Pink Girl Food

Pink White Chocolate Mousse





180g white chocolate, chopped
300ml thickened cream
3 eggs, separated
1/4 cup icing sugar mixture
pink food colouring
rose petals, to decorate


Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring halfway through cooking, or until smooth. Cool for 10 minutes. Stir in egg yolks.


Using an electric mixer, beat eggwhites until soft peaks form. Add icing sugar. Beat for 1 minute or until combined. Tint mixture pink with food colouring.


Fold 1/4 cup eggwhite mixture into chocolate mixture. Fold in remaining eggwhite mixture.

Spoon mixture into twelve 1/3 cup-capacity dishes. Refrigerate overnight or until tops are firm. Serve decorated with rose petals.


Source: http://www.taste.com.au/recipes/20806/pink white chocolate mousse

Basic Cookies for Decorating



125g room temperature butter
1/2 cup castor sugar
1 teaspoon vanilla essence
1 egg at room temperature, beaten
2 cups of plain flour
4 tablespoons cornflour
1 teaspoon baking powder
a pinch of salt

Method

• Preheat the oven to 180 degrees C.
  
• Beat the butter and sugar together with an electric mixer until they have creamed (become pale and creamy).
  
• Drop in the vanilla and the egg and beat until all mixed together.
  
• Stir in the sifted dry ingredients and once the batter has become stiff enough, take out of the bowl and knead together.
  
• Roll out on a lightly floured board or your kitchen bench to about 3-4mm thick. Try to get the dough as flat as you can. Many bakers use the trick of running the dough through a pasta machine to get the even thickness you see in shops.
  
• Use cookie cutters to cut your biscuits into the shapes for your cookies.
  
• Place onto a greased baking tray lined with baking paper for about 12 minutes or until golden. Keep a keen eye on the oven as they are cooking as they easily overcook if left in for a few minutes too long.
  
• Transfer to a wire rack to cool completely.
  
• Once completely cook, you can get to icing.
  

Icing and Decorating

Icing and decorating your cookies is the fun part! You can be completely creative with your decorations. For a basic cookie icing, follow this simple recipe below which will give you a smooth and shiny dried icing finish:

1 cup icing sugar sifted a couple of times to ensure it is completely free of lumps
2 teaspoons of milk
2 teaspoons of corn syrup (try your delicatessan or health food shop if this isn't available in your local supermarket)

Mix all of the ingredients together in a bowl until it forms a smooth paste. You can use this recipe to line the outside of the cookie and then thin the icing recipe with a little more corn syrup and drop inside the border to smoothly fill in the shape.

Add your decorations, sprinkles and lollies for decorating before the icing dries.

Source: http://www.pinkfrosting.com.au/article/party-biscuits-basic-recipe-and-ideas

Vanilla Cupcakes with Pink Lemonade Buttercream



For cupcakes:
1 ½ cups all-purpose flour
¾ cup sugar
2 teaspoons baking powder
½ teaspoon salt
8 tablespoons butter, room temperature
½ cup buttermilk or sour cream, room temperature
2 large eggs, room temperature
2 teaspoons vanilla extract

Buttercream:
1 ½ sticks or 12 ounces butter, at room temperature
3 ounces cream cheese (I use the low fat, not no-fat) at room temperature
6 tablespoons pink lemonade concentrate, from frozen concentrate
1 teaspoon vanilla extract
8 cups powdered sugar
milk or half and half, as needed

Instructions

For Cupcakes:

Adjust oven rack to middle position; heat oven to 350 degrees F. Line 12 muffin/cupcake tins with paper or foil liners.

Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, buttermilk (or sour cream), eggs, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

For buttercream:

Place butter and cream cheese in the bowl of an electric mixer and beat on medium-high speed for 3 minutes, stopping to scrape the bowl once or twice.

Reduce the speed to low and add the pink lemonade concentrate, vanilla and powdered sugar. Beat on lowest speed until all of the powdered sugar is incorporated, then increase to medium-high and beat until light and fluffy, about 3-4 more minutes, scraping the bowl as needed. If the icing is too thick add a bit of milk or half and half, if too thin add a bit more powdered sugar (see note below).

Enough icing for 24 cupcakes (or more - see note below)

Notes:

~ It's sometimes difficult to get just the right consistency for piping buttercream. I usually put a little portion into my decorating bag and try it on one cupcake. If you pipe the cupcake and the icing seems to "wilt" or have trouble keeping it's shape, add a bit more powdered sugar. It the icing is difficult to pipe and you have to use force as you pipe, you need to add a bit of milk or half and half. Icing should flow fairly effortlessly from piping bag.


