Yummy gingerbread cranberry muffins. Mix, mix just as fast as you can.

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.

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.

I made up these gingerbread and cranberry muffins for the kids lunch treats yesterday and then I decorated the left overs for afternoon tea.

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.

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.

Gingerbread Muffin (makes 12) recipe adapted from Sweets on a Stick
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).

2 1/4 cups wholemeal self raising flour
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp allspice
1/2 cup olive oil (I use light which means light flavour not lo-fat)
3/4 cup buttermilk
2 large eggs
1/3 cup treacle
1/4 cup brown sugar lightly packed
1 1/2 cups dried cranberries

Preheat oven to 160C (325F) and line 12 hole muffin tin with paper cases.

Place all ingredients in a large mixing bowl and mix by hand until combined.

Spoon mixture into paper cases.

Pop in oven for around 23 minutes they are done when a skewer comes out clean.

Allow to cool on wire track.

You can eat while still warm

Simple Cream Cheese Butter Icing

30g cream cheese
30g unsalted butter
3/4 cup icing sugar, sifted

Mix together all ingredients until light and fluffy.



Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the USA in 2011 the book is still available at Amazon and many online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

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.

Sweet Deer Cookies with silver leaf

I've been making super cute gingerbread deer cookies today.

Really I had planned to do this 2 months ago, so yes I'm just a little behind. I had this great idea for cupcakes with white chocolate Christmas tree shards and silver leaf and matching little deer cookies.

Then I went to make them and Oh My Goodness my deer cookie cutter was missing.

Greengate from Simply Sweet Home

It's kinda the sweetest little cookie and I just didn't want to make them without THAT cutter and I originally got it from Cakes by Bien but I wanted it quick so I had it sent from Cakers Bits and Bobs who are here in Australian and ship pretty fast so I got it within a day.

But then I realised I didn't order my silver leaf because, well because I was being cheap when I did the last online order and it can be a bit expensive. I was going to just pick up a little jar locally I figured it would work ok but then Oh My Goodness it was like $17 for a teensy weensy tiny jar so I decided to just order a whole book of transfer* sheets from Baking Pleasures which will last for cookies or sweets for ever (well not really but I don't use that much).

Then I kinda lost momentum.

But it's Christmas in a few days so I am baking like crazy and finally made them.

I tried them just white with silver leaf which was lovely and elegant, then with a little eye drawn on with edible marker, still adorable. Then I added a pink fondant nose and little pink ears which was super adorable.

Then I made some plain with the decorations and they worked out so well. I think gingerbread is the perfect colour just naturally with the spices for these little deer cookies and in fact the cutter is so sweet that the minimal decorating looked super dooper cute.

I guess the secret to these cookies is having a good gingerbread cookie recipe that will not spread out of shape so I've included my recipe below :)

Silver Leaf Elegant Deer Cookies
*I have used edible silver leaf on transfer sheet - not loose leaf which kinda flies all around the place for me. You can use the loose leaf if it works for you.

Deer cookies (see gingerbread recipe below)
White roll out fondant
Small plastic rolling pin
Deer cutter
Cornflour (or cornstarch)
Water and 2 clean brushes (used only for food)
Edible silver leaf transfer* sheet (I got mine at Baking Pleasures in Australia)
Optional - black edible marker



Knead white fondant until pliable, dust workbench with a little cornflour and roll out the fondant until quite thin. Cut out deer shape, brush water onto the cookie and then gently press the fondant onto the cookie.

Using a clean brush dab a teeny amount of water on the back area of the cookie. You just want the cookie to be slightly damp so wipe the brush on a paper towel to make sure it is barely wet.

Press the silver leaf transfer with the silver leaf facing down towards the cookie and rub your finger (or a cake tool) randomly on bits of the cookie. Pull the transfer off and allow the cookie to dry.

If you like you can add a small eye with the edible marker as shown in the picture.

Best Gingerbread Cookie Recipe
*Make sure that the spices you use are fresh as possible if you want your cookies to be aromatic and tasty. Conversions to imperial are approx.
I made these with both white sugar as per the recipe below and treacle (molasses, golden syrup, dark corn syrup) - the same weight and the recipe turned out well. I found it kept it's shape better with the white sugar which was important to me for what I was doing. The treacle gave a light fragrant undertone to the cookie and it had a more tender crumb, just putting the option out there for you. 

455g plain flour (1 pound all purpose flour)
2 tsp ground ginger 
2 tsp ground cinnamon
1/4 tsp ground allspice (or ground cloves if you prefer) 
1/4 tsp baking powder
1/4 tsp salt
1 Tbsp unsweetened cocoa(US 1Tbsp + 1 tsp)
230g unsalted butter (8 1/8 oz) softened (not too soft
70g dark brown sugar (2 1/2oz)
70g white sugar 
1 egg

Sift together flour, ginger, cinnamon, allspice, baking powder, salt and cocoa and set aside until required.

