RBVUEn5gEllJqBdTsx5ZwEF-hRNvKZzFmecn5y8X1enA8nC4yI7Ce7yqsNK1eDUj6w=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1111" data-original-width="1200" height="592" src="https://blogger.googleusercontent.com/img/a/AVvXsEgR9T3ROkZEOm5wpvYvGBnJTlA6X_g5g001fCqI0D52lpo_JkPhz2amN2IN7QRuXAH_bqEmCCUOzXbGC072UOwSLBuGOZDPaJIWyDWj-7ObtfXPwoJoWm2IHZn-RBVUEn5gEllJqBdTsx5ZwEF-hRNvKZzFmecn5y8X1enA8nC4yI7Ce7yqsNK1eDUj6w=w640-h592" width="640" /></a></b></div><b><span style="color: #783f04; font-size: large;"><br /></span></b><p></p><p><b><span style="color: #783f04; font-size: large;">Muffin Ingredients</span></b></p><p><span style="font-size: large;">1 2/3 All-Purpose Flour</span></p><p><span style="font-size: large;">1 teaspoon Baking Soda</span></p><p><span style="font-size: large;">1/2 teaspoon Salt</span></p><p><span style="font-size: large;">1 teaspoon Ground Cinnamon</span></p><p><span style="font-size: large;">2/3 cup Light Brown Sugar</span></p><p><span style="font-size: large;">1/2 cup Vegetable Oil</span></p><p><span style="font-size: large;">2 Large Eggs, room temperature</span></p><p><span style="font-size: large;">1 teaspoon Pure Vanilla Extract</span></p><p><span style="font-size: large;">2/3 cup Ripe Bananas (About 2 small bananas)</span></p><p><span style="font-size: large;">1/2 cup Pecans, chopped and toasted</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj0Dq8pgAhMPQooEVVW3cqCscWUMpySXQF8was2ji_t2Rfu9SDDtonPiHfKik4Ti9GaPvcb8RMpWYmdRO9evyUizaiB3nJfqPYHGmUVUO0I3mfHZp1MQZSkTEX6ozUfkkkUvgg3XdGNqw2L_WKdABUdGbXxTFui9erzNeRtlRDPrvQAT3SoP-2YpYVUvA=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="551" data-original-width="1200" height="294" src="https://blogger.googleusercontent.com/img/a/AVvXsEj0Dq8pgAhMPQooEVVW3cqCscWUMpySXQF8was2ji_t2Rfu9SDDtonPiHfKik4Ti9GaPvcb8RMpWYmdRO9evyUizaiB3nJfqPYHGmUVUO0I3mfHZp1MQZSkTEX6ozUfkkkUvgg3XdGNqw2L_WKdABUdGbXxTFui9erzNeRtlRDPrvQAT3SoP-2YpYVUvA=w640-h294" width="640" /></a></div><span style="font-size: large;"><br /></span><p></p><p><b><span style="color: #783f04; font-size: large;">Muffin Topping</span></b></p><p><span style="font-size: large;">1/4 cup Turbinado or Granulated Sugar</span></p><p><span style="font-size: large;">1/2 teaspoon Ground Cinnamon</span></p><p><span style="font-size: large;">1/4 cup (4 tablespoons) Unsalted Butter, melted and cooled</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEijLRW3OlCcIwi1jiTiVnjfyesHmln4ykJf0i2m4jAyw9hLB8dURLKfojkglmAnW2wqjwC0Ce93alAljZjpOUCN-JVQGc0QrkrqvnFug5J72yr0Wp_7EUvxo2s8fsFU_eHHKFHHqHHS708rkv9TLj9sc22XbCi-6B6jzcUAh85n5ntScwhQQqoA9pnBBA=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="662" data-original-width="1200" height="354" src="https://blogger.googleusercontent.com/img/a/AVvXsEijLRW3OlCcIwi1jiTiVnjfyesHmln4ykJf0i2m4jAyw9hLB8dURLKfojkglmAnW2wqjwC0Ce93alAljZjpOUCN-JVQGc0QrkrqvnFug5J72yr0Wp_7EUvxo2s8fsFU_eHHKFHHqHHS708rkv9TLj9sc22XbCi-6B6jzcUAh85n5ntScwhQQqoA9pnBBA=w640-h354" width="640" /></a></div><br /><span style="font-size: large;"><br /></span><p></p><p><b><span style="color: #783f04; font-size: large;">Directions</span></b></p><p><span style="font-size: large;">Mash bananas; set aside.</span></p><p><span style="font-size: large;">In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt; set aside.</span></p><p><span style="font-size: large;">Chop pecans and toast in pan for about 10 minutes. Let cool; set aside.</span></p><p><span style="font-size: large;">Melt butter for the topping. Remove from heat to cool.</span></p><p><span style="font-size: large;">Heat oven to 375°F.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjA8FpGHq0QBV2hE-aczHeg-ylhaI5YpvaU_1ztqf_EDRcxT58nvn4cK0QsK1tlcTOIaRBv6gChTLbso18wIzRcNj1mOffsy8AUiR59PrVOnUI-bVNul-U6kzuHWxGMMHG4ecpepRGFFJhLwe8NSg-NmqFc8oPRzR3ycUWXNgFSmbfra-S2kQkwSckKvg=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="1200" height="374" src="https://blogger.googleusercontent.com/img/a/AVvXsEjA8FpGHq0QBV2hE-aczHeg-ylhaI5YpvaU_1ztqf_EDRcxT58nvn4cK0QsK1tlcTOIaRBv6gChTLbso18wIzRcNj1mOffsy8AUiR59PrVOnUI-bVNul-U6kzuHWxGMMHG4ecpepRGFFJhLwe8NSg-NmqFc8oPRzR3ycUWXNgFSmbfra-S2kQkwSckKvg=w640-h374" width="640" /></a></div><span><p><span style="font-size: large;">Grease bottoms of 12 regular size muffin pans or line with paper baking cups. I use Wilton Baking Spray.</span></p></span><p></p><p><span style="font-size: large;">In a large bowl, whisk together the sugar, oil and eggs.</span></p><p><span style="font-size: large;">Stir with a spatula the mashed bananas and vanilla extract.</span></p><p><span style="font-size: large;">Add flour mixture and combine until incorporated.</span></p><p><span style="font-size: large;">Using a spatula fold in the toasted pecans.</span></p><p><span style="font-size: large;">Add the batter evenly to muffin pan.</span></p><p><span style="font-size: large;">Bake for 16-22 minutes or until a toothpick inserted in the center comes out clean. Ovens vary so check the muffins at the 16-minute mark and adjust the baking time accordingly.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEio2BtDvVfjQPZPJdYmPPQFWTShQaAYqNlLLqzy5p5G30sk5lhUOpblNKgUHkAkaTbv677CtBfwHSsy6VuU2MW3TQ-Jg0g7cE9Xd9O6ytcLkJFLlgAe6iWtwUoNJKn2gadKHkSY-NdTzdil46GyiwR3UOB28qzULI8QLtD-YduZP355IpVh36dTzBYXbA=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="521" data-original-width="1200" height="278" src="https://blogger.googleusercontent.com/img/a/AVvXsEio2BtDvVfjQPZPJdYmPPQFWTShQaAYqNlLLqzy5p5G30sk5lhUOpblNKgUHkAkaTbv677CtBfwHSsy6VuU2MW3TQ-Jg0g7cE9Xd9O6ytcLkJFLlgAe6iWtwUoNJKn2gadKHkSY-NdTzdil46GyiwR3UOB28qzULI8QLtD-YduZP355IpVh36dTzBYXbA=w640-h278" width="640" /></a></div><span><p><span style="font-size: large;">Place onto wire racks.</span></p></span><p></p><p><span style="font-size: large;">In a small bowl combine with spatula 1/4 cup sugar and 1/2 teaspoon ground cinnamon.</span></p><p><span style="font-size: large;">Dip each of the muffin tops into the cooled melted butter and then into the cinnamon-sugar mixture.</span></p><p><span style="font-size: large;">Enjoy warm.</span></p><p><span style="font-size: large;">Recipe adapted from <i>Betty Crocker</i>, Banana-Cinnamon Muffins: </span></p><p><a href="https://www.bettycrocker.com/recipes/banana-cinnamon-muffins/" target="_blank"><span style="font-size: large;">https://www.bettycrocker.com/recipes/banana-cinnamon-muffins/</span></a></p><p><span style="font-size: large;">-Sophia/Two Frys</span></p>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.comtag:blogger.com,1999:blog-7092501679310023072.post-82456338408540803242022-02-14T12:00:00.006-05:002022-02-26T13:19:58.543-05:00Coconut Layer Cake<p><span style="font-size: large;"> <b><span style="color: #990000;">Coconut Layer Cake</span></b></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgfsbNaACqu9Nn3o6OTkJzURbfSuxp_NWKmdO4TAAMb0RNLNzYex26ai71CcE94lSDaHWN01qeDqEG-pR-Qdb76sy5G9Omq60d50_NmtCgOBfUWGn-oyzxbvOaEjgbHRExFMswV6vVXN2i51BBpPG79OaJcaN1_0Ls0co5IRYDbkLJrGHQNVgftwTEI9g=s2250" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2250" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgfsbNaACqu9Nn3o6OTkJzURbfSuxp_NWKmdO4TAAMb0RNLNzYex26ai71CcE94lSDaHWN01qeDqEG-pR-Qdb76sy5G9Omq60d50_NmtCgOBfUWGn-oyzxbvOaEjgbHRExFMswV6vVXN2i51BBpPG79OaJcaN1_0Ls0co5IRYDbkLJrGHQNVgftwTEI9g=w426-h640" width="426" /></a></div><p></p><p><span style="font-size: large;">For Valentine's Day this year I baked a coconut layer cake for Allen and me to indulge in. The first time I made this recipe was for my <a href="https://twofrys.blogspot.com/2018/01/winter-wonderland-cake.html" target="_blank">Winter Wonderland Cake</a>. I love coconut cake and the coconut flavor in this recipe is prominent from the coconut milk, coconut extract, and desiccated coconut. I adapted the<i> Cook's Illustrated</i> white layer cake recipe (link below) into a coconut layer cake. I replaced the milk to coconut milk and used coconut extract instead of almond extract. The coconut frosting is adapted from, <i>The Complete America's Test Kitchen TV Show Cookbook 2001-2010</i> (pgs. 498-99). This cake is light and moist and has a tender crumb. The coconut taste is superb and the desiccated coconut all over the cake gives it a great texture. I used unsweetened desiccated coconut to cut the sugar content a wee bit. I also substituted granulated sugar for vanilla sugar which also brings out the flavor profile. For the filling, I used raspberry preserves, but you can use strawberry or cherry preserves/filling, pastry cream, coconut curd or whatever you prefer. The preserves bring out the coconut flavor and gives the cake a nice pop of color perfect for Valentine's Day. I wish you and your loved ones a Happy Valentine's Day.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhnlOZ3rceC2Kt4nvgIg2BSsaLpBPiJubM_26t8RX0bkX2Ssb7hmKg7uOzlxlJ6-eKsIXIDs6H-oRaAgcj5wjAng32uYXC6ysu2RtVY3FII0UfEjaiwLw3zb6_DMBj4pII1CUhmPEiYO8zaG2m4dn4GN0kneC10sPiI2xdapoPuuvW7NXVJ_EmxnwPIJA=s1620" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1100" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhnlOZ3rceC2Kt4nvgIg2BSsaLpBPiJubM_26t8RX0bkX2Ssb7hmKg7uOzlxlJ6-eKsIXIDs6H-oRaAgcj5wjAng32uYXC6ysu2RtVY3FII0UfEjaiwLw3zb6_DMBj4pII1CUhmPEiYO8zaG2m4dn4GN0kneC10sPiI2xdapoPuuvW7NXVJ_EmxnwPIJA=w434-h640" width="434" /></a></div><span style="font-size: large;"><br /></span><p></p><p><b><span style="color: #990000; font-size: large;">Coconut Cake Ingredients</span></b></p><p><span style="font-size: large;">2 1/4 cups Cake Flour, plus more for pans</span></p><p><span style="font-size: large;">4 teaspoons Baking Powder</span></p><p><span style="font-size: large;">1 teaspoon Coarse Salt</span></p><p><span style="font-size: large;">1 3/4 cups Vanilla Sugar (or Granulated Sugar)</span></p><p><span style="font-size: large;">1 1/2 sticks (12 tablespoons) Unsalted Butter, softened</span></p><p><span style="font-size: large;">1 cup Coconut Milk, canned and room temperature</span></p><p><span style="font-size: large;">6 Large Egg Whites, room temperature</span></p><p><span style="font-size: large;">2 teaspoons Coconut Extract</span></p><p><span style="font-size: large;">1 teaspoon Clear Vanilla Extract</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgPsRhQjSiNTlA03LtSXcm-YsyAO2lVGpA-1nNZ0wnTz3R0kBIIvf0fVtz6mSQ-VaY8EyVMlLNM-wqvjyZEPRoWmhpV-QT1Uly-jvw82K6J7rGwS_dVJhbzUpM4VvjE7v41-z21ZhqCs02bC-nGz-gGiHRZSezA9s0Dbl_BcZzaWc-mCGlxPGpNp7WX6w=s1916" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1916" data-original-width="1100" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgPsRhQjSiNTlA03LtSXcm-YsyAO2lVGpA-1nNZ0wnTz3R0kBIIvf0fVtz6mSQ-VaY8EyVMlLNM-wqvjyZEPRoWmhpV-QT1Uly-jvw82K6J7rGwS_dVJhbzUpM4VvjE7v41-z21ZhqCs02bC-nGz-gGiHRZSezA9s0Dbl_BcZzaWc-mCGlxPGpNp7WX6w=w368-h640" width="368" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiWm1tHhDyANGCxmUqB3LJTdH6eBiSrVS4O5LcFxaUKeYidfvtiWdpzRAmylSel4T3UdTB8D4fjQl3MfCVmES2p6GdHeYjngLZSIrazVV-5i1DVArKfPy_COVLeM4qG6epxsdBh4H7I7_zMVEeo0Lo7NqSHtwMDTAaQhFo9TrfFIzDKjNsuriNCpdBpDQ=s1863" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1863" data-original-width="1100" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiWm1tHhDyANGCxmUqB3LJTdH6eBiSrVS4O5LcFxaUKeYidfvtiWdpzRAmylSel4T3UdTB8D4fjQl3MfCVmES2p6GdHeYjngLZSIrazVV-5i1DVArKfPy_COVLeM4qG6epxsdBh4H7I7_zMVEeo0Lo7NqSHtwMDTAaQhFo9TrfFIzDKjNsuriNCpdBpDQ=w378-h640" width="378" /></a></div><br /><p></p><p><b><span style="color: #990000; font-size: large;">Directions</span></b></p><p><span style="font-size: large;">Heat oven to 350°F.</span></p><p><span style="font-size: large;">Grease 2 9-inch cake pans, line with parchment paper, grease and sprinkle with cake flour. Tap pans on counter to remove excess cake flour.</span></p><p><span style="font-size: large;">In a medium sized bowl whisk together the coconut milk, egg whites, coconut and vanilla extracts; set aside. Take 1/2 cup of the coconut mixture and place it into a small bowl.</span></p><p><span style="font-size: large;">Using a mixer with the paddle attachment, mix on low speed the cake flour, baking powder and salt until combined; about 1 minute.</span></p><p><span style="font-size: large;">Increase mixer speed to medium and add the softened butter to the flour mixture and beat until it resembles light crumbs; about 1 minute.</span></p><p><span style="font-size: large;">Turn mixer to low speed and add all but 1/2 cup of the coconut milk mixture then increase speed to medium and beat until smooth, light and fluffy; about 1-2 minutes.</span></p><p><span style="font-size: large;">Scrape sides of the bowl and beat on medium-high speed: about 20 seconds.</span></p><p><span style="font-size: large;">Reduce mixer speed to low and slowly add the remaining 1/2 cup of the coconut mixture and beat until batter is combined; about 1 minute.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEge3iQLM9SklsZc3ijYeg-Jwyqn4JIRN-vf58VDsB3qCGO-BZ77Nm9zAWXX1U1FB-408_yw1Oot2w3t4Dp7JHn20R1a0MY6xMHu0OuXcczhRj-2OBW8Q2ebRM4dwPKDFD6Jkkg5x56tKJbE5WYPDkoVUsQxLOyTdbdsgqZUigLXxfKtVw3WNnitWDzujg=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1013" data-original-width="1200" height="540" src="https://blogger.googleusercontent.com/img/a/AVvXsEge3iQLM9SklsZc3ijYeg-Jwyqn4JIRN-vf58VDsB3qCGO-BZ77Nm9zAWXX1U1FB-408_yw1Oot2w3t4Dp7JHn20R1a0MY6xMHu0OuXcczhRj-2OBW8Q2ebRM4dwPKDFD6Jkkg5x56tKJbE5WYPDkoVUsQxLOyTdbdsgqZUigLXxfKtVw3WNnitWDzujg=w640-h540" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiDyBoG04w2lgWzyV7EfezqAZo5gHXT1QLrxDb9fRmJXl5i0xoj3PMXjcafqytRxQYpSMjbh5a0EZGTbFUhKuqmgJMuyAxKp4OBY8-N8lC3cjzM4xxx-mnffIK0KektzyuioQ5fnXzxHn_VQpN8hsqVhX6X3etwSNCWgcbcNI86Y6iGi53rzwmwKIFdMQ=s1461" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1461" data-original-width="1100" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiDyBoG04w2lgWzyV7EfezqAZo5gHXT1QLrxDb9fRmJXl5i0xoj3PMXjcafqytRxQYpSMjbh5a0EZGTbFUhKuqmgJMuyAxKp4OBY8-N8lC3cjzM4xxx-mnffIK0KektzyuioQ5fnXzxHn_VQpN8hsqVhX6X3etwSNCWgcbcNI86Y6iGi53rzwmwKIFdMQ=w482-h640" width="482" /></a></div><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;">Add the batter evenly into the prepared pans, smooth the tops with a spatula or knife, and lightly tap the pans against the countertops two to four times to settle the batter.</span></p><p><span style="font-size: large;">Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs; 22-25 minutes.</span></p><p><span style="font-size: large;">Ovens vary so check the cake at 22 minutes or earlier and adjust the baking time accordingly.</span></p><p><span style="font-size: large;">Cool cakes in pans for 10 minutes. Run a small knife around the edge of the cakes.</span></p><p><span style="font-size: large;">Cool for 20 more minutes, peel off the parchment paper and flip the cakes right side up onto wire racks l</span><span style="font-size: large;">ined with parchment paper; cool completely.</span></p><p><span style="font-size: large;">Take the cooled cake, cover with plastic wrap and chill in the fridge overnight or wait at least 1 hour if frosting the same day.</span></p><p><span style="font-size: large;">If you can chill the cake overnight, it will be easier to frost and not be as crumbly, and the flavors develop more as well.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgxP7VkVdd2TgIgXSPH0p4CEdU9O97wAu0-PonL8a6a_OTVu08c_Q0X9Rt8_gQgC3N9B1ubWM6fAQ70RngYIw9ZH7KqZy7Nj8pVTfniBQNKQ9pHjX79p1NEjtAH-Y50oUyyt-_QlHX4q3jQWwo8PmKmZIdKCo-taN7ZEZx9Q6CB_nhfuYKdHrVfNQ-60g=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgxP7VkVdd2TgIgXSPH0p4CEdU9O97wAu0-PonL8a6a_OTVu08c_Q0X9Rt8_gQgC3N9B1ubWM6fAQ70RngYIw9ZH7KqZy7Nj8pVTfniBQNKQ9pHjX79p1NEjtAH-Y50oUyyt-_QlHX4q3jQWwo8PmKmZIdKCo-taN7ZEZx9Q6CB_nhfuYKdHrVfNQ-60g=w640-h320" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjyq8In1EGVVr3BVrYesE5447pLG5b_tpClliSjvPv99H1LuwPMGDVdNefjxWg55kll9Ng-zaw8pRQdfYMz3zeNchuart2AxiDQpBC0NVBDHTXHXzMqs6HKvsXMEFAYbMxn5D4doLUb2ZPtqFuaVeL9VZhe4lKSqQrsI5pQu536fxg1WKXO7fXDsQzyzg=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="514" data-original-width="1200" height="274" src="https://blogger.googleusercontent.com/img/a/AVvXsEjyq8In1EGVVr3BVrYesE5447pLG5b_tpClliSjvPv99H1LuwPMGDVdNefjxWg55kll9Ng-zaw8pRQdfYMz3zeNchuart2AxiDQpBC0NVBDHTXHXzMqs6HKvsXMEFAYbMxn5D4doLUb2ZPtqFuaVeL9VZhe4lKSqQrsI5pQu536fxg1WKXO7fXDsQzyzg=w640-h274" width="640" /></a></div><span style="font-size: large;"><br /></span><p></p><p><b><span style="color: #990000; font-size: large;">Filling</span></b></p><p><span style="font-size: large;">Raspberry Preserves (or filling of your choice)</span></p><p><span style="font-size: large;"><br /></span></p><p><b><span style="color: #990000; font-size: large;">Coconut Frosting Ingredients</span></b></p><p><span style="font-size: large;">2 tablespoons Heavy Cream</span></p><p><span style="font-size: large;">1 teaspoon Coconut Extract</span></p><p><span style="font-size: large;">1 teaspoon Clear Vanilla Extract</span></p><p><span style="font-size: large;">1/2 teaspoon Coarse Salt</span></p><p><span style="font-size: large;">2 sticks (16 tablespoons) Unsalted Butter, softened</span></p><p><span style="font-size: large;">1/4 cup Coconut Milk, canned and room temperature</span></p><p><span style="font-size: large;">3 cups Confectioners/Powdered Sugar</span></p><p><span style="font-size: large;">Shredded or Desiccated Coconut (Unsweetened)</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiniyePKmvWnmttvBlmQWXEUEp5UsOKYe5I2e8FeBXP3Cl5FYO9AfEqe5_ltIclr0kahySMzyGe_MFl43zx5ZnXxEds1fc1klG6PcBbNHa0FVzl4G7yLQ_cOJfUxF2j0cI2wRtbBGwXcjrz4AaQAifTTYVCU7BqS2g5Tnx30_jxhJ4megc4lfuquoUAmw=s1732" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1732" data-original-width="1100" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiniyePKmvWnmttvBlmQWXEUEp5UsOKYe5I2e8FeBXP3Cl5FYO9AfEqe5_ltIclr0kahySMzyGe_MFl43zx5ZnXxEds1fc1klG6PcBbNHa0FVzl4G7yLQ_cOJfUxF2j0cI2wRtbBGwXcjrz4AaQAifTTYVCU7BqS2g5Tnx30_jxhJ4megc4lfuquoUAmw=w406-h640" width="406" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi6VWKi5VloQJjedAvh-P74iSpeFVlAAMUoJhjGOy5pLxBulBH4pu06KdKMast2ji74ood9WszoG9UHaNOp38Un4kyTHBIkKxtDAcFNJNnKyXvR1eaL1Exwzylh8iWdmTkom0Aiy0HCz3sVXaaCiIYmxUnjMJ-C8Xq8XTArdHVatqJlnFxe5g_J1GzGsg=s1375" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1375" data-original-width="1100" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi6VWKi5VloQJjedAvh-P74iSpeFVlAAMUoJhjGOy5pLxBulBH4pu06KdKMast2ji74ood9WszoG9UHaNOp38Un4kyTHBIkKxtDAcFNJNnKyXvR1eaL1Exwzylh8iWdmTkom0Aiy0HCz3sVXaaCiIYmxUnjMJ-C8Xq8XTArdHVatqJlnFxe5g_J1GzGsg=w512-h640" width="512" /></a></div><br /><span style="font-size: large;"><br /></span><p></p><p><b><span style="color: #990000; font-size: large;">Coconut Frosting Directions</span></b></p><p><span style="font-size: large;">In a small bowl, stir together the cream, coconut and vanilla extracts, and salt.</span></p><p><span style="font-size: large;">Using a mixer with a paddle attachment, beat butter and coconut milk mixture on medium-high speed until smooth; about 30-45 seconds.</span></p><p><span style="font-size: large;">Reduce the mixer speed to medium-low and gradually beat in confectioners/powdered sugar, then continue beating until smooth; about 3 minutes.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiMYsevOSYdBNE9_xhVmZspI7tyG3WaorGPpoeKZooWBbYhzCKYMeOgozGotnpVkjf1GYveciJALeU__sIBjuBYn450rG_G7V11ATqaer3nKRZwdK9q6Ck3M6k8YtqYI7eiPjbGJwuEToXL6V5zotHcKKq0JTlvdjDQY7duBPSEfhAvedaHkZP01XDejg=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1050" data-original-width="1200" height="560" src="https://blogger.googleusercontent.com/img/a/AVvXsEiMYsevOSYdBNE9_xhVmZspI7tyG3WaorGPpoeKZooWBbYhzCKYMeOgozGotnpVkjf1GYveciJALeU__sIBjuBYn450rG_G7V11ATqaer3nKRZwdK9q6Ck3M6k8YtqYI7eiPjbGJwuEToXL6V5zotHcKKq0JTlvdjDQY7duBPSEfhAvedaHkZP01XDejg=w640-h560" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgtS0-TbN9g0gpCYMHcemBn6r3f5JjS_J1VvRp6-zW2kHc6pbe10ikLU8X_DzajVx1Nc-niF7PLdotvd7MnK9UKNBOqm4heM4bxp0oXRO3EW6bQjkcmzmKWdpCMi38BqJVAcR4sjh0SBUKnptlSxJNI1g3brRf1lolYKBl7Q0Hh1Dciu9TCVlnEDoCIAw=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1180" data-original-width="1200" height="630" src="https://blogger.googleusercontent.com/img/a/AVvXsEgtS0-TbN9g0gpCYMHcemBn6r3f5JjS_J1VvRp6-zW2kHc6pbe10ikLU8X_DzajVx1Nc-niF7PLdotvd7MnK9UKNBOqm4heM4bxp0oXRO3EW6bQjkcmzmKWdpCMi38BqJVAcR4sjh0SBUKnptlSxJNI1g3brRf1lolYKBl7Q0Hh1Dciu9TCVlnEDoCIAw=w640-h630" width="640" /></a></div><br /><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><b><span style="color: #990000;">Frost Cake</span></b> </span></p><p><span style="font-size: large;">If the cake tops are not flat, use a large, serrated knife to remove the domes off the top of the cake.</span></p><p><span style="font-size: large;">Place 4-5 dots of icing on a cake circle and spread with spatula. This helps adhere it to the cake and prevent it from moving around.</span></p><p><span style="font-size: large;">Place one of the cake layers top side down on a cardboard cake circle. </span></p><p><span style="font-size: large;">Place a non-slip surface on the cake turntable to keep the cake from sliding around. Place the cake circle with the first cake layer on the turntable.