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| The Walking Dead - Daryl Dixon's Wings |
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| The Walking Dead - Daryl Dixon's Wings |
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| Close-up of The Walking Dead - Daryl Dixon's Wings |
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| The Walking Dead - Daryl Dixon's Wings |
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| The Walking Dead - Daryl Dixon's Wings |
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| Wing Detail |
-Sophia/Two Frys
Sunday, February 12, 2017
The Walking Dead - Daryl Dixon's Wings
The Walking Dead - Daryl Dixon's Wings
A few months ago, I found wing cutters on Etsy that look a whole lot if not identitcal to wings featured on the back of Daryl Dixon's vest, as seen on The Walking Dead series. Daryl is my favorite character (surprise, surprise), and to celebrate the much anticipated return of The Walking Dead tonight, here are two vanilla sugar wing cookies covered in Wilton White Decorator Preferred Fondant.
I made the wing cookies during Christmas baking, and kept them in the freezer and thawed them this morning. I added powdered sugar to my work surface, and dipped the cutters in powdered sugar using a quarter cookie sheet, and rolled the fondant out to desired thickness. I pressed each cutter into the fondant holding down for 5-10 seconds to make sure the detail of the wing imprint came out. I used a brush to spread a thin layer of Light Corn Syrup on the back of each fondant wing to adhere onto the cookie. I then added a dry application of white luster dust with a brush over the fondant to give the wings an illustrious shine. I bought my awesome The Walking Dead Daryl Dixon Wing Tee from Torrid, as seen in the photos.
The Walking Dead Tee is © Copyright, The Walking Dead.
-Sophia/Two Frys
-Sophia/Two Frys
Saturday, February 11, 2017
Vanilla Heart Cookies
Vanilla Heart Cookies
I decorated Valentine's cookies today with my sister-in-law Sonia for my nephew's daycare. We had a lot of fun, and Matthew even decorated a cookie. He is just 2 1/2 years old and he did a fine job indeed! Just in case any of the kids have allergies, I used an egg-free icing and doubled the recipe. The vanilla sugar cookie is my go to recipe, and I fully recommend it. I just added 1 tablespoon of milk. If you are looking for an amazing tasting sugar cookie, this is it. Give it a try if you are planning to make Valentine's Day cookies. See cookie and icing recipe below.
Yield: 4 1/2-5 Dozen Cookies (depending on size)
Ingredients
5 cups King Arthur All Purpose Flour
2 cups Granulated Sugar
1 teaspoon Coarse Salt
2 cups Unsalted Butter, softened
1 tablespoon Milk
2 XL Eggs
3 teaspoons Pure Vanilla Extract
Directions
Whisk together flour and salt; set aside.
Cream butter and sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.
Scrape sides of bowl with spatula and mix for a 10 seconds.
Add eggs one at a time, mix until incorporated. Scrape sides of bowl and mix for 5 seconds.
Add milk and vanilla extract and mix on low until incorporated, about 20-25 seconds.
With mixer on low speed, slowly add flour mixture and incorporate. The dough is ready when it begins to clump around paddle attachment.
Cut in half and roll dough into 2 balls, cover with plastic wrap and chill in fridge for 1-2 hours or overnight.
Take half of the dough leaving unused dough covered with plastic wrap in fridge until ready to use.
Heat oven to 350°F.
Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.
Dip cutters in flour, shake off excess, and make heart shapes.
Place onto cookies sheets lined with parchment paper, and put in freezer for 10 minutes. The cookies hold their shape when you do this.
Bake 12-15 minutes or until the edges have slightly browned. My cookies baked in 13 minutes.
Wait 2-3 minutes before transferring cookies on cooling racks to complete cooling.
Decorate once cookies have cooled completely.
Egg-Free Icing (Double recipe if you have more than 40 cookies)
5 cups Powdered/Confectioners' Sugar, sifted
1/2 cup Whole Milk + 1 tablespoon extra (for flooding cookies)
1/4 cup Light Corn Syrup
2 teaspoons Clear Vanilla Extract
Directions
In a large bowl, sift powdered sugar; set aside.
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.
Add remaining 1/4 cup of milk one tablespoon at a time until you reach the consistency you need. (I made one batch for the borders, and 1 batch to fill the cookies). For filling the cookies, I added 1 extra tablespoon of milk.
Add corn syrup, vanilla extract and mix for 10 seconds.
