One of my favorite things about the holiday season is giving to others.  We give more of ourselves in time and in serving others in need, we pay for the people behind us in a drive-thru, we give more of our time to our families and celebrating in the festivities, we bake treats for our neighbors…the list goes on and on.  Some friends and I are sharing our DIY gifts ideas with you as part of the “Seasons Of Simplicity Tour – Christmas Series”, hosted by my friend Krista at The Happy Housie.  My gift idea is for the pink-loving baker.

This post contains affiliate links for your shopping convenience. Click here to read my
full disclosure policy and here for my privacy & cookies policy.  All opinions are my own.

While receiving is fun, I much more prefer to give gifts.  I really enjoy putting together thoughtful gifts over just buying something on a list and checking it off.  Of course, when I’m Christmas shopping or putting together any kind of gift, it’s always more fun when it’s something I would like and would want as well.  Clearly, from the picture above of me and Brooklyn, I love pink and I love to bake.  We both do.

(Our cute aprons are from Sugar Baby Aprons and this one was “Stop & Smell The Rosé“.  Use coupon code “#summeradams” for 30% off your order!)

This gift idea seems like the best idea because I know I’d be thrilled to receive it.  My favorite things in my kitchen are all the pretty things that I use to bake and cook with.
(I’ll link to all items used in this post or similar/suggested items below, in the “shop the post” section.)

So I figured I’d start with a pink mixing bowl, added a cute pink kitchen towel on the bottom (not shown) to prop all the items up, a pink rolling pin, pink whisks and measuring spoons and other pink kitchen utensils.  I also found some cute pink marble cupcake liners, some sparkly sugar sprinkles, pink macarons (these can be homemade or purchased from a bakery but I have a fabulous recipe HERE), a pink candle that looks like a macaron, a pink nutcracker since it’s Christmas and then…

…these printable recipe cards with a cute pink Kitchen-aid stand mixer on it.  It’s simple and adorable, useful and thoughtful, and I truly believe that any girl who loves pink and loves to bake will simply ADORE this gift!

**Idea!  You could also include (in pink) a hand mixer, stand mixer, pink ornaments, pink mixing spoons, pink pot holders, pink kitchen hand soaps/lotions, pink apron, pink cake stand or cupcake stand, pink pots and pans (if going for a larger gift idea – I especially like this idea for a newlywed or new homemaker), pink toaster, pink blender, pink coffee maker, and any other fun pink kitchen accessory or small appliance you can think of!  Does she not like pink? Do the gift in her favorite color!**

I’ll attach the document below for you to print out.  Just cut the recipe cards out, stack them on top of each other, and tie a ribbon around them.

Click HERE to open and print!

 

 

Please hop on over and visit my friends below and see their darling ideas! 

DIY Simmering Potpourri at The Happy Housie
Scandi Style Printable Gift Tags at tatertots and jello
Wooden Calendar Holder at Lolly Jane
Peppermint Hot Chocolate at A Pretty Life
Makeup Gift Bag at Inspiration for Moms

Rudolph the Red Toes Reindeer Gift Tags at Tauni Everett
Hot Chocolate Gift Ornament at Clean and Scentsible
Chili and Garlic Olive Oil Holiday Gift at Satori Design for Living
Daiso Hot Chocolate Gift at Paint Me Pink
Gingerbread Slime Recipe with Printable Gift Tags at All Things With Purpose

Farmhouse Kitchen Wrap Free Printable at Hallstrom Home
Potted Paper Whites with Printable Gift Tags at Sincerely, Marie Designs
Printable Christmas Wine Gift Tags at The Heathered Nest
Homemade Hot Chocolate Mix with a Gift Tag at Happy Happy Nester

Candy Cane Dipped Hot Cocoa Spoons at Jenna Kate at Home
Etched Glass Water Bottles at TIDBITS
Homemade Cheese Straws at Life is a Party
Gift Idea for the Pink Loving Baker at Summer Adams Designs

Christmas Flower Gift Box at Craftberry Bush
Hand Lettered Christmas Gift Tag Printables at Modern Glam Home
Holiday Gift at Grace Gathered Home
DIY Metallic Candlesticks at Love Create Celebrate

*****

Thanks so much for stopping by today!  I would love it if you could subscribe at the top of the page in order to receive my weekly emails of all my latest blog posts and see everything I’m working on!  You can also follow me on Instagram, Pinterest, and Facebook to see what I’m up to in creating a home and lifestyle of inspiration!

xoxo,

The post Gift Idea For The Pink-Loving Baker appeared first on Summer Adams.