</span></p><p><span style="font-size: large;">Add some of the frosting to a decorating bag fitted with a large round tip like Wilton 12 or Ateco 808 to create a dam of icing inside the outer edge of the cake. This helps the filling from seeping out.</span></p><p><span style="font-size: large;">Using a spatula spread the raspberry preserves evenly on top of the cake layer inside the dam.</span></p><p><span style="font-size: large;">The filling should fill the dam halfway.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi21YqUOIjtEftR2CTeorXtSqierkbqIRVat9tRoAO-doBkPEUfcm4BYGI4yDRKkHMowMQ2uVEXLZ1lVvJzE06rJTX3OTjPB8BLyjLIEceTnMZ-qn98X77MxCyAIu-bjouXX6S4DimessJGC8qf5_yoeAnVQdXOtSqt0mwCSCXpavX2fogMsLzPwm5PHA=s1591" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1591" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi21YqUOIjtEftR2CTeorXtSqierkbqIRVat9tRoAO-doBkPEUfcm4BYGI4yDRKkHMowMQ2uVEXLZ1lVvJzE06rJTX3OTjPB8BLyjLIEceTnMZ-qn98X77MxCyAIu-bjouXX6S4DimessJGC8qf5_yoeAnVQdXOtSqt0mwCSCXpavX2fogMsLzPwm5PHA=w482-h640" width="482" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhRsEmp_8xxIzG4F-a95a5C4MT7BobJtlr9xLpEpJsq5DHUO3bgW0mvrZ_7Gn5AaYUPidry3WdXQ_tLNL6sr8wbHw3kKRA7uboPVfkqY_NvyfNS9S4TPZdcWTHVGWtak6mJmr8Jbzf5WXsoA_romo6a5oTBjUxrwlmyRqYZFhB7VxhT5_l3lCSVR3fT9w=s1396" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1396" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhRsEmp_8xxIzG4F-a95a5C4MT7BobJtlr9xLpEpJsq5DHUO3bgW0mvrZ_7Gn5AaYUPidry3WdXQ_tLNL6sr8wbHw3kKRA7uboPVfkqY_NvyfNS9S4TPZdcWTHVGWtak6mJmr8Jbzf5WXsoA_romo6a5oTBjUxrwlmyRqYZFhB7VxhT5_l3lCSVR3fT9w=w550-h640" width="550" /></a></div><br /><p></p><p><span style="font-size: large;">Add the coconut frosting on top of the filling and spread to an even layer to fill the remaining dam space.</span></p><p><span style="font-size: large;">Add shredded or desiccated coconut over the frosting.</span></p><p><span style="font-size: large;">Place the top layer top side down over the first layer and press lightly to adhere.</span></p><p><span style="font-size: large;">Frost the top and sides of the cake with a large spatula.</span></p><p><span style="font-size: large;">Cover the entire cake or use as much or little as you want of the shredded or desiccated coconut. Decorate as desired.</span></p><p><span style="font-size: large;">Chill the cake in the fridge for 2-3 hours and let it come to room temperature for 30 minutes before serving.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">For the <i>Cook's Illustrated</i> White Layer Cake recipe, visit Epicurious:</span></p><p><a href="https://www.epicurious.com/recipes/member/views/cooks-illustrated-white-layer-cake-50017374"><span style="font-size: large;">https://www.epicurious.com/recipes/member/views/cooks-illustrated-white-layer-cake-50017374</span></a></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">-Sophia/Two Frys</span></p>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.comtag:blogger.com,1999:blog-7092501679310023072.post-82280678315185514512021-10-31T12:23:00.003-04:002021-10-31T12:28:53.216-04:00Halloween Cookies<p><span style="font-size: large;"><b>Halloween Cookies</b></span></p><p><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-r075eUMuaK0/YX6-c2xsZ_I/AAAAAAAAKv0/rGOFrLK9HCEgOe8ZbJqdzWyueiwHLYhNwCLcBGAsYHQ/s2048/halloween2021cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1366" height="640" src="https://1.bp.blogspot.com/-r075eUMuaK0/YX6-c2xsZ_I/AAAAAAAAKv0/rGOFrLK9HCEgOe8ZbJqdzWyueiwHLYhNwCLcBGAsYHQ/w426-h640/halloween2021cover.jpg" width="426" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="text-align: left;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="text-align: left;">Happy Halloween! I hope you all have a fun, safe and spooky day. I made some Halloween Cookies this weekend and share the gallery of photos below. Recipes for the Pumpkin Spice Latte Cookies, Vanilla Bean Cookies and Royal Icing are below. </span></span></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Ji5u93Yw_Ic/YX6-rgnibdI/AAAAAAAAKv4/nOhPqKamfr864eJSV8YUSP69AlsftZMIACLcBGAsYHQ/s1200/halloweenwlogo%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://1.bp.blogspot.com/-Ji5u93Yw_Ic/YX6-rgnibdI/AAAAAAAAKv4/nOhPqKamfr864eJSV8YUSP69AlsftZMIACLcBGAsYHQ/w640-h480/halloweenwlogo%2Bcopy.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fng46Xva-jA/YX6_JDW8kGI/AAAAAAAAKwQ/YkDtbhk7YGEK_YYIVAORGSv8AMBa0sE2gCLcBGAsYHQ/s1200/halloween202122%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="713" data-original-width="1200" height="380" src="https://1.bp.blogspot.com/-fng46Xva-jA/YX6_JDW8kGI/AAAAAAAAKwQ/YkDtbhk7YGEK_YYIVAORGSv8AMBa0sE2gCLcBGAsYHQ/w640-h380/halloween202122%2Bcopy.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Nid8hrvx-VM/YX7B8cCTdwI/AAAAAAAAKyw/SwO-0iuISP0gxBxTdBW1syH1jwDG9yYzACLcBGAsYHQ/s1200/halloween2021_27.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="583" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-Nid8hrvx-VM/YX7B8cCTdwI/AAAAAAAAKyw/SwO-0iuISP0gxBxTdBW1syH1jwDG9yYzACLcBGAsYHQ/w640-h310/halloween2021_27.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uVwS06loMVw/YX7BSbOpS7I/AAAAAAAAKyo/IH07qnMrnHIivi6--8ipjZ47dtvKxvdzQCLcBGAsYHQ/s1445/halloween202126%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1445" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-uVwS06loMVw/YX7BSbOpS7I/AAAAAAAAKyo/IH07qnMrnHIivi6--8ipjZ47dtvKxvdzQCLcBGAsYHQ/w532-h640/halloween202126%2Bcopy.jpg" width="532" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="text-align: left;">Pumpkin Spice Latte Sugar Cookies recipe: </span><a href="https://twofrys.blogspot.com/2020/10/pumpkin-spice-latte-cookies.html" style="text-align: left;" target="_blank">https://twofrys.blogspot.com/2020/10/pumpkin-spice-latte-cookies.html</a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><span style="font-size: large;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="text-align: left;">Vanilla Bean Sugar Cookies recipe: </span><a href="https://twofrys.blogspot.com/2021/08/five-nights-at-freddys-cookies.html" style="text-align: left;" target="_blank">https://twofrys.blogspot.com/2021/08/five-nights-at-freddys-cookies.html</a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="text-align: left;">Royal Icing with Meringue Powder recipe: </span><a href="https://twofrys.blogspot.com/2020/10/halloween-cookies.html" style="text-align: left;" target="_blank">https://twofrys.blogspot.com/2020/10/halloween-cookies.html</a></span></div><p></p><p><span style="font-size: large;">-Sophia/Two Frys</span></p>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-60488640306770730832021-10-30T23:44:00.002-04:002021-10-31T11:55:12.151-04:00Headless Horseman Cookies<p><span style="font-size: large;"> <b>Headless Horseman Cookies</b></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZNNNLOpghEc/YX66d0Xw6II/AAAAAAAAKvM/PE4Ki1tYiI8CHPUhawiupjwRiLyzM_X1ACLcBGAsYHQ/s1874/headlesshorsemanwlogo%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1874" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-ZNNNLOpghEc/YX66d0Xw6II/AAAAAAAAKvM/PE4Ki1tYiI8CHPUhawiupjwRiLyzM_X1ACLcBGAsYHQ/w376-h640/headlesshorsemanwlogo%2Bcopy.jpg" width="376" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large; text-align: left;">You may know well the tale of the Headless Horseman in Washington Irving's </span><i style="font-size: x-large; text-align: left;">The Legend of Sleepy Hollow</i><span style="font-size: x-large; text-align: left;">. I live about one hour from the quaint Village of Sleepy Hollow in Tarrytown, NY, and it is a place that is special to me and I recommend you visit for a great experience especially around this time of year. Unfortunately due to the COVID-19 pandemic, many events are not happening this year. I hope to visit Sleepy Hollow again perhaps next year with the hope things are back to normal (or as normal as can be) and all the events return. In the meantime, read Irving's classic. I have read this book several times and also love the film of the same name. This is my Headless Horseman cookie in honor of Washington Irving's </span><i style="font-size: x-large; text-align: left;">The Legend of Sleepy Hollow</i><span style="font-size: x-large; text-align: left;">. Happy Halloween!</span></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6Ah0ZmG53JQ/YX67HoSAcBI/AAAAAAAAKvs/1FTIYNCyQbQRCi0rAMuFIF6VXsCx25iowCLcBGAsYHQ/s1200/headlesshorseman2%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="824" data-original-width="1200" height="440" src="https://1.bp.blogspot.com/-6Ah0ZmG53JQ/YX67HoSAcBI/AAAAAAAAKvs/1FTIYNCyQbQRCi0rAMuFIF6VXsCx25iowCLcBGAsYHQ/w640-h440/headlesshorseman2%2Bcopy.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hWW_jObNtrY/YX660M6F2LI/AAAAAAAAKvg/BME3fYCNXusoGNhwBqAoTQ3hnFMTOk7kQCLcBGAsYHQ/s1208/headlesshorseman5%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1208" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-hWW_jObNtrY/YX660M6F2LI/AAAAAAAAKvg/BME3fYCNXusoGNhwBqAoTQ3hnFMTOk7kQCLcBGAsYHQ/w636-h640/headlesshorseman5%2Bcopy.jpg" width="636" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MzXxcNIKnP0/YX66z_cJOUI/AAAAAAAAKvY/SKXbrNOoXiAokwcwsNHnyDBDXprLwqXWgCLcBGAsYHQ/s2021/headlesshorseman4%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2021" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-MzXxcNIKnP0/YX66z_cJOUI/AAAAAAAAKvY/SKXbrNOoXiAokwcwsNHnyDBDXprLwqXWgCLcBGAsYHQ/w348-h640/headlesshorseman4%2Bcopy.jpg" width="348" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HF87hDOAdxc/YX660EvUU8I/AAAAAAAAKvc/caM2wF9dovQ-BP6pG2UNx0MBb4CgVVkvACLcBGAsYHQ/s2536/headlesshorseman3%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2536" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-HF87hDOAdxc/YX660EvUU8I/AAAAAAAAKvc/caM2wF9dovQ-BP6pG2UNx0MBb4CgVVkvACLcBGAsYHQ/w278-h640/headlesshorseman3%2Bcopy.jpg" width="278" /></a></div><br /><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;">Suggested links:</span></p><p><span style="font-size: large;">Village of Sleepy Hollow New York: <a href="https://www.sleepyhollowny.gov/" target="_blank">https://www.sleepyhollowny.gov/</a></span></p><p><span style="font-size: large;"><span>Visit Sleepy Hollow: </span><span><a href="https://visitsleepyhollow.com/" target="_blank">https://visitsleepyhollow.com/</a></span></span></p><p><span style="font-size: large;">What Inspired 'The Legend of Sleepy Hollow'?: <a href="https://www.history.com/news/legend-sleepy-hollow-headless-horseman" target="_blank">https://www.history.com/news/legend-sleepy-hollow-headless-horseman</a></span></p><p><span style="font-size: large;">Order the Headless Horseman Two Piece Halloween Cookie Cutters from SugarDashCo on Etsy: <a href="https://www.etsy.com/listing/1064829073/headless-horseman-two-piece-halloween" target="_blank">https://www.etsy.com/listing/1064829073/headless-horseman-two-piece-halloween</a></span></p><p><span style="font-size: large;">Sleepy Hollow, Headless Horseman Centerpiece, Paper Lantern: <a href="https://www.etsy.com/listing/1080908811/sleepy-hollow-halloween-home-decor" target="_blank">https://www.etsy.com/listing/1080908811/sleepy-hollow-halloween-home-decor</a></span></p><p><span style="font-size: large;">-Sophia/Two Frys</span></p>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-67151711902020214402021-08-15T11:12:00.009-04:002021-08-15T11:25:35.705-04:00Five Nights at Freddy's Cookies<p><span style="color: #2b00fe; font-size: large;"><b>Five Nights at Freddy's (FNAF) Cookies</b></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-25QthELk7v0/YRkqByzSvZI/AAAAAAAAKrA/7egWe0UeVdIDaq28NCAjZtYIbaScFqHHgCLcBGAsYHQ/s2048/fnaf_cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1366" height="640" src="https://1.bp.blogspot.com/-25QthELk7v0/YRkqByzSvZI/AAAAAAAAKrA/7egWe0UeVdIDaq28NCAjZtYIbaScFqHHgCLcBGAsYHQ/w426-h640/fnaf_cover.jpg" width="426" /></a></div><span style="font-size: x-large;"><p>My nephew turned 7 recently and he is a huge fan of Five Nights at Freddy's (FNAF) Cookies so my sister in law used this theme for his birthday party. I made cookies, she made an awesome FNAF cake and cupcakes, and her best friend made lots of desserts. For the cookies, I use wafer paper, edible markers, and an assortment of sprinkles. The party was held at the Bronx Burger House and it was a very loud and fun day! This vanilla bean sugar cookie is superb. The cookie texture is chewy and has a prominent vanilla flavor from the vanilla sugar, vanilla extract, and vanilla bean paste. I use an egg and dairy free icing for this recipe. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FzJVgkEteEY/YRkqbqZQBcI/AAAAAAAAKrI/lmcZCx2RIsoG966QRUKhrJ2nfJwVoYu_wCLcBGAsYHQ/s1200/fnaf_wlogo2%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="745" data-original-width="1200" height="398" src="https://1.bp.blogspot.com/-FzJVgkEteEY/YRkqbqZQBcI/AAAAAAAAKrI/lmcZCx2RIsoG966QRUKhrJ2nfJwVoYu_wCLcBGAsYHQ/w640-h398/fnaf_wlogo2%2Bcopy.jpg" width="640" /></a></div></span><p></p><p><span style="color: #800180; font-size: large;"><b style="background-color: white;"><br /></b></span></p><p><span style="color: #800180; font-size: large;"><b style="background-color: white;">Vanilla Bean Sugar Cookie Ingredients</b></span></p><p><span style="font-size: large;">5 cups King Arthur All Purpose Flour</span></p><p><span style="font-size: large;">1 1/2 cups Vanilla Sugar</span></p><p><span style="font-size: large;">1 teaspoon Coarse Salt</span></p><p><span style="font-size: large;">2 cups (4 sticks) Unsalted Butter, softened</span></p><p><span style="font-size: large;">1 tablespoon Coconut Milk (or any dairy free brand you prefer)</span></p><p><span style="font-size: large;">2 Large Eggs</span></p><p><span style="font-size: large;">2 teaspoons Clear Vanilla Extract</span></p><p><span style="font-size: large;">1 tablespoon Vanilla Bean Paste</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WesQ0ZoW_34/YRkqtPZLeMI/AAAAAAAAKrQ/HFZ5DQ7gYpUsw5oaHHzdirRRkBBU5MoFQCLcBGAsYHQ/s1200/fnaf_wlogo1%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="629" data-original-width="1200" height="336" src="https://1.bp.blogspot.com/-WesQ0ZoW_34/YRkqtPZLeMI/AAAAAAAAKrQ/HFZ5DQ7gYpUsw5oaHHzdirRRkBBU5MoFQCLcBGAsYHQ/w640-h336/fnaf_wlogo1%2Bcopy.jpg" width="640" /></a></div><span style="font-size: large;"><br /></span><p></p><p><span style="color: #2b00fe; font-size: large;"><b>Directions</b></span></p><p><span style="font-size: large;">Whisk together flour and salt; set aside.</span></p><p><span style="font-size: large;">Cream butter and vanilla sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.</span></p><p><span style="font-size: large;">Scrape sides of bowl with spatula and mix for 10 seconds.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mc6hRwEvH_o/YRkrBl-a_hI/AAAAAAAAKrY/V-focFbMOTwpoPwZ2fJYUSd78urlrxl9QCLcBGAsYHQ/s1200/fnaf_forcov3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1146" data-original-width="1200" height="612" src="https://1.bp.blogspot.com/-mc6hRwEvH_o/YRkrBl-a_hI/AAAAAAAAKrY/V-focFbMOTwpoPwZ2fJYUSd78urlrxl9QCLcBGAsYHQ/w640-h612/fnaf_forcov3.jpg" width="640" /></a></div><span><p><span style="font-size: large;">Add eggs one at a time and mix until incorporated.</span></p><p><span style="font-size: large;">Scrape sides of bowl and mix for 5 seconds.</span></p><p style="font-size: medium;"><span style="font-size: large;">Add coconut milk, vanilla extract, and vanilla bean paste, and mix on low until incorporated; about 20-25 seconds.</span></p></span><p></p><p><span style="font-size: large;">Scrape sides of bowl and mix for 5 seconds.</span></p><p><span style="font-size: large;">Turn off mixer and add the flour mixture, and cover mixer with kitchen towel, and turn mixer on low speed and incorporate. </span></p><p><span style="font-size: x-large;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WdvAwWpSnMs/YRkrWdc6BJI/AAAAAAAAKrg/3VqohNtPa4AkUEPkaHGWUudGO15svG3FwCLcBGAsYHQ/s1200/20210808_084641%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="753" data-original-width="1200" height="402" src="https://1.bp.blogspot.com/-WdvAwWpSnMs/YRkrWdc6BJI/AAAAAAAAKrg/3VqohNtPa4AkUEPkaHGWUudGO15svG3FwCLcBGAsYHQ/w640-h402/20210808_084641%2Bcopy.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HinQ80Aa4O0/YRkrWSVf0EI/AAAAAAAAKrk/ZiLdtDNtJLQfFGku-nlePpIYQ551cT3OgCLcBGAsYHQ/s1200/20210808_084509%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="530" data-original-width="1200" height="282" src="https://1.bp.blogspot.com/-HinQ80Aa4O0/YRkrWSVf0EI/AAAAAAAAKrk/ZiLdtDNtJLQfFGku-nlePpIYQ551cT3OgCLcBGAsYHQ/w640-h282/20210808_084509%2Bcopy.jpg" width="640" /></a></div><p></p><p><br /></p><p><span style="font-size: large;">The dough is ready when it begins to clump around paddle attachment.</span></p><p><span style="font-size: large;">Form into a disk shape and cover with plastic wrap and chill in fridge for 1-3 hours or overnight. I chilled the dough for 2 hours.</span></p><p><span style="font-size: large;">Heat oven to 350°F.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-77mso7sFoI4/YRksFvOMSFI/AAAAAAAAKrw/yZyZkyFvXSUzxyJXBE0-XNZOaXvsR-nWgCLcBGAsYHQ/s1200/20210808_141238%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="611" data-original-width="1200" height="326" src="https://1.bp.blogspot.com/-77mso7sFoI4/YRksFvOMSFI/AAAAAAAAKrw/yZyZkyFvXSUzxyJXBE0-XNZOaXvsR-nWgCLcBGAsYHQ/w640-h326/20210808_141238%2Bcopy.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pfSexA0whSA/YRksFtvjBsI/AAAAAAAAKr0/xHm1LPn_bYYGtsXjFFOBpxHKjEEQN1mKACLcBGAsYHQ/s1200/20210808_141228%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="988" data-original-width="1200" height="526" src="https://1.bp.blogspot.com/-pfSexA0whSA/YRksFtvjBsI/AAAAAAAAKr0/xHm1LPn_bYYGtsXjFFOBpxHKjEEQN1mKACLcBGAsYHQ/w640-h526/20210808_141228%2Bcopy.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: large;">Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.</span><p></p><p><span style="font-size: large;">Take round cutter and make shapes. Repeat until you use all the dough.</span></p><p><span style="font-size: large;">Place onto baking sheets lined with parchment paper, and put in freezer for 30 minutes. The cookies hold their shape when you do this.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GNwcUSN1wEI/YRksg0V9DvI/AAAAAAAAKsE/887ooxKlsMcvLmADtCfWjg7EGhrKN9buACLcBGAsYHQ/s1322/20210806_093427%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1322" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-GNwcUSN1wEI/YRksg0V9DvI/AAAAAAAAKsE/887ooxKlsMcvLmADtCfWjg7EGhrKN9buACLcBGAsYHQ/w580-h640/20210806_093427%2Bcopy.jpg" width="580" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-j3dyuxhaEPE/YRksg0Bw2OI/AAAAAAAAKsA/wm15Y2oW7ZwsxLd9M5do5rjXuOMuTdNvwCLcBGAsYHQ/s1668/20210806_124137%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1668" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-j3dyuxhaEPE/YRksg0Bw2OI/AAAAAAAAKsA/wm15Y2oW7ZwsxLd9M5do5rjXuOMuTdNvwCLcBGAsYHQ/w422-h640/20210806_124137%2Bcopy.jpg" width="422" /></a></div><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;">Bake 12-15 minutes or until the edges have slightly browned. </span></p><p><span style="font-size: large;">Wait 5 minutes before transferring cookies on cooling racks to complete cooling.</span></p><p><span style="font-size: large;">Decorate once cookies have cooled completely.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tFvEvr9lh-Y/YRks4a3EUoI/AAAAAAAAKsU/jeQwpwcqSzU_urIy82KlfW3PIcqGfaI1gCLcBGAsYHQ/s1276/20210806_124105%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1276" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-tFvEvr9lh-Y/YRks4a3EUoI/AAAAAAAAKsU/jeQwpwcqSzU_urIy82KlfW3PIcqGfaI1gCLcBGAsYHQ/w602-h640/20210806_124105%2Bcopy.jpg" width="602" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hZfhjgSYifA/YRks4Gs8YaI/AAAAAAAAKsQ/8us0X2HrPYYY8jukHKw7BtAwUkfxNzCygCLcBGAsYHQ/s1200/20210806_150704%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="471" data-original-width="1200" height="252" src="https://1.bp.blogspot.com/-hZfhjgSYifA/YRks4Gs8YaI/AAAAAAAAKsQ/8us0X2HrPYYY8jukHKw7BtAwUkfxNzCygCLcBGAsYHQ/w640-h252/20210806_150704%2Bcopy.jpg" width="640" /></a></div><span style="font-size: large;"><br /></span><p></p><p><span style="color: #274e13; font-size: large;"><b>Egg-Dairy Free Icing (Double recipe if you have more than 40 cookies)</b></span></p><p><span style="font-size: large;">6 cups Powdered/Confectioners' Sugar, sifted</span></p><p><span style="font-size: large;">1/2 cup Coconut Milk + 1 tablespoon extra (for flooding cookies)</span></p><p><span style="font-size: large;">1/4 cup Light Corn Syrup</span></p><p><span style="font-size: large;">2 teaspoons Clear Vanilla Extract</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XVWMZidocuQ/YRktK6EMcHI/AAAAAAAAKsk/psYcwSikVrwQ4Qfg4Iq_XOGoPZXpTcWRACLcBGAsYHQ/s1200/20210806_142817%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="583" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-XVWMZidocuQ/YRktK6EMcHI/AAAAAAAAKsk/psYcwSikVrwQ4Qfg4Iq_XOGoPZXpTcWRACLcBGAsYHQ/w640-h310/20210806_142817%2Bcopy.