Yay! Our very own Ali-Babka got married! Allison is a good friend, foodie, chef, and blogger that I met her through the food world and I’m so glad I did! To celebrate her wedding to her husband Matan, some blog buddies and I decided to throw her a virtual party and I’m bringing a wedding cake; disguised as a cookie! Whenever I am given the freedom to do whatever I want, I always try an idea that I have been dying to try. Here was my chance to make wedding cake cookies on cake stands that I have been seeing all over the place. Even though I have over 200 cookie cutters, I don’t have a tiered cake cutter on a cake stand. Have no fear,The Bearfoot Baker has a great tutorial on achieving this effect using cookie cutters you already have. I have combined cookie shapes before to create the “Emily” cookie and the “2012” cookie in this graduation cookie set for my sister, so I knew I could do it! For these cake cookies I actually used a wedding cake cookie cutter combined with the bottom of a menorah cookie cutter. I cut the shapes out of my sugar cookie dough and piece my shape together. Once the cookies are baked, the separate pieces fuse together and then the icing really keeps the shape secure.
I made the royal icing swirl roses in advance and once they were dry, I was able to apply them to the cookies. I followed the tutorial I found on The Sweet Adventures of Sugarbelle to make them. With a little practice and a lot of patience, they come out great! Now, if you have followed my blog for a while you will notice that I use a lot of this Tiffany inspired blue color in my cookie and cake decorating. I just love it! It is so elegant but not too girly; perfect for an engagement or wedding celebration! Mazel Tov on your big day! Let’s celebrate with wedding cake…er…cookies…wedding cake cookies! Check out what my talented friends brought to the party, below!
It is customary on the Jewish holiday of Purim for every family to give a food related gift basket to family and friends. I always try to be innovative and creative and keep my treats small and sweet. Last year I made these popcorn cupcakes. They were so adorable that I didn’t think I would come across a better idea; ever. Until… I came across this gorgeous treat on Cookie Crazie almost a year ago. I knew that I had to make these for my Purim treats (shalach manot). Keeping this idea in my back pocket for so long was a struggle, but I did it! You don’t have to wait, there is still time for you to make them! These would also be fun for a children’s birthday party on a dessert table, or as a fun project to do with the kids!
I arranged flat bottomed ice cream cones in a mini cupcake pan. Then I mixed up my favorite vanilla cake batter. You can also use cake mix. I filled each cone about halfway up the cone and baked them at 350 degrees F for about 20 minutes. I baked the cones on the bottom rack of my oven so the cones wouldn’t get too dark. Once the cones were baked it was on to the ice cream scoop cookies!
I mixed up my perfect sugar cookie dough. You can use my recipe which is ready to use straight from the mixer, there is no chilling required! Then I used my large cookie scoop (1 1/2 Tbs. size OXO Brand) and filled it with cookie dough. Then I held it scoop side down on a parchment lined cookie sheet and squeezed the scoop until dough popped out.
Next I took my smaller sized cookie scoop (2 tsp. size OXO Brand) and pressed the scoop down into the center of the cookie scoop. Then, holding the scoop down on the dough, I squeezed the scoop to pop the dough out of the small scoop. And voila! A perfectly formed cookie dough ice cream scoop!
My favorite part of this project is coming up with the ice cream “flavors”. You can definitely keep the cookies simple and elegant and go with vanilla. The vanilla cookies are cute as is, but adding some rainbow sprinkles to the top before baking makes the cookies super cute! For some of the scoops, like the mint, I mixed the gel paste in all the way to get a uniform color. For others, like the blueberry or strawberry, I mixed the color in until it looked marbleized like an ice cream swirl.
Bake the frozen cookies at 350 degrees F for 13 minutes. If you want to add chocolate chips to the scoops, press chocolate chips into the scoops as soon as they come out of the oven. This will ensure that the chips keep their shape and don’t melt all over in the oven. Once the cookies are cool, attach them to the cake filled cones using your favorite buttercream frosting or royal icing. Stack them up for a double or triple scoop!
Wrap them up in simple clear treat bags and share them with your sweetest family and friends!
