Paula’s New Year’s Eve Gingerbread Party Animals

by admin on December 31, 2011

A year ago today I was putting the finishing touches on my *Doves of Hope* cookies for the first post of this 365 project.  I remember being so excited to kick-off Frosting for the Cause and being very hopeful that many other people would get excited right along with me and join in.  As the year unfolded and the emails kept coming in from people asking to volunteer, my hope never waned.  Nor did the hope of those who believed that that they could make a difference by sharing their own stories and recipes, by donating $25.00 and by handing their cookies, cupcakes, cakes and bars happily over to a hospital, hospice or other institution affiliated with cancer patients. Now, here we are on the last day of this 365 project and I have put the finishing touches on another batch of cookies and I know that this project has made a difference on so many levels, to so many people.

While the original goal was to have 365 posts completed by 365 different volunteers, each donating $25.00, that exact number did not come to pass.  What did occur throughout 2011 was a total of 342 posts completed by 330 different volunteers.  Of those 330 volunteers, 12 of them returned on 18 different occasions to fill-in when either another volunteer had to cancel or could not otherwise meet their commitment.  On 23 occasions throughout the year, we unfortunately did not have any posts at all.  However, for every volunteer that did submit one post, donate their baked goods and make their monetary donation to their favourite cancer organization, we raised a total of $8,100 for cancer research.  There were also other funds donated to cancer research by volunteers who held their own bakes sales in conjunction with their guest post for Frosting for the Cause and by volunteers who had their employers donate as well.  So, on the monetary objective alone of this project, I think it’s safe to say that it was a success.

Some heart-felt thank-you’s must be made.  To everyone who participated so fully in this project I am sincerely grateful.  You shared your stories of profound personal loss, of triumphs, successes and of unwavering hope.  You made us privy to your fears, your faith, and to the remarkable courage of not only yourselves, but of your beloved family members, friends and relatives.  Your story connected with each and every one of us in a manner that not only touched our hearts but made a place for itself within it and I thank you.

To all the volunteers who found the time somewhere, somehow to not only do one post, but to come back and fill in for someone else, I am indebted to your unwavering support, Nicole (5 pinch-hit posts), Lora (3 pinch-hit posts), Callye, Landa, Heather, Ali, Shelly, Cristin, Susie, Wendy and Jacqueline.  You humble me with you generous hearts and I am grateful.  Thank you.

To four talented business women who supported this project in another manner as well, that of their sponsorship.  I am honoured to have your links on this site.  Thank you, Renee, Marda, Laurie and Jeanmarie.

To the very talented Jessica who not only designed a site that so suited the project but made it possible for an IT challenged person such as myself to manage it without too much stress or headaches.  Thank you.

To the handful of ladies I threw out this project idea to over a year ago who all responded with your encouragement and support of it, I am indebted to you; Bridget, Gail, Callye, Renee, Catherine, Michelle, Amanda, Becky, Cheryl, Jen, Janet, Diane, Kate, Rachel, Cat and Pam.

And to Ron, my husband who for the past year, every single day without fail (except today) asked me *Did your post come in yet?  Did you finish your intro?* Who, practically every evening for the past year watched television alone in the den while I worked on the project and who, without complaint over the past year, got used to talking to me without me making eye contact with him because more often than not, my face was focused on my laptop screen.  I could in no way, have done this project without his constant and ever-present understanding support of it and of me.  Thank you.

I had hoped, at the beginning of the year, if response was favourable to the project, that perhaps I could continue it throughout 2012. Unfortunately, due to events occurring within my family in 2012, I will not be able to dedicate the time required to keep it running every day.  I have however, paid to keep Frosting for the Cause up and available for viewers throughout 2012.  All the work and dedication that all of the volunteers put into their posts deserves at least that and I hope to continue keeping it available for viewer even longer.

This project began with hope and I know that we all continue in hope.  To everyone who is battling cancer, I hope you are all successful against this disease.  I hope that for all those counting down to your dates of being declared *cancer free* that you all celebrate that anniversary with your loved ones. To all those who have never had to deal with this disease personally within your families, I hope that you never do.  I hope that everyone looks forward to 2012 with much anticipation and may the year bring each and every one of you all that you are wishing for while we all continue to pray and to hope for a cure.

I have no words that can truly nor adequately express what you have all blessed me with over this past year.  Happy New Year ♥

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New Year’s Eve Gingerbread Party Animals (gingerbread recipe from Nick Malgieri)

2 sticks of unsalted butter (use cold)

2 large eggs

2/3 cup of firmly packed dark brown sugar

5 cups of flour (I use unbleached)

4 teaspoons of ground ginger

1 tablespoon of ground cinnamon

1 teaspoon of freshly grated nutmeg

1/2 teaspoon of ground cloves

1 teaspoon of salt

1/2 teaspoon of baking soda

2/3 cup of molasses

Add your flour and spices together in a large bowl, whisk together well and set aside.  Cut your cold butter into little cubes and beat with your mixer until creamy.  Add your dark brown sugar and beat on medium until well blended. Beat in your eggs, one at a time the batter is smooth.  Now take a minute to scrape down the sides of your mixing bowl.  Lower the speed to two on your mixer and add 2 1/2 cups of the flour and spice mixture until combined.  Add in your molasses until combined.  Scrape down your bowl once again before adding the remaining flour mixture, a cup at a time with your mixer still set on the second speed.  Once all the flour mixture has been incorporated scrape down your bowl and beater blade one last time and gather your dough into a ball.

