Decorated Sugar Cookies: Whale, Squirrel & Hibiscus Flower

Rania officially started her formal education last Saturday. She is now in Kindergarten!

 *teary eyes* I know it's a cliche to say "Time flies so fast", but it really does. 

I remember telling her the story on how  I gave birth to her. The first time she opened her eyes and the first time she said "Mommy". Now, she is a "big girl" as we call her and also a school girl for that matter. Cycle of LIFE  **deep breath**

She did very well on her first week, although language is the major adjustment for her because she neither speak nor understand Arabic. But I do hope and pray that she will

learn the language eventually.

Back to my baking *hahaha* I made sugar cookies today to give out to her teachers and

classmates. I made 3 batches of sugar cookies..Whale, Flower and Squirrel.

I used my sugar cookie recipe as seen HERE

I got this marbling technique from Glorious Treats. You can check out her site for more beautiful decorated cookies.

1. Using an outline consistency (17-20seconds rule) outline the shape. Let it dry for 30minutes to an hour.
2. Using a flooding consistency, flood your cookie.
3. Since this is a "wet on wet" technique, pipe another circle using either the same color as the outline or use a different one.
4. Using a toothpick, drag a portion from the outside edge of the piped circle toward center.
5. Pipe a small circle in the middle.

 I used  Joy of Baking Royal Icing Recipe with little modification.

Ingredients:

• 4 cups icing/powder sugar
• 3 tablespoons (30 grams) meringue powder
• 1/2 - 3/4 cup (120 - 180 ml) warm water

 Procedure: 

1. In the bowl of a hand mixer or an electric mixer, mix and beat the icing sugar and meringue powder until combined. Add 1/2 a cup of water and beat on medium to high speed until stiff peak and glossy.
2. For outlining, use thicker consistency (17-20 second rule) you can add more water or more icing sugar to achieve right consistency. To flood, use a thinner consistency, the icing should create a ribbon as it falls back into the bowl. 
3. At this time, you can divide your royal icing and add food coloring ( I used gel food color from Wilton)
4. Make sure to  cover up your royal icing  with a cling film or better yet a damp towel as this will prevent the royal icing from drying, crusting and hardening.

Back to School Sugar Cookies

I created these Back to School Sugar Cookies for Rania since she will formally go to school this September. This marks another milestone in "our" lives. Good Luck, Princess! Love lots!

All cookies were cut free hand.

Red Velvet Cupcake

I only made half of this recipe since I only need 6 pieces of cupcakes.
You can check out the video here: Joy of Baking (Red Velvet Cupcake)

Btw, on my next post I will be talking about my new hobby. Cupcake Topper made with Marshmallow fondant. Stay tuned!!!

Red Velvet Cupcake

Ingredients:

• 1 1/4 cups (125 grams) sifted cake flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoons (10 grams) regular or Dutch-processed cocoa powder
• 1/4 cup (57 grams) unsalted butter, at room temperature
• 3/4 cups (150 grams) granulated white sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1/2 cup (120 ml) buttermilk
• 1 tablespoon liquid red food coloring
• 1/2 teaspoon white distilled vinegar
• 1/2 teaspoon baking soda

Cream Cheese Frosting:

• 8ounces (227 grams) cream cheese, chilled
• 1/2 teaspoon pure vanilla extract
• 1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted
• 2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

Procedure:

Cupcake

1. Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
2. Sift together the flour, baking powder, salt, and cocoa powder.

3. With you electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes).  Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until

incorporated. Scrape down the sides of the bowl.Add the vanilla extract and beat until combined.

  4. In a measuring cup whisk the buttermilk with the red food coloring ( I used Wilton RED NO TASTE). With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

 6. Quickly divide the batter evenly among the 12  muffin cups.Bake in the preheated oven for approximately 18 -23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

7. Cool the cupcakes before frosting.

Frosting

1. the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth
2. Add the vanilla and confectioners sugar and beat until smooth 
3. Gradually add the heavy cream and whip until it is thick enough to pipe.
4. Add more sugar or cream as needed to get the right consistency.

Note:

The original recipe calls for the cream cheese to be at room temperature. And following that, I've been having a runny frosting not only because the cream cheese softens fast but also because of the very hot weather here in the Kingdom. So I decided to bring out my cream cheese once I made my frosting for it to be more stiff and doesn't soften easily once mixed with icing sugar.

fax:
your@email.com
http://www.yoursite.com

Almond Pretzels

I love Auntie Anne's Almond Pretzel. I usually pair it with Caramel Dip and a Freshly Squeezed Lemonade.
I wanted to bake something new today, but not desserts or anything sweet. And I came up with Pretzels Auntie Anne's Style *smile*
I used the recipe from CD Kitchen

Note:
I am still looking for a bread flour though APF can substitute the ingredients.

