I don’t always remember to take photos of my work as I’m in the thick of decorating and painting my cookies.   However, for this particular design I’m pleased that I remembered.  Now, I’m better able to show you the design process from start to finish and I hope you will enjoy seeing this particular cookie come to life.   I’ll show you the end product now, incase you’re ealisy bored and need the visual to keep interested.  I know how that goes because I’m the exact same way

The Redbird is the school mascot for Illinois State University in Bloomington-Normal.   Being from Illinois, and having a son that attended Illinois State for his freshman year, I’m somewhat familiar with this attractive yet determined looking bird.  The first step I almost always do before starting a cookie is turn to my computer.  I can’t tell you how often I turn to the web to find pictures and inspiration I can work from.  I seriously don’t know where I’d be without the internet for all my photo research and I’m constantly amazed at how much information and images can be found right at my own fingertips!

Many times I’ll do a cut out cookie but for this design I decided to do it on a basic square, royally iced cookie (and yes, by that I mean that they’re tasty enough to suit a king or queen ).  Looking back, it may have been easier to do this on a cut out cookie so I could have had more frame of reference for painting the design with the proper placement of eyes, beak and tilt of the head but after I got one cookie done to my satisfaction, the rest were just a matter of remembering and copying what I had originally done.  Just so you know, I do make mistakes and I always have a few extra cookies on hand for just that purpose.  I highly recommend that practice for you too, when you do your own.

Having my guide picture in front of me, my diluted food color paints in place, and my glasses off (I’m getting older you know) I set off  to work on my basic outline painting.  You’ll notice that I always use my trusty napkin so I can easily turn the cookie without having to touch it too much and to also occasionally dab off excess paint from the brush if needed.

Changing paint colors is easily done by washing the brush with water.  I always try to have a plan in mind before I start the actual painting process.  For this cookie, I’d decided that I would do some of the outline in black first and then fill in with the base color.  Even though there is such a thing as white food coloring, I’m never all that happy with the way it looks on a painted cookie.  For this reason, where there is white in the design, I try to plan ahead and leave those areas without any paint at all.  For me, this is the only sure way to get a true white color on a painted cookie.

Here you can really see the white teeth area being left unpainted and also the eye and eyebrow as the original picture shows.

Once the outline has been completed, the fun part of filling in the cookie can begin.  Just so you’ll know, I use a very fine liner brush 10/0 for the fine detail and then grab a somewhat thicker brush for the filling in.  I like a pin point tip on my brushes so I never let them sit in water for too long and always dry them off on a paper towel after washing.  For whatever reason, gel food coloring is hard on the hairs of the brushes, so take good care to keep your brushes in good condition.  It makes all the difference in the world to have decent, well cared for brushes.

Slowly but surely, this cookie is starting to come to life with additional details and the filling in of colors.

This is a good picture because I get to show how the napkin comes in handy and I can also tell you a very important point.  Make sure you’re paying attention for this:  When painting anything with a brush (i.e. a wall, a chair, a fence, a cookie ) you always need to pull your paint brush and never push it.  Pushing the brush will only splay the bristles and cause the paint to splatter out in areas you don’t want it to go. Plus, you’ll ruin your brush!  There, you’ve been warned and my work here is done!

The best part for me is always the final bit of detail that brings the cookie to life and defines the design. I guess you could say that it’s the exclamation point at the end of the sentence

Now humor me just a bit for some beauty shots.  Since I’m taking pictures, I might as well make the most of it, right?

TA DA! Wrapped and ready to go. I always feel such a great sense of pride and accomplishment when the order is complete.  Yay!!!

I sincerely hope that I’ve been able to help you better understand the fine art of cookie painting and that maybe I’ve inspired and encouraged you to try it for yourself.  I’d love to answer any questions you may have for me on the subject of cookie painting so please don’t hesitate to ask.   After all, you’ve stuck with me for this long, now is your turn.  I’d be thrilled to hear what you have to say

Thanks for visiting and come again soon!

