Basketweave Meringues with Freeze Dried Raspberries & Peaches

Hi sweet followers!! Hope your weekend is going well! I've

been in the kitchen baking meringues today! I thought it

would be fun to use my basketweave tip to pipe out some

meringues that I flavored with freeze dried raspberries

and peaches! They turned out really cute!!

I made 2 batches of basic brown sugar meringues recipe, then

added one package of freeze dried raspberries to one batch and

one package of freeze dried peaches to the other batch. The 

raspberry meringues had fantastic flavor and color. The peach 

meringues were yummy too, but the package was smaller than the 

raspberries so there wasn't quite as much flavor. I also added a 

bit of food coloring to create a peach color.

I used Ateco tip #898 to pipe the meringues. Just make sure to 

hold the piping bag so that the "teeth" are on top (as shown

above) while piping. I piped my meringues about 2 1/2" long,

then baked them at 225F for 2 hours.

These meringues are just delicious!! They stay nice and 

crisp in an airtight container for at least a week, probably 

longer!

The meringues are fantastic alone, but add whipped

cream and berries and they are superb!!  

For the filling I wanted something other than simply

whipped cream, so I tried adding cream cheese to the heavy 

cream, then I tried mascarpone and heavy cream. I liked the 

mascarpone best because it produced a silky filling and 

was easier to pipe. Then I added a bit of pink natural food 

coloring that I just discovered and I really liked the color.

RASPBERRY & PEACH MERINGUES

Ingredients for 1 Batch:

4 large egg whites (room temp)

1 cup light brown sugar

1/4 teaspoon cream of tartar

1/4 teaspoon salt

freeze dried raspberries or

freeze dried peaches 

For the filling:

1 cup heavy Cream

1/4 cup mascarpone 

1/4 cup powdered sugar, sifted

1/8 teaspoon McCormick "Berry" 

powdered food coloring (or you can

just add your own pink food coloring)

Directions:

Preheat oven to 225 degrees F. and line

2 baking sheets with parchment paper.

Process desired freeze dried fruit in a 

food processor. Use a fine mesh sifter to 

strain out any seeds.

In the bowl of a mixer fitted with a whisk

attachment beat egg whites until foamy

(about 30 seconds), add cream of tartar and 

salt and beat until meringue forms soft peaks.

Add brown sugar 2 tablespoons at a time until 

incorporated.  Add freeze dried fruit (and food 

coloring now, if desired.) Turn mixer to high and 

whip mixture to stiff peaks. 

Spoon mixture into a piping bag fitted with

a basketweave tip. (I used Ateco tip #898)

Pipe meringues about 2 1/2 inches long spacing 

them 1 inch apart.  Bake for one hour, then 

rotate the baking sheets and continue to bake

for one more hour. I left my meringues in the

oven for another 30 minutes after turning the

oven off. Remove from oven, let cool on baking 

sheet, then immediately place in an airtight 

container. Makes 3 dozen meringues.

To make Meringue Stacks:

Beat together filling ingredients to stiff peaks,

then fill a piping bag fitted with an open star tip

with some of the filling. Place 3 meringues side by 

side on a baking sheet, ridges side up. Begin 

piping the filling on one meringue moving

 from side to side until cookie is covered with 

filling. Next, pipe filling on second meringue and 

gently place on top of the first. Top with the third 

meringue. Pipe a small swirl of filling on top and 

add a small sugar flower or an edible flower if 

desired. Keep repeating this process until all 

meringues are used. Place on a pretty 

cake stand and serve immediately.

I also made these using Ateco tip #846.

So cute!!

Happy Baking!!

French Vanilla Cake Mix Cookies with Buttercream & Sprinkles

If you're looking for a yummy cookie recipe that you can whip

up at a moment's notice for a birthday, bake sale, or shower

then look no further! I have an easy, pretty, Springtime cake

mix cookie to share with you!

Cake mix cookies are fast and convenient when you're

short on time! We've all been there!! What makes these

 cookies so pretty is the addition of pastel buttercream and 

sprinkles! Gives them a cheerful springtime look!

There are a variety of ways that you can serve these cookies

to suit your type of function. For a shower they can be served 

as mini cookies with a pretty swirl of buttercream on top; for a 

birthday party you can just serve them with sprinkles on top. For 

a bake sale, you can swirl some buttercream between two 

cookies then place in clear bags tied with a pretty ribbon.

