Sneak Peek - Lollipop and Candy Christmas Tree Cake

Introducing my Candy Inspired 3D Christmas Tree Cake.

I'm supposed to be baking delicious cookies for my demonstration class on Saturday........but I couldn't help but make time to whip up this Lollipop and candy inspired Christmas Tree when someone mentioned that there was only 6 weeks to go until Christmas day.

Is that true - Eeeek! Well I didn't check I just panicked and designed my Christmas cake for this year.

Anyhoo - the cake is a gluten free cranberry cake with candy inspired decoration made with fondant and then decorated with light green sixlets.

If you want the DIY instructions on how to make this cake make sure you subscribe (for free) to this blog by entering your details over there in the top right hand corner so you don't miss out when I post.......or y'know just keep checking back. It'll be soon, maybe Sunday night.

If this red candy inspired cake is not to your taste, you can always check out my Christmas Cake from last year - the ruffled Anti Fruit cake. If you are looking for the tutorial and instructions for last years ruffle cake CLICK HERE 

Oh well, now I have my Christmas cake sorted out for this year. I can focus on baking those cookies for the demonstration on Saturday, which by the way still has a couple of spots left I think.

It's on the 17th of November as part of Hands on Brisbane. I will be demonstration how I roll out the cookie dough, how I get an even finish and then decorate a range of cookies from elegant snowflakes to cute babushka snowmen and penguins. The demonstrations are very interactive and limited to 15 people so you can feel free to ask me as many questions about cookies or blogging that you would like. The sessions are on from 10:30am to 12:30 at the Bleeding Heart Cafe Brisbane and are $30. Tickets are available HERE. If you have difficulty booking pop me an email or facebook message me.

Linda Vandermeer is a mum, blogger and author of Sweets on a Stick: More than 150 Kid Friendly recipes for cakes, candies, cookies and pies on the go. You can pick it up at all good online book shops including these shops:

Or here at fishpond (Aus/NZ)

Peppermint cookie fudge

I was chatting with some of the other mums while we were waiting for the kids to finish zumba.

While our kids danced away participating in the schools active health program we were discussing delicious types of fudge and I came up with the idea of a peppermint fudge topped with Mint Slice Biscuits (like Mint Oreo Fudge Creams)*.

And then I went home and made some.

And it was delicious.

There are lots of different ways to make fudge these days and everyone has a favorite. In fact melting and mixing together chocolate and condensed milk can have a pretty yummy end result. But this recipe is based on a (not so) plain chocolate one I have had and used for about 30 years. Yup I used to make it as a kid. It takes a little more time and effort than the microwave melt and mix but I kinda like that process of mixing over the stove just like I used to in my mum's kitchen.

Of course if you have any left over it makes a fabulous Christmas gift.

*Mint Slice biscuits are an Australian biscuit (cookie)- you can replace with Mint Oreo Fudge Creams, Mint Creme Oreo's or regular Oreos or pretty much any chocolate type cookie you like. 

LAST CHANCE CHRISTMAS COOKIE DEMONSTRATIONS IN BRISBANE

Don't forget that I have the final Christmas Cookie demonstrations on the 17th of November as part of Hands on Brisbane. I will be demonstration how I roll out the cookie dough, how I get an even finish and then decorate a range of cookies from elegant snowflakes to cute babushka snowmen and penguins. The demonstrations are very interactive and limited to 15 people so you can feel free to ask me as many questions about cookies or blogging that you would like. The sessions are on from 10:30am to 12:30 at the Bleeding Heart Cafe Brisbane and are $30. Tickets are available HERE. If you have difficulty booking pop me an email or facebook message me.

Peppermint cookie fudge makes 20 large pieces or 60ish small pieces - the ones in the picture are large

200g (7oz) white marshmallows
1 1/2 cup white sugar
2/3 cup evaporated milk (not low fat)
1/4 tsp salt
250 g (9 oz ) white chocolate chopped into small pieces
170 g dark chocolate (6 oz semi sweet) chopped into small pieces
85 g milk chocolate (3 oz) chopped into small pieces
1 tsp vanilla extract
1/2 tsp peppermint extract
few drops green food colour (I use gel food color)
6 to 8 mint slice biscuits (6 to 8 Oreo mint fudge creams or regular Oreos)

Line a 20cm X 20cm (8" X 8") square tin with foil.

