Thursday, February 12, 2015

Sparkling Raspberry Cream Wafers

Today I'm revisiting a recipe that I blogged about almost 3 years
ago - Cream Wafers!  I can't believe it's been so long since I made 
these yummy cookies!  Cream Wafers are wonderful little buttery bites 
that remind me of piecrust cookies with a delicious buttercream filling.

 These cookie sandwiches aren't overly sweet because the dough
doesn't have any sugar in it - just a sprinkling of pretty sugar on top.
They are a popular choice for wedding or shower teas.
I made a wonderful Raspberry Lemon Buttercream for these. 
Adding fresh lemon juice to the filling gives it that little bit of 
tartness that really complements the sweet raspberry buttercream!
The dough is very easy to work with. Roll out on a 
lightly floured surface and cut out shapes using any
cookie cutter that you like.
I love hearts - even when it's not Valentine's Day!
Use your fork to make the characteristic holes in the cookies, then
sprinkle with sparkling sugar.
I like to pipe the filling because it just goes faster, but you can
just spread with a knife. 
Bake for 12 minutes, let cool and sandwich 2 cookies together
with the Raspberry Lemon Buttercream.



2 1/3 cups all purpose flour
1 1/2 cups butter, softened, divided
1/3 cup heavy cream
1/4 cup sparkling sugar
1 1/2 cups powdered sugar
2 tablespoons raspberry jam
2 teaspoons lemon juice


Combine flour, 1 cup of the butter and cream in a
large bowl until blended. Divide dough into thirds;
shape each into a flattened ball. Wrap in plastic wrap;
chill about an hour.

Heat oven to 375F degrees. Roll one round of dough at
a time to 1/4 inch thickness on a floured counter. Cut
with 1 1/2-inch cookie cutter. Place on parchment 
lined baking sheet about 1 inch apart and sprinkle with 
sparkling sugar.  Pierce each cookie 3 or 4 times with
a fork.  Bake 9-12 minutes or until edges begin to brown. 
Cool on wire rack.

Beat remaining 1/2 cup butter, powdered sugar,
raspberry jam and lemon juice in medium bowl
with mixer until light and fluffy - about 2-3

Just before serving, sandwich two cookies together 
with 1 teaspoon of the filling. Makes 60 wafers.

And here's what do you do with leftover frosting......
I really do love Cream Wafers!! xo!!

Saturday, February 7, 2015


I've been wanting to make Teabag Cookies for a while now
after seeing them on Pinterest, and since I didn't see a tutorial
for them I thought I'd make one for you.

They're really easy to make and if you were going to have
a little girl's Birthday Tea Party, this would be a fun activity!
You could have the cookies already made and have the girls
decorate them and make the tea tags.
Just roll out the dough and cut out teabag shapes. I got mine 
from I used the small end of a 
Wilton #12 tip to make the hole for the ribbon.
For the frosting I used Wilton Candy Melts! They worked really 
well for this project! Just melt them in your microwave and you're
ready to decorate!
Spread the frosting on the cookies - or dip them - whichever 
you prefer, and decorate with pretty sprinkles! To speed up the 
cooling/hardening of the chocolate I actually put my decorated 
cookies in the freezer for 5 minutes!  
(Because I just hate waiting!! LOL!)
I bought some Wilton Sprinkles that had these little lips
in them! So cute!!
These Teabag Cookies tasted as good as they looked! I used
a lemon shortbread recipe that I've used many times before.
So yummy!!


Cookie Ingredients

1 cup butter, softened
1/2 cup granulated sugar
1 tablespoon lemon zest (zest from 1 lemon)
2 1/2 cups all purpose flour

Frosting Ingredients

1 bag Wilton Pink Candy Melts
Assorted sprinkles to decorate


Preheat oven to 325 degrees.
Cream butter & sugar in a large bowl. (I used my stand mixer)
Add lemon zest and blend well. With mixer on low speed, 
add flour a little at a time. Dough will be crumbly, so dump
it out onto a counter top or pastry board and work it
together by hand until smooth. Pat or roll dough out into
a rectangle that is about 1/2" thick. Cut into teabag shapes.
Arrange on a parchment lined baking sheet and bake 
20-25 minutes until bottom edges are just starting to
brown. Cool in pan for 10 minutes then remove cookies
to a wire rack to cool completely.

