CAKE. | events + design

Hooray for Baby! A Baby Shower Brunch

noreply@blogger.com (CAKE.) — Tue, 22 May 2012 13:00:00 +0000

Last month I put together a small baby shower to celebrate three dear friends who all happen to be pregnant at the same time. The 'Hooray for Baby!' theme started oddly enough as the subject of an e-mail I sent wishing them congratulations. The more I thought on it, the more it felt like the perfect concept for a shower. Because two of the moms-to-be opted not to find out what they're having, I picked a gender neutral palette of mint green + yellow. I've always loved these colors for spring, and they worked especially well for an outdoor brunch. I wanted to keep things simple and budget friendly, so I put together my own menu and a few DiY projects to make the morning special...

The little floral arrangements were created from baby food jars that I partially dipped in mint green paint. I wasn't sure how it would work out, but the effect was charming and allowed me the opportunity to send one home with each guest.

My favorite project to make was actually the tassel poms, a new take on the popular tassel garlands. I created the tassels from this tutorial, and fixed them to wooden dowels with a bit of hot glue. They looked great as a centerpiece on the brunch table and held up well when waved around as pom-poms. (Okay sure, the shower was for grown ups, but these would be a great activity to make with your kids!). I even used the extra tissue to make bits of confetti and tossed it along the table... hooray indeed.

The brunch menu included the following: Zucchini Tart w/ Smoked Gouda + Tomato*, Chicken Apple Sausage, Mixed Berries with Greek Yogurt and Pecan Granola, 'Baby' Lemon Muffins with Cream Cheese* and Grapefruit Spritzers (2/3 grapefruit juice + 1/3 sparkling water with lime) to drink. See below for recipes with an *.

For dessert, Michele of Cakewalk Baking served as my partner in crime once again and baked up the most moist & delicious yellow cake with chocolate frosting... and as a special treat she brought over some incredible homemade french macarons. Just for fun, I designed a set of hooray bunting flags and strung them across the cake between paper straws. I also ordered custom megaphone cookies from Auntie Bea's Bakery with a script hooray to coordinate with the invitation- they were a huge hit!

The favors were ribbon trimmed burp cloths that I made with Michele's help (because I can't sew to save my life), to which I attached custom 'Hooray for Mamas!' pennant flags. The sticks are actually just wooden rock candy sticks, ordered from Confetti Sunshine.

I have Sherry Heck to thank for all the beautiful photos of the shower details. As special treat for the moms though, I offered up a little maternity photo shoot for each of them after brunch. I never had maternity photos taken while I was pregnant with my daughter and I regret not having made it a priority... so I thought it would make a nice keepsake whether or not they were professionally done. The last image is one I took of all three soon to be moms together. You've gotta love that they unintentionally coordinated in ombre shades of blue.

Credits
Graphic Design & Party Styling: CAKE.
Cake & Macarons: Cakewalk Baking
Cookies: Auntie Bea's Bakery
Rock Candy Sticks, Paper Straws, Cupcake Liners: Confetti Sunshine
Photography: Sherry Heck

Zucchini Breakfast Tart w/ Smoked Gouda

adapted from Food Network

Ingredients

1 sheet (half of a 17-ounce package) frozen puff pastry

2 tablespoons olive oil 1/2 onion, finely diced

2 garlic cloves, minced

2 medium zucchini, quartered lengthwise and thinly sliced

1 (14-ounce) can ready-cut diced tomatoes, well drained

4 large eggs

1 cup grated smoked gouda

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.

Lightly butter a dark-colored 9-inch tart pan. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.

Preheat the oven to 425 degrees F. Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean.

Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot.

‘Baby’ Lemon Muffins with Cream Cheese

Ingredients

1 2/3 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 large eggs

2 teaspoons (packed) grated lemon peel

1 tbsp lemon juice

1/2 cup whole milk

Directions

Preheat oven to 350°F. Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel and juice. Mix in dry ingredients alternately with milk.

Pour batter into lined mini muffin cups. Bake about 12-15 minutes, until toothpick inserted into muffin comes out clean.

