June 24, 2010
While trying to find a way to add some interest to a coconut cupcake, I came across this wonderful product: food colouring powder. For those who do a lot of baking this is probably not a new thing to you. I am using the Candy-n-Cake brand and it cost about $2 for 3 grams (you don't use a lot). I have used a similar product before, but it was flavoured too and I didn't really want to add apple flavour to a coconut cupcake. The great thing about this product is that it has no flavour at all. Sometimes when using the gel colourings you get a bitter taste (especially with the red). I have yet to try it with icing, but will be sure to post an update when I do.
To colour coconut, put coconut into a Ziploc bag and add a bit of the powdered food colouring (remember: A little goes a long way!). Shake it up and add more colouring if needed. This would look great to add the look of fur or grass to cakes and cupcakes. Imagine the possibilities!
June 17, 2010
If you like chai tea you will love these! This is an adaptation of my grandma's sugar cookies. They are crisp on the outside and soft on the inside. I have included a half recipe because it makes so many, but it could easily be doubled.
- 2 1/2 cups Flour
- 1 cup White Sugar
- 1/4 tsp Salt
- 2 tsp Baking Powder
- 1/2 cup Butter
- 2 Eggs
- 1 tsp Vanilla
- 1 Tbsp Milk
- 4 Tbsp Chai Powder (The kind that you mix with milk. It can be found at coffee shops and specialty stores.)
- Extra chai powder and sugar for tops of cookies.
- In mixer, cream together butter and sugar. The longer you cream these together the smoother your dough will be.
- In a bowl, combine flour, salt, baking power, and chai powder. Set aside.
- To butter mixture, add eggs, vanilla, and milk and beat until mixed.
- Gradually add flour mixture. You may need to use your hands to make sure all the flour is combined.
- Separate into two, wrap with plastic wrap and refrigerate for 2 hours or overnight.
- Once refrigerated, preheat oven to 350° and line cookie sheets with a silicone mat if using.
- Roll out dough about 1/4 inch thick. Cut into shapes and sprinkle tops with extra granulated sugar and chai powder.
- Bake for 10 mins or until golden brown. (TIP: cookies will hold their shape better if the dough is cold. So before baking, you can return the sheets to the fridge for about 10 mins. Make sure to keep dough you are not using refrigerated until it is ready to go into the oven.)
- Let cool on pan for a few minutes then transfer to a cooling rack. These cookies taste better when they have completely cooled.