Oh how I love the Fall!  Here in the Pacific Northwest, we have the most beautiful Fall weather and the scenery is unlike anything I’ve ever seen.  Saturdays are filled with soccer games of my son’s and then watching collegiate football too. But the fall baking is my favorite! I love the sweet aromas of fruits, pumpkin, and spices filling our home and the squeals from my family as I announce that the baked goods are fresh out of the oven.  Today I’m joining a bunch of talented blogger friends, and amazing bakers and cooks, to share with you our apple recipes for the fall.  A special thanks to our friend Kristen from Ella Claire Blog for getting us together for her Fall Recipe Series!

This post contains affiliate links for your shopping convenience. Click here to read my
full disclosure policy and here for my privacy & cookies policy.  All opinions are my own.

Simple & Delicious Apple Peach Crisp

On Instagram and Facebook the other day, I asked everyone what they thought I was going to be sharing this week…which recipe.  Apple pies and crisps and even cookies were some of the guesses.  They were close BUT they didn’t quite guess right.  I’m glad we all think apple for the Fall though.  I was actually wanting to make an apple peach cobbler but at the last minute I decided I wanted to do a crisp.  It’s quicker to make and I hadn’t made a crisp in a while.

Peaches are my favorite!  I have shared my Cinnamon Baked Peaches and also my Peach Meringue Pie on the blog.  But apples are another favorite and together, well…..it’s the perfect marriage!  Apple Peach Crisp is so delicious and the aroma in my house is…..WOW!  They need to make a candle of it!  Ha!  Ok, let’s get to the recipe.

Ingredients:

Instructions:

1. Preheat oven to 375 F
2. Cut fruit and combine in bowl
3. Sprinkle fruit with lemon juice and cinnamon and white granulated sugar.  For best results, place back in fridge for one hour to let the sugar and fruit create more juices.
4. Pour fruit into large baking dish or 2 smaller dishes (I actually split mine into 2 pink pie dishes)
5. Combine brown sugar, oats, and flour in a bowl, pour over fruit
6. Cut and crumble 3/4 cup of butter on top of the flour mixture (split if you’re doing 2 dishes)
7. Melt the remaining butter in microwave and drizzle over the top of your 1 dish (or split for 2 smaller dishes)
8. Bake for 35 minutes or until topping is brown and fruit is soft

We love using our apple corer and slicer. It’s so quick and the kids think it’s fun.

It’s that easy!  Now, grab some vanilla ice cream and serve!  It’s quite delectable.

Question….Is it ok to eat this for breakfast?  I may or may not have done that.  And yes…with ice cream.

Please hop on over and visit each of my friends’ posts below and make sure to pin all these delicious recipes for later!

Slab Apple Pie + Caramel Sauce by Ella Claire | Applesauce Sheet Cake + Cream Cheese Frosting by Love Grows Wild | Apple Spice Streusel Cake by Inspired by Charm | Baked Apple Slices by Julie Blanner | Cinnamon Maple Sourdough Apple Pie by Farmhouse on Boone

Brioche Apple Bread Pudding by Boxwood Avenue | Apple Cider Pound Cake by Anderson + Grant | Apple Crumble Muffins by A Burst of Beautiful | Banana Apple Cake Bread by Sweet C’s | Rustic Apple Strudel by So Much Better with Age

New England Apple Crisp by Nina Hendrick | Maple Apple Oatmeal by Finding Home Farms | Chocolate Apple Mini Cakes by Zevy Joy | Artisan Apple Bread by Nesting with Grace | Low Carb Apple Sandwich Snacks by My Sweet Savannah

Apple Peach Crisp by Summer Adams | Roasted Apple and Butternut Squash Soup by Town & Country Living

*****

Thanks so much for stopping by today!  I would love it if you subscribed at the top of the page in order to receive my weekly emails of all my latest blog posts and hear about digital printables & freebies, as well as sales or new items in My Online Shoppe.  You can also follow me on Instagram, Pinterest, and Facebook to see what I’m up to in creating a home and lifestyle of inspiration!

xoxo,

The post Simple & Delicious Apple Peach Crisp appeared first on Summer Adams.