Note: The corn syrup gives the icing a lovely shine.
I separated the icing in plastic containers with lids according to how many different colors needed for tinting.
I used AmeriColor Soft Gel Paste Food Color in Super White, Pink, and Super Red. Use 1-2 drops at a time until you have the color you need.
Keep the containers covered until you are ready to color.
I transferred the icing immediately into squeeze bottles using a small funnel to prevent spilling.
If the royal icing hardens due to exposure to air, use a spray bottle filled with water and spray a little bit, and then shake bottle well holding the tip with your finger. Test the icing consistency on a paper towel before decorating the cookie.
I did not need to do this since I kept the icing covered when not in use.
I outlined the cookies, and waited 1/2 hour and then filled them.
Use a paintbrush or cookie stick to reach edges, and use tip of cookie stick or a toothpick to pop any air bubbles.
Decorate as desired and let cookies dry overnight.
If you are baking and it is humid, you may need more time for the cookies to dry.
For further information:
Please visit, Sweetopia for the Vanilla Sugar Cookie Recipe:
http://sweetopia.net/2009/12/sugar-cookie-recipe/
Please visit, The Slow Roasted Italian for the Egg-Free Icing Recipe:
http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html
Enjoy!
-Sophia/Two Frys
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| Vanilla Heart Cookies with Egg-Free Icing |
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| Vanilla Heart Cookies |
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| Our pretty Vanilla Heart Cookies |
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| Vanilla Heart Cookies |
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| Vanilla Heart Cookies |
Ingredients
5 cups King Arthur All Purpose Flour
2 cups Granulated Sugar
1 teaspoon Coarse Salt
2 cups Unsalted Butter, softened
1 tablespoon Milk
2 XL Eggs
3 teaspoons Pure Vanilla Extract
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| Cookie my nephew Matthew decorated |
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| Pretty cookies |
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| Vanilla Heart Cookies |
Directions
Whisk together flour and salt; set aside.
Cream butter and sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.
Scrape sides of bowl with spatula and mix for a 10 seconds.
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| Love the combination of red, pink and white icing |
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| Vanilla Heart Cookies |
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| Close-up of cookies |
Add milk and vanilla extract and mix on low until incorporated, about 20-25 seconds.
With mixer on low speed, slowly add flour mixture and incorporate. The dough is ready when it begins to clump around paddle attachment.
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| Nice and shiny |
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| Vanilla Heart Cookies |
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| Close-up of cookies |
Take half of the dough leaving unused dough covered with plastic wrap in fridge until ready to use.
Heat oven to 350°F.
Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.
Dip cutters in flour, shake off excess, and make heart shapes.
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| It's all about the love... |
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| Vanilla Hearts |
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| Lots of different designs |
Bake 12-15 minutes or until the edges have slightly browned. My cookies baked in 13 minutes.
Wait 2-3 minutes before transferring cookies on cooling racks to complete cooling.
Decorate once cookies have cooled completely.
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| Hearts and more hearts |
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| Used different heart shape cutters for variation |
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| Used scribe tool to make hearts and marbling designs |
5 cups Powdered/Confectioners' Sugar, sifted
1/2 cup Whole Milk + 1 tablespoon extra (for flooding cookies)
1/4 cup Light Corn Syrup
2 teaspoons Clear Vanilla Extract
Directions
In a large bowl, sift powdered sugar; set aside.
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.
Add remaining 1/4 cup of milk one tablespoon at a time until you reach the consistency you need. (I made one batch for the borders, and 1 batch to fill the cookies). For filling the cookies, I added 1 extra tablespoon of milk.
Add corn syrup, vanilla extract and mix for 10 seconds.
Note: The corn syrup gives the icing a lovely shine.
I separated the icing in plastic containers with lids according to how many different colors needed for tinting.
I used AmeriColor Soft Gel Paste Food Color in Super White, Pink, and Super Red. Use 1-2 drops at a time until you have the color you need.
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| Swirly Hearts |
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| Reminds me of a tie dye tee |
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| Vanilla Heart Cookies |
I transferred the icing immediately into squeeze bottles using a small funnel to prevent spilling.
If the royal icing hardens due to exposure to air, use a spray bottle filled with water and spray a little bit, and then shake bottle well holding the tip with your finger. Test the icing consistency on a paper towel before decorating the cookie.
I did not need to do this since I kept the icing covered when not in use.
I outlined the cookies, and waited 1/2 hour and then filled them.
