French Macaron

PEEPS for Easter

noreply@blogger.com (Susan) — Sun, 20 Apr 2014 02:13:00 +0000

PEEPS have been a family tradition for my husband for as long as he can remember, but he really can't say they taste good--only the memory is good. Since I found a bunch of plastic eggs in several different sizes to make Green Eyed Susan French Macaron Easter baskets, the littlest eggs were just bound to be useful chocolate or marshmallow eggs for my husband in lemon and raspberry.

Grown up PEEPS in Lemon and Raspberry

These eggs are so fast and easy to make--you'll want to make them in every flavor and year after year.

Homemade PEEPS nestled inside a large Easter Egg

Homemade Lemon and Raspberry PEEP Eggs

This is a multi-task recipe, so be sure to weigh everything out ahead of time and read the recipe several times to ensure success. I always tell the folks who ask me for help with macarons that if you can make marshmallows, the next step is to make French Macaron

Materials Printable Recipe

Marshmallow

9.6 grams of silver leaf gelatin (4 sheets or just weight out regular gelatin)
87 grams of egg whites
1/2 vanilla bean pod (scrape the seeds inside)
225 grams of sugar
112 grams of water
50 grams of light corn syrup
12 large plastic easter eggs

Sugar Coating

Raspberry sugar
100 grams sanding sugar or other large crystal sparkling sugar
6 drops diluted citric acid. (Combine 2 grams citric acid + 2 grams water and dissolve in small cup)
1 gran Raspberry powder
Powdered oil soluble red food coloring (any cake place will have this item)

Lemon Sugar
100 grams sanding sugar
6 drops dilute citric acid (Use a designated dropper used specifically for food)
Grated zest of one lemon
Powdered oil soluble yellow food coloring

Methods
The day before you make your PEEPS, make your sugar. Place the sugar in a bowl Stir in the dissolved citric acid, raspberry powder or lemon zest, and 1 dollop of the yellow or pink food coloring until you reach the desired color for your coating. Make sure it is not liquid food coloring which won't work--must be fat soluble! Work the mixture together using a fork or your gloved hands :). Spread the sugar on a baking tray and let dry overnight to use the next day for coating the PEEPS.

Set up all your plastic Easter eggs by thoroughly washing and drying them, followed by a spray to prevent sticking. (Baker's Joy is the one I used). Make your sugar coating or set out store bought sprinkles to coat your marshmallows once they have come out of the mold.

Soak the gelatin in a bowl of cold water for 15 minutes until soft. Remove the gelatin and squeeze excess water out. Place the gelatin in a small metal bowl over a small pot of simmering water to melt the gelatin, making sure the gelatin itself does not simmer, then reduce the heat to keep it warm.

Make sure your stand mixer is outfitted with a whisk and the bowl is nice and clean. Place your egg white and vanilla bean seeds together into the bowl. Combine the granulate sugar,water and corn syrup in a large saucepan and stir to dissolve over medium low heat. Once dissolved raise the temperature to medium high and simmer the mixture for 5 minutes until the temperature is 250 degrees F/121.1 degrees C.

While the syrup is cooking, turn the mixer with eggs to medium and try to get the egg whites to medium peaks at the same time the syrup reaches 281 degrees F or 138 to 140 degrees C. Medium peaks is just where the egg whites ripple and thicken. (I should have taken a picture). If the egg whites each medium peaks before the syrup attains the temperature of 281 to 284 degrees F, turn the mixer to lowest setting. At the designated temperature for the syrup (281 F) remove the pot from the heat, turn the mixer to medium and slowly pour the syrup into the egg whites along the side of the bowl, followed by the gelatin. Increase the speed to medium high and beat the mixture until thickened, glossy and warm, but not hot. (Approximately 5 minutes).Add yellow food coloring and zest of one lemon. Pour into sprayed plastic Easter egg molds using disposable piping bag.
Let sit for 4 hours to overnight. Carefully unmold eggs and roll into sugar made the night before.

These are really fun to make and taste GREAT. You won't be disappointed. Shucks, you still have time to squeeze some of these out just in time for Easter. And the nice thing about them--no oven required. Let me know if there is a PEEP flavor you would like to try and I will work out a recipe to share for my next go around with marshmallow.

Next year I am going to make chocolate, and Margarita:) I ran out of time since we were at French Country Wines all day today pairing French Macarons with several of their classic reds, rose and white wines. If you haven't attended a wine tasting with French Country Wines, it ought to be on the list the next time you are in Houston.

Butterscotch Pecan Heart Cookies For Him This Valentine's Day!

noreply@blogger.com (Susan) — Sun, 09 Feb 2014 19:00:00 +0000

It seems as if there are so many recipes out there for Valentine's Day, but even though sugar is loved by all, the pink, and fluff that seems to predominate most of these recipes doesn't seem to be as appropriate for that special guy in your life. I decided to bake up something more "male" appealing--you know---a little earth---melt in your mouth---all time classic---cookies. What guy do you know who doesn't like a cookie ? These cookies are a cross between a sugar and shortbread cookie dipped in butterscotch instead of chocolate. I heart butterscotch. In fact I'd take butterscotch over chocolate any day, and so would my sweetheart. Find the recipe at the end of this post--it's uber easy and fun to bake and give :).

If cooking is not your cup of tea then find a sweet to give in ravishing shades of purple......the color of the year... and some would consider a little more masculine. Plus there is something so royal and rich about purple as seen in these orchids this week at my neighborhood Kroger. I think they were sprayed, as no orchid I have ever seen is naturally that color; however, I found inspiration from them just the same for some Valentine French Macarons.

This color reminded me of the beautiful blackberries that are indigenous to many parts of Texas where I live. I used Blackberries as a starting point to mix with dark, milk and white chocolate variations on a theme to create the most delicious, yet light sweet to share over champagne or a bottle of Valentines Cuvée Huit Rosé 2012 from http://www.Frenchcountrywines.com . The light fruitiness of this rose with notes of cranberry, anise and fennel would pair perfectly in my opinion with these Texas Blackberry French Macarons.

The color is stunning, the taste just as showstopping.

And Valentine's Day would not be complete with something pink, and in keeping with the Valentine theme, a new Green Eyed Susan French Macaron was born in Cherry Almond. This is my favorite for this year--filled with a real Bing cherry and French White chocolate--this flavor profile was something different and very pleasing in both texture and taste.

I hope you find some inspiration to bake this year, as nothing is kinder or more thoughtful than a home made gift, but if you run out of time, visit my website for more luxurious Valentine's Day treats http://www.GreenEyedSusan.com

To you and yours, here's to a Happy Valentine's Day from me and my new cat Bessie.

Butterscotch Pecan Heart Cookies

Ingredients (Printable Version)
1 cup pecan halves
1/2 cup firmly packed light brown sugar
2 cups all purpose flour, divided
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter,softened
1 tsp Vanilla extract

Decorations
8 oz Butterscotch chips (can use the whole bag)
Whole pecans
1/8 cup Cocoa butter (optional)

Methods
1.Pulse 1 cup of pecans with the flour and salt in a food process until. (First step in macaron making too :)) Make sure you don't grind to a paste--you just want a nice fine nut flour to use for your cookies.
2. Cream butter and sugar with electric mixer (make sure butter is at room temperature before you do this!)Beat until nice and fluffy and all the sugar is incorporated into the butter. Turn the mixer to low,then add vanilla extract.
3. Combine flour made in Step 1 to creamed butter mixture, then flatten dough into a disk between two sheets of parchment. Refrigerate for 1 to 2 hours until firm enough to roll out without being sticky.
4. Roll out to 1/4 inch on parchment and cut out your hears. I used a mid size heart cutter--not too small, not too big. :)
4..Bake at 300 degrees for ~ 30 minutes. Cool on wire racks before dipping in butterscotch
4.Melt butterscotch in a small bowl (6 to 7 inch diameter).Microwave at half power or on Melt chocolate button noted on some microwaves, stirring every 30 seconds if on half power to make sure butterscotch chips don't burn. Continue time in microwave until the chips are melted. The cocoa butter is optional to add some glossiness and sheen to the butterscotch but is not necessary unless you have some on hand. You can find cocoa butter here from amazon--cocoa butter.
5. Dip half of each cookie in the butterscotch. Shake off excess and place on parchment paper to dry.
6. Place a pecan in the center before the butterscotch sets
7. Refrigeration will speed up the hardening process, and the opportunity to wrap up these super cute cookies in a special package as special as your special someone.

Old Fashioned Christmas Sweets

noreply@blogger.com (Susan) — Fri, 03 Jan 2014 00:30:00 +0000

I can't remember a Christmas growing up where I did not want to give a present to everybody I knew, friends, family, service people--you name it-- I loved giving presents. Without much of a income from the odd teenager job, I came to rely on sugar, flour and butter to give a sweet taste of the Christmas spirit to most everyone I knew remaining frugal and pragmatic. I would bake a big batch of sugar or spritz cookies and wrap each cookie up individually, treating each as if a jewel to bestow. It was always so much fun to do so I decided to make home made gifts this year too.

I made a little bit of everything...gluten free, something fruity, something creamy, homey and French. From center of picture clockwise you'll find in the above picture, ginger and marmalade cookies, grand marnier cream puffs(really good), pear pate de fruit, Texas chili pecans, Pecan pie macarons(gluten free), date bars, &lemon melts (gluten free).

If I had to pick one recipe out of all of these goodies to share with you it would be the date bar. Date bars have a special place in my heart right now, especially since the recipe came from Lisa Fain, a seventh generation Texan who currently resides in New York city and has the most wonderful Texan cookbook. Here's her recipe for you to make for you or your favorite person with a few modifications to make it my own.

Date Bars Printable version

Materials
1 cup granulated sugar
2 tablespoons Texas Railean Rum
4 large eggs
2 tablespoon unsalted butter, melted
2 tablespoon hot water
2 cup all purpose flour
3 teaspoons baking powder
2 teaspoon vanilla extract
1 pound dried dates, finely chopped (throw the whole package in :))
2 cup pecans, chopped
powdered sugar
10x14 baking pan with parchment/foil that is lightly greased and floured (Use Baker's Joy :))

Methods
Soak dates in the rum overnight or a minimum of 4 hours to soften and add flavor
Preheat the oven to 350 degrees.
Mix granulated sugar,salt, eggs until creamy. Add the butter, water, flour, baking powder, vanilla, dates and pecans and mix until a thick, sticky batter. Use your mixer with paddle attachment or roll up your sleeves and put that muscle into it.
Pat the batter into the greased pan until even, then bake 25 to 30 minutes until slightly browned. After bars cool, cut bars and sprinkle with powdered sugar.

Enjoy

Christmas Sweets: Apple Pie from Mark’s American Cuisine Restaurant and Big Fat Red Velvet Cookies

noreply@blogger.com (Susan) — Sat, 05 Jan 2013 15:50:00 +0000

Christmas in our family always includes an apple pie. Pie,especially apple pie begins with a good crust, free of preservatives and might I add hand made. This apple pie recipe passed along from the Mark’s restaurant in Houston, Texas to Rebecca Rather of Pink Pig http://pinkpigtexas.com/ in Fredericksburg, Texas made it’s way into my kitchen and won over my family with the first forkful.The recipe calls for Southern Comfort, but I used Grand Marnier. I also used pears in addition to the fortuitous apples to make it my own. This crust is so flaky and light, I made a bunch of it to keep on hand in the freezer when I need to make pies in a hurry

A new tradition in my family is the Red Velvet Cookie. It reminds me of a “whoopee pie, or cake” disguised as a cookie, and it is so pretty to view with it’s blanket of snow like cream cheese frosting and crumbled reddish cookie crumbs on top. A light ending to a big meal with the star dessert of Christmas in almost every household—the cookie!

