{Holiday Feature} Elf Cookies by The Bearfoot Baker

Merry Christmas everyone! My name is Lisa and I have a blog called The Bearfoot Baker. Anu was kind enough to let me hang out with you today so we could make some Christmas Cookies. As I looked through her selection of cookie cutters with a friend of mine, we came up with the idea of simple elf cookies made with an ice cream cutter.

(IMAGE1) Simple Elf Cookies  via thebearfootbaker.com
Want to make some simple elf cookies for yourself? Here is how.

Supplies for Simple Elf Cookies:

Ice Cream Cutter
Flesh Colored Icing
Green Icing
Red Icing
White Icing
Brown Icing
4mm Black Edible Pearls

Have you made decorated sugar cookies before? If you haven’t don’t worry. Here is a Beginners Guide to Cookie Decorating full of videos, tutorials and tips.  You will find cookie recipes, icing recipes with videos on how to make it.

(IMAGE 2) Elf Cookies by thebearfootbaker.com

Begin by baking some ice cream cone cookies and a batch of royal icing. If you want to make a half batch of royal icing, click here for the recipe.

  • Outline the face with the flesh colored icing.
  • Outline the hat with the green icing.
  • Flood every other section of hat with green and let it dry overnight. Humidity will cause the icing colors to run together. This is called bleeding. The longer you let the icing dry, the less chance for bleeding.
  • Flood the face with the flesh colored icing and add 2 drops of white icing while the flesh color is wet. Drop in a 4 mm edible bead in each eye.

 

(IMAGE 3) Elf Cookies via thebearfootbaker.com

  • Next, flood the red sections on the hat and let it dry for about an hour.
  • Add a dot for the nose and a smile with the flesh colored icing.
  • Make the dark green trim on the hat.
  • Add a white dot of icing on the top of the hat.
  • Let it dry overnight.

(IMAGE1) Simple Elf Cookies  via thebearfootbaker.com
I hope you enjoyed these little guys as much as I do. Let me know if you have any cookie questions. You can email me at lisa@thebearfootbaker.com.

Merry Christmas!

{Tutorial Feature} Chocolate Dipped Apples for Fall

Ok! So I had a dream about these. I had to wake up and make them. I ate two for breakfast but, don’t tell my Weight Watchers leader because I am totally trying to lose more weight than Jessica Simpson. We are in a weight lose war only she doesn’t know it. And if you tell my leader, he might make me stay after the meeting and write “I won’t dip my food in chocolate no matter how good it is!” on the board 500 times. Or worse! He might make me do sit ups!! Maybe if I take him one and tell him there is a delicious apple under all the chocolate and nuts he will forgive me! Maybe.

I can’t tell you how much I love these paper straws. When I found out that Bakers Stock had fall colors, I almost did a back flip! The chocolate brown goes well with anything chocolate. I can’t wait to  use the red and the polka dot ones!

Supplies:
Apples
Chocolate
Skewers
Paper Straws
Nuts (optional)
Styrafoam Cake Dummy

The first thing you need to know is how to melt chocolate. I found a YouTube video from Taste of Home if you want to watch. The lady  is a little boring but, she give a good explanation of melting and adding oil to make it smooth.

Now that you know how to melt chocolate so it is smooth, all you have to do now is prepare the apples.

  1. Gather a few cookie cutters in your favorite shapes. I used a pumpkin and a mini acorn.
  2. Wash your apples good to remove the wax. I didn’t peal my apples but you can if you want to.
  3. Slice the apples. You need to slice them thick enough so they don’t break when you add the skewer. I used Gala and cut them about 3/4″ thick. Cut one to use as a test piece before you cut them all.
  4. Cut the pumpkins first and use the smaller pieces for your mini acorns. This will help you use all the apple with very little waste.
  5. Blot the apples with a paper towel to remove the moisture. You want  to remove as much moisture as you can so the chocolate will stick.
  6. Core the apple. I used the circle end of a piping tip so I would have a nice clean circle. You could also use an apple corer.
  7. Add a skewers to each piece. For the pumpkin shapes, start at the bottom and run the skewer through the hole to the top of the pumpkin. I found it easier to go slow giving the skewer a twist as I applied pressure.
  8. Melt the chocolate and dip each piece.
  9. Once dipped, stick the skewers into the styrafoam cake dummy while the chocolate sets.

I am a double dipper and proud of it! This is the first dip. A little lumpy for me.

This is the second dip! So much better! If you are feeling a little nutty, while the chocolate is wet, sprinkle with nuts of your choice. You could also use fall colored sprinkles. I think orange would look great with the chocolate.

Thanks for letting me hang out with you all today! I had so much fun and can’t wait to do it again!

Happy Creating,