Monday, March 27, 2017

Pistachio Bundt Cake

It's so pretty out today, and I've made us some mini cottage bundt cakes from my Cozy Village Nordic Ware pan.  I wanted to use my Royal Albert March trio that my friend Colleen gave me last year. The pretty vintage hankie was included in the package from my teacup partner.  I'll be sharing the teacup and the rest of my gifts soon, when Stephanie has her reveal party, sometime in April.  

 The teacup has anemones on it, but I think it blends nicely with the pretty geranium basket that I put together. 

 I love iron baskets, and this is another one that I fixed with some new coco fiber and pretty plants.



yield: One 10" Bundt Cake or about 13 mini bundt cakes
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Pistachio Bundt Cake

My friend, Debbie,  was kind enough to share her favorite birthday cake recipe that her mom used to make for her. Don't we all just love memories of our favorite foods and how they make us connected to those that we love?

INGREDIENTS:

Cake
  • 1 box of yellow cake mix
  • 2 (3.4 ounce) packages of instant pistachio pudding mix
  • 1 cup water
  • 4 eggs
  • 3/4 cup oil
Glaze
  • 1 cup confectioners' sugar
  • 1 tablespoon butter, softened
  • 2-3 tablespoons milk

INSTRUCTIONS:

  1. In a large bowl of electric mixer, combine the cake mix, pudding mixes, water, eggs, and oil; Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
  2. Pour mixture into a grease and floured 10" bundt pan. I like to use a cooking spray, such as Baker's Joy, that has the flour and oil mixed because it gets into all the crevices.
  3. Bake at 350 degrees for 60-70 minutes, or until a toothpick inserted comes out clean. If using the mini bundt pans, check between 22-27 minutes.
  4. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  5. In a small bowl, combine the Glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake.
http://www.kittyskozykitchen.com/2017/03/pistachio-bundt-cake.html
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Monday, March 20, 2017

Springtime Cookie Candies


 Oh what fun to have a Springtime tea on my granny square throw that I made.  I'm using my pretty painted teacups that my late Great Aunt Kitty gave me.  We are having the most delicious little treats!  Aren't the pretty, too?  You make these cookie candies from a mold that you use the melted chocolates in,  and then place a sandwich type cookie into the mold.  They are pure heaven!


 This little lady head vase is one that my dear daughter gave me awhile back.  I planted her head with some cheery primroses.

Cissy is busy "painting" into the mold before placing the cookie.  She used a lollipop stick for "painting".



Didn't her cookie candies turn out so beautiful?!  If you don't want to change colors, you can just use one color and they still look oh so pretty.

 

 Ella and Avery came for a visit, too, and they made some treats to take home.  I did end up buying some paint brushes that I will use for just chocolates.


Here's little two-year-old Harper, after spending the night at my house.  Soon this little one will be enjoying Nana's cooking camp! Right now she loves eating her "Nana Bread",  which I make from a starter that dates back to the Civil War. She begs her parents for the bread!

This is the mold that I bought for $1.99 (of course I'm so thrifty that I even used a coupon!).  

 

Thank you for your visit!  xo





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Monday, March 13, 2017

Shamrock Spritz with My Grandsons

 Today's tea was made possible because of culinary help from two of my three grandsons.  I love having a shamrock plant for St. Patrick's Day.  The milk glass shamrock candle holder was my Mom's and she gifted two of them to me. We are going to be sipping some Emerald Spice tea to go with our cookies.


 I'll share my dream Ireland vacation journal with you, that my late Beloved and I took back in 2009.


 This gorgeous platter was this past Christmas gift from my youngest son, daughter-in-law, and granddaughter.  The back of the plate has a personal inscription that they requested.  It is beautiful!

 This is my only Belleek teacup that I own.  I love the shell shape of the cup and around the saucer, and the harp handle.

 

 Look at these cute bakers, taking turns at the mixer!

 They were so good at taking turns at the cookie press and sprinkling the sugars.  It's very important to use COLD cookie sheets when using a cookie press.  Even sticking your cookie sheets in the freezer before using will help.

 After our baking, we went to lunch, and then to the National Videogame Museum.


 A dear blogging friend sent me this beautiful towel of Ireland.  It won't be used for drying dishes, because it's too pretty.  It will be used for a decoration on the handle of my oven.   Thank you ever so much, Barbara!  She also sent me some Emerald Spice tea and some shamrock sugar cubes (too cute!).




yield: 5 dozenprint recipe

Shamrock Spritz

Spritz are such fun cookies to make with kids. They love doing the press, sprinkling the sugars, and then as a reward, you have lots of cookies in no time.  I have been making this recipe for many, many years, and the cookies have a delicate flavor and texture with just a hint of cinnamon.

INGREDIENTS:

  • 2 and 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup butter, softened
  • 3 ounces of cream cheese, softened
  • 1 cup sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • food coloring, optional
  • colored sugars for decoration

INSTRUCTIONS:

  1. Heat oven to 350 degrees.
  2. Combine flour, salt, and cinnamon in a bowl.
  3. Beat butter and cream cheese in mixer bowl at medium-high speed until smooth.
  4. Gradually beat in sugar until light and fluffy. Beat in egg yolk, vanilla, and food coloring (if using).
  5. With mixer at low speed, gradually add flour mixture until just blended.
  6. Insert disk into cookie press. Pipe dough about 1 and 1/2" apart onto COLD, ungreased cookie sheets. Decorate with colored sugars.
  7. Bake 10-12 minutes. Transfer cookies to wire racks to cool. Repeat process, always using COLD cookie sheets.
http://www.kittyskozykitchen.com/2017/03/shamrock-spritz-with-my-grandsons.html
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Monday, March 6, 2017

Easy Key Lime Pie Revisited

 Let's enjoy some Key Lime Pie that my granddaughter requested to make after school, shall we?  The sweet vase was sent to me from a blogging friend, several years ago.  I actually found the little teapot for $1.50, which is from County Cork, Ireland,  at a local flea market, several years ago.  I was thrilled to find it since my relatives hail from there.

 


 I bought this teacup on eBay and I just love the crazing, and time-worn look of it.  It's such a pretty pattern, named Rolland, by Johnson Brothers.  It has such a lovely raised embossed border, and Celtic design. 

 

 Here is Cissy pouring the filling into to six mini graham cracker crusts and one regular crust, which she took home for her family.

 

 Mmmmmm....but of course, the best part is licking the beaters!

 


Cissy even made some free-form shamrocks for decorations out of some melted chocolate that we put into a baggie, and snipped the corner.   If you'd like to try Cissy's favorite pie, go here  for the recipe for this Easy Key Lime Pie.

For a more traditional Key Lime Pie, check out the recipe here.  

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As always, thank you for visiting!


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