Early V-day Cookies

I wasn't planning to make Valentine cookies until next month... but the love of my life had been gone for almost two weeks for a work assignment, and I've missed him so much...hence, the early V-day cookies. =)

It's interesting how I got to decorate these cookies. I've been waiting for the cookie decorating supplies that I ordered online, but they're still MIA. I don't have any more disposable piping bags..and I don't really want to go out of the house and travel far and wide just to get one. (Have I mentioned I live in a rural jungle?) ;) Fortunately, I've been visiting Haniela's blog, and saw a video tutorial where she uses sandwich bags to pipe icing. Very timely for me. It was a little tricky, probably because I'm just starting out with this cookie craft (and still has a lot to learn). But I love the easy clean up! =)

♥♥♥




P.S.
I still cannot pipe a perfect circle. :(

My First Decorated Cookies

The last couple of days before Christmas had been like blur to me. I was feeling under the weather...(I hate colds!) But I was too excited to bake and decorate my cookies that lying on bed to rest was definitely not an option. I tried to spread out the work in three days so I won't feel the stress of being rushed. So three days before Christmas, I made the cookie dough -- sugar cookies and gingerbread cookies. Two days before, I shaped and baked them. It was on Christmas eve that I got to decorate. And tough I felt lightheaded and achy all over, I have to admit it was so much fun! I couldn't wait to try out my next cookie decorating project! I'm starting to envision new designs, and I can tell I'm gonna be hooked.

I got the sugar cookie recipe from Bridget of Bake at 350, and the gingerbread cookie recipe was from the book I got a few years ago, Christmas Cookies from the Whimsical Bakehouse. I was having problems with the gingerbread dough, probably because of the humid weather in this "snow-forsaken" tropical country! I had to get it in and out of the freezer almost every five minutes because it was turning out too soft and too mushy to handle. Surprisingly, the sugar cookie dough was VERY workable. I could roll and re-roll it several times, and it didn't get sticky-soft on me like the gingerbread did.

I got my design inspirations from the blogs I love to follow. The polka dot design on trees was inspired by Glory of Glorious Treats, and the swirls were inspired by Marian of Sweetopia. The swirl design was a little intimidating at first, but once I got to try it, I realized it was pretty easy.

I've wanted to make snowflakes cookies ever since but I do not have any cookie cutter for that. Then I saw the idea of designing snowflakes from a plain round cutter and used it as well.

I'm loving the swirls.

And I've shaped way too many cookie trees. So I played with the swirls a bit.

But the design I most enjoyed doing were the gingerbread kids. I was planning to make them look all alike, but it was more fun to make them unique. It kinda gives them their own personality. =)

I loved it so much that I used up all my left over icing for these girls and boys.

♥

I think altogether, my Christmas cookie project was quite successful. Well, despite the little imperfections on my piping here and there...and the runny red polka dot icing...and the crooked outline on the snowflakes that's supposed to be perfectly round...and the...(okay, let's just stop right there.) It was successful. And I'm happy! =)

There are several things that I've learned from this project that I'd like to share. I think no matter how many blog articles I read or how many videos I watch, first-hand experience is still the best teacher.

1. You really DO need a coupler...several of them, actually. I only have one coupler that came with the piping set I bought a few years back, and I was using three sets of piping bag with three different colors of icing. I thought I could get away with it, but the two piping bags without the couplers had icing oozing out from the sides of the tip! It was a little messy... 

2. Make sure you let your icing dry overnight UNCOVERED. I was a little paranoid of leaving my cookies to dry out all exposed to air. So while on the baking sheets, I covered the cookies with parchment paper. I was pretty sure the icing was already dry on the surface..but the next morning when I checked on them, some of the icing touching the paper came right off the cookie! (That's okay though, we just ate damaged ones before the guests arrived so all they saw were the pretty ones.) =)

3. Too much icing can kill your appetite! Admittedly, my flood icing on the cookies were a little inconsistent. Some are thin and some are thick as blob. (I blame it on my unsteady hands.) The cookies which got the thicker portions of icing were cloyingly sweet but the other ones were okay. 

♥

I sure hope I can remember all those lessons I learned when I take on another cookie decorating project. And I can feel that it won't be long until I try my hands on these again. =)

Happy holidays!