It’s Super Bowl Sunday! To celebrate, I wanted to make a cute and simple dessert that anyone can try to recreate at home. Last year I shared some pretty detailed iced sugar cookies because the New York Giants were in the Super Bowl. I felt like I needed to do my part as a New Yorker and celebrate my hometown team. This year, I just want to celebrate a fun football Sunday with friends. So I’m bringing these football shaped whoopie pies for dessert.
These football shaped whoopie pies are super cute and really easy to make. I mixed up my delicious and non-dairy recipe for whoopie pies. Instead of using my small cookie scoop to make the cookies round, I piped them into football shapes.
I used my football cookie cutter as a guide and traced the cutter onto parchment paper. Then I placed that stencil under a clean piece of parchment paper and piped the batter into football shapes. You can also print out your football shape if you don’t have a football cookie cutter. If you are bad at piping or don’t have the proper tools, you can also spread the batter into cute little footballs.
Since this batter puffs and spreads a little while baking, they come out better if they are spread on the thinner side. Once the footballs are piped (or spread) and baked, I filled them with marshmallow cream filling.
Then I used some white royal icing to pipe the laces on the footballs. You can also use the same marshmallow filling for the decorations but I like using royal icing because it dries hard and won’t smudge. Here’s the printable dairy-free recipe. Happy Super Bowl Sunday!
½ cup non-dairy sour cream (such as Tofutti Brand)
1⅓ cup brown sugar
¼ cup margarine
¼ cup shortening
1 large egg
2 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
¾ tsp salt
Marshmallow Filling
1 cup shortening
2 cups confectioners sugar
2 tsp. vanilla extract
1 cup marshmallow cream (such as Marshmallow Fluff)
Instructions
Preheat oven to 350 degrees F.
Line baking sheets with parchment paper. Make sure to use a new piece or parchment paper for each batch because some crumbs will stick to the paper.
Cookies
In a small bowl whisk the cocoa powder with the hot water until dissolved.
Stir in the baking soda and sour cream and set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the brown sugar with the margarine and shortening until light and fluffy.
Add in the egg and vanilla and beat until combined.
Add in the flour, baking powder, and salt and beat on low speed for a few seconds.
Pour the cocoa mixture into the mixer and mix until smooth and combined.
Pipe the batter into shapes or scoop batter into small round mounds using a small cookie scoop.
Bake for 8-10 minutes until the cookies are set and spring back to the touch.
While the cookies are cooling, make the filling.
Marshmallow Filling
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening and sugar until smooth.
Mix in the vanilla.
Add in the marshmallow cream and mix until combined.
Using a piping bag, cookie scoop, or a knife, fill one side of cookie with filling and sandwich another cookie on top.
To make them look like footballs, pipe the laces using some royal icing or some marshmallow filling in a pastry bag fitted with a very small straight piping tip. I used a #2 PME brand piping tip.
Yay! Our very own Ali-Babka got married! Allison is a good friend, foodie, chef, and blogger that I met her through the food world and I’m so glad I did! To celebrate her wedding to her husband Matan, some blog buddies and I decided to throw her a virtual party and I’m bringing a wedding cake; disguised as a cookie! Whenever I am given the freedom to do whatever I want, I always try an idea that I have been dying to try. Here was my chance to make wedding cake cookies on cake stands that I have been seeing all over the place. Even though I have over 200 cookie cutters, I don’t have a tiered cake cutter on a cake stand. Have no fear, The Bearfoot Baker has a great tutorial on achieving this effect using cookie cutters you already have. I have combined cookie shapes before to create the “Emily” cookie and the “2012” cookie in this graduation cookie set for my sister, so I knew I could do it! For these cake cookies I actually used a wedding cake cookie cutter combined with the bottom of a menorah cookie cutter. I cut the shapes out of my sugar cookie dough and piece my shape together. Once the cookies are baked, the separate pieces fuse together and then the icing really keeps the shape secure.
I made the royal icing swirl roses in advance and once they were dry, I was able to apply them to the cookies. I followed the tutorial I found on The Sweet Adventures of Sugarbelle to make them. With a little practice and a lot of patience, they come out great! Now, if you have followed my blog for a while you will notice that I use a lot of this Tiffany inspired blue color in my cookie and cake decorating. I just love it! It is so elegant but not too girly; perfect for an engagement or wedding celebration! Mazel Tov on your big day! Let’s celebrate with wedding cake…er…cookies…wedding cake cookies! Check out what my talented friends brought to the party, below!