Fondly yours,   Reneé

Awhile back, on my facebook fans page:  http://www.facebook.com/KudosKookies   I played a simple cookie guessing game with all those friendly and wonderfully smart people who are fans of my cookies.  It was a great deal of fun for all, and so enjoyable that I wanted to share how the game was played with you here.  

The rules of the game were this.  I posted two shapes of cookies and asked people to guess what they thought the shape would ultimately become.  Simple, yes.  Easy, not so much.  Here are the shapes and some of the first guesses I’d received:

A pig, a fire hydrant, easter basket, cactus and slot maching. Nope all wrong. Care to take a guess?  How about this:

Some guesses were:  A dog, a fat sheep, a victrola and a flying toaster. Yep, somebody actually guessed a flying toaster.  Sorry, all wrong. What about you? Care to venture a guess? 

How about now…Will these extra clues help you??? I doubt it…but you never know.

Some other guesses for mystery shape one and two at this point were:  Fred and Dino (LOVE that idea for cookies but, no), a baby eskimo and a polar bear or Kenny from Southpark and a peacock.  They were all such good guesses but so far nobody has guessed correctly. 

All right, give up?  Here are the finished cookies in all their glory.  Are you surprised?  I hope so

Mystery shape number one, from template to completion.  A lovely fairy princess for a little girl’s birthday party.

Mystery shape number two, from template to completion.  A cute little purple dragon.  Oh by the way, somebody did actually guess a dragon for this cookie in clue round #4 on facebook, and the winner was sent the dragon cookie as her prize.  Sweet!

Well, there you have it.  I hope you enjoyed this little guessing game as much as I enjoyed bringing it to you.  I’m planning on doing another guessing game soon and I’ve got some great ideas running around in my head.  As another gentle reminder, you may want to keep up to date with me (Kudos Kookies) on facebook.  Here is another shameless link so you can find me easily there:   http://www.facebook.com/KudosKookies    Remember, you can’t win if you don’t play and if you don’t play you’re missing out on a great deal of fun AND some great tasting cookies!!! 

I’d like to take a quick moment to send a quick shout out to all my facebook fans.  Thank you ALL so much for your constant encouragement of my work and designs.  It’s because of people like you who inspire me each and every day to keep coming up with new and unusual cookie designs.  KUDOS to you!!! 

 Have fun, be sweet and stay tuned!    

Fondly, Reneé

We’ve all heard the saying ~ ”Bloom where you are planted”.  In fact, I’ve even done my own interpretation of that saying on a cookie.

With that being said and also with the spring flowers in bloom here in the Midwest, I was inspired to show you where I’ve been happily planted for the past 11 years with my family.   My home is my haven, my heaven and my heart.   It’s also where I started my cookie business approximately 5 years ago.  This home has given me the opportunity to grow, flourish, and bloom creatively in many different ways.  Please allow me to give you a tour of the front yard.

We moved into this home in 1999 when our 2 pre teenage sons were growing faster then the grass in summer, and in order to keep our sanity from becoming root bound in a house that was too small.  This house is approximately 2 miles West of where we lived before but the difference seemed like another world completely.   As you can see, our home is not huge (not by a long shot) but it’s just the right size for us.  Plus, we are fortunate enough to sit on an acre of  land that in addition backs up to a forest preserve.  Talk about perfect and peaceful!!!  

As our boys are now grown and finding their own way, soon it will be a home for just my husband,  myself and of course our two “‘dogters”, Ivy and Nellie.   We’ve not too much indoor square footage that we’ll be living in separate spaces and just enough outdoor space to keep us active in the yard.  Priceless!

 If you look closely enough at the above picture, you can spot Ivy in the picture window!

When it comes to my cookies, I get inspired by many things.  My home is certainly one of them.  I painted this cookie a few months back when I was anxious for the return of the warm weather and the flowers it would bring. 

I don’t think I really did it justice but it was fun trying to capture the esscence on a cookie.  When a dear friend of mine asked why I hadn’t painted our dogs Ivy and Nellie in the window I quickly added them to the cookie.  Heck, what was I thinking leaving them out anyway?

Thank you so much for coming to visit my home.  I sincerely hope you enjoyed your visit.  Please come back anytime, you know you’re are always welcome.  Plus, Ivy and Nellie will be waiting at the front window for you… or they’ll be out lounging in the pool!  :)

Kudos to you!