♥♥♥

Container Fever

I thought I was all set with my cookie decorating preparation. I've been very diligent in reading my favorite cookie-decorating blogs, like Sweetopia and Bake at 350, just to make sure I didn't miss anything for my first cookie-decorating project. But then when I went to my local grocery store this afternoon to buy some staples like flour, sugar and butter, I remember I needed some containers for my icing.

First, I needed some container bowls where I can mix and separate my colored icing. I opted for the plastic ones with lids, following Bridget's advice..and because it's generally less expensive and more practical.

Then I remember I also needed some squeeze-bottle containers for the runny flood icing.

And while browsing the grocery aisles, I saw more containers and I remember I also needed the large air-tight ones where I can store the baked cookies in.

I tried to remember Marian's advice to use a separate spatula for royal icing, so I grabbed one on my way to the cashier, along with tons of powdered sugar (just in case one pound is not enough!). =)

My shopping basket is already overflowing at this point, but I needed to make another trip to the baking aisle to get some cocoa powder (which has nothing to do with my cookie decorating project, by the way...or with containers for that matter). I couldn't find my favorite brand of cocoa powder (and that's Hershey's, in case you're wondering) but saw this Van Houten version instead. I guess with Christmas fast approaching, the supermarket stocks are gradually vanishing! I haven't tried baking with Van Houten cocoa powder before but I'm looking forward to bake with it and see if it's any good.

Ok, back to containers.

After all these shopping, I'm hoping I won't need to visit that plastic-filled aisle for a very long time! =) Now it's time for the fun part -- baking and decorating. Yay!

♥♥♥

All Set For Cookies

I went to my former company today to take care of some more docs and to get my final pay. After en-cashing my check, I went straight to the mall. (Of course!) The holiday madness at malls this year was a little too scary for me! Probably because I haven't been out of the house as much as I should, that the sight of so many people walking about in one confined building made my imagination run wild. Earthquake, bombing, stampede (and all other worst case scenarios) bombarded my thoughts for a split second there... It may sound severe but not at all impossible in this tropical country with political unrest. And the line of vehicles in slow moving traffic constantly reminded me of the road accident down South involving seventeen vehicles earlier this week. But enough of the grim stuff! Back to the mall. =)

I was still debating in my mind whether to do the decorated sugar cookies this year or to stick to the usual drop cookies I bake for Christmas day. Then I went to Cooks Exchange in Glorietta, one of my favorite baking supply store. My only goal there was to buy some disposable piping bags to stock up on (as a "just-in-case" extra supply). Then I saw piping tips... and I couldn't help myself, I just had to ask the store personnel if there was a #1, 2 & 3...just as Bridget recommended (I've been religiously reading her blog and all her cookie decorating tips, and even printed out her hand-outs). And then while browsing, I also saw Americolor Soft Gel Paste (another one of Bridget's recommendation!) So you see, I only had to ask if there's meringue powder available, and I'd be all set for a cookie decorating project! (Well, I still need some powdered sugar but that's already available in my local grocery store.) As you've already guessed, I've bought more stuff than what I had intended (it usually happens to me!).


It's a good thing I can still practice self control in times of panic buying, or I probably would've spent half of my final pay buying everything I see! It's addictive like that at Cooks Exchange...you just want to buy everything you see...it's like a baker's playground..my idea of heaven, really. =) And no, this is not paid advertising..I just really love that store! So then I went home, toting my plastic bag of goodies... with a satisfied smile on my face and a renewed excitement for my holiday baking. 


♥♥♥

Early Christmas Gift

I got an "early" Christmas gift from my sister. She knew I love books. Amazingly, she got this on sale at a local bookstore at 80% off the original price! Can you believe that?! When I browsed the content, I saw that almost all of the cookies are decorated with fondant. I doubt if I could add this on my Christmas baking repertoire since I haven't worked with fondant before... I know it's just a matter of time before I test my hands on fondant, but still... it's sort of too advanced for me. I'd rather start with royal icing. I've been reading a lot about sugar cookies from blogs that I love, like Bake at 350 and Sweetopia, and I wanted to try the techniques I've learned from it. I love the design ideas from this book though, and it's always nice to have a reference instead of using just my imagination.

