Sunday, February 28, 2010

lemon cream cookies

Lemon Spritz Cookies
110 grams butter, room temperature
90 grams sugar
3 egg yolks
1/4 tsp lemon oil
Zest of 1 lemon
180 grams flour
2 grams salt

Cream the butter, sugar, lemon zest and lemon oil together until well combined. Add the yolks and mix until combined. Add the flour and salt and mix.
Place the soft dough into a pastry bag fitted with a star tip. Pipe rosettes onto a sheetpan lined with parchment paper.
Bake at 350F for about 12 minutes or until lightly golden.
Let them cool completely and fill with the lemon buttercream.
Lemon Buttercream
75 grams egg whites
150 grams sugar
225 grams butter, room temperature
Zest of 2 lemons
1/2 tsp lemon oil
Juice of 1 lemon

Place the egg whites and sugar in the bowl of an electric mixer. Place the bowl over a double boiler. Whisk the egg whites and sugar until the sugar starts to melt and the egg whites appear very white and light, almost like a light marshmallow. It should be very hot to the touch.
Remove the bowl from the heat and place in electric mixer. Whip until meringue forms and the bowl feels cool.
Add the softened butter one tablespoon at a time. Add the juice, oil and zest. It might appear as the buttercream is separating. Continue whipping until it comes together.
courtesy of cannelle et vanille

simple + natural tabletop

courtesy of erin ever after

french touch

missing the summer i spent frolicking around paris! take me back, take me back!

vera wang

i'm in love!
courtesy of erin ever after

i heart peonies

courtesy of design sponge

my kind of juice!

courtesy of design sponge

Friday, February 26, 2010

flowers in her hair...

this lovely photoshoot was shot by jose villa for oncewed . . . two of my favorites!

lemon & almond meltaways

Gluten Free Lemon and Almond Meltaways
115 grams buter
95 grams powdered sugar
Zest of 2 lemons
2 Tbs lemon juice
2 tsp vanilla extract
100 grams sweet rice flour
40 grams cornstarch
35 grams sorghum flour
20 grams amaranth flour
20 grams almond flour
1/2 tsp salt
Cream the butter, powdered sugar and lemon zest together. Add the lemon juice and mix. Combine all the dry ingredients and add them to the mixer. Cream until all comes together.
Transfer the dough to a sheet of parchment and shape it into a log that is about 2 inches in diameter. Use the parchment to tighten the log and form a nice cylinder.
Refrigerate the dough for at least 2 hours.
Cut the log into 1/4 inch thick disks. Place these on a baking sheet lined with parchment and bake at 350F for about 12 minutes. Let them cool on the baking sheet.
When they have cooled a bit but they are still warm, covered them in powdered sugar.

happy friday

image courtesy of cannelle et vanille

Wednesday, February 24, 2010

Springtime Tart

I'm so excited for Spring! These tarts look delicious and fresh . . . a perfect springtime dessert.
Recipe from Tartelette.

Tuesday, February 23, 2010

Homemade Samoas


  • For Cookies
    1 c. butter, softened
    1/2 c. granulated sugar
    2 c. all-purpose flour
    1/4 tsp. baking powder
    1/2 tsp. salt
    1/2 tsp. vanilla extract
    2 tbs. milk
  • For Topping:
    3 c. shredded coconut (sweetened)
    12 oz. chewy caramels (Werther’s Original Chewy)
    1/4 tsp. salt
    3 tbs. milk
    8 oz. dark chocolate (Ghirardelli 60% Cacao chips)

  1. Preheat oven to 350F. In a large mixing bowl, cream together butter and sugar. Mix in the remaining dry ingredients at a low speed until combined, and then add the wet ingredients. Use up to 2 tbs. of milk until the dough comes together without being sticky. If the dough gets sticky, add a little bit of extra flour.
  2. Taking a small batch, roll the dough out to about 1/4-inch thick and cut out 1-1/2 inch rounds with a cookie cutter or knife (a small can with both ends opened works very well too). Cut a smaller hole out of the center of each round. Repeat with remaining dough, reusing all of the excess dough as a result of cutting.
  3. Bake cookies on a parchment lined baking sheet for 10-15 minutes until lightly browned on the bottom and completely set. Remove from baking sheet and cool completely before adding the toppings.

Caramel/Coconut Topping and Chocolate Swirls:

  1. Preheat oven to 300F. Spread coconut evenly across parchment lined baking sheet and toast for about 20 minutes until golden and fragrant. Stir every 5 minutes or so to toast evenly and keep the coconut from burning. Remove from oven and set aside to cool.
  2. Remove caramels from wrappers (find some helpers) and place in microwave safe bowl with milk and salt. Cook on high for 3 to 4 minutes, stopping a few times to stir and help the caramel melt. When caramel mixture is smooth, fold in toasted coconut.
  3. Spread the caramel topping on the cooled cookies. If caramel begins to solidify, microwave for a few seconds to make it easier to work with. Each cookie will need about 2 to 3 tablespoons of caramel. Use as much as you want, but try to maintain the hole in the center of the cookie for aesthetics.
  4. Melt the dark chocolate while the caramel is setting up. Dip the base of each cookie into the chocolate and set each piece on a clean sheet of parchment paper. Aluminum foil or any other smooth surface will work too, but the cookies will need to cool completely to remove. Pipe the remaining chocolate in a zig-zag pattern over the top of the cookies. Let the chocolate set completely before storing.

Monday, February 22, 2010

Laura Hooper Calligraphy

How beautiful is Laura Hooper's calligraphy?! She designs custom maps, invitations, place cards, envelopes, tote bags . . . where ever calligraphy is needed, she knows how to add the perfect touch. Check her work out here.

Sunday, February 21, 2010

happy sunday

perfect setting for a lovely sunday lunch with family or friends...
courtesy of a life's design

House Design

wood ceilings...
windows for lots of light!

white + crisp + clean

love the distressed wood floors . . . vaulted ceilings . . . white walls . . .

navy + white
courtesy of a life's design