Happy National Donut Day!!!  Do I have a treat for you!  Literally!

Ok, so it’s no secret, to those that truly know me well, that I’m not a huge donut fan. {GASP} I know, right?!   Most donut shops that I’ve been to make their donuts that leave that film on the roof of your mouth. I do, however, love Shipley’s donuts (they are divine) and we got them every Saturday morning back in Texas. BUT I really really love a yummy baked donut from my own kitchen!  They are delicious, easy to make, and the kids have a lot of fun helping with them! Plus, you don’t get that greasy taste.

Ingredients:
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1/2 cup milk (almond or soy may be substituted)
• 1/2 teaspoon white vinegar
• 1/2 teaspoon vanilla bean paste (extract is fine)
• 1 egg (substitute is also fine)
• 4 tablespoons butter, softened (no margarine)
• 1/4 teaspoon salt
• sprinkles (optional) or chopped nuts, coconut, mini chocolate chips, etc.

Instructions:

Preheat oven to  350°F. In large bowl, whisk together all-purpose flour, sugar, baking powder, teaspoon salt, and cinnamon and set aside. In a small saucepan on medium heat, stir in the milk, white vinegar, vanilla past or extract, egg and softened butter. Stir constantly with a whisk until butter melts. Combine wet mixture to the dry flour mix until smooth. With a large spoon, pour donut batter into an ungreased doughnut pan. Bake for 11 minutes or until a toothpick inserted comes out clean. You don’t want to over-bake them. You want them light and fluffy. Remove baked donuts immediately from pan and place on to a cooling rack. Otherwise, they will stick and you’ll ruin your pretty donuts.

Prettiest Pink Glaze:
• 2 TBSP milk or substitute
• 1/2 tsp vanilla extract
• 2 cups powdered sugar
• food coloring (red in this case or a pink paste)

Instructions:

In a small bowl, mix the powdered sugar, vanilla and milk until smooth, Pour half of that mixture into another small bowl.

Add 1 drop of red food coloring in one bowl for a light pink.

In the other small bowl, add 2-3 drops of red food coloring OR 3 drops of red and 1 blue to achieve a richer hue. It’s up to you how dark you want your second color.

Dunk your donuts in different glazes and place on wire rack with a sheet of wax paper underneath (for easy cleanup).

Immediately garnish with toppings of your choice or leave plain. Allow glaze to completely dry and harden.  Serve on pretty plates with pretty napkins and forks.  You can also display them on some lovely cake stands.

I’m including some beautiful things that you might want to use for serving these pretty and delicious baked donuts!

Affiliate links used but this does not cost you extra.  See full disclosure here.

I would love it if you subscribed at the top of the page in order to receive my weekly emails of all my latest blog posts and hear about your next month’s calendar & freebies, as well as sales or new items in My Online Shoppe.  You can also follow me on Instagram, Pinterest, and Facebook to see what I’m up to in creating a home and lifestyle of inspiration!

xoxo,

Follow my blog with Bloglovin

The post Easy & Delicious Baked Donut Recipe appeared first on Summer Adams.

I’m so delighted to have you here today and you will be too, after you see what I’m baking.  This morning I’m sharing one of my FAVORITE treats…Cinnamon Baked Peaches!  Peaches are in season right now and thank goodness!  The timing is perfect for two reasons.  One, my husband’s birthday is in August and instead of cake he always requests our favorite, most amazing, Peach Meringue Pie (recipe here).  Two, I feel like this is the perfect way to enjoy a summer fruit and lead us into the fall as well, with the delicious smells and flavors of the cinnamon and brown sugar.

