tag:blogger.com,1999:blog-9458060763444201402024-03-06T00:11:01.351-08:00Pink Piccadilly PastriesAfternoon Tea Delights with Sugar and SpicePink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.comBlogger127125tag:blogger.com,1999:blog-945806076344420140.post-8952230010450746212018-05-05T20:13:00.000-07:002018-05-06T11:58:17.385-07:00Basketweave Meringues with Freeze Dried Raspberries & Peaches<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqHJXlwBxyb6i35u2uTiTR0zHkyh-PwsRpT4BqEZDRwFBxVvGmWad8m3f_0cSVakMpbLW4CgZUyQscZ1jLfXPr1ODO9NzaYyVC5EFVGkIbfL2DiNA0P0QZcaXqtmsBHig0gx_CodLk3E/s1600/raspmering8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="950" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqHJXlwBxyb6i35u2uTiTR0zHkyh-PwsRpT4BqEZDRwFBxVvGmWad8m3f_0cSVakMpbLW4CgZUyQscZ1jLfXPr1ODO9NzaYyVC5EFVGkIbfL2DiNA0P0QZcaXqtmsBHig0gx_CodLk3E/s1600/raspmering8.jpg" /></a></div>
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Hi sweet followers!! Hope your weekend is going well! I've</div>
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been in the kitchen baking meringues today! I thought it</div>
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would be fun to use my <i style="font-weight: bold;">basketweave tip </i>to pipe out some</div>
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meringues that I flavored with <b><i>freeze dried raspberries</i></b></div>
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and <i style="font-weight: bold;">peaches! </i>They turned out really cute!!</div>
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I made 2 batches of basic <i style="font-weight: bold;">brown sugar meringues </i>recipe, then</div>
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added one package of <a href="https://www.amazon.com/Trader-Joes-Raspberries-Unsweetened-Unsulfured/dp/B007HEFCZ0/ref=sr_1_9_s_it?s=grocery&ie=UTF8&qid=1525476324&sr=1-9&keywords=freeze+dried+raspberries">freeze dried raspberries</a> to one batch and</div>
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one package of <a href="https://www.amazon.com/Snack-Size-Delicious-Peaches-Natural/dp/B01KPCJ1J8/ref=sr_1_3_sspa?s=grocery&ie=UTF8&qid=1525476573&sr=1-3-spons&keywords=freeze+dried+peaches&psc=1">freeze dried peaches</a> to the other batch. The </div>
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raspberry meringues had fantastic flavor and color. The peach </div>
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meringues were yummy too, but the package was smaller than the </div>
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raspberries so there wasn't quite as much flavor. I also added a </div>
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bit of food coloring to create a peach color.</div>
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I used Ateco tip #898 to pipe the meringues. Just make sure to </div>
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hold the piping bag so that the "teeth" are on top (as shown</div>
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above) while piping. I piped my meringues about 2 1/2" long,</div>
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then baked them at 225F for 2 hours.</div>
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These meringues are just delicious!! They stay nice and </div>
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crisp in an airtight container for at least a week, probably </div>
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longer!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAgzhjUndqP5t3KzJoIOY7Ka2NCvVo_1sOI1JS2375FhjS1NP0BCb4YhvaiuiZSVuz8cRTlpVyhF2yDhpgePMq9gxUX2TmgdazeSrnkVUE6tSbItlmxsMGisz8gnVi4VM3Rlt2l_xFVFM/s1600/raspmering9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="950" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAgzhjUndqP5t3KzJoIOY7Ka2NCvVo_1sOI1JS2375FhjS1NP0BCb4YhvaiuiZSVuz8cRTlpVyhF2yDhpgePMq9gxUX2TmgdazeSrnkVUE6tSbItlmxsMGisz8gnVi4VM3Rlt2l_xFVFM/s1600/raspmering9.jpg" /></a></div>
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The meringues are fantastic alone, but add whipped</div>
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cream and berries and they are <i style="font-weight: bold;">superb!!</i> </div>
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For the filling I wanted something other than simply</div>
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whipped cream, so I tried adding cream cheese to the heavy </div>
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cream, then I tried mascarpone and heavy cream. I liked the </div>
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mascarpone best because it produced a silky filling and </div>
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was easier to pipe. Then I added a bit of pink natural food </div>
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coloring that I just discovered and I really liked the color.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsoxAZth-5adfcBLQbdOolmeLEJJfAzPZTqA2NwPD1JrMYE5GDN-P6oyr-w7_i1bzXOrI90V9Vbutm7_3_5H4oZyk1jA0Cf39Ht5RF3FAKQL0ljzoqGZYD8DxCWRN9c5hQmWHFCBa09s/s1600/raspmering4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="950" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsoxAZth-5adfcBLQbdOolmeLEJJfAzPZTqA2NwPD1JrMYE5GDN-P6oyr-w7_i1bzXOrI90V9Vbutm7_3_5H4oZyk1jA0Cf39Ht5RF3FAKQL0ljzoqGZYD8DxCWRN9c5hQmWHFCBa09s/s1600/raspmering4.jpg" /></a></div>
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<b>RASPBERRY & PEACH MERINGUES</b></div>
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<b>Ingredients for 1 Batch:</b></div>
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<b>4 large egg whites (room temp)</b></div>
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<b>1 cup light brown sugar</b></div>
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<b>1/4 teaspoon cream of tartar</b></div>
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<b>1/4 teaspoon salt</b></div>
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<b>freeze dried raspberries or</b></div>
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<b>freeze dried peaches </b></div>
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<b>For the filling:</b></div>
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<b>1 cup heavy Cream</b></div>
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<b>1/4 cup mascarpone </b></div>
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<b>1/4 cup powdered sugar, sifted</b></div>
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<b>1/8 teaspoon <a href="https://www.amazon.com/McCormick-Color-Nature-0-51-oz/dp/B01LXUJ3J3/ref=sr_1_6_a_it?ie=UTF8&qid=1525575984&sr=8-6&keywords=mccormick+berry">McCormick</a> "Berry" </b></div>
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<b>powdered food coloring (or you can</b></div>
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<b>just add your own pink food coloring)</b></div>
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<b>Directions:</b></div>
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<b>Preheat oven to 225 degrees F. and line</b></div>
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<b>2 baking sheets with parchment paper.</b></div>
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<b>Process desired freeze dried fruit in a </b></div>
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<b>food </b><b>processor. Use a fine mesh sifter to </b></div>
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<b>strain out any seeds.</b></div>
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<b>In the bowl of a mixer fitted with a whisk</b></div>
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<b>attachment beat egg whites until foamy</b></div>
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<b>(about 30 seconds), add cream of tartar and </b></div>
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<b>salt and beat until meringue forms soft peaks.</b></div>
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<b>Add brown sugar 2 tablespoons at a time </b><b>until </b></div>
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<b>incorporated. Add freeze dried fruit (and food </b></div>
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<b>coloring now, if desired.) </b><b>Turn mixer to high and </b></div>
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<b>whip </b><b>mixture to stiff peaks. </b></div>
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<b>Spoon mixture into a piping bag fitted with</b></div>
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<b>a basketweave tip. (I used Ateco tip #898)</b></div>
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<b>Pipe meringues about 2 1/2 inches long spacing </b></div>
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<b>them </b><b>1 inch apart. Bake for one hour, then </b></div>
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<b>rotate the baking sheets and continue to bake</b></div>
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<b>for one more hour. I left my meringues in the</b></div>
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<b>oven for another 30 minutes after turning the</b></div>
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<b>oven off. Remove from oven, let cool on baking </b></div>
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<b>sheet, then immediately place in an </b><b>airtight </b></div>
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<b>container. Makes 3 dozen meringues.</b></div>
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<b>To make Meringue Stacks:</b></div>
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<b>Beat together filling ingredients to stiff peaks,</b></div>
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<b>then fill a piping bag fitted with an open star tip</b></div>
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<b>with some of the filling. </b><b>Place 3 meringues side by </b></div>
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<b>side </b><b>on a baking sheet, ridges side up. </b><b>Begin </b></div>
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<b>piping the filling on one meringue moving</b></div>
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<b> from side to side until cookie is </b><b>covered with </b></div>
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<b>filling. Next, pipe filling on second </b><b>meringue and </b></div>
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<b>gently place on </b><b>top of the first.</b><b> Top </b><b>with the third </b></div>
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<b>meringue. Pipe a </b><b>small </b><b>swirl of filling on top and </b></div>
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<b>add </b><b>a small sugar </b><b>flower or an edible flower if </b></div>
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<b>desired. Keep </b><b>repeating </b><b>this process until all </b></div>
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<b>meringues are used. </b><b>Place on a pretty </b></div>
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<b>cake </b><b>stand and serve immediately.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnH-GdhdyYaoKpw36p5Owr3c5eZXhHKrHyJ3ZAQVs0vwRH-puzZeq8LsZlwVYS6g939X4hIdWN4ypCpHo5O2pLZuT1NEMTmdIxKc4Uomz8TUuTqrEiz9fn1csDK6BAdjz9zxDyxZG9Ah8/s1600/raspmering6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="950" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnH-GdhdyYaoKpw36p5Owr3c5eZXhHKrHyJ3ZAQVs0vwRH-puzZeq8LsZlwVYS6g939X4hIdWN4ypCpHo5O2pLZuT1NEMTmdIxKc4Uomz8TUuTqrEiz9fn1csDK6BAdjz9zxDyxZG9Ah8/s1600/raspmering6.jpg" /></a></div>
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I also made these using Ateco tip #846.</div>
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So cute!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZEJ_vNhQCl49xrQG5tq8GcLMWsbd6ZgRgC2StSWzFeySVV-xmg9jji0T3BTuZ4KSGkCkFqzDxmr20l2ewKEzo13Chg1m0gtooL8EwqFrOoCwN3e_-BXgrOrxbsRXHeOUcHzabN3EwLr8/s1600/raspmering7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="950" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZEJ_vNhQCl49xrQG5tq8GcLMWsbd6ZgRgC2StSWzFeySVV-xmg9jji0T3BTuZ4KSGkCkFqzDxmr20l2ewKEzo13Chg1m0gtooL8EwqFrOoCwN3e_-BXgrOrxbsRXHeOUcHzabN3EwLr8/s1600/raspmering7.jpg" /></a></div>
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Happy Baking!!</div>
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<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com0tag:blogger.com,1999:blog-945806076344420140.post-13589089414306958372018-04-04T20:50:00.000-07:002018-04-05T10:36:58.754-07:00French Vanilla Cake Mix Cookies with Buttercream & Sprinkles<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmM2xIvjEWYMCSAaJloxlSSVoGEellV3sBfEv-zN_zhx_KI2kFSf17Kqw7ulqhVN-dTXqgW9XnOGGP84gsVs-0uYKf0-L1oS1h79U7pU4mf8uir7iy9GdvKoexofJkU7jnrvX3WO155HM/s1600/cakemixc8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmM2xIvjEWYMCSAaJloxlSSVoGEellV3sBfEv-zN_zhx_KI2kFSf17Kqw7ulqhVN-dTXqgW9XnOGGP84gsVs-0uYKf0-L1oS1h79U7pU4mf8uir7iy9GdvKoexofJkU7jnrvX3WO155HM/s1600/cakemixc8.jpg" /></a></div>
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If you're looking for a yummy cookie recipe that you can whip</div>
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up at a moment's notice for a birthday, bake sale, or shower</div>
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then look no further! I have an easy, <i style="font-weight: bold;">pretty</i>, Springtime <b><i>cake</i></b></div>
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<i style="font-weight: bold;">mix cookie </i>to share with you!</div>
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<br /></div>
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Cake mix cookies are fast and convenient when you're</div>
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short on time! We've all been there!! What makes these</div>
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cookies so pretty is the addition of pastel buttercream and </div>
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sprinkles! Gives them a cheerful springtime look!</div>
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<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiD_0WixORoBy3KmhqBv2yql9Jeyj0J9aFbhbBv5Rddh1PT95Wbs-WGMUB6e5MzDbYCKbEY1PJ_glGzb5Vs1myeLCAp1pyf3FLG0VUH5XQpDvR_P0zQUCdNkpM2Sj1Q7zinWY7YVT0OL0/s1600/cakemixc7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiD_0WixORoBy3KmhqBv2yql9Jeyj0J9aFbhbBv5Rddh1PT95Wbs-WGMUB6e5MzDbYCKbEY1PJ_glGzb5Vs1myeLCAp1pyf3FLG0VUH5XQpDvR_P0zQUCdNkpM2Sj1Q7zinWY7YVT0OL0/s1600/cakemixc7.jpg" /></a><br />
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</div>
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</div>
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There are a variety of ways that you can serve these cookies</div>
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to suit your type of function. For a shower they can be served </div>
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as mini cookies with a pretty swirl of buttercream on top; for a </div>
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birthday party you can just serve them with sprinkles on top. For </div>
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a bake sale, you can swirl some buttercream between two </div>
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cookies then place in clear bags tied with a pretty ribbon.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4tgSEvC7mvtqXBUTab3mfEV_0jkWsAoCBkgd1Mn7FFQUKwpU6qNy7GxnDWpSEH-Pl190vvgp1AdjOO6ZJ9OYX6MhFWApASo7i-THUZMhCCdytHDKm8YwkzHU9Uh5rR929Zhs9j9UBEE/s1600/cakemixc10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4tgSEvC7mvtqXBUTab3mfEV_0jkWsAoCBkgd1Mn7FFQUKwpU6qNy7GxnDWpSEH-Pl190vvgp1AdjOO6ZJ9OYX6MhFWApASo7i-THUZMhCCdytHDKm8YwkzHU9Uh5rR929Zhs9j9UBEE/s1600/cakemixc10.jpg" /></a></div>
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Using a piping bag to frost the cookies makes them look </div>
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so pretty and it really isn't difficult to learn! I used a </div>
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<i style="font-weight: bold;">Wilton 1M</i> <b><i>(open star) </i></b>piping tip for the pink rose swirl </div>
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and a <i style="font-weight: bold;">Wilton 2D (closed star) </i>piping tip for the yellow </div>
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swirl. Both tips will make similar designs; the 2D is </div>
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slightly more ruffly. </div>
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<br /></div>
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To pipe the rose design, begin piping in the <b><i>center</i></b> of</div>
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the cookie and pipe around and around to end at the </div>
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edge. (See a video <a href="https://www.youtube.com/watch?v=l4o6g29mh5Q&feature=youtu.be">here</a>.)</div>
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<br /></div>
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To create a different design, start piping on the <b><i>outside </i></b></div>
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<b><i>edge </i></b>and swirl around and around to end in the center.</div>
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<br /></div>
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After piping the buttercream, you can top with a second cookie</div>
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and sprinkle with a bit of powdered sugar if you like.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWMXa-fU7OGbP2KPQncFlMUjKN8ipfZgcf5Iwhvu7qOh3C2CAq7pzRZqphmMyMZn1J0CMuMXmI_mXedBfzVuO6t5lUnyFc5UrXgluamowejDAQDmMtzQb1GnLskB09iz6PZHiPA8jslI/s1600/cakemix13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWMXa-fU7OGbP2KPQncFlMUjKN8ipfZgcf5Iwhvu7qOh3C2CAq7pzRZqphmMyMZn1J0CMuMXmI_mXedBfzVuO6t5lUnyFc5UrXgluamowejDAQDmMtzQb1GnLskB09iz6PZHiPA8jslI/s1600/cakemix13.jpg" /></a></div>
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<b>FRENCH VANILLA CAKE MIX COOKIES</b></div>
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<b>adapted from <a href="https://www.mybakingaddiction.com/cake-mix-cookies-recipe/?utm_source=rss&utm_medium=rss&utm_campaign=cake-mix-cookies-recipe">here</a></b></div>
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<b><br /></b></div>
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<b>Ingredients: </b></div>
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<b><br /></b></div>
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<b>1 box French Vanilla Cake Mix (Duncan Hines)</b></div>
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<b>(If you can't find French Vanilla, use Classic White)</b></div>
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<b>1 teaspoon baking powder</b></div>
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<b>2 large eggs, lightly beaten</b></div>
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<b>1/3 cup vegetable or canola oil</b></div>
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<b>1 teaspoon pure vanilla extract</b></div>
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<b>1/4 cup sprinkles or nonpareils</b></div>
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<b><br /></b></div>
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<b>Buttercream:</b></div>
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<b><br /></b></div>
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<b>2 sticks unsalted butter, softened </b></div>
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<b>(I used salted because that's what I had)</b></div>
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<b>3 1/4 cups confectioners' sugar, sifted</b></div>
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<b>(plus 1/4 cup to top)</b></div>
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<b>1 1/2 teaspoons clear vanilla extract </b></div>
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<b>(this helps maintain the bright white color)</b></div>
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<b>2-3 tablespoons heavy cream or milk</b></div>
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<b>food coloring of choice</b></div>
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<b>2 disposable piping bags</b></div>
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<b>Wilton piping tip 2D or 1M</b></div>
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<b><br /></b></div>
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<b>sprinkles or nonpareils for topping</b></div>
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<br /></div>
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<b>DIRECTIONS:</b></div>
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<b><br /></b></div>
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<b>Preheat oven to 350º F. Line a rimmed</b></div>
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<b>baking sheet with parchment paper or</b></div>
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<b>a nonstick baking mat.</b></div>
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<b><br /></b></div>
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<b>In a large bowl whisk together cake mix &</b></div>
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<b>baking powder. Using an electric mixer, beat in</b></div>
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<b>eggs one at a time, oil and vanilla. Mix until</b></div>
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<b>thoroughly distributed into the batter.</b></div>
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<b><br /></b></div>
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<b>Shape dough into 1-inch balls (I used my small </b></div>
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<b>cookie </b><b>scoop), </b><b>placing them 2 </b><b>inches apart on </b></div>
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<b>parchment lined baking sheets. </b><b>With bottom </b></div>
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<b>of a glass dipped in powdered </b><b>sugar, flatten to </b></div>
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<b>1/4" thickness. Sprinkle cookies </b><b>with </b><b>pastel </b></div>
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<b>sprinkles if desired.</b></div>
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<b><br /></b></div>
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<b>Bake in preheated oven for 10 minutes.</b></div>
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<b>Let cookies cool on baking sheet, </b><b>then </b></div>
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<b>remove to a wire rack to cool completely.</b></div>
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<b><br /></b></div>
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<b>For the Buttercream:</b></div>
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<b><br /></b></div>
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<b>In the bowl of a stand mixer, cream butter for </b></div>
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<b>5 minutes. With mixer on low speed slowly add </b></div>
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<b>the confectioners' sugar and beat until well blended.</b></div>
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<b>Add vanilla and 2 tablespoons of heavy cream or milk </b></div>
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<b>and </b><b>mix until incorporated. Add an additional 1-3 </b></div>
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<b>tablespoons </b><b>of heavy cream </b><b>or milk until you reach the </b></div>
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<b>desired </b><b>consistency. Beat at high speed </b><b>until frosting is </b></div>
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<b>smooth </b><b>and fluffy; about 5 more minutes. Add food </b></div>
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<b>coloring </b><b>until you get desired color. I divided buttercream</b></div>
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<b>in </b><b>half, then colored </b><b>each.</b></div>
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<b><br /></b></div>
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<b>Pipe frosting onto cooled cookies and top with pastel</b></div>
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<b>sprinkles if desired. Store cookies in an airtight </b></div>
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<b>container </b><b>in the refrigerator for up to 3 days.</b></div>
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<b>Yields approximately 40 cookies or 20 cookie</b></div>
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<b>sandwiches.</b></div>
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<br /></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY75swGa97bUQOI_X4OSCdRk712bWbolPvEYiZIcGHkr-6pS6UOWyzYasfwAMLaqJdxL-zeZGlk8siL_y3oaC0uLhOLK_WUM2N2QI5UxERyDLF_9UHnljQLIsGSJmSXlXJM2XX2dTnif0/s1600/cakemixc9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY75swGa97bUQOI_X4OSCdRk712bWbolPvEYiZIcGHkr-6pS6UOWyzYasfwAMLaqJdxL-zeZGlk8siL_y3oaC0uLhOLK_WUM2N2QI5UxERyDLF_9UHnljQLIsGSJmSXlXJM2XX2dTnif0/s1600/cakemixc9.jpg" /></a></div>
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Hope this gives you some ideas the next time you need</div>
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a quick dessert!! </div>
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<br /></div>
<br />
<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com0tag:blogger.com,1999:blog-945806076344420140.post-38835243421509674602018-03-27T12:30:00.000-07:002018-04-01T13:01:16.349-07:00Vanilla Bean Bunny Panna Cotta for a Spring Tea<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1pmSF4yaCDP9FqL39G9hQqibIPamyVfFqdWINMP_lEz5-ewB78omJ7_IJfrCBk0gW-5CXLA66cIfg_g7dbIvwmeMwRXxnbbbWPTxiFLk0b2GcY0NOL5Hcg5OV_S5Gpfb3BKQLqshNcA/s1600/bunnpann1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1pmSF4yaCDP9FqL39G9hQqibIPamyVfFqdWINMP_lEz5-ewB78omJ7_IJfrCBk0gW-5CXLA66cIfg_g7dbIvwmeMwRXxnbbbWPTxiFLk0b2GcY0NOL5Hcg5OV_S5Gpfb3BKQLqshNcA/s1600/bunnpann1.jpg" /></a></div>
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Last year I came across a set of <i style="font-weight: bold;">vintage bunny molds </i>and</div>
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I couldn't wait for Spring so that I could share them on the</div>
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blog! The only question was, what dessert to use with them?!</div>
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I had but one thought...<a href="https://en.wikipedia.org/wiki/Panna_cotta">Panna Cotta</a>! </div>
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<br /></div>
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Have you tried Panna Cotta? It's a creamy, silky custard-like </div>
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Italian dessert that's <b><i>very </i></b><b><i>easy</i></b> to make and can be made in </div>
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advance. It's a molded dessert and can be served in <i style="font-weight: bold;">teacups, </i></div>
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<i style="font-weight: bold;">pretty glasses</i>,<i style="font-weight: bold;"> </i>or any other individual serving dishes that you </div>
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have. It's wonderful served with fresh fruit, especially berries!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVqNU7RctprgKqE-LaZ-vU97B6Aaaj9h9YLbgFKJSYs1r6b-Rjb2gVNURBlecV9_RPc6KrA5hfCiFF5eVsb29KYw6CQp4gRq5ajQT-rOQ-A4CFGa-K-M_d-aiZskUKP62Z7_DRy44TLA/s1600/bunnpann2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVqNU7RctprgKqE-LaZ-vU97B6Aaaj9h9YLbgFKJSYs1r6b-Rjb2gVNURBlecV9_RPc6KrA5hfCiFF5eVsb29KYw6CQp4gRq5ajQT-rOQ-A4CFGa-K-M_d-aiZskUKP62Z7_DRy44TLA/s1600/bunnpann2.jpg" /></a></div>
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These panna cotta are <i style="font-weight: bold;">so easy </i>and only take <i style="font-weight: bold;">minutes </i>to</div>
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prepare! The hard part is waiting for them to set in the</div>
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refrigerator! But it's a great make ahead dessert, and </div>
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<b><i>so delicious! </i></b>They look so impressive that your guests</div>
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will think you spent all day on them! (We won't tell!!)</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT-RKJCJHcXUOzijrlPfQM1Ol950DsgMKJ2VACCaZM8pMt4TcmK27CcStQiIwBFcs7JQfTFi2jY9Z4eV4MhX8RyyqHAovhet4B6O_E8HsiXuoCilVq7Vc7WOdXe09kWnyatmj5E6ru9EQ/s1600/bunnpann3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT-RKJCJHcXUOzijrlPfQM1Ol950DsgMKJ2VACCaZM8pMt4TcmK27CcStQiIwBFcs7JQfTFi2jY9Z4eV4MhX8RyyqHAovhet4B6O_E8HsiXuoCilVq7Vc7WOdXe09kWnyatmj5E6ru9EQ/s1600/bunnpann3a.jpg" /></a></div>
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To make the bunny detail stand out, I removed a tablespoon or </div>
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so (per mold) of the mixture and mixed it with some pink food </div>
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coloring. I poured this mixture into the bunny part of the mold</div>
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and let it set before adding the rest of the mixture.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOYxpUIjuvkv1fvccIYLp25EjwEM2v-rTOroof37zBhEBZRMyAsFHj675RdcKRzkCP1cX_1ID35RZihV4sNQP7po3uNIkwqvebds5HPiZYHUg1bM8vKcEZ9aCB_8olhoXlqlJCAURt3U/s1600/bunnpann4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOYxpUIjuvkv1fvccIYLp25EjwEM2v-rTOroof37zBhEBZRMyAsFHj675RdcKRzkCP1cX_1ID35RZihV4sNQP7po3uNIkwqvebds5HPiZYHUg1bM8vKcEZ9aCB_8olhoXlqlJCAURt3U/s1600/bunnpann4.jpg" /></a></div>
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I used <i style="font-weight: bold;">vanilla bean paste </i>instead of extract because of it's</div>
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wonderful flavor and because I love to see the pretty specks </div>
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in the panna cotta.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6rR6aklk1sBzeyvuw0oGgITnMHz8NmGAS8mN-sYLyetZubq0_spbnDJFR0srSz_0pQbIPEE4zQ5sELrPQDdtV-raqx5znI9xUkr8uRJrusJzYI6lfUFEcAx52Ac3m6-3ur6rfxU4_Ps/s1600/bunnpann6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6rR6aklk1sBzeyvuw0oGgITnMHz8NmGAS8mN-sYLyetZubq0_spbnDJFR0srSz_0pQbIPEE4zQ5sELrPQDdtV-raqx5znI9xUkr8uRJrusJzYI6lfUFEcAx52Ac3m6-3ur6rfxU4_Ps/s1600/bunnpann6.jpg" /></a></div>
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<b>VANILLA BEAN PANNA COTTA</b></div>
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<b>adapted from <a href="https://www.thekitchn.com/how-to-make-panna-cotta-cooking-lessons-from-the-kitchn-200070">here</a></b></div>
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<b><br /></b></div>
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<b>Ingredients:</b></div>
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<b><br /></b></div>
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<b>Cooking Spray</b></div>
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<b>1 1/2 cups whole milk</b></div>
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<b>3 teaspoons powdered gelatin</b></div>
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<b>1/3 cup sugar</b></div>
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<b>1 1/2 cups heavy cream</b></div>
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<b>2 teaspoons vanilla bean paste (or extract)</b></div>
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<b>pinch salt</b></div>
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<b><br /></b></div>
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<b>Instructions:</b></div>
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<b><br /></b></div>
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<b>Lightly grease 6 4-ounce ramekins. Wipe most</b></div>
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<b>of this out leaving just a light coating. Place them on a </b></div>
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<b>baking </b><b>sheet. </b><b>Pour </b><b>the milk into a saucepan </b><b>and sprinkle </b></div>
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<b>the </b><b>powdered gelatin evenly over top. </b><b>Let soften for </b><b>5 minutes </b></div>
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<b>or until the surface of the </b><b>milk is wrinkled </b><b>and </b><b>the </b><b>gelatin </b><b>grains</b></div>
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<b> look wet and </b><b>slightly dissolved. </b><b>Set saucepan over low heat </b></div>
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<b>and warm the milk gently, </b><b>stirring often. (Do not boil) </b></div>
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<b><br /></b></div>
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<b>After about 2 minutes of warming, rub a bit of the milk</b></div>
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<b>between your fingers to make sure it's smooth and the grains </b></div>
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<b>of </b><b>gelatin are dissolved. Stir the sugar into the milk and continue </b></div>
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<b>warming until it dissolves. It shouldn't take more than 5 minutes</b></div>
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<b>total to </b><b>dissolve both the gelatin and sugar. Remove the saucepan </b></div>
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<b>from the heat and whisk in the cream, vanilla and salt.</b></div>
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<br /></div>
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<b>Pour mixture through a mesh strainer into ramekins, teacups or </b></div>
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<b>molds </b><b>and place in the </b><b>refrigerator (loosely covered with foil) </b></div>
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<b>to chill. If serving straight from </b><b>the cups, without </b><b>unmolding, </b></div>
