Halloween Cobweb Sugar Cookies

halloween-cobweb-sugar-cookie

Would you like to prepare an easy yet charming treat for this year’s Halloween?

Then these cute cobweb sugar cookies are a great choice for you.

Sugar cookies are sweet and tender cookies with a delicious taste.

I decided to use royal icing for these. It dries to a wonderfully smooth and hard matte finish.

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For the sugar cookies you need:

3 1/2 cups (460 grams) all purpose flour

1/4 teaspoon salt

1 cup (227 grams) unsalted butter, room temperature

1 1/2 cups (300 grams) granulated white sugar

2 larger eggs

2 teaspoons vanilla extract

For the royal icing you need:

2 large egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioner’s (powdered or icing) sugar, sifted

cocoa powder

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1. Preheat an oven to 350 F (176 C).

2. Line a baking sheet with parchment paper.

halloween-cobweb-sugar-cookie-electric-mixer-butter-sugar

3. Place the butter and sugar in the bowl of your electric mixer.

halloween-cobweb-sugar-cookie-butter-sugar-mixed

4. Beat until light and fluffy (about 3 to 4 minutes).

halloween-cobweb-sugar-cookie-egg

5. Add the eggs and vanilla extract…

halloween-cobweb-sugar-cookie-mixed-with-egg

6. … and beat until combined.

halloween-cobweb-sugar-cookie-adding-flour

7. Add the flour and salt and beat until you have smooth dough.

halloween-cobweb-sugar-cookie-dough-ball

8. Place the dough on a floured surface and form a ball.

Wrap the dough in plastic wrap and refrigerate for about one hour or until firm enough to roll.

halloween-cobweb-sugar-cookies-royal-icing

9. While you are waiting for the dough to chill, you can prepare the royal icing.

Beat the egg whites with lemon juice.

Add the sifted powdered sugar and beat until combined and smooth (soft peaks should form).

And while we need two colors for the cobweb design (brown and white) we need to divide the mixture now.

So divide the mixture into 2 parts – 3/4 (add the cocoa powder little by little into this part until you achieve the wished color) and 1/4 (remains white).

Keep the brown and the white mixture in airtight containers as royal icing hardens when exposed to air.

halloween-cobweb-sugar-cookie-cutting-out

10. Remove the chilled dough from the fridge.

On a lightly floured surface roll out to the thickness of 1/4 inch (0,6 cm).

Keep turning the dough as you roll, making sure it does not stick to the counter.

Using a lightly floured round cookie cutter cut out the shapes and transfer them to the prepared baking sheet.

Bake for about 10 minutes.

11. Remove from the oven and let cool.

halloween-cobweb-sugar-cookie-decorating-brown-layer

12. And let’s decorate.

Fill your pastry bag with the brown icing and draw a border on your cookie.

Then draw a few lines within the border.

halloween-cobweb-sugar-cookie-flatting-icing-with-spoon

13. Using a teaspoon spread the icing…

halloween-cobweb-sugar-cookie-white-circles

14. Now, draw circles with the white icing.

halloween-cobweb-sugar-cookie-creating-cobweb

15. And the final magic!

Using a toothpick, draw a line from the center to the edge of the cookie.

And here we go, we’ve achieved the wonderful cobweb design!

Lovely!

Let the icing harden overnight (for at least 12 hours) and …

… enjoy!

The recipe for the sugar cookies and royal icing has been adapted (and adjusted) from joyofbaking.com.

Makes about 40 cookies.

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Never Enough

cutters

Halloween is approaching so fast!

So, as I was thinking about what kind of cookies I could prepare for this special occasion, I checked my cutters.

To my own surprise, I have found out that my collection has grown quite considerably over the years.

And I still don’t have the feeling that this should be enough.

cutters-adriana

My Sweet Mary Jane Slippers

crochet-mary-jane-slippers

(Update: To see more of my patterns, please visit my ONLINE SHOP!)

 

Today I have finished my first ever crocheted mary jane slippers.

I was quite pleased with the result because they seemed to be a perfect, cute and lovely alternative to socks (for home use of course; it might be a bit too difficult to fit them into shoes).

And then I showed them to my boyfriend… .

“Do I know the old lady?”, he asked.

“What old lady?”, I asked him back.

“Do I know the old lady you’ve made these for? The old lady in her late 80s?”

Well, to be frank with you, I still like them. I think it’s this girl thing that boys can’t understand. Ever!

So I keep telling my boyfriend they are vintage, he keeps telling me they are horrible. It’s been going on like this for the last few hours.

What do you think dear friends?

Are you on my side?

(Update: To see more of my patterns, please visit my ONLINE SHOP!)

 

Grated Cheesecake

grated-cheesecake-slice-on-plate-with-fork

Yes, this cheesecake is really grated!

More specifically, the dough that makes up the top and bottom layer is grated.

It is an absolutely delicious cake.

I am sure you will love it!

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To make the dough you need:

1 3/4 cups (230 grams) all-purpose flour

1/2 cup (110 grams) unsalted butter

1 teaspoon baking powder

1 tablespoon cocoa

2 tablespoons confectioner’s (or icing, powdered) sugar

2 tablespoons milk

For the filling you need:

16 ounces (500 grams) cream cheese

2 eggs

1 1/2 cups (150 grams) confectioner’s (or icing, powdered) sugar

1 tablespoon corn starch

1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract)

1 tablespoon lemon zest

~~~

1. Preheat an oven to 350 F (176 C).

grated-cheesecake-springform

2. Grease and flour a springform pan.

grated-cheesecake-flour-mixture-and-butter-egg-zest-sugar

3. In a larger bowl mix the flour and the baking powder.

Then add the butter, cocoa powder, sugar and milk.

grated-cheese-dough-ball

4. Using hands form a firm ball.

Place the dough ball into a fridge for at least 1/2 hour (it gets firmer when cooled).

(Update: Though putting the dough into the fridge worked for me, I later found out that it gets so much easier if you put the dough into your freezer for an hour or two – the dough gets much firmer and easier to grate.)

grated-cheesecake-cheese-filling-before-mixing

5. Now let’s make the cream cheese filling.

In a bowl of your electric mixer place the cream cheese, sugar, egg yolks, lemon zest, vanilla sugar and the corn starch.

Beat on medium speed until smooth (about 2 minutes).

grated-cheesecake-whipped-eggwhites

6. In a separate bowl beat the egg whites until the mixture holds stiff peaks.

grated-cheesecake-mixing-filling-eggwhites

7. Mix the cream cheese mixture with the whipped egg whites gently.

grated-cheesecake-grating-dough

8. Remove the dough from the fridge.

Cut it in two halves.

Grate the first half of the dough in the pan.

grated-cheesecake-cheese-filling-in-pan-second-layer

9. Now spread the cheese filling over the dough evenly.

grated-cheesecake-bofore-baking

10. And grate the second half of the dough over the top.

grated-cheesecake-inside

11. Bake for about 45-50 minutes.

Remove from the oven and let cool.

Don’t worry if the cake still wobbles a little when shaking a pan gently. It should be that way.

For even though the center may not look fully baked, once it cools it will firm up and be the correct consistency.

The great thing about cheesecake is that is stores very well and can also be frozen for several months.

grated-cheesecake-craze

P.S.: Writing this post and going through all those pictures made me so hungry for the cake again I had to arm myself like this.

That thing on the right is vanilla custard.

What an evening!

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