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Z3BODb6iiTo/YRktK51Ty3I/AAAAAAAAKsg/_VJLMcx29qwiZHPcRe1tkNPGis-ILHk6wCLcBGAsYHQ/s1200/20210806_140548%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="583" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-Z3BODb6iiTo/YRktK51Ty3I/AAAAAAAAKsg/_VJLMcx29qwiZHPcRe1tkNPGis-ILHk6wCLcBGAsYHQ/w640-h310/20210806_140548%2Bcopy.jpg" width="640" /></a></div><span style="font-size: large;"><br /></span><p></p><p><span style="color: #3d85c6; font-size: large;"><b>Directions</b></span></p><p><span style="font-size: large;">In a large bowl, sift powdered sugar; set aside.</span></p><p><span style="font-size: large;">Using stand or hand held mixer with paddle attachment on medium-high speed, combine sugar and 1/4 cup of coconut milk and mix for 1-2 minutes until smooth.</span></p><p><span style="font-size: large;">Add remaining 1/4 cup of milk one teaspoon at a time until you reach the consistency you need. </span></p><p><span style="font-size: large;">Add corn syrup, vanilla extract, and mix for 10 seconds.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hnzlFnR3Cao/YRktpqeOhDI/AAAAAAAAKsw/gIf1do0TeRYOMP0HUTWG_tH-YvBHp5xpwCLcBGAsYHQ/s1200/20210807_111954%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="583" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-hnzlFnR3Cao/YRktpqeOhDI/AAAAAAAAKsw/gIf1do0TeRYOMP0HUTWG_tH-YvBHp5xpwCLcBGAsYHQ/w640-h310/20210807_111954%2Bcopy.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XWCy2IIkGAY/YRktpkJ_7KI/AAAAAAAAKss/-GfVMoCqlTMfR9PkpQWwG-W3bWp3mW6CwCLcBGAsYHQ/s1200/20210807_112002%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="472" data-original-width="1200" height="252" src="https://1.bp.blogspot.com/-XWCy2IIkGAY/YRktpkJ_7KI/AAAAAAAAKss/-GfVMoCqlTMfR9PkpQWwG-W3bWp3mW6CwCLcBGAsYHQ/w640-h252/20210807_112002%2Bcopy.jpg" width="640" /></a></div><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;">I separate the icing in plastic containers with lids according to how many different colors needed for tinting. This time I only needed white so no tinting was needed.</span></p><p><span style="font-size: large;">Keep the containers covered until you are ready to color.</span></p><p><span style="font-size: large;">Transfer the icing immediately into squeeze bottles, pastry bags fitted with desired tips, or tipless bags.</span></p><p><span style="font-size: large;">Outline each cookie and then immediately flood it.</span></p><p><span style="font-size: large;">Let cookies dry for 6-8 hours or overnight.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-yNvCaBHv5Zo/YRkuBdfMc_I/AAAAAAAAKs8/wUWeJfj3dp8stPrzN2ZNSRkFEdsimp8VgCLcBGAsYHQ/s1200/20210807_112009%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="583" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-yNvCaBHv5Zo/YRkuBdfMc_I/AAAAAAAAKs8/wUWeJfj3dp8stPrzN2ZNSRkFEdsimp8VgCLcBGAsYHQ/w640-h310/20210807_112009%2Bcopy.jpg" width="640" /></a></div><span style="font-size: large;"><br /></span><p></p><p><span style="color: #741b47; font-size: large;"><b>Wafer Paper Ingredients</b></span></p><p><span style="font-size: large;">Iced cookies</span></p><p><span style="font-size: large;">Cut wafer paper designs</span></p><p><span style="font-size: large;">Craft scissors</span></p><p><span style="font-size: large;">Craft brush</span></p><p><span style="font-size: large;">1/4 cup Light Corn Syrup (to adhere wafer paper to icing)</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IZ6_Set8O90/YRkuOD5yYII/AAAAAAAAKtA/tF0vS74-TJ0FQXTHgXSzpHCRKSqtJ6rbQCLcBGAsYHQ/s1421/20210807_115248%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1421" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-IZ6_Set8O90/YRkuOD5yYII/AAAAAAAAKtA/tF0vS74-TJ0FQXTHgXSzpHCRKSqtJ6rbQCLcBGAsYHQ/w496-h640/20210807_115248%2Bcopy.jpg" width="496" /></a></div><span style="font-size: large;"><br /></span><p></p><p><span style="color: #073763; font-size: large;"><b>Directions</b></span></p><p><span style="font-size: large;">Using a craft knife, carefully cut the designs carefully. Wafer paper is very thin and will tear easily. </span></p><p><span style="font-size: large;">Make sure the icing is completely dry.</span></p><p><span style="font-size: large;">Add light corn syrup to a small bowl. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5oydkYf0yYo/YRkuYnFvuZI/AAAAAAAAKtI/fhxIlAEfKpIAXs91RprUwlxEy3QVirfoACLcBGAsYHQ/s1215/20210807_115340%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1215" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-5oydkYf0yYo/YRkuYnFvuZI/AAAAAAAAKtI/fhxIlAEfKpIAXs91RprUwlxEy3QVirfoACLcBGAsYHQ/w580-h640/20210807_115340%2Bcopy.jpg" width="580" /></a></div><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;">Dip the brush into the syrup and gently cover the undecorated side of the wafer paper design, and gently adhere onto each cookie. Run your finger around the edge of the design and press gently. Repeat this step until you adhere all the wafer paper designs. </span></p><p><span style="font-size: large;">Let the cookies set overnight so they do not stick together and so the wafer paper does not tear.</span></p><p><span style="font-size: large;">I purchased the wafer paper from toppers.usa: <a href="https://www.ebay.com/usr/toppers.usa" target="_blank">https://www.ebay.com/usr/toppers.usa</a></span></p><p><span style="font-size: large;">For the icing recipe visit, The Slow Roasted Italian: <a href="http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html" target="_blank">http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html</a></span></p><p><span style="font-size: large;">Enjoy!</span></p><p><span style="font-size: large;">-Sophia/Two Fry</span>s</p>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-31177806839142843122021-07-10T15:15:00.005-04:002021-08-19T15:38:21.282-04:00Root Beer Float<p><b><span style="color: #783f04;"> <span style="font-size: large;">Root Beer Float</span></span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-D4ZaKsK6Hxs/YR6wb2uL8EI/AAAAAAAAKt8/MQaXMBFscegxIYKY3bboCIFNLhjZhkH9ACLcBGAsYHQ/s2048/rootbeerfloat_cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-D4ZaKsK6Hxs/YR6wb2uL8EI/AAAAAAAAKt8/MQaXMBFscegxIYKY3bboCIFNLhjZhkH9ACLcBGAsYHQ/w426-h640/rootbeerfloat_cover.jpg" width="426" /></a></div><br /><p><span style="font-size: large;">There is never a bad time for a refreshing root beer float. It is simplicity at its best and a great dessert. All you need is vanilla ice cream and root beer for a classic float. First add 2-3 scoops of vanilla ice cream and gently pour root beer over it. Then simply watch the vanilla ice cream float to the top and enjoy to the last drop. Allen loved going to A&W Root Beer locations in Northern California as a youngster. He would order a hamburger with French fries and a root beer float, and go with his parents and grandparents. When I made these, he was taken back to fond memories with his family. If you love vanilla ice cream and root beer and never had one, you need to try it. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aKug80m1Ne8/YR6wptb4dEI/AAAAAAAAKuA/AkUsxu2zSfg_eEJyrP9T2bl0IAbnu8ZXACLcBGAsYHQ/s1867/rootbeerfloat_wlogo%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1867" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-aKug80m1Ne8/YR6wptb4dEI/AAAAAAAAKuA/AkUsxu2zSfg_eEJyrP9T2bl0IAbnu8ZXACLcBGAsYHQ/w378-h640/rootbeerfloat_wlogo%2Bcopy.jpg" width="378" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kKMbC15aGAQ/YR6w1HubohI/AAAAAAAAKuQ/KLZJlP-d5YIgjy3zSSN1nqt9C1A6Nio3wCLcBGAsYHQ/s1200/rootbeerfloat_3%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="913" data-original-width="1200" height="486" src="https://1.bp.blogspot.com/-kKMbC15aGAQ/YR6w1HubohI/AAAAAAAAKuQ/KLZJlP-d5YIgjy3zSSN1nqt9C1A6Nio3wCLcBGAsYHQ/w640-h486/rootbeerfloat_3%2Bcopy.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-plx771f-RD0/YR6w1O9yWNI/AAAAAAAAKuM/nIJEu0BGElcLA_zKTQPCXyVG6oCdW8-jwCLcBGAsYHQ/s1873/rootbeerfloat_2%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1873" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-plx771f-RD0/YR6w1O9yWNI/AAAAAAAAKuM/nIJEu0BGElcLA_zKTQPCXyVG6oCdW8-jwCLcBGAsYHQ/w376-h640/rootbeerfloat_2%2Bcopy.jpg" width="376" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LMaiaWtED6A/YR6w1HgYmAI/AAAAAAAAKuI/6Hp1c8PpZoo5grLm-Ukz3-dyeV9QmOMogCLcBGAsYHQ/s1200/rootbeerfloat_4%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="583" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-LMaiaWtED6A/YR6w1HgYmAI/AAAAAAAAKuI/6Hp1c8PpZoo5grLm-Ukz3-dyeV9QmOMogCLcBGAsYHQ/w640-h310/rootbeerfloat_4%2Bcopy.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: large;">Enjoy!</span><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">-Sophia/Two Frys</span></div>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-66899787534274432512021-06-20T13:10:00.002-04:002021-08-19T13:19:46.783-04:00Allen's Birthday Cake<p><span style="color: #990000; font-size: large;">Allen's Birthday Cake</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Ul3Hw9aWNb8/YR6RBbHSobI/AAAAAAAAKtg/2uEcnRIksK0YjWd0WbYBoRm8oRehh53VQCLcBGAsYHQ/s2263/20210620_165225%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2263" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-Ul3Hw9aWNb8/YR6RBbHSobI/AAAAAAAAKtg/2uEcnRIksK0YjWd0WbYBoRm8oRehh53VQCLcBGAsYHQ/w312-h640/20210620_165225%2Bcopy.jpg" width="312" /></a></div><p><span style="font-size: large;">This is a quick post to share the awesome hot sauce cake my sister in law Sonia made Allen for his birthday. It was a decadent tasting and spicy chocolate cake, and Allen loved it. The crumb was rich and tender and full of chocolate flavor with a spicy kick. Sonia also made a cake for my brother and Mom so we celebrated three birthdays on the same day. It was fun being together since we have only gotten together a handful of times due to the COVID pandemic. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1V-EQjOWqAE/YR6RkO__AuI/AAAAAAAAKto/Rnhn0BFtThAmZh8CXDgv031VHkq4oAiVACLcBGAsYHQ/s2263/20210620_164838%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2263" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-1V-EQjOWqAE/YR6RkO__AuI/AAAAAAAAKto/Rnhn0BFtThAmZh8CXDgv031VHkq4oAiVACLcBGAsYHQ/w312-h640/20210620_164838%2Bcopy.jpg" width="312" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zyRn3z3Qtqs/YR6SiPukm3I/AAAAAAAAKtw/h9_JH9N2jQAr1mUy5MU2ooxgKrLkGbmQQCLcBGAsYHQ/s2263/20210620_165254%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2263" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-zyRn3z3Qtqs/YR6SiPukm3I/AAAAAAAAKtw/h9_JH9N2jQAr1mUy5MU2ooxgKrLkGbmQQCLcBGAsYHQ/w312-h640/20210620_165254%2Bcopy.jpg" width="312" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-size: large;">-Sophia/Two Frys</span></p><div><br /></div>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-43908213879299492612021-04-10T09:31:00.011-04:002021-04-24T10:35:19.460-04:00Easter Cookies<p><b><span style="color: #3d85c6;"> <span style="font-size: large;">Easter Cookies</span></span></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8mtVa3nemZc/YHGi9hyal9I/AAAAAAAAKh0/N2UQNZy-hxEHMj_sv79pFdCs4Fr4gpCgQCLcBGAsYHQ/s2048/easter2021_cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-8mtVa3nemZc/YHGi9hyal9I/AAAAAAAAKh0/N2UQNZy-hxEHMj_sv79pFdCs4Fr4gpCgQCLcBGAsYHQ/w426-h640/easter2021_cover.jpg" width="426" /></a></div><span style="font-size: x-large;">I hope everyone that celebrates Easter had a wonderful one. This was the first time in over a year since COVID-19 that Allen and I were able to go to a small family gathering. It was great spending time with everyone, and I hope things get back to normal soon. Now onto cookies and I mean it when I say these are the best vanilla sugar cookies I ever tasted. The ingredients feature vanilla 3 ways: vanilla bean paste, vanilla extract, and vanilla sugar. The taste is a perfect vanilla flavor profile, and the cookie texture is chewy but firm. Since my nephew has an egg allergy, I did not use royal icing but an egg-dairy free icing. I love this icing as it has a lovely shine, tastes great, and have used it for many years. I highly recommend this recipe alternative if you cannot use egg whites. Happy Spring and stay safe!</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fc7SUyjf4sY/YHGjSrFHABI/AAAAAAAAKh8/jRdoHimBRC48KChOMSf2xHmuiQpPM8HbQCLcBGAsYHQ/s1200/easter2021_wlogo%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="917" data-original-width="1200" height="490" src="https://1.bp.blogspot.com/-fc7SUyjf4sY/YHGjSrFHABI/AAAAAAAAKh8/jRdoHimBRC48KChOMSf2xHmuiQpPM8HbQCLcBGAsYHQ/w640-h490/easter2021_wlogo%2Bcopy.jpg" width="640" /></a></div><span style="font-size: x-large;"><br /></span><p></p><div style="text-align: left;"><span style="font-size: large;"><span><b><span style="color: #3d85c6;">Vanilla Sugar Cookie Ingredients<br /></span></b></span><span>5 cups All Purpose Flour<br /></span><span><br /></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span>1 1/2 cups Vanilla Sugar</span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">1 teaspoon Coarse Salt</span></div><div style="text-align: left;"><span style="font-size: large;"><span><br /></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span>2 cups (4 sticks) Unsalted Butter, softened<br /></span><span><br /></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span>1 tablespoon Coconut Milk Cream (or Almond or other dairy free blend)<br /></span><span><br /></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span>2 Large Eggs<br /></span><span><br /></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span>2 teaspoons Clear Vanilla Extract<br /></span><span><br /></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span>1 tablespoon Vanilla Bean Paste</span></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DgmKXpQGqHs/YHGkQ1oIcHI/AAAAAAAAKiI/uF0Yfu7QKCYDbGm9Z8qvFcaZ185D76XwACLcBGAsYHQ/s1451/easter2021_16%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1451" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-DgmKXpQGqHs/YHGkQ1oIcHI/AAAAAAAAKiI/uF0Yfu7QKCYDbGm9Z8qvFcaZ185D76XwACLcBGAsYHQ/w486-h640/easter2021_16%2Bcopy.jpg" width="486" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VBOw2a8p1Bw/YHGkQ-vdzNI/AAAAAAAAKiE/vwUzItjabpQrb4am-kliP1oISe7aLo7CwCLcBGAsYHQ/s1536/easter2021_15%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-VBOw2a8p1Bw/YHGkQ-vdzNI/AAAAAAAAKiE/vwUzItjabpQrb4am-kliP1oISe7aLo7CwCLcBGAsYHQ/w458-h640/easter2021_15%2Bcopy.jpg" width="458" /></a></div><span style="font-size: x-large;"><br /></span><p></p><div style="text-align: left;"><span style="font-size: large;"><span><b><span style="color: #3d85c6;">Directions<br /></span></b></span><span>Whisk together flour and salt; set aside. </span></span></div><div style="text-align: left;"><span style="font-size: large;"><span><br /></span><span>Cream butter and vanilla sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span><br /></span><span>Scrape sides of bowl with spatula and mix for 10 seconds.</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span><br /></span><span>Add eggs one at a time, mix until incorporated. Scrape sides of bowl and mix for 5 seconds.</span></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-h4o-K6sTo0E/YHGk6axmNMI/AAAAAAAAKiU/-QixuXajslECR2sg9lK-xHLDPeEehoUOQCLcBGAsYHQ/s1365/easter2021_14%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-h4o-K6sTo0E/YHGk6axmNMI/AAAAAAAAKiU/-QixuXajslECR2sg9lK-xHLDPeEehoUOQCLcBGAsYHQ/w516-h640/easter2021_14%2Bcopy.jpg" width="516" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7JF6e8vDip4/YHGk6bcoKpI/AAAAAAAAKiQ/e31HIjiUV-kWX7TZMp7U9MSTOZSQtioUwCLcBGAsYHQ/s1256/easter2021_2%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1256" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-7JF6e8vDip4/YHGk6bcoKpI/AAAAAAAAKiQ/e31HIjiUV-kWX7TZMp7U9MSTOZSQtioUwCLcBGAsYHQ/w612-h640/easter2021_2%2Bcopy.jpg" width="612" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: large;">Add coconut milk, vanilla extract, and vanilla bean paste, and mix on low until incorporated; about 20-25 seconds.</span><p></p><p><span style="font-size: large;">Scrape sides of bowl and mix for 5 seconds.</span></p><p><span style="font-size: large;">Turn off mixer and add the flour mixture, and cover mixer with kitchen towel, and turn mixer on low speed and incorporate. </span></p><p><span style="font-size: large;">The dough is ready when it begins to clump around paddle attachment.</span></p><p><span style="font-size: large;">Form into a disk shape and cover with plastic wrap and chill in fridge for 1-3 hours or overnight. I chilled the dough for 2 hours.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-00ySbqy5GO8/YHGlfH_9v1I/AAAAAAAAKik/R_gVE9tqP50khXHjvoNyYVj05kNzff6XACLcBGAsYHQ/s1200/easter2021_4%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1038" data-original-width="1200" height="554" src="https://1.bp.blogspot.com/-00ySbqy5GO8/YHGlfH_9v1I/AAAAAAAAKik/R_gVE9tqP50khXHjvoNyYVj05kNzff6XACLcBGAsYHQ/w640-h554/easter2021_4%2Bcopy.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MYEwvgmFT08/YHGlfAUNL9I/AAAAAAAAKig/PEQUSk-9AuMr6uIxAXf6bVCzOnWBfXrGgCLcBGAsYHQ/s1200/easter2021_3%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="785" data-original-width="1200" height="418" src="https://1.bp.blogspot.com/-MYEwvgmFT08/YHGlfAUNL9I/AAAAAAAAKig/PEQUSk-9AuMr6uIxAXf6bVCzOnWBfXrGgCLcBGAsYHQ/w640-h418/easter2021_3%2Bcopy.jpg" width="640" /></a></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Heat oven to 350°F.<br /><span><br /></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span>Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.<br /></span><span><br /></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span>Take cutters and make shapes. Repeat until you use all the dough.<br /></span><span><br /></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span>Place onto baking sheets lined with parchment paper, and put in freezer for 20-30 minutes. The cookies hold their shape when you do this.</span></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VKUZ1wjs0J0/YHGmK6SYFJI/AAAAAAAAKiw/joaW6FabCMUNz0vLPXxsG9BuTQV0qn6-QCLcBGAsYHQ/s1429/easter2021_5%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1429" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-VKUZ1wjs0J0/YHGmK6SYFJI/AAAAAAAAKiw/joaW6FabCMUNz0vLPXxsG9BuTQV0qn6-QCLcBGAsYHQ/w538-h640/easter2021_5%2Bcopy.jpg" width="538" /></a></div><span style="font-size: large;"><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake 12-15 minutes or until the edges have slightly browned. <br /><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Wait 2-3 minutes before transferring cookies on cooling racks to complete cooling.<br /></span><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Decorate once cookies have cooled completely.</span></div></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-w38HNqTmUTo/YHGmuau_-RI/AAAAAAAAKi8/66QcZWu9kAsadJfxs7y3oabFwC6ycABHgCLcBGAsYHQ/s1348/easter2021_11%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1348" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-w38HNqTmUTo/YHGmuau_-RI/AAAAAAAAKi8/66QcZWu9kAsadJfxs7y3oabFwC6ycABHgCLcBGAsYHQ/w522-h640/easter2021_11%2Bcopy.jpg" width="522" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lDKlYyCbX-M/YHGmuTHtoYI/AAAAAAAAKi4/b6ym8Lp82FcqzFlTi3s62iF4YgOIqYaggCLcBGAsYHQ/s1200/easter2021_8%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="721" data-original-width="1200" height="384" src="https://1.bp.blogspot.com/-lDKlYyCbX-M/YHGmuTHtoYI/AAAAAAAAKi4/b6ym8Lp82FcqzFlTi3s62iF4YgOIqYaggCLcBGAsYHQ/w640-h384/easter2021_8%2Bcopy.jpg" width="640" /></a></div><span style="font-size: large;"><br /></span><p></p><div style="text-align: left;"><span style="font-size: large;"><b><span style="color: #3d85c6;">Egg-Dairy Free Icing</span></b> (Double recipe if you have more than 40 cookies)<br /></span><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">6 cups Powdered/Confectioners' Sugar, sifted<br /></span><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">1/2 cup Coconut Milk + 1 tablespoon extra (for flooding cookies) (or Almond)<br /></span><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">1/4 cup Light Corn Syrup<br /></span><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">2 teaspoons Clear Vanilla Extract </span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uBfYcQPmvZE/YHGnLgpcogI/AAAAAAAAKjM/Gm4yeapz4oYaEwJ_U0kdjiwXukSE7ADuACLcBGAsYHQ/s1200/easter2021_9%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="583" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-uBfYcQPmvZE/YHGnLgpcogI/AAAAAAAAKjM/Gm4yeapz4oYaEwJ_U0kdjiwXukSE7ADuACLcBGAsYHQ/w640-h310/easter2021_9%2Bcopy.