Delicious Salted Caramels
STEPS
1) Clean your Candy Island Mold #110 by washing it with dish soap and water. Dry carefully. Do not leave any water in the cavities.
2) Melt Dark or Light foley's Chocolate in a glass bowl or mug in the microwave for 1 minute.
3) Using a small spoon coat the mold cavities with chocolate.
4) Refrigerate the chocolate in the molds for 5 minutes. While you are waiting cut PETER'S PREMADE CARAMEL into 3/4 inch (3 cm) squares.
This recipe was developed many years ago by Evelyn Gilbert who made it originally with Macintosh toffee bars. When Nestle developed this pre made caramels, it soon became the candy maker and bakers choice because it was so easy to use and much better tasting!
These are our family favorite especially at Christmas but all year around for special occasion.
They use only 5 ingredients and are made and cooked in minutes.
]]>Christmas Haystack Treats
This recipe was developed many years ago by Evelyn Gilbert who made it originally with Macintosh toffee bars. When Nestle developed this pre made caramels, it soon became the candy maker and bakers choice because it was so easy to use and much better tasting!
These are our family favorite especially at Christmas but all year around for special occasion.
They use only 5 ingredients and are made and cooked in minutes.
Ingredients:
1 lb. Peter’s caramel
3 tbsp. butter
3 tbsp. heavy cream
4-5 cups unsweetened shredded coconut
Whole hazelnuts (approx. 1 cup)
Directions:
Line a cookie sheet with parchment
Turn on oven to 400 degree Celsius
Place caramel, butter and cream in microwave proof bowl
Microwave on high 3 mins. Checking and stirring every minute until it is heated and mixed
Measure 4 cups of coconut into a bowl and stir in hot caramel mix
With a teaspoon place a spoonful for each cookie on the parchment line cookie sheet about 2” apart as they will spread
Place in oven (400 degree Celsius) for about 3 mins. Checking every 30 seconds until coconut starts to brown and mixture starts to bubble around the edge
Take out of oven and quickly scoop them up with a spoon or spatula to mound them up into a ball.
Place on a china plate to cool and place on top 1 hazelnut while still warm
Cool and place on bon bon cups to fit size of treat.
Other nuts such as pecans or cashews can be use instead of hazelnuts
Treats taste good without nuts for people who are allergic to nut
This Recipe make approximately 48 treats.
]]>Kim’s Pumpkin Cake
1 3/4 cup flour
1 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 large eggs
2 cups pumpkin puree ( canned)
1/2 cup canola oil
1 tablespoon milk
1 teaspoon vanilla
Directions
(Makes 5 chocolate covered cookies)
1) Melt 1 ¾ cups(unmelted) chocolate wafers and if desired colour the chocolate with an oil based food colouring.
2) Spoon 1 tablespoon into the mold and tap on the counter to get rid of bubbles.
3) Place an Oreo cookie or Ritz crackers or Homemade cookie into the mold.
4) Spoon desired amount of chocolate on top. (If you want a thinner cookie do not fill the mold to the top.) Let sit for 2 minutes to let the bubbles rise.
5) Place in freezer for 15 minutes.
6) Place a tea towel on top of the mold then a small cutting board. Then flip the mold upside down and the chocolate covered cookies will pop out.
7) Decorate with drizzling, sprinkles, crushed candy or cookies, edible gold, molded fondant, molded chocolates or icing flowers.
]]>Make a delicious chocolate shell filled with a homemade chocolate mousse. Using Candy Island's Egg Dessert Shell #4201 makes this dessert easy and fun.
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How to make a Chocolate Dessert Shell
1) Melt White Candy Wafers and color them with Oil Candy Colour.
2) Spoon into a Candy Island Egg Dessert Shell Chocolate Mold #4301. Coat the mold twice. Then refrigerate for 15 minutes or put in the freezer for 7 minutes.
3) Unmold carefully. Then make this delicious chocolate mousse.
Recipe for Chocolate Mousse
Chocolate Mousse for Dessert Shells
(Makes 3.5 cups of dessert)
1 cup chocolate wafers or chips
1 ¼ cup cream or milk
2 tablespoons sugar
1 teaspoon unflavored gelatin
2 tablespoons cocoa powder
2 egg yolks
½ teaspoon vanilla
2 cups cool whip or whipped cream
Directions
1) Heat chocolate, cream, sugar, gelatin, and cocoa powder over a medium heat until the chocolate is melted and the gelatin is dissolved. Stir constantly.
2) In a small bowl stir some of the hot chocolate mixture with the egg yolk and whisk with a fork.
3) Gradually add the egg mixture to the hot chocolate mixture. Whisk in the egg mixture, then stir until it just begins to boil. This will take 3-4 minutes. Add the vanilla.
4) Take off the heat and let cool until room temperature.
5) Fold in the whipped cream and then pour or spoon it into the chocolate shells. Make sure the mixture is cool before pouring it into the chocolate shells.
6) Refrigerate for 4-6 hours.
Just before you serve the dessert top with Whipped Cream or Coolwhip. If you put it in a decorator bag and pipe it onto the dessert it is a lot easier than spooning it on top. Then decorate with fruit or sprinkles.
