Penguin Cupcakes

Today is my Mom's birthday. She was born in the parking lot during a blizzard. By the time the doctor arrived on scene, Christmas was over so he put her birthday as December 26. Would you prefer a Christmas birthday or a day right around it? 

To honor my Mom, I had to post a cupcake recipe. My sister has the book Hello, Cupcake! book. It is pretty amazing. My sister makes the creations from the book often. Since she is such a generous sister, she lets me borrow it from time to time. We would prefer the already completed cupcakes (hint, hint). As my sister warned me, these cupcakes take awhile to make. I did leave the wings off of the recipe.

Let's be friends!

March of the Penguins Cupcakes
12 cupcakes, baked and cooled in cupcake liners
12 cake pops (recipe found here)
1 (16 oz) can of vanilla frosting
2 (16 oz) can of dark chocolate frosting
4 marshmallows
7 yellow/orange Starbursts
24 mini chocolate chips
black food coloring gel.
7 thin chocolate cookies (if you prefer your birds with wings)

Directions:

1. Take about 1 tsp of vanilla frosting and dab it on a doughnut hole.
2. Place the doughnut hole onto the cupcake so the frosting glues the hole in place. Repeat with the remaining cupcakes.
3. Place the cupcakes in a freezer/refrigerator to harden.
4. Cut about 1/8th of the end of the marshmallows. Then cut off about 1/3 of the marshmallow piece to create the white belly part.
5. Cut the Starbursts diagonal. (I cut each diagonal in half vertically so the beak would not have so much weight.)
6. Remove the foil seal completely off one of the chocolate frosting container. Inspect the frosting container for any metal. If so, remove the metal before microwaving or add the frosting to a microwave safe bowl.
7. Add some of the black food gel to the chocolate frosting to make the frosting black.
8. Microwave the chocolate frosting for 30 seconds and stir. Microwave for about 20 seconds longer if needed for the frosting to be very runny.
9. Dip the cold cupcake into the runny frosting. Place the cupcake aside.
10. Repeat with the remaining cupcakes.
11. Place the cut marshmallow piece on to the chocolate covered cupcake just above the liner. Repeat with the remaining cupcakes.
12. Add the cut Starbursts to the bottom half of the chocolate covered doughnut hole. A little chocolate frosting may help adhere the pieces if needed. Repeat with the remaining cupcakes.
13. Place the cupcakes in the freezer/refrigerator to harden. 
14. After 30 minutes or longer, pipe two dots of white frosting above the Starbursts beak to form two eyes.
15. Place two mini chocolate chips with pointed side into the frosting for the pupis. Repeat with the remaining cupcakes.
16. If wings are desired (or if you have time), secure the cookie in place with some of the chocolate frosting.
17. Allow the cupcakes to rest for several hours before serving so the frosting can set. 
18. If the frosting on the cupcake is rough, take a dab of water on your finger and smooth out the rough areas.

Recipe adapted from Hello, Cupcake! cookbook.

I'm first in line.

Did you already know...............
-Penguins spend 75% of their time in the water.
-Penguins have a special gland in their body so they can drink salt water.
-A group of penguins are called rookery or colonies.
-A penguin born with brown and not black plumage are called Isabelline penguins. The odds of an Isabelline penguin is 1 out of 50,000.
-There are albino penguins but they are extremely rare.

Snowman Sugar Cookies

We make sugar cookies every year for Santa. The kids love it. They can roll the dough and cut out any shape they want. Plus they get to decorate their cookies with the sprinkles, frosting, and especially the colored sugars. These are the cookies we are leaving for Santa.

When I was a kid, I loved watching all of the holiday specials. Rudolph and Frosty were always playing. My favorite show was The Year Without Santa Claus. I loved the Heat Miser and Mr. Freeze fighting.

