The Springerle Series: Papercasting

 

Honey-jars-complete

By Fancy Flours Employee Lindsey K.

Welcome back for our second tutorial in the Springerle series! We’ll be covering how to make a papercast using our beautiful House on the Hill molds. Papercasts have so many uses. Put them on cards, use them as tags, wall décor, ornaments… or wrap honey jars to make a personalized gift as we’ll show you today.

Missed our first post where we made Paperclay ornaments? See it here! You’ll also get a quick history of what a Springerle is.

We used cotton linters from Arnold Grummer, who specializes in paper supplies. Their linters are non-toxic so you can feel safe going from cookies to papercasts and back! Grummer has pages of ideas and a papercasting video that is very helpful for our visual learners.

And now let’s make these adorable jar wrappers!

Materials:

  • Cotton Linters (we found ours from Arnold Grummer)
  • Springerle Mold (see all our available molds here!)
  • Water
  • Blender
  • Medium Bowl
  • Fine Mesh Strainer
  • Sponge
  • Towel
  • Drying Rack
  • Ribbon
  • Hot Glue Gun
  • Black Tea Bags (optional)
  • Colored Tissue Paper (optional)
  • Glitter (optional)
  • Colored Pencils (optional)

Instructions:

1. Fill your blender about 3/4 full of water.

For the darkened ivory effect shown in our tutorial: Use hot water, add two tea bags and let them steep for 4 minutes. The linters will dry slightly darker using the tea method than they appear when wet.

For color: Add colored tissue paper after you put in your linters (step 2). Start with small strips and blend. Add more until your desired shade is reached. Only use the tissue paper since it has paper dyes. Do not use other colorants. You can also add glitter for some subtle sparkle at this stage.

Tea-bags-in-blender

2. Remove the tea bags if you used them. Put a handful of paper linters into the blender and purée until it becomes a pulp.

3. Place your mesh strainer into the bowl. Pour a “pancake” of pulp into the strainer using a continuous, circular pouring motion. Make the pancake as big as your design. This saves you from having to reshape after the fact.

Tip: If the pulp isn’t coming out easily, you can add more water to the blender and re-pour.

Pouring-linters

4. Prep your workspace by placing a towel down. Have the sponge and drying rack within arm’s reach.

5. Dump the pulp from the strainer into your open, flat hand. Lightly press the pulp to remove some of the water, but you still want it to be very wet at this point. After pressing, plop the pulp onto the mold so it covers the whole design. (No need to coat the mold with a release agent). If you need more pulp, simply place it back in the strainer and pour more onto it from the blender. We used the Bee Skep for our honey jars.

6. Using the sponge, press out as much water from the  pulp as you can.

Sponging

7. Using a corner of the towel you’ve laid down, press the rest of the water out. Keep moving the towel to a dry spot as you press so that you can tell when most of the water has been extracted.

Tip: Make sure to press deeper parts of the design harder. For example, the bee’s abdomen. For particularly detailed spots, use your fingers to press the pulp into it.

Toweling

8. “Deckle” the edges by placing your thumb along the edge of the design and pulling off the extra with your fingers or tweezers. This gives a fun, home-made look, but you can also use scissors after the mold is dry to create a clean edge.

Deckling

9. Pick up the mold and turn it upside down. Gravity will be your aid. Lightly pull away all edges and carefully remove the cast.

Tip: If you’re unhappy with your cast, just toss it back in the blender and begin again!

Removing-cast

10. Place your papercast on the drying rack and let dry 12-24 hours (depending on humidity). You can make as many casts as you have pulp in your blender by returning the poured water right back into it. The water will last 3-4 more handfuls of linters before needing to be replaced.

Finished-bee

11. If you plan to color your casts, now is the time! After they’re dry, you can use acrylic paint, colored pencils or thin markers. We used colored pencils for this Cornucopia design.

Cornucopia-ring-three

12. Now back to our little bee! Gather your hot glue gun, honey jars, dried papercast and desired ribbon cut to the diameter of your jars. I put down aluminum foil and parchment paper to protect my work surface from the hot glue.