In the bowl of an electric mixer cream together the butter, brown and white sugar at high speed for 3 minutes. Reduce speed to medium low, add the egg and mix until combined.

Reduce speed to low and mix in flour mixture until the dough clumps together and is well combined.

Wrap the dough in plastic wrap and place in the fridge until firm.

Once dough is firm remove from fridge and roll out on a workbench dusted with a little plain (all purpose) flour. You may need to knead the dough a little to make it pliable.

Cut out shapes and place on a baking tray lined with baking paper.

Place trays of unbaked cookies into fridge for 30 minutes. Preheat oven to 160C (320F)

Bake for 8 to 12 minutes (depending on cookie size) remove from oven and allow to cool on trays for 5 minutes. Remove from trays carefully and place onto wire racks to cool completely. 

Greengate Summer White - It's what I'll be using for my Australian Christmas Setting

Linda Vandermeer is a blogger, baker, maker and author of the cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! . Published in the US the book is available at most online book stores. 

This post is not sponsored by any of the companies mentioned and I purchased all the products myself however I am related to the owner of Simply Sweet Home

Amazon affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

Rocky Road cookie candy fudge

I had a plan.

It was a good plan and it involved me being totally organised with teacher gifts this Christmas.

Now I'm not going to bore you with the details of this super amazing plan, but lets just say everything did not go according to plan which makes this year pretty much like the last few years.

Paper napkin Coco White Greengate from Simply Sweet Home

But I did manage to come up with this nut free Rocky Road which was in the plan so I'm calling this year a success.

Because I made this nut free I added some Oreo Cookies for a bit of crunch. I also used Turkish Delight, which I know not everyone likes or can easily find so in the recipe I just say to cut up your favorite candy bar or lollies instead and it will work out amazing.

Lidded bowl - Sophie Vintage bowl and lid available from Simply Sweet Home

Rocky Road Candy Fudge makes around 60 pieces, you can halve the recipe if you like. I used Lindt Milk Chocolate. Conversions are approximate in this recipe.


200g (7oz) white marshmallows 
1 1/2 cup white sugar
2/3 cup evaporated milk (not low fat)
1/4 tsp salt
500 g (18 oz ) milk chocolate chopped into small pieces
1 tsp vanilla extract
150 g (5 1/4 oz)Oreo Cookies
150 g (5 1/4 oz) marshmallows
165 g (5 3/4 oz) candy bars or lollies (I used Fry's Turkish Delight bars)
400g (14oz) milk chocolate extra

Line 2 trays 15cm X 20cm (6" X 8") with foil.

Chop up the cookies, marshmallow and candy in a large bowl (use a bigger bowl than shown in picture as you will need to mix in chocolate later.) I like to use scissors to cut marshmallows and candy.

Chop the 500g (18oz) chocolate into small pieces and place in a large bowl with the vanilla extract.

Pop marshmallows, sugar, evaporated milk and salt into a saucepan on medium low heat, stir until the marshmallows melt. Stir the mixture over the heat for another 5 to 7 minutes, do not allow it to boil.

Pour the marshmallow mixture into the bowl with the chocolate and allow to sit for a minute or 2.

Using electric mixer beat the chocolate fudge mixture for a couple of minutes at low speed. All the chocolate should be melted.

(note this is a picture from a previous fudge the milk chocolate fudge will appear lighter in colour)  

Spoon the mixture into the prepared tin, use the back of the spoon to level the mixture until it looks pretty smooth

Chop the remaining 400g milk chocolate in small pieces and melt in the microwave at medium heat for 2 minutes, allow to sit stir and then heat for a further 1 or 2 minutes, mix until smooth.

Pour just over half the mixture into the prepared marshmallow/cookies mixture and gently use spoon to try and coat as evenly as possible. Spoon the mixture onto the top of the fudge and press in as evenly as possible. Pour or spoon the remaining melted milk chocolate over the top of the rocky road fudge making sure that there are no bare candy bits showing.

Cover with plastic wrap and chill overnight.

When the mixture is set, turn upside down on a cutting board and peel off the foil. Using a sharp knife cut fudge into desired number of pieces.

Store in an airtight container for up to 4 days.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores. 

Affiliate links may earn me money and contribute to supporting this blog. Links to Simply Sweet Home are not sponsored however I am related to the owner.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.  

These are a few of my favorite things Christmas Edition roundup 2014

I love Christmas and I always have more ideas than time.

Plus I have so many favorite things from past years I want to make which makes it a super fun time full of baking for me but I don't always follow through with pictures and blog posts. Sometimes all I get is a quick Instagram picture (My Instagram CLICK HERE) and I'm off to the next treat on my list.

