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Constellation Inspiration

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Recipes:
cake
cookies
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Asian-inspired
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recipes

Peppermint Bark Thumbprint Cookies

Crispy Pumpkin Mochi Cakes (3-Ingredients)

Pumpkin Cut-Out Sugar Cookies

White Lotus Mooncakes with Sablé Crust

Salted Egg Yolk Pineapple Cakes

Hong Kong Butter Cookies

Whole Melon Cake 🍈

Pistachio Shortbread Thumbprint Cookies

Strawberry Cheesecake Sandwich Cookies

Marbled Ube Cookies

Matcha Strawberry Éclairs

Matcha Neapolitan Basque Cheesecake

Mini Egg Crackle Cookies

Lucky Charms Cereal Marshmallow Cookies

Salted Egg Yolk Kabocha Sesame Balls

Mango Pancakes (Dim Sim Style)

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day 8: grinch’s three sizes too small heart chew

day 8: grinch’s three sizes too small heart chewy pistachio sugar cookies 💚

75g (1/3 cup) unsalted butter, room temp
100g (1/2 cup) granulated sugar
1 large egg yolk
2 tsp vanilla
40g (1/3 cup) pistachios
90g (3/4 cup) all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
green sanding sugar or sprinkles
heart sprinkles
gold luster dust

preheat oven to 350f and line a baking sheet with parchment paper

in bowl, combine butter and sugar. mix until creamy. add egg yolk and vanilla. mix until smooth

add pistachios to a food processor and blitz pistachios until it resembles flour. some large pieces are okay

in a bowl, whisk together pistachio flour, all-purpose flour, baking powder, and salt

add the dry ingredients to the butter-sugar mixture and mix until just combined

portion out dough into golf ball-sized balls (about 1.5 - 2 tbsp of dough each). roll each dough ball in green sanding sugar and place on baking sheet 2-inches apart

bake for 8 - 10 minutes, until sides are set and centres are still tender. give the baking sheet a tap on the counter when you’ve taken it out of the oven to create a nice ripple around the cookie

remove from oven and while cookies are still warm, place a heart sprinkle on each cookie. apply a little pressure for the sprinkle to stick. dust with gold luster dust

#holidaybaking #christmascookies #christmascookie #sugarcookies #thegrinch

day 7: stained glass sugar cookies ❄️ 50 g

day 7: stained glass sugar cookies ❄️

50 g (1/4 cup) granulated sugar
zest of one lemon
150 g (2/3 cup) unsalted butter, room temperature
1 large egg yolk, room temp
2 tsp vanilla
160 g (1 1/3 cup) all-purpose flour
1/4 tsp salt
jolly ranchers hard candies, crushed

preheat oven to 350f and line a baking sheet with parchment paper. set aside.

zest lemon over the bowl of granulated sugar. using your fingers, rub lemon zest and sugar together until fragrant.

in a large bowl combine butter and lemon-sugar. mix until smooth. add in egg yolk and vanilla. mix until combined

add flour and salt. mix until just combined

lay down a piece of parchment paper and transfer dough to the parchment. lay a second piece of parchment over the dough and roll out dough to 1/4-inch in thickness. if the dough is too soft at this point, transfer the rolled out dough to firm up in the refrigerator for 15 min

using cookie cutters of choice, stamp out cut outs. using a smaller cookie cutter, stamp cut outs at the centre of each cookie

transfer the cut outs to the lined baking sheet. fill the centre of each cookie with crushed jolly ranchers

transfer baking sheet to refrigerator or freezer to chill cut outs until firm — this will prevent spreading

bake for 10 – 14 min (time will depend on shape and size of cookie), until edges the bottom of each cookie is a light golden brown

wait 20 minutes before transferring cookies to a wire rack to cool completely

optional: decorate cooled stained glass cookies with royal icing

#holidaybaking #christmascookies #christmascookie #bakefromscratch

day 6: matcha checkerboard cookies (inspo c/o @smi

day 6: matcha checkerboard cookies (inspo c/o @smittenkitchen’s sparkly checkerboard cookies!) ✨

vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt

matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
1 tbsp culinary matcha powder
1/4 tsp salt

