tag:blogger.com,1999:blog-15208404220995849012024-03-19T15:54:47.543+10:00Bubble and SweetLinda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.comBlogger397125tag:blogger.com,1999:blog-1520840422099584901.post-63874585553933749332022-10-24T15:30:00.008+10:002022-10-24T15:41:00.548+10:00Raspberry Heart Linzer cookies <div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMt2xFpE3Rfw0nVDyrQ6go3tPipp0d8j-tGQOHLHQ2GhCMxUch2XizyT4x7JW_DdqZlw3TByuF1RpZk7NnBo990zuetLXpZF9c9xCTUPieeowh-YoE4XErQUcCuRRoDtit4VJU6vykfjpSKAuYufM53VqFy7O8_UV7dqs3z5QlVcH6A_xpijB3Qk0DiA/s3088/linzer%20cookie%20recipe%20raspberry%20almond%20bubble%20and%20sweet%20linda%20mccubbin%20pretty%20pink%20best%20christmas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2056" data-original-width="3088" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMt2xFpE3Rfw0nVDyrQ6go3tPipp0d8j-tGQOHLHQ2GhCMxUch2XizyT4x7JW_DdqZlw3TByuF1RpZk7NnBo990zuetLXpZF9c9xCTUPieeowh-YoE4XErQUcCuRRoDtit4VJU6vykfjpSKAuYufM53VqFy7O8_UV7dqs3z5QlVcH6A_xpijB3Qk0DiA/w640-h426/linzer%20cookie%20recipe%20raspberry%20almond%20bubble%20and%20sweet%20linda%20mccubbin%20pretty%20pink%20best%20christmas.jpg" width="640" /></a></div><p>One of the things about owning a cafe was I rarely found enough time to blog or develop new recipes. Once customers found something they liked, I would be churning out the same cookies day after day. I can't call it a problem though as these Linzer cookies were always super popular and often sold out.</p><p>The cookies are lovely, buttery but still manage to be light with a hint of vanilla and cinnamon and once filled are not overly sweet and the perfect treat to have with afternoon coffee or tea. </p><p>At the cafe they were filled with raspberry jam or lemon curd (raspberry was the biggest seller) and at Christmas we would change the heart cut out to a mini Christmas tree.</p><p>The cookie recipe calls for Almond Meal which is simply ground almonds. I actually often buy my almond meal from Costco and find it to be of good quality, I prefer the one with the skins removed but if you can only find ground almond still with their skin on the recipe would still work.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_J8ZAfEOqWZo9n77NJ2_Jby_kcvX2QHABdUB_i-OCbhD5oi2FBHmDCdGt8h0yxjnfhvYpCOU8kDBsP0A3-CBnIwqEc9fnL3miuRsdIZpzM1MRJ2jYv4LAANJ5wLZc-s-RBWdgCJ84SyAwlafdFX5ecwtwSYyEN9sqrbjRizoAAwPJZ6hm0UdyRrzcQ/s3088/viral%20cookie%20recipe%20tik%20tok%20pretty%20linzer%20cookie%20greengate%20raspberry%20butter%20heart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2056" data-original-width="3088" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_J8ZAfEOqWZo9n77NJ2_Jby_kcvX2QHABdUB_i-OCbhD5oi2FBHmDCdGt8h0yxjnfhvYpCOU8kDBsP0A3-CBnIwqEc9fnL3miuRsdIZpzM1MRJ2jYv4LAANJ5wLZc-s-RBWdgCJ84SyAwlafdFX5ecwtwSYyEN9sqrbjRizoAAwPJZ6hm0UdyRrzcQ/w640-h426/viral%20cookie%20recipe%20tik%20tok%20pretty%20linzer%20cookie%20greengate%20raspberry%20butter%20heart.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><p>If you like you can freeze the dough in smaller batches before baking if you like, although I did scale my recipe back for you to make a smaller batch than I normally would.</p><p>The cookies can be stored for a few days, but I find them best if stored without the jam filling and then filled not long before you plan on eating them.</p><p>*I usually pop the unused egg whites into a ziplock bag in the freezer to use later to make meringue or macarons.</p><p>The dough is quite buttery so make sure you use the kitchen bench and rolling pin well with flour. I use an offset metal spatula to lift the cookies onto my baking tray.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzkA4ap4haRoNDL68YdS_uluYT9-_ZxUfotYAwcOYa0OKv2_EenkbzOOdLsRDCnnESUbXtv5XK4IMv7mikvckTj8-whQwBHqSUlWadmrmWoHBfhjP-yo-AdGfU4Im0lwf8Qg0bntRlF0uv6zP5Fsc1Tioe5MKYfNVzuxjeUkeIOq_XABdNS4zqi_v5Q/s3088/best%20linzer%20cookie%20recipe%20german%20almond%20raspberry%20greengate%20mug%20heart%20pink.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2056" data-original-width="3088" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzkA4ap4haRoNDL68YdS_uluYT9-_ZxUfotYAwcOYa0OKv2_EenkbzOOdLsRDCnnESUbXtv5XK4IMv7mikvckTj8-whQwBHqSUlWadmrmWoHBfhjP-yo-AdGfU4Im0lwf8Qg0bntRlF0uv6zP5Fsc1Tioe5MKYfNVzuxjeUkeIOq_XABdNS4zqi_v5Q/w640-h426/best%20linzer%20cookie%20recipe%20german%20almond%20raspberry%20greengate%20mug%20heart%20pink.jpg" width="640" /></a></div><br /><p>I hope you enjoy these as much as my family and friends do.</p><p>xx</p><p>Linda</p><p><span><b style="color: #2b00fe;">Linzer Cookie Recipe </b>makes 16-18 double cookies filled with jam (7cm or 2 3/4")</span></p><p>170g unsalted butter (6oz) 1 1/2 sticks</p><p>100g caster sugar (3 1/2 oz)</p><p>1tsp vanilla extract</p><p>1/2 tsp ground cinnamon </p><p>1 egg yolk</p><p>160g plain flour (5 5/8 oz)</p><p>75g ground almond meal (2 5/8 oz)</p><p>pinch salt</p><p><b><span style="color: #2b00fe;">To finish</span></b></p><p>around 1/2 cup raspberry jam </p><p>icing sugar (powdered sugar) for dusting </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4VLNeVhe9ByFFgA_tP7zU-31aWqhRJU5K7Gvz7Ku7vYiGCMWPtx5Ocg32qwfFhw5tmP_goG6z-X0Uw2PT3J26O8J3ULrCc_O_EmcMSTVyTXQdIDa_WwrfhZ6LBGnWa9X1vIucm8QSfpAVFbB69d658_2oc0bWkwEpBDFO49P1PUBqvQXxY_g2UFwSg/s4030/linzer%20cookies%20ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="4030" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4VLNeVhe9ByFFgA_tP7zU-31aWqhRJU5K7Gvz7Ku7vYiGCMWPtx5Ocg32qwfFhw5tmP_goG6z-X0Uw2PT3J26O8J3ULrCc_O_EmcMSTVyTXQdIDa_WwrfhZ6LBGnWa9X1vIucm8QSfpAVFbB69d658_2oc0bWkwEpBDFO49P1PUBqvQXxY_g2UFwSg/w640-h480/linzer%20cookies%20ingredients.jpg" width="640" /></a></div><p>Mix butter, sugar, vanilla and cinnamon on low until combined with an electric mixer (I use a stand mixer) then increase speed to high and cream until light and fluffy.</p><p>reduce speed of mixer to medium low and mix in egg yolk until combined. Scrap down the sides with a spatula as needed.</p><p>At low speed mix in the flour, almond meal and salt and mix until combined.</p><p>Put some plastic wrap on the counter, tip the cookie dough onto the plastic, wrap securely and pop in the refrigerator until it's firm enough to work with. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpbL29Lusy28tLB8NnY45NWaCJLq_b__QftzJYfhQjyJYcRT9clgoCh9w_yIgL_8-AvoPStNrnsMQm2LXaUJd8--hiegGZhsf2U21CR2-dRg6RbMqQBhUHLB9HiPi020mZ-L7-ue_sJK7PsPoAyVZjEXZwwS_M_hcOD80Wl7GNyxzVqIaNcSFb2LqVA/s3088/roll%20out%20the%20cookie%20dough%20on%20the%20floured%20surface%20pink%20baking%20tray%20pretty%20pastel%20baking%20cookies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2056" data-original-width="3088" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpbL29Lusy28tLB8NnY45NWaCJLq_b__QftzJYfhQjyJYcRT9clgoCh9w_yIgL_8-AvoPStNrnsMQm2LXaUJd8--hiegGZhsf2U21CR2-dRg6RbMqQBhUHLB9HiPi020mZ-L7-ue_sJK7PsPoAyVZjEXZwwS_M_hcOD80Wl7GNyxzVqIaNcSFb2LqVA/w640-h426/roll%20out%20the%20cookie%20dough%20on%20the%20floured%20surface%20pink%20baking%20tray%20pretty%20pastel%20baking%20cookies.jpg" width="640" /></a></div><p><br /></p><p>Dust counter and rolling pin with flour, cut away 1/4 of the dough and roll out until 1/4 inch thick. Cut out circles and place on baking tray. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BYYV5f4yAS90docz2Alf9j53BeQKhgLzh1DKqgq6nsvf-TUmFwu818C1wc_3gPau_V3u3PgP8ovLVfYG-X_Hl1j09w1TXAvE4EY0QIr6r6V6CvTO9abKQ_X8FsRZYpiM34syQ3Xuic1NLnEEQL9kJXuzJo8rvgbDwuE59ar0v_IAIrJu2tcTvA3Tlg/s3088/roll%20out%20the%20cookie%20dough%20and%20cut%20out%20heart%20cookie%20cutters%20bubble%20and%20sweet%20linzer%20cookie%20recipe.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2056" data-original-width="3088" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BYYV5f4yAS90docz2Alf9j53BeQKhgLzh1DKqgq6nsvf-TUmFwu818C1wc_3gPau_V3u3PgP8ovLVfYG-X_Hl1j09w1TXAvE4EY0QIr6r6V6CvTO9abKQ_X8FsRZYpiM34syQ3Xuic1NLnEEQL9kJXuzJo8rvgbDwuE59ar0v_IAIrJu2tcTvA3Tlg/w640-h426/roll%20out%20the%20cookie%20dough%20and%20cut%20out%20heart%20cookie%20cutters%20bubble%20and%20sweet%20linzer%20cookie%20recipe.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Try cutters like <a href="https://amzn.to/3TvLRKm">this from Amazon (link to product)</a></td></tr></tbody></table><p>On half of the circles cut out/remove a smaller heart shape in the centre as per the picture.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZbOikPG8AcoLi3uuI0aXuotN85WXdGvOIv7Aog2p1gzXvO8SbWEalpcNSv_nLYe8OG-GG2zO7X-1m8z-RVYMa_GN5xkXQ6lwqGgFfHldKPLzFrncCHWubuWj-7lk3Vp2QpTOsckBXENNn7QL8BMIi3ZVA_F5RY7sdVjz-R14SNtKyfGl0i4h18QHlQ/s3088/pretty%20pink%20pastel%20baking%20tray%20linzer%20cookie%20recipe%20bubble%20and%20sweet%20linda%20mccubbin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2056" data-original-width="3088" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZbOikPG8AcoLi3uuI0aXuotN85WXdGvOIv7Aog2p1gzXvO8SbWEalpcNSv_nLYe8OG-GG2zO7X-1m8z-RVYMa_GN5xkXQ6lwqGgFfHldKPLzFrncCHWubuWj-7lk3Vp2QpTOsckBXENNn7QL8BMIi3ZVA_F5RY7sdVjz-R14SNtKyfGl0i4h18QHlQ/w640-h426/pretty%20pink%20pastel%20baking%20tray%20linzer%20cookie%20recipe%20bubble%20and%20sweet%20linda%20mccubbin.jpg" width="640" /></a></div><p>Bake at 160 C for 12-15 mins or until just turning golden. Allow to cool on trays.</p><p>Split the cooked and cooled cookies into 2 lots, the whole round cookies and the cookies with hearts cut out. Using a sieve, dust icing sugar (powdered sugar) onto the heart cut out cookies.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gmTSob-_fGHVreNzLKVFBD3CJdaqsXvg5DWwkLszSnxyqx7JEIkb7FiKHEohETqVAh9CrryQAly4WwPm1FMPz0ZcjenOtxlgWJpHmp5Hvc2l8M7AZVoe8Syty8Y3BEX1642tPEOEJ7rIP2fs3qngqpo1utZTMshdgIspQbt-PrU4AR9rMiwm-ITQHA/s3088/rasplum%20bakels%20jam%20spread%20the%20jam%20on%20the%20linzer%20cookie%20bubble%20and%20sweet.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2056" data-original-width="3088" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gmTSob-_fGHVreNzLKVFBD3CJdaqsXvg5DWwkLszSnxyqx7JEIkb7FiKHEohETqVAh9CrryQAly4WwPm1FMPz0ZcjenOtxlgWJpHmp5Hvc2l8M7AZVoe8Syty8Y3BEX1642tPEOEJ7rIP2fs3qngqpo1utZTMshdgIspQbt-PrU4AR9rMiwm-ITQHA/w640-h426/rasplum%20bakels%20jam%20spread%20the%20jam%20on%20the%20linzer%20cookie%20bubble%20and%20sweet.jpg" width="640" /></a></div><p><br /></p><p>Place the whole circle cookies so the bottoms are facing up (the side that was on the bottom during cooking). Heat the jam in the microwave and then spoon 1/2 to 1 tsp jam on each round cookie and spread almost to the edge with a knife or spatula. Press the sugar dusted heart cookie on top of the jam.</p><p>Store in an airtight container for up to 3 days.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJivsxxcCQtbXR0pyAixaoOLbAb-F8XhYytdhPX0teKwbJfm8woKnWvt7BQGTGjoH7hR3hM0qQ2k0ImaS_dQ-4Op8j-6GSAL4Z7dM57uVKs1av79wE2LfKagzNREbv3cKRXDwT6Ht0Ma6J9f9tvS1iqAIlo9EjmunZwymioNvblXJ88AO1L5N6qzFnQ/s3088/perfect%20cookie%20best%20cookie%20recipe%20linzer%20raspberry%20almond%20heart.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2056" data-original-width="3088" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJivsxxcCQtbXR0pyAixaoOLbAb-F8XhYytdhPX0teKwbJfm8woKnWvt7BQGTGjoH7hR3hM0qQ2k0ImaS_dQ-4Op8j-6GSAL4Z7dM57uVKs1av79wE2LfKagzNREbv3cKRXDwT6Ht0Ma6J9f9tvS1iqAIlo9EjmunZwymioNvblXJ88AO1L5N6qzFnQ/w640-h426/perfect%20cookie%20best%20cookie%20recipe%20linzer%20raspberry%20almond%20heart.jpg" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p>Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com0tag:blogger.com,1999:blog-1520840422099584901.post-54441726193670271492022-10-17T12:01:00.005+10:002022-10-20T11:53:45.066+10:00Walnut caramel coffee slice, new beginnings and learning to breathe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixspCf9e8QTVdAiZNEUnRPqxMohEVTcYZe13tI_eLgMBGMb5zlyxn64OJkd54yOYvhTVAzSMP-z-pCRfgNvWXibqK-D5_8Bu1BHTqc8efZI25hwJbUUPuPBJody7BrzDkSmXLW19aHgXtZ_jeupp1mlHg8qFZfIBULqu4UBDMXL51HlafmCSHnA2V2iw/s4032/2A3B2B09-ADC5-4ABB-B2C5-78B88FF7C4CA_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixspCf9e8QTVdAiZNEUnRPqxMohEVTcYZe13tI_eLgMBGMb5zlyxn64OJkd54yOYvhTVAzSMP-z-pCRfgNvWXibqK-D5_8Bu1BHTqc8efZI25hwJbUUPuPBJody7BrzDkSmXLW19aHgXtZ_jeupp1mlHg8qFZfIBULqu4UBDMXL51HlafmCSHnA2V2iw/w480-h640/2A3B2B09-ADC5-4ABB-B2C5-78B88FF7C4CA_1_201_a.heic" width="480" /></a></div><p>Wow what happened there, I took a little break to run a cafe, blinked and there went 6 years. For real that just flew by.</p><p>Note to self, live every moment. I know you all learnt this a few years ago when COVID happened and everything shut down. But that's not what happened to me. Because I owned a cafe in Australia so I got up every single day put on a mask and went to work to keep that cafe running, do the admin, pay the staff so that hopefully there was still a cafe at the end of it all.</p><p>And then after 2 years came the end of restrictions, which was soul destroying because there was no way for the me to keep the cafe going.</p><p>Anyhoo I learnt a long time ago that endings are really just beginnings and I'm grateful for all the lessons I learnt, skills I gained and all the wonderful friends I made.</p><p>So I'm taking a little bit of time at the moment to focus on my health and my family. I'm working in a low stress job, focusing on some yoga training and learning to breath again.</p><p>And I'm blogging, because it's something I've always loved. But whoa everything's changed (but me) and it's taking me a little while to learn how to do everything.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-oWActiLvMeZDtOI3CI-gsgB3FMr5R_3qJXKeQlLdIgTOL-9zbaHZze_9MBIP09a1fvhi3h_CZpNqpyR2Q5BxfQb0CqZKL-CHaNIalen_jgbk0uVUInrx3qKYLuUQpGmEgmuJYJWKMzkCHHaYrXj5mcS9oKwiU-PLcH1QiNrti2ETQOTZoUYpxhkDA/s4032/8875E5EE-B822-47FD-A343-80EB420F800A_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-oWActiLvMeZDtOI3CI-gsgB3FMr5R_3qJXKeQlLdIgTOL-9zbaHZze_9MBIP09a1fvhi3h_CZpNqpyR2Q5BxfQb0CqZKL-CHaNIalen_jgbk0uVUInrx3qKYLuUQpGmEgmuJYJWKMzkCHHaYrXj5mcS9oKwiU-PLcH1QiNrti2ETQOTZoUYpxhkDA/w480-h640/8875E5EE-B822-47FD-A343-80EB420F800A_1_201_a.heic" width="480" /></a></div><p>So......like I said I owned a cafe in the suburb where I grew up. It was pretty old school and the people that came there were the sweetest bunch of people. It used to feel like inviting my friends over to my breakfast table, it wasn't fancy and everyone knew everyone else.</p><p>This is one of the cafe OG recipes, a simple old fashioned condensed milk 'caramel' slice. The staff used to bake this on site in the oven. We served it topped it with some walnuts but it's just as lovely plain if you prefer or drizzled with a little chocolate.</p><p>It's almost the opposite to the current crazes of fancy big cookie recipes out at the moment, it's so simple, you can eat a piece and still fit in your lunch. Plus it's perfect to freeze and you can slice it up after baking, freeze individual slices and pull out a piece to have for your afternoon tea or pop in your lunch bag.</p><p>xx Linda</p><h3 style="text-align: left;"><span style="color: #2b00fe;">Walnut Caramel Slice </span><span style="font-weight: normal;">(makes 12 pieces)</span></h3><h4 style="text-align: left;"><span style="color: #2b00fe;">Base</span></h4><p>1 cup self raising flour</p><p>1 cup desiccate coconut</p><p>1/2 cup brown sugar</p><p>125g melted unsalted butter (4 oz)</p><h4 style="text-align: left;"><span style="color: #2b00fe;">Caramel Layer</span></h4><p>1 tin condensed milk</p><p>2 Tbsp golden syrup (US 2 TBSP plus 2 Tsp)</p><p>25g unsalted butter (7/8 oz)</p><h4><span style="color: #2b00fe;">Topping</span></h4><p>1 cup chopped walnuts *I used 12 halves, you can substitute with pecans or drizzled chocolate</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyArOPsKxGQTXwS_FWJ_mWPAoW0llYJCjNU0XeFdUl8eLvm2tu0MKb0iuwPXkHOwTDtKZbGzV6Hr6sgL7cj-vDecP4G5kled-cToIfSt9fDNfHbHhyfp-N9sOy4MKG8Cj6BqYu29KXdbVyONXkIJDR30Lu3VFVDv7lm6_Y0P4vjV32AKWbifHg3y1akg/s4032/9F277EF9-A737-4B4F-A403-E98C0574D350_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyArOPsKxGQTXwS_FWJ_mWPAoW0llYJCjNU0XeFdUl8eLvm2tu0MKb0iuwPXkHOwTDtKZbGzV6Hr6sgL7cj-vDecP4G5kled-cToIfSt9fDNfHbHhyfp-N9sOy4MKG8Cj6BqYu29KXdbVyONXkIJDR30Lu3VFVDv7lm6_Y0P4vjV32AKWbifHg3y1akg/w640-h480/9F277EF9-A737-4B4F-A403-E98C0574D350_1_201_a.heic" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>- grease (I lightly spray oil) and line a shallow rectangle baking tin (mine was27.5cm X 17.5cm X 3.5cm or 11" X 7" X 1.5 ") with baking paper and preheat oven to 180 C (355 F).</p><p><a href="https://www.amazon.com/s?k=B000FCD0NM&crid=1HHW5ITPARU87&sprefix=%2Caps%2C378&linkCode=ll2&tag=bubbandswee-20&linkId=8878f47c012dd6c9e76b33902bd26b48&language=en_US&ref_=as_li_ss_tl" target="_blank">This is a link to the pan I used on Amazon</a><br /></p><p>- pop the flour, coconut, brown sugar and melted butter into a bowl and mix together well to combine.</p><p>- press the mixture down evenly into the prepared baking tin.</p><p>- place in middle of preheated oven and bake for 10 - 12 mins until it's golden brown.</p><p>- remove from oven and while it's cooling make the caramel (don't turn the oven off you still need it). *note if you don't let the base layer cool a little bit at this stage the condensed milk caramel layer will sink into it and not spread as well.</p><p><b>Make the caramel layer</b> </p><p>- place condensed milk, golden syrup and butter into a microwave safe dish and microwave on high for 1 minute, mix well. </p><p>-Continue to microwave for 30 second bursts until a light golden colour and the mixture has thickened a little like the picture below. Don't go too far it's still got to cook for a little bit in the oven. Usually a total of 2 mins (thats 4 X 30 second bursts).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPxehlsQ0T9zPZr-swYQYMfTUGnc7fRl7eEuvcvGiNXGHP-PEO1NHA8rYNzb8FMcECdHsZ9q1_KubbZUcSmxzq8r4iRYbVTm2wRF1dIWiW5lG-W8ImO6eu41wDjz50PPosFYFGpa_nekqDwc4lWZJVXoJPnrKztDcZxPAWcuKPERfv_Rd8sP0xIQjCQ/s4032/1F61784D-1F15-493F-B6CE-09B93CB8C939_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPxehlsQ0T9zPZr-swYQYMfTUGnc7fRl7eEuvcvGiNXGHP-PEO1NHA8rYNzb8FMcECdHsZ9q1_KubbZUcSmxzq8r4iRYbVTm2wRF1dIWiW5lG-W8ImO6eu41wDjz50PPosFYFGpa_nekqDwc4lWZJVXoJPnrKztDcZxPAWcuKPERfv_Rd8sP0xIQjCQ/w640-h480/1F61784D-1F15-493F-B6CE-09B93CB8C939_1_201_a.heic" width="640" /></a></div><p><br /></p><p>Spread the mixture evenly over the bottom of the cooked and slightly cooled base and bake for a further 10 -12 minutes the edges will bubble and start to turn brown. See picture of the finished slices to see what it should look like.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbolL9aCkz-E2Vkf0C4no7iKeoRrkf2XcUQaXSvggjjyweo-n0KGLDsNwe0ta0LjNhiqWWGQLNGEbulFllFfRuLW5aRLh0tmBWPwEV081odeXIimqE3fnP053pVFFWqBckhev_kI8pjsTKXASUSkBIjsjtfl0-JfHtJu4Ts_RXnlwIUZ2RxX9y0ICm1Q/s3024/3B9B5FE9-AC5B-4C83-B7E6-24B4E8D46C6E_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3024" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbolL9aCkz-E2Vkf0C4no7iKeoRrkf2XcUQaXSvggjjyweo-n0KGLDsNwe0ta0LjNhiqWWGQLNGEbulFllFfRuLW5aRLh0tmBWPwEV081odeXIimqE3fnP053pVFFWqBckhev_kI8pjsTKXASUSkBIjsjtfl0-JfHtJu4Ts_RXnlwIUZ2RxX9y0ICm1Q/w640-h556/3B9B5FE9-AC5B-4C83-B7E6-24B4E8D46C6E_1_201_a.heic" width="640" /></a></div><p>Remove from oven, if you are topping with walnuts gently sprinkle onto the top ensuring you do not touch the hot caramel</p><p>Allow to cool for a few hours until the caramel is set (you can place in the fridge for a few hours to speed the process up)</p><p>Cut into 12 pieces (4 along the long side and 3 on the short). Keep in an airtight container for up to 5 days in the fridge. </p><p>This slice can be frozen whole wrapped in plastic and placed in an airtight container for 1 month. Or sliced and wrapped into individual pieces in an airtight container. Just take out what you need from the freezer and allow to defrost in the fridge.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDopsFzSNK1G-BuWhlOpS1Cx-4WGmKE8BYBLRqtWYa-i2ePAEvvDJuV6KS4aoGjkGc2dgsij-VquEWFsliuh-6_7cV1o4AUiKaGISuTA0y7SwjRlUao-EaC4F-GyV5N114gUMdplHjKpAVZB3ws1VdjSDWGs-dV2GizNhQGlZmQ7ZSQRw503Q9gsXkw/s2996/AB2BB9BF-74B1-47FD-A082-14A61AB8F53B_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2680" data-original-width="2996" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDopsFzSNK1G-BuWhlOpS1Cx-4WGmKE8BYBLRqtWYa-i2ePAEvvDJuV6KS4aoGjkGc2dgsij-VquEWFsliuh-6_7cV1o4AUiKaGISuTA0y7SwjRlUao-EaC4F-GyV5N114gUMdplHjKpAVZB3ws1VdjSDWGs-dV2GizNhQGlZmQ7ZSQRw503Q9gsXkw/w640-h572/AB2BB9BF-74B1-47FD-A082-14A61AB8F53B_1_201_a.heic" width="640" /></a></div><br /><p><br /></p>Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com1tag:blogger.com,1999:blog-1520840422099584901.post-29487031869929795282018-09-24T19:51:00.000+10:002018-09-25T13:34:08.477+10:00Ruby Rosewater Macarons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNj81DPhITClUp-sNqMMXHCRUEU0sQjs99_9P1xTzq_8_LBrh-ljKdlnU_QSVzrio29vt6OsaTqa5XyRTq6FBEj4LtVu91QbTNhl_3rMiV3cliUKUmp3EejiSfdopeAe5VDnQiIYCM1ijH/s1600/Pink+ruby+chocolate+recipe+macaron+bubble+and+sweet+easy+pretty+perfect+gold+ganache.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNj81DPhITClUp-sNqMMXHCRUEU0sQjs99_9P1xTzq_8_LBrh-ljKdlnU_QSVzrio29vt6OsaTqa5XyRTq6FBEj4LtVu91QbTNhl_3rMiV3cliUKUmp3EejiSfdopeAe5VDnQiIYCM1ijH/s640/Pink+ruby+chocolate+recipe+macaron+bubble+and+sweet+easy+pretty+perfect+gold+ganache.png" width="640" /></a></div>
