It all started in January I posted a recipe for Tiramisu Cupcakes. There was not much to say back then so the articles turned out pretty short. Basically only the recipe plus a couple sentences ; That changed a bit over the years. Many blogs that started around the same time as me do not exist anymore, so I guess I am doing pretty well. My five years are nothing compared to the time other blogs already exist though. There was a lot going on last year. And a lot of work. Normally I am working as an Art Director and since I am working in an agency again and not as a freelancer, things changed.
I have to commute each day for quite some time now, so most of the articles you can read here, have been written on a train, metro or tram ; The three hours on public transportation each day have to be used to get some stuff done and not only sleep :P So baking mostly happens on weekends now… like this birthday cake today. Fortunately, I also had some days off so I did not have to rush getting it ready. Compared to the previous year I had to travel less this year for the blog. Instead, we had time to go on vacation to Thailand and Bali. Really nice places! If you ever go, you definitely have to check Ubud.
Such a lovely place! Maybe I should post some more pictures on my Instagram Travel Account so you can see for yourself ;. Because of the blog I made my second cruise already last year. Very interesting experience to check out these ships and locations with other bloggers.
Clifford Birthday Party: Big Dog Bone Cookies
Last year I also did a workshop for the first time. Not attending but showing people how to bake and decorate cupcakes. Interesting experience to do it outside of your own kitchen with many other people. I think it is really amazing what a hobby can turn into over the years. You end up on tv, newspapers, and magazines, travel around the world, sail the seven seas, write books… I would have never imagined anything like that to happen when I started this little blog with my first cupcakes five years ago. I just wanted to share some of my recipes ;. Well… back to the baking. I did this in a previous year already — showing you the best and worst of the blog from the previous year.
With the top three recipes not much changed. Very unusual for this blog ;. On the very end of my list are this time my raspberry vanilla jam , my homemade cranberry sauce and some c ompost cookie bars. I am not really surprised about the cookie bars. Even though they taste delicious, they do not look good.
Maybe I have to make them again and get better pictures so more people want to make them ;. If you were not coming back over and over again for the recipes, I would have not made it to the 5-year mark ; Also thank you for all those kind comments and message you sent. Thanks as well to all the companies, publisher and magazines for all the nice collabs last year!
The Birthday Cake for Your Friend Who Hates Cake
For the decoration: chocolate candy, sprinkles, macarons, chocolate shavings etc. Go berserk with the decorations.
If berries are in season — use them! You can also color the whipped cream if you are into that. More color means more fun ;. Draw the number you want to make on a cardboard or piece of paper and cut it out. Place your number on the dough and cut it out. Remove the dough around and transfer the number with the baking parchment on a baking sheet or wooden board and place that in the fridge for about 20 minutes. Cooling the dough helps it to keep the shape. You can bake without freezing it, but then the dough will spread more. Bake for minutes until firm.
Take out of the oven, remove with the baking parchment from the baking sheet and let cool down on a wire rack.
Happy Birthday Cookie Gift with 2 lbs. fresh baked cookies – The Great Cookie
Repeat with the remaining dough. For the Oreo cream separate the filling from the cookies and place in a small microwave-safe bowl. Add the cookies to a freezer bag and crush with a rolling pin to get fine crumbs.
Set aside. Microwave the cream filling in several steps until melted. To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for minutes until fluffy. In a separate large bowl, whisk together the flour, baking soda, and salt.
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Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
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Add the Oreos to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. Add 1 tablespoon of cookie butter to the center of the dough, round, and fold the edges of the dough around the stuffing.
Seal tightly and roll into a ball.
Immediately roll the cookie dough ball into holiday sprinkles, completely covering the top and all of the sides. Repeat with the rest of the dough.
You may need to use 2 baking sheets. Recipe courtesy Jennifer Malouf, Stuffed Cookies. Head to our full guide here all month long for the most beautiful, fun and delicious holiday cookies that are sure to become a new tradition. Tell us which cookies you're baking!