Royal Icing: aka sugar cooking icing

photo 1

This is by far the easiest and my favorite type of icing. I still need to play around with it more (aka make more cookies and decorate them.)

Let’s get started!

Ingredients:

-1 egg white or egg white substitute
-Powdered sugar
-Milk (as needed)
Optional:
-Food coloring
 

Directions:

  1. Whisk the egg white until nice and frothy.
  2. Add in the powdered sugar (I usually go with about a cup), whisk it in and add more for thicker consistencies (then I use about a 1/4 cup).
  3. Add in a few drops of food coloring to reach your desired color
  4. Frost!

Hugs and puppies!

Mimi

Advertisements

Finally Home

Hello hello!

Sorry I haven’t been posting anything lately, it’s been a very hectic few days/weeks? What with finals and flying home. Not to mention an unexpected family emergency. Anyway, I hope to be baking and such as soon as possible. In the meantime, I hope you have a wonderful holiday!

Also if you have any requests (i.e christmas cookies or whatnot) please feel free to comment below!

Hugs and puppies!

Mimi

 

Oatmeal Chocolate Chip Cookies

Yay for late night baking and crappy iphone quality photos :p

Yay for late night baking and crappy iphone quality photos :p

I thought I made a post for these cookies already, since I’d made them multiple times. However, it seems to have slipped my mind. Anyway oatmeal chocolate chip cookies are without a doubt, hands down my favorite cookie. Why? Because they have the nutty oats that add a nice texture and depth to the cookie. Paired with the smooth, sweetness of the chocolate, these should just be called heaven cookies because they’re just that good. Also I like to think the oats make it somewhat healthier. To up the healthy factor, I’ve added flax seeds. The flax seeds add another salty, nutty taste to the cookies, which I think is amazing because salty and sweet are the best combinations. Salted caramels anyone? Is there any other way I can sell these cookies? Oh yes, I gave them to a friend as a gift after her show opened and she raved about it afterwards. As did her cast who she generously shared the cookies with. Apparently they wanted to know who this Mimi person is. Now I’m just bragging, whoopsies. But honestly? I think these are the best things I’ve ever baked and I’ve baked a lot of things. So let’s get started!

Ingredients:

-1/2 stick of butter (softened)
-2/3 cup brown sugar
-1 egg
1/2 tsp vanilla extract
-3/4 cup AP flour
-1 1/2 cup rolled oats
-1/4 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp expresso powder
-1 or 2 cups chocolate chips 
Optional
-3 tbsp flax seeds

Directions:

  1. Preheat the oven to 350° F.
  2. Cream together the butter and sugar until nice and fluffy. Add in the egg and vanilla extract and mix to combine.
  3. Add in the baking soda, baking powder, expresso powder, flour and rolled oats. Mix to combine.
  4. Fold in the chocolate chips
  5. On a baking sheet lined with parchment paper or sprayed with nonstick spray, drop balls of the cookie dough (either using a cookie scoop or your hands) in even rows of 3. You should be able to fit at least 12.
  6. Bake for 15 to 20 minutes or until the edges are golden brown. Let the cookies cool before transferring them off the baking sheets (they will crumble)

And you’re done! I’m really tempted to add more ingredients to the recipe (i.e. crushed candy canes or nuts), so I’ll let you know if I do make them and it’s successful! But for now, it’s back to the study grind (bleh)

Until then, hugs and puppies!

Mimi

Peppermint bark

photo 1

Wow, time is flying by so fast! In two weeks, I have finals and then I’ll be heading home to Tokyo! Crazy right? Well since there’s always a calm before the storm, I decided to use the free time to whip up some peppermint bark. I had actually never made peppermint bark before and well since I’m not a huge fan of white or milk chocolate, I had never really tried it. But last night I did and it wasn’t bad at all! In fact, I can’t wait to make this again!

So let’s get started!

Ingredients

-12 ounces chocolate (If you want to use two different types of chocolates, use 12 ounces for each type)
-7 or 8 candy canes
 

Directions:

  1. You’re definitely going to have to temper your chocolate if you want it to firm up at room temperature without having to rely on the fridge. Split your chocolate in half (6 ounces and 6 ounces).
  2. In a double boiler (if you don’t have one, simply bring 1 inch of water to a simmer in a sauce pot and place a metal bowl over it) and begin to melt the first half of your chocolate. Make sure to stir with a rubber spatula.
  3. While the chocolate melts, line a rimmed baking sheet with aluminum or parchment paper.
  4. Once the chocolate is almost melted, turn off the heat and remove the bowl from the top of the pot. Add in the other half of the chocolate and let it sit for a while before mixing.
  5. Unwrap the candy canes and crush them in a food processor or in a ziploc bag. Mix half the candy cane bits into the melted chocolate and pour into the prepared baking sheet.
  6. Sprinkle the rest of the candy cane pieces on top and gently press down to make sure that they stick to the chocolate.
  7. Let the chocolate sit at room temperature until it sets. Break off into pieces and enjoy!photo 2

I wasn’t able to temper the chocolate correctly, so it didn’t have a nice snap or a shiny finish and I ended up having to put it in the fridge for a few hours to firm up, but everyone enjoyed them and I think it was pretty successful for my first time 🙂 Now off to write my Anthropology paper!

Hugs and puppies!
Mimi

 
 

Tab for a Cause

Tab for a Cause

Now I know everyone has time for this.
For every new Tabber, a donor is donating $0.20. It’s not much, but then again it’s definitely something. Plus how can it hurt you? You just open a tab and bam, you donated 20 cents. Share the link and you can get more tabbers. Think about it 🙂 If you share and 5 people open tabs, then you helped raise $1. Every little bit counts.