Chop the mint slice biscuits roughly into small pieces.

Place the white chocolate into a largish bowl with 1/2 tsp peppermint extract and green food colour.

Combine the dark (semi sweet) and milk chocolates in a separate bowl and add the vanilla.

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 half the marshmallow mixture into the bowl with white chocolate and the other half into the bowl with the combined dark (semi sweet) and milk chocolates. 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.

 
Spoon the mixture into the prepared tin, leaving a couple of tablespoons in the bowl to decorate with.Use the back of the spoon to level the mixture until it looks pretty smooth

Using a spoon or whisk mix the white chocolate mixture until all the chocolate pieces have melted. Spoon carefully onto the darker chocolate mixture and using the back of a spoon level the mixture until smooth.

Take the reserved darker chocolate mixture and spoon a 3 or 4 horizontal lines across the fudge. Take a knife or the flat end of a spoon and starting at the top of the pan pull the knife slowly towards the bottom (ie where you are standing) then move the knife over and starting at the bottom push the knife slowly back towards the top of the tin. This should make a marbled swirl. Continue until the whole top of the fudge has been 'swirled'.

Press the chopped cookies into the top of the fudge and place in the fridge to set for a few hours.

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 mum, blogger and author of Sweets on a Stick: More than 150 Kid Friendly recipes for cakes, candies, cookies and pies on the go. You can pick it up at any of these online book shops:

Or here at fishpond (Aus/NZ)

Totally tastes better than thin s'more cheesecakes

So a while back I noticed the local supermarkets all stopped selling the chocolates I like to eat.

Like some type of chocolate deprivation conspiracy, they slowly started disappearing off the shelves.

I know y'all are saying with the amount of stuff I bake what are you even doing buying chocolates. But that is beside the point.

I told my friend expecting her to be full of sympathy. "I know" she said in a consoling voice, the shop I used to buy the chocolates I like from stopped selling them and now I have to buy them at a different supermarket and they cost a dollar more.

That is totally NOT the same, having to pay a dollar more compared to NEVER again having your favorite chocolate.....

Not even close to the same :)

Anyway......lacking consolation from my friend I turned to these s'more cheesecakes.

* In the interest of being honest and responsible lots of things taste better than thin, but in our household we mostly eat a healthy diet with lots of vegetables, fruit, dairy etc to balance out the sweet treats I make. The kids also have an active lifestyle with many activities including swimming, tennis, dancing and basketball.

They actually taste better than my favorite chocolates, but sadly they do not come individually wrapped already made.

In Australia S'mores are not really well known. Probably because we do not have graham crackers readily available which is one of many life mysteries I have never really understood.

Anyway luckily if you can not find graham crakers you can whip up your own pretty easily. CLICK HERE for a link to Martha Stewart's graham cracker recipe. I actually used my own recipe which is not listed below and cut them quite thin so they were like delicious little spoons.

Oh and there is a happy ending to the chocolate story, I found a shop not far from my house that sells the chocolates I love. I'm a regular shopper there now.

I picked my mini glass pot's up at Sharnel Dollar Designs, but they do not have them presently. Try Sweet Style CLICK HERE.

Tastes Better than Thin S'more Cheesecakes (makes 14 using small jar)
Imperial conversions approximate

625g (21oz) cream cheese at room temperature
1 x 395g (14oz) tin sweetened condensed milk
3 large eggs at room temperature
300g  (10 1/2 oz) milk chocolate melted and cooled to room temperature
100g (3 1/2 oz) dark chocolate
80g (2 7/8 oz) cream
4 egg whites
260g (9 oz)caster (superfine) sugar
Graham Crackers to serve

Preheat oven to 140C (285 F)

In a large bowl beat the cream cheese using an electric mixer at medium speed until smooth. If the cream cheese is still lumpy it will show up later when you mix in the chocolate, so take the time now to make sure it is mixed well. Add the condensed milk and mix until well combined. Reduce speed to low and add the eggs one at a time, beating after each addition until just combined.

Add the chocolate and mix at low speed until combined.

Spoon or pipe mixture into jars.

I baked my cakes in a tin which I poured boiling water into. It results in the cheesecake texture being a bit creamier. You can either do as I did and use the hot water/baking tin method, or bake the cheesecake jars directly on a baking tray.

