Give me cake or give me death cookies.

Tuesday, 24 December 2013

Gingerbread House 2013: Merry Christmas!

Last year I made a modest, cute little gingerbread house. This year I initially wanted to do the same... but ended up with Gingerbread Manor.

christmasgingerbread house

 In total there were 19 windows, lots of M&Ms, hundreds and thousands and, quite literally, hundreds of sugar pearls.

I hand-placed each and every sugar pearl on each and every window. I never want to see another one again. At least, not until next year.

I started making the gingerbread 'architecture' at 8pm last night and finished at around midnight. I started decorating today at 12:30, and finished at 5pm. Here is the 'making of'!

Just until the royal icing sets...
(View from the back)

And just so you get a feel for the scale:

Happy holidays everyone!

Thursday, 19 December 2013

Unicorn Poop Cookies (Rainbow Cookies): Photo Blog

It's seriously about time I made these.

I used a basic butter cookie recipe, modified a little from the original recipe I found on the net to help ensure the cookies didn't flatten and lose their shape while baking. The recipe is as follows:

-12oz unsalted butter
-2 cups sugar
-4 eggs
-5 1/2 cups plain flour
-2tsp vanilla
-1tsp salt
-1 level tsp baking powder

And then to decorate:

-Wilton Sparkle Gel (white)
-Star sprinkles
-Edible irridescent glitter

To make the dough, cream the butter and sugar together, whisk in the eggs, salt and vanilla, and carefully stir in the flour and baking powder. Then divide it into equal sections (six, in my case), and colour with food colouring- gel is best so it doesn't get watered down.

Looks and feels like Playdoh!
Then you parcel up your coloured lumps of dough and chill in the fridge for two hours or more to firm up.

Then you take them back out of the fridge, fire up the oven to 190 degrees C, line and grease some baking sheets, and divide each of your colours evenly up into eight pieces (at least, that's what the original instructions say- I ended up dividing them up into smaller portions to make less gargantuan cookies. And they were still pretty big).

Bake for 15-20 minutes, until the cookies are set and before they go brown.

Once cool. brush with sparkle gel, stick on your sugar sprinkles and dust over some glitter. Then package up all pretty to give as gifts!

Yes, I made the packaging too (although I sourced the actual picture of the rainbow-farting unicorn itself from the interwebs).

As for how to shape the cookies... better I show rather than tell.

Let's go!

This is what the baked cookie looks like from the inside. It's pretty tasty, not too sweet- kind of like shortbread.

All bagged up and ready to go!

Saturday, 14 December 2013

Chocolate Chip Cookie Pumpkin Cheesecake Bars- Recipe

I found some pre-made refrigerated cookie dough in the supermarket the other day, and bought it on impulse.

However once I got home I realised that I had no intention of making chocolate chip cookies from a tube- I was feeling creative. A quick search on the internet on how to use pre-made cookie dough, and I found a few recipes for chocolate chip cheesecake bars. Cookies and cheesecake? Awesome!

As I was getting my ingredients ready in the kitchen, I unearthed a can of pumpkin pureé, and remembered that I've been meaning to try making a pumpkin pie cheesecake-type thing.



-1 lot of pre-made chocolate chip cookie dough
-4oz cream cheese (about half of a regular pack)
-Half a can of pumpkin pureé
-1/4 cup sugar
-1 egg
-1tsp vanilla
-1/2tsp each of cinnamon and nutmeg


1) Preheat the oven to 180 degreees C, line an 8" square baking tray with foil and lightly oil or butter it.

2) Take 2/3 of your cookie dough and spread it evenly on the bottom of the tin (I wetted the back of a spoon with water to make spreading it around easier.

3) Lightly whisk together all of the other ingredients together in a bowl (I used a balloon whisk- I thought using an electric one would beat in too much air and ruin the smooth texture I wanted).


4) Pour the pumpkin cheesecake mixture over your cookie dough base.

5) Break off bits of your remaining cookie dough and scatter it over the top of the cheesecake (a bit like a cobbler).

6) Bake for about 35 minutes, take out of the oven and cool.

7) Chill for at least 3 hours, cut into squares, serve and enjoy!

Sunday, 1 December 2013

Rugelach for Chanukkah

Rugelach are rich, rolled-up cream cheese cookies, either in a spiral shape or mini croissant shape, and filled with anything from fruit to chocolate chips. Mine here have raisins, chopped pecans and cinnamon sugar.