Haniela's: September 2013

Barry Cookies From Cloudy with a Chance of Meatballs 2

Friday, September 27, 2013


If you don't know Barry, Barry is a living strawberry from the Cloudy with a Chance of Meatballs 2. Movie is coming to theaters' this weekend. From the trailer it looks like whole lot of fun. One of the characters that caught my eye was Barry. The biggest strawberry.


To make these cookies you need

The Pineapple Cookie Cutter by Ann Clark
Wilton Nesting Heart Cutter Set
15 second consistency royal icing : red, leaf green, black, white
Piping consistency royal icing : white
Leaf Green Luster Dust ( how to work with luster dust)
Super Red Color Super Black Color Leaf Green Color
Professional Needle Tool
Royal Icing Recipe
Sugar Cookie Recipe
How To Thin Royal Icing
  • You are probably curious how I made the shape for the Barry, I used a large heart cookie cutter and a pineapple cookie cutter to construct the correct shape. First I cut out the heart and then the pineapple shape, just the upper portion of the cookie(leaves), and using the heart cookie cutter I trimmed the bottom so it would fit snuggly at the top of the heart shape. You need to do this step prior you bake the cookies. Once the cookies bake, they are "glued" together. Some people add little bit of water in the seam, but you really don't have to.
  • If you can't find pineapple cutter I used, you can also option for a start cookie cutter. It will work as well.
  • In the video tutorial below I demonstrate how to  decorate Barry. Hope you like it.

Video Tutorial Barry from Cloudy with A Chance of Meatballs 2





Linking to Tidy Mom

Recipe For Oatmeal Cut Out Decorating Cookies

Wednesday, September 25, 2013



I add oats to a lot of my baking recipes, even if it doesn't call for it. I love oats. Today I'm going to share with you a really delicious recipe for Oatmeal Cut Out Cookies. I've made these cookies before and with several changes I'm sharing the updated version today.




Oatmeal Cut Out Decorating Cookies Recipe (make about 15-18 inch cookies, recipe adapted from King Arthur Flour Whole Grain Baking )
1cup (226grams) room temperature butter
1/2 cup (110grams) packed brown sugar
1/4 cup (50grams) granulated sugar
1egg
1tbl vanilla extract
2 3/4 cup (415grams all purpose flour
1cup (90grams) old-fashioned rolled oats
1/2tsp salt
3/4tsp baking powder
2tsp cinnamon
  • Process flour and oats in the food processor until you have small bits of oat, pulsing is probably the best so you don't over process them. You don't want oat flour, you want little bit of oats in the mix.
  • Cream butter with sugars, until pale and creamy, 5 -7 minutes.
  • Whisk together vanilla extract and 1 egg.
  • Gradually add egg mixture into butter mixture. Then beat in salt, baking powder and cinnamon.
    Gradually, in 3 additions add flour mix.
  • Scrape the bowl, gather the dough together and knead a little, just till it comes together.
    Wrap the dough in a plastic wrap. Chill overnight.
  • Preheat oven 365F(185C).
  • Layer piece of parchment paper on the work surface, dust it with a little bit of flour,   roll out the dough between 2 pieces of parchment paper, into about 1/4 inch thick.
  • Place cookies on a baking sheet lined with parchment paper. Chill in the fridge for 15 minutes.
    Bake for 10 -12 minutes, until bottom is lightly golden and tops are little puffed. Remove cookies from the oven. Let cool on the baking sheet for 2 minutes. Transfer cookies to a cooling rack and cool completely. Decorate as desired. Store undecorated cookies in the airtight container, layered if needed.
Video Tutorial Recipe for Oatmeal Cut Out Decorating Cookies



I have used these as decorating cookies, with royal icing with no problems. They were delicious. Edges baked straight and tops were pretty flat.












Roasted Pepper Split Pea Soup

Monday, September 23, 2013


I recently discovered a really lovely blog called Brooklyn Farm Girl. What caught my eye at first was their amazing garden...in the middle of Brooklyn, you know the big city. Pamela and Matthew grow a rooftop garden. Yes, people really do that and it think it is awesome!
Anyway I decided to make this soup when saw White Bean and Kale Pesto Soup with roasted peppers over at Brooklyn Farm Girl. As you've probably noticed most of my recent recipes include roasted pepper, that is because we have lots of them and I really want to enjoy them while they last. They are so tasty, it would be  almost like a crime not to use them.
 
