Posts Tagged ‘icing’

Anvil Cookies

My husband Joe asked me if I could make cookies in the shape of an anvil. I said “sure, but I don’t think you’ll find an anvil cookie cutter in the stores”. Of course I should have known that it wouldn’t stop him on his quest for anvil cookies. And so he proceeded to make an anvil cookie cutter…is there anything that man cannot make?

Gentile Forge Cookies

The cookie cutter is nice and sharp and it worked like a charm. I choose a delicious chocolate sugar cookie and to make sure the dough does not spread out during baking it’s important to let the cut-out cookies chill in the refrigerator for 15 minutes before baking.

Anvil Cookies

Anvil Chocolate Sugar Cookies (makes 44 cookies)


For the cookies:

2 3/4 cups all-purpose flour (355 grams)

3/4 cup unsweetened Dutch processed cocoa powder (75 grams)

1/2 teaspoon salt

1 teaspoon baking powder

1 cup unsalted butter (226 grams), at room temperature

1 3/4 cups granulated sugar (350 grams)

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

For the Icing:

2 cups powdered sugar (220 grams)

1 1/2 tablespoons meringue powder (15 grams)

1/4 teaspoon almond extract (can use other extract flavors if desired)

1/4 – 1/2 cup warm water (60 – 120 ml)

food color, if desired


To make Cookies: In a large bowl sift together flour, cocoa, salt and baking powder and set aside. In the bowl of an electrical mixer, beat butter and sugar until creamy and smooth (about 3-4 minutes). Add eggs one at a time, beating well after each addition. Add vanilla extract, mix until combined. With the mixer on low, add the dry ingredients. As dry ingredients becomes incorporated you can increase speed. Mix only until it forms a homogeneous dough. Divide dough into two portions, wrap each in plastic wrap and refrigerate for at least 1 hour.

Line baking sheets with parchment paper and set aside. Preheat oven to 350 degrees F (177 degrees C).

Remove one half of dough from refrigerator. Lightly flour your work surface and roll dough out to a thickness of 1/4 inch (6 millimeters). Keep turning the dough so it does not stick to counter. Cut out desired shapes using a lightly floured cookie cutter. Transfer cookies to baking sheets. Place baking sheets in refrigerator for 15 minutes (to prevent cookies from loosing their shape during baking). Bake cookies for 10-12 minutes or until firm around edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring them to a cooling rack. Frost with Icing if desired.

To make Icing: Note – for these particular cookies I only iced along the edges of cookies. If you plan on filling in cookies with icing, I would recommend doubling the icing recipe.

In a medium bowl sift together powdered sugar and meringue powder. Add almond extract. Add warm water in increments, while mixing with your electrical mixer. Add food color if desired. Beat on medium speed until smooth and glossy. Proper consistency is when a ribbon of icing falls into bowl and remain on surface for a few seconds. Add more confectioners sugar if icing becomes too thin. Use icing immediately or store in an airtight container covered with plastic wrap directly on the surface.

Be sure icing in completely set before storing cookies in an airtight container. It could take several hours for icing to set.

Source: adapted from Joy of Baking

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Chocolate Cupcakes With Nutella Icing

Chocolate Cupcakes With Nutella Icing

So my husband Joe, you know the Blacksmith, had his Blacksmithing buddies over for their monthly meeting. This time I decided to also make them a sweet treat and when Joe saw these cupcakes on Barefoot Contessa’s TV show (yeah, I force him to watch the FoodNetwork…evil laugh) he decided that’s what he wanted. Except the original cupcakes had a Peanut Butter frosting and there is no way, no how, I am making anything Peanut Butter. Sorry, just can’t stand it. So we decided on a brilliant solution, Nutella of course. So here it is, please enjoy Chocolate Cupcakes with Nutella Icing.

