The Smart Cookie’s Guide to Royal Icing

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Royal icing is having a major moment. Seriously. Decorated cookies are almost as popular as Pokemon Go right now.

There is a cookie cutter for virtually anything or any occasion you can think of.

So if you’re planning a party, or just want to do something special for a friend, you can just jump online and order a cookie cutter specific to whatever tickles the person’s fancy, from unicorns to 50s muscle cars to French Bulldogs and saguaro cactus (yes, everything and anything!)

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Of course, I want all the pretty things I see online.  And, I suffer short-term memory loss when it comes to my inability to bake, and whatever my last failed attempt was. So whenever I see some intricately decorated iced works of art on Pinterest or Instagram, I think “Oooooh, I want to do that!”

But royal icing seemed so intimidating! I’m a canned frosting from the baking aisle kind of girl. However, the fancifully decorated cookies you see everywhere right now require royal icing, which has that beautiful, smooth matte finish that makes a cookie look so professional, like it came straight from a wonderful bakery.

I enlisted the help of my go-to baking expert and good friend Mary, and said, “TEACH ME! I want to be your icing Jedi!!!” So she shared her techniques in this video, along with her amazing set of decorating supplies, and we set out on an odyssey of summer cookie decorating adventure.

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I got to do what I do best. Shop. I found adorable summer-themed cookie cutters on Etsy from Frosted. There are a bajillion great shops – just enter your desired shape + the word cookie cutter in the search box on Etsy and you’ll find some really unusual ones. Or, you can request a custom cutter if you don’t find what you’re looking for. Etsy is my go-to for unique and original everything.

I did manage to make the cookies beforehand using the package Betty Crocker Sugar Cookie Mix, although I baked one batch on wax paper instead of parchment. But the real purpose of this exercise was for Mary to teach me to decorate cookies using royal icing. My only other experience with it was a disaster, trying to make my own Ginger Bread House with a store-bought kit containing premade icing. It was too thick and well…see for yourself.

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Needless to say, Martha Stewart chose a different photo for her December issue of Living.

For this icing, my baking Yoda used a recipe from Sweet Sugar Belle which she modifies slightly. Mary used the whisk attachment rather than the paddle attachment on her KitchenAid mixer, and Vanilla Bean paste. We also added additional warm water by the drop as necessary when it came time to ice, in order to get the desired consistency, so the icing would settle when the cookie was gently tapped.

Take a look at the video Mary & I made, and you’ll never be intimidated by making royal icing again.

 

 

Smart Perks Blogger, Melanie Bisson, learned the hard way, NEVER to put plastic cookie cutters in the dishwasher. Special thanks to icing guru, Mary Haehn. 

 

Mallo Nut Fudge Cake = True Love

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Sunday is Valentine’s Day. You’ll have the whole day to work on this masterpiece. Because nothing says I love you like a rich and gooey chocolate cake!

Mallo-Nut Fudge Cake
3 oz. chocolate, cut very fine
¾ cup boiling water
1 ¾ cup sifted cake flour
1 ½ cups sugar
¾ tsp salt
½ tsp baking powder
¾ tsp soda
½ cup butter or shortening
½ cup buttermilk
1 tsp vanilla extract
2 eggs, unbeaten
18 marshmallows, cut in half
½ cup chopped walnuts

Directions:
Preheat oven to 350° F.
Put chocolate in mixing bowl. Pour boiling water over chocolate and stir until melted. Cool. Sift flour, sugar, salt, baking powder and soda into chocolate mixture. Drop in butter. Beat 2 minutes in mixer at low speed. Scrape bowl and spoon. Add buttermilk, vanilla and eggs. Beat 2 minutes on mixer at low speed. Bake in 2 two square 8 x 8 x 2-inch coated pans, 30-40 minutes.
While cake is warm, press marshmallows on one layer, turned bottom-side up. Spread with Minute-Boil Fudge Frosting; put other layer on top. Add nuts to remaining frosting, spread on top of cake. Decorate each corner with a quartered marshmallow.

Minute-Boil Fudge Frosting
2 oz. chocolate finely cut
4 tbs. butter
1 ½ cups sugar
1 tbs corn syrup
7 tbs milk
¼ tsp sale
1 tsp vanilla extract
5 tbs water

Directions:
Place chocolate, sugar, milk, butter, corn syrup and salt in saucepan. Bring slowly to a full rolling boil, stirring constantly, and boil briskly 1 full minute. Cool to lukewarm. Add vanilla and beat until thick enough to spread.

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Recipe Notes
For the chocolate in the cake portion of the recipe I used 3 ounces of a fine dark chocolate bar (70% cacao Lindt). It was not very chocolatey so I added 2 ounces of bittersweet chocolate.
For the chocolate in the frosting portion, I tried using the same chocolate as above and again it was not enough chocolate so I added an ounce of bittersweet chocolate.
There are some errors with the frosting portion of this recipe. Water is listed as an ingredient, however it is not mentioned in the instructions. I added it in the beginning with all of the other ingredients.
Bring the frosting to a boil very slowly to allow the sugar to melt properly and mingle with the rest of the ingredients. As it nears boiling, stir constantly and briskly. The frosting will look very liquid-y as it cools. I gave it a brisk stir every few minutes to help it thicken.