When muffins have cooled, beat cream cheese and powdered sugar until texture is light and whipped like frosting. Add to piping bag and pipe onto muffins.

Invitation | Hooray for Baby!

noreply@blogger.com (CAKE.) — Mon, 21 May 2012 13:00:00 +0000

Well I guess I couldn't stay away from you for long, could I? Truthfully, I've been excited to share this baby shower since I hosted it, and last week I finally had the time I needed to pull everything together (I've been amazed at what I've already been able to accomplish with just a few extra hours each night). I thought I'd offer up a preview of the invitation I designed... it's one of my favorites to date and I've just added it to my Esty shop. I love the way the stripes look with the iconic megaphone, don't you? Tomorrow I'll be sharing the actual shower I put together, and it's also going to be featured on Bump Smitten... Elizabeth has a wonderful blog filled with inspiring baby shower details, so please be sure to head over and check it out!

photo © merry happy by cake.

Things I'm Afraid to Tell You.

noreply@blogger.com (CAKE.) — Mon, 14 May 2012 12:30:00 +0000

Last week there was an awakening in the blogging community and ironically, because I’ve been away dealing with some personal issues I almost missed it. I've been feeling the need to open up to you for a while now, so even though I was slow on the uptake I think this was the universe sending me a sign to go for it. It’s taken me some time to think through, and I hope you’ll consider reading and sharing your thoughts.

It began with a post, titled "Things I’m Afraid to Tell You", inspired by Jess of Make Under My Life and initiated as a project by Ez of Creature Comforts. I’ve been reading other blogger's posts as time allows and copied down a few thoughts that resonated with me personally:

Instead of visiting a blog and feeling inspired, we quite often leave feeling less than, and like our life can never really match up to what we see. – ez, creature comforts

Blogging lately has gotten very pretty, and I’m not against pretty at all, but I kind of miss the funk, the artlessness it used to have before it became a business. – rena tom

I’m panicked at the thought of failing. – stacy, hello cupcake

I sometimes tire of writing about art/design/visual inspiration, because I fear I’m contributing to a false sense of reality. – erin, design for mankind

I only realized just recently though that blogging has begun to make me doubt what I have, and the way I live. – ez, creature comforts

It all comes back to something I've been unable to resolve within myself… the sense that in this ever more crowded space, I’m no longer able to measure up. There are so many brilliant, beautiful design blogs out there and I find myself making excuses that my own could be better/smarter/prettier if only I had more time. But let's face facts... I'm a full time working mother. I don't have more time and that's not likely to change any time soon. So I’ve been battling with an internal struggle… is it worth continuing to pursue something that I don’t have the time and energy to commit to with my whole heart?

And so, the thing I’ve been afraid to tell you is this… I don’t want to be a 'blogger' anymore. What used to be a source of excitement and creative inspiration now feels like a full time job, and it’s pulling me away from my family, my work and lately even the joy of living in the moment.

I’ve been maintaining this self imposed pressure to keep up and I'm growing tired of it all. With the trends, with social media, with who got the latest book deal and who just came out with the best party, DiY, new business, online magazine, etc. I mean no offense by this truly. I strongly believe that everyone deserves to share and celebrate their own success. But right now my priorities need to shift, and if I’m being honest my perspective does too.

I'm realizing that I need to be more present in my life, which also means acknowledging that I can’t do everything. What I’d really like is to have more time for the things that drew me into blogging in the first place…. designing, party planning, crafting and baking. And these things I will happily continue to share with you.

A while back I opened an Esty shop to house my invitation designs (which is another thing I’ve been afraid to tell you because it’s never felt ‘ready’). Maybe I’ll find the time to spruce it up and announce a Grand Opening one of these days. You haven’t seen the last of me guys… I can assure you there is more to come. But for now at least, I've made a decision that CAKE. is going to become a place to celebrate my own work, posted on my own terms. And I can’t begin to tell you how cathartic it feels to say that out loud.

