CookieD-oh

I made brownies on Friday, but I didn't get any pictures, so I coudn't blog about them.  But they were really good.  Trust me. And because the brownies didn't pan out, here are some cookies I made for a friend's daughter's 13th birthday.  Same friend as the cake, actually.  And I have cupcakes for a third daughter next week.  Nothing like getting them all out of the way at once, I guess.  I had been wanting to try Lila-Loa's End-All Chocolate Cookie recipe , so I figured this would be a good time to do it.  The dough had a different texture than my regular vanilla sugar cookies, so it took me a moment to figure it out, but once I did it was fine.  And YUM!  It was really hard not to just hide in the corner and eat them all.  But I controlled myself.  So, I rolled out the dough on my trusty Do-Bord.  If you make a lot of rolled cookies and you don't have one of these, you should get one.  It is awesome....

My friend asked me (at the last minute) to make a cake for her daughter's 18th birthday this weekend.  She told me her daughter likes pink and purple and that she wanted strawberry filling.  Then she said I was on my own for the rest.  So with absolutely no idea of what 18 year olds these days like, and having never been hip, trendy or cool myself, this was all I could think of. Hot pink buttercream with fondant zebra stripes and purple ribbon roses.  You can't really tell from the picture, but the top is sparkly, as I liberally dusted it with Hologram Disco Dust.  My husband says I have an unhealthy obsession with disco dust, but I'm ok with that.  Anyway, I would have done different flowers given some more time, but overall I'm ok with it.  Enjoy!

Wow, that's quite a post title.  And I didn't even mention the coconut cream cheese frosting.  Anyway, here's how the cupcakes turned out.  Again, please excuse the photo quality. I took them to work for a co-worker's birthday and they were a big hit.  In fact, one gentleman proclaimed that they were "the bomb diggity times infinity".  High praise indeed. These are probably on my top three list of favorite cake/cupcake flavors.  I absolutely love them.  They take a little time to make because you should refrigerate the lime curd overnight prior to use.  Of course, after making the curd I never wanted to see another lime again...  ...because I had to zest about thirteen of the suckers.  Then juice them.  I really need to get a microplane zester.  I used my handy box grater, and it was awkward to say the least.  But it all turned out for the best.  The finished lime curd: Doesn't look lik...

Today I made sugared lime slices for some cupcakes I'll be doing later this week.  Of course, this being a baking blog, they are not made of lime.  They're fondant.  Here's a sneak peek at the finished product: They're a little wonky in the middle, but I think they're kind of cute.  I needed to make about four dozen, so I decided to use a technique I learned when I dabbled in polymer clay many years ago.  But then I had a baby.  And polymer clay fell by the wayside.  But then I discovered fondant.  Yay fondant! So here's how I did them: (Please excuse the awful photos.  I am a baker, not a photographer.) First, I colored fondant lime green (dark and light) and left some white.   If you try this you're going to need way more white and dark green than I have pictured.  Just sayin'.   I used Cake Craft Lime Green, but you can use whatever.  Americolor Electric Green is also lovely. Put t...

Hello.  I'm Cookie D-oh.  Welcome to my sparkly new blog.  After several years of waffling, I have decided to take the plunge.  Here I will be sharing my exploits in the kitchen.  Good and bad.  And there's plenty of bad.  But also some good.   Enjoy!