Almond Cake for Avalon

I offered to make a cake for Avalon's sixteenth birthday celebration. Our families have been friends since my daughter and Avalon were in kindergarten and they're big fans of my cooking, so naturally I love feeding them. We share a love of all things almond, so an almond cake it would be. 

A cake by David Lebovitz, blogger and baker extraordinaire, came right to the top of my Google search. I made some adjustments to his recipe (to accomodate a bundt pan) by increasing the almond paste, butter and dry ingredients by 50%, the sugar not quite as much, and using the same number of eggs. The result was a moist, delicious and not overly sweet cake. I drizzled an almond glaze over the top and sprinkled it with toasted almonds. We served it with a scoop of vanilla ice cream and when I tell you this cake was perfection, I'm not exaggerating.

Almond Cake for Avalon

Adapted from David Lebovitz's Almond Cake recipe

Serves 12 slices

12 oz / 310g almond paste

1 and 1/2 cups / 375g sugar

1 and 1/2 cups / 220g flour, plus 1/2 cup / 75g flour

12 ounces / 340g unsalted butter, room temperature

1 tablespoon baking powder

1 teaspoon salt

1 1/2 teaspoons vanilla extract

2 teaspoons almond extract

6 large eggs, room temperature

Mix the following ingredients in a food processor: sugar, almond paste and 1/2 cup of flour until combined and it looks like sand. Add butter and mix until well blended. Move this to a bowl, add the vanilla and almond extract and beat in the eggs, two at a time, using an electric mixer or whisk.

Add the remaining flour, baking powder and salt to another bowl and mix well. Fold this into the wet batter until combined. Try not to over mix it. Place the batter in a greased and floured bundt pan. I like this swirl pan.

Bake in a 325 degree oven for 1 hour, or until it's set when pressed in the middle. It will be golden brown on top. If you insert a toothpick it will come out with just a little bit on crumb on it.

Almond Icing

2 cups confectioners sugar

4 tablespoons of butter (softened at room temperature)

1/4 - 1/3 cup of milk

1/2 teaspoon almond extract

1 teaspoon vanilla extract

Mix all ingredients together. Start with 1/4 cup of milk and add more, if needed, to thin the glaze. Pour over the cooled cake and sprinkle with toasted almonds. Allow icing to set, then dust with powered sugar before serving.

Nothing says happy birthday quite like the fontaine de célébration candles from Paul's in the UK. Let me know if you need one as I usually have a stash on hand. I think they're outlawed in this country which is such a shame.

 Happy sweet sixteen, Avalon. xx

The Big Apple Crisp

It's that time of year when my friend shows up with Macoun apples from The Big Apple in Wrentham, MA. For now we just eat them daily, savoring every tart, tangy and crispy bite, but in a few weeks Lee and I will be making our annual boatload of applesauce.

So as is our tradition when the first batch of Macouns arrives, I make an apple crisp. This particular version is on the healthy side and it's gluten-free. So if you're looking for something delicious, but a bit less sweet, then give it a try.

The Big Apple Crisp

Serves 4

4 Macoun apples, peeled and sliced

2 ripe pears, peeled and sliced

2 tablespoon maple syrup

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 teaspoon almond extract

4-5 pats of butter (optional)

1 cup of vanilla almond granola or your favorite brand

Place the apples and pears in a bowl, add the syrup, cinnamon, vanilla, almond extract, and mix well. Transfer to a baking dish and distribute the pats of butter on the top. Cover with the granola. Bake in a 350 degree oven for about 50 minutes, or until the apples are soft and bubbly. Halfway through the cooking process push the granola into the cooked apples to absorb some of the juice. This will crisp up the topping a bit more.

Allow the crisp to cool a bit before eating so you can enjoy the taste of the almond and vanilla flavorings. Happy Fall!

Note: If you love almonds like I do, then go ahead and throw a handful in with the apples for a bit of extra crunch.

Chewy Puffed Rice Bars

I hate to waste anything and I'm sure that trait stems from my peasant roots. When my Ukrainian great-grandmother peeled a potato the skins were almost transparent. She knew what it was like to go hungry, so she wasted nothing. I often think about Nanny when I'm ringing up my groceries and wonder what she would say if she could see the prices today. She'd probably shake her head and respond in her broken English, "Oy, yoy, yoy", and perhaps she'd shave those potato skins just a little bit thinner. So, when I found an untouched bag of Nature's Path Rice Puffs cereal in the pantry I figured it was time to put it to good use, and try my hand at a healthier version of the rice crispy treat.

