|Detail: On the bottom of each prosecco glass,
I put little star ornaments that I found at a decoration store.
|Calm and Collected. Wearing: Senegalese print shirt, Tod loafers.|
I made: Mini Passionfruit Pavlovas, Rose Apricot Jam Linzer Cookies, White Chocolate Dipped Strawberries, and Gluten Free Pumpkin Chai Cupcakes. Recipes below…
|Blogging in Intermix top, vintage leather collar, Zara trousers, Sergio Rossi shoes.|
Gluten Free Pumpkin Chai Cupcakes
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White Chocolate Dipped Strawberries
400g good quality white chocolate, chopped
2 pints fresh strawberries, washed and patted dry
Lay parchment paper onto 2 trays. In a double boiler, melt the white chocolate. Dip each strawberry in white chocolate, until it is fully covered. Transfer to the parchment paper and allow to cool. Store in the fridge.
Rose Apricot Jam Linzer Cookies
Follow any sugar cookie recipe of choice. I used the tried and true Canadian Living Magazine Sugar Cookie Recipe.
Jam for the filling. I used Rose Apricot Jam.
Once the dough is rolled out onto the counter (as will indicate in the recipe), cut 6 star shapes with a star cookie cutter. Cut another 6 star shapes, but this time cut the centres with a smaller star shape cookie cutter. Continue until dough is used. Bake cookies as indicated in the sugar cookie recipe of choice.
Mini Passionfruit Pavlovas
In the following recipe, instead of using strawberries and pomegranate, squeeze the juice and seeds of a passionfruit onto the pavlova… simply divine!