I sincerely hope you’ll stick with me, and pop by occasionally to say hello. And should you happen have your own awakening and decide to share it with the world at large, please let me know so I can support you in turn. Thank you friends… for reading, for indulging me… for everything. Here's to more good things on the horizon for us all.

To read more about this project, please visit this post as well as it's links to other bloggers.

Simply Styled. | Derby Day

noreply@blogger.com (CAKE.) — Sun, 06 May 2012 15:00:00 +0000

via home modern

This too Shall Pass.

noreply@blogger.com (CAKE.) — Thu, 03 May 2012 15:00:00 +0000

Forgive my absence. There was a death in my family this weekend... it was sudden and scary and so terribly sad. I am working hard to keep my chin up and hope to be back with you again next week.

image via the love shop

Simply Styled. | Biscuits + Brights

noreply@blogger.com (CAKE.) — Fri, 27 Apr 2012 14:00:00 +0000

via southern weddings

Black Peppered Vanilla Ice Cream

noreply@blogger.com (CAKE.) — Wed, 25 Apr 2012 14:30:00 +0000

Hello from Caroline of Coeur De La! Ice cream for me is always nostalgic. I think back to warm summer days where I spent hours outside swimming and picnicking with my family, and somehow, ice cream was always involved. I remember days where it was so warm we enjoyed ice cream inside the ice cream shop because if we were to go outside our ice cream would melt, a catastrophic event for a six year old. The end of April is one of my favorite times as it marks a turn to warmer weather. I always seem to dust off my ice cream maker right around the same time every year. Last summer I put my ice cream maker to use and made batch after batch of ice cream flavors such as blackberry, peppermint, mint chip, dark chocolate caramel with sea salt (my personal favorite), and basil with a blackberry compote. I even made an apricot and coconut milk based ice cream. Whether ice cream is in a cone, served in a teacup, in a mason jar, or a colorful bowl, I like my ice cream homemade. So, I am excited to share with you an ice cream recipe that completely inspired me and it is perfect for April and May.

While paging through Molly Wizenberg’s “A Homemade Life” the latest of numerous times, I realized I had forgotten about her vanilla peppered ice cream. I have always been a fan of classic ice cream flavors but I love classics with a twist. Thus, this recipe was right up my alley and perfect for a spring day. Oddly, I had all the ingredients in my kitchen, brought out my ice cream maker from hiding, and got to work. The ice cream recipe is simple and straightforward. The pepper adds a nice kick to the vanilla ice cream that warms the pallet and will leave you scooping seconds. I used lowfat milk instead of whole milk as that is what I had in the fridge and the ice cream turned out just fine. So, if you have an ice cream maker and it has been collecting dust all winter, bring it out from hibernation and make some ice cream.

photos © coeur de la

Black Pepper Vanilla Ice Cream
inspired and adapted from Molly Wizenberg’s 'A Homemade Life'

Ingredients
1 cup lowfat milk
2 cups heavy cream
¾ cup granulated sugar
2 pinches of salt
6 large egg yolks
2 teaspoons vanilla extract
4 teaspoons black finely ground pepper
(I added a bit more as I love pepper)

Directions
1. In a medium saucepan, combine your milk, 1 cup of the cream, sugar and salt. Stir over medium heat being careful not to scorch your mixture. I love using a big wooden spoon for this part. You want your mixture to be warm and not boil.

2. Separate your egg yolks and in a medium sized bowl whisk together your yolks. Once your yolks are mixed, you will take the warm milk mixture that has been on the stove and pour half of it into your yolk mixture, tempering the egg yolks so they do not turn cook. No one wants scrambled eggs in their ice cream. Make sure once you pour to whisk and whisk. Pour this mixture back into your other half of the milk mixture that is in the pot. Cook over medium heat being careful not to overcook. You will want to stir the mixture frequently. Once your mixture can coat the back of your wooden spoon, your custard is done. A tell tale trick that most ice cream recipes call for including jam recipes is that if you can draw a line into the back of your wooden spoon and the mixture separates cleanly, your custard mixture is ready.