 

Chewy Puffed Rice Bars
85 grams/5cup of puffed rice cereal
114 grams/1 cup toasted slivered almonds
116 grams/3/4 cup unsalted raw sunflower seeds
90 grams/1 cup toasted coconut and sesame seeds
166 grams/1 cup brown rice syrup
126 grams/1 cup almond butter
65 grams/1/4 cup maple syrup

Toast the almonds in a 375 degree oven for about 15 minutes, or until golden brown. Set aside. Combine the sesame seeds and unsweetened coconut and bake on a sheet pan until golden brown. You'll need to toss this mixture a few times while it's baking so it browns evenly. Set aside enough (1/4 cup) to sprinkle on the bottom of your pan and on the top of the bars.  Note: I make a larger quantity of this condiment to have on hand for sprinkling over granola or oatmeal. It's delicious and good for you!

Add the puffed rice, sunflower seeds, coconut and sesame seed combo to a large mixing bowl. Set aside. Add the almond butter, brown rice and maple syrups to a sauce pan and heat over medium heat, stirring constantly, until it's well combined and smooth. Pour this over the dry ingredients, mixing with a rubber spatula or your hands, until it's evenly distributed.

Lightly grease a 9 x 13 inch (about 25 x 32 cm) pan and sprinkle 1/2 of the reserved coconut and sesame seed combination across the bottom of the pan.

Press the puffed rice mixture into the pan and pat it down firmly with a spatula until you have a nice even top. 

Sprinkle the remaining coconut and sesame seeds across the top. Allow it set up for about an hour in the refrigerator. Run a spatula around the edges and turn it out onto a cutting board. Cut into bars. Store in an airtight container in the refrigerator. They're chewy and just sweet enough to satisfy a craving, without giving you that sugar high you get from most store bought bars. Ally wants to add dried cranberries to the next batch which sounds like a good idea to me. The kids seem to love them, they're healthier and less expensive to make, and Nanny would approve so that makes me happy. Note: You can substitute granola in place of the puffed rice.

Presenting...Ally's First Lemon Tarte

Drum roll, please...

The Perfect Lemon Tarte, by Ally Iseman

My daughter asked if she could bake for Easter, which was music to my ears, and a lemon tarte was her choice. Lori Longbotham's book, Luscious Lemon Desserts, has a recipe that she named "the perfect lemon tarte" because as she says, "it is." So how could we go wrong? Also, if I remember correctly my friend, Jean, who gave me the book made it and it was delicious. 

Ally really wanted to do this all by herself, which isn't easy for me as I am a bit of a control freak in the kitchen. It's my domain and I feel like I have a personal obligation to direct anyone who steps foot in it. So I admit that Ally had to tell me to butt out a few times, and only once did I absolutely insist on showing her a step, but really and truly this is her magnificent creation. She read the recipe carefully, measured out the ingredients, and turned out the perfect lemon tarte. I even suggested she skip the step of combining the lemon zest and sugar in the food processor because who really feels like washing the bowl, top and blade? Plus, what difference would it make if the lemon zest was in thin small pieces in the tart.  She said, "I don't want lumps in the lemon filling." Ally held her ground and insisted on following the directions which was the right decision. Look at that smooth and gorgeous filling. Perfect!

The Perfect Lemon Tarte adapted from Luscious Lemon Desserts by Lori Longbotham
1/2 cup (1 stick) unsalted butter
2 tablespoons finely grated lemon zest
1 3/4 cups all-purpose flour
1 1/4 cups granulated sugar
2 pinches salt
6 large eggs
1 cup fresh lemon juice (Note: Ally used 3/4, which was her call and it was a good one in my opinion. It was plenty lemony enough and I think that extra 1/4 cup would have been too much for our taste)
1/2 cup heavy (whipping cream)
Confectioner's sugar for dusting

Position a rack in the middle of the oven and preheat the oven to 350 degrees. Have ready an 11-inch tarte pan with removable bottom. (I used a ceramic pan w/o a removable bottom and it worked well)

Melt the butter in a small saucepan over medium heat, add 1 tablespoon of the zest, and let stand for 5 minutes. Whisk together the flour, 1/4 cup of granulated sugar, and a pinch of salt in a medium bowl. Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingertips. Spread the dough evenly up the side and into the bottom. Bake for 20 minutes, or until the crust is light golden brown. Let it cool on a wire rack while making the filing.

