Roll out sugar dough is the number cookie recipe I make. Not because I love them. In fact, out of my top 10 favorite cookies, they would rank closer to 10. But they are good cookies for decorating as they roll out nicely, can be cut evenly with cutters or templates, and they don’t spread and lose their shape when baked.
That’s why I use roll out cookie dough to make loaded cookies. Adding interesting toppings makes the cookie more exciting.
For this recipe, you can use any type and any shape of flat cookie. Gingerbread works well. If you don’t feel like baking your own cookie, a store bought brand (Nabisco and Keebler come to mind) will also work. You can also use any extra icings or frostings you have leftover. In the video above, I happened to have about 1/4 cup of Ricemellow leftover. Not enough to make a full recipe of anything else, but enough to hold onto. So I used it.
To make the template, I used this pattern.
Using an edible marker, trace the design onto a piece of acetate and cut along the lines. To make the hole in the center, I used the wide bottom of a pastry tip (about 3/4 of an inch).
And you will need Royal Icing, also found at the same link as the cookie recipe (scroll down to the bottom). Most of the icing should be a 6-10 second flood consistency. You can learn about icing consistency here.
I used either a tip 2 or 3 for the flooding and a tip 1 for the gold details.
Colors used were Americolor Brand Violet, Lemon Yellow, Pink, and Gold.
Chocolate brigadeiros are one of my favorite treats to make. They are easy, only take a few ingredients and they taste great! So why not make them with strawberries?
You can find my original chocolate brigadeiro recipe here!
This one below is 99% the same as the one above but the measurements are slightly different and you’ll need strawberries. You’ll also want to have a hand towel and vegetable oil spray on hand as the brigadeiro is sticky and wrapping it around the strawberry will either be really fun, if you like molding, or really messy. It all depends on your perception. But in the end, they are so good it’s really worth the mess.
1 14oz can of condensed milk
2 tbsp butter
5 tbsp chocolate powder
Chocolate Sprinkles for rolling and decorating
12 medium strawberries, stemmed
Vegetable oil spray
Follow directions in the above video.
This blog is due for another clean eating recipe and one that is a little different. Plantains are commonly found in Latin America and the Caribbean Islands. Now a days, large grocery stores in the United States stock them as well in many cities. At least in my area they are much easier to find then years passed.
The best plantains to use for this recipe are the ones that turned brown and are slightly over-ripe. They are the sweetest.
3 ripe plantains (tender to the touch and yellow going on brown)
3 Tbsp coconut sugar (or sub cane sugar)
1/4 tsp ground cinnamon
Pinch sea salt
1-2 Tbsp coconut oil, avocado oil, or olive oil
OPTIONAL: Coconut Whipped Cream (for topping)
Follow instructions in above video
These are the perfect cookies to bring as a gift when invited over to someones house – providing you know they like coffee. I added a small amount of coffee extract to boost the flavor even more.
To make 12 ropes you will need,
1/2 cup unsalted butter, softened
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon instant coffee crystals
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon coffee extract, optional
1 cup all-purpose flour
Preheat oven to 350 degrees
Follow above video for directions.
Passover is coming up and you would never know by eating these cookies that they are Pesach friendly.
1/2 stick (4 tablespoons) unsalted butter or nondairy margarine, room temperature
3/4 cup packed light-brown sugar
2 large egg yolks
1 teaspoon vanilla extract
8 ounces bittersweet chocolate, melted
1/2 cup matzo meal
1/4 teaspoon coarse salt
4 large egg whites
8 ounces semisweet chocolate chips
Pre-heat oven to 350 degrees.
Follow directions in the video above.
Ebinger’s was a well-known bakery in Brooklyn, New York at the turn of the century. Legend has it that their famous Blackout Cake was created during World War II and got its name from the blackout drills the Navy conducted at that time. Regardless of how it got its name, it’s a damn good chocolate cake.