Fondly, Reneé

Months and months ago, I was contacted by a very sweet girl about making cookie favors for her wedding.   She had asked me to design a birdhouse cookie for her and her fiancee’s consideration.  She had also asked me for some tasting samples to help aid them in thier decision of what bakery to hire for this, their most special of days.   After tasting  the samples and having  fallen in love with the design I’d created, the couple placed their wedding order late last year, 2009.

Fast forward to now, 2010.   Today I was excited to deliver Vanessa and Ben’s wedding cookies.  Their big day is tomorrow and I couldn’t be happier for them.  I’m thrilled and honored to have Kudos Kookies playing a small but important part in their special day.  Here are the cookies that will help them celebrate their union.  Congratulations to Vanessa and Ben!!!  Actually, let me re-word that just a bit… “Kudos” to you Vanessa and Ben!!!

Kind of makes you want to get married all over again, doesn’t it?  Well  maybe not, but you catch my drift.  Best wishes and much love ~

Fondly,  Reneé

We had our best friends over for dinner the other night and I really wanted to “wow” them with something special for desert.  They have been extra helpful and supportive of my cookie business from day one so I needed to let them know how much it has, and does mean to me (plus, I’ve always wanted to own one of those little blow torches, lol).  What better way to someones heart then through their stomachs, right?  And… I just so happen to know that Creme Bruleé is their favorite desert.  How convenient  

This recipe is one from Ina Garten.  Who doesn’t love Ina?  Actually, the only thing that drives me a bit crazy about Ina is the sound of her juicer on television.  It shoots right through me like fingernails on a blackboard.  How I do wish she would juice her citrus before the taping of her shows (but I digress).  Back to the creme bruleé.   The only change I made to Ina’s recipe was to add orange zest into the custard.  In the great words of Ina Garten “How bad can that be?”

INGREDIENTS:

• 1 extra-large egg
• 4 extra-large egg yolks
• 1/2  cup sugar, plus extra for topping
• 3 cups heavy cream
• 1 teaspoon pure vanilla extract
• 1 tablespoon orange liqueur (I used Grand Marnier)
• 1 tablespoon orange zest

DIRECTIONS:      Preheat oven to 300°

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, the orange zest , 1/2 cup of the sugar, vanilla and orange liqueur together on low speed until just combined. 

Meanwhile, scald the cream in a small saucepan until it’s very hot, but not boiled.  With the mixer on low speed, SLOWLY add the cream to the eggs.

Carefully pour the mixture into 6 (8 oz) ramekins until almost full.  Place the ramekins in a baking pan and carefully pour boiling water into the pan until it comes halfway up the sides of the ramekins.

Bake for 40 – 45 minutes, or until the custards are set when gently shaken.  Remove the custards from the water bath and cool to room temperature.  Then refrigerate until firm and ready to serve.

Now, for the best part…  I didn’t want to come right out and tell our friends what we were having for desert, I wanted it to be a surprise.  Throughout the evening,  we kept giving them clues to see if they could guess.  First clue: Would you like some Grand Marnier and orange slices in your rum and coke? (Everybody did).  Second clue:  I show them the spoons. (Tough one).  Third clue:  It’s interactive. (Everybody got to flame their own bruleé).  Fourth clue:  There is a special device. (I’m starting to scare people now).  Fifth and final clue: I bring out the sugar. (A possible light blub moment). 

To serve, sprinkle 1 tablespoon of sugar evenly on the top of each ramekin and heat with that little kitchen blowtorch until the sugar caramelizes evenly or you get it the color you each individually want.  Allow to sit a room temperature for a minute until the sugar hardens and will so wonderfully crack with a spoon when you dig in   Ahhhh.

I don’t remember if our guests actually guessed correctly or not.  It was a long evening with good food, good drink and the best part of all, good friends.  What I do remember is that the Orange Creme Bruleé was a giant hit and at the end of the evening everybody was happy and full.  You can’t ask for more than that!