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So it's here......the 4th chocolate Ruby Chocolate or RB1 Callebaut has been released in Australia and it's pink.<br />
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PINK I tell you.<br />
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Yup all it took to bring me back from blogging hiatus is pink chocolate.<br />
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Now I know there has been a little bit of instahype surrounding RB1 in Australia and who can really blame anyone. Pink chocolate is always instaworthy.<br />
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But does it live up to the hype?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJza1eb7nXyOaQgWWwQZ21FtQxR1uK7e9BkCIlUj7XQ6N44fIelcHWo8yVuBS5lGpYmag6T7b_VdmkWRyqbOyDReWsx4i4WKIV_wT6s2WbkJeBim1YCMa-XLuaF5pgGOOsi1Qf3jHqLGD/s1600/Christina+Rae+pink+tea+cup+high+tea+macaron+ruby+chocolate+rb1+Callebaut+pink+bubble+and+sweet.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJza1eb7nXyOaQgWWwQZ21FtQxR1uK7e9BkCIlUj7XQ6N44fIelcHWo8yVuBS5lGpYmag6T7b_VdmkWRyqbOyDReWsx4i4WKIV_wT6s2WbkJeBim1YCMa-XLuaF5pgGOOsi1Qf3jHqLGD/s640/Christina+Rae+pink+tea+cup+high+tea+macaron+ruby+chocolate+rb1+Callebaut+pink+bubble+and+sweet.png" width="640" /></a></div>
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<span style="color: purple;">Hiya ruby chocolate. </span><br />
<span style="color: purple;">Teacup, cutlery and tea strainer all <a href="https://www.cristinare.com/" target="_blank">Cristina Rae</a></span></div>
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To try it out I had a little bit of a taste test with my friend and her daughter a few nights ago. I did up a plate with some Callebaut white, dark, RB1 and some Lindt milk.<br />
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Truth is no one picked the Ruby as their favourite on the night but to be fair I had just had Indian food delivered before hand and I don't think we started off with the clearest palate.<br />
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So I've just tried it again and it's not bad and I think maybe it's even pretty good. Kinda not what I expected at first but it is growing on me. As described it is fruity and it has the lovely Callebaut texture that makes that brand my go to for white and dark chocolate.<br />
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To celebrate this new chocolate I've been in my kitchen creating and decided to start of with macarons 'cause they are kinda my thing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEind9NzE0x6GhpPblRmsbNBjeaCONUtpbbduE-M5NObc2k2gTEgyr4aulKs6msGnMDprvgXNddruIKcuCTP3NQbcbvgs_qoB6_mqUOZ_mE9xa6wlnu1Ci7GtrZ3e0mJmudkzBAdiaJYUkGk/s1600/bag+of+ruby+chocolate+rb1+callebaut+pink+bubble+and+sweet.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEind9NzE0x6GhpPblRmsbNBjeaCONUtpbbduE-M5NObc2k2gTEgyr4aulKs6msGnMDprvgXNddruIKcuCTP3NQbcbvgs_qoB6_mqUOZ_mE9xa6wlnu1Ci7GtrZ3e0mJmudkzBAdiaJYUkGk/s640/bag+of+ruby+chocolate+rb1+callebaut+pink+bubble+and+sweet.png" width="640" /></span></a></div>
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<span style="color: purple;">Picture from my <a href="https://www.instagram.com/bubbleandsweet" target="_blank">instagram feed</a></span></div>
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The shells are are a plain french almond macaron and the filling is a whipped ruby chocolate ganache buttercream with a touch of rose. Due to whipping the ganache and the addition of butter and sugar the RB1 chocolate flavour which is not overly robust does not really shine through as much as it could. If you want the full ruby chocolate flavour experience I recommend making a regular ganache (ratio 3 parts chocolate 1 part cream).<br />
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I've decorated mine with a little bit of piped ganache, a strawberry crisp (which is like a strawberry whopper) and a gold soft pearl.<br />
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If you don't have any ruby chocolate handy you can substitute white chocolate and they would still be just as lovely.<br />
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Linda Vandermeer-McCubbin is a blogger, baker and author of the Children's cookbook <a href="https://www.amazon.com/gp/product/B0067QZHTA/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0067QZHTA&linkCode=as2&tag=bubbandswee-20&linkId=57824aaf540d753d0d3c47f6d266503a" target="_blank">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" height="1" src="//ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=am2&o=1&a=B0067QZHTA" style="border: none !important; margin: 0px !important;" width="1" /> Published in 2011 the book is still available online.<br />
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<b style="font-family: inherit;"><span style="color: blue;">Ruby Rosewater Macarons </span></b><span style="font-family: inherit;">(makes approx 30 filled macarons)</span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Fill the shells with the filling (included after recipe for shells) at least 1 day before you serve to get the correct consistency. Store in an airtight container in fridge and then bring to room temperature about 30 minutes prior to serving.</span></span><br />
<span style="font-family: inherit;"><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">190 gram (6 5/8 oz)almond meal (almond flour)</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">190 gram pure icing sugar (6 5/8 oz powdered sugar)</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">190 gram granulated sugar (6 5/8 oz) </span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">48 grams water (1 5/8 oz)</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">140 gram egg whites aged split into 2 lots of 70grams each (5 oz split into 2 lots of 2 1/2oz each)*</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">pink food colour ice (I use gel type food color like Wilton)</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">*ageing egg whites refers to separating the yolks from whites and then leaving the whites to age for a few days. This can be done on the counter if your countries climate permits or in the fridge, wrap the bowl with plastic wrap and then pop a few holes in the top. Alternately you can pop fresh egg whites in the microwave on high for 10 seconds or so - I used the microwave method in this batch pictured. </span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1. Mix the ground almonds and icing sugar together and pulse a few times in food processor to make almond meal finer. Do not over process as the meal can become oily. Sieve into a large bowl. Add colour and 70g (2 1/2 ounce) of the egg whites to the sugar/almond mixture but don’t mix in.</span></span><br />
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<span style="font-family: inherit;">2. Place remaining 70g (2 1/2 ounce) of egg whites in bowl of mixer fitted with the whisk.</span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">3. Pop granulated sugar and water into saucepan stir to combine and cook without stirring to 118C (245 F). Brush down the sides with a pastry brush dipped in water as required to avoid the sugar crystallizing. Once the mixture reaches 115C (240 F) start mixing the egg whites on high. Make sure you have a pouring shield on your mixer, when the sugar syrup reaches 118C (245 F)remove from heat and immediately pour in a thin stream down the side of the mixer bowl continuing to whisk on high.</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">4. Continue to whisk the meringue on high until the side of the bowl is only a little warm to touch, around 50C (120 F).</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">5. Add meringue mixture to almond mixture and using a large spatula fold the mixture together until it starts to shine and forms a ribbon that disappears back into the mixture after about 20 seconds.</span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">6. Add the mixture to a piping bag fitted with a plain tip (or just cut the end of a disposable piping bag, that's what I do) and pipe in lines onto parchment lined baking sheets. To make the macarons as even as possible I apply a constant slow pressure to the piping bag and count a few numbers like up to 3 for each one. </span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">7. Set aside for about 30 minutes or until the macarons have formed a skin so that the macaron mixture does not stick to your finger when gently touched. If the weather is humid this step may take longer up to 2 hours. I pop on the aircon if it's humid at my house.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">8. Meanwhile preheat oven to 140C (285 F)#. Once ready bake the macaroons for around 13 to 15 </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_4" style="background-color: white; color: #222222;">minutes depending on size, it may take longer, all ovens are different. If they are baked and you gently push on the side the tops will not move, if the tops do move do bake for another minute or 2. Also they should not be browned</span><span style="background-color: white; color: #222222;"> if they are reduce the heat for the next batch or bake for less time.</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">9. Once baked remove the baking trays and immediately slide off the macarons and the parchment onto the work surface and let cool completely before removing the shells.</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222; font-size: 13.2px;" /><span style="background-color: white; color: #222222;">10. Once cooled match disks into like sizes and sandwich together using the ganache.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><span style="color: black;"># The recipe stipulates 140 C however my new house and kitchen I used the fan forced option at 130C (265 F) and it worked out lovely. </span></span></span><br />
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<b><span style="color: blue;">Ruby rose whipped ganache buttercream</span></b><br />
I used a Wilton <a href="https://www.amazon.com/gp/product/B004EBKCKY/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004EBKCKY&linkCode=as2&tag=bubbandswee-20&linkId=7eb973b52800e3f2ce7663c29324cf17" target="_blank">Closed Star Tip 31</a><img alt="" border="0" height="1" src="//ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=am2&o=1&a=B004EBKCKY" style="border: none !important; margin: 0px !important;" width="1" /> to pipe and decorate<br />
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240g (8 1/2 oz) RB1 chocolate (Callebaut Ruby Chocolate)<br />
80g (2 3/4 oz)cream<br />
50g (1 3/4 oz which is just under 1/2 stick) unsalted butter<br />
1/2 cup icing sugar (powdered sugar)<br />
1 Tbsp rose water (or to taste)<br />
generous pinch salt flakes<br />
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Heat cream and add to chocolate, allow to sit a few minutes and then gently whisk until smooth. Cool until nearly set.<br />
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Add ganache and remaining ingredients to the bowl of a stand mixer and whisk until light and fluffy.<br />
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px;">I love when people share my blog ideas and give credit. All posts contain original ideas, photography and recipes by Linda Vandermeer-McCubbin unless otherwise credited. Please feel free to link back to my blog for non commercial purposes.</span><br />
<span style="background-color: white; color: #222222; font-size: 13.2px;"><span style="font-family: inherit;"><i><br /></i></span></span>
<span style="font-family: inherit;"><i>Affiliate links may earn me money and contribute to supporting this blog.</i></span><br />
<br />Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com0tag:blogger.com,1999:blog-1520840422099584901.post-17575936944644080742016-08-07T18:33:00.000+10:002016-08-07T18:33:06.220+10:00This is how we do - Book Week<div class="separator" style="clear: both; text-align: center;">
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We love book week here, pretty much because we love books. Our school has wonderful library staff whom we adore and a morning reading club which we have always attended.<br />
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Plus my kids love dressing up so book week is a no brainer.<br />
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We try to follow a rule of not buying shop bought costumes or spending a heap of money which is kinda hard because I can not sew and also because I am pretty much craftless. I have mentioned before how I can not use a hot glue gun without sticking my fingers together (true story every single time).<br />
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So I need to be extra creative, and my kids have to have a bit of a sense of adventure.<br />
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One year I sent Bubble as the paper bag princess in a huge brown paper sugar bag. On the morning of the parade I was emptying sugar into big containers and cutting holes out for the arms and neck. Some messy hair a bit of eye shadow 'soot' and a tiara and we had a perfect costume.<br />
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Sweet was the little mermaid using a costume my sister had made for a birthday party and some red hairspray.<br />
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<span style="color: purple;">Paper bag Princess and The Little Mermaid. </span></div>
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<span style="color: purple;">Bubble was reluctant to get out of the car but in the end she loved it.</span></div>
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Another year The Destroyer went as the saucepan man from The Faraway Tree. Luckily all my saucepans came home intact.<br />
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<span style="color: purple;">Have saucepans in the kitchen ........hello no cost costume.</span></div>
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Bubble's grade 1 costume was Fancy Nancy, changed the morning of the parade from another costume I had all ready to go. However at the time she pretty much was Fancy Nancy so we had no difficulty at all in rustling up a costume in 15 minutes. She even wore an old pair of my high heels just like the cover of the book. The other kids were completely in awe of her red heels.<br />
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<span style="color: purple;">Fancy Nancy, the other kids were not even at school,</span></div>
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<span style="color: purple;"> but seriously who misses a change to get dressed up. Not us that's for sure :)</span></div>
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Last year Bubble decided not to participate and I made an Alice in Wonderland stuck in the white rabbit's house costume for Sweet. A few days before the parade Bubble changed her mind and I had to come up with another costume. Luckily Sweet's favourtie book at the time was Thelma the Unicorn and I had the cutest Puddle Duckling unicorn flower horn that I already had ordered just because they are amazingly gorgeous.<br />
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I popped down to the discount stores and bought 2 wigs and used one for her mane and one for her tail. I cut up some pink sparkly cardboard and stapled them around her hands and legs for quick diy 'hooves' added a bit of face paint and she was the cutest unicorn around.<br />
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<span style="color: purple;">Thelma the Unicorn costume - Flower unicorn crown from</span> <a href="https://www.madeit.com.au/Main/Store?storeId=14610&userId=97896" target="_blank">Puddle Duckling</a></div>
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The Destroyer had decided to go as the White Rabbit from Alice in Wonderland. During the week I hand painted a cardboard clock. He popped on his suit and we found some ears and a bow tie in our dress up box. A little bit of white face paint, pink nose, white hair spray and some whiskers and he was ready to go.<br />