Here in Texas, peaches are in season until mid-September so they are easy to find but you don’t want them unless they are nice and ripe.  Hard peaches will not be as sweet and delicious.  These Cinnamon Baked Peaches might sound like a dessert to you, and they can be, but I love them for breakfast as well.  I’m not a sausage and egg breakfast person.  I have a sweet tooth and when I wake in the morning I just love a little something sweet. Breakfast desserts are becoming a common trend among those foodies with a sweet tooth. So I would much rather have Puffed Pancakes with Strawberries, Red Velvet Waffles, or this delicious peach recipe!

Cinnamon Baked Peaches

Ingredients:
5 Ripe Peaches
10 tsp Brown Sugar
5 tbsp Butter
1 tsp Cinnamon
2 tbsp Sugar

Directions:
Preheat oven to 350ºF
Split peaches in half and remove pits.
Place peach halves in 9×13″ dish.
Fill each with 1 teaspoon of brown sugar.

Cut butter into ½ tablespoon slices and place on top of each peach half.

In a small dish, combine cinnamon and sugar and mix well.
Sprinkle each with cinnamon sugar mixture.

Bake for 30 minutes (or less depending on your oven…check at 20 min).

It’s that easy!  And THAT delicious!  It tastes like peach cobbler but without the other ingredients and would be a great gluten-free dessert.  Add a big scoop of vanilla ice cream, if desired!

So yes, for my husband’s birthday breakfast he was served these Cinnamon Baked Peaches, bacon, and his favorite chocolate twist donuts.  After dinner….that divine Peach Meringue Pie I mentioned above.  I just love peach season, don’t you?!  Make sure to pin this to Pinterest or share on Facebook so that you have it for later!

The post Cinnamon Baked Peaches appeared first on Summer Adams.

There’s nothing like sticking something in the oven and then waiting…and before long that lovely smell of something delicious permeates throughout your entire home!  I love that Brooklyn, my oldest, is 10 years old now and has found a joy in baking and eager to learn.  I decided that this week I was going to teach her how to bake my Lemon Cream Cupcakes.  They are a favorite of mine and the PERFECT summer treat!  So I decided to share them with you today.  I hope you love them as much as I do!

Ingredients:
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups (16 ounces) sour cream

Buttercream Frosting:
1/2 cup butter, softened
2-1/4 cups confectioners’ sugar, sifted
1 TBSP vanilla extract
2 TBSP milk
4-5 drops yellow food coloring

Lemon Curd (for center of the top of cupcake, optional):
3 oz. (6 Tbs.) unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 tsp. grated lemon zest

Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).
Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners’ sugar in a small bowl until light and fluffy. Add the rest of the ingredients; beat until smooth. Frost cupcakes.

Optional Lemon Curd:
In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boilRemove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.  You can use the leftovers to add on top of fruit, shortbread, crepes, whatever you would like!

For a unique and lovely frosting technique that I used on these Lemon Cream Cupcakes, watch this quick tutorial.  Brooklyn and I love turning on french music and dreaming of baking in our own French Patisserie.

Purchase the Russian Bulb Frosting Tip, or Sphere Ball Frosting Tip as sometimes called, as well as disposable frosting bags and cupcake liners below:

Thanks for joining me today! Turn on some french music, put on your apron, and bake away, darlings! I hope these Lemon Cream Cupcakes become one of your family favorites also!  Bon appétit!

The post Lemon Cream Cupcakes appeared first on Summer Adams.

First off, Happiest Fathers’ Day to all the wonderful, loving, men out there that provide for their family and leading by righteous example! What a sacred an important role and calling that is! I prayed for a good man to be a wonderful father to my children and I’m so grateful to have found one and married him.  There’s not much I wouldn’t do for that man, and when he asks for something he loves… he usually gets it. Which includes making him a Peach Meringue Pie!  “It’s the best dessert I’ve ever had,” he says. It definitely one of his most favorite things that I make.

My husband, Josh, had never tried this Peach Meringue Pie until we got married and my family introduced it to him.  I’ve never seen him act that way as he took each bite. LOL! He really inhales food that he loves but not this one… Josh savored each bite and it was hysterical as it reminded me of Bill Murray in that food scene from “What About Bob” haha.