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| Cookie love |
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| Happy Valentine's Day |
Decorate as desired and let cookies dry overnight.
If you are baking and it is humid, you may need more time for the cookies to dry.
For further information:
Please visit, Sweetopia for the Vanilla Sugar Cookie Recipe:
http://sweetopia.net/2009/12/sugar-cookie-recipe/
Please visit, The Slow Roasted Italian for the Egg-Free Icing Recipe:
http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html
Enjoy!
-Sophia/Two Frys
Wednesday, February 8, 2017
Meatloaf with Men Pa'w Gourmet Hot Ketchup
Meatloaf with Men Pa'w Gourmet Hot Ketchup
I never had meatloaf before, and wanted to use Men Pa'w Gourmet Hot Ketchup in a recipe and not just give it a taste and then review it. When I came across Ina Garten's Meatloaf, I had to try it. It was so hearty, juicy and full of flavors that meshed perfectly with Men Pa'w Gourmet Hot Ketchup. I cannot handle heat as well as Allen, but Men Pa'w Gourmet Hot Ketchup delivered the heat in a most pleasant sense. It was a powerful kick, and one you got with each bite of the meatloaf, but it was not overpowering. Allen loved it as well and even had seconds. I used half the bottle on this recipe, and will finish it off with sweet potato fries and turkey burgers later this week. The ketchup is so versatile and pairs great with veggie, turkey or beef burgers, eggs, hot dogs, sausage, etc... The peppers featured in Men Pa'w Gourmet Hot Ketchup are: Chocolate Habanero Peppers, Red Habanero Peppers, Fatalii Peppers, Orange Habanero Peppers, Cayenne Peppers, and Red Scotch Bonnet Peppers. The combination of these peppers with the rest of the ingredients makes this a delectable spicy ketchup all heat seekers should own. The heat scale on the bottle is midway from mild to hot. The beautiful red color, smooth texture and taste is superb. Two Frys fully recommend Men Pa'w Gourmet Hot Ketchup. See recipe and product ordering below.
Ingredients
2 1/2 pounds Ground Chuck (80/20)
2 XL Eggs, beaten
1/2 cup Men Pa'w Gourmet Hot Ketchup
1 tablespoon Tomato Paste
1/3 cup Worcestershire Sauce
1/3 cup Chicken Stock (or Broth)
1 tablespoon Extra Virgin Olive Oil
1/2 cup Plain Dry Bread Crumbs
2 cups Chopped Yellow Onions
1 teaspoon Chopped Fresh Thyme Leaves
2 teaspoons Coarse Salt
1 teaspoon Freshly Ground Pepper
Directions
Heat olive oil in skillet on medium heat.
Add the onions, thyme, salt, pepper and cook on medium-low heat for 8-10 minutes, stirring often and until the onions are translucent.
Remove from heat and add Worcestershire sauce, chicken stock, and tomato paste and combine.
Let cool for about 10 minutes.
Using a large bowl, combine the meat, onion mixture, bread crumbs, and eggs and incorporate with a fork.
On a baking sheet lined with parchment paper, shape meatloaf into a rectangular loaf.
Add ketchup over the top with your hands or a spatula.
Add pan of hot water in the oven right under the meatloaf to keep the top from cracking.
Bake for 1 hour and 15 minutes, until you reach 160 degrees F.
Let rest for 5 minutes and serve.
To order Men Pa'w Gourmet Hot Ketchup and other fine products, visit:
http://www.menpawhotsauce.com
"Like" Men Pa'w on Facebook:
https://www.facebook.com/menpawhotsauce/
For the Ina Garten Meatloaf Recipe visit, Food Network:
http://www.foodnetwork.com/recipes/ina-garten/meat-loaf-recipe
Enjoy!
-Sophia/Two Frys
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| Meatloaf with Men Pa'w Gourmet Hot Ketchup |
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| Meatloaf with Men Pa'w Gourmet Hot Ketchup |
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| Close-up |
Ingredients
2 1/2 pounds Ground Chuck (80/20)
2 XL Eggs, beaten
1/2 cup Men Pa'w Gourmet Hot Ketchup
1 tablespoon Tomato Paste
1/3 cup Worcestershire Sauce
1/3 cup Chicken Stock (or Broth)
1 tablespoon Extra Virgin Olive Oil
1/2 cup Plain Dry Bread Crumbs
2 cups Chopped Yellow Onions
1 teaspoon Chopped Fresh Thyme Leaves
2 teaspoons Coarse Salt
1 teaspoon Freshly Ground Pepper
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| Meatloaf served with baked sweet potato, and steamed buttered green beans |
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| Men Pa'w Gourmet Hot Ketchup |
Heat olive oil in skillet on medium heat.