Using a piping bag to frost the cookies makes them look 

so pretty and it really isn't difficult to learn! I used a 

Wilton 1M (open star) piping tip for the pink rose swirl 

and a Wilton 2D (closed star) piping tip for the yellow 

swirl. Both tips will make similar designs; the 2D is 

slightly more ruffly. 

To pipe the rose design, begin piping in the center of

the cookie and pipe around and around to end at the 

edge. (See a video here.)

To create a different design, start piping on the outside 

edge and swirl around and around to end in the center.

After piping the buttercream, you can top with a second cookie

and sprinkle with a bit of powdered sugar if you like.

FRENCH VANILLA CAKE MIX COOKIES

adapted from here

Ingredients: 

1 box French Vanilla Cake Mix (Duncan Hines)

(If you can't find French Vanilla, use Classic White)

1 teaspoon baking powder

2 large eggs, lightly beaten

1/3 cup vegetable or canola oil

1 teaspoon pure vanilla extract

1/4 cup sprinkles or nonpareils

Buttercream:

2 sticks unsalted butter, softened 

(I used salted because that's what I had)

3 1/4 cups confectioners' sugar, sifted

(plus 1/4 cup to top)

1 1/2 teaspoons clear vanilla extract 

(this helps maintain the bright white color)

2-3 tablespoons heavy cream or milk

food coloring of choice

2 disposable piping bags

Wilton piping tip 2D or 1M

sprinkles or nonpareils for topping

DIRECTIONS:

Preheat oven to 350º F. Line a rimmed

baking sheet with parchment paper or

a nonstick baking mat.

In a large bowl whisk together cake mix &

baking powder. Using an electric mixer, beat in

eggs one at a time, oil and vanilla. Mix until

thoroughly distributed into the batter.

Shape dough into 1-inch balls (I used my small 

cookie scoop), placing them 2 inches apart on 

parchment lined baking sheets. With bottom 

of a glass dipped in powdered sugar, flatten to 

1/4" thickness. Sprinkle cookies with pastel 

sprinkles if desired.

Bake in preheated oven for 10 minutes.

Let cookies cool on baking sheet, then 

remove to a wire rack to cool completely.

For the Buttercream:

In the bowl of a stand mixer, cream butter for 

5 minutes. With mixer on low speed slowly add 

the confectioners' sugar and beat until well blended.

Add vanilla and 2 tablespoons of heavy cream or milk 

and mix until incorporated. Add an additional 1-3 

tablespoons of heavy cream or milk until you reach the 

desired consistency. Beat at high speed until frosting is 

smooth and fluffy; about 5 more minutes. Add food 

coloring until you get desired color. I divided buttercream

in half, then colored each.

Pipe frosting onto cooled cookies and top with pastel

sprinkles if desired. Store cookies in an airtight 

container in the refrigerator for up to 3 days.

Yields approximately 40 cookies or 20 cookie

sandwiches.

Hope this gives you some ideas the next time you need

a quick dessert!! 

Vanilla Bean Bunny Panna Cotta for a Spring Tea

Last year I came across a set of vintage bunny molds and

I couldn't wait for Spring so that I could share them on the

blog! The only question was, what dessert to use with them?!

I had but one thought...Panna Cotta! 

Have you tried Panna Cotta? It's a creamy, silky custard-like 

Italian dessert that's very easy to make and can be made in 

advance.  It's a molded dessert and can be served in teacups, 

pretty glasses, or any other individual serving dishes that you 

have. It's wonderful served with fresh fruit, especially berries!

These panna cotta are so easy and only take minutes to

prepare! The hard part is waiting for them to set in the

refrigerator! But it's a great make ahead dessert, and 

so delicious! They look so impressive that your guests

will think you spent all day on them! (We won't tell!!)

To make the bunny detail stand out, I removed a tablespoon or 

so (per mold) of the mixture and mixed it with some pink food 

coloring. I poured this mixture into the bunny part of the mold

and let it set before adding the rest of the mixture.

I used vanilla bean paste instead of extract because of it's

wonderful flavor and because I love to see the pretty specks 

in the panna cotta.