I'm so happy! Merry Christmas to me!  =)

♥♥♥

My Comfort Cookie

There are times when one has to get out of his comfort zone. It may not be a pleasant decision, but it may be more practical given the situation. In this time of uncertainty, I can only hope that it will all pan out well for me. I must decide in favor of things that will bring more life. I must decide what's good for the rest and not just what's best for me. Will I end up victorious or will I be a failure to myself? Such are the questions that will be answered as time passes by.

For now, it's time to bake! =)

This oatmeal cookie is definitely my favorite recipe! I usually end up baking this whenever I feel the need to eat something comforting and sweet. Sometimes I use raisins, sometimes chocolate chips with walnuts, sometimes all of them! This time, good old chocolate chips will do. I was planning to give these cookies to my pregnant friend "B"... but it had disappeared before I even came back to work! I guess I'll just make another batch for dear "B" soon! =)

♥♥♥

Gingerbread in June

A friend from the office requested some gingerbread cookies in June. I was hesitant to bake at first because the first gingerbread men I made some Christmases ago was not so popular with the tasters. But having taken so much time out of the kitchen, I decided to bake again to hone my rusty skills. :)

This recipe turned out to be much better than the previous one I made. (And probably because I followed the instructions carefully this time!) The only regret I had was that I was so pressed for time, I wasn't able to decorate it anymore.

I got the recipe from "Christmas Cookies from the Whimsical Bakeshop" book that I got several years back. ♥♥♥

Holiday Baking

(clockwise from top) oatmeal raisin cookies, gingerbread men, double chocolate dream cookies

The holidays are done and over with. And as usual, my blog entry is late again. Ü It just seems strange to write this because the spirit of Christmas is no longer in the air. Too bad, I've always loved Christmas. I've always loved this season. It is, indeed, the most wonderful time of the year. I love the gift-giving, the chill in the air, the children's laughter, the excitement and anticipation, the unbelievable mall sales, the bargain-hunting for that perfect gift, the holiday baking... I love the sheer joy it brings to the heart.

double chocolate dream cookies

And for this year's holiday baking, as usual, I made cookies to give away to friends and family. What else is easier to bake and give away? Ü I wanted to give away a different set of cookies than what I made last year. But I wanted include my favorite oatmeal-raisin cookie recipe I make every time. It's something I got from the Mrs. Fields Cookie Book my Mom had before, that I "tweaked" to suit my taste-buds. Ü It's been my favorite oatmeal cookie recipe ever since, that I wouldn't dare try another. Ü In addition to that, I made a chocolate cookie from the Nestlè cookbook I got on sale last year, aptly named "Double Chocolate Dream Cookies". And yes, it was a dream. Ü I loved it's chocolate-y goodness, and the burst of sweetness on the first bite.

gingerbread men

But the most exciting about this year's holiday baking are the gingerbread cookies. Not only was it the first time that I baked one, it was also the very first time I had one! You see, gingerbread is not as common here in the Philippines as the good ole' chocolate chip cookie is. And if there are any, I assume it's only available in high-end bakeshops for kids who can actually recognize them. Ü As a kid, I only used to see it on my Mom's magazines and cartoon shows. So I was really dying to make one this year just to satisfy my curiosity and see what the fuss was all about. Ü I got the recipe from the book "Christmas Cookies with the Whimsical Bakehouse" (which I bought on sale again Ü). I must admit, as hard as it is to roll and re-roll the dough, it was fun making those little gingerbread men. Ü My sister gave me Christmas-themed cookie cutters as her gift about a month in advance, which I used for these. Unfortunately, I wasn't able to decorate it anymore because I think I've over beaten the royal icing, and it wouldn't come out of the piping bag! Ü It would've been more fun to decorate it. Although, I've noticed, on Christmas day, with my little nephews and nieces running around the house, that the gingerbread wasn't as popular with the kids as the other cookies are. Probably because they lack the grandiose of a colorfully decorated cookie... or maybe it was the overpowering taste of cloves that sets off the taste-buds a little. Whatever it is, I'm happy about those cookies. And making them this year makes this Christmas just a little bit sweeter. Ü

♥♥♥

Cookies for the Road

My Richard will be going to Baguio City for a wedding... and what better way to remind him of me than baking cookies he could munch on, on his 7-hour journey...