Add the onions, thyme, salt, pepper and cook on medium-low heat for 8-10 minutes, stirring often and until the onions are translucent.
Remove from heat and add Worcestershire sauce, chicken stock, and tomato paste and combine.
Let cool for about 10 minutes.
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| Ingredients to incorporate |
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| Men Pa'w Gourmet Hot Ketchup slathered over meatloaf ready to go in oven |
On a baking sheet lined with parchment paper, shape meatloaf into a rectangular loaf.
Add ketchup over the top with your hands or a spatula.
Add pan of hot water in the oven right under the meatloaf to keep the top from cracking.
Bake for 1 hour and 15 minutes, until you reach 160 degrees F.
Let rest for 5 minutes and serve.
To order Men Pa'w Gourmet Hot Ketchup and other fine products, visit:
http://www.menpawhotsauce.com
"Like" Men Pa'w on Facebook:
https://www.facebook.com/menpawhotsauce/
For the Ina Garten Meatloaf Recipe visit, Food Network:
http://www.foodnetwork.com/recipes/ina-garten/meat-loaf-recipe
Enjoy!
-Sophia/Two Frys
Monday, January 30, 2017
Imperial Apple Barbecue Sauce
Imperial Apple Barbecue Sauce
By Born To Hula
Imperial Apple Barbecue Sauce is a Applewood Smoked Habanero All Natural BBQ Sauce. It has a really great Apple flavor due to its unique ingredient, Berentzen Apple Liqueur imported from Deutschland. This BBQ sauce was first used by us on turkey burgers. We chose turkey due to the initial straight tasting that led us to envision a great pairing with chicken or turkey. The Apple fruit flavors in the BBQ Sauce went well with the turkey burgers and sweet potato fries we made(pictured). We also have had Imperial Apple Barbecue Sauce on chicken strips, pork chops, and mozzarella sticks. All these combos worked very well. As a dipping sauce for both regular and sweet potato fries, the sauce added a nice mild kick and lots of flavor. You should definitely try this sauce on not only your burgers, but your sweet potato fries. This sauce has a nice smooth smokiness in its flavor profile. Imperial Apple Barbecue Sauce offers a nice blend of apple flavors, smokiness, and the medium bite of the Habaneros.
We are big fans of sauces created by Born To Hula, a company that is local to us and based in NJ. Imperial Apple comes reasonably priced and in a 12 oz bottle. In regards to heat, it has medium heat so the whole family can enjoy it. It is also still is a pleaser for heat-seekers, having the medium but enjoyably spicy heat of the Applewood Smoked Habaneros. Some of the other wonderfully chosen ingredients are vine ripened tomatoes, apple cider vinegar, brown sugar, Berentzen apple liqueur, garlic, smoked paprika, onion powder, dried mustard and salt. This is another nicely blended sauce by Chef Ed Bucholtz.
I can with confidence recommend this BBQ sauce to our readers. Why settle for a generic tasting BBQ sauce when you can have one like Imperial Apple Barbecue Sauce By Born To Hula. Items are available on their website, and check them out on Facebook.
Web: Born To Hula
Facebook: Born To Hula on FB
Get some sauces with flavors that satisfy from Award Winning, Born To Hula.
- Allen/Two Frys
By Born To Hula
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| Imperial Apple Barbecue Sauce with Turkey Burgers |
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| The Imperial Apple Barbecue Sauce is great on burgers |
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| Image from Born To Hula on Facebook |
Web: Born To Hula
Facebook: Born To Hula on FB
Get some sauces with flavors that satisfy from Award Winning, Born To Hula.