Divide your dough into two equal sections, set one aside as you roll out one section between sheets of parchment paper.  Roll dough to 5/16″ thickness and cut out cookie shapes with your choice of cutter.  I used a 4″ oval cutter that I re-shaped into the shapes shown in the pictures.  Place cut cookies on parchment paper lined cookies sheets and place in freezer for a few minutes before baking in a pre-heated 350° oven for 10-12  minutes.  Do not over-bake.

Step 1:  Using black piping icing and a number 3 tip, outline the shape of your party animal and fill in the nose.

Step 2:  Using white flood icing, flood the eyes of your party animal and with gold flood icing, fill in the party hat.

Step 3:  Using you choice of colours for the face, fill in with flood icing.  In the sample shown below, orange flood is used.

Step 4:  Using a different colour of flood icing, fill in the party horn.  In the sample shown, dark blue is used and white is used to make a design in the party horn.  With different colours of flood icing, make little rectangular shapes around the cookie for confetti.  Using black piping, squeeze little dots in each eye.

Step 5:   Using small tipped clean paint brush dipped in dry gold glitter dust mixed with a tiny bit of vodka, dab brush the un-decorated sections of the cookie and then dab a little bit of gold glitter dust onto each of the party hats.

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Kelly’s Peppermint Hot Chocolate Cupcakes

by admin on December 30, 2011

Kelly is one very industrious college junior.  She is majoring in Sports Journalism and spent the summer interning at a major television station in Washington, D.C.  She kept a blog about the sport stories she covered during her break from school and also posted some stories and pictures of her other passion, baking.  In September after returning to College she decided to revamp and rename her blog to Kelly’s Konfections and focus her stories on her trials and triumphs as she strives to become a better baker.  Kelly is doing very well and appears to have many more triumphs than trials!  She has completed at least three of the Wilton Cake Decorating courses and already one of her cakes was featured on WHSY (Harrisburg TV) in September.  In October she was featured on WHSV again for her baking business venture and her chocolate cupcakes came in first place in the competition Cupcakes for a Good Cause.  Kelly’s dream job would be to be a sports broadcaster on ESPN one day but she has wisely decided that it is always good to have a back-up plan and running a baking business is a sweet back-up plan for sure!  I am delighted that Kelly is here today, sharing her story and recipe with us.  You can follow her on Twitter @Kellykonfection

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Cancer Sucks. But we can make a difference!

I’m really excited and proud to be posting my contribution for Frosting for the Cause. It’s a truly awesome project spearheaded by Paula over at Vanilla Bean Baker.
This is the background given by Frosting for the Cause:
“Beginning January 1, 2011 a total of 365 sugar cookie & cupcake bakers/decorators and bloggers from across Canada and the United States will take turns doing a guest post here at Frosting for the Cause. Once a day, every day for a year you will be treated to a new and talented blogger who will showcase their home-made, hand-decorated cookies, cupcakes and sweets or all kinds together with their recipes. Almost everyone, everywhere, has been touched by cancer in one form or another. The guest bakers will also share in a very personal manner with readers of Frosting for the Cause, about a woman in their life who had to face this terrible disease head-on.”

I only found out about the project recently, and I was so excited to find out there were a couple of days left in December! I’m currently on vacation, so I did this ahead of time.

Why am I participating?

I’ve mentioned previously that I lost one of my best friends to brain cancer in August 2010. Natalie was a truly incredible person- always optimistic, she brightened every room she ever walked into. She was a talented composer, piano player, and singer. She was diagnosed in April of 2009, the spring of our senior year of high school. Chemo almost killed her that summer, but radiation was enough to send her into remission. The same time in 2010, the cancer came back, this time for good. We lost her on August 3, 2010.

In Boston

In Spain

In Rehoboth, at the Fractured Prune

Right before our junior prom :)

Please, please consider donating to Frosting for the Cause! It’s such a great project. Two of the aspects of committing to participate are donating money to a cancer charity or organization, and donating our baked goods to a hospice or women’s cancer center. I chose the National Brain Tumor Society and the Cancer Center at Mount Vernon Inova Hospital in Alexandria.
Everyone I know has been touched at some point in their lives by cancer, either directly or indirectly. I was very touched by Frosting for the Cause’s mission, and I’m so excited to participate.

Peppermint Hot Chocolate Cupcakes


I used my Award Winning Chocolate Cupcakes, recipe re-posted below. I had mini peppermint marshmallows I wanted to use, so I searched for a marshmallow buttercream recipe that used one! I’m posting that recipe, as well as my favorite marshmallow buttercream recipe :)


Chocolate Cupcakes


Ingredients:
Bittersweet chocolate- 3 oz, finely chopped
Dutch-processed cocoa- 1/3 c
Hot, strong-brewed coffee- 3/4 c
Bread flour- 3/4 c
Sugar- 3/4 c
Salt- 1/2 tsp
Baking soda- 1/2 tsp
Canola oil- 6 tbsp
Large eggs- 2
White vinegar- 2 tsp
Vanilla extract- 1 tsp