I made my own version of the oatmeal cookies I had been making for years.. but instead of the usual raisins (which he hates), I stirred in chocolate chips and walnuts (which he loves!). ;o)

Easy Macaroons

I was browsing a magazine and saw this recipe of macaroons. Although I'm not so fond of macaroons, I've been wanting to make a batch. I usually don't have time these days but when I saw how easy this was, I knew I had to try it. With very few simple ingredients, it was easy to whip up a batch. The thing is, I didn't find any freshly grated coconut that the recipe called for so I substituted the same amount of dessicated coconut. I knew from the start it was a big mistake! The macaroons turned out dry. Nevertheless, I like the sweetness of the condensed milk lingering on every bite. I know, I know... better stick to the recipe next time. ;o)

Macaroons

1 can (300 ml) sweetened condensed milk

3 c freshly gtated coconut

1/2 tsp vanilla

pinch of salt

Combine all ingredients. Drop in teaspoonful on an ungreased baking sheet. Bake in preheated 325 deg F oven for 10 to 12 mins.

Christmas Cookie Rush

I love Christmas! I love the holiday rush, roaming around the mall in search for gifts to give away, going in and about every corner just to find the perfect one, braving the supermarkets for the last minute grocery shopping, and waiting in line by the cashier for what seems like forever! As tiring as it is, I love it all. I love the anticipation, I love the rush, I love the songs, I love giving presents for my family and watch their faces as they rip the wrapper and unveil their gifts. I love everything about it. But this Christmas that had just passed had been my busiest ever! I was too busy baking, I didn't even have the time to stop and feel the very presence of this holiday. And to think that it's more than just a holiday, it's the celebration of the birth of Christ for us Christians. It was happy kind of sad. Probably because Richard wasn't around. He went home to Palawan for the holidays and won't be back until mid-January. But in any case, I still made the most out of it.

I decided to bake cookies for my friends as a Christmas present, I also baked cookies for Richard to bring home to Palawan, and on top of that, my Aunt asked me to bake cookies for her as presents for her friends and colleagues. All in all, I baked over 36 dozen cookies, in three varieties: chocolate chips, oatmeal & raisin, and chocolate crinkles. I made them in a span of 2 days, just before the big day, for I want them as fresh as possible. Boy, was I tired! The next thing I wanna do was rest my head on a pillow and sleep! But all is well that ends well. :) I feel fulfilled and accomplished. And I know no matter how tired I was, I could never complain... for I love what I'm doing. And I love gift-giving. And I guess that's what the true spirit of Christmas is, to be a blessing and to serve others through your blessings.

Light Butter Cookies (Lengua de Gato)

I made these cookies last month. I was looking for something to bake, something simple and easy, something that wouldn't take much time or effort. Something that wouldn't require me a special trip to the grocery. I just wanted to make something! Anything! So I browsed through my cookbooks and I found this one. I remember wanting to make these cookies when I first bought the book, but then as usual, I had completely forgot about it. So when I had the time to make it, I didn't hesitate. Besides, like I said, it was simple and easy.

I've always bought Lengua cookies from my old school cafeteria when I was still a student. I remembered it crisp and light and basically un-filling. :) It was more of a dessert cookie for me than a snack cookie. When I made my own Lengua cookies, I was expecting the same crispiness, but mine turned out a little soft and chewy. I didn't mind that, for I liked it better than the crispy version from my school cafeteria. I also discovered that since I was using a piping bag, I could make different shapes out of it than the regular strips it usually comes out of. I was feeling a little romantic that time, so I piped out heart-shaped cookies. I even made "words" out of it, which was really fun! My Mom (as usual) liked it. (She's one of my biggest fan... haha) I also discovered that if you wouldn't consume the cookies immediately, it is advisable to store it in an airtight container, as the cookies tend to soften all the more when exposed to air. I have plans to make them again. Maybe next time, I can make complete sentences out of them. ;o)

these are for Richard :)

Light Butter Cookies (Lengua de Gato)
(by Norma Olizon-Chikiamco of Filipino Snacks & Sweets)