Yup if I've made it before chances are I won't be taking pictures so to solve that dilemma I'm posting a few of my favorite things on my list to revisit this year.

Gingerbread dress up cookie decorating party - forget the houses and make up batches of easy to decorate gingerbread people with little fondant clothes and accessories that the kids will have a ball decorating.

This is one of my favorite all time posts as my family had so much fun while I was taking the photo's and it's such a precious memory to me, plus there is even a picture of me included. CLICK HERE for full post and tutorial.

Oh Deer these cookies are so sweet. I adore these so much in fact I have a batch ready to decorate right now. They are perfect bit sized cookies and the cup edge gimmick is kinda fun. Plus you can always make them without the little cup edge hole and they are perfect sweet deer cookies. CLICK HERE for instructions.

Christmas nesting doll cookies - Quite a few years back I organised a cookie swap with a few other Australian cookie and cake decorators and it was such fun. These cookies remind me of how sweet and approachable everyone was despite the fact they all have such busy lives and businesses. Ireally wish I had of kept up with this tradition, it's on my wish list of things to do again. CLICK HERE for post

Ruffled 3D Christmas tree - I had this idea for a while for a ruffle rainbow cake but it was Christmas time so I decided to make a Christmas tree instead. I called it the Anit Fruit cake and it turned out to be just the right time it was a hit on Pintrest and I even did a version for The Cake Blog which was a lovely honor. The next year I made a Candy cane version. Each year I have a new idea, I'm really hoping I get time to make a different take on the cake this year. CLICK HERE for green ruffle Christmas tree instructions.
CLICK HERE for candy cane Christmas tree instructions.

Peppermint Cookie Fudge (that is all) - no really that is all I don't need to say anymore do I, I think you can see why this is in my list. CLICK HERE for recipe.

Christmas round up 2013 - See the below picture for last year's round up including that Pinata cake plus some seriously cute macarons and pretty sugar cookies. CLICK HERE for post.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores. 

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.  

Oh Deer these cup edge cookies are too cute

Oh deer these cookies are too cute to eat.

I joke.

Actually around here the cutest cookies get eaten first.

The cookies from these photo's ended up being eaten by the kids, they had them in their mini Greengate cups with hot chocolate and marshmallows.

Yes those little kid size cups are unbelievably cute
from previous collection of Greengate CLICK HERE for link

They are smallish, around 6cm (2 3/4")  in size and are made from a regular (although super cute) cutter. I just cut out a little bit extra with the leg to make a bit to sit on the latte cups.

Deer Aimee cutter by Cakes by Bien CLICK HERE

See how I did that, yup no need to buy special cookie cutters at all.

These cookies were made using my gingerbread cookies recipe, it doesn't spread so much so there was no need to recut the little indent bit after baking.

CLICK HERE for gingerbread recipe.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

Gingerbread people dress up cookie party

This year instead of slaving over a gingerbread house we made gingerbread people dress up cookies. It was fun, easy and I could let the kids eat one (or two) straight away without the stress of breaking up the whole house.

I baked up a big batch of gingerbread men and women (Cookie recipe here).

Then I quickly cut out some fondant clothes using the cookie cutter and the kids got to stick them onto the cookies with royal icing like a dress up toy.

I made sure there were stacks of clothes with different colors and accessories for the kids to choose from. Kids are amazing and see the world differently. I think it might be lovely to see the world with flower eyes :)

Oh my goodness my kids truly love this type of cookie decorating, just love it!

The Destroyer (being a creator), Bubble and I, Sweet and Bubble

Plus perfect for Christmas, well actually my kids want me to say it's perfect for any time ;)

The hardest part of all of this was coming up with a ginger cookie recipe that didn't spread too much (otherwise the fondant clothes would be too small for the cookies). But I spent 2 weeks testing my own recipe so y'all don't have to worry about that, just click on the link in the instructions below.

I made some little mini lollipops and candy canes as well, the kids thought they were super cool.

Note - I have in the past made similar dress up cookies for my daughter's birthday party - but these gingerbread ones are way, way, way easier - trust me. You can check out the original 'paper doll dress up cookie' inspiration HERE:

These are the original dress up doll cookies I made CLICK HERE to see details

Gingerbread people dress up cookies
Make the fondant/sugar clothes as per the instructions below. Once the clothes have set and become hard enough to pick up you can let the kids decorate the cookies by squeezing royal icing onto the cookie and sticking the clothes in place. They can also add gingerbread faces and other decorations as they like.

