Hydrangeas are one of my favorite flowers. Granted, I have lots of “favorites” when it comes to flowers, but hydrangeas are certainly high on that list! I find I’m drawn the most to the blue and bluish-purple hydrangea varieties.
A couple of years ago I made some Hydrangea Cupcakes and I’ve been wanting to make a set of pretty Hydrangea Cookies to match ever since! I’ve actually made hydrangea decorated cookies a few times, but was never really happy with them. I just couldn’t quite settle on a design I loved.
Last week, my incredibly talented friend Maryann (aka Cookie Artisan) shared a beautiful set of hydrangea cookies on her Flickr page. As soon as I saw them, I instantly knew they were the exact inspiration I’d been needing! Maryann graciously gave me the go-ahead to make a set of hydrangea cookies inspired by hers.
I got right to work, and I’m very happy with how this set of hydrangea cookies turned out. I think these could be perfect for Mother’s Day or a special gift anytime!
How to make Hydrangea Cookies -
Begin with a batch of cookies using my Sugar Cookie Recipe.
While the cookies bake you can prepare the icing using my Royal Icing Recipe.
As you can see below, I cut out the hydrangea flower shape using two different techniques (and cutters). I have a nice copper cutter (from Copper Gifts), and I also experimented with using a large flower cutter along with a leaf cutter.
I prepared my royal icing in shades of blue and purple (I used Americolor gels and used regal purple with electric purple, and sky blue with royal blue, then added a bit of the purple icing to the blue, and vice versa, so the shades work well together).
I outlined and flooded the flowers (as shown below). I experimented with blending the colors a bit and I really liked the two tone ones best. To create the two tone effect, outline and beginning filling in your cookie with one color (such as blue), then add sections of the other color (purple), and use a toothpick to blend the two colors just a bit.
Once the flowers are outlined and flooded, allow to set up a bit (at least 30 minutes), then add the leaves (I mixed Americolor avocado and mint).
Once the flowers and leaves are filled in, allow the icing to dry well, until the surface is dry to the touch (at least 4 hours).
Once the base icing is dry, prepare to add the final texture, using a technique called brush embroidery. I have done a bit of brush embroidery before (including on these spring cookies), but sometimes I forget how beautiful it can be! My friend Ali of Ali Bee’s Bakeshop is a master at brush embroidery and shares her tips on it HERE, and HERE.
To get started, you’ll need a small paintbrush (shown above), a moist dish cloth, and a small dish of water. Brush embroidery is much like any art in that each artist has a little different way of doing it. Once you get started, you’ll be able to experiment with the look you like best. In general, I actually like using a brush slightly wider than the one shown, but I couldn’t find it, so I used what I had!
You want to use icing that is a thick consistency (about the consistency of toothpaste), and you’ll want to keep your brush moist (but not wet), using either the dish of water (then wipe the excess on the dish cloth, or by just wiping the brush on the moist cloth.
How to do brush embroidery on hydrangea cookies - (pictured above)
1. Pipe a four petal flower (very simply, it does not need to be perfect).
2. Use the moist (but not wet) brush to brush the icing from the edge of the flower, toward the middle (as shown). Do not completely eliminate that outside edge of the loose flower shape.
3. Continue brushing from the outside, toward the center, working on one petal at a time. Wipe off your brush onto the moist towel, as needed.
4. Continue the same technique with the other 3 flower petals.
5. Add 1 or more small dots of icing to the center of the flower (this can be done now, or after you have created all the small flowers on the hydrangea).
6. Continue filing in the hydrangea with small flowers, using the same steps as above. As you fill in the hydrangea you will need to make some full and some partial flowers.
A few notes on brush embroidery….
If you can not see the (desired) brush marks, you are likely either using too much moisture (on your brush), or your icing it not thick enough.
Brush embroidery takes some time, especially on a large cookie (such as these). I would not recommend trying to make a hundred cookies like these (unless you have help).
Below you can see some of the variations of color on the different cookies. Feel free to play around with colors you like.
Do you love hydrangeas too? Which colors are your favorite?
Here I am… me, Glory, posting on my own blog for once! Well, once out of the last couple months! I’m so thankful to Bethany, Lisa, Shelly, Darla, Julie and Kristan for creating beautiful posts for me while I’ve been crazy busy working on my book. Although the book will not be available until next year, then majority of my work is done, and I’m so excited to be back to my regular blog posting schedule!
