ABOUT US
Three For Tea is the brainchild of 3 highly creative South African women who spotted a gap in the catering market - and now bring a fabulously affordable range of cupcake and cake wrappers to the event planning, catering and baking industry.
Go to http://www.threefortea.co.za/ to view the entire range
CONTACT DETAILS
Followers
Labels
- 34t (1)
- Amarula (1)
- ayoba (1)
- baker (1)
- bakers (1)
- baking parties (1)
- baking workshops (1)
- Barbie Cake (1)
- Betty Crocker (1)
- birthday (1)
- birthday cake (1)
- brats cake (1)
- brownies (2)
- cake (4)
- cake decorating (1)
- cake decorations (1)
- cake pops (1)
- cake wrapper (2)
- Chai (1)
- chocolate (1)
- Chocolate cake; cake; first cake; look and cook; kyk and kook (1)
- chocolate eclairs (1)
- christening (1)
- cinnabon wedding cake; wedding cake; (1)
- cinnabon; cinnabon cake (1)
- cowgirl cakes (1)
- cupcake (6)
- cupcake box (1)
- Cupcake Sally (1)
- cupcake van (1)
- cupcake wrappers (2)
- Cupcake wrappers - imagine the possibilities.. (2)
- cupcakes spring (2)
- custom cupcake wrappers (1)
- cute (1)
- doll cake (1)
- dried pineapple (1)
- Easter baking (1)
- edible cake decorations (1)
- edible diamonds (1)
- edible gems (1)
- eegnog (1)
- Eid (2)
- eid baking (2)
- eid cupcake (1)
- eid mubarak (1)
- Elvis Blue (1)
- Erh ya (1)
- flowers (2)
- food (1)
- frosting (1)
- fudge (1)
- Garth Streobel (1)
- get real martha (1)
- gift (1)
- gifts (2)
- give (1)
- goddess (1)
- good harvest (1)
- Hershey (1)
- hey cupcake (1)
- Honey Sponge Cake (1)
- hot chocolate (1)
- hummingbird cupcake (1)
- icing (1)
- Jones (1)
- Kahlua (1)
- largest birthday cake (1)
- Lesotho (1)
- littlebirdiecupcake (1)
- masala chai (1)
- movies (1)
- Muslim (1)
- muslim friends (1)
- national cupcake day (1)
- new designs (1)
- no minimum order (1)
- pan (1)
- paptert (1)
- peanut butter cup brownies (1)
- peanut butter cups (1)
- picnic (1)
- piquenique (1)
- post-it (1)
- presents (1)
- quilt (1)
- Ramadan (1)
- Reese's Peanut butter cups (1)
- Rosh Hashanah (1)
- Shen Nung (1)
- shweshwe (1)
- snow (1)
- sparkle (1)
- spice (1)
- spring (2)
- stylist (1)
- swahili (1)
- T'ien Yiheng (1)
- Tafelberg (1)
- tea (3)
- tea culture (1)
- tea cup (1)
- thanksgiving (1)
- thanksgiving cupcakes (1)
- Tramonto (1)
- truffles (1)
- turkey cupcakes (1)
- USA (1)
- Valentines' cupcake; Valentine's present; cupcake; Valentines' cake (1)
- vanilla (1)
- watermelon (1)
- wedding cakes (1)
- whisk (1)
- Womens day (1)
- wooden spoon (1)
- working with chocolate (1)
- x-box (1)
- Xmas cake (1)
- zebra (1)
- zebra cake (1)
Powered by Blogger.
Tuesday, August 10, 2010
Cowgirl cakes
10:48 AM |
Posted by
Anonymous
check out this CUTIE pie idea from Bakerella! just to add sum ooomph to my Manic Monday!
-----------------------------------------------------------------------------------------
It’s Cowboy Cookies. Or, in this case, Cowgirl Cookies.
Well, I took the traditional oats, chocolate chips and pecans this cookie is known for and added some pink m&m’s to make them, well, more girly.
But why stop there? I also made a few cookie mixes to try out as a test run for a gift idea. You see, I missed said friend’s birthday (sorry friend) and I wanted to make up for it. So, I took her basic recipe and made a few adjustments so I could fit all the ingredients into these jars.
They’re smooth Ball jars made especially for crafts. Smooooooth. No embossed logos in the glass. Nice. And with a little fabric, labels and a brown suede bow, they’re perfect little gifts.
But which one should I give her? It actually matters because I made four different variations. If you notice in the photo above, some of them have more oats, more flour or more sugar. I was trying different combinations to get all the ingredients to fit.
Oh and note to self: Use a ruler when attaching labels next time.
Luckily, the first test batch I made, worked. Yes!
So, here’s the recipe:
Cowgirl Cookies
1 1/3 cup all purpose flour, spooned into measuring cup & leveled
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cooking oats
3/4 cup m&ms
3/4 cup semi-sweet chocolate chips
1/2 cup brown sugar, packed
1/2 cup white sugar
1/3 – 1/2 cup chopped pecans
Stir all the dry ingredients in a large mixing bowl.
