Tuesday, March 20, 2018

Madeleine inspired Melting Moments

I have an easy, elegant and scrumptious little cookie
to share with you today! It's a Melting Moments cookie baked 
in a mini Madeleine pan! I used the same recipe as my Melting 
time I pressed pieces of the dough into my French Madeleine 
pan, baked them, then sprinkled them with powdered
sugar to serve. 

I used this same technique for my Orange Shortbread Madeleines.
I really liked the way this pan showed off the lovely details of the 
Melting Moments cookies. I used a darker non-stick pan for the 
orange shortbread madeleines and they weren't as pretty.

I didn't even have to butter the pan before baking. Then I 
let them cool for 3 or 4 minutes, gently tapped the pan 
on the counter and they fell right out.

I let them cool completely on a wire rack, and dusted them
with a light sprinkling of powdered sugar. How easy is that?!

I think these are a perfect easy addition to a 
Spring Tea Party menu! 

Madeleine inspired MELTING MOMENTS 

2 sticks (250g) butter, softened
1 teaspoon vanilla extract (I used clear)
1/2 cup (80g) icing (confectioners') sugar, sifted
1 1/2 cups (225g) all purpose flour
1/2 cup (75g) cornstarch (cornflour)

Preheat oven to 325F (160C).
Line baking sheets with parchment paper.
Into a bowl, sift together the all purpose flour
and the cornstarch/cornflour. 

Beat butter, extract and confectioners' sugar
with an electric mixer until light and fluffy.
On lowest speed, add flour mixture in two

Divide dough into quarters. Onto a surface dusted with 
a light coating of powdered sugar, Roll each quarter into 
a log about 9"-10" long and 1 1/4" round. Slice each log 
into 1/2 inch wide slices and press each piece into the 
Madeleine pan. Bake for about 15 minutes. Let cool 
in pan for 3-4 minutes. Remove cookies from pan by 
gently tapping on work surface, then transfer them to 
wire rack to cool completely.

To serve: Lightly dust cookies with powdered sugar
then arrange on a pretty vintage plate. Place a few
edible flowers around for an extra pretty
touch! Enjoy!

Today I'd like to sit and sip
Forget about the world a bit,
Ignore the things I have to do,
         And just enjoy a cup or two. - Unknown

Tuesday, March 13, 2018

BONBON Cookies - The Best Cookie of 1955-60

Today I'd like to share a really fun cookie that was all
the rage between 1955-60.  The BONBON Cookie - a
delightful little cookie that was baked with a candy
surprise in the middle, decorated, then served and 
eaten as you would a special box of chocolates!

Here's what Betty Crocker says about them in her

fascinated by these beautiful and delicious cookies which
were baked as cookies, served and eaten as candies."

These little gems are really easy to put together, but I 
highly recommend that you get a small ice cream scoop to 
make these. It guarantees even scoops which gives you a 
very pretty presentation. It also makes things a lot 
easier and faster because the scoop does the shaping
for you. 

After shaping the dough around your filling, pop
 them onto a baking sheet lined with parchment paper
and bake for 15 minutes. Dip tops into prepared icing 
and decorate with small candies, pieces of glace' 
cherries nuts etc.





1/2 cup butter, softened
3/4 cup sifted confectioners' sugar
1 tablespoon vanilla extract
1 1/2 cups sifted all purpose flour
1/8 teaspoon salt


1 cup sifted confectioners' sugar
2 tablespoons cream (half & half)
1 teaspoon vanilla extract
food coloring of choice 


Heat oven to 350º.  In the bowl of a mixer combine butter, 
sugar, vanilla, and food coloring. (if you want to make 
several colors from one recipe you would divide the 
mixture into separate bowls and tint each with your
choice of color.) 

Wrap a level tablespoon of dough around your chosen
filing or using a small ice cream/cookie scoop, fill with
dough then insert filling into center of dough and with
your fingers, press some of the dough around filling
to enclose.

Bake 1" apart on a parchment lined baking sheet 15 
minutes until set but not brown.

Dip tops of warm cookies in icing.
Top each cookie with coconut, nuts, colored sugar,
chocolate pieces or any other colorful topping you


1. Chocolate Dough: add one square unsweetened
chocolate (1oz) melted.

2. Brown Sugar Dough: 1/2 cup brown sugar (packed)
in place of confectioners' sugar.




I made these two separate times. The first time I made 2 
batches - one using the chocolate variation inserting some 
chocolate chips into the center. The other batch I tinted pink,
 inserting a macadamia nut into the centers.

 The second time, I tried to create a more vintage look,
like those in the book.

These Bonbon Cookies are easy petits fours for a ladies' 
tea party! Serve them in mini cupcake liners for a fancy 
presentation. Just choose your colors and toppings - the
possibilities are endless! 

Happy Baking!!

Friday, March 9, 2018

Vanilla Shortbread Butterflies for Spring Gifting

I usually don't repeat a recipe but I wanted to share with
you these cute little Vanilla Shortbread Butterflies that I 
made today! You may remember the Vanilla Shortbread 
Bunnies that I made last year. It's a wonderful recipe that
I make over and over. It's definitely one of my favorite
go to shortbread recipes!