Process the remaining 1 cup of granulated sugar and the remaining 1 tablespoon of zest in a food processor until the zest in finely ground.

Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinch of salt in a medium bowl until smooth.

Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks. Whisk the cream into the egg mixture just until blended.

Place a baking sheet in the oven, place the tarte pan on the baking sheet, and pour the filling into the still warm crust. Bake for 25 to 30 minutes, or until the filling is just set in the center. Let the pie cool on a wire wrack.

Just before serving, generously sift confectioners' sugar over the tart. Cut into wedges and serve.
Note: After pre-baking the crust, look for any cracks that the filling could seep through. Make a paste with about 1 teaspoon of flour and 1/2 teaspoon water, and smear it over the cracks with your fingers to seal them. This recipe uses approximately 4 lemons.

So we packed up this beauty and brought it to my sister's for Easter dinner. Everyone was impressed with the presentation, and even more so when they had their first bite. It was a tender crust filled with the perfect lemon filling.  Just the right amount of lemon to give it a pleasant, yet not an overly tart finish. I think Ally made a good call omitting 1/4 cup of the lemon juice, and I love that she questioned the recipe when she intuitively sensed that it might be too much for our taste. That's a great quality to have when learning to cook.

Bravo, Ally! xo

 Ally and her Dad on Easter Sunday

French Apple Tarte by Nicholas

My very talented nephew, Nicholas Flowers, posted this lovely creation on Facebook yesterday and I immediately asked him if he would do a guest post. What a work of art!

Photograph by Nicholas Flowers

Nicholas just graduated, summa cum laude, from the School of Hospitality at Boston University, which if pastry making was part of the final grade it's easy to see why. Actually it's a rigorous curriculum of hospitality specific courses taught by a full time Ph.D. faculty, combined with English, mathematics, foreign language, history, and other liberal arts classes in the College of Arts and Sciences at BU. The program looks to be delivering some of the up and coming talent in the industry.

Nicholas' interest in food started when he was very young. At four years old he had a rule about restaurants; they had to have white tablecloths and serve pesto, or he wasn't much interested in eating there. I recall being with him in NYC during the depths of winter walking down Madison Avenue searching for a place that met his criteria. We settled in at Paola's, which thankfully was able to rustle up some pesto in the middle of February. They also had folded napkins that Nicholas was completely enthralled with, and Paola gave him one to take home. He may still have it.

Nicholas and I have cooked many meals together over the years, and I've watched him sail right past me in the skills and talent department. At 21 years of age I didn't know a sliver of what he has already mastered. His innate sense and understanding of how to combine foods, his presentation skills, and his composure and control under pressure are all remarkable.  Who's to say whether his career path was preordained, but it is rewarding to foster a child's interests and see what becomes of it. Of course with my own love of food, I was thrilled to have my little partner in crime!

We recently went to Paris together, so we continue to share our passion for food whenever we can. I'm so proud of Nicholas, and so happy that another generation is experiencing the joy that comes from preparing fresh, delicious, homemade food. Perhaps Paris was the inspiration for this beautiful tarte. Thank you, Nicholas, for sharing your talent.

Nicholas' French Apple Tarte

(Adapted from Ina Garten's French Apple Tarte recipe)

Pastry:
2 cups flour, plus extra for rolling
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons cold butter
1/2 cup coldest tap water

There are two ways to make this pastry, by hand or in a food processor. I don't have a food processor, so I made mine by hand, but I will explain both ways of making it.

If making by hand, add the 2 cups flour, salt, and sugar to a large mixing bowl and blend together with your hand or a pastry cutter, if you have one. Dice the cold butter into approximately 1/4 inch cubes and add to the flour mixture. If you have a pastry cutter begin cutting into the dough, blending the butter and flour until the largest pieces of butter are the size of large peas. If you don't have a pastry cutter, run your hands under cold water to chill, dry completely, and then use your hands to break apart the butter and mix it into the flour. This takes a little longer, but it works perfectly well (that is the method I used). Once the butter has been sufficiently blended, add 1/4 cup of the water, blend quickly together until evenly incorporated, add the rest of the water, and blend again. When you are adding the water, be sure to lightly knead the dough rather than squeeze it so as to prevent overworking the dough or breaking up the butter too much. (An overworked dough will result in a tough pastry). Lightly work the dough into a ball form.

