<![CDATA[luckybites - recipes]]>Sat, 02 Feb 2019 00:21:40 -0800Weebly<![CDATA[Spicy Stamped Hearts]]>Tue, 22 Jan 2019 17:35:18 GMThttp://lucky-bites.com/blog/spicy-stamped-heartsPicture
cookie stamps are all the rage right now, but you don't need to spend any money! look through your kitchen drawers and you'll find creative ways to add texture to these cookies. and maybe in the process you can get a head start on spring cleaning...? um, ok maybe not. bake these cookies instead—WAAAY more fun. BTW if you want any of the cookies stamps pictured at the bottom of this post, they're in my amazon shop

​Spices courtesy of Burlap & Barrel.

​Recipe:


Yield: About 3 dozen 2.5" cookies

cookie ingredients:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar

3/4 cup light brown sugar, packed
3/4 tsp baking powder
3/4 tsp salt
3 tbsp spice mix (recipe below)

1 egg
2 ½ cups all-purpose flour
 ​

spice mix ingredients:
3 tbsp cinnamon
2 tbsp ginger
​1 ½ tsp nutmeg
​1 ½ tsp cloves
3/4 tsp allspice
3/8 tsp cardamom

glaze ingredients:
2 cups confectioners' sugar 
warm water

pinch salt

you will also need:
stamping tool
​Parchment paper or silicone baking mat
wax paper
​food safe paintbrush

method:
  1. Preheat oven to 350°. Line baking sheets with parchment paper or baking mat.
  2. Using a stand mixer with paddle attachment, cream butter and sugars on medium speed until well blended. Add baking powder, salt, spice. mix for one minute. Add egg. mix until well-combined.
  3. Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.
  4. Divide dough in thirds and place each third on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between the two sheets.
  5. Roll out to a 1/4" thickness, smoothing any creases that develop in wax paper.
  6. Peel away & replace one sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). flip "sandwich" over & remove top sheet of wax paper, leaving other sheet underneath dough.
  7. Stamp the dough, making sure to press firmly so texture is pronounced enough to survive baking, Cut out cookies & place on baking sheet, 1" apart. 
  8. Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
  9. Bake in a preheated oven 8-10 minutes, rotating pans halfway through. Bake until cookies are a golden around the edges. 
  10. While cookies are baking, make glaze. blend water, powdered sugar, and salt until it's a thin liquid consistency, similar to maple syrup. mix until smooth.
  11. A couple of minutes after cookies come out of oven, while they're still warm, apply icing using paintbrush. work quickly and resist the urge to go back and fix anything because the glaze sets fast. imperfections add to the texture and beauty! set the cookies on a baking tray to dry.
  12. Allow to dry for several hours before putting in an airtight container. store at room temperature for up to a week.
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<![CDATA[Double Chocolate Marble Pound Cake]]>Mon, 07 Jan 2019 22:09:19 GMThttp://lucky-bites.com/blog/double-chocolate-marble-pound-cakePicture
I usually stick to cookies so please bear with me on this one. if you make this recipe, any feedback would be appreciated!
things to note:
  • cocoa powder: dutch-process is needed for cake to bake properly, so don't substitute with natural cocoa. and the black cocoa is needed to get the darkest shade in the pattern. you can get these in my amazon shop!
  • cake flour: it's super expensive and most people don't have it in their pantry (including me!), so i gave you a substitution option below.
  • butter: make sure melted butter is completely cool so it doesn't cook the eggs.
  • swirling: resist the urge to over-swirl the batter, or else you'll lose the color contrast and the pattern. you'll have a boring-looking (but tasty) solid milk chocolate cake. :-)​ see pix at bottom.
  • pan: i used an 8.5" x 4.5" loaf pan here. 9" x 5" will work, too, but just know that the loaf will be shallower and less domed.
  • baking time: ​a metal pan will bake faster than glass, and each oven is different. so baking times will vary wildly. because of this, the skewer test (described in recipe) will be your best friend. if using the same skewer you swirled with, make sure it's clean and dry.

