Heath Toffee Cookies

I made these yummy cookies for a bakesale a few weeks ago and basically only used what I had in the pantry. They're semi-healthy with the wheat flour and margerine (or so I tell myself). I wish I took pictures, but they're much better tasting than they look. In fact, they were DELICIOUS!

1 1/2 c. sifted white wheat flour, minus 3 TBL
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. margarine (I used Parkay)
3/4 c. packed brown sugar
1 egg
1 tsp. vanilla
1 1/3c. toffee bits (1 package)

1. Combine flour, soda, and salt. Set aside.
2. Cream margerine and add sugar, egg, and vanilla. Mix until smooth and creamy and stir in dry ingredients.
3. Blend in candy.
4. Drop 2 inch apart onto greased cookie sheets. Bake at 350 degrees for 12-15 minutes.

Makes approximately 3 dozen

Tangerine Chiffon Cake

When I was home for Easter a few weekends ago, we had over my best friend's family for dinner. We had a very spring-like menu for dinner and when I was put in charge of dessert, I wanted to do something light and airy. I've always liked the way a chiffon cake sounds, I guess because I love the fabric. This Tangerine Chiffon Cake I made was delicious - flavorful because of all the zest, moist and light. I also attempted to make the candy flowers they suggested to go on top. They looked cute on the cake, but I don't think I'll make them again - they were much harder to do than I thought!

**Also, enter my Orient Watch Giveaway and Petit Rococo Giveaway!

Guest Post: Sara Bimmel

Strawberry Galette

flickr

If you’re used to the perfectly crimped borders and heaped filling of pies, a galette may seem strange at first. As a rustic tart, it’s not often pretty, and it’s not for those who prefer filling over crust. But if you don’t care much about aesthetics and you appreciate the flakiness and flavor of a good pastry, the galette is right up your alley. And with farmers’ markets soon to open their doors for the season and push summer’s beautiful stone fruits and ripe berries, the time to make one is fast approaching.

I recommend a strawberry filling, especially if you can get your hands on some wild berries. The flavor is so great on its own, but the other wonderful thing about strawberries is that they meld well with almost any other fruit, so you can fill the tart with a combination that includes blueberries, peaches, rhubarb, or even apples.

Strawberry Galette
This makes one tart and will serve 6 to 8.

for the pastry:
• 1 c. all-purpose flour
• 1/3 c. whole-wheat pastry flour
• 1/2 tsp. finely ground sea salt
• 1 T. sugar
• 1/2 c. (1 stick) unsalted butter
• 1/4 c. ice water

for the filling:
• 2 pints (4 c.) fresh strawberries, hulled and roughly chopped
• 1/3 c. sugar
• 1/4 c. tapioca flour
• 1/4 tsp. cinnamon
• Pinch of salt
• 1 T. strawberry liqueur or 1/2 tsp. vanilla extract (optional)

1. Toss together the flours, sugar, and salt for the pastry. Cut the cold stick of unsalted butter into small pieces, and use a pastry blender or food processor to cut the butter into the flour. Stop when the butter is in pea-sized lumps.
.
2.Gradually add the ice water to the pastry, a tablespoon at a time. Toss the pastry after each addition, and stop adding water when the dough comes together in a lump.
.
3. Gather the dough into a rough ball, pat it down into a disc, wrap the disc in plastic wrap, and refrigerate it for at least 30 minutes and up to two days.

.
4. Preheat the oven to 375 degrees Fahrenheit.

.
5.While you chill the dough, make the filling for the galette. Pour the strawberries into a large bowl, and toss the sugar, tapioca flour, cinnamon, and salt in a separate bowl. Sprinkle the dry ingredients evenly over the strawberries, and toss to combine. Pour in the liqueur or vanilla extract (if using), and stir the mixture again. Let it sit at room temperature for at least 15 minutes.

.
6. When the dough is done chilling, unwrap it and place it on a flat surface that you have coated with flour. Sprinkle flour on a rolling pin, and roll out the dough to an even, flat circle that is close to 15 inches in diameter. Transfer the dough circle to a baking sheet coated with parchment paper.