Honey-jars-craft-table

13. Using the hot glue gun, attach your papercast to the center of your ribbon.

Gluing-ribbon

14. Once that cools, wrap the ribbon and papercast around the jar and glue the two ends of the ribbon to each other.

15. Ta da! You’ve created a sweet personalized gift!

Honey-jars-complete

While I was at it, I made these cute napkin rings using the same method of attaching the cast to a ribbon.

Cornucopia-ring-on-plate

Owner of House on the Hill, Connie Meisinger, created several other beautiful papercasts. Here they are for a bit of inspiration.

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Slide 1: Pine Cone Card

Slide 2: These molds have retired, but we have a beautiful grape mold for your wine gifts in our Taste of Switzerland Set.

Slide 3: Gift tags of Fireworks, Pine Cone, Santafest and Snowman

Slide 4: Deep Santa Card

Slide 5: Bee made and colored with markers by our own Fancy Flours employee, Patty!

 

Show us what you’ve created! We would love to see your work either by email at info@fancyflours.com or in the comments below.

The Springerle Series: Casting

All-together

Guest Post By Fancy Flours Employee Lindsey K.

Welcome to our first post in a series detailing all the wonderful things you can do with a Springerle mold! We’ll be jumping a little ahead in time by making Christmas ornaments, but you can use any design to decorate gifts or simply your home year round.

But what the heck is a Springerle mold? We’ll start with a brief history.

The most common form of pronunciation is spring-er-lee, however, the traditional form is shpring-er-luh. The molds were originally carved out of clay beginning as early as the 14th century in Germany, Bavaria, Switzerland and the Alsace area of France. Their biblical pictures were transferred to cookies and breads to educate those who couldn’t read or write. The molds soon changed to wood and metal mediums and the pictures came to represent everyday life – weddings, animals, holidays, etc. While generally used to mold dense, cake-like cookies, the molds have a number of uses in the crafting world.

You can see how modern carvers like Dukasi make their molds here.

We use molds from the wonderful crafters at House on the Hill. They’re made of a sturdy wood/resin composite and are casts of actual vintage designs. Check here for our full stock.

And now to the fun stuff! We’ll be casting our ornaments in Paperclay and Delight. Why these mediums instead of regular clay? They’re non-toxic! So you can feel safe using your mold for baking as well as crafting. This could even be a family project!

Materials:

Instructions:

1. Knead your molding medium into a solid mass (we used Paperclay for this tutorial). Make sure there are no layers or your cast won’t come out cleanly. It helps to roll the dough rather than fold it. If your Paperclay seems dry, you can add a Tablespoon or less of water until it reaches the consistency you desire.

Tip: If you want your dough all one color, knead in a couple drops of acrylic paint to your desired shade.

Kneading-hands

2. Dust your work surface and rolling pin with cornstarch. We laid down our Tovolo Pastry Prep Mat before dusting. This makes for easier cleanup and your molding medium won’t stick to the table. Roll out the Paperclay as you would cookie dough.

Tip: Consider the depth of your design. Don’t roll your Paperclay thinner than the deepest part or you will lose the top details!

Rolling-out

3. Use a pastry brush (or large new paint brush) to dust cornstarch into the mold. In a pinch, you can drop the cornstarch into the mold with your fingers alone, but the brush makes for even dusting and keeps your hands clean. Be sure to dust the mold with cornstarch before every pressing!

Featured mold is Sleigh with Covered Bridge.

Brushing-mold

4. Lay the mold onto the Paperclay and use even pressure to push all sides and the center into it. Again, consider your mold’s depth and press accordingly. This can take some practice, but if you don’t like the imprint simply ball the dough and begin again.

Tip: Only want a piece of the design? Lay your mold face up and press the dough into the part that you wish to use. You can cut any excess with an exacto knife, spatula or dough cutter.

Pressing-top

Pressing-side

5. Lift the mold and cut out your design. If you have a cookie cutter to match your design, great! Otherwise an exacto knife, spatula or dough scraper will work just fine.

