the glittered nest

Valentine Brownie Short Cut

 

Go to the store and get yourself some Brownie Bites!  You can jazz them up and give them to a friend, take them to school or have at your own Valentine's Party! 

I took Nutella(chocolate Hazelnut spread) and put it in a ziplock with a large icing tip.  I then added the cutest little heart sprinkles you can find at Williams Sonoma(my favorite store on the planet).

The nutella gives it a richer flavor and looks pretty.  Not all the best desserts are homemade.

 
You can also add strawberries, blueberries or raspberries.

If you really want to get fancy you can add a buttercream rose..

 
Have a wonderful Valentine's Day!

Pink Winter Wonderland Dessert Table

 
I had the best time creating this gingerbread house making party for my girls and their friends.  Not only was it fun and pretty...it was semi homemade!!!!   I had different plans a week ago as you saw in my previous post.  I decided to throw some of those beautiful ideas out the window when I had a pile of gifts to wrap and things around the house to get done!

The week before Christmas is hectic and impossible to do all of this baking from scratch without unecessary stress.  With three kids anxiously awaiting the arrival of Santa this party was so easy to pull off.  You can use simple Christmas decorations around the house and jazz up some desserts you can buy from the store!

The dessert table:

hot chocolate with peppermint sticks

Campfire Marshmallows dipped in vanilla candy coating and sprinkles (marshmallows purchased at Walmart)

Powdered donuts

Mint oreos dipped in candy coating and peppermint candies

mini vanilla cupcakes with store bought frosting tinted pink with food color

cotton candy (Walmart)

rock candy (Walmart or Michaels Craft store)

 
Fun Winter Theme ideas for this table:

Add snow to the table to give it a soft and wintery feel.  The pink ice tree was purchased at Michaels and added a nice girly Christmas touch to the table.

I also like to use pedestals with my desserts and different shaped  plates and candy holders.  You want to show the beauty of the rock candy with a glass vase. 

Add little houses to bring some whimsy to the table.  I found these gorgeous houses at World Market.

 

How about these oreos!!!  The easiest and yummiest part of this table:

Recipe for oreos:

One package mint filled oreos

1 package vanilla candy coating(find it at your grocery store in the baking isle)

1 package of crushed candy canes ( or crush some yourself)

Melt the candy melts in a microwave safe bowl for about 1 minute 30 seconds.  Lay out some parchment paper on your counter for the oreos to dry.  Dip on side of the oreos and lay on parchment.  Sprinkle crushed candy cane or any sprinkles you would like.  Package up in your favorite tin, bakery bags or box and tie with a pretty ribbon!!!!

North Pole goodies: (campfire marshmallow with candy and sprinkles)

The kids thought these were so cool because of their size and the peppermint stick!

 
First melt your candy melts in the microwave for 1 minute 30 seconds.  Take a marshmallow and dip one end.  Stand the marshmallow up with vanilla candy on top and add your sprinkles to the top.  Add the candy cane while the vanilla candy is still soft. You could make these as treats to pass around to your neighbors...just add a packet of hot chocolate and put in a pretty bag!

 

Mini Cupcakes with tree picks(trees found at Hobby Lobby)

 
These little cupcakes were the only thing I baked.  I used Betty Crocker's white cake mix.  I also used Betty Crocker's white frosting and tinted it with Americolor's deep pink gel food coloring.  The key to jazzing up your own cupcakes is the way you frost the cake.  I used Ateco's jumbo tip 847 and added little paper tree sticks from Hobby Lobby.  Little pearl sprinkles make them look snowy.

Using two tiers of pedestals really add dimension and make your cupcakes a centerpiece. 

 
The candy : pink rock candy sticks(Michaels Craft Store) and Pink Cotton Candy (Walmart) 

I added sugar to the bottom of a square vase to look like the rock candy was sitting in snow.

 
I used a beautiful white antique tray from Pier 1 to serve the hot chocolate.  I added whipped cream and sprinkles along with a candy cane.

How simple is it to stack powdered donuts on a beautiful pedestal? 

 
 

Here is one happy girl!

 


My next post will be on how to put together the actual gingerbread party!

Maple Sugar Deer cookies

A Cookie brushed with pure Maple Syrup

and dazzled with sugar crystals....this is the best one I have ever had!

W 
If you haven't picked up the latest Martha Stewart Holiday Cookies Mag...you must.  She has some beautiful pics and great recipes.  I found this Maple Sugar Cookie recipe and made them with my girls.  This will definitely make our holiday cookie list for years to come. 

