Life is uncertain. Eat Dessert first.

Cookies and Cupcakes

Another weekend, another birthday party. This time I decided to double up the sweet treat fun, making Oreo-stuffed chocolate chip cookies, and cupcakes iced to look like Border Collies, for the dog-loving person who was celebrating their birthday.

First, the cookies. Implementation and creative control was delegated to my for-one-day-only assistant, Louise. These cookies are starting to gain an internet ubiquiety, first appearing on Picky Palate, followed by Sing for your Supper, and most recently on Becky Bakes. Louise followed the baking instructions on the Becky Bakes site. The ingredients listed makes TRAYS of cookies, so you could half the quantities and still have plenty. When you are wrapping the cooking dough around the Oreos, you want to just about cover them – if you use too much dough it spreads out and you end up with UFO-shaped biscuits. If you run out of Oreos and have dough left over, use it on it’s own to make really tasty chocolate-chip cookies.

For the cupcakes, I made up a batch of Choca-Mocha cupcakes – beat 150g of room temp butter with 150g of caster sugar, gradually beat in 2 eggs, stir in 100g of dark chocolate melted (and cooled) and 2 tablespoons of cocoa powder, sift in 100g of self-raising flour then stir in a mixture of 2 teaspoons of instant coffee and 1 tablespoon of boiling water. Bake for 20 mins at 180 deg C in a muffin tin lined with paper cases. I got the design for a border collie from Karen Tack & Alan Richardson’s book “Hello, Cupcake!”. Being an American cookbook, they use store-bought mixes a lot, so I had to cheat and buy tubs of vanilla frosting. I dyed them using a combination of yellow food-colouring and cocoa powder. I spooned melted chocolate onto a drawn template for the ears and ruff, a half marshmallow to build up the snout, piped the different colour icings using ziplock bags with the corners sellotaped for strength and then snipped, and to finish I used icing pens to draw the eyes and nose.

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One response

  1. Neil

    Hey Graham

    The receipe for the citrus cookies was from Jamie Oliver’s Ministry of Food Cook book. I made some changes to his receipe like he says to use 2 eggs I only used 1 as the mixture became too runny with 2 eggs and didn’t bake as well. Also I use self raising flower instead of normal flour and baking powder.
    So it is 200g butter, 125g caster sugar, 125g flour, 50g porridge oats, 1 large egg and zest of 2 oranges and 2 lemons.

    Mix the butter and the sugar together to get a thick mixture, add the egg, then add the flour and oats and the zests. I then roll the mixture up in cling film and put it in the freezer for 30 mins to an hour, then you can cut the mixture into 3cm thick pieces and spread them out on a non stick pan. Cook them until golden (takes about 13 – 15 mins) at 175 C

    The last time I made them I made them with the zest of 2 lemons and limes and added a table spoon of the juice for a bit of extra kick. I prefer the lemon and lime but the orange and lemon is lovely as well.

    February 1, 2011 at 2:03 pm

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