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Taste Test: Sprinkles Frozen Frosting Shots

partysugar — Fri, 19 Jun 2009 13:00:25 -0700

Love frosting? Well, I have news for you! For the Summer, everyone's favorite bakery, Sprinkles, has launched a new product: frozen frosting shots. Yes, your eyes do not deceive you. For $.75, at all Sprinkles locations, you can actually purchase a shot of frosting that's frozen. Earlier this week, we were lucky enough to receive a large sample of the sugary treats from Sprinkles. To find out how they taste, read more.

The shots come in mini paper cups with rounded pointy tips. They come in five flavors: dark chocolate, milk chocolate, strawberry, vanilla, and cream cheese. There is nothing special about the frosting, it's the exact same frosting that they use on the cupcakes. When paired with the moist cake, the frosting is creamy and delicious. On its own, however, it's hard to stomach all 2-3 ounces of it. It's very sweet, thick, and extremely buttery.

Although freezing it does provide a nice cooling texture that's similar to ice cream, I could not get through an entire shot. Frosting lovers might go nuts over these, but I was left longing for cake.

Have you ever had a shot of frosting? Is this something you would love to try?

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Get Caught in a Spiderweb Cookie

YumSugar — Thu, 25 Oct 2007 07:01:38 -0700

I love how Halloween has really become a celebrated holiday of its own. There are a ton of festive ways to decorate your house, lots of pumpkins to carve and best of all, treats to make! If you're looking for a simple cookie for your Halloween party, pot luck or office, then look no further. These simple spiderweb cookies are wonderfully tasty and cute too! To get the how-to, read more

For an extra bit of fun, use a spiderweb cookie cutter instead of a plain circle.

Spiderweb Cookies
From Gourmet Magazine, November 2007

2 batches decorating icing (recipe follows)
1 batch sugar cookies, cut out using 3 1/3-inch round or octagonal cookie cutter, baked according to directions in recipe, and cooled completely (recipe follows)
Black food coloring, preferably liquid

Special equipment: 3 pastry bags fitted with couplers, 2 #3-size (medium, round) decorating tips, 1 #1-size (small, round) decorating tip, small offset spatula, toothpicks

Make thin icing: In large bowl, stir together 1 batch icing and 2 tablespoons water. Fit 1 pastry bag with #3-size tip and fill with thin icing.
Color thicker icing: Divide second batch icing between 2 medium bowls. To icing in 1 bowl, gradually mix in black food coloring until icing is black. Fit second pastry bag with second #3-size tip and fill with black icing.
Fit third pastry bag with #1-size tip and fill with remaining (thicker) white icing.
Pipe border: Using pastry bag with #1 tip and thicker white icing, pipe around outer edge of 1 cookie. Repeat with remaining cookies and let set 2 minutes.
"Flood" to fill center: Using pastry bag with #3 tip and thinner white icing, squirt pool of icing into center of 1 cookie, then spread to edge with small offset spatula. Repeat with second cookie, giving first time to set.
Pipe circles: Returning to first cookie, using pastry bag with black icing, pipe concentric circles over white icing, beginning in center and ending almost at edge. Repeat with second cookie, giving first time to set.
Form spiderweb pattern: Returning to first cookie, position tip of toothpick in center and drag through icing out to edge. Wipe tip and repeat 7 more times to make 8 evenly spaced, radiating lines like spokes of wheel.
Next, position tip at edge, halfway between 2 lines, and drag inward to center to create another line. Wipe tip and repeat 7 more times to make 8 more lines between first 8.
Repeat process with second iced cookie. Repeat with remaining cookies, working in batches of 2 to allow icing to partially set, but not harden, between steps. Let cookies dry, uncovered, at room temperature 10 hours or overnight. (Once dry, cookies will keep, layered between sheets of wax paper or parchment, in airtight container at room temperature 1 week.)

Decorating Icing
From Gourmet Magazine, December 2005

1 (1-lb) box confectioners sugar
4 teaspoons powdered egg whites (not reconstituted) such as Just Whites
1/3 cup water
1 tablespoon fresh lemon juice
1 teaspoon vanilla

Beat together all ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute.
Increase speed to high and continue to beat until icing holds stiff peaks, about 3 minutes in a stand mixer or 10 minutes with a handheld. If not using icing immediately, cover surface with a dampened paper towel, then cover bowl with plastic wrap.

Note: Icing can be made 1 day ahead and chilled, its surface covered with dampened paper towel and bowl covered with plastic wrap.

Sugar Cookies
From Gourmet Magazine, December 2005

2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla

Whisk together flour and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
Put oven rack in middle position and preheat oven to 350°F.
Roll out 1 disk of dough (keep remaining dough chilled) into an 8 1/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.
Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely.
Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll scraps only once) and bake on cooled baking sheets.

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Definition: Fondant

YumSugar — Mon, 27 Aug 2007 04:03:31 -0700

Fondant
A typical cake icing made with sugary, syrup and gelatin. It is cooked to a specific temperature (240F), poured over a marble slab, sprinkled with water (to prevent crystallization) and then kneaded to a smooth soft paste. It is often colored and flavored and used for candies and cakes. It can be rolled out and its soft qualities enable it to be draped like fabric.

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Definition: Frosting vs. Icing

YumSugar — Mon, 08 Jan 2007 08:03:11 -0800

Frosting: A sweet glaze often made with sugar, butter, water and egg whites or milk, often flavored and cooked (although it can be uncooked). It's used to cover or decorate baked goods, such as cakes or cookies and can range from thick to thin.

Icing: see Frosting. Yep that's right, the words are interchangeable. Often frosting is actually a type of icing, but it depends on where you're from.

Frosting and icing seem to be words that vary by region. So how about you, what do you call it?

