life according to three j. sisters - weddings, parties, lifestyle.
Can you unscramble the words in the title to this post?
The correct answer is: thank you.
We owed some very special people a thank you, so the kids and I got creative with our words. With delicious, homemade shortbread, and Ghiradelli chocolate as our base, and just a hint {in this case the hint word was, gratitude}, we created a cookie scramble ‘thank you’.
{images via j. sorelle}
Peaches are abundant and a fave at our local Farmer’s Market this summer. Marscapone cheese has been a favorite around our house too. Combine the two, and its pure decadence. This would make for a great dessert for the last summer BBQ on the calendar.
Peach Fruit Nachos
Ingredients:
Cinnamon-Sugar Candy Pecans, chopped {follow this recipe…it’s so so good. Save the leftovers for a sweet snack}
2 peaches
2 tablespoons butter
8 oz container Marscapone cheese
3 tablespoons sugar
1/2 tsp cinnamon
1-2 tablespoons honey
Puff Pastry or Pillsbury Crescent Roll
How To:
Bake Cinnamon Sugar Candy Pecans according to these instructions. I rubbed off all the excess sugar once the pecans baked, and then chopped the pecans for these nachos.
Roll out the Puff Pastry or Crescent Roll dough. Press in the seams {if any} and then cut into triangle-shaped chips.
Place the chips on the baking sheet, brush the top of each of them with butter, along with 1/4-1/2 tsp sprinkling of cinnamon and sugar mix, then bake according to packaging instructions.
Combine the Marscapone cheese with the honey and mix well.
Cut the skin off the peach and chop into small pieces.
Once cool, top with a large scoop of the Marscapone mixture, peaches and pecans.
If you feel extra sweet, drizzle with melted chocolate.
Devour.
{images via j. sorelle and adorable banner from The Banner Shoppe}
I’ve been craving sugar cookies lately. And, when I crave something, I have to make it. I had absolutely no time today to make it and had way more important items on the to do list, but when a girl craves some sugar, a girl needs some sugar. So, the kids and I baked today…and I’m really glad I did because it was delicious. And, the perfect summer treat. The entire family loved it…and I still have 2 leftover for breakfast.
Sugar Cookie Cups
yield about 14-16 cups
Sugar Cookie Ingredients
1 stick + 3 tablespoons butter
3/4 cup sugar
1/2 teaspoon vanilla
1 egg
4 teaspoons whole milk
2 cups all-purpose flour
1.5 teaspoons baking powder
1/4 teaspoons salt
Cheesecake Filling Ingredients
1 8oz package of softened cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla
How To
Cream the butter, sugar and vanilla together in a medium bowl.
Then, add the egg and milk, and blend again.
In a separate bowl, add all the dry ingredients including flour, baking powder and salt.
Combine the dry ingredients with the creamed butter/sugar/vanilla/egg/milk mixture and blend until fully combined.
Form the dough into a large semi-flat pancake in between wax paper and freeze for 20 minutes.
Set the oven to 350 degrees.
Coat a cupcake pan with non-stick cooking spray.
Grab a handful of dough {about 2 tablespoons} and press the dough in the bottom of each muffin cavity. Fill the cavity about 1/2 way up the sides, forming a cup shape. Make sure the sides are not too think, as it will begin to fill your ‘cup shape’
Bake for 12-15 minutes.
Remove from the oven and allow to cool. If the centers filled in too much, just use a spoon or the end of a tablespoon to press the center back down.
Add about a tablespoon of the yummy cheesecake filling to each cookie.
Top with bright and delicious fruit.
There is nothing my 6-year-old and 2-year-old son loves more this summer than worms, water and dirt {mud}. And there is nothing my 4-year-old daughter loves more than sugar. So, for their recent birthday celebration at school, we made dirt pudding cups, which I lovingly call ‘worm pudding with a budding flower’ {my husband thinks the flower looks like the kind that opens up and eats people, but I was going for a tulip}. You decide for yourself, but whatever flower you think it is, make this dessert. So yummy.
Chocolate Mousse
{recipe by Kimi Hansen}
makes 13, 9 oz elegant plastic cups or more if you use smaller shot glasses
Ingredients
2 cups chocolate chips
2 cups whipping cream
2 egg yolks
2 tsp vanilla
Oreo cookies
13, 9 oz plastic cups
13 strawberries or other ‘flower’ fruit
13 gummy worms
Sharpie Oil-Based Paint Markers
How To
Use Sharpie Oil-Based Paint Markers {love these things} to draw grass on the outside of the cups. It dries almost immediately.
Add chocolate chips, vanilla extract and egg yolk to a blender.
Heat cream to a boil on the stove and then slowly add the cream to the other ingredients in blender.
Pulse ingredients together
Wait until it cools a bit before you pour in plastic cups.
Refrigerate for at least 3 hours. After the first hour or 2, stick a worm in the semi-hard pudding and continue to refrigerate.
Before serving, top with crushed Oreos
Use a straw or toothpick and add your ‘flower.’ It can be made with a strawberry like I did, with 4 slits on top and whipping cream on the inside, or even raspberries and blueberries.
Just look at this chocolate, happy face. Pure joy.
{images via j. sorelle}
Valentine’s Day is less than a week away. Before you run to the store for boxed Valentine’s, we have adorable free printables today from Jenna at Fleur de Lis. And, they are for FREE. E-mail us for the file – trejsorelle@gmail.com
We printed the printables on card stock at home. As far as the cutest marshmallow we’ve ever seen – the heart-shaped one – we used a heart-shaped cookie cutter to cut a JetPuffed StackerMallow. Then, add the other s’more accessories, the graham cracker and chocolate, in the cellophane bag. Seal the bag and label with a stapler or punch two small holes through the bag and label, and tie red and white striped twine through, then make a bow. Friends and family are sure to love the classic treat.
We love you s’more than you know for following us! Happy {early} Valentine’s Day.
{images via Tutto Bella}