Tangerine Vanilla Dream Cookies


Is your spring taking some time to get here? No worries, bake up some sweet sunshine and smile! ~Amy

Tangerine Vanilla Dream Cookies

Cookies:

1 1/3 cups butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla

2 tsp baking powder
1 tsp coarse salt
3 1/2 cups flour

Additional sugar for rolling

Tangerine Vanilla Buttercream

Sugar crystals

 

Heat oven to 350 degrees

With an electric mixer, beat butter for 2-3 minutes.
Add sugar, beat until light and fluffy. Another 2-3 minutes.
Add eggs and vanilla, scrape down sides and beat until light and fluffy.
Add baking powder, salt, and flour and mix until just blended. Scoop dough into rounds and roll in sugar to coat. Place at least two inches apart, flatten slightly and bake until lightly browned. Cooking time will vary depending on the size of the dough. Small cookies 10-12 minutes, large 16-18.

Cool completely and frost.

Tangerine Vanilla Buttercream

1/2 cup butter
4 cups confectioners sugar
1/4 cup milk
1/2 tsp Madagascar Bourbon Vanilla
Zest of 1 tangerine or Minneola

Beat butter until smooth, add 2 cups sugar, and milk, and beat again until well mixed. Add in vanilla and mix. Add remaining sugar and beat until light and fluffy. Add tangerine zest and repeat.

Recipes by Amy Richardson

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Tangerine White Chocolate Macarons


These delicious white chocolate tangerine macarons instantly became a favorite after premiering as a take home wedding gift! So pretty, and so popular! ~Amy & Madeline

Tangerine White Chocolate 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

6-7 drops blush 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.

Tangerine White Chocolate Ganache

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
Zest of 2 tangerines

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 extract and orange zest and whip to desired consistency.

Recipe by Amy and Madeline Richardson

Tangerine Vanilla and Lime Coconut Infused Honeys


This is a great and simple method to customize your favorite honey! The options are endless, so be creative and have fun!
~Amy

Artisan Flavor Infused Honeys

Lime Coconut Honey
1 cup honey
3 tbsp. Cream of Coconut
Zest from 2 small limes

In a small sauce pan, heat honey, cream of coconut, and lime zest. Stir and heat thoroughly.
When slightly cool, pour into decorative jars, or a sealed container.

Makes 1 cup

Recipe by Amy Richardson

Tangerine Vanilla Honey
1 cup honey
Zest from 2 tangerines
1/2 tsp vanilla

In a small saucepan, heat honey, tangerine zest, and vanilla. Stir and heat thoroughly.
When slightly cool, pour into decorative jars, or a sealed container.

Makes 1 cup

Recipe by Amy Richardson