Iced Strawberry~Rhubarb Cream Cheese Turnovers


Strawberry rhubarb has got to be one of my favorite flavor combinations, sweet, tart, and so pretty, and so pink! Love it! ~Amy

Iced Strawberry~Rhubarb Cream Cheese Turnovers

Filling

1 cups fresh or frozen cut strawberries
1 cup sliced rhubarb
1/2 cup sugar
2 tbsp cornstarch
1 tsp fresh lemon juice
Zest of 1/2 a lemon

1/4 cup whipped cream cheese

In a medium sized bowl, whisk together sugar, cornstarch, and salt. Stir into strawberries, rhubarb, lemon juice, and 1/2 of the lemon zest. Set aside.

Pastry:

1 sheet puff pastry
Crystal sugar
Egg wash
( beat 1 egg plus, 1 tbsp water together)

Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.

To assemble:

On a floured board, slightly roll pastry crust to even. Cut into 9 squares. Place a small amount of cream cheese and strawberry filling into the center of each square. Lightly brush edges of pastry with egg wash. Press edges together to form a triangle shape. Place turnovers on a parchment lined baking sheet. Brush with egg wash and sprinkle with crystal sugar. Repeat.

Bake at 400 degrees for 15-18 minutes or until golden brown. When slightly cooled, drizzle with icing.

Recipe by Amy Richardson

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Pretty Pink Shirley Temple Macarons


Shirley Temple macarons?! Shirley Temple, the iconic depression era movie star that brings a smile to everyone! A twinkle in her eyes, a sparkle in her step, and classic pink signature drink, who can resist?! ~Amy

Pretty Pink Shirley Temple Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract

3-4 drops neon pink food coloring
3 drops red food coloring

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Cherry White Chocolate Ganache

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
1/2 tsp vanilla extract
1/2-1 tsp maraschino cherry juice

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add coconut extract and whip to desired consistency.

Recipe by Amy and Madeline Richardson

Cherry Vanilla Cream Popcorn


IMG_6493

I looked out the window and what did I see, popcorn popping!!
Cherry blossoms are in full bloom.
So what better way to celebrate spring, than pretty pink popcorn! Perfect for parties, elegant Easter baskets, or just plain eating! Happy Spring!~Amy

Cherry Vanilla Cream Popcorn

12 cups popped corn, sorted and kernels removed
2 cups sugar
1/4 cup heavy cream
1/4 milk
3 tbsp maraschino cherry juice
2 tbsp corn syrup
1/4 tsp salt
1/2 tsp Tahitian vanilla, Nielsen Massey, or good quality vanilla
1 drop red food coloring, optional

Line a baking sheet with parchment or foil.

Place popcorn in a large bowl. Set aside.

In a medium sized saucepan, whisk together sugar, cream, milk, juice, corn syrup and salt.

Over medium high heat, bring to a boil. Stirring constantly, cook until soft ball stage. Remove from heat, whisk in vanilla and food coloring. Pour over popcorn, and stir evenly to coat. Pour out onto prepared and let cool.

Makes 12 cups

Recipe by Amy Richardson