Red Velvet Cookies from Christmas with Southern Living 2009 p. 109 Printable Version
“Red velvet is a tradition in the South, and these cookies are every bit as good as the time-honored
cake.”
Prep: 35 min. Cook: 15 min. per batch Other 25 min.
Materials
Cookies:
2 3/4 cups all purpose flour
1/3 cup unsweetened cocoa
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter,softened
1 1/4 cups sugar
2 large eggs
2 Tbsp. red liquid food coloring
1 Tbsp. vanilla extract
3/4 cup buttermilk
Parchment paper
Cream Cheese Frosting:
Prep: 4 min
1 (8-oz.) package cream cheese, softened
1/2 cup butter,softened
1/2 tsp. vanilla extract
Dash of salt
1 (1-lb.) box powdered sugar

Methods

Cookies:
Preheat oven to 350 degrees. Combine first 5 ingredients in a medium bowl. Beat
butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually
add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Beat
in food coloring and vanilla. Add flour mixture alternately with buttermilk,beginning and ending
with flour mixture. Beat at low speed until blended after each addition,stopping to scrape bowl
as needed. Drop dough by 1/4 cupful's 3” apart onto parchment paper-lined baking sheets. Spread
dough to 3 inches apart onto parchment paper-lined baking sheets. Spread dough to 3 inch rounds.
Bake at 350 degrees for 15 minutes or until tops are set. cook on baking sheets 5 minutes. Remove
to wire racks,and cool completely (about 20 minutes). Crumble 1 cookie into fine crumbs to use
as garnish. Spread about 2 1/2 Tbsp. Cream cheese Frosting, or pipe icing using a star tip like
I used onto each cookie;sprinkle with crumbs. Store cookies in refrigerator up to 5 days. Yield; 20 cookies

Cream Cheese Frosting:
Beat cream cheese,butter,vanilla, and salt at medium speed with an electric mixer 1 minute or until
creamy. Gradually add powdered sugar, beating at low speed 2 minutes or until smooth. Yield: 3 cups

Chef Mark’s Southern Comfort Apple Pie from the Pastry Queen Rebecca Rather p. 53 Printable Version
This pie takes a long time to make but is worth the extra effort for the smell it provides in the kitchen and the complex taste.
Materials
Topping:
1/2 cup pecans
1/3 cup granulated sugar
3 tablespoons firmly packed dark brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup all purpose flour
1/3 cup (5 1/3 tablespoons) chilled unsalted butter

Pie Crust:
2 cups all purpose flour
1/2 tsp. salt
11 tbsp. chilled unsalted butter
11 tbsp. ice water (more—up to 10 oz. or less—down to 5-6 tbsp. depending upon how mixture comes together—aim for shaggy ball)

Apple Filling:
5-6 medium size Braeburn,Cortland, or Winesap apples. ( I used 4 Braeburn and 2 Bartlett Pears0
1/2 cup (1 stick) unsalted butter
3 tbsp. ground cinnamon
1 cup sugar
3/4 cup Southern Comfort Liqueur ( I used Grand Marnier)
1/2 cup heavy whipping cream

Methods
Topping:
Preheat the oven to 350 degrees F. Arrange the pecans on a baking sheet in a single layer and toast them in the oven for 7 to 9 minutes, until golden brown and aromatic. Coarsely chop the nuts. In a food processor fitted with a metal blade, process both sugars, the cinnamon, salt and flour for about 1 minute. Cut the butter into small pieces and add the sugar-flour mixture. Pulse about 10 to 15 times, until the mixture is crumbly. Stir in the pecans. Refrigerate the topping,covered, in a medium bowl until ready to use. Line a 9 inch
deep dish pie plate with the pie dough. Press it into place and crimp the outside edges with your fingers or a fork.
Pie Crust: (These directions include a conglomeration of tips I have acquired through my baking adventures that will make your dough perfect!)
In a medium bowl, whisk together the flour, salt and sugar. Add in the cubed butter and use your fingers to break up the stuck-together pieces. Pulse in your food processer.Now, add in the water a little at a time, until a loose ball of dough forms. You may not need all of the water, or you may need a touch more. Just use enough until it comes together.This dough should be pretty messy looking with raggy edges. Turn the dough out onto a lightly floured work surface. Roll it into a roughly rectangular shape, about an inch thick. Now fold it into thirds, the way you’d fold a business letter. Wrap this chunk of dough in plastic wrap and refrigerate for 15 minutes. After 15 minutes, take the dough out and roll it into another rectangle, but this time about a 1/2” thick. Fold it into thirds again, then fold that third in half. Pat it out with the pin or with your hands until it’s about 2” thick; refrigerate another 15 minutes. Roll it out one more time, fold into thirds, wrap and refrigerate for another 15 minutes. Or as long as you like, even so long as two days. Dust the counter lightly with flour and set the block of dough out, dusting it with flour too. Roll in all directions, so the dough does not become too thick around the edges. Check the dough very regularly to make sure it’s not sticking, lift and dust with flour underneath periodically. Roll to 1/4 to 1/8 inch thick then flop edge over rolling pin and roll up the dough to lay it out over the pie pan. Prick bottom with a fork and crimp edges if you choose. I just let mine hang over the edge for a “rustic” “home made” feel in keeping with the holiday spirit. Apple Filling:
Increase the oven temperature to 375 degrees F. Peel,core, and cut the apples into 1/4 inch thick slices. Melt the butter it 1/4 inch thick slices. Melt the butter in large skillet over medium high heat. when the butter starts to foam, add the apples and sauté for 5 to 8 minutes. In a small bowl, stir together the cinnamon and sugar; sprinkle it on the apples and stir to combine. Simmer the apples over medium low heat about 1 minute longer. Remove the apples from the skillet with a slotted spoon, leaving as much of the butter sugar mixture in the skillet as possible. Transfer the apples to a baking sheet and arrange in a single layer. (If heaped in a pile, the hot apples will steam-cook and become soggy) Pour the Southern Comfort into the butter sugar mixture in the skillet. Simmer the mixture over medium heat at least 5 minutes until the alcohol burns off (carefully sniff the mixture at close range; if it burns the insides of your nostrils, the vapors are still burning off). Add the cream and continue cooking about 5 to 10 minutes, until the mixture is as thick as pourable caramel. Return the apples to the skillet. Pour the apple filling into the unbaked pie crust and sprinkle the topping evenly over the apples. Bake for 50 to y60 minutes, until the filling is bubbling and the topping is brown. Serve the pie warm or at room temperature.

Other Christmas Sweet sources, http://www.acanadianfoodie.com/2011/12/02/traditional-christmas-cookies/ for Canadian Christmas Cookies or how about this easy and light Christmas dessert from http://photooverload.tumblr.com/post/17587376345/via-photooverload, Russian Tea Cakes http://www.foodnetwork.com/recipes/anne-thornton/russian-tea-cakes-recipe2/index.html, joyeux noel cake from http://mimithorisson.com/2012/12/24/joyeux-noel/

Holy Week

noreply@blogger.com (Susan) — Wed, 04 Apr 2012 23:29:00 +0000

This weekend before Holy week I didn’t have any time for making macarons because of a Spiritual retreat I attended, known to protestant denominations as

“The Walk to Emmaus” If you want to learn more about this walk read about it here, http://www.txcumc.org/pages/detail/205.

Over the course of three days, I experienced the unique expression of Gods’ love---how to trust enough to receive it, express it,share it, and especially

ponder those things that might stand in the way. A perfect weekend to prepare for Holy week…..a week of waiting, a week of trusting……

I felt creative when I returned home, inspired by A Holy Experience, I resurrected my rod iron planter into a mini garden of Gethsemane……lined with candles

to light each night of Holy week….and light the stone path to the tomb…. a tiny flower pot covered with moss...a muslin bag to collect my sins written on tiny

strips of paper….. to hang on the cross on Good Friday…… a rock to seal the tomb…. “trusting” He paid the price that takes them away and I pray forgiveness

for not trusting completely.

The weather has been especially stormy these last three days, raining almost every day and I remember how easy it is to lose trust amidst the storms of life.

Matthew 14:22-34 The sky darkened, the wind began to blow and the water began to rise……..

Trusting in the midst of storms…….

The morning doves that frequent our garden find sanctuary from the rain on our patio chair….where do we find our sanctuary?

Trusting in sanctuary

Psalm 63:1-8 O God, you are my God, earnestly I seek you; my soul thirsts for you, my body longs for you, in a dry and weary land where there is no water. I have

seen you in the sanctuary and beheld your power and your glory. Because your love is better than life, my lips will glorify you. I will praise you as long as I live, and in your

name I will lift up my hands. My soul will be satisfied as with the richest of foods; with singing lips my mouth will praise you. On my bed I remember you; I think of

you through the watches of the night. Because you are my help, I sing in the shadow of your wings. I stay close to you; your right hand upholds me.

Holy week reminds me about the dangers of my self sufficiency when the Gecko that lives in our window boxes puts up a good show of strength in eyeview of our pretty 10 year old kitten. Is is only my faith that will make me stand strong.

Trusting in His strength

Isaiah 12:1-6

I will praise you, O LORD. Although you were angry with me, your anger has turned away and you have comforted me. Surely God is my salvation; I will trust and not be afraid. The LORD, the Lord, is my strength and my song; he has become my salvation. With joy you will draw water from the wells of salvation. In that day you will say: “Give thanks to the LORD, call on his name; make known among the nations what he has done, and proclaim that his name is exalted. Sing to the LORD, for he has done glorious things; let this be known to all the world. Shout aloud and sing for joy, people of Zion, for great is the Holy one of Israel among you.

And Holy Week

reassures me that we may share in His righteousness through His grace and mercy,dwelling in us….. helping us view people with His eyes.

Trusting others are made in His image

A time to listen and wait

Trusting in the Still, Small, Voice……

Even when things might seem contrary

Trusting in the cross ……for now and later.

We live out our life according to how we view God and ourselves….a new creation….putting off the old self and putting on the new self.

Trusting in Him, Creator of everything and giving thanks

Romans 15:13 May the God of hope fill you with all the joy and peace as you trust in Him, so that you may overflow with hope by the power of the Holy Spirit

The Language of Love:Living Out Love One Cookie At A Time

noreply@blogger.com (Susan) — Mon, 13 Feb 2012 20:33:00 +0000

Sometimes it is difficult to find the right thing to say or do for someone you love on the day of love, but there is plenty to say about love in the greatest “love” letter ever in I Corinthians Chapter Thirteen of your Holy Bible.It isn't always the flowers, the box of chocolates or the diamonds that make a difference on this day, but rather whether or not the person you love feels you took the time to think to give what they would most appreciate. A gift of love is something someone else would appreciate. For instance,it might be tickets to see their favourite sports team play. I actually gave my husband tickets to the Nuggets game last Valentines and he truly felt loved, even if his favourite team from Colorado did not win. That's because it was gift he could appreciate.The scripture from Corinthians reminds me what it means to truly love in a way that others can fully appreciate and has become my prayer for both my husband and I. The prayer to be a loving wife and the praise for my loving husband and family.This love chapter prunes my heart and helps me rekindle my marriage covenant with my husband, my personal commitment to Christ and our commitment to one another in Him, in His name for the world. It is powerfully written:

I Corinthians 13
If I speak in the tongues of mortals and of angels, but do not have love, I am a noisy gong or a clanging cymbal. And if I have prophetic powers, and understand all mysteries and all knowledge, and if I have all faith, so as to remove mountains, but do not have love, I am nothing. If I give away all my possessions, and if I hand over my body so that I may boast, but do not have love, I gain nothing.
Love is patient, Love is kind;
Love is not envious or boastful or arrogant or rude.
It does not insist on its own way; it is not irritable or resentful;
It does not rejoice in wrongdoing, but rejoices in the truth. It bears all things, believes all things, hopes all things, endures all things.
Love never ends. But as for prophecies, they will come to an end; as for tongues, they will cease; as for knowledge, it will come to an end.
For we know only in part, and we prophesy only in part; but when the complete comes, the partial will come to an end. When I was a child, I spoke like a child, I thought like a child, I reasoned like a child; when I became an adult, I put an end to childish ways. For now we see in a mirror, dimly, but then we swill see face to face. Now I know only in part; then I will know fully, even as I have been fully known. And now faith,hope and love abide, these three; and the greatest of these is love.

Love is not easy. I was reminded earlier this week ; however, that we should at least try, especially knowing that the time we think we have with people is not always guaranteed. My friend whose siblings have not spoken to their mother for 20 years, the fact that her mother is faced with terminal breast cancer and two estranged children reminds me that life is too short not to forgive and try to love back even when we are hurt or feel unloved. To love, although someone is not kind to us,insulting us or even mocking us is difficult—a difficult endeavor without God,but anything is possible with the help of God. We are called to love, to return love for insult, to speak for those who can’t speak for themselves, to take action with courage for those who can’t find the courage, to bring His light where there is darkness, to defend the widow and the orphan. I am not remotely close to doing all these things, but I do know that God is leading me down that path and "the stronger my walk with the living God, the stronger my voice becomes and the more loving my actions are becoming. The truer my relationship with the living God, the truer my words and actions are becoming" (Rev.Charles Anderson quote), and I am so blessed to have friends and family in my life who show me how to put God’s love in action .Heading up an Outreach project to the elderly in a nursing home facility in our vicinity, my friend created a great opportunity to put love into action by making Valentines and sugar cookies for the residents. I had fun creating cookies and Valentines for the residents with the help of my mom. We made Chocolate Shortbread cookies and decorated them three different ways as well as a multitude of Valentines out of foam hearts we decorated with stickers and die cuts and love scriptures from the bible.

Chocolate Shortbread Recipe from Thomas Keller was easy and a delicious way to celebrate the favourite ingredient of Valentines treats---chocolate. I doubled the recipe to make an easy two dozen chocolate 3 inch hearts that I decorated with red cutout hearts and solid hearts from http://www.michaels.com and http://www.partycity.com or dipped in a Callebaut Chocolate glaze after sprinkling with white sanding sugar, or created chocolate linzer cookies by cutting out a tiny heart within one of the regular hearts and stacking it on top of another that was smeared with home made strawberry jam ( pureed strawberries with 10% sugar and some pectin over low heat does the trick).

Packaging was easy with ideas from the February issue of Better Homes and Garden http://www.bhg.com/holidays/valentines-day/recipes/valentines-day-treats/?rb=Y#page=5 and some die cuts and stickers from the dollar store, cellophane bags and scrap book paper, each cookie could be packaged in a way that was "heart worthy" :) as well as make a bunch of cute valentines like the ones' below.