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-egEG7B3Btlo/YHGnLksk9_I/AAAAAAAAKjI/3UUau-kfACMExKpLfEUM7ABbGJoG-bFmgCLcBGAsYHQ/s1200/easter2021_10%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="520" data-original-width="1200" height="278" src="https://1.bp.blogspot.com/-egEG7B3Btlo/YHGnLksk9_I/AAAAAAAAKjI/3UUau-kfACMExKpLfEUM7ABbGJoG-bFmgCLcBGAsYHQ/w640-h278/easter2021_10%2Bcopy.jpg" width="640" /></a></div><span style="font-size: large;"><br /></span><p></p><div style="text-align: left;"><span style="font-size: large;"><span style="color: #3d85c6;"><b>Directions<br /></b></span><span>In a large bowl, sift powdered sugar; set aside.<br /></span><span><br /></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span>Using stand or hand held mixer with paddle attachment on medium-high speed, combine sugar and 1/4 cup of coconut milk and mix for 1-2 minutes until smooth.<br /></span><span><br /></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span>Add remaining 1/4 cup of milk one teaspoon at a time until you reach the consistency you need. <br /></span><span><br /></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span>Add corn syrup, vanilla extract, and mix for 10 seconds.</span></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IbBbnfgrTjY/YHGno5xaCLI/AAAAAAAAKjc/4P6JAoM6tMAYGYD_rc0xlDT3Oi0vGFaKwCLcBGAsYHQ/s1442/easter2021_6%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1442" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-IbBbnfgrTjY/YHGno5xaCLI/AAAAAAAAKjc/4P6JAoM6tMAYGYD_rc0xlDT3Oi0vGFaKwCLcBGAsYHQ/w488-h640/easter2021_6%2Bcopy.jpg" width="488" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kOvP-7q1bjU/YHGnoq6sAkI/AAAAAAAAKjY/vVC68qBP25sWfBJWV8edWhu8OVNdSIymwCLcBGAsYHQ/s1200/easter2021_7%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="659" data-original-width="1200" height="352" src="https://1.bp.blogspot.com/-kOvP-7q1bjU/YHGnoq6sAkI/AAAAAAAAKjY/vVC68qBP25sWfBJWV8edWhu8OVNdSIymwCLcBGAsYHQ/w640-h352/easter2021_7%2Bcopy.jpg" width="640" /></a></div><span style="font-size: x-large;"><br /></span><p></p><div style="text-align: left;"><span style="font-size: large;"><span>I separate the icing in plastic containers with lids according to how many different colors needed for tinting.</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span><br /></span><span>Keep the containers covered until you are ready to color.</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span><br /></span><span>Transfer the icing immediately into squeeze bottles, pastry bags fitted with desired tips, or tipless bags.</span></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lWB_S12xqFY/YHGoBzWuxLI/AAAAAAAAKjo/SBoWskoHvJwyqVRXhiBcbIWI08PtvFlLwCLcBGAsYHQ/s1318/easter2021_13copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1318" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-lWB_S12xqFY/YHGoBzWuxLI/AAAAAAAAKjo/SBoWskoHvJwyqVRXhiBcbIWI08PtvFlLwCLcBGAsYHQ/w582-h640/easter2021_13copy.jpg" width="582" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2KEh7Z78rMg/YHGoB5rkZ5I/AAAAAAAAKjk/QBN6gGhxoBoc7AytJGUaxMgo3IdRhOkeQCLcBGAsYHQ/s1200/easter2021_12%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="583" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-2KEh7Z78rMg/YHGoB5rkZ5I/AAAAAAAAKjk/QBN6gGhxoBoc7AytJGUaxMgo3IdRhOkeQCLcBGAsYHQ/w640-h310/easter2021_12%2Bcopy.jpg" width="640" /></a></div><span style="font-size: x-large;"><br /></span><p></p><div style="text-align: left;"><span style="font-size: large;"><span>Outline each cookie and then immediately flood it.</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span><br /></span><span>Decorate as desired.</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span><br /></span><span>Let cookies dry overnight.</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span><br /></span><span>For the Icing recipe visit, <i>The Slow Roasted Italian</i>:<br /></span><span><a href="http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html" target="_blank">http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html<br /></a></span><span><br /></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span>The flower designs were inspired by, <i>The Cake Blog</i>:</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span><a href="https://thecakeblog.com/2019/04/flower-sugar-cookies.html" target="_blank">https://thecakeblog.com/2019/04/flower-sugar-cookies.html</a></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span><br /></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span>Enjoy!</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span><br /></span><span>-Sophia/Two Frys</span></span></div>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-69013425427133633422021-02-14T17:00:00.004-05:002021-02-15T13:14:03.975-05:00 Hershey's "Especially Dark" Chocolate Cake<div style="text-align: left;"><b><span style="color: #666666;"> <span style="font-size: large;">Hershey's "Especially Dark" Chocolate Cake</span></span></b></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ogtGzL_vchI/YCqx4UJ6qCI/AAAAAAAAKfw/Xaj3SAZAFBEspWGd2xc3B7Cjl3vmmzQ3ACLcBGAsYHQ/s2048/espdarkcake_cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-ogtGzL_vchI/YCqx4UJ6qCI/AAAAAAAAKfw/Xaj3SAZAFBEspWGd2xc3B7Cjl3vmmzQ3ACLcBGAsYHQ/w426-h640/espdarkcake_cover.jpg" width="426" /></a></div><span style="font-size: x-large;"><p>I did not make Valentine's Sugar Cookies this year as I am still working from home due to the COVID pandemic. Since I am not around many people to share my baked goods with, I thought it better to make a cake for Allen and me. All week I was reading cake recipes from various cookbooks, and when I went in my pantry to check stocked ingredients, I picked up the Hershey's Cocoa Special Dark 100% Cacao Dutched Cocoa, looked on the back and found this recipe. Well, I was intrigued and happy as I had all the ingredients to bake the cake. I wanted to bake a simple from scratch cake and this was a great choice. The other cakes I considered will be shared at a later date, as I did not have some of the ingredients. This cake is so tender with a light crumb. The dark chocolate flavor is rich but balanced and not too sweet. I am in love with this cake. Happy Valentine's Day!</p></span><p></p><div style="text-align: left;"><span style="font-size: x-large;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tLYaekwh9HU/YCqygxPzrBI/AAAAAAAAKf4/7ATTk6mr8PkFLlau0DGqfUCvqngbiURsQCLcBGAsYHQ/s1222/espdarkcake_wlogo%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1222" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-tLYaekwh9HU/YCqygxPzrBI/AAAAAAAAKf4/7ATTk6mr8PkFLlau0DGqfUCvqngbiURsQCLcBGAsYHQ/w576-h640/espdarkcake_wlogo%2Bcopy.jpg" width="576" /></a></div><span style="color: #666666;"><br /></span></b></span></div><div style="text-align: left;"><span><b><span style="color: #666666; font-size: large;">Cake Ingredients</span></b></span></div><div style="text-align: left;"><span style="font-size: large;">2 teaspoons Unsalted Butter to grease cake pans</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">1 3/4 cups All-Purpose Flour, plus extra to coat cake pans</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">1 1/2 teaspoons Baking Powder</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">1 1/2 teaspoons Baking Soda</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">3/4 cup Hershey's Cocoa Special Dark 100% Cacao Dutched Cocoa, plus extra to coat cake pans</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">1 teaspoon Coarse Salt</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">2 cups Granulated Sugar</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">1 cup Milk </span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">1/2 cup Vegetable Oil</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">2 Large Eggs, room temperature</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">2 teaspoons Vanilla Extract</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">1 cup Boiling Water</span></div><div style="text-align: left;"><span style="font-size: x-large;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PAep_pN-j88/YCqyyuvi-wI/AAAAAAAAKgA/RysdKiJdd7EMdscwFwTIdmcOZywEg6uqQCLcBGAsYHQ/s1296/espdarkcake_2%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1296" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-PAep_pN-j88/YCqyyuvi-wI/AAAAAAAAKgA/RysdKiJdd7EMdscwFwTIdmcOZywEg6uqQCLcBGAsYHQ/w592-h640/espdarkcake_2%2Bcopy.jpg" width="592" /></a></div><br /></div><div style="text-align: left;"><span><b><span style="color: #666666; font-size: large;">Hershey's "Especially Dark" Chocolate Frosting</span></b></span></div><div style="text-align: left;"><span style="font-size: large;">3 cups Powdered Sugar, sifted</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">2/3 cup Hershey's Cocoa Special Dark 100% Cacao Dutched Cocoa</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">1/2 cup (1 stick) Unsalted Butter, softened</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">1/3 cup Milk</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">1 teaspoon Vanilla Extract</span></div><div style="text-align: left;"><span style="font-size: x-large;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2yxpxamhDow/YCqy-UOxf-I/AAAAAAAAKgE/j2WU220-1UkpUzvvfeonhzun_LWwd8O4gCLcBGAsYHQ/s1762/espdarkcake_3%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1762" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-2yxpxamhDow/YCqy-UOxf-I/AAAAAAAAKgE/j2WU220-1UkpUzvvfeonhzun_LWwd8O4gCLcBGAsYHQ/w400-h640/espdarkcake_3%2Bcopy.jpg" width="400" /></a></div><br /></div><div style="text-align: left;"><span><b><span style="color: #666666; font-size: large;">Directions</span></b></span></div><div style="text-align: left;"><span style="font-size: large;">Heat oven to 350°F.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Line 2, 8" or 9" cake pans with parchment paper and use baking spray (such as Wilton) or butter and sprinkle with cocoa powder; set aside.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Using a hand held mixer and large bowl or stand mixer fitted with paddle attachment and stir together the sugar, flour, cocoa, baking powder, baking soda, and salt just until combined; about 1 minute.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Add eggs, milk, vegetable oil, and vanilla extract and beat on medium speed; 2 minutes.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Scrape sides of bowl with a spatula and mix again; 5-10 seconds.</span></div><div style="text-align: left;"><span style="font-size: x-large;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-i8u9f7bmV2A/YCqzTEyFRKI/AAAAAAAAKgU/5LDyhMvLmOYLHCyrFMGSyrF0TSRFFPJAwCLcBGAsYHQ/s1881/espdarkcake_4%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1881" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-i8u9f7bmV2A/YCqzTEyFRKI/AAAAAAAAKgU/5LDyhMvLmOYLHCyrFMGSyrF0TSRFFPJAwCLcBGAsYHQ/w374-h640/espdarkcake_4%2Bcopy.jpg" width="374" /></a></div><br /></div><div style="text-align: left;"><span style="font-size: large;">Slowly stir in boiling water and incorporate; 30 seconds.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">The cake batter will be thin. </span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Pour batter into cake pans.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Bake for 25-35 minutes or until toothpick inserted in the center comes out clean. </span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Remove from oven and cool in pans for 30 minutes, and then invert onto a wire rack lined with parchment paper to cool completely.</span></div><div style="text-align: left;"><span style="font-size: x-large;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KbzynUsg_EE/YCqzlV_fvEI/AAAAAAAAKgc/tn2-GqtL7FUGbJv_KNIwpqBbHpcmlHIYgCLcBGAsYHQ/s1200/espdarkcake_5%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1014" data-original-width="1200" height="540" src="https://1.bp.blogspot.com/-KbzynUsg_EE/YCqzlV_fvEI/AAAAAAAAKgc/tn2-GqtL7FUGbJv_KNIwpqBbHpcmlHIYgCLcBGAsYHQ/w640-h540/espdarkcake_5%2Bcopy.jpg" width="640" /></a></div><span><div style="font-size: xx-large; text-align: left;"><span style="font-size: x-large;"><br /></span></div><span style="font-size: large;">While the cake is cooling make the frosting.</span></span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Melt the butter in the microwave 15 seconds at a time or in pan on stove top; cool completely.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Using a hand held mixer and large bowl or stand mixer fitted with paddle attachment on low speed, add cooled melted butter and stir in cocoa; about 1 minute.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Alternately add powdered sugar and milk and beat until desired consistency; about 2 minutes.</span></div><div style="text-align: left;"><span style="font-size: x-large;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iuFqQCTpcrk/YCqz3PIeHbI/AAAAAAAAKgk/hnz5z5RRaiQufQ8JrLomXUzJ0rMmWyBegCLcBGAsYHQ/s1200/espdarkcake_6%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="856" data-original-width="1200" height="456" src="https://1.bp.blogspot.com/-iuFqQCTpcrk/YCqz3PIeHbI/AAAAAAAAKgk/hnz5z5RRaiQufQ8JrLomXUzJ0rMmWyBegCLcBGAsYHQ/w640-h456/espdarkcake_6%2Bcopy.jpg" width="640" /></a></div><span><div style="font-size: xx-large; text-align: left;"><span style="font-size: x-large;"><br /></span></div><span style="font-size: large;">Scrape sides of bowl with a spatula and mix again for 5-10 seconds.</span></span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Add vanilla extract and combine; 25 seconds.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Add small amount of milk if needed.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Place first cake layer top side down on cake stand or plate, and cover with the frosting.</span></div><div style="text-align: left;"><span style="font-size: x-large;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Pd--_PSXIsU/YCq0Dw-nOUI/AAAAAAAAKgo/qvXqiUjH2UAEpQKxG0HW7LVTlXifIySlgCLcBGAsYHQ/s1200/espdarkcake_7%2Bcopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="684" data-original-width="1200" height="364" src="https://1.bp.blogspot.com/-Pd--_PSXIsU/YCq0Dw-nOUI/AAAAAAAAKgo/qvXqiUjH2UAEpQKxG0HW7LVTlXifIySlgCLcBGAsYHQ/w640-h364/espdarkcake_7%2Bcopy.jpg" width="640" /></a></div><br /><span style="font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Add the second cake layer top side up and frost the cake and decorate as desired.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Place the cake in fridge to set.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Cover and remove 1/2 hour before serving.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Store cake up to 5 days covered in the fridge.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Enjoy!</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">-Sophia/Two Frys </span></div>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-22025383404707697992020-12-25T20:00:00.011-05:002021-02-15T13:08:51.115-05:00Eggnog Christmas Cookies<p><b><span style="color: red; font-size: large;">Eggnog Christmas Cookies</span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lzEIt7HtTOI/X-9ozA-pB4I/AAAAAAAAKbc/SCmyAe-uwKc6PLylt4190kiL3rB6-O6RACLcBGAsYHQ/s1653/eggnogcover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1653" data-original-width="1102" height="640" src="https://1.bp.blogspot.com/-lzEIt7HtTOI/X-9ozA-pB4I/AAAAAAAAKbc/SCmyAe-uwKc6PLylt4190kiL3rB6-O6RACLcBGAsYHQ/w426-h640/eggnogcover.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large; text-align: left;">Merry Christmas everyone! 2020 was a year like no other and I am glad it is almost over. We stayed home due to COVID-19 and did not travel to Northern California as we did last year. I hope 2021 is a better year and this virus goes away. I really want to travel again and am so tired of wearing a mask everywhere and my glasses getting all fogged up. I just want some normalcy back. Enough of COVID talk. I love eggnog and made eggnog as my flavor for Christmas cut out cookies this year, and they taste great. The cookies are chewy and have a balanced and delightful flavor from the vanilla sugar, ground nutmeg, ground cinnamon, and eggnog.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><i><span style="font-size: large;">Yield: 3 Dozen Cookies (Depending on cutter size and thickness of cookie)</span></i></p><p><i></i></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-JcvpPxjQ0P8/X-9pgQ9FlzI/AAAAAAAAKbo/qHfoQtHdGoE1A1ft8-717s5AEvA7Dr7gwCLcBGAsYHQ/s1200/eggnogwlogo1%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1094" data-original-width="1200" height="584" src="https://1.bp.blogspot.com/-JcvpPxjQ0P8/X-9pgQ9FlzI/AAAAAAAAKbo/qHfoQtHdGoE1A1ft8-717s5AEvA7Dr7gwCLcBGAsYHQ/w640-h584/eggnogwlogo1%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Eggnog Christmas Cookies</td></tr></tbody></table><i><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Lc3_Mp5txf4/X-9pgZqILgI/AAAAAAAAKbk/mn0NHY2Jtnob9Ek_fM5qK1t0m3FekmbowCLcBGAsYHQ/s1290/eggnogwlogo2%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1290" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-Lc3_Mp5txf4/X-9pgZqILgI/AAAAAAAAKbk/mn0NHY2Jtnob9Ek_fM5qK1t0m3FekmbowCLcBGAsYHQ/w596-h640/eggnogwlogo2%2Bcopy.jpg" width="596" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Eggnog Christmas Cookies</td></tr></tbody></table></i><p></p><div style="text-align: left;"><b><span style="color: red; font-size: large;">Ingredients<br /></span></b><span style="font-size: large;">6 cups All Purpose Flour</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">2 cups Vanilla Sugar</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">1 tablespoon Ground Nutmeg</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">1 teaspoon Ground Cinnamon</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">1/2 teaspoon Coarse Salt</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">2 cups (4 sticks) Unsalted Butter, softened</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">2 Large Eggs</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">1/3 cup Eggnog</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">2 teaspoons Clear Vanilla Extract</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-paMvwpjoKCM/X-9qQphvt3I/AAAAAAAAKb0/s-zlQ8wt20c-M4CwPz5XJ51Rq1GQcM3UQCLcBGAsYHQ/s1200/eggnog6%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="491" data-original-width="1200" height="262" src="https://1.bp.blogspot.com/-paMvwpjoKCM/X-9qQphvt3I/AAAAAAAAKb0/s-zlQ8wt20c-M4CwPz5XJ51Rq1GQcM3UQCLcBGAsYHQ/w640-h262/eggnog6%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Close-up on some of the cookies</td></tr></tbody></table><p></p><div style="text-align: left;"><b><span style="color: red; font-size: large;">Directions<br /></span></b><span style="font-size: large;">In a large bowl, whisk together flour, ground nutmeg, ground cinnamon, and salt; set aside.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Cream butter and sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Scrape sides of bowl with spatula and mix for 10 seconds.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Add eggs, eggnog, and vanilla extract, and mix until incorporated; about 1 minute. </span></div><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-eEMCYHNcZQ0/X-9qeA7BTCI/AAAAAAAAKcA/wpOHREDNwgAhlYB4RO2oUGFqLsFzok1CACLcBGAsYHQ/s1200/eggnog7%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="575" data-original-width="1200" height="306" src="https://1.bp.blogspot.com/-eEMCYHNcZQ0/X-9qeA7BTCI/AAAAAAAAKcA/wpOHREDNwgAhlYB4RO2oUGFqLsFzok1CACLcBGAsYHQ/w640-h306/eggnog7%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Close-up</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-PfTsZSFlXJM/X-9qePRCx3I/AAAAAAAAKb8/Uu9q_2aQldsahBbLr5AddIxsDans_UWNwCLcBGAsYHQ/s1200/eggnog8%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="583" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-PfTsZSFlXJM/X-9qePRCx3I/AAAAAAAAKb8/Uu9q_2aQldsahBbLr5AddIxsDans_UWNwCLcBGAsYHQ/w640-h310/eggnog8%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Close-up</td></tr></tbody></table><p></p><div style="text-align: left;"><span style="font-size: large;">Scrape sides of bowl and mix for 5 seconds.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Turn off mixer and add the flour mixture, and cover mixer with kitchen towel. </span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Turn the mixer to low speed and incorporate.</span></div><div style="text-align: left;"><span style="font-size: large;"> <br /></span><span style="font-size: large;">The dough is ready when it begins to clump around the paddle attachment.