SUGAR WISHES ZAXARENIES EYXES

Wednesday, November 25, 2015

SugarWishesGreece on TSU (dot) co

     








There is a relatively new social platform called TSU( pronounced Sue) @TSU.co . I joined up about a month ago and have slowly built a new group of friends ( and found some old ones there too).

     What makes this a special place for me is that I have streamlined my friends to sugar artists . This way I am able to see all the posts of other sugar artists and not just what comes across my news-feed. And more important they see me. In one month I had 2961 views on my few posts, made 178 friends and have over 220 followers.

     Entry to the site is by invite only so anyone wanting to join can use my code SugarWishesGreece to access entry.  

     The site claims to give back 90% of their advertising income to the site members but this month I racked up $1.43  spending about 5-10 minutes a day surfing, commenting and posting on the site. Surely not a place to get rich quick. But that is not my purpose, It's just a perk to being a member of the site. Since posting this 2 weeks ago I am now up to $2.13 cents. Way to go! <3 How fun!
Update: it is not January 20th. Less than 2 months since I began my TSU site and I am up to $3.42 cents. More then this blog made but definitely it's not a way to get rich quick!





     So anyone looking for something new , somewhere will your comments will be heard by the people who follow you come over and give it a try. 

Monday, November 23, 2015

Christmas Cookies Continue



I went with a traditional Christmas pallet of red, green, gold and white for this group of cookies. The lift in the cheeks is a simple technique of adding addition RI to already pipped icing after the base coat has had a chance to sit for a few minutes pushing the tip into the softly crusted icing and adding additional icing. It helps if the additional icing used to give depth is a bit thicker then the flood icing used. The fine piping was done with a 0 tip and using my Kitchen Squires Professional icing and the after drying using a flat brush I paint gently over the gold luster. Other techniques used were stenciling and wet on wet. BTW Amber of Sweet Ambs just published a great tutorial on wet on wet designs over on YouTube  Latte Art Cookies. As is typical in my work fondant embellishments have been used which after drying were dusted with bronze luster dust. I also use the bronze dust to shade my cookies to give them an antique feeling.









Monday, November 9, 2015

Christmas 2015 Begins.

I know it is a touch early but in Greece we do not celebrate Thanksgiving so the next big holiday for us is Christmas. So I used my go to chocolate rolled cookie recipe and began my first cookie designs for 2015. I was happy to finally use my Wilton gem mold for the jeweled embellishments. 
Embroidery piping takes patience but it is not difficult. If the icing is the the correct consistency of a soft peak and flowing freely it is a pleasure to work lace. I use a PME 0 tip and Squires Kitchen Professional Icing for the lace and dots. 






Sunday, November 1, 2015

Cookie Connection Contributor


So honored to be a contributor to Julia Usher's Cookie Connection Site.

To read the transcripts on the Sweet Sharing chats that have taken place so far click on the links.

http://cookieconnection.juliausher.com/chat-event/sweet-sharing-with-pam-sneed-of-cookiecrazie

http://cookieconnection.juliausher.com/chat-event/sweet-sharing-with-evelindecora

No Spread Rolled Chocolate Cookie Recipe




There is nothing more wonderful then a great chocolate cookie recipe. I stumbled across this a few years ago and it has been my go to recipe since. It keeps it's shape beautifully after baking and it is as rich as a brownie.

1 cup of  softened butter
11/4 cups of sugar
1 egg
1 tsp. of vanilla extract

2 1/2 cups of flour
1/2 cup of cocoa powder
1 tsp of instant espresso powder
1/2 tsp of salt


Mix the dry ingredients and put them aside.
Cream the butter, sugar, egg and vanilla.
Add the flour mixture to the butter mixture until thoroughly blended.

Chill, cut and shape your cookies.

Bake at 325 degrees on parchment paper for 14 minutes or until the cookies turn a deeper shade of brown.

Cool before decorating.


The way they went into the oven is the way they came out.