I spent most of my twenties working in flower shops. I began by spending a summer cleaning flower buckets and delivering flowers, and after several design courses and lots of in-shop experience I was able to enjoy several years making arrangements for elaborate weddings and events, professional basketball players and a past President’s daughter. I will always have a deep love for flowers, and quietly take pride in naming off (in my head) any flowers I see at the grocery store, or in an arrangement I pass.
Although I do still play with real flowers from time to time (mostly in my own garden)… now I “play” with different kinds of flowers… edible ones!
Flower cookies are fun to make because the color and design options are endless! These bright Summer Flower Decorated Cookies are what I like to call “fantasy flowers”… meaning they don’t really represent any flowers in nature.
How to make flower decorated cookies -
Start with a batch of cookies using my Sugar Cookie Recipe.
Prepare a batch of Royal Icing, and color as desired (I use Americolor gels).
For these Summer Flower Cookies I pre-made some royal icing flower centers (pictured above). Preparing these little guys ahead of time saves lots of time when decorating, and create instant texture.
To make the flower centers, simply pipe a large dot of royal icing onto a piece of parchment paper or waxed paper. The icing should be a medium consistency, I would say just a bit thicker than the consistency of shampoo. It should be thick enough to not flow all over the place, but just thin enough that it does not leave (much of) a peak in the center (when you lift up the piping tip). For these colorful flower centers, you can chose to let them dry as is (just as a simple dot), or sprinkle the (still wet) dots with sanding sugar (as shown) or nonpareils (sprinkles). Allow the flower centers to dry at least 8 hours before removing from the parchment paper. These flower centers can be made far in advance, and stored in a small tupperware type container (away from excess heat and light).
Once you’re ready to decorate, outline and fill in each cookie with the color of your choice. Allow the icing to set up (at least 1 hour), then use a small dot of icing to attach the pre-made flower center. Once you’ve added the flower center, chose a accent color to outline the shape of flower petals (as shown above). If desired, you can let the detail icing dry a bit, then add additional details such as extra dots around the flower center, or another row of flower petals (as shown below).
Love flowers and cookies? Here are a few more flower decorated cookies…
Hydrangea Flower Cookies
Simple Tulip Cookies
Hibiscus Flower Cookies
Morning Glory Flower Cookies
Sunflower Cookies (from Sweet Sugar Belle)
Potted Violet Cookies (from Sweet Sugar Belle)
Pink Roses (from Bake at 350)
My maternal grandmother was a Home Economics teacher in the 1960′s, and was a wonderful cook. I remember many delicious holiday meals at her home, and to this day, I still associate several specific holiday dishes with her. My mother is an amazing cook as well, and most of my basic baking and cooking skills were taught to me by my mom. It’s hard to even guess the number of delicious meals these two women have made over the years. In addition to preparing countless healthy, balanced meals, both my mom and grandma have (and had) incredible baking skills. From bread to pies to cookies, each woman had a library of delicious recipes they prepared for holidays, pot-lucks, and just for our family to enjoy. One of those memorable treats were these Lemon Coconut Bars.
I have never had any other dessert similar to this recipe. These Lemon Coconut Bars have a delicate, crumbly crust, a rich chewy coconut and walnut layer and a tart lemon icing on top. This recipe came to me from my grandmother, but I would guess it’s actually originally from her mother. There is something about these bars that seems quite old fashioned (in the best possible way). These sweet and tart bars are perfect for a pot-luck, ladies luncheon, or tea party.
Dispite the name of these bars, they are not at all similar to traditional lemon bars, they are a different treat all together.
Lemon Coconut Bars
These delicious bars have a delicate crust, rich and chewy coconut and walnut filling, and a tart lemon glaze.
Yield: One 9"x9" pan, about 36 (1 1/2 inch) squares
Ingredients:
Crust
1 cup flour
1/2 cup (1 stick) Challenge butter, room temperature.
1/4 cup powdered sugar
Filling
1 cup coconut
1 1/2 cups brown sugar
1 cup chopped walnuts
2 Tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
Glaze
1 1/2 cups powdered sugar
3 Tablespoons melted butter
2 Tablespoons fresh lemon juice
zest of one lemon (about 1 teaspoon zest)
Directions:
Preheat oven to 325*F.
Prepare a 9"x9" baking pan by lining it with parchment paper (along the bottom and up two sides). Grease the unlined sides with butter.
