Don't Forget Fathers Day!

Tweet

Just a friendly reminder from the worlds worst daughter: Sunday is Father's Day!  I know that all dad wants for Father's Day is a giant hunk of meat, a baked potato, some beer and a baseball game...but a cake never hurt anyone!

Use your favorite cake flavor and filling to make this fun, fondant covered Father's Day themed cake.  Use his favorite colors for the shirt color and replicate his favorite tie.  My advice for this one is just to watch those tricky corners (and extra padding of buttercream on the edges will make it easier), and don't get icing on your dad's work shirts.  Some of those things are expensive!

Pops may not rock a pocket square, but it's always fun and if your tie isn't very loud, it'll add some interest to an otherwise simple cake.

Black isn't always an easy color to get, so try using slightly cooled ganache for any dark accents.

A bottom border is an easy way to hide any flaws in your fondant and to give your cake a finished look.

Have fun with the details! Buttons, borders, and tags are a great way to make your cake special.

Now Try This:

• Have a problem with your fondant getting dry and cracking?  Instead of rolling your fondant out with powdered sugar or corn starch, try using a very, very thin layer of shortening instead.
• Spray your finger tips with cooking spray and rub your corners and edges lightly to stop those fine cracks in their tracks!

Holy Cannoli!

Tweet

Cannoli Cookies
adapted from Judi Terri Linden's recipe for FineCooking.com

Sometimes you just need something new and you're going to love these little gems.  They have infinite potential, with a bunch of fun combinations (try the Now Try This section down at the bottom).  They're moist and cakey and they're sure to be a huge hit with your guests.  If you're pressed for time, roll all your cookies, place them in a plastic container and freeze them for up to three days, then bake as usual!

• Ricotta Cheese: 1/4 C
• Butter, Room Temperature: 1/2 C
• Granulated Sugar: 1/2 C
• Vanilla Extract: 1 t
• Egg, Whole: 1 (Large)
• Pastry or AP Flour: 2 C
• Baking Soda: 1/2 t
• Salt, Table: 1/2 t

Preheat your oven to 350 Farenheit, unless you're lucky enough to be rocking a convection oven, in which case, turn that baby to 325 AND ADOPT ME!!!

Combine your cheese and butter in your mixing bowl.  Try and make sure that both have come to room temperature.  It's going to make the creaming much easier, and it will make your cookies more consistent throughout the entire batch.  With a paddle attachment (if you're using a hand mixer, use your beaters), cream your cheese and butter together on medium speed (speed 4 on my mixer, if that helps!) until they're totally combined, light and fluffy, about a minute. Scrape the sides of your bowl, paying special attention to the bottom. Add your sugar and cream for another minute.  Scrape your sides, again.  Add your egg and vanilla and beat until they're completely incorporated.  Now, you guessed it, scrape those sides!

Combine all of your dry ingredients, stirring them all together (a fork will do), until everything is completely combined.  Beat your dry ingredients into your creamy mixture until it's just starting to come together, scraping down your sides at least once. 

If your dough is a little sticky at this point, go ahead and pop your mixing bowl into the refridgerator (no more than five minutes should be necessary).  Start taking bits of your cookie batter and rolling them into balls between your palms.  Try making them about the size of those gumballs that you get out of the machines at grocery stores, or about the size of a rounded 1 1/2 teaspoon.

 
Place them on a parchment lined baking sheet, about 1 1/2" to 2" apart, depending on the size of your cookies.

Place your cookies on the middle rack of your oven.  Bake for approximately six minutes, then flip your pan around, and bake for at least another six to nine minutes.  You're looking for bottom edges that are just turning golden brown.

Let your cookies rest on a cooling rack until they're completely cool. 

Now try this:

• Add one large milk or dark chocolate chip and press it into the top of each cookie before you bake it
• Add 3/4 cup of mini dark chocolate chips (when your dry ingredients are half combined) and 1 teaspoon of fresh orange zest (with your butter and ricotta)
• Add 3/4 cup of chopped pistachios (when your dry ingredients are half combined) and 1 teaspoon of fresh lemon zest (with your butter and ricotta)
• Add 1 teaspoon of cocoa powder, 1/2 teaspoon of cinnamon (with your dry ingredients) and fresh lemon or orange zest (with your butter and ricotta)