</span></div><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Q9Agwxq-GF0/X-9qyGB4ydI/AAAAAAAAKcQ/WG0x1fyb_hQzcW4nqHRB-_BXPqNpUyiCQCLcBGAsYHQ/s1200/eggnog9%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="499" data-original-width="1200" height="266" src="https://1.bp.blogspot.com/-Q9Agwxq-GF0/X-9qyGB4ydI/AAAAAAAAKcQ/WG0x1fyb_hQzcW4nqHRB-_BXPqNpUyiCQCLcBGAsYHQ/w640-h266/eggnog9%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Close-up</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-p32ZcrmrcBw/X-9qyPN22aI/AAAAAAAAKcM/KRnpfqE3pvk-5QhjfJGTq4RaLvx2tcrqgCLcBGAsYHQ/s1200/eggnog10%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="583" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-p32ZcrmrcBw/X-9qyPN22aI/AAAAAAAAKcM/KRnpfqE3pvk-5QhjfJGTq4RaLvx2tcrqgCLcBGAsYHQ/w640-h310/eggnog10%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Close-up</td></tr></tbody></table><p></p><div style="text-align: left;"><span style="font-size: large;">Form into a disk shape, cover with plastic wrap, and chill in fridge for 1-3 hours or overnight.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Heat oven to 375°F.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Cut out shapes.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Place onto cookies sheets lined with parchment paper, and put in freezer for 20 minutes. The cookies hold their shape when you do this.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-IfldN4VDgYI/X-9q9CMR3kI/AAAAAAAAKcY/SzjExgCk1UAtMF2FP84wMagvrQ-fEJf9gCLcBGAsYHQ/s1200/eggnog12%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="583" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-IfldN4VDgYI/X-9q9CMR3kI/AAAAAAAAKcY/SzjExgCk1UAtMF2FP84wMagvrQ-fEJf9gCLcBGAsYHQ/w640-h310/eggnog12%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Close-up</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Z1odzOVZVMU/X-9q9IyMdqI/AAAAAAAAKcU/I0jKEoj0H2svwCdn_A_sA-vtIdT0yudsACLcBGAsYHQ/s1200/eggnog11%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="583" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-Z1odzOVZVMU/X-9q9IyMdqI/AAAAAAAAKcU/I0jKEoj0H2svwCdn_A_sA-vtIdT0yudsACLcBGAsYHQ/w640-h310/eggnog11%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Close-up</td></tr></tbody></table><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">Bake 8-12 minutes or until the edges have slightly browned. </span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Oven temps vary so check the cookies at the 8 minute mark.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Make sure cookie sheets cool in between baking. I place them in the freezer for a few minutes, and repeat until you use up all the dough.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Do not use hot cookie sheets or the cookies will spread and lose their shape.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Wait 5 minutes before transferring cookies with cookie spatula to wire racks to complete cooling; about 1 hour.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Decorate once the cookies are cool to the touch.</span></div><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-EN4mDKH4UWI/X-9rPYnrCyI/AAAAAAAAKcs/5Wd6wHx4MqUvRs3gDGf-VkHr8iIbyyVPACLcBGAsYHQ/s1269/eggnog13%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1269" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-EN4mDKH4UWI/X-9rPYnrCyI/AAAAAAAAKcs/5Wd6wHx4MqUvRs3gDGf-VkHr8iIbyyVPACLcBGAsYHQ/w606-h640/eggnog13%2Bcopy.jpg" width="606" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fireplace</td></tr></tbody></table><p></p><div style="text-align: left;"><b><span style="color: red; font-size: large;">Royal Icing (with Meringue Powder)<br /></span></b><i><span style="font-size: large;">Yield: 8 cups</span></i></div><div style="text-align: left;"><i><span style="font-size: large;"><br /></span></i><b><span style="color: red; font-size: large;">Ingredients</span></b></div><div style="text-align: left;"><span style="font-size: large;">2 pounds Powdered Sugar </span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">1/3 cup Meringue Powder (I use Genie's Dream Meringue Powder Premium Blend)</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">1/2 cup Room Temperature Water (plus extra if you need to thin the icing)</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">2 teaspoons Clear Vanilla Extract</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">1 tablespoon Light Corn Syrup</span></div><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-F0WE64UYxoU/X-9rnkzNqWI/AAAAAAAAKc0/kd9I6AAtEvAHAP7BgBQU00RL-qjVouqRgCLcBGAsYHQ/s1200/eggnog16%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="610" data-original-width="1200" height="326" src="https://1.bp.blogspot.com/-F0WE64UYxoU/X-9rnkzNqWI/AAAAAAAAKc0/kd9I6AAtEvAHAP7BgBQU00RL-qjVouqRgCLcBGAsYHQ/w640-h326/eggnog16%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Eggnog Christmas Cookies</td></tr></tbody></table><p></p><div style="text-align: left;"><b><span style="color: red; font-size: large;">Directions<br /></span></b><span style="font-size: large;">In a large bowl, sift the powdered sugar; set aside.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Add meringue powder, room temperature water, and vanilla extract in mixer with whisk attachment and mix on high for 1 minute. Do not overmix.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Turn off mixer and switch to paddle attachment. </span></div><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-LGF7E4Dt2Pk/X-9rziNZbXI/AAAAAAAAKc8/cEbkeRCMEFkmFLTJDHTZOv1C7f9AX42lgCLcBGAsYHQ/s1200/eggnog14%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="929" data-original-width="1200" height="496" src="https://1.bp.blogspot.com/-LGF7E4Dt2Pk/X-9rziNZbXI/AAAAAAAAKc8/cEbkeRCMEFkmFLTJDHTZOv1C7f9AX42lgCLcBGAsYHQ/w640-h496/eggnog14%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Birch trees and a cute cardinal</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-7perRjcr5KQ/X-9rzgK68fI/AAAAAAAAKc4/Elgow0yX8iQtNnjhDGXh3gve9FI-I9TTgCLcBGAsYHQ/s1200/eggnog17%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="968" data-original-width="1200" height="516" src="https://1.bp.blogspot.com/-7perRjcr5KQ/X-9rzgK68fI/AAAAAAAAKc4/Elgow0yX8iQtNnjhDGXh3gve9FI-I9TTgCLcBGAsYHQ/w640-h516/eggnog17%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Snowman with scarf</td></tr></tbody></table><p></p><div style="text-align: left;"><span style="font-size: large;">Add the powdered sugar, cover the mixer with a kitchen towel, and turn the mixer to low speed and slowly add light corn syrup and then beat on high speed until smooth; about 1-2 minutes.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">The consistency using this recipe is thick and great for borders, stenciling, writing on cookies, and detail work.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">If you need a both a border and flood-like consistency keep reading below.</span></div><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Pdufwr27erM/X-9sF6qmehI/AAAAAAAAKdU/CGrtGevDM04NklVm6UktxiTouVWUvL2IwCLcBGAsYHQ/s1200/eggnog19%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1085" data-original-width="1200" height="578" src="https://1.bp.blogspot.com/-Pdufwr27erM/X-9sF6qmehI/AAAAAAAAKdU/CGrtGevDM04NklVm6UktxiTouVWUvL2IwCLcBGAsYHQ/w640-h578/eggnog19%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Melted Snowman</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-VDNnR_nJWOM/X-9sFytFC9I/AAAAAAAAKdM/9epPcUKeegwN2dy-76sEIyZM6Iz-Wl3vACLcBGAsYHQ/s1200/eggnog14%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="929" data-original-width="1200" height="496" src="https://1.bp.blogspot.com/-VDNnR_nJWOM/X-9sFytFC9I/AAAAAAAAKdM/9epPcUKeegwN2dy-76sEIyZM6Iz-Wl3vACLcBGAsYHQ/w640-h496/eggnog14%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Birch trees and a cardinal</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-4aCyIfNscTo/X-9sF3Wy78I/AAAAAAAAKdQ/kNJXN6HNa0AjtTCOZ1n7q8Y1kHmEZIJlACLcBGAsYHQ/s1264/eggnog20%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1264" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-4aCyIfNscTo/X-9sF3Wy78I/AAAAAAAAKdQ/kNJXN6HNa0AjtTCOZ1n7q8Y1kHmEZIJlACLcBGAsYHQ/w608-h640/eggnog20%2Bcopy.jpg" width="608" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Hat with matching mittens</td></tr></tbody></table><p></p><div style="text-align: left;"><span style="font-size: large;">If you only need flood consistency icing, add small amounts of room temperature water and mix for 5-10 seconds, and repeat until you reach the right consistency. Be careful that your icing does not become too runny or you may have to start over.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Keep the containers or Tupperware/Pyrex covered until you are ready to color. Royal Icing hardens fast.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">I use Soft Gel Paste Food Color in various colors.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Use 1-2 drops at a time until you reach the desired color.</span></div><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-hr1Bu62M4Io/X-9sirs30HI/AAAAAAAAKdk/1CJZt2Vtf204PDfGVrVJ0nj5fIa0YBNnwCLcBGAsYHQ/s1200/eggnog4%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="583" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-hr1Bu62M4Io/X-9sirs30HI/AAAAAAAAKdk/1CJZt2Vtf204PDfGVrVJ0nj5fIa0YBNnwCLcBGAsYHQ/w640-h310/eggnog4%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Eggnog Dough</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-JkqKCata6Rc/X-9srXDBwfI/AAAAAAAAKds/pnhK7kJJgMwZAvS4ugFSO2FLYxWvz8A-QCLcBGAsYHQ/s1274/eggnog2%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1274" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-JkqKCata6Rc/X-9srXDBwfI/AAAAAAAAKds/pnhK7kJJgMwZAvS4ugFSO2FLYxWvz8A-QCLcBGAsYHQ/w602-h640/eggnog2%2Bcopy.jpg" width="602" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Just a small amount of the cookies </td></tr></tbody></table><p></p><div style="text-align: left;"><span style="font-size: large;">Once you have the colors completed in each container, take the amount you need of the border icing consistency and place into icing bottles, tipless bags, or pastry bags fitted with tips.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Then with the remainder of the icing, add small amounts of room temperature water to make flood consistency icing. Stir together with a small spatula and repeat until you have the consistency you need.</span><span style="font-size: x-large;"> </span></div><div style="text-align: left;"><span style="font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">A little water goes a long way. This works for me and I get the flood consistency I need. This part takes some practice. Then transfer the flood icing into icing bottles, tipless bags, or bags fitted with tips.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;">I find doing it this way is easiest as you end up with the same color for both the border/detail work and flood consistency.</span></div><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-WrD1Ma6gnNw/X-9s5LJrAKI/AAAAAAAAKd8/WbEduZ5wzO4adSEmjgnFb9MsHO4NlrExQCLcBGAsYHQ/s1200/eggnog3%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1172" data-original-width="1200" height="626" src="https://1.bp.blogspot.com/-WrD1Ma6gnNw/X-9s5LJrAKI/AAAAAAAAKd8/WbEduZ5wzO4adSEmjgnFb9MsHO4NlrExQCLcBGAsYHQ/w640-h626/eggnog3%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Royal Icing</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-0TA9J0S3BOI/X-9s5LgU9HI/AAAAAAAAKd4/dQgjaF4XgU4PUfYRFdAtBnvSHagnTbO_QCLcBGAsYHQ/s1200/eggnog5%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="583" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-0TA9J0S3BOI/X-9s5LgU9HI/AAAAAAAAKd4/dQgjaF4XgU4PUfYRFdAtBnvSHagnTbO_QCLcBGAsYHQ/w640-h310/eggnog5%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Icing is set!</td></tr></tbody></table><span style="font-size: large;"><br /></span><div><span style="font-size: large;">Decorate your cookies.</span><p></p><p><span style="font-size: large;">Do a border and then fill it immediately. If you are adding layers let the first layer dry completely. </span></p><p><span style="font-size: large;">Use a cookie stick to reach edges, and the tip to pop any air bubbles. </span></p><p><span style="font-size: large;">Let the cookies dry overnight.</span></p><p><span style="font-size: large;">Keep in mind if you are baking and it is humid, you may need more time for the cookies to dry.</span></p><p><span style="font-size: large;">Eggnog Cut-Out Cookie recipe adapted from Sweetopia: </span></p><p><a href="https://sweetopia.net/2019/11/eggnog-cut-out-cookie-recipe/" target="_blank"><span style="font-size: large;">https://sweetopia.net/2019/11/eggnog-cut-out-cookie-recipe/</span></a></p><p><span style="font-size: large;">Enjoy!</span></p><p><span style="font-size: large;">-Sophia/Two Frys</span></p></div>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-83063217376080102492020-12-24T12:41:00.002-05:002021-01-01T14:24:05.365-05:00 Mini Christmas Cookies<p><span style="color: #38761d; font-size: large;"><b>Mini Christmas Cookies</b></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XGn-EIxKSyM/X-9g0Qyd8II/AAAAAAAAKag/CUdL_BGfaMgllZctL8yx9fz44P-Rcdf2QCLcBGAsYHQ/s1653/minichristmascover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1653" data-original-width="1102" height="640" src="https://1.bp.blogspot.com/-XGn-EIxKSyM/X-9g0Qyd8II/AAAAAAAAKag/CUdL_BGfaMgllZctL8yx9fz44P-Rcdf2QCLcBGAsYHQ/w426-h640/minichristmascover.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large; text-align: left;">I made Mini Christmas Cookies for my nephew Matthew with an Dairy-Egg Free Icing. I love this icing as it has a lovely shine, tastes great, and have used it for many years. I highly recommend it if you cannot use egg whites.</span></div><p></p><p><span style="color: #38761d; font-size: large;"></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-fxmdJdzCunw/X-9hSV7kzdI/AAAAAAAAKao/ygKvi_rSnO85v6IK4h9p0piFO3qeGLMzQCLcBGAsYHQ/s1311/minichristmaswlogo%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1311" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-fxmdJdzCunw/X-9hSV7kzdI/AAAAAAAAKao/ygKvi_rSnO85v6IK4h9p0piFO3qeGLMzQCLcBGAsYHQ/w586-h640/minichristmaswlogo%2Bcopy.jpg" width="586" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mini Christmas Cookies</td></tr></tbody></table><p></p><p><span style="color: #38761d; font-size: large;"><b>Dairy-Egg Free Icing <i>(Double recipe if you have more than 40 cookies)</i></b></span></p><p><span style="font-size: large;">6 cups Powdered/Confectioners' Sugar, sifted</span></p><p><span style="font-size: large;">1/2 cup Coconut Milk (or Almond Milk) + 1 tablespoon extra (if you need to flood cookies)</span></p><p><span style="font-size: large;">1/4 cup Light Corn Syrup</span></p><p><span style="font-size: large;">2 teaspoons Clear Vanilla Extract</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-2LwEihTiihs/X-9iKo-BY5I/AAAAAAAAKaw/lfErfQj5_xI7q1bPpH6Ds2xnrblqr6eZwCLcBGAsYHQ/s1200/minichristmas3%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="583" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-2LwEihTiihs/X-9iKo-BY5I/AAAAAAAAKaw/lfErfQj5_xI7q1bPpH6Ds2xnrblqr6eZwCLcBGAsYHQ/w640-h310/minichristmas3%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mini Christmas Cookies</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ZPkHWi_ZR6k/X-9iK6qLR4I/AAAAAAAAKa0/gaWP85pJIoUSjOQdCMkRcBPJDWXJjtYFACLcBGAsYHQ/s1977/minichristmas4%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1977" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-ZPkHWi_ZR6k/X-9iK6qLR4I/AAAAAAAAKa0/gaWP85pJIoUSjOQdCMkRcBPJDWXJjtYFACLcBGAsYHQ/w356-h640/minichristmas4%2Bcopy.jpg" width="356" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Close-up</td></tr></tbody></table><p></p><p><span style="color: #38761d; font-size: large;"><b>Directions</b></span></p><p><span style="font-size: large;">In a large bowl, sift the powdered sugar; set aside.</span></p><p><span style="font-size: large;">Using stand or hand held mixer with paddle attachment on medium-high speed, combine sugar and 1/4 cup of milk and mix for 1-2 minutes until smooth.</span></p><p><span style="font-size: large;">Add remaining 1/4 cup of milk and combine. </span></p><p><span style="font-size: x-large;"></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-TsoWTyQgA84/X-9ijpYVeUI/AAAAAAAAKbA/TeMm705UEPov2fIxBknocWzMKjs0OhAcACLcBGAsYHQ/s1983/minichristmas8%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1983" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-TsoWTyQgA84/X-9ijpYVeUI/AAAAAAAAKbA/TeMm705UEPov2fIxBknocWzMKjs0OhAcACLcBGAsYHQ/w356-h640/minichristmas8%2Bcopy.jpg" width="356" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Close-up</td></tr></tbody></table><span style="font-size: x-large;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-NEFw55x7p6A/X-9ijhqsOGI/AAAAAAAAKa8/zAhxVcLp6Kkb7I5yJKdOJM68CwRxuKb1QCLcBGAsYHQ/s1200/minichristmas7%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="722" data-original-width="1200" height="386" src="https://1.bp.blogspot.com/-NEFw55x7p6A/X-9ijhqsOGI/AAAAAAAAKa8/zAhxVcLp6Kkb7I5yJKdOJM68CwRxuKb1QCLcBGAsYHQ/w640-h386/minichristmas7%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mini Christmas Cookies</td></tr></tbody></table></span><p></p><p><span style="font-size: large;">Add corn syrup, and vanilla extract, and mix for 20 seconds.</span></p><p><span style="font-size: large;">If the icing is too stiff, add 1 tablespoon (or less) of milk and combine.</span></p><p><span style="font-size: large;">For both icing recipes, I separated the icing in plastic containers with lids according to how many different colors needed for tinting.</span></p><p><span style="font-size: large;">Keep the containers covered until you are ready to color.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-05Th_zIATBc/X-9i3VTEt9I/AAAAAAAAKbQ/YmbwUGejIL4GkvlYJIzY2bt9sa3xl4c6gCLcBGAsYHQ/s1640/minichristmas9%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1640" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-05Th_zIATBc/X-9i3VTEt9I/AAAAAAAAKbQ/YmbwUGejIL4GkvlYJIzY2bt9sa3xl4c6gCLcBGAsYHQ/w430-h640/minichristmas9%2Bcopy.jpg" width="430" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mini Christmas Cookies</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-C7-LHAUgQ_E/X-9i3IpPXBI/AAAAAAAAKbM/he1ykLx7MNY1SyEFqbCt8EHTmmqGI4ZCQCLcBGAsYHQ/s1200/minichristmas2%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="785" data-original-width="1200" height="418" src="https://1.bp.blogspot.com/-C7-LHAUgQ_E/X-9i3IpPXBI/AAAAAAAAKbM/he1ykLx7MNY1SyEFqbCt8EHTmmqGI4ZCQCLcBGAsYHQ/w640-h418/minichristmas2%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Icing</td></tr></tbody></table><p></p><p><span style="font-size: large;">I transferred the icing immediately into squeeze bottles and tipless bags.</span></p><p><span style="font-size: large;">I outlined each cookie and then immediately flooded it.</span></p><p><span style="font-size: large;">Decorate as desired.</span></p><p><span style="font-size: large;">For the Egg Free Icing Recipe visit, The Slow Roasted Italian:</span></p><p><a href="http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html" target="_blank"><span style="font-size: large;">http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html</span></a></p><p><span style="font-size: large;">Enjoy!</span></p><p><span style="font-size: large;">-Sophia/Two Frys </span></p>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-72652779521761299792020-12-23T14:07:00.003-05:002021-01-03T13:47:49.179-05:00 Gingerbread Cookies<p><b><span style="color: #783f04; font-size: large;">Gingerbread Cookies</span></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-R4woRsdLNmA/X-9z53qsLII/AAAAAAAAKeM/_2w8Db2AL0Iv85IlqrePQHxlFsvZhUxewCLcBGAsYHQ/s1653/gbreadcover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1653" data-original-width="1102" height="640" src="https://1.bp.blogspot.com/-R4woRsdLNmA/X-9z53qsLII/AAAAAAAAKeM/_2w8Db2AL0Iv85IlqrePQHxlFsvZhUxewCLcBGAsYHQ/w426-h640/gbreadcover.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large; text-align: left;">For the past several years, this is my go to recipe for Gingerbread Cookies. This cookie is chewy and has a perfect balance of flavor with the combined spices, molasses and orange zest. This is no ordinary gingerbread recipe. The orange zest really brings out the aromatics of this cookie and it tastes divine.