This is so delicious people will groan when they eat it then beg you for the recipe.
]]>- Melted Isomalt is very hot and can cause severe burns. Always use a cotton gloves covered with silicone gloves.
- Always wear long sleeves, pants and eye protection to shield from splashes
Youtube Video
https://youtu.be/gdUHcRiOey8
Step by Step How to Make a Isomalt Sail
1) Place isomalt crystals in a nonstick or steel saucepan.
2/3 cup isomalt crystals
2) Heat a medium heat until the crystals melt. Gently stir with a silicone spatula or spoon. Always touching the bottom of the pan while you stir (this decreases bubble formation)
3) Let it come to a boil then time it for 1 minute. (If you want to use a thermometer the temperature should reach 180C or 300F.)
4) Let cool for 1 minute then add the food dye. Be very careful of your eyes and hands. The dye may spatter when it touches the hot liquid.
5) Pour onto a silicone mat. Let cool for 30 minutes. (You can also pour it into silicone molds at this stage to let harden and use at a later date.)
You have just tempered* the isomalt.
6) Break up the hardened isomalt on the mat and put into a saucepan or in a airtight bag to use at a later date. You can use the saucepan you just used without cleaning it or a new saucepan.
7) Let the isomalt melt on a medium heat without stirring it. This will help decrease bubble formation. If there are a lot of visible bubbles then let the saucepan sit for a minute. Many of the bubbles will come to the top.
8) Pour the isomalt once again onto a silicone mat.
9) Tilt the mat to let the isomalt start forming a shape and to judge when to put the mat on the bottle. The isomalt should not be running like water but more like corn syrup.
10) Place a bottle on another mat or cookie sheet. Then place the silicone sheet with the melted isomalt on top over the bottle. Then gently crimp the silicone mat with clothespins to form a shape the isomalt will harden upon. Its OK if some of the isomalt drips onto the mat below. It will still look great.
11) Let harden for 15-20 minutes. Do not disturb the sail at this stage. Then gently take the isomalt sail off the bottle and pull the silicone mat off.
Finished Isomalt Sail
Tips
- If by chance you break your sail you can recycle the isomalt by starting at step 6.
- You can let the isomalt “rest” in an oven at 275F for 5 minutes to get rid of unwanted bubbles. It can be in the over up to 3 hours before it starts to discolor.
- Use melted isomalt to glue pieces together.
- Make a small puddle of isomalt with your leftovers on a silicone mat, let it harden then use it as a stand for your sculpture.
- You do not have to use water to temper it. Some recipes will call for that but it is incorrect.
- Never use plastic with isomalt. Do not stir it with plastic or store it in plastic.
- Do not use a wooden spoon to stir it may cause discoloration.
- When storing your tempered isomalt put a food safe packet of silica gel in the air tight container. Isomalt has a shelf life of 2 years.
- Do not store your isomalt in the freezer or refrigerator. It will be exposed to too much humidity.
- You can microwave the tempered isomalt to remelt it. Place it in a microwavable glass container and microwave in 15-20 second intervals until it is melted.
Decorating Your Isomalt Sail
- Americolor Food Color or Americolor Airbrush Colors give a beautiful transparent color
- Sprinkle Edible gold in the hot isomalt or as it is cooling. Edible gold leaf will stick beautifully on the hardened product.
Edible Gold in Isomalt
- Use Edible Metallic Paints in the hot isomalt or paint the edges for an expensive look.
Edible Metallic Paint on an isomalt sail
- Use Lustre Dust in the hot isomalt or dab it on with a Food Safe Paintbrush.
- If you add Americolor “ Bright White” to any of the Americolors you will get a lovely opaque color.
- Instead of adding the food dye in the saucepan you can add it with a toothpick after pouring it onto the mat. If you use multiple colors then swirl it will give a spectacular marbled effect.
-Use your isomalt sail as a vase for fresh or Readymade Icing Flowers.
An Isomalt sail with Readymade Icing flowers
About Isomalt
- Isomalt is made from sucrose made from beets and is used as a sugar substitute.
- It is a mix of two disaccharide alcohols which are gluco-mannitol and gluco-sorbital.
- If you consume too much it can cause GI upset.
- It functions better than sugar for decorations because it is not as susceptible to moisture problems and it is not as prone to crystallization. (You might have seen this if you have ever made candy and it just suddenly becomes full of crystals.)
- It can be combined with Splenda and oil flavourings to produce a low sugar candy.
- It does not have any impact on blood glucose levels.
*The reason it must be tempered is that when it is heated then cooled a certain type of crystal is formed. When it is heated a second time a slightly different type of crystal is formed that is stronger and less susceptible to breaking. If you don't temper the isomalt it will be so brittle that you will not be able to get the silicone mat off the sail.
