So it was gently brought to my attention that I've shared my sugar cookie recipe, but not the recipe for the icing I use. Oops! It's very simple. I just use the recipe on the
Wilton Merinque Powder can. :) To make things even more simple, I use squeeze bottles instead of pastry bags. I find them easier to use and clean. However, if I was ever going to try and make fancy flowers or something, I would definitely use the pastry bags and icing tips that are sitting in one of my drawers.
Once I've outlined the cookies with the stiffer icing in the bottles, I fill them in with icing that I've thined a bit with a couple drops of water. I just use a spoon for that. It makes things go much quicker! I forgot to take a photo of the filling in process, so I'll be sure to take one next time!
My latest sugar cookie decorating adventure was for my friend Maria's baby shower. I think the baby blocks turned out really cute! Of course, I decided on the design that required more work since I had to fill in each side of the cookie with a different color, but I really think it looks nice. I was surprised how easy it was to make the letters. I really didn't have any trouble with them at all. I practiced on a piece of paper beforehand, but pen and paper doesn't always translate well in frosting. Thankfully, this time it did!
For Christmas, my friend Sarah and I made chocolate covered pretzels to pass out with our Christmas presents. We made them last year after Maria (see above) made them for my bachelorette party. They were so tasty, Sarah and I decided to make this a yearly Christmas tradition.
They're super easy to make too! All you need to do is buy a few bags of pretzel rods, some caramel, and some melting chocolate (we use
Merckens). The pretzels are easy to find at the grocery store and the caramel and chocolate can be found at bakery/candy making supply stores.
First, roll out the caramel into a thin sheet. Then use a knife or a pizza cutter to cut thin strips. Spraying a little Pam on the blade helps it not to stick! Then take the caramel strips and twist them from the top of the pretzel down about 2/3 of the way.
Next, melt the chocolate. We use large plastic cups that are tall enough for the pretzels. Dip/roll the pretzels in the chocolate and place on a piece of wax paper to harden. While they're still gooey, sprinkle with whatever topping you'd like. This year we used sprinkles, decorating sugar, crushed candy canes, and walnuts.
We then just put three to a treat bag which I picked up at Joann Fabrics and tied them up with a twist tie.
Don't forget to dip the broken pretzel rods in any leftover chocolate you have. The pretty pretzels are for your friends and family, but the broken "ugly" ones are just as tasty!
