Friday, April 21, 2017

Lemon Mousse Teatime Parfaits

I have a light and lemony Mousse recipe to share today, that
when piped into a beautiful parfait glass, swirled with homemade
whipped cream, and topped with an edible pansy, becomes a
gorgeous teatime treat!

It's one of my favorite teatime desserts, and is a perfect addition
 to any Spring or Summer Tea Party. It requires a few more steps
 than my Lemon Creams, but it's so worth it!!
I made these for a tea party of about 150 ladies, and got
rave reviews! I found the recipe in Southern Living
Magazine, which described this dessert as "Tangy,
cold and bursting with flavor, this delightful dessert
is definitely a winner." I agree!!
I piped my mixture into some small glasses that I
bought at an antique shop. Small glasses for a 
tea party are best because you don't want to fill
up on just one dessert when you'll also be having
other lovely things such as scones, cakes and 
I had these beautiful pansies growing in the garden and
used them to adorn my desserts! Love the color!!

If you don't have any edible flowers blooming, you could
decorate your parfaits with a sprig of mint and/or some
lemon zest curls.

Recipe courtesy Chef Michael Anelli,
Deerhill Inn, West Dover, Vermont

1/2 cup water
1/2 tablespoon unflavored gelatin
3 large eggs, separated
1/2 cup fresh lemon juice
zest of one lemon
1 cup heavy cream
1 cup sugar

Dissolve gelatin and 1/2 cup of the sugar in the
water in a stainless steel bowl. Whisk in egg yolks. 
Place in a double boiler and heat to 175 degrees, 
whisking instantly until thickened. Remove from
heat and add lemon juice and zest. Refrigerate or
place over a large bowl of ice until mixture begins
to gel.

Meanwhile, beat egg whites with the other 1/2 cup
sugar until soft peaks form. Fold into gelling egg-
lemon mixture. Whip heavy cream to soft peaks
and fold into mixture. Spoon (or pipe) into parfait
or champagne glasses, and chill thoroughly. 
Garnish with whipped cream and an edible 
flower if desired. *Serves 6. (or more,
depending on the size of glass.)

This lemon mousse is just delicious! Hope you
give it a try!
Here's a spoon for you, and one for me! Thanks for
joining me today!!

Tuesday, April 11, 2017

Frilly Lemon Meltaways for Spring

Today I made a Spring version of my Frilly Lemon Meltaway Cookies.
This recipe is one of my all time favorites on the blog! The original recipe
made slice-n-bake cookies. My version is a roll out cookie using a pretty 
flower shaped cookie cutter and topped with a frilly lemon frosting. My
Spring version is made extra special by tinting half the frosting pink and
the other half yellow, and finishing with a lovely edible flower!
The first time I baked these cookies they cracked a little
and the second time I baked these I found out why.  I
had dried the dough out by using too much flour when
I rolled the cookies out. So be sure to use as little flour 
as you can so your cookies don't crack. You can 
use powdered sugar instead of flour too, and that 
might solve the problem altogether. 

I've decided to not include the lemon zest in
the frosting ingredients because it kept clogging
up my piping tip. If you were just going to spread
the frosting with a knife, then you can add one
teaspoon of lemon zest.
While the cookies are cooling make the frosting. 
Just throw all the frosting ingredients into a bowl
and beat until fluffy. (Don't you just love easy recipes
like these?! ) Place frosting into a piping bag fitted with
a Wilton 2D or 1M. (I use disposable piping bags. 
I buy them in bulk which is cheaper. They come in a roll.) 
Then pipe pretty frilly shapes onto the cookies holding
the bag vertically and turning a little as you pipe.



1 1/4 cups all purpose flour
3/4 cup butter, softened
1/2 cup cornstarch
1/3 cup powdered (icing) sugar
1 tablespoon lemon juice
freshly grated zest from one lemon


1 1/2 cups powdered (icing) sugar
1/2 cup butter, softened
2 teaspoons lemon juice
powdered sugar for dusting (if desired)


Combine all cookie ingredients in large bowl.
Beat at low speed, scraping bowl often, until
well mixed.  Shape dough into a disc, wrap in
plastic food wrap and refrigerate for 30 minutes.

