Hey foodies!! Do you know what?! Santa is on your way to shower the magic to cherish the festive season. Nope, it’s not a season, it’s an emotion. The best part is sharing the surprise gifts with everyone you like. Just spread the love on this special occasion to make it even brighter than usual. Join your hands together with https://bakeeverything.com/ to drizzle the sweetness like the snowfall on the eve.
Let’s have a look at some of the recipes to make the Christmas – “Cookies and Cakes sending you the Merry Bakes.”
Recipe: Sugar Cookies
As winter is on its way, level up this Christmas with sweet and crispy hot sugar cookies to grab your friends and family for this festive day. The recipe is easy and takes only a few minutes to bake and serve.
Ingredients
Let’s jump into the recipe!!
Voila! You’re done with the sugar cookies. Garnish them with a waffle roll dipped in a dark chocolate combo to taste the ravishing cookies.
Ingredients:
Kitchen Tools:
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Before we get started, here are some quick tips and substitutions you can incorporate into your summer strawberry cocktail.
Now onto the recipe! Let’s muddle, measure, shake and pour!
Instructions:
The ingredients you will need to make these Easter Sugar Cookies include:
Unsalted butter
Granulated Sugar
Egg
Vanilla Extract
Baking Powder
Salt
All-Purpose Flower
Royal Icing
This is easy to make with confectioners’ sugar, meringue powder, water and vanilla extract
Gel food colouring - many colors
The kitchen equipment and tools you will need to make these Easter Sugar Cookies include:
Measuring cups and spoons
Mixing Bowls
Hand Mixer or Stand Mixer
Rolling Pin
Egg-Shaped Cookie Cutter
Half Sheet Baking Pan and Silicone Baking Mat (or parchment paper)
Wire Coolings Rack
Piping Bags
Couplers
This is for securing the tips to the piping bag
No. 5 Round Tip For The Base Color and No. 1 Round Tip or No. 2 Round Tip For Piping The Patterns
Step 1: Make the dough
In a large mixing bowl, add cream butter and sugar together using a hand mixer (or stand mixer) on medium speed until fluffy and light. This should take about 2 minutes. Add egg and vanilla and beat until mixture is combined. Following this step, turn the mixer to low speed to add baking powder and salt. Gradually add flour and mix until combined. Once this is completed,
Form the dough into a ball and wrap tightly in plastic cling wrap. Freeze for 30 minutes or refrigerate until firm, (at least 1 hour, up to overnight).
Step 2: Cut Out The Cookies
Remove the dough from refrigerator and let it sit at room temperature for about 5 to 10 minutes. As you wait, prepare your egg-shape cutter and half sheet baking pan with parchment paper or silicone making mat. On a lightly floured counter, use a rolling pin to roll the dough out until it is ¼-inch thick. Use the egg-shaped cookie cutter to cut out the egg shaped cookies. Using a 2-inch cookie cutter is useful. Once this is done, transfer the cookie cut outs onto the pan, placing them an inch apart. Re-roll any scraps and repart to cut out more cookies.
Step 3: Bake
Preheat the oven at 350 F / 176 C. Bake the cookie in the oven for about 8 to 10 minutes. Once the edges start to turn golden brown, the cookies are ready to take out. Let the cookies cool for a couple minutes on the baking sheet, then transfer to a wire cooling rack to cool completely.
Note: Once the Easter Sugar Cookies are baked and have cooled completely, you can start making the royal icing. Traditionally, royal icing is made with raw egg whites, but you can actually use meringue powder in place of the egg whites, this is what you will be doing) and still get icing that hardens beautifully with the same taste, consistency and texture as traditional royal icing.
Step 1: Combine Ingredients
In a medium mixing bowl, combine confectioners’ sugar with meringue powder. Add water and vanilla extract and beat with hand mixter on medium-high speed, until smooth. If you find that the icing is too thick, add a little more water. Preferably a teaspoon at a time; if you come to find the icing is too thin, add a little more sugar.
Step 2: Add Color
To color the icing, add gel food coloring. You may also use liquid food coloring but keep in mind this will have a slight effect on the consistency of the icing. As mentioned before, you may need to add a little sugar to get the consistency right.
TIP: Once you have made the icing, I would suggest dividing it into smaller portions so that you can mix a few different colors. Also note, when you are not using the icing, cover the bowl with a wet kitchen towel to prevent it from drying out.