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<b>chill for 1 to 2 hours. If </b><b>unmolding </b><b>the panna cotta, chill for at </b></div>
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<b>least 4 hours or overnight. </b><b>To unmold, </b><b>pour some warm to hot </b></div>
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<b>water partway into a large bowl</b><b>. **To prepare </b><b>the </b><b>dessert plates, </b></div>
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<b><u>wipe them with a damp paper towel first</u></b><b> because </b><b>that will allow </b></div>
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<b>you </b><b>to reposition the panna cotta more easily if it </b><b>doesn't fall in</b></div>
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<b> the </b><b>right spot. (Mine never did!)</b></div>
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<b><br /></b></div>
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<b>Run a thin knife carefully around the sides of the ramekin. Don't</b></div>
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<b>slide the knife all the way into the cup; just release the top edge of </b></div>
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<b>the </b><b>pudding from the edge of the cup. Dip the ramekin in the warm </b></div>
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<b>water up to its rim and hold it there for about 3 seconds. </b><b>Wipe the </b></div>
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<b>bottom of the ramekin with a cloth then invert the ramekin over the </b></div>
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<b>plate and shake gently. It should fall out on the plate easily. (If it </b></div>
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<b>doesn't, return to the warm water bath in increments of 2 seconds.) </b></div>
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<b>Reposition on the plate if necessary. Serve immediately, or refrigerate, </b></div>
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<b>lightly covered, for up to 5 days. Serve with fresh fruit and/or fruit </b></div>
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<b>sauce if desired. Makes 6 4-oz puddings.</b></div>
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<br /></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNXZ2X0mqyYeJMCus8qQsZNdXgDeRKfwCkJ2wWpAq8zFYtczgHZC5pu-MYco3i5g_jrIdRQaGLgyC1ifsB-viK_0RwMlA2O4dOCio787ZyovdzNPIgzuNX2T-K06i7ZuBV1S1DMl-9oNE/s1600/bunnpann5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNXZ2X0mqyYeJMCus8qQsZNdXgDeRKfwCkJ2wWpAq8zFYtczgHZC5pu-MYco3i5g_jrIdRQaGLgyC1ifsB-viK_0RwMlA2O4dOCio787ZyovdzNPIgzuNX2T-K06i7ZuBV1S1DMl-9oNE/s1600/bunnpann5.jpg" /></a></div>
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Another <i style="font-weight: bold;">delicious and easy </i>teatime recipe from me to you!</div>
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enjoy!!</div>
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<br />
<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com2tag:blogger.com,1999:blog-945806076344420140.post-40231256978322645062018-03-20T13:10:00.000-07:002018-04-01T18:49:45.216-07:00Madeleine inspired Melting Moments<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmySePYM0WHiceMPqQBYRHk-qzPduAAqM8aaXqq2mezW62NMHaB0xLJe_GAbqAo213AzF2RleYJucl8u7RbOjbW1yUBP55SWPbrvpE0rBZZVl_OV9US6A0EcUQpWRdklgxlAC7c8nOJlY/s1600/mmmad1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmySePYM0WHiceMPqQBYRHk-qzPduAAqM8aaXqq2mezW62NMHaB0xLJe_GAbqAo213AzF2RleYJucl8u7RbOjbW1yUBP55SWPbrvpE0rBZZVl_OV9US6A0EcUQpWRdklgxlAC7c8nOJlY/s1600/mmmad1.jpg" /></a></div>
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I have an easy, elegant and scrumptious little cookie</div>
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to share with you today! It's a <i style="font-weight: bold;">Melting Moments </i>cookie baked </div>
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in a mini Madeleine pan! I used the same recipe as my <a href="http://pinkpiccadillypastries.blogspot.com/2016/08/melting-moments-sandwiches-with-fresh.html">Melting </a></div>
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<a href="http://pinkpiccadillypastries.blogspot.com/2016/08/melting-moments-sandwiches-with-fresh.html">Moments </a><a href="http://pinkpiccadillypastries.blogspot.com/2016/08/melting-moments-sandwiches-with-fresh.html">Sandwiches with Raspberry Buttercream</a>, but this </div>
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time I pressed pieces of the dough into my French Madeleine </div>
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pan, baked them, then sprinkled them with powdered</div>
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sugar to serve. </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISoQFw2TAS0_rKChPYQnvt-GAdrpXiZxDuYgYV2F5dfUtuoC6jwhgVbXocoyr7_qbYRCmGTIsrfsS6uihv9wkQNZRkOS1QW8fVSNqxZjbQnQS9oBUB8gPdqJWtkr-tAQ30VpBAFj-lLw/s1600/mmmad3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISoQFw2TAS0_rKChPYQnvt-GAdrpXiZxDuYgYV2F5dfUtuoC6jwhgVbXocoyr7_qbYRCmGTIsrfsS6uihv9wkQNZRkOS1QW8fVSNqxZjbQnQS9oBUB8gPdqJWtkr-tAQ30VpBAFj-lLw/s1600/mmmad3.jpg" /></a></div>
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I used this same technique for my <a href="http://pinkpiccadillypastries.blogspot.com/2015/01/orange-shortbread-madeleines.html">Orange Shortbread Madeleines</a>.</div>
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I really liked the way this pan showed off the lovely details of the </div>
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Melting Moments cookies. I used a darker non-stick pan for the </div>
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orange shortbread madeleines and they weren't as pretty.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmyW3tG65Yk9WHLoRr6f-a5HqOcVfp7W1yE4wNcskok7Ka59Unc_wYyG6cFLOlgnoBHDgyBHTbgsi0BK1N-TqRzWdRCX3SFSea5l_1TlouulVxQctvU8RSKmwKvVaLGjSlysZXn6sga50/s1600/mmmad5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmyW3tG65Yk9WHLoRr6f-a5HqOcVfp7W1yE4wNcskok7Ka59Unc_wYyG6cFLOlgnoBHDgyBHTbgsi0BK1N-TqRzWdRCX3SFSea5l_1TlouulVxQctvU8RSKmwKvVaLGjSlysZXn6sga50/s1600/mmmad5.jpg" /></a></div>
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I didn't even have to butter the pan before baking. Then I </div>
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let them cool for 3 or 4 minutes, gently tapped the pan </div>
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on the counter and they fell right out.</div>
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<br /></div>
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I let them cool completely on a wire rack, and dusted them</div>
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with a light sprinkling of powdered sugar. How easy is that?!</div>
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<br /></div>
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I think these are a perfect <i style="font-weight: bold;">easy </i>addition to a </div>
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<b><i>Spring Tea Party </i></b><i style="font-weight: bold;">menu! </i></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduGz_WrOs33t8GHlPkBABYuUOw1sT1ZJ0HFvd6qhbRgtJNY8UpNwKhAWs6gt6RePQHBMySNF_LW5hBCzjTVU4uK1Hd0g59UklJc6cphVzmykqwcj_80u4rXj5Rj3CA_tvXo62hQxerz4/s1600/mmmad4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduGz_WrOs33t8GHlPkBABYuUOw1sT1ZJ0HFvd6qhbRgtJNY8UpNwKhAWs6gt6RePQHBMySNF_LW5hBCzjTVU4uK1Hd0g59UklJc6cphVzmykqwcj_80u4rXj5Rj3CA_tvXo62hQxerz4/s1600/mmmad4.jpg" /></a></div>
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<br /></div>
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<b>Madeleine inspired MELTING MOMENTS </b></div>
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<br /></div>
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<b><br /></b></div>
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<b>2 sticks (250g) butter, softened</b></div>
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<b>1 teaspoon vanilla extract (I used clear)</b></div>
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<b>1/2 cup (80g) icing (confectioners') sugar, sifted</b></div>
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<b>1 1/2 cups (225g) all purpose flour</b></div>
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<b>1/2 cup (75g) cornstarch (cornflour)</b></div>
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<b><br /></b></div>
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<b>Preheat oven to 325F (160C).</b></div>
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<b>Line baking sheets with parchment paper.</b></div>
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<b>Into a bowl, sift together the all purpose flour</b></div>
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<b>and the cornstarch/cornflour. </b></div>
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<b><br /></b></div>
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<b>Beat butter, extract and confectioners' sugar</b></div>
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<b>with an electric mixer until light and fluffy.</b></div>
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<b>On lowest speed, add flour mixture in two</b></div>
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<b>batches.</b></div>
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<b><br /></b></div>
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<b>Divide dough into quarters. Onto a surface dusted with </b></div>
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<b>a light coating of powdered sugar, Roll each quarter into </b></div>
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<b>a log about </b><b>9"-10" long and 1 1/4" round</b><b><span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">. Slice each log </span></b></div>
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<b><span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">into 1/2 inch </span></b><b><span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">wide slices and press each piece into a </span></b></div>
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<b><span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">Non-stick Mini Madeleine pan. B</span></b><b>ake for </b><b>about 15 </b></div>
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<b>minutes. </b></div>
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<b><br /></b></div>
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<b>Let </b><b>cool </b><b>in pan for 3-4</b><b> </b><b>minutes. </b><b>Remove cookies from </b></div>
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<b>pan </b><b>by </b><b>gently tapping on work </b><b>surface, then transfer </b></div>
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<b>them </b><b>to </b><b>a </b><b>wire rack to cool completely. Makes </b></div>
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<span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><b>approximately </b></span><b>80 tiny cookies.</b></div>
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<b><br /></b></div>
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<b>To serve: Lightly dust cookies with powdered sugar</b></div>
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<b><span style="color: #666666; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="font-size: 20px;">then arrange on a vintage plate. </span></span></b><b style="color: #666666; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 20px;">Place a few</b></div>
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<b>edible flowers around for an extra pretty</b></div>
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<b>touch! Enjoy!</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlz0y1qhRmSNRs8erhZbMTvpvQFsQOPZFXHtKDnKH-iQLhpcOep1SQSQjYb6czeiPuN0awzhXWc6l6x71sLQMt8L0iC-hyVtNiBA8GJ7wqxzkSAW3G-beIYtRDKikbgdQqcWKGR1NNzQ/s1600/mmmad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlz0y1qhRmSNRs8erhZbMTvpvQFsQOPZFXHtKDnKH-iQLhpcOep1SQSQjYb6czeiPuN0awzhXWc6l6x71sLQMt8L0iC-hyVtNiBA8GJ7wqxzkSAW3G-beIYtRDKikbgdQqcWKGR1NNzQ/s1600/mmmad2.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDm4s-qsKSmqr4gCfIMU4k-EMCQIxkIax0_eOMyKD_NqHWbtolzw8mI6I4jqRsdtchCzfHRsJyTOMJAMzbBAcLwEGqQwb1kk2kal-P67m2NoGw4W3LdoD9Nf70ZUHnpPBKnKdFD3BOEZo/s1600/madamcoll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDm4s-qsKSmqr4gCfIMU4k-EMCQIxkIax0_eOMyKD_NqHWbtolzw8mI6I4jqRsdtchCzfHRsJyTOMJAMzbBAcLwEGqQwb1kk2kal-P67m2NoGw4W3LdoD9Nf70ZUHnpPBKnKdFD3BOEZo/s1600/madamcoll.jpg" /></a></div>
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<span style="color: #990000; font-family: "book antiqua"; font-size: large; font-style: italic; text-align: left;">Today I'd like to sit and sip</span></div>
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<span style="color: #990000; font-family: "book antiqua"; font-size: large; font-style: italic; text-align: left;">Forget about the world a bit,</span></div>
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<span style="color: #990000; font-family: "book antiqua"; font-size: large; font-style: italic; text-align: left;">Ignore the things I have to do,</span></div>
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<span style="color: #990000; font-family: "book antiqua"; font-size: large; font-style: italic; text-align: left;"> And just enjoy a cup or two. - </span><span style="color: #990000; font-family: "book antiqua"; font-size: 16px; font-style: italic; text-align: left;">Unknown</span></div>
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<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0px;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com0tag:blogger.com,1999:blog-945806076344420140.post-46293005442555797522018-03-13T05:59:00.000-07:002018-03-13T05:59:20.582-07:00BONBON Cookies - The Best Cookie of 1955-60<br />
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxc6VJTmtmgHfVvgi1R4hUsTshpQrgaAR1tvolxzkZD27RW3kBqxCEI3DFPITbhIxMT6YBDg-ttWARdJiJtsvwDfYswoxYkEW7zWVUiZww7nXLNKoDr4zLwlF8wUWg7RA5tmU5qhHOsaI/s1600/bonbon15a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="939" data-original-width="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxc6VJTmtmgHfVvgi1R4hUsTshpQrgaAR1tvolxzkZD27RW3kBqxCEI3DFPITbhIxMT6YBDg-ttWARdJiJtsvwDfYswoxYkEW7zWVUiZww7nXLNKoDr4zLwlF8wUWg7RA5tmU5qhHOsaI/s1600/bonbon15a.jpg" /></a></div>
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Today I'd like to share a really fun cookie that was all</div>
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the rage between 1955-60. The <i style="font-weight: bold;">BONBON Cookie</i> - a</div>
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delightful little cookie that was baked with a candy</div>
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surprise in the middle, decorated, then served and </div>
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eaten as you would a special box of chocolates!</div>
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<br /></div>
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Here's what Betty Crocker says about them in her</div>
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<a href="https://www.amazon.com/Betty-Crockers-Cooky-Crocker-Editors/dp/0764566377">Cooky Book (1963)</a>....</div>
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<b><i>"CANDY - LIKE COOKIES IN VOGUE - Women were</i></b></div>
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<b><i>fascinated by these beautiful and delicious cookies which</i></b></div>
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<b><i>were baked as cookies, served and eaten as candies."</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIu9EFMcTFOYuMJjUmlqxhUlBS5ya50OpBycYDXF7NzoEXaowbPO7Weq43BHD_wqwMOuI2Yu30Q25ng8e67F4DMp6wJehWmwtbk6Tz7mPq9ZlNWY21cH71vYAnHeKD6S3EWmzG3KaY9Js/s1600/bonbon1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIu9EFMcTFOYuMJjUmlqxhUlBS5ya50OpBycYDXF7NzoEXaowbPO7Weq43BHD_wqwMOuI2Yu30Q25ng8e67F4DMp6wJehWmwtbk6Tz7mPq9ZlNWY21cH71vYAnHeKD6S3EWmzG3KaY9Js/s1600/bonbon1.jpg" /></a></div>
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These little <i style="font-weight: bold;">gems </i>are really easy to put together, but I </div>
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<i style="font-weight: bold;">highly recommend </i>that you get a small <a href="https://www.amazon.com/Solula-Stainless-Disher-Cookie-Warranty/dp/B073TX7BHM/ref=sr_1_3?ie=UTF8&qid=1520823345&sr=8-3&keywords=small+ice+cream+scoop">ice cream scoop</a> to </div>
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make these. It guarantees <b><i>even</i></b> scoops which gives you a </div>
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very pretty presentation. It also makes things a lot </div>
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easier and faster because the scoop does the shaping</div>
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for you. </div>
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After shaping the dough around your filling, pop</div>
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them onto a baking sheet lined with parchment paper</div>
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and bake for 15 minutes. Dip tops into prepared icing </div>
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and decorate with small candies, pieces of glace' </div>
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cherries nuts etc.</div>
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<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXExOpSYLA5heF2LtigAIfq-sfUbKWHnbgTZarbr6hhI53StKP_1ayyzprmtor-7nJBKLB_ZjNyc3fLGUrHdMVdNtvFmGFxxIHsKkdpRmSvvYXA_VhoLJWi_K6N6nozylcwmgs5qyM2uk/s1600/BCbonbons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXExOpSYLA5heF2LtigAIfq-sfUbKWHnbgTZarbr6hhI53StKP_1ayyzprmtor-7nJBKLB_ZjNyc3fLGUrHdMVdNtvFmGFxxIHsKkdpRmSvvYXA_VhoLJWi_K6N6nozylcwmgs5qyM2uk/s1600/BCbonbons.jpg" /></a><br />
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<b><i>"FASCINATING NEW BAKING IDEA"</i></b></div>
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"<b>SO SIMPLE! SO DIFFERENT!</b></div>
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<b>BAKE THEM AS COOKIES!</b></div>
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<b>EAT THEM AS CANDIES!"</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAIwplJljokwfS2wOeDwuZQLE_9sNvbGlIFUVEj65ztDCgOgRGq2t5b_SMOPeCVzi5rWZ0enWrAdOVzeiqqzlhiJQWjjGRS3FUz4CHn_DAlZv-pmNWQaxPyrC8uBgImGCVC9T4-90ECWg/s1600/bonbon14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAIwplJljokwfS2wOeDwuZQLE_9sNvbGlIFUVEj65ztDCgOgRGq2t5b_SMOPeCVzi5rWZ0enWrAdOVzeiqqzlhiJQWjjGRS3FUz4CHn_DAlZv-pmNWQaxPyrC8uBgImGCVC9T4-90ECWg/s1600/bonbon14.jpg" /></a></div>
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<b>BONBON COOKIES</b></div>
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<b><br /></b></div>
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<b>Ingredients:</b></div>
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<b><br /></b></div>
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<b>1/2 cup butter, softened</b></div>
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<b>3/4 cup sifted confectioners' sugar</b></div>
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<b>1 tablespoon vanilla extract</b></div>
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<b>1 1/2 cups sifted all purpose flour</b></div>
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<b>1/8 teaspoon salt</b></div>
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<b><br /></b></div>
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<b>Icing:</b></div>
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<b><br /></b></div>
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<b>1 cup sifted confectioners' sugar</b></div>
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<b>2 tablespoons cream (half & half)</b></div>
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<b>1 teaspoon vanilla extract</b></div>
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<b>food coloring of choice </b></div>
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<b><br /></b></div>
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<b>Directions:</b></div>
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<b><br /></b></div>
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<b>Heat oven to 350º. In the bowl of a mixer combine butter, </b></div>
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<b>sugar, vanilla, </b><b>and food coloring. (if you want to make </b></div>
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<b>several colors from one recipe you would divide the </b></div>
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<b>mixture into separate bowls and tint each with your</b></div>
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<b>choice of color.) </b></div>
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<b><br /></b></div>
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<b>Wrap a level tablespoon of dough around your chosen</b></div>
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<b>filing or using a small ice cream/cookie scoop, fill with</b></div>
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<b>dough then insert filling into center of dough and with</b></div>
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<b>your fingers, press some of the dough around filling</b></div>
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<b>to enclose.</b></div>
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<b><br /></b></div>
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<b>Bake 1" apart on a parchment lined baking sheet 15 </b></div>
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<b>minutes </b><b>until set but not brown.</b></div>
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<b><br /></b></div>
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<b>Dip tops of warm cookies in icing.</b></div>
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<b>Top each cookie with coconut, nuts, colored sugar,</b></div>
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<b>chocolate pieces or any other colorful topping you</b></div>
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<b>choose.</b></div>
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<b><br /></b></div>
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<b>Variations:</b></div>
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<b><br /></b></div>
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<b>1. Chocolate Dough: add one square unsweetened</b></div>
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<b>chocolate (1oz) melted.</b></div>
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<b><br /></b></div>
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<b>2. Brown Sugar Dough: 1/2 cup brown sugar (packed)</b></div>
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<b>in place of confectioners' sugar.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0fZWmnDFUqjW937yoh3LVEviFwky4RSto5d5AHThnSOyiXLPNV5D7MTo5F5WVqe8D6oOFIbsSsV2zGwecLbz8upYETjYt-fFuA9Vq-A9PKEUskNIj8kgIlGzN4MHFg3fjHohyphenhyphenl2-oJFU/s1600/bonbon16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0fZWmnDFUqjW937yoh3LVEviFwky4RSto5d5AHThnSOyiXLPNV5D7MTo5F5WVqe8D6oOFIbsSsV2zGwecLbz8upYETjYt-fFuA9Vq-A9PKEUskNIj8kgIlGzN4MHFg3fjHohyphenhyphenl2-oJFU/s1600/bonbon16.jpg" /></a></div>
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<b>TIPS:</b></div>
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<b>"THESE BON BON COOKIES WILL KEEP A WEEK OR SO</b></div>
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<b>IN A COOL PLACE OR INDEFINITELY IN A FREEZER."</b></div>
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<b><br /></b></div>
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<b>"FOR THE PRETTIEST COLORS MAKE THE DOUGH WITH</b></div>
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<b>HALF SHORTENING AND HALF BUTTER."</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3trxILvw7EMkbFzbU1yIYRfb5JyAsuuZ6Ho6C38DGbpcgIoeY1q_5czZ18ibrKt0SVFL6XquROHbHLG4PtLnXwpJEBlAQTQP4KenCHkMWxEuPJM5zMsZtUgc4DJD9kYR85lZj8xn4TJE-/s1600/bonbons1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3trxILvw7EMkbFzbU1yIYRfb5JyAsuuZ6Ho6C38DGbpcgIoeY1q_5czZ18ibrKt0SVFL6XquROHbHLG4PtLnXwpJEBlAQTQP4KenCHkMWxEuPJM5zMsZtUgc4DJD9kYR85lZj8xn4TJE-/s1600/bonbons1.jpg" /></a><br />
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I made these two separate times. The first time I made 2 </div>
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batches - one using the chocolate variation inserting some </div>
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chocolate chips into the center. The other batch I tinted pink,</div>
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inserting a macadamia nut into the centers.</div>
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The second time, I tried to create a more <b><i>vintage look,</i></b></div>
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like those in the book.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlE96OltTQQIRWtqv2YQX2eIoOAmCJgV1f6B0xRIsdotokLC9mLOh4JPgMudlyt-hpONXZceb2JnHH9JubuB3gZS5WlsV0rGAqXhmS_0t1hCwRhinrjsfeccCUbBk5HV9YOw0MsRF9E14/s1600/bonbon18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlE96OltTQQIRWtqv2YQX2eIoOAmCJgV1f6B0xRIsdotokLC9mLOh4JPgMudlyt-hpONXZceb2JnHH9JubuB3gZS5WlsV0rGAqXhmS_0t1hCwRhinrjsfeccCUbBk5HV9YOw0MsRF9E14/s1600/bonbon18.jpg" /></a></div>
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These Bonbon Cookies are easy <i style="font-weight: bold;">petits fours </i>for a ladies' </div>
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tea party! Serve them in mini cupcake liners for a fancy </div>
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presentation. Just choose your colors and toppings - the</div>
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possibilities are endless! </div>
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Happy Baking!!</div>
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<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com2tag:blogger.com,1999:blog-945806076344420140.post-61130268481885911202018-03-09T19:31:00.000-08:002018-03-10T10:27:31.655-08:00Vanilla Shortbread Butterflies for Spring Gifting<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgje3bSrJloT5DvMFqp6YvPK19pafeKkYg4icukoY-9Yw3OvcWPKD0l49fxF_sxFvcvTuyE9jA2Usm-swoEJkPpNn7E7hu6BylSRk2Tu7XTvlxktxlkOgi7twXU8aEdiiqq_XpDto2l9Ms/s1600/vanshort2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgje3bSrJloT5DvMFqp6YvPK19pafeKkYg4icukoY-9Yw3OvcWPKD0l49fxF_sxFvcvTuyE9jA2Usm-swoEJkPpNn7E7hu6BylSRk2Tu7XTvlxktxlkOgi7twXU8aEdiiqq_XpDto2l9Ms/s1600/vanshort2.jpg" /></a></div>
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I usually don't repeat a recipe but I wanted to share with</div>
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you these cute little <i style="font-weight: bold;">Vanilla Shortbread Butterflies </i><span style="font-weight: bold;">that I </span></div>
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<span style="font-weight: bold;">made today! You may remember the <a href="http://pinkpiccadillypastries.blogspot.com/2017/04/simply-perfect-vanilla-shortbread.html">Vanilla Shortbread </a></span></div>
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<span style="font-weight: bold;"><a href="http://pinkpiccadillypastries.blogspot.com/2017/04/simply-perfect-vanilla-shortbread.html">Bunnies</a> </span>that I made last year. It's a wonderful recipe that</div>
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I make over and over. It's definitely one of my favorite</div>
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<i style="font-weight: bold;">go to </i>shortbread recipes!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35oEo0etvxrmMClpFGZqN69-lIVS72TBp7nfbtthorFcvmAvRnMDTYf8VoReOQLsYqwqdlQnFlZ4UBEFQVotjFeYuSsAZZZF4nPRyP9dN-MjGYRA6WVTsmFj_otuDY-NLmMqqBkM8Zlo/s1600/vanshort1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35oEo0etvxrmMClpFGZqN69-lIVS72TBp7nfbtthorFcvmAvRnMDTYf8VoReOQLsYqwqdlQnFlZ4UBEFQVotjFeYuSsAZZZF4nPRyP9dN-MjGYRA6WVTsmFj_otuDY-NLmMqqBkM8Zlo/s1600/vanshort1-2.jpg" /></a></div>
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The dough is <i style="font-weight: bold;">easy </i>to roll out and doesn't require </div>
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any chilling time.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcEwk2VALBAkqIPQS2eoT_J0mLLwvB8agZ3S_3dQUbREIh7w853_yQ7TDMBA-Wxiypm69iziGFz6chO99AwHnaAMifuzp-zGYd364h6TX5KeCZqfPh6U0Sxt6KulSkLUfAXiXNzJCR0U/s1600/vanshort4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcEwk2VALBAkqIPQS2eoT_J0mLLwvB8agZ3S_3dQUbREIh7w853_yQ7TDMBA-Wxiypm69iziGFz6chO99AwHnaAMifuzp-zGYd364h6TX5KeCZqfPh6U0Sxt6KulSkLUfAXiXNzJCR0U/s1600/vanshort4.jpg" /></a></div>
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<span style="font-weight: bold;">It's </span><i style="font-weight: bold;">easy </i>to cut out.....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGDG-xFbEVcodAfVXD94pf3xqL-DL5gJLgrzNEsKn5x8jCxu8vFtQO2gphu4_IToBt9VSqqyIoFw_Ck1tppQ6w5ntuLOH6P7VoUlphivNVNgcaMiS7GNIprrXudLM6LO5biu0SVKJQtcg/s1600/classvansb1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGDG-xFbEVcodAfVXD94pf3xqL-DL5gJLgrzNEsKn5x8jCxu8vFtQO2gphu4_IToBt9VSqqyIoFw_Ck1tppQ6w5ntuLOH6P7VoUlphivNVNgcaMiS7GNIprrXudLM6LO5biu0SVKJQtcg/s1600/classvansb1.jpg" /></a></div>
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Bakes in just 15 minutes....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1W2e8_jNfI5QrolDG_u0fprlxgf68uGn6mkOZidIqByGjaoPtv38Qsz0bGj75lkojBeO8Wy4TQ75KAgS8NLFRl3fbh8UXD1waQwcoraRN-IWO7ykGFon97GwEy5LiPCCl8gR2OgLoUE/s1600/van+short3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1W2e8_jNfI5QrolDG_u0fprlxgf68uGn6mkOZidIqByGjaoPtv38Qsz0bGj75lkojBeO8Wy4TQ75KAgS8NLFRl3fbh8UXD1waQwcoraRN-IWO7ykGFon97GwEy5LiPCCl8gR2OgLoUE/s1600/van+short3.jpg" /></a></div>
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Perfect for any season or holiday - just pick your shape!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8seoAxlfsLGxq9hrwXAFh8h5Bcv9sg_vfuvZMYL4SafhbUw_wHixgjw1PsyJHxE5SYJmuD457r1q5XqYLXWA7b_B4DZ-dB2GHsQ_WFI4QVunWBfII-l7RK9G6vdlxa5PNLZ-JF-mqio/s1600/classvnsb2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8seoAxlfsLGxq9hrwXAFh8h5Bcv9sg_vfuvZMYL4SafhbUw_wHixgjw1PsyJHxE5SYJmuD457r1q5XqYLXWA7b_B4DZ-dB2GHsQ_WFI4QVunWBfII-l7RK9G6vdlxa5PNLZ-JF-mqio/s1600/classvnsb2.jpg" /></a></div>
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<b>VANILLA SHORTBREAD</b></div>
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<b>adapted from <a href="https://www.amazon.com/Butter-Baked-Goods-Nostalgic-Neighborhood/dp/0449015831" style="color: #6dced6; text-decoration: none;">here</a></b></div>
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<b><br /></b></div>
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<b>INGREDIENTS:</b></div>
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<b><br /></b></div>
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<b>1 cup butter, room temperature</b></div>
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<b>1 cup icing (powdered) sugar</b></div>
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<b>2 1/4 cups all purpose flour</b></div>
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<b>2 tablespoons pure vanilla (yes, tablespoons)</b></div>
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<b>DIRECTIONS:</b></div>
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<b>Preheat oven to 325F. In a stand mixer fitted with</b></div>
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<b>a paddle attachment, cream the butter and icing</b></div>
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<b>sugar on medium speed until light and fluffy. </b></div>
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<b>Scrape down the sides of the bowl.</b></div>
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<b><br /></b></div>
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<b>Turn the mixer to low and add the flour and mix </b></div>
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<b>until just combined. Scrape down the sides of the</b></div>
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<b>bowl. Add the vanilla and mix to combine.</b></div>
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<b><br /></b></div>
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<b>Place the dough on a lightly floured work surface.</b></div>
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<b>Use a ruling pin to roll out the dough to about 1/4</b></div>
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<b>inch thick. Use a cookie cutter of your choice to cut</b></div>
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<b>out as many cookies as you can from the dough.</b></div>
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<b> Carefully transfer to a parchment lined</b></div>
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<b>cookie sheet and place about 1/2" apart.</b></div>
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<b><br /></b></div>
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<b>Bake in the preheated oven for 15 minutes or </b></div>
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<b>until </b><b>the cookies are lightly golden brown around</b></div>
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<b>the edges. Remove from the oven. Transfer to </b></div>
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<b>wire </b><b>racks to cool.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFnzZmqtfRvV_XWTmrO2eZF20uHVocTbpCxCyz5yXcGE6K9LGpcAga6CmoTqWss6y7NuRHMqlnWpFSHBEk25PKG2eyH18uaan8CLQWAfip-aZbCeT_9z2fLQmHLIIsZD55A_p_6pZ3ts/s1600/classvansb3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFnzZmqtfRvV_XWTmrO2eZF20uHVocTbpCxCyz5yXcGE6K9LGpcAga6CmoTqWss6y7NuRHMqlnWpFSHBEk25PKG2eyH18uaan8CLQWAfip-aZbCeT_9z2fLQmHLIIsZD55A_p_6pZ3ts/s1600/classvansb3.jpg" /></a></div>
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Enjoy!! ❤️👩🍳</div>
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<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com2tag:blogger.com,1999:blog-945806076344420140.post-36192938021765832212017-09-19T13:32:00.000-07:002017-09-19T14:28:23.096-07:00Vintage Baking ~ Gateau Bonbons <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9bAAxU9lyS8mctDrKzkjt15PTZuuxv1sZxntA_EECQUSt8sjwy_MbsHBwDXvgAGRAMEyFjNBOKMzz4TZEdX1pSzc1ppUrHEl9hZlZHHV4B748AKtwiLppfGjo02T0C7dFPxaMgFQzd8/s1600/gatbon2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9bAAxU9lyS8mctDrKzkjt15PTZuuxv1sZxntA_EECQUSt8sjwy_MbsHBwDXvgAGRAMEyFjNBOKMzz4TZEdX1pSzc1ppUrHEl9hZlZHHV4B748AKtwiLppfGjo02T0C7dFPxaMgFQzd8/s1600/gatbon2.jpg" /></a></div>
