Happy Spring Friends! We couldn’t be more excited for the warm weather that is just around the corner and that feeling that everything is new again! There’s something so fresh about bright green grass peeking out and the bright yellow forsythia bushes blooming, announcing the change in season. This inspired our packaging and decoration for this month’s treats:
Pistachio Sugar Cookie Bites
Lemon Glazed Swedish Puffs
Carrot Cake Cupcakes
Pistachio Sugar Cookie Bites. We had been trying to incorporate pistachios in one of our desserts for a while now and this seemed like the perfect opportunity. The sugar cookie recipe we selected was sure to be soft and chewy due to the cream cheese and the dark chocolate drizzle really accentuated the purple colored covering on the crushed pistachios we sprinkled on top.
Lemon Glazed Swedish Puffs. As you have probably figured out by now, Peachie and I (Peachie slightly more so than I) are obsessed with bees, honey, hives, tea, and the combination of pale yellow and black. I couldn’t resist forming the Danish dough into hives and embellishing the wrapper with scrapbooking bee stickers after they were glazed. Actually, I struggled to follow the forming directions for the Danish making a spiral shape instead. After the first batch baked, the end of the dough that began in the middle of the circle puffed up vertically. This was what actually convinced me that with a little more help, it could become a beehive. And, isn’t it funny how these coincided with the spring theme. These are an ideal treat to include in a selection for an afternoon tea. They are so soft and lemony and cute.
Carrot Cake Cupcakes. Our crowning success, unintentional but wonderfully surprising, was the Carrot Cake Cupcakes we topped with cream cheese icing and toasted coconut. These cupcakes are intensely satisfying! They are light and moist with a smooth texture and delicious due to the contrast of tart cream cheese and sweetness of the cake. Peachie and I couldn’t just stop with one. And, by the way, this is against our usual (and strict!) taste-testing policy of splitting only one treat lest we turn into giant cupcakes ourselves.
We decided from the beginning to use only fresh carrots and pineapple in the cupcakes, instead of adding in various fruits and nuts like golden raisins, coconut, and walnuts. This runs counter to my normal way of thinking that adding more ingredients means more taste and more moisture. But, in this case, simple was the way to go, allowing the customer to concentrate on the delicate sweetness of the pineapple. Finally, the oil in the recipe really added to their light nature and gave each cupcake an awesome golden crunchy top. Needless to say, we plan to keep these as a part of our annual Spring Menu lineup.
We hope our treats will continue to provide you with inspiration and a smile,
corrie @ Peachie’s Treats