as GOLD as it gets

Life's adventures should be fully accessorized!


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valentine cookies and some icing color tips!

I’m on a serious sugar cookie kick right now. Thanks to my new double oven I was able to bake 30 cookies in just 8 minutes!

These valentines cookies are pretty simple. I knew I wanted to find a lip cookie cutter, XO and make little valentines. I found the cutest pack of valentines cookie cutters, they were made to be a garland but I just used them as regular cutters. I also bought a pack of square cutters that I used for the valentines (I also have them in circles), I love that you can use them scalloped or with sharp edges.

valentine-cookies

I thought I would share the icing colors that I use because sometimes its really hard to tell looking at the little tubes or looking at someone else’s pictures. I love using the Wilton gel colors, they are so pretty and come in a lot of colors rather than just your traditional primary colors, don’t bother mixing those to try to get what you want.

Red, pink, purple (this does not look like the color on the top of the bottle, its actually burgundy!). But my best kept secret white it make the icing brighter and if you add vanilla or almond and it tints your icing throw a little white in and then add your color and it will come out brighter and truer.

But gel color is so strong and vibrant try to not get it on your hands because its beastly to get off. See my little smear on my lips down to the right? Booo. Some hot water and scrubbing it will come off.

stacks of valentine cookies

valentine cookies.jpg

I hope this helps you pick out the perfect shades for your next batch of cookies!


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halloween sugar cookies (and my fave sugar cookie recipe)

I’ve never been a big fan of decorating for halloween but this year I’ve had the itch to make sugar cookies for every occasion so I’ll even cave for halloween. I searched for some inspiration and found these adorable bats and decided to turn my tulip cookie cutter upside down and into a ghost!halloween sugar cookies - bats and ghosts!

These came out so good!
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Chocolate Double-Glazed Baked Donuts

double glazed baked

There are few things that I like more than a good donut. I’ve experimented a few times with my donut pan, but these, these were THE best! Most recipes seem to have an at-home powdered sugar glaze. It has a weird taste that I just can’t get over so I’ve been looking for a better (chocolate, duh) solution. These donuts are great because beyond the glaze(s)– is a donut that stands alone with full flavors of nutmeg and cinnamon– one of my brave taste-testers said it reminded her of a starbucks drink (now thats a good donut!)

The recipe comes from Mindi at Moms Need to Know. I’ve added my own comments in the directions, but thank you for the great recipe Mindi! 🙂

IMG_0758Why would you ever want to stop here…

IMG_0765This glaze is THICK. I put at least another 2 tablespoons of milk to make it a little more workable.

IMG_0766I bought Ghirardelli Melting Wafers, and boy are they worth it. Its suggested that you use candy melts, the kind you can get at crafts stores, but who wants to eat anything from Michaels? If you’re going to do chocolate, might as well make them with REAL chocolate. Enter: Ghirardelli.

It is a little challenging to dip these– they are cake donuts (not light yeast donuts) so they have a bit of weight behind them. But I don’t think you’ll be disappointed!

IMG_0770

Chocolate Double-Glazed Baked Donuts
Makes twelve donuts

Batter:

  • 2 cups Flour
  • 3/4 cup Sugar
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp nutmeg
  • 1/4 tsp Cinnamon
  • 1/2 tsp Salt
  • 3/4 cup Milk
  • 1/4 tsp Lemon juice or White Vinegar
  • 2 beaten Eggs
  • 2 tbsp melted Butter

Powdered Sugar Glaze

  • 2 cup Powdered Sugar
  • 3 tbsp Milk
  • 1/4 tsp Vanilla

Chocolate Glaze

  • 1.5 cups Ghirardelli melting wafers

Directions

  1. Add lemon juice to milk (this is a substitute for buttermilk).
  2. Preheat oven to 425. Spray Donut pan with non-stick spray
  3. Combine dry donut ingredients in large bowl.
  4. Add milk, eggs and butter.
  5. Stir just until well mixed.
  6. Fill each ring of the donut pan about 2/3 but make sure it doesn’t top center hole. (The dough is thick so I often use a spoon to make it easier
  7. Bake about 8 minutes, until fully baked. They should round up a bit
  8. Let cool then remove from pan and set on cooling rack.
  9. In a small bowl just big enough to dip donuts, combine glaze ingredients and stir until smooth
  10. Dip top of donut in glaze.
  11.  Return to cooling rack. (You may want to use a paper towel or wax paper under the rack to pick up any drops)
  12. Wait a few minutes for the glaze to set.
  13. Follow directions on the bag of Melting Wafers
  14. Dip top of donut in chocolate glaze– let cool, and enjoy!