Author: Amy

Thumbprints

thumbprintRecipes are often handed down through the generations, and this is something that I really love about baking. Think of your favorite recipe, and think about where it may have come from – whether across the world or across the street – and how it connects you to the person who first shared it with you. That’s a pretty amazing thing, no?

I got this recipe from my dear friend Tara, who got it from her grandmother-in-law Midge. I can just imagine Midge in her kitchen, making these for her family, maybe tinting the icing a special color for a birthday or holiday. My own grandmother gave me hundreds of recipes over the years, some of which originated in her childhood home in Budapest, and others that she pioneered – or perfected – in the kitchen of the home where she raised my dad. I think about Midge and Zella and all the women like them, who took great pleasure in chopping up walnuts or whisking up drizzle icing, and I’m grateful to be a part of their legacy.

My only adjustment to Midge’s recipe is another 1/4 cup walnuts for the cookies, and 1/2 cup less powdered sugar for the icing. I coated my cookies very generously with walnuts and needed a bit more than her original 3/4 cup, and because my batch yielded 16 cookies, I realized that 1 full cup of powdered sugar would be too much.

Ingredients

For the cookies

  • 8 tablespoons margarine
  • 1/4 cup brown sugar
  • 1 egg, yolk separated from white (keep the white cold until ready to use)
  • 1/2 teaspoon vanilla
  • 1 cup sifted flour
  • 1/4 teaspoon salt
  • 1 cup finely chopped walnuts

For the icing

  • 1/2 cup sifted powdered sugar
  • 1/4 teaspoon vanilla
  • About 1 tablespoon milk

Preparation

In a mixing bowl, cream together margarine, brown sugar, egg yolk, and vanilla.

Blend salt into sifted flour and add to creamed mixture until well-combined.

Chill dough for about 1 hour, until firm and easy to handle. Dough will still be slightly sticky after 1 hour but that’s okay.

Preheat oven to 375 degrees.

Lightly beat the egg white.

Using a one-inch cookie scoop, scoop out dough and roll into balls. Dip each ball into egg white, then walnuts.

Place on a cookie sheet about 1 inch apart.

Bake for 5 minutes, then quickly press a thumbprint in the center of each using the back of a half teaspoon from your measuring spoons to create the thumbprint. I chose not to use my actual thumb because, naturally, the cookies are very hot! Continue baking another 8 minutes.

Remove from oven; press half teaspoon in each indentation again if necessary to reinforce your thumbprint.

Once cookies are cool, whisk together powdered sugar, vanilla, and about 1/2 teaspoon of milk. Add additional milk slowly to reach your desired consistency; you want it to be a thick drizzle so it will set easily.

Allow icing to set and store cookies in an airtight container.

Custard Pie

custard pieEvery now and then, you’ll have a mishap in your kitchen. Such was my experience with today’s custard pie.

This was my first experience with custard pie and boy, when they say to carefully pour the filling into the shell, they’re really not kidding. Armed with my large measuring glass filled with the most liquid pie filling I’ve ever encountered, I placed my pie dish on a rimmed baking sheet on my oven rack. Not giving much thought to the fact that my oven rack rarely slides back into the oven perfectly, I poured in my filling and gently pushed the rack back into the oven, only to hit an invisible snag and watch in horror as a miniature tsunami of filling soared over the edge of the pie dish and onto the baking sheet, then splash into the bottom of my oven.

For a moment, I may have sounded a bit like Yosemite Sam. Amid a stream of incomprehensible expressions of frustration, I whisked my baking sheet from the oven and mopped up the mess thereon while the filling in the bottom of my oven burnt to a crisp and filled the first floor of my house with a light film of smoke. Not to be deterred, I wiped down my baking sheet and the bottom of the pie plate (very carefully, of course) and returned them both to the oven, with the rack already in place.

At present, this pie is chilling in my fridge waiting for Mike to get home from his lodge meeting and try a slice. After today’s adventures, I sincerely hope it tastes good.

