John Deere-like cookies and cupcakes

Chocolate Fudge Cupcakes with Vanilla Buttercream Frosting and fondant tractor toppers

I used Wilton fondant. The green, yellow and white are as they came in the package, I added Americolor Super Black gel food coloring to fondant to make it black. I did the original image on the computer, printed it out, cut it out and then used it as a template for the tractor - all in green. The I cut out yellow and black circles for the tires, additional green pieces for the fenders and white windows. This was my first time making fondant toppers - I'm so happy that they were a success.

Vanilla sugar cookies with royal icing

I had no idea that John Deere was so popular with little boys! I have had two 3 year old boys to do cookies for in the last 4 months. Apparently they really love JD.

Christmas Cookies

2012 Christmas Cookies

 Assortment boxes of 24 minis

Christmas 2012 was a great cookie Christmas! Many people wanted seasonal minis and large decorated cookies to decorate their plates of goodies for the holidays. I lost track, but dozens and dozens and dozens of cookies were rolled, cut, baked and decorated with love for holiday parties and family gatherings. Cookies included, gingerbread, vanilla and chocolate all with vanilla royal icing.

John Deere Fan

Chocolate sugar cookies (LilaLoa's recipe) - John-Deere-like symbol and tractor tires.

I made these cookies in September for a little almost 3 year old boy who is obsessed with all things  John Deere.

LilaLoa's "The End-All Chocolate Cookies" Recipe copied from her site:

1 cup butter

1/4 cup shortening

1 1/2 cups granulated suga

2 eggs

1 tsp. vanilla 

1 tsp. salt

3/4 tsp. baking powder

2/3 cup cocoa

3 or 3 1/2 cups flour

Cream butter, shortening and sugar together. Add eggs and vanilla. Mix well. Add baking powder and salt and mix again. Stir in the cocoa until well blended. Add flour 1 cup at a time. IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups flour. If you are going to "chill" the dough, or just wait for another day to make your cookies, STOP AT 3 cups. It will be totally soft and look all wrong, and you will want to ignore me completely and add more flour, but I'm telling you -- DON'T DO IT. Practice self-restraint. You will be glad you did and I will be proud of you. Roll out on lightly floured surface. Bake at 375°F for 6 1/2 minutes.

I have got to tell you - this is the easiest dough I have ever worked with - so smooth and rich - I just love it! LilaLoa knows what she is talking about. Go to her blog and indulge in all of the knowledge she so willingly shares - she is a very talented lady!!

Wilton's Giant Cupcake Pan

Wilton Giant Cupcake Pan

I found this pan for $20 at Home Sense - it is $50 at Michaels.

I decided to grab it and try it out before my grandson's birthday. I read a lot of comments on the Wilton forums before I gave it a try. The pan comes with a recipe for chocolate pound cake but from what I read, it seemed that it wasn't a good idea. Most of the comments said that modifying a cake mix was the best way to go. 

I used Betty Crocker cake mix but instead of oil, I used butter. Where the box called for water, I used milk and where it called for 3 eggs, I used 4. The pan is uneven - the bottom holding more than the top - which can cause the problem of one side being cooked and the other side not being cooked through. What I did was measure 2 & 1/2 cups of batter for the top side of the cupcake - on the empty side, I put water  and baked for 35 min or until done. *You must grease the pan well - I used Wilton Cake Release* After the top was done, I cooled it on a rack and cleaned the pan, coated the other side (bottom of giant cupcake) with cake release and added the rest of the batter...again, I put water in the empty side. Baked until cooked - toothpick test comes out clean. Cool on rack.

I had a bit of a "hump" on both cakes so I trimmed the humps off. I stuck the two sides together with icing and then decorated the cupcake as a whole. My first try was a Cherry Chip cake mix which I altered as mentioned above - but I also added some almond extract and chopped up maraschino cherries. The frosting was buttercream with juice from the cherries, almond flavoring, pink gel food coloring and some cherries pureed. 

I was moderately pleased with how the giant cupcake turned out but everyone was thrilled with how it tasted!
I continued to read more info about the best way to bake and decorate this big baby and came across a tip on how to decorate the bottom of the cupcake. Use the pan as a mold - melt candy melts or chocolate and pour into the bottom of the cake pan (the bottom of the cupcake) and coat the inside, chill and unmold. I tried this for my grandson's birthday cake and this is how it turned out....

Dark Chocolate Cake

3 Layer Dark Chocolate Cake with Strawberry Buttercream Filling and Vanilla Buttercream Frosting 

2 cups boiling water

2 cups unsweetened cocoa powder (I used Ruddy Red cocoa powder from Bulk Barn)

2 3/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

2 1/4 cups white sugar

4 eggs

1 1/2 teaspoons vanilla extract (I use Nielson Massey Madagascar Bourbon Vanilla) 

Method

1. Preheat oven to 350 ºF. Grease 3 - 9 inch round cake pans, then use parchment circles, grease and flour. In a medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.

3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Sugary Birthday Buttercream Frosting
1 cup unsalted butter
6 cups icing sugar
120 ml whipping cream
2 tablespoons vanilla extract
1 tablespoon water
pinch of salt
Beat the butter and icing sugar in an electric mixer on low for about 2 minutes. Add the vanilla, water, whipping cream & salt, and whip on high speed until fluffy & smooth - about 4 minutes. If consistency is too thick add more water 1 tsp. at a time. (I will credit whoever this recipe is from when I find the source as I cannot find it at the moment.)
For the strawberry filling - I pureed fresh strawberries and added it to a small amount of the frosting.

I smoothed the frosting after chilling it for 20 - 30 minutes, with a paper towel. Video of method here.
Once the buttercream icing has crusted, lightly place a plain, white, smooth paper towel (like Viva) on the area of the buttercream needing smoothing. Then gently rub the paper towel. The natural heat from your hand help's smooth the frosting under the towel. How cool is that?

Peanut Butter and Chocolate - Put your hands together!

Peanut butter cookies with Hershey's Kisses

I discovered these yummy treats on Bakerella's blog - they are good any time but when they come out of the oven and are melty and gooey, OMGosh - they are decadent little mouthfuls! They are so cute, they make me smile. Thank you Bakerella for the yummy cookies - so many people got to try them over the holidays and they were a HIT!