Thanks for everything you guys!!!!  Let’s do it again soon.  Love you both!   

 Reneé

One of my favorite things to make (other than kookies) is a good, get your hands in there, yeast bread.  There is something about the aroma, the texture, the anticipation of the rising dough, and of course the taste that makes my heart sing.   I’ve made this particular recipe twice now and each time I do, I’m more “in loaf” with the results.  You simply must try making these Sesame French Breads.  You will not be disappointed!  This recipe makes two loaves so you can eat one tonight and freeze one for later.

2 packages (1/4 ounch each) active dry yeast ( I used a rapid rise variety)

2 1/2 c. warm water (110°-115°)

2 T. sugar

2 T. olive oil

2 t. salt

6 t0 6-1/2 c. all purpose flour

2 T. cornmeal (oops, I forgot this ingredient)

1 egg, beaten

sesame seeds

In a large mixing bowl, dissolve the yeast in warm water.  Add the sugar, oil, salt and 4 cups of flour: beat until smooth with a wooden spoon.  Add in enough remaining flour to form a soft dough.  Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes.  Place dough in a bowl coated with a non stick cooking spray, turning once to grease the top.  Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide in half and shape each half into a long French bread shape. (The original recipe called for rolling but I found that this dough is so easy to work with all you need do is shape it).  Place each loaf on a parchment lined cookie sheet that has been sprinkled lightly with cornmeal (If you can remember).  Brush loaves with beaten egg and sprinkle with sesame seeds.  Let rise again (in a warm place) until nearly doubled, about 30 minutes.

With a very sharp knife, make four shallow diagonal cuts across the top (whoops, forgot another step) and bake at 400° for 25 minutes or until lightly browned and you can wait no longer.  Cool on a wire rack and then have at it!

 The aroma alone is enough to make you bake this bread time and again, but the taste will make you ‘knead’ it!  Enjoy and please let me know what you think!

Were headed to my sister-in-laws house tomorrow to celebrate Zach and Melissa’s birthdays.  They are both of the age where money is the best gift EVER (thankfully because I have no idea what to buy teenagers anymore)!  I do however, want to give just a bit more thought and effort into this gift giving process and decided to design them both a cookie (along with the cash).  Here is what I came up with afterchecking out their facebook pages and seeing what they’re “in to”.  I sure do hope they like them but I’m sure the money will win out in the long run

Remember Pokemon?  I don’t.

How about the Twilight Saga?  Melissa is a fan!

Happy Birthday to Zach and Melissa!  Enjoy your party and enjoy your cookies!   Remember, cookies are for EATING! Go for it!!!

Love, Aunt Renee

I thought you might find it fun to see how one of my painted cookies comes to life.  I made these particular cookies for a  Share Our Strength fundraiser to be held in (you gussed it)  ”Sweet Home  Chicago!”

As with almost all of my painted cookies, they start with a completely dry, white royal icing “canvas”.

Here’s where he starts to come to life.

They’re a little out of order, but you’ll get the idea.

He looks a little naked right now, don’t you think?  Funny what a difference eyebrows can make!

Ta Da!  The completed cookie!  The Chicago Blackhawks: “One Goal!”   You might find it funny to know that this cookie looks very much like my husband (minus the war paint and head dress, of course).

I’d love to answer any questions you may have regarding my work and my cookies.  Feel free to ask away and I’ll get back to you with an answer.

Thanks for stopping by!

As many of you know, this past Saturday I (aka Kudos Kookies) participated in my first ever Great American Bake Sale to benefit Share Our Strength to end childhood hunger in America.  This sale was sponsored and organized by the vast and caring food blogging community and took place in roughly 20 states across the country.  I was and am proud and pleased to have been a small part of this wonderful event in my state of Illinois and I especially want to thank  Maris Callahan of  http://ingoodtasteblog.net for contacting me to become involved . 

The Chicagoland bloggers combined were very successful in our efforts. Together we managed to raise a whopping $885  to help end childhood hunger.  How wonderful is that???  Here are a few pictures from the day:

The venue was located at:  SMASH CAKE    2961 N. Lincoln Ave.  Chicago     Tracy Vazques is the new owner of this awesome facility and graciously opened her doors and her heart for the day.