Tip: Only do one press at a time. If you do more than one, your dough will squish together and warp your design.

Cutting

6. Press your lollipop stick or straw where you would like to tie the ribbon. Coffee stirrers create nice small, neat holes and can be found at office supply stores. You can cut away excess Paperclay before or after this step.

Inserting-lolli-stick

7. Use a spatula to remove your imprint and place on a mesh cooling rack to dry 12-24 hours.

Tip: After drying, you can smooth edges by sanding with a nail file or oval foam cushioned sanding pad.

Setting-on-drying-rack

8. If you’d like to paint your designs, now is the time! Acrylics work great. We chose to paint the Pine Cone design.

Tip: For an extra smooth finish, paint a thin layer of white and let dry before applying other colors.

Painting-pinecone-hand

9. Pull your ribbon through the designated hole, tie it and you’re done!

 

**Molds shown at top: Cozy Hearth, Partridge in Pear Tree, Angelica, Sleigh with Covered Bridge, Pine Cone.

We would love to see what you create! Send your photos to info@fancyflours.com or attach them to a comment below.

25 Fun Crafts with Paper Straws

Guest Post by Fancy Flours Employee Lindsey G.

Straws-in-jars

The creativity of people astounds me. How did the Wright brothers think to connect bicycles to creating an aircraft? Or how did the artist go about chiseling the Winged Victory statue? Or how did all these wonderful modern artists below create such unique items from something as simple as paper straws?

Yes, they’ve transformed these versatile little tubes into anything from cake pop sticks to light fixtures. The best part is they’ve created instructions to make it easy for you to take your straw game to the next level.

1. Cookies and Milk

Have your cookies and milk, too! Add an extra touch to this cute idea by cutting cookies in a shape to fit your theme. Then just stick the straw through! With over 900 cookie cutters on hand, Fancy Flours has something for every occasion. Our No-Fail Sugar Cookie recipe is great to use so cookies hold their shape.

Cookies-and-Milk

Art and photo by weddingideasmag.com

2. Cupcake Toppers

Make personalized cupcake toppers with sprinkle packs. Because who doesn’t like to decorate their own cupcakes? With our large supply of sprinkles, you can mix and match to create a special pack for each person.

Sprinkle-pack-cupcake-toppers

Thank you Icing Designs for this kid-friendly idea and photo.

3. Placecards

Don’t let guests loose their place by setting out these adorable placecards. Stand straws in spools as shown, bottles, votives or anything else you have around the house. Try our washi tapes for back-to-school, Paris, general decorative and Christmas themes.

Spool-placecards

Art and photo by Helena Schaeder Söderberg of Craft and Creativity.

4. Wreaths

Make a wreath for any occasion or add a mirror and some metallic spray paint for an everyday fascinator.

4th of July wreath by Polka Dots on Parade. Blue and red straws here and here.

Halloween wreath by Tater Tots and Jello. Orange straws here.

Mirror featured on Style Me Pretty by Oak and Owl.

5. Vase Wrap

Update an old vase with a solid color or throw on a pattern for extra fun.

Vase-wrap

Art and photo by Amy Krist.

6. Flower Wands/ Bouquets

Create a glittery flower wand for your (or your kids’) inner fairy. Or make several for a cute everlasting bouquet! Check out our light green, kelly green and dark green straws for the stems.

Flower-wands

Art and photo by Icing Designs Online.

7. Confetti Sticks

Make homemade confetti sticks for your guests to shower you with at your wedding or for a party favor. We love the glitter details on the ends! Try neutral colors like gray or get creepy and crawly for Halloween with spiders. Fill with unique sprinkles for extra fun!

Confetti-Sticks

Art and photo by Best Friends for Frosting.

8. Rice Krispie Snacks

Quickest dessert ever! We have pre-made Rice Krispie sheets, colored chocolate melts, piping bottles, sprinkles and, of course, straws to make this your go-to dessert for every occasion.

Rice-Krispie-pops

Art and photo by Life, Love and Sugar .