I’ve wanted to share this recipe for Pineapple Upside-Down Cupcakes for quite a while! In fact, more than once I’ve made them with the intention of taking photos… but we kind of ate them all before I had a chance! =)
This cake is just so classic and delicious! Feel free to make a traditional Pineapple-Upside Down Cake with the recipe, or follow the instructions to create fun individual Pineapple Upside-Down Cakes.
As I’m sure you well know, I love individual desserts. Somehow a dessert seems extra special when each person get’s their own individual, perfect piece. Or maybe I’m still stuck in childhood and want to make sure everyone gets a “fair” piece.
Pineapple Upside-down Cupcakes
Make this recipe using a jumbo cupcake pan for individual servings, or in a 9"x13" pan for a classic cake.
Yield: 12 Jumbo cupcakes, or (1) 9"x13" pan
Brown Sugar Glaze
6 Tbsp. Challenge butter
2 Tbsp. light corn syrup
1 cup (packed) brown sugar
12 (canned) pineapple slices (you'll need 2 cans)
6 maraschino cherries (each cut in half)
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 teaspoon salt
2 cups sugar
1 cup oil (vegetable, canola, etc)
2 tsp. vanilla extract
1 cup sour cream (any fat content)
Directions (pictured above)
1. Prepare 2 JUMBO cupcake pans by greasing the molds, and then lining just the bottoms with paper liners. I used Jumbo cupcake liners, and cut them down so the liner just fills the bottom (and up the side just a bit). The liner will just help keep the pineapple and glaze in tact as you remove the cakes from the pan.
2. Prepare the pineapple slices by cutting out a notch of pineapple (as pictured above). This allows the pineapple to sit nicely in the bottom of the cupcake pan. Cut one pineapple slice and then place it in your pan to get an idea of the size piece you need to remove.
3. Prepare the brown sugar glaze by combining the butter, corn syrup and brown sugar in a small saucepan. Heat until the butter and sugar are melted, and the mixture is smooth. Set aside to cool.
4. Prepare the cake batter. In a large bowl add the flour, baking powder, baking soda and salt. Whisk to combine, then set aside.
5. In the bowl of an electric mixer, add eggs and beat 15 seconds. Add the sugar, and continue to beat until the mixture thickens and is a light in color.
6. While mixing on low speed, add the oil and vanilla and mix until well blended. Add sour cream, and mix to combine.
7. Slowly add the flour mixture and mix just until the flour is fully incorporated.
8. Assemble cakes for baking by adding 1-1/2 tablespoons of the brown sugar mixture to the bottom of each (lined) cupcake mold. Top glaze with a slice of pineapple and half of a maraschino cherry.
9. Pour (or scoop) the cake batter on top of each pineapple slice, filling each cupcake mold 2/3 - 3/4 full (do your best to evenly divide the batter between each cupcake).
10. Bake cupcakes in a preheated 350*F oven for about 25 minutes (or until a toothpick inserted in the center of a cake comes out clean, or with a few moist crumbs).
11. Allow cakes to cool about 5 minutes, then run a knife along the edges of each cake to losen it from the pan. Flip over the entire pan, onto a baking sheet. Remove the paper liner, and serve.
Cakes can be served warm, or at room temperature.
Recipe Source- Glorious Treats
Notes - If you only have one jumbo cupcake pan, simply bake one pan at a time, then repeat the assembly for the second batch.
If making this recipe as one large cake, lightly grease the pan, and line the bottom with parchment paper. Baking time is not listed because I have not made the recipe in a 9"x13" pan. I would estimate 45-50 minutes, but you will know the cake is done when the top is a deep golden brown, the center of the cake has a slight dome, and a toothpick inserted in the center comes out clean. After baking, cool at 15 minutes. Run a knife along the edges of the pan to loosen cake, and turn pan upside down over a baking sheet or platter. Allow the pan to remain (upside down) on the cake a minute, then carefully remove.
If desired, you could prepare this recipe using the pineapple and brown sugar glaze listed, but replace the cake recipe with a boxed mix yellow cake (prepare the cake batter as directed on the box).
These beautiful and delicious little cakes can be made up to two days in advance.