The bakers for the day were as follows (not all are pictured):  Jackie Kolber (Foodie Reflections), Jessi Langsen (To Kiss The Cook), Laura Swiatkowski (Arrange The Day), Allie Osmar (Avei Photo), Dave Capretto (Spicy Sammich), Angie Trigilio (Angilio), Stephanie Callahan (Steph Eats Chicago), Maris Callahan (In Good Taste), Alyssa Simons (Interior Bakerator), Bethany Park (Bridezilla Bakes), Caroline M. Supatarapron, Rebecca Carlson (A Homemaker’s Habitat), Kelly Alesso (The Pink Apron), Michelle Olsen (Hey Sugar), Tracy Vazques (Smash Cake and SugarBeez), Megan Lane, Mari Luangrath (Foiled Cupcakes) and Renee Goerger (Kudos Kookies)

The above photo is courtesy of Allie Osmar of Avei Photo.  It’s a wonderful picture of all the hand painted designs we had donated for the day!

Thanks again to Avei Photo for this picture of me by my display of cookies.  It’s rare that I come across a photo of me that I like but Allie managed to capture a good one. Kudos to you Allie

As I draw to a close, I need to mention what a wonderful day this was for me and how fun it was to meet fellow food bloggers and friends I have met through twitter and facebook.  Not only did we succeed in raising a great deal of money for a very worthy cause but we managed to combine our efforts and make the world a little bit sweeter. 

Before I end, I have to put out a disclaimer.  I realize that my linking abilities (or lack there of)  leave a lot to be desired.  I do what I can in that department and try my hardest to post a relatively decent blog.  That being said, I appreciate your stopping by,  reading what I have to say and viewing my food photos (such as they are) with a generous spirit.  What I lack in those areas, I hope that my Kudos Kookies taste and design make up for in heart.  That is my wish anyway.

Fondly yours, Renee

When I’d first started this blog, I was told that it was best to keep it strictly cookie related.  Now, with the passing of a few months, I’ve happily learned differently.  As long as my posts are all baking related, I will love to share what I’m making with you and I hope you will indulge me as I try to inspire and entertain you. 

I hope you will enjoy this recipe for English Muffin Bread.  It’s fast, easy and delicious.  It made a wonderful gift for my friend who was going through a particularly difficult time.  Make it for someone you care about.  All those nooks and crannies will hold a lot of love inside  

5 C. all purpose flour, divided

2 packages (1/4 oz. each) active dry yeast

1 T. sugar

2 t. salt

1/4 t. baking soda

2 C. warm fat free milk (120° – 130°)

1/2 C. warm water (120°-130°)

3 T. cornmeal, divided

In a large mixing bowl, combine 2 C. flour, yeast, sugar, salt and baking soda.

Add warm milk and water: beat on low speed for 30 seconds, scraping bowl occasionally.

Allow mixture to sit for 10 minutes to become light and foamy.

In the meantime, prepare two  8″x4″x2″ loaf pans by spraying them with a non stick cooking spray and then dusting the bottom and sides of each pan with cornmeal.

Add the remaining flour to the yeast, salt and sugar mixture and incorporate well.  A wooden spoon works best for this as the mixture will be somewhat stiff.  Do not knead.

  Spoon the dough evenly into the two prepared pans.  If needed, spray the tops of the loaves with cooking spray and use your fingers to gently distribute the dough evenly in the loaf pans.  Sprinkle the tops of each loaf with a small amount of cornmeal.

 Now is the best time for you to pose for a picture with your loaves before they go off for their rest.  This step is totally optional but it does help add to the love of the finished product, so I highly recommend doing so.  Plus…it’s fun

Cover and let rise in a warm place until doubled, about 45 minutes.

Bake at 375° for 35 minutes or until they’re golden brown.  Remove immediately from pans and cool.

Now you’re ready to cut and serve, or give your friend a quick and simple pick me up.  Either way, you’ve created a winner in the kitchen with just a few simple ingredients and a small amount of time. 

Enjoy it in good health (and lot’s of butter)!