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I love looking through vintage cookbooks - especially vintage </div>
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baking books. I get so many ideas for my tea parties hidden in </div>
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these rare old books! I found today's recipe in a wonderful </div>
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vintage cookbook called <i style="font-weight: bold;">Betty Crocker's Cooky Book.</i><span style="font-weight: bold;"> </span></div>
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It's a reprint of the original that appeared in 1963.</div>
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This pretty recipe for <b><i>Gateau </i></b><b><i>Bonbons </i></b>caught my eye </div>
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because the name was intriguing and I loved the idea of </div>
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serving <b><i>tiny</i></b> <b><i>frosted</i></b> <b><i>filled cookies from France</i></b>! </div>
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Just sounds so special!</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnsB6250WfxmLfJbHi4uj41Z9fa3KOjIpSa_ysHtN0y643mEp4ydiE-h_ydxwyTbmr4XQcVcPUAvepYy8myYIfDZNqMOqI3w2M06tHG_Svmsqsy9q3KTNt7NXju0C73dlpJ8hle3jrwc/s1600/gatbon6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnsB6250WfxmLfJbHi4uj41Z9fa3KOjIpSa_ysHtN0y643mEp4ydiE-h_ydxwyTbmr4XQcVcPUAvepYy8myYIfDZNqMOqI3w2M06tHG_Svmsqsy9q3KTNt7NXju0C73dlpJ8hle3jrwc/s1600/gatbon6.jpg" /></a></div>
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I've always loved <b><i>bite size sweets</i></b> - even if they take </div>
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a bit more time to prepare. What I always say is that </div>
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Afternoon Teas are a <b><i>special</i></b> event (unfortunately not a </div>
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daily ritual here in the States) and it's always best to go </div>
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all out and not worry about the extra trouble (or the </div>
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extra calories lol!) The extra effort is always </div>
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worth the <b><i>happiness </i></b>that it brings! 💗</div>
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<br /></div>
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So, let me show you how I made them! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9oSISL0obIlfIfPIjvHiddXdffQ6N3PonHbRT_BtlZDI7iHnqmuxX-PNXZG4xtS8tLt1r7OJR8SFPmDJV-YEKAhJ85zTe-JgEm1YcKHfjD4_cDKPphtomR5EbSEJeSxpwgBHl5SrCKkA/s1600/bonbonprep1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9oSISL0obIlfIfPIjvHiddXdffQ6N3PonHbRT_BtlZDI7iHnqmuxX-PNXZG4xtS8tLt1r7OJR8SFPmDJV-YEKAhJ85zTe-JgEm1YcKHfjD4_cDKPphtomR5EbSEJeSxpwgBHl5SrCKkA/s1600/bonbonprep1.jpg" /></a></div>
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I combined the first 6 ingredients in my mixer using </div>
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the paddle attachment. Sifted together and added my</div>
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dry ingredients, and chilled for 30 minutes. Then I</div>
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divided my mixture into 4 pieces and rolled one</div>
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quarter out at a time, keeping the rest of the dough</div>
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in the refrigerator. I rolled the dough to between</div>
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1/8" - 1/4" and cut out as many 1 inch rounds as</div>
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I could. I kept the scraps to each of the 4 pieces</div>
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and rolled them out together at the last.</div>
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If you don't have a 1" round cookie cutter, other</div>
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things can be used instead. You can use the open</div>
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end of a piping tip or a cap/top of some sort.</div>
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Onto a baking pan covered with parchment paper</div>
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place as many cookies as you can 1" apart.</div>
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Pipe no more than 1/2 teaspoon filling onto</div>
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each. Top with a second cookie and seal edges</div>
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with floured fingers. </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimljaJA9NwwpWzari2cR06H0aAlT7LBtLC10Ia64pRlNbI1J-Y7g-tB27kazW-MK8yHmrLh4mvGE6VjaFFK6ojsnBvB6ne0XML-6ItOuSc_UpNVqR10MuIrCVfd1PcibqnDB26jt5yn3c/s1600/gatbon1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimljaJA9NwwpWzari2cR06H0aAlT7LBtLC10Ia64pRlNbI1J-Y7g-tB27kazW-MK8yHmrLh4mvGE6VjaFFK6ojsnBvB6ne0XML-6ItOuSc_UpNVqR10MuIrCVfd1PcibqnDB26jt5yn3c/s1600/gatbon1.jpg" /></a></div>
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I found that it was a lot faster to <i style="font-weight: bold;">pipe </i>the filling instead</div>
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of using a spoon. (I'm sure though, that Betty Crocker would</div>
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have used a disposable piping bag had they been available!) </div>
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I piped half the cookies with <i style="font-weight: bold;">orange marmalade </i>and half </div>
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with prepared <i style="font-weight: bold;">lemon curd.</i> Be sure to stick with the 1/2</div>
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teaspoon of filling to prevent leaking. </div>
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My favorite filling was lemon curd, but you can fill</div>
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with your favorite <i style="font-weight: bold;">jam</i>, or even....<i style="font-weight: bold;">nutella?!</i> Hmmm...</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrAluJLpCMoGWhmCrPZ3UMV6CGlyzFy8cXvtTStoBkYqmyGhxAXXETyreg-SEU1DfKlFRzAWUwsfJnWRtWE6OV4AtqJro8ADE93VQ2uo7X9Ys5LHUqujIFAzUfUaXFt8rTp6pfOM5vWk/s1600/gatbon5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrAluJLpCMoGWhmCrPZ3UMV6CGlyzFy8cXvtTStoBkYqmyGhxAXXETyreg-SEU1DfKlFRzAWUwsfJnWRtWE6OV4AtqJro8ADE93VQ2uo7X9Ys5LHUqujIFAzUfUaXFt8rTp6pfOM5vWk/s1600/gatbon5.jpg" /></a></div>
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Bake at 350 degreesF for at least 10 minutes or</div>
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until the edges are slightly browned. When cool,</div>
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frost with tinted icing. I just used my small butter</div>
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knives to swirl the icing on the top of the cookies.</div>
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You could also place an edible pearl or candy</div>
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ball on top before the icing dries.</div>
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When the frosting has dried, display on a pretty </div>
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cake stand or glass dish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89pzADsfrIpUXrg2Bi-QPqg8W6mM5Er-mN_T58HgFUNhOuZcisnUfHqVJnvIJSnzINOvI9ZSBOE15w5rHtWZ6Uce6IfF33x2uKPp-zewZaqQMqBuWbo10WB7MNe9uoBkN7Kp9jDX1ot4/s1600/gatbon3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89pzADsfrIpUXrg2Bi-QPqg8W6mM5Er-mN_T58HgFUNhOuZcisnUfHqVJnvIJSnzINOvI9ZSBOE15w5rHtWZ6Uce6IfF33x2uKPp-zewZaqQMqBuWbo10WB7MNe9uoBkN7Kp9jDX1ot4/s1600/gatbon3.jpg" /></a></div>
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The bonbons look so pretty displayed here with other</div>
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sweets - R-L: Lace Roll-Ups, Florentines, and </div>
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Chocolate Orange Puffs. Yum!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2Ye7-eT2vLp3vNQnBCiZ90zVzQkmwQW7y6Gwi4MBsdFVk-9TBrQ3GYh3E97Rr_yoWXm2TEFL6wXEtapRKfZ5qD35UiUBlOhwsZKwqUU8q2gh7mmrUAB5VbHsw-X5JwGzgQGKWBOIRoQ/s1600/gatbon4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2Ye7-eT2vLp3vNQnBCiZ90zVzQkmwQW7y6Gwi4MBsdFVk-9TBrQ3GYh3E97Rr_yoWXm2TEFL6wXEtapRKfZ5qD35UiUBlOhwsZKwqUU8q2gh7mmrUAB5VbHsw-X5JwGzgQGKWBOIRoQ/s1600/gatbon4.jpg" /></a></div>
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<b>GATEAU BONBONS</b></div>
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<b>2/3 cup butter, softened</b></div>
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<b>1 cup sugar</b></div>
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<b>1 egg</b></div>
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<b>3 oz cream cheese, softened</b></div>
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<b>1/2 teaspoon lemon juice</b></div>
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<b>1 teaspoon lemon zest</b></div>
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<b>2 cups all purpose flour</b></div>
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<b>1/2 teaspoon baking powder</b></div>
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<b>1/2 teaspoon salt</b></div>
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<b>1/8 teaspoon baking soda</b></div>
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<b>lemon curd, orange marmelade or</b></div>
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<b>jam of your choice</b></div>
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<b><br /></b></div>
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<b>EASY CREAMY ICING</b></div>
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<b><br /></b></div>
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<b>2 cups sifted confectioners' (icing) sugar</b></div>
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<b>1/8 teaspoon salt</b></div>
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<b>1 teaspoon vanilla or other flavoring</b></div>
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<b>3 tablespoons half-n-half (cream) or</b></div>
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<b>2 tablespoons water</b></div>
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<b>Food coloring of choice</b></div>
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<b><br /></b></div>
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<b>Place first 6 ingredients into a mixer fitted</b></div>
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<b>with a paddle attachment and mix until </b></div>
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<b>light and fluffy. Sift together dry ingredients</b></div>
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<b>and add to butter mixture. Remove dough to</b></div>
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<b>a piece of plastic wrap and chill 30 minutes.</b></div>
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<b><br /></b></div>
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<b>Heat oven to 350 degreesF. Divide dough</b></div>
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<b>into quarters and roll out one at a time</b></div>
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<b>onto a lightly floured surface. (Keep extra</b></div>
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<b>dough chilling.) Cut out as many 1 inch </b></div>
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<b>rounds as possible. Keep scraps in </b></div>
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<b>refrigerator and roll out together at the</b></div>
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<b>last. </b></div>
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<b><br /></b></div>
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<b>Working in batches, Place half of the </b></div>
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<b>cookies </b><b>1" apart onto a parchment</b></div>
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<b>lined baking pan. Pipe no more than 1/2</b></div>
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<b>teaspoon filling onto center of each cookie </b></div>
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<b>round. </b><b>Top with a second cookie round and</b></div>
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<b>seal edges with floured fingers.</b></div>
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<b><br /></b></div>
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<b>Bake for at least 10 minutes or until edges</b></div>
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<b>are <i>slightly </i>browned. Remove from oven</b></div>
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<b>and let cool on baking pan. </b></div>
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<b><br /></b></div>
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<b>To make icing: blend sugar, salt, and</b></div>
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<b>flavoring. </b><b> Add enough </b><b>cream until icing is </b></div>
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<b>easy</b><b> to spread. Tint </b><b>with your choice of food </b></div>
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<b>coloring. Spread </b><b>on cooled cookies. Makes 7 </b></div>
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<b>dozen 1" </b><b>bonbons. 🍥</b></div>
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If you've made any of the recipes from this cookbook</div>
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and were pleased with the results, I'd love to hear </div>
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from you! Thanks so much for visiting!!</div>
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<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com3tag:blogger.com,1999:blog-945806076344420140.post-90449630309079085822017-05-18T10:16:00.000-07:002018-03-20T16:44:44.911-07:00Amaretti for Teatime! Gluten Free & Ready in 30 Minutes!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoI4gHLw-egdpRUYmC7Mpj7ACVHvQOzvwBSsikdG-FcDZRtE19xAQO_wA7S63RqRulEwaDzyv70Vvnkx9HTWYXIN6NKKMSjloClxbEf5PNDkKnT-GW2eWFBF3xOo9N0Iz8XSyRZX2JPSk/s1600/softamaretti8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoI4gHLw-egdpRUYmC7Mpj7ACVHvQOzvwBSsikdG-FcDZRtE19xAQO_wA7S63RqRulEwaDzyv70Vvnkx9HTWYXIN6NKKMSjloClxbEf5PNDkKnT-GW2eWFBF3xOo9N0Iz8XSyRZX2JPSk/s1600/softamaretti8.jpg" /></a></div>
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Need a yummy Hostess Gift or a special tray of sweets to</div>
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bring to a Tea or Shower? I gotcha covered! If you have </div>
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30 minutes I can show you how to create this beautiful</div>
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tray of Amaretti and they're naturally gluten free!</div>
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These Amaretti are soft on the inside and chewy </div>
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on the outside. To me, they're better the next day</div>
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because they become chewier the longer they sit! </div>
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(Which isn't long in my house!!) Each different </div>
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"topping" you roll them in gives them their own </div>
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special flavor. I just adore these cookies!</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFq7UDePRYJ92yfQjpun6XF4Mrf3s1gGy8PVcTonj5X9RHn9Y9UgLehXf5z_jasc8rqgByA0BgRLADWGiZ8r8EPeaefYjCHm3j6IsN9K7eliMrHcmrQmIQPbC9RuGyZaYMfIgl426fVek/s1600/softamaretti4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFq7UDePRYJ92yfQjpun6XF4Mrf3s1gGy8PVcTonj5X9RHn9Y9UgLehXf5z_jasc8rqgByA0BgRLADWGiZ8r8EPeaefYjCHm3j6IsN9K7eliMrHcmrQmIQPbC9RuGyZaYMfIgl426fVek/s1600/softamaretti4.jpg" /></a></div>
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The cookie dough only takes 5 minutes to prepare, </div>
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then all you have to do is form the dough into balls </div>
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and roll in your favorite nuts, coconut (I used shredded </div>
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unsweetened), sprinkles or sugars etc. </div>
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<br /></div>
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So first, organize your "toppings." You need one </div>
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small bowl for each "topping" that you want to </div>
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use, then add them to the bowls.</div>
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To make the cookie dough, whip the egg whites to </div>
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stiff peaks then fold in the rest of the ingredients. </div>
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Thats it!! Using a small cookie scoop, place mounds </div>
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of dough onto a parchment covered baking sheet. </div>
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You should get 24 cookies. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SlMQR2vYRM95hMB_SHCABFLA1tIpRFMozKy-IV7HUTJfSUUH1867amisySfp_MqAagw2qPeI7YQVfWZmHnKe_Go8jQz71hOD2eO3cJ-NLtgBsIFLwXp5BNJitmxHToRwbU_bOJFpaXg/s1600/softamaretti5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SlMQR2vYRM95hMB_SHCABFLA1tIpRFMozKy-IV7HUTJfSUUH1867amisySfp_MqAagw2qPeI7YQVfWZmHnKe_Go8jQz71hOD2eO3cJ-NLtgBsIFLwXp5BNJitmxHToRwbU_bOJFpaXg/s1600/softamaretti5.jpg" /></a></div>
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Next, roll each mound into a smooth ball, then roll into </div>
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your "topping" of choice. Place on another parchment </div>
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lined baking sheet 1" apart and bake for 15-17 minutes. </div>
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Let cool on baking sheet.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSrjx3c_Adxd5VNs57I2h5bCH2PHWzUyXarewV-oQsVuabhUokjZF1IXN51RgKd-I4Snt0o-Bb13dF5xLD7kio-yFP7rUESOqoNkvwhnijrCrhV-TwLT_LSDi4lopuci5IxTybme5ELQ/s1600/softamaretti9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSrjx3c_Adxd5VNs57I2h5bCH2PHWzUyXarewV-oQsVuabhUokjZF1IXN51RgKd-I4Snt0o-Bb13dF5xLD7kio-yFP7rUESOqoNkvwhnijrCrhV-TwLT_LSDi4lopuci5IxTybme5ELQ/s1600/softamaretti9.jpg" /></a></div>
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<b>AMARETTI</b></div>
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<b><br /></b></div>
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<b>2 egg whites, room temperature</b></div>
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<b>1 3/4 cup (190g) ground almonds</b></div>
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<b>3/4 cup (150g) extra fine granulated (caster) sugar</b></div>
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<b>1/2 teaspoon pure almond extract (or more - to taste)</b></div>
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<b>1/4 teaspoon vanilla extract</b></div>
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<b>For Rolling in:</b></div>
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<b><br /></b></div>
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<b>1/4 cup each of your choice of:</b></div>
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<b>chopped sliced almonds, sprinkles, nonpareils, </b></div>
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<b>coconut, </b><b>powdered (icing) sugar, granulated sugar.</b></div>
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<b>Preheat oven to 350 degrees F. </b></div>
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<b>Line a baking pan </b><b>with parchment paper, </b></div>
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<b>set aside.</b></div>
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<b><br /></b></div>
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<b>In a mixer with whisk attachment beat egg</b></div>
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<b>whites to firm peaks. Fold in the rest of the ingredients.</b></div>
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<b>Using a small cookie scoop (1 1/2"across) or your hands,</b></div>
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<b>form into balls then roll into desired toppings.</b></div>
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<b><br /></b></div>
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<b>Place 1" apart on a parchment lined baking sheet and </b></div>
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<b>bake for </b><b>15-17 minutes. Let cool on baking sheet.</b></div>
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<b>To serve, place cookies in mini cupcake liners,</b></div>
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<b>then arrange on a pretty plate or Afternoon</b></div>
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<b>Tea Stand. Makes 24 cookies.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZKo18kOZ92AnDaOjjaW-H_yrZf-zUTdmxeLcZqLYmW-HuGBqHVUF9VxQSYffBCzMiklMNpmllSZWkIKhBUhLfbz0Ort2Jq8ld1bxmXuMKNrzk2Db2wESAfTbjtIxaJNARMRuKjGaAcPY/s1600/softamaretti6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZKo18kOZ92AnDaOjjaW-H_yrZf-zUTdmxeLcZqLYmW-HuGBqHVUF9VxQSYffBCzMiklMNpmllSZWkIKhBUhLfbz0Ort2Jq8ld1bxmXuMKNrzk2Db2wESAfTbjtIxaJNARMRuKjGaAcPY/s1600/softamaretti6.jpg" /></a></div>
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For an extra special look, I like to serve Amaretti </div>
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in mini cupcake liners. Makes them look so fancy!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVqiXsA4wubREkJlMphs4fsDVHgKdx9Vkqq-VQtvfzHvdArDMPTzp9fgBxq-vFZsf9CwvH00DkG_NIxblr_D97hivLxCOi7a09SAF4W5sKtLwzo2ILyiie5eNNJSVd-Nex200PuadqsA/s1600/softamaretti7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVqiXsA4wubREkJlMphs4fsDVHgKdx9Vkqq-VQtvfzHvdArDMPTzp9fgBxq-vFZsf9CwvH00DkG_NIxblr_D97hivLxCOi7a09SAF4W5sKtLwzo2ILyiie5eNNJSVd-Nex200PuadqsA/s1600/softamaretti7.jpg" /></a></div>
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These are perfect in the morning with Coffee</div>
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or in the afternoon with Tea!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-_Bqz_VHjxRJb5bzpbZXFZoVer0ErmmRolifp04nMeFl3IzNK3yJ7Est8mbcNIhQVTLDdZGsSQCxYMUc7__qfjpC2ocO4mW4W00hIx2nFN4IR0R_5U_YqsBrvrMnH5pXM7GVyKWN02c/s1600/softamaretti10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-_Bqz_VHjxRJb5bzpbZXFZoVer0ErmmRolifp04nMeFl3IzNK3yJ7Est8mbcNIhQVTLDdZGsSQCxYMUc7__qfjpC2ocO4mW4W00hIx2nFN4IR0R_5U_YqsBrvrMnH5pXM7GVyKWN02c/s1600/softamaretti10.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhET5XNlOx0pbgcofQhvdeya6_XrDXIJFy8a2f1Wt3EyUgOS_JT_YsQ_hWWT-rJwp3fNXa-rMMgdfYuqPuJkTsWj1t6E56maVjPOBdP4oTprA72ss-ZmqCYynA4U0cdatUAulj5gMpEFUE/s1600/softamaretti9-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhET5XNlOx0pbgcofQhvdeya6_XrDXIJFy8a2f1Wt3EyUgOS_JT_YsQ_hWWT-rJwp3fNXa-rMMgdfYuqPuJkTsWj1t6E56maVjPOBdP4oTprA72ss-ZmqCYynA4U0cdatUAulj5gMpEFUE/s1600/softamaretti9-2.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUNaUNehj5V_9ro6G9mjdrJo0hLe2Cq-TTFjQuWsE08QsvFsBr95KIGk1JTrtEkBScsNsUukmGqFASXpO5I0Prb1BN10AyRGernPWsCC1V96m-B48p1mR4w17fNE043MkDTfakCdssEY/s1600/softamaretti2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUNaUNehj5V_9ro6G9mjdrJo0hLe2Cq-TTFjQuWsE08QsvFsBr95KIGk1JTrtEkBScsNsUukmGqFASXpO5I0Prb1BN10AyRGernPWsCC1V96m-B48p1mR4w17fNE043MkDTfakCdssEY/s1600/softamaretti2.jpg" /></a></div>
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Afternoon Tea in 30 minutes? You got this!! xo!!</div>
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<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com4tag:blogger.com,1999:blog-945806076344420140.post-27436594208438525962017-05-12T16:46:00.000-07:002018-04-02T20:17:02.514-07:00Tart Lemonade Mini Pavlovas <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5huLKOa7svmIQMAOQ0Wb3n4P1VWNB50Z9QqtwwWNsG-LShvTHJBuPUlOqcyVRavn6mnINejzE9JfI4uB14pAsiaV7cFe-cDmvTNiOlSadDCn5wgFggTvxxXNwd6q4Q9htA1rfu1O9jPE/s1600/lemonpav3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5huLKOa7svmIQMAOQ0Wb3n4P1VWNB50Z9QqtwwWNsG-LShvTHJBuPUlOqcyVRavn6mnINejzE9JfI4uB14pAsiaV7cFe-cDmvTNiOlSadDCn5wgFggTvxxXNwd6q4Q9htA1rfu1O9jPE/s1600/lemonpav3.jpg" /></a></div>
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Today's recipe is <i style="font-weight: bold;">super cute </i>and <i style="font-weight: bold;">super fun </i>- <b><i>Mini </i></b></div>
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<b style="font-style: italic;">Lemonade Pavlovas!! </b>The shell is <i style="font-weight: bold;">tart</i>, the filling is</div>
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<i style="font-weight: bold;">sweet</i>, and it's topped with an pretty sugar daisy!</div>
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<br /></div>
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My <i style="font-weight: bold;">secret </i>ingredient in the lemonade meringue</div>
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shells is <a href="https://www.amazon.com/Kool-Aid-Lemonade-Unsweetened-0-23-Ounce-Packets/dp/B001IZI8FA?th=1">lemonade Kool-Aid.</a> It gives these </div>
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meringues a wonderful <i style="font-weight: bold;">tartness. </i>They are <b><i>so</i></b></div>
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<i style="font-weight: bold;">good!! </i>You've gotta try these! They'll make </div>
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you smile!! 😃</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OxGLTmKr4SNkAODaFpn94ehNhb1yh5beH1JpGRk9NxE3EJgZEYWB6Aw-exbuVm27wVZdsquQFznDmcIcdaprsaQuS6beBA9ZOxWQtEdWy-TeTNIKbKs46Ay28Lh5e14EHqFist_OYmI/s1600/lemonpav1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OxGLTmKr4SNkAODaFpn94ehNhb1yh5beH1JpGRk9NxE3EJgZEYWB6Aw-exbuVm27wVZdsquQFznDmcIcdaprsaQuS6beBA9ZOxWQtEdWy-TeTNIKbKs46Ay28Lh5e14EHqFist_OYmI/s1600/lemonpav1.jpg" /></a></div>
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Isn't my vintage egg cup the sweetest?!!! I thought</div>
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it looked so cute with the miniature teacup! squee!!!</div>
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I loved how these turned out, but I did have to add </div>
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a bit of food coloring in order to get a pretty bright </div>
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yellow. The Lemonade Mix added flavor, but not a lot </div>
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of color so I added enough powdered food coloring </div>
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until I got the shade that I liked. If you don't have </div>
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powdered food coloring I recommend </div>
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gel (paste) food color.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5enLhxp-JBKwQgvsxSOqS_wVr-lDPYeztGMlbDhQJNazRBb-Hzjw0lTq9T7ZevvgP74P04yNkDWlrtA2P7aHkSasb7bQ2EOMTeQc4yeaXiVaLQ_7DRcBETROsKyY9BPVxZD0Yr_bKkoU/s1600/lemonpav4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5enLhxp-JBKwQgvsxSOqS_wVr-lDPYeztGMlbDhQJNazRBb-Hzjw0lTq9T7ZevvgP74P04yNkDWlrtA2P7aHkSasb7bQ2EOMTeQc4yeaXiVaLQ_7DRcBETROsKyY9BPVxZD0Yr_bKkoU/s1600/lemonpav4.jpg" /></a></div>
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<b>LEMONADE PAVLOVAS</b></div>
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<b><br /></b></div>
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<b>Ingredients:</b></div>
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<b><br /></b></div>
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<b>4 egg whites at room temperature</b></div>
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<b>1/4 teaspoon cream of tartar</b></div>
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<b>*1 1/4 cup powdered sugar, sifted</b></div>
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<b>2 teaspoons <a href="https://www.amazon.com/Kool-Aid-Lemonade-Unsweetened-0-23-Ounce-Packets/dp/B001IZI8FA?th=1">Kool-Aid Unsweetened Lemonade Mix</a></b></div>
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<b><a href="http://www.countrykitchensa.com/shop/ingredients-icing-colors-flavors/ck-powdered-food-color-kit/46/535/1716/626842/?gclid=CKznzZDY6NMCFdBLDQodMLwMuQ">powdered</a> yellow food coloring (or use gel/paste color)</b></div>
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<b>1 cup heavy or whipping cream</b></div>
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<b>1/4 cup powdered sugar, sifted</b></div>
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<b><br /></b></div>
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<b>Directions:</b></div>
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<b><br /></b></div>
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<b>Preheat oven to 225 degreesF.</b></div>
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<b><br /></b></div>
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<b>In the bowl of a stand mixer using the whisk </b></div>
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<b>attachment, beat the egg whites until foamy.</b></div>
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<b>Add the cream of tartar and whisk until you</b></div>
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<b>get soft peaks. Gradually add the sugar, one</b></div>
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<b>tablespoon at a time followed by the lemonade</b></div>
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<b>mix and food coloring. Increase speed to medium</b></div>
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<b>high and beat to stiff peaks.</b></div>
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<b><br /></b></div>
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<b>Place the mixture in a piping bag fitted with a</b></div>
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<b>star tip and pipe meringue shells onto a baking</b></div>
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<b>sheet lined with parchment. Bake for 1 1/2 to 2 </b></div>
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<b>hours </b><b>or </b><b>until crisp. Remove from the oven, let</b></div>
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<b> cool for </b><b>5 minutes and place in an airtight </b></div>
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<b>container </b><b>until ready to serve.</b></div>
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<b><br /></b></div>
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<b>Right before serving whip the cream and sugar</b></div>
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<b> in a </b><b>chilled bowl with chilled beaters until you</b></div>
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<b>get stiff peaks. Place into a piping bag fitted</b></div>
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<b>with a round tip and swirl into meringue shells.</b></div>
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<b>Top with a sugar daisy or edible flower.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_kXR8gi6ywetE_bUtIBuJXpg3mXu1xzvz9E3_IKUuMQ2GCQbWerHpxZAAF-gSoz6efFUOn2iTLbb9sZyGeKCc1DGo4gwt48u018TL_IULzBsLlWgtO044wQqFL4p0zinQT_vO93YR0c/s1600/TTipOTDsift2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_kXR8gi6ywetE_bUtIBuJXpg3mXu1xzvz9E3_IKUuMQ2GCQbWerHpxZAAF-gSoz6efFUOn2iTLbb9sZyGeKCc1DGo4gwt48u018TL_IULzBsLlWgtO044wQqFL4p0zinQT_vO93YR0c/s1600/TTipOTDsift2.jpg" /></a></div>
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These Pavlovas would be perfect for any Spring or </div>
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Summer Tea Party! Really cute for a <i style="font-weight: bold;">Baby Shower! </i></div>
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So fun for a <i style="font-weight: bold;">Birthday Party!</i> </div>
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<br /></div>
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Just remember that meringues <b><i>do not</i></b> like humidity, </div>
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so keep the shells in a ziplock bag until serving </div>
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time, then pipe in the whipped cream and enjoy!!</div>
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<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com0tag:blogger.com,1999:blog-945806076344420140.post-44002667921234984192017-05-05T15:26:00.000-07:002017-05-05T15:26:25.943-07:00Lemon Buttercream Cakes from Teatime Magazine<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZexnfORQBufis7u9v2RtbLz040FOAdPmMlNYH8jkb3hqWcYz-S5zBvHRtz9ecDBbuI81OsmktZlifc3iatt2aDYgLrvaoQb8g3opwVKedYrxjxVs6WhuQ8R2-HsinlnMGgpS-1H_JvA/s1600/TTlemonteacakes3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZexnfORQBufis7u9v2RtbLz040FOAdPmMlNYH8jkb3hqWcYz-S5zBvHRtz9ecDBbuI81OsmktZlifc3iatt2aDYgLrvaoQb8g3opwVKedYrxjxVs6WhuQ8R2-HsinlnMGgpS-1H_JvA/s1600/TTlemonteacakes3.jpg" /></a></div>
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What could be more lovely for a Spring Tea Party than</div>
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<i style="font-weight: bold;">scrumptious </i>flower adorned <i style="font-weight: bold;">Lemon Buttercream Cakes</i>?!</div>
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Today's recipe is one of my favorite little cake recipes</div>
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from <i style="font-weight: bold;">TeaTime Magazine. </i></div>
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<i style="font-weight: bold;"><br /></i></div>