Alternatively you can bake the cheesecake mixture in muffin tins lined with paper cases.

Bake for around 15-17minutes.

Melt the dark chocolate with the cream in the microwave at medium low heat for bursts of 45 seconds until it is smooth.

Divide the mixture between the cheesecakes spooning into the top of the jars.

(If you are making the cheesecakes in muffin cases instead of jars just reserve the chocolate sauce to pour over cakes when serving)

Make the marshmallow frosting.

Pop the egg whites and sugar into a large clean metal bowl from a stand mixer and stir together until just mixed, the sugar will start to melt into the whites.

Place the bowl over a saucepan of simmering water until the mixture reaches 60C ( 140F) making sure to stir frequently to stop the egg whites from cooking.

Place the bowl back on the mixer and beat on high speed until the meringue is thick and glossy and forms stiff peaks.

Spoon or pipe the marshmallow frosting onto the top of the cheesecakes and place into the grill to toast. Be careful to ensure the tips do not catch fire. It's a good idea to check where the heating elements are and make sure the frosting is not directly below them.

Of course if you have a little kitchen torch you can use that to toast all around the marshmallow frosting.

Serve with graham crackers.

Recipe by Linda Vandermeer

Linda Vandermeer is a mum, wife, blogger 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:

Or here at fishpond (Aus/NZ)

Cute Halloween Cookie Set

Just a quick post to show this cute Halloween Cookie set I made up for Mr Sweet to take into his work colleagues.

The cookies are double chocolate chip sugar cookies topped with grape, orange and chocolate fondant.

Now take a deep breath........'cause Christmas is coming. I'll give you this weekend as a break with something deliciously chocolate, but then I can't make any promises.

Plus if your in the Christmas spirit or are planning to be remember I still have one Christmas Cookie demonstration date left this year on the 17th of November as part of Hands on Brisbane.

I will be demonstration how I roll out the cookie dough, how I get an even finish and then decorate a range of cookies from elegant snowflakes to these cute babushka snowmen and penguins. The demonstrations are very interactive and limited to 15 people so you can feel free to ask me as many questions about cookies or blogging that you would like. The sessions are on from 10:30am to 12:30 at the Bleeding Heart Cafe Brisbane and are $30. Tickets are available HERE.

Decorating for kids - Easy Eye cookies for Halloween

OK, let's be realistic.

I'm not going to use words like desperate here but if your still looking for Halloween recipes at this late stage in the game you're going to want something pretty easy. Plus it goes without saying you don't have time to shop around for a stack of ingredients.

Don't worry I have your back.

Super easy eye cookies.

Sure these aren't going to win any decorating awards. But like I already said.....Super Easy.

In fact these are so easy that the kids can whip them up. 

I used shop bought frosting, mostly because it's whiter that the buttercream I make, and also because.....easy.

and here's another time saving tip if you are really rushed for time. Use some sheets of shortcrust pastry from the freezer section of the supermarket instead of making up cookie dough from scratch. It's not exactly the same but on these small cookies with lots of frosting seriously who will really be able to tell the difference.

Easy Eye cookie instructions

Ingredients
small round cookies (mine are 3cm or around 1 1/4")
white ready made frosting (or make your own)
M&M's any color you like
butter knife

Spread the frosting over the top of each cookie. Be as neat as possible, but they are Halloween eyes so don't stress if they are a little bit crazy messy. In fact messy may be a bonus.

Take M & M's and press one into the center of each white frosted cookie.

Yup - that's it. Halloween cookies decorated and done :)

*If you have used the ready made frosting it will be a bit sticky still at this stage. Leave the cookies uncovered and  in about 30min to an hour the frosting will crust over (be less sticky).

If you liked this post why not subscribe to my email alerts - it's up in the top right hand corner of the blog :)

Linda Vandermeer is a mum, blogger and author of Sweets on a Stick: More than 150 Kid Friendly recipes for cakes, candies, cookies and pies on the go:

Or here at fishpond (Aus/NZ)

Munchy Mummy Cookies

These munchy mummy cookies were hands down the kids favorite from the Halloween Babushka cookies I made up.

In case you've missed the last few posts I have a set of terrifying adorable babushka Halloween cookies that I whipped up and am trying to make my way through the tutorials before the 31st of October.