This Peach Meringue Pie is a family recipe and my Great Grandma Croff made it for years and passed it down.  I thought it would be fun to share with the rest of you and I hope you love it as much as we do!  I love peach cobbler, homemade peach ice cream, peach shakes…anything peach. But this Peach Meringue Pie takes the prize! It’s very simple and you make it in 2 parts with the crust and then the filling. Oh, and it makes 2 pies, so that is a bonus!

Let me preface this by saying, I really don’t care for pie. I don’t like pie crust, especially dry pie crust.  But this is no ordinary crust.  There are no words…you just need to make it and see what I mean.

(Pic from original post in 2016)

(Pic from original post in 2016)

And if you’re wondering why there are not any stiff meringue peaks on top like a traditional meringue pie, it’s because the “meringue” is made as the crust, as you will see.  Now, THAT is the way I like meringue!

Update Aug 2018:  I made this pie again the other day for my husband’s Birthday. Here’s a picture of how much “shorter” or “flatter” the pie can look when you don’t drain the peaches all the way from the sugary juice it’s been sitting in. But no worries! It’s just as delicious! It tastes every bit as good, just doesn’t look as fluffy. So there’s no need to fret over the appearance.

Bon appetit!  And don’t forget to pin this Peach Meringue Pie recipe and save it so that you always have it and can pass it on too!

 I would love it if you could subscribe at the top of the page in order to receive my weekly emails of all my latest blog posts and see everything I’m working on!  You can also follow me on Instagram, Pinterest, and Facebook to see what I’m up to in creating a home and lifestyle of inspiration!

 xoxo,

Want to shop my Instagram posts?  Click on any square below! 

The post Peach Meringue Pie appeared first on Summer Adams.

When I think of Easter desserts, I think of Coconut Cake at the top of the list.  For as long as I can remember we have usually had a coconut cake at our family Easter celebrations, amongst many other sweets!  I come from a family that LOVES to cook and bake so food is our forte!  I have made many coconut cakes and breads and desserts but this is simple, moist, fluffy, and delicious.  And even if you don’t love coconut, this cake is not overwhelming and just naturally flavored.

Ingredients
Cake:
1 box White cake mix
8 oz sour cream
¼ c Vegetable oil
3 eggs
1 8.5 oz can Cream of Coconut

Frosting:
8 oz cream cheese
2 TBSP milk
16 oz. Powdered Sugar
1 tsp Vanilla
1 bag Fresh Frozen Coconut

Instructions
Cake:
Heat oven to 350°F
Use (2) 9” pans that have been greased and floured.
Bake approximately 30 minutes at 350°F.
Cool completely.  Cut off tops to make flat.  Turn them upside down and stack them on parchment or wax paper and freeze for 2 hours.  This will make it easier to spread and avoid crumbs to break off and get all into frosting.

Frosting:
Mix all ingredients in a mixer except fresh coconut.
Frost cake in between 2 layers and then all around top and sides.
Immediately press coconut into sides and top of cake.  Slide onto cake stand and pull bottom paper out from underneath and your cake will look gorgeous!

This recipe makes (2) 9″ round cakes.  If you want the look of a 3-layer cake or just need more servings, you can double the batch.  This has been a family-favorite for years!  Oh, and it’s easy on the eyes…isn’t it?!!!  Such a pretty dessert and I love the way it compliments my Easter tablescape!

Don’t forget to share this and pin it on Pinterest!

Here are some affiliate links I’m linking below for your shopping convenience! They don’t cost you anything extra (disclosure here).  They’re things you’ve seen here in the post as well as some other fun things that you don’t see here.

I would love it if you subscribed at the top of the page in order to receive my weekly emails of all my latest posts.  You can also follow me on Instagram, Pinterest, and Facebook to see what I’m up to in creating a home and lifestyle of inspiration!

xoxo,

The post Simply Delicious Coconut Cake appeared first on Summer Adams.

Whether you have new neighbors, company coming, or just a craving….baking cookies is ALWAYS a good idea!  My daughter is almost 10 and really enjoying baking with me and learning different recipes.  One of the best gifts we gave her at Christmas was this American Girl Baking recipe book that I purchased at Williams-Sonoma.  Each recipe so far has been delicious and really explains each step of the recipe, which is great for beginning bakers.  So, we sat her 2 dolls in the kitchen (to join in on our fun, because they go everywhere…ha!) and got to baking.