~ This recipe makes a generous portion of icing, enough for a double batch of these cupcakes. I usually do make a double batch because they freeze well and when I need a dessert in a hurry, I can just pull them out and thaw. Even with a double batch, you may have a bit of icing left over. Unused buttercream can be stored in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

Yield: 12 cupcakes

Source: http://www.thatskinnychickcanbake.com/2013/04/guest-post-the-cafe-sucre-farine.html

Whipped Milk Ice Cream



1 can ( 13. oz. ) evaporated milk
1 1/4 c powdered sugar

Instructions

Chill the milk in the fridge overnight. It is crucial for the milk to be thoroughly chilled.

Pour into a large mixing bowl.

Whip until fluffy, about 40 seconds.

Add the powdered sugar, slowly pouring into the bowl and whip until combined.

You can add your vanilla extract ( 2 teaspoons will do ) at this point and whip until combined.

Place the bowl in the freezer for an hour.

Pull out from the freezer, whip for 1 minute and back to the freezer.

Repeat about 4 times.

Place in a container with a lid. Store in the freezer.

Enjoy!

You can add berries or fruits to get new variations to the basic recipe. Like


if your add some mashed strawberries or raspberries, you will get pink ice cream.

Source: http://www.crunchycreamysweet.com/2012/05/25/whipped-milk-ice-cream-no-machine/

And of course, be carefull when eating your ice cream - this is not nice if happens:

Flower fairy cakes

Me wanna more...




Ingredients:

• 110 g caster sugar
  
• 110 g Weight Watchers Canola Spread
  
• 2 whole egg, lightly beaten
  
• 110 g self-raising white flour
  
• 1 tsp (s) vanilla essence, (plus 12 tiny edible fresh flowers)
  
• 30 g egg white, (1 egg white)
  
• 25 g caster sugar
  
• 25 g icing sugar
  

Method:

Preheat oven to 190 C. Line a 12-hole muffin tray with paper cases.

Combine sugar, spread, eggs, flour, a pinch of salt and vanilla into a large mixing bowl. Beat with electric beaters for 1 minute, or until thick and well combined. Spoon into prepared muffin tray.

Bake for 18 - 20 minutes or until risen and firm. Remove cup cakes from tray and transfer to a cake rack to cool completely.

To make crystallized flowers, paint the flower petals with lightly beaten egg white and dip into caster sugar. Leave to dry.

Mix the icing sugar with a little water and food colouring of choice to make a smooth icing. Spread onto cakes. Decorate with flowers, but do not eat them (if they are not edible).


Notes:

These cupcakes can look so different, depending on which food colour you choose to colour your icing. Pastels work really well, however stronger colours like red and green can also look pretty spectacular.
This recipe was written by Weight Watchers as part of Kidspot's Positively Life Changing initiative.

Source: http://www.kidspot.com.au/best-recipes/Party-food 11/Flower-fairy-cakes-recipe 2716.htm

Meringues? Are meringues a girl food? Yes of course! Specially with chocolate. They look almost like soap bubbles...

...and they are also very girl thing, I suppouse.

Meringue Kisses with Chocolate Ganache


Soft pillowy meringue kisses are not only gorgeous to look at and sumptuous to eat, they are also very easy to make! These are absolutely perfect melt-in-the-mouth little morsels, sandwiched with chocolate ganache. And, if you watch the video carefully, you will also see a neat little way of smuggling in some chocolate chips, win win!
Shall we start with the end product first? This is what these gorgeous kisses look like -



Oooh!
Right, shall we?

Ingredients

• 300 gms caster sugar
  
• 6 egg whites (or use equivalent from a carton, not too fussy)
  
• 1/4 tsp (pinch) cream of tartar
  
• 1tsp good quality vanilla extract
  
• 1/4tsp salt (optional)
  

Method
Meringue kisses

Preheat your oven to 110 C/230 F. This is a very low temperature, so make sure that you have an oven thermometer to ensure that your oven is not overheating.

Whisk egg whites with an electric whisk or in a stand mixer until foamy. Add vanilla. Whisk. Add cream of tartar. Whisk. If adding salt, mix it in too. You will see the consistency start to change as soon as you add cream of tartar. Good. Now add the sugar, a little at a time, until the mixture is stiff and glossy. This whole process takes around 5 to 6 minutes.

Divide the mixture in bowls and add a tiny touch of your choice of food colouring. Choose pastel light colours. In order to get a dark shade, you will need to add rather a lot of colour, which in turn will affect the consistency of your meringue. Err on the side of pastel.

Spoon mixture in a piping bag with a large nozzle of your choice. Line baking sheets with parchment paper. This paper must be parchment - not greaseproof or waxed or any other paper. Stick to parchment paper and your kisses won't stick to the paper. I am nothing if not a purveyor of bad jokes.

