July 7, 2010

I Love Sugar Cookies

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Chocolate Cosmos

I do.  I love them in any shape, for any occasion.  The shape of a sugar cookie is only limited by your imagination.  When I decide upon a shape, if I don’t have they cutter for it, I make a template.  I first draw it on paper.  If the shape is symmetric, I first fold the paper in half, sketch it, cut it out and

Chocolate Bridal Cookies ~ Great for showers, favors, or dessert buffet.

lay it flat.  Does it look right?  Once I am happy with it’s basic shape, I will glue that paper to some heavy card stock or thin cardboard.  Using the paper as the guide, I carefully cut out the card stock, completing the template.  It is now only awaiting the dough to be rolled out.  A sharp, short bladed knife works excellent for tracing the template.

I find that the best sugar cookies are 2.5 – 3.5″ across.  These are substantial enough to sell individually or by the dozen.  This size allows nice decoration and details, and the will neatly fit into a standard size

Hand piping royal icing on to heart-shaped vanilla cookies.

cellophane goodie bag. I prefer the clear ones, as the cookies, when finished are decoration enough

when the bag is tied with a coordinating ribbon, rafia or twisty-tie or lace.  A gift tag also finishes the favor and allows personalization.

Royal icing "run outs" before final piping.

Chocolate, almond, cinnamon or vanilla flavored, it doesn’t matter to me.   A butter recipe is a must.  Your baked cookie should be about 1/6″ of an inch thick.  It should have a firmness to it, and a slight hint of golden color.  When you bite into the cookie, the mouth feel should be tender, not tough.  An over-baked cookie will be hard, crumbly and fragile.  A soft cookie will win you accolades.

I love when they’re iced, and suddenly come “alive”!

Easter cookies.

Icing the cookies has some variation, depending on the finish product you hope

One is prettier than the next...

to achieve.  Flavor-wise, it is difficult to beat them iced with a butter cream frost, and simple sugar crystals.  Butter cream will also take tinting.  A butter cream will help the cookie keep its soft, tender texture for several days kept in an airtight container.  They do not, however, stack well.

Royal icing, in varying consistencies, can help you achieve great results.  Because royal icing is made from egg whites (or meringue powder), flavoring and powdered sugar, it will dry completely firm.  You may keep it’s nature white, or tint it to desired colors.  I recommend food coloring gels, as they are easy to incorporate and they do not add a significant

Gingerbread skelletons and green-tinted witch fingers.

amount of moisture to the icing.  Liquid food colorings can make your royal icing running because they are water based.  You can control the

Pumpkins with cinnamon royal icing.

consistency of royal icing by adding a few drops of water to thin it, or more powdered sugar to stiffen it.

Bridal cookies.

I  love when they’re iced, and suddenly come “alive”!  Holidays become special when cookies are decorated and add to the festivities.  You can count on Caffè Victoria to have special sugar cookies for Valentine’sDay, St. Patricks, Easter, Halloween, Thanksgiving & Christmas, as well as other holidays, throughout the year.

Special occasion cookies can be ordered by the dozen by calling Victoria, 970/686.5005, and we have successfully shipped our cookies throughout the continental US.

Surprise someone special to you with a batch.
 

May 10, 2010

Gift Baskets

Posted by Chef Victoria under Caffè Victoria, Catering by Victoria | Tags: , , , , , , , , , , , , , , , , , |
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Thick, fudgy Walnut Brownies are just one option to include in a gift basket.

Just adding another service to our repertoire, customized and themed gift baskets.

Gift basket of goodies for the Colorado State University Equine Surgical Center, as a “thank you” from one of their large animal patients.

This THANK YOU isn’t for everyone and every circumstance, but very apt for those special in your daily life.  The next time you experience the joy and comfort in working with a true professional, or when you have received the exceptional service of an outstanding colleague, or the next time you need to thank a special client, supplier, or service provider, consider sending them a basketful of gratitude.

