"So, just how long is it going to take me to make and decorate cookies?"

"So, just how long is it going to take me to make and decorate cookies?"   The short answer is...it depends.  It depends on how many you're making, of course, and how many colors of icing you are using, and how detailed the cookie design is, and how you are packaging them. Whew.

But, let me try to give you a rough idea. Let's go with 2 batches of cookies because if you're going to take the time to make them, you might as well make more than one.

First, the cookies.  Using this cookie dough recipe, plan on about 1 hour per batch.  With a 4.5" cookie cutter, you'll have around 12 cookies.  I bake mine 6 at a time, since I have a single oven.  I could do 2 sheets and rotate the them during baking, but I am usually too distracted by twitter getting in some housework (ha!) and forget to rotate.

Cookies (two batches)....2 hours
Cookies (cool completely)...1 hour

Next, the icing.  I use royal icing.  It's just as quick to make a double batch as it is to make a single.  I usually double my recipe just to ensure I have enough.  To make the icing and tint it, assuming you're making more than 2 colors, takes about 45 minutes.

Icing....45 minutes

Decorating the cookies. This is a little difficult to estimate and you'll have some down time here.  Assuming you have 24-30 cookies, you'll need to prep your icing bag and outline your cookies.  For a simple outline, allow 30 minutes.

Outlining....30 minutes

Next, you'll want to "flood" the cookies with thinned icing.  For me, thinning takes a while because I add water just a bit at a time.  You'll need to thin the icing, let it sit, stir, then flood.

Flood icing (thin)....15 minutes

Flood Icing (rest)....10 minutes

Flood icing (fill)......45 minutes

Usually, you'll have some sort of detail to add to the cookies.  First, the filled cookies need to "rest" for an hour or so before the next step.


Rest....1 hour

Finally, the detail work.  You may be adding sanding sugar, sprinkles, luster dust, extra piping, or all of the above, so this really varies.  Assuming the detail is a bit of simple piping on each cookie, allow at least a minute per cookie.

Detail.....30 minutes

Then, let them dry overnight.

Dry.....overnight

***This does NOT include clean-up time!***

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So, for about 2 dozen, simply decorated cookies, I would allow 5 hours of baking/decorating with 2 hours and 10 minutes plus overnight of inactive/rest time. (Did I add that right?) But, remember, it depends! :) 

{In other words, don't start a cookie decorating project at 8pm the night before you need them.}

My advice....make the cookies a day ahead.  Even two days.  Even more than that and freeze them.  Yes, they freeze...even fully decorated.

Another hint, royal icing can be made ahead of time, too.  The icing will not be as stiff the next day, so if you have fine detail work to do, you may want to make it the same day.  Otherwise, it's fine.

I love this post from my friend Gail of One Tough Cookie...here's a little nugget of wisdom from her blog: "No matter how much time you allow for decorating the cookies, allow more."    See, she's smart and CRAZY TALENTED!

That's what works for me.  Do you have any hints for timing your cookie decorating?

October Afternoon Blog Post

Hello friends!

There is a new post up on October Afternoon's blog featuring a vintage bed tray that I altered.

Have a lovely day, surya

What Are Fresh Black Currants? Not Dried Currants and Not Raisins.

Fresh black currants from Pudwill Berry Farms in Nipomo, CA.

What comes to mind when you hear the word "currant"? Raisins? Scones? The Brits? It's a confusing matter. So after purchasing a basket of fresh black currants at the Little Italy Mercato a couple of weeks ago, I did some sleuthing on the internet. Here's what I have learned about the differences between fresh black currants, dried black currants, and raisins.

Fresh black currants are small, round, glossy, black berries that pack a tart punch. They are related to red currants, white currants, and gooseberries; they are NOT grapes.

Dried black currants, also called Zante currants, are dried Corinth grapes, so technically they are raisins. With their black, wrinkly skins and sweet flavor, they look, smell, and taste just like traditional raisins.

Raisins are dried grapes, usually green Thompson grapes whose color darkens when dried. Similar to dried currants, raisins are shriveled, chewy, sweet, and fragrant.


Fresh black currants and boysenberries from Pudwill Berry Farms in Nipomo, CA.


Where can you buy fresh black currants? In cool, rainy places such as the UK. In the US, the Pacific Northwest and northern California grow fresh currants which can be found at farmers' markets and organic markets. They're also sometimes found in the freezer section of organic and specialty markets.

How do you cook with fresh black currants? Fresh black currants are most often used  to make jams and jellies, ice cream and sorbet, schnapps, and pies. They're also delicious in baked goods such as scones, muffins, and cakes. Fresh black currants have a savory side too: they make a tangy sauce for meats such as chicken, pork, and lamb and can be tossed into salads. If you have a recipe calling for fresh black currants and can't find them, then blackberries and gooseberries make good substitutes.

