Friday, April 14, 2017

Easter Decorated Cookies

Easter is on Sunday and I've got to tell you I'm super excited for the weekend. Weather has gotten so much more warmer and Spring like. I'm going to do some yard work and crafts and it will be so wonderful to be outside. Nothing like dusting off some rakes and breathing in fresh air. Can't wait.

In the meantime I also wanted to share with you in one blog post what I made for Easter, cookie wise, of course.
First set of cookies cookies you see above I made for a local Bake Sale that support Bucks County Homeless Shelter. Believe it or not Summer is their toughest season and they need supplies for their food pantry. My friend Linda puts together a bake sale few times a year and I'm happy to contribute with my baked goods and help out at the stand as well. It is a wonderful cause. We often forget that there are people in need, just around the corner.

Watch me how I decorate these adorable Easter Cookies

Second set of  cookies I made for our friend Tracy, who is a nurse and I wanted to do something for her and her crew at work. I actually wanted to make Bunny Nurse cookies for several years but it always somehow was too late or something. With a cute little tag I think these turned out really adorable. What do you think?

I used clear bags to package my cookies, I also sealed the bags with my heat sealer and then  I attached this cute little tag. How cute is that?

Easter Bunny Cookies for all the Eggcellent Nurses. Thank you.

This last Bunny Design I borrowed, with permission, from a talented artist Jesi, you can find more of her work on etsy, in her shop. I love how bright and happy these turned out.

Hoppy Easter Everyone. Learn how to make these fun Bunny Cookies.

To make the Cookies you will need :
Sugar Cookies
Fresh Lemon Royal Icing
Super Fine Tip Edible Marker  - black by Rainbow Dust
Red Edible Marker by FooDoodlers
To color my icing I used Americolor Gel Colors

Friday, March 24, 2017

Chocolate Brownie Raspberry Mousse Tart

I like a lot of desserts chilled and this brownie raspberry mousse tart is no exception. If you prefer desserts at room temperature let the tart sit our for about 20-30 minutes before serving. I used a lighter recipe for the brownie base to cut some calories and a creamy raspberry mousse for the topping. I prefer using egg whites and whipping or heavy cream when making the mousse. I like how whipped meringue makes the mousse light and airy. Combination of the 2 flavors makes for a scrumptious dessert that is suit for any day.

1 cup flour
1/2 cup unsweetened cocoa powder
1/4tsp salt
1/3 butter or butter substitute (I used Nuviva Shortening, blend of red palm and coconut oils)
1/3 cup chocolate chips
1cup granulated sugar or use Pure Cane Sugar
1/4 cup low fat milk, or use almond milk, or 1/3 cup Greek yogurt
2 egg yolks
1 whole egg

Bake at 350F for 20 minutes or until toothpick inserted in the center comes out clean.

Raspberry Mousse
1 lb frozen raspberries
1/2 cup granulated sugar or pure cane sugar - I used Zulka Morena Pure Cane Sugar
juice of 1/2 lemon
1tbl gelatin

2 egg whites
pinch of salt
1/2 cup granulated sugar or pure cane sugar

1/2 cup heavy cream

Cook raspberries with lemon juice and sugar until soft, process in the blender until smooth, strain through a fine mesh sieve. Reserve few tablespoons. Set aside to cool. Sprinkle gelatin over remaining puree, stir gently, let gelatin bloom 10 minutes.

Over the the pot of simmering water whisk egg whites, sugar and pinch of salt, until all the sugar is dissolved, mixture should be hot to the touch. Beat on high until stiff peaks are formed.

Beat heavy cream until stiff peaks are formed.

Microwave fruit puree for about 10 seconds, until gelatin is dissolved. Let cool to room temperature. Gradually fold in all of the meringue and whipped cream.
Pour over cooled brownie base. Chill until set, 4-10 hours.

Tart pan

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