Yield: one loaf

​Ingredients:
8 oz. unsalted buttermelted
1 1/4 cup granulated sugar
1 tsp. vanilla extract
1 tsp baking powder
1/2 tsp. salt
4 eggs, room temperature
​1 tbsp + 2 tsp black cocoa
  
​1 tbsp + 1 tsp dutch-process cocoa 
1 ½ cups cake flour; OR 1 ½ cups all purpose flour, less 3 tbsp, plus 3 tbsp cornstarch

Tools:
8.5" x 4.5" loaf pan
parchment paper
skewer or thin knife
3 mixing bowls
3 spoons or spoonulas (my fav!)


Method:
  1. Preheat oven to 350° with rack at center of oven. 
  2. melt butter, reserving butter wrappers. if microwaving, should be at 50% power in microwave safe measuring cup (makes it easier to pour later). stir butter to combine solids with fat. let cool.
  3. in a medium bowl, sift flour, (cornstarch, if using), baking powder and salt. set aside.
  4. In a large bowl, whisk sugar, vanilla extract and eggs. scrape down sides of bowl.
  5. give butter another stir to combine solids with fat. make sure it's completely cool. slowly pour butter into sugar mixture, mixing constantly. reserve measuring cup.
  6. With mixer set at lowest speed, slowly add sifted dry ingredients to wet ingredients until just combined. Do not over mix.
  7. grease pan with any excess melted butter in measuring cup. using butter wrappers, rub interior of pan to completely coat with butter. Line pan with parchment paper sling (this will help you lift cake out of pan later).
  8. remove 1 cup of batter and put in a separate mixing bowl. remove a second cup of batter and put in another mixing bowl. you will now have 3 bowls of batter.
  9. in original bowl, add dutch-process cocoa at lowest speed. mix until just combined. Do not over mix. set this bowl aside.
  10. in second bowl, add black cocoa at lowest speed. mix until just combined. Do not over mix. set this bowl aside.
  11. you now have three batter flavors: vanilla, milk chocolate and dark chocolate.
  12. with three different spoons, spoon "blobs' of batter into prepared pan. no need to measure but each blob should be 1/8-1/4 cup. alternate between the three flavors, so different colors are next to each other. this will help create the swirled pattern later. continue spooning batter, alternating flavors so different colors are on top of each other. ​ see pix at bottom.
  13. gently tap pan, and shake pan to side, so batter settles.
  14. insert skewer or thin knife all the way to bottom of pan. swirl batter, creating repeating S patterns, drawing lines vertically, and then horizontally. go ONLY once in each direction. feel free to add some swirls on top like i did (last pic below), but, again, serious self-restraint is needed to avoid over-swirling. so tempting!
  15. Bake for 30 minutes. then carefully rotate pan and tent with aluminum foil.
  16. Bake for 40-55 more minutes, until a clean/dry skewer inserted in middle (all the way to bottom) comes out completely clean. the skewer test is the most important test for doneness.
  17. Let cool completely. insert knife at either end of pan (parts without paper) to gently loosen cake. remove cake from pan by lifting paper sling.
  18. ​store completely cooled cake airtight at room temp. best consumed the same day, but will be yummy the next morning with coffee. :-)
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<![CDATA[Linzer Cookies]]>Tue, 01 Jan 2019 16:39:32 GMThttp://lucky-bites.com/blog/linzer-cookies
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Yield: about 3 dozen 2” sandwich cookies 

​Ingredients:

8 oz. unsalted butter
room temperature
3/4 cup granulated sugar
1 tsp. almond extract
3/4 tsp. salt
1 egg, room temperature
​1 cup almond meal (I use Trader Joe’s. If you can’t find this in your store, grind roasted almonds in a food processor until finely ground.)

