Here is some of the Holiday Cookies we have Started for the Christmas Season.
Tomorrow working on some fun GingerBread Boys and Girls. the picture to the right is Chocolate Covered Shortbread with a Chocolate transfer sheet placed on top. (Chef Rubber Product) basically transfer sheets are plastic sheets with a design made in cocoa butter and when the warm chocolate touches in melts the cocoa butter design, then when cool remove the plastic and the design stays.
Almost all our Macarons are the French Style made with Almond flour, Sugar and some form of Whipped Egg Whites, when baked they come out very smooth on top, crunchy, and soft textured.
Here we spiced the batter with Nutmeg, Cinnamon, Vanilla Bean, Rum, Brandy then Baked and filled with spiced butter cream.
Here we have rice crispies that we blogged about in the past, but this time we layered four times, 2 red (peppermint) 2 white (vanilla bean) on a sheet pan. then sliced about a 1/4 inch laid back in the oven to get soft and shaped like a Baguette. Wrap very tightly in plastic wrap then bend for the
Cane. This was just a practice run, for sale we will leave in sticks just easier to make allot at one time.
We will also be selling fruitcake, that is bench mark for fruitcake, there is so much love involved I hate to even sell i would rather keep and give to close friends.
You make fruitcake? Man youse speak my language. First mint, then oatmeal now fruitcake.... awesome!