These realistic rock cookies are so fun and surprisingly straightforward and forgiving to create! Once your cookies are baked and dipped in royal icing, you dilute food gel dye in vodka and just sweep, dot and stripe the cookies willy nilly. The surface of the icing is eaten away by the vodka, roughening the surface. These would be a great gift for the rockhounds in your life, or people you secretly think should eat rocks. Win-win!
Continue reading “Realistic Rock Cookies”
Click here for directions on making the chocolate maple leaves. I’ll be circling back with baking directions soon!
Continue reading “Maple Apple Cake with White Chocolate Leaves”
I love the vibrant flavor and tartness of strawberry and rhubarb. A strawberry rhubarb pie is one of the best things about spring. That and the end of another soul-crushing Chicago winter of course. I wanted to see if I could pack all that spring flavor into a tart resembling a lemon meringue pie, using rhubarb as the filling and adding strawberries to the classic Italian meringue topping. This Strawberry Rhubarb Tart does it all. It’s bursting with juicy flavor, rich and tart, and topped with pillowy swirls of strawberry meringue. Continue reading “Strawberry Rhubarb Tart”
Grassy matcha and ripe strawberry combine to make a meringue that tastes as cucurbit as it looks. Stripe your piping bag with green food dye, line the sides with your matcha mixture, then fill the center with strawberry meringue. Voila, Strawberry Matcha Meringue! Continue reading “Strawberry Matcha Meringue”
