A New Year... 2017. Rejoice 2016.

Wishing everyone a very Happy New Year....

It was a huge year here at Cookie Queen Kitsch'n which was evident in that I had zero time to blog after January break, disppointing in my lack of time, great from a business point of view.  

We were supported very well again in 2016 by our great onseller and pop up party company that we love working with - All In All Parties - be sure to check them out for all your party needs.  Lisa and her team specialise in Pop Up Party Packages in a number of inclusions, our recommendation is the "Sit Back & Relax" Package and they take care of all of your event needs and you literally sit back and relax.  2016 saw us work with All in All Parties at least twice a month or more and we created some fabulous tables with them, from Superheros, to Masterchef, to Princess to Pool Parties! The sky is your limit.

We have also teamed up with Bop Til You Drop  in 2016 and are now the Party Favour supplier for their events.  We are very excited to be working with them in 2017 to bring you some Custom Disco themed cookies along with an option of a fantastic Exclusive Cutter Design. Totes Excited!

The biggest news I have is that we have a NEW Website about to launch, currently www.cookiequeenkitschn.com.au points to our facebook business page that has been running for the past 7 years, but times have changed, things have grown, and we need to spend less hours on the tailored quotes that keep me up every night, many quotations can be above peoples expectations so....... we have designed some easy packages to help make the decisions easy to construct a Dessert Table.

Keep your eyes peeled.

For your 2017 Birthdays, Parties, Special Occassions and Corporate Events please ensure you email us at cookiequeen@y7mail.com

These are our 2017 Dessert Table Highlights

Road Test - Meyer Lemon Pound Cake by Williams Sonoma

Road Test

Meyer Lemon Pound Cake
by Williams Sonoma

I have decided to try out and rate a few off the shelf items this year if I get a chance to squeeze in a few things each month, we'll see how I go on this journey.

The one thing I find with "packet cakes" is that they rise more and stay fresh for longer, the 2nd is the reason I do not make them very often, because to stay fresh longer means alot of preservatives, and numbers in them.  However sometimes they have their benefits, if time isn't on your side, you cannot bake on the day or the day before an event, or if you have to freeze it.  All these are valid reasons in my book to use a packet.

Number one reason to not use a packet = a customer is paying you to bake! Because they are paying you to actually bake, from scratch!

So first cab off the rank is this quite expensive version of a Meyer Lemon Pound Cake.  However it is utterly and insanely delicious!

Here goes....

You will need:
200g Butter Room Temp
1 x Box of Williams Sonoma Meyer Lemon Pound Cake
2 x Large Eggs
1/2 cup Water

Preheat oven to 180 (or 350) degrees.  Cream the butter until pale in an electric mixer.

Then add both eggs. Beat well.

Add half the packet and half the water, mix on low.

Add 2nd lot of packet and water and mix then turn mixer to high for one minute.

Pour the mix into a prepared pan (prepared means greased with butter or spray oil and then coated in a dusting of flour).  It is recommended to use a loaf pan however given packets rise more I chose to use a small spring form round.

Bake for 60 mins, use a wooden skewer to test it is ready before you remove from the oven.  When ready, remove and let cool for 15-20 mins in the pan.  Then pop out of the pan.  I chose to ice with lemon glaze whilst still slightly warm as it has a great finish.

Lemon Glaze
1 cup Icing Sugar
1/2 Lemon Rind
1/2 Lemon Squeezed

Mix togther until the icing sugar is completely dissolved.  If not runny like thickened cream then add a teaspoon of milk.

Pour in the centre of the cake and the warmth of the cake will cover it smoothly and evenly.
Serve.

TOP 9 Kids Birthday Parties of 2015

Merry Christmas and Happy New Year to one and all....

It has been a crazy year here at Cookie Queen Kitsch'n and as you can seen there wasn't alot of time for pleasure baking or blogging.

We hit the ground running last January and didn't stop all year, it was huge for Kids Birthday Parties, with Candy Bars and Dessert Buffets.  Here are my Top 9 on most liked posts, it was hard to choose but these were all fabulous events.  My May 2015 last year was booked up by Feburary and I am again half booked for the month with my loyal fans!

So if you have an event or birthday party this coming year in 2016, get your booking in early.  Email me at cookiequeen@y7mail.com

Great Food Blogger Cookie Swap 2015 - Salted Double Chocolate Caramel Stuffed Cookies

I have once again joined the The Great Food Blogger Cookie Swap which runs annally each year internationally, and is hosted by : Julie Tran from The Little Kitchen  & Lyndsay Landis from Love & Olive Oil.

This year I have opted out of my decorated cookies because with my business I just have not had the time to stretch myself.

So this year we have my favourite cookies which are totally delicious!!!

Salted Double Chocolate Caramel Stuffed Cookies

Ingredients
2 1/2 cups Choc Chips (I do dark to get the rich colour result)
1/4 Cup Butter
3 Eggs
1 Cup Golden Castor Sugar (for extra special flavour)
2 tsp Vanilla Essence
1/2 tsp Salt
6 Tbsp Plain Flour
1 tsp Baking Powder
3 Tbsp Dutch Cocoa
2 tsp Chocolate Spice Mix
20  Caramels - cut in Half (I use Columbines as I am in Australia)
Fleur De Sel (Salt on top to bake)

Makes - 24-30 Cookies

Method

Place 1 1/2 cups of choc chips into a double boiler and melt and combine in the butter.

Place the eggs. sugar, vanilla and salt in the mixer and mix together thoroughly.

Swap to a spatula/wooden spoon. Then add in the flour and baking powder along with the cocoa, chocolate spice mix (I purchased from a German Spice Shop in the Strand Arcade Sydney - Gewurzhaus) and mix together very well so there are no white streaks present.

Cover and place in the fridge for 1-2 hours.

Take out of the fridge and roll a tablespoon size of dough, then dip a hole using yor thumb and pop a half piece of caramel into the dough and roll up into a tight ball.  Place the cookie dough ball onto a baking tray.  Repeat and line tray leaving about 3 inches between each ball to allow for speading as these will become about 2-2.5 inches wide.

Press down on dough balls to flatten slightly.  Sprinkle the tops of cookies with the Fleur De Sel (or sea salt if you cannot obtain).

Bake for 10-12 minutes.

Cool for 15 minutes.

*Note Im late in posting and my recipients will receive this coming week before Christmas.