things No, you do not see, I am listing 2 recipes in 2 days. My self-induced month maternity leave, here you Go- my first new gourmet recipe in what feels like ages! These, citrusy, tart and sweet fluffy biscuits are the perfect festive and fun, springy deal do not you think? Freeze-dried raspberries bright red give the cookies a pink hue, and bright berries bits are the combo of flavors on site.
freeze-dried berries may be my new favorite cooking secrets. They can be added to biscuits, bars and other baked goods without changing or pasty consistency, and you can crush and mix the powder into the frosting for a super tasty and colorful addition without food coloring or icing flowing. (I can tell you first hand that adding freeze-dried raspberry "powder" to a simple buttercream, gives a beautiful hot pink icing that is so naturally delicious!)
If I share this recipe a few months ago, it would be just perfect as a holiday treat for Valentine's day, but I think their pink-ness is also entirely appropriate for a baby shower not you? Especially welcoming a beautiful little girl!
Well there is today a group of food bloggers mobilize to celebrate our sweet friend Joanne and the little girl she welcomes in a few weeks. I could not be happier for her to become a mom. I saw first hand how wonderful she is with children and I know that his little be so lucky to be raised by such a kind, intelligent and talented lady. She comes by to visit Fiona few weeks ago, and you should have seen her sitting on the floor with Hugo, coloring and being so gentle and patient. She was 35 weeks pregnant at the time and still handled everything so quietly. I really could not be happier to get back to favor and visit his sweet daughter after she made a big air one day very soon. (With some cookies in milk in tow probably my favorite new mom gift!)
virtual baby shower Happy Joanne! I hope these cookies hit the spot!
Be sure to check the rest of the shower menu!
Orange and Spritzer ginger The Lemon Bowl
asparagus and peas puff Tarts of Full Belly
Blood orange Doughnuts cook like a Champion
lemon Raspberry Cheesecake slices of Keep It Sweet Dessert
Meyer lemon Soufflé Blahnik Baker
Strawberry Tartlets The Cooking Actress
New York-style rhubarb Crumb Cake hot sugar vanilla
Berry Fool cooking Tarts or Pause
Mini Pineapple Upside-Down Baker Cakes by Nature
- 2 plus 2 cups c. all purpose flour
- ½ c. baking soda
- ½ c. salt
- 12 c. unsalted butter, softened brown sugar
- 1 cup packed
- ½ cup granulated sugar
- + 1 large egg 1 egg yolk
- juice and zest of 1 lemon
- 1 ½ white cups chocolate chips
- freeze-dried raspberries 1 cup
- Preheat oven to 350 ° F. paper line baking sheets with parchment or Silpat
- Whisk the dry ingredients in a medium bowl .; put aside. With an electric mixer, beat butter and sugar until completely combined. Beat egg, yellow ,, zest and lemon juice until combined. Add dry ingredients and mix on low speed until combined. Stir in white chocolate chips and freeze-dried berries.
- Scoop dough into balls and place on a cookie sheet 2 inches. Bake for 9-11 minutes or until edges are set.
- Cool cookies on sheets to be able to lift without breaking. Transfer to a rack to cool.