Pipe away! Pipe kisses no large than around 2cm in diameter. These need to be even in size so that they bake evenly. Bake in a preheated oven for 2 hours. They should be crisp and dry to the touch. Cool completely before sandwiching together with ganache.
Ganache

Heat 50ml of double cream over very gentle heat. Remove pan from heat, allow cream to cool slightly. Add 50 gms of cooking chocolate chips. Stir and leave for a couple of minutes before stirring in completely until all the chocolate dissolves. If you think it is too liquidy, add more chocolate. If it is too stiff, add a touch more warmed cream. Ganache will reach piping consistency when it cools. If you cannot be bothered making ganache, try sandwiching your meringue kisses with ready made chocolate spread or Nutella. Who am I to tell?

Enjoy!

This is what the kisses looked like, cooling down:






And here are some finished kisses - the ones below were coloured using Bitter Lemon and Lime food colouring.



A little word of warning: Meringue kisses are far too delicate to be made on a humid day. If it is raining bucket loads, you are best off waiting for a non-rainy day to make these.

Source: http://www.faircake.co.uk/blog/20/meringue-kisses-chocolate-ganache

Note: If you dislike using food colorings, they are sweet also without any colors (as white).

Meringue Rose Petal Parfait



2 (pink) roses, perfumed if possible
1 tbsp rosewater
juice of 2 lemons
3 tbsp icing sugar
200 g Carnation Condensed Milk (or condensed milk and 1 tsp clove)
few drops of vanilla extract
300 ml carton whipping cream, lightly whipped
400 g strawberries, hulled and cut into quarters (or other red berries/fruits)
6 small meringues or meringue nests, crushed, but not too small

Pick the rose petals from the stalks. Roughly chop, place in a small bowl with the rosewater, lemon juice and icing sugar, and leave for 1 hour, stirring occasionally. Using a hand blender, whizz the mixture to a loose purée, leaving small pieces of rose petal visible.

In a large bowl, fold together the condensed milk, vanilla extract and whipping cream, then gently fold in the strawberries.

Place a layer of crushed meringue in the bottom of a large glass bowl or in six individual glasses. Spoon over a little of the strawberry cream mixture, followed by a little rose petal purée. Repeat the layers, finishing with crushed meringues.

Source: https://www.carnation.co.uk/Recipes/Recipe.aspx?RecipeId=92

Here is time of fresh strawberries and strawberries are always perfect girl food. So enjoy.

Strawberry Cream Cheese Fudgy Brownies



(makes 18 brownies)

Brownies:

Ingredients:

8 Tablespoons cocoa powder
1 cup (2 sticks) margarine (not butter!)
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
2 1/2 cup all-purpose flour
pinch of salt

Directions:

Grease a 9"x13" baking pan. Preheat oven to 325 degrees F/160 C. Melt margarine. Stir in cocoa. Mix sugar and eggs in mixing bowl. Stir in margarine and cocoa. Add vanilla, flour, nuts and salt. Bake 25 to 30 minutes, or until cooked through. Let cool and frost.

Frosting Ingredients:

2 (8 ounce) packages cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1/2 cup strawberry jam

Directions:

In a medium bowl, cream together cream cheese and butter until creamy. Mix in vanilla and gradually stir in the powdered sugar. Fold in strawberry jam. Spread over cooled brownies.

http://www.sixsistersstuff.com/2013/02/strawberry-cream-cheese-fudgy-brownies.html

This is tea specially to girls:

Rose Petal Tea


(remember to use rose cups too...)

Ingredients:
2 cups fresh fragrant rose petals (about 15 large roses)*
3 cups water
Honey or granulated sugar to taste

* All roses that you intend to consume must be free of pesticides. Do not use or eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops. The tastiest roses are usually the most fragrant.

Preparation:
Clip and discard bitter white bases from the rose petals; rinse petals thoroughly and pat dry.
In a small saucepan over medium-high heat, place the prepared rose petals. Cover with water and bring just to a simmer; let simmer for approximately 5 minutes, or until the petals become discolored (darkened).
Remove from heat and strain the hot rose petal liquid into teacups. Add honey or sugar to taste.

Makes 4 servings.

Source: http://whatscookingamerica.net/Beverage/RosePetalTea.htm

You can also dry rose petals for tea or mix them to tea/dry herbal tea. Dry the rose petals in a dry, airy place out of direct sunlight, on the paper.

And what is perfect with Rose Petal Tea...