So far I have posted the instructions for:

Evil Ghost (Click here for instructions)
Screaming Ghoul (Click here for instructions) and
Cute Monster (Click here for instructions)

Tip - If you make these munchy mummy's try to roll out the fondant as thin as possible as there ends up being a bit more than I usually use due to the double layer.

You can either use a beige look 'bandaid' wrapping like I did in the picture or the plain white fondant would look just as good.

I was even going to make up a pink version before I ran out of time and had to pack the kitchen up.......maybe next Halloween.

GIVEAWAY

Don't forget if your in Brisbane I have  giveaway  for a double pass to the Brisbane Good Food and Wine Show. The pass will be for a Flavour Session and one day general admission to the show.

The Brisbane Good Food and Wine Show is on from 9 - 11  November at the Brisbane convention center and are lots of super exciting things to do including celebrity chef sessions, exhibitor stands, masterclasses and Chef's Book signings. Pop over to the official website HERE to see all the important information. I will be along one day to check it all out and can't wait.

To enter the competition simply follow the instructions on this Rafflecopter giveaway, it's open until Sunday night.

a Rafflecopter giveaway  

CHRISTMAS COOKIE DEMONSTRATIONS IN BRISBANE


and also if you are in Brisbane don't forget that I have another Christmas Cookie demonstrations on the 17th of November as part of Hands on Brisbane. I will be demonstration how I roll out the cookie dough, how I get an even finish and then decorate a range of cookies from elegant snowflakes to cute babushka snowmen and penguins. The demonstrations are very interactive and limited to 15 people so you can feel free to ask me as many questions about cookies or blogging that you would like. The sessions are on from 10:30am to 12:30 at the Bleeding Heart Cafe Brisbane and are $30. Tickets are available HERE.


Munchy Mummy Halloween Babushka Cookies Instructions

Ingredients and Equipment
Babushka sugar cookies (baked and ready to decorate I used the recipe from Sweets on a Stick)
Babushka cookie cutter 
Beige or white Ready Roll Fondant
Black Ready Roll Fondant
small rolling pin
clean food safe brush and water
Sharpe Knife
cornflour (corn starch) or crisco/oil for rolling out fondant
Edible Eyes - shop bought or make your own from Royal Icing CLICK HERE

1. Knead the beige (or white) fondant until pliable. Dust the workbench with cornflour (corn starch) or rub on a little crisco/oil and roll out the fondant until a couple of mm's (1/8") thin. Using the cookie cutter, press down and cut out a babushka shape.

Brush the cookie with a small amount of water and press the fondant onto the cookie. Use the small rolling pin to adhere the fondant to the cookie by pressing down lightly, if necessary gently roll out the fondant to the sides of the cookie by lightly rolling the rolling pin towards the edge.

2. Roll out a small amount of black fondant in an uneven circle and attach to the face area using a small amount of water.

3. Cut some of the remaining beige fondant into thin bandaid strips using the sharp knife.

4. Brush a tiny amount of water onto the fondant covered cookie, avoiding the black face and then adhere the bandaid strips in a random fashion, leaving a stripe of black face showing. Use the sharp knife to trim the excess bandaid strips away from the cookie.

5. Brush a little water on the black strip and adhere a set of eyes to the face area.

** The cookie cutters I used are from Bisk-art and the easy vanilla sugar cookie dough recipe I used is from Sweets on a Stick.

Or here at fishpond (Aus/NZ)

Screaming Ghoul and Monster Babushka Halloween Cookies

Screaming Ghoul cookie

OK this past week did not go exactly as planned.

Nope not even close.

I was supposed to post tutorials for these 2 cookies during the week and be up to a new one today. Real life can be so time consuming sometimes.

My new kitchen is almost finished, tomorrow they pop on the finishing touches and then there is just the painting to go.

Oh and install lights, which sadly will not be the chandelier that I bought and had to return due to the fact that Mr Sweet could not actually walk through the room without ducking.........Oh my goodness I am so dumb sometimes I don't think about that stuff.......next house for sure.

Nervous Monster Cookie, or maybe he is super scary but needs to pee....

Anyhoo I am trying a new tutorial style today to save me a bit of time and plus these particular cookies are pretty simple so I hope y'all like it.