3 cups flour
1/2 cup powdered sugar
1 cup jam, or filling of choice


Method:

  1. Preheat oven to 350° with rack at center of oven. Line baking sheet with a silicone mat or parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, almond extract and salt. scrape down paddle and sides of bowl. Blend in egg. Mix in almond meal.
  3. With mixer set at lowest speed, add flour in ½ cup increments. Flour amount might vary a bit depending on the humidity of your kitchen. Add a touch more, or less, until dough is no longer sticky, but still holds together well. It should fall away from sides of bowl and paddle when nudged gently with a silicone spatula. Do not over mix.
  4. Roll out dough between two sheets of wax paper. You can also roll out dough on a lightly floured surface, but I find the wax paper technique keeps the workplace neat and makes it super easy to remove cookie cutouts. Plus there’s no need to flour the paper, which means no danger of adding too much flour.
  5. Smooth wax paper as it wrinkles: Remove top piece of paper, smooth and replace, flip and continue to roll dough to 1/4” thickness.
  6. At this point, only if your kitchen is super warm, you could chill rolled out dough in the fridge for 20-30 minutes. But this step is totally optional.
  7. Remove top piece of wax paper one last time, replace, and flip. Remove top piece of paper and set aside.
  8. Cut out cookies, making a second, smaller cutout on the cookies that will serve as the top part of the sandwich. place 1/2” apart on baking sheet.
  9. Make sure to cut out an even number of tops and bottoms. If using an asymmetrical cutter,  flip cutter for half of cookies.
  10. Have a “dough scrap bowl” handy to collect the scraps as you cut out the cookies. Re-roll the scraps until all dough is used up.
  11. Bake for 8-10 minutes, and be sure to rotate pan halfway through baking. Bake until cookies are a light golden brown. Take care not to over bake.
  12. Let cool on sheet for 5 minutes. Transfer to cooling rack.

Assembly:
I personally like linzer cookies 1-2 days after assembly, when the jam has had a chance to meld with the cookie, resulting in a softer cookie. If you prefer your cookies crisp, assemble the day you plan to serve them.
The powdered sugar topping smudges easily, and after a few days, eventually soaks into the cookie in spots, resulting in a splotchy, not-so-attractive look. So you may want to assemble the day you're serving if you're using powdered sugar.
  1. place the cookies with the inner cutouts (sandwich tops) on a flat surface lined with wax paper or parchment. Dust the tops with powdered sugar using a strainer or, if you have one, a shaker with a mesh or perforated top. Note: this step is optional. If you prefer your cookies less sweet, you make want to skip the powdered sugar.
  2. The non-cutout cookies will serve as sandwich bottoms. spread a thin layer of jam on the bottom surface of cookie (the side that was touching the pan).
  3. Holding the sugar-dusted top cookie by the edges so you don’t smudge the sugar, gently place it on top of the jammed cookie. Make sure not to press them together. If you press, all the jam will squish out at the sides, which makes for messy and jam-less cookies. 

Storage:


  • You can store the unassembled cookies airtight at room temperature for up to two weeks. 
  • Assembled cookies can be stored airtight at room temperature for up to one week.  
  • If using powdered sugar, I recommend storing them single layer, or skipping the powdered sugar, especially if you’re shipping them.
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<![CDATA[Brooklyn Blackout Mint Shortbread]]>Wed, 19 Dec 2018 15:25:05 GMThttp://lucky-bites.com/blog/brooklyn-blackout-mint-shortbread
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Yield: about 60 2” cookies

Dough Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
½ teaspoon sea salt
1 ½ tsp peppermint extract
¼ cup + 1 tbsp black cocoa (i use King Arthur)*
½ cup unsweetened natural cocoa
1 3/4 cups all-purpose flour
Coarse sea salt for sprinkling

Icing Ingredients:
2 cups confectioners' sugar
5-6 tbsp 
water
4 tsp meringue powder (optional. i like Wilton)*
​crushed candy canes for sprinkling*

