Teapot Cookies

I just returned from a fun trip to Victoria B.C. with my daughter Eleanor where we splurged and enjoyed high tea at the Empress Hotel. It was a memorable experience that Eleanor and I made last more than two and half hours by eating and sipping very slowly.

Eleanor at high tea at The Empress.

At the Empress gift shop we came across this cute set of teapot cookie cutters and Eleanor encouraged me to buy them by sweetly saying "Mom, you should treat yourself."

I'm glad I did because when I use these cutters I'll fondly remember our trip together.

To decorate the teapots I outlined and flooded the cookies with white royal icing and then let that dry completely before painting them using gel food colorings and a bit of water and lemon extract as thinners.

My painting supplies.

For more tips on how to paint cookies click here.

When I first started decorating the teapots, I tried to get too literal and realized I don't have the artistic ability for that. I especially had a hard time trying to add the space between the handle and the teapot. In the end I decided a simple flower decoration was the best I could do.

Here are pics of my teapot failure and closeups of the simple flower designs:

I just wasn't able to figure out to add the air space between the handle and the teapot. So in the end I scrapped my initial idea making a detailed teapot. A simple flower design was all I could tackle.

Hammer Cookies

My hammer cookies are done and ready to share. The design was simple but making 200 still took a lot of time and counter space!

I was lucky to have my friend Pam visiting me the day I decorated the tops of the hammers and she helped me find space for them in the kitchen and smooth out the icing after I filled them.
 
I purchased the cute hammer cutter online from a company called American Tradition Cookie Cutters.

Here's how I made them:

I baked a lot of cookies.

I used a #2 tip and gray colored medium consistency icing to add a line at the head of the hammer. I then let this dry for about 15 minutes before I outlined and filled the top of the hammer with flood consistency icing.

I just kept working in sections until I had the top of all the hammers completed.

I let the cookies dry overnight before moving onto the next step. Because I had so many cookies all over my kitchen, I knew I needed to be able to pick them up and move them around. Letting the tops dry overnight means that I will be able to touch that area and move the cookies when I decorate the handles.

To decorate the handles, I outlined them with red medium consistency icing using a #2 tip and also added two lines down the middle.

I let this outline dry for about 1 hour before moving onto the next step.

With flood consistency icing and a #2 tip I filled in the handles. I like the textured effect on the handles and think it adds a lot of interest to the cookies. Once the handles are filled in you just need to wait for them to dry completely. This takes about 8 hours.

Here are all the cookies packed and ready to be delivered. When tackling big cookie projects, be sure to give yourself three or four days to work on them. Big batches of decorated cookies aren't something you whip up last minute.

Coming Soon...Hammer Cookies

I've been very busy the last few days making 200 hammer sugar cookies for an upcoming ground breaking ceremony.

Making so many cookies took eight batches of my favorite cookie dough and much patience but I'm liking how they are turning out and can't wait to share the results.

Stay tuned....

Sue

We served 400 meals at today's Wednesday Community Meal but we should have served 401.

Just as we opened our doors, I received the sad news that my friend Sue had passed away.  Sue has been an important part of the meal since the very beginning — We always held a special table for her and her friends, right in front of the kitchen window.

Every Wednesday she would look into the kitchen for me and I would look out into the dining room for her and when we made eye contact we would smile and wave at each other. Sometimes I would find time to run to the dining room and give her a hug and visit for a bit. I deeply regret that I didn't take the time to give her a hug and visit the last time I saw her.

Below, I'm reposting my blog post from October 3, 2012 in honor of Sue. I miss her and will never forget her. She has a special place in my heart.

Forming Friendships:

 My favorite table of friends. Clockwise from back right - Sue, Gideon, Peggy, volunteer Dan, Billie and Marilyn. Today I asked Sue what she liked best about the meal and she said, "it's the people here and the variety of food you serve."

The Wednesday Community Meal enriches lives. It connects people in our community and as a result many friendships have formed.

Someone I'm so pleased to have gotten to know is Sue.

Every Wednesday, I look forward to seeing Sue and her group of friends sit and eat at their reserved table right in front of the kitchen window.

Sue has a warm personality and lovely smile. She always goes out of her way to greet me and simply makes my day.

