Showing posts with label cookie. Show all posts
Showing posts with label cookie. Show all posts
Spiderman Homecoming Cookies
Who else is excited for the latest Super Hero movie, Spiderman Homecoming? Although I doubt my children will watch it with us, they are too little, I wanted to share the Super Hero excitement with them. My son just had a Batman party and loves to pretend he's fighting bad guys. They were climbing the walls with excitement as they watched me make these!
These Spiderman cookies are really pretty quick! I used a royal icing transfer for the eyes and that makes this whole cookie a low stress design. These are small enough to be used as an adorable cupcake topper or you can make them large round cookies for a party favor.
What do you need?
- round cookies - you can use a cookie or biscuit cutter
- royal icing in flood level - red, black and white
- Spiderman face template (Google Spiderman face images and pick your favorite. Be sure the eyes will fit on the cookie!)
- parchment paper
The first step in creating these fun Spiderman treats is to create a royal icing transfer of the eyes. Search and print an image of Spiderman's face that you like. Make sure the eyes will fit on the cookie. Copy and paste several Spiderman heads on a piece of paper and print out. Place a sheet of parchment paper on top. You should be able to see through to the template quite easily.
Trace the outline of the eyes in black and white. Your icing should be thin enough to flow, but not too loose. I think my icing was about a 15 second flood. Once you've iced all the eyes you need, do a few more! Sometimes these can be fragile and you'd rather have too many! Set aside to dry for 8-12 hours. They will pop right off!
Now outline and flood your cookies in a bold red. I used Americolor's Super Red and love it!
While the red icing base is still quite wet, gently place the eyes into position. Since the icing is wet and you don't have the web piped, you can move the eyes as needed until it's perfect for you.
Now you can either pipe the web while the cookie is wet or wait until it has crusted over. I piped mine while the Spiderman face was wet and didn't have any bleeding issues. First pipe the lines of the web, centered between his eyes.
Come back and finish the web with cascading lines in a circular motion. Hi, Spiderman! You are all done. Wasn't that easy as pie? Your little Green Goblins will devour these in no time and will be off to fight crime ridden playgrounds.
Do you need a royal icing recipe? Jump on over here to see the one I use every single week!
Maybe your kids favor Batman? I have some cookies and cupcake toppers for the dark knight as well.
Come watch the fun movie - just click the photo above to see me create the cookies.
Jenny
Mexican Hot Chocolate Sugar Cookies
Did you know today is Frida Kahlo's birthday? She is my favorite artist for so many reasons. I think she resonates with many modern women because of her efforts to create through personal pain and strife, to stay true to her authentic voice and in that journey she broke molds of what defines beauty and art.
To celebrate Frida's birthday, I wanted to share a cookie recipe I created a few weeks ago - Mexican hot chocolate. The cookie is rich and chocolatey, when you swallow there is a slight heat that tickles your throat.
The dark chocolate flavor comes from the inclusion of black cocoa. You need to cut the black cocoa with the traditional dutch cocoa to give it the full, deep flavor. Your cookies will be dark and breath taking.
This recipes create a wonderful roll out dough that is perfect for your cookie cutters. It needs minimal chilling time and I had close to zero spread. If the chipotle spice is not of interest to you, simply leave it out and you will still have a delicious chocolate cookie!
Mexican Hot Chocolate Roll Out Cookies
Ingredients
- 1 1/2 cup granulated white sugar
- 1 cup salted butter, softened
- 2 large eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- 3 cups flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 chipotle powder
- 1/3 cup black cocoa
- 1/3 cup dutch cocoa
Directions
- Cream butter and sugar together in a standard mixer for about 2 minutes.
- Add eggs, almond extract and vanilla; blend just till incorporated.
- In a separate bowl combine flour, baking powder, cinnamon, chipotle, and both cocoas. Gently add to the dough and mix until well blended.
- Chill dough for one hour in the refrigerator. Roll out dough 1/4"-3/8" thick. Cut desired shapes and bake at 350 for 9-11 minutes.
Let me know if you try them and if you have any suggestions!
Are you looking for my royal icing recipe? Click here!
Scuba Decorated Cookies - Part One
Father's Day is around the corner and it's a big deal here for my husband and dad. I love to make them decorated cookies and customized gifts. My kids love to create things for them as well. It's so important to let the people that love and protect you, know just how much you appreciate and love them.
Many of my cookie friends are starting to reveal their Father's Day sets. I love all of the barbecues, ties and golf. But my dad is a master scuba diver now and that's pretty cool! I love that all my life he's shown me that education is its own reward. He recently traveled to Fiji with several scuba friends for an amazing week of dives. I thought it would be perfect this year to create cookies of a scuba nature.
Now unfortunately I don't always plan in advance and I didn't have time to purchase scuba stencils. I could have done a royal icing transfer, but I thought this would be a great time to show you how easy it is to create your own stencil!
Materials
- images in the size you want to cut
- dura-lar in .005 thickness
- stencil cutter - I found mine at Hobby Lobby
Since I like to use a Stencil Genie when I airbrush, the first step for me is to frame my genie around the image and material. This way I will know the image will be centered and easier to place on my cookie.
For my stencil cutting setup, you have to create a sandwich in this order: image to copy, transparent cutting mat and then the stencil material. You will be able to see the image clearly and the mat is not slippery, so it doesn't move around.