Directions:
1. Put chocolate and cocoa in a bowl, then pour the hot coffee over it. Whisk until smooth, then transfer to refrigerator until cool, 20-30 minutes.
2. In the meantime, whisk flour, sugar, salt, and baking soda together, and set aside.
3. Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mix.
4. Add flour mixture to the mix, and whisk until batter is smooth.
5. Bake at 350 degrees for 17-19 minutes. In my oven, it worked best when I rotated the cupcake pan at 17 minutes, then let them bake an additional two {it would probably be better to do it halfway through… let me know what you find!}

Ganache Filling Ingredients:


Bittersweet chocolate- 2 oz, finely chopped
Heavy whipping cream- 1/4 c
Powdered sugar- 1 tbsp
Directions:
1. Place chocolate, cream, and powdered sugar in a microwave-proof bowl. Cook on high until mixture is warm to touch, about 30 seconds.
2. Whisk mixture, then put bowl in refrigerator. Let stand until chilled, about 30 minutes.

Peppermint Marshmallow Frosting
Adapted from eHow.com
Full disclosure: Following this recipe didn’t work out super great, so I adapted it/added some ingredients (included). In this case, it’s more about tinkering with the recipe and ingredients to your own individual taste.

Ingredients:


Peppermint mini marshmallows- 64
Cold butter- 3 sticks
Milk- 1 1/3 c
Vanilla- 1/2 tsp
Added:
Peppermint extract- 1 tsp
Powdered sugar- 1/2 c
Marshmallow fluff- 1/2 c
Red food coloring
Directions:
1. Combine mini marshmallows and milk in a medium sized saucepan turned to low heat. Allow mixture to heat until the marshmallows dissolve.
2. Remove mixture and allow it to come to room temperature.
3. Cream butter, then slowly add marshmallow mixture and vanilla. Beat until combined.
4. Optional to add peppermint extract, powdered sugar and marshmallow fluff. Tint with red food coloring to make it cute and pink :)

My Go-To Marshmallow Frosting Recipe
You could totally tinker with this to make it nice and peppermint-y :)
Courtesy of Baked Bree


Ingredients:
Butter- 1 c, room temp
Marshmallow fluff- 1 (7 oz) jar
Powdered sugar- 2 c
Vanilla- 1 tsp

Directions:
1. Cream butter until light and fluffy. Add marshmallow fluff. Whip for 2 minutes.
2. Add powdered sugar and beat for another 2 minutes. Add vanilla extract and beat for 1 minute.

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Erin’s Crisp Sugar Cookies with Champagne Butter Cream

by admin on December 29, 2011

Erin began decorating cookies shortly after she started following blogs while on maternity leave with her youngest of two sons.  It wasn’t long after she began following a few talented bakers before she started telling herself that she could make what they were making.  Soon she was delighting her family and friends with her delicious and wonderfully decorated cookies and other sweets.   Before her youngest had turned one, Erin had opened her Whip It Good cookie business and began filling orders for very happy customers in the Houston area of Texas.  Busy as she is with a five year old, a seventeen month old and working full time as a supervisor at DePelchin Children’s Center Erin still manages to blog about her latest cookie creations as well as chronicling the life and times of a young and growing family in The Heflin House.  This talented baker and decorator also finds time to post regularly on her Facebook page.  I am very happy that Erin is here today sharing her story and recipe with us.  You can follow her on Twitter @ErinHeflin

♥ ♥ ♥ ♥ ♥

I little about me…

I reside in Houston, TX where I am a mother to my gorgeous 5 year old and 18 month old boys and wife to my hard working husband who also coaches lacrosse part-time. I have worked full time in child welfare for the past 10 years. The great part about my job is that I get to play a small part in changing the lives of families and children everyday. I have also maintained a family blog since my oldest son was born. Needless to say, I am pretty busy.  When I was on maternity leave with my youngest, I guess I though I needed more to do. That is when I fell in love with party and baking blogs.  I ran across a blog about cookie decorating (Bake at 350 to be exact) and decided to give it a try.  I was immediately hooked!  My friend Tracy convinced me to turn it in to something more.  I began my little side gig, Whip It Good Cookies, in September of 2010. I am now a self-taught, part-time cookie decorator as well.

The timing of my post is perfect to pay tribute to an amazing woman and to ring in the New Year.

My most vivid, cherished memories of my childhood involve my grandmother, Luella Ables.

She was known to most as “Lu” or “Aunt Lu” since she babysat and/or helped raise over a hundred children in her lifetime.  Growing up, my sister and I spent several weeks of every summer at her home in Oklahoma City.  It wasn’t uncommon for us to wake up in the morning or from a nap to find the garage was completely transformed into a store, school or bank for us to play in.  Every day was an adventure; she made a trip to the grocery store exciting. She constantly kept us entertained and truly enjoyed being around us.  I am sure that my parents enjoyed the fact that she loaded us up with big bags of candy and homemade sweets for the trip home.

Aside from being a lot of fun, my grandmother taught us a lot about God, being ladies, cooking, and life in general.  She was a Sunday school teacher and always put a lot of thought and effort into her lessons.  Her creativity also shined when she taught the children that she cared for or put together a party for each of their birthdays.  I like to think I got a little of that from her. J

I can still smell her cooking and remember every single detail of her house that I spent so much time in. I miss her terribly; even more so because I never got the chance to say goodbye.  Breast cancer took her life way too early.  It was the day before I started my senior year of college when I heard the news that she was nearing the end of her battle.