</span></div><p></p><p><i><span style="font-size: large;">Yield: About 3 - 3 1/2-inch cookies depending on cutter size </span></i></p><p><i></i></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-RrQCptI2bqE/X-90DmoXG5I/AAAAAAAAKeQ/qD_ZuBe1wFw-m4663XtwWxBts2uMQQspACLcBGAsYHQ/s1200/gbreadwlogo%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="782" data-original-width="1200" height="418" src="https://1.bp.blogspot.com/-RrQCptI2bqE/X-90DmoXG5I/AAAAAAAAKeQ/qD_ZuBe1wFw-m4663XtwWxBts2uMQQspACLcBGAsYHQ/w640-h418/gbreadwlogo%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Gingerbread Cookies</td></tr></tbody></table><p></p><p><b><span style="color: #783f04; font-size: large;">Ingredients</span></b></p><p><span style="font-size: large;">3 1/2 cups All-Purpose Flour</span></p><p><span style="font-size: large;">1 teaspoon Baking Soda</span></p><p><span style="font-size: large;">1/4 teaspoon Coarse Salt</span></p><p><span style="font-size: large;">2 1/2 teaspoons Ground Ginger</span></p><p><span style="font-size: large;">1 teaspoon Ground Cinnamon</span></p><p><span style="font-size: large;">1/2 teaspoon Freshly Grated Nutmeg</span></p><p><span style="font-size: large;">1/4 teaspoon Ground Cloves</span></p><p><span style="font-size: large;">3/4 cup Light Brown Sugar, packed</span></p><p><span style="font-size: large;">1/2 cup (1 stick) Unsalted Butter, softened</span></p><p><span style="font-size: large;">3/4 cup Molasses</span></p><p><span style="font-size: large;">1 Large Egg</span></p><p><span style="font-size: large;">1 tablespoon Grated Orange Zest (2 large Oranges)</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Qm1rvfkZDWU/X-90UKovV2I/AAAAAAAAKec/y9urfirqQ0w_t5ojLN8_spt9fo5QIsEAgCLcBGAsYHQ/s1200/gbread2%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="685" data-original-width="1200" height="366" src="https://1.bp.blogspot.com/-Qm1rvfkZDWU/X-90UKovV2I/AAAAAAAAKec/y9urfirqQ0w_t5ojLN8_spt9fo5QIsEAgCLcBGAsYHQ/w640-h366/gbread2%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Gingerbread Cookies</td></tr></tbody></table><p></p><p><b><span style="color: #783f04; font-size: large;">Directions</span></b></p><p><span style="font-size: large;">Grate the Orange Zest; set aside.</span></p><p><span style="font-size: large;">In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt; set aside.</span></p><p><span style="font-size: large;">Cream butter and light brown sugar in a hand held mixer or stand mixer with paddle attachment on medium speed; 1-2 minutes. Do not overmix.</span></p><p><span style="font-size: large;">Scrape sides of bowl with spatula and mix for a 10 seconds.</span></p><p><span style="font-size: large;">Add egg and mix until incorporated. Scrape sides of bowl and mix for 5 seconds.</span></p><p><span style="font-size: large;">Add molasses and orange zest, and beat until incorporated, about 1 minute.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-X06iztkHIG8/X-90et2QnuI/AAAAAAAAKeg/60Ni5tYlMGgwv15SdrA3e_9FRsDeDuKVACLcBGAsYHQ/s1200/gbread3%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="908" data-original-width="1200" height="484" src="https://1.bp.blogspot.com/-X06iztkHIG8/X-90et2QnuI/AAAAAAAAKeg/60Ni5tYlMGgwv15SdrA3e_9FRsDeDuKVACLcBGAsYHQ/w640-h484/gbread3%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Snowflakes</td></tr></tbody></table><p></p><p><span style="font-size: large;">Turn off mixer and add the flour mixture, and cover mixer with kitchen towel. </span></p><p><span style="font-size: large;">Turn the mixer to low speed and incorporate. </span></p><p><span style="font-size: large;">The dough is ready when it begins to clump around the paddle attachment.</span></p><p><span style="font-size: large;">This dough is sticky from the molasses.</span></p><p><span style="font-size: large;">Form into a disk shape, cover with plastic wrap, and chill in fridge for 1-3 hours or overnight.</span></p><p><span style="font-size: large;">Heat oven to 350°F.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-fFQb3DNEhQk/X-90p2h_vqI/AAAAAAAAKeo/8Ttf6GlTzDchryJ-IiFdn1rev2acsYCWgCLcBGAsYHQ/s1200/gbread4%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1046" data-original-width="1200" height="558" src="https://1.bp.blogspot.com/-fFQb3DNEhQk/X-90p2h_vqI/AAAAAAAAKeo/8Ttf6GlTzDchryJ-IiFdn1rev2acsYCWgCLcBGAsYHQ/w640-h558/gbread4%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Close-up</td></tr></tbody></table><p></p><p><span style="font-size: large;">Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.</span></p><p><span style="font-size: large;">Line baking sheets with parchment paper.</span></p><p><span style="font-size: large;">Cut out shapes and place on baking sheets and freeze for 10 minutes so they cookies hold their shape as they bake.</span></p><p><span style="font-size: large;">Bake for 10 minutes until they feel firm.</span></p><p><span style="font-size: large;">Wait 5 minutes and then transfer to wire racks to cool completely; about one hour.</span></p><p><span style="font-size: large;">For the Gingerbread Cookies recipe, please visit Fine Cooking:</span></p><p><a href="http://www.finecooking.com/recipe/classic-gingerbread-cookies" target="_blank"><span style="font-size: large;">http://www.finecooking.com/recipe/classic-gingerbread-cookies</span></a></p><p><span style="font-size: large;">Enjoy!</span></p><p><span style="font-size: large;">-Sophia/Two Frys </span></p>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-19237699248871811672020-12-23T11:45:00.006-05:002021-01-03T14:03:04.949-05:00 Santa's Favorite Cookies<p><b><span style="color: #cc0000; font-size: large;">Santa's Favorite Cookies</span></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WSLQ-t0aNsE/X-9XoQ7BFCI/AAAAAAAAKaY/VmEmGFBSpow-FMVMvW2DD-EMs3HRFoqAgCLcBGAsYHQ/s1800/mandmcover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-WSLQ-t0aNsE/X-9XoQ7BFCI/AAAAAAAAKaY/VmEmGFBSpow-FMVMvW2DD-EMs3HRFoqAgCLcBGAsYHQ/w426-h640/mandmcover.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large; text-align: left;">Santa has been patiently waiting for his favorite cookies with M&M's and white chocolate chips. This year, I baked them and made it on Santa's nice list. He is forever grateful and will come again next year for more cookies, and to leave me lots of presents under the tree. I found green and red M&M's for this recipe and combined with the white chocolate chips, they are superb. With each yummy bite, you get M&Ms, white chocolate chips, or both. Don't forget to leave Santa a glass of milk and his favorite cookies. There is no mixer required for this recipe. Merry Christmas!</span></div><p></p><p><i><span style="font-size: large;">Yield: 3 Dozen Cookies</span></i></p><p><i></i></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-5JYfWfXB8Kk/X-9UeWdrWNI/AAAAAAAAKZc/buteZZOy1T80rl7uYccJH8Cv1U8pDoeagCLcBGAsYHQ/s2029/mandmwlogo%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2029" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-5JYfWfXB8Kk/X-9UeWdrWNI/AAAAAAAAKZc/buteZZOy1T80rl7uYccJH8Cv1U8pDoeagCLcBGAsYHQ/w346-h640/mandmwlogo%2Bcopy.jpg" width="346" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Santa's Favorite Cookies</td></tr></tbody></table><p></p><p><b><span style="color: #cc0000; font-size: large;">Ingredients</span></b></p><p><span style="font-size: large;">2 1/2 cups All-Purpose Flour</span></p><p><span style="font-size: large;">3/4 teaspoon Baking Soda</span></p><p><span style="font-size: large;">1 teaspoon Coarse Salt</span></p><p><span style="font-size: large;">1/2 cup Vanilla Sugar (or Granulated Sugar)</span></p><p><span style="font-size: large;">1 cup Light Brown Sugar, packed</span></p><p><span style="font-size: large;">1 1/2 cups (1 1/2 sticks) Unsalted Butter, melted and cooled</span></p><p><span style="font-size: large;">1 Large Egg plus 1 Large Yolk, room temperature</span></p><p><span style="font-size: large;">2 teaspoons Vanilla Extract</span></p><p><span style="font-size: large;">1 bag (10 ounces) Milk Chocolate M&M's</span></p><p><span style="font-size: large;">1 cup White Chocolate Chips</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-52HnqaFUKSw/X-9U3LRoO7I/AAAAAAAAKZs/ZcKrdvFsU1UBPN_zm9hH3vpV4WsgDki2ACLcBGAsYHQ/s1200/mandm7%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="611" data-original-width="1200" height="326" src="https://1.bp.blogspot.com/-52HnqaFUKSw/X-9U3LRoO7I/AAAAAAAAKZs/ZcKrdvFsU1UBPN_zm9hH3vpV4WsgDki2ACLcBGAsYHQ/w640-h326/mandm7%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Santa's Favorite Cookies</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-CSRzW0xF7rY/X-9U3ApduGI/AAAAAAAAKZo/qN0xMfuTGI0mF26w0j7K15O1aomZFkP2ACLcBGAsYHQ/s1200/mandm5%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="680" data-original-width="1200" height="362" src="https://1.bp.blogspot.com/-CSRzW0xF7rY/X-9U3ApduGI/AAAAAAAAKZo/qN0xMfuTGI0mF26w0j7K15O1aomZFkP2ACLcBGAsYHQ/w640-h362/mandm5%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Close-up - yum!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-MXj67HrhO0Y/X-9U220Z3kI/AAAAAAAAKZk/uqW6Wc35pRIZH_kHLVKFYRz0JszJJfVuACLcBGAsYHQ/s1200/mandm6%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="764" data-original-width="1200" height="408" src="https://1.bp.blogspot.com/-MXj67HrhO0Y/X-9U220Z3kI/AAAAAAAAKZk/uqW6Wc35pRIZH_kHLVKFYRz0JszJJfVuACLcBGAsYHQ/w640-h408/mandm6%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Santa's Favorite Cookies</td></tr></tbody></table><p></p><p><b><span style="color: #cc0000; font-size: large;">Directions</span></b></p><p><span style="font-size: large;">Heat oven to 425°F.</span></p><p><span style="font-size: large;">Line baking sheets with parchment paper.</span></p><p><span style="font-size: large;">In a large bowl, whisk together the flour, baking soda, and salt; set aside.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-2LOaJG0GqMg/X-9Vr_GaP2I/AAAAAAAAKaE/fSrftMQtWR0kanJIRONkfyOHg3pzOdGZwCLcBGAsYHQ/s1625/mandm3%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1625" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-2LOaJG0GqMg/X-9Vr_GaP2I/AAAAAAAAKaE/fSrftMQtWR0kanJIRONkfyOHg3pzOdGZwCLcBGAsYHQ/w434-h640/mandm3%2Bcopy.jpg" width="434" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Just taken out of the oven</td></tr></tbody></table><p></p><p><span style="font-size: large;">In a bowl, whisk together the cooled melted butter, light brown sugar, and vanilla sugar until combined.</span></p><p><span style="font-size: large;">Whisk in the egg, egg yolk, and vanilla extract until combined.</span></p><p><span style="font-size: large;">With a spatula stir in half of the flour mixture and combine. </span></p><p><span style="font-size: large;">Stir in M&M's and white chocolate chips, and the remaining half of the flour mixture and combine.</span></p><p><span style="font-size: large;">Using a tablespoon or cookie scoop, form and place dough balls on baking sheets lined with parchment paper spacing 2 inches apart.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-JCYBOQSn1nI/X-9Wbja8z7I/AAAAAAAAKaQ/l7KJ5KIObx0SpXTpeVO2FauMya9Jt88lQCLcBGAsYHQ/s1200/mandm4%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="609" data-original-width="1200" height="324" src="https://1.bp.blogspot.com/-JCYBOQSn1nI/X-9Wbja8z7I/AAAAAAAAKaQ/l7KJ5KIObx0SpXTpeVO2FauMya9Jt88lQCLcBGAsYHQ/w640-h324/mandm4%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cookies are cooling</td></tr></tbody></table><p></p><p><span style="font-size: large;">Take the bottom of a kitchen glass and press gently to flatten the dough slightly. </span></p><p><span style="font-size: large;">Repeat for each dough ball. </span></p><p><span style="font-size: large;">Bake for 8 to 9 minutes. </span></p><p><span style="font-size: large;">Cookies will look slightly underdone but they will continue to bake for a few more minutes when you take them out of the oven. </span></p><p><span style="font-size: large;">Wait 5 minutes and then transfer to wire racks to cool completely. </span></p><p><span style="font-size: large;">Adapted from Cook's Country | December/January 2021 | M&M Cookies.</span></p><p><span style="font-size: large;">Enjoy!</span></p><p><span style="font-size: large;">-Sophia/Two Frys</span></p>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-9627150301839615962020-12-22T11:18:00.004-05:002021-01-01T11:42:35.376-05:00Grinch Cookies<p><span style="color: #6aa84f; font-size: large;"><b> Grinch Cookies</b></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-H7wxirdBgj4/X-9MhPWjeDI/AAAAAAAAKYk/B3E1XEB5leAH1UFEA9dPBRAuKf06RBHRgCLcBGAsYHQ/s1653/grinchcover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1653" data-original-width="1102" height="640" src="https://1.bp.blogspot.com/-H7wxirdBgj4/X-9MhPWjeDI/AAAAAAAAKYk/B3E1XEB5leAH1UFEA9dPBRAuKf06RBHRgCLcBGAsYHQ/w426-h640/grinchcover.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large; text-align: left;">I love reading </span><i style="font-size: x-large; text-align: left;">How the Grinch Stole Christmas!</i><span style="font-size: x-large; text-align: left;"> by Dr. Seuss this time of year. Dr. Seuss vividly brought to life the grinch with a heart "two sizes too small" which is why I used a heart shaped sprinkle. You may have seen the movie starring Jim Carrey which is fun, but the classic book is my favorite. Everyone knows a grinch, or has at least heard of someone like this. These simple but tasty crinkle cookies are perfect to make for the holidays. This cookie uses cake mix and only needs a few ingredients. The cookies are chewy and have a cake-like texture. You don't even need a mixer, so the recipe comes together quickly and there is less clean-up. I used a little green gel food color to tint the dough, and pressed a red heart sprinkle into each cookie as soon as they came out of the oven. </span></div><p></p><p><span style="font-size: large;"><i>Yield: 1 1/2 Dozen Cookies</i></span></p><p><span style="color: #6aa84f; font-size: large;"></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-wbrkshfsxOM/X-9M-2tq37I/AAAAAAAAKYs/xYnACjM6O2AR59FaJZ_KHbcSKwfwXgWdwCLcBGAsYHQ/s1200/grinchwlogo%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1081" data-original-width="1200" height="576" src="https://1.bp.blogspot.com/-wbrkshfsxOM/X-9M-2tq37I/AAAAAAAAKYs/xYnACjM6O2AR59FaJZ_KHbcSKwfwXgWdwCLcBGAsYHQ/w640-h576/grinchwlogo%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Grinch Cookies</td></tr></tbody></table><p></p><p><span style="color: #6aa84f; font-size: large;"><b>Ingredients</b></span></p><p><span style="font-size: large;">1 box of White Cake Mix (I used Pillsbury)</span></p><p><span style="font-size: large;">2 Large Eggs</span></p><p><span style="font-size: large;">1/3 cup Vegetable Oil</span></p><p><span style="font-size: large;">1 teaspoon Vanilla Extract</span></p><p><span style="font-size: large;">18 Red Heart sprinkle decorations</span></p><p><span style="font-size: large;">1-3 drops Green Gel Food Color</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-S2OBVJ-grR8/X-9NLk34YRI/AAAAAAAAKY0/oxixPvITLhwTm7iX_XVo9nhWlvD4DyRXQCLcBGAsYHQ/s1644/grinch5%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1644" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-S2OBVJ-grR8/X-9NLk34YRI/AAAAAAAAKY0/oxixPvITLhwTm7iX_XVo9nhWlvD4DyRXQCLcBGAsYHQ/w428-h640/grinch5%2Bcopy.jpg" width="428" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Grinch Cookies</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-jEuDvppoXBU/X-9NLor1goI/AAAAAAAAKYw/YZS08WD3f2g7bEZJuPQQkYQyxewvfSJ7QCLcBGAsYHQ/s1791/grinch6%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1791" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-jEuDvppoXBU/X-9NLor1goI/AAAAAAAAKYw/YZS08WD3f2g7bEZJuPQQkYQyxewvfSJ7QCLcBGAsYHQ/w394-h640/grinch6%2Bcopy.jpg" width="394" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Grinch Cookies</td></tr></tbody></table><p></p><p><span style="color: #6aa84f; font-size: large;"><b>Directions</b></span></p><p><span style="font-size: large;">Heat oven to 350°F.</span></p><p><span style="font-size: large;">Line baking sheets with parchment paper.</span></p><p><span style="font-size: large;">In a medium size bowl, sift the cake mix to remove lumps.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-CKl-nlFXkLw/X-9OlU6s2iI/AAAAAAAAKY8/2JrePI0z94c3i2c4Mw3NrX7f6QGfgiobQCLcBGAsYHQ/s1200/grinch2%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1174" data-original-width="1200" height="626" src="https://1.bp.blogspot.com/-CKl-nlFXkLw/X-9OlU6s2iI/AAAAAAAAKY8/2JrePI0z94c3i2c4Mw3NrX7f6QGfgiobQCLcBGAsYHQ/w640-h626/grinch2%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cookie ingredients - easy peasy</td></tr></tbody></table><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: large;">In a large bowl, stir together with a spatula the sifted cake mix, eggs, vegetable oil, and vanilla extract until combined.</span><p></p><p><span style="font-size: large;">Using a cookie scoop or tablespoon form dough into balls about the size of 1 1/2 tablespoons, and place on lined baking sheets 2 inches apart.</span></p><p><span style="font-size: large;">If the dough is sticky, chill in the fridge for 30 minutes.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-C_eFLrthiqg/X-9O5JoUS7I/AAAAAAAAKZI/ZaQBGI0rvmsRa3tFH1J9W975DRpSKiaxACLcBGAsYHQ/s1764/grinch4%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1764" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-C_eFLrthiqg/X-9O5JoUS7I/AAAAAAAAKZI/ZaQBGI0rvmsRa3tFH1J9W975DRpSKiaxACLcBGAsYHQ/w400-h640/grinch4%2Bcopy.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Press a heart shape sprinkles as soon as they are out of the oven</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Ud76o0_zMu4/X-9O5EZTj4I/AAAAAAAAKZE/wVTI8Bano18sNQ6KW5e96c9EOCibanw1gCLcBGAsYHQ/s1536/grinch3%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-Ud76o0_zMu4/X-9O5EZTj4I/AAAAAAAAKZE/wVTI8Bano18sNQ6KW5e96c9EOCibanw1gCLcBGAsYHQ/w458-h640/grinch3%2Bcopy.jpg" width="458" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Grinch Cookies are cooling</td></tr></tbody></table><p></p><p><span style="font-size: large;">Bake for 8 to 10 minutes or until the tops no longer look wet.</span></p><p><span style="font-size: large;">As soon as you take the cookie sheets out of the oven, gently press a heart into each cookie.</span></p><p><span style="font-size: large;">Let cookies set in baking sheet for 5 minutes and then transfer to wire racks to cool completely.</span></p><p><span style="font-size: large;">-Enjoy</span></p><p><span style="font-size: large;">Sophia/Two Frys</span></p>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-85864941981463146672020-12-21T10:53:00.006-05:002021-01-03T13:56:07.955-05:00Spritz Cookies<p><b><span style="color: #cc0000; font-size: large;"> Spritz (Spritzgebäck) Cookies</span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iujQ_RT_5WQ/X-9G8Ov2yBI/AAAAAAAAKW0/2wm2AQCCkKMFehxLipfDKevuv22Z5-yjwCLcBGAsYHQ/s1653/spritzcover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1653" data-original-width="1102" height="640" src="https://1.bp.blogspot.com/-iujQ_RT_5WQ/X-9G8Ov2yBI/AAAAAAAAKW0/2wm2AQCCkKMFehxLipfDKevuv22Z5-yjwCLcBGAsYHQ/w426-h640/spritzcover.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large; text-align: left;">I try to make Spritz (Spritzgebäck) Cookies every Christmas and they are one of the most popular holiday cookies this time of year. These cookies are also one of my favorite cookies to bake and eat. They also make great gifts for your loved ones. These buttery delights originate from the German word "spritzen" which means to squirt or spray. The cookies are made using a cookie press or pastry bag fitted with desired tip. The texture of the cookies are a little crisp when you bite into them and tender inside. I used my Wilton Cookie Press as this allows you to create cookies in different shapes. The cookie shapes hold well, and it is important not to chill the dough. Cookies should be placed on ungreased baking sheets. The butter ensures the cookies do not stick to the baking sheets. I use various sprinkles and tinted the dough blue, red, and green with gel food color. I prefer vanilla sugar instead of granulated sugar for a more bold vanilla flavor. </span></div><p><i><span style="font-size: large;">Yield: 6-7 Dozen Cookies</span></i></p><p><i></i></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-9Nt_EL53hkY/X-9HyrtkRgI/AAAAAAAAKXE/8JXfykg3KEMGcgZjN9Vsh0F8bk10atO2wCLcBGAsYHQ/s1200/spritzwlogo1%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1073" data-original-width="1200" height="572" src="https://1.bp.blogspot.com/-9Nt_EL53hkY/X-9HyrtkRgI/AAAAAAAAKXE/8JXfykg3KEMGcgZjN9Vsh0F8bk10atO2wCLcBGAsYHQ/w640-h572/spritzwlogo1%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spritz Cookies</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><i></i></div><i><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-saTW3ro5UB8/X-9Hyqw1I9I/AAAAAAAAKXA/dOMz4UoiaZ0N0h8CkGRIYfz802OmtZYmwCLcBGAsYHQ/s1200/spritzwlogo2%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1200" height="570" src="https://1.bp.blogspot.com/-saTW3ro5UB8/X-9Hyqw1I9I/AAAAAAAAKXA/dOMz4UoiaZ0N0h8CkGRIYfz802OmtZYmwCLcBGAsYHQ/w640-h570/spritzwlogo2%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spritz Cookies</td></tr></tbody></table></i><p><b><span style="color: #cc0000; font-size: large;"><br />Ingredients</span></b></p><p><span style="font-size: large;">3 1/2 cups All-Purpose Flour</span></p><p><span style="font-size: large;">1 teaspoon Baking Powder</span></p><p><span style="font-size: large;">1/2 teaspoon Coarse Salt</span></p><p><span style="font-size: large;">1 cup Vanilla Sugar (or Granulated Sugar)</span></p><p><span style="font-size: large;">1 Large Egg</span></p><p><span style="font-size: large;">2 tablespoons Milk</span></p><p><span style="font-size: large;">1 teaspoon Vanilla Extract</span></p><p><span style="font-size: large;">1/2 teaspoon Almond Extract </span></p><p><span style="font-size: large;">1 1/2 cups (3 sticks) Unsalted Butter, softened</span></p><p><span style="font-size: large;">Colored Sugars and Sprinkles of your choice</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ITvJtTd13MQ/X-9Iop30JLI/AAAAAAAAKXs/SBSKiGTbbuYUIrorHfkKdAiKOxoiPFSeQCLcBGAsYHQ/s1562/spritz4%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1562" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-ITvJtTd13MQ/X-9Iop30JLI/AAAAAAAAKXs/SBSKiGTbbuYUIrorHfkKdAiKOxoiPFSeQCLcBGAsYHQ/w492-h640/spritz4%2Bcopy.jpg" width="492" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Close-up</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-a8_qI1wOSK8/X-9Iomr_WaI/AAAAAAAAKXo/BJJbfHc6KFYqPZ4Tn3z4jQJgylMJXZuSgCLcBGAsYHQ/s1544/spritz5%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1544" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-a8_qI1wOSK8/X-9Iomr_WaI/AAAAAAAAKXo/BJJbfHc6KFYqPZ4Tn3z4jQJgylMJXZuSgCLcBGAsYHQ/w456-h640/spritz5%2Bcopy.jpg" width="456" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The tinted dough makes them so much prettier</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-o_4MjJoLJ2g/X-9IohGCLRI/AAAAAAAAKXk/c5lTC0VAUfoV2wW1whscnSXNFcFZkGLZACLcBGAsYHQ/s1200/spritz6%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1009" data-original-width="1200" height="538" src="https://1.bp.blogspot.com/-o_4MjJoLJ2g/X-9IohGCLRI/AAAAAAAAKXk/c5lTC0VAUfoV2wW1whscnSXNFcFZkGLZACLcBGAsYHQ/w640-h538/spritz6%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spritz Cookies</td></tr></tbody></table><p></p><p><b><span style="color: #cc0000; font-size: large;">Directions</span></b></p><p><span style="font-size: large;">Heat oven to 375𐩑F.