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<span style="color: purple;">White Rabbit and Alice in Wonderland, that is a kinda embarrassed smile as there were quite a few kids gathering around by this stage</span>.</div>
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The Alice in Wonderland costume was of course the one I spent the most time on. But it was completely free using stuff I already had on hand. The box was something I had received in the mail, I used the kids paints and the dress was an old princess dress from our dress up box. I was a bit super proud of it considering I'm not really that good at craft.<br />
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I've put my thinking cap on for this year and I am trying to come up with some fun ideas for the kids. Let me know if your have any good inexpensive ideas.<br />
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Linda Vandermeer is a blogger, baker, mother, owner of The Biscuit Cafe and author of the children's cookbook <a href="https://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=0e02a65e2ea656f16fbb5d8470a1f372">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" height="1" src="//ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=am2&o=1&a=144053005X" style="border: none !important; margin: 0px !important;" width="1" /> Published in the US in 2011 the book is still available online at Amazon and other online book stores.<br />
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<i>Affiliate links may earn me money and contribute to supporting this blog</i><br />
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I love when people share my blog ideas and give credit. All posts contain original ideas, photography and recipes by Linda Vandermeer-McCubbin unless otherwise credited. Please feel free to link back to my blog for non commercial purposes.<br />
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<br />Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com3tag:blogger.com,1999:blog-1520840422099584901.post-61657084753152015952016-07-31T14:29:00.001+10:002016-07-31T14:29:33.106+10:00Chocolate macarons and last chance to win nestle giveaway<div class="separator" style="clear: both; text-align: center;">
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I've started to bake macarons again and it's taking a little bit of getting used to. In my old kitchen I could whip out a batch of perfect macs with next to no thought or effort, but at the moment sharing a kitchen and with a different oven than I am used to I find that the little distractions impact my final result.<br />
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This batch I forgot to add in my egg whites with the almond and icing sugar, I was mixing away and after a few seconds I realised it was quite thick and I was not going to achieve the correct consistency. Just a touch too late I remembered my extra egg whites, and although I added them in I found the mixture was a little bit too bubbly.<br />
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Although they were ok, I just wasn't completely happy with them. The crisp outside was a little bit too thin for my tastes and the feet collapsed a little.<br />
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But to tell the truth I did find them more like a well known french patisserie so perhaps I am onto something ;)<br />
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You can use Nestle Bakers Choice chocolate chunks to add into your ganache to fill the macarons and you can dust the macarons with a little bit of cocoa like mine to get the same rustic look. <a href="http://bubbleandsweet.blogspot.com.au/2012/08/pink-and-gold-decorated-royal-princess.html" target="_blank">Click HERE</a> for my macaron recipe if you would like to make your own.<br />
<br />
Also remember there is still one more day let for the #BakeItYours #NestleBakersChoice giveaway. You can enter for free in my rafflecopter giveaway below. Entry for Australian residents only over 18 years of age.<br />
<br />
<a class="rcptr" data-raflid="a5731c749" data-template="" data-theme="classic" href="http://www.rafflecopter.com/rafl/display/a5731c749/" id="rcwidget_iupgzras" rel="nofollow">a Rafflecopter giveaway</a>
<script src="https://widget-prime.rafflecopter.com/launch.js"></script>
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<br />
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<br />
Linda Vandermeer is a blogger, baker, mother, owner of The Biscuit Cafe and author of the children's cookbook <a href="https://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=0e02a65e2ea656f16fbb5d8470a1f372">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" height="1" src="//ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=am2&o=1&a=144053005X" style="border: none !important; margin: 0px !important;" width="1" /> Published in the US in 2011 the book is still available online at Amazon and other online book stores.<br />
<br />
<i>Affiliate links may earn me money and contribute to supporting this blog</i><br />
<br />
I love when people share my blog ideas and give credit. All posts contain original ideas, photography and recipes by Linda Vandermeer-McCubbin unless otherwise credited. Please feel free to link back to my blog for non commercial purposes.<br />
<br />
I was sent a box of nestle product to assist in the development of recipes for this blog post. No sponsorship or financial incentive was received.<br />
<br />
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<br />Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com0tag:blogger.com,1999:blog-1520840422099584901.post-32497102787570560402016-07-24T18:59:00.001+10:002016-07-24T20:22:15.005+10:00White Chocolate and Caramel Brownie Recipe and a giveaway<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJkgupQoof-pbSc9kBWgtElB9JZGiNkRTWr-_l_M3BSzxOGd05ejirdajFx4VM8U8HMEdQv4ZRjlW8XOB-1OX3nRqxQAbNPLytUUMLpYL0W6qqaB6bns9m2pC4CrU2oQUmDpx099_Up9-/s1600/caramel+white+chocolate+brownies+nestle+bake+it+yours+challenge+jersey+caramel+brownie+bubble+and+sweet+biscuit+cafe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJkgupQoof-pbSc9kBWgtElB9JZGiNkRTWr-_l_M3BSzxOGd05ejirdajFx4VM8U8HMEdQv4ZRjlW8XOB-1OX3nRqxQAbNPLytUUMLpYL0W6qqaB6bns9m2pC4CrU2oQUmDpx099_Up9-/s640/caramel+white+chocolate+brownies+nestle+bake+it+yours+challenge+jersey+caramel+brownie+bubble+and+sweet+biscuit+cafe.jpg" width="640" /></a></div>
<div style="text-align: center;">
<i><span style="color: purple;">White Chocolate and Caramel Brownies - recipe at below</span></i></div>
<div style="text-align: center;">
<br /></div>
I'm back home living with my parents whilst my new house undergoes some renovations.<br />
<br />
So when I received a box of goodies from Nestle to join in the #Bakeityours challenge instead of reaching for the chocolate like I normally would I decided to make something with white chocolate and add in one of my dad's favourite lollies Jersey Caramels to come up with a treat he would appreciate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7wy0JNlPT-DFVX7lq1nVmO-0q5zw8ymxtDDEMAqmin6yrlbV0bYx2_OQJ62Rtx36rwvhDo5E54kGqwPmBCR85xVdiwMR3lKEiqD7YJf-Fn6gHV69LPOokF3jcKZ1nKM0g81O79obPcTz/s1600/Nestle+white+chocolate+bake+it+yours+challenge+candy+melts+easy+melting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7wy0JNlPT-DFVX7lq1nVmO-0q5zw8ymxtDDEMAqmin6yrlbV0bYx2_OQJ62Rtx36rwvhDo5E54kGqwPmBCR85xVdiwMR3lKEiqD7YJf-Fn6gHV69LPOokF3jcKZ1nKM0g81O79obPcTz/s640/Nestle+white+chocolate+bake+it+yours+challenge+candy+melts+easy+melting.jpg" width="640" /></a></div>
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The resulting brownies were dense and a little chewy which I liked and quite sweet. I think they improved after a day losing some of the initial sweetness and improving in texture.<br />
<br />
Anyway onto the reason Nestle sent out the box of goodies is to let y'all know they have a new Nestle Bakers' Choice range. I like the suggestions on the front of the packets that say things like 'for coating and decorating' or 'for adding and pouring' and found the white chocolate to be quite a nice creamy texture which melted quite easily.<br />
<br />
To help celebrate this they have offered Bubble and Sweet Australian readers the chance to win a lovely baking package valued at around $100 which includes products from the new Bakers' Choice range and and some baking products. Enter below using rafflecopter (<i>Entry only available to Australian Residents aged 18 and over no purchase necessary</i>):<br />
<br />
You can enter up to 3 times, however you do not need to follow all 3 steps for your entry to be valid.<br />
<br />
<a class="rcptr" data-raflid="a5731c749" data-template="" data-theme="classic" href="http://www.rafflecopter.com/rafl/display/a5731c749/" id="rcwidget_512lnc9k" rel="nofollow">a Rafflecopter giveaway</a>
<script src="https://widget-prime.rafflecopter.com/launch.js"></script>
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Best of luck<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
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<br />
<b><span style="color: blue;">White Chocolate and Caramel Brownies</span></b><br />
(makes 12 store in air tight container in fridge for up to 3 days) Wilton 195 piping tip used for decorating.<br />
<br />
150 g ( 5 1/4 oz) butter<br />
200 g ( 7 oz) white chocolate<br />
3 eggs lightly beaten<br />
1 tsp vanilla extract<br />
1 cup lightly packed brown sugar<br />
1 2/3 cup plain flour<br />
220 g (7 3/4 oz) Jersey Caramels chopped<br />
Whipped jersey caramel topping (see below)<br />
6 Jersey Caramels cut into half extra for decorating<br />
<br />
Line a rectangle slice tray approx 18cm x 28cm ( &" x 11") with baking paper<br />
<br />
Preheat oven to 180 C (350 F)<br />
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Melt butter and white chocolate in a microwave safe dish for 2 minutes on medium low heat. Mix (the mixture will not be soft yet) and then heat for another 2 minutes at medium low heat. Whisk until no lumps remain.<br />
<br />
Add eggs and vanilla and whisk until just combined.<br />
<br />
Fold through the flour and then the jersey caramels and spread the mixture into the prepared tray.<br />
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Bake for 30 minutes until the brownie is golden and cooked through in the middle.<br />
<br />
Cut into triangles and pipe a dollop of whipped ganache into the middle of each brownie and top with half a jersey caramel.<br />
<br />
<b><span style="color: blue;">Jersey Caramel whipped ganache topping</span></b><br />
<br />
5 jersey caramels<br />
1/2 tsp water<br />
100 g (3 1/2 oz) white choc<br />
25 g (7/8oz) cream<br />
<br />
Melt the jersey caramels and water for 60 seconds at low rest and stir and then heat for another 60 seconds in the microwave and mix until smooth.<br />
<br />
Melt the white chocolate and cream together at medium low heat 2 minutes and mix until smooth. Add in the melted caramel mixture and allow to cool to room temperature.<br />
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Whip with an electric mixer until light and fluffy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbQwnf3baU6_J4tRDHdaDg-C7FbC8VKwkshMOMLq8LEdJJj70DBFEmECGzPyY-8hFC3RBmbNj8HoPohkVh5BeS4_fQbyhkLGEVoQevL9scMjvGYBGFWd4MGmTN_ffHCnFEZr0f7d5I-oC/s1600/Jersey+caramel+brownie+recipe+bubble+and+sweet+biscuit+cafe+linda+mccubbin+vandermeer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbQwnf3baU6_J4tRDHdaDg-C7FbC8VKwkshMOMLq8LEdJJj70DBFEmECGzPyY-8hFC3RBmbNj8HoPohkVh5BeS4_fQbyhkLGEVoQevL9scMjvGYBGFWd4MGmTN_ffHCnFEZr0f7d5I-oC/s640/Jersey+caramel+brownie+recipe+bubble+and+sweet+biscuit+cafe+linda+mccubbin+vandermeer.jpg" width="640" /></a></div>
<br />
<br />
Linda Vandermeer is a blogger, baker, mother, owner of The Biscuit Cafe and author of the children's cookbook <a href="https://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=0e02a65e2ea656f16fbb5d8470a1f372">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" height="1" src="//ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=am2&o=1&a=144053005X" style="border: none !important; margin: 0px !important;" width="1" /> Published in the US in 2011 the book is still available online at Amazon and other online book stores.<br />
<br />
<i>Affiliate links may earn me money and contribute to supporting this blog</i><br />
<br />
I love when people share my blog ideas and give credit. All posts contain original ideas, photography* and recipes by Linda Vandermeer-McCubbin unless otherwise credited. Please feel free to link back to my blog for non commercial purposes.<br />
<br />
I was sent a box of nestle product to assist in the development of recipes for this blog post. No sponsorship or financial incentive was received.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpR3G6gnd_DfoS2FwJLlba0YlA_lpz6kjyAQkxEfMOdrlOnEywsCYIbewOO_L47u9fWc-wQaZfKZ5RSpESKjJs_3afXp1Oq2_VR8CF31gRzJWZGaQ2U5sEJ96Uz6-MnMu17nSAU2S-tc-/s1600/Caramel+brownie+with+jersey+caramel+slice+bar+cooking+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpR3G6gnd_DfoS2FwJLlba0YlA_lpz6kjyAQkxEfMOdrlOnEywsCYIbewOO_L47u9fWc-wQaZfKZ5RSpESKjJs_3afXp1Oq2_VR8CF31gRzJWZGaQ2U5sEJ96Uz6-MnMu17nSAU2S-tc-/s640/Caramel+brownie+with+jersey+caramel+slice+bar+cooking+recipe.jpg" width="640" /></a></div>
<br />Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com1tag:blogger.com,1999:blog-1520840422099584901.post-28482386202235787542016-07-17T18:36:00.000+10:002016-07-17T18:37:07.566+10:00Islands in my dreams that is what they are<br />
I'm dreaming of kitchen islands in the new house.<br />
<br />
I've been <a href="https://au.pinterest.com/bubbleandsweet/islands-of-my-dreams/" target="_blank">pinning</a> my self silly with pictures of white light New Hampton style kitchens and sending them to the kitchen designer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPM2K4Ba06ryKAy-WNdss5M_NgYl0n-6o8zMz2gpoT5Kxd2tN-ZNcjH2Tkc2CCksL7d6k57F098ulnEoPCj_2RBrtQtIegiILNXbpnrO3MQ3hh59OvcMjP-6gZem7DbYUOdzyf_avBkbx-/s1600/white+kitchen+beautiful+white+island+bench.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="531" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPM2K4Ba06ryKAy-WNdss5M_NgYl0n-6o8zMz2gpoT5Kxd2tN-ZNcjH2Tkc2CCksL7d6k57F098ulnEoPCj_2RBrtQtIegiILNXbpnrO3MQ3hh59OvcMjP-6gZem7DbYUOdzyf_avBkbx-/s640/white+kitchen+beautiful+white+island+bench.jpg" width="640" /></a></div>
*not my kitchen this is from my pintrest board which links back to <a href="http://www.bhg.com/kitchen/backsplash/subway-tile-backsplash/#page=7" target="_blank">Better Homes and Garden</a><br />
<div style="text-align: center;">
<a href="https://au.pinterest.com/bubbleandsweet/islands-of-my-dreams/" target="_blank">CLICK HERE for my Kitchen Island pintrest board</a></div>
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We can do it if I want...... if I have the money and time but that is where I'm falling a teensy bit short at the moment.<br />
<br />
Also I am short a lifestyle when my whole life can be on display as I have a real family with active kids and while I like the idea of walking into the house and seeing my amazing kitchen and beautiful living area, the reality will be piles of school shoes, bags and sporting equipment if I don't plan storage accordingly.<br />
<br />
Anyhoo that is the subtle but totally worthwhile advice I got from the kitchen designer when we met on site to measure up the space. She came up with some great ideas for a beautiful kitchen with an island which included removing walls and opening up the whole space.<br />
<br />
It sounded ah-mazing! Exactly what I wanted for my pin-perfect new house.<br />
<br />
But I own a cafe now and I don't have time to run around and make sure the house is camera ready and truthfully I never did, only 2 rooms in the old house ever looked that way most of the time.<br />
<br />
So some compromise is going to have to occur.<br />
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A few different versions have been drawn up for the new kitchen but in the meantime I'll keep on island dreaming.<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Pa3jpzi6uRKwl7Q2Ogew8C7dJTCtYusaAmVACAkGGEp3MSY9Q91Ux0Gd0olcLAxavc0uSBPiUbHVUz5vFbydyvndZr4-NiTz2MVxLLgIRWXSMdilkQ32xA7wqW5Ar08G2Imteo4P1-4Y/s1600/Linda%2527s+sign+off.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Pa3jpzi6uRKwl7Q2Ogew8C7dJTCtYusaAmVACAkGGEp3MSY9Q91Ux0Gd0olcLAxavc0uSBPiUbHVUz5vFbydyvndZr4-NiTz2MVxLLgIRWXSMdilkQ32xA7wqW5Ar08G2Imteo4P1-4Y/s320/Linda%2527s+sign+off.jpg" width="320" /></a></div>
<br />
<br />
Linda Vandermeer is a blogger, baker, mother, owner of The Biscuit Cafe and author of the children's cookbook <a href="https://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=0e02a65e2ea656f16fbb5d8470a1f372">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" height="1" src="//ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=am2&o=1&a=144053005X" style="border: none !important; margin: 0px !important;" width="1" /> Published in the US in 2011 the book is still available online at Amazon and other online book stores.<br />
<br />
<i>Affiliate links may earn me money and contribute to supporting this blog</i><br />
<br />
I love when people share my blog ideas and give credit. All posts contain original ideas, photography* and recipes by Linda Vandermeer-McCubbin unless otherwise credited. Please feel free to link back to my blog for non commercial purposes.<br />
<br />
*this post does not contain my original photography, I have provided a link to the source.Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com0tag:blogger.com,1999:blog-1520840422099584901.post-50015585194765647802016-03-27T15:25:00.002+10:002016-03-27T15:26:30.527+10:00Bunny Love cookies<div class="separator" style="clear: both; text-align: center;">
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<br />
Ooops is it Easter already and I haven't shared any of the cookies and projects I made up.<br />
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Luckily I did take some photo's of these cookies even if I didn't do the process shots because they're pretty cute.<br />
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Sweet floral pastel bunnies. I mean really how could you go wrong.<br />
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The flowers are teensy little fondant ones with royal icing centers and they each have an edible soft gold ball (from Queen) and then I decorated them with a few royal icing leaves.<br />