Heat oven to 350 degrees F.  Working with half
the dough at a time, on a very lightly floured 
surface, roll out to 1/2" thickness. Cut out 
as many shapes as you can with a flower shaped 
cookie cutter and place 1 inch apart on a 
parchment lined baking sheet.

Bake 10-12 minutes or until set. (cookies will not 
brown.) Cool completely.

Combine all frosting ingredients in a small
bowl at medium speed, scraping bowl often,
until fluffy.  Divide frosting into 2 bowls and tint
 one half pink and the other half yellow.  Put 
frosting into a piping bag fitted with a wilton 1M 
or 2D  and pipe pretty frilly shapes onto cooled 
cookies.  Dust with powdered sugar and top 
with an edible flower if desired.
These cookies are so delicious and so pretty!!! You can top
 them with any edible flower that you might have growing 
around your house. I've bought many plants this season in
order to have plenty of flowers to top my cookies and 
cakes with! 
The edible flowers I used today are Begonias. I didn't even 
know that they were edible until I baked some cakes from 
TeaTime Magazine, and they topped their mini cakes with 
white Begonias. I found these beautiful pink Begonias
with yellow centers which matched my cookies perfectly!
These pretty cookies are sure to be the hit of any Spring Party! 
Hope you try them! Please check back soon for another very
yummy Spring recipe from TeaTime Magazine! Happy

Saturday, April 8, 2017

Simply Perfect Vanilla Shortbread Bunnies

I have a fantastic Shortbread Recipe to share with you
from the cookbook Butter Baked Goods. I've made it
twice already! It's an easy Spring recipe that you can whip 
up at a moments notice! All you need are butter, flour, 
powdered sugar and vanilla, and you are ready to bake!!

If you're like me and look for quick and easy recipes,
 then these cookies are for you! They don't require 
any chilling time, are easy to roll out, and bake in 
15 minutes. 
The recipe does call for 2 tablespoons of vanilla,
but it's not overpowering. I loved it and when my son
walked into the kitchen he said that the house smelled
like a cake shop! mmmm!

So, roll out your dough, cut out as many shapes as you can 
(using your choice of cookie cutter), place on a parchment 
lined baking sheet and bake for 15 minutes.  Let cool 
completely and add any icing decorations.
I just happened to have some pink icing from another
project, and meant to just use it as "glue" to attach my
sprinkle buttons to the cookies, but I thought that it
looked really cute by itself, so I left some of the cookies
with pink icing tails. (tip #106)

adapted from here


1 cup butter, room temperature
1 cup icing (powdered) sugar
2 1/4 cups all purpose flour
2 tablespoons pure vanilla (yes, tablespoons)


Preheat oven to 325F. In a stand mixer fitted with
a paddle attachment, cream the butter and icing
sugar on medium speed until light and fluffy. 
Scrape down the sides of the bowl.

Turn the mixer to low and add the flour and mix 
until just combined. Scrape down the sides of the
bowl. Add the vanilla and mix to combine.

Place the dough on a lightly floured work surface.
Use a ruling pin to roll out the dough to about 1/4
inch thick. Use a cookie cutter of your choice to cut
out as many cookies as you can from the dough.
(You can get about 24 cookies using a 2 1/2 inch 
circular cutter. I got 24 using my 4" x 2" bunny
cutter.) Carefully transfer to a parchment lined
cookie sheet and place about 1/2" apart.

Bake in the preheated oven for 15 minutes or 
until the cookies are lightly golden brown around
the edges.  Remove from the oven. Transfer to 
wire racks to cool.

"Mini Pink" made these adorable cookies with the scraps
of dough that I had left. Perfect for another Barbie Tea!
So cute! Don't you think?!
Happy Baking!!

Tuesday, March 7, 2017

Pink Vanilla Meringues with Cotton Candy Whipped Cream

If you're a cotton candy lover like me, you've probably 
discovered how difficult it is to find a really good tasting 
cotton candy flavoring.  I've tried several different brands as
in this post and this post. One didn't smell like cotton candy 
at all and the other, which I loved, is now discontinued! 