We’ll help you accomplish your goal of thanking certain people with a thoughtful, usable gift. With a little bit of information and insight, we’ll create a relevant gift from you.  When they enjoy the delicious sweet and savory snacks, coffees and teas, fresh pastries, healthy treats, jams, jellies, sauces, mixes, picnic baskets, and so on, they can’t help but reflect on your kindness and thoughtfulness.  A gift such as this will be memorable and relationally building.  If you want to make a positive impression, this is a fine way to do it, and it is literally, just a phone call away. (970)686.5005  We’ll deliver it, or we’ll SHIP IT!

 

March 29, 2010

Easter Cupcakes and Chocolate Sugar Cookies

Posted by Chef Victoria under Caffè Victoria, Cakes by Victoria, Catering by Victoria, Recipes | Tags: , , , , , , , , , |
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Just in time for a grand celebration of Easter, Caffè Victoria will have special cupcakes and cookies for you to pick up for your family gathering.

Chocolate Sugar cookies are a perfect canvas for off-setting the pastel icings used to create delicious, beautiful Spring treats, just in time for Easter.  Spring and Easter have so many shapes and beautiful things to make out of cut-outs.  If we couldn’t find a cookie cutter we wanted to create, we simple made a template from cardstock, and used a knife to cut out the cookies.  True, it is a lot more time consuming, but  so worth the effort when you see the finished product.  The only thing limiting your possibilities is your creativity.

Top your favorite cupcakes with Easter grass and chocolate foil-wrapped chocolate eggs.  Who needs a basket?  These cupcakes say “Easter” in a very cheerful way.
Carrot Cake is a great dessert for Easter.  The Bunny thing and all.  So we created these scrumptuous carrot cake cupcakes with green cream cheese icing and green-tinted coconut on top.  Chocolate is a must on Easter, so we include some foil-wrapped chocolate eggs.

Hopping good cupcakes

Bunny Cupcakes are another yummy Easter treat.  We created these vanilla cupcakes by topping them with colored butter cream icing, and marshmallow ears.  The ears are made from jumbo marshmallow, cut with a kitchen scissor
in half.  The “sticky side of the marshmallow created from the cut are pressed into colored sanding sugar, and then cut in half again to make two ears.
Caffè Victoria will also have 4″, 6″ and 8″ specialty cakes for you to take home for your Easter dinner with your family or friends.  Red Velvet, Carrot & Italian Cremè.  Come in for a great breakfast, or just to pick a dessert.  We appreciate your business!

 

January 19, 2010

Chocolate Chip Shortbread Cookies

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CHOCOLATE CHIP SHORTBREADS

Dressed-up shortbreads, dipped in chocolate and toasted pecans.

No eggs, no problem!  Make shortbread cookies, and make this recipe because it is a winner.  These slow-baked cookies have a delicious flavor,  nutty crunch, and stack well so they are perfect for gift giving.  These cookies have also been called, “Noah Bedoahs.”

INGREDIENTS:

1 cup butter

1/2 cup sugar

1 tsp. vanilla extract

1/2 tsp. baking powder

1/2 cup finely chopped pecans

1 3/4 cup flour

3/4 cup mini semi-sweet chocolate chips

Beat butter & sugar together.  Add remaining ingredients, mixing until combined, adding chocolate last. Preheat oven to 275  °.  Line a baking sheet with parchment paper.  Scoop dough into 1″ balls and place on prepared sheet.  Flatted dough slightly with a flat bottom glass, or long pronged fork.  Bake 55-60 minutes.  Cool completely on a wire rack.

Yield:  2 dozen

 

December 10, 2009

Welcoming Guests with Christmas Cookies

Posted by Chef Victoria under Caffè Victoria, Catering by Victoria, Recipes | Tags: , , , , , |
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Evergreen wreath is a fragrant welcome.

Invite friends, family and special guests to your home for the Christmas season.  This is a great time to show your hopitality and to show-off your inviting home when it is decorated in all it’s splendor for Christmas.

Entertaining requires a bit of forethought, but not necessarily much extra work.  If you have a quality, reputable baker near by.  If you are handy, an afternoon in your kitchen can provide you with some tasty treats that you can keep on-hand for any drop-by guests.  We recommend serving easy, nastalgic cookies and candies.  They will be a great way to welcome guests, and return them to their yesteryears, if even for a fleeting moment.