She did not get to see my sister or I get married or meet her great grandsons who I know she would absolutely adore.

If she were here, I know they would adore her too.

My family walks every year in the Race for the Cure in Oklahoma City in honor and memory of her.  I know that she would be proud of me and our family.

The recipe below was taken out of the recipe box that she gave to me as a child.  She would probably not approve but I spiced the cookies up with Champagne butter cream frosting which is perfect for a New Year’s Celebration. J

I must say that I am so looking forward to 2012!!! So without further ado, I give you Crisp Sugar Cookies with Champagne Butter Cream.

Crisp Sugar Cookies

From the Kitchen of “Lu Ables”

2 ½ cups flour

½ teaspoon salt

½ teaspoon baking soda

¾ cup shortening (I used butter flavored. The card originally called for Oleo.  I had to look that one up!)

1 cup sugar

2 eggs

2 tablespoons milk

1 teaspoon vanilla

Directions exactly how she wrote them…

Sift and measure flour.  Add soda and salt.

Cream shortening and add sugar gradually; beating generously.

Add eggs, one at a time.  Beat briskly.

Combine milk and vanilla.

I’m kind of like the Pioneer Woman without the awesome camera, farm animals, the ranch, extra kids and the cookbook. J

Add all ingredients together.  Blend well.

Cover dough tightly and chill for one hour or longer.  Roll dough out thin on lightly floured wax paper. Cut into shapes.

Bake 8 to 10 minutes on ungreased cookie sheet in 375 degree oven.

Champagne Butter Cream Frosting

2 sticks butter

8 cups powered sugar

4 tablespoons milk

2 teaspoons vanilla

4 tablespoons champagne (I used Korbel)

Sorry, I don’t have many pics of the frosting.

Cream the butter with a mixer.  Slowly add powered sugar and continue mixing.  Add milk, vanilla and champagne and continue mixing until smooth.  If frosting is too thin, you may add more powered sugar.  You can adjust the liquid ingredients to your taste.  You don’t have to add the champagne or you can add additional flavors such as strawberry to your frosting.

I filled a piping bag with a 1M tip and frosting.  I then turned a cookie upside down and piped a small amount of icing.

You can ice your cookie and leave them as-is if you wish.  I sandwiched mine and put them in mason jars to give away.

I thought it would be a nice touch for a festive New Year’s celebration or gift.  I ordered these cute printables from The Design Cupboard, had them printed on card stock at a local office supply store and punched them out with a 2” punch.

Voila!

I am a sucker for a pretty package and I thought these turned out cute.

So cheers to those who have fought, those who are still fighting and to another memorable year. I hope you enjoyed my cookies and my ramblings.  J

Thank you Paula for the amazing mission that you have followed through with and for letting me be a part of it.




{ 2 comments }

Amy’s Snowflake and Snowlady Sugar Cookies with Royal Icing

by admin on December 28, 2011

Amy is a teacher working and living in Kansas.  Her full-time career is teacher but she is also very passionate about gardening, helping her husband out on the farm and running a bakery business out of her home.  She’s been filling the confectionery requirements of those in her area since May of 2010 when she launched her baking site O So Sweet Cookies.  Orders are filled for many decorated sugar cookies but so too for cakes and cupcakes including wedding, specialty and character cakes.  Amy began giving baking and decorating classes this past summer at Sweet Baking and Candy Making Supply and December has proved to be a very busy month for her. Her life outside of baking is shared with her readers on her other site My Adventures in the Country.  Here Amy shares her recipes for some of her canning goods along with some of her favourite desserts, gift ideas from the kitchen and much more.  Life on the farm is hard work and Amy likes to support her husband in his work whenever she can.  Her stories of her being a helping farm hand are certainly worth the read.  I am very happy that Amy is here today, sharing her story and recipe with us.

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I learned about Frosting for the Cause last January and was so excited about being a part of this great project, but then chickened out. The thought of revisiting all those memories of my family was just too hard. I couldn’t bring myself to do it, so I opted not to sign up to guest post.

Then, over Thanksgiving break, I was doing some blog surfing and came upon a blog whose author was guest posting for Frosting for the Cause and I wondered if there were still any open spots. There were. So, as you’ve probably figured out, I decided that it was a sign I should sign up, so here I am.

I suppose one of the main reasons I was so apprehensive to do this was the fact that I lost my father to cancer almost 13 years ago. I know this post is about a woman’s struggle with the disease, but I feel I must share the story of my father for you to understand the courage of my mom.

You see, my family has had to deal with cancer for as long as I can remember. My first experience of it was during 1st grade when my mother’s father past away from lung cancer. Years later, my dad’s father was diagnosed with prostate cancer, which he overcame, then brain cancer, which he again overcame, but a few years after that, he developed bone cancer which ended up taking him from us. That was back in 1997. Fast forward two years later.

My mom was finishing up her college education of becoming a physician assistant, something she’d dreamed of doing her entire life. Countless hours of college classes, studying, and living three hours away from home, were finally over. This degree was something she never would have pursued had it not been for the support and encouragement of my dad. He was the ultimate supporter of anything we wanted to do. He was always there pushing us to do our best and encouraging us to take the risks necessary to make our dreams a reality.