If making in a food processor, blend the 2 cups flour, salt, and sugar. Dice the butter into 1/2 inch cubes, add to the food processor, and pulse until the bits of butter are the size of peas. With the motor running pour in the cold water, and turn off the machine as soon as the dough begins to form a ball.

After either of the above processes, move the dough to a floured work surface, sprinkle with a little flour, and form the dough into a disk about 5 inches across. Wrap it in plastic wrap and refrigerate for 2 hours.

Preheat oven to 400°F.

Remove the dough from the fridge, unwrap, and place on a floured work surface. With a rolling pin, roll the dough into a rectangle that is 10x14 inches, using a ruler to measure. Cut the dough to this size and disgard the extra dough (you can reform it to a new disk, re-chill, top with butter and sugar, and bake for a simple cook's dessert). Line a baking sheet with parchment paper and place the dough on the baking sheet. Chill in the fridge while you prepare the apples.

Apples:
4 Granny Smith Apples
juice of 1/2 lemon
1/2 cup sugar
1/2 teaspoon kosher salt
4 tablespoons cold butter, diced into 1/2 inch cubes

Peel the apples and slice in halve from the stem to the bottom. Use a melon baller or spoon to remove the core with the seeds, and slice small wedges on the top and bottom to remove the stems. Toss the apples with the lemon juice in a bowl to prevent them from browning while you slice them (a little browning is fine). Slice the apples across in 1/8 inch slices, and keep the sliced halves together (this will make it easier to form the tart). Layer overlapping slices of apple down the middle of the tart, and continue on either side to cover the pastry. Fill in any awkward spots however any extra slices fit best. You will be able to use all the apples. Sprinkle the apples with the sugar and salt so they are evenly covered (it seems like a lot of sugar, but you need to use all of it for the tart to properly carmelize) and dot with the butter.

Bake the tart 35-45 minutes, or until the edges of the tart are browned and the edges of the apples are caramelized (will be golden brown). After about 20 minutes of the baking process, turn the tart around so it bakes evenly. When you do this, if you notice that any particular section of pastry is puffing up significantly, prick it with a knife.

Photograph by Nicholas Flowers

The juices and sugar will burn in the pan, but the tart must be golden brown before it is cooked. Remove the tart from the oven, let cool for 1 minute, and run a spatula around the edges of the tart to make sure the melted sugar does not stick to the parchment.

For the topping:
1/3 cup Apricot jelly (sometimes called "fruit spread")
2 tablespoons Calvados (apple brandy), or water

In a small pan, melt the jelly with the Calvados until it is warm and smooth. Use a pastry brush to brush the jelly topping onto the tart, covering it evenly. When it is cool enough to handle transfer the tart to a serving platter (you can use a clean baking sheet if you don't have a large enough platter) and serve warm or at room temperature. Enjoy!

Photograph by Nicholas Flowers

Snickerdoodles: My simple recipe

We made sugar cookies over the holidays, and I had some cookie dough left over, so I made my simple version of Snickerdoodles.

I used the Best Rolled Sugar Cookies recipe from an earlier post (where you can see how they are made when rolled and decorated), or it can also be found here. For these, I form the dough into small balls then roll in cinnamon sugar, and place on a cookie sheet. I press down the ball with the palm of my hand to flatten it a bit. Bake in a 375 degree oven for about 8-12 minutes, or until just golden brown on the edges. Being a big fan of a plain vanilla cookie, these are quite satisfying, and they're not too sweet. Perfect with a cup of tea, or coffee. As I was savoring one with coffee, I thought coconut might be a nice addition. I would blend the coconut into the dough first, then follow the instructions above.  Enjoy!

Food Gifts: What goes around comes around

For me it started with my cranberry sauce. When I first made it I gave it to family and a circle of close friends. Several people sang its praises, so I gave it to them the following year, and the next, and the next...and for some it became a part of their holiday tradition. The bonus for me is that it keeps me connected, in a very special way, with some very nice people. Good food tends to do that. I can't think of a better way to bring people together than over a great meal, so when you can't be with someone special why not send them something they will enjoy, something that brings you a little bit closer in spirit.