.
7. Heap the strawberry filling in the middle of the dough circle, making sure it doesn’t spread too much by scooping it in at the sides if necessary.

.
8. Create the edges of the tart by grabbing the edges of the dough and folding them inwards. If you want better looking edges, trim the dough to an even circle before you fold it. If you’d like, paint the edges of the tart lightly with melted butter.

.
9. Bake the tart at 375 for 45 minutes or until the crust is a light golden brown. Let it cool for at least 20 minutes before slicing and serving. If you’d like, sprinkle the tart with powdered sugar and serve with fresh whipped cream.

This post was contributed by Sara Bimmel, who writes about Halloween costumes over at StarCostumes.com

Guest Post: Sarah Bimmel

Raspberry Lemon Pudding Cake

When spring arrives, I tend to want lemons and berries all the time. Well, that's a lie—I don't want actual lemons. Straight-up, they're a bit too sour for me. What I really want are lemon desserts that are light and pillowy and preferably come with berries. When those desserts include include pudding, so much the better. Am I right?!

That’s why I adore this recipe for lemon pudding cake. It’s never failed me, and I’ve made it many, many times—it can be whipped up in less than a half hour, and it’s divinely delicious whether warm or cold. Plus, it’s perfectly suited for any kind of accompaniment. If you don’t have raspberries, try blackberries or blueberries. No berries at all? No worries; just stick on a dollop of whipped cream and some lemon zest along with the confectioners’ sugar. You can’t go wrong! The cake makes four giant servings or five to six more moderate portions.

.
Ingredients

1/4 c. flour

2/3 c. + 1/4 c. sugar, separated

1/8 tsp. salt

1/4 tsp. ground nutmeg

1 c. buttermilk

2 tsp. grated lemon zest

1/4. c. fresh lemon juice

2 T. melted butter

2 large egg yolks

3 large egg whites

1 1/2 c. raspberries

Confectioners’ sugar
.

Directions
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius), and spray an 8-inch square baking pan or similarly sized soufflé pan with cooking spray. In a large bowl, combine the flour with the 2/3 c. sugar, the salt, and the nutmeg. Add the buttermilk, lemon zest, lemon juice, butter, and egg yolks. Whisk until smooth.
Beat egg whites with an electric mixer until they are foamy. Add the 1/4 c. sugar to the whites, one tablespoon at a time, until stiff peaks form. Gently fold the egg-white mixture into the buttermilk mixture, just until combined.
Finally, fold in the berries, reserving a scant 1/2 c. to scatter on top of the cake. Pour the batter into the baking pan, and place the pan in large casserole dish that is filled with 1 inch of hot water. Bake the cake for 35 minutes or until it springs back lightly when touched. To serve, sprinkle on the berries and sift the confectioners’ sugar over them. It might be simple but it’s a beautiful spring treat!

This post was contributed by Sara Bimmel, who equitably divides her time between baking and writing about Halloween costumes over at StarCostumes.com

Ruffles

I made this cake over winter break and was inspired by fall leaves. I took my piping bag and put a dollop of yellow and orange in there at the same time and came out with this effect. It has a cool ombre effect to it. I topped the cake off with yellow and gold edible glitter (my signature touch to every cake - edible glitter!). I think the 2 color icing idea would work good on cupcakes as well, just don't do contrasting colors, like blue and orange because you will get an ugly brown color! Happy decorating: )

Spider(wo)man

Can fashion inspire food?

When I was asked to make a Halloween cake, I was bored with the idea of the typical pumpkin, orange and black theme. Instead that inspired me was the Rodarte FW08 collection. Rodarte always impresses me with their ethereal, lookslikeafairymadeit clothes. This collection in particular looks like a bunch of fashionable spiders all got together and spun these red and black dresses and tights.

To make the spiderwebs, I melted chocolate, put it in a Ziploc back, snipped off the end and made spiderwebs onto wax paper. Before they dried, I sprinkled big clear crystals on them.

Fiesta!

I finally had my 20th birthday party (12 days late) on Sunday night. It was a fiesta theme with my closest friends. My version of a fiesta wasn't that Tex Mex look with sombreros and cactus, but rather a more folksy, kitchy, Frieda Kahlo look. I did bright colors - which everyone was asked to wear, paper flowers, garlands, etc.