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It's an easy cake recipe that uses a <i style="font-weight: bold;">lemon cake mix </i>and</div>
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an equally easy lemon buttercream frosting that you can</div>
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throw together in 5 minutes! </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBf29mAi5GtR9kIa-wbH80_5fvgr0PP1uI9V_OPwmg0q-071XtGxA7QlKLEMlHsUn4EA5MFVOYq0BzgPYj4ypRFKL4fWzb2WKONw3h6dQ-RSehsTPQWMhprbwY9uPK2ZgFdzyNHeep8k/s1600/ttlemoncakes2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBf29mAi5GtR9kIa-wbH80_5fvgr0PP1uI9V_OPwmg0q-071XtGxA7QlKLEMlHsUn4EA5MFVOYq0BzgPYj4ypRFKL4fWzb2WKONw3h6dQ-RSehsTPQWMhprbwY9uPK2ZgFdzyNHeep8k/s1600/ttlemoncakes2a.jpg" /></a></div>
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These sweet little cakes graced the cover of TeaTime</div>
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Magazine's <a href="http://www.teatimemagazine.com/product/march-april-2017-issue/">2017 March/April issue</a>, and were topped </div>
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with pretty little white <a href="http://www.myrecipes.com/how-to/cooking-questions/are-begonias-edible">Begonias</a>. </div>
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My cakes are adorned with little pink begonias from</div>
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my garden. The flowers are actually edible, very </div>
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easy to grow, and make your cakes look so lovely!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge834qWANL1bt87RNRqgdHfPt8WO9fXcTaqEBm1hGE85fgFY3JPYNCnl_hXXCdxpEg_5fenFeGIO4oSQ9ZBRbSHttklRZd0gLUhOvWSEpiBOWg30QaDZaUYaQan6fbEhaNFB5zz4hQIOE/s1600/TTlemonteacakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge834qWANL1bt87RNRqgdHfPt8WO9fXcTaqEBm1hGE85fgFY3JPYNCnl_hXXCdxpEg_5fenFeGIO4oSQ9ZBRbSHttklRZd0gLUhOvWSEpiBOWg30QaDZaUYaQan6fbEhaNFB5zz4hQIOE/s1600/TTlemonteacakes.jpg" /></a></div>
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I wanted to decorate my cakes with both pink and </div>
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yellow buttercream so I made the buttercream, </div>
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then transferred half of it to another bowl and </div>
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tinted one half pink and one half yellow.</div>
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<br /></div>
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Then I placed the buttercream into 2 piping bags</div>
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fitted with a Wilton 2D or 1M tip, and just swirled</div>
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the buttercream onto the cake rounds.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaT96zKXlZ5rGbo4UfNd08d3Z7PmTIOVgXChEXrF-S4LUWTH2_iuQlWU4R3hDEcAjr3u7KnF_U51ioTgmdOsS9D-Lc3Rd2be7r4zl1cuhjOHAIJ_T3GCGbg5dripJqtVUlZHMUZjF0-A/s1600/ttlemoncakes2b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaT96zKXlZ5rGbo4UfNd08d3Z7PmTIOVgXChEXrF-S4LUWTH2_iuQlWU4R3hDEcAjr3u7KnF_U51ioTgmdOsS9D-Lc3Rd2be7r4zl1cuhjOHAIJ_T3GCGbg5dripJqtVUlZHMUZjF0-A/s1600/ttlemoncakes2b.jpg" /></a></div>
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I love the ruffles that the buttercream makes! So pretty!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4a_MMmoGgr6swY9mJRAiNLYDbwudbTtyZm34YrlNadCnZwlFT3i7AqS397K0E1FfEM1OEsohtJi29oAAdZaJ6wIeiIfJA9uJr7Np3gIeDcEuHyDbdyQhnwupUUsS24ys-tkqp-dccuA/s1600/ttlemonteacakes10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4a_MMmoGgr6swY9mJRAiNLYDbwudbTtyZm34YrlNadCnZwlFT3i7AqS397K0E1FfEM1OEsohtJi29oAAdZaJ6wIeiIfJA9uJr7Np3gIeDcEuHyDbdyQhnwupUUsS24ys-tkqp-dccuA/s1600/ttlemonteacakes10.jpg" /></a></div>
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I used a <b><i>smaller</i></b> cookie cutter than <a href="http://www.teatimemagazine.com/lemon-buttercream-cakes/">the recipe</a> suggested</div>
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and would NOT recommend this to you because the</div>
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smaller size of the cakes made them unstable. Teatime</div>
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Magazine suggests using a 2 1/4" cutter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje3nyDkR4qjRP2CD_Ht66WGr5KlE2VPkVXBkXSgViGtLd6EiUCkRFuGy3vP6GJgexJpVPZfuq-wJTwhRWyCgLdkN7F6FtG1bOmK-AoxMaWi2HjwkJJcKjHFrDRHBViv8bDIyPnlN_RXGE/s1600/TTlemoncakes1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje3nyDkR4qjRP2CD_Ht66WGr5KlE2VPkVXBkXSgViGtLd6EiUCkRFuGy3vP6GJgexJpVPZfuq-wJTwhRWyCgLdkN7F6FtG1bOmK-AoxMaWi2HjwkJJcKjHFrDRHBViv8bDIyPnlN_RXGE/s1600/TTlemoncakes1-2.jpg" /></a></div>
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<b>LEMON BUTTERCREAM CAKES</b></div>
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<b>adapted from </b><b><a href="http://www.teatimemagazine.com/lemon-buttercream-cakes/">TeaTime Magazine</a></b></div>
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<br /></div>
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<b>Ingredients:</b></div>
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<b><br /></b></div>
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<b>1 (18.25-ounce) lemon cake mix, such as </b></div>
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<b>Duncan Hines Lemon Supreme</b></div>
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<b>3 large eggs</b></div>
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<b>1 cup water</b></div>
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<b>1/4 cup vegetable oil</b></div>
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<b>1/3 cup sour cream</b></div>
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<b>1 recipe Lemon Buttercream (recipe follows)</b></div>
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<b>Garnish: fresh primroses, begonias or other</b></div>
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<b>edible blossoms</b></div>
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<b>Instructions:</b></div>
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<b><br /></b></div>
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<b>Preheat oven to 350F. Line a 17x11 inch rimmed</b></div>
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<b>baking sheet with parchment paper. Spray with non-</b></div>
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<b>stick cooking spray. Set aside.</b></div>
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<b><br /></b></div>
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<b>In a large bowl, combine cake mix, eggs, water, oil, and</b></div>
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<b>sour cream. Beat at low speed with an electric mixer until</b></div>
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<b>moistened, approximately 30 seconds. Increase speed to </b></div>
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<b>medium, and beat for 2 minutes, scraping sides of bowl as</b></div>
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<b>necessary. Pour batter into prepared pan, and level with a</b></div>
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<b>spatula. Rap pan on the countertop sharply several times</b></div>
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<b>to reduce air bubbles.</b></div>
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<b><br /></b></div>
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<b>Bake until cake is golden brown and a wooden pick inserted </b></div>
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<b>in </b><b>the </b><b>center comes out clean, 18 to 20 minutes. Let cake cool</b></div>
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<b>completely in pan. (I found it easier to cut the cakes out after</b></div>
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<b>chilling the cake in the freezer.)</b></div>
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<b><br /></b></div>
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<b>When cake has cooled, cut 24 rounds from cake, using a </b></div>
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<b>2 1/4-inch round cutter. (I used a smaller cookie cutter,</b></div>
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<b>which I don't recommend because it was difficult to get</b></div>
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<b>the cakes to stand straight.)</b></div>
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<b><br /></b></div>
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<b>Place Lemon Buttercream in a piping bag fitted with a</b></div>
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<b>large open-star tip (Wilton #1M). Pipe a circle of</b></div>
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<b>buttercream onto 12 cake rounds. Top each with another</b></div>
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<b>round of cake, pressing lightly to adhere. Pipe a</b></div>
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<b>decorative rosette of buttercream onto top of each</b></div>
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<b>cake round. Garnish each cake with an edible flower,</b></div>
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<b>if desired.</b></div>
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<b><br /></b></div>
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<b>**Cake may be baked in advance, cut into rounds, and</b></div>
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<b>frozen in an airtight container, with layers separated by</b></div>
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<b>waxed paper, for up to a week. Let come to room </b></div>
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<b>temperature before frosting. Store, covered, in the </b></div>
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<b>refrigerator until ready to serve.</b></div>
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<b>LEMON BUTTERCREAM</b></div>
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<b>Yield: 3 1/2 cups ~ Prep: 5 minutes</b></div>
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<b><br /></b></div>
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<b>Ingredients:</b></div>
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<b><br /></b></div>
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<b>1 cup salted butter, softened</b></div>
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<b>6 cups confectioners' (icing) sugar, sifted</b></div>
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<b>2 teaspoons fresh lemon zest</b></div>
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<b>1/4 cup fresh lemon juice</b></div>
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<b>1 1/2 teaspoons lemon extract</b></div>
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<b>Yellow paste food coloring, such as Wilton lemon yellow</b></div>
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<b><br /></b></div>
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<b>Instructions:</b></div>
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<b><br /></b></div>
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<b>In a large bowl, combine butter, confectioners' sugar, </b></div>
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<b>lemon zest, lemon juice, and lemon extract. Beat at low</b></div>
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<b>speed with an electric mixer until combined, scraping</b></div>
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<b>down sides of bowl as necessary. Increase speed to high, </b></div>
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<b>and beat until light and fluffy. Add food coloring until</b></div>
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<b>desired shade of yellow is achieved.</b></div>
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<b><br /></b></div>
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<b>Use immediately, or refrigerate in an airtight container</b></div>
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<b>until needed. Let buttercream come to room temperature</b></div>
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<b>before using, and beat at high speed with an electric</b></div>
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<b>mixer for 1 minute.</b></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwB9ELgp6MfcnbIwpYEgw-0Q7bkiPbr3O3-NsIT2OuDpZUVRhyphenhyphenWL_UAioLRo86Z9y7l9B1K5G8BXYNRkDsN8oPkmtu0OVWBhD4CniOyAj0uCV-rEaBW3FlSjmMqiXTahmuKweWJoG6Ic0/s1600/ttlembarb2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwB9ELgp6MfcnbIwpYEgw-0Q7bkiPbr3O3-NsIT2OuDpZUVRhyphenhyphenWL_UAioLRo86Z9y7l9B1K5G8BXYNRkDsN8oPkmtu0OVWBhD4CniOyAj0uCV-rEaBW3FlSjmMqiXTahmuKweWJoG6Ic0/s1600/ttlembarb2.jpg" /></a></div>
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Mini Pink loves to make mini treats for her <a href="http://pinkpiccadillypastries.blogspot.com/2015/01/an-impromptu-barbie-tea-party.html">Barbie Teas</a></div>
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with whatever recipe I'm making <a href="http://pinkpiccadillypastries.blogspot.com/2017/04/simply-perfect-vanilla-shortbread.html">that day</a> and I thought</div>
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that these tiny frosted cakes turned out really pretty!!</div>
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<br /></div>
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Thanks so much for stopping by!! Happy Baking!!</div>
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<br /></div>
<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0px;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com2tag:blogger.com,1999:blog-945806076344420140.post-49424616280179399702017-04-21T21:01:00.000-07:002017-04-21T21:01:50.081-07:00Lemon Mousse Teatime Parfaits<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYTnLLJ98yGxdKAzUZ-vOljtDH8Qqcko0LFd125rhEiZ4NFGohwZUnlEZf4KSqh3dF0Fl4Fe5U9TezM9Zgs7gqN0KzHJr9x-JBb-x-gu7TVxRVakYT5ViBrHChTjLc1rm8QxtlTZIFhA/s1600/lemonmousse2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYTnLLJ98yGxdKAzUZ-vOljtDH8Qqcko0LFd125rhEiZ4NFGohwZUnlEZf4KSqh3dF0Fl4Fe5U9TezM9Zgs7gqN0KzHJr9x-JBb-x-gu7TVxRVakYT5ViBrHChTjLc1rm8QxtlTZIFhA/s1600/lemonmousse2.jpg" /></a></div>
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I have a <i style="font-weight: bold;">light and lemony Mousse </i>recipe to share today, that</div>
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when piped into a beautiful parfait glass, swirled with homemade</div>
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whipped cream, and topped with an edible pansy, becomes a</div>
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gorgeous teatime treat!</div>
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It's one of my favorite teatime desserts, and is a perfect addition</div>
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to any Spring or Summer Tea Party. It requires a few more steps</div>
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than my <a href="http://pinkpiccadillypastries.blogspot.com/2015/08/luscious-lemon-creams.html">Lemon Creams</a>, but it's so worth it!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgicShQByP_vium8NDH9cvO20NRjPxOJ8pR1fKz-y5DuKPOyMTVLwkn6-Cnfah7OExPgAEmS-vO1OT_Xll9VqFpVSKAZb9yOjh4UrjQqTrqMH7ApYtYmdeMVbr55lMKTmVev1HibaFiKpc/s1600/lemonmousse3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgicShQByP_vium8NDH9cvO20NRjPxOJ8pR1fKz-y5DuKPOyMTVLwkn6-Cnfah7OExPgAEmS-vO1OT_Xll9VqFpVSKAZb9yOjh4UrjQqTrqMH7ApYtYmdeMVbr55lMKTmVev1HibaFiKpc/s1600/lemonmousse3.jpg" /></a></div>
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I made these for a tea party of about 150 ladies, and got</div>
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rave reviews! I found the recipe in <b><i>Southern Living</i></b></div>
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<i style="font-weight: bold;">Magazine</i>, which described this dessert as <b><i>"Tangy,</i></b></div>
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<b><i>cold and bursting with flavor, this delightful dessert</i></b></div>
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<i style="font-weight: bold;">is definitely a winner." </i>I agree!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuVN51W6aHCWEpkS2b2O9N_BYyYqPZ_lUcpOlHYAdrPUENRIToalAqTNoU_uM4nlmhq7rnin-Fcg6aGX2umkv0YLJBowbJNVnuV4KPK90-wDC01dHsOCD9hgvvk6dwjUEGc6fnCyyth4/s1600/lemonmousse7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuVN51W6aHCWEpkS2b2O9N_BYyYqPZ_lUcpOlHYAdrPUENRIToalAqTNoU_uM4nlmhq7rnin-Fcg6aGX2umkv0YLJBowbJNVnuV4KPK90-wDC01dHsOCD9hgvvk6dwjUEGc6fnCyyth4/s1600/lemonmousse7.jpg" /></a></div>
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I piped my mixture into some small glasses that I</div>
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bought at an antique shop. Small glasses for a </div>
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tea party are best because you don't want to fill</div>
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up on just one dessert when you'll also be having</div>
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other lovely things such as scones, cakes and </div>
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sandwiches!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsrLfz24iVZ5gX_FksMRFjz1M4c120QOSGDWbIpWepbnM5jx3caaUoVxVKNOAs_qUU53yvEoUWegRuGZm3fGeDpzAXEY64ezEHoUGy8YBYsUlRGRUkOsVpTiA1xR0u6iB75yKrJWLXrE/s1600/lemonmousse4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsrLfz24iVZ5gX_FksMRFjz1M4c120QOSGDWbIpWepbnM5jx3caaUoVxVKNOAs_qUU53yvEoUWegRuGZm3fGeDpzAXEY64ezEHoUGy8YBYsUlRGRUkOsVpTiA1xR0u6iB75yKrJWLXrE/s1600/lemonmousse4.jpg" /></a></div>
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I had these beautiful pansies growing in the garden and</div>
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used them to adorn my desserts! Love the color!!</div>
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<br /></div>
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If you don't have any edible flowers blooming, you could</div>
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decorate your parfaits with a sprig of mint and/or some</div>
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lemon zest curls.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6U1ovpzlrArYs-ITI1pq0cF0gMYE4lLFMVHR5RzhCP0r_k6zRfIQ7TQgpRZ75hdEYyNPmyaFdLndk6hAERMZWUV-_R2Fh9KQJepGN9NY48v4w886n6U3rt_mcy34LLcNx10M16Ky-NM/s1600/lemonmousse5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6U1ovpzlrArYs-ITI1pq0cF0gMYE4lLFMVHR5RzhCP0r_k6zRfIQ7TQgpRZ75hdEYyNPmyaFdLndk6hAERMZWUV-_R2Fh9KQJepGN9NY48v4w886n6U3rt_mcy34LLcNx10M16Ky-NM/s1600/lemonmousse5.jpg" /></a></div>
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<b>DEERHILL'S LEMON MOUSSE</b></div>
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Recipe courtesy Chef Michael Anelli,</div>
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Deerhill Inn, West Dover, Vermont</div>
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<br /></div>
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<b>1/2 cup water</b></div>
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<b>1/2 tablespoon unflavored gelatin</b></div>
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<b>3 large eggs, separated</b></div>
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<b>1/2 cup fresh lemon juice</b></div>
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<b>zest of one lemon</b></div>
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<b>1 cup heavy cream</b></div>
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<b>1 cup sugar</b></div>
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<b><br /></b></div>
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<b>Dissolve gelatin and <i>1/2 cup of the sugar</i> in the</b></div>
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<b>water in a stainless steel bowl. Whisk in egg yolks. </b></div>
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<b>Place in a double boiler and heat to 175 degrees, </b></div>
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<b>whisking instantly until thickened. Remove from</b></div>
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<b>heat and add lemon juice and zest. Refrigerate or</b></div>
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<b>place over a large bowl of ice until mixture begins</b></div>
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<b>to gel.</b></div>
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<b><br /></b></div>
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<b>Meanwhile, beat egg whites with the <i>other 1/2 cup</i></b></div>
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<b><i>sugar</i> until soft peaks form. Fold into gelling egg-</b></div>
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<b>lemon mixture. Whip heavy cream to soft peaks</b></div>
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<b>and fold into mixture. Spoon (or pipe) into parfait</b></div>
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<b>or champagne glasses, and chill thoroughly. </b></div>
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<b>Garnish with whipped cream and an edible </b></div>
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<b>flower if desired. *Serves 6. (or more,</b></div>
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<b>depending on the size of glass.)</b></div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwC-Jia0Pae5RhAtC_NvDkFijyh6yJzdctFC_fRapOkjg3dLbd5rvWjBdATFFlT7er6tsmP-3rnnPT_L87N26RGur6gwlcrNMsAzTSKvCS3AcUY8C1kPQNrgrpMt-9I3-QCZZdThJsZG0/s1600/lemonmousse8-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwC-Jia0Pae5RhAtC_NvDkFijyh6yJzdctFC_fRapOkjg3dLbd5rvWjBdATFFlT7er6tsmP-3rnnPT_L87N26RGur6gwlcrNMsAzTSKvCS3AcUY8C1kPQNrgrpMt-9I3-QCZZdThJsZG0/s1600/lemonmousse8-2.jpg" /></a></div>
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This lemon mousse is just delicious! Hope you</div>
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give it a try!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44Jdjra0-W3TTXXLwNW48DDZkRGwtBPAQnvTrwbDcpxis3NM2OZ7cZg-15LizF7FVRjIwz3pSjxgP7-L9uX89rHOt_gvShT_F5XRh7jfCYXyGRIs05NgLCz2-jV8djvgauz33WfMWMeU/s1600/lemonmousse8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44Jdjra0-W3TTXXLwNW48DDZkRGwtBPAQnvTrwbDcpxis3NM2OZ7cZg-15LizF7FVRjIwz3pSjxgP7-L9uX89rHOt_gvShT_F5XRh7jfCYXyGRIs05NgLCz2-jV8djvgauz33WfMWMeU/s1600/lemonmousse8.jpg" /></a></div>
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Here's a spoon for you, and one for me! Thanks for</div>
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joining me today!!</div>
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<br /></div>
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<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com10tag:blogger.com,1999:blog-945806076344420140.post-57670961897685151562017-04-11T15:33:00.000-07:002018-04-05T16:37:31.057-07:00Frilly Lemon Meltaways for Spring<div class="separator" style="clear: both; text-align: center;">
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Today I made a <i style="font-weight: bold;">Spring version </i>of my <a href="http://pinkpiccadillypastries.blogspot.com/2014/03/frilly-lemon-meltaway-cookies.html">Frilly Lemon Meltaway Cookies.</a></div>
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This recipe is one of my all time favorites on the blog! The original recipe</div>
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made <i style="font-weight: bold;">slice-n-bake </i>cookies. My version is a <i style="font-weight: bold;">roll out cookie </i>using a pretty </div>
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flower shaped cookie cutter and topped with a <b><i>frilly lemon</i></b><i style="font-weight: bold;"> frosting. </i>My</div>
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Spring version is made extra special by tinting half the frosting pink and</div>
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the other half yellow, and finishing with a lovely <b><i>edible flower!</i></b></div>
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The first time I baked these cookies they cracked a little</div>
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and the second time I baked these I found out why. I</div>
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had dried the dough out by using too much flour when</div>
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I rolled the cookies out. So be sure to use as little flour </div>
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as you can so your cookies don't crack. You can </div>
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use <i style="font-weight: bold;">powdered sugar instead of flour </i>too, and that </div>
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might solve the problem altogether. </div>
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I've decided to not include the lemon zest in</div>
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the frosting ingredients because it kept clogging</div>
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up my piping tip. If you were just going to spread</div>
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the frosting with a knife, then you can add one</div>
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teaspoon of lemon zest.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGiQBLP9DqyUwcK1PHV4CCXyKC8YoFI0jHDMboiBnCRWN7dPEmBL3cPhXJjutUyQ-K3vf8-6XIH9SzX6UA6wL3jTZQuH5p0khPhY3jmnGVcgS38PNHVRTiVRQG-4ziCXh2oFqR0QTZAPw/s1600/frillylemonupdate3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGiQBLP9DqyUwcK1PHV4CCXyKC8YoFI0jHDMboiBnCRWN7dPEmBL3cPhXJjutUyQ-K3vf8-6XIH9SzX6UA6wL3jTZQuH5p0khPhY3jmnGVcgS38PNHVRTiVRQG-4ziCXh2oFqR0QTZAPw/s1600/frillylemonupdate3.jpg" /></a></div>
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While the cookies are cooling make the frosting. </div>
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Just throw all the frosting ingredients into a bowl</div>
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and beat until fluffy. (Don't you just love <b style="font-style: italic;">easy </b>recipes</div>
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like these?! ) Place frosting into a piping bag fitted with</div>
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a Wilton 2D or 1M. (I use disposable piping bags. </div>
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I buy them in bulk which is cheaper. They come in a roll.) </div>
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Then pipe pretty frilly shapes onto the cookies holding</div>
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the bag vertically and turning a little as you pipe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9lIJ5FyOJySMyI5ZdWKge8IE_A1oFTXbXfpMW-iQ8aet01aqdoNXBMSZ2zSLuVBj9me7papCS0UVGpEaIv3ZuyIJ-wUVBXSUOwEJXWWHWOtK6gUArAam73-ifLtB1ttrgRSezjjg5MZs/s1600/frillylemonupdate7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9lIJ5FyOJySMyI5ZdWKge8IE_A1oFTXbXfpMW-iQ8aet01aqdoNXBMSZ2zSLuVBj9me7papCS0UVGpEaIv3ZuyIJ-wUVBXSUOwEJXWWHWOtK6gUArAam73-ifLtB1ttrgRSezjjg5MZs/s1600/frillylemonupdate7.jpg" /></a></div>
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<b>FRILLY LEMON MELTAWAY COOKIES</b></div>
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<b>Ingredients</b></div>
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<b><br /></b></div>
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<b>1 1/4 cups all purpose flour</b></div>
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<b>3/4 cup butter, softened</b></div>
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<b>1/2 cup cornstarch</b></div>
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<b>1/3 cup powdered (icing) sugar</b></div>
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<b>1 tablespoon lemon juice</b></div>
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<b>freshly grated zest from one lemon</b></div>
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<b>Frosting</b></div>
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<b><br /></b></div>
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<b>1 1/2 cups powdered (icing) sugar</b></div>
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<b>1/2 cup butter, softened</b></div>
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<b>2 teaspoons lemon juice</b></div>
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<b>powdered sugar for dusting (if desired)</b></div>
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<b>Directions</b></div>
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<b>Combine all cookie ingredients in large bowl.</b></div>
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<b>Beat at low speed, scraping bowl often, until</b></div>
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<b>well mixed. Shape dough into a disc, wrap in</b></div>
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<b>plastic food wrap and refrigerate for 30 minutes.</b></div>
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<b><br /></b></div>
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<b>Heat oven to 350 degrees F. Working with half</b></div>
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<b>the dough at a time, on a <i>very lightly floured </i></b></div>
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<b><i>surface, </i>roll out to 1/2" thickness. </b><b>Cut out </b></div>
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<b>as many shapes as you can with a flower </b><b>shaped </b></div>
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<b>cookie cutter and place 1 inch apart on a </b></div>
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<b>parchment </b><b>lined baking sheet.</b></div>
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<b><br /></b></div>
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<b>Bake 10-12 minutes or until set. (cookies will not </b></div>
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<b>brown.) Cool completely.</b></div>
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<b><br /></b></div>
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<b>Combine all frosting ingredients in a small</b></div>
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<b>bowl at medium speed, scraping bowl often,</b></div>
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<b>until fluffy. Divide frosting into 2 bowls and tint</b></div>
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<b> one half pink and the other half yellow. Put </b></div>
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<b>frosting </b><b>into a </b><b>piping bag </b><b>fitted with a wilton 1M </b></div>
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<b>or 2D and pipe pretty </b><b>frilly shapes onto cooled </b></div>
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<b>cookies. </b><b>Dust with </b><b>powdered sugar and top </b></div>
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<b>with an edible </b><b>flower </b><b>if desired.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8xpAV8nCVRCiwfZuhabNt62KxVKC4asMwmObWzl_GEpCTurHXtEOgAzlmvn2J8_iHCYq9s2VtcLpHzhoaRMjVJdwzTMdvvmDVTzuNY_bJLUhxaFgPp8WwEh7F72HnF1r7OS8Z-XSPY0/s1600/frillylemonupdate6b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8xpAV8nCVRCiwfZuhabNt62KxVKC4asMwmObWzl_GEpCTurHXtEOgAzlmvn2J8_iHCYq9s2VtcLpHzhoaRMjVJdwzTMdvvmDVTzuNY_bJLUhxaFgPp8WwEh7F72HnF1r7OS8Z-XSPY0/s1600/frillylemonupdate6b.jpg" /></a></div>
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These cookies are <i style="font-weight: bold;">so delicious </i>and <i style="font-weight: bold;">so pretty!!!</i> You can top</div>
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them with any <i style="font-weight: bold;">edible flower </i>that you might have growing </div>
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around your house. I've bought many plants this season in</div>
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order to have plenty of flowers to top my cookies and </div>
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cakes with! </div>
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</div>
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The edible flowers I used today are <a href="http://www.myrecipes.com/how-to/cooking-questions/are-begonias-edible">Begonias.</a><i style="font-weight: bold;"> </i>I didn't even </div>
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know that they were edible until I baked some cakes from </div>
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<b><i>TeaTime </i></b><i style="font-weight: bold;">Magazine, </i>and they topped their mini cakes with </div>
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white Begonias. I found these beautiful pink Begonias</div>
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with yellow centers which matched my cookies perfectly!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikupO2z0-NThLSvg8eEXx9SWaVGoZ7PM7auk0Huvtl2C3v-oUsdeKOjaUrnxvqBjwsYbwLQh4GQjlVRm1FrpgMUrPbDzCss1Pa43veNO5bUFewfpjuhT1vjr4qvYfIJTXV2EC3YRoUxLI/s1600/frillylem11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikupO2z0-NThLSvg8eEXx9SWaVGoZ7PM7auk0Huvtl2C3v-oUsdeKOjaUrnxvqBjwsYbwLQh4GQjlVRm1FrpgMUrPbDzCss1Pa43veNO5bUFewfpjuhT1vjr4qvYfIJTXV2EC3YRoUxLI/s1600/frillylem11.jpg" /></a></div>
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These pretty cookies are sure to be the hit of any Spring Party! </div>
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Hope you try them! Please check back soon for another very</div>
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yummy Spring recipe from TeaTime Magazine! Happy</div>
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Easter!!</div>
<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com4tag:blogger.com,1999:blog-945806076344420140.post-25468196339635182042017-04-08T20:10:00.000-07:002018-03-23T15:49:23.984-07:00Simply Perfect Vanilla Shortbread Bunnies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowzRJ2-5F-ykEMqhPAtSaD1V9YO9vTTcrFIc_VQBpZ0IBEpfJOKv2ARi1Q8FnVZ82UAlDMvJtsK7EuHos5hBNxes_kkcIsbtKAmgq7B3H0zg14bXDG4b2ZL0LfVx-ksj_Rl8YZjs6m1c/s1600/rosevanshort6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowzRJ2-5F-ykEMqhPAtSaD1V9YO9vTTcrFIc_VQBpZ0IBEpfJOKv2ARi1Q8FnVZ82UAlDMvJtsK7EuHos5hBNxes_kkcIsbtKAmgq7B3H0zg14bXDG4b2ZL0LfVx-ksj_Rl8YZjs6m1c/s1600/rosevanshort6.jpg" /></a></div>