Prepare the crust by beating the butter (with an electic mixer) until smooth. Add flour and powdered sugar (slowly) and cream together just until well combined. Press mixture into the prepared pan. It may be helpful to occasionally wet your fingers with a bit of water so the mixture doesn't stick to them.
Bake crust at 325*F. for 12-15 minutes.
Prepare the filling by mixing all of the dry filling ingredients (coconut, brown sugar, walnuts, flour, baking powder, salt) together in a medium bowl.
In a small bowl, beat the eggs with a fork, the pour eggs into the bowl of dry ingredients. Add vanilla and still all ingredients until combined (can easily be done by hand).
Spread filling onto the pre-baked crust, and bake an additional 20-25 minutes.
Once the bars have baked, prepare lemon glaze.
In a medium bowl combine the powdered sugar, melted butter, lemon juice and zest. Stir with a whisk until smooth and well combined. Pour glaze on top of baked bars. Allow to cool at least 30 minutes.
Recipe Source - Glorious Treats
If you are not a fan of nuts, feel free to omit the walnuts and increase the coconut. I have not made the recipe this way, so you may need to watch the baking time a bit more closely.
I know it makes (made) my mom and grandma proud to see me making recipes that have been in our family a long time. I get a special joy from preparing recipes that have a history in our family.
Is there a special recipe you remember from your mom or grandma?
Hydrangeas are one of my favorite flowers. Granted, I have lots of “favorites” when it comes to flowers, but hydrangeas are certainly high on that list! I find I’m drawn the most to the blue and bluish-purple hydrangea varieties.
A couple of years ago I made some Hydrangea Cupcakes and I’ve been wanting to make a set of pretty Hydrangea Cookies to match ever since! I’ve actually made hydrangea decorated cookies a few times, but was never really happy with them. I just couldn’t quite settle on a design I loved.
Last week, my incredibly talented friend Maryann (aka Cookie Artisan) shared a beautiful set of hydrangea cookies on her Flickr page. As soon as I saw them, I instantly knew they were the exact inspiration I’d been needing! Maryann graciously gave me the go-ahead to make a set of hydrangea cookies inspired by hers.
I got right to work, and I’m very happy with how this set of hydrangea cookies turned out. I think these could be perfect for Mother’s Day or a special gift anytime!
How to make Hydrangea Cookies -
Begin with a batch of cookies using my Sugar Cookie Recipe.
While the cookies bake you can prepare the icing using my Royal Icing Recipe.
As you can see below, I cut out the hydrangea flower shape using two different techniques (and cutters). I have a nice copper cutter (from Copper Gifts), and I also experimented with using a large flower cutter along with a leaf cutter.
I prepared my royal icing in shades of blue and purple (I used Americolor gels and used regal purple with electric purple, and sky blue with royal blue, then added a bit of the purple icing to the blue, and vice versa, so the shades work well together).
I outlined and flooded the flowers (as shown below). I experimented with blending the colors a bit and I really liked the two tone ones best. To create the two tone effect, outline and beginning filling in your cookie with one color (such as blue), then add sections of the other color (purple), and use a toothpick to blend the two colors just a bit.
Once the flowers are outlined and flooded, allow to set up a bit (at least 30 minutes), then add the leaves (I mixed Americolor avocado and mint).
Once the flowers and leaves are filled in, allow the icing to dry well, until the surface is dry to the touch (at least 4 hours).
Once the base icing is dry, prepare to add the final texture, using a technique called brush embroidery. I have done a bit of brush embroidery before (including on these spring cookies), but sometimes I forget how beautiful it can be! My friend Ali of Ali Bee’s Bakeshop is a master at brush embroidery and shares her tips on it HERE, and HERE.
To get started, you’ll need a small paintbrush (shown above), a moist dish cloth, and a small dish of water. Brush embroidery is much like any art in that each artist has a little different way of doing it. Once you get started, you’ll be able to experiment with the look you like best. In general, I actually like using a brush slightly wider than the one shown, but I couldn’t find it, so I used what I had!
You want to use icing that is a thick consistency (about the consistency of toothpaste), and you’ll want to keep your brush moist (but not wet), using either the dish of water (then wipe the excess on the dish cloth, or by just wiping the brush on the moist cloth.
How to do brush embroidery on hydrangea cookies - (pictured above)
1. Pipe a four petal flower (very simply, it does not need to be perfect).
2. Use the moist (but not wet) brush to brush the icing from the edge of the flower, toward the middle (as shown). Do not completely eliminate that outside edge of the loose flower shape.
