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.

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Almond Biscotti

Almond Biscotti Recipe:

3/4 cup (110 grams) blanched wholealmonds

2/3 cup (135 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract 

1 teaspoon baking powder

1/4 teaspoon salt

1 3/4 cups (230 grams) all-purpose flour

Note: 

This is actually the recipe for a Chocolate Almond Biscotti . Since I only want to make 20 pcs (or less) of it, I followed the ingredients above. The original Almond Biscotti Recipe from the same site would yield to around 40pcs. (Joyof baking.com)

 Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.

Line a baking sheet with parchment paper.

In bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined.

 Fold in the chopped almonds.

Transfer the dough into a well floured counter and roll into a log shape, about 12 inches long and 3 1/2 inches wide. You may have to flour your hands to from the log as the dough is quite sticky.

Place on your baking sheet

Bake fro about 20 minutes or until firm to the touch

Remove from the oven and let cool on a wire rack fro 10 minutes

Reduce oven temperature to 325 degrees F (165 degrees C)

Transfer the log to a cutting board and cut into about 1/2inch slices, on the diagonal

Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over,bake for another 8-10 minutes or until golden brown.

Remove from the oven and let cool