Happy Father's Day! This year I made Pie Pops for my favorite 'Pops' :) hehehe
they're pretty easy to make, unless you make your own pie crust instead of going the store bought route i went... but I used homemade jam filling to make up for it!
Sunday, June 17, 2012
Friday, June 15, 2012
Blueberry Cookie Tartlettes
So last week I went a little crazy with the blueberries on sale. I got WAY TOO MANY!! I made blueberry scones and blueberry jam last week but I still had about 4 pounds left. I had to come up with something to make before they went bad!
I popped into Williams Sonoma yesterday and saw a tartlette pan set and thought it would be a neat thing to try out. I could use it to make stuff for tea parties, appetizers for a dinner party or for little treats.
Making tart shell dough is pretty labor intensive so instead I used cut-out cookie dough :) this won't work for savory tartlettes but perfect for sweet ones like the blueberry ones I made.
What you need:
- 1 recipe for cut-out cookie dough
- 1 recipe for pastry filling (I used a cream cheese pastry cream)
- fresh fruit (blueberries here)
Roll out your cookie dough and cut out the tart shape. Place the cut dough on the tart pan and press it into the pan using the mold. Bake according to cookie recipe instructions.
To make the filling: mix 8oz of cream cheese, 1 cup of sugar and 1tsp of vanilla. Pipe into the tart shells and top with fresh fruit.
And there you have it! Simple and beautiful little fruit tarts. These would be perfect for a tea party :) or just about any party.
I popped into Williams Sonoma yesterday and saw a tartlette pan set and thought it would be a neat thing to try out. I could use it to make stuff for tea parties, appetizers for a dinner party or for little treats.
Making tart shell dough is pretty labor intensive so instead I used cut-out cookie dough :) this won't work for savory tartlettes but perfect for sweet ones like the blueberry ones I made.
What you need:
- 1 recipe for cut-out cookie dough
- 1 recipe for pastry filling (I used a cream cheese pastry cream)
- fresh fruit (blueberries here)
Roll out your cookie dough and cut out the tart shape. Place the cut dough on the tart pan and press it into the pan using the mold. Bake according to cookie recipe instructions.
To make the filling: mix 8oz of cream cheese, 1 cup of sugar and 1tsp of vanilla. Pipe into the tart shells and top with fresh fruit.
And there you have it! Simple and beautiful little fruit tarts. These would be perfect for a tea party :) or just about any party.
Friday, June 8, 2012
Lemon Glazed Blueberry Scones
Blueberries were on sale at Sprouts this week so I kind of went blueberry crazy. I walked away with 6.5lbs of blueberries.... Heh. I made blueberry jam on Wednesday so for tasty treat Thursday I decided to make blueberry scones. Mmm scones and jam... So here is the recipe. I'll do a jam post sometime next week. I still have about 2lbs of berries left so i need to figure out what to make next and fast!
Enjoy the recipe! These were a huge hit at Paul's office! A very simple, delicious scone. It wasn't too dry and not too sweete, just a perfect scone.
I found the recipe on foodnetwork.com
Ingredients
Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated
Directions
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water. Whisk in the butter and lemon zest. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
Enjoy the recipe! These were a huge hit at Paul's office! A very simple, delicious scone. It wasn't too dry and not too sweete, just a perfect scone.
I found the recipe on foodnetwork.com
Ingredients
Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated
Directions
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water. Whisk in the butter and lemon zest. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
Tuesday, June 5, 2012
Stamped Cards
It's no secret that I love making cards :) most of the cards I make using die cuts and stamps but I thought it would be fun to try making some with just stamps!
I went to sprinkles cupcakes this afternoon and discovered this awesome paper crafting store next door. They had tons of different papers, stamps and crafting supplies. I was super inspired by some card samples they had on display. They overlapped stamps in different colors and heat embossed the image, super cute!!
So here is what I made :) so simple and so elegant. The heat embossing really makes everything pop. Loving it!
I went to sprinkles cupcakes this afternoon and discovered this awesome paper crafting store next door. They had tons of different papers, stamps and crafting supplies. I was super inspired by some card samples they had on display. They overlapped stamps in different colors and heat embossed the image, super cute!!
So here is what I made :) so simple and so elegant. The heat embossing really makes everything pop. Loving it!
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