9. Cupcake Liner Flower Straw Toppers

Love flowers and baking? Then these cupcake liner flower straw toppers are just what you’re looking for! Bring something new to the table for your luau or just to brighten your summer drinks.

Cupcake-liner-flower-toppers

Art and photo by The 36th Avenue.

10. Party Blowers

Party blowers are time tried and tested. They’ve lasted as party favors since their inception because they are just too fun! Make your own and give the gift of a laugh to your friends and family.

Party-Blowers

Art and photo by Made to be a Momma.

11. Paper Garland

Add a colorful garland to your photo booth, party décor or just to hang around the house for some color.

Halloween-garland

Art and photo by Tell, Love and Party.

12. Geometric Mobile

We’ve all seen the Himmeli art in stores lately. Traditionally, it’s a Finnish Christmas ornament made of straw, but it’s making its way into everyday décor. Now you can make your own for a tenth of the price! Start small with a bunting or go all out with this gorgeous mobile.

Light-fixtures

Art and photo by Brittany Makes.

13. Easel Displays

Mini anything is adorable. Baby animals, kid’s clothing and now easels! Use them to display your special cookies or hold placecards for guests.

Easels

Art and photo by Wants and Wishes Designs.

14. Flameless Candles

These couldn’t be more simple for a quick and sophisticated addition to a birthday treat. This would be ideal for a 1st birthday party! Go pink, blue or neutral with yellow or green straws. Don’t forget the matching cupcake liners!

Candles

Art and photo by Icing Designs Online.

15. Cake Topper

Top your cakes with a little banner! This is a simple design for Halloween, but get creative and write on the little triangles or change up the colors. We have almost every color of straws, twine and little sugar decorations to add some pizzazz.

Cake-Banner

Art and photo by Cake Journal.

16. Photo Booth Props

Create some classy photo booth props using straws as sticks. Photo booths have become a big hit for weddings, with most vendors printing two of each photo. This leaves one as a favor for the guests and one to put in the guest book. Add speech bubbles and hats and you and your guests will have a wild time!

Photo-props

Created by indie crafter Toffee Mag.

17. Wall Art

Make a sweet piece of art with nothing but a hot glue gun, straws and some ribbon. This artist chose a heart, but feel free to branch out! Try a star for New Year’s, an egg for Easter with our pastel collection or a wintery tree with our holiday set. Add a sweet note or saying with cardstock for a personal touch.

Heart-art

Wall art found in Paper Crafter Magazine, issue 78.

18. Picture Frame

Can’t decide which picture is your favorite? Feature family and friends in a sweet homemade frame that uses a glittery clip for easy photo switching.

Frame

Art and photo by Nicole Samuels of American Crafts.

19. Cupid’s Arrows

Play cupid (or Katniss) with these adorable paper arrows.

Arrows

Art and photo by Your Home Based Mom.

20. Color Pop

I’ve found myself putting flowers in cute old glass bottles a lot lately. There’s just something homey and comfortable about the look. This idea is a perfect way to add some extra color! Just stick the stems in the straw and you’re done.

Straws-in-bottles

Art and photo by Sara Lee of Sweet Little Gals.

21. Pop Sticks

Of course, we can’t forget about using them as cake, lollipop and popsicle sticks! Paper straws make it easy to match the colors of your party or wedding!

Smoothie pops by Pop Sugar.

Marshmallow pops by Honey and Lime.

22. Mini Tiered Cake Stands

For those of you looking for something to wow, this mini tiered cake stand is certainly the way to go! Fill the “trays” with teenie tiny cookies like this artist, or use small candies for a quicker addition. Try our Fluted Round Cookie Cutter Set to make them as large or small as you like or taper with several sizes.

Tiered-cookie-cake-stand

Art and photo by Bakerella.

23. Pixie Sticks

Pass out homemade pixie sticks at your kid’s next party! These are handmade with real fruit and sugar. So easy!

Pixie-sticks

Art and photo by Brittany from Edible Details, featured on Amanda’s Parties to Go.