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I served them with some water color cookies in matching pastel hues (<a href="http://bubbleandsweet.blogspot.com.au/2016/03/i-love-bunny-cookies-or-how-to-make.html" target="_blank">CLICK HERE</a> for last week's post).<br />
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Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=144053005X" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Published in the USA in 2011 the book is still available at Amazon and many online bookstores.<br />
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Affiliate links may earn me money and contribute to supporting this blog.<br />
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<i>Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission except for non commercial purposes where you may use 1 image, give credit and link back to original post.</i><br />
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<br />Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com2tag:blogger.com,1999:blog-1520840422099584901.post-44416122471445372182016-03-19T11:53:00.000+10:002016-03-19T12:18:29.019+10:00I love bunny cookies or how to make squiggly cookies<div class="separator" style="clear: both; text-align: center;">
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Oh my it's nearly Easter!<br />
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How did that happen so fast. I know I've moved house and been keeping busy trying to keep the kids lives as normal as possible with all the changes but seriously......... Easter that's like quarter of the way through the year.<br />
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If you're as bewildered as I am these simple bunny cookies might make you happy.<br />
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They are modern, easy and fun.<br />
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My son, The Destroyer, loves this type of hand painted cookie, he calls them the squiggly ones.<br />
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I admit I have a soft spot for them too and have been using them as filler cookies for other sets quite a bit lately. They are even lovelier if you happen to have some edible gold on hand.<br />
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I didn't have a chance to make up instructions for the bunny cookies but I have in the past made sweet deer cookies and the process is exactly the same.<br />
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<a href="http://bubbleandsweet.blogspot.com.au/2015/08/a-touch-of-whimsy-water-colour-cookies.html" target="_blank">CLICK HERE</a> for the link to my post showing how to decorate them yourself.<br />
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See below for my cookie recipe.<br />
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Happy Baking<br />
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Confetti Paper Plates from <a href="http://bashpartygoods.com/" target="_blank">Bash Party Goods</a> (mine purchased at <a href="http://www.larkstore.com.au/" target="_blank">Lark</a>)<br />
Purple spot chalkboard cards part of set from <a href="http://www.kmart.com.au/product/printed-chalkboard-cards-and-envelopes---20-pack/724687" target="_blank">Kmart</a><br />
Washi tape from <a href="http://www.kmart.com.au/" target="_blank">Kmart</a><br />
Purple Marshmallow Puffs - <a href="https://biglolly.com.au/products/colour/purple-lollies/fini-purple-marshmallow-puffs" target="_blank">Big Lolly Australia</a><br />
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<span style="background-color: white; color: blue; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><b>Sugar Cookie Recipe (makes 24 regular cookies or 60 small)</b></span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">460 grams plain flour (16 1/4 oz all purpose flour)</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">1/4 tsp baking powder</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">1/4 tsp salt</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">230 grams unsalted butter (8 1/8oz)room temperature</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">220 grams caster sugar (7 3/4 oz superfine sugar)# </span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">1 large egg</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">1 tsp vanilla extract</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">#use regular white sugar if you do not have caster/ superfine sugar</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Sift together flour, baking powder and salt.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Cream butter and sugar in a large bowl using an electric mixer until light and fluffy. Reduce the speed to medium low, add the egg and vanilla and mix until combined. Reduce mixer speed to low and mix in the sifted flour mixture until combined. Wrap the dough in plastic and chill in fridge for 30 minutes or so.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Line a few baking trays with parchment/ baking paper.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Dust workbench with plain flour and using a large rolling pin roll out the dough until around 1/2 cm (1/4") in thickness. If the dough is to hard you may need to work/knead it a bit until you can roll it out.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Cut out cookies shapes and place the cookies on the prepared trays. (Knead and reroll dough as necessary, if it becomes to soft you can pop it back in the fridge.)</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Pop the cut cookie dough trays into the fridge to chill again for around 30 minutes until firm (or in the freezer for 10 minutes).</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Preheat oven to 160 C (320 F) and cook the cookies until they just start to turn golden, around 15 minutes (less or more depending on cookie size).</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Cool on trays for 5 minutes and then carefully lift onto a wire rack to cool completely prior to decorating.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">- Cookies can be stored in an airtight container for 1 week.</span><br />
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Hopefully I'll hop too it and type up some instructions for these Bunny Love cookies soon Xx</span></div>
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Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=144053005X" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Published in the USA in 2011 the book is still available at Amazon and many online bookstores.<br />
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Affiliate links may earn me money and contribute to supporting this blog.<br />
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<i>Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission except for non commercial purposes where you may use 1 image, give credit and link back to original post.</i><br />
<br />Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com0tag:blogger.com,1999:blog-1520840422099584901.post-74303180308924720392016-02-10T16:41:00.000+10:002016-02-10T16:42:22.650+10:00Hello Sweetie cutie patootie treats for Valentines Day<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTnbRbORN6_XNTnVIJZyjvzqxocZBW8PDJ7_p6811yTvNC6vbInkAdlTSbAXd0omlTVs6IiPlviqclRRyICdyJHauRDsRRTUHZiyOvWghyphenhyphenCq9rJV_lgSe8EcpKqO4nr37UFLsLtZE5u0FI/s1600/bubble+and+sweet+hello+kitty+cookie+kate+spade+miss+etoile+inspired+recipe+valentine+heart+candy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTnbRbORN6_XNTnVIJZyjvzqxocZBW8PDJ7_p6811yTvNC6vbInkAdlTSbAXd0omlTVs6IiPlviqclRRyICdyJHauRDsRRTUHZiyOvWghyphenhyphenCq9rJV_lgSe8EcpKqO4nr37UFLsLtZE5u0FI/s640/bubble+and+sweet+hello+kitty+cookie+kate+spade+miss+etoile+inspired+recipe+valentine+heart+candy.jpg" width="640" /></a></div>
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Valentines Day is one of my favourite days of the year. I mean how could I not love a day filled with hearts, love and lollies (candy).<br />
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This year I have come up with some cute heart cookie faces that were inspired by some Hello Kitty Pez dispensers I picked up at <a href="http://savvy.rejectshop.com.au/valentines-day-heart-cookies/" target="_blank">The Reject Shop</a> and using a heart cookie cutter they sent me.<br />
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I'm calling them 'Hello sweetie!' My kids thought they were super cutie patootie and of course they adored the Pez dispensers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouctsNzskgULm9hnue0RO8b2TBFuOFBtNCdiKod8gPALgNLh5PGajw69EKHgjnoTZQ2ambYxNzznhvMHir1iFiKVyZCE1W8oXNFe5rxebEMiapEAq7MXpq9g8Znbe-HQ-5TITF1P16fAR/s1600/Hello+cookie+kate+spade+inspired+miss+etoile+face+cookies+hello+kitty+valentine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouctsNzskgULm9hnue0RO8b2TBFuOFBtNCdiKod8gPALgNLh5PGajw69EKHgjnoTZQ2ambYxNzznhvMHir1iFiKVyZCE1W8oXNFe5rxebEMiapEAq7MXpq9g8Znbe-HQ-5TITF1P16fAR/s640/Hello+cookie+kate+spade+inspired+miss+etoile+face+cookies+hello+kitty+valentine.jpg" width="490" /></a></div>
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I teamed them up with water colour and edible gold leaf decorated heart cookies to make a sweet set. Just add the Pez and some extra lollies and you have a perfectly cute little bundle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZF13Uhr6q91Y58TJhhDhHEPr86XcVdEmGJ60duq7HThYox27m3mIBLDctiMusLnsZ_9bXXmz9ZChgRZx3elgW1QGW6uz0MPJVa2wPnoDoZnulWPCMPcxbsyjC7fjJkZekQ7fi03m9zTDh/s1600/The+Reject+Shop+valentine+baking+cookie++pink+decorating+cookie+tips+Linda+Vandermeer+for+Bubble+and+Sweet+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZF13Uhr6q91Y58TJhhDhHEPr86XcVdEmGJ60duq7HThYox27m3mIBLDctiMusLnsZ_9bXXmz9ZChgRZx3elgW1QGW6uz0MPJVa2wPnoDoZnulWPCMPcxbsyjC7fjJkZekQ7fi03m9zTDh/s640/The+Reject+Shop+valentine+baking+cookie++pink+decorating+cookie+tips+Linda+Vandermeer+for+Bubble+and+Sweet+1.jpg" width="640" /></a></div>
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<span style="color: purple;">Pink decorating set, pink twist marshmallows and pez from <a href="http://savvy.rejectshop.com.au/valentines-day-heart-cookies/" target="_blank">The Reject Shop</a></span></div>
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I also made up another set of cookies for The Reject Shop savvy blog using some of the baking products they have out at the moment. I was a bit smitten with the pink pastel squeeze bottles for decorating in The Art of Baking decorating set they sent me, pop on over to their blog <a href="http://savvy.rejectshop.com.au/valentines-day-heart-cookies/" target="_blank">HERE</a> to read more.<br />
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Happy Baking<br />
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<b><span style="color: blue;">Hello Sweetie cookies </span></b><br />
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Heart Shape Cookies (see cookie recipe below)<br />
Heart Cookie Cutter (mine from <a href="http://www.rejectshop.com.au/" target="_blank">The Reject Shop</a>)<br />
White rolled fondant<br />
Violet, red and pink fondant<br />
White food colour<br />
Black edible marker<br />
Pink edible dusting powder<br />
Small Rolling Pin<br />
Ball tool<br />
Veining/Dresden tool<br />
Brush and water<br />
small thin brush<br />
Another dry brush<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidO4dz6StuvL3HHzlIQCX27E03aAHiPkOKsCuuafhF60Swf5E1rk9NrL1mWZV3kX5YLeS2wVH9jGonMRAxpI-3o9qIFhjP-d3Y8bAT9k0n-8_yT3pXHmziDdBZGcp7a1jvtTdV6x92s3D2/s1600/How+to+make+a+cute+heart+face+cookie+hello+kitty+miss+etoile+kate+spade+inpired+for+valentine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidO4dz6StuvL3HHzlIQCX27E03aAHiPkOKsCuuafhF60Swf5E1rk9NrL1mWZV3kX5YLeS2wVH9jGonMRAxpI-3o9qIFhjP-d3Y8bAT9k0n-8_yT3pXHmziDdBZGcp7a1jvtTdV6x92s3D2/s640/How+to+make+a+cute+heart+face+cookie+hello+kitty+miss+etoile+kate+spade+inpired+for+valentine.jpg" width="640" /></a></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">^fondant dries out quickly, when not in use store in an airtight container or ziplock bag. To use fondant knead until pliable and smooth and roll out on a workbench dusted with cornflour (cornstarch). </span><br />
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Knead white fondant until smooth and pliable. Dust workbench with cornflour (corn starch) and roll out fondant until quite thin then using the heart cutter cut out a fondant shape.</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Brush water onto the cookie and adhere the fondant, use the rolling pin to smooth the fondant into place.</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Take a small amount of red fondant a little larger than the size of a pea and roll into 3 tiny balls. Press the balls flat. Brush a little water on the top corner of the cookie and press 2 of the flat shapes onto the cookie - see picture above for example. Use a ball tool to press an indent in the center of the round shapes to make a bow. Press the third round shape into the middle of the other 2. Pain dots onto the finished bow using the thin brush and white food colour.</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Draw eyes onto the cookie using an edible food colour pen.<i> * On some of the other cookies I used black fondant to make bigger open eyes, you can play around and make the eyes however you prefer.</i></span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><i><br /></i></span>
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Pinch off 2 very small pieces of pink fondant and shape into lips, adhere to the cookie as per picture making a top and bottom lip. Press the ball tool in the middle to make the lips into a pucker. If necessary use the veining tool to push the lips into shape.</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Use the dry brush to gently apply a little bit of pink dusting powder to the cheeks by brushing in small circles.</span><br />
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<span style="background-color: white; color: blue; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><b>Sugar Cookie Recipe (makes 12 large cookies)</b></span><br />
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">460 grams plain flour (16 1/4 oz all purpose flour)</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">1/4 tsp baking powder</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">1/4 tsp salt</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">230 grams unsalted butter (8 1/8oz)room temperature</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">220 grams caster sugar (7 3/4 oz superfine sugar)# </span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">1 large egg</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">1 tsp vanilla extract</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">#use regular white sugar if you do not have caster/ superfine sugar</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Sift together flour, baking powder and salt.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Cream butter and sugar in a large bowl using an electric mixer until light and fluffy. Reduce the speed to medium low, add the egg and vanilla and mix until combined. Reduce mixer speed to low and mix in the sifted flour mixture until combined. Wrap the dough in plastic and chill in fridge for 30 minutes or so.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Line a few baking trays with parchment/ baking paper.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Dust workbench with plain flour and using a large rolling pin roll out the dough until around 1/2 cm (1/4") in thickness. If the dough is to hard you may need to work/knead it a bit until you can roll it out.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Cut out cookies shapes and place the cookies on the prepared trays. (Knead and reroll dough as necessary, if it becomes to soft you can pop it back in the fridge.)</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Pop the cut cookie dough trays into the fridge to chill again for around 30 minutes until firm (or in the freezer for 10 minutes).</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Preheat oven to 160 C (320 F) and cook the cookies until they just start to turn golden, around 15 minutes (less or more depending on cookie size).</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">Cool on trays for 5 minutes and then carefully lift onto a wire rack to cool completely prior to decorating.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; line-height: 18.48px;">- Cookies can be stored in an airtight container for 1 week.</span><br />
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<br />
Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=144053005X" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Published in the USA in 2011 the book is still available at Amazon and many online bookstores.<br />
<br />
I was provided with product and paid to write the blog post featured over on The Savvy blog. The ideas created and words expressed are my own.<br />
<br />
Affiliate links may earn me money and contribute to supporting this blog.<br />
<br />
<i>Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission except for non commercial purposes where you may use 1 image, give credit and link back to original post.</i><br />
<br />Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com1tag:blogger.com,1999:blog-1520840422099584901.post-26291384505917123002016-02-05T10:02:00.000+10:002016-02-05T13:18:04.702+10:00Pink and gold celebration cake<div class="separator" style="clear: both; text-align: center;">
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<br />
I'm moving house which is quite a big thing after living in the same place for 16 years and has not left me a lot of time to post here on the blog.<br />
<br />
Eeeek, the stuff I have accumulated over that time ...... It was hard at first but it actually feels good to let go of so many of those things.<br />
<br />
So to celebrate <i>(and use up some of my supplies so I don't need to move them) </i>I decorated a cake.<br />
<br />
Ok y'all know I pretty much make a cake to celebrate the opening of a letter, but that's a good thing right?<br />
<br />
This cake is fondant covered with edible gold then rough buttercream, sixlets and pearls and a single macaron up on top.<br />
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It's elegant and beautiful but still a bit fun and you aren't quite sure what is hiding inside. (I recommend either <a href="http://bubbleandsweet.blogspot.com.au/2014/05/cookies-and-cream-elegant-stacked-oreo.html" target="_blank">Cookies and Cream Cake</a> or <a href="http://bubbleandsweet.blogspot.com.au/2015/09/sweet-strawberry-layer-cake.html" target="_blank">Strawberry Layer Cake</a>)<br />
