Tuesday, March 13, 2018

BONBON Cookies - The Best Cookie of 1955-60

Today I'd like to share a really fun cookie that was all
the rage between 1955-60.  The BONBON Cookie - a
delightful little cookie that was baked with a candy
surprise in the middle, decorated, then served and 
eaten as you would a special box of chocolates!

Here's what Betty Crocker says about them in her

fascinated by these beautiful and delicious cookies which
were baked as cookies, served and eaten as candies."

These little gems are really easy to put together, but I 
highly recommend that you get a small ice cream scoop to 
make these. It guarantees even scoops which gives you a 
very pretty presentation. It also makes things a lot 
easier and faster because the scoop does the shaping
for you. 

After shaping the dough around your filling, pop
 them onto a baking sheet lined with parchment paper
and bake for 15 minutes. Dip tops into prepared icing 
and decorate with small candies, pieces of glace' 
cherries nuts etc.





1/2 cup butter, softened
3/4 cup sifted confectioners' sugar
1 tablespoon vanilla extract
1 1/2 cups sifted all purpose flour
1/8 teaspoon salt


1 cup sifted confectioners' sugar
2 tablespoons cream (half & half)
1 teaspoon vanilla extract
food coloring of choice 


Heat oven to 350º.  In the bowl of a mixer combine butter, 
sugar, vanilla, and food coloring. (if you want to make 
several colors from one recipe you would divide the 
mixture into separate bowls and tint each with your
choice of color.) 

Wrap a level tablespoon of dough around your chosen
filing or using a small ice cream/cookie scoop, fill with
dough then insert filling into center of dough and with
your fingers, press some of the dough around filling
to enclose.

Bake 1" apart on a parchment lined baking sheet 15 
minutes until set but not brown.

Dip tops of warm cookies in icing.
Top each cookie with coconut, nuts, colored sugar,
chocolate pieces or any other colorful topping you


1. Chocolate Dough: add one square unsweetened
chocolate (1oz) melted.

2. Brown Sugar Dough: 1/2 cup brown sugar (packed)
in place of confectioners' sugar.




I made these two separate times. The first time I made 2 
batches - one using the chocolate variation inserting some 
chocolate chips into the center. The other batch I tinted pink,
 inserting a macadamia nut into the centers.

 The second time, I tried to create a more vintage look,
like those in the book.

These Bonbon Cookies are easy petits fours for a ladies' 
tea party! Serve them in mini cupcake liners for a fancy 
presentation. Just choose your colors and toppings - the
possibilities are endless! 

Happy Baking!!

Friday, March 9, 2018

Vanilla Shortbread Butterflies for Spring Gifting

I usually don't repeat a recipe but I wanted to share with
you these cute little Vanilla Shortbread Butterflies that I 
made today! You may remember the Vanilla Shortbread 
Bunnies that I made last year. It's a wonderful recipe that
I make over and over. It's definitely one of my favorite
go to shortbread recipes!

The dough is easy to roll out and doesn't require 
any chilling time.

It's easy to cut out.....

Bakes in just 15 minutes....

Perfect for any season or holiday - just pick your shape!

adapted from here


1 cup butter, room temperature
1 cup icing (powdered) sugar
2 1/4 cups all purpose flour
2 tablespoons pure vanilla (yes, tablespoons)


Preheat oven to 325F. In a stand mixer fitted with
a paddle attachment, cream the butter and icing
sugar on medium speed until light and fluffy. 
Scrape down the sides of the bowl.

Turn the mixer to low and add the flour and mix 
until just combined. Scrape down the sides of the
bowl. Add the vanilla and mix to combine.

Place the dough on a lightly floured work surface.
Use a ruling pin to roll out the dough to about 1/4
inch thick. Use a cookie cutter of your choice to cut
out as many cookies as you can from the dough.
 Carefully transfer to a parchment lined
cookie sheet and place about 1/2" apart.

Bake in the preheated oven for 15 minutes or 
until the cookies are lightly golden brown around
the edges.  Remove from the oven. Transfer to 
wire racks to cool.

Enjoy!! ❤️👩‍🍳

Tuesday, September 19, 2017

Vintage Baking ~ Gateau Bonbons

I love looking through vintage cookbooks - especially vintage 
baking books. I get so many ideas for my tea parties hidden in 
these rare old books! I found today's recipe in a wonderful 
vintage cookbook called Betty Crocker's Cooky Book. 
It's a reprint of the original that appeared in 1963.

