Sweet Lolita Sweets

CHECK IT OUT!

2008-10-13T03:09:59Z

this is my webstore
if you want check it out cutie <3
you wanna see more pics & any question - seoung14@hotmail.com
WE CAN SHIPPING EVERYWHERE!
http://mimicang.bigcartel.com

Hello!

2008-10-13T00:01:22Z

I've only just joined this community and today I made some super delicious Cranberry White Chocolate Oatmeal Cookies! YUM :D And I thought I'd share it with you guys. I hope you like it! (Pictures included!)

(DELICIOUS) Cranberry White Chocolate Oatmeal Cookies

Ingredients:
3/4 Cup Unsalted Butter, Softened to Room temperature
1/2 Cup Granulated (white) Sugar
1/2 (Packed) Light Brown Sugar
1 Large Egg
1 TBS Light Corn Syrup
1 TSP Vanilla Extract
1 1/2 Cups All Purpose White Flour
1/4 Cup Cake Flour
1 TSP Baking Soda
1/2 TSP Salt
1/2 Cup Sweetened, Dried Cranberries
1/2 Rolling Oats (Your basic unseasoned, unflavored Quaker Oats will do just fine)
1/2 Cup Sweetened Coconut Flakes
3/4 Cup White Chocolate Chips

You will also need a basic cookie pan and parchment paper.

Recipe:
1. Preheat oven to 325 degrees. Line your baking pans with parchment paper.
2. In a large bowl with a hand mixer, beat the butter, sugar, and brown sugar until light and fluffy. Scrape the sides of the bowl with a spatula.
3. Add the egg, corn syrup, and vanilla. Beat on medium speed until well mixed.
4. Mix in 1 Cup of the All-Purpose white flour until well blended. Then mix in the left over 1/2 Cup of flour for about 10 seconds.
5. Sprinkle in Cake Flour, Baking Soda, and salt. Beat on low speed until well-blended.
6. With a spatula or wooden spoon, fold in Cranberries, Oats, Coconut, and White Chocolate Chips. Fold for about a minute, or until evenly mixed.

7. Using your fingers, place globs of dough about the size of a heaping tablespoon onto the cookie sheet, about 2 inches apart.
8. Put in the oven, bake for about 15 minutes, or until a darker golden brown. They should look something like this:

9. Remove from the oven. Separate the cookies from the parchment paper and put them on a flat surface to cool.
10. Line the baking pan with another piece of parchment and repeat steps 7-10 until all dough has been used.
11. Enjoy delicious addictive cookies. :]

Notes:
1. If your parchment paper does not lie flat on the baking pan, sprinkle the pan lightly with water, making sure to get some on the corners. Pat down parchment paper. Voila! It sticks :)
2. I did not have and could not find any cake flour. So instead, I used a substitute! I used this recipe. I had a little extra left over, since I didn't trust myself to be able to do conversions. But if you feel confident, go ahead!
3. The original recipe included Chopped Pecans. I personally do not like nuts in ANYTHING. (I don't even eat peanut butter), but if you do, simply add 1/2 Cup Pecan pieces during step 6.
4. I personally do not like cookies overly sweet, and the batter tasted a bit sweet to me, so I added just a teeny pinch more salt as a precaution.

Please tell me how these cookies turned out for you! :)

egl_cooking @ 2008-10-06T16:52:00

2008-10-06T20:54:25Z

This site is in french but I'm sure you will find something delicious there.
If you want to translate a recipe, just ask me !

www.puregourmandise.com/gourmandises.htm

egl_cooking @ 2008-10-02T22:05:00

2008-10-03T05:21:45Z

1 1/2 cupps all-purpose flour
1 tsp dried lavender buds, ground with mortar and pestle
1 tsp finely shredded lemon peel
1/4 tsp salt
1 cup butter, softened
2 cups powdered sugar
1 tbsp milk
Dried lavender buds (optional)
Thin strips of lemon peel (optional)