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Because my gold was not on transfer sheets it is a bit textured, which looks great with the added layers of buttercream applied with an offset spatula.<br />
<br />
This cake is perfect for hiding any little imperfections on the cake while still managing to look perfectly put together.<br />
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Anyhoo I best go pack some more boxes and take some stuff down to charity.<br />
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<br />
Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=144053005X" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Published in the USA in 2011 the book is still available at Amazon and many online bookstores.<br />
<br />
Affiliate links may earn me money and contribute to supporting this blog.<br />
<br />
<i>Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission except for non commercial purposes where you may use 1 image, give credit and link back to original post.</i><br />
<br />Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com1tag:blogger.com,1999:blog-1520840422099584901.post-70276491794832710522015-12-09T06:29:00.000+10:002015-12-09T06:29:57.409+10:00Yummy gingerbread cranberry muffins. Mix, mix just as fast as you can.<div class="separator" style="clear: both; text-align: center;">
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You better run, run just as fast as you can if you want to get some of these gingerbread and cranberry muffins. 'Cause they smell pretty delicious while they're baking and I like to eat them when they come out of the oven and are still warm.<br />
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But seriously don't stress, they are so easy that you can whip up another batch in no time so if they all get snaffled up.<br />
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I made up these gingerbread and cranberry muffins for the kids lunch treats yesterday and then I decorated the left overs for afternoon tea.<br />
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At this time of year it's easy to go into sugar overload and my kids diet has not been as great as I would like it. They have been having way more fast food than I would choose for them when they are out at other activities. We normally eat pretty well with lots of vegetables and I've noticed they are pretty tired and cranky at the moment.<br />
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But y'know sometimes I want to give them a treat and although I did decorate a couple super fancy for the photo's the actual muffin are wholemeal and have fruit in them so I didn't feel too guilty when I served them up.<br />
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<b><span style="color: blue;">Gingerbread Muffin</span></b> (makes 12)<i> recipe adapted from <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H" target="_blank">Sweets on a Stick</a></i><br />
I send these to school unfrosted but for special occasions you can add the simple cream cheese, butter frosting (recipe below). Gingerbread decorations and sprinkles are optional, make your own or see the links before for easy pre-made versions (see aff. links at end of recipe).<br />
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2 1/4 cups wholemeal self raising flour<br />
1/2 tsp baking soda<br />
2 tsp ground cinnamon<br />
1 tsp ground ginger<br />
1/2 tsp allspice<br />
1/2 cup olive oil (I use light which means light flavour not lo-fat)<br />
3/4 cup buttermilk<br />
2 large eggs<br />
1/3 cup treacle<br />
1/4 cup brown sugar lightly packed<br />
1 1/2 cups dried cranberries<br />
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Preheat oven to 160C (325F) and line 12 hole muffin tin with paper cases.<br />
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Place all ingredients in a large mixing bowl and mix by hand until combined.<br />
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Spoon mixture into paper cases.<br />
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Pop in oven for around 23 minutes they are done when a skewer comes out clean.<br />
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Allow to cool on wire track.<br />
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You can eat while still warm<br />
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<b><span style="color: blue;">Simple Cream Cheese Butter Icing</span></b><br />
<br />
30g cream cheese<br />
30g unsalted butter<br />
3/4 cup icing sugar, sifted<br />
<br />
Mix together all ingredients until light and fluffy.<br />
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=bubbandswee-20&marketplace=amazon&region=US&placement=B00ENF8SVG&asins=B00ENF8SVG&linkId=LAQN3AHANZR56TWF&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"></iframe>
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=bubbandswee-20&marketplace=amazon&region=US&placement=B00314BQUU&asins=B00314BQUU&linkId=VPROYGESRW5NOTNM&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"></iframe><br />
<br />
Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=144053005X" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Published in the USA in 2011 the book is still available at Amazon and many online bookstores.<br />
<br />
Affiliate links may earn me money and contribute to supporting this blog.<br />
<br />
<i>Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission except for non commercial purposes where you may use 1 image, give credit and link back to original post.</i><br />
<br />
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<br />Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com5tag:blogger.com,1999:blog-1520840422099584901.post-91516650876300685542015-12-05T16:25:00.001+10:002015-12-05T16:30:13.246+10:00It's an amazing day to bake, laugh and live<div class="separator" style="clear: both; text-align: center;">
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I haven't been posting very much lately as I've been spending all my time with the children over the past few months as we go through the process of a marital separation.<br />
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Life goes on, we are doing well considering the situation and focusing on a the amazing aspects of our life.<br />
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I have been baking but mostly comfort food: cookies, cinnamon rolls, <a href="http://bubbleandsweet.blogspot.com.au/2014/06/one-bowl-easy-mix-raspberry-cinnmon.html" target="_blank">banana raspberry muffins</a>, making and decorating cupcakes with the kids.<br />
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I have plans to make macarons this week, some <a href="http://bubbleandsweet.blogspot.com.au/2014/12/sweet-deer-cookies-with-silver-leaf.html" target="_blank">gingerbread cookies</a> and maybe a <a href="http://bubbleandsweet.blogspot.com.au/2011/11/pretty-layered-ruffle-christmas-tree.html" target="_blank">Christmas cake</a>, although you might remember in the past I am more for the anti-fruit cake variety.<br />
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These are images I took for the latest issue of 'Tickle the Imagination' magazine where I share 10 fabulous reasons to bake up some fun with your kids.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2kPxqAjEmpw66t-je-DC4sQCYDY_gDjVffByWCSUd8Mlb2qNWHCEde-zkPa6aU-ptGzVs2itC1w_qCueaH3wQ10Cas2Q6z2hYMB29TF6RgWiO6kQ6imENII7AXIe05QARvpMGfm8gviS/s1600/egg+basket+cute+kids+baking+picture+white+kitchen+pastel+baking+greengate+apron+june+white.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2kPxqAjEmpw66t-je-DC4sQCYDY_gDjVffByWCSUd8Mlb2qNWHCEde-zkPa6aU-ptGzVs2itC1w_qCueaH3wQ10Cas2Q6z2hYMB29TF6RgWiO6kQ6imENII7AXIe05QARvpMGfm8gviS/s640/egg+basket+cute+kids+baking+picture+white+kitchen+pastel+baking+greengate+apron+june+white.jpg" width="640" /></a></div>
<div style="text-align: center;">
Kids wear aprons by <a href="http://www.greengate.dk/" target="_blank">Greengate</a> similar available <a href="http://www.simplysweethome.com.au/" target="_blank">Simply Sweet Home</a></div>
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I also share a recipe for a healthier donut to make with the kids which is baked in a donut pan instead of fried and has a banana muffin base. It's a great alternative to all those super sized treats that are around at the moment.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9LvsmOzWGj0UPOPZuTNBj-5Lm_verwXSUnNzCbpgcAVvlC7opS5OXuJyUNl2ztvpX4SOKSP0IT4cF7fKoizDV6Fv57XRGR4eyTdUMDBrlMAWL22lbbtH6rcQrq4KO5SixU03RB7NfN9E/s1600/pretty+pink+rose+cake+stand+healthy+donut+recipe+bubble+and+sweet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9LvsmOzWGj0UPOPZuTNBj-5Lm_verwXSUnNzCbpgcAVvlC7opS5OXuJyUNl2ztvpX4SOKSP0IT4cF7fKoizDV6Fv57XRGR4eyTdUMDBrlMAWL22lbbtH6rcQrq4KO5SixU03RB7NfN9E/s640/pretty+pink+rose+cake+stand+healthy+donut+recipe+bubble+and+sweet.jpg" width="640" /></a></div>
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Tickle the Imagination magazine is available<a href="http://www.tickletheimagination.com.au/" target="_blank"> online here</a> and at selected newsagents and outlets.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaa98s5OWveIWrJP6CtlHht9JJKSaZnQLznQ5zslxrjYKFjCTCJRDgj0mmMO0sZ2CWvvGzKoKpDfkjxzmftjaLm_4i53BPZKb87RdfMaFKCNd3so9jeyzrayU-AW4Hh2ULMX0hY30GVwwz/s1600/fun+pastel+donuts+make+your+own+recipe+pretty+pink+aqua+purple+yummy+easy+rainbow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaa98s5OWveIWrJP6CtlHht9JJKSaZnQLznQ5zslxrjYKFjCTCJRDgj0mmMO0sZ2CWvvGzKoKpDfkjxzmftjaLm_4i53BPZKb87RdfMaFKCNd3so9jeyzrayU-AW4Hh2ULMX0hY30GVwwz/s640/fun+pastel+donuts+make+your+own+recipe+pretty+pink+aqua+purple+yummy+easy+rainbow.jpg" width="604" /></a></div>
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<br />
Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=144053005X" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Published in the USA in 2011 the book is still available at Amazon and many online bookstores.<br />
<br />
Affiliate links may earn me money and contribute to supporting this blog.<br />
<br />
<i>Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission except for non commercial purposes where you may use 1 image, give credit and link back to original post.</i><br />
<i><br /></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkz7IuZ59YKeyQP8TVATD9gEZLPd9QUdPo975btV7epJQYOfSRb-i1UDn_3HtaJ5RudUWuLhK0sbfP62XqgUs2Bu0h2k85H2Is5Q_VnWxB0cE0x2td_bw_JAo5ohwxKmXfjfRpbSpEHlao/s1600/baking+day+greengate+pretty+kids+model+pastel+baking+white+kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkz7IuZ59YKeyQP8TVATD9gEZLPd9QUdPo975btV7epJQYOfSRb-i1UDn_3HtaJ5RudUWuLhK0sbfP62XqgUs2Bu0h2k85H2Is5Q_VnWxB0cE0x2td_bw_JAo5ohwxKmXfjfRpbSpEHlao/s640/baking+day+greengate+pretty+kids+model+pastel+baking+white+kitchen.jpg" width="426" /></a></div>
<i><br /></i>Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com3tag:blogger.com,1999:blog-1520840422099584901.post-74249846806613056232015-11-08T17:26:00.000+10:002015-11-20T05:23:17.386+10:00Extra entry and Last days to enter to win this cute geometric mould<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsGWMgikuu_9mSuMgHaMnzSkmvXk0cpXlT20MIQrPO2RYpBSTMs2V4pQq9ed_rsmn4OWIbveHpxaVkUZ-xsPIxBVGM4UQm5Hs8Z_ybWVzakwGNoVhhg3KM1AKeQkTuy9aZFNSHn_GUUFy/s1600/bubble+and+sweet+sonny+angel+laudree+chocolate+covered+oreo+mould+win+raspberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsGWMgikuu_9mSuMgHaMnzSkmvXk0cpXlT20MIQrPO2RYpBSTMs2V4pQq9ed_rsmn4OWIbveHpxaVkUZ-xsPIxBVGM4UQm5Hs8Z_ybWVzakwGNoVhhg3KM1AKeQkTuy9aZFNSHn_GUUFy/s640/bubble+and+sweet+sonny+angel+laudree+chocolate+covered+oreo+mould+win+raspberry.jpg" width="640" /></a></div>
<br />
<b><span style="color: red;">EDIT this competition is closed the winner is - Felicity</span></b><br />
<b><span style="color: red;">Prize has been claimed and sent.</span></b><br />
<br />
There are just a couple of days left to enter to win a geometric silicone mould here on the Bubble and Sweet Blog so you can make your own gorgeous chocolates.<br />
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It's easy, just click onto the rafflecopter giveaway below and just click to enter the giveaway. If you like me on Instagram as well that's another entry.<br />
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Plus if you comment on this blog post you can have an extra 2 entries. The comment wont show up straight away, but you can enter once you make the comment and press enter.<br />
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<div class="separator" style="clear: both; text-align: center;">
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Good luck everyone<br />
<br />
<a class="rcptr" data-raflid="a5731c748" data-template="" data-theme="classic" href="http://www.rafflecopter.com/rafl/display/a5731c748/" id="rcwidget_47obcecw" rel="nofollow">a Rafflecopter giveaway</a>
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<br />
<br />
Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=144053005X" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Published in the USA in 2011 the book is still available at Amazon and many online bookstores.<br />
<br />
Affiliate links may earn me money and contribute to supporting this blog.<br />
<br />
<i>Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.</i><br />
<i><br /></i>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0-12hWzCVc7aIJ8IVdxBiC64qtEjHHztspO9kZglOggcDN2FQel1N2HtudwyV_yfvIvW-Dl_7NdmkItykYB5Ktd_QA3wJqhoVz4axgRRh8-YNVo0cxz1V9-4seQYhXwuy0VsWDDSLxcQ/s1600/geometric+pyramid+chocolate+mould+win+macaron+greengate+bubble+and+sweet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0-12hWzCVc7aIJ8IVdxBiC64qtEjHHztspO9kZglOggcDN2FQel1N2HtudwyV_yfvIvW-Dl_7NdmkItykYB5Ktd_QA3wJqhoVz4axgRRh8-YNVo0cxz1V9-4seQYhXwuy0VsWDDSLxcQ/s640/geometric+pyramid+chocolate+mould+win+macaron+greengate+bubble+and+sweet.jpg" width="640" /></a></div>
<i><br /></i>Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com5tag:blogger.com,1999:blog-1520840422099584901.post-90854281916568686682015-10-25T19:39:00.000+10:002015-10-25T19:39:35.410+10:00Free video how to make easy no bake ghost treats for HalloweenThese no bake ghost cookie truffles for Halloween are so super easy you are going to love them.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/v8iAzAZTmhU" width="560"></iframe>
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<div style="text-align: center;">
<span style="color: purple;"><a href="https://www.youtube.com/watch?v=v8iAzAZTmhU" target="_blank">Click on the picture above to see the whole video on youtube</a></span></div>
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One of my top 5 posts ever, it is always a hit at this time of the year so I whipped up a <a href="https://www.youtube.com/watch?v=v8iAzAZTmhU" target="_blank">quick video</a> to show you how easy it is to make them.<br />
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Or if you are more of a written instruction type person here is the link to the original post: <a href="http://bubbleandsweet.blogspot.com.au/2012/09/army-of-ghosts-super-easy-cake-pops.html" target="_blank">CLICK HERE</a><br />
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Related Recipes<br />
<a href="http://bubbleandsweet.blogspot.com.au/2010/08/oreo-cookie-truffle-pops-recipe.html" target="_blank">Oreo Tuffle Pops recipe</a><br />
<a href="http://bubbleandsweet.blogspot.com.au/2010/09/i-heart-sweet-cookie-pops-tim-tam.html" target="_blank">Tim Tam Truffle Pop recipe</a><br />
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If you like this recipe check out my 10 fun Halloween Foods to Make post <a href="http://bubbleandsweet.blogspot.com.au/2013/10/10-fun-halloween-food-ideas-to-make.html" target="_blank">CLICK HERE</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtf0p-LpGuICOE6iWODmfGnmljBMCE6WTjw7pj-9Vmo8rCqFJq0Sx_GYHckA0B6u_hivcWpBY3k17SuEZF-Ka_CCP0uvfiv9bkN3fQcCKlGKNEGmbEtqxn1xw46uZtorowh4cT__djT52e/s1600/10+fun+halloween+foods+to+make+recipe+diy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtf0p-LpGuICOE6iWODmfGnmljBMCE6WTjw7pj-9Vmo8rCqFJq0Sx_GYHckA0B6u_hivcWpBY3k17SuEZF-Ka_CCP0uvfiv9bkN3fQcCKlGKNEGmbEtqxn1xw46uZtorowh4cT__djT52e/s640/10+fun+halloween+foods+to+make+recipe+diy.jpg" width="448" /></a></div>
<br />
Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=144053005X" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Published in the USA in 2011 the book is still available at Amazon and many online bookstores.<br />
<br />
Affiliate links may earn me money and contribute to supporting this blog.<br />
<br />
<i>Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.</i><br />
<i><br /></i>
Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com0tag:blogger.com,1999:blog-1520840422099584901.post-91927511567849026152015-10-12T12:47:00.001+10:002015-11-20T05:22:52.179+10:00Win this amazingly cool geometric chocolate mould<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWdzfMSEOj48x5Av1C9FkX1_RlDP3sghbeHXv0LU6qpA9Z1h30PODDLxASp2HjIlvOcbyWOfwhwK1TASWzgU5EfZ1E-VY6EA5lBPNMbZ2h0gCACQrGBbpnrpZXw4F2PhvBgIP7icQv77K/s1600/win+this+geometric+mould+pyramid+oreo+chocolate+edible+gold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWdzfMSEOj48x5Av1C9FkX1_RlDP3sghbeHXv0LU6qpA9Z1h30PODDLxASp2HjIlvOcbyWOfwhwK1TASWzgU5EfZ1E-VY6EA5lBPNMbZ2h0gCACQrGBbpnrpZXw4F2PhvBgIP7icQv77K/s640/win+this+geometric+mould+pyramid+oreo+chocolate+edible+gold.jpg" width="640" /></a></div>
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<b><span style="color: red;">EDIT this competition is closed the winner is - Felicity</span></b><br />
<b><span style="color: red;">Prize has been claimed and sent.</span></b><br />
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How super cool are these geometric shaped chocolate covered Oreos.<br />
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Yup and so easy to make as well, although I did have to trim the cookies a little bit to fit, but that worked out ok I just used the chunks in the next batch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJUQqjQhMcJjBV_aXESSLHKfrOI1NDnhv4RcWSwV0kHGWo4-slBBn8pGTqOSpalE9N0htPhM6UreAu7bs8hZKCTxB8i7javtD8VCjbph-9X2ZEKLNOdk0kk-_9VDgOmqmmwXX7_gF6u73/s1600/geometric+chocolate+mold+gems+covered+oreos+edible+gold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJUQqjQhMcJjBV_aXESSLHKfrOI1NDnhv4RcWSwV0kHGWo4-slBBn8pGTqOSpalE9N0htPhM6UreAu7bs8hZKCTxB8i7javtD8VCjbph-9X2ZEKLNOdk0kk-_9VDgOmqmmwXX7_gF6u73/s640/geometric+chocolate+mold+gems+covered+oreos+edible+gold.jpg" width="640" /></a></div>