- Allen/Two Frys
Sunday, January 29, 2017
Briggs True Texarribean Rub with Chicken
BRIGGS TRUE TEXARRIBEAN CITRUS PEPPER SEASONING
Briggs True Texarribean Rub with Chicken
For this dinner we used Briggs True Texarribean Citrus Pepper Seasoning on Chicken Breast Strips and Sweet Bell Peppers. As advertised, it paired perfectly with both the chicken and the vegetables. The Texarribean Rub can be used as a cooking rub and also as a seasoning for your home cooked foods. Texarribean has no GMO's and is Gluten Free also. The rub and seasoning profile is a southern style rub with a fusion of zesty Caribbean flavors. The aroma of the rub alone is pleasing, and kicked up the chicken with the end result being extremely satisfying. The chicken ended up with flavors that had a mix of Texas and Trinidad blended together. The taste was not overpowering and we suggest you use a generous amount of the rub on your chicken before cooking it.
Some of the ingredients that add to the all around goodness of Texarribean are lemon peel, orange peel, natural lime powder, spices, spice extracts, black pepper, salt, garlic and sugar. When using Texarribean you need not add any other seasonings as this rub has got it all in one jar. The rub is rated by Briggs as 2 out of 5 Peppers on the spice level. That means some people that cannot handle really hot rubs can enjoy this with no problem. Great for fans of TRUE Spices for your meal. More coverage of Briggs products, both sauces and rubs will be upcoming on our blog in the near future. We are very pleased with the 3 rubs we are currently using.
Briggs not only make Rubs and Sauces, but also have an array of Jellies and Jams. Created by Michael Briggs a self trained chef and foodie, created a great line of rubs, sauces and seasonings. The products are flavorful and make a great addition to your home cooking and grilling.
Last year we started cooking with the Texas made by Briggs True Brand, and we are very happy to share our cooking with Briggs adventures with you. All Briggs products are available for mail-order on the company website.
Contact Briggs True
Website: Briggs True
Facebook: Briggs True on FB
Get some TRUE Texas on your table today!
- Allen/Two Frys
Briggs True Texarribean Rub with Chicken
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| Chicken with Bell Peppers and Wild Rice made with Briggs True Seasoning |
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| Seasoned Chicken Breast Strips cooking rubbed in Texarribean |
Some of the ingredients that add to the all around goodness of Texarribean are lemon peel, orange peel, natural lime powder, spices, spice extracts, black pepper, salt, garlic and sugar. When using Texarribean you need not add any other seasonings as this rub has got it all in one jar. The rub is rated by Briggs as 2 out of 5 Peppers on the spice level. That means some people that cannot handle really hot rubs can enjoy this with no problem. Great for fans of TRUE Spices for your meal. More coverage of Briggs products, both sauces and rubs will be upcoming on our blog in the near future. We are very pleased with the 3 rubs we are currently using.
 |
| Cooking the Sweet Bell Peppers with Briggs |
Briggs not only make Rubs and Sauces, but also have an array of Jellies and Jams. Created by Michael Briggs a self trained chef and foodie, created a great line of rubs, sauces and seasonings. The products are flavorful and make a great addition to your home cooking and grilling.
 |
| Briggs True Texarribean Seasoning |
Last year we started cooking with the Texas made by Briggs True Brand, and we are very happy to share our cooking with Briggs adventures with you. All Briggs products are available for mail-order on the company website.
Contact Briggs True
Website: Briggs True
Facebook: Briggs True on FB
Get some TRUE Texas on your table today!
- Allen/Two Frys
Sunday, December 25, 2016
Christmas Cookies
Christmas Cookies
Merry Christmas everyone! I made two batches of vanilla sugar cookies for Christmas - 10 dozen cookies! I was very busy this week. I made 3 dozen for my nephew's daycare, and the rest were gifts for my family. I used two different icings, one egg-free for the daycare since some children may be allergic to raw egg whites, and my go to royal icing recipe from Joy of Baking for the remaining 7 dozen cookies. After years of making this cookie recipe, it is my favorite one from Sweetopia. You may substitute vanilla for almond, coconut, lemon, orange or any other extract you like. If you use almond or coconut extract, just 1 teaspoon is all you need. A little goes a long way. If you use more, you will overpower the taste of the cookie. The only change to the recipe is the addition of 1 tablespoon of milk. See cookie recipe and the two icing recipes below. The photos below highlight only some of the cookies I baked.
Yield: 5 Dozen Cookies
Ingredients
5 cups King Arthur All Purpose Flour
2 cups Granulated Sugar
1 teaspoon Coarse Salt
2 cups Unsalted Butter, softened
1 tablespoon Milk
2 XL Eggs
3 teaspoons Pure Vanilla Extract
Directions
Whisk together flour and salt; set aside.
Cream butter and sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.
Scrape sides of bowl with spatula and mix for 10 seconds.