VANILLA BEAN PANNA COTTA

adapted from here

Ingredients:

Cooking Spray

1 1/2 cups whole milk

3 teaspoons powdered gelatin

1/3 cup sugar

1 1/2 cups heavy cream

2 teaspoons vanilla bean paste (or extract)

pinch salt

Instructions:

Lightly grease 6 4-ounce ramekins. Wipe most

of this out leaving just a light coating. Place them on a 

baking sheet. Pour the milk into a saucepan and sprinkle 

the powdered gelatin evenly over top. Let soften for 5 minutes 

or until the surface of the milk is wrinkled and the gelatin grains

 look wet and slightly dissolved. Set saucepan over low heat 

and warm the milk gently, stirring often. (Do not boil) 

After about 2 minutes of warming, rub a bit of the milk

between your fingers to make sure it's smooth and the grains 

of gelatin are dissolved. Stir the sugar into the milk and continue 

warming until it dissolves. It shouldn't take more than 5 minutes

total to dissolve both the gelatin and sugar. Remove the saucepan 

from the heat and whisk in the cream, vanilla and salt.

Pour mixture through a mesh strainer into ramekins, teacups or 

molds and place in the refrigerator (loosely covered with foil) 

to chill. If serving straight from the cups, without unmolding, 

chill for 1 to 2 hours. If unmolding the panna cotta, chill for at 

least 4 hours or overnight. To unmold, pour some warm to hot 

water partway into a large bowl. **To prepare the dessert plates, 

wipe them with a damp paper towel first because that will allow 

you to reposition the panna cotta more easily if it doesn't fall in

 the right spot. (Mine never did!)

Run a thin knife carefully around the sides of the ramekin. Don't

slide the knife all the way into the cup; just release the top edge of 

the pudding from the edge of the cup. Dip the ramekin in the warm 

water up to its rim and hold it there for about 3 seconds. Wipe the 

bottom of the ramekin with a cloth then invert the ramekin over the 

plate and shake gently. It should fall out on the plate easily. (If it 

doesn't, return to the warm water bath in increments of 2 seconds.) 

Reposition on the plate if necessary. Serve immediately, or refrigerate, 

lightly covered, for up to 5 days. Serve with fresh fruit and/or fruit 

sauce if desired. Makes 6 4-oz puddings.

Another delicious and easy teatime recipe from me to you!

enjoy!!

Madeleine inspired Melting Moments

I have an easy, elegant and scrumptious little cookie

to share with you today! It's a Melting Moments cookie baked 

in a mini Madeleine pan! I used the same recipe as my Melting 

Moments Sandwiches with Raspberry Buttercream, but this 

time I pressed pieces of the dough into my French Madeleine 

pan, baked them, then sprinkled them with powdered

sugar to serve. 

I used this same technique for my Orange Shortbread Madeleines.

I really liked the way this pan showed off the lovely details of the 

Melting Moments cookies. I used a darker non-stick pan for the 

orange shortbread madeleines and they weren't as pretty.

I didn't even have to butter the pan before baking. Then I 

let them cool for 3 or 4 minutes, gently tapped the pan 

on the counter and they fell right out.

I let them cool completely on a wire rack, and dusted them

with a light sprinkling of powdered sugar. How easy is that?!

I think these are a perfect easy addition to a 

Spring Tea Party menu! 

Madeleine inspired MELTING MOMENTS 

2 sticks (250g) butter, softened

1 teaspoon vanilla extract (I used clear)

1/2 cup (80g) icing (confectioners') sugar, sifted

1 1/2 cups (225g) all purpose flour

1/2 cup (75g) cornstarch (cornflour)

Preheat oven to 325F (160C).

Line baking sheets with parchment paper.

Into a bowl, sift together the all purpose flour

and the cornstarch/cornflour. 

Beat butter, extract and confectioners' sugar

with an electric mixer until light and fluffy.

On lowest speed, add flour mixture in two

batches.

Divide dough into quarters. Onto a surface dusted with 

a light coating of powdered sugar, Roll each quarter into 

a log about 9"-10" long and 1 1/4" round. Slice each log 

into 1/2 inch wide slices and press each piece into a 

Non-stick Mini Madeleine pan. Bake for about 15 

minutes. 

Let cool in pan for 3-4 minutes. Remove cookies from 

pan by gently tapping on work surface, then transfer 

them to a wire rack to cool completely. Makes 

approximately 80 tiny cookies.

To serve: Lightly dust cookies with powdered sugar

then arrange on a vintage plate. Place a few

edible flowers around for an extra pretty

touch! Enjoy!

Today I'd like to sit and sip

Forget about the world a bit,

Ignore the things I have to do,

         And just enjoy a cup or two. - Unknown

BONBON Cookies - The Best Cookie of 1955-60

Today I'd like to share a really fun cookie that was all

the rage between 1955-60.  The BONBON Cookie - a

delightful little cookie that was baked with a candy

surprise in the middle, decorated, then served and 

eaten as you would a special box of chocolates!