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Anyhoo I have an extra mould still in it's packaging that I did not use and seeings a I am having a clean out at my house I am giving it away to a lucky reader.<br />
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Just enter via the rafflecopter below, extra entry for following my <a href="https://instagram.com/bubbleandsweet/" target="_blank">instagram account</a> :) Open worldwide see terms and conditions on rafflecopter for other details.<br />
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<a class="rcptr" data-raflid="a5731c748" data-template="" data-theme="classic" href="http://www.rafflecopter.com/rafl/display/a5731c748/" id="rcwidget_t8n8ufcq" rel="nofollow">a Rafflecopter giveaway</a><br />
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<script src="//widget-prime.rafflecopter.com/launch.js"></script>
Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=144053005X" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Published in the USA in 2011 the book is still available at Amazon and many online bookstores.<br />
<br />
Affiliate links may earn me money and contribute to supporting this blog.<br />
<br />
<i>Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.</i><br />
<i><br /></i>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJ8Gwuqik1Jpwd5w-dspw0j6HcR7fK2VF_eiVTxm2x9_gEfLHYm2QDZBzXup5cZF-uMgFgut7igv-tyyTUj7rUxacOgMhFgT_Be9Z80I9lsJr6w4nhVCmfm1F40ByODJOJXTzCWPoZGrU/s1600/memphis+mint+bash+party+products+paper+plates+black+gold+geometric+on+trend+chocolate+covered+oreos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJ8Gwuqik1Jpwd5w-dspw0j6HcR7fK2VF_eiVTxm2x9_gEfLHYm2QDZBzXup5cZF-uMgFgut7igv-tyyTUj7rUxacOgMhFgT_Be9Z80I9lsJr6w4nhVCmfm1F40ByODJOJXTzCWPoZGrU/s640/memphis+mint+bash+party+products+paper+plates+black+gold+geometric+on+trend+chocolate+covered+oreos.jpg" width="640" /></a></div>
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<i><br /></i>Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com1tag:blogger.com,1999:blog-1520840422099584901.post-35631834466818875922015-09-20T18:09:00.002+10:002015-09-20T18:09:53.289+10:00Swan Princess Birthday Party<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmtg6878Y_x-cDDowChbxN763XV6taVek6Kyj1AuZ9CETBCnZ6vAPB49MXYQ-8jjDpiU2hyphenhyphench_BvLk4-4gwGQcc3CwR_z1ElE8qRIYRjUUR3i8SO66-T_L6NY8FILObbJC47PPgqqv7W8/s1600/Swan+princess+party+mint+gold+white+and+black+theme+with+feathers+wedding+tween+girl+ideas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmtg6878Y_x-cDDowChbxN763XV6taVek6Kyj1AuZ9CETBCnZ6vAPB49MXYQ-8jjDpiU2hyphenhyphench_BvLk4-4gwGQcc3CwR_z1ElE8qRIYRjUUR3i8SO66-T_L6NY8FILObbJC47PPgqqv7W8/s640/Swan+princess+party+mint+gold+white+and+black+theme+with+feathers+wedding+tween+girl+ideas.jpg" width="640" /></a></div>
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It's party time again around here and Bubble celebrated with a swan princess party with a pretty mint, gold, white and black theme.<br />
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It was a low key event with just a few friends so I decided to have it indoors and turned my <a href="http://bubbleandsweet.blogspot.com.au/2013/03/a-pretty-white-light-filled-organised.html" target="_blank">creative craft space</a> into the dessert table which worked well and ended up being a great decision as the weather threatened rain as the party was starting.<br />
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<b><span style="color: blue;">Party Decorations</span></b><br />
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OK I know you all want to know it, where did I get that amazing green feather garland 'cause it's pretty gorgeous, and let me tell you even more so in real life. I picked it up at <a href="http://www.larkstore.com.au/" target="_blank">Lark</a> to decorate Bubble's bedroom with and when it arrived it just begged to be used for my party table seeings as it matched the plates I bought perfectly.<br />
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Yup, I saw these plates online a little while back and I had to make them mine. They might be some of the most awesome paper plates I have ever seen. No I am not being paid to say this I just like to share this stuff so y'all can have pretty parties too. I bought them from <a href="http://www.larkstore.com.au/" target="_blank">Lark</a>, they are made by <a href="http://bashpartygoods.com/" target="_blank">Bash Party Goods</a>.<br />
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The honeycomb balls were from discount dollar stores they were a couple of dollars each for the large ones and the smaller ones were in packs of 3 for the same price.<br />
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I made the swan pinata which involved the (humane) sacrifice of a unicorn pinata, I will do a post with a few progress pictures shortly.<br />
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I also made my own glitter dipped balloons by spraying adhesive glue spray to gold balloons and then sprinkling glitter onto them.<br />
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A few hours before the party I popped out for coffee with a friend and afterwards found those multi sized gold glitter dots at a discount store down at the local shop which were perfect placed randomly on the wall either side of the garland. The whole pack of dots cost $2.50 and if I don't keep them the kids will use them for craft so it's pretty much win win.<br />
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The geometric mint vase holder/ tealight holders were from the reject shop, and the cake stand and candy jars I have had for years.<br />
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<b><span style="color: blue;">Party Food with links to my recipes on this blog</span></b><br />
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We had an elegant mint green colour butter cream cake which was actually a chocolate layer cake filled with cookies and cream (<a href="http://bubbleandsweet.blogspot.com.au/2014/05/cookies-and-cream-elegant-stacked-oreo.html" target="_blank">CLICK HERE FOR CAKE RECIPE</a>).<br />
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It was decorated with edible gold edged macarons (including a couple of empty macaron shells on the side of the cake) and some stars of buttercream piped randomly with a #195 tip. I stacked filled and decorated the whole cake in under an hour which was a lovely change for me.<br />
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Macarons in a matching mint shade (<a href="http://bubbleandsweet.blogspot.com.au/2015/08/pinkalicious-macaron-recipe.html" target="_blank">CLICK HERE FOR MY MACARON RECIPE</a>) for the party table and as I made them myself I was able to make a variety of sizes to decorate the cake with.<br />
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Simple swan cookies in mint and white decorated with a little edible gold leaf which once again were quick to make (<a href="http://bubbleandsweet.blogspot.com.au/2015/08/a-touch-of-whimsy-water-colour-cookies.html" target="_blank">CLICK HERE FOR MY COOKIE RECIPE</a> and how to add gold leaf to cookies).<br />
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We had chocolate covered Oreo's in ombre shades from black through to green with a little edible gold leaf. There was matching candy sixlets and bon bons.<br />
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Funny side story the whole reason I went for a swan party was to make choux swans after I got the <a href="http://www.amazon.com/gp/product/1742456065/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1742456065&linkCode=as2&tag=bubbandswee-20&linkId=VPYNZ44GJBIKMFHJ">Retro Baking (The Australian Women's Weekly)</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=1742456065" height="1" style="border: none !important; margin: 0px !important;" width="1" /> and I didn't end up making them or the really cool cake pop idea I had.<br />
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Yup this is my creative space room all dressed up to party.</div>
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<a href="http://bubbleandsweet.blogspot.com.au/2013/03/a-pretty-white-light-filled-organised.html" target="_blank">CLICK HERE</a> for details and more pics from when I renovated it</div>
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Finally I picked up some bunches flowers from the grocery store for under $30 for the lot and split them up between glass jam jars and one larger vase to fill up the spaces on the table and yay now I have fresh flowers for the rest of the week.<br />
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Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=144053005X" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Published in the USA in 2011 the book is still available at Amazon and many online bookstores.<br />
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Affiliate links may earn me money and contribute to supporting this blog.<br />
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<i>Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.</i><br />
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<i><br /></i>Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com4tag:blogger.com,1999:blog-1520840422099584901.post-80210438193603815202015-09-14T16:01:00.000+10:002015-09-14T16:30:06.727+10:00Healthier chocolate donuts<div class="separator" style="clear: both; text-align: center;">
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Healthier donuts, yes for real and Mr Sweet has given them a taste test stamp of approval.<br />
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But I can not tell a lie. Before we get carried away here these donuts are not actual health food. They are just a healthier option than the dozens I have been buying from all the fabulous donut shops that have been popping up around the place.<br />
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Yup donuts are definitely the new cupcake around here anyway and the trend is the more loaded with sugar, candy and lollies the better. In fact pop a donut onto a cream loaded milkshake, add cookies and chocolate and pretty much you have an Instagram viral photo that everyone will swoon over.<br />
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I'm not complaining I love an over the top sweet as much as the next person, but I still like to fit into my skinny jeans, so in truth on a daily basis I am more likely to indulge in something like these healthier option donuts.<br />
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Made with wholemeal (wholewheat) flour, yogurt, olive oil, baked not fried, I have then topped them with dark chocolate because I read somewhere it's full of antioxidants ;)<br />
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<span style="text-align: left;">In fact I sometimes send these donuts without the chocolate glaze to school and donut :) feel guilty about it at all.</span></div>
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To make these you will need a donut baking tin. I picked mine up from Big W (Australia for about $14) and I have used it for a few different donut related baking treats so I felt it was a worthwhile purchase.</div>
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I've found you can bake most cupcake or muffin mixes in the tin, just be sure to only fill it 1/3 to 1/2 full. I like to use a disposable piping bag to fill my tins, way less mess and if you don't have any handy you can use a plastic ziplock bag with the corner cut out.</div>
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Also in un-donut related news, I have had a few people sharing their pictures when they make my recipes or decorated cookies lately and I just love it, always feel free to pop through a post or tag me <a href="https://instagram.com/bubbleandsweet/" target="_blank">HERE</a> on instagram.</div>
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<b><span style="color: blue;">Healthier Chocolate Donuts</span></b> makes 10 donuts, recipe can be doubled</div>
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If you don't have a donut pan you can make 6 regular sized muffins. If you like you can glaze the donuts with a simple ganache (recipe below) and add chocolate crisp pearls or sprinkles.</div>
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1 cup wholemeal (whole wheat) flour</div>
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2 tsp baking powder</div>
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1/4 tsp baking soda</div>
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1 tsp ground cinnamon (optional)</div>
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1/4 cup olive oil</div>
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1/3 cup 2% fat greek yogurt (I used Chobani)</div>
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2 Tbsp 2% fat milk (US 2 Tbsp + 2tsp)</div>
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1 large egg</div>
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1/4 cup sugar</div>
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Olive oil spray</div>
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Preheat oven to 160 C fan forced (325 F)</div>
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Place all ingredients in a large bowl and mix with a spoon until well combined.</div>
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Spray donut baking tin with olive oil spray</div>
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Place mixture in a large disposable piping bag, cut off the tip and pipe the donut mixture into the prepared donut baking tin. Only fill each cavity 1/2 fill as the mixture will rise.</div>
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Bake in preheated oven for 10 -12 minutes or until a skewer inserted comes out clean. </div>
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Remove donuts from pan, serve warm if you like or cool on a wire rack and dip in chocolate glaze (recipe below). </div>
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Store in an airtight container for up to 2 days.</div>
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<span style="color: blue; font-weight: bold;">Chocolate Ganache Glaze </span>for dipping approx 10 donuts<br />
60 grams (2oz) dark chocolate<br />
30 grams (1 oz) cream<br />
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Place chocolate and cream into a microwave safe bowl and heat at high for 50 seconds. Remove, let sit for 60 seconds and then whisk until smooth.<br />
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Hold each donut by the edges and dip the tops into the chocolate glaze, add sprinkles if desired. Chocolate glaze will take a few hours to set, but that's ok you can eat it before it sets.<br />
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Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=144053005X" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Published in the USA in 2011 the book is still available at Amazon and many online bookstores.<br />
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Affiliate links may earn me money and contribute to supporting this blog.<br />
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<i>Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.</i><br />
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<br />Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com4tag:blogger.com,1999:blog-1520840422099584901.post-75437820613876646422015-09-07T19:20:00.000+10:002015-09-07T19:23:55.070+10:00Sweet Strawberry Layer cake<br />
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I have such a treat for you this week. I am finally sharing my sweet strawberry layer cake recipe here and yes I don't know why it has taken me so long although perhaps you will forgive me when I tell you I have been tweaking it over the years to come up with the delicious version in the top photo.<br />
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Picture by <a href="http://alyceandcolette.com/" target="_blank">Alyce and Colette Photographers</a></div>
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The secret my dear friends is...........strawberry jelly (jello) crystals which gives the cake both the flavour and the colour in one go.<br />
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I have been using it for years as it's such a favourite with the kids.<br />
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In fact when I made it for Sweet's recent birthday after not using it for a year or so and The Destroyer was licking the bowl* he said it tasted like berry pancakes and told me that if the finished cake tasted the same it would be the most amazing cake I ever made.<br />
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*(I know he shouldn't do that with raw egg but seriously I am only human and he was begging.)<br />
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(for this version replace the yogurt with strawberry puree)</div>
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The 3rd picture above is of an older version of the cake back when I used to add puree strawberry in place of yogurt, which is still good and I'm telling you just in case you would like to try it out yourself.<br />
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The finished cake cuts very well and is quite moist so you can make it a few days ahead and decorate as needed. The only downside is that it has quite a brown hard crust which I think is better removed for decorating if you want the cake to look nice once sliced. But I pretty much do that for all my cakes anyway.<br />
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I like to fill this cake with a light vanilla Italian Meringue Buttercream which I guess kinda makes it a strawberry and cream layer cake and totally delicious and I have included a recipe at the bottom of the post.When filling I find it best to chill the cake in the fridge for a few minutes between each layer.<br />
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I hope you try my strawberry ckae and that it becomes a family favourite for you like it has for me.<br />
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<b><span style="color: blue;">Sweet Strawberry Layer Cake</span></b> (divide the batter into 3 x 6" pans to make a 4" high filled cake)<br />
The jelly (jello) used in this recipe is the dry sugar crystals in the packet. If cake flour is not available use 310g (11 oz) plain (all purpose) flour and add 40g (1 3/8 oz)of cornflour (corn starch) instead.<br />