Keep Your Cool With These Icy Finds

YumSugar — Thu, 15 May 2008 01:00:24 -0700

Lately, every kitchen catalog I receive insists on reminding me that Summer is just around the corner. One of the trends that's catching my eye is the use of ice. It seems that nothing cools down Summer like a few ice cubes. In fact there are so many icy items, I was able to compile a list for your browsing enjoyment. There were trays of appetizers on ice, salads on ice, and even martini glasses nestled in ice ($29.95). To discover all of my cool-as-ice finds, just scroll through below.

Condiments On Ice - $24.99	Salad on Ice - $19.99
Appetizers On Ice - $29.99	Wine Enthusiast Set of 2 Martini Chillers - $29.95
Caviar Server - $29.95	Waring Ice Maker - $399.95
Cool Shooters Ice Tray - $7.95	Star Ice Pop Molds - $14.95
Hamilton Beach® Icy Treats Maker - $24.99	Slush-Ease Home Slushee Maker - $49.99
Cool Jewels Ice Cube Tray - $7.00	Yamazaki "Signature" Double Wall Ice Bucket - $55.00
Entertain with Style 8 Piece Vodka Set - $29.99	Italian Kufra Pitcher with Ice Container - $9.95
DuraClear® Icing Pitcher - $45.00	Magppie - tor ice bucket by karim rashid for magppie - $181.00
Stainless Steel Insulated Oval Wine/Ice Bucket - $79.99	Party Ice Luge - $19.99
Insulated Ice Buckets - $19.99	Ice Kabobs - $8.00
OXO Steel Ice Bucket with Tongs - $49.95	Jumbo Acrylic Ice Bucket - $19.99
Kim Seybert Ice Scoop- Black - $35.00	Kim Seybert Croco Ice Bucket & Tongs - $150.00

Today Only: Make a Donation, Get Free Cold Stone Ice Cream

YumSugar — Thu, 24 Sep 2009 05:50:40 -0700

Want to make someone else's day and yours at the same time? Well, today's your lucky day! You can have your ice cream and it eat, too.

Tonight between 5 and 8 p.m., stop into the nearest Cold Stone, drop any amount of change to benefit Make-a-Wish, and score a free three-ounce serving of Jack's Creation, an ice cream sundae with brownies, rainbow sprinkles, and caramel.

With a location just, well, a stone's throw away from our office, I'm sure I'll be participating. Plus, I'm dying to scope out the shop's new line of ice cream that doesn't melt. Are you willing to eat some ice cream for the cause?

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Frozen Smiles Ice Cube: Love It or Hate It?

YumSugar — Sat, 12 Jul 2008 04:00:18 -0700

While I was browsing online the other day, I came across this Frozen Smiles ice cube tray, which molds ice into dentures. It had me in stitches, and I think it would be a hilarious prank to pull on a friend. Do you agree, or does this ice cube tray gross you out?

Keep Your Cool - Fun Ice Cube Trays

YumSugar — Tue, 26 Jun 2007 12:01:39 -0700

Some of you might use filtered water, flavored water or even coffee, but do you ever think about the shape of your ice cubes? Why stick with boring squares when you can get cats, dogs, bunnies, stars, apples, jewels, and more. These cat and dog ice cube trays are $6.99 a piece or $12.99 for both. They'd make cute cubes for your summer punch, or alternatively, use the molds to make your own chocolates! They're guaranteed to be purr-fect! To check out some other great ice cube trays, scroll through the list below.

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Make Delicious Ice Cream

partysugar — Mon, 02 Jul 2007 01:18:39 -0700

Happy July! Is it just me, or does it feel like time is flying by? While the month of June was all about candy, the month of July is all about another form of dessert: ice cream! Not only is July when ice cream sales peak, but it's also National Ice Cream month. Yum & I will be bringing you lots of ice cream related recipes to help you stay cool, and if you plan on making your own homemade ice cream, I've compiled a few helpful hints. Have a look, just read more

Follow the manufacturer's directions for operating and cleaning your ice cream maker.
Chill the ice cream making canister in the freezer and the ice cream mixture in the fridge before churning the ice cream.

Use pint size plastic soup containers with lids to store homemade ice cream.
The ideal way to eat ice cream is to serve it just after churning. If you prefer super solid ice cream, harden it in the freezer for a few hours first.
For the richest, most creamy ice cream, use good quality ingredients with full fat.
Since liquors freeze at a lower temperature than other ingredients, add flavorings with alcohol toward the end of the churning process.

Don't dump the super salty, ice water on grass, or any other living things, because the salt content could kill it.
Store ice cream in the center of the freezer where the temperature is the most consistent. Avoid putting it near any open food containers as it may take on an unwanted flavor.
If your ice cream maker has an opening to add chopped ingredients such as fresh fruit or chocolate chips, make sure the pieces are small enough to fit through the hole.

The Basics: Vanilla Ice Cream

partysugar — Mon, 14 Sep 2009 07:50:37 -0700

There's nothing like fresh-churned homemade ice cream. It's cool, but melts in your mouth, creamy and smooth, and when compared to a grocery store variety, has a richer, cleaner, more pure taste. To make ice cream you need an ice cream maker and a little skill, but most of all, it requires patience. Many recipes are egg-based, and one of the steps involves tempering a ribbon-like egg yolk and sugar mixture with warm milk. If you aren't patient, the eggs will scramble. Patience also comes in handy while you're waiting for the ice cream to freeze! When mastering the basic procedure, start with vanilla ice cream. It's a flavor that can be enjoyed in every season, is loved by all, and pairs with a variety of desserts. Once you know how to make vanilla, it's easy to experiment with more complex flavors - you can stir in strawberry puree, or chunks of chocolate, or small pieces of Oreo cookies. To learn how it's done, keep reading.