And then cut! It's really easy, isn't it? There is the slightest smell, so I open a window right by where I am cutting. You could also easily take this project outside to cut. The tip on my cutter is only active when I activate two buttons and cools quickly!
And you are done! Just pop out the positive image and your are good to go. You can use the stencil for airbrushing or icing spreads. These stencils will be more effective with images that are not too detailed.
Want to see the airbrushing stencil in action and done only with one hand? Come join me on SnapChat! I walk you through the steps and if I can do it holding my phone, you can do it too! Search for "sweetjennybelle" and add me, I'll add you too!
Did you like those starfish? I'll post the step by step tutorial tomorrow or join me on Facebook and you can watch my tutorial video!
Are you looking for a royal icing recipe for your cookies? Click on over here!
Thanks for joining me and come back tomorrow for more scuba fun!
XO,
Jenny
(There are affiliate links on my blog. What does that mean? It means I am paid a small percent when you make a purchase. The purchase does not cost you extra. It helps support my business and the ability to more cookie cutters. And we all benefit from that.)
When I saw that Cookie Cutter Kingdom came out with vegetable cookie cutters, I knew I had to have them, Aren't they so cute? I think they would be perfect as an edible topper for garden themed cake or cupcake. I am going to create a set for a few of our local family farms. Which one is your favorite?
I did a quick video of how to create some spring corn cookies. These are pretty easy and a fun cookie to practice your icing consistency. I think these would be a fun dessert for a 4H club or FFA!
I was shocked by how popular this broccoli video was on Instagram. Of course I had a few fans that were not happy that I would decorate a delicious chocolate cookie as broccoli, but these are too fun! I also did a LIVE class on FB showing how to do them. If you would like to hear the in depth instructions, click here!.
Want to know that secret broccoli topping? So easy! Simply crush graham crackers in a ziploc and add some Americolor green gel. Smush it all together and voila, you have broccoli topping!
What do you think? Are some delicious vegetable cookies in your future?
My eldest daughter is celebrating her First Holy Communion next month. I'm already planning the cookie favors and cake. I think these floral crosses would also be perfect for Easter or a baby's baptism. They are pretty easy and beautiful!
Need a royal icing recipe? Come check my post here.
What you will need:
Cross cookie cutter - mine was purchased from Kaleida Cuts on Etsy
White - flood consistency - no tip
Pink - soft piping consistency - no tip
Peach - soft piping consistency - no tip
Lilac - soft piping consistency - no tip
Sage soft piping consistency - PME tip 00
Wilton vintage sugar balls (I purchased mine at Michael's)
The first thing you will need to do is flood the cross cookie in white. You can either let it dry overnight or pop them in a dehydrator for 10 minutes at 90 degrees.
Next, pipe a loopy cross in soft pink with no tip. You can see the pattern in my pictures or watch the YouTube video at the end of the post.
Then you will squeeze just a couple large dots in the center of the cross in soft pink; leave some room for the colors.
Then add a few more large dots with peach icing.
Finally, finish up the "flowers" with a few lilac dots.
I used a PME tip 0 with my green icing because the consistency was a bit loose and I wanted more control. If you have a stiffer icing, then you can do this with no tip.
I added a few leaves and lines of sage green to the outside of the bouquet.
Before your icing dots dry completely, place a few sugar balls around the bouquet. You could place them with tweezers. I didn't have a pair of tweezers, so I dipped a cookie paintbrush in icing to "grab" the sugar ball and place it where you like,
And that's it - really, pretty simple, but they are so pretty. You could place them on a nice tray for dessert at the reception or place them in cello bags with ribbon for a sweet favor.
Want it to see the cookies created in action? Click on my video link below.
Thank you!
XO,
Jenny
I've had several emails and requests on Instagram for my royal icing recipe. It is not a secret, I'm so happy to share it with you! Please try it on a day when you are not doing cookies for a special occasion or pressed for time. In my opinion, your icing is the key to a successful art cookie and you need time to learn how to use it. In my circle of cookie artist friends, we all use a different recipe - so experiment and find what works for you.
I do not baby my icing, I just don't and I have never had issues with it, but again - find what works for you.
First I measure out 2 pounds of powder sugar. Yes, you need a scale. Baking is a science and you need exact measurements for a successful result. Please buy a scale, you will find that you use it all the time and you are happier with your recipes!
Next add 5 tablespoons of meringue powder to the powder. I use Wilton powder and love it. I've used it for years and always have great results.
I add a dash or two of clear Wilton vanilla extract. How much to use is up to you and your taste preference. You can always add more, so add it slow.
Lastly add a scant cup of warm water - just almost to the 1 cup mark, but not quite.
Then mix it all together on slow for 10 minutes. Your icing will be thick, thick and should hold a peak. This is not your final icing unless you are doing stiff roses. If you need piping and/or flood icing, you will need a spray bottle of water. Spray the icing and stir gently until you reach your desired consistency. This is the KEY to your cookies - don't rush this or you will have a very frustrating time decorating.
Want a video of the icing recipe? Come on over!
Royal Icing Recipe
Ingredients
- 2 pounds of powder sugar
- 5 Tbsp. of meringue powder
- dash of clear vanilla
- scant 1 cup of warm water
Directions
- Place all ingredients into a mixer and whip on slow for 10 minutes.
- Keep finished icing covered with saran wrap or damp kitchen towel.
- Leftover icing can be frozen and used for later
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