 Sugar Cookies
3 cups all purpose flour
2 tsp baking powder
1 cup sugar
2 sticks salted butter, cold
1 egg
1 1/2 tsp vanilla extract
1/4 tsp pure almond extract

Directions:

1. Preheat oven to 350 degrees.
2. In a food processor, add the flour with the baking powder and sugar. Pulse about 5 times.
3. Add the butter and pulse for about 15 times or until it looks like a course crumble.
4. Add the egg with the extract and pulse until well incorporated. 
5. Scoop the mixture onto a floured surface and knead together to form a ball.
6. Roll out the dough and cut into desired shapes.
7. Place the cookie dough onto a parchment lined cookie sheet and place in the freezer for 5 minutes.
8. Remove from freezer and place in the oven. Bake for 10-12 minutes. 
9. Let the cookies cool on the cookie sheet for a few minutes and then transfer to a cooling rack.

Recipe adapted from Bake at 350. Frosting recipe is found on Bake at 350.

When I first encountered her blog, I thought she was amazing. There was no way I could make cookies that look like hers. Her blog shows step by step and I have now made several cookies which I am amazed. Check out her site.

Did you already know...............
-The Year Without Santa Claus came out in 1974.
-In 1956, the Pultizer prize winner Phyllis McGinley wrote The Year Without Santa Claus.
-The story is how Santa has a cold and believes no one cares about Christmas. Santa's two elves show Santa prove him wrong.

My initial plan

-There is a remake of Mr. Freeze Crank Dat.

Merry Christmas!

Chewy Chocolate Gingerbread Cookies

Christmas is almost here and I realized I had not made any gingerbread of any kind! Christmas isn't complete without gingerbread. Growing up, my Dad would make gingerbread houses. He has even won contest with his creations.

I recently won the Martha Stewart's Cookies and the cover features a chocolate gingerbread cookie. I figured I would try it. If you like gingerbread, you will like this cookie. It is soft and gooey.The original recipe calls for fresh ginger. I purchased fresh ginger and I could not find it any where. Sometimes I will put some fresh ginger in the freezer but I had none there either. Why anyone would use fresh ginger in my house is a mystery? I guess it was meant for me to use additional ground ginger.

 Chewy Chocolate Gingerbread Cookies
1 1/2 cups all purpose flour
1 1/4 tsp ground ginger + additional 1 tsp ground ginger
1 tsp ground cinnamon1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1 Tbsp unsweetened cocoa powder
8 Tbsp (1 stick) of unsalted butter
1 tsp ground ginger
1/2 cup packed dark brown sugar
1/2 cup unsulfured molasses
1 tsp baking soda
1 1/2 tsp boiling water
7 oz. mini chocolate chips
1/4 cup sugar

Directions:

1. In a bowl, sift together the flour, 1 1/4 tsp ground ginger, cinnamon, cloves, nutmeg, and cocoa. 
2. In the mixer bowl, beat the butter and 1 tsp ground ginger for a few minutes.
3. Add the brown sugar to the butter and beat until fluffy.
4. Add the molasses and beat until incorporated.
5. In a cup, dissolve the baking soda with the boiling water.
6. In the butter mixing bowl, add half of the flour mixture then the baking soda water. 
7. Add the remaining flour and mix well. 
8. Stop the mixture and fold in the chips.
9. Place the batter onto plastic wrap and pat into 1 inch thickness. 
10. Wrap the batter tight and refrigerate for at least 2 hours or over night.
11. Remove dough from the refrigerator and roll the dough into 1 1/2 inch balls. 
12. Place the dough back into the refrigerator for an additional 20 minutes.
13. When ready to bake, preheat oven to 325 degrees.
14. Line two baking sheets with parchment paper.
15. Remove the dough from the refrigerator and roll the dough in the sugar to coat. 
16. Place onto the lined baking sheet about 3 inches apart.
17. Bake the cookies for 5 minutes and then rotate the baking sheet.
18. Bake the cookies another 5-7 minutes. The top of the cookies should just begin to crack.
19. Let the cookies cool for 5 minutes before transferring to a wire rack.
20. Allow the cookies to cool completely.