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I have a <i style="font-weight: bold;">fantastic Shortbread Recipe </i>to share with you</div>
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from the cookbook <a href="https://www.amazon.com/Butter-Baked-Goods-Nostalgic-Neighborhood/dp/0449015831">Butter Baked Goods</a>. I've made it</div>
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twice already! It's an easy Spring recipe that you can whip </div>
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up at a moments notice! All you need are butter, flour, </div>
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powdered sugar and vanilla, and you are ready to bake!!</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYemiEFuYr_AJIufTUuN6EBc040i5A5uOUXjaJEjljr2Dfhj4bendvjfmcOqzy9IPWxAjbpYE9OSsxYU54JY4PY1XXYoRIWjFmN0GzpqiQyf0ieOaiqy2ERBYqwv6UkZuICKs8t_my2ek/s1600/rosevanshort5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYemiEFuYr_AJIufTUuN6EBc040i5A5uOUXjaJEjljr2Dfhj4bendvjfmcOqzy9IPWxAjbpYE9OSsxYU54JY4PY1XXYoRIWjFmN0GzpqiQyf0ieOaiqy2ERBYqwv6UkZuICKs8t_my2ek/s1600/rosevanshort5.jpg" /></a><br />
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If you're like me and look for quick and easy recipes,</div>
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then these cookies are for you! They don't require </div>
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any chilling time, are easy to roll out, and bake in </div>
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15 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiua6-kUM5MhdFybT48tawnLH7lpVqUTE-iRYO0rvbUwDknFufDNRj-O0y6Le2XKWMEjiF_d5DDq3QFGIvfQW161o9LZz-v4aAhOchdBtdsGttO0QqhSTXWtChOJCxLEp-UOBy6oJ_K8Es/s1600/rosevanshort8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiua6-kUM5MhdFybT48tawnLH7lpVqUTE-iRYO0rvbUwDknFufDNRj-O0y6Le2XKWMEjiF_d5DDq3QFGIvfQW161o9LZz-v4aAhOchdBtdsGttO0QqhSTXWtChOJCxLEp-UOBy6oJ_K8Es/s1600/rosevanshort8.jpg" /></a></div>
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The recipe does call for <b><i>2 tablespoons of </i></b><i style="font-weight: bold;">vanilla,</i></div>
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<i style="font-weight: bold;"></i>but it's not overpowering. I loved it and when my son</div>
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walked into the kitchen he said that the house smelled</div>
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like a <i style="font-weight: bold;">cake shop! </i>mmmm!</div>
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<b><i><br /></i></b></div>
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So, roll out your dough, cut out as many shapes as you can </div>
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(using your choice of cookie cutter), place on a parchment </div>
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lined baking sheet and bake for 15 minutes. Let cool </div>
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completely and add any icing decorations.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7UYUQtLm9a4QRcNDZSoIVOWoBdVLmnGcdLp7se_AMqBPZugHgmAR6cn4byejtKkmpUKVruIonfmmCiBQEzok2rKJeGT4K0-QjhANUFfounpUqfqpY9r2EgehjC1Wg2TdZ69au-nlGXA/s1600/rosevanshort2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7UYUQtLm9a4QRcNDZSoIVOWoBdVLmnGcdLp7se_AMqBPZugHgmAR6cn4byejtKkmpUKVruIonfmmCiBQEzok2rKJeGT4K0-QjhANUFfounpUqfqpY9r2EgehjC1Wg2TdZ69au-nlGXA/s1600/rosevanshort2.jpg" /></a></div>
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I just happened to have some pink icing from another</div>
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project, and meant to just use it as "glue" to attach my</div>
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<a href="http://pinkpiccadillypastries.blogspot.com/2015/03/diy-sprinkle-buttons-malted-milk-flower.html">sprinkle buttons</a> to the cookies, but I thought that it</div>
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looked really cute by itself, so I left some of the cookies</div>
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with pink icing tails. (tip #106)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnK3zpbhOsLHmbgSRqFm5gE6pmVHVSgV5-aK0umfd0Yi4S4DvNS9pBeVdgdfSoYZpYXh3sk22XxH2FSoRaceP9ON5vydBXnbCF4Hd-ypvvGD064Y6r9z-kM42_nagrQ_biuub9aiBSyrc/s1600/rosevanshort3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnK3zpbhOsLHmbgSRqFm5gE6pmVHVSgV5-aK0umfd0Yi4S4DvNS9pBeVdgdfSoYZpYXh3sk22XxH2FSoRaceP9ON5vydBXnbCF4Hd-ypvvGD064Y6r9z-kM42_nagrQ_biuub9aiBSyrc/s1600/rosevanshort3.jpg" /></a></div>
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<b>VANILLA SHORTBREAD</b></div>
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<b>adapted from <a href="https://www.amazon.com/Butter-Baked-Goods-Nostalgic-Neighborhood/dp/0449015831">here</a></b></div>
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<b><br /></b></div>
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<b>INGREDIENTS:</b></div>
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<b><br /></b></div>
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<b>1 cup butter, room temperature</b></div>
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<b>1 cup icing (powdered) sugar</b></div>
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<b>2 1/4 cups all purpose flour</b></div>
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<b>2 tablespoons pure vanilla (yes, tablespoons)</b></div>
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<b><br /></b></div>
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<b>DIRECTIONS:</b></div>
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<b><br /></b></div>
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<b>Preheat oven to 325F. In a stand mixer fitted with</b></div>
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<b>a paddle attachment, cream the butter and icing</b></div>
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<b>sugar on medium speed until light and fluffy. </b></div>
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<b>Scrape down the sides of the bowl.</b></div>
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<b><br /></b></div>
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<b>Turn the mixer to low and add the flour and mix </b></div>
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<b>until just combined. Scrape down the sides of the</b></div>
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<b>bowl. Add the vanilla and mix to combine.</b></div>
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<b><br /></b></div>
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<b>Place the dough on a lightly floured work surface.</b></div>
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<b>Use a rolling pin to roll out the dough to about 1/4</b></div>
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<b>inch thick. Use a cookie cutter of your choice to cut</b></div>
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<b>out as many cookies as you can from the dough.</b></div>
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<b>(You can get about 24 cookies using a 2 1/2 inch </b></div>
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<b>circular cutter. I got 24 using my 4" x 2" bunny</b></div>
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<b>cutter.) Carefully transfer to a parchment lined</b></div>
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<b>cookie sheet and place about 1/2" apart.</b></div>
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<b><br /></b></div>
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<b>Bake in the preheated oven for 15 minutes or </b></div>
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<b>until </b><b>the cookies are lightly golden brown around</b></div>
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<b>the edges. Remove from the oven. Transfer to </b></div>
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<b>wire </b><b>racks to cool.</b></div>
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<b><br /></b></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBj16QBh14QcaljFNOwS7VhIAy7cQS_C0cFHywQYbF35pAw3QBOOjN6gI2yRjpOc4-Zmoeb6RilI_sLiIvhMADuoXJMH0FHCEjnHscRtulQp3HvaQ2hk15Ab9Hcem9lJVkBdDgypBbHU/s1600/rosevanshort4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBj16QBh14QcaljFNOwS7VhIAy7cQS_C0cFHywQYbF35pAw3QBOOjN6gI2yRjpOc4-Zmoeb6RilI_sLiIvhMADuoXJMH0FHCEjnHscRtulQp3HvaQ2hk15Ab9Hcem9lJVkBdDgypBbHU/s1600/rosevanshort4.jpg" /></a></div>
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"Mini Pink" made these adorable cookies with the scraps</div>
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of dough that I had left. Perfect for another <a href="http://pinkpiccadillypastries.blogspot.com/2015/01/an-impromptu-barbie-tea-party.html">Barbie Tea!</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6SIe6IBWKNQk_U_JSKo0D5gZRX8ShwWjvFXnrZjxJ5PAJObvQUh64_ehlX404cBU9YnSGzTUplklJd0B9xUxgP9dLvda-VB6k2S-fo9EaWNsmZ3iGwuCmKGoif10V-Woj0kIDWYocuWc/s1600/rosevanshort1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6SIe6IBWKNQk_U_JSKo0D5gZRX8ShwWjvFXnrZjxJ5PAJObvQUh64_ehlX404cBU9YnSGzTUplklJd0B9xUxgP9dLvda-VB6k2S-fo9EaWNsmZ3iGwuCmKGoif10V-Woj0kIDWYocuWc/s1600/rosevanshort1.jpg" /></a></div>
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So cute! Don't you think?!</div>
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Happy Baking!!</div>
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<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com13tag:blogger.com,1999:blog-945806076344420140.post-33597114878327957332017-03-07T14:31:00.000-08:002018-04-17T15:12:24.862-07:00Pink Vanilla Meringues with Cotton Candy Whipped Cream<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy99lGwecgAuNq4d9H-A9Aus1hi86_AS-F1bhIfzfQL8JnouhpazKuJyXq-yOoP2Vct-xV2YA8s2dFY4uJkdZiJ63DZxaYl-xroFoyTtvq3zc8bXVuiU31BiyMSSZGtUhX4ZdUKqZARS_9/s1600/cottoncandymeringues1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy99lGwecgAuNq4d9H-A9Aus1hi86_AS-F1bhIfzfQL8JnouhpazKuJyXq-yOoP2Vct-xV2YA8s2dFY4uJkdZiJ63DZxaYl-xroFoyTtvq3zc8bXVuiU31BiyMSSZGtUhX4ZdUKqZARS_9/s1600/cottoncandymeringues1-2.jpg" /></a></div>
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If you're a <i style="font-weight: bold;">cotton candy </i>lover like me, you've probably </div>
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discovered how difficult it is to find a really good tasting </div>
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<b><i>cotton candy </i></b><i style="font-weight: bold;">flavoring. </i> I've tried several different brands as</div>
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in <a href="http://pinkpiccadillypastries.blogspot.com/2014/03/sparkling-cotton-candy-mints.html">this post</a> and <a href="http://pinkpiccadillypastries.blogspot.com/2014/03/cotton-candy-meringues.html">this post</a>. One didn't smell like cotton candy </div>
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at all and the other, which I loved, is now discontinued! </div>
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<br /></div>
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That said, today I made cotton candy meringues using</div>
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<a href="http://www.globalindustrial.com/p/foodservice/concession-equipment/cotton-candy-machines-and-acc/cotton-candy-sugar-floss-pink-vanilla?infoParam.campaignId=T9F&gclid=CLa36dTuxNICFZ2CswodX7EGCA">Cotton Candy Pink Vanilla Sugar</a>, and whipped cream</div>
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filling using <a href="http://www.bickfordflavors.com/products/cotton-candy-flavor">Bickford Cotton Candy Flavoring.</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVYzJs2xAtqTvVr4Dw-2rL8AVAae7ID5PPxqf0nnRW8UJOOIbt8HCUCLD5bhQq7DcisZ52EX_i1FikNHZ9F-Ef20sfDZyOqDzCFzaDMoxh3p0cpaILNHZ_q2vynMQ6rG81HrcgVPhgMTf/s1600/cottoncandymeringues3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVYzJs2xAtqTvVr4Dw-2rL8AVAae7ID5PPxqf0nnRW8UJOOIbt8HCUCLD5bhQq7DcisZ52EX_i1FikNHZ9F-Ef20sfDZyOqDzCFzaDMoxh3p0cpaILNHZ_q2vynMQ6rG81HrcgVPhgMTf/s1600/cottoncandymeringues3.jpg" /></a></div>
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<br /></div>
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I was hoping that the actual cotton candy sugar would</div>
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impart that yummy <i style="font-weight: bold;">fairground flavor, </i>but alas, the</div>
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meringues basically tasted like I had used plain sugar.</div>
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(They did, however, have a pretty pink color!)</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7aErGtq4CxUDkfFFrjJAELlqjXGl_evW59JJftO_kW1CtfGT_WGwn_C0n2ybQE3HjMGCZBerVv-Nd5KFWUcbr0PR3VLFIaQSkZSmirYnPcW1AIRy9JzRzYET11WJ9ERxVkD6g7WXiE9B/s1600/cottoncandymeringues.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7aErGtq4CxUDkfFFrjJAELlqjXGl_evW59JJftO_kW1CtfGT_WGwn_C0n2ybQE3HjMGCZBerVv-Nd5KFWUcbr0PR3VLFIaQSkZSmirYnPcW1AIRy9JzRzYET11WJ9ERxVkD6g7WXiE9B/s1600/cottoncandymeringues.jpg" /></a></div>
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<br /></div>
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Sooo.... I googled Cotton candy flavoring and </div>
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noticed a brand that I hadn't tried - <i style="font-weight: bold;">Bickford</i>.</div>
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I ordered that, and used it in my <b><i>whipped cream</i></b></div>
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<i style="font-weight: bold;">filling.</i> I really liked it, <i style="font-weight: bold;">BUT</i>....(LOL) it still</div>
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doesn't taste like the real thing to me. It's</div>
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more like <i style="font-weight: bold;">cherry vanilla.</i> </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3MopDLMO3dVx_BSNhmc1GZr6gbBGhtuep6ID1GtrYjLlBjsCIVvK5rC5Qfi8M_DJ3DXOh_wMt2tAdMROvDPB3R6EGwbdbw-xawnl2Pn51kZjoXxmQEVivpGe4Q2FV8hnOuoSeH0IZ71h/s1600/cottoncandymeringues6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3MopDLMO3dVx_BSNhmc1GZr6gbBGhtuep6ID1GtrYjLlBjsCIVvK5rC5Qfi8M_DJ3DXOh_wMt2tAdMROvDPB3R6EGwbdbw-xawnl2Pn51kZjoXxmQEVivpGe4Q2FV8hnOuoSeH0IZ71h/s1600/cottoncandymeringues6.jpg" /></a></div>
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Before I began, I whizzed some of the cotton candy</div>
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sugar in the food processor. I just wanted to be sure</div>
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that it would melt quickly. I ended up with sugar that</div>
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was very fine, but not quite powdered. </div>
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<br /></div>
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</div>
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The meringues baked up beautifully! I was lucky </div>
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to have any left by the time I made the filling</div>
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because my daughter <i style="font-weight: bold;">mini pink </i>kept eating</div>
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them!! You can't blame her though...wouldn't</div>
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pretty pink bite sized meringues sandwiched</div>
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with <i style="font-weight: bold;">cotton candy whipped cream</i> be a huge</div>
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temptation to any child?! Just saying.....</div>
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<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl9ggUW1_lk0G8NjPDs8UiDqBcMYn7aE57iQVsRYDp4KjGbPbAPN3NddVhZOD6Ml-SFAcMUxxjLYngZ4aweuWremSRusKRDE2l8WSWpZzMb5eHd4t71z4_bAf3-zU8kIE-XUAjPorqCd6P/s1600/cottoncandymeringues5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl9ggUW1_lk0G8NjPDs8UiDqBcMYn7aE57iQVsRYDp4KjGbPbAPN3NddVhZOD6Ml-SFAcMUxxjLYngZ4aweuWremSRusKRDE2l8WSWpZzMb5eHd4t71z4_bAf3-zU8kIE-XUAjPorqCd6P/s1600/cottoncandymeringues5.jpg" /></a><br />
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<b>PINK VANILLA COTTON CANDY MERINGUES</b></div>
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<b><br /></b></div>
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<b>INGREDIENTS:</b></div>
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<b><br /></b></div>
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<b>3 egg whites</b></div>
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<b>1/4 teaspoon cream of tartar</b></div>
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<b>pinch of table salt (1/8 teaspoon or less)</b></div>
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<b>1 cup powdered sugar or powdered </b></div>
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<b>vanilla pink flossugar, <i>divided</i></b></div>
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<b>drop of pink food gel (if) you don't use</b></div>
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<b>vanilla pink flossugar</b></div>
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<b>Wilton Spring Nonparils</b></div>
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<b><br /></b></div>
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<b>1 cup heavy cream or whipping cream</b></div>
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<b>remaining 1/4 cup powdered sugar or </b></div>
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<b>powdered </b><b>vanilla pink flossugar</b><br />
<b>1/2 teaspoon cotton candy flavoring</b></div>
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<b>drop of pink food color (if) you don't use</b></div>
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<b>vanilla pink flossugar</b></div>
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<b><br /></b></div>
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<b>DIRECTIONS: </b></div>
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<b><br /></b></div>
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<b>Preheat oven to 200 degreesF. Whizz</b></div>
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<b>1 cup vanilla pink flossugar in a food </b></div>
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<b>processor </b><b>until very fine. </b></div>
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<b><br /></b></div>
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<b>In a mixing bowl with a wire whisk</b></div>
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<b>attachment, beat egg whites until frothy.</b></div>
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<b>Add cream of tartar and salt and beat </b></div>
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<b>until you get soft peaks. Slowly add the</b></div>
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<b>sugar and beat until you get stiff peaks.</b></div>
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<b><br /></b></div>
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<b>Place mixture into a piping bag (I use</b></div>
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<b>disposable bags) with a star tip (I used</b></div>
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<b>Ateco 848 tip) Pipe shapes onto a </b></div>
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<b>parchment lined baking sheet and bake</b></div>
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<b>for 2 hours, or until meringues become</b></div>
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<b>crisp.</b></div>
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<b><br /></b></div>
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<b>For the whipped cream, into a chilled bowl</b></div>
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<b>with chilled beaters, Beat cream, sugar, cotton</b></div>
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<b>candy flavoring, </b><b>(and food gel if not using </b></div>
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<b>flossugar), </b><b>until </b><b>you get firm peaks. </b></div>
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<b><br /></b></div>
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<b>Place filling into a piping bag fitted with</b></div>
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<b>any tip (I used a small star tip) and pipe</b></div>
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<b>filling on half the meringues. Sandwich with </b></div>
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<b>the remaining halves and serve immediately.</b></div>
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<b><br /></b></div>
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<b>The number of meringues you get depends</b></div>
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<b>on how big you pipe them. I got around</b></div>
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<b>60 meringues, which is 30 meringue</b></div>
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<b>sandwiches.</b></div>
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<b><br /></b></div>
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<b><br /></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODnOSnDUWZaEsMySYMQmBnJsKaijqvx9EK7nc-Kgfta6AhI70KJYPOTEEREsgMNcTo0JvKrk0Ziu46QzLFuDvhCBAuT45Wna-ZP3vWMIkGb7YDt59BbmPAlhexOv3l0skRUx7TefbOLbF/s1600/TTipOTDmeringues.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODnOSnDUWZaEsMySYMQmBnJsKaijqvx9EK7nc-Kgfta6AhI70KJYPOTEEREsgMNcTo0JvKrk0Ziu46QzLFuDvhCBAuT45Wna-ZP3vWMIkGb7YDt59BbmPAlhexOv3l0skRUx7TefbOLbF/s1600/TTipOTDmeringues.jpg" /></a></div>
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or....you can do what I do and <b><i>sample one!!</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXu84Kb_az4FngOm833nBlgzEocSFBwfQemUp29Guzf3IhwhcUh35yOFIILk_ZROALIb_aILjuW1pDWSBvC7YhlsXTELKK0LrEh-qWRpH-57YaGCkEP7PefCOEu2qOQVIwyxvVwwULW7e/s1600/cottoncandymeringues10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXu84Kb_az4FngOm833nBlgzEocSFBwfQemUp29Guzf3IhwhcUh35yOFIILk_ZROALIb_aILjuW1pDWSBvC7YhlsXTELKK0LrEh-qWRpH-57YaGCkEP7PefCOEu2qOQVIwyxvVwwULW7e/s1600/cottoncandymeringues10.jpg" /></a></div>
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Now I'm gonna make myself and <i style="font-weight: bold;">mini pink </i>a cup</div>
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of <i style="font-weight: bold;">Earl Grey</i>, sit back and enjoy a couple of these</div>
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beautiful meringues!! Wish you were here!! xo!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gUdGHZpO9ypHaIqSpZHNzdkuopT9mPxi7ikke0B3FIA7O8kIJ79KBj9fZVcWn7pPijWdtbnZB_RQFfz8MsSug1-87IqOh6raiyuudsuFWB7LaxpBIcNhYSRBEcBtTlNC3DKgojSRAoE/s1600/ccmcill.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gUdGHZpO9ypHaIqSpZHNzdkuopT9mPxi7ikke0B3FIA7O8kIJ79KBj9fZVcWn7pPijWdtbnZB_RQFfz8MsSug1-87IqOh6raiyuudsuFWB7LaxpBIcNhYSRBEcBtTlNC3DKgojSRAoE/s1600/ccmcill.jpg" /></a></div>
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<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com8tag:blogger.com,1999:blog-945806076344420140.post-4577738827553590762017-02-22T16:17:00.000-08:002017-02-22T16:17:55.077-08:00Tea Time Raspberry Almond Crumble Tart<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXwTNl_HpvjhDuqijOqEoVWR4tDDx92geVPdU5zKm0kF89F8VA9RiFCsFLfshJmN4OlSW_KKpMONodgQqlzAT5SBnrR_m0S4skysjsUkvCz2uyIvO5ytU-7xht0mDqO0niqt2kFwjpGLM/s1600/raspberrytart1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXwTNl_HpvjhDuqijOqEoVWR4tDDx92geVPdU5zKm0kF89F8VA9RiFCsFLfshJmN4OlSW_KKpMONodgQqlzAT5SBnrR_m0S4skysjsUkvCz2uyIvO5ytU-7xht0mDqO0niqt2kFwjpGLM/s1600/raspberrytart1.jpg" /></a></div>
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Today I made a <i style="font-weight: bold;">yummy, crumbly Raspberry Almond Tart </i></div>
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for <b><i>Teatime! </i></b>It's one of those recipes that use the same </div>
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mixture for the top and bottom of the tart. Makes it so </div>
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easy to put together!!</div>
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<br /></div>
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Don't worry if your grocery store doesn't have any</div>
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fresh raspberries, because you don't need them! This </div>
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recipe calls for <i style="font-weight: bold;">frozen raspberries</i>, so you can make this </div>
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tart any time of the year!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBQ8rKKBDR09CUYl4LKvjOXE1Orfj892kxmCwEMv7A_jugpOed6zfa8VPE83FfqOlLjUog6XfqxDWQI3Xy6JPH2cAk6jgyVpiM1lK7N31Sx2G4FsANkdD2CGNs3zx2GHQfXUiw9GHZMtO/s1600/PicMonkey+Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBQ8rKKBDR09CUYl4LKvjOXE1Orfj892kxmCwEMv7A_jugpOed6zfa8VPE83FfqOlLjUog6XfqxDWQI3Xy6JPH2cAk6jgyVpiM1lK7N31Sx2G4FsANkdD2CGNs3zx2GHQfXUiw9GHZMtO/s1600/PicMonkey+Image.jpg" /></a></div>
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I've had this pretty rectangular tart pan <i style="font-weight: bold;">forever!!</i> I'm so </div>
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glad to finally get to use it!! It's a loose based tart pan so</div>
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after cooling, just push the tart out of the frame and slice</div>
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on the base.</div>
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To make this recipe, you make the tart dough, </div>
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then place approximately 2/3 of it between</div>
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2 pieces of parchment paper and roll it out until it's</div>
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large enough to line your tart pan. </div>
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<br /></div>
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Next, peel off the top piece of parchment, turn the paper </div>
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pastry side down and ease the dough into the pan, </div>
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pressing into corners and sides. Don't worry if it </div>
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breaks, just pinch back together. Prick pastry base </div>
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with a fork and refrigerate for 30 minutes (along</div>
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with the reserved pastry.)</div>
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<br /></div>
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Place tart base on a baking sheet and bake for 10</div>
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minutes. Remove from oven, sprinkle raspberries</div>
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over base, then crumble remaining dough over</div>
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raspberries. Bake for 20 more minutes, or until</div>
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browned.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxktXTg6wz-ixNvRKbYrF2Tm84WODi2u1v7T9rtTGs7Pun-Fw9CJ2WbDfXtcri5V4f0TnTkvrTxt-8hrICIlSoIkInRbTOmBZgpuRvBtXm41IgLFc4VcGY9P1rTK64cyq38zvZq_w2QdB7/s1600/raspberrytart2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxktXTg6wz-ixNvRKbYrF2Tm84WODi2u1v7T9rtTGs7Pun-Fw9CJ2WbDfXtcri5V4f0TnTkvrTxt-8hrICIlSoIkInRbTOmBZgpuRvBtXm41IgLFc4VcGY9P1rTK64cyq38zvZq_w2QdB7/s1600/raspberrytart2.jpg" /></a></div>
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Let cool in the pan, then sprinkle with powdered </div>
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sugar. Cut into 4 or 5 slices.</div>
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Serve with some homemade whipped cream</div>
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and fresh raspberries, if desired.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNs9OYX9iZwy_wm9aM3iw_z1ggstyCyNoWzWLE2z2vVP2G7OOZiSYWLqvqZnEVRoD39O52J2hFk9a7D76H9Bk4sFjYn-fgnFsVuPpjxCH2_8wUUzLGc_A3hJoPJIKVDtbKF0-3n4nMUQVt/s1600/raspberrytart3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNs9OYX9iZwy_wm9aM3iw_z1ggstyCyNoWzWLE2z2vVP2G7OOZiSYWLqvqZnEVRoD39O52J2hFk9a7D76H9Bk4sFjYn-fgnFsVuPpjxCH2_8wUUzLGc_A3hJoPJIKVDtbKF0-3n4nMUQVt/s1600/raspberrytart3.jpg" /></a></div>
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This recipe is perfect for an intimate tea with a few friends.</div>
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A large cozy teapot filled with your favorite tea, generous </div>
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slices of raspberry tart served on pretty vintage plates, and </div>
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maybe some (not too dainty) chicken salad tea sandwiches!! </div>
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Perfect! I made some <i style="font-weight: bold;">Raspberry Zinger Herbal Tea</i><span style="font-weight: bold;"> which </span></div>
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<span style="font-weight: bold;">you </span>can <span style="font-weight: bold;">find</span><span style="font-weight: bold;"> at </span>most grocery stores. It's really good!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguOFn8ddBZGHI27p7d4MIRRuNN1gIgNr0UvMZ9wrcgHw2I0Pcji_EO08mkClNwEmCMgNdJWkdU-WFOs6Eg9RsvgZGe_gh816CGogHDyDvf24Qe_0PbDIx-UYdb2NzBoFYZLWkJrX9MCu2N/s1600/tearoomtipoftheday2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguOFn8ddBZGHI27p7d4MIRRuNN1gIgNr0UvMZ9wrcgHw2I0Pcji_EO08mkClNwEmCMgNdJWkdU-WFOs6Eg9RsvgZGe_gh816CGogHDyDvf24Qe_0PbDIx-UYdb2NzBoFYZLWkJrX9MCu2N/s1600/tearoomtipoftheday2.jpg" /></a></div>
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I have to say that the tart was not very pretty before</div>
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I sprinkled it with the powdered sugar! This little </div>
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extra step really made my tart look extra special!!</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpsWx4WSrtq8J3wPpO44mllHiNHkra15gj-5_EmKrUOg4WSyqaq1aCP9z1cU8ltYkCzWE0a7XHPwtsUIAAFDhsgGVRdLcA-EfXkZrccdK9atCuYv1dKHiavROrS0fPdXGNH0UnSqmFnflE/s1600/raspberrytart4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpsWx4WSrtq8J3wPpO44mllHiNHkra15gj-5_EmKrUOg4WSyqaq1aCP9z1cU8ltYkCzWE0a7XHPwtsUIAAFDhsgGVRdLcA-EfXkZrccdK9atCuYv1dKHiavROrS0fPdXGNH0UnSqmFnflE/s1600/raspberrytart4.jpg" /></a></div>
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<b>RASPBERRY ALMOND CRUMBLE TART</b></div>
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<b>from The Australian Women's Weekly Baking</b></div>
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<b><br /></b></div>
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<b>Ingredients:</b></div>
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<b>1 1/2 cups (225g) frozen raspberries</b></div>
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<b>1 teaspoon icing (confectioners') sugar</b></div>
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<b><br /></b></div>
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<b>ALMOND CRUMBLE PASTRY</b></div>
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<b>150g (4 1/2 ounces) (one stick, plus 2 tblsps)butter, softened</b></div>
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<b>1 teaspoon vanilla extract</b></div>
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<b>2/3 cup (150g) caster (superfine) sugar</b></div>
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<b>1 egg</b></div>
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<b>1/2 cup (60g) ground almonds</b></div>
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<b>1 1/2 cups (225g) plain (all purpose) flour</b></div>
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<b>Directions:</b></div>
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<b><br /></b></div>
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<b>*Make almond crumble pastry.</b></div>
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<b>Roll two-thirds of the pastry between sheets</b></div>
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<b>of parchment paper until large enough to line</b></div>
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<b>a 11cm x 35cm (4 1/2"inch x 14" inch) </b></div>
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<b>rectangular loose based tart tin. </b></div>
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<b><br /></b></div>
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<b>Peel off top </b><b>piece of parchment paper then </b></div>
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<b>turn paper pastry </b><b>side down and ease into the </b></div>
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<b>tart tin, pressing </b><b>into base and sides; trim edges. </b></div>
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<b>(Don't worry </b><b>if pastry breaks - just pinch back </b></div>
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<b>together.)</b></div>
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<b><br /></b></div>
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<b>Prick pastry base with a fork; refrigerate 30</b></div>
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<b>minutes. Reserve remaining pastry.</b></div>
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<b><br /></b></div>
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<b>Preheat oven to 200C/400F.</b></div>
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<b><br /></b></div>
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<b>Place tart tin on a baking sheet; bake for 10</b></div>
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<b>minutes or until browned lightly. Sprinkle</b></div>
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<b>raspberries over base, sprinkle with remaining</b></div>
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<b>crumbled pastry. Bake for a further 20 minutes</b></div>
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<b>or until browned; cool in pan. Dust with a little</b></div>
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<b>extra icing sugar before serving.</b></div>