My mom would occasionally make pineapple upside down cake when I was growing up, so the sweet and moist cake always reminds me of my childhood. For some reason, pineapple upside down cake is one of those treats that I forget how much I like. I often go a long time without making it, but then each time I make it, I remember how much I love it!
When was the last time you enjoyed Pineapple Upside Down Cake?
The first time I enjoyed Ben & Jerry’s Chunky Monkey ice cream was 1997. I know the year for sure because that was the year my husband and I got married, and my husband is the one who introduced me to Ben & Jerry’s. The first year of our marriage we lived near a convenient store and we would often (too often!) walk to the store in the evening, buy Ben & Jerry’s ice cream, and walk home while enjoying it. Chunky Monkey was (and is) one of our favorite flavors, so when Kristan of Confessions of a Cookbook Queen prepared a post for me with this ice cream in mind I was so excited!
Kristan is the Queen of all things sweet and sparkly! I’ve known Kristan for a couple years, and had the privilege of meeting up with her a couple times. She is just as sweet, cute and glittery as all of her delicious treats!
Hey guys!! I’m Kristan from Confessions of a Cookbook Queen.
I’m so excited to be posting for Glory today. She always makes the prettiest desserts ever, so this isn’t intimidating AT ALL!!
Except, the opposite. So, yes.
You know how when you have two year old and you take them to a friend’s house with you, and they have lot’s of pretty, breakable knicknacks and you’re super duper nervous the whole time? That’s kind of how I feel right now.
Except, with dessert.
Never mind, this is weird.
I get dessert inspiration from anything — drinks, candy bar flavors, and sometimes, my favorite ice cream. Ben & Jerry’s Chunky Monkey is one of my all time favorites, so I decided that Chunky Monkey Brownies needed to happen.
Do you concur?
I used boxed brownie mix, so these came together in a jiffy. Feel free to use your favorite homemade recipe if you prefer…I do that, too. But right now, I have a 5 month old baby, and she isn’t so patient about baking.
She actually doesn’t care about brownies AT. ALL. (makes me wonder if we are actually related?)
Chunky Monkey Brownies
The flavors of chocolate, banana and walnuts come together in these delicious brownies.
2 boxes dark chocolate brownie mix, plus eggs, oil and water called for on box
2 cups chopped walnuts
2 sticks salted butter, slightly softened
1 small box instant banana cream pudding
3 TBS milk
3 cups powdered sugar
1 oz unsweetened chocolate, chopped finely
1. Preheat oven to 350. Line a 9x13 metal pan with foil. Spray bottom with nonstick spray and set aside.
2. In a large bowl, combine brownie mixes, eggs, oil, and water. Stir with a wooden spoon until completely mixed. Fold in walnuts. Spread in prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes back with moist crumbs, but not raw batter. Let brownies cool completely on a wire rack.
3. Once brownies have cooled, prepare frosting: In the bowl of your mixer, beat butter, milk, and pudding mix on medium speed until smooth. Set mixer to low and slowly beat in powdered sugar until just barely mixed. Add chocolate pieces and increase speed to high and beat for one minute until light and fluffy. Frost cooled brownies, cut and serve.
Thank you Kristan for sharing these amazing brownies! I know I will be making a batch of these very soon!
Find Kristan at Confessions of a Cookbook Queen, on Facebook, Twitter and Pinterest.
While I’m busy wrapping up some portions of my book project I have another beautiful guest post to share.
Today’s post is from Julie over at The Little Kitchen. Julie shares all kinds of yummy food on her site from Cheesesteak Sandwiches to Lemon Biscotti. I’ve had the privilege of knowing Julie a couple years and she is amazingly sweet, beautiful, smart and talented… in other words, she’s AWESOME! =)
Today, she’s sharing this beautiful recipe for quick and easy White Chocolate Pretzel Candy Bark.
Here’s Julie with all the details…
Hi, I’m Julie! And I’m so happy to be guest posting for Glory today! Huge congrats to her and her book deal…I cannot wait to see it. I was so honored when she asked me to guest post. I LOVVVEEE her blog! I met Glory on my first blogging/brand trip to Wilton a couple of years ago and last year when I was visiting San Francisco for the day, she offered to drive close to three hours to hang out with me and show me around…because she is such a genuinely sweet person. I had a blast! We ate and shopped and ate. It was so fun! I can’t wait to go back one day and hopefully she would drive down again.