So, my mom graduated with honors and began working at a doctor’s office in late July, early August. Then, my dad starting getting sick. We thought it was the flu, but after six weeks of tests and more tests, we found out the results. Cancer. I remember when my mom told me they needed to talk to me. She’s not very good at hiding bad news…I knew something was terribly wrong. I knew the moment I walked in the house. I sat there and listened to what they told me, but I didn’t believe it. Not my dad, not now. Mom was finally done with school and they were finally going to be able to do all the things they had put on the back-burner while waiting for her to finish.

From October to January, dad went through chemo and radiation treatments and we watched him grow weaker and frail. Christmas of 1999 was the last Christmas we had with him. Mom asked me to stay home for the first few weeks of my final semester of college to help care for him. He didn’t want anyone else to help. He died Jan. 18 at our home. Mom’s training as a physician assistant and our local Hospice nurses allowed him to stay in the comforts of home and not have to spend his last days in a hospital and for that, we were thankful.

Watching my mom go through what we went through with my dad was extremely difficult. What do you say to someone who’s lost the love of her life? What do you do for her to try and help heal the pain? There’s nothing to do or say. You just do what you can and be there for the times when she needs you and that’s what my sister and I did.

About five years later, my mom met someone and remarried and we were so excited for her. We love him like a second dad and I know my dad would approve. Life was moving along and then I received a call from my mom that she wanted to stop by and talk to me. I could hear it in her voice. Something was wrong. I told my husband, something was really wrong. He didn’t understand and said I was just worrying. He didn’t know what I knew…the sound of her voice said it all. She and Stan, my step-dad, stopped by my in-laws to talk to us.

She walked up to me and said not to be alarmed, but that she’d had some tests done and they came back positive for breast cancer. She assured me that they caught things soon enough, but all I heard was cancer, again. This cannot be happening. I am only 30 years old and I’m going to be an orphan. God and I had a little discussion after this. Five months ago, my husband and I had lost everything we owned in a house fire and now this…really? Do you really think it’s necessary to do this to me now? I can’t handle this….I’m not strong enough for this. Yes, those selfish thoughts were racing throughout my brain. These things can’t be happening to me. I don’t know why I felt so compelled to think about how her diagnosis was going to affect me, when I should have been concerned with her and what this was going to mean to her and her life, but that’s what I was thinking.

Well, I’m happy to report that I’m not an orphan. My mom did beat the cancer, despite the fact that it had spread to two of her lymph nodes. She went through extreme chemo treatments, numerous surgeries, lost her hair, was sick and home bound for months, but won the battle. And she embraced every single moment of her journey from good to bad. Losing her hair was not an issue and she purchased no wigs. Occasionally, she wore hats when it was cold outside and celebrated the loss of her hair with a portrait session with my step-dad and their dog. They even showed their support for her by shaving their heads too!

My mom has had to work for everything in her life and she’s the most determined and courageous person I know. I can’t imagine going through the experiences she’s gone through, while still maintaining her upbeat and positive attitude, even when the fight was too hard to bear.

I know things were worse than she let on, but I guess it’s a mom thing to try and protect your kids. Regardless of how bad it was, I know it was a combination of her sheer determination to survive and my dad as her guardian angel above, knowing that she still had things to do here on earth, that helped her beat the disease. She will be cancer free, five years in February, and she’s already planning the celebration. We’ve already designed the cookies for this joyous occasion and I couldn’t be more happy to still have my mom.

Luckily, Hospice was not necessary for our family’s cancer scare this time, but for those families who need it, I’m donating these cookies to the Holton Community Hospital Hospice, working with Jackson County Friends of Hospice.

Snowflake and Snowlady Cookies with Royal Icing

Soft Vanilla Sugar Cookies (Adapted from Betty Crocker Cookbook New Edition)
1 cup butter, softened
1 1/2 cups powdered sugar, sifted
2 tsp clear vanilla extract
1 large egg
2 1/2 cups flour *
1 tsp baking soda
1 tsp cream of tartar

Directions:
Preheat oven to 375°. In a medium bowl, combine the flour, baking soda and cream of tartar. In the bowl of a stand-up mixer, cream the butter until smooth and slowly add the sifted powdered sugar. Add the egg and vanilla. Mix until light and fluffy. Slowly add the flour mixture and beat until combined. (*A little hint to save time. I store my flour in the freezer and when ready to use it, I measure it directly out from the freezer. ) The dough is cold and stiff and the perfect consistency for rolling. No refrigeration required! You will need to have a sturdy stand-up mixer if you use this trick.

Divide dough in half and cover portion not being used. Roll the dough on a lightly floured surface. I like my cookies to be 1/4-3/8″ thick. Cut cookies into shapes and place on a parchment lined baking sheet. Bake in a 375° oven for 8-10 minutes. Remove from oven and cool on a cooling rack. Repeat with second half of dough.

Royal Icing
2 lbs powdered sugar, sifted
1/4 cup meringue powder
1 cup water
1 tsp vanilla extract
1/2 tsp salt
1 Tbsp clear corn syrup

Directions:
Sift the powdered sugar, meringue powder, and salt together into the bowl of a stand-up mixer. Add the water, vanilla, and corn syrup. Using the whisk attachment, mix on medium speed for 7-8 minutes until the icing is the consistency of very thick corn syrup. Color as desired. Be sure to keep royal icing completely covered as it will dry out very quickly.