]]>1/2 cup melted white candy coating
2 teaspoons glycerin
Melt the chocolate in mug or microwavable bowl, then stir in the glycerin. The chocolate will start to "sieze" which means it will thicken rapidly. I spooned it on some plastic wrap on a plate and let it cool for 1 - 2 minutes. It will depend on the temperature of your room how long it takes. Then when it feels like sticky clay put clumps of it on a cookie sheet covered in plastic wrap. With your finger touch the glob and pull away to form ghost-like points. There really is no wrong way to do it. Then while the chocolate is still warm and soft, place the pre-made candy eyes to make it look like a ghost. Place in the refrigerator for 5-10 minutes and place them on a flattened Halloween cupcake wrapper. Now your are ready to serve cute little white chocolate ghosts at the Halloween party.
]]>A) BAKING THE CUPCAKES
I do not have a commercial kitchen so we had to get the caterer to bake the cupcakes in silver cupcake liners. This is the recipe I requested because it tastes great and freezes well.
Best Chocolate Cupcakes
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
Directions
1) Line muffin tin with cupcake liners. Heat oven to 350*F.
2) In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3) Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
4) Stir in boiling water. The batter will be thin.
5) Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.) Bake cupcakes for approximately 18-22 minutes.
Freezing the Cupcakes
The caterer made the cupcakes on the Tuesday before the wedding and froze them in large food safe containers.
They were taken out of the freezer the day before the wedding and put in a cool basement then we placed in clamshells so they could be decorated.
B) PREPARING THE FLOWERS
4 - 5 days before the wedding, I air brushed all the burgundy flowers and my Mom painted the white flowers. The burgundy roses were air brushed with a solution of vodka and Lustre Dust from J. Wilton. We found the premade burgundy roses a little dull and decided to air brush them with Tomato Red and Pink Pearl.
Check out our short video on how quick it is to spray one rose.
Recipe for Air Brush Spray
1 teaspoon volka
1/16 teaspoon Red Pearl Lustre Dust
3/16 teaspoon Tomato Red Lustre Dust
If fractions are not your thing. The amount of Red Pearl and Tomato Red adds up to ¼ teaspoon of powder.
To apply this recipe to spray another colour rather than burgundy.
Choose a colour that has your pre-made flowers main colour in it and a small amount of a pearl dust that compliments it . For example if you are using Royal Blue pre-made roses. Mix Super Blue Lustre Dust and Blue Pearl together to get a beautiful colour for your flowers. Always experiment with one or two flowers to see if you have achieved the look you want.
We also hand painted the small white roses with an amazing product called Hybrid Sparkle Dust mixed with a small amount of vodka. We had to hand paint these because this product will not go through an air brush. The result was gorgeous.
C) DECORATING THE CUPCAKES
The next step was piping the white buttercream on the cupcakes then placing the readymade flowers and leaves in the icing. We did this one clamshell at a time. It took 4 hours and 2- recipes (9 cups each) of Wedding Buttercream. Using a disposable bag and a 1M tip I put a swirl of icing on top of the cupcake. You don't have to be perfect because the flowers are going to cover up a lot.
We had three styles of cupcakes. All of them we used a 1M tip with a disposable bag.
White buttercream with one 1 3/4 inch burgundy rose + 2 rose leaves on a chocolate cupcake.
White buttercream with three 11/4 inch burgundy roses + 2 leaves + three silver dragees (little candy balls) on a coconut cupcake.
White buttercream with one 1 inch burgundy rose + two small white roses + 2 leaves on a coconut cupcake.
Decorating the cupcakes took two of us 3 1/2 hours. The decorated cupcakes were left in the clamshells over night at room temperature. (We left them in a cool basement on an August evening.)
The next day we transported them to the reception hall and put them on the stand 1 hour before the reception. The cupcakes were fresh and the icing stayed nice. Yea!
C) BUYING THE FLOWERS
When buying the readymade flowers calculate how many flowers you need for each cupcake and multiply by the of cupcake you are making. Then look at the box of readymade flowers and divide total number you need by how many flowers per box to know how many boxes to buy. We had almost no breakage.
1 3/4 inch Large Burgundy Rose - 1 for 100 cupcakes =100 roses
1 1/4 inch Burgundy Rose - 3 for 50 cupcakes - 150 roses + 1 for 50 cupcakes - 50 roses TOTAL = 200- 1 1/4 roses
1/2 inch White Rose - 2 for 50 cupcakes = 100 roses
2 rose leaves for each cupcake - 400 leaves
]]>
Best Ever Chocolate Cupcakes
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
Directions
1) Line muffin tin with paper liners. Heat oven to 350*F.
2) In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3) Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
4) Stir in boiling water. The batter will be thin.
5) Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.) Bake cupcakes for approximately 18-22 minutes.
Berry Icing Recipe
1 cup blackberries
1/2 cup Saskatoons
2 tablespoons lemon juice
1 cup butter
1/8 teaspoon salt
4 cups icing sugar
Directions: In a small saucepan combine berries and lemon juice. Cook for a few 2-3 minutes over a low heat then mash the berries. Using a fine strainer strain the berries to get 5 tablespoons of juice. Now in a medium bowl combine butter, icing sugar, salt and berry juice. Using an electric mixer beat until an icing forms. Continue beating until light and fluffy. This icing is always a lovely pink colour.
Place a Raspberry, Saskatoon, and Blackberry on top of the icing.