INGREDIENTS:
1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)
chopped blanched almonds

PROCEDURE:

1. Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. 
2. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
3. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often.
4. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. 
5. Dip pretzel in soda solution and chopped almonds , place on greased baking sheet. 
6. Allow pretzels to rise again.
7.  Bake in 450 degrees F oven for about 10 minutes or until golden. 
8. Brush with melted butter and enjoy! 

Chocolate Chip Cookies

I have to admit,  I am not fond of eating cookies. I still prefer cakes and cupcakes for an afternoon snack *smile*
But today, I tried baking a Chocolate Chip Cookie. I downloaded  2 different recipes but I decided to follow a tried and tested recipe from my online guru Joy of Baking.

Note:
I didn't know that the cookie dough will spread so much that is why my cookie turned out to be  gigantic hehehe.

Ingredients: 1 cup (226 grams) unsalted butter, room temperature 3/4 cup (150 grams) granulated white sugar 3/4 cup (160 grams) firmly packed light brown sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 2 1/4 cups (295 grams) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups (270 grams) semisweet or bittersweet chocolate chips 1 cup (100 grams) pecans or walnuts, coarsely chopped (optional) Procedure: Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven.  Line two baking sheets with parchment paper.  In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed. In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours). For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Coffee Bun

Coffee Bun can really be addictive, but with its price???  I would rather get a burger meal from MC Donald's although I would still buy it when my cravings arises hehehe. We have here in Riyadh,  Pappa Roti
Yesterday, I was really thinking of what to bake. Abdul doens't like sweets (desserts) anymore..maybe for this month hehehe. I was thinking of baking a bread. I tried baking ensaymada before but I failed..sad! The bun ended up like "monay"..its texture and the taste.
I tried baking coffee bun this time, I researched through the internet for the recipe and the procedure. Unfortunately, I do not have bread flour so I used All Purpose Flour which they say can substitute it. I made couple of mistakes while making it but Abdul and the kids liked it.
This recipe is copied from  BELZY'S KITCHEN

Roti Boy (Coffee Bun)

Ingredients:
Filling:
200g butter (softened)
1 tsp coffee mixture (1/2 tsp granulated coffee dissolve with 1/2 tsp water)
70g brown sugar

Topping:
100 gr butter
80 gr icing sugar
80 gr beaten eggs (2 small eggs)
2 tsp granulated coffee dissolve with 2 tsp water
100 gr plain flour

Bun:
500 gr bread flour
2 sachets (@7gr) active dry yeast
35 gr granulated sugar
25 gr dry milk powder
1 large egg
1 large egg yolk
50 ml evaporated milk
175 ml water
1/2 tsp salt
75 gr unsalted butter 

Methods:
For the filling: 
Using an electric mixer beat the butter and brown sugar until light and pale until the sugar totally dissolved. Add in the coffee mixture for the final beating. Place the mixture into the fridge until it harden. Divide the harden mixture into 10 portions and sit in the fridge until ready to use.

For the toppings:
Beat the softened butter with icing sugar until everything well combine. Gradually add in beaten eggs then the coffee mixture. Add in pinch of cinnamon powder with the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.

For the buns:
In a mixing bowl, mix all dry ingredients until well mixed. Add in egg, egg yolk, evaporated milk and water. Knead with hook attachment over speed 2. When the dough become a smooth dough add in salt and butter and continue the kneading process until the dough become smooth and elastic but not sticky. Let the dough rest for about 30 minutes or until doubled in bulk. 
Pinch dough to let the air out. Divide the dough into 12 little doughs, shape it into balls. Fill it with the butter filling. Seal it tightly. Place each doughs on a greased baking sheet, leaving about 3 inches space between each one to avoid sticking to each other during the baking. Cover the doughs with cling film and proof for 50 - 60 minutes.
Before baking time, pipe out the toppings in a spiral start from the top center of each buns. Then, bake it for 12 minutes at 400F preheated oven.

**Note:**

• Since I like my Coffee Bun to taste more like Pappa Roti, I would add more sugar to the bun and topping next time. Also, I would used a stronger taste of coffee into it. If not available, I would double the amount of the coffee ingredient.

• I also need a heavy duty stand mixer to properly knead my dough. My existing mixer cannot perform its function very well that is why I ended up having a grainy dough and not a smooth one.

• I need more time to let the dough rise and not be in a hurry to bake it hehehe.

• More milk should be added so the bun would be softer and fluffier. I would also look for a bread flour instead of APF and see if it will make a difference.

• I should've tap the dough flat for it to cook evenly.