My maternal grandmother was a Home Economics teacher in the 1960′s, and was a wonderful cook.   I remember many delicious holiday meals at her home, and to this day, I still associate several specific holiday dishes with her.  My mother is an amazing cook as well, and most of my basic baking and cooking skills were taught to me by my mom.  It’s hard to even guess the number of delicious meals these two women have made over the years.  In addition to preparing countless healthy, balanced meals, both my mom and grandma have (and had) incredible baking skills.  From bread to pies to cookies, each woman had a library of delicious recipes they prepared for holidays, pot-lucks, and just for our family to enjoy.   One of those memorable treats were these Lemon Coconut Bars.

I have never had any other dessert similar to this recipe.  These Lemon Coconut Bars have a delicate, crumbly crust, a rich chewy coconut and walnut layer and a tart lemon icing on top.  This recipe came to me from my grandmother, but I would guess it’s actually originally from her mother.  There is something about these bars that seems quite old fashioned (in the best possible way).  These sweet and tart bars are perfect for a pot-luck, ladies luncheon, or tea party.

Dispite the name of these bars, they are not at all similar to traditional lemon bars, they are a different treat all together.

I know it makes (made) my mom and grandma proud to see me making recipes that have been in our family a long time.  I get a special joy from preparing recipes that have a history in our family.

Is there a special recipe you remember from your mom or grandma?

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Hydrangeas are one of my favorite flowers.  Granted, I have lots of “favorites” when it comes to flowers, but hydrangeas are certainly high on that list!  I find I’m drawn the most to the blue and bluish-purple hydrangea varieties.

A couple of years ago I made some Hydrangea Cupcakes and I’ve been wanting to make a set of pretty Hydrangea Cookies to match ever since!  I’ve actually made hydrangea decorated cookies a few times, but was never really happy with them.  I just couldn’t quite settle on a design I loved.

Last week, my incredibly talented friend Maryann (aka Cookie Artisan) shared a beautiful set of hydrangea cookies on her Flickr page.  As soon as I saw them, I instantly knew they were the exact inspiration I’d been needing!  Maryann graciously gave me the go-ahead to make a set of hydrangea cookies inspired by hers.

I got right to work, and I’m very happy with how this set of hydrangea cookies turned out.  I think these could be perfect for Mother’s Day or a special gift anytime!

How to make Hydrangea Cookies -

Begin with a batch of cookies using my Sugar Cookie Recipe.

While the cookies bake you can prepare the icing using my Royal Icing Recipe.

As you can see below, I cut out the hydrangea flower shape using two different techniques (and cutters).  I have a nice copper cutter (from Copper Gifts), and I also experimented with using a large flower cutter along with a leaf cutter.

I prepared my royal icing in shades of blue and purple (I used Americolor gels and used regal purple with electric purple, and sky blue with royal blue, then added a bit of the purple icing to the blue, and vice versa, so the shades work well together).

I outlined and flooded the flowers (as shown below).  I experimented with blending the colors a bit and I really liked the two tone ones best.  To create the two tone effect, outline and beginning filling in your cookie with one color (such as blue), then add sections of the other color (purple), and use a toothpick to blend the two colors just a bit.

Once the flowers are outlined and flooded, allow to set up a bit (at least 30 minutes), then add the leaves (I mixed Americolor avocado and mint).

Once the flowers and leaves are filled in, allow the icing to dry well, until the surface is dry to the touch (at least 4 hours).

Once the base icing is dry, prepare to add the final texture, using a technique called brush embroidery.  I have done a bit of brush embroidery before (including on these spring cookies), but sometimes I forget how beautiful it can be!  My friend Ali of Ali Bee’s Bakeshop is a master at brush embroidery and shares her tips on it HERE, and HERE.

To get started, you’ll need a small paintbrush (shown above), a moist dish cloth, and a small dish of water.  Brush embroidery is much like any art in that each artist has a little different way of doing it.  Once you get started, you’ll be able to experiment with the look you like best.  In general, I actually like using a brush slightly wider than the one shown, but I couldn’t find it, so I used what I had!