This pretty recipe for Gateau Bonbons caught my eye 
because  the name was intriguing and I loved the idea of 
serving tiny frosted filled cookies from France
Just sounds so special!

I've always loved bite size sweets - even if they take 
a bit more time to prepare. What I always say is that 
Afternoon Teas are a special event (unfortunately not a 
daily ritual here in the States) and it's always best to go 
all out and not worry about the extra trouble (or the 
extra calories lol!)  The extra effort is always 
worth the happiness that it brings! 💗

So, let me show you how I made them!  
I combined the first 6 ingredients in my mixer using 
the paddle attachment. Sifted together and added my
 dry ingredients, and chilled for 30 minutes.  Then I
divided my mixture into 4 pieces and rolled one
quarter out at a time, keeping the rest of the dough
in the refrigerator. I rolled the dough to between
1/8" - 1/4" and cut out as many 1 inch rounds as
I could. I kept the scraps to each of the 4 pieces
and rolled them out together at the last.

If you don't have a 1" round cookie cutter, other
things can be used instead. You can use the open
end of a piping tip or a cap/top of some sort.
Onto a baking pan covered with parchment paper
place as many cookies as you can 1" apart.
Pipe no more than 1/2 teaspoon filling onto
each. Top with a second cookie and seal edges
with floured fingers. 

I found that it was a lot faster to pipe the filling instead
of using a spoon. (I'm sure though, that Betty Crocker would
 have used a disposable piping bag had they been available!)  
I piped half the cookies with orange marmalade and half 
with prepared lemon curd. Be sure to stick with the 1/2
teaspoon of filling to prevent leaking. 

My favorite filling was lemon curd, but you can fill
with your favorite jam, or even....nutella?! Hmmm...

Bake at 350 degreesF for at least 10 minutes or
until the edges are slightly browned. When cool,
frost with tinted icing.  I just used my small butter
knives to swirl the icing on the top of the cookies.
You could also place an edible pearl or candy
ball on top before the icing dries.

When the frosting has dried, display on a pretty 
cake stand or glass dish.

The bonbons look so pretty displayed here with other
sweets - R-L: Lace Roll-Ups, Florentines, and 
Chocolate Orange Puffs. Yum!


2/3 cup butter, softened
1 cup sugar
1 egg
3 oz cream cheese, softened
1/2 teaspoon lemon juice
1 teaspoon lemon zest
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
lemon curd, orange marmelade or
jam of your choice


2 cups sifted confectioners' (icing) sugar
1/8 teaspoon salt
1 teaspoon vanilla or other flavoring
3 tablespoons half-n-half (cream) or
2 tablespoons water
Food coloring of choice

Place first 6 ingredients into a mixer fitted
with a paddle attachment and mix until 
light and fluffy. Sift together dry ingredients
and add to butter mixture. Remove dough to
a piece of plastic wrap and chill 30 minutes.

Heat oven to 350 degreesF. Divide dough
into quarters and roll out one at a time
onto a lightly floured surface. (Keep extra
dough chilling.) Cut out as many 1 inch 
rounds as possible. Keep scraps in 
refrigerator and roll out together at the

Working in batches, Place half of the 
cookies 1" apart onto a parchment
lined baking pan. Pipe no more than 1/2
teaspoon filling onto center of each cookie 
round. Top with a second cookie round and
seal edges with floured fingers.

Bake for at least 10 minutes or until edges
are slightly browned. Remove from oven
and let cool on baking pan. 

To make icing: blend sugar, salt, and
flavoring.  Add enough cream until icing is 
easy to spread. Tint with your choice of food 
coloring. Spread on cooled cookies. Makes 7 
dozen 1" bonbons. 🍥

If you've made any of the recipes from this cookbook
and were pleased with the results, I'd love to hear 
from you! Thanks so much for visiting!!

Thursday, May 18, 2017

GF Amaretti Tray in 30 minutes

Need a yummy Hostess Gift or a special tray of sweets to
bring to a Tea or Shower? I gotcha covered! If you have 
30 minutes I can show you how to create this beautiful
 tray of Amaretti and they're naturally gluten free!