Guest Blogger,  Joanne M., a Smart Perks employee,  has a daughter interning as a pastry chef! The apple pie doesn’t fall far from the family tree.

 

Fall’s Here! How Do You Like Them Apples?

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Photo courtesy of Billie Jo Bylund, http://www.buffaloplaidstudio.com

“There’s something about autumn that wakes up our senses and reminds us to live.”  -unknown

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Photo courtesy of Billie Jo Bylund, http://www.buffaloplaidstudio.com

I know some of you may be mourning the end of summer, but I’m one of those people who actually looks forward to fall. It’s probably my favorite time of the year. In this part of the country, the air is crisp and cool (we call it sweater weather) and the leaves turn to brilliant hues of red, yellow and orange. We even take short road trips just to view the spectacular fall colors. I also like the sound of fallen leaves crunching under my shoes when I go hiking in the woods. And, as crazy as it sounds, I even like to rake them when they pile up in my yard! It’s one way to get outside and burn some calories at the same time! Another great thing about this season… football! I’m a huge fan of the sport and every year I keep hoping our team will finally come through for us. Go Vikings!

Cart full of apples after picking in orchard

Cart full of apples after picking in orchard

But, I must say one of my favorite fall pastimes is picking apples. Over the last 20 or so years, we’ve set aside one Saturday every September to visit the local orchard. It’s evolved into a family tradition of sorts. I’m not sure what I like best about the whole experience – the wagon rides, watching the kids yank fresh apples off the trees, or seeing how many Honeycrisps, Haralsons and Firesides we can cram into 3 or 4 bags. Of course, we have to stop at the gift shop on the way out to sample apple cider and purchase some homemade preserves, apple butter and caramel dip. Suffice it to say we make quite a haul on these apple picking excursions!

The fact is we always end up with way too many apples to fit in our fridge. And, because one can only consume so much fruit in a day, I try to find recipes for anything with apples in them… apple pie, apple crisp, apple fritters, apple strudel, apple cake, apple bars, apple sauce… I’m beginning to sound like that shrimp obsessed character in Forrest Gump!
I’ve included some of my favorite apple recipes here. Give them a shot and I guarantee you and your family will love every bite!

Easy Apple Pie (Makes one 9-inch pie)
Ingredients:
2 Prepared 9-inch pastry shells (one for the top, one for the bottom)
6-7 crisp, tart apples – cored, peeled and thinly sliced
3/4 cup sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
2 tbsp. flour
Directions: Preheat oven to 450ºF. In a large bowl, combine sugar, spices and flour with apple slices. Arrange apple slices in center of pastry-lined pie pan; dot with butter. Cover with other pastry shell, press edges together to seal and flute. Cut even slits on top crust to let steam escape. Place pie on the lowest rack in oven and bake at 450ºF for 10 minutes. Reduce temperature to 350ºF and bake for 35-40 minutes longer or until apples are tender and crust is golden brown. Top each slice with a scoop of vanilla ice cream or serve with a slice of cheddar cheese, if desired.

Dutch Apple Crisp
Ingredients:
1 cup brown sugar
1/2 cup rolled oats
1 tsp. salt
3/4 cup melted butter
4 apples, cored, peeled and sliced
1 cup water
1 cup sugar
3 tbsp. corn starch
Directions: Preheat oven to 350ºF. In a large bowl, mix first 5 ingredients together with a pastry cutter or fork until crumbly. Set aside 1 cup for topping and spread the rest in the bottom of a 9″ x 13″ pan. Arrange apple slices over crumb mixture. In a small saucepan, bring water, sugar and corn starch to a boil and pour over apples. Top with remaining crumb mixture. Bake at 350 ºF for 55 minutes. Serve warm with a dollop of whipped topping or vanilla ice cream.

Check out this awesome recipe for Apple Pie Moonshine, courtesy of my friend Billie Jo. As the name suggests, it tastes just like apple pie! But, I must warn you this stuff really packs a punch! I’m guessing that’s why they call it “moonshine”?

Apple Pie Moonshine
Ingredients:
1-gallon apple cider
1-gallon apple juice
1-1/2 cups white sugar
2-1/2 cups brown sugar
8 cinnamon sticks
1-liter 190-proof grain alcohol.
Directions: Combine juice, cider, sugar and cinnamon and bring to a boil. Let the mixture cool and add the high proof liquor. Makes 9 quarts.

Click here for more fabulous apple recipes.

Here’s to a fun and flavorful fall!
Catherine B.

As much as blogger Cathy B, a Smart Perks employee, enjoys a nice fall apple-picking excursion, she prefers a trip to the winery even more!