Ingredients

  • 1 unbaked pie crust
  • 4 eggs
  • 1/2 cup sugar
  • 1 1/2 teaspoons vanilla
  • 1/8 teaspoon salt
  • 2 1/2 cups milk
  • nutmeg

Preparation

Preheat oven to 450 degrees.

Prepare pie crust; line the bottom of a 9-inch pie dish with crust, then line the crust with two layers of foil and fill with pie weights or dried beans. Note: the original recipe did not call for pricking the bottom and sides of the crust with a fork during blind baking, but in hindsight, I’d recommend doing so because once I removed the beans in the next step, my crust puffed up quite a bit.

Bake for 8 minutes, then remove beans and foil and continue baking for another 5 minutes. Remove from oven for filling.

In a large, 4-cup glass measuring cup, beat eggs with a fork, then add sugar, vanilla, and salt and mix well.

Slowly add milk, blending well.

Place pie dish on a rimmed baking sheet and pour in filling, then sprinkle with nutmeg. Cover the edge of the pie with a guard or foil to prevent over-browning.

Very, very carefully transfer the baking sheet to your oven; I found it best to keep my oven rack all the way in the oven and gently slide the sheet onto it after the tsunami incident.

Reduce oven temperature to 350 degrees and bake for 25 minutes. Remove guard and bake another 20 minutes, until a knife inserted in the center of the pie comes out clean. The edges may look a bit wobbly, but that’s okay.

Cool on a wire rack; refrigerate after two hours.

 

Blueberry Pie

blueberry pieSummer began yesterday, and summer solstice is one of my favorite days of the year. People have been celebrating the sun since the beginning of time, so why not join in?

One of summer’s great fruits is the blueberry, a delicious superfood packed with manganese, vitamin C, vitamin K, and fiber. I’ll concede that blueberries are probably better eaten when not in pie form, but Mike requested a blueberry pie this weekend, so there you have it. I sought a recipe that used his preferred whole berries, not a pureed-type recipe, and found one that I have to admit has some flaws.

Here’s the problem, from what I can tell: blueberries have a high water content, and this recipe calls for 6 cups of them.There’s also sugar and cornstarch in the filling, but I suspect the cornstarch quantity is well below what it should be because no thickening occurred during baking. Although Mike had a piece and really enjoyed it, I’m afraid that the bottom crust will be a soggy mess today. I’ve never needed a pie dam, but I really could have used one for this.

If anyone out there has a good blueberry pie recipe, please do share it with me. I’d love to try again!

Ingredients

  • 2 pie crusts
  • 6 cups fresh blueberries, rinsed and dried
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • Zest of 1/2 of a medium lemon
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon salt
  • 1 tablespoon butter, cut into small squares
  • 1 egg yolk
  • 1 tablespoon milk

Preparation

Prepare pie crusts; line the bottom of an 8-inch pie pan with one and reserve the other for lattice top.

In a large bowl, combine sugar, cornstarch, lemon zest, cinnamon, nutmeg, cloves, and salt. Add blueberries and toss to coat, stirring gently.

Pour filling mixture into crust and dot with butter.

Create the lattice top crust, sealing the edges well, and refrigerate the pie for 20 minutes before baking.

Preheat oven to 400 degrees; place the oven rack in the lower third of the oven.

Place pie pan on a rimmed baking sheet to catch any drips.

Whisk together egg yolk and milk, then brush on the lattice and crust edges.

Bake for 20 minutes, then turn temperature down to 350 degrees and bake for another 35-40 minutes, until the crust is golden brown and the filling is bubbly.

Cool for 2-3 hours before serving.

 

 

Peanut Butter Cup Oreo Brownies

pb cup oreo browniesMy sister-in-law Kristin and I share a sincere appreciation for baked goods, particularly those involving chocolate and peanut butter. Recently, we both heard of a limited-time-only Oreo cookie on the market: the Reese’s Peanut Butter Cup Oreo. At first, they were only available at Wal-Mart, and my mom tracked some down for us. Fortunately they’re now available at our local grocery store, and I snapped up a few packages the other day.