Add
1 slightly beaten egg
1/2 cup butter (melted slightly in the microwave)
1 teaspoon vanilla
Mix wet ingredients into dry ingredients. Use the back of a large spoon to work it all together. You may even need to use your hands to get everything incorporated.
Then roll the cookie dough into 1 1/2 inch balls, place on a parchment covered baking sheet and bake for about 10 minutes in a preheated 350 degree oven. I got about 26-28 cookies out of these.
Pretty and tasty. But I still want to try the other mixes later, and if one tastes better I’ll make sure and update the recipe. Besides, I want to know how long these will last in jars. Any ideas?
Want to make some cute cookie mix gifts, too? Here’s how.
Start with a 1 quart smooth Ball jar.
Layer the ingredients in like this:
First: flour, baking powder, baking soda and salt
Second: oats
Third: m&ms
Fourth: chocolate chips
Fifth: brown sugar
Sixth: white sugar
Seventh: chopped pecans
Pack each level down really tightly. I mean it. Pack it in. Or else it won’t all fit. Also, I added the chopped pecans last, because if the ingredients were too much or not enough, then I could add more or less pecans to adjust. I’d rather sacrifice nuts than chocolate, you know. The ingredients should be flush to the top of the lid when you seal it up.
See. There’s some of the pecans peeking out from under the fabric.
To decorate the top of the jars, get a spool of suede cord and some fabric. I really wanted to find some pink western bandana fabric, but this will do.
Anyway, cut the fabric into 6 inch squares and the suede into 25 inch pieces. Place the fabric on top and tie ribbons around the lid to hold it in place.
For the labels, you’ll need some card stock, a paper punch and double-sided tape.
Note: you can change the color of m&ms and give them as Halloween gifts, or Christmas gifts, too. Check out the seasonal m&ms in the candy aisle. They are usually available in special holiday colors or themes. The pink ones were in the Breast Cancer awareness bag. Also another great gift idea.
Enjoy!
http://www.bakerella.com/mix-things-up/
Subscribe to:
Post Comments (Atom)
Sites we follow...
BAKING TIPS
· Use icing sugar instead of flour when rolling out biscuits.
· To prevent cake from sticking, place the cake that has come out of the oven on a damp cloth for a couple of minutes.
· Add a pinch of baking soda to icing to prevent hardening and cracking.
· To avoid dried fruit or nuts from sinking to the bottom of a batter, coat them lightly with flour first.
· Add a few drops of lemon juice when creaming butter and sugar to make the job easier.
· Cool baked goods completely before freezing or they will end up soggy.
· 1Tbs dried yeast is equivalent to 25g fresh yeast
· To turn plain flour into self –raising flour sieve 2tsp of baking powder into 225g plain flour
· To make self-raising whole-wheat flour add 10ml of baking powder to every 250ml whole-wheat flour
· To make your own baking powder, sieve 10ml cream of tartar into 5ml baking soda
· Always chill pastry dough before rolling and cutting, as it relaxes the gluten.
· For feather light muffins stir only until the ingredients are moist. Extra stirring will make them tough.
· Bake for the minimum time given in the recipe before opening the oven door. If the door is opened too soon, it may cause some cakes to flop.
· If a cake looks as though it is browning too quickly, cover the top loosely with foil.
· If baking several cake layers, arrange them on the oven shelves so that they are not directly beneath one another.
· When measuring with a spoon, don’t hold the spoon directly over the bowl or you may accidentally add too much.
· All spoon measurements are level unless otherwise stated.
· To prevent cake from sticking, place the cake that has come out of the oven on a damp cloth for a couple of minutes.
· Add a pinch of baking soda to icing to prevent hardening and cracking.
· To avoid dried fruit or nuts from sinking to the bottom of a batter, coat them lightly with flour first.
· Add a few drops of lemon juice when creaming butter and sugar to make the job easier.
· Cool baked goods completely before freezing or they will end up soggy.
· 1Tbs dried yeast is equivalent to 25g fresh yeast
· To turn plain flour into self –raising flour sieve 2tsp of baking powder into 225g plain flour
· To make self-raising whole-wheat flour add 10ml of baking powder to every 250ml whole-wheat flour
· To make your own baking powder, sieve 10ml cream of tartar into 5ml baking soda
· Always chill pastry dough before rolling and cutting, as it relaxes the gluten.
· For feather light muffins stir only until the ingredients are moist. Extra stirring will make them tough.
· Bake for the minimum time given in the recipe before opening the oven door. If the door is opened too soon, it may cause some cakes to flop.
· If a cake looks as though it is browning too quickly, cover the top loosely with foil.
· If baking several cake layers, arrange them on the oven shelves so that they are not directly beneath one another.
· When measuring with a spoon, don’t hold the spoon directly over the bowl or you may accidentally add too much.
· All spoon measurements are level unless otherwise stated.
Blog Archive
Whats Cooking
To prevent those pesky fatty stains, all our cake wrappers are coated on the inside with a non-toxic film.
0 comments:
Post a Comment