Flavour of the Month ~ Gingerbread

Snowflake
Originally uploaded by whimsicalbakery

Gingerbread is a large part of our Christmas at the Bakery. This year we baked gingerbread men and snowflakes as part of our Holiday Cookie Exchange that has raised over $1700 in the last two years.

Happy Holidays!!

Polls are OPEN!

The Sweetest Kitchen hosted December's Cupcake Hero challenge ~ VOTE NOW for your favourite cupcake ~ HINT: Scroll to the end for Whimsical Bakery's submission!

Cupcake Hero ~ Coconut Cupcakes

Coconut Cupcakes
Originally uploaded by whimsicalbakery

A new cupcake challenge this month ~ Cupcake Hero ~ flavour for November is "Coconut".

We chose a Coconut Cupcake with Cream Cheese Frosting & Chocolate Frosting. Finished with coconut shavings.

Recipe taken from Martha Stewart ~

Makes two dozen cupcakes
3 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 large eggs
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons almond extract
1 cup buttermilk
1 pound sweetened flake coconut
Cream Cheese Frosting
Directions

Heat oven to 350 degrees. Sift the dry ingredients together into a medium mixing bowl, and set the bowl aside. Break eggs into a small bowl, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, carefully pour in eggs and vanilla and almond extracts.
Mix in the flour mixture and buttermilk by alternating between 1 cup flour and 1/2 cup buttermilk; be sure to start and end with the flour mixture. Add half the coconut, and mix until just incorporated.
Line a cupcake tin with paper liners. Fill each cup with batter using an ice-cream scoop with a 1/4-cup capacity; the batter should nearly reach the tops of the cups. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes.
Remove cupcakes from the oven, and allow them to cool briefly in the tin before transferring them to a wire rack to cool completely, about 45 minutes. Generously ice them with cream cheese frosting, and sprinkle with remaining coconut.

Holiday Cookie Gift Box

Holiday Cookie Box
Originally uploaded by whimsicalbakery

THANK YOU for all your holiday cookies orders and your support for Women's Community House.

Our Family to Yours, we wish you a Very Merry Christmas!

National Cupcake Day ~ December 15th

Christmas Trio
Originally uploaded by whimsicalbakery

For ~ National Cupcake Day we are featuring our Christmas Trio.

Available in classic vanilla, zesty lemon and old fashion chocolate topped with vanilla bean frosting, peppermint sprinkles and silver dredges. Visit our website and order today ~ www.whimsicalbakery.ca

Cookie Carnival ~ Pecan Pie Cookies

November's Cookie Carnival recipe was Pecan Pie Cookies ~ a quick and easy cookie to make and taste just like pecan pie ~ definitely a new favourite at the bakery.

Pecan Pie Cookies - from Land O Lakes - makes ~3 dozen
Cookie Ingredients:
1 cup firmly packed brown sugar
3/4 cup butter, softened
1 egg
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder

Filling Ingredients:
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
1 tsp vanilla

Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.

Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.