3. In another bowl, pour the remaining cup of heavy cream. Pour the mixture through the strainer and into the bowl with the one cup of cream. Whisk and whisk until smooth. Place bowl into an ice bath and let chill for several hours. I seem to always rush this process as I can’t wait for homemade ice cream. So, initially when my ice cream comes out of my ice cream maker it is a bit soft. But, one night in the freezer and my ice cream hardens and turns out perfectly.

4.Leave your mixture in the ice bath for up to 6-8 hours in your fridge. Again, I let my mixture sit for an hour or two and then pour it directly into my ice cream maker following the manufacturer’s instructions (pour into ice cream maker, it churns on its own etc.) Before the mixture goes into your ice cream maker add your vanilla and pepper. These ingredients are for flavor so it is up to you to decide how much or how little you would like.

5. Churn until ice cream is nice and thick. When ready take a spoon and have a taste or two. Now, because I put my custard in less of an ice bath I scoop out the ready ice cream into a large bowl, cover it in seran wrap twice, and keep in the freezer over night. Your ice cream can be enjoyed for breakfast, lunch, or dinner. And, if you are anything like me, straight out of your ice cream maker.

Summer Camp Style Wedding Weekend

noreply@blogger.com (Chryslynn) — Tue, 24 Apr 2012 14:00:00 +0000

I love this couple's departure from the traditional rehearsal dinner. Rachael & Noah decided to host a "color war" competition last summer on the farm where their wedding was to be held. The events of the evening included a three-legged race, tug-o-war, splitting a log, catching a salamander in the pond, transferring water in small cups and even a game of pictionary. A unique event like this clearly reflects the adventurous spirit of the the couple... what a great way to kick off a wedding weekend!

photos © meredith montague

Published | Littlies Magazine Feature

noreply@blogger.com (CAKE.) — Mon, 23 Apr 2012 14:00:00 +0000

This post is long overdue (it's always hardest to make time to self promote), but it's an exciting one. Last month my daughter Caitlin's first birthday was published in print by Littlies Magazine of New Zealand. Her party was given a full length feature which included my graphics & styling along with baked goods from Cakewalk Baking and photography by Sherry Heck. I loved creating this theme and naturally because it was for my own daughter, it's incredibly special to see in print... it's going straight into the memory box to show her down the road. If you missed this party on the blog, you can also check it out here, here, here and here.

Simply Styled. | DiY Headband Bar

noreply@blogger.com (CAKE.) — Fri, 20 Apr 2012 14:00:00 +0000

via jesi haack

A Foxy First Birthday

noreply@blogger.com (CAKE.) — Thu, 19 Apr 2012 14:00:00 +0000

I instantly fell for this fox inspired birthday party, styled by Caroline Armelle for her son's 1st birthday. I had a chance to spend some time with her at Alt. in January and she is as genuine as she is kind. Her modern + whimsical style shines through in all her designs, from her jewelry collection to events like this one, which she was gracious enough to share with us today. Be sure to check out her blog for details and other great inspiration.

photos © armelle blog

Three Cheesecakes

noreply@blogger.com (CAKE.) — Wed, 18 Apr 2012 14:00:00 +0000

I've been spending a good deal more time cruising Pinterest since I began taking public transportation to work. This is both very good for killing time and very bad for my diet. Inevitably, each time I log in I come face to face with a visual deliciousness I cannot resist... cheesecake anyone?

images + recipes | chocolate beer cheesecake w. pretzel crust via the beeroness \\ raw meyer lemon vanilla bean cheesecake via roost \\ salted caramel vanilla cheesecake via the greedy gourmand

Vintage Meets Modern | Succulent Container Gardening

noreply@blogger.com (CAKE.) — Mon, 16 Apr 2012 14:00:00 +0000

Hello again from the ladies of Geranium Lake! We're always looking for a way to “up-cycle” something… here we have taken miscellaneous, vintage containers and created mini gardens. Succulents are one of our favorite things to grow because they are so simple, but we also planted some lettuce just to be extra unique.

