Pie is another brand new baked good for me! I’ve always wanted to do it, but never knew where to start. Turns out make pie is easier than I thought!
I followed this recipe for Mixed Berry Pie from Just So Tasty. The bright red colours of the strawberries, raspberries, and blueberries are tart and bright, and cinnamon really gives it that festive flavour!
The crust is crisp and buttery and while it was easy to make, it did take a big chunk of the day to make because it needs to rest in the fridge for three hours. The biggest challenge for me was the lattice pattern, as you can tell. But overall, I’m very happy with how it turned out!
This pie is not overly sweet and the fruit is so refreshing! Best of all, no soggy bottoms here!
This December is the most festive I have felt since I was a kid. All of this sugar and spice is really helping to bring out that extra bit of holiday magic!
Continuing with my Christmas Baking Challenge, I spent all of today in my little kitchen baking the ultimate Christmas cookie – the sugar cookie! Although cookie decorating seems so intimidating when you stare at all of the beautiful cookie art on Pinterest, I promise it’s so easy to create your own decorated sugar cookies! Here’s my favourite sugar cookie and royal icing recipe.
What You Need
1 cup sugar
1 3/4 sticks (3/4 cup) of unsalted butter
1 tsp vanilla extract
3 cups all purpose flour
pinch of salt
6 egg whites
4 cups (1 pound) icing sugar
1 tbsp lemon juice
food colouring (I use gel based)
yields 24 cookies using a large cookie cutter / 48 cookies using a small cookie cutter
Cream the sugar and butter together until smooth. Mix in the egg and vanilla until combined.
Add in the flour and salt until fully incorporated and the cookies come together in a big dough ball.
Turn out the dough onto a floured surface and flatten into your hands into a flat disk. Wrap it up in plastic wrap and put in fridge for 20 minutes (this makes it much easier to work with).
Preheat oven to 350°F and line your baking sheet with parchment paper or a silicone baking mat.
Roll out your dough on a floured surface. Using a floured cookie cutter, cut out your shapes (1/4 inch thick) and carefully transfer them to the baking sheet.
Bake for 10 to 12 minutes until golden brown and then let them completely cool.
To make the icing, add in the icing sugar, and then add in the egg whites and lemon juice and then blend with a hand or stand mixer on high until light and fluffy (5-10 minutes). Cover with a wet cloth or in an air tight container until ready to use (or it will harden!)
When ready to decorate, separate your icing into separate bowls and colour as appropriate for your design.
You will need to further separate some of your coloured icing to do the flooding – that is the thinner icing used to fill in the areas! To do this just add a teaspoon of water at a time into the mixture.
Put your thicker icing into piping bags and your thinner icing into squeeze bottles and go forth to decorate!
With a thin piping tip, pipe your outlines using the thicker icing.
Then with the squeeze bottle, pipe the thinner flood icing. Use a flat knife or toothpick to smooth it out up to those thick icing borders that you made. Add on any sprinkles or decorations at this point.
Let the icing completely dry (may take a few hours). Then you can add your final top piping if your design calls for it! If you add royal icing on top of royal icing it will spread slightly.
Just be aware that cookie decorating is labour intensive! From the start with baking the cookies, to the final detail of the cookies it took me OVER eight hours of baking (not counting the cleaning)! So if you’re a beginner like me, this is definitely not a quick evening project! But every single minute was enjoyable.
I’m so full of sugar now that I’m definitely going to dream of sugarplums dancing!!
At long last – CREAM CHEESE! My city is still in the midst of a deep freeze, but I sucked it up and walked to the store to get it!
There are seemingly endless Christmas recipes that have cream cheese: from truffles, to dips, and yes of course cheesecake itself! But today I decided to go with these oh so colourful Christmas Cheesecake Cookies!
They look like they’d be a bit of work to make, but that was far from the case! They’re quick and I had a blast swirling, rolling, and baking them up. And the cookies have a tiny tinge of peppermint which makes them ultra festive!
I’m really excited to give these ones away and see how people react!
Still no cream cheese! It’s somehow even colder today here (-40C!!) and I’m not too keen on turning into a popsicle on the way to the store! This Christmas baking challenge really has turned into a bit of a challenge as it’s mean scrounging up what I’ve got and turning it into tasty treats.
Today I did Christmas candy! You know those desserts that are just pure sugary definitely terrible for you GOOD. Which is definitely what Loaded Christmas Bark is!
It’s sweet and salty with chocolate, white chocolate, M&Ms, pretzels, peanuts, and sprinkles and looks just like Christmas! I’ve been back to the counter 3 times to steal some more because it’s irresistible.
Oh snow! Silly me forgot to buy the cream cheese for cream cheese day! :O Unfortunately it’s also -30 with windchill so there’s no way I’m walking to the store this evening! But instead of skipping over today, I’m going to swap my days around and do peppermint instead!
I went with a recipe for Double Chocolate Stuffed Thin Mint Cookies. I have had a box of After Eight chocolate peppermints sitting in my cupboard for months and haven’t had a clue what to do with them up until now, so I guess this recipe was mint to be! 🙂
The cookies are super soft and thick, and contain chocolate, chocolate chips, and chocolate thin mints so they’re quite umm chocolately! And the added kick of the peppermint is like a refreshing wintery day. I coated them in a layer of white chocolate and broken candy canes because the brown on brown didn’t seem to be all that Christmassy on its own.
Hopefully this gives you some encourge-mint to do your own peppermint baking!