Method:
  1. Preheat oven to 325°. Line baking sheets with parchment paper or baking mat.
  2. Using a stand mixer with paddle attachment, cream butter, sugar, vanilla and salt on medium speed until well blended. scrape down sides of the bowl as needed.
  3. Stir in both cocoas, pulsing so you don't end up in a cocoa dust cloud, until just incorporated. add flour and mix just until blended, being careful not to over-mix  Dough should be firm and hold together well, but should no longer be sticky. You may need to adjust flour quantity.
  4. Divide dough in thirds and place each third on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching dough between the two sheets.
  5. Roll out to a 1/4" thickness, smoothing any creases that develop in wax paper.
  6. Peel away & replace one sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). Flip entire "sandwich" over & remove top sheet of wax paper, leaving bottom sheet in place.
  7. Press cookie cutter into dough. place cutouts on baking sheet, 1" apart.
  8. Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
  9. sprinkle cutouts with coarse salt
  10. Bake in a preheated oven for about 8-10 minutes, rotating pan halfway through, front to back, top to bottom. Cookies are done when they look dry and finely crackled, and a slight depression remains when lightly pressed.
  11. Cool for 5-7 minutes on baking sheets, until sturdy enough to handle with a spatula. if you rush this, cookies may break. Place on wire racks to cool completely.
  12. Combine powdered sugar, salt (& meringue powder if using) and water and stir until smooth. Drizzle, pipe or spread icing over completely cooled cookies.
  13. while icing is still wet, add crushed candy cane topping.
  14. ​allow to dry for several hours before putting in airtight container. 
  15. Store cookies airtight at room temperature for 5-7 days. They're still fine after that, but will just start to dry out. (if there are any left!)

*some tips:
  • black cocoa — if you don't have access to this oreo-like wonder, you can substitute natural cocoa. But i HIGHLY recommend you make the effort to get it.
  • meringue powder in icing — use if you want icing to firm up completely, which is a good idea for presentation purposes if you plan to pack/gift them
  • crushed candy canes — for years i used the crush-in-ziploc-bag method and no matter how neat i tried to be, i found little sticky shards all over my kitchen for weeks. this year i used a food processor. so much easier and neater! and no need to freeze the candy canes, as i read many places online. just pulse till you get the size pieces you'd like. 
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<![CDATA[lemon poppy seed sugar cookies]]>Sat, 24 Nov 2018 17:02:42 GMThttp://lucky-bites.com/blog/lemon-poppy-seed-sugar-cookies
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Yield: About 3 dozen 2.5" cookies

Dough Ingredients:
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 egg
1/4 teaspoon baking powder
½ teaspoon salt
1 tbsp lemon extract
zest of one lemon
2 tbsp poppy seeds
2.75-3 cups all-purpose flour

Icing Ingredients:
2 cups confectioners' sugar
6-7 tbsp 
lemon juice (about two lemons)
4 tsp meringue powder (optional—use if you want icing to firm up completely, which is a good idea for presentation purposes if you plan to gift them. i like Wilton)
 
Toppings:

​2 tbsp poppy seeds
zest of one lemon, air-dried completely

 
You'll also need:
Parchment paper or silicone baking mat
Wax paper
​Microplane/fine grater
Strainer

Method
  1. Preheat oven to 350°. Line baking sheets with parchment paper or baking mat.
  2. Using a stand mixer with paddle attachment, cream butter, sugar and lemon zest on medium speed until well blended. Add baking powder, salt, and lemon extract. mix for one minute. Add egg. mix until well-combined. Add poppy seeds.
  3. Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.
  4. Divide dough in thirds and place each third on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between the two sheets.
  5. Roll out to a 1/4" thickness, smoothing any creases that develop in wax paper.
  6. Peel away & replace one sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). flip "sandwich" over & remove top sheet of wax paper, leaving other sheet underneath dough.
  7. Cut out cookies & place on baking sheet, 1" apart. 
  8. Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
  9. Bake in a preheated oven 10-12 minutes, until cookies are golden around the edges. Cool two minutes on baking sheets. Place on wire racks to cool completely.
  10. Un-iced ​cookies can be stored at room temperature for 1-2 weeks.
 
