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@cozygrocery: getting into the holiday spirit a smidge too early and made my own diy clay christmas cookies 🎄#polymerclay #polymerclayartist #clayartist #artsandcrafts #girlsnight #girlsnightin #hobbies #holidaycrafts

EK
EK
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Region: US
Saturday 26 October 2024 21:01:55 GMT
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Comments

kimmieblag
Kimmie Blag :
Magnets, earrings, ornaments. Possibilities are endless
2024-10-26 21:12:30
5
makenitmini.quadsquad
MakenItMini.QuadSquad :
They are adorable!!
2024-10-27 01:07:56
1
idk.itswillow
Willow :
You can stick a paper clip in them to make a little loop and make them ornaments!
2024-10-26 22:01:55
1
all_savvy_designs
All Savvy Designs :
Cookie earrings!!
2024-11-12 04:09:12
0
cozygrocery
EK :
would you buy them for yourself or as gifts? asking for a friend
2024-10-26 21:19:57
0
kristiepettigrew8
kristiepettigrew8 :
🥰🥰🥰
2024-10-29 02:38:28
0
kristiepettigrew8
kristiepettigrew8 :
🥰🥰🥰
2024-10-29 20:45:04
0
hannahsays___
Hannah :
I want a magnet!
2024-10-27 01:30:02
1
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Chocolate Babka done right – soft, rich, and full of flavour 🍫 - Makes 2 loaves For the Dough: 3 cups bread flour (375g) 1 teaspoon salt (5g) 3 tablespoons caster sugar (35g) 2 teaspoons dried yeast (6g) 1 large egg 75g unsalted butter, softened ¾ cup full cream milk (185ml) 1 tablespoon vegetable oil (20ml) For the Filling: 250g butter, softened 75g brown sugar 1 tablespoon cocoa powder 1 egg For the Glaze: 1/3 cup water 2 tablespoons caster sugar To make the dough, combine the bread flour, salt, caster sugar, and yeast in a large bowl. Add the milk, egg, and softened butter, then knead by hand or with a stand mixer fitted with a dough hook until the dough is smooth and elastic, about 8–10 minutes by hand or 5 minutes in the mixer. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1–2 hours or until doubled in size. For the filling, beat the softened butter, brown sugar, cocoa powder and egg together in an electric mixer with the paddle attachment until the mixture is light and fluffy. Set aside until the dough is ready to be filled. Once the dough has risen, punch it down to release the air and divide it in half. Roll the dough into a rectangle about ½ cm thick. Spread the filling evenly over. Roll it tightly from the long side into a log, pinching the seams to seal. Slice in half, then slice each log lengthwise to expose the layers, then twist the two halves together with the cut sides facing up. Place each twisted loaf into a greased loaf pan, cover loosely, and let them rise again for 45–60 minutes or until doubled in size. Preheat the oven to 175°C. Brush the tops of the risen loaves with beaten egg, then bake for 30–35 minutes or until the babkas are golden brown and cooked through. While the loaves are baking, prepare the glaze by heating the water and caster sugar in a small saucepan until the sugar has dissolved. Once the loaves are out of the oven, brush them generously with the glaze while they are still hot. Let the babkas cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy the rich, indulgent flavours of homemade chocolate
Chocolate Babka done right – soft, rich, and full of flavour 🍫 - Makes 2 loaves For the Dough: 3 cups bread flour (375g) 1 teaspoon salt (5g) 3 tablespoons caster sugar (35g) 2 teaspoons dried yeast (6g) 1 large egg 75g unsalted butter, softened ¾ cup full cream milk (185ml) 1 tablespoon vegetable oil (20ml) For the Filling: 250g butter, softened 75g brown sugar 1 tablespoon cocoa powder 1 egg For the Glaze: 1/3 cup water 2 tablespoons caster sugar To make the dough, combine the bread flour, salt, caster sugar, and yeast in a large bowl. Add the milk, egg, and softened butter, then knead by hand or with a stand mixer fitted with a dough hook until the dough is smooth and elastic, about 8–10 minutes by hand or 5 minutes in the mixer. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1–2 hours or until doubled in size. For the filling, beat the softened butter, brown sugar, cocoa powder and egg together in an electric mixer with the paddle attachment until the mixture is light and fluffy. Set aside until the dough is ready to be filled. Once the dough has risen, punch it down to release the air and divide it in half. Roll the dough into a rectangle about ½ cm thick. Spread the filling evenly over. Roll it tightly from the long side into a log, pinching the seams to seal. Slice in half, then slice each log lengthwise to expose the layers, then twist the two halves together with the cut sides facing up. Place each twisted loaf into a greased loaf pan, cover loosely, and let them rise again for 45–60 minutes or until doubled in size. Preheat the oven to 175°C. Brush the tops of the risen loaves with beaten egg, then bake for 30–35 minutes or until the babkas are golden brown and cooked through. While the loaves are baking, prepare the glaze by heating the water and caster sugar in a small saucepan until the sugar has dissolved. Once the loaves are out of the oven, brush them generously with the glaze while they are still hot. Let the babkas cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy the rich, indulgent flavours of homemade chocolate
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