Hello friends! It's been quite awhile, but Sweet Sonnets is now officially Red Car Baking Co. Our first project under the new name is this fun Pokémon Go Squirtle lollipops tutorial!
I don't want to toot my own horn, but my savory cauliflower, leek and mushroom scones from last week are really good you guys! I've made them twice since that posting and they keep getting better every time. And I HATE cauliflower!! :) This last time I sautéed small pieces of cauliflower with the mushrooms and leeks to add depth of flavor. You must try!!
So what inspired this recipe? The CHOPPED At Home Challenge, of course! CHOPPED is one of my favorite cooking shows on TV and so I thought, "Why the heck not?" and entered the contest.
So I'm asking you all out there in the Internet world to cast one simple vote for me and pass it on. I would really appreciate it!!
Click here for the link!
I am VERY aware that success doesn't happen overnight, so as I keep chugging along with this online tutorial thing, it makes me super happy when I get a win. This time it's from Wilton.
I entered these cookies into Wilton's #TreatsOnTrend Contest on Instagram and was selected as one of the winners! Yay! These cookies can be made for birthday parties, play dates, goodie bags, or just a fun night with great friends (and great wine). 🍷
It was really awesome to be recognized for them and I hope you enjoy this tutorial.
3" square cookies, baked and cooled 3" coloring book images 5" tissue paper squares Tape Royal icing Black food color marker Gel food colors, various Decorator piping tip #3 Decorator piping bags Small paintbrushes Vanilla or lemon extract
1) Start by outlining and filling your cookie with flood consistency royal icing. Gently shake it side-to-side to evenly distribute the icing. Let dry overnight.
2) Tape your coloring book image to the countertop then tape a piece of tissue paper over it. With your black food coloring marker, outline the image. Tip: Simple images with very little detail work best for this project.
3) Set the traced tissue paper over the dry cookie and trace over the image 2-3 times to transfer the image onto the cookie. When done, lift the paper off. Go ahead and touch up the image if you need to.
4) Fill a piping bag with black medium consistency royal icing and pipe over the lines on the cookie. Next, fill a piping bag with white medium consistency royal icing and pipe as many dots as needed for the amount of colors you're going to use later on. Though I would suggest only piping 3 or 4 dots at most. Let dry for at least two hours.
5) Paint each dot with a different food color and let dry. Tip: At this point you can wrap up the cookies or continue on to paint them!
6) If you're going to paint your cookies, pour some extract into a small bowl and dip your paintbrush into it first before picking up color from one of the dots. Let the cookies dry a little between each coat so the base doesn't start to crumble.
And that's it!
I'm really excited to be writing this because 1) it's not sweet per my usual blog post and 2) I'm entering this recipe into my first food contest. Ahh!!
Let me just say that I've always had a disdain for scones. Whenever I ate one it was always so dry and hard as a rock. It wasn't until I made my first scone at The Gourmandise School that I was awoken to the beauty of a great, fresh scone. This recipe is my take on a savory scone while fulfilling the requirements of the contest I'm entering.
I really hope you enjoy it as much as I did eating creating it!
2 cups all purpose flour 1 tsp kosher salt 1/8 tsp ground pepper 1 tbsp baking powder 2 tsp granulated sugar 6 tbsp cold unsalted butter, cut into 1/2" cubes 2 cups sharp cheddar cheese, shredded 4 strips thick cut bacon 1/2 cup leeks, minced 1 cup Cremini mushrooms, chopped fine 1/4 of a cauliflower head, steamed and processed very fine 1/2 cup heavy cream
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large sauté pan, cook bacon and remove from pan. Let cool and crumble.
- Drain excess bacon fat from pan, reserving one tablespoon, and turn the heat to medium-high. Add bacon fat, leeks, and mushrooms to pan. Cook until mushrooms have browned and wilted, about 5 minutes. Remove from stove and let cool.
- Place cauliflower into a microwavable bowl with about 1/2" of water on the bottom. Cover lightly with plastic wrap and microwave on high for 3 minutes. When done, transfer to a food processor and pulse until very finely ground.
- In large mixing bowl, whisk together the flour, salt, pepper, baking powder, and sugar. Sand the butter into the flour mixture by rubbing the cubes and flour between your fingers.
- Fold the cheese, bacon, leeks, mushrooms, and cauliflower into the flour.
- Add heavy cream until dough doesn't crumble and is slightly tacky. You may not need to use all of the cream.
- Transfer dough to a lightly floured surface and shape into flattened circle, about 1" thick.
- Cut circle into triangles and brush any remaining heavy cream on top.
- Bake for 20-22 minutes or until golden. Serve with a side of crème fraîche of desired.
Wish me luck!
You probably have a pantry full of sprinkles you purchased for a party long ago that you now don't know what to do with, yes? Yes! I understand you completely. Which is why I created this easy cake that will get rid of most, if not all, of your sprinkles collection.
Most of the sprinkles, dragees, and sparkling sugars I had in my pantry were a little on the darker side, so I created a galaxy-themed cake for a birthday party I attended this weekend. Just take a look at what colors are in your collection and name your cake accordingly. People will be amazed, no doubt!
For the cake, I used this very moist and delicious chocolate cake recipe from Add A Pinch as well as her chocolate frosting recipe. Honestly guys, why reinvent the wheel? This cake and frosting is the bomb!
Chocolate cake & frosting, prepared Assortment of sprinkles Ateco piping tip #828 (or any large decorator tip) Decorator bag Offset spatula Cake turntable Sheet pan
First things first: frost cake with your chocolate frosting using an offset spatula (Fig. 1). Pop it in the fridge and while that is setting up, dump all of your sprinkles into a big bowl and mix together. Take a sheet pan and set it on the counter. Take your cake out of the fridge and hold it over the sheet pan. Grab a handful of sprinkles and press them against the sides of your cake, rotating as you go along (Fig. 2). The sheet pan will catch any fallen jimmies.
After you've coated the sides, set your cake down on a serving dish and place some sprinkles right in the center (Fig. 3). I rather liked this look and you could leave it as-is, or continue by piping a star border all around the top of your cake with Ateco tip #828 (Fig. 4).
Continue to fill the top of the cake with sprinkles until you cover it completely (Fig. 5). If you have a Happy Birthday sign or number candle, position it where you like (Fig. 6), and voila!