 To make icing:
  1. Zest a lemon. spread out zest in a thin layer on parchment paper or cutting board and allow to air dry completely. depending on the humidity of your kitchen, it could take as little as a few hours, but may need overnight. you can skip the drying, but the moisture in the fresh zest may cause the icing to become splotchy.
  2. Juice the lemons, straining out any pulp.
  3. Mix powdered sugar and lemon juice (& meringue powder if using) till just incorporated. you can certainly mix by hand (i often do for single batches). but if using an electric mixer, mix at lowest speed just until smooth. 
  4. Apply icing to completely cooled cookies.
  5. Add zest and poppy seed toppings within a minute of icing the cookie so they will adhere. pop any air bubbles that may appear.
  6. Allow to air dry for 8-12 hours, until icing is firm.
  7. Store any unused icing in an airtight container at room temperature for up to one month.
  8. Iced ​cookies can be stored at room temp for about a week.
 

 
 
 

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<![CDATA[glazed candied ginger cookies]]>Sun, 14 Oct 2018 17:05:07 GMThttp://lucky-bites.com/blog/glazed-candied-ginger-cookies
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Yield: About 30 cookies

cookie ingredients
1 cup granulated sugar
3/4 cup unsalted butter, softened

tsp baking soda
1 ½ tsp ground ginger
1 teaspoon cinnamon
1/2 tsp sea salt
1/2 tsp ground cloves
1/2 tsp freshly ground nutmeg

1 egg
3 tbsp molasses
2 cups flour

ginger sugar mix 
ingredients
⅓ cup turbinado sugar
½ tsp ground ginger
1/4 tsp coarse sea salt

glaze 
ingredients
2 cups powdered sugar
5  tbsp. water
½ tsp ground ginger
pinch fine sea salt

topping ingredients
1/4 cup candied ginger, chopped (Trader Joe's sells candied ginger) 
1 tsp sugar

you'll also need:
ice cream scooper (i like size #50 , which is 1 5/8" diameter)

method:
  1. Preheat oven to 350°. Line baking sheets with parchment paper or baking mat.
  2. Using a stand mixer with paddle attachment, cream butter and sugar. add baking soda, ginger, cinnamon, cloves, nutmeg and salt. mix until well blended.
  3. Mix in egg and molasses. Tip: spray spoon with baking spray so molasses doesn't stick.
  4. Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be too sticky. You may need to adjust flour quantity.
  5. to make ginger sugar mix, in a small bowl mix turbinado sugar, ginger and salt.
  6. scoop dough and drop balls in coating, rounded side down. about ⅓ of the ball should be coated. do not coat the entire ball, because sugar on cookie bottoms may burn. 
  7. place balls flat side down on cookie sheet, 2" apart. bake for 8-9 minutes, until edges are golden, rotating pan halfway through. let cool on baking sheet for 3-4 minutes till firm enough to handle. Transfer to cooling racks.
  8. to make topping, place candied ginger and sugar in a sealed container and shake till combined. this will prevent ginger from sticking together. set aside.
  9. to make glaze: Combine powdered sugar, ginger, salt and water and stir until smooth. Drizzle glaze over completely cooled cookies.
  10. while icing is still wet, add candied ginger topping.
  11. ​allow to dry for several hours before putting in airtight container. store at room temperature for up to 5 days.




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<![CDATA[glazed pumpkin spice cookies]]>Sun, 14 Oct 2018 16:42:26 GMThttp://lucky-bites.com/blog/glazed-pumpkin-spice-cookies
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Yield: About 3 dozen 2.5" cookies

cookie ingredients:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar

3/4 cup light brown sugar, packed
3/4 tsp baking powder
3/4 tsp salt
3 tbsp pumpkin spice mix (recipe below)

1 egg
2 ½ cups all-purpose flour

glaze ingredients:
2 cups confectioners' sugar 
6 tbsp warm water

pinch salt
3/4 tsp pumpkin spice mix (recipe below)

pumpkin spice mix ingredients:
3 tbsp cinnamon
2 tbsp ginger
​1 ½ tsp nutmeg
​1 ½ tsp cloves
3/4 tsp allspice
3/8 tsp cardamom