1. In a medium bowl stir together the flour, ground lavender, finely shredded lemon peel, and salt; set aside. Ina large mixing bowl beat 3/4 cup of the butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the powdered sugar. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixture. Stir in any remaining flour mixture.
2. On a lightly floured surface, shape dough into a 10-inch-long log. Wrap in plastic and chill for 2 hours or until firm.
3. Preheat oven to 350F. Using a sharp knife, cut roll into 1/4 inch slices. Place slices 2 inches apart on an un-greased cookie sheet. Bake for 10 minutes or until edges are light brown. Transfer to a wire rack.
4. For frosting, in a small bowl combine the remaining 1/4 cup butter the remaining 1 cup powdered sugar and milk. Stir until smooth. If necessary add additional milk, one teaspoon at a time to make a frosting of spreading consistency.

These are really good if you like lavender. I'm not a huge fan, but I still really like them. I seem to have a lot of problems with Better Homes and Gardens recipes, though. When I added all the ingredients, the dough was really dry so I added a bit of milk. It may have been because maybe my butter wasn't soft enough.. Or Better Homes and Gardens hates me. ^-^
(Recipe from Better Homes and Gardens)

A Few Interesting Recipes

2008-09-27T04:25:19Z

First of all, here is a couple of links of interest that would be great for your tea parties and picnics. First one is called Trilobite Cookies and the other one is called, Ammonites in a Blanket.

Now, for the piece de resistance, Strawberry chip and Chocolate Chip Macaroons from bakebakebake .

Basic recipe under the cut. To make the pink cookies, use food coloring of your choice. Also, put chocolate chips in the pink one and strawberry chips in the white ones.
Macaroons

4 eggwhites from mediumsized eggs
8 ounces of icing sugar
9 ounces of chocolate chips
50 grams of cornflakes (crushed)
5 ounces of almonds (chopped)
5 ounces of sunflower seeds

01. Pop the almonds and sunflower seeds into the oven for about 5 mins, 140°C. Leave to cool.

02. Mix eggwhities and icing sugar. Beat till mixture gets really stiff. Yepp to the extent of when you overturn your mixing bowl, the white gooey sweetness doesnt flop onto your head :) IT MUST BE STIFF! (I beat my mixture for about 20-30 mins)

03. Add in the cooled chopped almonds, sunflower seeds, crushed cornflakes and chocolate chips into the white gooey sweetness. Mix well.

04. Drop teaspoonfuls of the mixture into mini paper cups and then bake for 25-30mins at 140°C.

05. Leave on rack to cool. 10 mins later it's ready to be ravished!!

Photo and recipe courtesy of loopedbusrides

Strawberry cake

2008-09-24T23:27:25Z

First post here, hey \o/

My boyfriend and I went for a picnic in Aug. 30.

Ugly face here. Very necessary image edit. Seriously.

OMG, the cake \o/

It was filled with strawberry mousse. Very nice ^^v

egl_cooking @ 2008-09-07T18:46:00

2008-09-07T17:58:52Z

Hi everyone.

Long time lurker, first time poster here...

The other day I decided that Halloween would be perfect for a gothic loli tea party. Im the type of person who plans EVERY little detail in advance so I was wondering if anyone had some gothloli/spooky kinds of foods I could try? Ive looked through the past entries and already have a few ideas (I'll defiantly be trying the bleeding heart cupcakes and Ice cream floats as I had one a few halloweens back). Ive also looked at http://allrecipes.co.uk/default.aspx and http://www.britta.com/Hw/HWr.html#skulls. Howvere most of the ideas I want to try are sweet and I really need some savory snacks too, If anyone has any i would be very grateful (the gorier the better, i love creeping people out...i also plan on making sweeney todd-style meat pies with fake body parts in them which the guests wont know about till they take a bite!)

Thanks in advance and ill be sure to post photo's and let you know how it turns out

xxx

Finger Food

2008-08-27T07:45:15Z

Radishes with chive Butter
Makes 4 dozen
8 tablespoons (1 stick) unsalted butter, softened
2 tablespoons chives

Mix butter and chives in bowl. Transfer to small pastry bag fitted with a #70 leaf tip. Pipe butter onto radish halves. Serve on a bed of coarse salt.