^^See how to make the paper flowers at this link. I made them all different sizes, shapes and colors, its a bit like making snowflakes. I used just tissue paper, not crepe paper and arranged them in vases.



^^We have a swing, so I sort of made into a "shrine" for a pinata with lights and store bought garlands all from Party City.


^^This was the invite. iIjust fringed 2 strips of tissue paper and glued them to the top of a yellow card stock card. I wrote fiesta on the front and the party details inside...


I purchased some of those Mexican religious candles and put them on the table for lighting... you know those ones I am talking about lol...


^^ The runner (as well as the drinking glasses) are from Crate and Barrel. I fabric glued rows of colorful pompom trim onto the bottom of my runner for some added flair.


^^ This was my "cake" which is actually Margarita Pie (the recipe is below). I know I am queen of cakes, but after all the fish/chicken soft tacos, salsas, quesos, and chips, we all needed something refreshing - in which this frozen pie sooo is!!! It has a delish pretzel crust that mimics the "salt" around the rim of a margarita.


Of course there was awsome indie "fiesta"music playing... songs like this and this

^^ This is the dress I wore. Its more aqua and gold in real life. I saw it in a boutique window in Charleston and fell in love. I love all the embroidery - very Mexican/fiesta/folksy, right? Its from French Connection.

The paper flowers also served as napkin rings

Margarita Pie Recipe

1 can fat free sweetened condensed milk

1 1/2 oz tequila

1 1/2 oz triple sec

1/2 cup fresh lime juice

1 1/2 cup heavy whipping cream, stiffly beaten

Pretzel Crust

1/2 cup melted butter

1 3/4 cup crushed pretzels

1/2 cup sugar

1. Prepare crust by combining butter, pretzels, and sugar and pressing into a pie pan.

2. In a medium bowl combine milk, alcohols and lime juice.

3. Fold in whipped cream

4. Cover and freeze 4 hours or overnight

Garnish with cool whip ;)

ADIOS AMIGOS!!!!

Spaghetti and Meatballs

Or is it......?




APRIL FOOLS!!!!!!!!

They are actually cupcakes! Here's how to make them:

1. Arrange iced (with slightly yellow tented frosting) vanilla cupcakes on a platter - stack them - make sure its not too perfect.


2. Put more pale yellow icing into a plastic Ziploc bag and snip off the tip ever so slightly. Squeeze icing out to make "noodles" (your hands will hurt).


3. Place some Fererro Rocher (hazelnut truffles) randomly over cupcakes to be the "meatballs".


4. Whisk seedless strawberry jelly to get clumps out and make smooth. Pour over cupcakes and truffles as the "sauce".

FINALLY, Grate some white chocolate over it all for some Parmesan topping :)

I got this idea from the adorable book Hello, Cupcake!

Christmas in the Black Forest

After going to Germany last fall, I was inspired for that year's annual Christmas party theme: Christmas in the Black Forest! Snow covered red mushrooms, the dark evergreen trees, the pattern of wood, and a gingerbread house, all sprinkled with the lightest coating of glitter. I wanted to create a place that if you thought you saw a cute little gnome out of the corner of your eye, chances were you actually did.



I made a yule log (a German chocolate cake roll) that was supposed to look like an actual log of wood complete with meringue mushrooms.




I'm not gonna lie, these mushrooms were difficult to make. I stuck the stems in styrofoam and covered it with snow.

Toadstool cupcakes - recipe here!


Gingerbread Trees


I bought the gingerbread house already made from Target.

The drink station over the stove: I put a large poster frame over the burners to make it like another surface.

I put branches from the Christmas tree under the glass.



We served German classics: different sausages and bratwurst, cheesy spatzle, salad, etc.

I affixed faux flocked branches onto the light fixture above the food.



This wrapping paper by Martha Stewart crafts served at the table cloth and motif for the party.







Besides doing a "hot potato" gift game, I gave favors of this CD full of cool Christmas songs. I made the label using the wood pattern and put shroom polka dots all over.

Auf Wiedersehen!