1 egg white
coarse sanding sugar

for the vanilla dough: in a bowl, combine butter and powdered sugar. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha dough.

place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portion of dough

remove the top piece of parchment from each slab and stack the vanilla and matcha dough layers. press on them gently with your hands. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles and stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min

using a sharpe knife, cut it the long way into six slices. arrange the first three into a checkerboard log, flipping two of the slices over so the opposite flavour is on top. repeat step to form the second checkerboard log. return to the freezer as oven preheats.

preheat oven to 350f. line a large baking sheet with parchment paper.

in a small bowl, whisk egg white. using a pastry brush, brush log with a thin coat of egg white and roll in sanding sugar. slice sugar-coated log into 1/4-inch-thick cookies, and arrange on lined baking sheet with 1-inch space between them.

bake for 11 - 14 min, or until golden brown underneath. let cookies rest on tray for 5 minutes, before transfer to a cooling rack to finish cooling

#holidaybaking #christmascookies #christmascookie #bakefromscratch #matcha

day 5: peppermint mocha nutella stars 🌟 150

day 5: peppermint mocha nutella stars 🌟

150 g (2/3 cup) unsalted butter, room temp
50 g (1/4 cup) granulated sugar
1 large egg yolk, room temp
1 tsp vanilla
160 g (1 1/3 cup ) all-purpose flour
30 g (5 tbsp) cocoa powder
1 tsp espresso powder
1/2 tsp salt

1/3 cup nutella, to fill
1/4 cup melted dark or milk chocolate, to drizzle
crushed candy canes, to garnish

preheat oven to 350f

in a large bowl combine butter and granulated sugar, mix until smooth. add egg yolk and vanilla. mix until combined 
in a separate bowl, whisk together flour, cocoa powder, espresso powder and salt. add dry mixture to the wet and mix until just combined 
lay down a piece of parchment paper and transfer dough to the parchment. lay a second piece of parchment over the dough and roll out dough to 1/4-inch in thickness. if the dough is too sticky at this point, transfer the rolled out dough to chill i the fridge for 15 min 
using a star-shaped cookie cutter, stamp cut outs. using a smaller star cutter, stamp a cut out on half of the cookies 
transfer the cut outs to a lined baking sheet. transfer baking sheet to refrigerator or freezer to chill cut outs until firm — this will prevent spreading 
bake for 10 – 13 minutes, until edges the cookies are set. wait 10 minutes before transferring cookies to a wire rack to cool completely 
using a spoon or offset spatula, add nutella to the centre of each cookie. place a cookie with a cut out on top

drizzle with melted chocolate and garnish with crushed candy canes

#holidaybaking #christmascookies #christmascookie #bakefromscratch #peppermintmocha

day 4: soft & chewy candy cane sugar cookies ✨

day 4: soft & chewy candy cane sugar cookies ✨

270g (2 ¼ cups) all-purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
250g (1 ¼ cup) granulated sugar
227g (1 cup) unsalted butter, at room temperature
1 large egg
2 teaspoons pure vanilla extract
50g 1/4 cup granulated sugar, to roll
to garnish: royal icing, crushed candy canes, sprinkles

preheat oven to 350f

whisk together flour, baking powder, baking soda, and salt

in a large bowl combine granulated sugar and butter, mix until smooth. add egg and vanilla. mix.

add dry ingredients to the bowl and mix until just combined

using an ice cream scoop, portion out dough. roll each dough ball between palms of your hands then toss in granulated sugar

bake for 10 - 12 minutes, until the edges are golden but the centers are still tender. tap the pan on the counter several times to create ridges. cool the cookies on the pan on a wire rack for 15 minutes

drizzle royal icing on cooled cookies and sprinkle with crushed candy canes and gold sprinkles

#holidaybaking #christmascookies #christmascookie #bakefromscratch #sugarcookies

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