</span></p><p><span style="font-size: large;">In a bowl of your mixer with the paddle attachment, cream butter, vanilla sugar, and salt on medium high speed until light and fluffy, 1 to 2 minutes.</span></p><p><span style="font-size: large;">Scrape down bowl with spatula and mix again for 10 seconds.</span></p><p><span style="font-size: large;">With mixer on medium speed, add egg, milk, and extracts and beat until incorporated, about 30 seconds.</span></p><p><span style="font-size: large;">Turn off mixer. Add the flour mixture, and cover mixer with kitchen towel, and turn mixer on low speed and incorporate. </span></p><p><span style="font-size: large;">The dough is ready when it begins to clump around paddle attachment.</span></p><p><span style="font-size: large;">If you are tinting the dough, separate it into bowls according to how many colors you need, and use a few drops of gel color and with a spatula combine.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-BjTnxFYcOVc/X-9I-cdHNlI/AAAAAAAAKYE/uZwhpx3QTi8KKV1qFLik0rW_V9bef8lNwCLcBGAsYHQ/s1721/spritz7%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1721" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-BjTnxFYcOVc/X-9I-cdHNlI/AAAAAAAAKYE/uZwhpx3QTi8KKV1qFLik0rW_V9bef8lNwCLcBGAsYHQ/w410-h640/spritz7%2Bcopy.jpg" width="410" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">These cookies are fun to make</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/--msPhy0v8xw/X-9I-VhgLcI/AAAAAAAAKYA/EI4H7xy02eodE8SNx8jzYMdJhT1ZF73_QCLcBGAsYHQ/s1200/spritz8%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="853" data-original-width="1200" height="454" src="https://1.bp.blogspot.com/--msPhy0v8xw/X-9I-VhgLcI/AAAAAAAAKYA/EI4H7xy02eodE8SNx8jzYMdJhT1ZF73_QCLcBGAsYHQ/w640-h454/spritz8%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spritz Cookies are so yummy!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ZXz7Aavw_tA/X-9I-Vbfq6I/AAAAAAAAKX8/GSgxue1NcS4_i3PtRWcJJG9ncMqUXIUTgCLcBGAsYHQ/s1200/spritz9%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="611" data-original-width="1200" height="326" src="https://1.bp.blogspot.com/-ZXz7Aavw_tA/X-9I-Vbfq6I/AAAAAAAAKX8/GSgxue1NcS4_i3PtRWcJJG9ncMqUXIUTgCLcBGAsYHQ/w640-h326/spritz9%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spritz Cookies</td></tr></tbody></table><span style="font-size: x-large;"></span><p></p><p><span style="font-size: large;">Dough will be soft, but do not refrigerate.</span></p><p></p><p><span style="font-size: large;">Fit your cookie press with desired disk to form cookies or pastry bag with desired tip.</span></p><p><span style="font-size: large;">Press onto ungreased baking sheet, spacing about 1 1/2 inches apart.</span></p><p><span style="font-size: large;">Decorate with colored sugars and sprinkles if desired.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-H4aUd3l-QIg/X-9JXyCXYzI/AAAAAAAAKYY/UqnKlyQaNZwkr9Fc7yIXmd-JbmQBWC34ACLcBGAsYHQ/s1330/spritz2%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1330" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-H4aUd3l-QIg/X-9JXyCXYzI/AAAAAAAAKYY/UqnKlyQaNZwkr9Fc7yIXmd-JbmQBWC34ACLcBGAsYHQ/w530-h640/spritz2%2Bcopy.jpg" width="530" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spritz Cookies cooling</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-RYtkKT83-B8/X-9JXyrkyXI/AAAAAAAAKYU/Xa1dYAo1kWA0p_bLy7yPnigjFjLs4weYwCLcBGAsYHQ/s1200/spritz3%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="583" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-RYtkKT83-B8/X-9JXyrkyXI/AAAAAAAAKYU/Xa1dYAo1kWA0p_bLy7yPnigjFjLs4weYwCLcBGAsYHQ/w640-h310/spritz3%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spritz Cookies cooling</td></tr></tbody></table><p></p><p><span style="font-size: large;">Bake until cookies are light golden brown around the edges, 8 to 10 minutes. </span></p><p><span style="font-size: large;">Cool cookie sheets completely before you press more cookies on it. I stick the cookie sheets in the freezer for 5 minutes.</span></p><p><span style="font-size: large;">Cool baked cookies for about 5 minutes, and then transfer to wire rack and cool completely; about 1 hour.</span></p><p><span style="font-size: large;">Enjoy!</span></p><p><span style="font-size: large;">-Sophia/Two Frys</span></p>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-76720176521886274402020-12-20T10:25:00.003-05:002021-01-03T13:57:54.029-05:00Speculaas Spiced Springerle<p><b><span style="color: #783f04; font-size: large;">Speculaas Spiced Springerle</span></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NyFukfOh5oQ/X-9Bq0fLYVI/AAAAAAAAKV4/nROUCvvVyLYklNDotho5yHBGJ2b81C7ngCLcBGAsYHQ/s1653/speculaascover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1653" data-original-width="1102" height="640" src="https://1.bp.blogspot.com/-NyFukfOh5oQ/X-9Bq0fLYVI/AAAAAAAAKV4/nROUCvvVyLYklNDotho5yHBGJ2b81C7ngCLcBGAsYHQ/w426-h640/speculaascover.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large; text-align: left;">Speculaas are traditional cookies from the Netherlands, Belgium and Holland. I did a lot of reading before baking speculaas back in 2015 when I first made this recipe. Speculaas (Dutch), Speculoos (French) or Spekulatius (German) are more commonly known as Dutch Windmill Cookies or Biscoff Cookies. Speculaas are traditionally baked around the time of the feast of Sinterklaas (December 5) in Holland, and in the western and southern parts of Germany around Christmas. Speculaas derives its name from the wooden molds used to make the cookies called speculaasplank or speculaas. Traditional recipes involve many steps, but I found a great recipe from King Arthur Baking Company that maintains the integrity of the traditional cookie, and bought a modern Springerle rolling pin (a rolling pin with designs carved into it). The word Springerle is from an old German dialect meaning "little knight" and traced as far back as the 14th century. You can also use any Christmas cookie cutter shape you have. This cookie is the perfect combination of spices for the holidays. These aromatic spices are pure bliss and the combined spices are cookie perfection. The cookies are crisp when you bite into them and tender inside. The cookies are the perfect accompaniment with coffee, tea, hot chocolate and eggnog. The trick to making these cookies is keeping the dough cold before you make the impressions. If you use individual molds or a Springerle rolling pin, be sure to flour well. If the dough reaches room temperature, it will stick. </span></div><p></p><p><i><span style="font-size: large;">Yield: 3 dozen cookies depending on size.</span></i></p><p><b><span style="color: #783f04; font-size: large;">Ingredients</span></b></p><p><span style="font-size: large;">1 1/2 cups Unbleached All-Purpose Flour </span></p><p><span style="font-size: large;">1/2 cup Almond Flour</span></p><p><span style="font-size: large;">1/4 teaspoon Baking Soda</span></p><p><span style="font-size: large;">1/2 teaspoon Salt</span></p><p><span style="font-size: large;">3/4 cup Vanilla Sugar (or Granulated Sugar)</span></p><p><span style="font-size: large;">1/2 cup, 1 stick Unsalted Butter, softened</span></p><p><span style="font-size: large;">1 teaspoon Vanilla Extract</span></p><p><span style="font-size: large;">1 Large Egg</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-kHXmFq8DQ8w/X-9CFOjNR-I/AAAAAAAAKWA/E-fFPNOiCqEa_0R6xy2ylyV9gooNOiYpgCLcBGAsYHQ/s1143/speculaaswlogo%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1143" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-kHXmFq8DQ8w/X-9CFOjNR-I/AAAAAAAAKWA/E-fFPNOiCqEa_0R6xy2ylyV9gooNOiYpgCLcBGAsYHQ/w616-h640/speculaaswlogo%2Bcopy.jpg" width="616" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Speculaas Spiced Springerle</td></tr></tbody></table><span style="font-size: large;"><br /></span><p></p><p><b><span style="color: #783f04; font-size: large;">Speculaas Spice Mixture:</span></b></p><p><span style="font-size: large;">3 1/2 teaspoons Ground Cinnamon</span></p><p><span style="font-size: large;">1/4 teaspoon Ground Nutmeg</span></p><p><span style="font-size: large;">1/4 teaspoon Ground Clove</span></p><p><span style="font-size: large;">1/8 teaspoon Ground Anise Seed</span></p><p><span style="font-size: large;">1/8 teaspoon Ground Cardamom</span></p><p><span style="font-size: large;">1/8 teaspoon Ground Ginger</span></p><p><span style="font-size: large;">1/8 teaspoon Ground White Pepper</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-lfOU8-HnkCc/X-9CruNnhzI/AAAAAAAAKWM/vZly6pfdJO8eizR5Jg8-3LaSdPV9w54GQCLcBGAsYHQ/s1200/speculaas2%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1041" data-original-width="1200" height="556" src="https://1.bp.blogspot.com/-lfOU8-HnkCc/X-9CruNnhzI/AAAAAAAAKWM/vZly6pfdJO8eizR5Jg8-3LaSdPV9w54GQCLcBGAsYHQ/w640-h556/speculaas2%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Speculaas Spiced Springerle</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-qRjgx9801kw/X-9CrvmrrZI/AAAAAAAAKWI/1kymO-yU8iAXGK1vG-4gJDebXH5OAUVGACLcBGAsYHQ/s1200/speculaas3%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="718" data-original-width="1200" height="382" src="https://1.bp.blogspot.com/-qRjgx9801kw/X-9CrvmrrZI/AAAAAAAAKWI/1kymO-yU8iAXGK1vG-4gJDebXH5OAUVGACLcBGAsYHQ/w640-h382/speculaas3%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Speculaas Spiced Springerle</td></tr></tbody></table><p></p><p><b><span style="color: #783f04; font-size: large;">Directions</span></b></p><p><span style="font-size: large;">In a small bowl, combine the Speculaas Spice Mixture; set aside.</span></p><p><span style="font-size: large;">In a medium size bowl, whisk together the flour, almond flour, salt and baking soda; set aside.</span></p><p><span style="font-size: large;">Using a stand or hand held mixer with paddle attachment cream butter and vanilla sugar until incorporated; 1 to 2 minutes.</span></p><p><span style="font-size: large;">Add vanilla extract and spice mixture, and mix just until incorporated.</span></p><p><span style="font-size: large;">Add egg and mix until incorporated.</span></p><p><span style="font-size: large;">Turn off mixer. Add the flour mixture, and cover mixer with kitchen towel, and turn mixer on low speed and incorporate. </span></p><p><span style="font-size: large;">The dough is ready when it begins to clump around paddle attachment.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-cHuP-tXioSw/X-9DDE2VH_I/AAAAAAAAKWc/fQwYvugpsjkTrpWObCNggdPh8QQgGmTfQCLcBGAsYHQ/s1825/speculaas4%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1825" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-cHuP-tXioSw/X-9DDE2VH_I/AAAAAAAAKWc/fQwYvugpsjkTrpWObCNggdPh8QQgGmTfQCLcBGAsYHQ/w386-h640/speculaas4%2Bcopy.jpg" width="386" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Close-up view</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-xkyPtb1XDvA/X-9DDPpVMGI/AAAAAAAAKWY/RAFg7eLyL_QJmblZOQZ16tD5mw3aKioZQCLcBGAsYHQ/s1200/speculaas5%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="688" data-original-width="1200" height="366" src="https://1.bp.blogspot.com/-xkyPtb1XDvA/X-9DDPpVMGI/AAAAAAAAKWY/RAFg7eLyL_QJmblZOQZ16tD5mw3aKioZQCLcBGAsYHQ/w640-h366/speculaas5%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Love the designs</td></tr></tbody></table><p></p><p><span style="font-size: large;">Form into a disk shape and cover with plastic wrap and chill in fridge for 1-3 hours or overnight.</span></p><p><span style="font-size: large;">Heat oven to 375𐩑F.</span></p><p><span style="font-size: large;">Line baking sheets with parchment paper.</span></p><p><span style="font-size: large;">Cut dough in half keeping the remaining half covered in the fridge until ready to use.</span></p><p><span style="font-size: large;">Place dough in between two sheets of parchment paper and roll out to desired thickness and length with a rolling pin. Remove top sheet of parchment paper.</span></p><p><span style="font-size: large;">Sprinkle a little flour over the dough and flour molds or Springerle rolling pin. Press hard into the dough to make impression, then remove and cut around the design with a sharp knife, pizza or pastry cutter.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-iIuX3IfYiQM/X-9DWg2aUwI/AAAAAAAAKWo/y-jCHzI10v8bH-NCdcZBrB6pB3GnBk9NACLcBGAsYHQ/s1861/speculaas6%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1861" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-iIuX3IfYiQM/X-9DWg2aUwI/AAAAAAAAKWo/y-jCHzI10v8bH-NCdcZBrB6pB3GnBk9NACLcBGAsYHQ/w378-h640/speculaas6%2Bcopy.jpg" width="378" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Speculaas Spiced Springerle</td></tr></tbody></table><p></p><p><span style="font-size: large;">If dough goes to room temperature and it is sticking to the mold or Springerle rolling pin, cover with plastic wrap and place in freezer for 10 minutes and then repeat step above.</span></p><p><span style="font-size: large;">Place cookies on baking sheets and freeze for 20-30 minutes. This will ensure the cookies hold their shape and design while they bake.</span></p><p><span style="font-size: large;">Bake the cookies for 8 to 12 minutes, or until slightly brown around the edges. </span></p><p><span style="font-size: large;">After removing from oven, leave cookies on baking sheets for 10 minutes, and transfer to wire rack to cool completely; about 1 hour.</span></p><p><span style="font-size: large;">For the Speculaas Spiced Springerle recipe, visit King Arthur Baking Company:</span></p><p><a href="http://www.kingarthurflour.com/recipes/speculaas-spiced-springerle-recipe" target="_blank"><span style="font-size: large;">http://www.kingarthurflour.com/recipes/speculaas-spiced-springerle-recipe</span></a></p><p><span style="font-size: large;">Enjoy!</span></p><p><span style="font-size: large;">-Sophia/Two Frys</span></p>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-87863949968860657682020-12-19T09:55:00.010-05:002021-01-03T14:18:09.047-05:00Anise Cookies<p><b><span style="color: #073763;"> <span style="font-size: large;">Anise Cookies</span></span></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-13nMGYCqPeU/X-85uCNNP_I/AAAAAAAAKUI/O4UOT0tVqZA8o8i7TZbHK8cwmViWvKPJACLcBGAsYHQ/s1653/anisecover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1653" data-original-width="1102" height="640" src="https://1.bp.blogspot.com/-13nMGYCqPeU/X-85uCNNP_I/AAAAAAAAKUI/O4UOT0tVqZA8o8i7TZbHK8cwmViWvKPJACLcBGAsYHQ/w426-h640/anisecover.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large; text-align: left;">Anise Cookies remind me of Christmas and the holidays, and are a traditional Italian cookie to bake this time of year. The smell of anise while the cookies baked was sublime. This recipe is balanced with the perfect amount of anise, and the anise glaze brings it over the top. I found Victoria Anisette Sugar and it was the perfect compliment to use with the anise extract and ground anise seed. The cookie texture is soft and chewy. You can use any color sprinkles or nonpareils but add to glaze immediately. I hope you try this recipe.</span></div><p></p><p><i><span style="font-size: large;">Yield: 2 1/2 Dozen Cookies (Depending on size of cookie)</span></i></p><p><span style="color: #073763; font-size: large;"></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-KtrRYseDuEM/X-86IzjBuOI/AAAAAAAAKUQ/7IR3peGzTkgqMkMk2iMVWno2vhYcOib0ACLcBGAsYHQ/s1200/anisewlogo%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1118" data-original-width="1200" height="596" src="https://1.bp.blogspot.com/-KtrRYseDuEM/X-86IzjBuOI/AAAAAAAAKUQ/7IR3peGzTkgqMkMk2iMVWno2vhYcOib0ACLcBGAsYHQ/w640-h596/anisewlogo%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Anise Cookies</td></tr></tbody></table><b style="color: #073763; font-size: x-large;"></b><p></p><p><b style="color: #073763;"><b><span style="font-size: large;">Ingredients</span></b></b></p><p></p><p><span style="font-size: large;">2 3/4 cups All Purpose Flour</span></p><p><span style="font-size: large;">1 tablespoon Baking Powder</span></p><p><span style="font-size: large;">3/4 cup Anisette Sugar (or Granulated Sugar)</span></p><p><span style="font-size: large;">1 teaspoon Ground Anise Seed</span></p><p><span style="font-size: large;">1/2 teaspoon Coarse Salt</span></p><p><span style="font-size: large;">3/4 cup (1 1/2 sticks) Unsalted Butter, softened</span></p><p><span style="font-size: large;">3 Large Eggs</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Ipwf7cHlzjM/X-86zl8RLaI/AAAAAAAAKUg/xpezHJ8EY-ITQrd3i_VJXJi2EYDWW4v8gCLcBGAsYHQ/s2048/anise9%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1058" height="640" src="https://1.bp.blogspot.com/-Ipwf7cHlzjM/X-86zl8RLaI/AAAAAAAAKUg/xpezHJ8EY-ITQrd3i_VJXJi2EYDWW4v8gCLcBGAsYHQ/w330-h640/anise9%2Bcopy.jpg" width="330" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Anise Cookies</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Ghlb_L1wzBM/X-86zuzuarI/AAAAAAAAKUY/JxCZOwgS0EYe9mEwdzNdWozvRIlHlEKAACLcBGAsYHQ/s2263/anise7%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2263" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-Ghlb_L1wzBM/X-86zuzuarI/AAAAAAAAKUY/JxCZOwgS0EYe9mEwdzNdWozvRIlHlEKAACLcBGAsYHQ/w312-h640/anise7%2Bcopy.jpg" width="312" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Anise Cookies</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-lNBNatASfIo/X-86zqxnPOI/AAAAAAAAKUc/guitLJgexwYQhm-iI10QVO2637y9Lq_ZQCLcBGAsYHQ/s2263/anise8%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2263" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-lNBNatASfIo/X-86zqxnPOI/AAAAAAAAKUc/guitLJgexwYQhm-iI10QVO2637y9Lq_ZQCLcBGAsYHQ/w312-h640/anise8%2Bcopy.jpg" width="312" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Anise Cookies</td></tr></tbody></table><p><span style="color: #073763; font-size: large;"><b>Directions</b></span></p><p><span style="font-size: large;">In a large bowl whisk together the flour, baking powder, ground anise seed, and salt; set aside.</span></p><p><span style="font-size: large;">Cream butter and sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.</span></p><p><span style="font-size: large;">Scrape sides of bowl with spatula and mix for 10 seconds.</span></p><p><span style="font-size: large;">Add eggs one a time and combine.</span></p><p><span style="font-size: large;">Add anise extract and mix until incorporated. </span></p><p><span style="font-size: large;">Scrape sides of bowl and mix for 5 seconds.