That said, today I made cotton candy meringues using
 Cotton Candy Pink Vanilla Sugar,  and whipped cream

I was hoping that the actual cotton candy sugar would
impart that yummy fairground flavor, but alas, the
meringues basically tasted like I had used plain sugar.
(They did, however, have a pretty pink color!)

Sooo.... I googled Cotton candy flavoring and 
noticed a brand that I hadn't tried - Bickford.
I ordered that, and used it in my whipped cream
filling. I really liked it, BUT....(LOL) it still
doesn't smell like the real thing to me. It's
more like cherry vanilla. 

Before I began, I whizzed some of the cotton candy
sugar in the food processor. I just wanted to be sure
that it would melt quickly. I ended up with sugar that
was very fine, but not quite powdered. 

The meringues baked up beautifully! I was lucky 
to have any left by the time I made the filling
because my daughter mini pink kept eating
them!! You can't blame her though...wouldn't
pretty pink bite sized meringues sandwiched
with cotton candy whipped cream be a huge
temptation to any child?! Just saying.....



3 egg whites
1/4 teaspoon cream of tartar
pinch of table salt (1/8 teaspoon or less)
1 cup powdered sugar or powdered 
vanilla pink flossugar, divided
drop of pink food gel (if) you don't use
vanilla pink flossugar
Wilton Spring Nonparils

1 cup heavy cream or whipping cream
remaining 1/4 cup powdered sugar or 
powdered vanilla pink flossugar
1/2 teaspoon cotton candy flavoring
drop of pink food color (if) you don't use
vanilla pink flossugar


Preheat oven to 200 degreesF. Whizz
1 cup vanilla pink flossugar in a food 
processor until very fine. 

In a mixing bowl with a wire whisk
attachment, beat egg whites until frothy.
Add cream of tartar and salt and beat 
until you get soft peaks. Slowly add the
sugar and beat until you get stiff peaks.

Place mixture into a piping bag (I use
disposable bags) with a star tip (I used
Ateco 848 tip) Pipe shapes onto a 
parchment lined baking sheet and bake
for 2 hours, or until meringues become

For the whipped cream, into a chilled bowl
with chilled beaters, Beat cream, sugar, cotton
candy flavoring, (and food gel if not using 
flossugar), until you get firm peaks. 

Place filling into a piping bag fitted with
any tip (I used a small star tip) and pipe
filling on half the meringues. Sandwich with 
the remaining halves and serve immediately.

The number of meringues you get depends
on how big you pipe them. I got around
60 meringues, which is 30 meringue
sandwiches. can do what I do and sample one!!

Now I'm gonna make myself and mini pink a cup
of Earl Grey, sit back and enjoy a couple of these
beautiful meringues!! Wish you were here!! xo!

Happy Teatime!!

Wednesday, February 22, 2017

Tea Time Raspberry Almond Crumble Tart

Today I made a yummy, crumbly Raspberry Almond Tart 
for Teatime! It's one of those recipes that use the same 
mixture for the top and bottom of the tart. Makes it so 
easy to put together!!

Don't worry if your grocery store doesn't have any
fresh raspberries, because you don't need them! This 
recipe calls for frozen raspberries, so you can make this 
tart any time of the year!
I've had this pretty rectangular tart pan forever!! I'm so 
glad to finally get to use it!! It's a loose based tart pan so
after cooling, just push the tart out of the frame and slice
on the base.

To make this recipe, you make the tart dough, 
then place approximately 2/3 of it between
2 pieces of parchment paper and roll it out until it's
large enough to line your tart pan. 

Next, peel off the top piece of parchment, turn the paper 
pastry side down and ease the dough into the pan, 
pressing into corners and sides. Don't worry if it 
breaks, just pinch back together. Prick pastry base 
with a fork and refrigerate for 30 minutes (along
with the reserved pastry.)

Place tart base on a baking sheet and bake for 10
minutes. Remove from oven, sprinkle raspberries
over base, then crumble remaining dough over
raspberries. Bake for 20 more minutes, or until

Let cool in the pan, then sprinkle with powdered 
sugar. Cut into 4 or 5 slices.

Serve with some homemade whipped cream
and fresh raspberries, if desired.