Daisy Flower Party Flavors

2008-08-27T06:11:25Z

Fill pails (available at party-supply stores) with candy, and insert a paper daisy with a lollipop poked through its center in each pail.

Take your favorite brownie bites and tape hand drawn daisy flower to a blunt toothpicks. Insert toothpicks into brownies

Hummingbird Cake

2008-08-27T05:57:09Z

Hummingbird Cake
Ingredients
Makes one 9-inch layer cake
Unsalted butter, room temperature, for pans and racks
3 cups all-purpose flour, plus more for pans
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
3 cups mashed ripe banana, about 3 large
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts or pecans
1 cup desiccated coconut, unsweetened
Cream Cheese Frosting
Dried Pineapple Flowers, optional

Preheat oven to 350 degrees, with rack in the center. Butter two 9-by-2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter paper, and dust the pans with flour, tapping out any excess. Set aside.
In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a medium bowl, mix together banana, pineapple, walnuts, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.
Transfer pans to a greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely. Assemble cake, or wrap each layer well and freeze (thaw before using).
With a serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Using an offset spatula, spread top of layer with 1/4 inch of frosting. Top with untrimmed layer. Frost sides and top of cake with remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature. (Cake can be refrigerated up to 3 days.)

Cream Cheese Frosting
Makes 7 3/4 Cups
24 ounces cream cheese, room temperature
1 1/2 cups unsalted

With electric mixer, beat cream cheese on medium speed until smooth and creamy, about 2 minutes. Add butter, 1/4 cup at a time, and beat until smooth. Reduce speed to low; add confectioners' sugar 1 cup at a time, beating until fully incorporated. Chill before spreading.

Dried Pineapple Flowers
Makes about 2 dozen
2 large or 4 small pineapples

Preheat oven to 225 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper.
Peel pineapples. Using a small melon baller, remove and discard "eyes." Slice pineapple very thinly; place slices on baking sheets. Cook until tops look dried, about 30 minutes. Flip slices; cook until completely dried, 25 to 30 minutes more. Cool on a wire rack. Refrigerate in an airtight container up to 3 days.

Note: Select a firm pineapple and use a mandolin. Also, you can sprinkle some sugar on the pineapple to improve the taste, while it's cooking, if you choose to eat the pineapple flowers.

egl_cooking @ 2008-08-14T14:56:00

2008-08-14T21:06:24Z

Hello~ I'm new to this comm, and somewhat new to Lolita in general (around more often than people think, I just lurk lots ^^; )

Anyways, I'm sorta planning a small lolita/dolly tea party for my birthday this month and am trying to come up with a menu~ I did find a few things by perusing the archives, but I still wanted to ask a few questions...

I have a super cute waffle iron that I bought at a Goodwill the other day. I'm dying to use it, but I don't really wanna make waffles ^^; Does anyone know of anything else that would be great to make in it? It's a Hello Kitty iron and makes little Kitty and bunny shaped waffles ^___^

Well, I guess that was my only question... Although if anyone wants to suggest something I should totally try to make for my party, I'm all up for it~ Difficulty isn't a problem, although I'd prefer something medium to easy (more for time purposes than abilities) and I'd really like have a few recipes that I can make a few days in advance~

cook book find

2008-08-13T22:14:21Z

So while I was shelving books in the library today I came across a very cute and Lolita like cookbook. It’s called “Fairy Cooking”

I have yet to cook anything from it due to going back to school soon and not having enough time, but I know that I will once I have some free time. The recipes are very easy as it is a children’s book. The thing I love must about it, besides the cute designs on the page, is that not all the recipes are for sweets. I know so many times going to a tea event and there was nothing but sweets to ear. It’s enough to give you a stomach ache. So I know I will be using the cut-out sandwiches at my next outing.

Also for those dark lolita’s there’s a recipe for spider web cookies.