To Decorate Snowflakes:
Begin by outlining the cookies with thick royal icing. I used a #2 tip. Let sit for several minutes before adding the thinned, flood icing. (Flood icing is icing that has been thinned down by adding water. It should disappear back into the bowl within 10 seconds. If it takes longer, it might not be thin enough.)


Once the outline is set, fill the cookies with flood icing. Wait for the flood icing to set for at least 30 minutes before adding the striped details. I used a #2 tip for my detail work.

To Decorate the Snowlady:
Begin by outlining and filling the hat with a #3 tip. Hint: when using bright or dark colors like black, let that section dry 30 minutes to an hour before adding the white. This will prevent bleeding from the black into the white frosting. After it’s set for 10 minutes or so, you can add the pink ribbon accents.


After 30 minutes to an hour, outline the white with a #2 tip and fill with white flood icing. Again, let the white set for at least 30 minutes. Next, using a #2 tip, add black dots for eyes, coal for mouth, and down the center of the snowlady.

Using a #2 tip and stiff pink icing, add the scarf. Finally, using stiff orange icing and a #1 tip, add the carrot for the nose.

Let cookies set overnight to make sure the white is completely dry. Package and deliver!

{ 5 comments }

Kristi’s Almond Crescent Cookies

by admin on December 27, 2011

Kristi is a transplanted city girl now living, for the past nine years in the country side of Colorado with her husband, young son and daughter.  Here nearest town does not have a single stop light and though she went through of period of transition, she would now have it no other way.  She is fully immersed in home-schooling her children and shares her experiences and thoughts on this on her site These Small Hands.  Kristi is a firm believer that a formal classroom setting is not the only place to become thoroughly educated and socialized and she loves the opportunities that home-schooling is providing her family.  With her entire family suffering from various food allergies, Kristi has since 2001, been keeping her kitchen and pantry fully stocked with nothing but organic foods and all the recipes found on her site are made with organic items.  She is passionate about raising her family in healthy and safe environment, being involved in her community and sharing her views on topics that mean a great deal to her with her readers.  Kristi is passionate about teaching her children that no matter how small their hands, they can make a difference in their world.  I am very happy that Kristi is here today sharing her story and recipe with us.  You can also follow her on her Facebook page.

♥ ♥ ♥ ♥ ♥

Dear Aunt Dyan,

I have been meaning to write to you for awhile, but have been having a hard time knowing where to start. So much has happened since we last talked. Tabor started kindergarten in the Fall and Noah is about to turn four. Can you believe it? He was barely two months old when we saw you last. It seems like it was yesterday, doesn’t it? Even though you were going through chemo and feeling so lousy, you flew all the way out to Colorado to see us. I know it was hard for you, but it really meant a lot to us.

So the reason I am writing is to let you know that I have been selected to be a guest blogger and baker for Frosting For A Cause. You have always been such a great supporter of different breast cancer foundations, and doing the Walk every year, I figured you would be excited! AND since it has to do with baking, I figured it would be right up your alley. I have so many memories of your house and the amazing smells that would come from the kitchen. Especially at the holidays! I can remember sneaking through your baking tins when I was little, looking for fudge or a cookie or two. You always baked so much at Christmas, so we never thought you’d notice a few missing sweets.

Anyway, back to the Frosting For The Cause… I am supposed to pick a recipe to bake in addition to writing about someone significant in my life that has been affected by cancer. Of course I wanted to write about you, but I wanted you to know about it first. I know you are pretty private, but I also know what an incredible inspiration you are. Always the fighter, the one who continued to work no matter how sick. The one who found “the lump” but said nothing so as not to ruin everyone’s Christmas. The one who lost her hair but just kept right on going! Still doing the Walk, even when you didn’t have the energy. Yes. Definitely. I wanted to write about you.

I decided to use your Almond Crescent recipe because (not only is it my favorite) it’s the first recipe I thought of from your kitchen at Christmas time. I do have to make a few changes though, since I can’t use regular flour, but hopefully it still turns out like yours. Trying to bake with all of these food allergies can be hard on substitutions sometimes, but I will do my best to make it up to your standards! I’m not sure what it is about your almond crescents that make them my favorite, but I asked everyone and it was almond crescents hands down!

The kids are so excited to get baking. I think their favorite part is getting to use your Kitchen Aide. They like taking turns setting the mixer speed and (of course) licking the paddles. Did you know that it was still dusted in flour when I picked it up? It was like you had just finished making a cake…

Well before I get all choked up, I better get to baking! I love you & I miss you. I know that you are well where you are & are watching down over us.

Love,

Kristi

In Love & Honor Of My Wonderful Aunt Dyan

Diana Lynn Migawa

4.15.19 – 3.21.08

Almond Crescent Cookies

What You Need :

1 cup Shortening (Can Use 1/2 Butter & 1/2 Shortening If You Prefer)

1/3 cup Coconut Sugar

2/3 cup Ground Almonds

1 2/3 cup All Purpose Flour

1/4 tsp Salt

1 cup Powdered Sugar

1/4 tsp Cinnamon

What To Do:

Preheat Oven To 325 Degrees.

Mix Together 1 cup Shortening, 1/3 cup Coconut Sugar & 2/3 cup Ground Almonds Thoroughly.