24. Wrap Bracelet

Try your hand at jewelry making with this easy shabby chic design.

Bracelet

Art and photo by Mamma Miss.

25. Fondue Sticks

Throw a fondue party and include a variety of fun straw colors so guests remember which is theirs! Fold and glue a paper flag at the end with names for more personalization. This artist used bananas for their toppings, but you can go savory with cheese or sweet with angel food cake or Rice Krispies.

Fondue-sticks

Art and photo by Bakers Royale.

Bonus:

I couldn’t resist this ad from Nestea because it is just amazing! As I said at the beginning, I think people are so creative and it’s wonderful that they can come up with complex creations like this. We’d love to see what you come up with. Comment your ideas and photos below or send us an email: info@fancyflours.com.

3d-man

Photo featured on Buzzfeed.

 

Picnic Blanket Ice Cream Cake (with Ants!)

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Guest Post by Fancy Flours Employee Lindsey G.

I have a tendency to go overboard for parties. It’s a habit all the women in my family share. Everything just has to have a special touch. Tell me to bring rolls to an event and I’ll butter them up, top them with cheese and herbs and display them on a nice plate. Oh cupcakes? Sure let me just find matching liners and picks for the theme of the evening. With summer coming up, I’m already thinking of fun ideas for our outdoor gatherings – beach, cabin, Fourth of July and, of course, your ordinary barbeque.

The only hitch with Montana summers is the temperature. Hundred degree days don’t make for happy baking. So when trying to think of a unique cake for a picnic or barbeque that wouldn’t require an oven, I immediately thought of ice cream cake! What could be simpler? You can either buy one from the store or make the quick and easy recipe illustrated below with any flavor you desire.

Ok, now you’re wondering, “What’s so unique about an ice cream cake?” Well, not much until you add a cute chocolate picnic blanket and ants on top! A couple bars of white chocolate, a Red Gingham Chocolate Transfer Sheet, decorative ants, a touch of frosting and half an hour are all it takes to make your cake something for the books. Even the kids can help stir, mash and spread so the whole family can create something fun and delicious.

Let’s get started!

Ice Cream Cake

Ingredients

  • 1 half gallon ice cream of your choice (I chose mint for the refreshing taste)
  • 1 small container of fudge or caramel topping
  • 25 Oreos
  • 5 TBSP unsalted butter

Tools

  • 8” square cake pan
  • Medium bowl, microwave safe
  • Potato masher
  • Spoon, knife and fork
  • Ice cream scoop

Directions

  1. Melt butter in one of your bowls.
  2. Add Oreo cookies to bowl. You can break them apart now for quicker mashing or leave them whole. You do not need to remove the frosting in the middle.Oreos-in-Bowl
  3. Mash Oreos and butter together with potato masher until it’s a mass of small crumbs.Oreo-Texture
  4. Dump Oreo mixture into your cake pan and press into the bottom with a fork to form the crust. Chill if not using immediately.Oreo-Crust-Finished
  5. Scoop and press ice cream into your cake pan until it is half full.Ice-Cream-Squishing-Layer-1
  6. Spoon fudge or caramel topping over pressed ice cream. The back of the spoon is handy for spreading.Fudge-Spreading
  7. Scoop and press ice cream into your cake pan until it reaches the top.
  8. Freeze until you’re ready to top!

 

Picnic Blanket Topper

Ingredients

  • 2 Large bars white baking chocolate
  • Red Gingham Chocolate Transfer Sheet (find it here)
  • Decorative ants (find them here)
  • Frosting (green)

Tools

  • Medium bowl, microwave safe
  • Wax paper or parchment paper
  • Spoon
  • Spatula or spreading knife
  • Black marker
  • Long knife (non-serrated)
  • Grass piping tip (I used Julia Usher’s)