Rose Petal Sugar Cubes



Yield: About 40 cubes (with an approximate volume of 3/4 teaspoons each)
Active Time: 15 minutes
Total Time: 4 hours, 15 minutes

1 tbsp. dried organic (edible) rose petals, finely crushed
1 tbsp. water*
4 drops of red food coloring (optional)
1 c. sugar

1) Mix the water and food coloring together.
2) Separately, mix together the sugar and rose petals until the rose petals are evenly distributed within the sugar.
3) Combine the liquids with the sugar mixture and stir until the sugar has the consistency of snow.
4) Press enough sugar into each mold until it is well packed, smooth the top surface by scraping off any excess sugar, then gently pop out of the mold. Repeat until all of the sugar has been used up.
5) Allow the sugar to dry at room temperature for 4 hours or more until solid. If stored in an airtight container, these should stay fragrant for up to a month.



*Chef’s Tip:
For a more intense rose flavor, you can also steep 1 tablespoon of dried rose petals in 1/2 cup of hot water for 30 minutes (but just be sure to allow it to cool to room temperature before using so that it doesn’t dissolve the sugar).

You can use ice cube mold when making these or teaspoons (remember, you need 40 spoons).

Source: http://homemadeforfriends.com/2014/04/30/rose-petal-sugar-cubes-free-giveaway/

Pink Peppermint Meltaway Cookies



The cookies are light and airy, and as their title suggests – they melt in your mouth.

1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon peppermint extract
3-4 drops pink food coloring
Additional powdered sugar for coating cooled cookies

Directions:

Preheat oven to 350 degrees F/175 C. Line cookie sheets with parchment paper.

In a medium bowl, combine flour and cornstarch. Set aside.

In a large bowl, cream butter and 1/2 cup powdered sugar together until light and fluffy. Mix in peppermint extract.

Gradually add dry ingredients to creamed mixture; mix well.

Add food coloring to the dough, until you get the shade you want.

Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheets.

Bake for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

Gently roll cooled cookies in powdered sugar.

Makes approximately 3 dozen cookies.

Source: http://alskamom.wordpress.com/2011/12/17/pink-peppermint-meltaway-cookies/

Irish Fairy Cakes



You will Need
100g / 4oz caster sugar
100g / 4oz butter, softened
2 large eggs
100g / 4oz self-raising flour
1/2 tsp baking powder
15ml / 1tbsp milk
1/2 tsp vanilla extract (optional)

For the Buttercream Frosting
50g / 2oz butter or margarine softened
75g / 3oz sifted icing sugar
A few drops of vanilla extract or essence of your choice
A few drops of food colouring of your choice

To Do

Preheat the oven to 190°C. Line a muffin tray with 12 paper muffin cases.



Place the sugar, butter, eggs, flour, baking powder and milk in a large bowl and mix with an electric whisk until pale and creamy.



Divide the mixture between the muffin cases and bake for 15-20 mins until risen, golden and firm to the touch. Transfer to a cooling rack. Leave to cool.



To make the buttercream, place the butter in a bowl and sift over the icing sugar. Beat until smooth. Add the vanilla extract or food colouring of your choice.



Smooth over the cold fairy cakes.

Source: http://avillagepantry.wordpress.com/2012/01/26/erins-irish-fairy-cakes/

Pink Coconut Ice



100 g butter
1 cup milk
6 cups icing sugar
1 teaspoon salt
1 cup desiccated coconut
2 teaspoons coconut essence
(red food color - see Note)


How to make it

Place the butter, milk, icing sugar and salt in a medium- sized saucepan and heat gently until the sugar dissolves. Bring the mixture to the boil and keep the heat sufficient to just maintain the boil, stirring only occasionally, until the mixture reaches soft-ball stage (120 C). Add the coconut and coconut essence and remove from the heat. Cool for 5 – 10 minutes, then beat until the mixture thickens. Pour into a greased tin approximately 20 x 20 cm. Allow to cool and cut into squares.


Note: For pink coconut ice add a drop of red food colouring with the coconut. For the traditional two-tone effect make a batch of white and then a batch of pink, pouring the pink on top of the set white.

Source: http://www.grouprecipes.com/23611/coconut-ice.html

No-Bake Chocolate Raspberry Cream Pie



Ingredients

• 7 ounces chocolate wafer cookies (about 32), coarsely broken
  
• 1/2 cup bittersweet chocolate chips
  
• 6 tablespoons (3/4 stick) butter, cut into 1/2-inch cubes
  
• 1/4 cup sugar
  
• 1 14-ounce can sweetened condensed milk
  
• 1/4 cup crème fraîche
  
• 1/4 cup fresh lemon juice
  
• 1 teaspoon finely grated lemon peel
  
• 2 1/2 cups fresh raspberries (two 6-ounce containers)
  

Preparation

Place broken cookies in processor. Using on/off turns, process until finely ground. Place chocolate chips, butter, and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). Chill crust while preparing filling.


Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.


Scatter remaining raspberries over pie. Cut into wedges and serve.