The dough is easy to roll out and doesn't require 
any chilling time.

It's easy to cut out.....

Bakes in just 15 minutes....

Perfect for any season or holiday - just pick your shape!

adapted from here


1 cup butter, room temperature
1 cup icing (powdered) sugar
2 1/4 cups all purpose flour
2 tablespoons pure vanilla (yes, tablespoons)


Preheat oven to 325F. In a stand mixer fitted with
a paddle attachment, cream the butter and icing
sugar on medium speed until light and fluffy. 
Scrape down the sides of the bowl.

Turn the mixer to low and add the flour and mix 
until just combined. Scrape down the sides of the
bowl. Add the vanilla and mix to combine.

Place the dough on a lightly floured work surface.
Use a ruling pin to roll out the dough to about 1/4
inch thick. Use a cookie cutter of your choice to cut
out as many cookies as you can from the dough.
 Carefully transfer to a parchment lined
cookie sheet and place about 1/2" apart.

Bake in the preheated oven for 15 minutes or 
until the cookies are lightly golden brown around
the edges.  Remove from the oven. Transfer to 
wire racks to cool.

Enjoy!! ❤️👩‍🍳

Tuesday, September 19, 2017

Vintage Baking ~ Gateau Bonbons

I love looking through vintage cookbooks - especially vintage 
baking books. I get so many ideas for my tea parties hidden in 
these rare old books! I found today's recipe in a wonderful 
vintage cookbook called Betty Crocker's Cooky Book. 
It's a reprint of the original that appeared in 1963.

This pretty recipe for Gateau Bonbons caught my eye 
because  the name was intriguing and I loved the idea of 
serving tiny frosted filled cookies from France
Just sounds so special!

I've always loved bite size sweets - even if they take 
a bit more time to prepare. What I always say is that 
Afternoon Teas are a special event (unfortunately not a 
daily ritual here in the States) and it's always best to go 
all out and not worry about the extra trouble (or the 
extra calories lol!)  The extra effort is always 
worth the happiness that it brings! 💗

So, let me show you how I made them!  
I combined the first 6 ingredients in my mixer using 
the paddle attachment. Sifted together and added my
 dry ingredients, and chilled for 30 minutes.  Then I
divided my mixture into 4 pieces and rolled one
quarter out at a time, keeping the rest of the dough
in the refrigerator. I rolled the dough to between
1/8" - 1/4" and cut out as many 1 inch rounds as
I could. I kept the scraps to each of the 4 pieces
and rolled them out together at the last.

If you don't have a 1" round cookie cutter, other
things can be used instead. You can use the open
end of a piping tip or a cap/top of some sort.
Onto a baking pan covered with parchment paper
place as many cookies as you can 1" apart.
Pipe no more than 1/2 teaspoon filling onto
each. Top with a second cookie and seal edges
with floured fingers. 

I found that it was a lot faster to pipe the filling instead
of using a spoon. (I'm sure though, that Betty Crocker would
 have used a disposable piping bag had they been available!)  
I piped half the cookies with orange marmalade and half 
with prepared lemon curd. Be sure to stick with the 1/2
teaspoon of filling to prevent leaking. 

My favorite filling was lemon curd, but you can fill
with your favorite jam, or even....nutella?! Hmmm...

Bake at 350 degreesF for at least 10 minutes or
until the edges are slightly browned. When cool,
frost with tinted icing.  I just used my small butter
knives to swirl the icing on the top of the cookies.
You could also place an edible pearl or candy
ball on top before the icing dries.

When the frosting has dried, display on a pretty 
cake stand or glass dish.

The bonbons look so pretty displayed here with other
sweets - R-L: Lace Roll-Ups, Florentines, and 
Chocolate Orange Puffs. Yum!


2/3 cup butter, softened
1 cup sugar
1 egg
3 oz cream cheese, softened
1/2 teaspoon lemon juice
1 teaspoon lemon zest
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
lemon curd, orange marmelade or
jam of your choice


2 cups sifted confectioners' (icing) sugar
1/8 teaspoon salt
1 teaspoon vanilla or other flavoring
3 tablespoons half-n-half (cream) or
2 tablespoons water
Food coloring of choice

Place first 6 ingredients into a mixer fitted
with a paddle attachment and mix until 
light and fluffy. Sift together dry ingredients
and add to butter mixture. Remove dough to
a piece of plastic wrap and chill 30 minutes.

Heat oven to 350 degreesF. Divide dough
into quarters and roll out one at a time
onto a lightly floured surface. (Keep extra
dough chilling.) Cut out as many 1 inch 
rounds as possible. Keep scraps in 
refrigerator and roll out together at the

Working in batches, Place half of the 
cookies 1" apart onto a parchment
lined baking pan. Pipe no more than 1/2
teaspoon filling onto center of each cookie 
round. Top with a second cookie round and
seal edges with floured fingers.

Bake for at least 10 minutes or until edges
are slightly browned. Remove from oven
and let cool on baking pan. 