You can purchase succulents at any nursery and planting them is simple. Here’s a little “succulent 411”: A “Succulent” is actually any plant with thick, fleshy (succulent) water storage organs. Succulents store water in their leaves, their stems or their roots so they are relatively hardy. They love plenty of light, but can survive in colder temperatures too {as low at 40 degrees}. Succulents don’t have deep root systems so they are perfectly suited for petite containers. They will need to be planted fairly shallowly in fast-draining soil that's designed for cacti and succulents. Use this potting soil to fill your container and then dig a shallow hole for your succulent. Voila! You’re done.

During these winter months, when the plants go dormant, you can cut watering back to once every other month to avoid overwatering. In the summer, succulents should be watered generously. The potting mix should be allowed to dry between waterings, but do not underwater. Get creative! Try planting other herbs, lettuce, kales, or flowers in vintage containers.

photos © erica ann photography

Simply Styled. | Sage + Lavender

noreply@blogger.com (CAKE.) — Fri, 13 Apr 2012 14:00:00 +0000

via nib & zed

CAKE. + Instagram

noreply@blogger.com (CAKE.) — Wed, 11 Apr 2012 14:30:00 +0000

I haven't had much time for blogging lately, but that doesn't mean I've gone AWOL. As a perk of the new job, I finally got an iphone, and thus... an instagram account. I've been documenting my new adventures in San Francisco and would love to have you follow along via twitter. And by all means, tweet me a note with your handle so I can see what you've been up to as well.

ps. while we're sharing, I've also been enjoying more time to pin during my commute... check out my latest finds!

photos (clockwise): miette \\ britex fabrics\\ louis vuitton\\ rifle paper a la gumps.

Air Balloons Illustrated

noreply@blogger.com (CAKE.) — Mon, 09 Apr 2012 14:00:00 +0000

Happy Monday... I hope your holiday weekend was this dreamy.

Simply Styled. | Easter in Neon

noreply@blogger.com (CAKE.) — Fri, 06 Apr 2012 14:00:00 +0000

via making it lovely

Get This | Kids Party Outfits at H&M

noreply@blogger.com (CAKE.) — Thu, 05 Apr 2012 15:36:00 +0000

Have you heard? H&M just came out with a line of party clothes for kids... a sweet selection of mix + matches for little fairies, princesses, preppies and pirates.

photos via h&m

Bunny Scones for Easter

noreply@blogger.com (CAKE.) — Wed, 04 Apr 2012 14:30:00 +0000

It’s Michele from Cakewalk Baking and I’m back to share with you one of my favorite Easter traditions – making bunny scones. One of my first college roommates introduced me to the idea (Thanks, Nicole!) and I have been making them ever since. I love having little traditions that my son looks forward to each holiday and this recipe is so simple we can make them together.

I like to serve these cuties with homemade jam and lemon curd and I think I may even attempt making clotted cream this year. It’s best to eat them the day they are baked, but you can reheat them for a few seconds in the microwave (if you have any left over!).

Bunny Scones

Ingredients

2” - 3” bunny cookie cutter
2 cups all-purpose flour
1/4 cup granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cold unsalted butter, cut into pieces
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup heavy cream

Directions

Cut the butter into ½” and keep in the freezer until needed. Combine all of the dry ingredients in the bowl of a food processor and pulse to combine. Add the butter a few pieces at a time and pulse until it resembles a coarse meal. Add the egg and cream and pulse just until it comes together.

Transfer on to a floured surface and knead the dough together gently. Pat into a circle 1/2” thick. Dip your cookie cutter flour and cut out bunny shapes. Place them 2” apart on a parchment covered baking sheet. Combine the left over dough and cut out your bunnies (only re-roll the dough once as it will get too tough). Brush the tops of the scones lightly with cream. Bake at 425° for 12 – 15 minutes until lightly browned.

