Monday, December 15, 2014
6 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt
2 large eggs
1 cup unsulfured molasses
Fine sanding sugar, for sprinkling
Royal Icing recipe can be found here via Cupcakes and Cashmere.
Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour.
Sunday, December 14, 2014
4 tablespoons (1/2 stick) unsalted butter
3 1/2 cups mini marshmallows
1 cup sugar
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 bag (12 ounces) semisweet chocolate chips
1 cup almonds
Butter an 8-inch square baking pan; line with 2 crisscrossed pieces of parchment paper, leaving an overhang.
In a large saucepan, combine butter, marshmallows, sugar, cream, and salt; cook over medium, stirring occasionally, until marshmallows are melted, 8 to 10 minutes. Off heat, stir in vanilla, chocolate chips, 1/2 cup almonds, and 1/4 cup marshmallows until chocolate is melted.
Pour fudge into prepared pan, and smooth top; sprinkle with remaining almonds and marshmallows.
Let cool 30 minutes. Refrigerate until set, about 1 hour.
Using overhang, lift fudge onto a cutting board; cut into squares (6 rows by 6 rows).
Saturday, December 13, 2014
A CUP OF JOE - Bestfriend, Children, Brother, Sister, Husband, and Mom
Damsel in Dior - A Little Something For Everyone
The Cut - Weirdly Specific Holiday Gift Guide
Cupcakes and Cashmere - Under $250
Honestly WTF - FreeSpirit, JetSetter, TheCountry, TheGuy, TheCityGirl, and LilTots
PopSugar - Best Holiday Gift Ideas
InStyle - Gifts for Him, Kids, and More
Sunday, December 7, 2014
Wednesday, December 3, 2014
Thursday, November 27, 2014
1 pie dough
4 tablespoons butter, melted
5 large Granny Smith apples, peeled, cored, cut into 1/4 inch slices
4 tablespoons brown sugar
2 tablespoons cranberry sauce (I used THIS recipe from Typical Domestic Babe)
2 table spoons orange marmalade
seeds from 1 pomegranate
3 clementines, pith removed, and sliced
Roll out pie dough on a lightly floured surface.
Place dough in tart pan, and pierce bottom with fork.
Refrigerate for 30 minutes.
Preheat oven to 400* F.
Arrange the apple slices in the tart pan, in a concentric circles.
Whisk together the melted butter, brown sugar, cranberry sauce and orange marmalade in a small bowl and drizzle over the entire tart.
Return tart to the refrigerator for 15 minutes.
Bake for approximately 1 hour, or until crust is golden brown and apples are tender when pierced with a toothpick.
While the tart is still warm, top with pomegranate seeds and clementine slices.