What are the health benefits of fresh black currants? Fresh black currants are high in vitamin C and potassium. They're also are rich, little nuggets of antioxidants (2X the antioxidants of blueberries!) which help reduce inflammation and may help lower your risk of cancer.

Now it's time to get cooking with fresh black currants, so check out the tempting list of recipes below.


Greek Yogurt, Fresh Fig, and Black Currant Parfaits from Food Blogga

Read more about fresh black currants:
"A Tart Berry Reintroduces Itself" from the NYT
Fresh Black Currants information page from Specialty Produce in San Diego 

Black currant Savory recipes:
Black Currant Chicken recipe from Anne's Food
Lamb Chops with Black Currant BBQ Sauce recipe from Suzi's Blog

Black currant sweet recipes:
Black Currant Sorbet recipe from NYT
Blackcurrant Pie recipe from Bron Marshall
Black Currant Scones recipe from Local Kitchen
Red and Black Currant Parfaits recipe from Country Living
Black Currant Schnapps recipe from Danish Schnapps Recipes
Blackcurrant Swirl Cheesecake recipe from Good Food Channel
Black Currant and Orange Sour Cream Coffee Cake recipe from Epicurean
Apricot Almond Tart with Black Currants and Lavender Syrup from Vegalicious Recipes

White Chocolate Raspberry Cupcakes

It is so good to be back beautiful readers!  Last week Allison shared a gorgeous post with all the delicious summer food she's been eating.  I thought about doing something similar, but then I remembered that my meals from the last few weeks consist of frozen pizzas, prepackaged salads,and Thai takeout.  Not exactly the stuff that culinary dreams are made of.  John has spent the last 3 1/2 weeks working in Chicago, and what I've learned is that I don't cook well without an audience.  When it's just me, a giant bowl of chips and salsa and a glass of red wine does the trick.       

The good news is that John is back on California soil, and I found a new frosting I'm crazy about.  I'm feeling like myself again, and really excited to bring you a great cupcake.

I'm baking for a wedding next month, and the bride-to-be loves a classic white chocolate raspberry combo.  I've had a few misses in my quest to find the right recipe, but when I brought her these beauties, we both agreed that we have a winner on our hands.

There are three parts to this goodness, so you might want to spread out the baking across a couple of days.

Once you're ready for assembly, use a small sharp knife to cut little cores out of each cupcake.  They don't need to be huge, a little filling goes a long way.

Fill these babies with raspberry goodness.  Hello delicious!

Pipe on some buttercream, and you're in business!

 

White Chocolate Raspberry Cupcakes

Adapted from Smitten Kitchen, Food & Wine, and Group Recipes

Makes 30 cupcakes

Note:  I burned the first dozen.  They may not come out very golden, so use the toothpick test in order to tell when they're really done.

For the cupcakes:

 4 cups plus 2 tablespoons cake flour (not self-rising)

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken

Preheat oven to 350°F.  Line cupcake tins with papers.

Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.

Use a cookie scoop to drop batter into the cupcake tins.  Fill about 3/4 full, and wipe the sides of the pan clean.  Bake until golden and a wooden pick inserted in center of cake comes out clean, about 10 minutes. Cool in pan on a rack 10 minutes, then remove and cool completely before assembling.

For the filling:

2 12 ounce packages of frozen raspberries (not packed in syrup)
1 1/3 cups water
1 1/2-2 cups granulated sugar (or to taste, 2 cups will be pretty sweet)
2 tablespoons lemon juice 
5-6 tablespoons cornstarch dissolved in 1/2 cup water

In a saucepan combine the raspberries, water, sugar, and lemon juice.  Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down.

Remove the mixture from the heat and strain with a fine mesh sieve. Return the strained mixture to the heat.

Dissolve the cornstarch in 1/2 cup of water.  Whisk the slurry into the raspberry mixture.  Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally.  Let cool completely before assembling cupcakes.

For the frosting
2 1/2 sticks unsalted butter
1/2 pound powdered sugar, sifted
2 tablespoons heavy cream
1 teaspoon vanilla extract
5 ounces white chocolate, chopped, melted, and cooled.

In a standing mixer fitted with a paddle, beat the butter until creamy. At low speed, beat in the confectioners' sugar. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer.

At low speed, beat in the cream and vanilla, then gradually beat in the white chocolate. Scrape down the side of the bowl and the paddle, increase the speed to medium-high and beat until light, 3 minutes longer. Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate any air bubbles.

To assemble

Use a small sharp knife to cut a cone-shaped core out of the top of each cupcake.  Fill the core with raspberry filling.  Use a pastry bag and a decorative tip to pipe frosting on top of the cupcake, and top with a fresh raspberry.  Enjoy!