Note I like to use weight instead of cup measurements as standard cup sizes are not the same in USA and Australia.<br />
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350g (12 3/8oz) cake flour<br />
2 1/2 tsp baking powder<br />
200g (7oz) sugar<br />
1 packet strawberry jelly crystals (jello) 85g (3oz approx)<br />
225g (8 oz) unsalted butter at room temperature<br />
4 large eggs at room temperature<br />
1 tsp vanilla extract<br />
240ml (8 1/2oz) full fat milk<br />
135g (4 3/4oz) no fat greek yogurt (I use Chobani)<br />
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Preheat oven to 170 C (340 F) fan forced. Line the base and sides of 3 x 15cm (6") tins or 2 x 20cm 8" tins.<br />
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Sift the flour and baking powder and set aside until needed.<br />
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In the bowl of a large mixer at high speed cream together the butter, sugar and jelly (jello) crystals until light and fluffy.<br />
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Reduce speed to low and add the vanilla and then eggs one at a time mixing until combined and scraping down the sides as required.<br />
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Add 1/3rd of the flour mixture, mix at low speed until just combined scraping down sides as required. Add 1/2 the milk and mix until combined and then another 1/3rd of the flour mixture once again mixing and scraping down the sides.<br />
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Add the remaining milk and all of the yogurt and mix until combined and then the final third of flour making sure the sides and bottom of bowl have been scraped down and no lumps of flour are remaining.<br />
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Divide the mixture evenly between the prepared tins.<br />
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Bake until the cake is cooked all the way through and a skewer inserted comes out dry approximately 45 minutes.<br />
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<span style="color: blue;"><b>Italian Meringue Butter cream </b></span>This batch will make enough to fill and cover the cake and extra to decorate with buttercream flowers as in the example.<br />
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Make sure your
bowl and mixer are clean to whip egg whites. I use a stand mixer with a
pouring shield to make this butter cream, the sugar syrup is very hot,
make sure you take appropriate safety precautions when pouring the hot
sugar syrup mixture. Not suitable for young children to make.<br />
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300g white sugar (12oz)<br />
75g (2 3/4oz) water<br />
5 egg whites<br />
450g (1 pound - 4 sticks) unsalted butter cut into smallish cubes<br />
1 tsp vanilla extract<br />
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Place
sugar and water into saucepan over high heat and bring to boil.
Conintue to heat until the sugar syrup mixture reaches 115 C (240F).
Brush down the the sides of saucepan with a wet pastry brush as required
to stop sugar crystals from forming.<br />
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Place the egg
whites in the bowl of your mixer (make sure the bowl is quite large).
When the sugar syrup reaches 110C (210F) start to whip the egg whites at
high speed.<br />
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Once the sugar syrup reaches 115C (240 F)
carefully pour the syrup into the whipped egg whites whilst the mixer is
still beating on high.<br />
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Continue to beat until the egg
and sugar mixture cooled to room temperature (or the bowl feels cool to
touch) and then start to add a few cubes of butter at a time. Add the
vanilla.<br />
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The mixture will probably become quite liquid,
but continue to beat until it thickens and all the butter is evenly
distributed. May take around 10 minutes.<br />
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Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=144053005X" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Published in the USA in 2011 the book is still available at Amazon and many online bookstores.<br />
<br />
Affiliate links may earn me money and contribute to supporting this blog.<br />
<br />
<i>Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.</i><br />
<br />
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<br />Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com2tag:blogger.com,1999:blog-1520840422099584901.post-48263832039900536272015-08-31T19:48:00.000+10:002015-08-31T19:48:15.510+10:00My Sweet Candy Girl Birthday cake<div class="separator" style="clear: both; text-align: center;">
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Sweet had her 9th birthday and I made this 'My Sweet Candy Girl' birthday cake with gold leaf decorated macarons, hand piped butter cream flowers and musk stick lollies.<br />
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In the past we have had quite fancy parties for her and some pretty spectacular cakes, and when I say for her, I really mean for me.<br />
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Because it seems to make Sweet happy what she really wants is lots of lollies and candy on a cake.<br />
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I know this because a few years back I made quite an elaborate cake that I managed to make look like it was set in a mirror on the wall. It was a carved unicorn head and it took quite a bit of work (<a href="https://www.youtube.com/watch?v=S26n1k6F2OQ" target="_blank">CLICK HERE for a free video tutorial</a> on making that unicorn cake). I was quite pleased with myself of course and Sweet did love her party and still talks about it now.<br />
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However a few months after that party a girl at school brought in a cake covered with lollies (that's Australian for candy), Sweet told the family at the dinner table in detail how amazing it was.<br />
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Pretty much because.......lollies. That's right she is a kid, all it takes to impress her is quite a bit of candy. So this year I decided to stick lots of lollies on the cake, we did compromise with some pretty piped flowers but as they were buttercream and therefore creamy sugar Sweet was totally ok with it.<br />
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Musk Stix - an Australian icon</div>
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Maybe the best part of all was that Sweet and my son The Destroyer got to join in decorating the cake and put the musk sticks around the edge of the cake.<br />
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I think if at this stage I had given Sweet a stack of extra lollies/candy and told her to pour it into the top all the kids would have been happy, but I decided to pipe on some flowers and swirls, pop on a few macarons and then add sixlets and soft sugar pearls.<br />
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It ended up being a perfect mix of sweet and pretty, although I did only eat one musk stick despite having quite a few on my slice.<br />
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If you can't locate musk sticks you might like to substitute pink chocolate covered pretzels or strawberry pocky sticks.<br />
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Later in the week I will be popping up the recipe for the strawberry layer cake which has been a favourite in our household for many years.<br />
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<br />
Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=144053005X" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Published in the USA in 2011 the book is still available at Amazon and many online bookstores.<br />
<br />
Affiliate links may earn me money and contribute to supporting this blog.<br />
<br />
<i>Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.</i><br />
<br />
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<br />Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com6tag:blogger.com,1999:blog-1520840422099584901.post-45508192834805896762015-08-20T14:00:00.001+10:002015-08-20T14:00:57.152+10:00Pinkalicious Macaron Recipe <div class="separator" style="clear: both; text-align: center;">
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When I saw these plates online I was smitten. Look at them. Just look they are pretty much the cutest disposable plates I have ever seen.<br />
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I don't even like disposable plates, I completely avoid them where ever possible but I had to buy these ones I mean seriously they have pink polkadots and gold spots and then part of them is the sweetest pale pink and no this post is not sponsored by the company.<br />
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Anyhoo then I made some macarons to serve on them 'cause they deserved something special.<br />
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I picked mine up from <a href="http://www.larkstore.com.au/catalogsearch/result/?q=bash&x=0&y=0" target="_blank">Lark Australia.</a><br />
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In the US check out <a href="http://bashpartygoods.com/" target="_blank">Bash Party Goods</a> who produce the plates.<br />
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I did read on Bash Party Goods Instagram page that they had macarons in mind when they created these plates so just to help you out I'll re-share my recipe.<br />
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Your welcome<br />
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<b><span style="color: blue;">Macaron Shells</span></b><i> makes around 40 shells or 20 filled macarons</i>. See below macaron recipe for simple instructions for ganache filling.<br />
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190 gram (6 5/8 oz)almond meal (almond flour)<br />
190 gram pure icing sugar (6 5/8 oz powdered sugar)<br />
190 gram granulated sugar (6 5/8 oz) <br />
48 grams water (1 5/8 oz)<br />
140 gram egg whites aged split into 2 lots of 70grams each (5 oz split into 2 lots of 2 1/2oz each)*<br />
food color of choice (I use gel type food color like Wilton)<br />
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*ageing egg whites refers to separating the yolks from whites and then
leaving the whites to age for a few days. This can be done on the
counter if your countries climate permits or in the fridge, wrap the
bowl with plastic wrap and then pop a few holes in the top. Alternately
you can pop fresh egg whites in the microwave on high for 10 seconds or so
- I used the microwave method in this batch pictured. <br />
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1. Mix the ground almonds and icing sugar together and pulse a few times
in food processor to make almond meal finer. Do not over process as the
meal can become oily. Sieve into a large bowl. Add colour and 70g (2
1/2 ounce) of the egg whites to the sugar/almond mixture but don’t mix
in.<br />
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<span style="color: #cc66cc; font-size: 85%;"><br />
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2. Place remaining 70g (2 1/2 ounce) of egg whites in bowl of mixer fitted with the whisk.<br />
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3. Pop granulated sugar and water into saucepan stir to combine and cook
without stirring to 118C (245 F). Brush down the sides with a pastry brush dipped in water as required to avoid the sugar crystallizing. Once the mixture reaches 115C (240
F) start mixing the egg whites on high. Make sure you have a pouring
shield on your mixer, when the sugar syrup reaches 118C (245 F)remove
from heat and immediately pour in a thin stream down the side of the
mixer bowl continuing to whisk on high.<br />
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4. Continue to whisk the meringue on high until the side of the bowl is only a little warm to touch, around 50C (120 F).<br />
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5. Add meringue mixture to almond mixture and using a large spatula fold
the mixture together until it starts to shine and forms. If you run the spatula through the mixture it should form a ribbon that
disappears back into the mixture after about 20 seconds.<br />
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6. Add the mixture to a piping bag fitted with a plain tip (or just cut
the end of a disposable piping bag, that's what I do) and pipe in lines onto parchment
lined baking sheets. To make the macarons as even as possible I apply a
constant slow pressure to the piping bag and count a few numbers like
up to 3 for each one. <br />
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<span style="color: #cc33cc; font-size: 85%;"><span style="color: purple;">Waiting to form skins after piping</span><br />
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7. Set aside for about 30 minutes or until the macarons
have formed a skin so that the macaron mixture does not stick to your
finger when gently touched. If the weather is humid this step may take longer up to 2 hours. I pop on the aircon if it's humid at my house.</div>
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8. Meanwhile preheat oven to 140C (285 F). Once ready bake the macaroons for around 13 to 16 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">minutes depending on size, it may take longer, all ovens are different. If they are baked and you gently push on the side the tops will not move, if the tops do move bake for another minute or 2. Also they should not be browned</span> if they are reduce the heat for the next batch or bake for less time.<br />
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9. Once baked remove the baking trays and immediately slide off the macarons and the
parchment onto the work surface and let cool completely before
removing the shells.<br />
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10. Once cooled match disks into like sizes and sandwich together using the ganache.<br />
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<span style="color: blue;">Ganache Recipe</span><br />
To make ganache melt white chocolate with cream in the microwave and mix gently until combined, use a ration of 3:1, so for example 300 grams (10 1/2 oz) white chocolate to 100 grams (3 1/2 oz) cream, sorry guys I measure as I already have the scales out and I can't be bothered messing up a liquid measuring jug :) Add some gel color and raspberry oil/flavor to taste.<br />
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Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=144053005X" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Published in the USA in 2011 the book is still available at Amazon and many online bookstores.<br />
<br />
Affiliate links may earn me money and contribute to supporting this blog.<br />
<br />
<i>Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.</i><br />
<br />Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com3tag:blogger.com,1999:blog-1520840422099584901.post-45835324730758756202015-08-13T17:10:00.000+10:002015-08-13T17:12:17.795+10:00Candylicious Macarons <div class="separator" style="clear: both; text-align: center;">
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I love it when I have left over macarons and get to have a play around. I had half a dozen of these pretty purple mac's sitting around plus a bit of the teal ganache and we always have sprinkles and candy sitting around so I whipped up these cute Candylicious macarons.<br />
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They might be my new favourite macaron, well to look at anyway. They look so pretty and party ready and of course they are a little bit inspired by Katherine Sabbath's beautiful cakes.<br />
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Mostly you just melt the ganache and spread it onto the top and gently push it over the edge so it dribbles down then press a few pastel pearls and sixlets onto the top. I added some mini shards of pastel chocolate as well.<br />
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You can buy your macarons or here is my recipe <a href="http://bubbleandsweet.blogspot.com.au/2012/08/pink-and-gold-decorated-royal-princess.html" target="_blank">CLICK HERE</a><br />
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My macarons are coloured with Wilton Violet and the ganache is tinted using Americolor teal. The larger rounds are sixlets in shimmer white, shimmer pale pink and bright pink and I chopped some in half to give different heights. The mini pastel pearls are <a href="http://queen.com.au/" target="_blank">Queen Fine Food</a> soft pearls in Australia you can pick them up at the supermarket. I have popped in a link to a similar US version below :)<br />
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=bubbandswee-20&marketplace=amazon&region=US&placement=B00M73OYD2&asins=B00M73OYD2&linkId=74U622JOCJOOXSTD&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">
</iframe>
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=bubbandswee-20&marketplace=amazon&region=US&placement=B008BVXWPA&asins=B008BVXWPA&linkId=ZTB75EQLQL3YWGCO&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">
</iframe>
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=bubbandswee-20&marketplace=amazon&region=US&placement=B000VTH36O&asins=B000VTH36O&linkId=5DVGDBNYWIJJFPGI&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">
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</iframe><br />
<br />
Happy Baking<br />
<br />
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<br />
<br />
Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=144053005X" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Published in the USA in 2011 the book is still available at Amazon and many online bookstores.<br />
<br />
Affiliate links may earn me money and contribute to supporting this blog.<br />
<br />
<i>Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.</i><br />
<br />Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com1tag:blogger.com,1999:blog-1520840422099584901.post-30803339031296810812015-08-09T18:43:00.000+10:002015-08-09T18:43:15.991+10:00A touch of Whimsy water colour cookies<div class="separator" style="clear: both; text-align: center;">