My mom and I took a couple of hours and really went to town with these valentines and others joined into create a total of 120 Valentines! It was so much fun and it was just as much a gift for us as I hope it was for our receivers. My mom and I have always done craft projects together and I love being able to continue that tradition over all these years. I am grateful that she is still in my life.She is the sweetest mom to me. We used the following versus on our cards:

And he said unto him, thou shall love the Lord thy God with all thy heart and with all thy soul, and with all thy mind. Matt 22:37
There are three things that will endure-faith,hope and love-and the greatest of these is love I Corinthians 13:13
Love each other with genuine affection, and take delight in honoring each other. Romans 12:10
I have loved you even as the Father has loved me. Remain in my love John 15:9
I pray that you love for each other will overflow more and more, and that you will keep on growing in your knowledge and understanding. Phillipians 1:9
So now I am giving you a new commandment:Love each other,just as I have loved you, you should love each other John 13:34
Dear children,let us not love with word or tongue but with actions and in truth. I John 3:18
We love because he first loved us I John 4:19

Chocolate Shortbread Cookies Printable Recipe
3/4 cup granulated sugar
1 1/2 cups plus 3 tablespoons all-purpose flour
3/4 cup plus 1 tablespoon unsweetened alkalized cocoa powder
1/2 teaspoon baking soda
1 1/2 tsp kosher salt
15 tablespoons (71/2 ounces) unsalted butter, cut into 3/4 inch cubes, at room temperature

Method: In the bowl of a stand mixer fitted with the paddle, mix the sugar,flour,cocoa powder,baking soda, and salt on low speed. Slowly mix in the butter, a few pieces at a time; the dough will have a sandy texture, then form pebble-sized pieces. Continue to beat just until the dough begins to cling to the paddle and no longer looks dry; do not wait for it to form a solid mass.
     Transfer the cough to a board and use the heel of your hand or a pastry scraper to bring the dough together. Shape into a block about 5 x 7 inches. Wrap in plastic wrap and refrigerate for 1 hour. (The dough can be rerigerated for up to 5 days).
     Cut the block of dough in half. One at a time,roll each piece of dough out between two pieces of parchment and rserve. Using a knife, cut the dough into 1 3/4 by 3 inch rectangles, or use your heart cookie cutter for Valentines Day, leaving the dough on the parchment. The dough will have softened; cover with the reserved parchment, slide onto a baking sheet and refrigerate about 15 minutes, or until the cookies are firm enough to remove from the parchment.
     Position the racks in the lower and upper thirds of the oven and preheat the oven to 350 degrees F. Line two baking sheets with Silpats or parchment paper.
     Remove the top sheets of parchment. Using a small offset spatula, transfer the cookies to the baking sheets, arranging them 1 inch apart. The trimmings can be pressed together and rerolled once for additional cookies. Bake for 10 to 12 minutes, until the tops are no longer shiny, switching the position and rotating the sheets halfway through baking. Remove the sheets from the oven and cool for 2 to 5 minutes on cooling racks to firm the cookies up a bit. Transfer the cookies directly to the racks to cool cocmpletely. (The cookies can be stored in an airtight container for up to 2 days)

Heart Of The Matter:Homemade Smores from the "Graham"up

noreply@blogger.com (Susan) — Sat, 04 Feb 2012 23:02:00 +0000

Valentines Day is 10 days away, but I already had the chance to indulge my affinity towards hearts for two of my friends birthdays that were celebrated last week. The birthday evening revolved around a melt in your mouth theme of “fondue” with an abundance of cheese and chocolate sauces we could drench our tantalizing tidbits of food over savory or sweet creamy sauces. In keeping with the the party”fondue”theme, I thought I’d whip up a batch of
Homemade Smores to melt over a miniature hibachi “table side” while my birthday cronies rolled the dice to a game of Rail Barron—a favourite pass time for the birthday honorees. They mean a lot to me because they got me involved more deeply with the church and they make laugh really hard whenever I’m around them. I think they felt the love in their heart shaped Smores, but with Valentines right around the corner these nostalgic treats might just be that Valentines’ Day Dessert for you and your special someone or a group of your friends. I’ve tweaked the recipes I found and upped the fun factor and ability to literally melt hearts with the table side hibachi.Up the romantic ante by roasting your Valentines Smores over an open fire or snuggled up in front of the fireplace. Full of contrast between dark rich chocolate hearts and raspberry marshmallows with a connecting note of cinnamon in the Graham Cracker base—it’s a combo that would make a heart throb! And the entire Smore is home made--something that is always from the heart.

Place them in a cello bag and attache the cute bag topper from Tip Junkie http://valentine.tipjunkie.com/valentine-smores-free-printable/

...and you have a complete gift. As simple as this recipe is, sometimes it’s not always easy to make the time to bake,or even to find time for friends. Whether you make a sweet this week, I hope you will share in.....
sweet conversation with someone, because at the heart of the matter, all that really matters, are your relationships and the
heart you have for them. It begins with a change of heart,sometimes, to create relationships that are trust building,and soul nurturing, and that heart changer for me is God.

This Valentines’ Day, I hope we’ll all have a change of heart for relationships that are lasting, meaningful, and discover in the process God’s inevitable search to have a relationship with us and love us smore.

Homemade Smores
Graham Crackers
1/2 cup (1 stick) unsalted butter,at room temperature
1/2 cup sugar
2 tablespoons molasses
1 egg
2 tablespoons heavy cream
1 3/4 cups whole wheat flour
1/4 cup rye flour
2 tablespoons medium-coarse yellow cornmeal
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp kosher salt

Using a stand mixer fitted with a paddle attachment (or a handheld mixer or a wooden spoon),cream together the butter,sugar, and molasses for 2 to 3 minutes,or until light and fluffy (5-7 min)
Add the egg and cream and beat until combined thoroughly.
In a small bowl,stir together the whole wheat flour,rye flour, cornmeal, baking powder and cinnamon and salt until well mixed. On low speed,slowly blend the flour mixture into the butter-sugar mixture and beat until flour is completely incorporated
Wrap the dough in plastic wrap and form a disc about 8 inches in diameter. refrigerate for at least 30 minutes or until firm to the touch.
Preheat oven at 350, and line baking sheet with parchment paper
Roll out dough into a 16 inch square. Using a 4 inch heart cutter cut out hearts on parchment and remove scraps of dough from cutouts.
Bake for 15 to 20 minutes or until wafers are golden brown and firm to touch. Cool completely on wire rack.

Heart Verses NIV Bible

(I Samuel 16:7)....The Lord does not look at the things man looks at. Man looks at the outward appearance, but the Lord looks at the heart.
(Deut11:13-14) So if you faithfully obey the commands I am giving you today-to love the Lord your God and to serve him with all your heart and with all your soul--then I will send rain on your land in its season,both autumn and spring rains,so that you may gather in your grain, new wine and oil.....you will be satisfied.
(Rom5:5) And hope does not disappoint us,because God has poured out his love into our hearts by the Holy Spirit,whom he has given us.
(Psalm 139:23-24)Search me,O God, and know my heart;test me and know my anxious thoughts. See if there is any offensive way in me and lead me in the way everlasting.
(Matthew 5:8) Blessed are the pure in heart, for they will see God.
(Hebrews 10:21-25)....let us draw near to God with a sincere heart in full assurance of faith,having our hearts sprinkled to cleanse us from a guilty conscience and having our bodies washed with pure water. Let us hold unswervingly to the hope we profess,for He who promised is faithful. And let us consider how we may spur one another on toward love and good deeds.
(Heb 4:12) For the word of God is living and active, sharper than any double edged sword,it penetrates even to dividing soul and spirit, joints and marrow,it judges the thoughts and attitudes of the heart.
(Col 2:2) My purpose is that they be encouraged in heart and united in love,so that they may have the full riches of complete understanding,in order that they may know the mystery of God,namely,Christ,in whom are hidden all the treasures of wisdom and knowledge.

Other heartfelt ideas for Valentines Days
Last year I made Valentine Hand Pies--another cute idea
http://greeneyedsusan.blogspot.com/2011/02/two-are-better-than-one-heart-pies-for.html#!/2011/02/two-are-better-than-one-heart-pies-for.html

Valentines:Edible flowers and macarons

noreply@blogger.com (Susan) — Tue, 24 Jan 2012 22:42:00 +0000

My favourite holiday ever is Valentines Day. Growing up my heart used to race, expecting valentines stuffed to the brim in my decorated box on the windowsill in my first grade classroom. In later years, I became certain Cupid would shoot his arrow that day and even if he didn't my mom would make her famous pink confettiheart cake with enough leftover ballet pink frosting to lick from the beaters. Today, Valentines Day remains my favourite holiday, because it's dedicated to the heart and desserts, who wouldn't be passionate on this day? Its' a holiday that lets me focus on one shape for cookies and one of my favourite colors pink. It also gets me outdoors, because did you know it's also the best day for pruning trees and shrubs because most species in our Texas gardens are dormant in and around February 14th. So it's a day that gives reason to make cute things, be sweet,eat sweets and be in my garden--all of my favourite things to pass the time--all alongside the love of my life, my husband.

I already have a host of heart crafts (edible and nonedible) planned in my head so be prepared for a slew of heart posts. I heart Valentines' Day.Until then, I hope you'll find inspiration from this little picture using the edible flower concept from last weeks class at Maas that will surely make your heart race.Even though I love all the cuteness of hearts, red, pink and other around Valentines Day, I think using flowers is an elegant and simple way of embellishing food that enhances a table beautifully.It also brings light to the fact that God is the greatest artist of all and nothing can top the beauty our Creator provides all around us. Most of the time using what we have is a whole lot cheaper,let alone prettier way to celebrate love.

So I hope you'll take a cue and hue from the picture above or be inspired to make your own spin for a Valentines Day table theme inspired by edible flowers. It really is special. Here, a table cloth in contrasting color sets off dessert nicely. Even a paper table cloth would be cute in a bright contrasting color. Pick the flowers you will use based on your palette preferencefor both the nose and the eyes.The pretty impatience seen here has a sweet taste almost like violets. The perennial carnation has the flavor of cloves and will hold up to 48 hours using the technique I talked about at the Maas Nursery class. If you want to know more about crystallizing flowers, write to me and I will send you the steps. Use some of the flowers interspersed between pink colored marshmellows, and various shades of pink macarons, all skewered on a wooden spike for a beautiful presentation. A pistachio cream drink embellished with flowers wired onto a straw pulls the whole look together and provides a wonderful aroma while sipping this Indian inspired drink. An Indian lassie,this recipe is pulled from Martha Stewart with the addition of a few drops of green liquid food coloring.Made from yogurt and ginger and other good for you ingredients, it seems to be the perfect balance forall the other sweet dainties you'll want available for your heart throb. The marshmellows were easy enough to make so my next batch, I might just have to use a heart cookie cutter for extra cuteness. So get your heart on and start sharing the love with someone. I heart Valentines Day!

Yogurt, Pistchio Smoothie "Lassi" from http://www.marthastewart.com

2 cups plain yogurt

1/2 cup water

1 1/2 teaspoons finely grated fresh ginger

1/2 cup salted pistachios

1/4 teaspoon freshly ground pepper

4 ice cubes

1/4 cup finely chopped pistachios

Directions

Blend yogurt, water, ginger, salted pistachios, pepper, and ice cubes until smooth. Divide among glasses. Garnish with finely chopped pistachios.

Pansies: Remembrance of “Joy”

noreply@blogger.com (Susan) — Tue, 17 Jan 2012 20:55:00 +0000

This has been a year to remember, a whirlwind, to say the least of running half empty and loving every step of the way, so when
I had the opportunity to step back and “smell the pansies” at a class featured at Maas Nursery in Seabrook, it was like…..well…a breath
of fresh air. Maas Nursery(not far from the picture above)is the nursery of all Texas nurseries in the Bay Area,known for its’ unusual inhabitants of both plant and animal species nestled among unusual sculptural finds in a sprawling botanical garden-like setting. It has been my
sanctuary on more than one occasion, clearing my mind as I meandered through the beautiful rows of flowers with time almost
standing still for me. It was here one afternoon that I received inspiration for the name of my business, Green Eyed Susan, a flower
as well as the opportunity to sell my first macarons that reminded me of the flowers that surrounded me. With Jims’ encouragement and
affinity for the unusual, Green Eyed Susan French Macaron Boutique came into existence and launched into a flurry of sales,
seemingly overnight. All that said, it is quite nostalgic for me at the beginning of this New Year,2012, to be back at Maas Nursery, the place that gave Green Eyed Susan it’s start. This time, instead of selling macarons, I taught a class, “Using Edible Flowers To Embellish Craft and Food”.
Jim, (Center pic below)had a slew of Organic Pansies throughout our outdoor classroom to inspire us. We started the morning out over coffee and Chocolate BananaCoconut Macarons and fruit and then proceeded to learn how to decorate the Pansy inspired Macarons (purple,yellow mix) using crystallized pansies.

Just mix a little meringue powder and water and you have edible glue to paint each pansy petal with. Douse with a good sprinkle of sugar and you have the beginning of what is called a crystallized pansy.

Each participant got to embellish some macarons with their crystallized pansies, and package them in their own decorated peat pots
using dried pansies. When I got home I planted my unused pansies alongside some red cyclamen to perk up the porch.

Without Pat and Mickey below, the class wouldn’t have been so seamless as there was a lot of information to share and a lot of things
to create in an hours time. I dried some pansies ahead of the class by placing pansies between two pieces of cardboard, some paper towel and
rubberbands,then microwaving them on autodefrost 30 seconds each side.   Since Pansies mean remembrance, or you are thinking of someone, they were a perfect flower to use on the side of the peat pots to give as a gift. They also have some sentimental meaning for me since
Pansies were my cousin Joys’ favorite flower. We were very close….she passed in 2003 of Lung Cancer at 42 years of age.

By the end of the class everyone had their bags filled with their very own edible creations and hand made gift box. I think everyone
including myself had a great time exploring the technique of preserving flowers with sugar that has been used since Victorian times.
It felt great being back at Maas again, having time to create and be inspired.
It reminded me of the importance of relationship and how my driven nature and focus on business had left little or no time for people.  So this day was a day to remember, and a year to look forward to. Happy New Year!

Joy, You are remembered!