Kristin suggested that I bake something with these Oreos, so here you have it: peanut butter cup Oreo brownies. I will admit that, not knowing how well they’d turn out, I used a boxed brownie mix for this recipe, but next time I’ll definitely work from scratch. I might also chop up more Oreos and put them in the center of the batter, rather than leaving the cookies whole, like I did for this trial run. While you definitely get the Oreo flavor, they do dissolve somewhat when baking.

Ingredients

  • 1 box dark chocolate brownie mix
  • 9 Reese’s Peanut Butter Cup Oreo cookies

Preparation

Preheat oven to 325 degrees. Spray the bottom of an 8 x 8 glass baking dish with baking spray and sprinkle with sugar, just to coat; this gives the bottom of the brownies a nice crunch.

Prepare the brownie mix according to the package directions and spread about half of the batter in the bottom of the pan.

Place Oreo cookies, spacing evenly, over the bottom layer of batter, then pour the remaining batter over the top. The Oreos will float up a bit; just make sure you’ve covered them completely with batter. I had to use a small offset spatula to get the best coverage.

Bake for 50 minutes or until a cake tester inserted in the center comes out clean. Cool completely before cutting.

Double Chocolate Cupcakes

double chocolate cupcakesHave you ever ordered an ultra-chocolatey dessert and regretted it after a few bites, completely overwhelmed by chocolateness? I certainly have. Most restaurants have some manner of “death by chocolate” dessert on their menus, usually involving layers of chocolate cake, mousse, cheesecake, ganache, and so on, and they’re all too overpoweringly chocolatey for me.

One of my lovely coworkers asked if I could bake for her son’s 13th birthday this weekend, and the guest of honor requested chocolate cupcakes with chocolate frosting. While there are many cupcake and frosting recipes to choose from, I decided to go with a light and dark combination to prevent chocolate overload. The cupcakes themselves are my dark chocolate recipe, while the frosting is chocolate buttercream, light and fluffy and a great complement for a darker cake. Happy Birthday, Theo!

Ingredients

Preparation

Bake cupcakes in full-size cupcake pans; the recipe will yield 24 regular-sized cupcakes and 12 miniature cupcakes, or about 30 regular-sized cupcakes. Allow to cool completely before frosting.

Using a one-inch cookie scoop, drop scoops of frosting onto cupcakes. Frost with a small offset spatula. If storing in the refrigerator, bring cupcakes to room temperature before serving; these do not need to be refrigerated, but I’m chilling mine because it’s quite humid in Pittsburgh tonight.

 

 

Strawberry Donuts

IMG_2860Last year, I won the Soergel Orchards Strawberry Festival baking competition with strawberry lemonade cupcakes. Although this year’s festival, which is being held today, doesn’t include a baking competition I wanted to make something strawberry-themed anyway.

The strawberries in this recipe actually came from the strawberry patch in our backyard. When you read the ingredients below, you may be surprised to find cinnamon in the recipe; I certainly was, but I completely understand what fellow food blogger Mary at Mary Quite Contrary Bakes was going for when she added it in. Trust me, the cinnamon is an important component for this recipe, giving the donuts a slight spice in good contrast to the sweetness of the strawberry flavor.

I adapted the recipe below from Mary’s original, changing the glaze to a strawberry puree and powdered sugar one instead of a plain glaze. These donuts would also be delicious with a chocolate glaze, so maybe I’ll try that next time. Note: the original recipe was supposed to yield 10 donuts, but mine only made 8.

Ingredients

  • 1/2 cup strawberries
  • 2 tablespoons strawberry jelly
  • 1 cup flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/3 cup milk
  • 1 tablespoon melted butter
  • 1 egg
  • 1 tablespoon pure maple syrup
  • 1 cup powdered sugar

Preparation

Preheat oven to 425 degrees. Spray two 6-well donut pans with baking spray; set aside.

In a blender, puree strawberries and strawberry jelly until completely smooth. You should have about 1/2 cup.