Maple Sugar Cookies(adapted from Martha Stewart Holiday Cookies 2010)

3 cups all purpose flour, plus more for work surface

1/2 tsp salt

1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg yolk

3/4 cup maple syrup, preferably grade A

1/3 cup sanding sugar

vegetable cooking spray

1.  Whisk to combine flour and salt in a bowl.  In a separate bowl, beat butter and both sugars with an electric mixer on medium-high speed until fluffy, 3-4 minutes.  Reduce speed to medium-low and add egg yolk, then 1/2 cup maple syrup, beating well after each addition.  Add flour mixture, and beat just until incorporated.  Divide dough in half, and shape into disks.  Wrap in plastic, and chill 2 hours or up to 2 days.

2.  Preheat oven to 325 degrees.  On a lightly floured piece of parchment, roll out 1 disk of dough to 1/4 inch thickness.  Cut out deer shapes(or any shape you would like) place on a cookie sheet covered with parchment.  Chill for 15 minutes before baking.  Repeat with remaining dough.

3.  Bake for 14-16 minutes until edges begin to golden.  Turn baking sheet halfway through baking time.  Transfer cookies to a wire rack to cool for 5 minutes.  Dividing evenly, brush cookies with remaining 1/4 cup maple syrup, and sprinkle with sanding sugar.  Cookies can be stored in an airtight container at room temperature for up to 5 days.  Enjoy!

 

 

Lavender Lemon Bars

Want a yummy summery treat you can make with your kids?  Yes we broke out the Hello Kitty juicer today!  Sad.. that's the only juicer I have...but it works!  You will absolutely love these Lavender Lemon Bars!

There's nothing like the sublimely creamy and lemony tanginess of these bars and with a subtle taste of lavender.

I adapted this recipe from Real Simple Celebrations:

1 3/4 cups plus 3 TBL all-purpose flour

3/4 cup confectioner's sugar, plus more for sprinkling

1/2 tsp plus 1/8 tsp kosher salt

14 TBL unsalted butter chilled and cut into small pieces

4 large eggs

1 1/4 cups lavender granulated sugar( just put a couple TBL of lavender in a tightly sealed container with sugar( you can either use some of the lavender buds in batter or discard)

1 TBL grated lemon zest

2/3 cup lemon juice( add 1 TBL of lavender buds to juice for an hour.  Strain the lavender out of the lemon juice before adding it to the batter).

Heat oven to 350 degrees.  In a food processor combine 1 3/4 cup of flour, the confectioner's sugar and 1/2 tsp. of the salt.  Pulse to blend.  Add the butter and pulse until the mixture is crumbly.  Knead the dough in the bowl until it comes together.  Press the dough evenly into a 9 x 14 inch baking dish, pushing the dough up about 1/2 inch around the sides.  Refrigerate for 15 minutes.  Bake until golden brown, about 30 minutes.  Meanwhile, in a large bowl, whisk together the eggs, granulated sugar, lemon zest and the remaining flour and salt.  Add the lemon juice and whisk until smooth.  Pour the mixture over the hot crust.  Reduce oven temperature to 300 degrees.  Bake until the filling is set, about 15 minutes.  Transfer dish to wire rack and let cool.  Dust with additional confectioner's sugar.  Cut into 24 squares.

I had to show a picture of the Hello Kitty juicer.  I'm 37 and juice my fruit with this!!!!!! Have fun with the recipe...You will love it! 
 

Peach Cardamon Pie

You will absolutely love love love this peach pie recipe.  I decided to make pie instead of preserves with some of our beautiful peaches.  The cardamon in this recipe is fabulous!!!

Funny Story about the pie:

I DROPPED IT ON THE FLOOR!

The actual pie didn't touch the floor...landed in the pan on the floor...

My girls saw me do it and looked at me like I just ran over their cat!

All that hard work...it was ugly...but tasted delicious!

Peach Cardamon Pie from Epicurious.com

• 2/3 cup plus 2 teaspoons sugar
• 1/2 vanilla bean, cut crosswise into 1/2-inch pieces
• 3 tablespoons unbleached all purpose flour
• 1 teaspoon (scant) ground cardamom
• 3 3/4 pounds firm but ripe unpeeled peaches, halved, pitted, each half cut into 4 slices (about 10 cups)
• 2 Pie crusts
• 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
• Whipping cream (for glaze)
• Vanilla ice cream

Preparation

Position rack in bottom third of oven and preheat to 400°F. Combine 2/3 cup sugar and vanilla bean in processor; blend until vanilla bean is very finely minced. Sift vanilla sugar through strainer into large bowl; discard any large bits in strainer. Mix flour and cardamom into vanilla sugar. Add peaches to flour-sugar mixture and toss gently to coat.

Roll out 1 pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1/2 inch. Spoon peach mixture into crust; dot with butter. Roll out second pie crust disk on lightly floured surface to 12-inch round. Drape dough over peach filling; trim overhang to 1 1/2 inches. Fold top and bottom edges under, pressing together to seal. Crimp edges decoratively. Using small sharp knife, cut 2-inch-long X in center of top crust to allow steam to escape. Brush crust lightly with whipping cream; sprinkle with remaining 2 teaspoons sugar.