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The Forgiving Russian Tip Buttercream Recipe
¾ cup butter (out of the refrigerator for at least 20 minutes)
6 cups icing sugar
6 tablespoons milk (1% or 2%)
1 teaspoon clear vanilla (regular is fine too)
3 tablespoons glycerine
1 tablespoon cornstarch
Directions
Combine all ingredients in a mixer and beat until a smooth icing forms.
Cover with plastic wrap if you are not using the icing right away though it is quite forgiving if you do not cover it immediately.
TIPS: This icing can be gently pinched after a flower is formed and it will not disintegrate. Start on the outside using a petal Russian Tip with a batwing design and circle inside until you have a few rings of petals. The sunflower petals were each pinched to a point. Once again its a very forgiving icing!
If you want to watch me do make this flower look on our youtube channel. (Just copy this link into YOUTUBE)
https://youtu.be/GbZVijlGUJE
To get the sunflower centre use a Russian Tip with a honeycomb design(#63) and colour your icing black.
]]>Gooseberry Jam
3 cups gooseberries
3/4 cup water
2 1/2 cups sugar
In a saucepan heat until boiling and let simmer until mixture thickens. 5-7 minutes. Then spoon into sterilized jars and seal the lid. When cool unscrew the ring and put a flatten cupcake liner on top, screw back on the ring. So cute!
]]>Cinnamon Loaf
Batter
½ cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
Sugar Mixture
1/3 cup sugar
3 tablespoons cinnamon
1 tablespoon grated semi-sweet chocolate
¼ cup finely chopped walnuts (optional)
Directions
1) Preheat your oven to 350F. Wash the pan with soap and water, dry and then rub a Medium Wilton Loaf Pan with canola oil. Wipe with paper towel.
2) Cream butter, sugar, vanilla and eggs together. Add dry ingredients (flour, baking powder, and baking soda) alternately with sour cream.
3) Use a medium loaf pan and put 1½ cups of batter into the pan first. Sprinkle one third of the sugar mixture on top. Now put anther 1 ½ cups of batter on top and sprinkle another third of the sugar mixture on top. Put the rest of the batter on top and sprinkle the rest of the sugar mixture on top of that.
4) Pat the dough with your fingers to level it off.
5) Bake for 55-60 minutes. Let cool for 1 hour then loosen the edges and it will pop out.
6) Grandma always served it with butter but this recipe is so delicious you really do not need it.
]]>1/4 cup water
4 teaspoons powdered unflavored gelatin
1/2 cup liquid glucose
1 tablespoon glycerine
1 tablespoon butter
7 cups icing sugar
These buns are so good people will scream with delight when they eat them.
Overnight Orange Buns
Grease a Bundt Pan with Wilton Bake Easy then arrange 20 frozen dough dinner buns in the pan.
Combine
I/2 c sugar
1/2 c shredded coconut
Grated rind of 1 orange (save 3/4 tsp for glaze)
1 Tbsp instant vanilla pudding mix
Sprinkle the mixture over the buns. Then pour 1/3 c melted butter over the top
Cover with a clean damp cloth
Leave at room temperature overnight
In the morning pre heat the oven to 350 degrees,
Bake 25 mins.
Let stand 5 mins before turning out onto plate
Loosen around outer edges and centre core with a knife before unfolding.
Drizzle while still warm with orange glaze.
Orange glaze
1/2 c sugar
1/3 c sour cream
3/4 tsp orange rind
1/4 c butter
Boil 1 min and let cool
Pour over buns while cooling
Be sure to have copies of this recipe because everyone will want one.
]]>Vegan Coconut Cake:
Icing
INSTRUCTIONS
2) Find a good buttercream recipe.
Example from cookbook Icing Only
Standard Buttercream
1/2 cup butter (softened)
4 cups icing sugar
5 tablespoons milk or cream
1 teaspoon vanilla flavouring (see Appendix B)
3) When using the AIR BRUSH dilute the AMERIMIST COLOURS with vodka. I did not have any vodka so I used lemon extract which is mostly alcohol. I also mixed the colour with PURE WHITE AMERIMIST COLOURS to get a more pastel look.
4) Practice on a paper towel before you start.
5) Holding the nozzle about 8 inches away from the cupcake worked well.
6) Adding glitter, sparkles or REAL GOLD DUST makes them even showier.
7) Always wash the nozzle of your air gun after you use it by pressing the level over and over again while running it under water.
]]>
When I was younger my Mom made the best chocolate chip cookies ever. The recipe had come from Grandma Gilbert and it was written on a lined piece of paper in her recipe drawer. As soon as I started baking I made these cookies and soon my brothers discovered that if no was willing to make the cookies they could make them for themselves. Both Dan and John learned to make them and they were delicious. John make this recipe hundreds of times just to keep himself stocked with homemade chocolate chip cookies.