This recipe is perfect for an intimate tea with a few friends.
A large cozy teapot filled with your favorite tea, generous 
slices of raspberry tart served on pretty vintage plates, and 
maybe some (not too dainty) chicken salad tea sandwiches!! 
Perfect! I made some Raspberry Zinger Herbal Tea which 
you can find at most grocery stores. It's really good!!

I have to say that the tart was not very pretty before
I sprinkled it with the powdered sugar! This little 
extra step really made my tart look extra special!!

from The Australian Women's Weekly Baking


1 1/2 cups (225g) frozen raspberries
1 teaspoon icing (confectioners') sugar

150g (4 1/2 ounces) (one stick, plus 2 tblsps)butter, softened
1 teaspoon vanilla extract
2/3 cup (150g) caster (superfine) sugar
1 egg
1/2 cup (60g) ground almonds
1 1/2 cups (225g) plain (all purpose) flour


*Make almond crumble pastry.
Roll two-thirds of the pastry between sheets
of parchment paper until large enough to line
a 11cm x 35cm (4 1/2"inch x 14" inch) 
rectangular loose based tart tin. 

Peel off top piece of parchment paper then 
turn paper pastry side down and ease into the 
tart tin, pressing into base and sides; trim edges. 
(Don't worry if pastry breaks - just pinch back 

Prick pastry base with a fork; refrigerate 30
minutes. Reserve remaining pastry.

Preheat oven to 200C/400F.

Place tart tin on a baking sheet; bake for 10
minutes or until browned lightly. Sprinkle
raspberries over base, sprinkle with remaining
crumbled pastry. Bake for a further 20 minutes
or until browned; cool in pan. Dust with a little
extra icing sugar before serving.


Beat butter in a small bowl with an electric
mixer until smooth. Add extract, sugar and
egg; beat until combined. Stir in ground almonds
and half the flour. Work in remaining flour using
your hands. Knead pastry on a floured surface
until smooth. Enclose with plastic wrap; 
refrigerate 30 minutes.

Happy Teatime friends!! 

Tuesday, August 9, 2016

Sparkling Blue Ribbon Sugar Cookies

Everyone should have a "go to" SUGAR COOKIE RECIPE and
this is mine! It's buttery, delicious and easy! There's no chilling the
dough, so you can have your cookie jar filled in no time for after
school snacks!

Classic sugar cookies are a go to recipe all year long! 
Because you can decorate using your favorite colors,
they're perfect for school colors, bake sales and holidays!
Use pastel colors for Easter, orange for Halloween, red 
and green for Christmas! They're so versatile! 

Just scoop out as many balls of dough as you can - I got 24 -
then using your hands, roll into a smooth ball then roll in
colored sprinkles.

I couldn't do without my set of cookie scoops!! I bought
them several years ago from Pampered Chef. They are
an excellent way to make your drop cookies look
 professional for that Bake Sale or pretty gift for a

After rolling in colored sprinkles, flatten slightly with
the bottom of a glass.

Bake for 12-15 minutes, let cool on baking sheet for a
minute or two, then cool completely on a rack. 
Aren't they pretty?!
I had several jars of sprinkles that I bought from 
a store called Homegoods that I put to good use!!
Love the colors!

Land O'Lakes described this cookie as crisp,
but mine turned out a firm but soft cookie. I 
guess if you prefer a more crisp cookie, you
could just bake it longer.

Adapted from Land O"Lakes
1 cup butter, softened
1/2 cup powdered sugar
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
2 1/4 cups all purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
colored sugars

Heat oven to 375 degrees.
Combine butter, powdered sugar and 1/2
cup sugar in bowl. Beat at medium speed, scraping
bowl often, until creamy. Add egg and vanilla; continue
beating until well mixed. Add flour, cream of tartar and
baking soda; beat at low speed until dough forms a ball.

Using a cookie scoop, (mine is 1 1/4" across) place 
scoops of dough 2" apart onto a parchment lined 
baking sheet.  Then go back and shape scoops into
smooth balls and roll in colored sugar. Replace on
baking sheet and flatten to about 1 1/2 inches with
the bottom of a glass.
Bake 12-15 minutes or until edges are lightly
browned. Let stand 1 minute on baking sheet
then remove to cooling rack. Makes 24 nice sized

Thanks so much for stopping by!!
Happy Baking!!