Blog A Sweet Collaboration
We're pleased to announce a new collaboration with a Dozen Eggs Bake Shoppe! Owners Laura and Dave are now decorating cookies that will be featured on the packaging of our Make More Cookies line. Originally from Boston, they've appeared on the Food Network, in the Boston Globe, and created cookies for the Dean & Deluca catalog. We will be releasing 14 new shapes into Make More Cookies in 2013 and each package will have original designs by a Dozen Eggs. We spent an afternoon in their Bake Shop located in Mount Holly, Vermont and watched in awe as Laura decorated our first set of Tropical shapes including the Pineapple, Palm Tree, Bikini Top and Bottom, and Tropical Fish! We hope that this collaboration will last a long time and are super excited to have them decorating for us. Below we have included some of our favorite frosting recipes including royal frosting. Royal Frosting is what Laura and many other professional decorators use. It is absolutely fabulous for more detailed designs on cookies and really easy to make. We do recommend using a piping bag and tips to decorate but other than that, the possibilities for this frosting are endless. Butter creams or similar consistency frostings will allow you to do more decorating with a spreading tool vs. bag and tip. Sprinkles, sugars and whatever your creativity offers, provide the finish.
4 large egg whites, room temperature
1 1/4 cups sugar 3 sticks butter, softened and cut into small pieces
1 1/2 cups fresh strawberries, pureed
Place whites and sugar in a double boiler, the water should be simmering. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Remove from heat, and pour into mixing bowl. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate. You can use any type of berry for this recipe as well as mangoes, cherries or peaches. I recommend spreading on our regular sugar cookies, but chocolate would be really good with strawberry, cherry or raspberry buttercream. Adapted from Martha Stewart's Website.
Mint Buttercream Frosting
1/2 cup unsalted butter, room temperature
1 tbsp milk
1/4 – 1/2 tsp peppermint extract 2 cups powdered sugar
Beat the butter at medium speed until creamy. Beat in milk and mint extract. Slowly add in the powdered sugar on low speed, stopping every once in a while to scrape down the sides of the bowl, until light and fluffy. Taste and add more mint extract if it isn't minty enough. Also add more powdered sugar if it isn't sweet enough for your taste. You can also use green food coloring if you want the classic mint coloring and I would spread this on our chocolate sugar cookie. Adapted from Simply Recipes and Cooking Whims.
1 cup bittersweet chocolate chips
1/3 cup plus 1 tbsp. sour cream (reduced fat is fine)
1 cup confectioners' sugar, sifted
Place the chocolate chips in a heatproof bowl. Melt over a pan of simmering water or in the microwave in short intervals, stirring until smooth. Stir in the sour cream. Whisk in the confectioners' sugar until the mixture is smooth and glossy. If necessary adjust the consistency with additional confectioners' sugar to thicken or sour cream to thin it out. Frost cookies as desired and decorate with sprinkles (optional). From Annie's Eats.