Wednesday, December 24, 2008

A Cupcake Christmas!

Christmas is a time for cupcakes!
And other delicious sweets of all sorts! Try these really yummy easy variations of Christmas time cupcakes.

For decorations I used:

-Holiday sprinkles
-Christmas trees & snowflakes ( Target)

-snowflake fondant cutter
-white fondant
-yellow sugar crystals
-coconut flakes

Red Velvet Cupcakes with Cream Cheese Frosting and I used red and green tree sprinkles and fondant snowflake.

Bright arctic blue cupcakes are Vanilla Bean Cupcakes with vanilla buttercream and decorated with white snowflake sprinkles and a large fondant snowflake.

On the left is a Lemon cake with Cream cheese buttercream sprinkled with yellow sugar crystals. On the right is a Coconut cake with cream cheese buttercream coated with coconut flakes. Just brilliant!

Just one little bite of the Lemon cream cheese moist and delicious!
Makes the christmas season soo scrumptious...hehe :)

Tuesday, December 23, 2008

Cookies for Santa!

Santa loves his cookies!! Soo don't forget to leave some by the Christmas Tree for him.

For my birthday my good friend John & Diana got me this wonderful Williams and Sonoma Cookie Press to bake these snazzy cookies!

Vanilla Butter Cookies
(Williams and Sonoma)

16 tbsp. or 2 sticks - unsalted butter, room temp

1 cup granulated sugar
1 egg

2 1/2 tsp. vanilla extract

1/2 tsp. salt

2 1/2 cups all-purpose flour

*Colored sugars or icings for decorating

Preheat oven to 375 degrees F ( 190 degrees C.)

In the bowl of an electric mixer fitted with the flat beater attachment, beat together the butter and sugar on high speed until light and fluffy, about 2 minutes. Stop the mixer occasionally to scrape down the sides of the bowl.

Add the egg, vanilla and salt and continue beating until well mixed, about 1 minute.
Reduce the speed to low, add the flour and beat until just blended, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl.

Fill the cookies press with the room temperature dough according to the manufacturer's instructions and fit with the desired cookie disks. Press the dough out onto the ungreased baking sheets (not nonstick), space the cookies 1 inch apart.

Bake until the cookies are light golden, about 14 minutes. Tranfer the baking sheets to wire racks and let cool for about 5 minutes then transfer to the cookies to the racks and let cook completely.
Decorate the cookies with colored sugars or royal icing as desired.

Store in airtight container at room temperature for up to 4 days.
Makes about 3 dozen cookies. Enjoy!!

You can also wrap these in butter cookies in clear cellophane bags (avaliable in Michaels or Walmart) with silver twist ties for a nice holiday gift! Voilaaaa!
Santa is sure to love these cookies :)