Sweet Potato Fries with Cinnamon Sugar Sauce

I had to post this even though it's not related to any kind of baking at all. But it's still cooking and it still involves sugar so I think that's enough to be on this blog. :)

My son had a school project where they needed to show how to make something. He said to his teacher that he will do "How to make French Fries".  It was a right timing because I planned on making some sweet potato fries. I told my son that it was close enough and just tell his teacher that it his own twist on "french fries".

So below are the pictures I took while he "demonstrated" how to make sweet potato fries with cinnamon sugar dipping sauce.  You can follow the direction on each photo below and try it yourself. It was pretty good!

PS.  For the dipping sauce, we used 2/3 cups of granulated sugar, 1/3 cup butter, and 1 teaspoon cinnamon powder.

Perfect American Buttercream Icing?

Made some chocolate cupcakes with chocolate ganache and buttercream icing for our office food day a few days back. I think I have finally found the perfect buttercream icing for me. It tasted better than the "quick" buttercream I used to make and also I can adjust the consistency of the icing depending on how I need it.

What you need:
2 lbs. sifted powdered sugar
1/2 cup or 1 stick butter, softened
1-1/2 cups solid vegetable shortening (I use the butter flavor)
2 tbsp. clear vanilla extract
1/4 tsp. almond extract
1/3 cup water for icing cake -OR- 1/4 cup for stiff consistency.


How to:
On medium speed for hand mixers or low speed for stand mixers, cream butter, shortening and extracts until creamy and smooth.
Gradually add powdered sugar and water.


Notes:
1. Do not overmix or mix on high speed.
2. For whiter icing, use butter without dye.
3. For stiffer icing, use 1/4 cup of water instead of 1/3 cup.
4. If you live where it is humid, you can add 1-2 tbsp. of meringue powder.
5. Let set for 15 minutes before smoothing the icing.
6. Icing can be refrigerated for 2 weeks in an airtight container. Or it can be left at room temperature for 2 to 3 days.

Decorated with some fondant accents.

Recipe source: Cake Central

White Chocolate Macadamia Nut Cookies

Another easy cookie to make and my very favorite! I made these and also the oatmeal cookies for our road trip the past weekend. Something to munch on while on the road. :)


1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate

   
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. 
3. Beat in the eggs, one at a time, then stir in the vanilla extract. 
4. Combine the flour, baking soda, and salt in a separate bowl then gradually stir into the creamed mixture. 
5. Mix in the macadamia nuts and white chocolate. 
6. Drop dough by teaspoonfuls onto ungreased cookie sheets.
7. Bake for 10 minutes in the preheated oven, or until golden brown. 


Note: I baked this 3 minutes longer as I made the cookie a little bigger than usual.