savor: sweet citrus!

i want to make this cake.


and just stare at it for a while.

and let me just say that being able to withold my fork from immediately digging in to that lemon curd center would be saying a lot.

beautiful!

[images and recipe via apollinas]

savor: squirrel cookies + milk

earl grey shortbread cookies in the shape of squirrels with a side of almond milk...yes please!

this is one of my go-to sweet treats...the bergamot in the earl grey and the creaminess of the butter make for one heavenly cookie. and i happen to have a thing for squirrels, so getting to use a squirrel cookie cutter just makes things that much more fun!

earl grey shortbread cookies

2 cups all-purpose flour

2 tablespoons loose Earl Grey tea leaves

1/2 teaspoon salt

3/4 cup confectioners' sugar

1 teaspoon pure vanilla extract

1 cup (2 sticks) butter, room temperature

In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.

Preheat oven to 375 degrees F.

Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

Makes 2 dozen

[recipe via food network]

savor: macaron chez tout de sweet

i've had macarons on my mind since this scrumptious photo, so when i found that tout de sweet, a new french pastry shop, recently opened in bethesda i just had to go and get my hands on some! these are my new favorite sweet treat (sorry red velvet cupcakes...) and definitely worth the trek outside of the district!

 

savor: macaron chez laduree

les macarons de laduree...que magnifique!

[image via papillon noir]

savor: millionaire's shortbread

a yummy sweet treat that has become one of my holiday-time go-to's...especially since it only has 5 ingredients!

2 sticks butter (shortbread), 2 tablespoons butter (caramel layer)
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt

2 14-oz cans sweetened condensed milk
3/4 lb good-quality milk chocolate

Shortbread: 
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely. 

Caramel Layer: 
In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature. 

Chocolate Topping: 
In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!

[photo and recipe via food network]