I hope everyone had a wonderful holiday with friends and family. Calories definitely don't count this weekend, but like myself in the new year you will probably start thinking of a plan to make up for it. I am in no way suggesting giving up cupcakes for your resolutions so don't even go there. My holiday baking line-up: bite-size cupcakes, creme caramel flan, sugar cookies, three-chocolate peppermint bark. And the superstar: Toblerone shortbread.
Toblerone Shortbread cookies. mmm.
I first discovered this cookie as a teen working in a movie theater with a Timothy's. It was such a guilty pleasure, I would buy one every single shift. These shortbread cookies are nothing without the little Toblerone triangle. To me, Toblerone is the ultimate holiday chocolate. Maybe because my mother always bought a bar or two during the holidays. I am not even sure if they sell them any other time, do they? Shortbread = Holidays, Icing Sugar garnish = Snow. I don't think I have to justify it any further.
This is my ultimate shortbread cookie recipe. It is Anna Olson's recipe from the Food Network:
* 1 cup unsalted butter at room temperature
* 1/2 cup 2 Tbsp icing sugar
* 1/4 cup cornstarch or rice flour
* 1 1/2 cups all purpose flour
* 1/2 teaspoon salt
* 1 teaspoon vanilla extract
1. Preheat oven to 350 °F. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often. Sift in cornstarch or rice flour and blend in. Sift in all purpose flour and salt and mix until dough comes together (it will be soft). Stir in vanilla.
2. Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies and bake for 18 to 20 minutes, until bottoms brown lightly. Remove from cookie sheet to cool.
Chocolate Nougat Shortbread (she means TOBLERONE, there is no other)
1. Prepare shortbread recipe as above and spoon onto an ungreased baking sheet. Press a triangle piece of chocolate nougat candy into the center of each cookie and bake for 18 to 20 minutes, until bottoms brown lightly.
Congrats Nat + Andrew!!
This was my last wedding cake of this year. The wedding was at a greenhouse in Newmarket, a very unique venue. The decor company did such a great job transforming the place to the bride's vision. It was a black and red wedding so we decided to do a marble cake with red velvet and chocolate. The cake design was inspired by a photo the bride found. We added large opened red roses, and a jewel in the middle.