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-lm1R_qKmFlE/X-87WTAHpGI/AAAAAAAAKU0/Ma2NRL2mJSs0X8y4UcunlyBoab1H4ykjQCLcBGAsYHQ/s1200/anise4%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="888" data-original-width="1200" height="474" src="https://1.bp.blogspot.com/-lm1R_qKmFlE/X-87WTAHpGI/AAAAAAAAKU0/Ma2NRL2mJSs0X8y4UcunlyBoab1H4ykjQCLcBGAsYHQ/w640-h474/anise4%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dip each cookie in glaze and immediately add nonpareils</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-QjK0j5npBPA/X-87WrHsCTI/AAAAAAAAKUw/45IoEuNZP48GqDdD2ORLXmJ80l-hhCSngCLcBGAsYHQ/s1200/anise3%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="404" data-original-width="1200" height="216" src="https://1.bp.blogspot.com/-QjK0j5npBPA/X-87WrHsCTI/AAAAAAAAKUw/45IoEuNZP48GqDdD2ORLXmJ80l-hhCSngCLcBGAsYHQ/w640-h216/anise3%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dipped the first two anise cookies</td></tr></tbody></table><p></p><p><span style="font-size: large;">Turn off mixer and add the flour mixture, and cover mixer with kitchen towel, and on low speed incorporate. </span></p><p><span style="font-size: large;">The dough is ready when it begins to clump around paddle attachment.</span></p><p><span style="font-size: large;">Form into a disk shape and cover with plastic wrap and chill in fridge for 1-3 hours or overnight. I chilled the dough for 2 hours.</span></p><p><span style="font-size: large;">Heat oven to 350°F.</span></p><p><span style="font-size: large;">Use tablespoon or scoop and place dough balls onto cookies sheets lined with parchment paper.</span></p><p><span style="font-size: large;">Bake 12-15 minutes or until the edges have slightly browned. </span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-AD_5Xqs7O_I/X-88ICsP9-I/AAAAAAAAKVQ/_yD5MeXYUWADh06NaMZR8O0f7JznYPP-wCLcBGAsYHQ/s1200/anise2%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="583" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-AD_5Xqs7O_I/X-88ICsP9-I/AAAAAAAAKVQ/_yD5MeXYUWADh06NaMZR8O0f7JznYPP-wCLcBGAsYHQ/w640-h310/anise2%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">First 2 cookies dipped.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-hdDG9FXhtLE/X-88ZvPApiI/AAAAAAAAKVo/wcmBECanihQ7jWsbloqRhUI_STNYbObGgCLcBGAsYHQ/s1200/anise5%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="542" data-original-width="1200" height="290" src="https://1.bp.blogspot.com/-hdDG9FXhtLE/X-88ZvPApiI/AAAAAAAAKVo/wcmBECanihQ7jWsbloqRhUI_STNYbObGgCLcBGAsYHQ/w640-h290/anise5%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">All the cookies are glazed and topped with nonpareils</td></tr></tbody></table><p></p><p><span style="font-size: large;">Oven temps vary so check the cookies at the 10 minute mark.</span></p><p><span style="font-size: large;">Wait 5 minutes before transferring cookies to wire racks to complete cooling; about 1 hour.</span></p><p><span style="font-size: large;">Make the anise glaze once the cookies are cool to the touch.</span></p><p><b><span style="color: #073763; font-size: large;">Anise Glaze Ingredients</span></b></p><p><span style="font-size: large;">1 1/2 cups Powdered Sugar, sifted</span></p><p><span style="font-size: large;">1/2 teaspoon Anise Extract</span></p><p><span style="font-size: large;">3 tablespoons Milk</span></p><p><span style="font-size: large;">Nonpareils or Sprinkles to top</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-l-DBXPer4CI/X-88p6gI7OI/AAAAAAAAKVw/Ebtzzxl-leYAz15XG8wIMHX1ugj2v3FLgCLcBGAsYHQ/s1200/anise6%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="576" data-original-width="1200" height="308" src="https://1.bp.blogspot.com/-l-DBXPer4CI/X-88p6gI7OI/AAAAAAAAKVw/Ebtzzxl-leYAz15XG8wIMHX1ugj2v3FLgCLcBGAsYHQ/w640-h308/anise6%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The glaze has dried</td></tr></tbody></table><p></p><p><span style="color: #073763; font-size: large;"><b>Directions</b></span></p><p><span style="font-size: large;">In a bowl, whisk together the sifted powdered sugar, anise extract and milk until creamy.</span></p><p><span style="font-size: large;">Dip the top of each cookie into the glaze and place on wire rack and immediately add nonpareils or sprinkles.</span></p><p><span style="font-size: large;">Let dry.</span></p><p><span style="font-size: large;">Anise Cookies recipe adapted from Mother Thyme: <a href="http://www.motherthyme.com/2012/12/anise-cookies.html" target="_blank">http://www.motherthyme.com/2012/12/anise-cookies.html</a></span></p><p><span style="font-size: large;">Enjoy!</span></p><p><span style="font-size: large;">-Sophia/Two Frys</span></p>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0tag:blogger.com,1999:blog-7092501679310023072.post-24738210776859191952020-10-31T14:12:00.011-04:002020-10-31T15:10:24.234-04:00Halloween Cookies<p><b><span style="color: #444444;"> <span style="font-size: large;">Halloween Cookies</span></span></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GzPqpRSdPpc/X522EMbFIsI/AAAAAAAAKSs/YRYRFHCojeE9wSK31ArbBp9-j5H2Vi-xwCLcBGAsYHQ/s1076/halloweencookies_cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1076" data-original-width="798" height="640" src="https://1.bp.blogspot.com/-GzPqpRSdPpc/X522EMbFIsI/AAAAAAAAKSs/YRYRFHCojeE9wSK31ArbBp9-j5H2Vi-xwCLcBGAsYHQ/w474-h640/halloweencookies_cover.jpg" width="474" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large; text-align: left;">I hope you all have a great and safe Halloween! With COVID-19 all over the world, I know many plans have changed. How you trick or treat with your kids will be different this year if you are even doing it. Many families are just staying home. It is important to still have a fun time while taking precautions. Just be mindful of what you are doing.</span></div><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-9B0mVrVZSco/X52hlslpq0I/AAAAAAAAKQM/11gYPzY4HI0lCIQbnW6WjNHYRzWsaqgAgCLcBGAsYHQ/s1172/halloweencookies_wlogo%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1172" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-9B0mVrVZSco/X52hlslpq0I/AAAAAAAAKQM/11gYPzY4HI0lCIQbnW6WjNHYRzWsaqgAgCLcBGAsYHQ/w600-h640/halloweencookies_wlogo%2Bcopy.jpg" width="600" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Halloween Cookies</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-N_HUXEv1QG0/X52hlnoizNI/AAAAAAAAKQI/PFHLUC-LCwkUYGNDbZ3B7eZZj7wtUSshQCLcBGAsYHQ/s1200/halloweencookies_2%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="970" data-original-width="1200" height="518" src="https://1.bp.blogspot.com/-N_HUXEv1QG0/X52hlnoizNI/AAAAAAAAKQI/PFHLUC-LCwkUYGNDbZ3B7eZZj7wtUSshQCLcBGAsYHQ/w640-h518/halloweencookies_2%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Halloween Cookies</td></tr></tbody></table><br /><p></p><p><span style="font-size: large;">This month Allen and I watched <b>Monsterland</b>,<b> </b>and that was a bit of a disappointment, while <b>The Haunting of Bly Manor</b> was great. As for movies, we thought <b>Hubie Halloween</b> with Adam Sandler was so funny, and we really liked <b>Books of Blood</b> though it was a bit gory for me. Last night, we saw <b>Mortuary Collection</b> and that was really good. </span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-AEmHNaGqHJs/X52hwuno4jI/AAAAAAAAKQU/Lzwbyrdo8eQzJFNnOsJVtRWidXWiaDCSACLcBGAsYHQ/s1200/halloweencookies_3%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="512" data-original-width="1200" height="274" src="https://1.bp.blogspot.com/-AEmHNaGqHJs/X52hwuno4jI/AAAAAAAAKQU/Lzwbyrdo8eQzJFNnOsJVtRWidXWiaDCSACLcBGAsYHQ/w640-h274/halloweencookies_3%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Halloween Cookies<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-SilWGGUHy7c/X52hwrU60BI/AAAAAAAAKQQ/X0zNOIiBiRorJ4-sWZ8Lw7RiqJE3juZeQCLcBGAsYHQ/s1200/halloweencookies_4%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="645" data-original-width="1200" height="344" src="https://1.bp.blogspot.com/-SilWGGUHy7c/X52hwrU60BI/AAAAAAAAKQQ/X0zNOIiBiRorJ4-sWZ8Lw7RiqJE3juZeQCLcBGAsYHQ/w640-h344/halloweencookies_4%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Halloween Cookies<br /></td></tr></tbody></table><br /><p></p><p><span style="font-size: large;"><span>This year, I did not put up my Halloween decor like I usually do, and decided to keep my fall decorations up throughout Thanksgiving. I took a day off from work to rest and bake, and made these cookies and the previous post last weekend. I cherish time off to bake! </span><span>It was not easy for me to find time to decorate my fall and Halloween cookies this month, since my Mom was in the hospital recently for four days.</span><span> </span><span>I worry about her so much due to her dementia and age (90), and it puts a damper on things for me. Thankfully, she is well and doing physical therapy every week. The entire situation with my Mom has taken a toll on me, but baking keeps me grounded and takes my mind off these things at least for a little while. </span></span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-A9xlnk309do/X52h-lnRYkI/AAAAAAAAKQk/igurJFVecMAUAhJA8fWkjmlOC_BTQIbfACLcBGAsYHQ/s1200/halloweencookies_6%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="601" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-A9xlnk309do/X52h-lnRYkI/AAAAAAAAKQk/igurJFVecMAUAhJA8fWkjmlOC_BTQIbfACLcBGAsYHQ/w640-h320/halloweencookies_6%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Halloween Cookies</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-tmfnsMHa1XA/X52h-gJwSQI/AAAAAAAAKQg/FSUXRsvqR5Udgch-FJRqP0BlHMPh_Y7fQCLcBGAsYHQ/s1200/halloweencookies_5%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="545" data-original-width="1200" height="290" src="https://1.bp.blogspot.com/-tmfnsMHa1XA/X52h-gJwSQI/AAAAAAAAKQg/FSUXRsvqR5Udgch-FJRqP0BlHMPh_Y7fQCLcBGAsYHQ/w640-h290/halloweencookies_5%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Halloween Cookies</td></tr></tbody></table><br /><p></p><p><span style="font-size: large;">The cookie recipe is from my post, <a href="https://twofrys.blogspot.com/2020/10/pumpkin-spice-latte-cookies.html" target="_blank">Pumpkin Spice Latte Cookies</a>. I made the following cookies for Halloween: skull, Jack Skellington, haunted house, candy bucket, candy corn, witch hat, cat, bat, mummy, Frankenstein, bride of Frankenstein, ghosts, eyeball monster, tombstone, coffin, jack-o-lantern, pumpkin with hat, raven, bubbling cauldron, and witch broom. </span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-i7ofgNBw2k8/X52iMl00W0I/AAAAAAAAKQw/WbH9O0IwBwktuVVXRm2rGmDmOMZEdmGPACLcBGAsYHQ/s1827/halloweencookies_8%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1827" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-i7ofgNBw2k8/X52iMl00W0I/AAAAAAAAKQw/WbH9O0IwBwktuVVXRm2rGmDmOMZEdmGPACLcBGAsYHQ/w386-h640/halloweencookies_8%2Bcopy.jpg" width="386" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Halloween Cookies<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ZdtvI_SDVo0/X52iMkpjnXI/AAAAAAAAKQs/_mhVlSacxd4EoS2ZJnMKs4qui2wFrE0tgCLcBGAsYHQ/s1200/halloweencookies_7%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-ZdtvI_SDVo0/X52iMkpjnXI/AAAAAAAAKQs/_mhVlSacxd4EoS2ZJnMKs4qui2wFrE0tgCLcBGAsYHQ/w640-h310/halloweencookies_7%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Frankenstein and Bride of Frankenstein (Allen and me-hee hee)<br /></td></tr></tbody></table><span style="font-size: large;"><br /></span><p></p><p><span style="color: #444444; font-size: large;"><b>Royal Icing with Meringue Powder</b></span></p><p><span style="font-size: large;"><br /></span></p><p><span style="color: #ffa400; font-size: large;"><i>Yield: 8 cups</i></span></p><p><span style="font-size: large;"><br /></span></p><p><span style="color: #444444; font-size: large;"><b>Ingredients</b></span></p><p><span style="font-size: large;">2 pounds Powdered Sugar </span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">1/3 cup Meringue Powder</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">1/2 cup Room Temperature Water (plus extra if you need to thin the icing)</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">1 teaspoon Clear Vanilla Extract</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">1 tablespoon Light Corn Syrup</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-SVkNUPDUgSU/X52ikPw4J-I/AAAAAAAAKRE/eCgqAddexLI1NbY7NZs0uX0AlF3B2W37QCLcBGAsYHQ/s2263/halloweencookies_10%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2263" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-SVkNUPDUgSU/X52ikPw4J-I/AAAAAAAAKRE/eCgqAddexLI1NbY7NZs0uX0AlF3B2W37QCLcBGAsYHQ/w312-h640/halloweencookies_10%2Bcopy.jpg" width="312" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Halloween Cookies<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/--kc9s8tQpcI/X52ikJQkXAI/AAAAAAAAKRA/up9urv4LRMQaT3PzaWzmwZf0CecUbLDfQCLcBGAsYHQ/s2048/halloweencookies_9%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1030" height="640" src="https://1.bp.blogspot.com/--kc9s8tQpcI/X52ikJQkXAI/AAAAAAAAKRA/up9urv4LRMQaT3PzaWzmwZf0CecUbLDfQCLcBGAsYHQ/w322-h640/halloweencookies_9%2Bcopy.jpg" width="322" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Halloween Cookies<br /></td></tr></tbody></table><span style="font-size: large;"><br /></span><p></p><p><span style="color: #444444; font-size: large;"><b>Directions</b></span></p><p><span style="font-size: large;">(If lumpy) In a large bowl, sift the powdered sugar; set aside.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">Add meringue powder and room temperature water in mixer with paddle attachment and mix on high for 1-2 minutes.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">Add the vanilla extract and mix for 5-10 seconds.</span></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/--dQmsyPkniA/X52it9n1B1I/AAAAAAAAKRI/Sy9sqCvaYKcjEPWSUViHrbmfO9QjlLOswCLcBGAsYHQ/s1892/halloweencookies_11%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1892" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/--dQmsyPkniA/X52it9n1B1I/AAAAAAAAKRI/Sy9sqCvaYKcjEPWSUViHrbmfO9QjlLOswCLcBGAsYHQ/w372-h640/halloweencookies_11%2Bcopy.jpg" width="372" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Halloween Cookies</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-v6nxl4iQP-U/X52i8sO7-3I/AAAAAAAAKRY/4Xkic6nIJNsfeZkWIHVUo1Z_MDEB0cW1wCLcBGAsYHQ/s1511/halloweencookies_12%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1511" data-original-width="1100" height="640" src="https://1.bp.blogspot.com/-v6nxl4iQP-U/X52i8sO7-3I/AAAAAAAAKRY/4Xkic6nIJNsfeZkWIHVUo1Z_MDEB0cW1wCLcBGAsYHQ/w466-h640/halloweencookies_12%2Bcopy.jpg" width="466" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Halloween Cookies<br /></td></tr></tbody></table><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;">Turn off mixer. Add half (1 pound) of the powdered sugar, cover the mixer with a kitchen towel, and turn the mixer to low speed and beat until smooth. </span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">Add light corn syrup and incorporate for 20-25 seconds.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">Add remaining (1 pound) of powdered sugar and mix on high for 2-3 minutes.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">The consistency using this recipe is thick and great for borders, stenciling, writing on cookies, and detail work.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-U7ztqDszW0E/X52jS-In9pI/AAAAAAAAKRo/d1wUx9zaVys6ZwmgWJQMogRhBP4gQda6gCLcBGAsYHQ/s1201/halloweencookies_13%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1201" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-U7ztqDszW0E/X52jS-In9pI/AAAAAAAAKRo/d1wUx9zaVys6ZwmgWJQMogRhBP4gQda6gCLcBGAsYHQ/w640-h640/halloweencookies_13%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">2 skulls, mummy, Jack Skellington<br /></td></tr></tbody></table><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;">If you need a both a border and flood-like consistency keep reading below.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">If you only need flood consistency icing, add 1/2 teaspoon of water and mix for 5-10 seconds, and repeat until you reach the right consistency. Be careful that your icing does not become too runny or you may have to start over.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">Keep the containers or Tupperware/Pyrex covered until you are ready to color. Royal Icing hardens fast.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ixr8OZEq4Cs/X52jbe2omPI/AAAAAAAAKRw/4xSS020-4mUsNHQ-M3FaWH-AvQ2_hQUpwCLcBGAsYHQ/s1200/halloweencookies_14%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="970" data-original-width="1200" height="518" src="https://1.bp.blogspot.com/-ixr8OZEq4Cs/X52jbe2omPI/AAAAAAAAKRw/4xSS020-4mUsNHQ-M3FaWH-AvQ2_hQUpwCLcBGAsYHQ/w640-h518/halloweencookies_14%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Frankie and Bride of Frankenstein<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-yYMKVor_VZI/X52jberSM7I/AAAAAAAAKRs/SMLUN3MJzuI77XwsOucVWD30eE0RehEegCLcBGAsYHQ/s1253/halloweencookies_15%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1253" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-yYMKVor_VZI/X52jberSM7I/AAAAAAAAKRs/SMLUN3MJzuI77XwsOucVWD30eE0RehEegCLcBGAsYHQ/w612-h640/halloweencookies_15%2Bcopy.jpg" width="612" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Frankenstein, Bride of Frankenstein, eyeball monster but he is friendly and yummy<br /></td></tr></tbody></table><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;">I use Wilton, AmeriColor and Chefmaster Soft Gel Paste Food Color in various colors.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">Use 1-2 drops at a time until you reach the desired color.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">Once you have the colors completed in each container, take the amount you need of the border icing consistency and place into icing bottles, tipless bags, or pastry bags fitted with tips.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-prNHzGs3L88/X52jsGJSlfI/AAAAAAAAKR8/cmihyvmjOB8ORQTo1JlstX7BRifYHepsACLcBGAsYHQ/s1575/halloweencookies_16%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1575" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-prNHzGs3L88/X52jsGJSlfI/AAAAAAAAKR8/cmihyvmjOB8ORQTo1JlstX7BRifYHepsACLcBGAsYHQ/w488-h640/halloweencookies_16%2Bcopy.jpg" width="488" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ghosts - Boo!<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-obZGAnRbw5w/X52jsMgTsLI/AAAAAAAAKR4/2BjTq0T4lIUoq27m3uTYipxO8hNGHs6NQCLcBGAsYHQ/s1348/halloweencookies_17%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1348" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-obZGAnRbw5w/X52jsMgTsLI/AAAAAAAAKR4/2BjTq0T4lIUoq27m3uTYipxO8hNGHs6NQCLcBGAsYHQ/w570-h640/halloweencookies_17%2Bcopy.jpg" width="570" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bat, cat, raven<br /></td></tr></tbody></table><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;">Then with the remainder of the icing, add room temperature water using 1/8 teaspoon to make flood consistency icing. Stir together with a small spatula and repeat until you have the consistency you need. A little water goes a long way. This works for me and I get the flood consistency I need. This part takes some practice. Then transfer the flood icing into icing bottles, tipless bags, or bags fitted with tips.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">I find doing it this way is easiest as you end up with the same color for both the border/detail work and flood consistency.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">Decorate your cookies.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-lCC9Fajkn-I/X52j6XTgFoI/AAAAAAAAKSM/O5MDelzY4M8xchWhFJ8sShMvKklPI5qcwCLcBGAsYHQ/s1223/halloweencookies_18%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1223" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-lCC9Fajkn-I/X52j6XTgFoI/AAAAAAAAKSM/O5MDelzY4M8xchWhFJ8sShMvKklPI5qcwCLcBGAsYHQ/w628-h640/halloweencookies_18%2Bcopy.jpg" width="628" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tombstone, coffin<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-66edS1-IiK8/X52j6VfobVI/AAAAAAAAKSI/1GeUwWxhh_8ONlMolZdrJgbk1HydPdJ_wCLcBGAsYHQ/s1200/halloweencookies_19%2Bcopy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="779" data-original-width="1200" height="416" src="https://1.bp.blogspot.com/-66edS1-IiK8/X52j6VfobVI/AAAAAAAAKSI/1GeUwWxhh_8ONlMolZdrJgbk1HydPdJ_wCLcBGAsYHQ/w640-h416/halloweencookies_19%2Bcopy.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Witch hat, haunted house, candy corn, and bubbling cauldron</td></tr></tbody></table><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;">Do a border and then fill it immediately. If you are adding layers let the first layer dry completely overnight to prevent the color bleed. </span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">I use a cookie stick to reach edges, and the tip to pop any air bubbles. </span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">I let the cookies dry overnight.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">Please keep in mind if you are baking and it is humid, you may need more time for the cookies to dry. It was raining for day here so the cookies needed two days for the icing to dry.</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">Enjoy!</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">-Sophia/Two Frys</span></p>Two Fryshttp://www.blogger.com/profile/17424804982655566359noreply@blogger.com0