Chalkboard Typography Vid.

noreply@blogger.com (CAKE.) — Mon, 02 Apr 2012 14:00:00 +0000

Fellow typography lovers... behold the stop motion. The details in this chalkboard wall are beyond incredible.

super big creative via alison owen

Simply Styled. | Gilded Cakes

noreply@blogger.com (CAKE.) — Fri, 30 Mar 2012 15:00:00 +0000

My birthday is on Sunday... and so I dream dreams of gilded cake.

cakes by lael via utterly engaged

Chocolate Ganache Tart w/ Shortbread Crust

noreply@blogger.com (CAKE.) — Thu, 29 Mar 2012 15:00:00 +0000

I made this tart for a dinner party last weekend and it went over like gangbusters. The crust has a hint of almond and a buttery shortbread flavor that compliments the dark chocolate ganache so wonderfully. I added the raspberries to lighten and brighten it up a bit, but I might also recommend garnishing with a little sea salt, caramel drizzle, or if you're feeling extra indulgent... perhaps even a bit of crumbled bacon?

Chocolate Ganache Tart w/ Shortbread Crust
adapted from Martha Stewart

Ingredients
3 tablespoons slivered blanched almonds
6 tablespoons sugar
1 1/4 cups (spooned and leveled) all-purpose flour
2 teaspoons grated orange or lemon zest, (optional)
1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into pieces
12 ounces bittersweet chocolate, coarsely chopped
1 1/4 cups heavy cream
1 teaspoon vanilla extract

Directions
1. Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, zest (if desired), and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).
2. Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough in bottom and up sides of pan.
3. Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
4. Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
5. Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.

Free Easter Bunny Printables + an Update

noreply@blogger.com (CAKE.) — Mon, 26 Mar 2012 15:00:00 +0000

We are huge fans of Annie's organic bunny products in our house, and as Easter and springtime draws close, I wanted to incorporate them into a family friendly printable for the season. So how about sending your little ones to school with a special snacktime treat and a little bunny love? These cute tags can be used lots of ways. I designed them in pink and orange with two lengths for different bag sizes... or you can always just cut and hole punch them for Easter place settings or gift tags. Aren't they fun?

photo + styling © cake. 2012

Additionally, I wanted to offer apologies for the unannounced absence last week (though I hope you enjoyed the tea cookies) and update everyone that I'm going to reduce our post schedule for the time being as I re-prioritize and seek out additional help and contributors for CAKE.

Some of you may not know that in addition to running this blog, I'm also a full time working mom. I recently accepted an incredible new full time position, and though I couldn't be happier about the opportunity, it involves additional hours and commitments. I have no intention of giving up what I've worked so hard to build, but maintaining a sense of balance is important, especially as a mom. Perhaps you can relate? I hope I can count on your continued support of CAKE. and would love to hear from those in a similar position who want to share advice or tips on making it all work.

Now enough about me... go enjoy your Monday and your freebies!

Duchess Grey Tea Cookies

noreply@blogger.com (CAKE.) — Mon, 19 Mar 2012 14:00:00 +0000

These tea cookies make a terrific dessert for a spring garden party or Easter brunch. They are traditionally a buttery shortbread with a mild Earl Grey flavor, but using the Duchess Grey tea adds just a hint of citrus that lightens them up in the most wonderful way. The best part is that they're incredibly easy to make, and when dipped in a cup of tea they melt in your mouth. Now go and bake some... you can thank me later.

Duchess Grey Tea Cookies
adapted from Real Simple
makes 6 dozen cookies

Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup confectioners' sugar
2 tablespoons Duchess Grey tea leaves, approx 6 tea bags (I bought the Duchess Tea from Trader Joes)
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 cup unsalted butter, cut into pieces

Directions
1. Heat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized. Add the vanilla, 1 teaspoon water, and the butter. Pulse together until a dough is formed.
2. Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter. Wrap and chill for 30 minutes.
3. Slice each log into disks, 1/3 inch thick. Place on parchment- or foil-lined baking sheets, 2 inches apart.
4. Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Simply Styled. | Pantone Tarts

noreply@blogger.com (CAKE.) — Fri, 16 Mar 2012 14:00:00 +0000

via plenty of colour