Add eggs one at a time, mix until incorporated. Scrape sides of bowl and mix for 5 seconds.
Add milk and vanilla extract, and mix on low until incorporated, about 20-25 seconds.
With mixer on low speed, slowly add flour mixture and incorporate. The dough is ready when it begins to clump around paddle attachment.
Cut in half and roll dough into 2 balls, cover with plastic wrap and chill in fridge for 1-2 hours or overnight.
Take half of the dough leaving unused dough covered with plastic wrap in fridge until ready to use.
Preheat oven to 350°F.
Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.
If needed, dip cutters in flour, shake off excess, and make shapes.
Place onto cookies sheets lined with parchment paper, and put in freezer for 20 minutes. The cookies hold their shape when you do this.
Bake 12-15 minutes or until the edges have slightly browned. My cookies baked in 13 minutes.
Wait 2-3 minutes before transferring cookies on cooling racks to complete cooling.
Decorate once cookies have cooled completely.
Large Batch Royal Icing
Ingredients
8 Egg Whites
8 teaspoons Lemon Juice, freshly squeezed
12 cups Powdered/Confectioners' Sugar, sifted
1 tablespoon Clear Vanilla Extract
Directions
In a large bowl, sift powdered sugar, set aside.
In a bowl, add egg whites.
In a bowl, whisk together the egg whites and lemon juice.
Transfer to stand or hand held mixer with paddle attachment and mix on high for 1-2 minutes.
Add vanilla extract and mix for 5-10 seconds.
With mixer speed on low, slowly add sifted sugar and beat on low until smooth.
If needed, you may add 1 teaspoon of water at a time until you reach the right consistency. Watch the Joy of Baking (link at the end) video for both Flooding Consistency and Piping Consistency Royal Icing. If you prefer a recipe using Meringue Powder, it is also available at this link.
Egg-Free Icing (Double recipe if you have more than 40 cookies)
6 cups Powdered/Confectioners' Sugar, sifted
1/2 cup Whole Milk + 1 tablespoon extra (for flooding cookies)
1/4 cup Light Corn Syrup
2 teaspoons Clear Vanilla Extract
Directions
In a large bowl, sift powdered sugar; set aside.
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.
Add remaining 1/4 cup of milk one tablespoon at a time until you reach the consistency you need. (I made one batch for the borders, and 1 batch to fill the cookies). For filling the cookies, I added 1 extra tablespoon of milk.
Add corn syrup, vanilla extract and mix for 10 seconds.
Note: The corn syrup gives the icing a lovely shine.
For both icing recipes, I separated the icing in plastic containers with lids according to how many different colors needed for tinting.
I used AmeriColor Soft Gel Paste Food Color in various colors. Use 1-2 drops at a time until you have the color you need.
Keep the containers covered until you are ready to color.
I transferred the icing immediately into squeeze bottles using a small funnel to prevent spilling.
If the royal icing hardens due to exposure to air, use a spray bottle and spray a little bit of water and shake bottle well holding the tip with your finger. Test the icing consistency on a paper towel before decorating the cookie.
This time, I did not need to do this since I kept the icing covered when not in use.
I outlined the cookies, and waited 1/2 hour and then filled them.
Use a paintbrush or cookie stick to reach edges, and use tip of cookie stick or a toothpick to pop any air bubbles.
Add sprinkles, confetti, sugar pearls, silver dragees, etc... over wet icing.
For the nutcraker and ugly sweater cookies, I used AmeriColor Gourmet Writer Food Decorating Pens (Certified U.S. food grade).
Let cookies dry overnight. This is essential so the icing does not stick together when you stack them or place in cookie tins for gifts.
If you are baking and it is humid, you may need more time for the cookies to dry.
For further information:
Please visit, Sweetopia for the Vanilla Sugar Cookie Recipe:
http://sweetopia.net/2009/12/sugar-cookie-recipe/
Please visit, Joy of Baking for the Royal Icing Recipe and Video Tutorial:
http://www.joyofbaking.com/RoyalIcing.html
Please visit, The Slow Roasted Italian for the Egg-Free Icing Recipe:
http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html
Enjoy!