Old-faShion sugar cookie are made from a simple shortbread dough, brushed with egg whites and rolled in colored sanding sugar, crushed candycanes, or nuts.

Old-Fashion Sugar Cookies diplayed in a simple cracker tray.

Having apple cider, hot cocoa mix and eggnog on hand is a quick fix when offering your guests something to warm them from the chill out side.  Hot tea and coffee are also safe bets.   A splash of Bailey’s Irish Cream is a festive way to dress either up with some cheer.

Keeping your Christmas cookies displayed and tightly wrapped on a platter, saves you steps when guests have already arrived.  Using a glass dome to cover your platter is also an option, which allows you to sample them, even when guests don’t drop by.

Remember, there are certain treats that will keep fresh longer than others.  This is a good thing to inquire about when purchasing holiday cookies, cakes and candies from your baker.  Most recipes will tell you the best way to store and or serve goodies made at home.  At Caffè Victoria, we recommend certain cookies which have the greatest “shelf life,” such as Old-Fashion Sugar Cookies and Snowballs.  These sell in the Caffè for $4.oo/dozen.  We also have beautiful and whimsical Sugar Cookie Cut-outs that are thick and soft, and colorfully iced and decorated, which are $12/dozen. These keep well if they are stored in air tight containers.

OLD-FASHION SUGAR COOKIES

Dough should be rolled into logs about 12″ long, with 1-1/2″ diameters and refrigerated for 3 hours, before brushing with eeg white and rolled in sanding sugar.

2 sticks butter, at room temperature

1 cup sugar

1 egg + 1 egg white, divided

1 tsp. vanilla extract

3 cups flour

1-1/2 tsp. baking powder

sanding sugar

Beat butter and sugar until fluffy.  Add 1 egg and vanilla and mix well.  Mix in flour and baking powder.  Dough should come together.  Roll into logs, wrap tightly with plastic wrap and refrigerate 3 hours.

Pre-heat oven to 350 ° F.  Remove from refrigerator, brush with egg and roll in sanding sugar.  Line a baking sheet with parchment.  Cut logs into coins, about 1/4-inch thick.  Place on cookie sheet, about 1 inch apart.  Bake about 8-9 minute until just a hint of golden color shows.  Cool completely before wrapping or storing.

CHEF’S NOTE:  These are also excellent rolled in nuts, such as pecans, walnuts or crushed almonds.  Consider spreading a dalop of chocolate ganache on the bottom of one, and placing the bottom of another on to first one, creating a sandwich.

Simple packaging is an excellent way to display sparkle and creativity of hand-made treats.

Finally, never underestimate the simple elegance of having platters of butter cookies around at a holiday party.  Simple, delicious, and bite-sized that are tempting and inviting to your guests.  If guests are too far away to come for a visit, consider wrapping up a package of cookies to mail to them across the miles.  It is a thoughtful, loving gift.  And this year, when a gift-giving budget is something to consider, it’s a great choice.

 

November 5, 2009

Getting the Most for Our Marketing Efforts

Posted by Chef Victoria under Catering by Victoria | Tags: , , , , , |
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We have contacted with a local radio station that airs ads for our catering busines to create some yummy, special gift boxes.  These gift boxes will be handed out to the radio station’s top clients.  Seems like participating in this customer appreciation endeavor was a no-brainer.  It is an opportunity to get our delicious product, in a nice neat package, to top business relations.

Spiced Chocolate Cookies

Mini Box of Snowballs Cookies

On some level, we get to reap the rewards of the gift giving benefits.  These vicarious clients will no doubt enjoy their goodie boxes, that will subtly have our logo on the packaging.  An association will likely be made….yummy stuff from Catering by Victoria.  It looks like a winning engagement with our vendor along with a name recognition made with their top customers.  We just might come out of this with a real boost to our client base, simply by doing what we’re good at.

A peek inside the gift box.

 

November 2, 2009

CUT-OUT COOKIES!!!!

Posted by Chef Victoria under Caffè Victoria, Catering by Victoria, Chef Notes, Recipes, breakfast | Tags: , , , , , , , , , , , |
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Valentine Sugar Cookies

Soft, slightly sweet and super cute.