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<b><br /></b></div>
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<b>*ALMOND CRUMBLE PASTRY</b></div>
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<b><br /></b></div>
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<b>Beat butter in a small bowl with an electric</b></div>
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<b>mixer until smooth. Add extract, sugar and</b></div>
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<b>egg; beat until combined. Stir in ground almonds</b></div>
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<b>and half the flour. Work in remaining flour using</b></div>
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<b>your hands. Knead pastry on a floured surface</b></div>
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<b>until smooth. Enclose with plastic wrap; </b></div>
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<b>refrigerate </b><b>30 minutes.</b></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUQmwoP2QGlllEbaCq6wt5ZCjyAaTOakjBpNYZ3GHvO18jFePd5SQHzbqEGfHaCX55YmMeabvufqZFjMrxYQ_QreJUU5A0_ccQauVe3rYb8IROReOgtwJKQvb390vxcD-cBltKhanvcet/s1600/raspberrytart5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUQmwoP2QGlllEbaCq6wt5ZCjyAaTOakjBpNYZ3GHvO18jFePd5SQHzbqEGfHaCX55YmMeabvufqZFjMrxYQ_QreJUU5A0_ccQauVe3rYb8IROReOgtwJKQvb390vxcD-cBltKhanvcet/s1600/raspberrytart5.jpg" /></a></div>
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Happy Teatime friends!! </div>
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<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com4tag:blogger.com,1999:blog-945806076344420140.post-3412313003529287792016-08-09T14:27:00.000-07:002017-04-12T09:17:31.161-07:00Sparkling Blue Ribbon Sugar Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyamwjggGerSbIVHczDu9mf72SdTY-lazexg7fNLbeYA4py0RZWn5d7rhe_o2VfOwSBoCMfbbwHCEt5dCC88YDRh6s4ZNMcKB-j0hfZvqVF_H164w5Ol7LzquXJDh6BkdpzyUD1qLGOI4w/s1600/brsugarcookies4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyamwjggGerSbIVHczDu9mf72SdTY-lazexg7fNLbeYA4py0RZWn5d7rhe_o2VfOwSBoCMfbbwHCEt5dCC88YDRh6s4ZNMcKB-j0hfZvqVF_H164w5Ol7LzquXJDh6BkdpzyUD1qLGOI4w/s1600/brsugarcookies4.jpg" /></a></div>
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Everyone should have a "<i style="font-weight: bold;">go to</i>" <i style="font-weight: bold;">SUGAR COOKIE RECIPE</i> and</div>
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this is mine! It's <i style="font-weight: bold;">buttery</i>, <i style="font-weight: bold;">delicious </i>and <i style="font-weight: bold;">easy</i>! There's no chilling the</div>
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dough, so you can have your <i style="font-weight: bold;">cookie jar </i>filled in no time for after</div>
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school snacks!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52zRWQlONSetF1ZVKeQheV1D8x7xLkPIK-7gtxOvDVLWw-xzDxbTAc9dIQRS8Pu6x6qjY0KZmq_3Oja05k35e6AguVi2M7pfpajygKGKCLJX-V0RNjpoIS9oKp6Izw-v07bveZFPvXu3e/s1600/brsugarcookies6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52zRWQlONSetF1ZVKeQheV1D8x7xLkPIK-7gtxOvDVLWw-xzDxbTAc9dIQRS8Pu6x6qjY0KZmq_3Oja05k35e6AguVi2M7pfpajygKGKCLJX-V0RNjpoIS9oKp6Izw-v07bveZFPvXu3e/s1600/brsugarcookies6.jpg" /></a></div>
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Classic sugar cookies are a <i style="font-weight: bold;">go to </i>recipe all year long! </div>
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Because you can decorate using your favorite colors,</div>
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they're perfect for school colors, bake sales and holidays!</div>
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Use pastel colors for Easter, orange for Halloween, red </div>
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and green for Christmas! They're so versatile! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NdYlIYOlNoDp-oAXGircv1MGvh8yCSzuGNYH5TipQN9GCpuXuqew6EAAkYgV87YuV2VsNXoGlUXpxi6Dvbn1F0CW339n-Lwnv_jLgCP4wGVoflAxo6lmnSWYDsDogRlJnWbtwZntUoOq/s1600/brsugarcookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NdYlIYOlNoDp-oAXGircv1MGvh8yCSzuGNYH5TipQN9GCpuXuqew6EAAkYgV87YuV2VsNXoGlUXpxi6Dvbn1F0CW339n-Lwnv_jLgCP4wGVoflAxo6lmnSWYDsDogRlJnWbtwZntUoOq/s1600/brsugarcookies2.jpg" /></a></div>
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Just scoop out as many balls of dough as you can - I got 24 -</div>
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then using your hands, roll into a smooth ball then roll in</div>
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colored sprinkles.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOoyzn5G5LAPliLNCe3Z4H1cq9FMJiSFExEDYQzeI5bGQde9rD6CsL_QNYpi8u0jN9hntj83WJnamCJXPp6sE1NZQIv20yZ1iaWpNL_d_ivMOhKHNpWMsdv47PyRw2W-o-eW7FYLuulwct/s1600/tearoomtipoftheday3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOoyzn5G5LAPliLNCe3Z4H1cq9FMJiSFExEDYQzeI5bGQde9rD6CsL_QNYpi8u0jN9hntj83WJnamCJXPp6sE1NZQIv20yZ1iaWpNL_d_ivMOhKHNpWMsdv47PyRw2W-o-eW7FYLuulwct/s1600/tearoomtipoftheday3.jpg" /></a></div>
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I couldn't do without my set of <i style="font-weight: bold;">cookie scoops!! </i>I bought</div>
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them several years ago from <i style="font-weight: bold;">Pampered Chef</i>. They are</div>
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an excellent way to make your <i style="font-weight: bold;">drop cookies </i>look</div>
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professional for that Bake Sale or pretty gift for a</div>
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friend!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_QIormPO-7fJjDNO-P-Z_Aih1ldChY3r682wk2toQXKe9rnejlas3rghI1iZ2SpeExcjA03vfVMMiKu7W2g_mjTJZufiLVzo0x8EPKjzR02WFJ9GFRrOXG6PZACzJKdtPMZg0UWeEJ4G/s1600/brsugarcookies3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_QIormPO-7fJjDNO-P-Z_Aih1ldChY3r682wk2toQXKe9rnejlas3rghI1iZ2SpeExcjA03vfVMMiKu7W2g_mjTJZufiLVzo0x8EPKjzR02WFJ9GFRrOXG6PZACzJKdtPMZg0UWeEJ4G/s1600/brsugarcookies3.jpg" /></a></div>
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After rolling in colored sprinkles, flatten slightly with</div>
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the bottom of a glass.</div>
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Bake for 12-15 minutes, let cool on baking sheet for a</div>
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minute or two, then cool completely on a rack. </div>
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Aren't they pretty?!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hnLUNNughLbtFNRK2f63vZTKGU5uJr9AxyeIiR5L0hVNPNae46gewu0WdVRC_gw9duvmzT2Quk6Wss0fvBn1SYy0l0P-j-BNCksvxY3_sqRAIsFykEBI9hFLNOB8ZYsepNPhyQoutW1n/s1600/brsugarcookies7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hnLUNNughLbtFNRK2f63vZTKGU5uJr9AxyeIiR5L0hVNPNae46gewu0WdVRC_gw9duvmzT2Quk6Wss0fvBn1SYy0l0P-j-BNCksvxY3_sqRAIsFykEBI9hFLNOB8ZYsepNPhyQoutW1n/s1600/brsugarcookies7.jpg" /></a></div>
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I had several jars of sprinkles that I bought from </div>
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a store called <i style="font-weight: bold;">Homegoods</i> that I put to good use!!</div>
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Love the colors!</div>
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<b>Land O'Lakes</b> described this cookie as <i style="font-weight: bold;">crisp</i>,</div>
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but mine turned out a firm but soft cookie. I </div>
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guess if you prefer a more crisp cookie, you</div>
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could just bake it longer.</div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzc6BcLCfeJxcpC9qiEHDxjpBdW-OvV7Aiwn8uLBbuQKsm_SXeNXA00ymNaotmb9yNKrJi0hl4YE8MiZymw3eCMFRdYruRM9VjFvCA_fNAktWtdybiJQQQ-Y5mtLFjxdgvkNf8jcre-RW/s1600/brsugarcookies5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzc6BcLCfeJxcpC9qiEHDxjpBdW-OvV7Aiwn8uLBbuQKsm_SXeNXA00ymNaotmb9yNKrJi0hl4YE8MiZymw3eCMFRdYruRM9VjFvCA_fNAktWtdybiJQQQ-Y5mtLFjxdgvkNf8jcre-RW/s1600/brsugarcookies5.jpg" /></a></div>
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<b>SPARKLING BLUE RIBBON SUGAR COOKIES</b></div>
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<b>Adapted from </b><a href="https://www.landolakes.com/recipe/16707/blue-ribbon-sugar-cookies/">Land O"Lakes</a></div>
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<b>1 cup butter, softened</b></div>
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<b>1/2 cup powdered sugar</b></div>
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<b>1/2 cup sugar</b></div>
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<b>1 egg</b></div>
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<b>1/2 teaspoon vanilla extract</b></div>
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<b>2 1/4 cups all purpose flour</b></div>
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<b>1/2 teaspoon cream of tartar</b></div>
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<b>1/2 teaspoon baking soda</b></div>
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<b>colored sugars</b></div>
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<b><br /></b></div>
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<b>Heat oven to 375 degrees.</b></div>
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<b>Combine butter, powdered sugar and 1/2</b></div>
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<b>cup sugar in bowl. Beat at medium speed, scraping</b></div>
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<b>bowl often, until creamy. Add egg and vanilla; continue</b></div>
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<b>beating until well mixed. Add flour, cream of tartar and</b></div>
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<b>baking soda; beat at low speed until dough forms a ball.</b></div>
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<b><br /></b></div>
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<b>Using a cookie scoop, (mine is </b><b>1 1/4" across) place </b></div>
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<b>scoops of dough 2" apart onto a parchment lined </b></div>
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<b>baking sheet. Then go back and shape scoops into</b></div>
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<b>smooth balls and roll in colored sugar. Replace on</b></div>
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<b>baking sheet and flatten to about 1 1/2 inches with</b></div>
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<b>the bottom of a glass.</b></div>
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<b>Bake 12-15 minutes or until edges are lightly</b></div>
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<b>browned. Let stand 1 minute on baking sheet</b></div>
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<b>then remove to cooling rack. Makes 24 nice sized</b></div>
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<b>cookies.</b></div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVIm1TDMhH_dgbtBTtunpCpIIrAQ3GsRFDUCka77smxJY0JwheZ1GU3nv-aqdW7ibcWWuh4G3c5VOuOZymGKr6w6nabW_UFHmV58AjgfYI9GSMQjr-ksiudDrQQ20Jy4KsxTsWLN5LRXI/s1600/brsugarcookies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVIm1TDMhH_dgbtBTtunpCpIIrAQ3GsRFDUCka77smxJY0JwheZ1GU3nv-aqdW7ibcWWuh4G3c5VOuOZymGKr6w6nabW_UFHmV58AjgfYI9GSMQjr-ksiudDrQQ20Jy4KsxTsWLN5LRXI/s1600/brsugarcookies1.jpg" /></a></div>
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Thanks so much for stopping by!!</div>
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Happy Baking!!</div>
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<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com6tag:blogger.com,1999:blog-945806076344420140.post-66797631173565755882016-08-04T13:59:00.000-07:002017-03-05T14:42:49.450-08:00Melting Moments Sandwiches with Fresh Raspberry Buttercream<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBWQswhJgm8XNtOVQ0LZg2_Z6oDgWhcb_p-BRG2eNWez3XSCPK0d7gRWJGnjBHbxRyQX0ZhgUkYmRaRSAWWAa0pJgbAKqZkVvs_iONpLQ4Ia0AVqJVKq1r8u1bl-yjEmPm4pzaJ-_Ei3x/s1600/raspberrymms4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBWQswhJgm8XNtOVQ0LZg2_Z6oDgWhcb_p-BRG2eNWez3XSCPK0d7gRWJGnjBHbxRyQX0ZhgUkYmRaRSAWWAa0pJgbAKqZkVvs_iONpLQ4Ia0AVqJVKq1r8u1bl-yjEmPm4pzaJ-_Ei3x/s1600/raspberrymms4.jpg" /></a></div>
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I have just discovered <i style="font-weight: bold;">MELTING MOMENTS </i><span style="font-weight: bold;">cookies</span></div>
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and <b><i>adore </i></b>them!! These little lovelies are similar to shortbread</div>
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and just <i style="font-weight: bold;">melt in your mouth!!</i> It's the perfect sweet for </div>
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any tea party because they are so pretty and easy to make!<i style="font-weight: bold;"> </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZbhiAKPL4uyuE-ABkuL8PG1mr_1aZkYh0hP7_UlgH93A4LQhnA55540lpLi_PIhLacOdeI2F96pDt1EPPWdeNSdSDPI12o2w7KN-9_EdcFAjNDk69_e-ZBqI4CmynUevTmFP6PeIELU6/s1600/raspberrymms1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZbhiAKPL4uyuE-ABkuL8PG1mr_1aZkYh0hP7_UlgH93A4LQhnA55540lpLi_PIhLacOdeI2F96pDt1EPPWdeNSdSDPI12o2w7KN-9_EdcFAjNDk69_e-ZBqI4CmynUevTmFP6PeIELU6/s1600/raspberrymms1.jpg" /></a></div>
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The cookies contain a large amount of <i style="font-weight: bold;">cornstarch </i>which </div>
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gives them that <i style="font-weight: bold;">melt in the mouth texture!! </i>The dough is</div>
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so easy to prepare and roll out! No problems sticking!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-Cb4lzsyuPTFdXyA-7pUWHmMBGoDkDwNnVb-7xU_jInKEgTomGaFaSYh9GMJozgJEtSguu8UgYH6r9n7ikVS0jhgkAdv_ZALsAL9Lh44QXxY1vU-5OgEPBZJ10EPwMdJAPzo_5D8LeDI/s1600/raspberrymms7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-Cb4lzsyuPTFdXyA-7pUWHmMBGoDkDwNnVb-7xU_jInKEgTomGaFaSYh9GMJozgJEtSguu8UgYH6r9n7ikVS0jhgkAdv_ZALsAL9Lh44QXxY1vU-5OgEPBZJ10EPwMdJAPzo_5D8LeDI/s1600/raspberrymms7.jpg" /></a></div>
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The fresh raspberry buttercream is a <b><i>snap</i></b> to make!</div>
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Don't let the extra step of cooking the raspberries</div>
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hinder you! The tartness of the buttercream is so</div>
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good with the cookies, and so worth it!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRs3ftgKLkussIPTl_1-wuu50AWWPux3ppPyObdoHkCCC3z4dZ3XVfsWHwZYEY6Ujhh_xMk2jLBncQfRjvr7sSP2nRAlsnQ4r4k0f22UrzV6EzRdyVQy9Upg2XcaJeN0Hp9mGjCKAs1_SJ/s1600/fullsizeoutput_dd2-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRs3ftgKLkussIPTl_1-wuu50AWWPux3ppPyObdoHkCCC3z4dZ3XVfsWHwZYEY6Ujhh_xMk2jLBncQfRjvr7sSP2nRAlsnQ4r4k0f22UrzV6EzRdyVQy9Upg2XcaJeN0Hp9mGjCKAs1_SJ/s1600/fullsizeoutput_dd2-2.jpg" /></a></div>
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I used my Wilton 2D tip to pipe the buttercream. Love the</div>
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design!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Yg6KKkXbbRqpXOS6keWMGMI76pGLqojq_lh5duNham3uvrPohNKvgzHMYIbSll3TxVbgo8dTAhOorA2IU3Og-onWc29BA03vyIJUZHs36QASbIEf2QU_L6yHy1-7Oafkx-FeGfCqG5A1/s1600/raspberrymms8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Yg6KKkXbbRqpXOS6keWMGMI76pGLqojq_lh5duNham3uvrPohNKvgzHMYIbSll3TxVbgo8dTAhOorA2IU3Og-onWc29BA03vyIJUZHs36QASbIEf2QU_L6yHy1-7Oafkx-FeGfCqG5A1/s1600/raspberrymms8.jpg" /></a></div>
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This is a great tip when you're preparing for a tea party</div>
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and discover that you need some additional cake stands!</div>
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You could also display mints, peanuts, or sugar cubes</div>
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in this way!</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdpOUBrNXuoQksjxwoH69uin3pCbQcznRMUQKzgZKE24Tqzu2bioCopPU5DY694RYpTEuIVjS6aIlRs3bMGtYrA7xpFum1wevdCp3sXHX-lH4whYGHmw21zXTQOQXygqQYlaYw4kgNNr4/s1600/raspberrymms3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdpOUBrNXuoQksjxwoH69uin3pCbQcznRMUQKzgZKE24Tqzu2bioCopPU5DY694RYpTEuIVjS6aIlRs3bMGtYrA7xpFum1wevdCp3sXHX-lH4whYGHmw21zXTQOQXygqQYlaYw4kgNNr4/s1600/raspberrymms3.jpg" /></a></div>
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After assembling the cookies, sprinkle with additional</div>
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powdered sugar! So pretty!!</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2jC0M24UKc7ihWoZq7c97O71c-nFx54DdZh1Hv4T-tJ9eo6uhj0IPuLcbL85TnL8P-PH0Ee_TxpgqZJvH6qj5ud_OrQk8BtTQIrzcGobhP-e9vV2sh6ELKav2gPEHS1HYs79XZIz3_IgG/s1600/raspberrymms9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2jC0M24UKc7ihWoZq7c97O71c-nFx54DdZh1Hv4T-tJ9eo6uhj0IPuLcbL85TnL8P-PH0Ee_TxpgqZJvH6qj5ud_OrQk8BtTQIrzcGobhP-e9vV2sh6ELKav2gPEHS1HYs79XZIz3_IgG/s1600/raspberrymms9.jpg" /></a></div>
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<b>MELTING MOMENTS with</b></div>
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<b>Fresh Raspberry Buttercream</b></div>
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<b><br /></b></div>
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<b>For the Cookies:</b></div>
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<b><br /></b></div>
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<b>8 ounces (250g) butter, softened</b></div>
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<b>1 teaspoon vanilla extract (I used clear)</b></div>
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<b>1/2 cup (80g) icing (confectioners') sugar, sifted</b></div>
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<b>1 1/2 cups (225g) all purpose flour</b></div>
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<b>1/2 cup (75g) cornstarch (cornflour)</b></div>
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<b><br /></b></div>
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<b>For the Buttercream:</b></div>
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<b>5 ounces raspberries (fresh or frozen)</b></div>
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<b>1/2 cup (1 stick) butter, room temperature</b></div>
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<b>1 teaspoon lemon juice</b></div>
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<b>3 1/2 cups sifted powdered sugar (divided)</b></div>
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<b><br /></b></div>
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<b>Preheat oven to 325F (160C).</b></div>
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<b>Line baking sheets with parchment paper.</b></div>
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<b>Into a bowl, sift together the all purpose flour</b></div>
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<b>and the cornstarch/cornflour. </b></div>
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<b><br /></b></div>
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<b>Beat butter, extract and confectioners' sugar</b></div>
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<b>with an electric mixer until light and fluffy.</b></div>
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<b>On lowest speed, add flour mixture in two</b></div>
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<b>batches.</b></div>
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<b><br /></b></div>
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<b>Divide dough in half. Roll out one at a time onto a </b></div>
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<b>lightly </b><b>floured </b><b>surface </b><b>to 1/2". Using a </b><b>small </b><b>round </b></div>
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<b>cookie cutter, </b><b>cut out as many circles </b><b>as </b><b>you can. Re-roll, </b></div>
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<b>then cut </b><b>out more. Place rounds </b><b>on lined </b><b>baking sheet </b></div>
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<b>about 1" </b><b>apart and bake for </b><b>about 15 minutes. Let cool </b></div>
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<b>on pan for </b><b>5 </b><b>minutes then transfer to a rack to cool.</b></div>
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<b><br /></b></div>
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<b>Make the buttercream:</b></div>
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<b>Place the raspberries into a small sauce pan</b></div>
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<b>and cook over medium heat, stirring with a</b></div>
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<b>spoon, until they break down into a sauce.</b></div>
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<b>Pour the sauce through a strainer, pressing </b></div>
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<b>down with the back of spoon to get all of</b></div>
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<b>the juice out. Set aside and let cool.</b></div>
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<b><br /></b></div>
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<b>In the bowl of a mixer, cream the butter</b></div>
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<b>then add 2 cups of the confectioners' sugar.</b></div>
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<b>Next add the raspberry and lemon </b><b>juices. </b></div>
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<b>Add another 1 1/2 cups confectioners'</b></div>
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<b>sugar and mix until smooth. If you need a bit</b></div>
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<b>more liquid, add some more lemon juice. The</b></div>
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<b>tartness of this buttercream is delicious with</b></div>
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<b>the cookies!</b></div>
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<br /></div>
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<b>To finish: Pipe half the cookies with raspberry</b></div>
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<b>buttercream, top with other halves, and sprinkle</b></div>
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<b>with a bit of confectioners' sugar.</b></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfoSvbpgtAGXt_JwhW7KD3FAuXRPGmPrbLOE1NgE31f-5n6srMUZMWci-K3T1kxcdurWhcXGV__H3Gn9WxFgpkcC0AdV8IB3VQI5zYQ3HLH5PXQO6NtOdLj5HPHfxOWdTGoq7KPGjbKHk/s1600/raspberrymms5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfoSvbpgtAGXt_JwhW7KD3FAuXRPGmPrbLOE1NgE31f-5n6srMUZMWci-K3T1kxcdurWhcXGV__H3Gn9WxFgpkcC0AdV8IB3VQI5zYQ3HLH5PXQO6NtOdLj5HPHfxOWdTGoq7KPGjbKHk/s1600/raspberrymms5.jpg" /></a></div>
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I hope you try this wonderful recipe! It's the perfect cookie</div>
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for any <i style="font-weight: bold;">girly </i>party!!</div>
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<br /></div>
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Today I'm joining a lovely blog party-</div>
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<a href="http://blog.bernideens.com/2016/08/edith-holdens-books-for-tea-not-in.html">Bernideen's Tea Time</a>.</div>
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<br /></div>
<br />
<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com11tag:blogger.com,1999:blog-945806076344420140.post-12749919112744129332016-07-29T10:36:00.000-07:002017-03-16T16:09:30.528-07:00Strawberry Chicken Salad Tea Sandwiches from TeaTime Magazine<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp05KR81BSDcxsDT7XWFfdGANcMRCV-Z-_bcNKhAXz1G4Phxf84STKRm8VRQsfyhQ8i0hmkILhQyffo_xgIox5e6Mk9UzG0lCyjUau1jkbDdQIQSV67NKI7mZYNP_GCBTTrpwTD_7B1Aoj/s1600/strawsand3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp05KR81BSDcxsDT7XWFfdGANcMRCV-Z-_bcNKhAXz1G4Phxf84STKRm8VRQsfyhQ8i0hmkILhQyffo_xgIox5e6Mk9UzG0lCyjUau1jkbDdQIQSV67NKI7mZYNP_GCBTTrpwTD_7B1Aoj/s1600/strawsand3a.jpg" /></a></div>
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If you are looking for a <i style="font-weight: bold;">fabulous </i><span style="font-weight: bold;">spring/</span>summer tea<br />
sandwich, look no further! Today I'm sharing with you<br />
TeaTime Magazine's <a href="http://www.teatimemagazine.com/strawberry-chicken-salad-tea-sandwiches-recipe/">Strawberry Chicken Salad Tea </a><br />
<a href="http://www.teatimemagazine.com/strawberry-chicken-salad-tea-sandwiches-recipe/">Sandwiches</a>. They are just as <i style="font-weight: bold;">pretty </i>as they are<br />
<b><i>delicious!!</i></b></div>
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<b><i><br /></i></b>
I also used some <i style="font-weight: bold;">Fillo Shells </i>that I had, and put a<br />
small scoop of the chicken salad in them! Heaven!!</div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6i9hl_tTj5Jr5up9q0jyG-w14snMm_tpAHOl8lWiFLRhPzTrEOo7EQSlo6J3R0W_90VNnCr0wQIe7wmBEt4CpXtwkxbhUBT7iOlQ3-zkrCfzN9X0HawudY6MNKVi6dhEH3qXH4keJFY3Z/s1600/strawberryts5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6i9hl_tTj5Jr5up9q0jyG-w14snMm_tpAHOl8lWiFLRhPzTrEOo7EQSlo6J3R0W_90VNnCr0wQIe7wmBEt4CpXtwkxbhUBT7iOlQ3-zkrCfzN9X0HawudY6MNKVi6dhEH3qXH4keJFY3Z/s1600/strawberryts5.jpg" /></a></div>
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My family <i style="font-weight: bold;">loved </i>this recipe! It's just the <b><i>perfect blend</i></b></div>
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of ingredients!! <i style="font-weight: bold;">So good </i>and perfect for Spring or<br />
Summer entertaining!! The recipe is very simple and<br />
uses a <i style="font-weight: bold;">rotisserie chicken, </i>so you don't have to worry<br />
about cooking!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgKzoG4E-TtMN3bHrlD7VrGuQOFkaGWipL4u-H2LyT5HOUGaHqZHZ4hKZvBpUiVAnPwLkZSHMbWN6KiftlDwVHoPt9HfqRZZWI2kI8vHVZBsJBxWutcBbgl_PAEPvE3Ocg8GCfyfXgMG2Q/s1600/strawberryts4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgKzoG4E-TtMN3bHrlD7VrGuQOFkaGWipL4u-H2LyT5HOUGaHqZHZ4hKZvBpUiVAnPwLkZSHMbWN6KiftlDwVHoPt9HfqRZZWI2kI8vHVZBsJBxWutcBbgl_PAEPvE3Ocg8GCfyfXgMG2Q/s1600/strawberryts4.jpg" /></a></div>
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Just chop some rotisserie chicken (I just used the <b><i>white meat)</i></b>, </div>
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strawberries, toasted pecans, mandarin oranges, celery and </div>
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green onion. Then make a yummy <i style="font-weight: bold;">Poppy Seed Dressing </i></div>
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using Mayo, champagne or rice vinegar, poppy seeds, and </div>
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a bit of sugar, salt & pepper. </div>
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<br /></div>
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Combine all of these beautiful ingredients and you're </div>
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ready to make some <i style="font-weight: bold;">tea sandwiches! </i></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTwvmEjbUUgKgV7I55LmVnEhNF-zIRdoCUi483BmQuv-0B2m_vltdbYOqTpPeBxix2vu-LYkN1aFnVGnR9sd4jDTrMnGfzxNEgRKTzATkFu8yixvKSyZcnYdC7AGpTWdVvd_l7V20yTfj/s1600/strawberryts6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTwvmEjbUUgKgV7I55LmVnEhNF-zIRdoCUi483BmQuv-0B2m_vltdbYOqTpPeBxix2vu-LYkN1aFnVGnR9sd4jDTrMnGfzxNEgRKTzATkFu8yixvKSyZcnYdC7AGpTWdVvd_l7V20yTfj/s1600/strawberryts6.jpg" /></a></div>
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Using your cookie cutters, make some pretty flower </div>
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shaped sandwiches or just trim crusts and slice diagonally!</div>
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<b>STRAWBERRY CHICKEN SALAD</b></div>
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<b>TEA SANDWICHES</b></div>
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<b>adapted from <a href="http://www.teatimemagazine.com/strawberry-chicken-salad-tea-sandwiches-recipe/">here </a></b></div>
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<b><br /></b></div>
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<b>1 loaf Pepperidge Farm thin white bread</b></div>
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<b>2 1/2 cups chopped cooked chicken (I used the white meat</b></div>
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<b>from a rotisserie chicken)</b></div>
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<b>1 cup chopped strawberries</b></div>
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<b>1/2 cup chopped toasted pecans</b></div>
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<b>1/3 cup chopped celery</b></div>
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<b>1/4 cup chopped green onion</b></div>
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<b>1 (11-ounce) can mandarin oranges, drained & chopped</b></div>
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<b>1 recipe Poppy Seed Dressing (recipe follows)</b></div>
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<b>Garnish: sliced strawberries</b></div>
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<b><br /></b></div>
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<b>Poppy Seed Dressing:</b></div>
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<b>1/2 cup mayonnaise, such as Hellman's</b></div>
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<b>1 tablespoon champagne or rice vinegar</b></div>
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<b>2 teaspoons poppy seeds</b></div>
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<b>2 teaspoons sugar</b></div>
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<b>1/4 teaspoon salt</b></div>
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<b>1/8 teaspoon ground black pepper</b></div>
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<b><br /></b></div>
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<b>In a small bowl, combine all ingredients, cover</b></div>
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<b>& refrigerate until needed. Dressing can be made</b></div>
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<b>a day in advance.</b></div>
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<b><br /></b></div>
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<b>Instructions:</b></div>
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<b><br /></b></div>
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<b>Using a small flower shaped cookie cutter, cut shapes</b></div>
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<b>in the middle of <i>half </i>of the bread slices. Cover with damp</b></div>
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<b>paper towels, or store in a resealable plastic bag to keep</b></div>
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<b>from drying out.</b></div>
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<b><br /></b></div>
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<b>In a large bowl, combine chicken, strawberries, pecans, </b></div>
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<b>celery, green onion, mandarin oranges, and Poppy Seed</b></div>
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<b>Dressing, stirring to blend. Refrigerate, covered, until cold.</b></div>
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<b>Place approximately 3 tablespoons chicken salad on a slice</b></div>
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<b>of bread <i>without</i> a cutout. Top with a slice of bread <i>with</i></b></div>
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<b>a cutout. Using a 2 3/4" flower shaped cookie cutter, cut</b></div>
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<b>out a shape from the middle of the sandwich. Repeat </b></div>
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<b>with remaining bread and chicken salad.</b></div>
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<b><br /></b></div>
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<b>Using the small flower cookie cutter, cut shapes out </b></div>
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<b>of outside slices of strawberries. Place one shape on</b></div>
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<b>top of each sandwich.</b></div>
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<b><br /></b></div>
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<b>Sandwiches can be made earlier in the day, covered</b></div>
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<b>with damp paper towels in an airtight container, and</b></div>
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<b>refrigerated until serving time. Garnish sandwiches</b></div>
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<b>just before serving.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-acJfdBYXXUUuxoQJaklFTuX-biL0I_Q5FLaZYXpqdv912Sw1WL_Na95wY32nI575Nz7j_Tnh9jPbtIDC-cU4J3DP3KOZkszQRwNHBQkRwHb_UMa8GkTHi0ETlEiHLU74xNroJ0gLERP/s1600/strawsand1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-acJfdBYXXUUuxoQJaklFTuX-biL0I_Q5FLaZYXpqdv912Sw1WL_Na95wY32nI575Nz7j_Tnh9jPbtIDC-cU4J3DP3KOZkszQRwNHBQkRwHb_UMa8GkTHi0ETlEiHLU74xNroJ0gLERP/s1600/strawsand1a.jpg" /></a></div>
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I garnished my tea sandwiches with a strawberry</div>
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heart that I made using some tiny cookie cutters.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwq_qwyPwjOslvboOy0b-EUkXwBmxtV6gBCTF1CUWZ6MD-BtKObK-AxgWwNgRdg3oD3xjIUnCCR1i-sZH4saLKese4MfQS4tSd-svjcvODanKbqZ_5XQymarpX7IISkvzdtYokBYb21cSe/s1600/strawsand2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwq_qwyPwjOslvboOy0b-EUkXwBmxtV6gBCTF1CUWZ6MD-BtKObK-AxgWwNgRdg3oD3xjIUnCCR1i-sZH4saLKese4MfQS4tSd-svjcvODanKbqZ_5XQymarpX7IISkvzdtYokBYb21cSe/s1600/strawsand2a.jpg" /></a></div>