In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon. Make a well in the center and add milk, melted butter, egg, and maple syrup. Slowly mix in about half of the strawberry puree, mixing to combine, ensuring that your batter is not too runny.

Fill a pastry bag with batter and pipe into donut wells, filling about half-full.

Bake for 7-9 minutes, until a cake tester comes out clean. Cool completely on a wire rack before glazing.

To make the glaze, combine 1 cup powdered sugar and remaining strawberry puree in a small bowl. Dip the top of each donut into the glaze and swirl to coat. Allow to set before serving.

Cinnamon Roll Cupcakes

cinnamon roll cupcakesI love cinnamon! It is my favorite spice, as I believe I’ve mentioned before. It has a calming effect on me like lavender does, especially when paired with vanilla. And while I didn’t have time this weekend to make cinnamon rolls–in fact, I have never made cinnamon rolls from scratch–I did have time to whip up a batch of cinnamon roll cupcakes.

The recipes below are hybrids of several that I found online, including a delicious cinnamon cream cheese frosting that would pair well with pumpkin, apple, or ginger cupcakes. They’re sweet, but not too sweet, and almost muffin-like; I could certainly eat one for breakfast. What’s great is that you don’t actually need the frosting if you’re short on time, or just not into frosting; you could leave the cupcakes plain, or dust them with powdered sugar.

Note: the original recipe that I found claimed to yield 26 cupcakes, but the recipe below that I used yielded 33 cupcakes.

Cinnamon Roll Cupcakes

Ingredients

  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup packed light brown sugar
  • 2 teaspoons cinnamon
  • 1/3 cup finely chopped pecans
  • 2/3 cup butter, at room temperature
  • 1 3/4 cup sugar
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla
  • 1 1/4 cups milk

Preparation

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

In a medium bowl, combine flour, baking powder, and salt; set aside.

In another medium bowl, combine brown sugar, cinnamon, and pecans; mix well and set aside.

In a mixing bowl, beat butter for about 30 seconds; add sugar, about 1/4 cup at a time, beating well until light and fluffy.

Add eggs, one at a time, beating well after each addition. Add vanilla and beat to combine.

Add flour mixture and milk alternatively, beginning and ending with the flour and beating until just combined after each addition. Scrape sides of the bowl often.

Use a 1-inch cookie scoop and drop one level scoop of dough into each cup; top with 1 teaspoon of the brown sugar mixture, then add another scoop of dough, followed by 1/2 teaspoon of the brown sugar mixture.

Bake for at least 20 minutes, until a cake tester comes out clean. Cool completely before frosting.

Cinnamon Cream Cheese Frosting

Ingredients

  • 8 ounces cream cheese, at room temperature
  • 8 tablespoons butter, at room temperature
  • 4 cups powdered sugar
  • 2 teaspoons vanilla
  • 1 1/2  teaspoons cinnamon

Preparation

In a mixing bowl, beat cream cheese and butter until smooth. Add powdered sugar, one cup at a time, mixing well after each addition. Add vanilla and cinnamon and beat well, scraping the sides of the bowl often.

Use a 1-inch cookie scoop and drop scoops of frosting onto each cupcake. Frost with a small offset spatula. Store in the refrigerator, but bring to room temperature before serving.

Buckeye Brownies

buckeye browniesAs a woman who firmly believes in slathering peanut butter on brownies, I was delighted to learn about the buckeye brownie from one of the gals in my office. She’d had one last weekend and described it as the best dessert she’d ever eaten. How can you go wrong with a fudge brownie, topped with a peanut butter layer akin to the center of a buckeye and a layer of chocolate over that? You simply can’t.

Most buckeye brownie recipes I found online called for (gasp) boxed brownie mix. I couldn’t bring myself to use a boxed mix, so I sought a recipe that used vegetable oil, not butter, for the brownie layer. As with cupcakes, vegetable oil yields a moister texture in brownies, and because that’s what is typically called for in boxed mixes anyway, I set out to create my masterpiece.

