Sweet Tooth

Every now and then I get the urge to bake up a storm, especially during the winter when your stranded at home because of the cold weather and for special occasions. Actually, I think I would bake a lot more often but my boyfriend doesn’t have much of a sweet tooth so a lot of my baking would end up in the trash and I hate wasting food. HUGE pet peeve of mine. I don’t claim to be a pro baker, I just like to make things look nice and pretty. I try to bake things from scratch but sometimes all I really feel like doing is decorating so I would just use instant mixes.

Last Christmas I made these cookie pops and individual cheesecakes. I think they were a success because at the end of the night I went home with one cookie pop =)



Cookie pop bouquet

Here is the recipe

Sugar Cookies:

3 cups (390 grams) all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup (227 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners’ (powdered or icing) sugar, sifted

3 tablespoons (30 grams) meringue powder

1/2 teaspoon almond extract (optional)

1/2 cup – 3/4 cup (120 – 180 ml) warm water

For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking soda. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar.

Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours or overnight.)

For Royal Icing with Meringue Powder:
In the bowl of your electric mixer (or with a hand mixer), beat the sugar and meringue powder until combined. Add the water and beat on medium/high speed until glossy and stiff peaks form (about 5 minutes). If necessary, to get the right consistency, add more powdered sugar or water. Add food coloring, if desired. To cover the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. The icing needs to be used immediately or transferred to an airtight container as it hardens when exposed to air.



These individual cheesecakes are sooooo good and easy to make.

Crust:

1 cup (100 grams) graham wafer crumbs or crushed digestive biscuits

1 tablespoon (15 grams) granulated white sugar

4 – 5 tablespoons (55-65 grams) butter, melted

Filling:

2 – 8 ounce (454 grams) packages of full fat cream cheese, room temperature

2/3 cup (130 grams) granulated white sugar

1/8 teaspoon salt

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest

1/2 cup (120 ml) sour cream, room temperature

Cheesecakes: Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the center of the oven. Line 12 muffin cups with paper liners. (Can also use silicone baking cups.)

For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling.

For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.

Bake for about 18 – 22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).

To serve, gently peel off the paper liners and place on your serving plate. Serve with strawberry or raspberry sauce, fresh berries, or drizzle with melted chocolate. These cheesecakes can be covered and stored in the refrigerator for several days.

Makes 12 individual cheesecakes.

Whipped Cream Frosting:

1 cup (240 ml) heavy whipping cream (35-45% butterfat content)

1/2 teaspoon pure vanilla extract

1 tablespoon (15 grams) granulated white sugar

Whipped Cream Frosting In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.

For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.

To make the snow flakes I just melted molding chocolate and drew out snowflakes on wax paper then put it in the fridge for 15mins.

Also you can add raspberry, strawberry, blueberry flavor by heating up half a cup of your preference of jam flavor over medium heat and pour on top of the cheesecake before topping it off with whipped cream.

Chocolate banana cream filling cupcakes with hazel nut frosting.

This is made with chocolate cake mix injected with banana cream filling. (same recipe as the whipped cream frosting) just add half a banana. The topping is drizzled with Nutella.


This was our Valentine’s Day dessert. Made with chocolate brownie mix and chocolate syrup. Strawberries coated with molding chocolate and vanilla ice cream.

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