And these are the recipes that are contained within:

Spangly Heart Cookies
Pretty Fairy Fudge
Fairy Muffins
Swirly Pink Cookies
Mini Fairy Pastries
Pretty Fairy Star Cookies
Flowery Cut-Out Cookies
Tiny Fairy Cakes
Iced Raspberry Mousse
Cut Out Sandwiches
Chocolate Cobweb Cookies
Butterfly Cupcakes
Little Cheese Scones
Mini Meringues
Confetti Cookies
Marzipan Toadstools

Product find

2008-07-31T20:21:14Z

I don't think this needs any words at all.

http://www.surlatable.com/product/wilton++giant+cupcake+cake+pan.do?search=basic&keyword=cupcake+pan&sortby=gsa&asc=true&page=1

Triffle

2008-07-27T20:28:05Z

This dessert is super easy to make. However, it is very impressive and darned delicious.

Cheese cake flavored instant pudding

Blue berries, cut strawberries, whipped cream and, angel food cake...

Invert a cake plate

Begin layering the ingredients to make this

Check out those awesome layers from below

It serves a lot of people. I hope you do try sometime. I am sure everyone will love it.

Guro Cupcakes!

2008-07-24T02:13:19Z

Guro cupcakes? Yes!

Wow, when I came across these, I just had to share...

Check it out at Epicurious.

Quick Tip

2008-07-23T17:38:16Z

I posted this at a comment to moral_extremist's entry in egl and then realized I might as well post it here too.

An egg slicer can be for best friend. As well as cubing your eggs nicely for egg salad tea sandwiches. (If anyone actually doesn't know how to do this I'll edit the post.) Using an egg slicer ensures even sliced strawberries as well as other small soft fruit like peeled kiwi.

PS- To oshidori, do you think tags will be enabled anytime soon?

Cute Cupcake Pops!

2008-07-21T23:34:46Z

These cupcake pops are adorable! I have to try this.

Get the recipe at Bakerella.

Breakfast fit for Lolitas

2008-07-15T23:25:09Z

Spinafewtimes mentioned a breakfast for lolitas. I thought I would post it here.

Apples, organic sugar, grated nutmeg, grated cinnamon, whole cinnamon stick, Riesling (white wine). I don't measure when I cook. But that's dish 1.

Precooked oatmeal (steel cut/ pinhead/ irish/scottish oatmeal), currants, raisins, and a splash of vanilla. I poured them into patties and chilled them over night. That morning I peeled (tip thicker patties peel better) and slapped them on a griddle with some canola oil. I served them as any other pancake, with butter and maple syrup. That;s dish 2.

Finally, I cooked some lean turkey sausage. I love fresh parsley. I feel it makes the plate look so professional.

Chocolate Macarons

2008-07-06T17:07:38Z

Thought you gals might enjoy this post from bakebakebake

egl_cooking @ 2008-07-03T17:18:00

2008-07-03T21:19:45Z

Hi! I have lurked this community for awhile, but this is my first time posting :D

I'm not sure if this was already posted but this website has a ton of adorable bento recipes! ^.^

http://www.cookingcute.com/

Hope you guys like it <3

testing - Baking Blog

2008-06-16T18:59:27Z

I don't want in anyway to usurp this wonderful community but I mentioned ages ago in egl that I was thinking of starting a baking/cooking section to avantgauche.co.uk

I've just posted two trial posts on the sites new baking blog and I'd love to know what you think I know it could do with more photos, I'll add them when I get my camera working again. But I like to know what you think of the first posts.

Not a recipe, but a cupcake chef hat!

2008-06-13T06:32:18Z

Ok, not a recipe, but I thought you ladies might appreciate this:
Also posted in EGL crafts.

[img width=500 height=375]http://i40.photobucket.com/albums/e243/myselfmalina/S6000020.jpg[/img]

Not quite EGL, but still thought it was pretty adorable! My chef hat turned cupcake! I never want to do another satin stitch in my life! Hand embroidered by moi! I have a chef coat that I'm trying to decide what to embroider. Maybe mixers and bowls and such?

Mocha Sponge Cookies!

2008-06-12T16:57:17Z

Today, since I had so much free time, I decided to bake some cookies :D I went through the great big cookie book and decided to make some Coffee Sponge Drops. I altered the recipe a bit to make them Mocha Sponge Drops and instead of using soft cheese and ginger for the filling, I whipped up some cream which I thought would be nicer.

