Strawberry Consommé, Barley Cake, Cucumber, Yogurt, and Peppermint
-Pastry Chef Aaron Russell of Restaurant Eugene-Atlanta Georgia
Cupcake-Stuffed Strawberries
Funfetti Cookies
Spring Shower Almond Petits Four
Source - http://www.marthastewart.com/312747/spring-shower-almond-petits-fours
Ingredients
6 tablespoons unsalted butter, softened, plus more for baking sheet
1 1/4 cups cake flour (not self-rising), plus more for baking sheet
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup almond paste
4 large eggs, separated
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
1/2 cup cherry preserves, processed in a food processor
Sugar Glaze
Gum paste cherry blossoms, (available at Wendy Kromer Confections)
Directions
Preheat oven to 350 degrees. Butter a 12-by-17- inch rimmed baking sheet, and line with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift flour, baking powder, baking soda, and salt into a large bowl; set aside.
Put 3/4 cup sugar and the almond paste into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter; mix until pale and fluffy, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl; set aside.
Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.
Spread evenly into prepared sheet. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes. Transfer sheet to wire rack; let cool completely. Unmold; remove parchment.
Cut cake in half crosswise. Spread one half with preserves; top with remaining half. Refrigerate 1 hour. Trim cake, and cut into 11/2-inch squares. Transfer to a wire rack set over a rimmed baking sheet. Pour glaze over each petit four, spreading over top and sides to coat completely. Reuse glaze, straining to remove any solids, if needed. Refrigerate until set, about 20 minutes. Garnish with blossoms. Cakes can be refrigerated up to 2 days.
Spring Flower Lollipops
Triple Chocolate Truffle
Mint-White Chocolate Mousse Cake
No Bake Strawberry Milk Cheesecake
Cake Batter Chocolate Bark
double chocolate-chip waffles with strawberry sauceSource - http://www.malibukitchen.org/2012/05/double-chocolate-chip-waffles-with.html
Adapted from Our Best Bites, Sara Wells & Kate Jones
Makes approximately 4 to 5 waffles
For the strawberry sauce:
4 cups strawberries, washed and tops cut off
¼ cup plus 1 tablespoon sugar
In a food processor, add strawberries and sugar, pulse until smooth. With a spatula, rub puree through a fine strainer into a bowl; discard seeds. Set aside.
For the waffles:
2/3-cup flour
1/3-cup cornstarch
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ cup unsweetened cocoa powder
¼ teaspoon salt
1/8-teaspoon cinnamon
6 tablespoons granulated sugar
1-cup milk
1/3-cup vegetable oil
1 egg
1 ½ teaspoons vanilla
½ cup mini chocolate chipsCooking sprayPowder sugar for sprinkling (optional)
Preheat waffle iron.
Whisk together flour, cornstarch, cocoa powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together sugar, milk, oil, egg, and vanilla until slightly frothy, about 1 minute.
Slowly add the wet ingredients into the dry ingredients a little at a time, whisking until just combined; be careful not to over mix. Stir in the chocolate chips.
Spray waffle iron with cooking spray. Ladle batter into waffle iron, being careful not to overfill. Bake according to the instructions for your waffle iron.To serve:Top waffles with powdered sugar and strawberry sauce.
Peanut Butter Truffles
Source - http://www.the-girl-who-ate-everything.com/2011/08/peanut-butter-cheese-ball.html
18 sheets of graham crackers, very finely crushed2 cups creamy peanut butter
3/4 cup butter, softened
3 cup confectioners’ sugar, sifted
chocolate candy melts or bark
sprinkles or decorations
Line a baking sheet with wax paper, place in freezer for later use. In a large bowl, combine graham crackers, peanut butter, butter, and confectioners sugar. Mix at medium speed till all ingredients are incorporated. I ended up using my hands to get everything combined. Shape the mixture into 1-inch balls and place on prepared baking sheet. Place baking sheet back in the freezer for 45 minutes or until peanut butter balls are firm.
In a small bowl melt chocolate candy melts or bark according to package. Using a spoon cover peanut butter balls with chocolate one at a time. Tap the spoon on the side of the bowl to remove the excess chocolate and place balls back on frozen baking sheet. Decorate with sprinkles, chocolate chips, or leftover graham cracker crumbles and refrigerate till chocolate is set. Devour.
Dark Chocolate Dipped Corn Chips
Campfire Delight Cake
Strawberry Shortcake
