Simple Chic Florals..

via martha stewart

saffron meringue cookies

Meringue Cookies

adapted from Cannelle et Vanille

50 grams egg whites

50 grams sugar

50 grams powdered sugar, sifted

saffron

sweet cream

In a bowl, whip the egg whites fully until a light meringue forms. Slowly and while whipping, sprinkle in the granulated sugar and let it whip to stiff peaks. Stop whipping and fold in the sifted powdered sugar. be gentle not to deflate the meringue too much.Place the meringue in a pastry bag fitted with a plain tip (number 5) and pipe little meringue kisses onto a sheetpan lined with parchment paper. Bake at 175F (or lower if your oven permits it) until dry. You should be able to lift it from the pan without sticking. just before serving , add some saffron strands to some sweet cream and sandwich inbetween two cookies..

Store in an airtight container only before using the filling, as it may get soggy.

enjoy with a cup of creamed tea! Yum!

madame sucre photos

Vintage Flair

I admit that I have a crazy addiction to anything vintage.. specially vintage tea sets and old photographs ..
I was so happy to find this blog written by a very creative mom , who plays with old vintage items to create beautiful packaging and journals..

even cake stands!

check out her blog and more inspiration from her usual simple daily life!

via Vintage Flair

Napkins to Love

via various resources and ThePartyDress

Once Upon A Time..Part II

Rememer this?

via Ilovelolliblog

Soft Pallettes..

via Atelie Gaaya

Vintage Tea Party

via A Fanciful Twist

TasteSpotting Challenge..

My very dear friend Asma is now living in Canada , 100,000,000,00 miles away from me.. we both share the love of baking and cooking in general. She called me one day asking if we can have a challenge that can go between the two of us every week so we can support each other and be in touch all the time..

Our challenge is to randomly pick a number from Tastespotting.com .. then make that recipe in A WEEK time. we'd post photos on our blogs..share experiences , discuss methods and mostly have fun and learn learn learn :)

so for the first challenge.. I chose RANDOMLY ( knowing that tastespotting is at number 6xxxx . I chose 63202

which happens to be Modest Carrot Cake by Running With Tweezers .

Modest Carrot Cake -

makes between 6 and 8 generous servings - recipe originally from Chocolate: A Love Story by Max Brenner

1 stick butter, softened
1/2 cup good quality wildflower honey
2 large eggs
3/4 cup milk
1/4 cup orange juice
2 1/2 cups all purpose flower
2 tsp. baking powder
1/2 tsp. salt
3 cups freshly grated carrots (about 8 carrots)
1/2 cup chopped California dates
1/2 cup chopped candied ginger
6 ounces dark chocolate, coarsely chopped into chunks (i used Scharffen Berger)

- Preheat the oven to 350 F. Lightly grease a 9 inch round cake pan.
- In a mixing bowl, beat the butter and honey until smooth. Add the eggs, one at a time, mixing well after each addition. Mix in the milk and orange juice.
- In a separate bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the wet, mixing until just incorporated. Fold in the carrots, dates, ginger and chocolate until just combined.
- Pour the batter into the prepared pan and rap the pan a few times against the counter to knock out any air bubbles. Bake until the crust is a light golden brown and a skewer inserted into the middle comes out clean, about 30 minutes. Cool on a rack. Dust with confectioners sugar before serving.

Ok Asma.. Show us what You got :)

via Running With Tweezers

Martha's Good Things..

Leftover Pie Dough

The scraps of dough that get left behind when a pie heads for the oven can be turned into delectable little treats. Be imaginative: Cut your leftover dough into strips, and practice your lattice-weaving technique; braid, twist, or tie the dough in knots; scrunch it into a free-form fan. Sprinkle them all with cinnamon and sugar before you pop them in the oven. Or pinch the sides of a flat circle into a cup, and drop a dollop of jam into the center to make a miniature tart. Since these tiny pastries take only about 10 minutes to bake (remove them from the oven as soon as they turn golden brown), you can be nibbling on them while your pie's still half-baked.

via martha stewart

Shabby Lunch Carrier !

via MathewMeadStyle