3. Continue brushing from the outside, toward the center, working on one petal at a time. Wipe off your brush onto the moist towel, as needed.
4. Continue the same technique with the other 3 flower petals.
5. Add 1 or more small dots of icing to the center of the flower (this can be done now, or after you have created all the small flowers on the hydrangea).
6. Continue filing in the hydrangea with small flowers, using the same steps as above. As you fill in the hydrangea you will need to make some full and some partial flowers.
A few notes on brush embroidery….
If you can not see the (desired) brush marks, you are likely either using too much moisture (on your brush), or your icing it not thick enough.
Brush embroidery takes some time, especially on a large cookie (such as these). I would not recommend trying to make a hundred cookies like these (unless you have help).
Below you can see some of the variations of color on the different cookies. Feel free to play around with colors you like.
Do you love hydrangeas too? Which colors are your favorite?
Here I am… me, Glory, posting on my own blog for once! Well, once out of the last couple months! I’m so thankful to Bethany, Lisa, Shelly, Darla, Julie and Kristan for creating beautiful posts for me while I’ve been crazy busy working on my book. Although the book will not be available until next year, then majority of my work is done, and I’m so excited to be back to my regular blog posting schedule!
I’ve wanted to share this recipe for Pineapple Upside-Down Cupcakes for quite a while! In fact, more than once I’ve made them with the intention of taking photos… but we kind of ate them all before I had a chance! =)
This cake is just so classic and delicious! Feel free to make a traditional Pineapple-Upside Down Cake with the recipe, or follow the instructions to create fun individual Pineapple Upside-Down Cakes.
As I’m sure you well know, I love individual desserts. Somehow a dessert seems extra special when each person get’s their own individual, perfect piece. Or maybe I’m still stuck in childhood and want to make sure everyone gets a “fair” piece.
Pineapple Upside-down Cupcakes
Make this recipe using a jumbo cupcake pan for individual servings, or in a 9"x13" pan for a classic cake.
Yield: 12 Jumbo cupcakes, or (1) 9"x13" pan
Ingredients:
Brown Sugar Glaze
6 Tbsp. Challenge butter
2 Tbsp. light corn syrup
1 cup (packed) brown sugar
12 (canned) pineapple slices (you'll need 2 cans)
6 maraschino cherries (each cut in half)
Cake
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 teaspoon salt
3 eggs
2 cups sugar
1 cup oil (vegetable, canola, etc)
2 tsp. vanilla extract
1 cup sour cream (any fat content)
Directions:
Directions (pictured above)
1. Prepare 2 JUMBO cupcake pans by greasing the molds, and then lining just the bottoms with paper liners. I used Jumbo cupcake liners, and cut them down so the liner just fills the bottom (and up the side just a bit). The liner will just help keep the pineapple and glaze in tact as you remove the cakes from the pan.
2. Prepare the pineapple slices by cutting out a notch of pineapple (as pictured above). This allows the pineapple to sit nicely in the bottom of the cupcake pan. Cut one pineapple slice and then place it in your pan to get an idea of the size piece you need to remove.
3. Prepare the brown sugar glaze by combining the butter, corn syrup and brown sugar in a small saucepan. Heat until the butter and sugar are melted, and the mixture is smooth. Set aside to cool.
4. Prepare the cake batter. In a large bowl add the flour, baking powder, baking soda and salt. Whisk to combine, then set aside.
5. In the bowl of an electric mixer, add eggs and beat 15 seconds. Add the sugar, and continue to beat until the mixture thickens and is a light in color.
6. While mixing on low speed, add the oil and vanilla and mix until well blended. Add sour cream, and mix to combine.
7. Slowly add the flour mixture and mix just until the flour is fully incorporated.
8. Assemble cakes for baking by adding 1-1/2 tablespoons of the brown sugar mixture to the bottom of each (lined) cupcake mold. Top glaze with a slice of pineapple and half of a maraschino cherry.
9. Pour (or scoop) the cake batter on top of each pineapple slice, filling each cupcake mold 2/3 - 3/4 full (do your best to evenly divide the batter between each cupcake).
10. Bake cupcakes in a preheated 350*F oven for about 25 minutes (or until a toothpick inserted in the center of a cake comes out clean, or with a few moist crumbs).
11. Allow cakes to cool about 5 minutes, then run a knife along the edges of each cake to losen it from the pan. Flip over the entire pan, onto a baking sheet. Remove the paper liner, and serve.