The recipe below is a hybrid of several scratch-made buckeye brownie recipes, and was very easy to make. I took these into work today for the farewell lunch of another one of the office gals, and they were definitely a big hit. Bear in mind, they are very rich, so small portions are all you need.

Ingredients

For the brownie layer

  • 1 1/3 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 4 eggs
  • 3 teaspoons vanilla extract

For the peanut butter layer

  • 8 tablespoons butter, softened
  • 1 1/4 cups peanut butter
  • 2 cups powdered sugar

For the chocolate layer

  • 6 tablespoons butter
  • 1 cup milk chocolate chips

Preparation

Preheat oven to 350 degrees. Spray a 9 x 13 baking pan with baking spray.

In a large bowl, combine flour, sugar, cocoa powder, and salt.

In another bowl, combine vegetable oil, eggs, and vanilla; beat lightly to combine, then pour into the dry mixture. Stir well to combine, but be careful not to over-mix. You want all of your dry ingredients to be absorbed, but your batter doesn’t need to be completely smooth; it will thicken and become shiny when it’s ready.

Pour batter into prepared pan and bake for 20-25 minutes, until a cake tester inserted in the center comes out clean.

Allow to cool completely before preparing the peanut butter and chocolate layers as follows. Note: I made the brownie layer the night before the peanut butter and chocolate layers.

In a mixing bowl, combine butter and peanut butter and beat on medium until smooth, about 2 minutes. Add powdered sugar and beat until totally incorporated.

Spread peanut butter filling onto cooled brownies, smoothing out with a small offset spatula to create an even layer.

In a medium saucepan, combine butter and chocolate chips. Melt slowly over low heat, stirring to combine; mixture will thicken as it melts.

When chocolate is completely smooth, immediately pour over peanut butter layer and spread with a small offset spatula to create an even layer.

Allow chocolate layer to harden before serving.

Chocolate Peanut Butter Cupcakes

chocolate pb cupcakesIn the history of the world, has there ever been a more amazing culinary combination than chocolate and peanut butter? Absolutely not.

Granted, these foods are pretty nifty on their own, but putting them together was perhaps one of the best decisions ever made in the kitchen (or in general, for that matter). I think the chocolate-peanut butter combination is such a hit because it has great balance; it’s not too sweet or salty, so you get a bit of both kinds of flavors in one bite.

A few months back, several of the gals in my office and I were discussing the merits of the chocolate covered peanut, and the idea for these cupcakes was born. The recipes below are a combination of a chocolate peanut butter cupcake from Woman’s Day and a few other recipes I found online, but I have to admit that my first attempt at icing, using a different recipe, went totally awry. Though it tasted delicious, the consistency was all wrong, so I quickly substituted the chocolate drizzle icing that appears below for the last dozen cupcake that will go with me to the office tomorrow.

Chocolate Peanut Butter Cupcakes

Ingredients

  • 1 3/4 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 12 tablespoons butter, softened
  • 1 1/4 cups sugar
  • 1/2 cup creamy peanut butter
  • 3 eggs

Preparation

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

In a medium bowl, whisk flour, cocoa powder, baking soda, and salt together until well-blended; set aside.

In a small bowl, whisk milk and sour cream together until well-blended; set aside.

In a mixing bowl, combine butter and sugar; beat on medium speed until light and fluffy. Add peanut butter and beat until well-combined.

Add eggs, one at a time, beating well after each.

Add flour mixture and milk mixture alternatively, starting and ending with the flour mixture and beating until just combined. Scrape sides of the bowl often.

Using a two-inch cookie scoop, scoop batter into prepared cupcake pans. Bake for 18-20 minutes, until a cake tester comes out clean.

Cool completely before filling and icing.

Peanut Butter Filling

Ingredients

  • 1/2 cup plus about 3 tablespoons creamy peanut butter
  • 3 tablespoons butter, softened
  • 1 3/4 cups powdered sugar
  • 4 to 5 tablespoons milk

Note: I added more peanut butter to suit my preference, hence the “about 3 tablespoons” above. You can certainly just stick with the 1/2 cup if you like, but I found that additional peanut butter enhanced the filling flavor.