When I got married 32 years ago I phoned my Mom and asked for the recipe. She looked for it and it was gone. I thought well how hard would it be to find a chocolate chip cookie recipe? I tried a few and none of them seemed right. They were either: tasteless, too hard, too soft, or just plain wrong. After a few years I asked Mom to look again and I looked when I was home. No luck, the recipe had disappeared. Last week I was visiting my mother in Edmonton and she was craving chocolate chip cookies, so I went on a search to find a recipe that reminded me of the one she used to make for us in the 60’s. I made it and they turned out hard and tasteless. John came over to visit and had a cookie and complained that they didn’t taste right. I agreed and told him how I had been looking for Grandma Gilbert’s recipe for 32 years and had given up finding it. He asked why he hadn’t asked him. He memorized it years ago. The recipe for the long lost cookie recipe was in my younger brothers head? Are you kidding! Here is the recipe.
GRANDMA GILBERTS CHOCOLATE CHIP COOKIE RECIPE
1 cup brown sugar
1 cup white sugar
1 cup butter
2 eggs
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips
1) Preheat oven to 350 F
2) In a medium bowl, cream the butter then add the brown and white sugar and beat until blended.
3) Add the eggs and vanilla then beat again until blended.
4) Add the flour, soda and salt and mix until combined.
5) Stir in the chocolate chips.
6) Drop by spoonful onto to a parchment covered cookie sheet (leaving 2 inches between cookies) and bake for 14 minutes.
They are amazing.
]]>Chocolate Chip Heart Recipe
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees fahrenheit.
Spray pan with vegetable pan spray.
In large bowl, with electric mixer, beat butter with sugars until light and fluffy. Add egg and vanilla; mix well.
Stir in flour, baking soda and salt; mix well. Stir in chocolate chips.
Spread dough into prepared pan. Bake 15-20 minutes or until light golden brown. Cool on rack 5 minutes.
Remove from pan. Cool before cutting. Decorate.
Makes 8-10 servings.
These cookies are: easy to make, a nice white colour, cut cleanly with cutters and taste amazing. My family likes them even without icing.
1 cup butter
2/3 cup sugar
1 extra large egg
1 teaspoon vanilla
½ teaspoon salt
1 ½ cups sifted flour
Directions
1) Preheat oven to 350 F.
2) Cream butter and sugar together.
3) Beat in egg and add vanilla, salt, and flour.
4) Make 2 balls and place in plastic bags then chill for 2-3 hours.
5) Roll out the dough until it is ¼ inch thin. (You may have to let the dough warm up a little a room temperature.)
6) Bake on a cookie sheet lined with parchment paper for 8-10 minutes. Let cool completely before decorating.
Best Ever Sugar Cookie Recipe
Grandma Gilbert’s Sugar Cookies
This recipe is a family recipe from my Grandma Gilbert. This cookie have cream of tartar in them and are slightly fluffy. They taste great but do not cut as cleanly as the best ever cookie recipe.
¾ cup butter
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
1 teaspoon cream of tartar
1/4 teaspoon salt
Directions
1) Cream butter and sugar then add egg and vanilla.
2) Add flour, soda and cream of tartar.
3) Refrigerate for one hour.
4) Roll dough out to ¼ inch thickness and cut with cookie cutters.
5) Bake for 9-10 minutes at 350F
Grandma Gilberts Delicious Sugar Cookies
6 Tablespoons Pasteurized Egg White (found in the dairy case)
4 cups icing sugar
1 tablespoon of strained lemon juice 1 teaspoon regular or clear vanilla (optional)
Directions
1) Place all of the ingredients in a medium bowl and with an electric mixer on low speed beat until blended.
2) Turn mixer to high speed and beat for 3-4 minutes until the icing is the consistency of a stiff meringue. Icing should thick enough to hold its shape.
Note: Always cover the bowl with a damp tea towel to prevent royal icing from getting hard.
6 Tablespoons Pasteurized Egg White (found in the dairy case)
3 cups icing sugar
1 tablespoon of strained lemon juice 2 teaspoons water 1 teaspoon regular or clear vanilla (optional)
Directions
1) Place all of the ingredients in a medium bowl and with an electric mixer on low speed beat until blended.
2) Turn mixer to high speed and beat for 2 minutes until the icing is the consistency of a stiff meringue. Icing should thick enough to hold its shape.
Note: Always cover the bowl with a damp tea towel to prevent royal icing from getting hard.
Note: This icing can go into a disposable bag without a tip. Then cut off the tip of the bag and fill your centres of your cookies.)
6 Tablespoons Pasteurized Egg White (found in the dairy case)
4 cups icing sugar
½ teaspoon Cream of Tartar
Directions
1) Place all of the ingredients in a medium bowl and with an electric mixer on low speed beat until blended.
2) Turn mixer to high speed and beat for 3-4 minutes until the icing is the consistency of a stiff meringue. Icing should thick enough to hold its shape.
Note: Always cover the bowl with a damp tea towel to prevent royal icing from getting hard.
6 Tablespoons Pasteurized Egg White (found in the dairy case)
3 cups icing sugar
½ teaspoon Cream of Tartar 2 tablespoons water
Directions
1) Place all of the ingredients in a medium bowl and with an electric mixer on low speed beat until blended.
2) Turn mixer to high speed and beat for 2 minutes until the icing is the consistency of a stiff meringue. Icing should thick enough to hold its shape.
Note: This icing can go into a disposable bag without a tip. Then cut off the tip of the bag and fill your centers of your cookies.) Always cover the bowl with a damp tea towel to prevent royal icing from getting hard.