To Decorate

Melt pink candy melts in a microwave on 50% power
until soft, then stir to combine, (or use a water bath.)
Using a palette knife, spread some "frosting" on lower
 half of cookies. Decorate with sprinkles of choice.
Let frosting set before attaching the Tea Tag.

I thought this tutorial for DIY Teabag Cookie Cutters
was interesting!
The PDF for these sweet little Tea Tags are a free printable from
Everyday Dishes & DIY. I just printed the PDF onto some pretty 
pink polka dot paper that I had and - Instant Tea Tags!!

I've never really done a craft project on the blog, but I'm going
to attempt to show you how to attach the Tea Tag to the Cookie...
(using my daughter Abbie as a hand model! LOL!)
First, print your tags out onto some pretty paper.
Cut out the tags and punch a hole in the top
with a hole punch.
Next take a 16" length of pink ribbon, fold it in half,
and thread the loop end through the hole in the cookie -
(coming in from the back of the cookie.)
Holding the loop end of the ribbon with your left hand,
bring the loose end of the ribbon through the loop with
your right hand.
Catch the loose end of the ribbon with your left hand
and pull the ribbon up to tighten.
Thread the end of the ribbon through your tea tag and
tie a knot near the end of the ribbon!
Easy Peasy!!
I thought these turned out so pretty!
The perfect project for your next
Tea Party!! 

Monday, February 2, 2015

Give Me A Kiss Tarts

I have a fantastic mini tart recipe to share with you today!
I call them Give Me A Kiss Tarts! As the name implies, the
tarts do have a Kiss inside - a Hershey's Kiss which makes 
them perfect for Valentine's Day!

These tarts are super simple and only require 2 packs of Mini Fillo Shells,
a bag of Hershey's Kisses, a can of good Cherry Pie Filling and some
whipped cream!

First you put one Hershey's Kiss in each Fillo Shell. You 
may need to press the kiss down into the shell a little to
flatten the base.

Bake for 5 minutes. When you remove the tarts from
the oven, press the chocolate kiss down with the back 
of a spoon.

Then spoon one cherry with a little sauce on top of the 
chocolate kiss.

Top that with some pink whipped cream and some
chocolate curls or sprinkles and you're ready to serve!!

Adapted from Family Circle


2 Packages mini fillo pastry shells (15 per package)
31 foil wrapped milk chocolate kisses
1 can cherry pie filling
1 can (7oz) refrigerated whipped topping 
1 cup heavy cream, 1/4 cup powdered
sugar (or to taste), pink food color


Heat oven to 350 degrees. Place mini fillo shells
on a baking sheet. Unwrap 30 chocolate kisses,
place one in each cup.

Bake 5 minutes. Remove from oven. With the
back of a spoon, gently press down the point 
of the kiss into each cup.

Open the can of pie filling. With a small spoon,
scoop out one cherry with a little sauce and place
in fillo cup on top of the chocolate kiss.
(Do not refrigerate or the chocolate kiss will

Immediately before serving, top each mini
cup with whipped topping - or make homemade
whipped cream by beating together the 1 cup
heavy cream, 1/4 cup powdered sugar and the
pink food coloring in a chilled bowl with chilled
beaters until stiff. Then place in a piping bag
fitted with a tip of choice (I used a Wilton 1M)
and pipe onto tarts.  Top with chocolate curls,
chocolate sprinkles, or grate the last chocolate 
kiss over the whipped cream. 

What's not to love about chocolate and cherries and
whipped cream?!

These tarts are so addictive!! 
Betcha can't stop at one!!

Friday, January 30, 2015

Brownie Bites for Valentine's Day

If you're thinking about making some homemade goodies for Valentine's 
Day but don't know what....something that's fairly easy and not too time 
consuming... something that is rich and delicious and chocolatey...
 then I've got a fantastic idea for you - Brownie Bites!!

I found this idea in a cookbook called Sprinkles!  It's a wonderful
cookbook that's full of fun recipes using - you guessed it - sprinkles! 
When I saw this recipe I had to make them!

You basically just make the brownie mixture, bake it in a mini 
muffin or mini brownie pan, let cool, dip tops in melted chocolate 
then decorate! After decorating mine I placed them in mini cupcake 
liners for a pretty presentation!

I created these yummies with this fantastic pan! The pan is wonderful 
for baking individual brownies and has removable squares that lift out 
for easy release. It's also nonstick and easy to clean!
 Love it!