Sift Together & Work In 1 2/3 cup All Purpose Flour & 1/4 tsp Salt.

Chill Dough for 1 hour In Fridge.

Using Your Hands, Roll Into 2 inch Pieces While Shaping Into Crescents.

Place On Prepared Cookie Sheet.

Bake For Roughly 14-16 Minutes.

Allow To Slightly Cool On Pan. While Still Warm, Dust Into Mixture Of Powdered Sugar & Cinnamon.

Remember That They Are Delicate & Can Break Easily While Coating.

Allow To Cool Completely (If You Can Wait That Long) & Enjoy!

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Victoria’s Lemon Cookie Bars

by admin on December 26, 2011

Victoria is in the very early stages of setting up her new baking site, Cupcakes & Confections by Victoria.  I am very grateful that she has taken the time to share her story and recipe with us on the Boxing Day!  You can follow Victoria on Twitter @vmrizzi

Hi! My name is Victoria and I am here to honor an amazing woman. I’m not a professional, but I love to bake. I have two fur babies, and a wonderful husband who is always willing to help test my new recipes! And even though I’ve just started this whole blogging thing I hope you’ll enjoy my story and my recipe.

♥ ♥ ♥ ♥ ♥

How can words do justice to a woman that inspired everyone she met? They can’t, but I am certainly going to try and tell just a small part of her story.

When my brother-in-law met Karyn, everyone could tell they would be good together. They loved one another unconditionally, and complemented each other so well. Karyn joined the family with three kids, three kids that we all fell in love with instantly. And we fell in love with Karyn too. Her spirit was amazing, and she made you feel instantly welcome and like family. She was stubborn, kind, beautiful, and strong.

When Karyn got pregnant, we were all so excited! We couldn’t wait to welcome a new little baby into the family. But unfortunately, a few months into her pregnancy she was diagnosed with breast cancer. She was very matter of fact, and never wanted pity. She was stoic, and she endured many weeks of chemotherapy while pregnant until Nicholas could safely be born. And then she went right back to treatment. She was bound and determined to beat cancer. She wasn’t going to let it get in the way of her plans.

When chemotherapy left her bald, she didn’t care. She didn’t wear a wig, and she only wore a scarf if absolutely necessary! She was fearless, and she never doubted that she was going to beat this disease. And if anyone asked, she had no problem telling them her story.


As Karyn and I got to know one another better, we realized we had a lot in common even though we were ten years apart. We became close friends, and she inspired me to want to be fearless too. I could talk to her about everything, and she quickly became the person I could go to for advice. As her health declined in 2010, we started to come to terms with the fact that she was not invincible. When my wedding dress arrived that June, Karyn was the one that went with me to pick it up. She helped me try it on in the dressing room, and we had such a wonderful time. By October, when it was time for my husband and I, and our families and closest friends, to head to Tennessee where we were getting married, Karyn decided that she would not be able to go. She was too weak to make the trip and didn’t want to be that far from her doctors. On the morning of my wedding, when we would officially become family, I talked to her for what would be the last time.

Karyn fought hard for three and a half years. It seemed like every time she went to the doctor we got more bad news. By September of 2010 the cancer had spread just about everywhere. Karyn left us and moved to heaven on November 8, 2010. She is missed daily, and will never be forgotten by her family and friends. I am so glad now that I got to share so many special moments with this woman that I respected, loved, and admired.

Today I am making Lemon Cookie Bars, because lemon desserts remind me of Karyn, which always makes me smile.

Lemon Cookie Bars

¾ cup granulated sugar

½ cup unsalted butter

4 Tbsp shortening (or cream cheese if you prefer)

1 egg

2 tsp lemon extract

½ tsp vanilla extract

1 Tbsp lemon juice

1 ½ cup all-purpose flour

¼ tsp baking soda

½ tsp baking powder

Zest of 1 large lemon (about 2 Tbsp)


  1. Preheat your oven to 350 degrees (or 325 degrees if you’re using a dark pan).
  2. Line the bottom of a 9×13 pan with parchment paper and spray lightly.
  3. In a stand mixer (or with a hand mixer) cream together your sugar, butter, and shortening.

  1. Add your egg and mix well.
  2. Add the lemon extract, vanilla extract, and lemon juice and mix until combined.
  3. In a separate bowl, whisk or sift together your flour, baking soda, and baking powder.

  1. Add your dry ingredients to the wet in two additions. Mix until the dough starts to come together.
  2. Add your lemon zest and mix just until it is evenly distributed.


  1. Press your batter into your prepared pan. If it is too sticky, use a little flour on your hands.
  2. Add sprinkles if you like, and press them in lightly.

  1. Bake for 20 minutes, until the edges begin to become golden brown.
  2. Let cool completely before cutting.


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Melissa’s Gingerbread Cupcakes with Double Ginger Frosting

by admin on December 25, 2011

MERRY CHRISTMAS!