Cakes can be served warm, or at room temperature.
Recipe Source- Glorious Treats
Notes - If you only have one jumbo cupcake pan, simply bake one pan at a time, then repeat the assembly for the second batch.
If making this recipe as one large cake, lightly grease the pan, and line the bottom with parchment paper. Baking time is not listed because I have not made the recipe in a 9"x13" pan. I would estimate 45-50 minutes, but you will know the cake is done when the top is a deep golden brown, the center of the cake has a slight dome, and a toothpick inserted in the center comes out clean. After baking, cool at 15 minutes. Run a knife along the edges of the pan to loosen cake, and turn pan upside down over a baking sheet or platter. Allow the pan to remain (upside down) on the cake a minute, then carefully remove.
If desired, you could prepare this recipe using the pineapple and brown sugar glaze listed, but replace the cake recipe with a boxed mix yellow cake (prepare the cake batter as directed on the box).
These beautiful and delicious little cakes can be made up to two days in advance.
My mom would occasionally make pineapple upside down cake when I was growing up, so the sweet and moist cake always reminds me of my childhood. For some reason, pineapple upside down cake is one of those treats that I forget how much I like. I often go a long time without making it, but then each time I make it, I remember how much I love it!
When was the last time you enjoyed Pineapple Upside Down Cake?
The first time I enjoyed Ben & Jerry’s Chunky Monkey ice cream was 1997. I know the year for sure because that was the year my husband and I got married, and my husband is the one who introduced me to Ben & Jerry’s. The first year of our marriage we lived near a convenient store and we would often (too often!) walk to the store in the evening, buy Ben & Jerry’s ice cream, and walk home while enjoying it. Chunky Monkey was (and is) one of our favorite flavors, so when Kristan of Confessions of a Cookbook Queen prepared a post for me with this ice cream in mind I was so excited!
Kristan is the Queen of all things sweet and sparkly! I’ve known Kristan for a couple years, and had the privilege of meeting up with her a couple times. She is just as sweet, cute and glittery as all of her delicious treats!
Here’s Kristan….
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Hey guys!! I’m Kristan from Confessions of a Cookbook Queen.
I’m so excited to be posting for Glory today. She always makes the prettiest desserts ever, so this isn’t intimidating AT ALL!!
Except, the opposite. So, yes.
You know how when you have two year old and you take them to a friend’s house with you, and they have lot’s of pretty, breakable knicknacks and you’re super duper nervous the whole time? That’s kind of how I feel right now.
Except, with dessert.
Never mind, this is weird.
Want brownies?
I get dessert inspiration from anything — drinks, candy bar flavors, and sometimes, my favorite ice cream. Ben & Jerry’s Chunky Monkey is one of my all time favorites, so I decided that Chunky Monkey Brownies needed to happen.
Do you concur?
I used boxed brownie mix, so these came together in a jiffy. Feel free to use your favorite homemade recipe if you prefer…I do that, too. But right now, I have a 5 month old baby, and she isn’t so patient about baking.
She actually doesn’t care about brownies AT. ALL. (makes me wonder if we are actually related?)
Enjoy!!
Chunky Monkey Brownies
The flavors of chocolate, banana and walnuts come together in these delicious brownies.
Ingredients:
Brownies:
2 boxes dark chocolate brownie mix, plus eggs, oil and water called for on box
2 cups chopped walnuts
Frosting:
2 sticks salted butter, slightly softened
1 small box instant banana cream pudding
3 TBS milk
3 cups powdered sugar
1 oz unsweetened chocolate, chopped finely
Directions:
1. Preheat oven to 350. Line a 9x13 metal pan with foil. Spray bottom with nonstick spray and set aside.
2. In a large bowl, combine brownie mixes, eggs, oil, and water. Stir with a wooden spoon until completely mixed. Fold in walnuts. Spread in prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes back with moist crumbs, but not raw batter. Let brownies cool completely on a wire rack.
3. Once brownies have cooled, prepare frosting: In the bowl of your mixer, beat butter, milk, and pudding mix on medium speed until smooth. Set mixer to low and slowly beat in powdered sugar until just barely mixed. Add chocolate pieces and increase speed to high and beat for one minute until light and fluffy. Frost cooled brownies, cut and serve.
Thank you Kristan for sharing these amazing brownies! I know I will be making a batch of these very soon!
Find Kristan at Confessions of a Cookbook Queen, on Facebook, Twitter and Pinterest.