Today, I wanted to show you how to make a super sweet and super simple bark candy. But first off, the idea for these came from…wanting to do something with sprinkles. I have an obsession with sprinkles and honestly I don’t bake with them enough…I have made these brown butter funfetti sugar cookies so many times. Raise your hand if you like sprinkles!
I know, I know it’s not the holidays and why am I making bark in the spring? Because I want to. Just kidding. I think it’s perfect for Mother’s Day because my mom LOVES white chocolate. And with the pretzels, there’s a nice balance of salty and sweetness. It’s perfect for baby showers – as a favor or just a nice treat…or as a thank you. Just exactly what I’m using these special treats for.
It’s kind of hard to see but I used two pieces of parchment paper put down into the square pan in different directions to create a sling. I also used a round cake pan so I could vary the layer colors. If you’re using a round pan, spray the inside sides of the pan so it doesn’t stick and then lay down a piece of round parchment paper.
After pouring the first layer of chocolate into the pan, add the pretzels and be sure to press them down.
After adding the second layer of chocolate, I added confetti and regular sprinkles.
These treats are going to the vet office tomorrow, I have to take Charley, my dog, for two different appointments and I thought I would bring these as a way to show how much I appreciate them. They always appreciate a sweet treat as a thank you from us.
I took regular treat boxes and added washi tap to trim them and to make them look a little different.
And that’s it! So simple. Sweet and salty…a great combo, right?
White Chocolate Pretzel Candy Bark
Sweet and salty, cute and easy, this White Chocolate Bark is the perfect snack or gift.
Baking spray if using a round pan
Parchment or wax paper
8x8 square pan or 8-inch round pan
1st layer: 1 2/3 cups white chocolate chips (I prefer Hershey's Premier White Chips)
1 1/4 to 1 1/2 cups lightly crushed mini pretzels
2nd layer: 1 1/3 cups pink candy melts & 1/3 cup white chocolate chips
For a square pan: create a sling by tearing two sheets of parchment or wax paper and lay them in the pan perpendicular to each other.
For a round pan: spray the insides of the sides of pan with baking spray. Wipe the bottom of the pan if necessary. Cut out a piece of parchment paper or wax paper the same size of the pan (lay the pan on top of the paper and mark with a pen then cut out).
In one microwave safe glass bowl, microwave the white chocolate chips on 50% power in 30 second increments until melted. Mix with a spoon after each microwaving increment. Pour first layer into pan and using a spoon or butter knife, spread evenly. Add pretzels and press down. Refrigerate for 5 to 10 minutes.
Melt second layer of white chocolate & candy melts in the same way as the first layer of chocolate. Remove pan from refrigerator and pour melted chocolate/candy on top of the pretzels. Using a spoon or butter knife, spread the chocolate evenly. Add sprinkles, cookie crumbs or whatever you'd like to on top. Refrigerate for at least 1 hour before cutting with a sharp knife.
- Use whatever colors or candy melts you want for each layer, the sky's the limit depending on what event you're making these for.
- Don't let your glass bowls set, soak them in hot water and soap immediately to make your clean-up a lot easier.
Thank you Julie for sharing these gorgeous treats with us!
Find Julie at The Little Kitchen.net, on Facebook, Twitter and Pinterest.
Happy spring lovely readers! Here in California we’re enjoying beautiful spring weather and I’m busy finishing up a book I hope to have in your hands by next spring! (Here’s the post where I recently shared the fun book news!)
So today I have another lovely friend stopping by with some amazingly delicious Orange Creamsicle Rice Krispy Treats!
You know when you invite a friend over and they arrive with a sweet hostess gift, and you chat all day and feel so wonderful about your time together? I think today’s post is going to feel just like that!
My friend Darla, from the beautiful site Bakingdom makes the most incredible things! Darla’s site is full of beautiful and creative desserts, photographed with incredible style… it’s no wonder why I like her so much!
Here’s Darla, with all the details on these special treats…
Hi everyone! I’m Darla from Bakingdom. I’m so excited to be hanging out over here on Glorious Treats today! I just love Glory and everything she does. Someday, when I’m wildly rich, I’m going to fly Glory to my house and pay her to teach me how to make incredible cookies like she does.
And also, she’s going o have to throw me a party so that I get an amazing Glorious Treats dessert table.
She doesn’t have a choice. She can’t create amazingness like that and then expect people not to want it, amirite?