Candy Corn Macarons by Green Eyed Susan:Fall Macarons Part 2

noreply@blogger.com (Susan) — Fri, 14 Oct 2011 16:18:00 +0000

Candy Corn.....did you know this is my husbands' weakness? Candy Corn is something he'll eat whenever and wherever he gets the chance.Candy Corn is quite popular across the United States, and you can find it in stores and TV sitcoms around this time of year. Robin Scherbatsky from How I Met Your Mother claims her own Canadian Candy Corn craze here:

"Oh, Canada. Slutty pumpkins aside, Robin had to convince her American friends that Canada not only celebrates Halloween, but Canadian corn is the best Halloween candy ever. That's right, Canadian corn. It's like candy corn, only it's orange on the top and white on the bottom. It also tastes like pancakes because it isn't made with corn syrup; it's made with maple syrup. since you can find it in various shades in stores" from, http://www.aoltv.com/2009/10/30/eight-tv-character-inspired-halloween-candies/

I made these candy corn macarons one with a white fluffy buttercream as pictured in the photo and another made with actual candy corn that you may find in Dunn Brothers Coffee Shop in Friendswood, Texas. I couldn't resist to give you a sneak preview of my French Halloween Macarons! Along the same candy corn note, look at all the other cutie recipes I found floating around. So much talent out there to be inspired from and herald in the new fall season.

There is slice and bake candy corn cookies from Sugar Belle---I am going to give these a try for sure!
http://www.sweetsugarbelle.com/blog/2011/09/slice-and-bake-candycorn-cookies/

This cake idea came from Southern Living http://www.southernliving.com/food/holidays-occasions/halloween-desserts-treats-recipes-00400000054823/page12.html

http://www.blog529.com/2011/10/candy-corn-butterfinger-pops/ These are so cute, I like her letters on her photo, just as cute as her cake pops.

If you don't feel like baking any of these scrumptious treats, you may order my macarons here, http://www.GreenEyedSusan.com or if you can't wait, visit Dunn Brothers, http://friendswood.dunnbros.com in Friendswood, Texas today, Saturday and Sunday only. There will also be other fall goodies and macarons availalble, Vanilla Latteop and Salted Butter Caramel macarons to name a few. Lots of sweets to cozy up with along with a good cup of coffee.

Pumpkin Brulee

noreply@blogger.com (Susan) — Wed, 12 Oct 2011 14:57:00 +0000

The French rarely use vegetables in desserts but when I was chatting with my friend Andrea the other day who was craving something savory,I decided to diverge from my preference for French pastries to something Americans like to include in their desserts, savory pumpkin. Savoriness or urnami is perceived by our tastebuds as "mouth filling" and noted with ingredients such as anchovies, blue cheese, mushrooms and green tea along with our seasonal pumpkins. Fall is definitely here in the Houston area and so I bring great excitment to this blog as with a dash of nutmeg and other fall recipes fr pies, bars, muffins. One of the recipes I decided to make today was inspired by the fall seasonal color and my Pumpkin Creme Caramel Macarons, found fresh today at Relish on San Felipe in Houston, Texas. Pumpkin Brulee is a savory dessert but has a sweet carmel finish made as the rest of the dessert is baking.What could be easier than that--no blow torch necessary--although don't leave your caramel too long or you might start a real fire :)

You can also find delishious recipe variations in today's Houston Chronicle by Kate Sears chron.delish.com or here for a New York style Pumpkin Creme Caramel

http://chron.delish.com/recipefinder/new-york-pumpkin-creme-caramel-1157?click=recipe_sr and Martha Stewart will be sharing her variation of a Fall Cream Brulee on the next episode of Martha Bakes but this recipe suited my taste just fine.

I used mini cheese cake pans to make my Pumpkin Brulee, but the recipe from http://www.food.com, adapted from a Good House Keeping recipe uses a 9 inch round pan. Either way, this Pumpkin Brulee is a nice make ahead dessert for your autumn meal which may I dare say, can now be enjoyed on your porch outdoors.

Pumpkin Brulee

Ingredients

1/4 cup water
1 1/4 cups sugar, divided
1 (14 ounce) cans coconut milk, well shaken
3/4 cup heavy cream
1 cup solid-pack pumpkin
6 large eggs
2 tablespoons coconut (optional) or 2 tablespoons dark rum (optional)
2 teaspoons vanilla extract
1/8 teaspoon salt
1 cup shredded coconut
1/4 cup golden brown sugar
freshly whipped cream
freshly grated nutmeg

Preheat oven to 350 degrees.
Spread coconut on baking sheet. Sprinkle brown sugar over coconut and gently mix together. Bake until golden, stirring occasionally, about 10 minutes. Set aside to cool leaving oven on.
In a 1-quart saucepan, heat water and 3/4 cup sugar to boiling on medium-high heat, stirring to dissolve sugar. Continue to cook, without stirring, 5-10 minutes or until caramel is amber in color (this may take a little longer than 10 minutes). Pour hot caramel into a 9-in.-round, 2-in.-deep ceramic or metal pan, swirling to evenly coat bottom of pan.
In a 2-quart saucepan, heat coconut milk, heavy cream, and remaining 1/2 cup sugar just to boiling on medium-high heat, stirring to dissolve sugar.
In large bowl with wire whisk, mix pumpkin, eggs, rum (if using), vanilla extract and salt until blended.
Gradually whisk hot milk mixture into pumpkin mixture until blended. Pour pumpkin mixture through a sieve into an 8-cup glass measuring cup, then into the caramel coated pan. Place pan in a roasting pan; place on oven rack.
Pour boiling water into roasting pan to come three-quarters of the way up the side of the 9-inch pan. Bake 45-55 minutes (if using a metal pan check after 35 minutes) or until knife inserted 1 inch from edge of pan comes out clean (center will still jiggle a bit).
Carefully remove pan from water. Allow creme caramel to cool 1 hour in pan on a wire rack. Cover and refrigerate creme caramel overnight or up to 2 days. To un-mold, run a small spatula around side of pan; invert creme caramel onto serving plate, allowing caramel to drip down from pan (some caramel may remain in pan).
Garnish with freshly whipped cream, cooled coconut/sugar mixture and freshly grated nutmeg. Cut into 12 portions and serve.

Bon Appetite!

Sugar Cookie Creative Arts Workshop:Kindness Explosion 2011

noreply@blogger.com (Susan) — Mon, 10 Oct 2011 17:59:00 +0000

"You have never really lived until you have done something for someone who can't repay you" Stole this phrase from one of my facebook friends, Wendy, because this is perhaps the most succint way of summing up the efforts of this years Kindness Explosion at my church, Watershed Methodist in League City, Texas. A day where church is cancelled to focus on the needs of the community in ways that might be as small as making cookies for those in dire need of appreciation or bigger ways with food drives for the hungry or construction of homes lost, or a vist to those often overlooked or forgotten, this was day worth remembering.

My husband and I both participated in the days events. While he was off delivering water throughout the community, I was involved with a team who decorated sugar cookies for the volunteers at League City Animal Shelter, collected supplies for the animals like food, toys, newspapers as well as the volunteers and of a local home that helps teenagers with dependency issues.There is a growing need to help our furry friends. As our homeless animal population grows it becomes a growing need to care, volunteer and adopt our family pets from our local shelters. This song by Averil Levign, "I'm With You" is so moving and with the video captures the essence of the need for our hearts to reach out to them. http://www.youtube.com/watch?v=j_iZ8M5vSmU

So I guess I am starting my quest to help out simply with a sugar cookie recipe, with the hopes that I will free up some of my schedule to volunteer more actively at my local animal shelter.

Sugar cookies aren't my forte but with this recipe and a good cause I seemed to pull it off with some help from a few friends :). Here I share with you my recipes and tips to create your own cookie workshop/party and maybe a Kindness Explosion too.

Here is my recipe which when you reroll the scraps yields 60 (2.5) inch cookies. (biscuit cutter works perfect)
Sugar Cookie Recipe for 60

6 cups all purpose flour
1 tsp salt
2 cup (4 sticks) unsalted butter softened
2 cup sugar
2 large egg

Zest of one lemon

Whisk flour and salt
Cream butter and sugar in mixer until light and fluffy then add egss and vanilla/lemon zest.
Add flour mixture gradually to butter mixture until thoroughly blended

Divide your dough into two or three equal portions and frm each one into a disk. Chill it for 15 minutes, then roll to 1/4 inch thickness and rechill.
Cut out shapes and rechill the cut dough.
Bake in middle rack for 12-16 minutes at 350 degrees farenheit until they start to turn golden around the edges.

Cool completely on a rack. placed mine in the freezer to cool off quicker and get to the fun stuff--the icing. The icing is the trick,and is the reason I used to cry when attempting sugar cookies. I had every imaginable shape of cookie cutter as if that would somehow magically turn me into an expert cookie icer, but I didn't really get decorating down until I perfected my icing. Here is a fail proof way to make your icing using meringue that you can find at Michaels or Amazon. You can also buy Royal Icing premixed if you don't like getting powdered sugar everywhere :0 but at least give this recipe a whirl.

Then you get to ice your cookies

Icing Recipe

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Royal Icing Using Meringue Powder	Confectioners’ Sugar	Meringue Powder	Warm Water*	Lemon Juice or vanilla or other extract
For Piping	2 cups (1/2 pound)	4 tsps	3 TBSP	1 tablespoon (lemon Juice) or ½ -1 tsp extract
For Flooding	2 cups (1/2 pound)	4 tsp	6 TBSP	1 TBSP (lemon juice) or ½ - 1 tsp (extract)

*Add until you get the consistency you need. For little hands, I had to add more than listed.

You'll notice that there are two recipes, one for Piping icing, which is a little thicker,used for creating a perimeter around your cookie or area you wish to ice and one for flooding, which makes a thinner icing just perfect for filling in areas. The thicker icing creates a damn and prevents your flooding icing from going all over. Just double the piping recipe to make one pound and after you have finished piping you can thin this down for your flooding icing with the additional tablespoons of water and lemon juice. The lemon juice breaks through all that sweetness in the icing and inhibits bacterial growth with the acid component, so I always add it to my icing. You can also use lime.

So here we go. I have my cookies made and I pipe a perimeter around the cookie

Then I flood the interior and let it dry overnight.

The thinner consistency of the flooding icing allows an easy application of a thin, uniform layer of icing uniformly.A toothpick or skewer is the perfect tool to get this done.

Here comes the fun part. Once you have a foundation it's easy enough for kids and adults alike to create some patterns with simply one color. I developed four patterns based on the art method Zentangle that is often taught in art at the Elementary school level. It breaks down patterns into one line at a time and through a series of additional steps creates a beautifu,bold artwork, just like the message of support we wanted these cookies to convey. The concept is very old and performed with pen and paper but I thought it might be fun to apply to cookies I found patterns at http://www.tangled.com and also made a tangle using our churchs' logo--a bull rush in water.Using one stroke at a time, by followng the template, you can end up with some pretty fancy cookies.I used these patterns but find some that you like and create your own template.

I chose the pinwheel which turns by the wind and reminds me of how God's presence is apparent in my life even though I can't see Him.

The Cross--for a new abundant life. I am a brand new person inside, pure and holy, full of God's goodness (II Corinthians 5:17)

The bullrush in the water--for me symbolizes this scripture We are like a tree planted by the rivers of water,and we bring forth fruit in our season. Our leaf does not wther and whatever we do prospers (Psalm 1:3)

The Abstract W--for our church the Watershed in a cool Chevron pattern. It's bold pattern just like the verse, I am as bold as a lion because Jesus has made me the righteous of God (Proverbs 28:1)

The Rose--a symbol for Christ http://campus.udayton.edu/mary/meditations/samaha9.html

We practiced on paper first, then followed our templates one line at a time using our piping icing on our cookie.

We all "untangled " through the process and ended up with works of art in their own right :) Here are the merits of our efforts from a group that ranged from 5 years of age up to 50+

Actual tangle patterns were simple enough for little hands to make....Use bottles for less mess http://sweetdanib.com/Cookie_Tools.html

Some used the patterns but others decided nontangle patterns might be more appropriate

Still others had new ideas for cookie masterpieces

We delivered over 200 cookies to the volunteers at a home for teenagers struggling with dependency issues as well as League City Animal shelter. And we even had something special for some furry recipients ( Don't be surprised if I adopt this little guy)

This pretty pup broke my heart vying for our attention.

Or how about this sweetie pie?Probably never seen a dog park

Kelly, the lady in the middle of the photo did such a great job at making all the volunteers and the animals they tend feel special and appreciated.

This ginormous donation almost came entirely from Erin(third from the left) and her 7th grade S.A.V.E group (Students Actively Volunteering for the Environment) . I was amazed at how they opened their hearts so generously to provide food, beds and toys and even some home made heart shaped dog treats.

It is my hope that this is just the beginning of how we might help them. I am sharing a recipe with you for Dog cookies that is not Erins' but would just as surely please the special dog in your life--add some bacon drippings for extra flavor too.

Dog cookies

2 cups unbleached all purpose flour
1 cup whole wheat flour
1 cup yellow cornmeal
1 cup bulgur
1/2 cup nonfat dry milk
1 1/2 tablesppons kosher salt
1 tsp active dry yeast
1 1/4 cups chicken,beef, or vegetable stock

Whisk dry ingredients, then stir the yeast into the chicken stock.
Add the stock to the flur mixture and beat on low for 2-3 minutes
Flour your work surface generously and roll it out to about 1 inch. Cut out and bake for 45 minutes at 300 degrees farenheit. Let cool, then watch Fido drool.