You want to use icing that is a thick consistency (about the consistency of toothpaste), and you’ll want to keep your brush moist (but not wet), using either the dish of water (then wipe the excess on the dish cloth, or by just wiping the brush on the moist cloth.

How to do brush embroidery on hydrangea cookies - (pictured above)

1.  Pipe a four petal flower (very simply, it does not need to be perfect).

2.  Use the moist (but not wet) brush to brush the icing from the edge of the flower, toward the middle (as shown).  Do not completely eliminate that outside edge of the loose flower shape.

3.  Continue brushing from the outside, toward the center, working on one petal at a time.  Wipe off your brush onto the moist towel, as needed.

4.  Continue the same technique with the other 3 flower petals.

5.  Add 1 or more small dots of icing to the center of the flower (this can be done now, or after you have created all the small flowers on the hydrangea).

6.  Continue filing in the hydrangea with small flowers, using the same steps as above.  As you fill in the hydrangea you will need to make some full and some partial flowers.

A few notes on brush embroidery….

If you can not see the (desired) brush marks, you are likely either using too much moisture (on your brush), or your icing it not thick enough.

Brush embroidery takes some time, especially on a large cookie (such as these).  I would not recommend trying to make a hundred cookies like these (unless you have help).

Below you can see some of the variations of color on the different cookies.  Feel free to play around with colors you like.

Do you love hydrangeas too?  Which colors are your favorite?

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Here I am… me, Glory, posting on my own blog for once!  Well, once out of the last couple months!  I’m so thankful to Bethany, Lisa, Shelly, Darla, Julie and Kristan for creating beautiful posts for me while I’ve been crazy busy working on my book.  Although the book will not be available until next year, then majority of my work is done, and I’m so excited to be back to my regular blog posting schedule!

I’ve wanted to share this recipe for Pineapple Upside-Down Cupcakes for quite a while!  In fact, more than once I’ve made them with the intention of taking photos… but we kind of ate them all before I had a chance!  =)

This cake is just so classic and delicious!  Feel free to make a traditional Pineapple-Upside Down Cake with the recipe, or follow the instructions to create fun individual Pineapple Upside-Down Cakes.

As I’m sure you well know, I love individual desserts.  Somehow a dessert seems extra special when each person get’s their own individual, perfect piece.   Or maybe I’m still stuck in childhood and want to make sure everyone gets a “fair” piece.

If desired, you could prepare this recipe using the pineapple and brown sugar glaze listed, but replace the cake recipe with a boxed mix yellow cake (prepare the cake batter as directed on the box).

These beautiful and delicious little cakes can be made up to two days in advance.

My mom would occasionally make pineapple upside down cake when I was growing up, so the sweet and moist cake always reminds me of my childhood.  For some reason, pineapple upside down cake is one of those treats that I forget how much I like.  I often go a long time without making it, but then each time I make it,  I remember how much I love it!

When was the last time you enjoyed Pineapple Upside Down Cake?

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The first time I enjoyed Ben & Jerry’s Chunky Monkey ice cream was 1997.  I know the year for sure because that was the year my husband and I got married, and my husband is the one who introduced me to Ben & Jerry’s.  The first year of our marriage we lived near a convenient store and we would often (too often!) walk to the store in the evening, buy Ben & Jerry’s ice cream, and walk home while enjoying it.  Chunky Monkey was (and is) one of our favorite flavors, so when Kristan of Confessions of a Cookbook Queen prepared a post for me with this ice cream in mind I was so excited!

Kristan is the Queen of all things sweet and sparkly!  I’ve known Kristan for a couple years, and had the privilege of meeting up with her a couple times.  She is just as sweet, cute and glittery as all of her delicious treats!

Here’s Kristan….