CHRISTMAS COOKIE DEMONSTRATIONS IN BRISBANE

and if you are in Brisbane don't forget that I have some Christmas Cookie demonstrations on the 27th of October (yup next weekend) and the 17th of November as part of Hands on Brisbane. I will be demonstration how I roll out the cookie dough, how I get an even finish and then decorate a range of cookies from elegant snowflakes to these cute babushka snowmen and penguins. The demonstrations are very interactive and limited to 15 people so you can feel free to ask me as many questions about cookies or blogging that you would like. The sessions are on from 10:30am to 12:30 at the Bleeding Heart Cafe Brisbane and are $30. Tickets are available HERE.

GIVEAWAY

Plus also for those of you in Brisbane I have  giveaway  for a double pass to the Brisbane Good Food and Wine Show. The pass will be for a Flavour Session and one day general admission to the show.

The Brisbane Good Food and Wine Show is on from 9 - 11  November at the Brisbane convention center and are lots of super exciting things to do including celebrity chef sessions, exhibitor stands, masterclasses and Chef's Book signings. Pop over to the official website HERE to see all the important information. I will be along one day to check it all out and can't wait.

To enter the competition simply follow the instructions on this Rafflecopter giveaway, it's open until next Sunday...Ummm I'm a little unsure of the actual time due to timezone difference but the Rafflecopter has a countdown thing going on.

a Rafflecopter giveaway

OK and for everyone even those not in Brisbane......on to the tutorials. If you totally hate this new collage style I have done up let me know :)


Screaming Ghoul Babushka Cookie

Ingredients and Equipment
Babushka sugar cookies (baked and ready to decorate I used the recipe from Sweets on a Stick)
Babushka cookie cutter 
Black Ready Roll Fondant
small rolling pin
clean food safe brush and water
cornflour (corn starch) or crisco/oil for rolling out fondant
Small amount of white fondant

1. Knead the black fondant until pliable. Dust the workbench with cornflour (corn starch) or rub on a little crisco/oil and roll out the fondant until a couple of mm's (1/8") thin.

2. Using the cookie cutter, press down and cut out a babushka shape.

3. Brush the cookie with a small amount of water and press the fondant onto the cookie. Use the small rolling pin to adhere the fondant to the cookie by pressing down lightly, if necessary gently roll out the fondant to the sides of the cookie by lightly rolling the rolling pin towards the edge.

4. Take a small amount of white fondant and using your fingers shape it into a ghoul face (see step 4 for example) and press onto the cookie in the face area. Shape a small amount of the excess black fondant into eyes and mouth (once again see step 4 for example of shapes).

5. Press the black fondant eyes and mouth onto the face where you would like them. Use a tiny amount of water if necessary to stick the black fondant down, make sure you do not use too much or the black will run into the white fondant.


Nervous Monster Babushka Cookie

Ingredients and Equipment
Babushka sugar cookies (baked and ready to decorate I used the recipe from Sweets on a Stick)
Babushka cookie cutter 
Green Ready Roll Fondant
small rolling pin
clean food safe brush and water
small sharp knife
cornflour (corn starch) for rolling out fondant
Small amount of white fondant
Black edible pen

1. Knead the green fondant until pliable. Dust the workbench with cornflour (corn starch) and roll out the fondant until a couple of mm's (1/8") thin.

2. Using the cookie cutter, press down and cut out a babushka shape.

3. Brush the cookie with a small amount of water and press the fondant onto the cookie. Use the small rolling pin to adhere the fondant to the cookie by pressing down lightly, if necessary gently roll out the fondant to the sides of the cookie by lightly rolling the rolling pin towards the edge.

4. Using the sharp knife cut some of the excess green fondant (that is still rolled out) into two monster arms, shape see step 4 for example. You may need to manipulate the monster fingers a little with your own fingers to get a shape you are happy with. Stick the arms onto the cookie at each side.

5. Roll out some of the white fondant to make a large oval eye and stick onto the cookie where you would like it using a tiny amount of water to adhere if necessary. Allow the cookie to dry for an hour or so and then use the edible black pen to draw a black dot on the eye, a mouth (I made mine a little wonky) and a short line at the bottom to make legs). *

* Note any of these directions are just suggestions, it's a monster it could have 5 eyes and no legs :)

The cookie cutters I used are from Bisk-art and the easy vanilla sugar cookie dough recipe I used is from Sweets on a Stick.

Or here at fishpond (Aus/NZ)