Hello all! Hope your week is going well.
I created a little mom's day tea party over at Poppytalk, complete with origami butterfly garlands and baking. It was so much fun to shoot it with the help of Jan, Ms. Poppytalk. Click here to see the entire post.
The following recipes are super easy, and tried and true. Have to say, I can never leave the lime ricotta muffins alone!
Marmalade Sugar Cookie Sandwiches - makes about 36 two inch rounds or 18 sandwiches
1/3 cup unsalted butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1/4 teaspoon baking powder
Marmalade
a little icing sugar for dusting.
Preheat oven to 350f/180c. Line a baking sheet with parchment paper and set aside/
With an electric mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla and combine well. Sift the flour and baking powder over the butter mixture and stir to combine. Separate the dough into 2 pieces, flatten a little, and wrap each with plastic wrap. Refrigerate for an hour.
Roll out dough between pieces of cling wrap to about 1/8 inch thickness and cut out shapes. Bake for about 12 minutes, or until a little golden in colour, around the edges. Transfer to a wire cooling rack. Once cookies have cooled completely, spread a little marmalade on one half of cookie. Place another on top and dust with icing sugar.
Small cake stand from The Cross.
1/2 cup unsalted butter, softened
3/4 cup sugar
2 teaspoons orange zest
2 eggs
2 cups all purpose flour
2 1/2 teaspoons baking powder
1 cup milk
1 cup fresh or frozen raspberries
3/4 cup chopped pistachios
Icing:
1 1/4 cups icing sugar, sifted
2-3 tablespoons orange juice
Preheat oven to 350f/180c. Line a loaf tin with parchment paper and set aside.
In a medium bowl, beat the orange zest, butter and sugar together until light and fluffy. Add the eggs and beat well. Sift the flour and baking powder over the butter mixture, then add the milk, and fold through. Fold in the pistachios and raspberries, making sure not to over mix. Pour mixture into tin and bake for about 55-60 minutes, or until a skewer, inserted in centre, comes out clean. Allow to cool for a few minutes, before turning out onto to a cooling rack.
To make icing, sift icing sugar into a medium bowl. Add orange juice and stir until smooth. Pour over cooled loaf.
Lime Ricotta Muffins - makes 10-12
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup sugar
Zest of 3 limes
1/2 unsalted butter, softened
1 cup ricotta cheese
1 egg
2 tablespoons fresh lime juice
1 teaspoon vanilla
sliced almonds for tops
Preheat oven to 350f/180c. Line 12 cup muffin tin with paper liners or parchment paper cut to fit.
In a medium bowl, sift the flour, baking soda, and baking powder together. In another bowl, beat the butter, sugar and lime zest together until light and creamy. Add the ricotta cheese and beat until smooth. Beat in the egg, lime juice and vanilla. Add the dry ingredients and stir until just combined. Fill each muffin cup to about 3/4 full. Sprinkle with sliced almonds and bake for about 20 minutes or until just slightly golden on top. Allow to cool a little on a wire rack.
That's it for the mom's day recipes. For the how-to on the origami butterflies, click on over to Poppytalk.
Have a great day!
Janis