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Hey guys!!  I’m Kristan from Confessions of a Cookbook Queen.

I’m so excited to be posting for Glory today.  She always makes the prettiest desserts ever, so this isn’t intimidating AT ALL!!

Except, the opposite.  So, yes.

You know how when you have two year old and you take them to a friend’s house with you, and they have lot’s of pretty, breakable knicknacks and you’re super duper nervous the whole time?  That’s kind of how I feel right now.

Except, with dessert.

Never mind, this is weird.

Want brownies?

I get dessert inspiration from anything — drinks, candy bar flavors, and sometimes, my favorite ice cream.  Ben & Jerry’s Chunky Monkey is one of my all time favorites, so I decided that Chunky Monkey Brownies needed to happen.

Do you concur?

I used boxed brownie mix, so these came together in a jiffy.  Feel free to use your favorite homemade recipe if you prefer…I do that, too.  But right now, I have a 5 month old baby, and she isn’t so patient about baking.

She actually doesn’t care about brownies AT. ALL.  (makes me wonder if we are actually related?)

Enjoy!!

Thank you Kristan for sharing these amazing brownies!  I know I will be making a batch of these very soon!

Find Kristan at Confessions of a Cookbook Queen, on Facebook, Twitter and Pinterest.

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While I’m busy wrapping up some portions of my book project I have another beautiful guest post to share.

Today’s post is from Julie over at The Little Kitchen.  Julie shares all kinds of yummy food on her site from Cheesesteak Sandwiches to Lemon Biscotti.  I’ve had the privilege of knowing Julie a couple years and she is amazingly sweet, beautiful, smart and talented… in other words, she’s AWESOME!  =)

Today, she’s sharing this beautiful recipe for quick and easy White Chocolate Pretzel Candy Bark.

Here’s Julie with all the details…

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Hi, I’m Julie!  And I’m so happy to be guest posting for Glory today!  Huge congrats to her and her book deal…I cannot wait to see it.  I was so honored when she asked me to guest post.  I LOVVVEEE her blog!  I met Glory on my first blogging/brand trip to Wilton a couple of years ago and last year when I was visiting San Francisco for the day, she offered to drive close to three hours to hang out with me and show me around…because she is such a genuinely sweet person.  I had a blast!  We ate and shopped and ate.  It was so fun!  I can’t wait to go back one day and hopefully she would drive down again.

Today, I wanted to show you how to make a super sweet and super simple bark candy. But first off, the idea for these came from…wanting to do something with sprinkles.  I have an obsession with sprinkles and honestly I don’t bake with them enough…I have made these brown butter funfetti sugar cookies so many times.  Raise your hand if you like sprinkles!

I know, I know it’s not the holidays and why am I making bark in the spring?  Because I want to.  Just kidding.  I think it’s perfect for Mother’s Day because my mom LOVES white chocolate.  And with the pretzels, there’s a nice balance of salty and sweetness.  It’s perfect for baby showers – as a favor or just a nice treat…or as a thank you.  Just exactly what I’m using these special treats for.

It’s kind of hard to see but I used two pieces of parchment paper put down into the square pan in different directions to create a sling.  I also used a round cake pan so I could vary the layer colors.  If you’re using a round pan, spray the inside sides of the pan so it doesn’t stick and then lay down a piece of round parchment paper.

After pouring the first layer of chocolate into the pan, add the pretzels and be sure to press them down.

After adding the second layer of chocolate, I added confetti and regular sprinkles.

These treats are going to the vet office tomorrow, I have to take Charley, my dog, for two different appointments and I thought I would bring these as a way to show how much I appreciate them.  They always appreciate a sweet treat as a thank you from us.

I took regular treat boxes and added washi tap to trim them and to make them look a little different.

And that’s it!  So simple.  Sweet and salty…a great combo, right?

Thank you Julie for sharing these gorgeous treats with us!

Find Julie at The Little Kitchen.net, on Facebook, Twitter and Pinterest.

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