Hope your year is off to a great start! We have been longing to incorporate penguins in a theme for quite some time, and this winter provided the perfect opportunity! Our favorite details were the cutest mini penguin adhesives with scarves and pom-pom hats as well as an igloo shaped cake pan. Here’s what we made:
- Coconut Pound Cake with Coconut Buttercream Icing
- Gingerbread Scones with Chai Glaze
- White Chocolate Dipped Brownie Balls with Peppermint Crunch
Coconut Pound Cake. We just love the dense, luscious texture of pound cakes and the delicate coconut flavor in this one was wonderful. We used the Coconut Sour Cream Pound Cake recipe from Oh So Delicioso which baked up lovely in a NordicWare Anniversary Bundtlets pan. It’s been our experience that the lighter aluminum color (that most NordicWare pans exhibit) keeps the cake from getting too dark and their quality heavy-duty pans usually release the cake better. Just a helpful tip!
We modified our standard vanilla buttercream icing recipe to include the thick, white portion of coconut milk and coconut extract; additions which in their unbaked state, really drew out the flavor in the cake. And, of course, we topped the cakes with toasted coconut.
Gingerbread Scones. Oh my! Have you tried one of our scones yet? The most common feedback we receive on our scones is, and I quote: “this is the best thing I have ever put in my mouth!” We couldn’t agree more. I think we’ve found the right amounts of flour, butter, and moisture to achieve the perfect pastry. Our tender gingerbread scone includes spices like ginger and cinnamon and is then topped with a spicy chai glaze featuring cardamom and allspice. We just can’t get enough of these holiday flavors 🙂
White Chocolate Dipped Brownie Balls. I don’t think much discussion is needed when it comes to the concept of a brownie covered in chocolate, specifically white chocolate. Imagine an extra dark, lightly-sweetened brownie base, wrapped in a thin, very sweet white chocolate layer, and finally topped with a crunchy, minty accent. YUM!
We were so lucky to find an all-natural peppermint crunch at World Market with reddish pink ribbons. And, we placed them in Martha Stewart snowflake mini cupcake papers. The only tricky thing for us was dipping the brownie balls. We really wanted to do them in white chocolate as opposed to the white melting discs which are cheaper and easier. It was time consuming and more expensive, but I feel the sacrifices we made were worth it.
corrie @ Peachie’s Treats