These Amaretti are soft on the inside and chewy 
on the outside. To me, they're better the next day
because they become chewier the longer they sit! 
(Which isn't long in my house!!) Each different 
"topping" you roll them in gives them their own 
special flavor. I just adore these cookies!

 The cookie dough only takes 5 minutes to prepare, 
then all you have to do is form the dough into balls 
and roll in your favorite nuts, coconut (I used shredded 
unsweetened), sprinkles or sugars etc. 

So first, organize your "toppings." You need one 
small bowl for each "topping" that you want to 
use, then add them to the bowls.

To make the cookie dough, whip the egg whites to 
stiff peaks then fold in the rest of the ingredients. 
Thats it!! Using a small cookie scoop,  place mounds 
of dough onto a parchment covered baking sheet. 
You should get 24 cookies. 
Next, roll each mound into a smooth ball, then roll into 
your "topping" of choice. Place on another parchment 
lined baking sheet 1" apart and bake for 15-17 minutes. 
Let cool on baking sheet.


2 egg whites, room temperature
1 3/4 cup (190g) ground almonds
3/4 cup (150g) extra fine granulated (caster) sugar
1/2 teaspoon pure almond extract (or more - to taste)
1/4 teaspoon vanilla extract

For Rolling in:

1/4 cup each of your choice of:
chopped sliced almonds,  sprinkles, nonpareils, 
coconut, powdered (icing) sugar, granulated sugar.

Preheat oven to 350 degrees F. 
Line a baking pan with parchment paper, 
set aside.

In a mixer with whisk attachment beat egg
whites to firm peaks. Fold in the rest of the ingredients.
Using a small cookie scoop (1 1/2"across) or your hands,
form into balls then roll into desired toppings.

Place 1" apart on a parchment lined baking sheet and 
bake for 15-17 minutes. Let cool on baking sheet.
To serve, place cookies in mini cupcake liners,
then arrange on a pretty plate or Afternoon
Tea Stand. Makes 24 cookies.

For an extra special look, I like to serve Amaretti 
in mini cupcake liners. Makes them look so fancy!!

These are perfect in the morning with Coffee
or in the afternoon with Tea!!

Afternoon Tea in 30 minutes? You got this!! xo!!

Friday, May 12, 2017

Tart Lemonade Mini Pavlovas

Today's recipe is super cute and super fun - Mini 
Lemonade Pavlovas!! The shell is tart, the filling is
sweet, and it's topped with an pretty sugar daisy!

My secret ingredient in the lemonade meringue
shells is lemonade Kool-Aid. It gives these 
meringues a wonderful tartness. They are so
good!! You've gotta try these! They'll make 
you smile!! 😃

Isn't my vintage egg cup the sweetest?!!! I thought
it looked so cute with the miniature teacup! squee!!!

I loved how these turned out, but I did have to add 
a bit of food coloring in order to get a pretty bright 
yellow. The Lemonade Mix added flavor, but not a lot 
of color so I added enough powdered food coloring 
until I got the shade that I liked.  If you don't have 
powdered food coloring I recommend 
gel (paste) food color.



4 egg whites at room temperature
1/4 teaspoon cream of tartar
*1 1/4 cup powdered sugar, sifted
powdered yellow food coloring (or use gel/paste color)
1 cup heavy or whipping cream
1/4 cup powdered sugar, sifted


Preheat oven to 225 degreesF.

In the bowl of a stand mixer using the whisk 
attachment, beat the egg whites until foamy.
Add the cream of tartar and whisk until you
get soft peaks. Gradually add the sugar, one
tablespoon at a time followed by the lemonade
mix and food coloring. Increase speed to medium
high and beat to stiff peaks.

Place the mixture in a piping bag fitted with a
star tip and pipe meringue shells onto a baking
sheet lined with parchment. Bake for 1 1/2 to 2 
hours or until crisp. Remove from the oven, let
 cool for 5 minutes and place in an airtight 
container until ready to serve.

Right before serving whip the cream and sugar
 in a chilled bowl with chilled beaters until you
get stiff peaks. Place into a piping bag fitted
with a round tip and swirl into meringue shells.
Top with a sugar daisy or edible flower.

*This a great tip for measuring powdered sugar. As always, 
with baking, everything is precise! Here's a great post 
about measuring ingredients.

These Pavlovas would be perfect for any Spring or 
Summer Tea Party! Really cute for a Baby Shower! 
So fun for a Birthday Party! 