The roll out sugar cookie was FABULOUS and the cookies actually kept their shape after baking, which other recipes have failed to do.  I’m attaching the recipe below BUT changing a few minor details (to avoid copyright issues).

Roll-out Sugar Cookies:

2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1 large egg
2 tsp Vanilla Bean Paste or Vanilla Extract

Glossy Frosting:

2 cups powdered sugar, sifted
3 TBSP warm water
2 TBSP light corn syrup
1 tsp vanilla extract
1-4 drops food coloring (I use just 1 to keep it very light but add more if darker is desired)
Sprinkles, optional

Preheat oven to 350ºF and spray cookie sheets with non-stick cooking spray or parchment paper.  In medium bowl, whisk together flour, baking soda and salt together in one bowl and set aside.  In another bowl, use an electric mixer to beat butter and sugar for about a minute until blended.  Add egg and vanilla.  Add flour mixture, half at a time on low speed.  Dough will look a little lumpy or pebbly but that’s ok.  Scrape down bowl and put in fridge for 1 hour.  I have also put it in the freezer for 20 minutes and that worked just fine.

On a clean surface, sprinkle flour and then roll out dough to 1/4″ thick.  Use cookie cutters to cut out shapes, place on cookie sheet, and bake for 8 minutes.  Let cool for 10 minutes before removing from cookie sheet (you don’t want them to break or wrinkle) and then frosting when cool enough.

For the icing, whisk together the sifted powdered sugar, water, corn syrup and vanilla until smooth.  Add food coloring and whisk together.  Frost cookies (immediately add sprinkles if desired) and let dry for 20 minutes before serving. They will be so pretty and glossy!

I not only brought these delicious cookies to friends and our new neighbors but I also added them to the darling little cake stand on my vintage tea cart. During the winter it becomes our Hot Cocoa Bar.  But now that it is warming up, this vintage tea cart becomes an adorable area to entertain guests and serve them something sweet and either sparkling water or fresh lemonade.  You may be asking why I am NOT turning it into a Tea Station since it’s a tea cart.  Well, I already have one in my kitchen.  See HERE.

I love having giant marshmallows because my friends’ toddlers that come by to visit always love a marshmallow!  While living in Portugal years ago, I was so impressed that every time you entered a home that the Portuguese people would offer us cookies and something to drink.  Even if they did not have much and worked several jobs to put food on the table, they always were the kindest hosts and offered us something.  That meant a lot to me and I made sure that I would always be ready for guests stopping by and make sure I had something lovely to offer them.

Sources:  Bunny towels from WIlliams-Sonoma, Bunny jar from Target Dollar Spot, Pink & Gold polka dot plates from HomeGoods, Pink pitcher & Cake stand/dome from Home Goods, Bunny napkins from T.J.Maxx, Hobnob glasses from Home Goods, Straws from T.J.Maxx, Hobnob jar from HomeGoods, Apothecary jar from Home Goods, Heart and jumbo marshmallows and Mini Cadbury Eggs from Target.  

What do you do for your guests?  I’d love to know so leave a comment below!

xoxo, Summer

The post Vintage Tea Cart with Sugar Cookies appeared first on Summer Adams.

It’s mid-January!!!  Can you believe it??  Valentine’s Day is just a month away.  As soon as Christmas is over and I have all my decor put away, it feels empty and plain and sad.  It makes me excited to bring in Valentine’s Decor.

On that note, we start baking everything in heart shapes around here.  I absolutely ADORE these italian sandwich cookies with raspberry preserves.  I used my little heart cookie cutter to cut out the middle of one side to make them more of a valentines cookie.  These are simple and soooo delicious!