3 cups icing sugar
4 tablespoons butter
4 tablespoons milk
2 teaspoons regular or clear vanilla
1 teaspoon lemon juice
Directions
1) Combine all ingredients in a medium bowl and beat until smooth.
2) Spilt the icing in half. Use one half of the icing to make the borders around the cookie to hold the icing.
3) With the other half, add 1 more tablespoon of milk to one half of the icing and mix until smooth. This makes the icing that flows (for the middle of the cookie.)
Wilton’s Royal Icing made with Meringue Powder
The recipe on the container suggests taking 1 cup of the thick icing and adding 1 teaspoon of water but typically you need more icing than what it makes so why not make a thin batch and a thick batch and have plenty of icing.
Thick Icing
3 Tablespoons Meringue Powder
4 cups Icing sugar
5 tablespoons water
Directions
1) Beat together all the ingredients in medium bowl for 7-10 minutes until icing peaks form. (If you are using a hand mixer it will take 10-12 minutes)
Royal Icing made with Meringue Powder
Thin Icing
3 Tablespoons Meringue Powder
4 cups Icing sugar
9 tablespoons water
1 teaspoon regular or clear vanilla
Directions
1) Beat together all the ingredients in medium bowl for 7-10 minutes until icing peaks form. (If you are using a hand mixer it will take 10-12 minutes)
Note: Cover with a damp tea towel if you are going use the icing for more than 2 minutes. If you do not a crust will form.
To decorate try any of our amazing selection of sprinkles.
Note: Wilton no longer sells Color Flow. It contains sodium laureth sulfate which is a surfactant used in cleaning products. Not good to eat and if you ever read the package it said it was for decorations.
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Nine Ladies Dancing Chocolate Cherry Cupcakes
1 ½ cups sugar
1 1/4 cups flour
½ cup cocoa powder
½ teaspoon salt
2 eggs
¾ cup buttermilk
2/3 cup sour cherries (or canned cherry pie filling)
1/3 cup oil
1 teaspoon vanilla
4 oz Bakers chocolate
1) Combine sugar, flour, cocoa, powder, baking soda, baking powder, and salt. Set aside.
2) In a large bowl, beat eggs until light yellow. Then add buttermilk, oil, vanilla, cherries and melted chocolate. Mix until combined. Don’t worry if chocolate forms small lumps.
3) Add the dry ingredients and beat until the batter is smooth. Spoon into muffin tins lined with cupcake liners. Fill cavities 2/3 full.
4) Bake for 24 minutes at 350F on the middle rack of your oven.
5) Cool completely before frosting.
Cherry Buttercream
1/2 cup butter (softened)
4 cups icing sugar
5 tablespoons milk or cream
1 teaspoon cherry extract or 2 drops of Cherry Oil Flavouring
1) Beat butter with an electric mixer until creamy
2)Add 2 cups of icing sugar. Beat until well combined.
3) Add the milk and flavouring then the other 2 cups of icing sugar. Beat until a smooth icing forms
These will remind you of Black Forest Cake. I served them with leftover sour cherry sauce and whipped cream. So Delicious!
]]>These are gluten free almond cupcakes with Fat Daddio fondant on top, painted with Americolors mixed with a bit of water and rubbed with paper towel.
GF Almond Cupcakes
4 eggs (separated)
½ cup sugar
1½ cups almond flour
1 teaspoon baking powder
¼ almond flavouring
¼ teaspoon salt
Directions
1) In a medium bowl beat egg whites until they are stiff.
2) In another small bowl, mix together the egg yolks, sugar, almond flour, baking powder, almond flavouring and salt.
3) Fold the almond flour mixture into the egg whites.
4) Fill regular cupcake cavities 2/3 full and bake at 350F, on the middle rack of the oven, for 15 minutes.
This recipe makes 12 light and delicious cupcakes. Perfect for after a heavy meal.
]]>Peanut Butter Cupcakes - Makes 24
½ cup butter
1/3 cup peanut butter
1 ½ cups sugar
½ teaspoon sugar
1 teaspoon vanilla
3 eggs
2 cups flour
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk or sour milk
Directions
1) Cream butter and peanut butter then add sugar. Beat until light brown.
2) Add vanilla and eggs and beat until combined.
3) Add the flour, soda baking powder and salt into the bowl with the creamed butter mixture and mix on low until the dry ingredients are just barely combined.
4) Add buttermilk and beat until a batter forms.
5) Spoon into a 24 cupcake pan and fill cavities 2/3 full.
6) Bake for 22 minutes at 350 F on the center rack of your oven.
Chocolate Sour Cream Icing from the cookbook Icing Only
1 cup dark chocolate wafers
1/2 cup sour cream
2 tablespoons cream
1/4 teaspoon salt
2 1/2 cups icing sugar
1 teaspoon vanilla
1) In a small bowl melt chocolate chips in the microwave. (Approximately 1 minute on defrost then for 10 seconds as many times as it needs to melt.) Set aside.
2) In a medium bowl blend sour cream, salt, icing sugar and vanilla. Add melted chocolate slowly and beat until well blended.