This day was truly wonderful in so many ways, and I am truly blessed to be part of a church that recognizes the huge need for helping our immediate neighborhoods within our own community. It is also nice to have a Pastor and his wife actually jump right in there with everyone else and work with just as much passion towards loving others. We'll have lots of other service projects that you can help with in the future so if you are interested or just want to come to church, find out more here, http://www.thewatershedchurch.com Also if you want to learn about Zentangle, this art form will be taught this week at Women Who Art at Walter Hall Park by Judy Lehman, www.btangled.com judy@btangled.com in League City, Texas

Flirting with Fall: Green Eyed Susan Fall Macarons,Part I

noreply@blogger.com (Susan) — Tue, 04 Oct 2011 18:00:00 +0000

Fall is in the air, cooler weather in the 80's means less humidity, my Confederate Rose of Texas and Oak Leaf Hydrangea will be blooming and Green Eyed Susan macarons are flirting with fall flavors. Four different Fall flavors frequent Relish Fine Foods (Houston,TX), http://www.relishhouston.com today. Annettes' Emporium http://www.annettesemporium.com is holding onto summer as long as they can with specific requests for lemon and/or chocolate, so Green Eyed Susan French Macaron Boutique came up with a menu to tantalize everyones' tastebuds.

Salted Butter Caramel Green Eyed Susan French Macaron (Available at Relish)

My personal favourite of all 40 or so macarons I make, hands down. The color of caramel reminds me of a fall harvest, linen, a wrap around porch, aged wood, and maple leaf trees.The taste is so very rich,indulgent. Enhanced by fleur de sel "salt of the sea" this made from scratch caramel buttercream snuggled up to the almond macarons shell just warms your being. Yes, I might be an emotional eater or macaron maker, but there is nothing that beckons fall in my opinion than caramel. Caramel apples, candy corn, blondies....well you get the idea.Salted Butter Caramel Macaron--so delicious.

Pumpkin Creme Caramel Green Eyed Susan French Macaron (Available at Relish)

Fall would not be fall without pumpkins either. Pumpkin patches are cropping up throughout the Houston area, and since I just finished making pumpkin bread this week, I used the rest of my pumpkin puree to make a Pumpkin French Macaron. I am not a fan of Pumpkin pie, but I know there are so many others who do, so I designed something even better, Pumpkin Creme Caramel Macaron. As vivid as Texas sunset, the russet hues of this macaron heralds in fall perfectly. I think this macaron will definitely be a hit for Thanksgiving. If you order directly through Green Eyed Susan, you'll also receive a delicious Pumpkin Brittle to accompany your Pumpkin Creme Caramel Macarons--added crunch factor.

Chocolate Bobka Green Eyed Susan French Macaron (Available at Annettes' Emporium, Relish)

Jerry Seinfeld should be calling me for these macarons, as my inspiration for these "Chocolate Bobka" macarons came from his show, Seinfeld, a popular sitcom from the 90's for which my family of origin has the every show produced on video tape. I made the bread of the same name that Elaine, a character from Seinfeld absolutely loved. Chocolate Bobka is indeed out of this world, so reproducing these flavors in a macaron seemed to be inevitable after enjoying the bread so much. I love the way the macaron resembles brown enamel ware and the flavor profile of chocolate with cinnamon will make you say like Elaine,"Gotta have that Chocolate Bobka Macaron" .Since Annette loves chocolate to the point that I might call her a chocoholic :) I thought she would love this macaron for her store. This macaron sold out first at French Country Wines, when it was featured last month, and I won't be surprised if it becomes your favourite too.

Pecan Pie Green Eyed Susan French Macaron(Available at http://www.GreenEyedSusan.com)

Not available in stores,Green Eyed Susan Pecan Pie Macarons with all of its' gooiness is definitely "Thanksgiving" worthy. If you are interested in custom ordering some of these Pecan Pie macarons for Thanksgiving or now, please fill out the online submission form at http://www.GreenEyedSusan.com for door to door delivery.

Pie reminds me of Fall, so when Annettes' Emporium made a specific request for lemon anything, I decided a Lemon Meringue Pie Macaron would be a great compromise. Hints of summer with the fresh citrus shell and creamy meringue filling just like a Lemon Meringue Pie, I hope this macaron makes you pucker. :)

If you want to try a few macarons today, you may pick up your own box at the following locations:

Annettes Emporium
501 East Main Street
League City, TX 77753
877-556-2397
http://www.Annettesemporium.com

or

Relish Fine Foods
3951 San Felipe
Houston, TX 77072
713-599-1960
http://www.Relishhouston.com

Otherwise, you may email me Susan@GreenEyedSusan.com or order online at http://www.GreenEyedSusan.com for your event or dinner party.

This cooler weather has made me thankful, especially since the fires in Bastrop have stopped and we've experienced a little rain that have perked up the flowers, trees and the wildlife. Macarons are easier to make too :)

Thanks for visiting.
SUSAN

Jodi Elliotts' Pumpkin Bread

noreply@blogger.com (Susan) — Sat, 01 Oct 2011 23:03:00 +0000

The weather is dipping down into the 80's around Houston and it's beginning to FINALLY feel like pumpkin, or fall weather. It was a perfect day to be outside and that we did for a marriage retreat called the Art of Marriage. I was so excited to be in a group that valued marriage as much as we do. When we got back home I was in the mood to do two of my favourite things gardening and/or baking. I decided to give Pumpkin Bread a try just to herald in fall. But which recipe to use....here's one that uses chocolate chips http://www.thefreshloaf.com/recipes/pumpkinbread, another that uses pudding mix and bundt cake pans, http://pisforparty.blogspot.com/, another with a streusal topping, http://tastykitchen.com/recipes/breads/streusel-topped-pumpkin-bread/ and even a vegan version. http://hellyeahitsvegan.com/?p=2161 The pumpkin bread recipe that ultimately got my attention was..... Jodi Elliotts, Owner/Pastry Chef of Foreign and Domestic on 306 E. 53rd St. in Austin, TX 78751 who actually used one pound coffee cans instead of bread pans to bake her loaf. I liked the recipe for its' simplicity.No mixer was required just a whisk and a spatula and the simple recipe seemed like a baking retreat for me. No sink full of dishes,multiple timers and thermometers like I normally have.

I split the recipe in half and used two loaf pans instead of the cans since I still have to sterilize the bean cans I washed out to use. The recipe worked nicely only next time I would have doubled the recipe so the bread turned out thicker and maybe add a brown sugar meringue topping. I did not like the texture--a little too dense and it seemed to lack flavor ( I used canned pumpkin which might have made a huge difference). Some walnut butter, or a quick lesson from Jody might be just the special touch it need

Jodi Elliots Pumpkin Bread Printable version

3 cups flour
1 cup vegetable oil
3 cups sugar
3 eggs beaten
2 1/2 cups canned pumpkin
1 cup chopped toasted pecans
1 tsp cinnamon
1 tsp allspice
1 tsp cloves
1 tsp nutmeg
1 tsp baking powder

Preheat oven to 350 degrees F. Sift dry ingredients together. Mix oil, sugar, eggs, and vanilla, then add t dry mixture. Add pumpkin and pecans.

Grease three 1 pound coffee cans or two loaf pans and coat evenly with flour. Pour bread batter into cans, dividing batter evenly. Bake for 1 hour. Cool bread on wire rack.

Bollywood Macarons:Museum of Natural Science Big Bite Nite,Houston,Texas

noreply@blogger.com (Susan) — Sun, 25 Sep 2011 13:55:00 +0000

Last night was a first for Green Eyed Susan at Big Bite Night, and my Indian inspired Macarons for "Bollywood" at the Museum of Natural Science in downtown Houston. Notables Houstonian Restaurant Favourites and Boutiques were in attendance like Sylvia's, Quattro, Haven, Frosted Betty and Sambuccas, with awesome lobster balls in honey chipotle sauce. Read all the details here, at http://www.examiner.com/restaurant-in-houston/good-times-at-big-bite-nite-2011

Bollywood table scape

Preparation was a challenge as far as settling on a flavor profile, and finding the time to cook with all my irons in the fire as a Free lance Pastry Chef in businesses other than my own. It took me half a day to figure out the macaron (macaroon) fillings and a full day(5-11 PM) to make 800 samples,followed by another day to fill and chill them. I experimented with four flavors before coming up with my final two selections that I felt represented the theme of the evening "Bollywood":

Passion Fruit "Macaron Soleil" Passion fruit puree ganache made with milk and white chocolate, a classic in a French Macaron

Mango Curry, Macaron Mangue

Hazelnut Very delicious, but didn't conjure up a "Bollywood" theme in my mind.

Citron (Lemon, lime butter cream, almost like a key lime pie) This might have been another good choice in retrospect as there were many Tex Mex dishes that would be complimented nicely by this cool and refreshing macaron.

In the end, I decided to serve the Macaron Mangue(Mango Macaron) as well as a Macaron Soleil (Sun), the name for the Passion Fruit macaron made with a combination of milk and white chocolates and the punchy,vibrant passion fruit. I was nervous about the Mango or Mangue macaron-- a little risky to serve such an exotic flavor profile in a dessert which some may have never tried before. Macaron mangue was filled with a French Creme, made with egg yolks tempered with milk so it had a softer texture than my regular macarons. I added freshly pureed curried mango, and added an intoxicating combination of curry ginger and a few trade secrets. This risky multidimensional, Bollywood inspired macaron proved a surprising success and was well worth the effort.

The milk chocolate passion fruit was my personal favourite as the French classics in a macaron are classic for a reason and passion fruit is one such flavor. I also prefer sweet over savory any day. A savory dessert confuses the mind, and is does not round out a meal like a sweet dessert. I don't want to consume meat loafs made to look like cupcakes for dessert, I want real, indulgent dessert.

Unfortunately I did not get around to all the dessert vendors participating alongside Green Eyed Susan, but I know everyone who came to Big Bite Nite made sure to take advantage of all the good food offerings that were strategically staggered throughout the museum amidst the dinosaurs and luxurious Eastern inspired decorations and linens. It was a joy to meet all of you and hope that you'll leave your experience oft Big Bite Nite in the comment section below.

The other macarons, Hazelnut and Lemon have been at Annettes' Emporium this week, 501 East Main Street, League City, TX sold individually to satisfy that macaron craving on a moments notice, or to keep your energy level up while you shop Annettes' quaint little store full of Texas character and American arts and crafts. Next week Annette will hold something new in macarons and cute stuff I'm sure and there will more news to share with you about "new" Green Eyed Susan locations and events.

Thanks for stopping by.

Cheese Please: My first souffle!

noreply@blogger.com (Susan) — Mon, 19 Sep 2011 20:54:00 +0000

The Houston Chronicle,[http://www.chron.com/life/food/article/Sweetness-and-light-2077559.php] recently featured a story on macarons, the artisans who make them, as well as a macaron recipe to try.Speaking candidly, this article touts that the macaron, as most pastry, is not rocket science, rather, with enough diligence/persistence and a few extra pounds worth of sampling, is something that can be learned. The macaron,albeit abashedly,may also be the nemesis for the classically trained chef, those professing macaron elitism merely by birth right into a French lineage or some other isoteric advantage. I have neither French lineage or a pastry chef degree, just a healthy dose of curiosity and appreciation of desserts that taste just as good as they look.Yes, I am self taught, and always trying to learn and grow,tackle the next technique, challenge myself. This week I share my next technical challenge,which just happens to be the dish that advanced Jennifer ahead of Adrian in the culinary TV show sensation, Master Chef http://www.fox.com/masterchef/ This dish happens to be the notoriously finicky Cheese Souffle.

Souffle Fromage (Cheese Souffle)

Fluffy and airy, this dish is so rich and fattening, a gymn membership is mandatory prior to delving into the cloud of cheese, butter and flour cooked inside a cute ramekin. I used two types of Ramekins(ceramic baking dishes that withstand high oven temperatures), the classic, white ridged, round ramekins and the "new" blue sqare Ramekins on sale at Pier One right now. The souffles cooked in the nontraditional square ramekins rose considerably higher and were stable much longer prior to serving. So if you attempt to wrestle with a souffle you should consider the vessel. My sister-in-law,Liz, a structural engineer, [braniac] made the supposition that perhaps "the corners of the square pan set up faster, creating the fluff and stability" Who would have known? I don't think I have ever seen a souffle served in a square dish, but now the secret is out--the square dish is better!

Here is a really good recipe for you to try.

Cheese Souffle

Materials
3 tablespoons unsalted butter
2 tablespoons grated parmesan cheese
2 teaspoons flour
1/2 cup scalded milk
1/2 cup grated gruyere
Pinch cayenne
Pinch nutmeg
2 large eggs separated
Pinch of kosher salt

Methods
Preheat oven to 375 degrees farenheit
Lightly grease 2 x 8 ounce ramekins (round or square) with butter and sprinkle parmesan cheese over the butter
In a small saucepan combine butter and flour (called a roux)
Gradually add warmed milk and stir with a whisk
Once all the milk is fully incorporated bring to a simmer and stir in the Gruyere (can you say this?) cheese and season with nutmeg and cayenne. Now remove from the heat and whisk in yolks one at a time

In a mixer beat the egg whites until stiff peaks form.Now stir in a little of the egg white into your cheese mixture until they are the same consistency. I was scared during this step, but it turned out all right and will for you too. Then fold in the rest. Divide among the ramekins and pop in the oven for 20 minutes---Voila! A light dinner or lunch.

There are dessert souffles made with choclate at its base and most certainly this cheese souffle would work as a savory dessert . Often times cheese is served as a first course dessert and I think it might be thrilling to get a fluffy puff of cheese in the form of a souffle for my dessert too. It is really not that difficult to make, unless you forgot to clean your mixer and whisk the last time you used them :0 Souffles require squeaky clean conditions--try using diluted vinegar to clean after soap and water, then throughly rinse. Give it a try sometime , this recipe is sure to please you.