Roasted Red Pepper Split Pea Soup (serves 4-6)
1cup yellow split peas(230grams)
1medium onion, diced finely
2 large carrots, peeled, diced
3 garlic cloves
1tsp olive oil
2 red roasted peppers
1/4sp fresh nutmeg
4cups(1liter) chicken stock or more if needed
2 medium potatoes, peeled, cubed
olive oil, salt, pepper
  • Drizzle 1tsp olive on garlic cloves, wrap the cloves into the foil. Roast the peppers and remove skin from the peppers. Roast the Pepper with the little garlic pouch. If you've never roasted pepper I suggest you follow the steps in the video below. Chop the peeled peppers into small cubes. Push the roasted garlic from its cases, set aside.
  • Heat 1tbl olive oil, add diced onion, cook until golden brown, add carrots ,stir for 2 minutes, add split peas, roasted pepper, and roasted garlic. Pour in 2 cups of chicken stock. Stir well. Bring to simmer and cook on low heat, stirring occasionally. Season with salt and pepper as needed.
  • Cook until peas are almost tender, then add remaining chicken stock and potatoes. Bring to simmer again and cook until the potatoes are knife tender. I like the soups to be thick so if you prefer thinner soup, add more chicken stock.
  • Stir in fresh nutmeg.
  • Enjoy.






This soup can be made day ahead and then reheated. The colors are so bright and cheerful, it was beautiful and delicious.


Stuffed Peppers with Ground Pork and Rice in Tomato Sauce

Saturday, September 21, 2013




Stuffed Peppers fall into a category of my favorite childhood meals. I love them. Not only they taste great but they remind of  summers spent at my grandmother's like many dishes I shared with you over the years.  Some of the most precious memories were cooked in that kitchen.
Sweetened tomato sauce with sugar was the best, as kids we'd loaded the sauce with tablespoons of sugar to make it super sweet and  I wouldn't have it any other way, even now I add a little honey to the sauce. Addresses change but memories, they stay the same.




Stuffed Peppers with Ground Pork and Rice in Tomato Sauce(about 6 servings)

1pound, (454 grams) ground pork (you can also use a mix of chicken and beef, or chicken and pork)
1egg
1 packed cup (about 200 grams) cooked rice
3 garlic cloves, pressed
1 medium to large onion, diced, about 1cup
1/4tsp red paprika
3tbl parsley, chopped
1/4cup Parmesan cheese
olive oil
6 Medium size peppers
1/2 cup Mozzarella Cheese- topping

Tomato Sauce
4 cups plain tomato sauce use homemade or canned
1tbl honey
1tsp kosher salt
1/8 tsp fresh ground pepper
1 tsp dry basil or 2tsp fresh basil
1tsp dry oregano or 2tsp fresh oregano
chili flakes for heat(optional)
  • Preheat oven to 395F
  • Prepare pepper, trip the tops, remove the seed, using a knife or a small spoon. Wash out the inside. Set aside.
  • Sautee chopped onion until translucent.
  • In a medium bowl stir together ground meat, red paprika, parmesan cheese parsley, egg, add onion. Stir in cooked rice. Season with salt and a fresh ground pepper.
  • Stuff each pepper.
  • Place pepper into a oven proof dish sprayed with non stick spray or brushed with oil.
  • Whisk together plain tomato sauce, salt, pepper, honey, basil and oregano.
  • Pour tomato sauce over peppers.
  • Cover with aluminum foil.
  • Bake at 395F for 40 minutes, then remove the foil and bake for 10 minutes and then sprinkle 1/2 cup mozzarella cheese on top. Return to oven and bake until cheese is melted and bubbly.
  • Remove from the oven, let cool 20 minutes before serving.
  • You  can also freeze stuffed pepper with sauce.
Recipe For Stuffed Pepper with Pork and Rice in Tomato Sauce




Scary Eyeball Cookies for Halloween

Friday, September 20, 2013


I'm sure you know the expression "It is starting to look like Christmas" well right now in fact, it is starting to look like Halloween is coming to town. Are you excited?  In upcoming weeks I'll be sharing several new  Halloween designs I made for this year. They are little different than my past projects. See, I own  an airbrush now and using it everywhere I can.  If you don't have an airbrush you can compromise and use Food Mist Sprays, though they don't have a super precise aim, they can still work some projects. These eyeball cookies are in particular really forgiving when it comes to airbrushing. To make them you can also use Pink Food Spray.


To make these cookie you need:

Plain Round Cutter
Decorating Airbrush or Pink Food Color Spray
15 second consistency royal icing : white, royal blue, leaf green, red, black, white
Royal Blue Soft Gel Paste Super Red Color Super Black Color Leaf Green Color ---------
Red Edible Marker
Professional Needle Tool
Royal Icing Recipe
Sugar Cookie Recipe
How To Thin Royal Icing



Scary Eyeball Cookies Video Tutorial























Roasted Cauliflower Casserole

Wednesday, September 18, 2013



Here is the thing, our 48 pepper plants have produced  hundreds of peppers this year. They are  8 feet tall and they don't seem to want to stop growing. Peppers managed  to take over my kitchen in such force, they are  pretty much everywhere. I add them to nearly every dish I make (I need to figure out how to add them to morning Neetle Tea ;-)). They are so awesome, I don't know what I'll do when the pepper season is over. I'll miss having them within an arm's reach.
We stopped at the grocery store, I didn't feel like going in so my hubby went. We came home and I opened the trunk and there... 2 gorgeous, pure white cauliflowers. Surprise! Yay. Do you think it's  weird that I get excited about a nice looking cauliflower?