Easy Italian Raspberry Preserves Sandwich Cookies:

Ingredients
3/4 pound unsalted butter at room temperature
1 cup granulated sugar
1 1/2 teaspoon pure vanilla extract (I like to use vanilla bean paste)
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup good raspberry (or preferred fruit jam) preserves
Confectioners’ sugar, for dusting

Directions
Preheat the oven to 350˚ degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart-shaped cutter (optional). Place all the cookies on an ungreased baking sheet and chill for 15 minutes.  It’s important to chill them to keep their pretty shape (I may have learned this the hard way, wink wink

Bake the cookies for 12 minutes, until the edges begin to brown. Now, my gas oven cookies super fast so I only did 10 minutes.  You may want to try that first and possibly do less, depending on your elevation.  Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Sprinkle the cut-out piece of the cookies with confectioners’ sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners’ sugar on the top.

And how cute are those golden arrow measuring spoons?! You can find them here below by clicking on the picture:

Search through all my other Valentine’s here on my blog!  I have other fun recipes and gift ideas!  I sure LOVE this time of year!  Happy Baking!

xoxo, Summer

The post Italian Raspberry Preserves Sandwich Cookies appeared first on Summer Adams.

I just ADORE macarons!  Not the crispy, pre-packaged kind full of preservatives that you’ll see in a certain home decor store checkout line.  I’m talking about fresh, chewy, melt-in-your mouth goodness!

And while we are talking about it….let’s have a little lesson of MACARON vs. MACAROON.
The confusion between macarons (pronounced mah-kah-ROHN) and macaroons (pronounced mah-kah-ROON) happens all the time. But is it just a difference of spelling or of pronunciation? Neither.  Here is a pic of a macaron (French cookie, which we are making) and an actual macaroon (American coconut treat).

You’re welcome.  Now…where were we…..

Oh yes…. So I’m teaching my 9 year-old daughter how to bake right now and she loves it.  We’ve done cookies and cupcakes but never a macaron.  And I have a confession….I haven’t ever made one myself  So we thought it was time to make them from scratch and learn together.  Oh soooooo fun!!!  These might be the BEST macarons I’ve had in my LIFE!

So, I originally found the recipe I wanted to make in one of my favorite recipe books
The Afternoon Tea Collection.  However, it called for coconut liqueur in the filling which I did not want to use and there were a few other things I didn’t have on hand. So, I tweaked it and made it my own.  Here’s the yummy recipe below:

Ingredients:
3 egg white
1/4 c. fine sugar
1/2 tsp coconut extract
1 1/4 sifted powdered sugar
3/4 ground almonds (I used my Pampered Chef nut chopper)
1/4 c. desiccated coconut (found in my local grocery store)
1 TBSP powdered sugar (to dust cookies later)

White Chocolate Ganache:
1/4 c. heavy cream
5 ounces white chocolate, coarsely chopped
1/2 tsp. coconut extract
1/4 c. sifted powdered sugar

Directions:
·Preheat oven to 300°F.  Coat cookie sheets lightly with coconut oil (or non-stick spray) and then put down parchment paper.  (Do NOT use wax paper!!!  It is NOT to be used in the oven and I hear people say to put it in the oven if you don’t have parchment paper.  NOPE!  It could melt or ignite!)
·Beat egg whites in small bowl with electric mixer until soft peaks form.  Add sugar and extract, beating until sugar dissolves.  Transfer the mixture to larger bowl and then fold in the powdered sugar, ground almonds and coconut…in 2 batches.
·Spoon mixture into piping bag with 1/2 inch plain tube.  Pipe 1 1/2 inch rounds about 1 inch apart onto trays.  Let them stand 30 minutes so it can set and slightly harden.
·Bake macarons about 20 minutes.  Cool on tray.
·Meanwhile, make the white chocolate ganache.
·Sandwich the macarons with the ganache and dust with extra TBSP powdered sugar, if desired.

White Chocolate Ganache directions:
Bring cream to boil in small saucepan and immediately remove and pour over chocolate in a separate small bowl.  Stir until smooth.  Add coconut extract.  Let stand at room temperature until spreadable.

Makes about a dozen sandwiches.

***I did not get step by step pics because I was too busy teaching my daughter, ha!  But the texture, the flavor….amaaazing!!!  ENJOY!!!***

xoxo, Summer

The post Coconut French Macarons appeared first on Summer Adams.