Funny how a gracious gesture to co-workers can turn into a delicious project and a delightful blog.  So it went for Melissa of Cupcake Friday.  After bringing in some cupcakes to work one Friday, one of her co-workers said that every Friday should be cupcake Friday!  Melissa suggested that she’d be willing to bake for them every week if they were willing to donate funds for the supplies.  Her fellow employees agreed and the ensuing Friday cupcakes can be viewed on her site.  Her blog has become a test kitchen of sorts for Melissa who one day hopes to open her own bakery business.  She regularly details the *post-mortems* for each of the cupcakes that stand a good chance of making it into her bakery one day and those that don’t make the cut are often given a second chance at some point in the future.  In addition to her confections, Melissa also posts several excellent books reviews and shares her experiences attending various local events such as her first Iron Cupcake Challenge and the Winter Philly Food Swap.  This talented baker graciously hosts guest bakers to her site and even managed to have her husband Ray do a post back in August.  You don’t want to miss his recipe for Apple Cider Doughnuts!  Whenever Melissa’s dream of opening her own bakery business becomes her reality, there will be no doubt that there will be many, many more than just her co-workers lining up to purchase her confections.  I am very grateful that Melissa is here, on this Christmas Day to share her story and recipe with us!  You can also follow Melissa on her Facebook page.

♥ ♥ ♥ ♥ ♥

I can’t even remember how I came across Frosting for the Cause, but as soon as I read about it’s mission, I knew I needed to contribute.

I’ve tried to write this post—well, at least the part about my aunt—several times now and I keep getting stuck. I think it’s because, even though it’s been almost two years since she lost her battle with cancer, it still feels fresh. It hurts …  a lot. Karen was my mom’s only sibling and they grew to be very close as adult sisters (not so much when they were younger; an almost 6-year difference in age will do that). Karen was my godmother and one of the biggest female influencers in my life, right next to my mom and my paternal grandmother.

Karen was a no-nonsense, wonderfully sarcastic and smart-alecky aunt, who also was very loving and supportive. Every Christmas and birthday would result in an obscene number of presents for me: watercolor pencils, artist markers, oil pastels. She didn’t mess around when it came to supporting her niece’s artistic interests, and for that I am forever grateful.

I also can thank Karen for giving me my first set of Anne McCaffrey novels and paving the way to my future geek girl lifestyle. I may have traded in the dragons for Arthurian legends and stories of the Tudors, but without those fantasy novels and all that went with them, I wouldn’t be me. I might not have my almost fiendish love of books—something both she and my mom happily encouraged. Who knows who I’d be?

Me and Aunt Karen

Admittedly, as I grew up from wide-eyed kid to overly busy college student, I lost touch with my aunt, and she seemed to lose some touch with the rest of the world, withdrawing to deal with chronic illnesses. She had skin cancer before, back in the 80s, but treatment had managed to keep it in check. Well, almost 30 years later it was back, and it was terminal, and it was one of the hardest things I ever had to hear my Dad tell me over the phone.

So in honor and loving remembrance of Karen Edick, I have baked gingerbread cupcakes with double ginger frosting. She would have loved them.

Gingerbread Cupcakes with Double Ginger Frosting

Yield: 30 cupcakes or 90 mini cupcakes

Cupcake Ingredients

2 1/4 cups all-purpose flour

1 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 tbsp ginger

2 tsp cinnamon

1/4 tsp ground cloves

1 1/2 sticks of unsalted butter, at room temperature

1 cup brown sugar

1/2 cup molasses

3 large eggs, at room temperature

1 1/2 tsp vanilla

1/2 cup buttermilk

Frosting Ingredients

3 sticks of unsalted butter, at room temperature

3 cups confectioners sugar

1 tbsp ground ginger

1 tbsp minced crystallized ginger

1 tsp vanilla

1 tbsp cream

Directions

Preheat the oven to 350 degrees Fahrenheit and position the racks toward the center. Line cupcake pans with papers.

Combine dry ingredients; set aside.

Cream butter and brown sugar on medium-high speed until fluffy. Add eggs, one at a time, beating until each is incorporated, then add vanilla and molasses.

Mix in the dry ingredients in three batches, alternating with two additions of buttermilk, and beating until combined after each.

Divide batter evenly among lined cups, filling each about halfway full.

Bake for about 20-22 minutes. When done, transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.

For the double ginger frosting, beat the butter until light and fluffy. Add 1 cup of sugar, ground ginger, minced crystallized ginger and vanilla, beating until combined. Add the remaining sugar gradually and cream, and whip until light and fluffy.

Use your favorite piping tip to frost each cupcake and decorate as you see fit.

Enjoy!


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Carseda’s Chocolate Chip Cookies

December 23, 2011

Carseda is a hard-working single working Mom from Georgia who opened her on-line bake shop Sweets Tooth Desserts in 2010.  Though she works 9-5 outside of her home, her evenings and weekends are devoted to her son and growing her little business. She hopes to one day able to retire from her day job once she [...]

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Lisa’s, Maria’s and Sheila’s Walnut Tarts

December 22, 2011

Today’s volunteers requested that no introduction be done on them but rather, will introduce themselves in their post.  I’m grateful that they are all here today sharing their story and recipe with us. ♥ ♥ ♥ ♥ ♥ Hello! How are you? Our names are Sheila, Lisa, and Maria. We work in a cash office, [...]

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Amanda’s Banana Bread Cupcakes with Peanut Butter Cream Cheese Frosting

December 21, 2011

Amanda is not currently on Twitter nor does she have a blog, though she is planning on launching one sometime in the New Year.  She did not need to submit her own introduction as I have known this beautiful young lady for the past 34 years.  She is one of the hardest working people I [...]

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