The Brownie recipe that I used comes from a blog called ambrosia,
and it's the perfect indulgence for Valentine's Day!! The chocolate in 
these brownies comes from cocoa only -no melted chocolate! But 
don't let that put you off!! These were some of the best brownies I 
have ever baked!! They are rich and fudgy and exceptionally good!!

Adapted from ambrosia 


1 1/4 cups (2 1/2 sticks) unsalted butter
2 1/2 cups sugar (yep!)
1 3/4 cups cocoa powder
1 teaspoon vanilla extract
4 eggs
1 cup all purpose flour
1/2 teaspoon salt
2/3 cup walnuts, finely chopped (optional)
(I added pecans because that's what I had at home)
2/3 cup semisweet chocolate chips (optional)
(I used mini semisweet chips)

12 oz. semisweet chocolate
4 teaspoons vegetable oil
assorted sprinkles such as nonpareils,
dragees, royal icing flowers, mini candies,
pop rocks or fancy salts.


Position a rack in the middle of the oven and preheat the oven to 325 
degrees F.Lightly butter a mini brownie pan or a mini muffin pan - 
or use a baking spray.

Combine the butter, sugar and cocoa powder in a large microwave 
safe bowl. Heat the cocoa powder mixture in your microwave in thirty 
second intervals, making sure to stir, until the butter has melted and the 
mixture is fairly smooth.

Stir in the vanilla extract with a wooden spoon, followed by the eggs,
 stirring them in one at a time. In a small bowl, quickly whisk together 
the flour and salt. Add the flour mixture to the chocolate mixture, 
mixing just until the flour has been incorporated. Stir in the nuts and 
chocolate chips if using.

Scoop the brownie batter into the prepared pan using a medium cookie 
scoop. Bake the brownies for approximately 18 minutes or until a 
toothpick inserted into the center comes out mostly clean. Remove to a 
wire rack to cool for 10 minutes then remove from pan to cool completely.  

Melt 12 oz semisweet chocolate with the 4 teaspoons vegetable oil.
Dip tops of the brownies into the melted chocolate, then decorate
with sprinkles. Makes 3 1/2 dozen.

These beauties would be perfect to wrap up in a pretty box and give
to someone you love!! Happy Valentine's Day everyone!! xo!!

Thursday, January 22, 2015

Orange Shortbread Madeleines

I've often thought it would be fun to bake shortbread cookies
in my Madeleine pan.  Then I ran across today's recipe in a
Southern Living Annual Cookbook.  I adore shortbread and
this recipe seemed perfect for this time of year. There's orange
zest in the cookie and in the icing and they are delicious with
a cup of Earl Grey!!
I decided to make these cookies in my mini Madeleine pan. 
Even though it's a non-stick pan, I still lightly buttered it. After 
baking I just tapped the pan lightly on the counter and the 
cookies popped right out!

Southern Living's recipe didn't include the orange icing drizzle, but
I wanted to make the most out of my lovely Pink Navel Oranges......

I just couldn't resist Pink Oranges!!

Use a fork or spoon to drizzle the icing evenly over the cookies.

The icing hardens after a few minutes which makes it easy to
transfer the cookies to a pretty plate or cake stand.

adapted from Southern Living Annual Recipes

For the Cookies:

1 cup butter, softened
3/4 cup sifted powdered sugar
zest from 1 large orange
1 teaspoon orange extract
1 3/4 cups all-purpose flour
cooking spray or butter for the pan

For the icing:

1 cup powdered sugar
zest of 1 large orange
enough juice from 1 large orange
to make icing of drizzling consistency

Cream butter; add sugar, beating at medium
speed of an electric mixer until light & fluffy. 
Add orange zest and extract. Stir in flour.

Press dough into madeleine molds which have
been lightly sprayed with cooking spray -
1 1/2 tablespoons of dough for the regular sized
madeleine pan or 1/2 tablespoon of dough for 
the mini madeleine pan. Bake at 325 degrees
for 20 minutes for the mini cookies, and
22-23 minutes for the larger cookies.
Invert onto wire racks to cool. 

Combine icing ingredients and drizzle 
over cookies.  Let dry & enjoy!

I love to go to Antique Shops and I recently found this pretty vintage 
Deviled Egg Plate for $3.25!! What a fun way to serve these
pretty cookies! Enjoy!!