-Sophia/Two Frys
 |
| Christmas Cookies - Royal Icing (left), Egg-Free Icing (right) |
Yield: 5 Dozen Cookies
 |
| Santa Belt, Mrs. Claus' Dress, Santa Sleigh and Snow Globes |
Ingredients
5 cups King Arthur All Purpose Flour
2 cups Granulated Sugar
1 teaspoon Coarse Salt
2 cups Unsalted Butter, softened
1 tablespoon Milk
2 XL Eggs
3 teaspoons Pure Vanilla Extract
Directions
Whisk together flour and salt; set aside.
Cream butter and sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.
Scrape sides of bowl with spatula and mix for 10 seconds.
 |
| Melted Snowmen and Snowmen |
Add milk and vanilla extract, and mix on low until incorporated, about 20-25 seconds.
With mixer on low speed, slowly add flour mixture and incorporate. The dough is ready when it begins to clump around paddle attachment.
 |
| Snowflakes |
Take half of the dough leaving unused dough covered with plastic wrap in fridge until ready to use.
Preheat oven to 350°F.
 |
| Stars |
If needed, dip cutters in flour, shake off excess, and make shapes.
Place onto cookies sheets lined with parchment paper, and put in freezer for 20 minutes. The cookies hold their shape when you do this.
 |
| Reindeer, Mittens, Santa Hats and Stockings |
Wait 2-3 minutes before transferring cookies on cooling racks to complete cooling.
Decorate once cookies have cooled completely.
Large Batch Royal Icing
Ingredients
8 Egg Whites
8 teaspoons Lemon Juice, freshly squeezed
12 cups Powdered/Confectioners' Sugar, sifted
1 tablespoon Clear Vanilla Extract
 |
| Reindeer, Gnome, Nutcracker |
Directions
In a large bowl, sift powdered sugar, set aside.
In a bowl, add egg whites.
In a bowl, whisk together the egg whites and lemon juice.
Transfer to stand or hand held mixer with paddle attachment and mix on high for 1-2 minutes.
Add vanilla extract and mix for 5-10 seconds.
With mixer speed on low, slowly add sifted sugar and beat on low until smooth.
If needed, you may add 1 teaspoon of water at a time until you reach the right consistency. Watch the Joy of Baking (link at the end) video for both Flooding Consistency and Piping Consistency Royal Icing. If you prefer a recipe using Meringue Powder, it is also available at this link.
 |
| Trees |
6 cups Powdered/Confectioners' Sugar, sifted
1/2 cup Whole Milk + 1 tablespoon extra (for flooding cookies)
1/4 cup Light Corn Syrup
2 teaspoons Clear Vanilla Extract
 |
| Candy Cane, Gingerbread Boys, Holly |
Directions
In a large bowl, sift powdered sugar; set aside.
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.
Add remaining 1/4 cup of milk one tablespoon at a time until you reach the consistency you need. (I made one batch for the borders, and 1 batch to fill the cookies). For filling the cookies, I added 1 extra tablespoon of milk.
Add corn syrup, vanilla extract and mix for 10 seconds.
Note: The corn syrup gives the icing a lovely shine.
 |
| Ornaments |
I used AmeriColor Soft Gel Paste Food Color in various colors. Use 1-2 drops at a time until you have the color you need.
Keep the containers covered until you are ready to color.
I transferred the icing immediately into squeeze bottles using a small funnel to prevent spilling.
If the royal icing hardens due to exposure to air, use a spray bottle and spray a little bit of water and shake bottle well holding the tip with your finger. Test the icing consistency on a paper towel before decorating the cookie.
This time, I did not need to do this since I kept the icing covered when not in use.
I outlined the cookies, and waited 1/2 hour and then filled them.
Use a paintbrush or cookie stick to reach edges, and use tip of cookie stick or a toothpick to pop any air bubbles.
Add sprinkles, confetti, sugar pearls, silver dragees, etc... over wet icing.
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| Cookie Tins, Custom Two Frys Gift Tags (Allen's) |
Let cookies dry overnight. This is essential so the icing does not stick together when you stack them or place in cookie tins for gifts.
If you are baking and it is humid, you may need more time for the cookies to dry.
For further information:
Please visit, Sweetopia for the Vanilla Sugar Cookie Recipe:
http://sweetopia.net/2009/12/sugar-cookie-recipe/
Please visit, Joy of Baking for the Royal Icing Recipe and Video Tutorial:
http://www.joyofbaking.com/RoyalIcing.html
Please visit, The Slow Roasted Italian for the Egg-Free Icing Recipe:
http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html
Enjoy!
-Sophia/Two Frys
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