To make icing: blend sugar, salt, and
flavoring.  Add enough cream until icing is 
easy to spread. Tint with your choice of food 
coloring. Spread on cooled cookies. Makes 7 
dozen 1" bonbons. 🍥

If you've made any of the recipes from this cookbook
and were pleased with the results, I'd love to hear 
from you! Thanks so much for visiting!!

Thursday, May 18, 2017

GF Amaretti Tray in 30 minutes

Need a yummy Hostess Gift or a special tray of sweets to
bring to a Tea or Shower? I gotcha covered! If you have 
30 minutes I can show you how to create this beautiful
 tray of Amaretti and they're naturally gluten free!

These Amaretti are soft on the inside and chewy 
on the outside. To me, they're better the next day
because they become chewier the longer they sit! 
(Which isn't long in my house!!) Each different 
"topping" you roll them in gives them their own 
special flavor. I just adore these cookies!

 The cookie dough only takes 5 minutes to prepare, 
then all you have to do is form the dough into balls 
and roll in your favorite nuts, coconut (I used shredded 
unsweetened), sprinkles or sugars etc. 

So first, organize your "toppings." You need one 
small bowl for each "topping" that you want to 
use, then add them to the bowls.

To make the cookie dough, whip the egg whites to 
stiff peaks then fold in the rest of the ingredients. 
Thats it!! Using a small cookie scoop,  place mounds 
of dough onto a parchment covered baking sheet. 
You should get 24 cookies. 
Next, roll each mound into a smooth ball, then roll into 
your "topping" of choice. Place on another parchment 
lined baking sheet 1" apart and bake for 15-17 minutes. 
Let cool on baking sheet.


2 egg whites, room temperature
1 3/4 cup (190g) ground almonds
3/4 cup (150g) extra fine granulated (caster) sugar
1/2 teaspoon pure almond extract (or more - to taste)
1/4 teaspoon vanilla extract

For Rolling in:

1/4 cup each of your choice of:
chopped sliced almonds,  sprinkles, nonpareils, 
coconut, powdered (icing) sugar, granulated sugar.

Preheat oven to 350 degrees F. 
Line a baking pan with parchment paper, 
set aside.

In a mixer with whisk attachment beat egg
whites to firm peaks. Fold in the rest of the ingredients.
Using a small cookie scoop (1 1/2"across) or your hands,
form into balls then roll into desired toppings.

Place 1" apart on a parchment lined baking sheet and 
bake for 15-17 minutes. Let cool on baking sheet.
To serve, place cookies in mini cupcake liners,
then arrange on a pretty plate or Afternoon
Tea Stand. Makes 24 cookies.

For an extra special look, I like to serve Amaretti 
in mini cupcake liners. Makes them look so fancy!!

These are perfect in the morning with Coffee
or in the afternoon with Tea!!

Afternoon Tea in 30 minutes? You got this!! xo!!

Friday, May 12, 2017

Tart Lemonade Mini Pavlovas

Today's recipe is super cute and super fun - Mini 
Lemonade Pavlovas!! The shell is tart, the filling is
sweet, and it's topped with an pretty sugar daisy!

My secret ingredient in the lemonade meringue
shells is lemonade Kool-Aid. It gives these 
meringues a wonderful tartness. They are so
good!! You've gotta try these! They'll make 
you smile!! 😃

Isn't my vintage egg cup the sweetest?!!! I thought
it looked so cute with the miniature teacup! squee!!!

I loved how these turned out, but I did have to add 
a bit of food coloring in order to get a pretty bright 
yellow. The Lemonade Mix added flavor, but not a lot 
of color so I added enough powdered food coloring 
until I got the shade that I liked.  If you don't have 
powdered food coloring I recommend 
gel (paste) food color.



4 egg whites at room temperature
1/4 teaspoon cream of tartar
*1 1/4 cup powdered sugar, sifted
powdered yellow food coloring (or use gel/paste color)
1 cup heavy or whipping cream
1/4 cup powdered sugar, sifted


Preheat oven to 225 degreesF.

In the bowl of a stand mixer using the whisk 
attachment, beat the egg whites until foamy.
Add the cream of tartar and whisk until you
get soft peaks. Gradually add the sugar, one
tablespoon at a time followed by the lemonade
mix and food coloring. Increase speed to medium
high and beat to stiff peaks.

Place the mixture in a piping bag fitted with a
star tip and pipe meringue shells onto a baking
sheet lined with parchment. Bake for 1 1/2 to 2 
hours or until crisp. Remove from the oven, let
 cool for 5 minutes and place in an airtight 
container until ready to serve.

Right before serving whip the cream and sugar
 in a chilled bowl with chilled beaters until you
get stiff peaks. Place into a piping bag fitted
with a round tip and swirl into meringue shells.
Top with a sugar daisy or edible flower.

*This a great tip for measuring powdered sugar. As always, 
with baking, everything is precise! Here's a great post 
about measuring ingredients.

These Pavlovas would be perfect for any Spring or 
Summer Tea Party! Really cute for a Baby Shower! 
So fun for a Birthday Party! 

Just remember that meringues do not like humidity, 
so keep the shells in a ziplock bag until serving 
time, then pipe in the whipped cream and enjoy!!