Here's another
FEATURE FRIDAY for you!
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Jenna began her lovely "lifestyle" blog in 2009 because: "I LOVE to entertain/host, try new recipes, cook delicious food and drink pretty and fabulous cocktails. I like wine, too. A lot. Whenever I have a party or try a new recipe or bring a dish to a get-together, people always ask for the recipe. I tend to talk (obsess?) about the food I made or how pretty and tasty the cocktails were, so I thought I'd start a blog to share recipes and talk about food." --Jenna, Eat.Drink.Pretty
I INSTANTLY FELL IN LOVE WITH THE PHOTOS, IDEAS & RECIPES ON THIS SITE!
Here are a few of my favorites:
TOMATO, BASIL & MOZZARELLA CROSTINI APPETIZER
INGREDIENTS:
1 french baguette
1-2 tablespoons extra virgin olive oil
1 bunch fresh basil
2 roma tomatoes, sliced
Fresh mozarella, sliced
Salt and pepper
STEPS:
- Preheat the oven to 425 degrees.
- Slice baguette into 1/2 inch pieces.
- Lay on a baking sheet and drizzle with olive oil.
- Place 1 slice tomato and mozzarella onto each baguette.
- Baking for about 10-15 minutes, or until mozzarella cheese is completely melted.
- Season with salt and pepper.
- Top with one basil leaf.
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Beautiful!
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GLITTERY LEMON SANDWICH COOKIES
COOKIE INGREDIENTS:
1 1/3 cups all-purpose flour
2/3 cup cornstarch
1/4 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
1/2 cup confectioners' sugar
1 tablespoon grated lemon zest
1 teaspoon vanilla
White and colored sanding sugars
FILLING INGREDIENTS:
1 cup confectioners' sugar
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons light corn syrup
1/2 stick (4 tablespoons) unsalted butter, softened
EQUIPMENT:
2 large baking sheets
parchment paper
a heavy-duty sealable bag
electric mixer
COOKIE STEPS:
- Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
- Whisk together flour, cornstarch, and salt.
- Beat together butter and confectioners' sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
- Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
- Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes.
- Transfer cookies on parchment to a rack to cool completely.
- Form and bake more cookies on second baking sheet.
MAKING FILLING & COOKIES:
- Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.
- Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.
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