Source: http://www.epicurious.com/recipes/food/views/No-Bake-Chocolate-Raspberry-Cream-Pie-353789

Strawberry-Rhubarb Squares



Crust

• 1 cup white whole-wheat flour or all-purpose flour
  
• 1/3 cup confectioners’ sugar
  
• 3 tablespoons cornstarch
  
• 1/4 teaspoon salt
  
• 3 tablespoons canola oil
  
• 2 tablespoons butter, softened
  

Filling

• 2 cups coarsely chopped strawberries, fresh or frozen (not thawed), plus more for garnish
  
• 2 cups coarsely chopped rhubarb, fresh or frozen (not thawed)
  
• 1/3 cup water
  
• 2 tablespoons lemon juice or lime juice
  
• 1/3 cup granulated sugar
  
• 3 tablespoons cornstarch
  
• 1/8 teaspoon salt
  
• 2 large eggs
  
• Confectioners’ sugar for garnish
  

Preparation

Preheat oven to 350°F/175 C. Line an 8-inch-square baking pan with foil and generously coat it with cooking spray.

To prepare crust: Combine flour, confectioners’ sugar, cornstarch and 1/4 teaspoon salt in a medium bowl. Add oil and butter; using your fingertips, blend into the flour mixture until evenly combined. The mixture will be a little crumbly. Firmly press the dough into the prepared pan. Bake until just barely beginning to brown around the edges, 15 to 20 minutes.

To prepare filling: Meanwhile, combine strawberries, rhubarb and water in a medium saucepan. Cook over high heat, stirring frequently, until the fruit is very soft and mostly broken down, 4 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the liquid. Pour the strained juice into a glass measuring cup. You need 1 cup strained juice; remove any extra or add a little water if you are short. Stir lemon (or lime) juice into the strained fruit juice.

Whisk granulated sugar, cornstarch and 1/8 teaspoon salt in a medium bowl until well combined. Whisk in eggs. Stir in the juice mixture. Pour the filling over the crust.

Bake until just set, 15 to 20 minutes. (The center should still be a little jiggly—it will firm up as it cools.)

Let cool to room temperature in the pan on a wire rack, about 1 1/2 hours. Gently lift out of the pan all in one piece using the edges of the foil. Cut into 9 squares. Garnish with fresh strawberries and dust with confectioners’ sugar, if desired, just before serving.

Tips & Notes
Cover and store at room temperature for up to 1 day.

Nutrition
Per serving: 204 calories; 8 g fat ( 2 g sat , 4 g mono ); 48 mg cholesterol; 30 g carbohydrates; 12 g added sugars; 4 g protein; 2 g fiber; 115 mg sodium; 135 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value)
Source: http://www.eatingwell.com/recipes/strawberry_rhubarb_squares.html

Greek Yogurt Raspberry Smoothies



Ingredients
1 container (6 oz) Greek yogurt
1 cup fresh raspberries*
1 tablespoon honey
1 cup ice
Additional fresh raspberries, if desired

Directions

In blender, place yogurt, 1 cup raspberries, the honey and ice. Cover; blend until smooth and thick.

Divide mixture evenly between 2 glasses. Garnish each with raspberries.

* You can use frozen and melted raspberries as well.

Source: http://www.bettycrocker.com/recipes...moothies/df8a5676-df12-4813-bdb5-5ad8a5cf7197

Pink Cupcakes



125g butter
155g (3/4 cup) caster sugar
2 eggs
225g (1 1/2 cups) all-purpouse flour
1 teaspoon baking powder
125ml (1/2 cup) milk
2-3 drops red liquid food colouring
Silver cachous, to decorate (optional)

Pink icing
300g (2 cups) icing sugar mixture
1 tbs water
3-4 drops red liquid food colouring


Preheat oven to 180°C/356 F. Line twenty 80ml (1/3-cup) capacity muffin pans with silver paper cases.

Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until combined. Stir in the flour, milk and red food colouring until just combined.

Spoon the mixture evenly among the prepared pans. Bake in preheated oven for 15 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Turn onto a wire rack and set aside for 30 minutes to cool.

To make the pink icing, combine the icing sugar, water and red food colouring in a medium bowl, and stir until a smooth paste forms.

Spoon the icing over the cupcakes and sprinkle with cachous. Set aside for 10 minutes to set.

Source: http://www.taste.com.au/recipes/2272/pink and silver cupcakes?ref=collections,pink-recipes

Strawberry Lemonade Cake



1 cup butter, at room temperature
1 3/4 cups granulated sugar
2 tablespoons fresh lemon zest
2 1/2 cups all-purpose Gold Medal flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1/3 cup cup fresh lemon juice
1 cup buttermilk
8-10 large strawberries, hulled and sliced
For the Strawberry Buttercream Frosting:
1 cup butter, softened
5 cups powdered sugar
2 tablespoons whole milk
2-4 large strawberries, chopped

Directions:
1. Preheat the oven to 350 degrees F / 175 C and spray two 9-inch round baking pans with baking spray.