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Your guests are gonna <i style="font-weight: bold;">love </i>these tea sandwiches!!</div>
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Make sure you have the recipe to give out!!</div>
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Thanks <i style="font-weight: bold;">so much </i>for visiting!! xo!!</div>
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<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com2tag:blogger.com,1999:blog-945806076344420140.post-80161338976928709742016-07-25T12:31:00.000-07:002017-04-12T09:10:23.791-07:00Baking Day: Double Coconut Biscotti<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4IYXJibc38jDhaA184FiQxfgZLIBDEXUy3RR4W93ZbiSVOjipDLXTNFVQzbMuFGkaDVibC52apY8d0P_51hEjua-6YoszNu65GfP5ux1WNJZJZL2J171JtXRP5jfstAzQKY-ZwrE-uP_/s1600/coconutbisc2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4IYXJibc38jDhaA184FiQxfgZLIBDEXUy3RR4W93ZbiSVOjipDLXTNFVQzbMuFGkaDVibC52apY8d0P_51hEjua-6YoszNu65GfP5ux1WNJZJZL2J171JtXRP5jfstAzQKY-ZwrE-uP_/s1600/coconutbisc2.jpg" /></a></div>
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<b>I have a delicious <i>Biscotti </i>recipe to share with you today!</b></div>
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<b>It's <i>crispy, </i>it's <i>crunchy</i>, it's <i>coconutty</i> and <i>perfect </i>for </b></div>
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<b>dipping </b><b>into a cup of </b><b>hot <i>tea or coffee!</i></b></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tMiMHe3qLgv_A9PN33IEFb3b7Ndb0WtCXKcaCYAV5LbSu1INc21o2_D8Ii0UTaxlAVrxQ6U6-62JRRFjiPZ5inGCS6TdyNAXnupeufDM6md6iFth3QEE70waOTJFZUyLDdrBQLIjQmQa/s1600/coconutbisc6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tMiMHe3qLgv_A9PN33IEFb3b7Ndb0WtCXKcaCYAV5LbSu1INc21o2_D8Ii0UTaxlAVrxQ6U6-62JRRFjiPZ5inGCS6TdyNAXnupeufDM6md6iFth3QEE70waOTJFZUyLDdrBQLIjQmQa/s640/coconutbisc6.jpg" width="640" /></a></div>
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Biscotti is so easy to make and there are so many options!</div>
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Once you find the recipe you love, you can just change out</div>
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the ingredients for different variations. Next time I make </div>
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these coconut biscotti, I think I'll add some chopped</div>
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<i style="font-weight: bold;">macadamia nuts</i>! Yum!!</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgRXnzF1h53-6GOTUe8_AiMIpLul5JH0Wgk1O7uPCo1DGNySpvgVr6bj-E1Z2i8C1yqVsRvOeoViIi53ohr_1BJQOiTy__pRqoSQMMt-ZA0_Md1LHFVT1f0WWaawV5k7o6qRBk0KoqCzm/s1600/coconutbisc7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgRXnzF1h53-6GOTUe8_AiMIpLul5JH0Wgk1O7uPCo1DGNySpvgVr6bj-E1Z2i8C1yqVsRvOeoViIi53ohr_1BJQOiTy__pRqoSQMMt-ZA0_Md1LHFVT1f0WWaawV5k7o6qRBk0KoqCzm/s1600/coconutbisc7.jpg" /></a></div>
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All you do is mix the dough, divide it into thirds, then </div>
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pat it into logs on a floured work surface with floured</div>
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hands. Bake for 30 minutes, let cool for 15 minutes, </div>
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then slice into 1/4"-1/2" slices. Bake again for 20 </div>
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minutes, turning them over halfway through.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNaIWqfD5EIm0XQ4XfqAQIjTyH_uG1SKdc0lxKfi2J6sdmpaATV6dZG906DNCQkKCH61wwFEqu98b4QJQzDlkoXNfi5VXkMTK3D9dFrfjNa5a-p_oYfnnb-cKyJmpJAJu97RJksQwbs287/s1600/coconutbisc4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNaIWqfD5EIm0XQ4XfqAQIjTyH_uG1SKdc0lxKfi2J6sdmpaATV6dZG906DNCQkKCH61wwFEqu98b4QJQzDlkoXNfi5VXkMTK3D9dFrfjNa5a-p_oYfnnb-cKyJmpJAJu97RJksQwbs287/s1600/coconutbisc4.jpg" /></a></div>
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Once the biscotti have cooled, dip each cookie into melted</div>
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Candy Melts, then into shredded coconut. I like to use</div>
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<a href="http://www.bobsredmill.com/shredded-coconut.html">shredded unsweetened coconut</a> because it's so finely </div>
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shredded and I just like that look!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3Tn6i-UeJ7zPrE3WOhnrgO4wuVImThFbto_PPj6ENUCJd93ioLl9o_A_NbGlbGdwbfc0KsfQyMLKKIT5GFfh9RgVOQjUfpjtCYqJcH-Hfuxtd3vj-t1Mby6UU1J-yhAIRtsD6eRUpdmM/s1600/tearoomtipoftheday1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3Tn6i-UeJ7zPrE3WOhnrgO4wuVImThFbto_PPj6ENUCJd93ioLl9o_A_NbGlbGdwbfc0KsfQyMLKKIT5GFfh9RgVOQjUfpjtCYqJcH-Hfuxtd3vj-t1Mby6UU1J-yhAIRtsD6eRUpdmM/s1600/tearoomtipoftheday1.jpg" /></a></div>
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Melting the Candy Melts in the microwave is easy, but at<br />
that point it's pretty thick. To thin it out, all you have to do<br />
is add a bit of <i style="font-weight: bold;">shortening, </i><span style="font-weight: bold;">which makes dipping so</span></div>
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<span style="font-weight: bold;">much easier.</span></div>
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<span style="font-weight: bold;"><br /></span></div>
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If you prefer to use <i style="font-weight: bold;">white chocolate</i>, <a href="http://www.craftsy.com/blog/2013/09/how-to-melt-white-chocolate/">here is a step-by-step </a></div>
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<a href="http://www.craftsy.com/blog/2013/09/how-to-melt-white-chocolate/">tutorial</a> so that you don't do what I did and <i style="font-weight: bold;">scorch </i>a beautiful </div>
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bag of white chocolate chips in the microwave!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJc0ml66Icr3s8FcdpiE_dHMH0vrf5trIeJHEScJNwWzxBc9S_sGOeNOUA8WWxe4LNdIpYlmGX0c0ubKBhwAyjL_8y01mBixI5TO_w6gQGOVMMkIlQmaHEwlgEP3tIp6WrSnguxnUL39VQ/s1600/coconutbisc3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJc0ml66Icr3s8FcdpiE_dHMH0vrf5trIeJHEScJNwWzxBc9S_sGOeNOUA8WWxe4LNdIpYlmGX0c0ubKBhwAyjL_8y01mBixI5TO_w6gQGOVMMkIlQmaHEwlgEP3tIp6WrSnguxnUL39VQ/s1600/coconutbisc3.jpg" /></a></div>
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<b>DOUBLE COCONUT BISCOTTI</b></div>
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<b><br /></b></div>
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<b>2 cups all purpose flour</b></div>
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<b>3/4 cup sugar</b></div>
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<b>2 teaspoons baking powder</b></div>
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<b>1/4 teaspoon salt</b></div>
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<b>1 1/2 cups sweetened coconut (I used Baker's)</b></div>
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<b>3 large eggs</b></div>
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<b>2 teaspoons vanilla extract (or coconut extract)</b></div>
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<b>1 bag of white <a href="http://www.wilton.com/bright-white-candy-melts-candy/1911-1300.html">Candy Melts</a></b></div>
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<b>1-2 tablespoons shortening</b></div>
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<b>1 1/2 cups finely shredded coconut (I use <a href="http://www.bobsredmill.com/shredded-coconut.html">this</a>)</b></div>
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<b>Preheat oven to 350 degrees. In a large bowl, </b></div>
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<b>whisk together flour, sugar, </b><b>baking </b><b>powder </b><b>and </b></div>
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<b>salt. Stir in coconut.</b></div>
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<b><br /></b></div>
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<b>In a small bowl, (or mixer) beat the eggs and vanilla,</b></div>
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<b>then add (or mix using lowest speed on mixer) the</b></div>
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<b> flour mixture. </b></div>
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<b><br /></b></div>
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<b>Knead the dough on a lightly floured work surface</b></div>
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<b>until smooth. Divide dough into thirds and shape </b></div>
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<b>into logs about 3" wide by 7" long.</b></div>
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<b>Place logs on a parchment lined baking sheet, 3" </b></div>
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<b>apart </b><b>and </b><b>bake for 30 minutes. Transfer to a</b></div>
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<b>wire rack to cool - about 15 minutes.</b></div>
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<b><br /></b></div>
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<b>Using a <i>serrated knife</i>, thinly slice the logs</b></div>
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<b>crosswise, about 1/4" thick. Lay the slices on</b></div>
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<b>parchment lined baking sheets. Bake until crisp</b></div>
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<b>and lightly golden, rotating baking pan and turning</b></div>
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<b>biscotti over halfway through. 20 minutes total.</b></div>
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<b>Remove from oven and cool completely.</b></div>
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<b><br /></b></div>
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<b>Place the Candy Melts into a microwavable safe</b></div>
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<b>bowl, along with a tablespoon (or more) shortening</b></div>
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<b> and melt according to package directions. Dip</b></div>
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<b>top/bottom/side of biscotti into mixture, then dip</b></div>
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<b>immediately into shredded coconut. Place on a</b></div>
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<b>parchment lined baking sheet to harden, or into</b></div>
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<b>the refrigerator to speed up the process.</b></div>
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<b>Makes approximately 5 dozen.</b></div>
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</div>
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<b>If you love <i>biscotti </i>but have never made it before, you</b></div>
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<b>should give it a try! It's really very easy and so great </b></div>
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<b>for gifting!!</b></div>
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Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com0tag:blogger.com,1999:blog-945806076344420140.post-2148344057545601142016-07-04T11:58:00.000-07:002016-07-09T00:40:49.652-07:00Fruit Tarts with Homemade Pastry Cream<br />
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Don't you just love all the pretty summer fruits & berries?!</div>
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I know I do!! Today's recipe uses some of those luscious</div>
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fruits on mini tarts filled with homemade <b><i>pastry cream!!</i></b></div>
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Fruit tarts are perfect for Fourth of July parties, especially</div>
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the mini tarts that you can just pick up and go! These</div>
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are very easy to put together, and using the ready made</div>
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tart shells makes them look so professional!!</div>
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<i style="font-weight: bold;">Pastry Cream </i>is so delicious and takes just a few minutes</div>
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to make. Since it does need to chill before use, I usually</div>
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make it the day before I need it.</div>
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The recipe calls for 6 egg yolks, which will leave you with</div>
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6 egg whites. Instead of tossing them, I always make </div>
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<b><i>Meringues </i></b>with mine! They're easy to make and after </div>
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piping them, just sprinkle them with some <b><i>patriotic </i></b></div>
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<b><i>colored sprinkles!</i></b></div>
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The best way I found to fill the tart shells is with a</div>
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piping bag. If you don't have one, you can always use</div>
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a sandwich bag. Just fill the bag with pastry cream, seal,</div>
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then snip off a tiny bit at a corner and fill the shells. This </div>
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goes so much quicker and with less mess!</div>
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I found some nice ripe cantaloupe and thought I'd like to </div>
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use that in my fruit tarts as well. So I cut the melon in half, </div>
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scooped out the seeds, cut slices about 3/4" deep then cut </div>
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out shapes using my tiny flower shaped cookie cutter!</div>
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The color is so pretty!</div>
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I buy whatever fruit looks the best that day, wash and pat it</div>
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dry and arrange it by twos or threes depending on the size.</div>
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To give your tarts a professional look, brush fruit with </div>
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some melted and strained apricot preserves or apple jelly.</div>
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<b>FRUIT TARTS</b></div>
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<b>WITH HOMEMADE PASTRY CREAM</b></div>
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<b><br /></b></div>
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<b>2 boxes mini <a href="http://www.privateselection.com/artisan-products/artisan-baking-and-cooking-ingredients/baking/shortbread-tartlet-shells/">tart shells</a></b></div>
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<b>berries/fruit of your choice</b></div>
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<b>pastry cream</b></div>
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<b>apricot preserves or apple jelly</b></div>
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<b>PASTRY CREAM:</b></div>
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<b>2 cups milk</b></div>
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<b>1/2 cup white sugar DIVIDED</b></div>
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<b>6 egg yolks</b></div>
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<b>4 tablespoons all-purpose flour</b></div>
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<b>4 tablespoons unsalted butter</b></div>
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<b>pinch salt</b></div>
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<b>1 teaspoon vanilla extract</b></div>
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<b>Place the milk and HALF the sugar in a</b></div>
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<b>saucepan over medium heat. Combine the egg</b></div>
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<b>yolks and remaining sugar in a bowl and whisk</b></div>
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<b>until light in color. Add the flour and salt, mix to</b></div>
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<b>combine.</b></div>
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<b>When the milk just begins to boil, remove from heat.</b></div>
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<b>Very slowly dribble the hot milk into the yolk mixture,</b></div>
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<b>stirring all the time. When about half of the milk has</b></div>
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<b>been added, place all of the yolk mixture into the </b></div>
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<b>saucepan over medium heat. Using a spatula or a</b></div>
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<b>whisk, mix the pastry cream as it heats, making sure</b></div>
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<b>to reach all of the corners of the pan while stirring. </b></div>
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<b>Bring the mixture to a boil. Let boil for about one</b></div>
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<b>minute, stirring constantly. The mixture will be thick.</b></div>
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<b>Remove from heat and add the butter. Strain if you</b></div>
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<b>wish for a smoother cream. Place into a bowl and</b></div>
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<b>cover directly with plastic wrap to stop a skin from</b></div>
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<b>forming on the cream. Chill and use within a few days.</b></div>
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<b>**Recipe can be halved.</b><br />
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<b>Place shells on a baking sheet, fill with pastry cream,</b><br />
<b>arrange fruits on top, brush with jelly and chill until</b><br />
<b>needed. Makes 32 tarts.</b></div>
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These are a <i style="font-weight: bold;">perfect treat </i>for any Patriotic party!!</div>
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Happy Fourth to all my American followers!!</div>
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<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com7tag:blogger.com,1999:blog-945806076344420140.post-43646432730229165662016-06-27T14:24:00.001-07:002017-02-27T11:04:03.877-08:00Tea Room Cherry Blue Chicken Salad <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimucxpVBBKtBLT0RgzLRtyr5pBe_-3cc4HkrvDAvQ3141PwRZENHhMdAKSxhOGurCZum0AhC1ndE9RhrOO2zFMylVQ84T4HGg-T0VeDWehunGyT9fZI8oFsFnnmwHNwOJhKU5RTypd2kdP/s1600/cbchickensalad7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimucxpVBBKtBLT0RgzLRtyr5pBe_-3cc4HkrvDAvQ3141PwRZENHhMdAKSxhOGurCZum0AhC1ndE9RhrOO2zFMylVQ84T4HGg-T0VeDWehunGyT9fZI8oFsFnnmwHNwOJhKU5RTypd2kdP/s1600/cbchickensalad7.jpg" /></a></div>
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There used to be a Tea Room in Roswell, Georgia called <b><i>Mittie's </i></b></div>
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that was known for their <i style="font-weight: bold;">Cherry Blue Chicken Salad. </i>I only </div>
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visited once, but have never forgotten this yummy take on</div>
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chicken salad! With the Fourth of July holiday approaching</div>
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I was thinking about a tea menu using the colors red, white</div>
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& blue and remembered this chicken salad!</div>
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This yummy chicken salad includes blue cheese dressing, </div>
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dried cherries and walnuts. Even if this sounds a bit unusual</div>
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and you aren't crazy about <i style="font-weight: bold;">Blue Cheese</i>, you should give it a</div>
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try! You might just find a new favorite chicken salad recipe!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKXfY_cJej2D_qo9IgORsawGEkB6E99qKqUWN5l2AnAL6LA2x3OEg4cDRn_jJlqBP7ZuAxcLhrAfAcak5nKD0f-D41tdKHtQ2UtA2WV5ev5Gx4RXfDi4Jlsmm1WvpJM1HEM58l6uMnfUi/s1600/cbchickensalad1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKXfY_cJej2D_qo9IgORsawGEkB6E99qKqUWN5l2AnAL6LA2x3OEg4cDRn_jJlqBP7ZuAxcLhrAfAcak5nKD0f-D41tdKHtQ2UtA2WV5ev5Gx4RXfDi4Jlsmm1WvpJM1HEM58l6uMnfUi/s1600/cbchickensalad1.jpg" /></a></div>
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I also wanted to share a favorite <i style="font-weight: bold;">vintage tablecloth </i>with you! I adore</div>
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this little tea cloth with it's cheery colors and cherries! It also came </div>
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with 4 matching napkins! Since it had the colors I was looking for</div>
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and had a cherries theme, I thought it would be perfect for my tea!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifaO_gRn8OxJBKn0vBfW0NDiGKf-fEDOdjOLRCQFkghaITyxySLmTiZ7uprFUoq7qb6bi3WuwGgPZEHC9mWKWOUL76Nk_N60qZ6oJ3hvQ0osGRedpMZT5bJhmkvBbiAd6BlOy56t5yp6S4/s1600/cbchickensalad6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifaO_gRn8OxJBKn0vBfW0NDiGKf-fEDOdjOLRCQFkghaITyxySLmTiZ7uprFUoq7qb6bi3WuwGgPZEHC9mWKWOUL76Nk_N60qZ6oJ3hvQ0osGRedpMZT5bJhmkvBbiAd6BlOy56t5yp6S4/s1600/cbchickensalad6.jpg" /></a></div>
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Here's today's tea menu! The <i style="font-weight: bold;">Toffee Crumble Scones </i><span style="font-weight: bold;">are </span></div>
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<span style="font-weight: bold;">wonderful! The recipe can be found <a href="http://pinkpiccadillypastries.blogspot.com/2013/09/toffee-crumble-scones-for-autumn-tea.html">here!</a> I'll share the</span></div>
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<span style="font-weight: bold;"><i style="font-weight: bold;">Fruit Tarts </i>recipe on my next post! </span><br />
<span style="font-weight: bold;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-O3LwsMnoFSmMKsdcsRsFchWbkP3-Syg1xTr1O_lmrrQ3n5IlQBPyPSqzAVrA9iEJ2TWFdPk1m5kKwkFQTlLilv8pChWI6TtQOhmFmqaaqze1QKLXHzTe64xwXwY7Ie6_zHl9JDFrErWZ/s1600/cbchickensalad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-O3LwsMnoFSmMKsdcsRsFchWbkP3-Syg1xTr1O_lmrrQ3n5IlQBPyPSqzAVrA9iEJ2TWFdPk1m5kKwkFQTlLilv8pChWI6TtQOhmFmqaaqze1QKLXHzTe64xwXwY7Ie6_zHl9JDFrErWZ/s1600/cbchickensalad2.jpg" /></a></div>
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I seasoned the chicken tenderloins and using my grill pan, I grilled</div>
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them about 4 minutes each side. I always err on the side of caution</div>
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and would rather over cook a bit than undercook!</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0uPXZ_5ktnldmdJftgvIHcC30Aauqlma1y1sAcVzWXHLvIbin5PpSi1O3_QsO19cg8hHZ7hiH8x5DVf6A0_S9PzGIJUlPTAqIobPkwN2DvtknXao1JeTyWX-oGR3Vqo5AW2ysQwPbfZH/s1600/cbchickensalad3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0uPXZ_5ktnldmdJftgvIHcC30Aauqlma1y1sAcVzWXHLvIbin5PpSi1O3_QsO19cg8hHZ7hiH8x5DVf6A0_S9PzGIJUlPTAqIobPkwN2DvtknXao1JeTyWX-oGR3Vqo5AW2ysQwPbfZH/s1600/cbchickensalad3.jpg" /></a></div>
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Next I cut the chicken into small pieces… mixed</div>
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all the ingredients together….</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGco7Gjs09yuj5AjTghq3VXaZ69rYmQliolakmDMLrYNmorjXwhyA-7Ei0kvayyB6ruuPa9iGjc7KwfxNnTuDfvRA07VOXWKkYi2XdgkG7m51F7gonxhJQfbZfnbr-QtdUn665h_Ni5Ox/s1600/cbchickensalad10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGco7Gjs09yuj5AjTghq3VXaZ69rYmQliolakmDMLrYNmorjXwhyA-7Ei0kvayyB6ruuPa9iGjc7KwfxNnTuDfvRA07VOXWKkYi2XdgkG7m51F7gonxhJQfbZfnbr-QtdUn665h_Ni5Ox/s1600/cbchickensalad10.jpg" /></a></div>
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and scooped the chicken salad onto some pretty Red Bibb</div>
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lettuce. If you'd like a little more <i style="font-weight: bold;">blue </i>in your chicken salad,</div>
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just add some fresh blueberries!!</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Ww7eAOouk1MYlrc8Aj8I3k0t21Y0XmrZhQQqKFbowJFC48l_YHsrfeL4Ko4Kc6n-6bHytrp0hbeGQOB0xfW_eKUKZleQTqcvVQqPsP_u6MeyXnJcHp1I6mMfm6ajp9TIGoICET4w9UxR/s1600/cbchickensalad4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Ww7eAOouk1MYlrc8Aj8I3k0t21Y0XmrZhQQqKFbowJFC48l_YHsrfeL4Ko4Kc6n-6bHytrp0hbeGQOB0xfW_eKUKZleQTqcvVQqPsP_u6MeyXnJcHp1I6mMfm6ajp9TIGoICET4w9UxR/s1600/cbchickensalad4.jpg" /></a></div>
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Served it with some yummy <i style="font-weight: bold;">Strawberry Tea….</i></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfxftNrEQRf2KpHpOiY-ny24aqqVmLEG1FCo87aiXnXx2SiAmY-Bwd5AoVYTnq_etOl0wjo5XQFG1QvzrWL6OBuhaztIaqF3Hn266mGeiG9jkG73cViuns1LAl39HGC2gT57Suf_g14NX/s1600/cbchickensalad5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfxftNrEQRf2KpHpOiY-ny24aqqVmLEG1FCo87aiXnXx2SiAmY-Bwd5AoVYTnq_etOl0wjo5XQFG1QvzrWL6OBuhaztIaqF3Hn266mGeiG9jkG73cViuns1LAl39HGC2gT57Suf_g14NX/s1600/cbchickensalad5.jpg" /></a></div>
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and used my vintage cherry napkins!</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yNe13Yw3UXxCOgT3ya-EUUrhjVsDY2A0TPlkimLBN94GW6L346VqO97hLuJzEIMnkxL0vwxZqeT2W4SyseKdeeXMDV8bjKLwGFwg6_nEK_kJ3Dh0a_BYrkVs0xyTe1qvW8qnG8E6Etno/s1600/cbchickensalad8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yNe13Yw3UXxCOgT3ya-EUUrhjVsDY2A0TPlkimLBN94GW6L346VqO97hLuJzEIMnkxL0vwxZqeT2W4SyseKdeeXMDV8bjKLwGFwg6_nEK_kJ3Dh0a_BYrkVs0xyTe1qvW8qnG8E6Etno/s1600/cbchickensalad8.jpg" /></a></div>
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<b>CHERRY BLUE CHICKEN SALAD</b></div>
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<b>(my version)</b></div>
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<b><br /></b></div>
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<b>1 pound chicken tenderloins</b></div>
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<b>Montreal Chicken seasoning (or your own favorite)</b></div>
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<b>1/2 cup blue cheese dressing (I used Ken's)</b></div>
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<b>1/2 cup mayonnaise</b></div>
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<b>3 tablespoons sour cherry jam</b></div>
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<b>1 cup diced celery</b></div>
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<b>1 cup dried cherries</b></div>
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<b>1/2 cup chopped walnuts</b></div>
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<b>1 teaspoon Montreal Chicken seasoning</b></div>
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<b><br /></b></div>
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<b>Lightly coat grill pan with oil and preheat. Season</b></div>
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<b>chicken tenderloins with Montreal Chicken seasoning </b></div>
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<b>and </b><b>grill until it's cooked through, about 4 minutes per</b></div>
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<b>side. Cut chicken into bite sized pieces and chill.</b></div>
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<b><br /></b></div>
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<b>In a mixing bowl, combine the blue cheese dressing,</b></div>
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<b>mayonnaise, cherry jam, celery, dried cherries, walnuts </b></div>
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<b>and </b><b>seasoning. Gently stir in the chicken. Chill to blend</b></div>
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<b>flavors. </b></div>
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<b><br /></b></div>
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<b>TO PLATE: scoop some </b><b>chicken salad into a large </b></div>
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<b>cookie </b><b>scoop and press it in with your fingers in </b></div>
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<b>order </b><b>to have it keep it's shape after releasing. </b></div>
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<b>Release chicken salad onto a pretty piece of Red </b></div>
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<b>Bibb Lettuce. I </b><b>then took another scoop and </b></div>
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<b>placed </b><b>it on top of </b><b>the first scoop for a large enough </b></div>
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<b>portion. To </b><b>finish I placed some sliced fresh cherries </b></div>
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<b>on top </b><b>and sprinkled with additional chopped </b></div>
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<b>walnuts. </b><b>I also placed 2 fresh cherries on the side.</b></div>
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<b>Makes approximately 9 servings.</b></div>
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<b><br /></b></div>
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<b><br /></b></div>
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<b>CHERRY BLUE CHICKEN SALAD</b></div>
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<b>Mittie's Version</b></div>
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<b><br /></b></div>
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<b>1 pound skinless, boneless chicken breast</b></div>
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<b>Spike seasoning blend or salt & pepper</b></div>
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<b>1/2 cup blue cheese dressing (owner</b></div>
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<b>recommends Marzetti's Organic or</b></div>
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<b>Newman's Own)</b></div>
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<b>1/2 cup mayonnaise</b></div>
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<b>1/2 cup blue cheese crumbles</b></div>
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<b>1/2 cup diced celery</b></div>
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<b>1/2 cup dried cherries</b></div>
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<b>1/2 cup chopped walnuts</b></div>
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<b>1/2 teaspoon celery salt or </b></div>
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<b>1 teaspoon lemon pepper seasoning</b></div>
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<b><br /></b></div>
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<b>Lightly coat the grill grate with cooking spray and</b></div>
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<b>preheat grill. Season the chicken breast with Spike</b></div>
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<b>seasoning blend (or salt & pepper) and grill until it's</b></div>
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<b>cooked through, about 4 to 5 minutes per side. Cut</b></div>
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<b>the chicken into bite-size pieces and chill.</b></div>
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<b><br /></b></div>
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<b>In a mixing bowl, combine the blue cheese dressing,</b></div>
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<b>mayonnaise, blue cheese crumbles, celery, dried cherries,</b></div>
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<b>walnuts and seasonings. Gently stir in the chicken.</b></div>
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<b>Chill to blend flavors.</b></div>
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<b><br /></b></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1NjjHowpBOHiGvh-Q1TfYP265gpcyBl8_Zp9kreJsqc6NFrCIGnBw2rST9FxQiZYvMi40UTTQO4W-Zna4atcux2ikKUNCZeHFA_sTMzs4w17JoJKDX7KIosYxfy9iFxTWgz2p09g1wRI/s1600/cbchickensalad9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1NjjHowpBOHiGvh-Q1TfYP265gpcyBl8_Zp9kreJsqc6NFrCIGnBw2rST9FxQiZYvMi40UTTQO4W-Zna4atcux2ikKUNCZeHFA_sTMzs4w17JoJKDX7KIosYxfy9iFxTWgz2p09g1wRI/s1600/cbchickensalad9.jpg" /></a></div>
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Hope you enjoy the recipe and will stop back by for some</div>
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pretty <i style="font-weight: bold;">fruit tarts </i>on my next post!! </div>
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<br /></div>
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Thanks for visiting!!</div>
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Today I'm joining <a href="http://blog.bernideens.com/2016/06/vintage-hill-farm-for-bttcg-blog-party.html">Bernideen's Tea Time Blog Party!</a> Pop</div>
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over for some great ideas!</div>
<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com15tag:blogger.com,1999:blog-945806076344420140.post-52146616752703473532016-06-22T19:13:00.000-07:002020-07-15T16:25:58.102-07:00STOP!! Don't Toss that Chickpea Liquid!! VEGAN Meringues!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKGlUPQFQWt5rkUzVzGpd3bShjf84VhFMXijvhIL-8G8hZftMwl-ocCTC3KaTfniHJ6uwynD4T_xJwmrZt_8pkF7wurokSk1JVszj6XVG74b95C2Kng_WE3UGkp4R20KhWb5tTOK0k0Nl/s1600/afmeringues3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKGlUPQFQWt5rkUzVzGpd3bShjf84VhFMXijvhIL-8G8hZftMwl-ocCTC3KaTfniHJ6uwynD4T_xJwmrZt_8pkF7wurokSk1JVszj6XVG74b95C2Kng_WE3UGkp4R20KhWb5tTOK0k0Nl/s1600/afmeringues3.jpg" /></a></div>