Just remember that meringues do not like humidity, 
so keep the shells in a ziplock bag until serving 
time, then pipe in the whipped cream and enjoy!!

Friday, May 5, 2017

Lemon Buttercream Cakes from Teatime Magazine

What could be more lovely for a Spring Tea Party than
scrumptious flower adorned Lemon Buttercream Cakes?!
Today's recipe is one of my favorite little cake recipes
 from TeaTime Magazine. 

It's an easy cake recipe that uses a lemon cake mix and
an equally easy lemon buttercream frosting that you can
throw together in 5 minutes! 

These sweet little cakes graced the cover of TeaTime
Magazine's 2017 March/April issue, and were topped 
with pretty little white Begonias

My cakes are adorned with little pink begonias from
my garden. The flowers are actually edible, very 
easy to grow, and make your cakes look so lovely!!
I wanted to decorate my cakes with both pink and 
yellow buttercream so I made the buttercream, 
then transferred half of it to another bowl and 
tinted one half pink and one half yellow.

 Then I placed the buttercream into 2 piping bags
fitted with a Wilton 2D or 1M tip, and just swirled
the buttercream onto the cake rounds.
I love the ruffles that the buttercream makes! So pretty!

I used a smaller cookie cutter than the recipe suggested
and would NOT recommend this to you because the
smaller size of the cakes made them unstable. Teatime
Magazine suggests using a 2 1/4" cutter.

adapted from TeaTime Magazine


1 (18.25-ounce) lemon cake mix, such as 
Duncan Hines Lemon Supreme
3 large eggs
1 cup water
1/4 cup vegetable oil
1/3 cup sour cream
1 recipe Lemon Buttercream (recipe follows)
Garnish: fresh primroses, begonias or other
edible blossoms


Preheat oven to 350F. Line a 17x11 inch rimmed
baking sheet with parchment paper. Spray with non-
stick cooking spray. Set aside.

In a large bowl, combine cake mix, eggs, water, oil, and
sour cream. Beat at low speed with an electric mixer until
moistened, approximately 30 seconds. Increase speed to 
medium, and beat for 2 minutes, scraping sides of bowl as
necessary. Pour batter into prepared pan, and level with a
spatula. Rap pan on the countertop sharply several times
to reduce air bubbles.

Bake until cake is golden brown and a wooden pick inserted 
in the center comes out clean, 18 to 20 minutes. Let cake cool
completely in pan. (I found it easier to cut the cakes out after
chilling the cake in the freezer.)

When cake has cooled, cut 24 rounds from cake, using a 
2 1/4-inch round cutter. (I used a smaller cookie cutter,
which I don't recommend because it was difficult to get
the cakes to stand straight.)

Place Lemon Buttercream in a piping bag fitted with a
large open-star tip (Wilton #1M).  Pipe a circle of
buttercream onto 12 cake rounds. Top each with another
round of cake, pressing lightly to adhere. Pipe a
decorative rosette of buttercream onto top of each
cake round. Garnish each cake with an edible flower,
if desired.

**Cake may be baked in advance, cut into rounds, and
frozen in an airtight container, with layers separated by
waxed paper, for up to a week. Let come to room 
temperature before frosting. Store, covered, in the 
refrigerator until ready to serve.

Yield: 3 1/2 cups ~ Prep: 5 minutes


1 cup salted butter, softened
6 cups confectioners' (icing) sugar, sifted
2 teaspoons fresh lemon zest
1/4 cup fresh lemon juice
1 1/2 teaspoons lemon extract
Yellow paste food coloring, such as Wilton lemon yellow


In a large bowl, combine butter, confectioners' sugar, 
lemon zest, lemon juice, and lemon extract.  Beat at low
speed with an electric mixer until combined, scraping
down sides of bowl as necessary. Increase speed to high, 
and beat until light and fluffy. Add food coloring until
desired shade of yellow is achieved.

Use immediately, or refrigerate in an airtight container
until needed. Let buttercream come to room temperature
before using, and beat at high speed with an electric
mixer for 1 minute.

Mini Pink loves to make mini treats for her Barbie Teas
with whatever recipe I'm making that day and I thought
that these tiny frosted cakes turned out really pretty!!

Thanks so much for stopping by!! Happy Baking!!