Artist Blacksmith Group of Tidewater

Chocolate Cupcakes With Nutella Icing

Ingredients for cupcakes:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2/3 cup granulated sugar

2/3 cup dark brown sugar, packed

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk, at room temperature

1/2 cup sour cream, at room temperature

1 3/4 cups all-purpose flour

1 cup good cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

Ingredients for Icing:

1 cup confectioner’s sugar

1 cup Nutella

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy whipping cream


Preheat oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and the 2 sugars on high-speed until light and fluffy (approx 5 minutes). Lower speed to medium and add the eggs one at a time, then add vanilla and mix well.

In a separate bowl, mix together buttermilk and sour cream. In another bowl, sift together flour, cocoa, baking soda and salt.

On low-speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl. Mix only until blended. Fold batter with a spatula to be sure it’s completely blended.

Divide batter among the cupcake pans, using an ice cream scoop per cup. Bake in the middle of oven for 20 to 25 minutes. Using a toothpick test to make sure cupcakes are done. Toothpick should come out clean. Cool for 10 minutes, then remove from pan and allow to cool completely before frosting.

To make the frosting: place confectioner’s sugar, nutella, butter, vanilla and salt in the bowl of an electrical mixer fitted with the paddle attachment. Mix on medium-low speed until creamy, scraping down the sides of bowl as you work. Add the cream and beat on high-speed until the mixture is light and smooth.

Once cupcakes are completely cooled, frost with Nutella Icing. Enjoy!

Chocolate Cupcake With Nutella Icing

Chocolate Cupcake With Nutella Icing

Source: adapted from Barefoot Contessa


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When I first saw this cake I knew I had to make it immediately. And this recipe didn’t lay around on the kitchen counter in my to-do pile for weeks and weeks on end, no sir, it moved right up to the top of the list. Besides, I had been eyeballing the most beautiful plums at the store. I love this cake, but, it did give me quite a bit of trouble. The first time I made it, I placed the plums at the bottom of the pan, as instructed. But when I removed the cake from the pan, some of the plums stayed at the bottom of the pan. Fiasco! But that only got me more determined to make this cake work for me. So I slept on it and decided to try it again. This time I started by placing dough in the bottom of the pan, then plums and topping it off with the remaining dough. It worked like a charm and I was very pleased with myself  🙂 The cottage cheese makes the cake itself moist and sweet which is a great contrast to the slightly tart plums. I know my pictures does not show it, but I also added a glaze to the top which turned out to be the icing on the cake (pun intended). I would recommend serving this the same day it’s baked when the cake is at its freshest.

Plum Cake Ingredients


For Cake:

125 gram butter at room temperature (9 tablespoons)

225 gram sugar (1 cup plus 2 tablespoons)

4 eggs

200 gram cottage cheese (3/4 cup)

1 1/2 teaspoon lemon zest

250 gram flour (2 1/4 cup)

2 teaspoon baking powder

4 plums

1-2 cinnamon Biscotti, crumbled

For Glaze:

100 gram powdered sugar (1 cup)

2 tablespoon water

1 teaspoon rum

1 teaspoon flour

Butter and sugar, crumbly

Plum Cake with sugar on top



Preheat oven to 175 degrees C (347 degrees F)

Plums should be pretty firm, not too soft and juicy. Cut plums into half and twist in opposite directions to separate. Cut pit out with knife. Place plums on paper towel with cut side down to absorb excess juices.

Place Biscotti in zip lock bag, close tightly and pound to crumble. Coat inside of loaf pan (5 x 9 inch) with butter and sprinkle Biscotti crumbs inside pan to coat sides and bottom with crumbs, discard excess crumbs. Set aside.

Place butter and sugar in a bowl and beat with mixer until blended well and crumbly. Add eggs one at the time, mixing well after each egg. Add cottage cheese, lemon zest and mix to blend. Stir flour and baking powder together and fold dry ingredients into batter.

Pour half of batter into prepared pan. Add plum half’s onto the batter, cut side down. Pour the remaining batter on top of plums and spread batter evenly. Sprinkle top with sugar. Bake cake in the middle of preheated oven for 60 to 65 minutes until golden brown. Let cake cool off completely before removing from pan. Once removed from pan, mix glaze and spread over top of cake. Enjoy.

Plum cake with cottage cheese

Plum Cake With Cottage Cheese

Source: adapted from Arla


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