When Glory asked me if I’d like to come by for a little visit, um…yeah! Of course I would, but then…what to make?! I knew it had to be something sweet and unique, and I’m pretty much dying for warm weather, so why not bring that into the mix, too?
What’s more warm weathery than orange creamsicles?! Except…
…it’s still too chilly ’round these parts for popsicles. Alright, then, well skip the frozen part. Instead, I stirred some orange goodness into rice krispy treats and threw them into some push-up pop containers with fluffy orange buttercream.
And then I turned around to clean up, and they all vanished into the bellies of my men-folk.
I guess I did good.
To make these treats full of orange yumminess, I stirred freshly grated orange zest right into the melting marshmallows. You’d be surprised at how little you need to make a big impact. I only used two teaspoons, and I think it was the perfect amount. You can add more or less, depending on what you want, though.
I decided to add some tiny marshmallow bits to my treats, as well, but they’re optional. Who doesn’t want even more marshmallowy goodness, though?
To cut the treats to size, I used one of the empty push-up pop containers. I cut the treats before they had hardened entirely (i waited about 10 minutes after I pressed them into the pan), so the plastic easily went through them. If you wait longer than I did, you’ll likely need to use a round cookie cutter.
Once all the pieces are cut, all you have to do is layer them into the containers with some tasty frosting. :) I did three layers of treats, to fill the containers completely full. I topped each pop with an extra swirl of orange frosting, white nonpareils, and sweet little candy orange wedge.
Orange Creamsicle Rice Krispy Treats with Orange Buttercream
A delicious twist on a classic treat!
Yield: Makes 1- 9x13-inch pan of treats
FOR THE TREATS
6 cups crispy rice cereal
1/2 cup mini marshmallow bits, optional
3 tablespoons Challenge butter
10 ounces marshmallows
2 teaspoons finely grated orange zest
FOR THE FROSTING
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups (250 grams) confectioners’ sugar
2 tablespoons heavy cream
1 tablespoon finely grated orange zest
2 to 3 teaspoons orange juice
Food coloring (optional)
To make the treats: Lightly coat a 9x13-inch pan with butter, oil, or cooking spray; set aside.
In a large bowl, combine the cereal and marshmallow bits (if using); set aside.
In a large pan, melt the butter over medium-low heat. Add the marshmallows and stir constantly to melt them. When they are almost completely melted, stir in the orange zest. As soon as the marshmallows are completely melted, remove from heat and stir in the cereal. Make sure to get it completely coated with the marshmallow mixture.
Press the mixture into the prepared pan, making sure it is spread evenly. Don't press it too firmly, or the treats may set up very hard.
Allow the treats to set up for at least 10 minutes, then use an empty push-up pop container, or a small round cookie cutter, to cut out enough round treats to fill each push-up pop container with three. For example, for 6 push-up pops, you'll need 18 round treats (three for each container). Allow the circles to continue setting up while you make the frosting.
To make the frosting: In a large bowl, or the bowl of a standing mixer, beat the butter for 3 minutes. Beat in the sugar until combined. Add 2 tablespoons heavy cream and whisk on high for 4 minutes, until light and fluffy. Stir in the zest, juice, and food coloring.
Assemble: In each push-up pop container, press a round treat into the bottom of the container. Pipe a small amount of frosting on top of it, then, press another treat over the frosting. Add more frosting on top of this treat, and press one more treat on top. Pipe a rosette of frosting on top, and garnish with sprinkles or candies.
You can also dress up the containers with pretty ribbons and other fun finds. I stuck some shiny rhinestone stickers on the end of each push-up stick, as well as pressing one into the center of the lids.
These are a fantastic marriage of two classics and they disappeared before I could blink. If you want to try a new twist on an old favorite, these are fast and easy…and everyone loves them! Plus, if you don’t have push-up pop containers, you can also spread the frosting onto the treats and cut them into bars. Easy peasy.
Thanks for letting me come over and play, Glory! I had too much fun!!
Thanks for this sweet and delicious post Darla!! As soon as I have time I know I’m going to make a batch of these!
You can keep up with Darla and all the beautiful things she creates, on her site Bakingdom.
And be sure to follow her on Facebook, Twitter, and Pinterest.
You can find the Push up pop containers by Wilton at Michael’s or JoAnn’s.