you will also need:
Parchment paper or silicone baking mat
wax paper

method:
  1. Preheat oven to 350°. Line baking sheets with parchment paper or baking mat.
  2. Using a stand mixer with paddle attachment, cream butter and sugars on medium speed until well blended. Add baking powder, salt, pumpkin spice. mix for one minute. Add egg. mix until well-combined.
  3. Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.
  4. Divide dough in thirds and place each third on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between the two sheets.
  5. Roll out to a 1/4" thickness, smoothing any creases that develop in wax paper.
  6. Peel away & replace one sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). flip "sandwich" over & remove top sheet of wax paper, leaving other sheet underneath dough.
  7. Cut out cookies & place on baking sheet, 1" apart. 
  8. Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
  9. Bake in a preheated oven 8-10 minutes, rotating pans halfway through. Bake until cookies are a golden around the edges. Cool 2 minutes on baking sheets. Place on wire racks to cool completely.
  10. To make glaze, blend water, powdered sugar, pumpkin spice mix and salt until smooth.
  11. Apply icing to completely cooled cookies. i like to dip cookie tops in the icing, allowing the excess to drip off before setting the cookie down to dry.
  12. Allow to dry for several hours before putting in an airtight container. store at room temperature for up to a week.

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<![CDATA[candied flowers & herbs]]>Sat, 06 Oct 2018 22:02:04 GMThttp://lucky-bites.com/blog/candied-flowers-herbsPicture
This is an update to my 9/7/17 post on candied nasturtiums, which was my first time ever trying out this technique. Since then i've learned a few things, reflected here:
  1. a few drops of vodka greatly speed up the drying process, and makes egg white solution thinner and lighter. this helps flowers keep their shape.
  2. superfine sugar works better than regular granulated sugar because it's lighter weight and flower won't collapse. it's pricy to buy, so definitely make your own in the food processor.
  3. flowers dry better on a drying rack, which allows air flow on all sides. spray lightly with cookie spray so they don't stick.

​Make sure you use plants that are organic/pesticide free. Also, not all flowers and leaves are edible. Please do your research before feeding plants to anyone. :-)
Nasturtium is an entirely edible plant, flowers and leave. This year I planted a bunch of new edible flowers in my garden: bachelor buttons, gem marigolds, bright lights cosmos, lavender hyssop and chamomile. I always save the seed packets so I can identify new plants once (if!) they pop up. :-)
Seeds are mainly from Botanical Interests.

it's fun to test this candying technique on herbs like mint and basil. i recently candied spearmint from my garden and it came out awesome! i used them on chocolate cookies. see photo below.

tools:
  • sheet pan with drying rack sprayed with cookie spray.
  • a food-safe, super-soft paintbrush
  • tweezers

ingredients:
  • 1-2 dozen freshly-picked, edible pesticide-free flowers or herb leaves
  • superfine sugar. if you don't have any, process granulated sugar in the food processor.
  • one egg white, room temperature
  • 1 tsp water, room temperature
  • 6 drops vodka (helps it dry faster)

method:
  1. mix sugar, egg white, water and vodka.
  2. paint a thin layer of the solution on all sides of the blossom/leaf. with sturdier blossoms,  you can dip the blossom into the solution, and gently shook off the excess. this seems to have worked, but caused more delicate petals to collapse. Noelle Carter recommends using a spray bottle, which i plan to try sometime.
  3. sprinkle all sides of the flower completely with sugar.
  4. place on the prepared sheet pan to dry for 1-2 days, until hardened.
  5. gently turn them over after 24 hours, so the backside can dry completely.
  6. once dry, i snipped off the stems and long pointy tails at the back of the flowers to give a neater appearance. not necessary, though.
  7. use as edible decorations!
  8. store any leftovers in an airtight container at room temperature, in a cool dark place.
photo by @lalalunchbox
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<![CDATA[edible flower shortbread]]>Sat, 06 Oct 2018 21:12:43 GMThttp://lucky-bites.com/blog/edible-flower-shortbread
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​I have been growing nasturtium, an edible plant, for several years now. This year I planted a bunch of new edible flowers in my garden: bachelor buttons, gem marigolds, bright lights cosmos, and chamomile. I always save the seed packets so I can identify new plants once (if!) they pop up. Well somehow I lost one particular seed packet, so all summer I assumed the pretty plants with scalloped leaves and purple flowers   were just pretty weeds. In fact so many started popping up that I almost pulled them, fearing they were too invasive!