Directions

  1. Place transfer sheet slippery side up on wax or parchment paper. Measure and draw lines with your marker for an 8” by 8” square section.Measuring-TransferMeasured-Transfer
  2. Flip transfer sheet over so chocolate side is up. Leave on flat surface or in a cookie sheet for easy transport.
  3. Melt chocolate in microwave in 30 second intervals until completely melted and about 115 degrees Fahrenheit. This will usually be less than 2 minutes.
  4. Pour melted chocolate into the measured section of the transfer sheet and lightly spread into a thin layer. It is ok to go over the lines.Spreading-Chocolate
  5. Cool melted chocolate and sheet in the refrigerator until solid – 10 to 15 minutes.
  6. Remove sheet from fridge and place on flat surface (or leave in cookie sheet). Use the knife to cut along your marked edges to square up the edges. Warming the knife under hot water will help create clean lines.Cutting-Chocolate
  7. Peel off the transfer sheet.
  8. Place your “blanket” on top of your ice cream cake and use frosting or dots of melted chocolate to attach your ants.
  9. Pipe an edge of “grass” and you’re done!Finished-Full

Tips

  • Make your ice cream cake while the melted chocolate cools over your transfer sheet to save 15 minutes.
  • In a big rush? Buy a pre-made ice cream cake and cut your transfer sheet to size. This could work for round cakes too!
  • Save some hassle by buying a pre-made Oreo cookie crust in the baking section of your grocery store.
  • Oops! If you crack the chocolate when cutting, leave the chocolate transfer sheet-side down and rub a warmed spoon over the crack until it melts together. Re-chill to solidify before placing on your cake.
  • You can store the cake safely in the freezer (ants and all)!

NEW Simple Syrups – Not Just For Cocktails

Bang Candy Company Flavored Syrups are made by hand in small batches with only the finest ingredients. They’re perfect for making refreshing sodas, delicious cocktails and adding a touch of pizzaz to virtually any recipe! Simple syrups are not just for cocktails, you can add them to ice cream, pancakes, cake and much more.

Made with REAL ingredients. 100% natural. Versatile & amazing!

Lavender Mint Syrup

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This Lavender Mint Simple Syrup is like walking through a lawn of fresh mint and lavender, both soothing and exhilarating at once. The delicate old world bouquet of lavender blossoms paired with the sweet snap of fresh mint is nothing short of divine.

Ingredients: Water, Cane Sugar, Fresh Mint, Lavender Blossoms, Citric Acid.

BUY HERE

Lavender Mint Recipes

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Mint Lavender Mist

Pour syrup into flute glass and top with sparkling wine, adjust syrup to your own taste…Some like it sweeter than others!

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Lavender Mint Julep

Muddle syrup and mint leaves in julep cup. Fill cup with crushed ice and add bourbon. Garnish with fresh mint.

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Lavender Lift

Add syrup to soda and fill with ice.

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Lavender Mint Melon Salad

Toss melon pieces with fresh mint and simple syrup. Serve chilled.

Hibiscus Orange Blossom Ginger Syrup

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This Hibiscus Orange Blossom Ginger Syrup is so summery and floral but with a nice tart hibiscus bite. As with most of our syrups this goes very well in lemonade and tea but for a nice 5 o’clock pick-me-up try shaking up three tablespoons of syrup with the freshly squeezed juice of 1/2 a lime and a stiff measure of vodka, garnish with a twist of orange peel and serve up in a chilled martini glass!

Ingredients: Water, Cane Sugar, Hibiscus Flowers, Orange Blossom Water, Ginger, Citric Acid.

BUY HERE

Hibiscus Orange Blossom Ginger Recipes

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Hibiscus Bubbles

Pour Syrup into flute glass and top with sparkling wine.

Fancy Tip: Rim your glass with our Hibiscus Flower Crystals for extra flavor and pizazz!

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Hibiscus Orange Blossom Ginger Sunrise 

Combine tequila and orange juice in a highball glass with ice. Add syrup and stir.

Fancy Tip: Rim your glass with our Hibiscus Flower Crystals for extra flavor and pizazz!

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Hibiscus Bubbly Wonder

Combine the first 4 ingredients in a cocktail shaker and shake the living daylights out of it with a few cubes of ice for a minute or so, pour into a Champagne flute and top it off with the sparkling tipple of your fancy. Garnish with a twist and dance on through the night!

