Saturday, February 25, 2012

Georgia Mud Pops!




Georgia Mud Pops!
I've been wanting to make a mud cake, and haven't done it yet, so I mixed up these tasty little critters! I wanted a yummy yet simple brownie. These are absolutely yummy &..the easiest around. :o)
LOVE Trader Joe's "Ready to bake"
brownie batter in a bag!
I made brownie pops dipped in chocolate
and covered with various toppings.
Just choose your own favorites.
I used Heath English Toffee Bits,
Chocolate Sprinkles,
Marshmallow Cream, and Mini Reeses.
These were my favorite!
Just bake your brownies. When cool enough to touch, crumble the brownies and roll into balls.
I used these as they just seemed to fit the mud pop theme.
Place these on a wax paper lined sheet pan.
Dip one end of stick into melted chocolate, 
insert into brownie ball and freeze the whole pan
for about 15 minutes.
Now dip the pop in melted chocolate & coat with your favorite toppings.

Some of  the toppings I used.
These are really good..but, they ARE chocolate ..
so how could they NOT be?
MMMmmmm...........
........................................
I think.....
You're gonna like these!
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Happy & Sweet Baking
from
Sugartown Sweets!
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I love all your comments & read each one!

Tuesday, February 14, 2012

Cheery Cherry Valentine Cookies!

Cheery Cherry Valentine Cookies! ...
or, My Mom's Birthday Cookies
 in this case! 
With our Mom's birthday
on February 13th, we have always used the Valentines theme. 
I think she LOVES it ;o)
I used cherry flavors in my cookie dough and royal icing.
My kitchen smelled heavenly..hmmm.
I also tinted my dough with Wilton rose color..so pretty.
Here's my dough...i heart it :o)
and I'm getting ready to roll...
Sprinkle your work surface with flour.
 I'm making a few fondant hearts for decoration.
I dipped my cutter in 10 x sugar first.     
I also rolled the fondant on parchment paper so I wouldn't need additional powdered..it worked perfect..no sticking!
Here are the lovely lavender hearts..
and i didn't even use them!
I am flooding one entire cookie!
I love the look..so clean.
(once it dries)
Place your cookies on parchment paper to dry.

I wanted some of the cookies to resemble love letters..i think they turned out pretty good!
I used a little rose food gel mixed with a drop or two of water, then used a watercolor paintbrush to *flick* on ink splotches.
I used my food writer pen, fondant hearts, pink sugar sprinkles.and heart sprinkles to decorate them.

 I always have to make a few little *dotty heart* cookies...these aren't perfect as i did not feel like outlining the cookie first.
I used my *flood* icing to decorate the entire cookie..as you can see from the uneven lines..

 :o)
before & after
 I iced a few smaller hearts..
 then covered them with tiny heart sprinkles.
These are a smaller version of the 
*love letter* cookies..
These are super tiny cookies.
I used the smallest fondant heart cutter for this cookie, iced it, then used tiny sprinkles to decorate.
Wishing you all a..
 Valentine's filled with..
 Love these...
 ....................................

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Cherry Cookie Dough Recipe
3 cups all purpose four
2 teaspoons baking powder
1 cup sugar
2 sticks salted butter (softened)
1 large egg
1/2 teaspoon almond extract
1/2 teaspoon LorAnn cherry flavor
Wilton rose color food gel
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Combine flour & baking powder in a separate bowl.
Cream butter & sugar in mixer.
Add egg , flavorings & food color, mixing well.
Scrape down sides of bowl and then another quick mix.
Gradually add flour mixture till combined. 
Chill dough.
Bake @ 350 10-12 minutes.
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 Cherry Royal Icing
4 cups confectioners sugar
4 tablespoons meringue powder
6 tablespoons warm water
1 teaspoon cherry extract
1 teaspoon light corn syrup
.......................................................
Cover your mixer with a damp towel, mix dry ingredients on low.
Add water, flavor and corn syrup & mix on low 
7-10 minutes till you have stiff peaks.
For *flood* icing, add small amounts of water stirring slowly until you achieve a glue-like
consistency.
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I Love All Your Comments and Read Each One :o)
Sweet 
&
Happy Baking
from
Sugartown Sweets!



Thursday, February 9, 2012

Banana Marshmallows

Good Old Fashioned Homemade
Banana
Marshmallows.. 
well..maybe not old fashioned..but yummy banana flavor nonetheless!
I LOVE Banana Laffy Taffyand if you do too..I think you'll love these!
Lately, I've made quite a few marshmallows.
My favorite recipe right now (for taste, texture & feathery lightness) is this one.
Sweet little pillows of wonderfulness...
This easy recipe begins by combining the unflavored gelatin with cold water.
 Stir together with a fork.
Set aside. 
 I should just go ahead and buy a gallon jug of corn syrup!
 Use a wooden spoon to stir your sugar mixture..
This candy cooks to the soft ball stage.
My Mom..the fudge making Queen..
can do all this with no thermometer!
Alas, I myself can not...*sigh*.
So, I rely upon my digital candy thermometer.
Once you reach the soft-ball stage, remove pan from heat & mix in the gelatin *bloom*.
Let this sit while you beat the egg whites.
Soo many flavors to choose from...
 I decided to go with 1/2 teaspoon of banana flavor, which was a good thing as I spilled the rest of the tiny bottle! I also used this much (see photo) yellow gel food color.
  Carefully pour the hot sugar mixture into the mixer bowl of egg whites on low speed. 
I also added my flavor and color.
 Mmmm..the smell is heavenly..
 Set your timer for 10 minutes and turn your mixer onto high speed.
 Ahh..lovely :o)
(make sure you prepare your pan with non-stick spray)
  This wonderful recipe is the easiest one I've found to handle. It spreads prettier & easier. It is also less sticky than others. 
 And, the next morning, your finished candy effortlessly peels right up!
 All the recipes I've seen call for a confectioners sugar and corn starch mix on which to lay and cut your candy.
I've decided I'm going to stick with all confectioners sugar. To me, it just tastes nicer :o)
 Cutting the marshmallows with a pizza cutter dipped in 10 x sugar is a breeze...
 Pretty yellow ribbons..
 Place your cut candy in a bowl of 10 x sugar and give it a shake.. making sure you've coated all the pieces.
 Marshmallow Recipe
2 Tablespoons plus 1/2 teaspoon unflavored gelatin
1/2 cup cold water
2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 large egg whites
1/2 teaspoon LorAnn Oils banana flavor
1 cup 10 x sugar
Sprinkle gelatin over a small bowl with half cup cold water. Set aside.
In a heavy bottomed , straight sided saucepan,
mix together sugar, corn syrup, hot water and salt.
Place over medium heat stirring until sugar is dissolved.
Continue cooking, without stirring, until mixture reaches soft-ball stage.
Remove from heat, add gelatin and set aside.
In mixer, with whisk attachment, beat egg whites until stiff peaks form.
With mixer on low speed, add the sugar mixture, flavor and color.
Turn mixer on high speed and continue mixing for 10 minutes.
Pour the candy into your prepared pan, spreading evenly. Cover with parchment paper lightly sprayed with non-stick spray. Let stand overnight.
Turn your marshmallows out onto your work surface, coated with 10 x sugar.
Cut with pizza cutter and toss in a bowl of 10 x sugar.

I LOVE ALL YOUR COMMENTS & READ EACH ONE!
Thank you so much for taking the time to stop by my blog today :o)
Sweet & Happy Baking
from
Sugartown Sweets!