Posts Tagged 'story'

Shortbread Tales: WICKLE BUNNY BUNS

bunny buns 4

You know you have to go make these right now. There is nothing cuter than baby bunnies. Nothing.

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Except maybe Nutella-stuffed baby bunnies.

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You can use up your extra sprinkles and create…

bunny buns 3

…horror bunnies.

What do you expect from a recipe I pulled from DeviantArt?

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But don’t worry, they’re not really awful. Their sunken skeleton eyes belie their amicable hearts.

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Want more shortbread tales (pun intended)? Check out this last year’s digital flip book.

Your fast friend,

L

Wickle Bunny Buns (Cookies)

Adapted from DeviantART

Makes about 24 little bunnies.
150 grams flour
a pinch of sea salt
60 grams cold, cubed  butter
33 grams melted butter
1 egg yolk, beaten
2 teaspoons cold water
1 teaspoon milk
2 tablespoons white sugar
1/4 teaspoon pure vanilla extract

heavy cream, for glazing

Cadbury Mini Eggs and Nutella, for stuffing

Pulse together the flour, sugar and salt in a food processor. Chuck in the cold butter and the melted (slightly cooled) butter into the flour and pulse until it looks like fine bread crumbs.
In a small bowl, beat together egg yolks, cold water, milk and vanilla extract. Add it into the butter-flour mixture. Pulse until the crumbs just come together. Wrap the dough ball in plastic wrap and chill in the fridge for 10 minutes.
Scoop balls of dough using a 1 tablespoon measurement. Quickly roll into balls and chill in the fridge for ten minutes.
Once chilled, flatten each dough ball with your hand and fill with a Mini Egg or frozen Nutella chip (see note below). Wrap the dough around the filling, rolling each ball into an egg shape.

To make the bunnies, snip two ears into the top of the dough ball. Use chopsticks or another utensil to shape the ears, and make eyes. If you want, you can poke sprinkles into the eye holes. Chill for another 10 minutes, then glaze the bunny ears with heavy cream. Bake at 350 degrees for about 24 minutes. The bunnies should be lightly golden. Let cool on a rack, and store in an air-tight container at room temperature.

Note: To stuff the cookies with Nutella, stick a 1/4 cup of Nutella in a little bowl in the freezer while you make the cookie dough. When you are ready to stuff the cookies, remove the Nutella from the freezer and scoop 1/2 teaspoon measurements before it gets melty.

Social Fail: A Digital Flip Book

Social Fail

A Digital Flip Book

by Lauren

Once upon a time…

The End.

Pipe Dream #28: To Make Cupcakes Healthy – Carrot Cardamom Cupcakes with Citrus Mascarpone

So those Maple and Pecan Cupcakes I told you about before? These cupcakes are from that book. This is one of the more interesting flavors in it I would say. Cardamom is so awesome. Pairing it with citrus and carrots? Neato.

A word on cardamom. Please try it. I discovered its virtues on a trip to a farmer’s market up north with Rachel. This charming little boy was selling cardamom bread out of the back of a truck. We asked him where his parents were, then watched benevolently, unresisting as he snatched our cash and stuffed it in his pocket with sly eyes. Ok, so nix the sly eyes part, but that little boy knew how to work a crowd. It would have been a totally unfair play on our hearts except that he was only nine and the bread was fantastic. And we made cardamom bread french toast.

Cardamom is kind of like nutmeg or cinnamon in that you would use it in sort of the same way, like in bread or cookies. Or at least, in my limited knowledge of cardamom, I’ve seen it used that way.

All this to say that these cupcakes are flavorful and interesting. And bonus, they are practically healthy. I am using that word pretty liberally, but let’s be real: there are carrots involved. And mascarpone is the health nut’s version of cream cheese frosting. Um, sort of.

Healhty cupcakes will forever remain a pipe dream, but I’m posting about it anyway,

L

Carrot and Cardamom Cupcakes with Citrus Mascarpone

Adapted from Cupcakes by Susannah Blake

For the cupcakes:

1/2 cup packed brown sugar

2/3 cup sunflower oil (or whatever, I used canola)

2 eggs

grated zest of one orange

seeds from 5 cardamom pods, crushed (or just grate some, or buy an ounce pre-grated)

1/2 teaspoon ground ginger

1 1/2 cups self-rising flour

2 carrots, grated (about one cup)

1/2 cup walnuts or pecans, roughly chopped

For the frosting:

5 ounces mascarpone

finely grated zest of one orange

1 1/2 teaspoons lemon juice

1/3 cup powdered sugar

Preheat the ove to 350° F and line a muffin tin with paper liners.

Put the sugar in a bowl and then beat in the oil and eggs. Stir in the orange zest, crushed cardamom seeds and ginger, then sift the flour into the mixture and fold in, followed by the carrots and nuts. Spoon the mixture into muffin cups and bake for about 20 minutes until risen and golden and a skewer in the center comes out clean. Transfer to a wire rack to cool.

To decorate, beat the mascarpone, zest, lemon juice and powdered sugar together in a bowl and spread over the cupcakes.

Pipe Dream #7: To Take The Violence Out Of Zesting

I zest lemons a lot. They are useful, and I put lemon zest and juice in things you wouldn’t necessarily suspect, like pancakes. Also, I love pancakes.

Are you ready for a really awesome story?

Ok good.

This is what happened to my fingers the other day when I was zesting a lemon. I put a watermark on the photo in case you were thinking of stealing it. Who wouldn’t want to claim this jamming art and frame it on their wall?

And this is after about three weeks of healing. The microplaner gouged me real deep. And there was blood. And my knuckle was weirdly distorted.

Aren’t you glad you heard that story?

Ok, you can go and read someone else’s cool blog now.

Sorry,

L


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