Here's what Betty Crocker says about them in her

Cooky Book (1963)....

"CANDY - LIKE COOKIES IN VOGUE - Women were

fascinated by these beautiful and delicious cookies which

were baked as cookies, served and eaten as candies."

These little gems are really easy to put together, but I 

highly recommend that you get a small ice cream scoop to 

make these. It guarantees even scoops which gives you a 

very pretty presentation. It also makes things a lot 

easier and faster because the scoop does the shaping

for you. 

After shaping the dough around your filling, pop

 them onto a baking sheet lined with parchment paper

and bake for 15 minutes. Dip tops into prepared icing 

and decorate with small candies, pieces of glace' 

cherries nuts etc.

"FASCINATING NEW BAKING IDEA"

"SO SIMPLE! SO DIFFERENT!

BAKE THEM AS COOKIES!

EAT THEM AS CANDIES!"

BONBON COOKIES

Ingredients:

1/2 cup butter, softened

3/4 cup sifted confectioners' sugar

1 tablespoon vanilla extract

1 1/2 cups sifted all purpose flour

1/8 teaspoon salt

Icing:

1 cup sifted confectioners' sugar

2 tablespoons cream (half & half)

1 teaspoon vanilla extract

food coloring of choice 

Directions:

Heat oven to 350º.  In the bowl of a mixer combine butter, 

sugar, vanilla, and food coloring. (if you want to make 

several colors from one recipe you would divide the 

mixture into separate bowls and tint each with your

choice of color.) 

Wrap a level tablespoon of dough around your chosen

filing or using a small ice cream/cookie scoop, fill with

dough then insert filling into center of dough and with

your fingers, press some of the dough around filling

to enclose.

Bake 1" apart on a parchment lined baking sheet 15 

minutes until set but not brown.

Dip tops of warm cookies in icing.

Top each cookie with coconut, nuts, colored sugar,

chocolate pieces or any other colorful topping you

choose.

Variations:

1. Chocolate Dough: add one square unsweetened

chocolate (1oz) melted.

2. Brown Sugar Dough: 1/2 cup brown sugar (packed)

in place of confectioners' sugar.

TIPS:

"THESE BON BON COOKIES WILL KEEP A WEEK OR SO

IN A COOL PLACE OR INDEFINITELY IN A FREEZER."

"FOR THE PRETTIEST COLORS MAKE THE DOUGH WITH

HALF SHORTENING AND HALF BUTTER."

I made these two separate times. The first time I made 2 

batches - one using the chocolate variation inserting some 

chocolate chips into the center. The other batch I tinted pink,

 inserting a macadamia nut into the centers.

 The second time, I tried to create a more vintage look,

like those in the book.

These Bonbon Cookies are easy petits fours for a ladies' 

tea party! Serve them in mini cupcake liners for a fancy 

presentation. Just choose your colors and toppings - the

possibilities are endless! 

Happy Baking!!

Vanilla Shortbread Butterflies for Spring Gifting

I usually don't repeat a recipe but I wanted to share with

you these cute little Vanilla Shortbread Butterflies that I 

made today! You may remember the Vanilla Shortbread 

Bunnies that I made last year. It's a wonderful recipe that

I make over and over. It's definitely one of my favorite

go to shortbread recipes!

The dough is easy to roll out and doesn't require 

any chilling time.

It's easy to cut out.....

Bakes in just 15 minutes....

Perfect for any season or holiday - just pick your shape!

VANILLA SHORTBREAD

adapted from here

INGREDIENTS:

1 cup butter, room temperature

1 cup icing (powdered) sugar

2 1/4 cups all purpose flour

2 tablespoons pure vanilla (yes, tablespoons)

DIRECTIONS:

Preheat oven to 325F. In a stand mixer fitted with

a paddle attachment, cream the butter and icing

sugar on medium speed until light and fluffy. 

Scrape down the sides of the bowl.

Turn the mixer to low and add the flour and mix 

until just combined. Scrape down the sides of the

bowl. Add the vanilla and mix to combine.

Place the dough on a lightly floured work surface.

Use a ruling pin to roll out the dough to about 1/4

inch thick. Use a cookie cutter of your choice to cut

out as many cookies as you can from the dough.

 Carefully transfer to a parchment lined

cookie sheet and place about 1/2" apart.

Bake in the preheated oven for 15 minutes or 

until the cookies are lightly golden brown around

the edges.  Remove from the oven. Transfer to 

wire racks to cool.

Enjoy!! ❤️👩‍🍳