Tuesday, March 7, 2017

Pink Vanilla Meringues with Cotton Candy Whipped Cream

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

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

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

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

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

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



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

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


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

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

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

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

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

The number of meringues you get depends
on how big you pipe them. I got around
60 meringues, which is 30 meringue

or....you can do what I do and sample one!!

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

Happy Teatime!!

Wednesday, February 22, 2017

Tea Time Raspberry Almond Crumble Tart

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

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

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

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

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

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

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

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

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

from The Australian Women's Weekly Baking


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

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


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

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

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

Preheat oven to 200C/400F.

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


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

Happy Teatime friends!! 

Tuesday, August 9, 2016

Sparkling Blue Ribbon Sugar Cookies

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

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

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

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

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

Bake for 12-15 minutes, let cool on baking sheet for a
minute or two, then cool completely on a rack. 
Aren't they pretty?!

I had several jars of sprinkles that I bought from 
a store called Homegoods that I put to good use!!
Love the colors!

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

Adapted from Land O"Lakes

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

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

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

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

Thursday, August 4, 2016

Melting Moments Sandwiches with Fresh Raspberry Buttercream

I have just discovered MELTING MOMENTS cookies
and adore them!! These little lovelies are similar to shortbread
and just melt in your mouth!! It's the perfect sweet for 
any tea party because they are so pretty and easy to make! 

The cookies contain a large amount of cornstarch which 
gives them that melt in the mouth texture!! The dough is
so easy to prepare and roll out! No problems sticking!

The fresh raspberry buttercream is a snap to make!
Don't let the extra step of cooking the raspberries
hinder you! The tartness of the buttercream is so
good with the cookies, and so worth it!!
I used my Wilton 2D tip to pipe the buttercream. Love the

This is a great tip when you're preparing for a tea party
and discover that you need some additional cake stands!
You could also display mints, peanuts, or sugar cubes
in this way!

After assembling the cookies, sprinkle with additional
powdered sugar! So pretty!!

Fresh Raspberry Buttercream

For the Cookies:

8 ounces (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)

For the Buttercream:
5 ounces raspberries (fresh or frozen)
1/2 cup (1 stick) butter, room temperature
1 teaspoon lemon juice
3 1/2 cups sifted powdered sugar (divided)

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

Divide dough in half. Roll out one at a time onto a 
lightly floured surface to 1/2". Using a small round 
cookie cutter, cut out as many circles as you can. Re-roll, 
then cut out more. Place rounds on lined baking sheet 
about 1" apart and bake for about 15 minutes. Let cool 
on pan for minutes then transfer to a rack to cool.

Make the buttercream:
Place the raspberries into a small sauce pan
and cook over medium heat, stirring with a
spoon, until they break down into a sauce.
Pour the sauce through a strainer, pressing 
down with the back of spoon to get all of
the juice out. Set aside and let cool.

In the bowl of a mixer, cream the butter
then add 2 cups of the confectioners' sugar.
Next add the raspberry and lemon juices. 
Add another 1 1/2 cups confectioners'
sugar and mix until smooth. If you need a bit
more liquid, add some more lemon juice. The
tartness of this buttercream is delicious with
the cookies!

To finish: Pipe half the cookies with raspberry
buttercream, top with other halves, and sprinkle
with a bit of confectioners' sugar.

I hope you try this wonderful recipe! It's the perfect cookie
for any girly party!!

Today I'm joining a lovely blog party-

Friday, July 29, 2016

Strawberry Chicken Salad Tea Sandwiches from TeaTime Magazine

If you are looking for a fabulous spring/summer tea
sandwich, look no further! Today I'm sharing with you
TeaTime Magazine's Strawberry Chicken Salad Tea 
Sandwiches. They are just as pretty as they are

I also used some Fillo Shells that I had, and put a
small scoop of the chicken salad in them! Heaven!!

My family loved this recipe! It's just the perfect blend
of ingredients!! So good and perfect for Spring or
Summer entertaining!! The recipe is very simple and
uses a rotisserie chicken, so you don't have to worry
about cooking!!
Just chop some rotisserie chicken (I just used the white meat)
strawberries, toasted pecans, mandarin oranges, celery and 
green onion. Then make a yummy Poppy Seed Dressing 
using Mayo, champagne or rice vinegar, poppy seeds, and 
a bit of sugar, salt & pepper. 

Combine all of these beautiful ingredients and you're 
ready to make some tea sandwiches! 