Every Thanksgiving I send, or hand deliver, a jar of cranberry sauce to my hairdresser in New York City. I met her about 20 years ago and stop in for a cut from time to time. About 10 years ago I brought her a jar and she just loved it, so if I'm in NY for Thanksgiving I bring her some, if not, I pop it in the mail. Marie is originally from Haiti and has really embraced the Thanksgiving holiday. Every year I receive a lovely note telling me how much she appreciates it, and how it's become such a special part of her family celebration. She often sends me lovely hair care products in return, too, so this is where the 'what goes around comes around' bit comes into play. I also think she gives me an extra special hair cut once I am fortunate enough to sit in her chair again, but more importantly we have become friends, and that's what I cherish most.

I have two local friends (fellow foodies) who are on the list. I usually leave their jars on my front porch as we're all busy running around at the last minute. This year I came home to  find this wonderful loaf of sunflower bread from one:

And this exquisite chocolate log was delivered on Christmas Eve from the other:

Another friend in Connecticut sends her delicious homemade pumpkin bread. So as I am savoring these delicious treats, I am also feeling a very special connection to these people who've touched my life. Knowing that someone has taken the time to make something by hand has a way of doing that. Now that I think of it, many of my closest friends have come to me through our shared love of good food, so what a perfect way to honor that gift of friendship.

Sour Cream Pound Cake with Toasted Almonds and Chocolate Bits

I swear this cake is calling my name...Yes, I have one more variation on the sour cream pound cake that I posted the other day, and it's presently sitting in my dining room calling my name. I can't resist this cake when it's around, so I am now calculating the calories burned on the elliptical, versus the caloric intake of the cake, and I think it's a push!

Sour Cream Pound Cake with Toasted Almonds and Chocolate Bits:

It's the same base recipe that you may have already seen in an earlier post. My feeling is that if you've found a great recipe, then why not stick with it?

Sour Cream Pound Cake

1/2 lb butter or Earth Balance (melted)

3 cups flour

3 cups sugar

1 cup sour cream

5 eggs

2 tsp vanilla extract

1 tsp baking soda

Confectioners' sugar

Preheat oven to 325 degrees

• Melt butter

• Place all dry ingredients in a mixing bowl 

• Add eggs, sour cream, vanilla and melted butter

• Mix well with electric mixer on medium for 4-5 minutes

And here is the variation. Prepare the above and then add:

2 cups of toasted slivered almonds (cool before adding to the batter)

6  ounces of chopped semi-sweet chocolate (Callebaut Belgian Chocolate) or in a pinch the mini chocolate chips will do.

2 tsp of almond extract

Grease and flour bundt or tube pan; pour in batter and bake for 1.5 hours or until a tester inserted in the center comes out clean; cool in the pan for 20 minutes and then insert knife around edges and remove gently from pan.  Place on rack until completely cooled.  Dust with confectioners' sugar before serving.

I have a smaller tube pan that I like to use, and then there is enough batter to make two small loaves for gifts

 

Grab a cup of coffee and enjoy!

Cello wrap makes a food gift special...

If you like to give the gift of good, then you may already be familiar with the magical qualities of cello wrap. I buy it by the roll, the really big one, and it makes anything you wrap look lovely. Using a nice ribbon, and greens that you can pick right outside your door, you'll have an impressive presentation in just minutes.

During the holidays I go right outside and cut pine greens, and add a magnolia leaf, or perhaps some berries. The ones in the picture above came from a flower arrangement. These below came from my yard:

Place your platter of cookies, a cake, or whatever you'd like to wrap on large piece of cello:

Then gather up the cello and tie it with a nice ribbon, and add  the greens. Trim the top of the cello to make it even.

 

It's really that simple. Here's an idea for a nice bottle of wine:

Enjoy!

The Gift of Cake

I've been giving this cake to our family doctor for at least 8 years now.  Actually last year I forgot to make it and remembered that fact on Christmas eve, so I made it and my husband dropped it at their house on Christmas morning. They had mentioned a few years earlier that it was a very special part of their family celebration so I was not about to let them down. Plus giving the gift of homemade food is not only appreciated by the receiver, it makes the giver feel pretty good, too.

