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Building a Bigger Baguette

People are asking if you can make larger loaves, and the answer is a definite yes. Here you see a batch of dough made into two larger baguettes, which took about 20 minutes to bake, I think. I should have timed it for you, but I was mesmerized by their beauty as I kept peeking to see if they were done, and never checked the clock. It’s hardly my fault.


You can also make one giant loaf, but may want to reduce the temperature to 450 F., since the baking time is going to be longer, maybe 35-40 minutes or so. By the way, you can always test with a thermometer, and pull the bread at an internal temperature of 190-200 F. Enjoy!

Dark Chocolate and Mint Chip Clouds

Easy light and airy cookies made with only 5 ingredients!

We’ve been making chocolate chip clouds for quite a long time in my house, my oldest daughter who is quite the baker, always makes, not because they are light (she’s too young to care about calories) but because they are so good. And, since her BFF has Celiac, these are the perfect gluten-free cookies to share.

They are light and airy and melt in your mouth. I think they even get better with time, and they last quite a while if stored in an airtight container.

When I saw these Dark Chocolate and Mint Morsels in Target, I knew I had to make these! They are the perfect addition to your Holiday Cookie Swaps.

If you like the combination of mint chocolate chip, then you’ll love these little clouds.

Helpful Tip: Always be sure your eggs are room temperature, and you use metal beaters and bowls for perfect meringues every time.


Dark Chocolate and Mint Chip Clouds

gordon-ramsay-recipe.com
Servings: 15 • Serving Size: 2 cookies • Old Points: 3 pts • Points+: 3 pts 
Calories: 130.5 • Fat: 5 g • Carb: 23 g Fiber: 0 g • Protein: 1 g • Sugar: 22 g
Sodium: 11 mg 

Ingredients:

  • 3 large egg whites (room temperature)
  • 1/8 tsp cream of tartar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 cup dark chocolate and mint morsels (Nestle)


Directions:

Heat oven to 300°F. Cover cookie sheet with nonstick silicone pad or parchment paper.

Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

Fold in mint chocolate chips. Drop mixture by tablespoons onto cookie sheet.

Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature. Makes about 30 cookies.

Santa cupcakes

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Put a smile one everyone’s face by making these cute Santa cupcakes. A simple cupcake topped with an easy-to-make fondant topper, these cakes are perfect for Christmas parties, buffets or as a special food gift

That’s goodtoknow

You could add cranberries or cinnamon to the sponge to give them an extra Christmassy flavour

Ingredients

For the cakes:

  • 150g self-raising flour
  • 150g butter/stork (room temperature)
  • 3 medium eggs (room temperature)
  • 150g sugar
  • 1tsp vanilla extract
  • 30ml milk (room temperature)

For the buttercream:

  • 100g unsalted butter
  • 200g icing sugar
  • 1tsp vanilla extract
  • 1tbsp milk (to loosen, if necessary)

For the Santa toppers:

  • 600g white fondant
  • Gum Tragacanth (optional – to make the fondant more pliable)
  • Black sugar pearls for the eyes
  • Tangerine food colour for the skin tone
  • Red food colour for the hat
  • Dusky pink petal dust for dusting the cheeks (optional)

You will also need:

  • Circle cookie cutters sized: doubled-sided 68mm for the face, 2cm and a 3cm oval cutter for the nose
  • Scissors
  • Palette knife
  • Small paint brush

Method

  1. The night before you make these topper add ½ teaspoon of gum tragacanth (if using) to 150g of white fondant and knead for 5 minutes. Wrap in cling film and store in an air tight food bag or container.
  2. Preheat your oven to 160°C/320°F/Gas Mark 3.
  3. Line the baking tray with cases
  4. Beat the sugar and butter/stork with the vanilla essence until light and fluffy.
  5. Add 1 egg, 1 third of the flour and a splash of milk and beat until just combined and repeat until all the ingredients are combined.
  6. Divide the batter between the 12 cases and bake for 20-25 minutes. Remove and cool in the tins for 10 minutes before moving to a wire cooling rack
  7. To make the buttercream, put all the ingredients into a large mixing bowl and beat until smooth. Do not beat too much or the buttercream will become runny.
  8. When the cakes are cool, spread the buttercream onto the tops, making sure you don’t ice up to the papers or the icing will squish out the sides of the fondant.
  9. To make the toppers colour 350g of white fondant skin tone with a touch of tangerine food colour. Colour 100g of white fondant red.
  10. Draw a Santa beard on a piece of paper and cut out with the scissors. Roll the white fondant out to 1/8 inch thick and place the template onto the fondant and cut around with a sharp knife. Place the beards on a piece of greaseproof paper to dry until you need them.
  11. Roll the skintone fondant out to 1/8 inch thick and cut 12x 68mm circles and place them on to the tops of the cupcakes, smoothing the edges with your fingers.
  12. With a brush of water stick the beards to the bottom of Santa’s face and, using the edge of the 68mm circle cutter, carve a smile onto the face.
  13. Using the leftover skintone fondant, cut 12x 3cm oval shapes for the nose and stick on with a brush of water.
  14. With a dot of water, push two black sugar pearls into the fondant for the eyes.
  15. Roll the red fondant out to 1/8inch thick and, using the 68mm circle cutter, cut a circle, then cut into the circle again so you have a quarter circle for the hat. Stick onto the head with a brush of water.
  16. To make the fur for the hat, roll the leftover white fondant out to 1/8inch thick and, using the scalloped side of the cutter, cut a scalloped circle and then use the plain side to cut a section off. Stick onto the hats with a brush of water.
  17. Using the leftover red fondant, cut 12x small thin triangles and stick with a brush of water onto the hat.
  18. Roll the leftover white fondant out and cut 12x 2cm circles for the bobbles and stick onto the hat with a brush of water.
  19. Dust the cheeks and nose with dusky pink petal dust to give a cold look.

By Victoria Threader
Victoria Threader on Google+

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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