Note: This is a simple, great tasting icing and makes 2 cups of icing. It would be good on any chocolate or marble cake and is great for piping.
]]>Best Ever Sugar Cookies Base Recipe
1 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
½ teaspoon salt
2 ½ cups white flour
Directions
1) Cream together butter and sugar.
2) Beat in egg and vanilla. Then add flour and salt.
3) Mix until ball forms. Chill for 1-3 hours.
4) Divide dough in half. Roll out each piece of dough to ¼ inch thick between two pieces of parchment paper into 2 large rectangles. Peel off the top parchment paper.
4) Bake in a 350 F oven on a parchment covered pan for 10-12 minutes. The large cookie should be light brown. Cool.
To make the Sugar Cookie Peppermint Bark
5) On your large rectangular cookie, spread 1 cup of melted milk chocolate. Sprinkle crushed candy cane or skor bits on top.
6) Refrigerate until completely cool.
7) Break into bite size pieces like you would chocolate bark.
Decorating – Place in candy bags and tie with a ribbon.
These are so good they may never make it to the candy bags to give away. Its also a super easy way to to do some of your Christmas Baking.
]]>I have always wondered if I could make these delicious chocolate bars. I finely found a recipe that after a bit of tweaking really tastes like them. Enjoy!
A) Make a recipe of Mars Bar Nougat. ( See recipe below) Let them cool and cut them into 2.5 inch by 1/2 inch by 1/2 inch rectangular boxes.
B) Melt premade caramel from J. Wilton or caramels with an equal amount of cream. ( I used 5 caramels and 1 tablespoon of cream for 4 chocolate bars.)Place the melted caramel on a parchment lined cooke sheet and spread it to 1/4 inch thickness. Let cool and cut into rectangles.
Now you are ready to assemble the Mars Bars.
C) Melt milk chocolate wafers and using a small spoon make a chocolate shell in the mars bar shaped chocolate mold. Refrigerate for 10 minutes. Now place the caramel rectangle on the nougat box and place caramel side down into the mold. Cover with milk chocolate and refrigerate or freeze for 15 minutes.
D) Unmold and wrap with a 4" foil wrapper.
YOUR FRIENDS AND FAMILY WILL BE AMAZED HOW MUCH THESE TASTE LIKE MARS BARS!
MARS BAR DIRECTIONS
2 cups sugar
2/3 cup white corn syrup
2/3 cup water
2 egg whites
2 ounces of unsweetened baking chocolate
½ cup malted milk powder (I used Ovaltine which you can usually find near the hot chocolate mixes.)
1 tablespoon cocoa powder
1/8 teaspoon salt
DIRECTIONS
1) Line an 8”X 8” pan with parchment paper
2) Stir together the sugar, corn syrup and water in a medium saucepan and heat until the sugar dissolves. Stir with a wooden spoon and when it starts to boil insert a candy thermometer and stop stirring.
3) Heat until it reaches a temperature of 260F. This will take quite a while
4) While you are waiting you can place the egg whites in a mixing bowl, measure the cocoa powder, measure the malted milk powder and melt the baking chocolate.
5) When you think the sugar water mixture is close to 260F then beat the eggs to stiff peaks.
6) Pour the hot syrup over the eggs slowly and continue beating until the mixture loses some of its shine. This will take 5 minutes.
7) Now add the melted bakers chocolate, salt, malted milk powder, and cocoa powder to the egg and sugar mixture.
8) Scrape the nougat into the pan and spread until it is the thickness desired. (about ½ inch for the mars bar mold shown)
9) Cut while soft cut and store in a sealed container for 1 week at room temperature or for 1 month in the freezer.
]]>1 cup milk chocolate
1½ cups white chocolate
3 drops peppermint oil
cookie sheet
plastic wrap
butter knife
refrigerator
1) Prepare a cookie sheet by spreading plastic wrap on the bottom of the pan.
2) Melt the two chocolates (see instructions below) Add 2 -3 drops of peppermint flavoring to the milk chocolate. (Pour onto a spoon a small amount and then let drip from the spoon.)
3) Using one half of the cookie sheet, pour all the white chocolate and spread to make a rectangle about 6 inches by 10 inches. Drizzle the milk chocolate on top then tap the bark on the counter.
4) Place the cookie sheet in the refrigerator for 15 minutes or 5 minutes in the freezer. When set, break into pieces with your hands.
5) Place in candy cups.
Variation – Sprinkle crushed candy cane on top before cooling.
Melting with a electric frying pan/water bath
Place chocolate wafers in small jars. Place jars in an electric frying pan with an inch and a half of water. Turn on frying pan to the lowest setting and then spoon the melted chocolate into the molds.
Melting using the microwave
Chocolate wafers can also be melted in the microwave, on the lowest setting for 30 seconds then in 10 second increments until the chocolate is melted. Be very careful with white chocolate because it burns very easily.
This recipe comes from our CHRISTMAS CHOCOLATE MAKING KIT - DELUXE where you will get a box of chocolate making supplies and instructions for 5 types of chocolates. Why not have a Chocolate Making Party this Christmas?
