Sugar Cookies

Cookies, Frosting | December 22, 2015 | By

Sugar Cookies are the most simple cookies you can actually get. But on the other hand, the decoration is usually far from simple. First baked, they look plain and boring, but you can add your own twist and “Christmas” the hell out of those cookies!
You can glaze them with Royal Icing, dip them into sparkling sugar crystals, fill them with delicious jam or use a simple icing made from powdered sugar and lemon! And let’s not forget a chocolate covering… oh, so many options…

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Sugar Cookies
Simple Sugar Cookies for Christmas.
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Prep Time
15 min
Cook Time
8 min
Prep Time
15 min
Cook Time
8 min
Ingredients
  1. 250g Soft Butter
  2. 250g Light Brown Sugar
  3. 2 Eggs
  4. 1 Teaspoon Vanilla Bean Paste
  5. 1 Teaspoon Ground Vanilla Beans
  6. 6g Baking Powder
  7. 500g Flour
  8. 1 Pinch of Salt
Instructions
  1. Mix your eggs, salt, the soft butter (best at room temperature), the vanilla (both the paste as well as the ground vanilla) and the sugar in a bowl until creamy. Combine your dry ingredients and mix them into your wet ones. Knead them in properly - done best by hand. So use your muscles!
  2. Wrap the dough into cling film and let it rest for at least 4 hours in your fridge. You can leave it over night, which will give you the best result for your bake.
  3. Preheat oven at 200°C. Roll the dough thinly, not thicker than 5mm and use a cookie cutter. Transfer the cookies to a baking tray covered with a sheet of baking paper and bake them for 5 to 8 minutes at 200°C.
  4. Let them cool and then go crazy and be creative with your decorations!
Notes
  1. Use Royal Icing, sprinkles, chocolate, jam fillings... whatever your sweet tooth desires...
La Petite Cerise http://lapetitecerise.com/

Banana Lovers

Cupcakes, Frosting | December 1, 2015 | By

I was actually never a banana lover. Especially when they are mushy, brown and way too sweet. If I have bananas, they have to be green and not really sweet. But then I tried to bake a banana cake and fell absolutely in love with banana… Topped with chocolate frosting. And salted caramel. My sweets loving room mate calls those cupcakes “foodiegasm”. Well, if you don’t believe it, try them yourselves! *totally self-confident look on the face*

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Banana Lovers
Yields 12
Fluffy banana cake with chocolate frosting and Salted Caramel!
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
The Batter
  1. 125g Soft Butter (room temperature)
  2. 2 Eggs
  3. 100g Light Brown Sugar
  4. 65g Dark Brown Sugar
  5. 210g Cream Plain Flour or Type 45 Flour
  6. 60ml Buttermilk
  7. 1 Teaspoon Baking Soda
  8. 1 Teaspoon Baking Powder
  9. 2 to 3 Bananas - really ripe and soft
  10. 1 Tablespoon Vanilla Sugar
  11. 1 Tablespoon Vanille Bean Paste
  12. 1 Pinch of Salt
Salted Caramel
  1. 120g Granulated Sugar
  2. 50g Butter
  3. 60ml Condensed Milk
  4. 1 Tablespoon of Sea Salt (milled finely)
Decoration
  1. 24 Banana Chips (store bought or self-made)
Instructions
  1. Preheat your oven to 170°C. Prepare a muffin tin with 12 cases.
  2. Peel your bananas and squish them using a fork. If there are still some small junks, it doesn't matter. If you prefer it finer, continue to squish.
  3. Cream the soft butter with your sugar together in a mixing bowl on high speed for 3 minutes. Add one egg at a time and mix well. After that you can add your vanilla sugar and your vanilla bean paste as well as your pinch of salt. Continue to cream and fluff the mixture on high speed for about 2 minutes. While doing so mix your dry ingredients together.
  4. Now you can add your squished bananas and slowly pour your buttermilk into the mixing bowl.
  5. It's time to add the dry ingredients - sift them over the mixture and slowly beat it in on low speed. As soon as flour is incorporated properly, fill your muffin tray.
  6. Bake at 170°C for 15 to 20 minutes. Check with a wooden tooth pick after 15 minutes of baking, if the center is still raw your wooden pick will show some batter on it. If it comes out dry, your mini cakes are done.
  7. Let them cool properly. You can frost them with chocolate frosting (http://lapetitecerise.com/2015/11/chocolate-frosting/) and top it with Salted Caramel and banana chips.
  8. To do the Salted Caramel, simply put the sugar in a wide, open pan or pot and put stove on medium heat for all the time. Do not stir, just leave it alone and only brush away the edges with a wet dessert brush. Do not let it get too hot, hot sugar cases really severe burning plus it turns the sugar too soon too dark and leaves a bitter taste. As soon as all the sugar has dissolved, put in the butter and stir it in quickly with a rubber spatula or a wooden spoon. It sizzles pretty badly so be careful. If the butter is mixed in properly, add your condensed milk. After that, add the salt and stir again for about a minute. If it resembles a light brown, creamy texture, remove it from the heat and transfer it to jar so you can refrigerate it.
  9. If you want to use the sauce for the cupcakes, simply gently heat some of the sauce and drizzle it over the frosting.
Notes
  1. You can easily make your own banana chips by slicing a green banana into thin discs and place them on baking tray lined with baking paper. Drizzle some lemon juice on them - this will prevent them from turning brown during the drying process. Then put the try into your oven and dry them out on about 80°C. Check after 20 to 30 minutes if they harden. It can take up to an hour, but it's worth it as they are a tasty and simple decoration.
La Petite Cerise http://lapetitecerise.com/