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Did you know that the liquid drained from a can of <i style="font-weight: bold;">garbanzo beans</i></div>
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<i style="font-weight: bold;"> (aka chickpeas) </i>can be whipped into a beautiful <b><i>vegan meringue?! </i></b></div>
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When I came across <i style="font-weight: bold;">Alton Brown's <a href="http://altonbrown.com/magical-mystery-meringue-cookies/">recipe</a> </i>for <i style="font-weight: bold;">Magical Mystery </i></div>
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<i style="font-weight: bold;">Meringues</i>, I was blown away!!</div>
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<br /></div>
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<i style="font-weight: bold;">Aqua </i>is Latin for <i style="font-weight: bold;">water</i> and <i style="font-weight: bold;">faba </i>is Latin for <b><i>bean. </i></b><i style="font-weight: bold;">Aquafaba </i>is<br />
liquid drained from a can of <i style="font-weight: bold;">garbanzo </i><i style="font-weight: bold;">beans</i>, and this liquid can be<br />
<b><i>whipped</i></b> and used as a replacement for egg whites!! <i style="font-weight: bold;">No way, </i>you<br />
say? Oh yes!! I tried it and was absolutely <i style="font-weight: bold;">amazed!!</i> It really<br />
works and behaves like egg whites and what I made with mine<br />
was perfect <i style="font-weight: bold;">vegan </i>meringues!!</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3IwQSiXDOF5HsICgL187-8QhXFe9zesk3JhyhrpWyxYLMjZ7lzQ2mAJQ_hRJgZrSAqoNhjfRbrVkgHZFYBuLskU4HDfOnR5GcFeKR_3bVV_oUyr6iLXg9RL93SiphJI9kiV_DrO0x___/s1600/afmeringues1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3IwQSiXDOF5HsICgL187-8QhXFe9zesk3JhyhrpWyxYLMjZ7lzQ2mAJQ_hRJgZrSAqoNhjfRbrVkgHZFYBuLskU4HDfOnR5GcFeKR_3bVV_oUyr6iLXg9RL93SiphJI9kiV_DrO0x___/s1600/afmeringues1.jpg" /></a></div>
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</div>
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When you make these be sure to use the <i style="font-weight: bold;">low salt </i>or <i style="font-weight: bold;">no salt</i> </div>
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Garbanzo beans. The first time I made these I only had a</div>
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can of salted Garbanzos, and being eager to try this recipe</div>
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I went ahead and used them but they were really too salty!</div>
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(I ate them anyway!!!)</div>
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<br /></div>
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The directions for these meringues are just like making</div>
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them with egg whites. Beat together the ingredients in</div>
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the order listed and pipe or dollop onto a parchment </div>
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lined baking sheet. The hardest part is waiting on them</div>
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to slowly bake!!</div>
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<b>AQUAFABA MERINGUES</b></div>
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<b>adapted from <a href="http://altonbrown.com/magical-mystery-meringue-cookies/">here</a></b></div>
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<b><br /></b></div>
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<b>Liquid from 1 15oz can garbanzo beans (chickpeas) -</b></div>
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<b>(low salt/no salt recommended)</b></div>
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<b>1/4 teaspoon cream of tartar</b></div>
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<b>1 teaspoon vanilla extract</b></div>
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<b>1/2 cup sugar</b></div>
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<b><br /></b></div>
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<b>Heat oven to 200 degrees F and line 4 half sheet pans</b></div>
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<b>with parchment paper. </b></div>
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<b><br /></b></div>
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<b>In the bowl of a stand mixer using the whisk attachment</b></div>
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<b>beat aquafaba liquid and 1/4 teaspoon cream of tartar on</b></div>
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<b>medium speed until foamy - about 2 minutes. Gradually</b></div>
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<b>add in the sugar one tablespoon at a time followed by</b></div>
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<b>the vanilla. Increase speed to high and beat to stiff peaks.</b></div>
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<b>(this takes about 6 minutes.)</b></div>
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<b><br /></b></div>
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<b>Place meringue mixture in a piping bag fitted with</b></div>
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<b>your favorite tip - I used Ateco tip #849 - </b><b>and </b></div>
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<b>pipe into half dollar sized rounds. </b><b>Bake for 1 1/2</b></div>
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<b>hours. Remove from oven, let cool for 5 minutes</b></div>
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<b>and place in an airtight container. The amount </b></div>
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<b>you get depends on the size you pipe - I got </b></div>
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<b>approximately </b><b>160 cookies.</b></div>
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If you'd like to know more about the science of <i style="font-weight: bold;">Aquafaba, </i>just</div>
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visit the <a href="http://aquafaba.com/">official aquafaba site.</a></div>
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<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com2tag:blogger.com,1999:blog-945806076344420140.post-33404455990355055172016-06-18T21:16:00.004-07:002016-06-19T18:39:53.841-07:00Pimiento Cheese Tea Sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjC5yGsFPsGDE1eZ66iSX7WzzieTtgpH70g3G0wYn8ztUQZO7insEpZZKMFSjpsWHPx8ZSyvIpzb_aWnw_qqFBz7fC8kh87hTnv3SSdiHcG0x3RuVKT1_LAyl5s0LzwQaWAX5UYwhWjydl/s1600/pimientocheeseteasandwiches1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjC5yGsFPsGDE1eZ66iSX7WzzieTtgpH70g3G0wYn8ztUQZO7insEpZZKMFSjpsWHPx8ZSyvIpzb_aWnw_qqFBz7fC8kh87hTnv3SSdiHcG0x3RuVKT1_LAyl5s0LzwQaWAX5UYwhWjydl/s1600/pimientocheeseteasandwiches1.jpg" /></a></div>
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Are you one of those people who have never tried</div>
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<b><i>homemade</i></b> <i style="font-weight: bold;">Pimiento Cheese? </i>I was…then one day</div>
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I made some myself and was hooked!! Since then I've</div>
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made these tea sandwiches for <i style="font-weight: bold;">lots </i>of tea parties and</div>
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they always get rave reviews!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTOBkcQxuaqxgLdbxiEnw6QqGcR8VPe2hEPil7rZbSJUtnDk-tF83TktZXsCLNQBEIwTcxZiIgH_SUz9dMhmj_lOi00F7aTzrxwj_WRlNwRFH5RRrRsopC4gDpqJMOqD8hLbop2JRQ8Gn/s1600/pimientocheeseteasandwiches2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTOBkcQxuaqxgLdbxiEnw6QqGcR8VPe2hEPil7rZbSJUtnDk-tF83TktZXsCLNQBEIwTcxZiIgH_SUz9dMhmj_lOi00F7aTzrxwj_WRlNwRFH5RRrRsopC4gDpqJMOqD8hLbop2JRQ8Gn/s1600/pimientocheeseteasandwiches2.jpg" /></a></div>
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All you need are 4 simple ingredients - sharp cheddar cheese,</div>
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mayo, green onion and a jar of pimientos!`Simply combine</div>
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ingredients and your ready to go!!</div>
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Spread on thinly sliced bread, trim crusts and slice into</div>
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triangles or use your favorite cookie cutter to make pretty</div>
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shapes! Either way the results will be <b><i>delicious!!</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCOOkkDGx7Q_muob0fNg1vMdNggZMDzn_IoOVQsj4ym7qegoogjgwZkfLzQYI1HNyTi7qsKHuvRgcE25X5Yqe0wBffK7jIuEm5G7msvBdXXwNgfBlgdGJTnes4cbVinonAXv_dW59-MD1/s1600/pimientocheeseteasandwiches3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCOOkkDGx7Q_muob0fNg1vMdNggZMDzn_IoOVQsj4ym7qegoogjgwZkfLzQYI1HNyTi7qsKHuvRgcE25X5Yqe0wBffK7jIuEm5G7msvBdXXwNgfBlgdGJTnes4cbVinonAXv_dW59-MD1/s1600/pimientocheeseteasandwiches3.jpg" /></a></div>
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<strong>Homemade Pimiento Cheese Tea Sandwiches</strong></div>
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<strong>8 oz block of sharp cheddar cheese, shredded</strong></div>
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<strong>1/3 cup-1/2 cup mayo</strong></div>
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<strong>2 tbsp finely chopped green onions</strong></div>
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<strong>3 tbsp chopped pimiento peppers (from jar)</strong></div>
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<strong><i>(drained)</i></strong></div>
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<strong>Combine all ingredients and spread on Pepperidge </strong></div>
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<strong>Farm thinly sliced white or wheat bread. Slice </strong></div>
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<strong>crusts off and </strong><strong>cut </strong><strong>diagonally into 4 small triangles,</strong></div>
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<strong>or using cookie cutters of your choice, cut out</strong></div>
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<strong>bread shapes as desired.</strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij1iquUT-0HrwUAPldh8IHnYL-tvuKT-tqzGAnR2M2YX9QToIXBPIO8VQRRykMuLAtK9-3SGRoRoM3aPenGjSnNjg1i1wX-itOJtVvuQMWyc0za02s0nC5y8LayjG8j9G13pv8rCOx5bx5/s1600/pimientocheeseteasandwiches4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij1iquUT-0HrwUAPldh8IHnYL-tvuKT-tqzGAnR2M2YX9QToIXBPIO8VQRRykMuLAtK9-3SGRoRoM3aPenGjSnNjg1i1wX-itOJtVvuQMWyc0za02s0nC5y8LayjG8j9G13pv8rCOx5bx5/s1600/pimientocheeseteasandwiches4.jpg" /></a></div>
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This Pimiento cheese is also excellent on crackers!!</div>
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So very yummy and a great addition to your summer </div>
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entertaining!!</div>
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<br /></div>
<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com4tag:blogger.com,1999:blog-945806076344420140.post-28398204670779930032016-06-11T15:55:00.000-07:002018-04-07T14:24:36.783-07:00Cream Tea Scones with Blackberry Whipped Cream<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijza7gNPJ51vpgCnIl3pkyJu0r4NC82N_cUuC6fDtzpfD_4EAmrXFmC4REMml6K96SgIOr6oLYagfUDki3096g3T2UgkjJo553CwrOweoZXR3bK4eWnkmiF_wjAivoAY1kyiLZRCfG0mr-/s1600/blackberryscones8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijza7gNPJ51vpgCnIl3pkyJu0r4NC82N_cUuC6fDtzpfD_4EAmrXFmC4REMml6K96SgIOr6oLYagfUDki3096g3T2UgkjJo553CwrOweoZXR3bK4eWnkmiF_wjAivoAY1kyiLZRCfG0mr-/s1600/blackberryscones8.jpg" /></a><br />
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Today I want to show you how to turn a plain scone</div>
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into a really pretty treat that looks <b><i>fancy</i></b> but is so <b><i>easy</i></b>!</div>
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I used King Arthur Flour's <a href="http://www.kingarthurflour.com/recipes/cream-tea-scones-recipe">recipe</a> for <i style="font-weight: bold;">Cream Tea Scones</i>,</div>
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baked them in a <i style="font-weight: bold;">mini bunt pan</i>, and filled them with </div>
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<b><i>Blackberry Whipped Cream!</i></b></div>
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<b><i><br /></i></b></div>
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I have a passion for "pretty baking" and am always trying</div>
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to turn my baked goods into little works of art for the </div>
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<i style="font-weight: bold;">Tea Table! </i>I was really happy with how these turned </div>
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out!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2KfNwBVpB7bJFIWDObUTaZtQbOBXmpU6MltDNSCPq9AIjsTE17GZpkw13zDJx3XTt30RTkdLKNK9PrnEkw3YVN522EblFdE_S6eYkKdVcGrDrI3QcDCEzU9JPLvufxFZ_lKo532OtQM-/s1600/blackberryscones5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2KfNwBVpB7bJFIWDObUTaZtQbOBXmpU6MltDNSCPq9AIjsTE17GZpkw13zDJx3XTt30RTkdLKNK9PrnEkw3YVN522EblFdE_S6eYkKdVcGrDrI3QcDCEzU9JPLvufxFZ_lKo532OtQM-/s1600/blackberryscones5.jpg" /></a></div>
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The baking pan that I used can be found <a href="http://www.amazon.com/Wilton-Mini-Cavity-Fluted-Pan/dp/B0045Y17JU/ref=sr_1_1?ie=UTF8&qid=1465080323&sr=8-1&keywords=mini+bundt+pan">here</a> or you can use</div>
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your muffin pan. You won't get the design at the top</div>
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but it will still be pretty! </div>
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I rolled out my dough to 3/4" then using my large cookie</div>
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scoop (1 3/4" wide) as a cookie cutter I punched out 12 circles, </div>
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re-rolled the dough and got 4 more, 16 total. (You can use a </div>
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cookie cutter instead.) Then I pressed the circles into my lightly </div>
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greased pan that had been sprinkled with some sparkling sugar. </div>
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(The sugar is optional)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG78dSfSlmuvsQZIeTy67i2zOGCCPs1rCu5STACioVH3I3C48snU1iu7WuD2iaZayUK1bVhMaOo5LAu9zjcHmdBYuWGsm9BQmEnRtNhDpvfPfMfXOdrjM_4kv42-bOToI7_8z1ngykivM3/s1600/blackberryscones2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG78dSfSlmuvsQZIeTy67i2zOGCCPs1rCu5STACioVH3I3C48snU1iu7WuD2iaZayUK1bVhMaOo5LAu9zjcHmdBYuWGsm9BQmEnRtNhDpvfPfMfXOdrjM_4kv42-bOToI7_8z1ngykivM3/s1600/blackberryscones2.jpg" /></a></div>
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The filling is <i style="font-weight: bold;">easy peasy </i>and goes together in 1-2-3! Carefully</div>
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slice scones in half and place on a baking sheet. Whip ingredients</div>
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together and spoon or pipe onto bottom halves, then replace top </div>
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halves. Pipe or spoon a bit more of the filling onto the top</div>
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halves and decorate each with a blackberry!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0xqr16rK5pxEyAx_4eIGydQjNCv3lMaMjcjv16KoPFu9rWt0ihMVsMYxLtp56zVO-HUU22YWs6HMlELyvqyifjL7XMiCiTsD5DLOkQncGVVC7KhejtllE3Q_73C9wN5tFBp3AclHspBs/s1600/blackberry+scones3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0xqr16rK5pxEyAx_4eIGydQjNCv3lMaMjcjv16KoPFu9rWt0ihMVsMYxLtp56zVO-HUU22YWs6HMlELyvqyifjL7XMiCiTsD5DLOkQncGVVC7KhejtllE3Q_73C9wN5tFBp3AclHspBs/s1600/blackberry+scones3.jpg" /></a></div>
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These are the perfect scones for an <b><i>early summer tea party</i></b></div>
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and look so pretty served on some lovely <b><i>vintage plates!</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VOdola7uwniN6FJPvC_au6N9nVn0Jha6BK_jtftmRocCbiksFesgwLqll-Bqz7Pt3h4WRMim9DeJVtT4J6tDUiCTbNnBvBjbUd2tvyMkwpZ-LDOo9ZqTwsLjDxtQP4ghLc1yDaYqlukS/s1600/blackberryscones6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VOdola7uwniN6FJPvC_au6N9nVn0Jha6BK_jtftmRocCbiksFesgwLqll-Bqz7Pt3h4WRMim9DeJVtT4J6tDUiCTbNnBvBjbUd2tvyMkwpZ-LDOo9ZqTwsLjDxtQP4ghLc1yDaYqlukS/s1600/blackberryscones6.jpg" /></a></div>
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<b>BLACKBERRY CREAM TEA SCONES</b></div>
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<b>For Scones:</b></div>
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<b><br /></b></div>
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<b>3 cups unbleached all purpose flour</b></div>
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<b>1 tablespoon baking powder</b></div>
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<b>1 teaspoon salt</b></div>
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<b>1/4 to 1/3 cup granulated sugar, to taste</b></div>
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<b>1 teaspoon vanilla extract</b></div>
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<b>1 1/3 to 1 1/2 cups heavy or whipping cream</b></div>
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<b>coarse white sparkling sugar</b></div>
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<b><br /></b></div>
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<b>For Filling:</b></div>
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<b><br /></b></div>
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<b>1 cup heavy whipping cream</b></div>
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<b>1 tablespoon powdered sugar</b></div>
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<b>1/4 cup seedless blackberry jam</b></div>
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<b><br /></b></div>
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<b><br /></b></div>
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<b>Preheat oven to 425 degrees F. </b></div>
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<b>Lightly grease bundt/muffin pan and sprinkle each cavity</b></div>
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<b>with coarse white sugar if desired.</b></div>
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<b>Whisk together the flour, baking powder, salt, and sugar.</b></div>
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<b>Sprinkle the vanilla over the dry ingredients, then drizzle </b></div>
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<b>in the cream, tossing and stirring gently all the while and</b></div>
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<b>adding just enough to make a cohesive dough. There </b></div>
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<b>shouldn't be any dry flour in the bottom of the bowl, but</b></div>
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<b>the dough shouldn't be particularly sticky, either.</b></div>
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<b>On a lightly floured work surface, roll out dough to</b></div>
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<b>3/4" thickness.</b></div>
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<b><br /></b></div>
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<b>Using a large cookie scoop like you would a cookie </b></div>
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<b>cutter, </b><b>punch out circles of dough and place into </b></div>
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<b>prepared </b><b>bundt pan. Press gently into each cup.</b></div>
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<b>For best rising, place the pan of scones into the </b></div>
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<b>freezer for 15 minutes. Bake the chilled scones for</b></div>
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<b>14-15 minutes until they are starting to brown.</b></div>
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<b>Remove scones from oven and let cool in pan for</b></div>
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<b>5 minutes, then remove to a cooling rack. Makes</b></div>
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<b>16 scones.</b></div>
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<b><br /></b></div>
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<b>While the scones are cooling prepare the filling:</b></div>
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<b>Into a chilled bowl with chilled beaters place </b><b>heavy</b></div>
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<b> cream and powdered sugar and beat </b><b>until you get stiff </b></div>
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<b>peaks. </b><b>On slowest setting, </b><b>beat in blackberry jam just </b></div>
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<b>until </b><b>combined. </b><b>Place filling in a large piping bag fitted </b></div>
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<b>with </b><b>a star tip.</b></div>
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<b><br /></b></div>
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<b>Slice cooled scones in half, pipe desired amount of</b></div>
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<b>filling on bottom half, replace top half, pipe a pretty</b></div>
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<b>swirl of filling on top and garnish with a blackberry.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVvJjr-KlsohPWOjrpBG4zgbcgxbPu-iBKoaLb5Tpa-2BOWs-M1KHD6UxlgAK_BC8hu36UCWikC9_0sQR-bzUUb-g14KngZkQZ2l746SEHeUq_MUQLX7KwSguhFlrXj6K-Z-SVICWEdv7/s1600/blackberryscones9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVvJjr-KlsohPWOjrpBG4zgbcgxbPu-iBKoaLb5Tpa-2BOWs-M1KHD6UxlgAK_BC8hu36UCWikC9_0sQR-bzUUb-g14KngZkQZ2l746SEHeUq_MUQLX7KwSguhFlrXj6K-Z-SVICWEdv7/s1600/blackberryscones9.jpg" /></a></div>
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Place these on the tea table and prepare for </div>
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ooooohs and aaaahs!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTA1DorGddqBKtbXnG-PbgzO4wymmztY8h_hndST2vXg5y6ENXfZfBxvyJ2VirtYzJNbK6iYweJIS57UD-tmrUjIr7my8eMEpEuOYMFK13ryZfC-LLT_CQ0MP3ssLuXlfE1ibqk7v_y8MJ/s1600/blackberryscones10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTA1DorGddqBKtbXnG-PbgzO4wymmztY8h_hndST2vXg5y6ENXfZfBxvyJ2VirtYzJNbK6iYweJIS57UD-tmrUjIr7my8eMEpEuOYMFK13ryZfC-LLT_CQ0MP3ssLuXlfE1ibqk7v_y8MJ/s1600/blackberryscones10.jpg" /></a></div>
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So yummy and delicious!! Enjoy!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZfKyHTxbuQ-CLBhyphenhyphenO6MVibH-pnhw2rLzCSWfgDPJ7fwjZKCFVRvWHi9Lu8VqTqeza3ZkJaK1my46vsUawWk5nxErnvQ7Fij0ag4UyHN2a5hyphenhyphenrizb1XPcqcFcc7-eXYXHDEgdlMKeZZM/s1600/BCTcoll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZfKyHTxbuQ-CLBhyphenhyphenO6MVibH-pnhw2rLzCSWfgDPJ7fwjZKCFVRvWHi9Lu8VqTqeza3ZkJaK1my46vsUawWk5nxErnvQ7Fij0ag4UyHN2a5hyphenhyphenrizb1XPcqcFcc7-eXYXHDEgdlMKeZZM/s1600/BCTcoll.jpg" /></a></div>
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<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com10tag:blogger.com,1999:blog-945806076344420140.post-84725767207297246042016-06-01T19:10:00.000-07:002016-07-09T00:40:05.107-07:00How to Make Pretty Tea Sandwiches using Cookie Cutters<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0qdSt6YLCZw3BoI-VrxaesKFcgF1O1cIWjFUwGcIhkR-8w-d-bOfHBPluYYkcHpGLZ6a2NIW_Gj2gsTghS1FYwJywNFBGgcZnRUOaapWPaKtlK1uuGOGqnKlDvpVMNCGn1f3cNc4W8H5/s1600/cookiecutterteasand4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0qdSt6YLCZw3BoI-VrxaesKFcgF1O1cIWjFUwGcIhkR-8w-d-bOfHBPluYYkcHpGLZ6a2NIW_Gj2gsTghS1FYwJywNFBGgcZnRUOaapWPaKtlK1uuGOGqnKlDvpVMNCGn1f3cNc4W8H5/s1600/cookiecutterteasand4.jpg" /></a></div>
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Hello Friends!! Today I want to give you some ideas and</div>
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inspiration for making <i style="font-weight: bold;">tea sandwiches</i>!! To make really cute </div>
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tea sandwiches you just need a few <b><i>cookie cutters</i></b> and</div>
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some simple ingredients!!</div>
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<br /></div>
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We're sort of going "Linzer Cookie Style" by making</div>
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a pretty window in the top slice of our sandwich! It helps</div>
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to have cookie cutters of various sizes because you have to </div>
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have a small enough cookie cutter to make the window </div>
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in the sandwich. </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxr82IfaAkDea3_l-HggarFLqMsSq3KeCtbQURCjaYqzAzWuFnZCHYTYZxiG_yG5bMlgn4HH_sMASbsSodxxFmcnrXwDl8G7Aac3YAKYYQv6NbMRfzP3yq0pjD0os9nUBD_6aJZNPzQC9o/s1600/cookiecutterteasand2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxr82IfaAkDea3_l-HggarFLqMsSq3KeCtbQURCjaYqzAzWuFnZCHYTYZxiG_yG5bMlgn4HH_sMASbsSodxxFmcnrXwDl8G7Aac3YAKYYQv6NbMRfzP3yq0pjD0os9nUBD_6aJZNPzQC9o/s1600/cookiecutterteasand2.jpg" /></a></div>
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I start with <a href="http://www.pepperidgefarm.com/ProductDetail.aspx?catID=755&prdID=11798">Pepperidge Farm Very Thin Bread.</a> I get the best and</div>
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most consistent results with this. Then I buy some sliced cheese,</div>
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Deli Meat, Jams and <a href="http://mideastfood.about.com/od/middleeasternfoodfaqs/a/cucumbers.htm">English Cucumbers</a>. English cucumbers </div>
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come individually wrapped, have fewer seeds and are less bitter </div>
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than those huge cucumbers with the big seeds. To have pretty</div>
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tea sandwiches we need pretty cucumbers! He He!</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitaF8b0ZnqKWmZVVmH46O8yR8MzVxc5gscPzB2M1lG_3Bw8poY4QGVqXnTZxhSHVEXsr-FYkeoF223cOedqw5xVVHqjJ_hhvzFnUe257FcnapVILEHw_CgWazgATCfc3Rzd_X_CEyYkQAe/s1600/cookiecutterteasand8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitaF8b0ZnqKWmZVVmH46O8yR8MzVxc5gscPzB2M1lG_3Bw8poY4QGVqXnTZxhSHVEXsr-FYkeoF223cOedqw5xVVHqjJ_hhvzFnUe257FcnapVILEHw_CgWazgATCfc3Rzd_X_CEyYkQAe/s1600/cookiecutterteasand8.jpg" /></a></div>
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Place 4 slices of bread on a cutting board. Bread dries out </div>
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really fast, so just work with a few at the time. You may also</div>
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need to have a small sharp knife on hand to finish cutting</div>
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what the cookie cutter may not cut through.</div>
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<br /></div>
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I usually get one big shape per slice of bread, so cut out 4 </div>
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shapes, then with a smaller cookie cutter, cut a smaller shape</div>
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from 2 of them. That will give you 2 complete sandwiches.</div>
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Keep cutting out shapes until you have enough for your </div>
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party. </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhieJTO6MvWI0_5Ix9Simxs35IHpq2d8aJ8BavEAQc8jfRzyp_D03CkNZG8YMp-h858SYTGBUgbXX5VZncuOjvtNbpgjKePNXhDAzZsulORTaBVHzo51Zb0vshFcDJYcngK_OoxY0TdsXmg/s1600/cookiecutterteasand1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhieJTO6MvWI0_5Ix9Simxs35IHpq2d8aJ8BavEAQc8jfRzyp_D03CkNZG8YMp-h858SYTGBUgbXX5VZncuOjvtNbpgjKePNXhDAzZsulORTaBVHzo51Zb0vshFcDJYcngK_OoxY0TdsXmg/s1600/cookiecutterteasand1.jpg" /></a></div>
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After you cut those 4 shapes out (or however many you</div>
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can get from the 4 slices) put them back in the bread</div>
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bag or in a ziplock baggie so they won't dry out. </div>
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Then, using the same cookie cutters that you used to</div>
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cut the bread out with, cut shapes out of the cheese</div>
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slices and deli meat. (if using)</div>
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<br /></div>
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For the sliced cheese or deli meat, I spread a little</div>
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Mayo on the bread first. For the Jam or Cucumber</div>
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Sandwiches I spread a little butter first. We're not </div>
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going <i style="font-weight: bold;">gourmet </i>here, just talking about the <b><i>basics.</i></b></div>
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Jams of different flavors look so pretty peeking</div>
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through the "windows."</div>
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<br /></div>
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It's so fun to use your imagination and come up with</div>
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pretty shapes for your Tea Sandwiches. The tiny micro </div>
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cutters such as <a href="http://www.amazon.com/Fox-Run-Micro-Cookie-Cutter/dp/B0000VLP6W">these </a>can be found online. Have </div>
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fun! Buy Cookie Cutters according to the <b><i>theme</i></b> of </div>
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your party - if you're having a "<b><i>Spring Tea</i></b>," </div>
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use <b><i>butterfly</i></b> and <b><i>flower</i></b> cookie cutters etc. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhluJu9h8R1eGf8QxO63QiESxsjXOYrfipsuS93nZhz4tYb_tL-8dtkfveh98rQ0DI-Q0lHFWEqYcT9jBvToa09o_gzgBjiLON3f4TuvtWOuCxZtX1ls38_PhUswypIEaFoXRR-A_eo-V5M/s1600/cookiecutterteasand6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhluJu9h8R1eGf8QxO63QiESxsjXOYrfipsuS93nZhz4tYb_tL-8dtkfveh98rQ0DI-Q0lHFWEqYcT9jBvToa09o_gzgBjiLON3f4TuvtWOuCxZtX1ls38_PhUswypIEaFoXRR-A_eo-V5M/s1600/cookiecutterteasand6.jpg" /></a></div>
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<b>COOKIE CUTTER TEA SANDWICHES</b></div>
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<b>Thinly Sliced Bread (such as Pepperidge Farm)</b></div>
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<b>A Variety of Cookie Cutters, both big & small</b></div>
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<b>1 stick Butter, room temperature</b></div>
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<b>Your Favorite Mayonnaise </b></div>
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<b>Your Choice of Deli Meat, Sliced Cheeses,</b></div>
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<b>Jams and Thinly Sliced Vegetables such as </b></div>
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<b>English Cucumbers</b></div>
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<b>Cut out as many bread shapes as needed for</b></div>
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<b>your party, then with a smaller cookie cutter cut a</b></div>
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<b> "window" </b><b>from half of the bread slices. If using sliced </b></div>
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<b>cheese </b><b>or deli meat </b><b>cut out shapes using the same cookie </b></div>
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<b>cutters used for the bread. </b><b>Spread </b><b>butter or mayo on </b></div>
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<b>bottom </b><b>slice, add your choice </b><b>of toppings and top </b></div>
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<b>with </b><b>a </b><b>slice </b><b>of bread that has a "window." </b><b>If not using </b></div>
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<b>right away, </b><b>place </b><b>sandwiches in a plastic container </b><b>and </b></div>
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<b>store in the </b><b>refrigerator.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsS_WQ8q2WMUdfeVvEdl0ueiLigDnc5Ze6tHxTSzB3UCD-0pngQOY0C5UrC3bxvasolHxh3z8S-Q9iULhjP7NoIoIRId5cJuN3rNfy6jsXO7rTSm9mGhrAnBLDMmv2aAc3u66NBSvBnJxL/s1600/cookiecutterteasand7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsS_WQ8q2WMUdfeVvEdl0ueiLigDnc5Ze6tHxTSzB3UCD-0pngQOY0C5UrC3bxvasolHxh3z8S-Q9iULhjP7NoIoIRId5cJuN3rNfy6jsXO7rTSm9mGhrAnBLDMmv2aAc3u66NBSvBnJxL/s1600/cookiecutterteasand7.jpg" /></a></div>
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Here's my daughter enjoying a cup of tea with her </div>
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tea sandwich! Hope you do the same, and enjoy these</div>
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pretty ideas! Please visit again!</div>
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<img align="center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1IKE3Laz_a0IDDyVpHl-07KNtacTrPP9MqkXGYy3JixqPJ-C1h9OQpRSYXzqoLv1kMVdUTP4YvG2BMlv_6HRR8dt7q3vm-xD7ZhAfTbc17cPUoQg1Pmsz7mSqP3bA389AT91Y3gYNa4j/s1600/ppp-sig.png" style="border: 0;" /><br />
<br />Pink Piccadilly Pastrieshttp://www.blogger.com/profile/04622941730315216615noreply@blogger.com4