EDIT update: I've recorded an easy to follow youtube video tutorial here as well:


Gingerbread men and women cookies (Click here for Gingerbread cookie recipe)
Gingerbread men and women cookie cutters
Fondant various colours
Cornflour (cornstarch)
small rolling pin
sharp knife
frilling tool (can use toothpick instead)
Royal Icing (for final assembly)

Line a tray with parchment/ baking paper.

Gingerbread men fondant/sugar clothes
Roll out the fondant onto a workbench dusted with cornflour (cornstarch). Use the gingerbread man cutter to cut out shape and then the sharp knife to cut out the top and shorts (see picture below). If you like you can adhere shapes like a star onto the fondant cut outs. Place cut outs onto the tray lined with paper to dry overnight.

For striped shirt, cut out thin strips of fondant and press onto a contrasting color fondant with the rolling pin, then cut out shapes with cutter as described above. I added a thin strip of vertical fondant on the sleeve edge.

Gingerbread women fondant/ sugar clothes

Roll out the fondant onto a workbench dusted with cornflour (cornstarch). Use the gingerbread woman cutter to cut out shape and then the sharp knife to cut out the top and skirts (see picture below). Place clothes on paper lined tray to dry.

If you like you can make the skirts and edge of the top ruffled by using the frilling tool, press down on the fondant and gently roll back and forth. I also added a thin strip of contrasting color fondant to the sleeve edge of some tops before pressing down with the fondant tool.

You can also cut a second strip to make a 'pettiskirt' underneath, just use the frilling tool to roll back and forth and then stick it underneath the top skirt, you might need to add a small amount of water to adhere the 2 skirts together.

 To make a lace pattern on the edge use the sharp edge of the frilling tool (or a toothpick) to dot holes (see picture below for example).

Accessories

To make a lollipop you will need fondant in 4 different colours and a small length of spaghetti. Roll each colour of fondant into a long thin strip and the twist the fondant together. Starting in the middle wrap the twisted fondant around in a spiral to look like a lollipop. Push the spaghetti into the fondant lollipop disk.

 

The example in this picture only uses 2 colours and is bigger but same concept

 Small flowers pressed out of fondant make great accessories, I used a small ejector cutter.

Linda Vandermeer is a blogger, baker, maker and author

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

Gingerbread Cookie recipe

Gingerbread.....it's that time of year and there are lots of recipes out there. But I've got a project coming up and I needed a recipe that tastes good but doesn't spread.

Yup like these ones in the picture above.


So starting with my original recipe I tweaked and tried, and tried and tweaked again (and again and again).

It's pretty warm where I am at the moment and I like to trial a cookie recipe for about a year until I'm happy with it - y'know they work different in different weather.

So this is the best of the batch, it rolled out the best with the minimum spread after baking and the taste was spicy and not overly sweet.

You can see in the picture that some are a little darker, those are the ones with cocoa in - you can omit the cocoa if you like and your cookies will end up a light golden colour.

These cookies in the pictures above are simply cut out with gingerbread men ejector cutters where you press out, press down to imprint the shape and then eject the cookie onto the tray. Bake for 8 - 10 minutes. I decorated them with a little royal icing and heart sprinkles in place of buttons.


Gingerbread Cookie Recipe
*Make sure that the spices you use are fresh as possible if you want your cookies to be aromatic and tasty. Conversions to imperial are approx.
EDIT - I made these with both white sugar as per the recipe below and golden syrup (molasses, treacle, dark corn syrup) - the same weight and the recipe turned out well. I found it kept it's shape better with the white sugar which was important to me for what I was doing. The golden syrup gave a light fragrant undertone to the cookie, just putting the option out there for you.

455g plain flour (1 pound all purpose flour)
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground allspice (or ground cloves if you prefer)
1/4 tsp baking powder
1/4 tsp salt
1 Tbsp unsweetened cocoa(US 1Tbsp + 1 tsp)
230g unsalted butter (8 1/8 oz) softened (not too soft
70g dark brown sugar (2 1/2oz)
70g white sugar
1 egg


Sift together flour, ginger, cinnamon, allspice, baking powder, salt and cocoa and set aside until required.

In the bowl of an electric mixer cream together the butter, brown and white sugar at high speed for 3 minutes. Reduce speed to medium low, add the egg and mix until combined.

Reduce speed to low and mix in flour mixture until the dough clumps together and is well combined.

Wrap the dough in plastic wrap and place in the fridge until firm.

Once dough is firm remove from fridge and roll out on a workbench dusted with a little plain (all purpose) flour. You may need to knead the dough a little to make it pliable.

Cut out shapes and place on a baking tray lined with baking paper.

Place trays of unbaked cookies into fridge for 30 minutes. Preheat oven to 160C (320F)

Bake for 8 to 12 minutes (depending on cookie size) remove from oven and allow to cool on trays for 5 minutes. Remove from trays carefully and place onto wire racks to cool completely.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! . Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.