I cannot tell a lie. I did make hot out of the oven cherry and cream cheese danish with extra butter, streusel and frosting from scratch today.
I’m making over my kitchen. Well, not exactly my kitchen as much as the functionality of my kitchen. I’ve been thinking of easy, budget-friendly ways to help me stay organized. The other day I noticed that I have been dipping into two open boxes of baking soda when I bake. This madness must be stopped. So I did this…
Happiness from fancy, recycled metal tea boxes. But it gets better. Each box easily holds an abundance of these supplies.
And, I don’t mean to brag, but they are stackable.
This might be a good time to admit that my recipes are in just as much need of organization as my supplies are.
But in the meantime, I shall not want for I have placed my favoritist recipes on my new storage tins which I made with left-over Tazo Tea tins (dotter works at Starbucks), double-sided tape (from my scrapbooking addiction) & kraft paper (which I already had for our B&B). Once I made my template, the rest was pretty easy.
Such great first step to a more organized kitchen. I shall keep you posted on my progress. If you don’t hear from me soon, please call for help.
It’s Girl Scout cookie season! I was a Girl Scout. I remember earning badges, skits that made us laugh and quite literally crossing over the bridge from Brownies over to Juniors. I even remember learning how to cover matches with wax to protect them from the rain while camping – only in Western Washington would a girl need to know that. So many memories have been made because of Girl Scouts… so many smiles. Thus, the Savannah Smiles Frozen Lemonade Tarts are the best way to celebrate.
Savannah Smiles Frozen Lemonade Tarts
Toss Savannah Smiles into food processor and turn onto lowest setting to crumble cookies.
Yeah. Like that.
Melt stick of butter and drizzle over crushed cookies.
Using pulse setting, mix until all the lemony cookies are covered in butter.
Press crust Savannah Smile crust into mini cheesecake pan. This is a very handy little pan to have indeed. Bake in a preheated oven at 350F for about 8-9 minutes. When done, set aside to cool.
To make filling, place sugar, cornstarch and salt in medium saucepan. Measure cream, milk and eggs and set aside.
Using a microplane grater, zest lemon rind into a bowl. Add lemon juice to bowl as well. Set aside.
Mise en Place (MEEZ-ahn-plahs). In plain English this means to have your ingredients ready to go – you know, like a good Girl Scout.
Whisk cream, milk, eggs and lemon juice into sugar, cornstarch & salt. Whisk together very well. Add butter. Continue to whisk while cooking on medium-low heat. When it begins to boil, remove from heat
Whisk until thick (happens quickly after it starts to boil). Set aside and allow to cool. You can place in fridge to speed the cooling process along.
After lemon filling has cooled, whisk the yogurt into the filling until well mixed.
Place a scant 1/4 cup of filling into each tart pan. Smooth tops just a bit. Freeze for about 1 1/2 hours. Remove tarts from pan and remove metal piece from the bottom of each tart.
Make fresh whipped cream and place into a decorating bag with a large border tip. Swirl whipped cream on top of each tart. For fun, you can add a Savannah Smile on the top and cut paper straws into thirds and serve in matching cupcake liners.
100 years of building girls of courage, confidence, and character who make the world a better place. Well done, Girl Scouts. Well done. Happy birthday from one of those girls.
This blog post is brought to you by a Girl Scout who earned her baking badge and the Girl Scouts of Western Washington. This recipe is part of a contest. Public voting begins here on February 16th, 2012 for the finalists and lasts through March 1st, 2012.
Update on 3.7.12 – I will be on New Day Northwest this Friday, March 9th at 11am on channel 5. (Originally taped for March 6th but was preempted by President Obama’s news conference).
Update on 3.2.12 – Savannah Smiles Frozen Lemonade Tarts won the first ever Girl Scouts of Western Washington recipe contest! I’m so honored to represent the girls in green on New Day Northwest at 11am this Tuesday, March 6th!
Update on 2.16.12 -Yay! This recipe has been chosen as a finalist in the first ever Girl Scout recipe contest! You can vote for the Savannah Smiles Frozen Lemonade Tarts here. Thank you! xo
It’s my birthday. It’s not a big deal, really. I don’t mean to brag, but I’ve survived quite a few. One involved being snowed in but that was okay. I just pretend I’m Laura Ingalls Wilder (we share a birthday and we’re soul sisters). I’m pretty much a first-born introvert so that birthday was easier to get through than the one which involved a rotating restaurant, a piano and singing waiters. Or the surprise party which actually was a surprise.
My favorite birthday might have been the one that included Polynesian fire dancers. And grass skirts. And a roasted pig. It’s a toss-up between that one and the year I discovered Baskin Robbins ice cream cakes. It’s hard to choose, really. This year I’m starting my day with a Diet Coke, chocolate covered strawberries, a Facebook post from dotter that made me cry and a boiled egg so things are looking up. If anyone would like to send over a Polynesian fire dancer, I’ll roast the pig. But I digress. Laura Ingalls would not approve.
Once you begin being naughty, it is easier to go and on and on, and sooner or later something dreadful happens. – Laura Ingalls Wilder
Speaking of things that are nice to look at, part of my birthday celebration this year is sharing a beautiful and super easy recipe with you. Cream horns. You’re welcome.
To prep strawberries, rinse a small container of them off then drip dry on a paper towel until very dry. Dip in chocolate and allow to cool while you make the cream horns. Dipped strawberries can be made the night before.
Remove a box of puff pastry from the freezer (Puff pastry is found in the freezer section of the grocery store). Puff pastry is moody. There are two things you must know before going any further… First, you can only defrost puff pastry by placing in the fridge overnight or by setting it out on the counter for 40 minutes. If you defrost it too long in either place, it will stick together. Second, preheat oven to 400 degrees. This step is not optional with puff pastry. Not preheating will give you limp puff pastry. Don’t ask me how I know these things, I just do.
Cover a thin rolling-pin or sugar ice cream cones in foil. Ice cream cones will give you a cone shape which is also very fun. Spray foil with baking spray and place on a baking sheet.
Cut puff pastry into 8 long strips. A pizza cutter works well for this. Roll puff pastry strips around rolling-pin (or cone). You don’t have to roll terribly tight. When one runs out, attach another. It will take about 4 strips to make one cream horn. Beat one egg in a small bowl and brush on the puff pastry as you go to help it stick together.
Perfection not necessary. Brush each cream horn with the beaten egg for a glossy finish.
If you have leftover puff pastry, just roll in parchment paper and then wrap in plastic. Keep in fridge for up to a few days (since it’s now rolled in parchment, that’s okay) or return to freezer for another birthday.
Sprinkle with Wilton’s White Sparkling Sugar for a classy touch. If you don’t happen to have this on your cupboard, you can use a little bit of regular sugar. But I do recommend getting some as soon as possible. I mean if you can’t have fire dancers, at least you can enjoy some big, sparkly sugar.
After at least 20 minutes, you will have this. It is normal and healthy to feel a sense of joy and pride in this moment for it is glorious.
After cream puffs cool, remove carefully from rolling-pin or cones. Place them on a parchment paper and drizzle chocolate over them. But only if you’re obsessive about your desserts. And chocolate. And drizzles. Like me.
If you’re in a hurry or if your room is too hot for chocolate to cool – you know, from fire dancers – just place cream horns in fridge to harden chocolate.
Make whipped cream. Using a pastry bag (no decorating tip needed), fill cream horns with goodness.
Adorn cream horns with freshly dipped chocolate strawberries. Laura Ingalls would approve.
It is the sweet, simple things of life which are the real ones after all. – Laura Ingalls Wilder