I’m in full Fall baking mode over here, I can’t stay out of the kitchen! The Carnivore loves it. He’s now submitting requests for what I should bake next. I’ve mentioned before I LOVE holidays, any holiday. I love putting together treats, making labels (I know what you’re thinking, I’m cool. I know.), and surprising friends and family with sweet things.
Since Halloween is THIS weekend, I wanted to do a quick round-up of the two things I make every year, without fail – sugar cookies and caramel apples.
I always use my favorite sugar cookie recipe, a recipe I developed to mimic my Aunt Debbie’s famous cookies. Find it here.
Instead of the butter glaze I normally use, I made a royal icing to use on these babes.
- 3 oz pasteurized egg whites
- 1 tsp vanilla
- 4 cups powdered sugar
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
Find the full Caramel Apple tutorial here.
I’ve been absent over the last few weeks, but I’ll do an update on life REALLY soon.
Have a Happy Halloween!