Let the holiday baking begin!
My glorious drippy cake. How'd you like it? Haha. I actually had lots of fun doodling this chocolate frosted cake with the leftover cookie icing. Can you see the mountains, trees, windows, dripping rain and snowflakes? The lovely winter wonderland.
Now to my army of penguins!
I created this darn little cute things after seeing some creative yogurt cup creations on some blogs. Inside, I filled them with little treats of homemade granola or candied peanuts. And as you can tell, I need to work on my spray painting. But overall, it's quite satisfying seeing how they turned out :)
adapted from foodnetwork
1 1/2 cup light brown sugar
1/2 cup water
4 teaspoons pure vanilla extract
1 teaspoon salt
8 cups rolled oats
2 cup chopped pecans or walnuts, or slivered almonds*
1 cup sweetened shredded coconuts
Preheat oven to 275°F. Line baking trays with parchment paper and set aside for later.
Combine brown sugar and water in a small saucepan and cook on low heat until the sugar dissolves.
In a large mixing bowl, combine oats, nuts, shredded coconuts and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto baking trays and bake at 275°F for 25 minutes. Then turn up the heat to 300°F and continue baking for 20 minutes or until golden and crunchy.
When the mixture comes out of the oven, it is still very soft and pliable. So at this time, add in dried fruit and mix it up. When granola has cooled completely, store in an airtight container.
*The nuts can be raw. And if you have them whole, just dump them into a food processor and chop it up a bit.
In a wide, heavy-duty skillet, mix the peanuts with the sugar and water. Cook the ingredients over moderate heat, stirring frequently, until the liquid seizes up. It will take a few minutes.
When the peanuts get dry and sandy (sugar will crystallizing), lower the heat and keep going, scraping up any syrup collecting in the bottom of the pan and stir the peanuts in it, coating them as much as possible.*
Right before their done, sprinkle on the sea salt and stir it a few times. Spread the peanuts onto a baking tray or counter top to let them cool completely then break up any clumps.
Keep in airtight container for about a week.
*I didn't cook them till caramelized in the picture to the left.
|Decorated cookies with royal icing and garnished with pearls|
Merry Christmas everyone, and a Happy New Year!