SUSAN

Special Anniversary Edition

noreply@blogger.com (Susan) — Fri, 29 Jul 2011 17:10:00 +0000

Green Eyed Susan French Patisserie is having a Macaron Celebration this week, giving thanks for the opportunity to create tasty joy for each of your events - weddings, parties, and bat mitzvahs. Your response to Green Eyed Susan has been spectacular. Thank you for your support, encouragement, and oohing and aahing. I appreciate you spreading the word about my macarons (lip service travels fast), liking me on facebook, http://www.facebook.com/greeneyedsusan (feel like a ~~rock~~ macaron star), twitter http://www.twitter.com/green_eyedsusan (you've had lots to chirp about) and leaving reviews (AWESOME I might add) on yelp, http://www.yelp.com/biz/green-eyed-susan-league-city#query:greeneyedsusan or wedding wire, http://www.weddingwire.com/shared/Rate?vid=4dc1e40ae98db7e3

Part of this Macaron Boutique anniversary came in the way of a fantastic feature on Green Eyed Susan Macarons in Brides Houston Magazine and Houston Brides

Houston Brides Magazine http://digital.modernluxury.com/publication/?i=72541&p=48 and in the form of special anniversary macaron flavors being offered at Revival Market, and Annette's Emporium.

Upside Down S'more. So messy, but oh so good, this reminds you of camp around the open fire roasting your marshmellows until charred and nearly falling off the stick directly onto your chocolate layered graham cracker. I made a chocolate coffee macaron,a home made chocolate caramel sauce that I drizzled over some fluffy marshmellow and oozey goozey milk chocolate. Definitely bring napkins.......and don't worry....I have a more compact version of my Smore Macaron.

Compact Smore(below), a tidier s'more version for your next home on the range party. For those of you who can't wait to order and would prefer the authentic s'more experience visit Revival Market (they have napkins), 550 Heights Blvd, Houston,TX or Annette's Emporium, 501 E. Main Street, Houston, TX in Historic Downtown League City, this week for your S'More macarons.

And just to cool the campfire a little bit but still feel like summer I've made another macarons with a citrus punch, Key Lime Pie macarons. Invigorating, sunny and guaranteeed to make your mouth pucker, this one will remind you of a cool, refreshing slice of Key Lime Pie--hence the name.

Raspberry, Rose, and Lychee fruit Macaron inspired by Pierre Hermes, the Macaron master after whom every macaron maker aspires to emulate. Order these from me any time during Raspberry season, but this week only you will find this custom Pierre Hermes inspired macaron at standard prices--where? Annette's Emporium/Revival Market. While ~~supplies~~ macarons last!

So there you have it, an anniversary celebration in the way of some very fun and definitely delicious NEW macaron flavors and then the unexpected one--being featured in a Wedding magazine.It seems like yesterday that I was pouring through the larger than life pages of Houston Bride Magazine to plan my own wedding to the love of my life, soul mate, best friend husband. The pages of dresses with timeless elegance, appertifs, menus, flowers and venues swirling in my head. Today, I am on the other side of those pages with a blessing beyond blessing feature of my Macaron Wedding Cake Towers, along with several other flavors and colors of macarons color coordinated to the dessert table in the unrivaled Wedding Journal, Houston Bride Magazine, published by Modern Luxury. You can ready about the dessert table I was featured on here, Houston Brides Houston Brides Magazine http://digital.modernluxury.com/publication/?i=72541&p=48 The editor,and photographer,created a word and photography masterpiece for the dreamiest of wedding inspirations.

The highlight of a ladies life is her wedding day, but this Green Eyed Susan French Macaron feature might well be a close second in my life, along with a wonderful year serving Houston, and the Houston area. How I was picked, I will never know, I can only imagine YOU made it happen. Thankyou for YOU, your prayers, your support and encouragement. I hope you like the flavors this week at Revival Market and Annette's Emporium. Please check the website often as flavors change weekly.

On Saturday, August 27th, we will be coming to French Country Wines for Wine Pairing alongside sweet Green Eyed Susan French Pastries. A variety of colors and flavors will be offered just for my French Country Wine customers to continue the celebration of Green Eyed Susan French Macaron's one year anniversary. So please join us, Saturday, August 27th from noon-6 PM at French Country Wines, 2433 Bartlett Street, Houston, TX. If you would like a particular flavor or box, please Pre-Order, Susan@GreenEyedSusan.com http://www.greeneyedsusan.com or call 713-609-3076. Boxes of 6 or 12 may be pre-ordered or you may purchase individual packages. For our first year anniversary: Each Macaron will cost $2.00; however, Preordered Boxes of 6 will cost only $10.00 and Boxes of 12 $20.00 only with coupon code GESANN2011. Order here-- http://www.greeneyedsusan.com and GO TO ORDER FORM.

Paris Plage: "Naut" your average party

noreply@blogger.com (Susan) — Tue, 26 Jul 2011 19:49:00 +0000

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Neopolitan Macarons

If you are planning to be in Paris between late July and late August, do not forget to pack your swimsuit and beach towel as the Paris Plage season starts every year around July 20 and lasts a month:Paris Plage 2011 : from July 21st to August 21st.

" In the summer of 2002, the new mayor of Paris, Bertrand Delanoë, well-known for his ambitious municipal events, launched Paris Plage (“Paris Beach”),a free summer event that transforms several spots of the French capital into full-fledged beaches. http://intransit.blogs.nytimes.com/2011/07/26/the-beaches-of-paris-return-to-the-banks-of-the-seine/

"Initially criticized as too costly and frivolous, the concept has now become a permanent fixture of the Parisian summers and offers stressed-out office workers and tourists alike a lot of fun activities, from sunbathing and picnics along the Seine to kayaking and free evening concerts." Excerpt from http://blog.paris-on-demand.com/2011/07/14/paris-plage-soaking-up-the-sun-in-the-heart-of-the-city/

The temperatures and humidity this summer are making me long for my own Paris Plage with cool, refreshing water, a sea breeze, and beach too. Since our wedding anniversary, July 12th, I have been thinking about Paris and how my own Paris Plage might be possible right here. Luckily, I have some very talented friends who have generously encouraged that theme of mine with their contributions for a nautical themed party. Lauren, the founder of Ellanesque, a new event Coordinator Service. Besides being a young talent as a wedding planner/food stylist, Lauren has a vibrant personality, making it easy to feel comfortable in her presence. Whether you have no budget or ginormous one , no event is too big or too to let it slip by Ellanesque without being transformed into one you will remember. I asked Lauren where she came up with the name for her business, Ellanesque,

"After spending lots of time and effort thinking of a catchy name for our company, we decided to try and do something with our initials. At the time, I had another friend who was helping me come up with ideas and who intended to be involved in the business with me. Her name was Stefanie, and so we thought of ways to put “L” and “S” into a name. We also wanted it to sound elegant and indicative of a beautiful and classy event. Therefore, “L and S” became “Ellanesque”, since we liked the “esque”ending. "

Ellanesque starts with an inspiration board. Since I was interested in parties with a nautical/beach theme she came up with this one.

Her color scheme reminds of the umbrellas from images of the Paris Plage along the River Seine.From shoes, to invitations, to food to flowers, the girls from Ellanesque develop your dream for the perfect wedding/event.After quizzing you they arrive with an inspiration boards which provides a perfect jumping off point to let you develop your own party or provide the framework upon which they build your party down to the last detail.

Beach Party on the River Seine in Paris France

When I asked Lauren what kinds of wedding/party trends were popular she answered,

"Vintage Photography- It creates a blast from the past look anywhere from the circa 1920 and beyond. It is just a fun way to add a little flair to your engagement, wedding, and bridal photos."

That gave me a jumping off point to find.............

...a peep board for my Paris Plage Event from http://www.themetraders.com/party_ideas_6.php Couldn't be cuter right? Or why not ask ask Paula from Frogprince http://www.frogprincepaperie.com paper to to design a life size peep board then you do all the rest. All it would take, is some foam board, spray adhesive and voila---instant fun.

Her table setting was very Royal in navy blue and the web provided a bounty of other hues to cast your party to sea......

like from Pizzazzerie

http://pizzazzerie.com/parties/childrens-parties/under-the-sea-birthday-party-2/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Pizzazzerie+%28Pizzazzerie%29&utm_content=Google+Reader

or this one from Celebrations at Home

http://celebrationsathomeblog.com/2011/04/beach-wedding-ideas-styled-shoot.html

The Party Dress Magazine also had some great ideas for your own Paris Beach Party

http://issuu.com/WHhostess/docs/tpdmagazine2june2011

How about a Blue Wine Spritzer for drinks?
http://www.semihomemademag.com/article.asp?id=102&t=1

Ingredients

3 cups chilled Chardonnay
2 1/4 cups chilled club soda
3/4 cup blue curaçao liqueur
Garnish: lime slices

Directions

In a large pitcher, combine Chardonnay, club soda, and blue curaçao liqueur. Stir gently, and serve immediately over ice. Garnish with lime slices, if desired.

Food could be as simple as Crepes savory or sweet fillings

Ingredients
The Batter
• 4oz plain flour
• 1 level tablespoon castor sugar
• 1 egg plus one egg yolk
• 1/2 pint (1 1/4 cups) milk and water mixed
• 1 tablespoon melted butter
• 1 tablespoon brandy

The Suzette Butter:
• 3oz unsalted butter
• 3oz castor sugar
• Grated rind of 1 orange
• 2 tablespoons of Cointreau
To Flame
• 2-3 tablespoons Brandy or liqueur

Or you could hire your own crepe street vendor from Creative Crepes, http://www.creativecrepes.com/

Creative Crepes, A Houston based crepe catering company

And of course end on a sweet note with macarons that look like salt water taffy--get it? ---and ice cream. These Neopolitan Macarons are especially beach worthy with their soft beach colors and taste great with an actual scoop of ice cream inside. Otherwise serve up a strawberry filling with chocolate and vanilla shell, chocolate filling with a strawberry and vanilla shell or vanilla filling in a chocolate and strawberry shell and you have a memorable ending to an entirely sweet affair.

If your guests wish to take linger over their sweet ending, offer favor boxes, like those from Party Starters, "Sunny Bird" Collection, perfect size to hold one-to-go macaron. http://www.etsy.com/listing/73075540/sunny-bird-dress-favor-boxes-set-of-8

If you want a Nautical theme but want a sit down meal, then try Star Fleet Yachts,
http://www.starfleetyachts.com/our-fleet/

Lauren, from Ellanesque http://www.ellanesque.com/ also had a great idea for favors--photo booths with props like life preservers, sailor's hats, anchors, ship's wheels, and handheld telescopes. I found instructions for Do It Yourself Photo booths, here http://www.instructables.com/id/DIY-Portable-Wedding-Photo-Booth/, Signs for your photobooth here, http://www.weddingchicks.com/2010/04/23/free-custom-photobooth-sign/ and beach inspired Mermaid Prop printables on Catch My Party, http://blog.catchmyparty.com/2011/03/08/free-photo-booth-prop-printables-from-the-paper-dolls-shoppe/

And more inspiration from around the web for nautical favors, http://www.favorideas.com/wedding-themes/beach-themes/nautical-preppy-wedding/

Decorations and Tables........

So much to over circuit your creative brain to plan your next Paris Plague party. If the truth were known, I am planning my own Paris Prague party for an upcoming milestone birthday for my mom. She loves Seinfeld, doesn't everyone? One of their episodes revolves around a Beach theme, Kramer gets sunburned with a Sun lamp, yada yada yada so that is my jumping off point.The birthday celebration is right around the corner (one week from this Friday) but this blog post really got me thinking about it. Thanks to Lauren et. al from Ellanesque, my friend Pam from Party Starters who definitely got my party thinking in gear.

Flower Power:Be You, Embrace Me, Support Us.

noreply@blogger.com (Susan) — Sat, 23 Jul 2011 02:21:00 +0000

Fabulous Flower Friday: a tribute towards the fetish I have for flowers, and the name for my macaron boutique, Green Eyed Susan, seemes a perfect way to commemorate the anniversary of Swanky::Chic: :Fete, http://swanky-chic-fete.blogspot.com/ . Although nobody can quite fill Lily's shoes, Lily has invited me to share with each of you. It is my goal to share the very latest and greatest ways to celebrate just as Lily would in my guest blog post,Flower Power:Be You, Embrace Me, Support Us. Want to read more, come visit http://swanky-chic-fete.blogspot.com/ , stay for awhile and see what Swanky::Chic::Fete is all about. It is my goal to share the very latest and greatest ways to celebrate just as Lily would in my guest blog post,Flower Power:Be You, Embrace Me, Support Us,over the latest way to party--A Paint Party.

Last night approximately 50 ~~lively~~ boistrous, creative ladies congregated at Estebans in League City inside the ~~Art Shack~~ Fiesta Shack for the first ever "Women Who Art". Originally invited to showcase and sell my Green Eyed Susan Macarons, http://www.GreenEyedSusan.com, I quickly traded in my Chef coat for a painters apron,paint and brushes to begin learning how to create my Floral "masterpiece".

Jewellery/Crosses foreshadow the Gem of the Evening.

The night began with introductions...........instaneous friends were made

And shopping.........yes all in one place. See the pretty jewelery? It took me the whole evening to find out who made these beautiful crosses, but it was Terri, the one who coordinated the entire event--how did she find time to do it all? Terri kicked off the evening by encouraging each and every one of us to leave the judgment at the door and just have a good time. The phrase she used that reverberated within each one of us little artists just trying to get out was "Be You, Embrace Me, Support Us."

We couldn't wait to get started with that introduction. We taped off our negative space on our canvas and I signed mine with my new friend Julia looking over my shoulder and laughing. She laughed alot at my finished piece too--I'd like to think that the depth of the painting brough her so much joy, but maybe not......WE HAD FUN!