Place pie on rimmed baking sheet. Bake until crust is golden, peaches are tender, and juices bubble thickly through cut in top crust, about 1 hour 15 minutes. Transfer pie to rack and cool until lukewarm, about 2 hours.

Serve pie lukewarm or at room temperature with vanilla ice cream.

Here's one of the prettier pieces to show...

Happy Easter

My sweet loyal customer, Stacy Holland, ordered some Easter treats for her family and I couldn't resist setting up a fun outdoor table display with her goodies.  Cake lollies and sugar cookies.

It's just not Easter without bunny cookies! And my little Jenni Horne birdie made it into the picture again.

Poor Miss. Bunny has really been loved on by my daughter Abby...her little eye is missing.  These cookies would be so much fun to have at a Garden party with little girls running around in fairy costumes! 

I love these cake stands!  I bought them at Target...what do I not buy at Target?

Easter is the demonstration of God that life is essentially spiritual and timeless."
-- Charles M. Crowe
Happy Easter Everyone!

 
 

Tea Party Tartlets

I have something exciting in the works!  You will be seeing these tartlets in a video soon sponsored by Zinger Hardware.  When ready you will see the video on my blogs and get the recipes!  This one is a yummy Lavender Lemon Honey Tartlet with fresh fruit!  I am proud to say I made this recipe up myself!  I'll keep you posted.

Lavender Fleur De Sel Caramel Sauce

This sauce is divine!  It is a wonderful caramel sauce infused with a little lavender and a pinch of fleur De Sel salt.  Add it to vanilla icecream and relax! 

Recipe:Martha Stewart online

3/4 cup sugar

1/4 cup water

1/4 cup light corn syrup

1  teaspoon lavender

1/2 teaspoon Fleur De Sel(you can find it in your grocery spice section)

3/4 cup Heavy Cream

5 Tablespoons unsalted butter

Heat 3/4 cup sugar, 1/4 cup water, and 1/4 cup light corn syrup in a medium sauce pan over medium-high heat, stirring occasionally, until sugar dissolves, 3 to 4 minutes.  Bring to a boil, and cook, washing down sides of pan with a wet pastry brush to prevent crystals from forming, until medium amber, about 5 minutes.  Remove from heat, and add 3/4 cup heavy cream.  Return to heat.  Cook, stirring until combined.  Remove from heat, and stir in 5 tablespoons unsalted butter, 1 teaspoon Dried Lavender and 1/2 teaspoon Fleur De Sel.  Strain.  Caramel Sauce can be refrigerated for up to 2 weeks.  Rewarm in a double boiler.  Makes 1 1/4 cups.

I made a few jars for my girls' teachers for Valentines Day!

Cake Painting

If you have followed my blog for a while you know how much I love Tricia Robinson's Art work.  My daughters and I met her on our first trip to Rosemary beach and have been so inspired by her art work.  She has her work now in Saks Fifth Avenue!  This is a new painting of hers that I love and wanted to share it with you.

Can you see this hanging in a beautiful bakery!(maybe mine some day!)

You must go to her blog and website...littleredhead.typepad.com  She will be in Rosemary again this summer..my girls and I can't wait to buy another painting....this little cake might find its way back to Austin.

Coffee Cart Treats

Today we had our second coffee cart for our teachers.  We always serve coffee, soda,breakfast items, fruit and a little treat.  The treat today was lavender truffles with lavender buttercream and brownies with vanilla buttercream roses. 

Recipes:  the lavender truffles are made with heavy cream infused with lavender buds.  The buttercream is made with butter, powdered sugar, vanilla and lavender extract.

lavender truffles recipe

Buttercream recipe:

Buttercream recipe:(adapted from Martha Stewart's Cupcakes)

3 sticks of butter(room temperature)

4 cups of sifted powdered sugar

1 tsp vanilla extract(Madagascar vanilla)

1 tsp lavender extract(you can find this at Sur La Table)

Whip the butter on medium high for 3 minutes until pale and light. 

Reduce speed to medium.  Add confectioner's sugar, 1/2 cup at a time, beating well after each addition, scraping down sides of bowl as needed. After every two additions raise speed to high and beat 10 seconds to aerate frosting, then return to medium.  This process should take about 5 minutes.  Frosting will be pale and fluffy. 

 
I originally used fondant for the truffles then switched to the buttercream.  The consistency was much creamier!

The brownie bites were purchased plain from costco and I added the fresh buttercream rose.  Nice shortcut to save time but tastes wonderful with any flavor buttercream.

I hope everyone has a wonderful friday!