This family recipe was passed on to me by my aunt and is a staple in our family repertoire. I added the nuts to create the coffee cake version, which is the one my doctor is particularly fond of...

Sour Cream Pound Cake
1/2 lb butter or Earth Balance (melted)
3 cups flour
3 cups sugar
1 cup sour cream
5 eggs
2 tsp vanilla extract
1 tsp baking soda
Confectioners' sugar

Preheat oven to 325 degrees

• Melt butter

• Place all dry ingredients in a mixing bowl 

• Add eggs, sour cream, vanilla and melted butter

• Mix well with electric mixer on medium for 4-5 minutes

• Grease and flour bundt or tube pan; pour in batter and bake for 1.5 hours or until a tester inserted in the center comes out clean; cool in the pan for 20 minutes and then insert knife around edges and remove gently from pan.  Place on rack until completely cooled.  Dust with confectioners' sugar before serving

Coffee cake variation:

• Chop 3/4 cup walnuts and 3/4 cups pecans; to nuts add 4 tbls melted butter, 1/4 cup brown sugar and 2 tbls cinnamon.
• Pour half the batter in the pan and make a ring of nuts on top of the batter, trying to keep the nuts away from the side of the pan
• Add remaining batter and bake as instructed above

The plain pound cake is the perfect cake to serve with fresh sliced fruit.  The coffee cake is always a big hit when you have company, which I recommend you have when you make it or you might find yourself eating most of it, a sliver at a time. Enjoy!

Almond Cookies

These simple and delicious cookies are always a hit. They're a perfect accompaniment to a chocolate dessert. The cookie dough is just slightly sweetened, so most of the sweetness comes from the powered sugar. When rolled into a ball they are similar to Russian Tea cookies, or Mexican Wedding cookies.  I've brought them to family and friends, who often request them now when I offer to bring a dessert. One young friend asked me to make them for her birthday instead of a cake. I was happy to oblige.

Almond Cookies:
1/2 lb butter or Earth Balance (room temperature)
2 cups of flour
2 cups of toasted almonds
2 tsp vanilla extract
1 1/2 tsp almond extract
4 tbsp confectioners' sugar
Extra confectioners sugar for dusting
Cream butter, flour, 4 tbsp of confectioners' sugar, vanilla and almond extract.  Mix in the almonds.

Roll into 2 inch logs and bake in a 300 degree oven for about 30 minutes or until golden on the bottom.

Remove from baking sheet and cool for a few minutes. While still warm, roll in confectioners sugar:

Place on a rack and cool in the refrigerator:

Dust with a little bit more confectioners' sugar before serving. Grab a cup of coffee, or tea, and enjoy! Or wrap them up and share with friends.

Christmas made by hand

One of my very favorite Christmas decorations is this angel, which was made by  the daughter of one of my dearest friends.  I received it about 12 years ago and have hung it every year since then.  It represents the simplest, yet most important part of the holidays for me—receiving a gift made by the hand of a child.  It is also a constant reminder of the true meaning of Christmas.

Yesterday  Ally and I made Christmas cookies, a favorite tradition for many during the holidays.  What a wonderful gift these little treasures would be for anyone on your list.  We used this very simple, yet delicious, sugar cookie recipe: The Best Rolled Sugar Cookies.  Please note that you can substitute Earth Balance for the butter.

For decorating I made a simple buttercream frosting:
2 cups confectioners' sugar
1/3 cup butter or Earth Balance (room temperature)
4 tbls milk
1 tsp vanilla extract (the real stuff)
Food coloring

Cream butter and sugar in an electric mixer.  Add confectioners' sugar, milk and vanilla. Beat on high speed until fluffy (about 5 minutes)

We divided the frosting into 3 bowls and made a batch of green, red and kept one white.  You'll  need 3 pastry bags and frosting tips and the coupling device or tip holder.  Here's some tips on how to decorate using a pastry bag.

Fill each pastry bag, squeezing the frosting down to the tip, then tie off with a twist tie, and place each one in a tall glass.  This will keep them neat and orderly during the decorating process.

I let Ally do all the decorating:

 

 

 Ally's beautiful creations, all made by hand:

May your holidays be blessed with the joy of receiving a gift, created by hand.