Fancy Tip: Rim your glass with our Hibiscus Flower Crystals for extra flavor and pizazz!

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Hibiscus Ginger Fizz

Combine syrup and soda and fill with ice.

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Moroccan Citrus Dessert

Select 3 different types of citrus from the market, I chose blood oranges, tangerines and grapefruit to add a bit of tang! remove the pith and peel with a knife. Slice the fruit laterally saving any juice run off and arrange artistically on a serving dish. Mix together the Hibiscus Orange Blossom Ginger Simple Syrup syrup with honey and the excess citrus juice and drizzle sparingly over the fruit. Sprinkle with a little cinnamon and scatter a fistful of toasted walnuts over the top and serve.

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Hibiscus Orange Trifle

Mix rum and Hibiscus Orange Blossom Ginger Simple Syrup and set aside. Arrange in layers, starting with cake pieces. Brush the cake pieces with the rum-syrup mixture to saturate before adding a layer of orange segments and whipped cream. Repeat process to fill the dish. Makes one large or 4 individual sized trifles.

Sweet & Tart Cookbook Sneak Peek

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When life gives you lemons . . . make a lemon (or lime, or orange, or grapefruit) dessert! Sweet and Tart brings a spritz of sunshine to the table with 70 totally tempting, accessible recipes. From irresistibly tangy-sweet Heavenly Lemon Squares to the unexpected Cream Cheese Muffins with Spinach and Lemon, these treats span sweet and savory, with recipes for frozen desserts, cakes, pies, breads, and favorite citrusy accents such as marmalade and curd.

The cookbook comes as a hardcover, with 176 pages with color photos.

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Meyer Lemon Drop Cookies – Sneak Peek of What’s Inside! 

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Makes about 60 cookies

Start to finish: 1 hour
Hands-on time: 20 minutes

Sometimes a soft, pillowy cookie is just the ticket to happiness. Especially a lemon bomb like these Meyer lemon–infused cookies. It’s a treat that every kid (and adult) would love to find in their lunchbox.

3 cups Error: [360] shortcode requires URL to be set unbleached all-purpose flour
2 tsp baking powder
1 tsp kosher salt
3/4 cup [170 g] unsalted butter, softened
1 1/2 cups [300 g] granulated sugar
Zest of 3 Meyer lemons; plus 1/4 cup [60 ml] fresh Meyer lemon juice, plus 3 Tbsp
1 tsp lemon extract
3 large eggs
2 cups [240 g] powdered sugar

Preheat the oven to 375°F [190°C]. Line two baking sheets with parchment paper.

Whisk the flour, baking powder, and salt in a medium bowl until combined. Set aside.

Beat the butter, granulated sugar, and two-thirds of the lemon zest in a mixer bowl on medium-high speed until light and fluffy. Beat in the 1⁄4 cup [60 ml] lemon juice and the lemon extract and then the eggs, one at a time. Turn the speed to low and beat in the flour mixture in three additions just until combined.

Drop the dough by tablespoons or use a 1-Tbsp scoop to scoop the dough onto the prepared baking sheets, spacing them about 2 in [5 cm] apart. Bake for about 20 minutes, or until just firm to the touch, rotating the baking sheets 180 degrees about halfway through the baking time.

Let cool on the baking sheets on wire racks for 10 minutes, then lift the cookies from the parchment with a spatula and let cool completely on the racks. Repeat to bake the remaining dough on the same sheets.

Combine the powdered sugar, 3 Tbsp lemon juice, and remaining lemon zest in a small bowl and blend with a fork to make a glaze. (If the glaze is too thick to drizzle, add a few drops of lemon juice or water.)

Set the wire racks over a baking sheet and drizzle the glaze over the cooled cookies with a fork. (The sheet will catch the drips, which can be scraped up and reused if you run short of glaze.) Let set for 20 minutes. Store, covered, at room temperature for up to 5 days, or freeze for up to 6 weeks.

Photos and recipe from www.chroniclebooks.com/blog.