​Anyway, I was recently at an event at  Feedfeed where they had created a fantastic edible flower/herb table-scape, and recognized my mystery plant! Turns out it’s called 'Lavender Hyssop.' It’s a perennial in the mint family, and has the most delicate licorice scent & flavor. What’s interesting is that it tastes slightly sweet. So it’s wonderful added to salads, or as a cocktail garnish. Traditionally it’s used to make tea & sachets...and commercially to flavor root beer and liqueurs. 
Seeds are mainly from Botanical Interests.

Yield: About 3 dozen 2.5" cookies

Ingredients:
1 cup (2 sticks) unsalted butter, softened
3/8 cup granulated sugar
½ teaspoon salt
2 cups all-purpose flour
edible flowers (quantity depends on whether you're mixing them into dough or just decorating tops)* 
edible leaves, chopped (optional)*
extra sugar for sprinkling
coarse sea salt for sprinkling
 
*should be organic/pesticide free. 
not all flowers and leaves are edible. please research.

You will also need:
Parchment paper or silicone baking mat
wax paper
fork

Method:
  1. Preheat oven to 325°. Line baking sheets with parchment paper or baking mat.
  2. Using a stand mixer with paddle attachment, cream butter, sugar and salt on medium speed until well blended. 
  3. Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.
  4. Stir in flowers, and chopped leaves if you're using them. stir just a few seconds until incorporated. Again, do not over mix. 
  5. Divide dough in thirds and place each quarter on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between the two sheets.
  6. Roll out to a 3/8" thickness, smoothing any creases that develop in wax paper.
  7. remove top sheet of wax paper and place additional flowers on top of dough. roll 1-2 times so flowers are pressed flat into dough.
  8. Flip dough 'sandwich' over. Peel away & replace top sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). flip "sandwich" over once more so flower side is up. remove top sheet of wax paper, leaving bottom sheet in place.
  9. Press cookie cutter into dough & pierce with a fork 1-3 times, depending on size and shape of cookie. place cutouts on baking sheet, 1" apart. 
  10. Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
  11. sprinkle with granulated sugar and coarse salt
  12. Bake in a preheated oven 13-18 minutes. (ovens vary) Bake until cookies are barely golden around the edges, and before flowers lose too much color. Cool for 3-5 minutes on baking sheets, until sturdy enough to handle with a spatula. if you rush this cookies may break. Place on wire racks to cool completely.
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<![CDATA[Chocfetti Shortbread]]>Sat, 06 Oct 2018 20:59:51 GMThttp://lucky-bites.com/blog/chocfetti-shortbreadPicture
Yield: About 3 dozen 2.5" cookies

Ingredients:
1 cup (2 sticks) unsalted butter, softened
3/8 cup granulated sugar
½ teaspoon salt
2 cups all-purpose flour
​1/4 cup sprinkles (quantity can be adjusted to taste)
extra sugar for sprinkling
coarse sea salt for sprinkling
 
You will also need:
Parchment paper or silicone baking mat
wax paper
fork

Method:
  1. Preheat oven to 325°. Line baking sheets with parchment paper or baking mat.
  2. Using a stand mixer with paddle attachment, cream butter, sugar and salt on medium speed until well blended. 
  3. Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.
  4. Stir in sprinkles. stir just a few seconds until incorporated. Again, do not over mix. 
  5. Divide dough in thirds and place each quarter on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between the two sheets.
  6. Roll out to a 3/8" thickness, smoothing any creases that develop in wax paper.
  7. Peel away & replace one sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). flip "sandwich" over & remove top sheet of wax paper, leaving bottom sheet in place.
  8. Press cookie cutter into dough & pierce with a fork 1-3 times, depending on size and shape of cookie. place cutouts on baking sheet, 1" apart. 
  9. Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
  10. sprinkle with granulated sugar and coarse salt
  11. Bake in a preheated oven 15-20 minutes. (ovens vary) Bake until cookies are lightly golden around the edges. Cool for 3-5 minutes on baking sheets, until sturdy enough to handle with a spatula. if you rush this cookies may break. Place on wire racks to cool completely.

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