You can personalize your cookies with your own unique style and flare.  Create your own shapes, with a template and a sharp knife, or purchase them from the ever growing inventory of metal and plastic cutters.   This holiday season, cut-out some precious time with your favorite children.  If might be the most special memory you make.Halloween 09 016

Creating sugar cookie cut-outs with children is a wonderful time for them to find their creative side.  Depending on the age of the children you are working with, you may want to have them help with cutting out and baking the cookies, or perhaps just the decorating portion of the process.  You can assist them by icing the cookies, and allowing them to finish them with sprinkles, nuts or sugar crystals.  For older kids, help them learn a new technique with piping bags.  co's bmw susan g komen 2008 001

We have used sugar cookies to personalize catered events and tie them to a clients theme.  They make great favors and table decorations for weddings, client appreciations and special life milestone events.  We have created cookies with company logos, color schemes and special “cause” emblems to commemorate certain events.

With the Christmas holiday rapidly approaching, schedule a time to create some fun memories in your kitchen.  Below you’ll find some easy, delicious recipes to make everything at home.  For tinting your icing, we suggest color gel, but Lawry’s food dye works also.  Additional confectioner’s sugar will need to be added  when using a water-based dye.Wilton Food Color Gel

ROYAL ICING

6 oz. egg whites

2 tsp. vanilla

8 cups powdered sugar

Beat with an electric mixer until smooth, adding  powdered sugar until desired consistency is reached.  For “RUN-OUT” technique, you will need a slightly viscous consistency.  Piping requires a stiffer consistency. Piping a “dam” around the edge of the cookie first will help keep the run-out icing contained.  Allow your run-out to dry completely before piping additional icing over it.

Chef Note:  Royal Icing takes flavoring well.  Add 1/4 tsp. of peppermint, cinnamon, coconut or almond extract if you desire a flavored icing.

GINGERBREAD CUT OUTS

Classic Gingerbread Cutouts

2 stick butter, soft

½ cup brown sugar

2/3 cup molasses

2 eggs

½ tsp. baking soda

½ tsp. salt

½ tsp. ground allspice

½ tsp. ground cloves

¾ tsp. cinnamon

1 tsp. ginger

1 tsp. vanilla

4 cups flourHalloween 09 004

Combine all ingredients.  Tightly wrap dough and chill  for 1 hour before rolling out.  Chill cookies (freezer) 10 minutes on cookie sheet before baking.  This will help them to keep their cut-out shapes more precisely.  Bake 8-10 minutes 350º.  Avoid over baking if you like to enjoy soft finished cookies.  Once cooled,  wrap cookies in stacks of 5 with plastic wrap, until ready to ice.  Finished cookies should be stored in an air-tight container.

Chef Note:  These cookies on their own have very little sugar in them.  Icing them with Royal Icing, or even a Vanilla Buttercream lends a sweetness that is just delightful, and a great accompaniment to a hot cup of coffee or even tea.

ROYAL ICING

6 oz. egg whites

2 tsp. vanilla

8 cups powdered sugar

 

April 15, 2009

Tax Day Tea Cakes

Posted by Chef Victoria under Caffè Victoria, Catering by Victoria, Recipes | Tags: , , |
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Afternoon delight....ah!

Afternoon delight....ah!

Tea cakes recipe, just in time for Tax Day.  Today is a good day to be good to yourself.  Take a break, make some tea and enjoy these easy, satisfying “cookies.”

Makes 3 dozen

Ingredients

  • 1  cup  butter, softened
  • 2  cups  sugar
  • 3  large eggs
  • 1  teaspoon  vanilla extract
  • 3 1/2  cups  all-purpose flour
  • 1  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • extra granulated sugar for rolling

Preparation

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.

Combine flour, soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended after each addition.

Divide dough in half; wrap each portion in plastic wrap, and chill 1 hour.

Roll dough into 1″ balls and roll in extra granulated sugar.  Place on baking sheet lined with parachment paper.  Flatten dough ball slightly with the bottom of a drinking glass.

Bake at 350° for 10 to 12 minutes or until edges are golden.  Allow to stay on baking sheet 5 minutes, then remove to wire racks for cooling. Repeat procedure with remaining dough.