Febraury ’10 Special: J’s Birthday

Happy 21 Jancis!


Bear cookies, with vanilla frosting, and sprinkles.

Chocolate cake. 3 layers with chocolate icing between each layers.  Ganache topping!!! Angel  And white chocolate orange topping for decoration.

Both took 9 hours in total @_@ It’s worth it though. Red heart

Ganache ratio: 1 butter: 4 chocolate: 4 heavy cream


Haha no way I would have made that Tongue out We went to Sakura for dinner.  This was part of the dinner (it’s all you can eat!!Open-mouthed).  Very nice dinner, even though I’m not a big fan of Japanese food (cough cough, even if I don’t like it doesn’t mean I can’t tell if it’s good or not…… >.<)

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January ’10: Cinnamon Cookies + Cranberry Almond Biscotti


For Nathan’s birthday (Happy 21!! Smile).  Received nice compliments Angel

Cinnamon Cookies

Ingredients:

  • White sugar…………………………………………………………1 cup
  • Organic butter, softened………………………………….1/2 cup
  • Free range egg yolks………………………………………….3
  • Organic soymilk…………………………………………………..2 tablespoons
  • Organic unbleached all-purpose flour……………2 cups
  • Ground cinnamon………………………………………………..2 teaspoons
  • Baking powder…………………………………………………….1/2 teaspoon
  • Salt………………………………………………………………………..1/2 teaspoon

Directions

   1. In a medium bowl, cream together the butter and sugar. Beat in the egg yolks, then stir in the milk. Combine the flour, cinnamon, baking powder and salt, stir into the wet ingredients until well blended. Wrap dough and chill for at least 2 hours.
   2. Preheat oven to 350 degrees F (175 degrees C).
   3. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out cookies using a 2 1/4 inch cookie cutter. Place cookies 1 inch apart onto a cookie sheet.
   4. Bake for 10 to 12 minutes in the preheated oven, until lightly browned. Remove cookies to wire racks and cool.




Cranberry Almond Biscotti

Alright they don’t look like normal biscotti Confused (looks more like mini toast) I’ll improve on the dough shape next time.

Ingredients

  • All-purpose flour……………………………2 1/4 cups
  • White sugar……………………………………..1 cup
  • Baking powder…………………………………1 teaspoon
  • Baking soda………………………………………1/2 teaspoon
  • Egg whites………………………………………..2
  • Eggs…………………………………………………..2
  • Vanilla extract…………………………………2 tsp
  • Almond extract……………………………….1 tsp
  • Sliced almonds………………………………..3/4 cup
  • Sweetened-dried cranberries………1 cup

Directions

   1. Preheat oven to 325 degrees F (170 degrees C).
   2. Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
   3. Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
   4. On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack.
   5. Reduce oven temperature to 300 degrees F (150 degrees C). Cut biscotti into 1/2 inch slices. Place cut biscottis on a cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container.