Monday, October 24, 2011

Cookies for a Cure & Gingerdead Men

I've decided that cupcakes are so last year. I have discovered decorated cookies and I love them! I think they are gorgeous and some of the ones I have seen are so intricate that they scare me. I have begun following a couple of bloggers on Facebook who do these cookies on a regular basis and I am head over heels in love with them. You can check them out here Bubble and Sweet and here Sweetopia. I am not the most confident person when it comes to working with icing, so this is a bit of a stretch for me. Luckily there are some great videos over at Sweetopia that have given me a head start on the decorating with royal icing. I also thank Bubble and Sweet for some great tips with recipes to follow and advice on using the fondant icing.

My SH and I have been trying to cut out sugar from our diets at the moment for health reasons, so I have been backing off the baking. This is all well and good, but I have to bring something to our Girls' Night In at work on Wednesday night this week. The other night I browsed the internet to find some Pink recipes that I could make that were relatively easy to make. I came up with Pink Marbled Meringues and Cookies for a Cure. Yay! I had a legitimate reason to bake some cookies now.

The first thing I decided to make was the meringues as I figured this would be an easy recipe as I make pavlova all the time with great success. I followed the recipe exactly, and they were a fizzer! The meringues took on a golden colour on the outside and they were undercooked inside. I have decided that I am never going to follow another recipe for pavlova or meringue again. Mine works, and I should have trusted myself to begin with. So saying, I made a second batch, my way, and they were awesome! Exactly how I envisaged them turning out. The recipe is the same as my pavlova with a few drops of red food colouring swirled through it. Then I dropped small spoonfuls of the mixture onto baking trays dusted with cornflour.

The cookies were next, and I used a recipe that I found over at Bubble and Sweet. It is the easiest cookie recipe to make and cut. I am really happy with how well they turned out. I chose a simple design, a heart shape, covered with white fondant and then a pink fondant ribbon on top. They are super delicious too, which is making it really hard for me to leave them safe inside their Tupperware container!

The other batch of cookies I made are very different from the first batch. I don't remember exactly what prompted my online search, but I was looking at cookie cutters and came across this little guy and just had to have him! I decided to steer clear of gingerbread as the base for these cookies, opting instead for a chocolate sugar cookie. Again, I found the recipe on Bubble and Sweet's blog. I decided to use Dutch cocoa instead of the regular cocoa I normally bake with as I really wanted a dark chocolate biscuit. I am so very impressed with this recipe and how easy it is to use. These are my gorgeous Chocolate Skeleton Cookies.

The skeletons are filled in with Royal Icing.


Cheltenham Home said...

Love the skeleton biscuits - they look great. Well done Jen.

Jen said...

Thanks! I have one each for your kids, I just need to bring them over. I am going to make a second batch today so that I can have some to give away and some to take away. :)

Blandy Jean said...

The skeleton cookies are adorable. My son's birthday is right after Halloween and we always throw a Halloween birthday party, these will be the perfect addition at next year's party . Perfect!

Jen said...

Hi Blandy Jean, thanks for checking out my blog! The Gingerdead Men were such a success. I am really glad that I bought the cutter/stamper. I will definitely make them again. Everyone loved them!

Anonymous said...

do you have any tips for using the cutter, I just tried a batch and found them very hard to use and the dough stuck to the stamp. Very sad!!!

Jen Gale said...

Hi Vicki, I think I had similar troubles at first, so I did make sure I dusted the cutter first each time which seemed to help. I wonder if you could oil the cutter then dust it, to make sure that the flour coating stays put. Also, was your dough refrigerated for long enough? When my dough is too warm it sticks to everything. I hope this helps. Good luck!