Also known as Brooklyn Blackout Cake and New York Blackout Cake, this cake takes 3 recipes to make with a few processes in each recipe. So it’s not a quick cake to make. The recipe I used was passed down from Ebinger’s, the creator of this cake. A few people have googled the terms “blackout cake” and various differrent recipes for chocolate cake came up. The ingredients were very different from Ebinger’s recipe so with that being said, it wasn’t an Ebinger’s Blackout Cake or a Brooklyn Blackout Cake or a New York Blackout Cake. It was just another chocolate cake called Blackout Cake.
Let’s start with the cake:
1/2 cup unsweetened Dutch-process cocoa powder (Take a look at my post Dutch-process cocoa powder )
2 tablespoons boiling water
2 ounces unsweetened chocolate, chopped
3/4 cup milk (I used a full fat almond milk with very good results)
1 cup (2 sticks) unsalted butter, softened slightly
2 cups sugar
4 large eggs, separated
2 teaspoons vanilla extract
2 cups all-purpose flour (In the video I used Whole Wheat Pastry Flour)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
For the Filling:
1 tablespoon plus 1 3/4 teaspoons unsweetened Dutch-process cocoa powder
2 cups boiling water
3/4 cup plus 1/2 teaspoon sugar
1 ounce bittersweet chocolate, chopped
2 tablespoons cornstarch dissolved in 1 tablespoon cold water (Use a whisk to dissolve or else it will clump up)
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter
For the Frosting:
12 ounces semisweet chocolate, chopped (You can use all bittersweet chocolate or a combination of bittersweet and semi-sweet if you want)
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup hot water
1 tablespoon light corn syrup (I don’t bake with corn syrup at all. I use Tapioca Syrup
1 tablespoon vanilla extract
Preheat the oven to 375 F. Butter and lightly flour two 8-inch round cake pans.
Follow the directions in the video above.
NOTE: After you make the frosting, let it sit for about 15 minutes to firm up a bit before frosting the cake.
Ever wonder why a recipe calls for unsalted butter and then tells you to add salt later on? I’ve been asked this quite a few times. Here is a very short video that explains why.
Good Friday the 13th. This morning I updated my Clean Eating page that you can access at the top of this page underneath my banner.
My longtime readers know that I’m a fitness freak, vegetarian, and love my baked goods. It may sound like an oxymoron but I live by the rule of balance and moderation. Home baked treats can be a little healthier, or as I like to say “less bad” just by switching around a few ingredients. For example, using whole wheat pastry flour and raw organic sugar in place of white flour and white granulated sugar goes a long way.
You’ll notice that more and more of my recipes are clean eating. I’ve always said that even healthy treats should be considered a treat and not over consumed. 80% of my daily diet consists of fruits, vegetables, grains, some dairy, nuts and beans. Nuts and beans are where I get my protein. The 20% I allow myself a homemade treat. Plus, I exercise almost every day with a combination of cardio and weight training. That’s right! If I want to eat the treats, I gotta work hard at the gym.
And last, the weather around here is going to be crappy tomorrow. That means more video shoots for my Youtube channel. Be sure to subscribe https://www.youtube.com/channel/UCvpN9oXFYQLLIiWWMirSEnQ
Here’s another recipe using my favorite health food ingredient – Ricemellow Creme. Ricemellow is a corn syrup free, vegan, and gluten free product that may not be as white and fluffy as marshmallow creme, but is a great substitute. And it tastes great. This product which at one time, was only available in health food stores, is now popping up on shelves in large grocery stores. It will either be in the health food aisle or right next to the Marshmallow fluff.
To keep this clean eating, I use brown rice cereal. Kellogg’s Rice Krispies has a brown Rice Krispies cereal and is usually available in the Gluten Free section of the grocery store. The only grocery store I saw it in was at Wegman’s. I usually buy Erewhon because it’s easier to find.
To make these you will need:
1 generous cup of Suzanne’s Specialties Ricemellow Creme
1 1/2 teaspoons of Earth Balance Vegan Buttery sticks or another vegan brand (If you’re not vegan, butter can be used)
3 cups crispy brown cereal.
Optional: melted chocolate for drizzling.
See above video for complete directions.