2. In bowl of stand mixer fitted with whisk attachment, place the butter, sugar and lemon zest. Beat until light and fluffy.

3. In a separate bowl, mix together dry ingredients and set aside.

4. With the mixer on low speed, add the eggs, one at a time, combining thoroughly in between. With the mixer still running, add the lemon juice. (batter will look curdled, but it's not). Add one third of the dry ingredients and 1/2 cup of the buttermilk. Mix, then stop and scrape the sides of the bowl. Repeat, adding another third of the dry ingredients and the remaining 1/2 cup buttermilk. Mix, then stop and scrape. Add the remaining third of the dry ingredients and mix until completely combined and the batter is light and fluffy.

5. Divide the batter evenly between the prepared pans. Bake the cakes for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool before removing from the pans.

6. While the cakes are cooling, make the strawberry buttercream frosting. Combine the butter and powdered sugar in a large bowl or standing mixer. Mix together on medium speed until pale and fluffy, about 3 minutes. Add the milk and strawberries and mix on high speed until the frosting is very fluffy and pale pink in color, with flecks of strawberry.

7. Invert one of the cake rounds onto a cake plate; generously spread with frosting and top with strawberry slices. Repeat with the remaining layer of cake and frosting. Frost the sides of the cake. Put in the refrigerator for about 30 minutes to allow the frosting to set. Serve at room temperature.

Source: http://www.twopeasandtheirpod.com/strawberry-lemonade-cake/

Spiral Sugar Cookies



Ingredients:
1/2C butter, softened
1C sugar
1 egg
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking powder
2C flour
Gel color (I used Wilton rose icing color) or food coloring
Sprinkles

In a large bowl or stand mixer, cream butter and sugar. Scrape bowl as needed. Add egg and vanilla. Mix until partially combined. Add remaining dry ingredients. Mix on low until ingredients are well combined.

Divide dough in half. Leave half in the mixing bowl and transfer the other half to a large sheet of waxed paper. To the dough in the bowl, add a small amount of gel color. A small amount goes a long way. Mix until dough is evenly colored.



Top off uncolored dough with a second sheet of waxed paper. Roll out into a large rectangle. Repeat process with the colored dough. Carefully remove top waxed paper from each rectangle. Flip colored dough onto uncolored dough. Trim dough into a neat rectangle so both colors are the same size. Discard extra dough or reserve for extra cookies. Carefully roll starting at one of the short ends. Pull up on the waxed paper, roll slow and tight. If the dough cracks at all, just press it back together.

Roll dough log into desired sprinkle colors. This can be a bit messy so you may want to do this in a large tray or platter to keep the sprinkles from going everywhere. Wrap in plastic wrap, then store in two large glasses (as seen in this post: http://www.bakedbyrachel.com/cranberry-orange-pinwheels/ ) in your refrigerator for at least 1-2 hours.



Preheat oven to 350 degrees F. Slice into 1/4″ slices. Space 1-2″ apart on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes or until just slightly turning golden on the bottoms.

Cool on a wire rack. Store in an airtight container.

Source: http://www.rachelcooks.com/2012/02/17/spiral-sugar-cookies-guest-post/

Gluten Free Pink Lemonade Cupcakes



Ingredients
Cupcakes
3 large eggs
1 large lemon
¾ cup sugar – use divided
½ teaspoon kosher or fine sea salt
2/3 cup gluten-free flour

Frosting
1 lemon
¼ cup unsalted butter, at room temperature
Small pinch of kosher or fine sea salt
3 cups powdered sugar, measured then sifted
2 tablespoons maraschino cherry juice

Garnish
1 lemon
½ cup sugar plus more for coating the lemon slices
½ cup water
12 maraschino cherries (with stems), patted dry

Directions
Cupcakes
Preheat oven to 325 degrees F/175 C. Line a standard muffin pan with paper liners.

Separate the egg whites from the yolks putting each into a large mixing bowl. Beat the egg yolks in a mixer, preferably fitted with a paddle attachment, on high speed for 5 minutes or until they are lemony yellow in color.

Zest the lemon then squeeze the juice. You should have ¼ cup of lemon juice, if not add a little water to make ¼ cup total. Add the lemon jest, juice and salt to the egg yolks. Mix to combine. With the mixer running on low speed, gradually add ½ cup of sugar. Beat the mixture on medium speed for 4 minutes or until the mixture has doubled in volume. Turn the mixer to low and gradually beat in the flour. Mix until just combined.