Preparation

In a mixing bowl, beat peanut butter and butter together until smooth.

Add powdered sugar slowly, beating well after each addition.

Add milk, 1 tablespoon at a time, beating until well-combined.

Fit a piping bag with a 1/4 inch plain tip; insert tip into the top of each cupcake and inject the filling. Stop when the top of the cupcake begins to bulge, as you don’t want it to explode!

Chocolate Drizzle Icing

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • chocolate covered peanuts, for garnish

Preparation

In a medium saucepan, melt butter over low heat. Stir in cocoa powder, then remove from heat.

Add powdered sugar, vanilla, and milk and stir well until you reach a very smooth, drizzle consistency.

Using the teaspoon from your measuring spoons, scoop out 1 teaspoon of drizzle icing and spoon over each cupcake, spreading slightly to coat the entire top.

Gently press one chocolate covered peanut into the center of each cupcake; allow icing to harden before serving.

Pumpkin Scones

pumpkin sconeWhen I lived in DC, there was a time when I visited Starbucks every day. There were so many located within easy walking distance of my office between Metro Center and Gallery Place, it was simple to stroll in, order a cup of tea, and peruse the treat offerings behind the glass counter.

The pumpkin scone was a popular surprise; I remember waiting for it in the fall and being delighted to discover it amid the cinnamon swirl coffee cake and black bottom cupcakes. There was a time when I swore off of them, after my friend Kelly and I looked up their calorie content. Let’s just say that one shouldn’t eat a pumpkin scone every day if she wants to keep her waistline (and heart health, and blood sugar levels) in check.

There are many copycat recipes out there, including the one I’ve adapted below from Damn Delicious. My end result was more cakey and tender inside than the somewhat crumbly Starbucks variety, and next time, I’d like to omit the glaze and mix some chocolate chips and pecans into the batter for some interesting texture. Full disclosure: somehow, I omitted the cinnamon in my recipe when I baked these. I don’t know how this happened (perhaps my two weeks away from the kitchen have made me a bit rusty?), but I will definitely use it next time. The scones were delicious, but they could use that extra spicy kick.

Ingredients

For the Scones

  • 2 cups flour
  • 1/3 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons cold butter, cut into chunks
  • 1/2 cup pumpkin puree
  • 3 tablespoons milk
  • 1 egg
  • 2 1/2 teaspoons vanilla extract

For the Glaze

  • 1 1/2 cups powdered sugar
  • About 2 1/2 tablespoons milk

For the Spice Drizzle

  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1 1/2 to 2 tablespoons milk

Preparation

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine flour, brown sugar, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda, and salt. Add butter and rub into the flour mixture until it resembles coarse crumbs.

In a small bowl, combine pumpkin puree, milk, egg, and vanilla and stir to combine well. Pour over flour/butter mixture and stir with a spatula until a soft dough forms.

Turn dough out onto a lightly floured surface and knead briefly to combine well. Pat down into a 10 x 7 inch rectangle and cut into 8 wedges.

Place wedges on the prepared baking sheet and bake for 10-13 minutes, until a cake tester comes out clean.

Cool completely before glazing.

To prepare the glaze:

Place 1 cup powdered sugar in a small bowl and slowly add about 2 tablespoons milk to reach a consistency that is easy to spread, but not too thin. Spoon 1 tablespoon glaze over each scone and spread with a small offset spatula, allowing excess glaze to drip down the sides.

To prepare the spice drizzle:

Place powdered sugar, cinnamon, cloves, ginger, and nutmeg in a small bowl and add 1 tablespoon milk. Stir to combine, adding additional 1/2 to 1 tablespoon milk to reach a drizzly consistency. Place in a small piping bag fitted with a plain tip and drizzle over scones in a zigzag pattern.

Allow glaze to harden completely before serving.