Edible Gelatin Sequins

 Tutorial adapted from

http://karascouturecakestheblog.blogspot.com/2014/04/edible-gelatin-sequins-using-powdered.html

4 x.25 oz. packets Knox Unflavored Powdered Gelatin
3 oz water
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 In a microwave safe bowl, pour in 3 oz. (or 3/8 cup) cool water. Sprinkle each of the packets individually over the surface of the water evenly.

The gelatin will get weird and wrinkley looking when it begins to absorb the water. It's normal. Let it absorb as much as possible; there should be little to no dry, light powder left one the surface.

Microwave in short bursts of about 15 seconds until the thick mixture becomes very liquid. Give it a stir in between each burst in the microwave break up the solid areas and evenly distribute the heat throughout.

If the gelatin is liquid but still looks grainy when dripping from your spatula, heat it just until there are no more little grains. Do not over heat it, it should feel barely warm if you dip a finger in-- never hot.
After another 7 seconds in the microwave it was completely smooth and without a grainy texture.

And now, your ready to pour it into your little bottle fitted with a number 1 tip and start making sequins!

Red Velvet Graham Crackers

Recipe adapted from iambaker.net

Ingredients

2 1/2 cups all purpose flour
2 tablespoons cocoa
1 cup brown sugar packed
1 tsp baking soda
3/4 tsp salt
2 tablespoons vanilla
7 tablespoons butter, chilled and cut into cubes
1/3 cup honey
5 tablespoons buttermilk
1 tsp red gel food coloring (You can add more or less per your tastes)

Instructions

In bowl of mixer, add brown sugar, flour, baking soda, cocoa, and salt. Mix on low to incorporate, then add in butter cubes. Slowly increase speed to fully incorporate butter and reach a coarse consistency.
Measure out 1/3 cup honey in a larger size measuring cup. (Like a one or two cup) Add the buttermilk, food coloring, and vanilla to the honey and mix together. Add honey mixture to flour mixture and combine on medium speed until dough comes together.
Pour dough onto a well floured surface and roll out. Try to make dough 1/8 to 1/4 inch thick. (just be consistent) You can use a square cookie cutter or cut out rectangles, whatever you prefer.
I used the top of a #3 tip to make little holes in the top of some cookies.
Place on parchment lined baking sheet and bake at 350 for 6-8 minutes. (Keep an eye on them! I burned my first batch at seven minutes.)

A few tips/suggestions:

I found that these cookies most tasted like a graham cracker on the second day, or after they had hardened slightly.  I also placed the cooked and cooled crackers in the oven at 170 degrees for 30-40 minutes to dry them out more, and this worked well.

Keep a close eye on them in the oven.  Deb’s original graham cracker recipe called for 15-20 minutes in the oven and mine were burnt to a crisp at fifteen minutes.  (makes sense since I changed the recipe!) I adjusted my time to about seven minutes and that worked well.

We thought these would make amazing s’mores.  Although I tried some funky variations (fruit and puree’s and different chocolates) that original seemed to work best.

Red Velvet graham cracker, marshmallow, and chocolate. Delish.

Homemade Strawberry Glaze

This Homemade Strawberry Glaze recipe is so easy to make! It is a great topping for many different dessert dishes, such as cheesecakes!
http://featuredish.com

Ingredients

2 pounds (32 oz.) fresh strawberries, stems removed
1/2 cup sugar
2/3 cup water
2 teaspoons lemon juice
1 tablespoon corn starch
Instructions

Combine the water, strawberries, sugar, and lemon juice in a large saucepan on high heat. Stir thoroughly while bringing it up to a boil.

After the mixture begins to boil, reduce the heat to low, and allow to cook for up to ten minutes, occasionally stirring throughout. As the strawberries soften, use a wooden spoon to break them in pieces to release the flavors from the strawberries.

Remove from heat. Using a strainer, pour liquid into a bowl ensuring to press as much juices through strainer with wooden spoon. Dispose any of the solid strawberries leftover from mixture, and return liquid to pan on low heat.

Meanwhile, whisk the cornstarch with 3 tablespoons of water in a small bowl. Then, pour into the simmering pan of strawberry juice.

Increase heat to high, and continue to whisk the mixture until it thickens into a glaze (approximately 3-5 minutes).

Remove glaze from heat, and pour into separate bowl to cool down. Once the glaze has reached room temperature, place in refrigerator until it is chilled. Enjoy this Homemade Strawberry Glaze recipe!

Homemade Cake Flour

Ingredients

1 cup flour
2 tablespoons corn starch
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Instructions

Measure out one cup of AP flour.
Remove two tablespoons flour from the cup.
Add in two tablespoons of cornstarch.
Sift together.

How to Make Buttermilk from Plain Milk with Lemon Juice or Vinegar

Makes 1 cup, recipe can be halved, doubled, or tripled as needed

What You Need

Ingredients

1 scant cup milk (whole, 2%, or heavy cream)
1 tablespoon lemon juice or white vinegar

Equipment
Measuring cup
Measuring spoon
Stirring spoon

Instructions
Combine the milk and lemon juice. Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.
Let stand 5-10 minutes. Let the mixture stand at room temperature for 5-10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. (This substitute will not become as thick as regular buttermilk.)
Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe.
Other Buttermilk Substitutes:
Yogurt: Mix 3/4 cup plain yogurt with 1/4 cup water to thin. Use as you would buttermilk.
Sour Cream: Mix 3/4 cup sour cream with 1/4 cup plain water to thin. Use as you would buttermilk.
Cream of Tartar: Mix 1 cup of milk with 1 3/4 teaspoons cream of tarter. Let stand 5-10 minutes until slightly thickened and curdled.

Gum Paste Recipe

1 tbs Wilton Gum-Tex
4 cups sifted confectioner's sugar
1 heaping tbs Wilton Glucose
4 tbs warm water

In large bowl, combine Gum-Tex with 3 cups of sugar. Make a well in the center and set aside.
Combine water and glucose in a glass measuring cup. Heat in microwave on high for about 30 seconds until mixture clear. Pour into well of sugar and mix until well blended.
Mixture will be very soft.
Place mixture in a plastic bag and seal tightly. Let rest at room temperature 8 hours or overnight.
Knead remaining sugar into gum paste when you are ready to use.
Keep it covered to prevent it from drying out.