Step 1: Icing The Base
Use a No. 5 Round Tip to outline the base color on the sugar cookie. Make sure to leave bout ⅛-inch from the edge, and fill in the inside. To get the ceiling completely to the edges, use the back of a spoon to spread the icing to the edge
Step 2: More Icing
Allow the base to dry enough so that when you add icing on top, it won’t smudge or blend into the base icing. It doesn’t have to be fully set, but set it for about 20 to 30 minutes.
Step 3: Thin Decorative Icing
Use a thin No. 1 Round Tip to decorate the Easter Sugar Cookies in cute patterns such as lines, dots, doodles, and anything our imagination desires.
Plan ahead. You need to plan ahead and give yourself enough time when making these Easter Sugar Cookies. The entire process spans over the course of several hours, up to a day:
Firstly, the cookies need to completely cool before icing for at least a few hours. If this isn’t followed, the icing will get runny from the warmth of the cookies and won't set properly
Secondly, when or if you are adding multiple layers of icing, you need to allow the bottom layer to dry first, for at least 30 minutes.
Thirdly, the icing needs a few hours, even up to a day, to completely set and harden. If this is not followed, the icing can easily get smudged when storing, handing or transporting. This is the last thing you want when you are storing them or getting ready to package them up as gifts
How to store: Once the icing is completely set, store the Easter Sugar Cookies in a single layer or stacked up in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
How to freeze: These Easter Sugar Cookies also freeze really well. Place them in an airtight container, layered between pieces of parchment paper and store in the freezer for up to 3 months.
Credits: Easter Egg Sugar Cookies by: Sam & Dan
]]>Tiny spatulas are a great tool for baking, especially for decorating. They can be used in a multitude of ways and will including everything from frosting cakes to flipping items on a pan. They are a great helping tool!
Rolling pins especially this adjustable rolling pin will come in handy for any dough recipe. They will be your saving grace as they will not only save you time but sweat and tears when laminating and rolling out your dough.
A sifter will be ideal for making your flour mixture smooth and lump-free. They are very durable and will last a lifetime
Spatulas, in particular, heat-resistant spatulas are extremely versatile and important for every baker to have.
Pastry brushes are great for soaking up whatever liquid you are using to allow you to brush it onto pastries. This will create a mess-free environment and allow for easy application.
Ice cream scoopers are not only great for scooping ice cream but for portioning out cookie dough, ensuring a consistent and even ball.
Whisk is one of the most used tools when baking. They are used in almost every recipe and will help you achieve your goal of mixing multiple liquid ingredients faster and easier.
Having a couple of different size bowls will make life much easier. You can portion out your ingredients, organize your ingredients and are ideal for mixing. They are no doubt a must in the kitchen
Scales are one of the most important tools a baker can have. Baking is a science and when ingredients are not properly measured out, the recipe can turn out wrong. Accuracy is key and the scale is great for metric recipes and measuring sensitive recipes.
In conjunction with the scale, a great tool for measuring ingredients are the measuring cups and spoons. They are small, easy to clean and easy to use. They are great for when you don't need the scale and are pretty much needed for every and any recipe.
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]]>These super cute strawberry lemonade cupcakes are perfect for this summer! Serve them at your pool party for a super unique and delicious treat. Your kids will absolutely love these colorful cupcakes! Check out the recipe below!
For Cake
2 cups (300 g) unbleached all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
2 cups (420 g) sugar
1 cup (250 ml) buttermilk
1/2 cup (125 ml) canola oil
2 tsp (10 ml) vanilla extract
3/4 cup (75 g) cocoa powder
3/4 cup (180 ml) strongly brewed coffee, warm
For Ganache
1 3/4 cups (430 ml) 35% heavy cream
2 tbsp (30 ml) corn syrup
16 oz (450 g) dark chocolate, chopped
Preparation
Cake
Ganache
Assembly
On a work surface, cut and remove the rounded tops of each cake. Cut each cake in half horizontally to make four slices. With a spatula, spread the ganache evenly over the surface of each slice. Layer the four slices and place on a cake stand.
Prep Time: 45 minsBaking Procedure
In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
Combine flour, cinnamon, baking powder and salt.
Add to butter mixture.
Blend well.
Cover and refrigerate 2 hours or till firm enough to roll into balls.
Shape dough into small balls about 3/4-inch in diameter.
Roll in cinnamon sugar to coat.
Set cookies 1-inch apart on lightly greased cookie sheets.
Bake at 350° for 10 minutes or till the edges are lightly browned.
Cool slightly on pans, then remove to racks to cool completely.
]]>Baking Procedure
Baking Procedure
In a bowl, mix 1 teaspoon sugar and yeast in warm water. Let stand for 10 minutes until it becomes creamy. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
]]>A simple procedure to bake…!