Chocolate Frosting

Frosting | November 24, 2015 | By

Chocolate Frosting
A rich, but simple frosting using chocolate. As seen on Cherry Kisses!
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Prep Time
5 min
Cook Time
15 min
Total Time
30 min
Prep Time
5 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 65g Sugar
  2. 25g Flour Type 45 or Cream Plain Flour
  3. 3 Teaspoons of Cocoa Powder
  4. 70g Dark Chocolate
  5. 100ml Whole Milk
  6. 110g Butter (room temperature)
Instructions
  1. Mix flour, cocoa and sugar in a pan, add milk slowly while have it on low heat. Stir milk into your dry ingredients, it should not form too many lumps. As soon as all the milk is added, set to higher heat and cook out the mixture. It should now have turned into a thick and smooth pudding, if parts of it remove from the pan easily and do not stick, transfer the pudding into a bowl and let it cool. Should you have too many lumps, you can put your mixture through a fine siff. Cover your bowl completely in plastic wrapper, which will prevent the mass from forming a crust.
  2. If you do not want to wait too long, put the well covered bowl into a fridge. Otherwise let it cool by room temperature.
  3. Chop your dark chocolate into pieces and melt it gently on low heat in a bowl put over a pot filled with water. Bowl should not sit in water directly, also take care that your water is not cooking. As soon as the chocolate is melted, take it of the stove and let it cool.
  4. As soon as your pudding is cooled to room temperature, whisk your butter in your electric beater or kitchen machine until it is soft and creamy. Add the pudding spoon by spoon into the butter while your machine is still beating on low speed. If all is in the mixing bowl, put it onto high speed for about a minute - scrape down the sides of your bowl and maybe the bottom so all is combined properly. Mix for another 30 seconds on high speed. After that, slow down again and add the cooled down, melted chocolate. If it is completely added, go back to high speed for about 2 minutes. You can then check the frosting if it has the consistency you like and it feels velvety between your fingers. If it is not to your liking, beat for another minute and check again.
  5. If it is too runny you can sift in some cocoa powder. Also add some flavouring if you want to.
  6. Use the frosting on your cakes or desserts and enjoy the rich flavours!
Notes
  1. Frosting is enough for about 12 cupcakes.
  2. If you do not have creamy flour, sift it one or two times before you use it for your frosting.
  3. Make sure the melted chocolate is not to hot, otherwise you will have soup in your bowl and gone is your frosting.
  4. I usually put the finished frosting into the fridge again before using it and let it cool for 15 to 30 minutes. Then I take it out again, mix it with the machine for 30 to 60 seconds and transfer it to the piping bag or directly onto my cake.
Adapted from Our Best Bites
Adapted from Our Best Bites
La Petite Cerise http://lapetitecerise.com/