]]>1 cup dark chocolate wafers
1 cup white chocolate wafers
1 cup whole sliced almonds (roasted for 2 -4 minutes in the oven at 350F)
2-3 drops almond oil flavouring
1 small spoon
cookie sheet
plastic wrap
refrigerator
butter knife
1) Prepare a cookie sheet by spreading plastic wrap on the bottom of the pan.
2) Melt the two chocolates (see instructions below) Add 1-2 drops of almond flavoring to the chocolate. (Pour onto a spoon a small amount and then let drip from the spoon.)
3) Using one half of the cookie sheet, pour a one inch strip of melted chocolate. Then pour a one inch strip of melted white chocolate. Repeat.
4) Run a butter knife in the chocolate to swirl. Sprinkle the almonds on top and tap the sheet on the counter.
5) Place the cookie sheet in the refrigerator for 15 minutes or 5 minutes in the freezer. When set, break into pieces with your hands.
6) Place in two candy cups and in a decorative box.
Melting with a electric frying pan/water bath
Place chocolate wafers in small jars. Place jars in an electric frying pan with an inch and a half of water. Turn on frying pan to the lowest setting and then spoon the melted chocolate into the molds.
Melting using the microwave
Chocolate wafers can also be melted in the microwave, on the lowest setting for 30 seconds then in 10 second increments until the chocolate is melted. Be very careful with white chocolate because it burns very easily.
Cooling and unmolding the chocolates
Place the molds in freezer for 5 minutes or in the refrigerator for 15 minutes until the chocolate is set. Gently flip them over on a tea towel to unmold.
This recipe comes from our CHRISTMAS CHOCOLATE MAKING KIT - DELUXE where you will get a box of chocolate making supplies and instructions for 5 types of chocolates. Why not have a Chocolate Making Party this Christmas?
]]>1 cup milk chocolate wafers
1/3 cup (Peter's Caramel from J. Wilton)
1 caramel mold
1 small spoon
refrigerator
1) Unwrap the caramels.
2) Melt the chocolate (see instructions below)
3) Spoon a generous amount of milk chocolate into the mold and make a shell using the spoon.
4) Take the caramel and cut with a knife to fit the mold. It should be smaller than the cavity. Place the caramel in the chocolate shell. (There is no need to refrigerate the shell before this step.)
5) Spoon chocolate on top to fill the cavity and make sure the edges are sealed.
6) Cool and unmold. (See instructions below)
7)Place in a candy cup and then in a decorative box
Melting with a electric frying pan/water bath
Place chocolate wafers in small jars. Place jars in an electric frying pan with an inch and a half of water. Turn on frying pan to the lowest setting and then spoon the melted chocolate into the molds.
Melting using the microwave
Chocolate wafers can also be melted in the microwave, on the lowest setting for 30 seconds then in 10 second increments until the chocolate is melted. Be very careful with white chocolate because it burns very easily.
Cooling and unmolding the chocolates
Place the molds in freezer for 10 minutes or in the refrigerator for 15 minutes until the chocolates are set. Gently flip them over on a tea towel to unmold.
This recipe comes from our CHRISTMAS CHOCOLATE MAKING KIT - DELUXE where you will get a box of chocolate making supplies and instructions for 5 types of chocolates. Why not have a Chocolate Making Party this Christmas?
]]>TURTLES (Makes 9 Turtles)
1 cup milk chocolate wafers
12 caramels (Werther’s Soft Crème Caramels work well or Peter's Caramel from J Wilton)
12 pecans (chopped)
1 turtle mold
1 small spoon
Refrigerator or freezer
1) Prepare the mold by washing it in hot soapy water then rinse and dry well.
2) Take the wrappers off the caramels and place them in a microwavable bowl. Microwave for 20 seconds and stir. Caramels should be melted. Then mix in chopped pecans and set aside.
3) Melt the chocolate (see instructions below)
4) Spoon a generous amount of milk chocolate into the mold and make a shell using a small spoon or popsicle stick. Make sure the head and feet have chocolate in them.
5) Refrigerate for 5 minutes or put in your freezer for 2 minutes
6) When the caramel/pecan mix is cool, take 1 teaspoon of the caramel/pecan mixture. Make a pancake shape with your hands. Place it in the cavity of the shell.
7) Spoon chocolate on top to fill the cavity and make sure the edges are sealed.
8) Cool and unmold . (See instructions below)
9) Place in a candy cup and then into a decorative chocolate box.
Melting with an electric frying pan/water bath
Place chocolate wafers in small jars. Place jars in an electric frying pan with an inch and a half of water. Turn on frying pan to the lowest setting and spoon the melted chocolate into the molds.
Melting using the microwave
Chocolate wafers can also be melted in the microwave, on the lowest setting for 30 seconds then in 10 second increments until the chocolate is melted. Be very careful with white chocolate because it burns very easily.
Cooling the chocolate to unmold
Place the molds in freezer for 10 minutes or in the refrigerator for 15 minutes until the chocolates are set. Gently flip them over on a tea towel to unmold.
This recipe comes from our CHRISTMAS CHOCOLATE MAKING KIT - DELUXE where you will get a box of chocolate making supplies and instructions for 5 types of chocolates. Why not have a Chocolate Making Party?
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