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Do you have a favorite cutter? One that when you pull it out you know that the cookies you make will be super adorable no matter what you do.<br />
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This Deer Aimee cutter from <a href="https://www.cakesbybien.nl/?language=en" target="_blank">Cakes by Bien</a> is one of my go to cutters it's just about as cute as you get, so when my friend asked me about it for her daughter's first birthday party I was a bit excited.<br />
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I know it's not completely normal to get excited about cookies but you know I write a blog about baking so you'll just have to humor me. Deer cookies = big excitement for me :)<br />
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Anyhoo the whimsical theme was based on the birthday girls super sweet bedroom colours so I came up with a set of cookies and macarons to tie in with it.<br />
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These 'A Touch of Whimsy' water colour cookies were some of the filler cookies. You know easy to make cookies that match in with the more complicated design but still look great. But I think you can tell from the first photo they are impressive enough to have all on their own.<br />
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And the fabulous thing about the technique in this tutorial is that you can apply it to pretty much any cookie shape with any colour theme and it will look just as pretty.<br />
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I'm hoping to pop up a video tutorial of me making these cookies on my you tube channel soon, plus I will definitely have tutorials for the other A Touch of Whimsy cookies soon.<br />
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Happy Baking<br />
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If you love these deer cookies check out my previous deer cookie posts here:<br />
- <a href="http://bubbleandsweet.blogspot.com.au/2015/02/deer-heart-and-linzer-love-cookies.html" target="_blank">Deer Heart Linzer Cookies</a><br />
- <a href="http://bubbleandsweet.blogspot.com.au/2013/12/oh-deer-these-cup-edge-cookies-are-too.html" target="_blank">Oh Deer! These cup edge cookies are too cute</a><br />
- <a href="http://bubbleandsweet.blogspot.com.au/2014/12/sweet-deer-cookies-with-silver-leaf.html" target="_blank">Sweet Deer cookies with silver leaf</a><br />
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<b><span style="color: blue;">A Touch of Whimsy Deer Cookies</span></b><br />
I've added edible gold leaf to the cookies but if you don't have it just leave it off and they will still be super cute.<br />
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Deer Cookie Cutter (mine from <a href="https://www.cakesbybien.nl/?language=en" target="_blank">Cakes by Bien</a>)<br />
Small Plastic Rolling Pin<br />
Cornflour (cornstarch)<br />
Ready Roll Fondant^ (around 300 grams (just under 11oz)<br />
Roll out sugar cookie dough (recipe below)<br />
Gel food colour (I used teal and violet)<br />
brushes<br />
water<br />
1 sheet Edible Gold Leaf (I used transfer sheets)<br />
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^fondant dries out quickly, when not in use store in an airtight container or ziplock bag. To use fondant knead until pliable and smooth and roll out on a workbench dusted with cornflour (cornstarch)<br />
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Using the cookie dough recipe roll make deer shaped cookies. The dough will make around 60 small cookies. Bake as per instructions until golden.<br />
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Knead the fondant until pliable. Dust the workbench with cornflour (corn starch) and using the small rolling pin roll out the fondant until quite thin. Use the deer cutter to cut out a fondant shape.<br />
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<br />
Lightly brush the cookie with water and place the fondant onto the cookie. Gently press the fondant down onto the cookie using the rolling pin to smooth into place.<br />
<br />
Take a small amount of teal food colour with the edge of a toothpick. Place some water into a spoon or paint palate and use a paint brush to mix with the water. The colour should be a bit washed out. Dry the brush a little on a piece of paper towel and then lightly brush the side of the paint brush along the fondant covered cookie. If the colour becomes too weak mix in a little more gel food colour.<br />
<br />
Repeat the same with the violet. If you find the violet is too dark you may like to add a little rose or pink to the mix to brighten it a little.<br />
<br />
Allow the food colour to dry.<br />
<br />
Brush a little extra water onto the back of the cookie and adhere a small amount of gold leaf to the fondant covered cookie.<br />
<br />
Allow to dry and store in airtight container for up to 5 days.<br />
<br />
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<br />
<span style="color: blue;"><b><br /></b></span>
<span style="color: blue;"><b>Sugar Cookie Recipe (makes 24 regular cookies or 60 small)</b></span><br />
<br />
460 grams plain flour (16 1/4 oz all purpose flour)<br />
1/4 tsp baking powder<br />
1/4 tsp salt<br />
230 grams unsalted butter (8 1/8oz)room temperature<br />
220 grams caster sugar (7 3/4 oz superfine sugar)# <br />
1 large egg<br />
1 tsp vanilla extract<br />
#use regular white sugar if you do not have caster/ superfine sugar<br />
<br />
Sift together flour, baking powder and salt.<br />
<br />
Cream butter and sugar in a large bowl using an electric mixer until
light and fluffy. Reduce the speed to medium low, add the egg and
vanilla and mix until combined. Reduce mixer speed to low and mix in the
sifted flour mixture until combined. Wrap the dough in plastic and
chill in fridge for 30 minutes or so.<br />
<br />
Line a few baking trays with parchment/ baking paper.<br />
<br />
Dust workbench with plain flour and using a large rolling pin roll out
the dough until around 1/2 cm (1/4") in thickness. If the dough is to
hard you may need to work/knead it a bit until you can roll it out.<br />
<br />
Cut out cookies shapes and place the cookies on the prepared trays.
(Knead and reroll dough as necessary, if it becomes to soft you can pop
it back in the fridge.)<br />
<br />
Pop the cut cookie dough trays into the fridge to chill again for around
30 minutes until firm (or in the freezer for 10 minutes).<br />
<br />
Preheat oven to 160 C (320 F) and cook the cookies until they just start
to turn golden, around 15 minutes (less or more depending on cookie
size).<br />
<br />
Cool on trays for 5 minutes and then carefully lift onto a wire rack to cool completely prior to decorating.<br />
<br />
- Cookies can be stored in an airtight container for 1 week.<br />
<br />
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<br />
Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=144053005X" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Published in the USA in 2011 the book is still available at Amazon and many online bookstores.<br />
<br />
Affiliate links may earn me money and contribute to supporting this blog.<br />
<br />
<i>Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.</i><br />
<br />
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<br />Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com3tag:blogger.com,1999:blog-1520840422099584901.post-35963400081476693442015-07-23T10:14:00.004+10:002015-07-23T10:19:02.248+10:00Triple Chocolate Meringue Tart for Tickle the Imagination Magazine<div class="separator" style="clear: both; text-align: center;">
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<br />
Are you ready for chocolate overload. Like really seriously chocolate on chocolate on chocolate overload.<br />
<br />
'Cause if you are the Triple Chocolate Meringue Tart I created for the latest issue of Tickle the imagination completely fits the bill.<br />
<br />
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<br />
You can find the recipe for it along with a stack of other amazing things to make and interesting stories about things Australian and handmade in the latest Home issue. Here is a free sneak peek of the magazine: <a href="http://bit.ly/1L4Mncb">http://bit.ly/1L4Mncb</a><br />
<br />
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<br />
But wait there's more. In the past few days the <a href="https://www.facebook.com/handmadecooperative4kids" target="_blank">Handmade Coorperative - Australian Handmade 4 Kids</a> have been having an online #TickleTour and it's been so fun watching them all make different items from the magazine. I'm kind of needy so I've been getting a big kick out of seeing them post pictures after they make the tart themselves. Plus some of the other crafty stuff they have been making is totally inspiring me to give it a go.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaE6Xsn16jRuTgTpMxOzYvaNXxCzw_cFN65GgeS3OFBXNSn65TyQ16uBjrVNOeFJgq-8NZmbLp7chHw7aUZ09m5zzrl2HAYjK0_G3eaRP1UInoKI_eh2gddUJg-Lx0x73ljS8pdkXTLMxb/s1600/triple+chocolate+meringue+tart+chocolate+pastry+pie+dough+base+easy+yum+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaE6Xsn16jRuTgTpMxOzYvaNXxCzw_cFN65GgeS3OFBXNSn65TyQ16uBjrVNOeFJgq-8NZmbLp7chHw7aUZ09m5zzrl2HAYjK0_G3eaRP1UInoKI_eh2gddUJg-Lx0x73ljS8pdkXTLMxb/s640/triple+chocolate+meringue+tart+chocolate+pastry+pie+dough+base+easy+yum+recipe.jpg" width="640" /></a></div>
<br />
Make sure you pop up a picture on Instagram or Facebook if you get the magazine and make the tart yourself. I'd love to see it.<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0tsmAlDbRqyxyKJwRKnLbIyKSqJQwuxJsSq-J2-c0ahkKDTcOhwctLEBopqC-YlQVf16PX8KtofcXse9ZO-xDblO8Fryl9YaTZeXS3MmIzX8uaVfZOSwab_49NlrpkDClGoAy4UsfqUmD/s1600/Linda%2527s+sign+off.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0tsmAlDbRqyxyKJwRKnLbIyKSqJQwuxJsSq-J2-c0ahkKDTcOhwctLEBopqC-YlQVf16PX8KtofcXse9ZO-xDblO8Fryl9YaTZeXS3MmIzX8uaVfZOSwab_49NlrpkDClGoAy4UsfqUmD/s320/Linda%2527s+sign+off.jpg" width="320" /></a></div>
<br />
Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=144053005X" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Published in the USA in 2011 the book is still available at Amazon and many online bookstores.<br />
<br />
Affililate links may earn me money and contribute to supporting this blog.<br />
<br />
<i>Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
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</div>
<br />Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com4tag:blogger.com,1999:blog-1520840422099584901.post-36861427273948119122015-07-06T19:48:00.000+10:002015-07-06T19:57:26.429+10:00Rustic naked cake how to<div class="separator" style="clear: both; text-align: center;">
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<br />
Naked cakes and semi-naked have been pretty fashionable at weddings, anniversaries and birthdays the past few years. Pretty much they are just a cake without all the extra fondant and buttercream which some people actually prefer. <br />
<br />
Plus they can be perfect if you want to make your own rustic version. In fact the one in the picture I made with a shop purchased cake then decorated with pesticide free flowers and herbs from my garden and the whole thing cost less than $10.<br />
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<br />
Although don't go rocking up to your cake decorator expecting the same, they actually put quite a bit more effort into than I did and they probably can barely turn the oven on without it costing $10 (let alone make a wage). Plus in Australia I don't think it would be legal for them to stick flowers from their own garden onto a cake.<br />
<br />
But like I said if you want a really rustic pretty cake without all the fuss this is the perfect cake for you.<br />
<br />
I've popped a guide as to how I made the cake down below but if you are making one yourself or even just ordering one for an event here are a few things to think about:<br />
<br />
- How hot is it going to be? Is your event in summer? You don't want to end up with a slippery slidy mess of cream and wilted flowers. Think about what type of frosting you are going to use and make sure there is a fridge handy. Then pop the flowers, fruit and a dusting of sugar on top just before you need to display the cake.<br />
<br />
- How long will it be out? Cake decorators often use recipes that can be out of the fridge for quite a while. I used cream cheese frosting which is highly perishable and should not be left out for hours on end. If you are concerned a whipped ganache made by boiling cream and adding to white chocolate is a safe fall back.<br />
<br />
- Where are your flowers from? The flowers in my garden are pesticide free because I am too lazy to spray them. If you're not sure if the ones you source are edible or if they have been sprayed be careful about placing them on the cake, You might want to make a barrier of parchment paper. Also it should go without saying, but....never ever ever use poisonous flowers.<br />
<br />
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<br />
- Will my frosting hold up the weight of the cake? I used a light sponge, if you are using a heavier cake you might want to use a frosting that will hold up better (ie whipped ganache or a sturdy buttercream).<br />
<br />
- How high do you want the cake? If you are making a tiered cake you will need internal dowels and cake boards otherwise you will have a leaning tower of cake. It will cost you way more than $10 and you may say some curse words like shoot and fudge if you're not used to making cakes. Same goes for a single tier but very tall cake.<br />
<br />
- What type of cake stand should I use? Once again my cake was pretty light so I used a pretty 10" mint cake stand and it was able to hold up the weight. If you cake has a number of layers and is very heavy this type of stand may not hold the weight.<br />
<br />
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- Do you want a rustic look or a semi-naked finish? The cake I have pictured is very, very rustic. If you like a neater finish you should use a spatula to run around the frosting and make it even with the edges of the cake. For a semi-naked finish you will need some cake scrappers or similar to spread a thin patchy layer of frosting around the edge of the cake.<br />
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- Hey I don't like the brown edges on the cake can I cut them off? Of course you can, it's your cake, but it will be a crumby mess to do this and will take way longer than you think it will. Plus the cake will dry out faster. On the plus side it looks pretty.<br />
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- Do you want any other decorations? I love the trend of glittery or wooden signs on top of rustic cakes at the moment, or bunting can be cute as well.<br />
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<b><span style="color: blue;">Simple guide for Naked Cake</span></b><br />
I purchased a store made cake, however you can make your own from scratch or use a packet mix. Use edible pesticide free flowers. If you are selling your cakes make sure you follow your local food and safety standards.<br />
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2 layer white cake (I picked up a sponge cake from Drakes/IGA on sale for $1.69)<br />
Raspberry Jam (optional)<br />
Frosting (recipe below)<br />
Edible pesticide free flowers, fruit, chocolates, <a href="http://bubbleandsweet.blogspot.com.au/2012/08/pink-and-gold-decorated-royal-princess.html" target="_blank">macarons</a> or herbs for decorating<br />
Icing sugar (powdered sugar)<br />
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Cut each cake into half so you end up with 4 cake layers. If any of the cakes have a domed top trim it off to make the cakes flatter.<br />
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Spread 3 layers generously with jam if you are using it and leave one free of jam. The jam free layer will be the top/final layer.<br />
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Place the first jam topped layer on your cake stand or cake board and top with a thick layer of frosting and then place the second layer of cake onto the top of the first layer and gently press into place. Make sure the second layer of cake evenly centered. Spread a layer of frosting onto the top of the second layer do not press down very hard. Pop the 3rd layer of cake onto the top of the cake and then place the cake into fridge to chill for about 10 minutes.<br />
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Remove the cake from the fridge spread on another layer of frosting and top with the final layer of cake.<br />
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Place in the fridge to allow the frosting to set a little for 10 minutes and then remove from fridge and spread on the final layer of frosting.<br />
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Decorate with fresh flowers, fruit and herbs. Use a sieve or tea strainer to dust with a little icing sugar (powder sugar).<br />
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I find removing the flowers prior to slicing the cake is best.<br />
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<b><span style="color: blue;">Peanut Butter Cream Cheese Frosting</span></b><br />
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115 g (4oz) unsalted butter at room temperature<br />
115g (4oz) cream cheese (full fat)<br />
1/2 cup smooth peanut butter<br />
2 cups icing sugar mixture (powdered sugar) sifted<br />
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Mix together all ingredients until light and fluffy.<br />
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Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook <a href="http://www.amazon.com/gp/product/144053005X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144053005X&linkCode=as2&tag=bubbandswee-20&linkId=P6FL6NNB6RCNFV4H">Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=bubbandswee-20&l=as2&o=1&a=144053005X" height="1" style="border: none !important; margin: 0px !important;" width="1" /> Published in the USA in 2011 the book is still available at Amazon and many online bookstores.<br />
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Affililate links may earn me money and contribute to supporting this blog.<br />
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<i>Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.</i><br />
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<br />Linda Vandermeer McCubbinhttp://www.blogger.com/profile/16172241709574477579noreply@blogger.com3