Decorating the fall leaf cookies
This project has been in my mind since last winter. I was waiting for this fall to do it. I enjoyed every moment painting and decorating it. My friends loved it too.
Things you need for this project
Food Color – Yellow, Red, Brown, Green
Alcohol like bacardi or gin to dilute the food color.
Wilton Golden Pearl Dust
Brush- make sure that you store the brushes separately and use it only for food color
- Add 2 drops of food color in separate bowls and dilute them with alcohol. Place a few cookies onto a parchment paper on your table.
- Using a paint brush start painting the top and sides with yellow as shown in the picture.
- Then use the red color to fill up the top middle part of the cookie.
- Then the brown color for the lower part of the cookie.
- Lastly the green over the bottom sides as seen in the picture. Let it dry.
- Using royal icing, pipe the veins of the leaves. Let it dry.(Sorry, forgot to get a snap. Got too engrossed in the work).
- Then mix the pearl dust and a drop of alcohol to dilute it.Paint over the top of the piped royal icing.
Decorating Techniques from Sweet Amb Cookies.
Royal Icing is easy to make and very useful to decorate cookies.
Sorry, I forgot to take pictures this time. I shall definitely add it next time.
Icing Sugar – 2 cups
Meringue pw – 1.5 tbsp
Vanilla or Lemon Extract – 1/4 tsp
Warm Water – 1/4 cup
- Whisk the icing sugar and meringue pw together in a bowl.
- Add water as well as the extract and beat on high speed until glossy and stiff peaks have formed.
- Add more water or icing sugar if needed to get to the right consistency.
- I have used flood consistency which means that the icing falls of from the beater in the form of a ribbon.
- Use immediately or transfer to an airtight container to prevent hardening.
These sugar cookies are easy to make and highly pliable. They can be rolled over and over again and it won’t lose its texture. The recipe is from Gretchen at gretchensbakery.com. She is very kind to share her professional recipes with us. After trying numerous recipes for cookies, I have come to the conclusion that this is the best recipe for sugar cookies especially if you plan on decorating them.
All Purpose Flour – 6 cups
Baking pw = 1 tbsp
Salt – 1 tsp
Unsalted Butter – 2 cups
Sugar – 2 cups
Eggs – 2 (large)
Vanilla Extract – 2 tsp
- Cream butter and sugar for 5 minutes until light and fluffy.
- Add the vanilla extract and then eggs, one by one and beat well.Scrape the sides of the bowl as necessary.
- In a bowl, sift together the flour, baking pw and salt. Add this to the above creamed mixture and mix until just combined.
- Wrap this dough in a plastic wrap and chill it for at least 6 hours or overnight.
- The dough can be stored safely in the refrigerator for a week or in the freezer for 2 months.
- Roll out the dough and cut into desired shapes.
- Transfer the cut outs onto a baking sheet lined with parchment paper.
- Bake for 20 minutes or until the edges are golden brown in color
These homemade breakfast sausages are so much tastier than store bought ones. Definitely will be a winner in your family. Enjoy in a breakfast sandwich or by itself. Thanks to Alton Brown.
Ground Pork – 2 lbs
Ground Black Pepper – 2 tsp
Nutmeg Pw – 1/2 tsp
Cayenne pepper/Red Chilly pw – 1/2 tsp
Dried Red pepper flakes – 1/2 tsp
Sage Leaves (chopped) – 2 tsp
Thyme Leaves (chopped) – 2 tsp
Rosemary Leaves(chopped) – 1 tsp
Light Brown Sugar- 1tbsp
Salt – 2 tsp
- Mix all the ingredients together.
- Make round patties with it.
- You can store it in a refrigerator for a week or in the freezer for 3 months.
- Heat oil in a pan and fry the patties on each side till well cooked (about 10 min).
An easy breakfast to go that you can make ahead of time from Martha Stewart. I like the convenience of carrying it with me as I leave home in the morning. Also love the fact that its a make ahead though it definitely cannot offer the taste of fresh hot breakfast in the morning.
Bread Slices – 8
Eggs – 6
Bacon – 6
- Use a dough roller to roll out the bread very thin.
- Cut out the bread using a round cookie cutter.
- Slice the rounds in halves.
- In the meantime, cook the bacon in a pan. Make sure that it does not get overcooked and it is going to get further cooked in the oven.
- Place the bread slices into the muffin tins as shown in the picture.
- Also place a little pc in the middle to cover the bottom (The 2 extra slices are for that).
- Place the bacon in the middle with the edges hanging over.
- Add the egg in the middle.
- Season with salt and pepper.
- Now bake it for 20 minutes at 350 degrees F.
Thorans (Stir Fried Veggies with coconut mixture) is a traditional dish in Kerala. Its an everyday stir fry made with different veggies. The same method of preparation is used with different vegetables. I love it as it is such a healthy option and easy to make.
Cabbage and Carrot Thoran (Cabbage – Carrot Stir Fry)
Cabbage- 150 -250 grams( cut lengthwise and chopped)
Carrots – 2 (shredded or chopped)
Mustard seeds – ½ tsp
Shallots -1 ( chopped)
Dried red chillies – 2 ( broken into pcs )
Curry leaves – few
Coconut – ½ cup
Ginger – a tiny piece
Cumin seeds – ½ tsp
Garlic flakes – 2
Curry leaves – few
Green chillies – 2
Salt- ½ tsp
- Grind the above ingredients only coarsely. No need to add water.
- Heat oil in a pan, add mustard seeds, red chillies, shallots and curry leaves.
- Then add the ground mixture and turmeric pw (½ tsp). Saute for two minutes.
- Then add the chopped cabbage and a little salt to it. Mix well.
- Add the carrots and mix well.
- Sprinkle water just enough to wet it and then close and cook for 2- 3 minutes. Keep mixing in between and sprinkle water if needed. Ready.
You can make the same dish with carrots, beetroot, beans or papaya. Thoran is the name for it. So if its made with carrot , it would be called carrot thoran, with beans- beans thoran etc.