Using your cookie cutters, make some pretty flower 
shaped sandwiches or just trim crusts and slice diagonally!

adapted from here

1 loaf Pepperidge Farm thin white bread
2 1/2 cups chopped cooked chicken (I used the white meat
from a rotisserie chicken)
1 cup chopped strawberries
1/2 cup chopped toasted pecans
1/3 cup chopped celery
1/4 cup chopped green onion
1 (11-ounce) can mandarin oranges, drained & chopped
1 recipe Poppy Seed Dressing (recipe follows)
Garnish:  sliced strawberries

Poppy Seed Dressing:
1/2 cup mayonnaise, such as Hellman's
1 tablespoon champagne or rice vinegar
2 teaspoons poppy seeds
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper

In a small bowl, combine all ingredients, cover
& refrigerate until needed. Dressing can be made
a day in advance.


Using a small flower shaped cookie cutter, cut shapes
in the middle of half of the bread slices. Cover with damp
paper towels, or store in a resealable plastic bag to keep
from drying out.

In a large bowl, combine chicken, strawberries, pecans, 
celery, green onion, mandarin oranges, and Poppy Seed
Dressing, stirring to blend. Refrigerate, covered, until cold.

Place approximately 3 tablespoons chicken salad on a slice
of bread without a cutout. Top with a slice of bread with
a cutout. Using a 2 3/4" flower shaped cookie cutter, cut
out a shape from the middle of the sandwich. Repeat 
with remaining bread and chicken salad.

Using the small flower cookie cutter, cut shapes out 
of outside slices of strawberries. Place one shape on
top of each sandwich.

Sandwiches can be made earlier in the day, covered
with damp paper towels in an airtight container, and
refrigerated until serving time. Garnish sandwiches
just before serving.

I garnished my tea sandwiches with a strawberry
heart that I made using some tiny cookie cutters.

Your guests are gonna love these tea sandwiches!!
Make sure you have the recipe to give out!!
Thanks so much for visiting!! xo!!

Monday, July 25, 2016

Baking Day: Double Coconut Biscotti

I have a delicious Biscotti recipe to share with you today!
It's crispy, it's crunchy, it's coconutty and perfect for 
dipping into a cup of hot tea or coffee!

Biscotti is so easy to make and there are so many options!
Once you find the recipe you love, you can just change out
the ingredients for different variations. Next time I make 
these coconut biscotti, I think I'll add some chopped
macadamia nuts! Yum!!

All you do is mix the dough, divide it into thirds, then 
pat it into logs on a floured work surface with floured
 hands. Bake for 30 minutes, let cool for 15 minutes, 
then slice into 1/4"-1/2" slices. Bake again for 20 
minutes, turning them over halfway through.

Once the biscotti have cooled, dip each cookie into melted
Candy Melts, then into shredded coconut. I like to use
shredded unsweetened coconut because it's so finely 
shredded and I just like that look!

Melting the Candy Melts in the microwave is easy, but at
that point it's pretty thick.  To thin it out, all you have to do
is add a bit of shortening, which makes dipping so
much easier.

If you prefer to use white chocolatehere is a step-by-step 
tutorial so that you don't do what I did and scorch a beautiful 
bag of white chocolate chips in the microwave!!


2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups sweetened coconut (I used Baker's)
3 large eggs
2 teaspoons vanilla extract (or coconut extract)
1 bag of white Candy Melts
1-2 tablespoons shortening
1 1/2 cups finely shredded coconut (I use this)

Preheat oven to 350 degrees. In a large bowl, 
whisk together flour, sugar, baking powder and 
salt. Stir in coconut.

In a small bowl, (or mixer) beat the eggs and vanilla,
then add (or mix using lowest speed on mixer) the
 flour mixture. 

Knead the dough on a lightly floured work surface
until smooth. Divide dough into thirds and shape 
into logs about 3" wide by 7" long.

Place logs on a parchment lined baking sheet, 3" 
apart and bake for 30 minutes.  Transfer to a
wire rack to cool - about 15 minutes.

Using a serrated knife, thinly slice the logs
crosswise, about 1/4" thick. Lay the slices on
parchment lined baking sheets. Bake until crisp
and lightly golden, rotating baking pan and turning
biscotti over halfway through. 20 minutes total.
Remove from oven and cool completely.

Place the Candy Melts into a microwavable safe
bowl, along with a tablespoon (or more) shortening
 and melt according to package directions. Dip
top/bottom/side of biscotti into mixture, then dip
immediately into shredded coconut. Place on a
parchment lined baking sheet to harden, or into
the refrigerator to speed up the process.
Makes approximately 5 dozen.

If you love biscotti but have never made it before, you
should give it a try! It's really very easy and so great 
for gifting!!