1/2 c butter
1/2 c sugar
3 egg whites
1/4 tsp vanilla
1 c flour

1) Preheat oven to 350 degrees F. Using mixer at medium speed, cream butter and sugar until light and fluffy. Add egg whites one at a time, beating thoroughly after each addition. Add vanilla.
2) Sift flour and fold in butter mixture. Spoon batter into a pastry bag with a small frosting tip. Pipe 4-inch strips onto greased and floured baking trays or cookie sheets. (Alternatively, line cookie sheet with parchment/baking paper and pipe cookies directly on them)
3) Bake in preheated oven for about 7 minutes or until cookies have slightly browned edges. Makes about 45 cookies.

Chocolate-Coated Sunflower Seed Cookies

My Dad likes buying pasalubong for us since we were kids. He never stopped even if my sister and I are all grown up. He even buys one for my Mom once in a while when he sees a favorite of hers like dried plums and dates. He knows all our favorites. One day my little sister Diane asked for chocolate-coated sunflower seeds, that's her favorite. He bought her a pack from Aji Ichiban and he bought an even bigger pack for me. (My Dad is sometimes biased, to my favor of course!) ;o) He said I could put it on cakes... I don't think it would complement a cake at all but I know it would be great on cookies. So I made my favorite cookie recipe (chocolate chip cookies from Hershey's) and replaced the chips with the sunflower seeds. I really like it's rainbow colors and the nutty-ness of the seeds. Now I have a new way to enjoy my cookies. It was a perfect creation to reciprocate a perfect fatherly love.

Chocolate-Coated Sunflower Seed Cookies

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips **(replace with 100 grams chocolate coated sunflower seeds)**

1. Heat oven to 375°F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

(recipe adapted from http://www.hersheys.com/)

Recipe note: I bake my cookies on 350 degrees F for 12-15 mins, it comes out chewier.

Sugar Cookie with Icing

I've been wanting to do this cookie for a couple of weeks now but it's only yesterday that I found the time. I really liked how the color of the icing turned into a cute pastel, and the sugar cookie was just tender to the bite. The sweetness of the icing was the perfect compliment for the cookie, which would be rather bland without it. I think they're really cute, perfect for kids' birthday parties. (Just a little messy, though.) ;o)



Rolled Sugar Cookies

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder 1 teaspoon salt

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Recipe note: Make sure to chill the dough long enough (at least an hour or so) before rolling, so it would be easier to handle.

Sugar Cookie Icing

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Recipe note: You may need to add a few drops of light corn syrup to make the icing more spreadable.

(Source: Allrecipes.com)

Chocolate Chip Shortbread Wedges

This is the kind of cookie that tastes better on the next day. It's my first time to make shortbread cookies and now I know that I'm not gonna be fond them. There's something about it that just doesn't do it for me. It's crumbly when you bite on to it and I really don't like its texture on my mouth when I eat it. My mom said it was like eating polvoron! Anyway, I got the original recipe from the Hershey's website, which calls for macadamia nuts covered in Hershey's chocolate. I substituted it with just plain chocolate chips from Van Houten. (I wanted to try out a different brand ;o))

This is the original recipe:

***

HERSHEY'S SPECIAL DARK Chips and Macadamia Nut Shortbread Wedges

1 cup (2 sticks) butter (no substitutes), softened
1/2 cup sugar
2-1/2 cups all-purpose flour
1 tablespoon vanilla extract
1-1/3 cups (8-oz. pkg.) HERSHEY'S SPECIAL DARK Chips and Macadamia Pieces

1. Heat oven to 350° F. Grease cookie sheet or line with parchment paper.

2. Beat butter and sugar in large bowl until fluffy. Beat in flour and vanilla, beating until you have pea-sized crumbs. Stir in chips and madadamia nuts. With hands press mixture into ball; divide into two smaller equal balls.

3. Place one dough ball at each end of prepared cookie sheet; flatten each into circle about 1/2 inch thick. With knife cut each circle into 12 wedges. Do not separate wedges.

4. Bake 20 to 25 minutes or until edges are golden brown and center is set. Cool 10 minutes; recut wedges. 24 wedges.

***

(Source: www.hersheys.com)