Beat the egg whites on high speed with the whisk attachment until foamy. Gradually add in the remaining ¼ cup sugar. Continue to beat until glossy and stiff peaks form. Fold half of the egg whites into the egg yolk mixture then fold in the remaining whites. Fold until the mixture is no longer streaky. Put the batter into the muffin cups. Bake for 30 – 35 minutes or until the tops are lightly browned and spring back slightly when touched. Remove from the oven and let cool in the pan for 5 minutes. Remove to a wire rack to finish cooling.

Frosting
Zest and juice the lemon – you should have approximately ¼ cup of lemon juice.
Beat the butter in a mixer, preferably fitted with a paddle attachment, until creamy. Add the lemon juice, salt, 1 cup of powdered sugar and the maraschino cherry juice. Beat until smooth. Add the remaining powdered sugar and beat until combined. Fold in the lemon zest.

Garnish
Cut off a slice from each end of the lemon and slice into 6 thin slices. Combine ½ cup sugar and ½ cup water in a small sauce pan. Stir to combine and add the lemon slices. Bring mixture to a boil then lower the heat to low and simmer for 15 minutes. Pour some sugar into a plate. Drain the liquid off the lemon slices and gently lay the slices on the sugar with a fork or tongs. Cover with more sugar and let them cool. When cool, cut the lemon slices in half and toss then around to coat slices evenly with sugar.

To assemble, frost the cupcakes and add a lemon half and a cherry on top of each cupcake.

Servings
This gluten free recipe makes 12 cupcakes.

Source: http://simplygluten-free.com/blog/2011/03/gluten-free-pink-lemon-aid-cupcakes.html

Strawberries and Cream Surprise Cupcakes



2 medium eggs
160g caster sugar
200g topped & tailed, peeled then grated courgette (zucchini) (200g weight AFTER the topping tailing and peeling)
1 tsp vanila extract
100g white rice flour (can use ordinary plain flour if you have no rice flour but the recipe would not then be gluten free)
100g ground almonds
2 tsp baking powder
1/4 tsp salt

12 tsp strawberry jam

Directions
1. Preheat the oven to 180 C / 350 F / Gas mark 4 and line a 12 hole muffin or cupcake tray with cupcake liners.

2. Whisk the eggs and sugar in a large mixing bowl until they are pale and fluffy (this takes up to 4 minutes of solid whisking).

3. Whisk the grated courgette (zucchini) and the vanilla extract into the egg mixture until well incorporated. Finally, whisk in the flour, ground almonds, baking powder and salt until everything is completely combined.

4. Using a large spoon, ladle a couple of spoons of the mixture into each paper case. Add a teaspoon of jam, then cover that with a small spoonful of mixture, in order to seal in the jam. The ratio should be roughly two thirds cake mixture at the bottom, then the jam, then one third cake mixture to finish. If you only leave a little bit of cake mixture for the top, you end up with the jam bleeding and splitting out of the top of the cupcake.

5. Place in the oven for 20 minutes until risen and blonde on top. Once the cupcakes are cooked, cool them down in the tin for 10 minutes.

IF you wish to ice them, I recommend a marscapone cheese icing (or use whipped cream with a little red food coloring or with few mashed strawberries), which must be applied when the cupcakes are completely COLD.

Number of Servings: 12

Source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=755221

Strawberry Mascarpone Frosting

1/4 c. softened butter
1- 8 oz container mascarpone, at room temperature
1/2 c. fresh strawberries, pureed
2 Tbsp. strawberry jam
4-5 c. powdered sugar

Cream butter and cream cheese in an electric mixer until soft and fluffy, about 2 minutes.

Add the strawberries and jam. Mix until combined. Add the powdered sugar, 1 cup at a time until the frosting has the sweetness and consistency you desire ( I ended up using around 7 c.). If your frosting is not stiff enough to pipe, add more powdered sugar. Note that this may not have the same stiffness/form as typical frosting when piped.

Use right away, or refrigerate until ready to use.

Source; http://dottilicioussweetsandtreats....cupcakes-with-strawberry-mascarpone-frosting/

Have a tasty pink moments!

Rose Petal Sorbet



2 cups red or pink rose petals
2-1/4 cups sugar, divided
4 cups water
6 medium oranges
6 to 14 drops red food coloring, optional

With kitchen scissors, cut off the white portion at the stem end of each rose petal. With a mortar and pestle or in a food processor, mash or process into a paste, gradually adding 1/4 cup sugar.

In a large saucepan, bring water to a boil. Stir in remaining sugar until dissolved. Stir in the rose paste. Boil, without stirring, for 10 minutes. Remove from the heat; cool for at least 1 hour.