Each of us received our own paint palette of colors. I just needed a beret, but instead I wore my pink cowgirl hat. We all stared at the instructor in dismay as she went through our

paint instructions color by color.

Our table had already tapped into our inner ~~Van Goghs~~ Margaritas

Voila, a finished work of art!

Here's Susie mixing her colors to create depth to her flower......In between all the work there were women of all ages weaving through the easles to Abbas' "Dancing Queen" and "I'm So Excited" by Diana Ross

And here's the rest of the crew, Masterpiece in Hand

I think Debussy would have been proud of all the "Women Who Art". So much light and reflection in each piece and artist. Women Who Art will be offering workshops the 3rd Thursday of every month. Membership fee is $120/year or $40/event. Paint Pub were the instructors of this evenings Painting class and will be opening a shop soon in the Clear LakeArea (November, 2011) where you can hold your own paint party. Find the best entertainment and wonderful company throughout the year with all the Women Who Art Events below.

Calendar of events:

July 21: Paint Pub

August 18: Decorative Clipboards

September 15: Social Event, Creative Speaker Karen Royer

October 20: Zentangled

November 17: Creative Memories

December 15: TBD

January 19: Stephanie Rubiano

February 16: TBD
March 15: TBD

April 19: Mosaics by Michele

Happy Anniversary Lil. Here's looking to a wonderful year of celebrations and joy in every word and event you share. Love you much.

SUSAN AKA Green Eyed Susan

Barbed Rose Go Texan Dinner with Green Eyed Susan

noreply@blogger.com (Susan) — Mon, 11 Jul 2011 12:52:00 +0000

You are probably wondering why my logo has suddenly turned from a Green Eyed Susan to a Rose, but not for long since I am about to tell you about the Barbed Rose Go Texan Dinner tomorrow evening at none other than one of the top 10 new Restaurants, the Barbed Rose, http://barbedrose.com/.

This special Go Texan Dinner will feature Wine Makers from Haak Winery, and my fav person, Kelly from Railean Rum, http://www.railean.com/, as predinner appertifs along with my Green Eyed Susan Macarons. The unique part about this dinner as the "Go Texan" slogan alludes to, is that all of the Chefs, Restauranteers, Bakers, distilleries and wineries and more importantly ingredients, come from Texas and are made in Texas. Now more than ever with our national economy and folks seeking fresh food, Texans are seeking and supporting Texas made products and Texas Chefs.

There will be 6 courses offered by outstanding Chef Jason Chaney from the Barbed Rose, Ronnie Killen from Killens Steak House, Javier Lopez from Brennans, John Ly from Strata, Greg Lowry from Hotel Icons' Voice, Rolando Soza from Bistro Alex, and moi, Susan Doherty from Green Eyed Susan

So what am I going to make you ask? Since the only nut grown in Texas, (don't go there) is the pecan, I decided to make Texas Pecan Pie Macarons made with pecans! The filling will be a white chocolate pecan caramel. I am proud to serve them and even prouder to serve them to you. I hope you will join us at the Barbed Rose Restaurant tomorrow evening beginning at 6:30 PM for a 6 course meal from the top Restaurants and Chefs in Texas.
It is such an honor to be invited to be part of such a talented group of people. The folks from the Barbed Rose are just the kindest you'd ever want to meet and I am blessed that they would include me in their Go Texan Event. Thankyou so much!

Independence Weekend Recipes To Bring Red, White and Blue to Breakfast, Lunch or Dinner

noreply@blogger.com (Susan) — Sun, 03 Jul 2011 17:37:00 +0000

July 4th is a little bit like Valentines' Day as I love all the special celebratory touches and dishes available to make or purchase on both holidays, and for me I usually extend the them for as many days possible + or - at least three from the actual big day with recipes, crafts or gift giving. So most of you probably have your July 4th cookout feast well thought out, but have you thought about what you might serve the rest of the weekend commemorating our Independence. I've compiled and tried each and every dish in the following paragraphs and they are all easy, fun spirited and extend the whole July 4th theme across breakfast, lunch or dinner and of course dessert! To start yours and my celebration off with a bang (get it?) I highly recommend these prelude recipes of, Cornmeal Waffles with fruit compote, Sweet Red Pepper and Beet Soup and Red Velvet Swirl Pound Cake. All of them make great breakfeast or lunch options.

Sweet Red Pepper and Beet Soup and.....

1 1/2cups cornmeal(Use blue cornmeal to really get that red, white and blue theme going)

1 tablespoonsugar

1 1/2teaspoonsbaking powder

Scant 1/2 teaspoon salt

1 1/4 heavy cream or 1 1/2 cups well shaken buttermilk

2 large eggs, lightly beaten

1/2stick unsalted butter, meltedWhisk together all ingredients until almost smooth.

Combine all the above ingredients just until incorporated
Heat a Waffle iron on setting 3, medium heat until hot and lightly brush with oil. Working in batches, pour 1/2-1 cup of batter, or until the grid is just filled on the waffle iron
Top with fruit compote of raspberries, and blueberries, and sprinkle with powdered sugar.Alternatively use butter and syrup or you could use all of the above for extra indulgence:)

Sweet Red Pepper and Beet Soup Printable Version

from Power Foods, by the editors of whole living magazine

1 tablespoon extra-virgin olive oil

2 shallots, coarsely chopped

3 red bell peppers (about 1 1/2 pounds), ribs and seeds removed, cut into 1/2-inch pieces

2 red beets ( about 1 pound), trimmed, peeled, and cut into 1/2-inch pieces

1 cup water

31/2 cups homemade or reduced sodium store-bought chicken or vegetable broh

2 tablespoons fresh lemon juice

Coarse salt and freshly ground pepper

4 ounces fresh goat cheese, crumbled (about 1 cup)

Lemon wedges, for serving

Heat oil in a medium saucepan over medium. Cook shallots, stirring occasionally, until translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add the water and broth, and bring to a boil. Cover partially, and reduce heat to a smimmer. Cook until beets are very tender when pierced with the tip of a sharp knife, about 1 hour.
Let cool slightly. Stir in lemon juice; add 1 tsp salt, and season with pepper. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender--so much easier to use this that you can put right into the same pot you've made the soup in--plus no extra dishes to clean). Transfer to a large bowl, and refrigerate until chilled, up to overnight (covered).
Divide soup among bowls. Sprinkle evenly with goat cheese, season with pepper and more salt, if desired, and serve with lemon wedges.

Red Velvet Swirl Pound Cake

from Southern Living Magazine

3 cups sifted cake flour

3/4 tsp salt

1 cup unsalted butter, softened

3 cups granulated sugar

6 large eggs

1 cup whipping cream

1 Tbsp. vanilla extract

1/2 tsp. almond extract

1/3 cup milk chocolate morsels, melted (Hershey's)

1 1/4 tsp red liquid food coloring

3 cups powdered sugar

9 Tbsp whipping cream

Pinch of salt

Edible white glitter (optional)

Preheat oven to 350 degrees F. Sift together flour and 3/4 tsp salt in a bowl.

Beat butter in a large mixing bowl at medium speed with an electric mixer 2 minutes or until creamy.

Gradually add granulated sugar; beat at medium speed 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.

Gradually add one half of flour mixture to butter mixture, beating at low speed. Add 1 cup cream and extracts, heating just until blended. Add remaining flour mixture, beating just until blended.

Scrape down sides of bowl; increase speed to medium-high and beat 5 minutes. (Batter will become very creamy and satiny).

Reserve 1 1/2 cups batter ( I reserved 1 cup). Pour remaining batter into a greased and floured 10 inch tube pan or 2 7 inch bundt pans. Add melted chocolate and food coloring to reserved batter; stir until blended. Add to batter in pans in 2 batches, using a spoon to swirl the batters.

Bake at 350 F for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire reack 30 minutes. Run a knife around edges to loosen cake; cool completely in pan. Whisk together powdered sugar, 9 Tbsp. cream, and pinch of salt in a bowl until smooth; spoon thickly over cake. Let stand 5 minutes; sprinkle with glitter or blueberries or both. :)

Looks like this when it comes out of the oven:

Need a few foodie decorations to top your food? Then go here for my picks:

http://www.livinglocurto.com/2009/06/fourth-of-july-free-printable-tags/

http://thelongthread.com/?p=4145 I've got pinwheels throughout my garden for July 4th weekend

http://bellagracepartydesigns.blogspot.com/2010/06/free-4th-of-july-printable.html My favourite!

July 4th Celebration:Mini Independence Day Dessert Table at French Country Wines

noreply@blogger.com (Susan) — Sun, 03 Jul 2011 03:09:00 +0000

July 2nd, 2011, my husband and I plus the little French Cart chock full of Macarons, Mini Macarons and Pies headed to French Country Wines. A winery, enjoyed for both wine education, and hand made and Estate-Bottled selection of wines, and Artisanal Wines, from Small Family-Owned Vineyards throughout France from small Vinyards throughout France, we spent the day wine tasting and macaron sampling.

I found this cart in Memphis, TX travelling to Albuquerque and immediately snatched it up toI pedal my macaron wares in a unique, French way. I alos filled my cart with tartelettes, "mini pies", since nothing seems better than pie on July 4th.I used French Country Wines' Chateau Rives, Blanque to make a Champagne Pastry Cream for my classical French Fruit Tart, Texas Railean Rum to make a Curried, Mango Tart and a just a lot of apples and pears to make Apple Tarts.

My friend Lisa helped me "style" my cart with the things I had spyed at Hobby Lobbys' End of Summer Sale. I made a canopy for my Bistro Cart out of black/red and white fabric that I finished with some white sailor cord.I softened the deck below with some complementary fabric in black and white polka dot.The addition of a few red floral garlands synchronized the floral theme of Green Eyed Susan French Macaron Boutique with Independence Day.

Being a Texan, I always have to have a little bling --this time in mini frames with the names of the macarons of the day, Vanilla, Blue Sparkler which popped when you ate them, Raspberry with Pink Peppercorns and Blueberry--all flavors familiar around July 4th but with some extra French flair or surprise like the POP ROCKS sampler I had for a few of my favourite customers like this group below.

The Pop Rock Macarons made a "bang" of an impression with this gentleman, so much so, that he claimed he wanted a whole dozen of his very own. There's something about that pop rock nostalgia I tell ya and I heard these little surprises are showing up in many a Chef's repertoire, including my own now. It was fun to see the looks of surprise on peoples' faces and the little tykes were priceless.

Lots of red flowers again, and some Provencale accents like the wooden trays that housed my Mini pies, on polka dotted pedastles and some USA accents too like the Star, red/white and blue dome covering my mini macs in red,white and blue. It was kind of fun having guests peer over through the canopied bistro cart and discover a "Sweet Taste of Paris" in Red, White and Blue.

A day of happy, new friends and wine (we bought a fabulous Bandol, red). Gratitude for the many blessings imparted. Cheers. Tomorrow I'll post the potluck recipes I'm making for a celebration with friends over the rest of the weekend. Wondering what to do over the weekend, you can read The Procrastinator's guide to Fourth of July here http://houston.culturemap.com/newsdetail/07-01-11-the-procrastinator-guide-to-fourth-of-july-weekend-from-celeb-chefs-to-freedom-to-another-win-butler/

A"Royal"July 4th: Chateau Rives Vintage Rose Jelly,Crafts and Macarons that go "POP"

noreply@blogger.com (Susan) — Thu, 30 Jun 2011 19:15:00 +0000

July 4th has always been a Royal celelbration in my family or so I thought merely because we would take part in activites and eat food we rarely enjoyed any other time of the year.We usually got to spend share our excitment to see fireworks dance in the sky with our best friends too. There was nothing pretentious about the food served, yet there was something so delicious and special about all the meal on Independence day.

In both my husbands'and my families of origin, "jello"was always served at most all "celebrations". Jello in parfait glasses with several colors, jello with fruit, and jello in fancy molds, jello was something we expected and grew to love in our family. With the Royal wedding, British food has gained popularity and any good Brit love a "Jelly". All that being said, this post will share a familiar family dessert, I have made Royal as Vintage Rose Raspberry Jelly", using the Chateau Rives Blanc from French Country Wines. It's a great way to use up that cup and1/2 of Champagne or Sparkling wine you didn't finish over dinner last night and it's something different but familiar to bring to that July 4th pot luck. Light and translucent,like stained glass, I made 6 medium sized Jellies ....

24 min sized Jellies......and

for all you mom's out there without a lot of time..........Star Knox Blox jelloy

Here's a cute July 4th wreath I made too-- simple enough to make in an hour for yourself or give away. This one is not completely finished, but I'll finish it after the post :) to give our friends at the barbecue they are hosting.

Lets start with the Jelly recipe

Gather:
Materials For PrintableVersion

5 sheets of gelatin, cut into pieces
2 cups Chateau Rives Blanc, Vintage Rose (French CountryWines)
3 bags Chamomile Tea
1 3/4 cups sugar
Half of a lemon (juice only)
1/2 cup small raspberries, plus more for garnish

Safflower or Canola oil to coat the bottom and sides of your "Jelly" Mold. By the way you can use anything for your molds from plastic containers to elaborate molds, just make sure it can withstand high heat.

I just used a clean art sponge to coat all my mini"Jelly" molds

Bring champagne, 1 cups sugar, tea, and 3 cups water to a boil; reduce heat, and simmer 10 minutes.

Add raspberries; simmer gently for 5 to 10 minutes. Let raspberries cool in liquid, then strain liquid. Chill 1 cups liquid. Cut up 5 leaves of gelatin and place in chilled liquid for 10 minutes.