I also enjoy seeing her and her friends visit and enjoy the social aspect of the meal.  Sue reminds me of the importance of friendship and that it can be just as nourishing as food— I'm blessed to know her.

Ice Cream For Everyone

Official ice cream tasting at today's Wednesday Community Meal with Bill who is pointing to the flavor he likes best and from left to right, Sam, Eleanor, Otis, Dave and Ian.

We had to change our entree menu a few times today at the Wednesday Community Meal but our dessert was consistent. We had ice cream for everyone! And boy, was it good ice cream — Chocolate Prune from Salt & Straw and Chocolate Almond from Umpqua.

Of course us volunteers had to officially taste the ice cream too, you know just to make sure everything was okay. It most definitely was.

The ice cream was a wonderful and cooling treat for our guests. 

We served 262 meals today.

One of today's entrees, ribs donated from Phil's Uptown Meat Market, ramen and roasted squash, eggplant and kale. We had to change our menu a few times to utilize what we had but everyone got a well-rounded and nutritious meal.

Oregon Cookies

Our family is hosting a 14-year-old Japanese student named Mizuho for a few days so I thought she might like to bake and decorate cookies with me.  She told me she had never baked or decorated cookies before.

So on Saturday evening we made a double batch of Oregon sugar cookies for her to bring home to share with her family and friends. I found my Oregon cutter at a local shop called Kitchen Kaboodle.

It was hard to believe it was Mizuho's first time decorating cookies and using a pastry bag, she did such a wonderful job.  She had a steady hand and worked patiently and carefully.

Mizuho outlining the cookies with white royal icing.

We used a heart-shaped cookie cutter to press an indentation into the cookie before baking which made adding the green royal icing heart in the center so much easier.

To make these you just outline the cookie and heart with white royal icing and fill this outside area with white royal icing. Then you flood the heart with green icing and that's all there is to it.

Let the cookies dry completely before serving or packaging.

Here are the recipes:

Sugar Cookie Cutouts
Makes about 4 dozen 2-inch cookies

1 cup unsalted butter (at room temperature)
2/3 cup sugar
1 large egg
2 1/2 cups all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon almond extract

 In a large bowl with an electric mixer on medium speed, beat butter and sugar until blended, then beat on high speed until creamy. Add egg, vanilla and almond extract and beat until well blended. Add flour and salt; beat on low speed until combined, then on medium speed until well blended. Divide dough into two equal portions. Place dough between sheets of plastic wrap. Press evenly into a disk and chill until dough is firm, at least 20 minutes. Working with one portion of dough at a time (keep remaining chilled), peel off plastic wrap and roll on a floured board until 1/4 inch thick. Cut with floured cutters and transfer onto bare baking sheets. Bake at 350 degrees (325 for convection) for 7 to 9 minutes or until firm to the touch and slightly darker brown around edges. Cool on wire racks.

Royal Icing
2 1/2 cups powdered sugar
3 tablespoons meringue powder
6 tablespoons water
1 tablespoon lemon juice
Food coloring

In a large bowl combine meringue powder, water and lemon juice and stir until meringue powder is dissolved. Add powdered sugar and with an electric mixer on low speed, beat until evenly moistened. Then beat on high speed until stiff, glossy peaks form. Divide and tint as desired and add water a teaspoon at a time to get desired consistency.

Sesame Noodles

These tasty and colorful Sesame Noodles are a favorite at my house and what I usually turn to when I need to pull together a quick dish for a potluck or picnic.

They are easy to tote, can be served cold or at room temperature and can be made up to two days in advance. Today I'm making a double batch for a picnic.

Here's the recipe:

Sesame Noodles
1 pound spaghetti, cooked al dente and rinsed with cold water
3 cloves garlic, minced
3 tablespoons sesame oil
2 tablespoons canola oil
4 tablespoons soy sauce
3 green onions, thinly sliced
3 cups chopped kale (with the ribs removed), cooked for 1 minute in the microwave
red pepper flakes (optional)

In a small bowl whisk together the garlic, sesame oil, canola oil, soy sauce and optional red pepper flakes.

Combine the noodles, kale and green onions in a large bowl and toss with the soy sauce and oil dressing.

Cover the bowl with plastic wrap and let the noodles set for at least 30 minutes for the flavors to meld. Give the noodles another toss and serve at room temperature or refrigerate them for later.