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Percy Jackson Lotus Flower Cookies

*Vegan*
Yields 2 dozen cookies

The things you’ll need

Ingredients
  • 1 teaspoon kosher salt
  • 3 ½ cups flour
  • 1 ½ cup vegan butter
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons rose water
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer with attachments
  • Whisk
  • Baking sheet lined with parchment paper
  • 2-inch circle cookie cutter
  • Plastic wrap
Decoration
  • Pink vegan frosting in a decorating bag fitted with a #366 tip

Let’s get started!

  1. Preheat oven to 325°F.
  2. In a medium bowl whisk together flour and salt.
  3. In large bowl, beat butter and powdered sugar until light and fluffy. Add vanilla extract and rose water.
  4. Add the dry ingredients and mix on low until well combined.
  5. Divide dough into two halves and then wrap each half in plastic wrap. Stick them in the fridge to chill.
  6. Roll out dough to about ¼ an inch thick and then use a cookie cutter to cut circles. Place the circles onto a lined baking sheet and then bake for 12 minutes.

Time to decorate!

  1. Use a #366 leaf tip to pipe pink frosting onto each cookie in a lotus flower design.Start with larger petals on the outside and work your way to the center, making the petals smaller as you go.
  2. TaDa! If you feed these Percy Jackson lotus cookies to your guests, they’ll never want to leave!
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#hanukkah #chanukah #jewish #sufganiyot #doughnuts #jew #celebration #greetings #seasons #pastry #boulangerie #baker #jelly #foodie #gourmet #foodblogger #traditional (en Aventura Chabad Lubavitch)

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Kitchen Witchcraft’s Baking Tips
  1. Mix all the dry ingredients (flour, sugar, soda etc) first, and only add liquids later. It’s much easier to spread dry powders evenly among themselves.

  2. Have your ingredients in room temperature. They will work much better together and generally make your life easier.

  3. For “drier” kinds of dough, use powdered sugar. It will be much easier to mix in smoothly.

  4. If your recipe calls for liquid fat (melted butter, oil) and other liquids, add the fat in first. Especially when you also add eggs or yogurt. It’s much easier to mix in lighter fluids into a mass of oil and flour than to make a yogurt and flour mix absorb the oil.
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Dreaming up Delectable Holiday Traditions with Pastry Chef Dominique Ansel

To see more of Dominique Ansel’s sweet creations, follow @dominiqueansel on Instagram.

A sugar-dusted pinecone with 80 chocolate petals, a marshmallow flower unfolding atop steamy hot chocolate — Dominique Ansel’s (@dominiqueansel) holiday creations sound like something only Willy Wonka could dream up, but his ingredients are traditional favorites. “One uses gingerbread or peppermint. Every holiday it’s the same kind of celebration, the same kind of ingredients — I think there are tons of ways to still use these flavors but make them a little bit more creative,” says the French pastry chef, who opened bakeries in New York, London and Tokyo. “One of my favorite things is to stand behind the pastry case and observe people and to see their reactions. It feels almost like a magician doing a trick,” he says.