Wednesday, February 18, 2009

Valentine Cookies

These are cookies I made for Dan to take to work for Valentine's Day. I cheated on the cookie part and used a Betty Crocker cookie mix to make the cookies. I didn't feel so bad because my Grandma does it to. :) But the frosting I made and here's the recipe.

Buttercream Icing

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon vanilla
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Sunday, February 8, 2009

Baby Shower

We had a baby shower for Tamara this weekend. I made the fondant out of marshmallow's for the cake. Here's the recipe for the chicken salad puffs.

Curried Dijon Chicken Puffs

2 cups chopped cooked chicken
1/3 cup GREY POUPON Dijon Mustard
1/3 cup Mayonnaise
2 Tbsp. green onion slices
1/2 tsp. curry powder
24 store-bought appetizer-size cream puffs (1-1/2 inch diameter)

Make It
MIX all ingredients except cream puffs.
CUT tops off cream puffs.
SPOON chicken mixture evenly into cream puffs; replace tops. Serve immediately.

I make my own puffs and here's the recipe. I use a cookie scoop to get the size I want.

1 cup water
1/2 cup butter or margarine
1 cup Gold Medal® all-purpose flour
4 eggs

Heat oven to 400ºF. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
On cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 30 to 35 minutes or until puffed and golden