Strain, reserving rose syrup. Discard rose pulp. Squeeze the juice from the oranges and strain; discard pulp and seeds. Add 2-2/3 cups orange juice and food coloring if desired to the rose syrup. Transfer to a freezer container; cover and freeze for at least 8 hours or until firm.

Yield: 10 servings.

Note: Verify that flowers are edible and have not been treated with chemicals.

Source: http://www.tasteofhome.com/recipes/rose-petal-sorbet

Sugared Rose Petal Cake


Serves: 15-20
Preparation time: 1 hour plus overnight drying time
Cooking time: 30 minutes

You will need

For the petals:
Petals from 1–2 edible pink or red roses
1 large egg white, lightly beaten
125g caster sugar

For the vanilla sponge cakes:
200g salted butter
200g caster sugar
4 large eggs
200g self-raising flour
1 tsp vanilla extract
4 tsp cocoa powder

For the vanilla buttercream:
125g icing sugar
125g salted butter, softened
1 tsp vanilla extract

Extras:
Small paintbrush
Tray lined with baking paper
15cm round cake drum

Method
1. Carefully separate the petals from the rose(s), taking care not to bruise them as you do so. Using the paintbrush, gently brush the petals to remove any debris. Discard any petals that are damaged or discoloured. Transfer the petals to the prepared tray.
2. Lightly brush the egg white over both sides of each petal with the paintbrush, making sure they are completely coated – if sections of the petals remain uncoated, the sugar will not stick and you will be left with an uneven finish.
3. Pour the sugar into a bowl. Holding one of the petals over the bowl, gently sprinkle a little sugar over the petal with a teaspoon, making sure it is completely coated. Shake off any excess sugar and place the petal back on the prepared tray. Repeat until all the petals are coated. Leave the petals to dry overnight, uncovered, at room temperature.
4. To make the vanilla sponge cakes preheat the oven to 180 C/gas mark 4 and line two 15 centimetre round cake tines with baking paper. Allow the butter to soften slightly. Put the sugar and softened butter in a mixing bowl and beat with the electric mixer for about three minutes until light and fluffy. Lightly beat the eggs and gradually add to the mixture. If the mixture starts to curdle, add a little bit of the flour. Sift the flour into the bowl and beat until just combined.
5. Spoon the mixture into the prepared cake tins, levelling the surface with the back of a spoon. Bake for 30 minutes or until the top springs back slightly when gently pressed with a finger and a skewer inserted into the centre comes out clean. As oven temperatures can vary, check on the cakes about five minutes before the end of the recommended baking time.
6. Remove the cakes from the oven and leave to cook for five minutes, then remove from the tin, transfer to a wire rack and leave to cool completely.
7. While the cakes are cooling make the vanilla buttercream. Sift the icing sugar into a mixing bowl. Add the butter and vanilla extract and beat with an electric mixer for five minutes until pale, light and fluffy.
8. Using the cake drum as a firm base, layer the cakes, then fill with buttercream to make one tall cake. Cover the cake with the remaining buttercream, first on the sides and then on the top.
9. When the buttercream has set and the petals have dried and become hard, carefully transfer the covered cake to a cake stand or serving plate and scatter the petals over the top.

TIP
The crystallized rose petals can be stored in an airtight container lined with baking parchment for up to one week. Do not store in the fridge or they will become soggy.

Source: http://www.redonline.co.uk/food/recipes/rose-petal-cake

Homemade Rose Water




3 cups fresh rose petals
(make sure there are NO pesticides used on rosebushes)
1 liter mineral water

Directions:

1 Put 3 large handfuls of petals into the clean pot.

2 Pour the water over the rose petals.

3 Cover the pot.

4 Place it over low heat and let it simmer until half the water is left.

5 Let it cool.

6 Discard the petals and pour the liquid (rosewater) into the sterile bottle.

7 Cap tightly and store in fridge.

Source: http://www.food.com/recipe/rose-water-homemade-substitute-24431

Sweetened Crystallized Roses



Ingredients

• Egg white, 2
  
• Sugar, 1 small bowl
  
• Water, 1 cup
  
• Brush, 1
  
• Wax paper
  
• Edible Rose Petals, 1 bag
  

Preparation

Having sweetened crystallized roses is a good idea since these can serve as a great snack and also as a beautiful dessert decoration.

Mix the egg white and water in the bowl and stir until there are no bubbles within the mixture.

Soak the brush in the mixture and completely and gently paint each rose petal.

Fully cover the rose petals with sugar.

Place each petal on the wax paper and leave it dry in a room with no humidity, they should take around 12 to 36 hours to dry.

Source: https://iloveroses.com/a-step-by-step-recipe-to-make-sweetened-crystallized-roses/

Note: Be sure that roses you use are meant for eating, without pesticides.