Roasted Cauliflower Casserole (serves 4 to 6)
1 large cauliflower head, washed, cut into small florets
2tbl olive oil
1tsp kosher salt
1/8tsp fresh ground pepper
1 medium onion, diced
1 heaping tablespoon all purpose flour
1cup milk
1/2 cup chicken stock/broth
1cup cooked brown rice
1/3cup parmesan cheese
1egg
3tbl fresh parsley, chopped
2 red bell peppers, roasted skin removed(video on how to remove skin from peppers)
3 garlic cloves, roasted (roast them when you make the roasted peppers, drizzle 3 clove with some olive oil, wrap into foil and roast the pouch with peppers)
olive oil, salt and fresh pepper to taste
  • Preheat oven to 400F.
  • Line a baking sheet with aluminum foil. Set aside.
  • Transfer cauliflower florets onto the baking sheet. In a small dish stir together 2tbl olive oil, 1tsp kosher salt and 1/8tsp fresh ground pepper. Pour over cauliflower, using your hands, toss the cauliflower around, coating well with olive oil seasoning.
  • Roast in the oven for 20 minutes, or until knife tender. Remove from the oven.
  • Lower oven temperature to 350F.
  • Prepare cheese sauce : heat 1tsp olive oil, add onion, cook until onion is caramelized, dust with flour, stir well, cook stirring for one minute, gradually add chicken stock and milk, using whisk to eliminate any flour lumps. Cook until mixture thickens. Remove about 1/2 cup into a small dish, quickly whisk in one egg to temper, return egg mixture into the remaining sauce. Add parmesan cheese. Cook until cheese is melted, taste, season with salt and pepper if needed.
  • In a bowl stir cooked rice, roasted cauliflower, parsley, chopped peppers, and soft roasted garlic, pour cheese sauce in stir until well coated.
  • Pour into a casserole dish.
  • Bake for 25-30 minutes, until top is golden.
  • Enjoy.


Linking to We are That Family

Pretty Apple Tea Cup Cookies

Friday, September 13, 2013



 Fall is the prefect time for Apple "infused" Parties, how about an Apple Tea Party. Here is an idea for pretty cookies to go along with the theme.  Pretty Apple Tea Cup Cookies.
 
 

To Make Apple Tea Cup  Cookies You Need 
Tea Cup Cookie Cutter  - The Cookie Cutter Shop
 Royal icing : 15 second icing - white, red, green icing (Americolor Super Red ,  Leaf Green Food Gel )

Professional Needle Tool
Royal Icing Recipe
Sugar Cookie Recipe
How To Thin Royal Icing
For the Painting you need: Bright White Food Gel and Chocolate Brown Food Gel (
small painter's brush and a paper towel



Tea Cup Cookie Video Tutorial






Pumpkin Wagon Cookies

Wednesday, September 11, 2013


We live across the street from a big Pumpkin Farm so naturally their pumpkin patch is the first one I see during the Fall, I mean literally it is across the street and I go by every single day. There is no way I could miss it. They have a flat bed wagon they use to display their pumpkins and ever since I saw the 3D Duck Toy Cookie over at Callye's blog - Sweet Sugarbelle I wanted to make this wagon. It was a pretty straight forward project. I needed 3 cutters. I utilized my square cutter to make the flat bed, I simple cut the unbaked cookie in half and I baked the rectangles separately. Using small round cutter I made the wheels and my mini Fall Cookie Set came handy too. I had 2 mini pumpkins so I pressed one cutter with my fingers to give it a more prolong shape(see the yellow pumpkin).



To Make Wagon Cookies You Need
Square Cookie Cutter (3inch)
Fall Mini Metal Cookie Cutter Set , Pumpkin
Round Cutter , to fit the wagon bed
Royal icing : orange(orange with touch of copper and brown), yellow (lemon yellow and tough of egg yellow and gold), barn red(Americolor Super Red with touch of Americolor Soft Gel Chocolate Brown , best to let the icing sit for at least an hour, color will deepen) leaf green, brown
Pastry Piping Bag , Coupler, Wilton #352 Leaf Piping Tip
Professional Needle Tool
Royal Icing Recipe
Sugar Cookie Recipe
How To Thin Royal Icing





Pumpkin Wagon Cookie Video Tutorial





 
 


Linking this post to Tidy Mom