Recipe adapted from Martha Stewart's Cookies Cookbook.

When I was in Germany, there were booths set up that sold just gingerbread heart cookies. The cookies were hung on strings and had sayings in the middle of them. I purchased three and brought them home for my children. Here is a photo of one of the cookie booths I saw.

Did you already know...............
-Sussigkeiten means sweets.
-The gingerbread heart cookies are also called Lebkuchen Hearts.
-The Lebkuchen Hearts are given as gifts to tell someone how you feel about them like "Ich liebe Dich" which means I love you.
-The Merriam-Webster definition listed Pfefferkuchen as gingerbread.

Melted Snowman

It has become cold here all of a sudden. I know I shouldn't be surprised since I live in Maine but still it is cold. It is nice to have snow at Christmas time but I am wishing for warmer weather.

Since I have a snowman theme going, I decided to make melted snowman. When I saw this recipe, I figured it would be a fun especially for the kids. They loved it. I had to adapt the recipe since the original called for ingredients that I could not find.

Someone ate my arm!

Desfrosty the Snowman

1 (14 oz) package of white candy melts
60 mini chocolate chips
5 mini oreos
10 Rolo Caramels
4 orange gummy worms
10 pretzel sticks

Directions:

1. Prep each snowman: you will need 6 mini chocolate chips, 1 top of the oreo with no cream filling, 1 Rolo Caramel, 1 cut our nose from the gummy worm, 1 pretzel stick cut in half. Have ready since the candy melt will cool fast. 
2. Microwave the candy melts for one minute at a time in a microwave safe bowl. Stir between each interval and continue microwaving for 30 seconds until melted.
3. Spoon about 1 Tbsp of the candy melt onto wax paper. Spread into a puddle. 
4. Place the oreo piece on top. 
5. Add the mini chocolate chips making two eyes and a mouth.
6. Place the gummy worm nose in between the eyes.
7. Add the pretzel sticks for the arms. 
8. Take a little of the candy melt and dip onto the bottom of the Rolo.
9. Place the Rolo on top of the Oreo piece.
10. Let harden before serving.

Recipe adapted from yumsugar.

Did you already know..........
-In 1937, Rolo Caramels were first sold in the United Kingdom.
-Since 1969, Rolo Caramels have been licensed to Hershey in America from Nestle.
-The Rolo caramel in American are thick and chewy.
-The Rolo caramel in the United Kingdom are runny.

Potato Latkes

Our school system always have a winter concert. The music teacher introduces many different songs for the holiday. When my youngest daughter was in elementary school, she learned the Dreidel song. She would sing it all the time. 

My daughter also has loved potato pancakes. So, I figured it would be a good night to make up a batch. I like mine with sour cream but my daughter disagrees. She thinks they taste better with apple sauce.

Potato Latkes
5 russet potatoes, peeled
1/2 onion
2 eggs, beaten
2 Tbsp flour
1 tsp salt
1/4-1/2 cup vegetable oil
salt for season

Directions

1. Add the potatoes with the onion to a food process and shred
2. Turn the potatoes onto a clean kitchen towel and wring all the excess water out.
3. Add the potatoes to a bowl.
4. Add the eggs, flour, and salt to the potatoes and mix well.
5. Heat about 1/8 of the oil in a skillet over medium heat.
6. Add a scoop of the potato mixture and allow to brown.
7. Flip the potato to the other side and allow to brown.
8. Remove from the skillet and place on a plate with paper towels on it.
9. Season with salt.
10. Serve with sour cream, apple sauce, or any other desired topping.

Source adapted from Epicurious.

Did you already know..........
-A dreidel is a spinning top with four sides.
-The dreidel game is played during the Hanukkah holiday.
-Each side of the dreidel has a Hebrew letter on it.  
-The object of the game is to bet which letter the dreidel will land on when it stops spinning.
-The word dreidel originated from the German word drehen which means to turn.

Happy Hanukkah and Happy Holidays!