Add gelatin mixture to double boiler, whisk to dissolve gelatin, about 5 minutes.
Stir dissolved gelatin into cooled, strained champagne liquid from step 1. Fill molds, and place 1-3 raspberries per mold depending upon the size (5 in medium molds), 1 in mini molds.
Cover molds with saran and place in refrigerator 4 hours to overnight.

To unmold, dip mold briefly into hot water, and run the tip of a knife around edge. Invert onto a platter. Place a reserved raspberry on top of each "Jelly" and serve.

Red, White and Blue Macarons will be available at Revival Market, 550 Heights Blvd, Houston, TX while supplies last. The Red macaron is Raspberry , the White is Pina Colada and the Blue is Blueberry.

At French Country Wines, I will be selling a Vanilla Macaron that Pops when you eat it, a Star Spangled Banilla, Strawberries and Cream with fresh strawberries baked right into the shell, and Raspberry and Blueberry. French Country Wines is located at in Houston near the Rice Village:
2433 Bartlett Street
(2 Blocks East of Kirby at Goode Co. BBQ)
Houston, TX 77098
713.993.9500

In addition I will also be selling a Trio of Mini Pies for your July 4th Celebration (6 Pack for $13.50)

Flavors include Dutch Apple, Curried Mango with our own Texas,Railean Rum and Mixed Berry Cloud with a Port Reduction sauce. Call 713-609-3076 or email me,Susan@GreenEyedSusan.com to reserve your pies.

For more fourth of July flavors and inspiration, visit my facebook page, http://www.facebook.com/greeneyedsusan or my web site http://www.GreenEyedSusan.com
Crafting

You'll need some

craft paper, scissors (fancy edge or plain),
glue dots or double sided tape,
glue gun,
cake circle,
ribbon
Pretty Paper

Cut out an 4.25 by 5.5 inch square out of your favourite paper.
Place a strip of double sided tape along the entire length of one of the long sides.
Roll up into a cone, tightening the paper as you go.
Gently press together
Make about 22 cones.
Clean up the edges
Form the wreath by placing double sided tape down along the cake board radiating from the center out to the perimeter.
Place your preformed cones along tape and secure
Cut out circle from complimentary paper and adhere to center.
Place ribbon on back of board with glue gun
Dry and hang.

Enjoy your holiday. Hope you have a "jolly, jelly, good 4th" Hope you'll share what you are serving or making for your family or guests in the comment section. Thanks to all of you for sharing.

Paper Cowgirl Conference 2011:Bling, bling and a Granola Bar Recipe

noreply@blogger.com (Susan) — Fri, 24 Jun 2011 17:34:00 +0000

Paper Cowgirl Conference 2011: Waxahachie, Texas
June 10-12th, creative women from Texas and abroad gather for what was my very first Paper Cowgirl Conference.Lots of bling, fashion, cowgirl hats, shopping and crafts highlighted here with a tasty granola bar recipe to finish!

Doves Nest Reception
We congregated Friday evening at the Doves' nest, a real haven for must have shopping finds and food, we were greeted by some white horses and a manequin in a handmade dress made out of coffee filters!

Texas Finger Foods And New Friends

A meal with elements of surprise like the steer horns,yet straight forward, and flavorful was spread over a beautifully dressed Texas table scape for all the weary travelling Cowgirls.

Introduction of Creative Craft Courses and Teachers

There were a multitude of classes,I wish I could have taken them all. Each of the teachers listed below have their own blog, so even though I did not have the opportunity to learn from them directly, I hope to learn from them by keeping up with their posts.

Ann-Denise's Blog: http://whimandfancydesigns.blogspot.comKarla's Blog: http://karlascottage.typepad.com

Jennifer's Blog: http://jenniferstewarts.blogspot.com
Donna http://artstudio522.blogspot.com
http://whimandfancydesigns.blogspot.com

Lisa's Blog: http://www.lisapace.com

Mendy's Blog: http://mendytexas.blogspot.com

Where we learned about crafting with the computer. She provided so many graphic images and insights into creating our own unique mementos, blog headers, and craft book pages. This was so much fun and Mendy took away ~~all~~ most of our fears about Adobe Photoshop over the course of this three hour workshop

Pamela's blog: http://pamelahuntington.typepad.comPhyllis Ann's Blog: http://phyllisanns.blogspot.com/

Sandra, 7thststudio.blogspot.com/

Taught Petit Bouquet, a painting and paper craft class, where we learned how to paint French style roses. Oui oui!

And last but not least, Shelly http://aweebitwarpedblogspot.com

SWAP!

Time for the SWAP. Most of the Paper Cowgirls participated in the SWAP, one of the highlights of the weekend, where we exchanged handmade items with each other, uniquely crafted for our "Craft" pal. Aprons,.......boxes........papers........

Notions/embellishments, emotions and hugs...all exchanged freely and generously.

We each received a handmade badge which we embellished with all our goodies we received during the SWAP. Read more about these badges http://papercowgirl.blogspot.com/

Classes

Cowgirl Prom

Dessert Table........Yum!

What could be better? Maybe another Paper Cowgirl conference next year! Cindy, you did a bangup job! Here's a little thankyou with a rustic, but Cowgirl worthy recipe for round Granola Bars from Martha Stewarts "Power Food" book.

Granola Bars Printable Recipe

Materials:

1 1/2 cups water

3/4 cup white quinoa, rinsed and drained

1 1/2 cups old-fashioned rolled oats (not instant)

1/2 cup raw shelled sunflower seeds

1/2 cup raw shelled pistachios, coarsely chopped

1 cup dried apricots, preferably unsulfured, thinly sliced

1/4 cup sugar

1/2 teaspoon coarse salt

1/4 cup honey

2 tablespoons neutral-tasting oil, such as canola or safflower

1 1/2 teaspoons pure vanilla extract

2 large eggs plus 1 large egg white lightly beaten

Vegetable cooking spray

Preheat oven to 350 degrees F. Bring the water to a boil in a small saucepan.

Add quinoa;

Return to a boil. Stir once; cover and reduce heat to a simmer. Cook until quinoa is slightly underdone (it will finish cooking in the oven) and has absorbed most of the liquid, about 12 minutes.

Using a slotted spoon, transfer quinoa to a rimmed baking sheet.

Bake, fluffing with a fork occasionally, until pale golden, 30 to 35 minutes. Transfer to a large bowl, and let cool.

Spread oats evenly on the baking sheet; bake, stirring occasionally, until lightly browned, about 15 minutes. Add oats ot bowl with quinoa. Spread seeds on baking sheet; bake, stirring occasionally until lightly toasted, about 7 minutes. Add to quinoa mixture; let cool. Reduce oven temperature to 300 F

Toss nuts, apricots, sugar, and salt with quinoa mixture. Mix honey, oil, and vanilla into eggs; stir into quinoa mixture.

Line an unrimmed baking sheet with parchment paper; lightly coat with cooking spray.

Place 1/4 cup mixture onto sheet for each cluster, spacing them 3 inches apart. Flatten to 1/4 inch thick. Bake, rotating sheet halfway through, until crisp, about 25 minutes. Let cool completely on a wire rack.

Store loosely covered with aluminum foil, for up to 2 days, at room temperature 393 calories, 3.4 g saturated fat; 7.2 g unsaturated fat; 42.3 mg cholesterol, 49 g carbohydrates; 10 g protein; 139 mg sodium; 5 g fiber.

M.D. My Dad and "The Big Fig Newton"

noreply@blogger.com (Susan) — Sun, 19 Jun 2011 14:21:00 +0000

Fathers' Day, my dads' day M.D., is ~~right around the corner~~ here already and it's pretty hard to find a gift for a dad who is so very special. Just as special as a mom, fathers have a different but just as special place in the hearts of their children, especially their "little girls". I have fond memories of my dad turning the skip rope for me, playing catch with my brothers, and being an example in his integrity and character. He is probably one of the most generous men I have ever met in my life time. He gave more than he has or ever will receive, in his professional and personal life. But the most remarkable to me was his willingness to provide free care in his profession, and go to the places and people forgotten by most of his profession. He was not a minister, but he was and still is an amazing healer. He was and still is an amazing father, dad and friend, making Fathers' Day a challenge for gift giving. To that end, the only thing worth giving is that from the heart, which for me would be through crafting or baking. His favourite cookie, a fig newton, his favourite pie, a blueberry one.

You can change up the following recipes to your liking or follow them to the tee, but making something on your very own might possibly be the nicest thing one could ever do for a dad. As the Houston Chronicle states so succintly, "They say the way to a man's heart is through his stomach....give Dad his due on Father's Day."

Fig Newton
Grab your Materials

A. 250 g g (8.25 oz) unsalted butter, at room temperature
B. 150 g (5.33 oz) sugar
C. 1 large egg, rm.temp.
D. 1 large egg yolk, rm temp.
E. 440 g (15.5 oz) all-purpose flour
F. Pinch of salt
G. Flour for dusting
H. Egg Wash (1 egg yolk, 1 TBSP water)
I. Standing electric mixer with paddle
J. Cutting board
K. Spatula
L. Plastic wrap
M. Chef knife
N. Small sauce pan
O. Cookie Sheet
P. Rolling pin

Not pictured: parchment or baking mat

For filling:
450 g (16 oz) dried figs
100 grams (3.5 oz) sugar
Juice of 1 lemon

Movie on how to make Fig Newtons - (a few edit errors --sorry :( novice at movie making)

Now for the blueberry pie.

Grab some all purpose flour, for dusting and make a pate brisee crust by combining:

2 1/4 cups all-purpose flour

1 tsp salt

1 tsp sugar

1 cup (2 sticks) cold unslated butter, cut into small pieces

1/4 to 1/2 cup ice water

in the food processor--pulse until well combined. Don't add too much water or too little, crust should just come together but not be too sticky or dry.

Place in plastic wrap for at least 1 hour, best for 24 hours.

Roll out dough onto lightly floured surface to a 13 inch round that is 1/8 inch thick. Roll onto rolling pin, and gently place into glass pie pan. Crimp edges and dock (pick the bottom of crust with fork).

Fill crust with blueberry pie filling or homemade or cheat like I did and use a little of both (pie filling and a pint of fresh blueberries--the best of both worlds :))

Cut out lattice from remaining dough section and brush top of dough strips with egg wash. Sprinkle with sanding sugar (I didn't have any, so I used red, white and blue sprinkles).

Cover edges with tinfoil and bake at 400 degrees for 20 minutes then turn down to 350 and bake for another 55 minutes. Cool at least 3 hours before cutting.

French Macaron

PEEPS for Easter

Homemade Lemon and Raspberry PEEP Eggs

Butterscotch Pecan Heart Cookies For Him This Valentine's Day!

Old Fashioned Christmas Sweets

Christmas Sweets: Apple Pie from Mark’s American Cuisine Restaurant and Big Fat Red Velvet Cookies

Holy Week

I felt creative when I returned home, inspired by A Holy Experience, I resurrected my rod iron planter into a mini garden of Gethsemane……lined with candles

to light each night of Holy week….and light the stone path to the tomb…. a tiny flower pot covered with moss...a muslin bag to collect my sins written on tiny

strips of paper….. to hang on the cross on Good Friday…… a rock to seal the tomb…. “trusting” He paid the price that takes them away and I pray forgiveness

Matthew 14:22-34 The sky darkened, the wind began to blow and the water began to rise……..

Trusting in the midst of storms…….

Trusting in sanctuary

Trusting in His strength

Isaiah 12:1-6

And Holy Week

reassures me that we may share in His righteousness through His grace and mercy,dwelling in us….. helping us view people with His eyes.

Trusting others are made in His image

A time to listen and wait

Trusting in the Still, Small, Voice……

Trusting in the cross ……for now and later.

We live out our life according to how we view God and ourselves….a new creation….putting off the old self and putting on the new self.

Trusting in Him, Creator of everything and giving thanks

The Language of Love:Living Out Love One Cookie At A Time

Heart Of The Matter:Homemade Smores from the "Graham"up

Valentines:Edible flowers and macarons

Directions

Pansies: Remembrance of “Joy”

Candy Corn Macarons by Green Eyed Susan:Fall Macarons Part 2

Pumpkin Brulee

Sugar Cookie Creative Arts Workshop:Kindness Explosion 2011

Flirting with Fall: Green Eyed Susan Fall Macarons,Part I

Jodi Elliotts' Pumpkin Bread

Bollywood Macarons:Museum of Natural Science Big Bite Nite,Houston,Texas

Cheese Please: My first souffle!

Special Anniversary Edition

Paris Plage: "Naut" your average party

Flower Power:Be You, Embrace Me, Support Us.

Barbed Rose Go Texan Dinner with Green Eyed Susan

Independence Weekend Recipes To Bring Red, White and Blue to Breakfast, Lunch or Dinner

July 4th Celebration Recipes Printable Recipe

July 4th Celebration:Mini Independence Day Dessert Table at French Country Wines

A"Royal"July 4th: Chateau Rives Vintage Rose Jelly,Crafts and Macarons that go "POP"

Bring champagne, 1 cups sugar, tea, and 3 cups water to a boil; reduce heat, and simmer 10 minutes. ﻿

Add gelatin mixture to double boiler, whisk to dissolve gelatin, about 5 minutes.

Stir dissolved gelatin into cooled, strained champagne liquid from step 1. Fill molds, and place 1-3 raspberries per mold depending upon the size (5 in medium molds), 1 in mini molds.

Cover molds with saran and place in refrigerator 4 hours to overnight.﻿

Paper Cowgirl Conference 2011:Bling, bling and a Granola Bar Recipe

M.D. My Dad and "The Big Fig Newton"

Bring champagne, 1 cups sugar, tea, and 3 cups water to a boil; reduce heat, and simmer 10 minutes.

Cover molds with saran and place in refrigerator 4 hours to overnight.