Here's a thumbnail to the original recipe for Coffee Sponge Drops scanned from the book.

My recipe for the Mocha variation...

Ingredients:
40g of plain flour
1tbsp heaped of cocoa powder (should make up 50g with the flour)
1tbsp of instant coffee powder (equal to the cocoa)
75g of caster sugar
2 eggs
and 200ml of double cream for whipping

1. Preheat oven to 190c/375F/Gas 5 - making adjustments for fan assisted ovens.

2. Sift the flour, cocoa, and coffee together.

3. Combine eggs and sugar into a bowl and beat with an electric whisk until thick and mousse-like (this will take quite a few minutes)

4. Carefully add your dry ingredients tom to egg mix and fold in with a metal spoon being careful not to knock out any air.

5. Spoon the mixture into a piping bag fitted with a plain 1cm nozzle and pipe the mixture into 4cm/1 1/2" rounds on to lined baking sheets.

6. Bake for 12 minutes and cool on a wire rack.

7. When they're cool, whip up your cream and sandwich the mocha sponges together.

The recipe makes really light, delicately flavoured cookies that are soft and very more-ish!!

X-posted to my journal

rosewater and raspberry cupcakes

2008-06-07T06:41:00Z

INGREDIENTS

1 1/4 cups all-purpose flour

1tsp baking powder

1/4 tsp salt

3/4 confectioners' sugar

1/2 cup unsalted butter [room temp]

1tbsp rose water

2 large eggs [room temp]

1/2 cup whole milk

Rose water glaze (see below)

1 pint raspberries

sugared pale pink rose petals (see below)

Rose water Glaze
in a bowl whisk together 1cup confectioners sugar, 2 tbsp whole milk , 1 tsp rose water and a couple drops of red food colouring until smooth; the glaze should be spreadable [ it wasnt for me.. so i added a tad more milk until it was easier to actually whisk.. and i ended up just using a spoon and it turned out fine] if it seems too thin (which i doubt) add sugar gradually.
use immediately

Sugared Rose Petals
in a small bowl whisk 1 large egg white with a few drops of water until foamy. using a small brush, lightly coat the petals completely.
sprinkle the petals with superfine sugar until covered completely and transfer them to wax paper or a baking sheet to dry for an hour.[can be stored in a tupowar for up to an hour]

THE CUPCAKES
Position a rack in the middle of the oven and preheat to 350F. Line a standard 12 cup muffin pan with paper or foil liners.

in a bowl, whisk together the flour, baking powder, and salt. in another bowl,with and electric mixer on medium-high speed, beat the confectioners sugar and butter until light and fluffy [2-3 mins].add the rose water and the eggs, one at a time, beating on low speed until combined after each addition. add the flour mixture in three additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed. [i mixed it for a good long time.. maybe 10 minutes to make sure it was nice and fluffy and smooth]

divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. bake until center of the cupcake comes out clean when poked with a toothpick [roughly 15 min] let cool for 5 mins then transfer to wire rack to cool for 1 hour [i noticed they dont stick well to the paper cups at all so be careful when moving them]

spoon glaze over the cupcakes. top each cupcake with sugard petals and rasperries

I didnt use the flower petals because roses are not in season "/ so i couldnt find rose petals.. instead i made cream cheese icing and topped it with the icing and raspberries and i think its good :]

the glaze is kinda funny tasting.. like straigh sugar.. it might taste good to some but i dont like it (then again i dont like regular sugar icing either)

I also ended up with a decent amount of extra batter so i made mini cupcakes :]

makes 12 cupcakes
with a little to spare
can be stored in an airtight container for up to 3 days in the fridge

Videos with the ultimate cupcake recipe.

2008-06-04T18:16:51Z

If you're a die-hard Alton Brown fan, you might've saw this before. Well, The recipes featured in these videos are vanilla cupcakes (IN ACTUAL TEACUPS! OMG), Chocolate cupcakes, and buttercream frosting.

The cup-cake would be a great hit at your next meet up or what not. Just want to share.
Part one
Part two