I’ll be honest. I’ve always been a bit intimated by fondant. The results are so gorgeous that I’ve always assumed that it was difficult. When I came across a fondant cupcake decorating class at a local shop called the Cake Professor, however, I decided to try working with fondant. Guess what? It turns out simple fondant decorations that can make a cupcake look really pretty are super simple to make. In a lot of ways working with fondant is a lot like playing with play-dough.
A couple of years ago I decided to bake the Peninsula Grill Coconut Cake, after finding a recipe for the cake on the Martha Stewart website. The cake was very time intensive to make. Also, after seeing everything that went into the cake it lost just a bit of its charm. Now, I don’t expect my cakes to be healthy, after all they are cakes, but the Peninsula Grill Coconut Cake is DECADENT even for a cake!
There is still time to make cookies before Christmas! I am thrilled to have my friend Nichelle back for a second guest post today. This is the second of two flour free recipes that she is sharing. If you missed her peppermint and chocolate meringues yesterday, you can check them out here.
As a host, I feel it is important for a guest to have options. Even if that guest has a gluten allergy and is coming to a cookie party. So, after making minty meringues, I decided to go with an old faithful: crispy rice treats (with a little twist). What’s the twist you ask? Two words: Brown Butter.
Only three days until Christmas! This year went by so quickly, but there is still time to make a batch of cookies or two. In fact, I plan to spend some time today baking. This is one of my favorite cookie recipes. I have made these cookies for many different occasions, including a baby shower and to celebrate the arrival of spring. I made the latest batch for Jaime and my annual holiday dessert party. To help give our party a cohesive elegant look we decided to make all of the desserts red and white. Recently I have been a bit obsessed with snowflake cookie cutters and I figured that this was a perfect time to put them to use and make some snowflake cookies. Earlier this season I put them to use to make salt dough snowflake ornaments.
It is finally beginning to feel a bit like fall here in South Carolina. While it is definitely not the same as autumn in New England or out west, it is enough to get me thinking about fall foods and especially pumpkin. I saw a recipe for Golden Stollen on the King Arthur Flour website this past weekend. The golden color of this bread is a result of pumpkin. This bread sounded like the perfect fall bread so I went to the grocery store to buy the ingredients that I didn’t have on hand — dried cranberries, candied ginger, and pumpkin — and then came home and made this. I followed the recipe on the King Arthur Flour website with a couple of minor changes.
While this bread was baking it filled the house with the sweet aroma of cinnamon, nutmeg, and ginger. I will definitely make it again. A slice of this bread with a cup of tea, a fire in the fireplace, and a good book would make a very nice fall evening.
These flowers are relatively easy to make, yet are very pretty on baked goods. I have made a couple of variations of these, but I made the ones that I am sharing today for Jaime and my summer party.
These flowers were inspired by Southern Living’s gumdrop flowers. I wasn’t able to find any gum drops at the grocery stores that we frequent–and thought the taste of spice drops, which the stores did have would be too strong–so I used fruit slice candy.