Lemon Thyme Shortbread (plus how to grow Lemon Thyme)

 

I absolutely LOVE Fresh Herbs....

 

....and my very favorite is Lemon Thyme. I have it planted in numerous places around my yard. It comes back faithfully every spring, and it usually even gives me fresh growth during the winter. I have to dig underneath to find it nestled under the top dried layer, but I can always find a few blessed and delightful sprigs when I need it's fresh and bright taste in the middle of the cold months.

 

But when Spring arrives, and it flourishes with new and boisterous growth, I love to showcase it in a beautiful and delicious dessert.

 Lemon-Thyme Shortbread

 

I have these shown topped with a Lemon Buttercream swirl, but most of the time I make these with a simple lemon glaze. I've included both versions for your pleasure. Enjoy!!

 

 

This recipe I created calls for Lemon Thyme, but you can substitute with regular thyme...the lemon flavor will just be less intense. You can also substitute with a variety of other herbs including Basil or Lavender. Have you ever tasted either of them in a shortbread or cookie? Just like the Lemon Thyme, they add an understated earthiness and balance to the sweet that is exquisite. 

 

Lemon Thyme Shortbread

325° for 30 minutes, or until lightly browned


8 oz Butter (I recommend a European Butter for all, or at least half, of it)
1 cup Powdered Sugar
1/4 cup Lemon Juice (fresh squeezed, if possible)
1 tsp Vanilla Bean Paste (or extract)
2 cups Flour
1/4 cup fresh Lemon Thyme leaves (stripped from the stem…no need to chop the leaves)
1 tsp Fine Sea Salt
1 tsp Lemon Zest

Cream the butter until light and fluffy. Add the powdered sugar, lemon juice and paste, and blend until well mixed.

In a separate bowl, whisk together the flour, leaves, salt and zest until well coated with the flour. Add to the butter mixture and blend until all the dry is incorporated.

With slightly damp fingers, press into your desired pan. A ¼ sheet pan yields thin pieces, but it will fit and is a good size for buffet bites. A smaller pan will give you thicker pieces, which are good for gift giving.

Lemon Glaze

This makes enough to glaze the shortbread base. Other juice or milk can be substituted for a different flavor. If using milk or cream, make sure to add an extract as well.

¼ cup Lemon Juice
1 1/2 cups Powdered Sugar

Combine well and spread over the moderately cooled crust (about 20 minutes out of the oven). Allow to rest for an hour after glazing before cutting into squares.

Lemon Buttercream

This makes enough to give a generous dollop on each piece of shortbread, or top frost the tops only of cupcakes or a sheet cake. You’ll want to double it for other purposes.

1/2 cup Butter
1/3 cup Lemon Pie Filling, or Lemon Curd
1/2 tsp Vanilla Bean Paste
2 cups Powdered Sugar

Cream the butter until light and fluffy. Add the lemon filling and paste, and mix until well blended, scraping the sides as needed. Slowly add the powdered sugar and blend until fully incorporated. Store excess in refrigeration.

I featured these bars, along with some other beautiful Springtime cookies, in a TV segment for Studio 5 on KSL/Channel 5 last year. You can see them HERE! You'll find additional recipes and photos to inspire a gorgeous Dessert Buffet for your next gathering, party or shower! 

 

 

Would you like to know how easy it is to grow Lemon Thyme for yourself? Please visit THIS POST on my creative blog to learn more!

 

Maple Balsamic Roasted Beet and Butternut Soup (with Coconut Milk)

I have a new love. It's heart bleeds red.

 

Well, technically, it's all red. Though some are Gold!

Seriously. I NEVER thought that I would say I LIKE Beets, let alone LOVE them.

But after making this soup, I have to confess that I now love beets.

 

At least in this soup, I do. You can keep the pickled ones. I am never going to like THOSE. I mean it. That's a whole other flavor profile and I'm just not interested. 

 

I just want the silky smooth sweet creaminess that Roasted beets have to offer. Especially in THIS phenomenal sweet and savory Soup.

 

Even my husband couldn't get enough of it. I was so sad when I'd reheated the last of it. I'm making more this weekend. I must have it in my belly.

 

 

  Normally I would not have gone out of my way to buy beets at the store, but I got some in my Bountiful Basket, and I promised myself I would roast the heck out of every veggie I would normally turn my nose up at.  I have found, happily, that I have more greatly enjoyed every vegetable I have roasted. Even Radishes, which is crazy, but they totally change and become as sweet as candy! So I figured beets would have a good chance of becoming palatable for me.

 

So this soup started out as these roasted Veggies:

 

 

While I liked the flavor, I felt like it should have cooked longer. I had done my standard high heat method of roasting, but wished I had slow roasted them for several hours instead. They were a little firm for my liking. When you make them, you can choose between the two methods depending on how firm/crisp you like your veggies.

 

I completely neglected to take a photo of the veggies BEFORE they roasted, and when I tossed them together before serving, everything took on the hue of the red beets (as seen above), even though the other 3 vegetables in the medley are orange/gold. That's beets for ya! They color everything they touch!

So here are two recipes for you to enjoy! The first is for the Roasted Medley, and the second is for the soup to make with the Medley. I will only be having the soup from here on out. It's so completely amazing that I must proceed immediately to recipe 2 from now on. But don't think you can skip the roasting and just make this with fresh produce! It will NOT be the same flavor or texture at all!

 

 

Maple Balsamic Roasted Beets and Butternut Squash Medley 

 

I always use my Baking Stones for roasting. For this medley, I also added a piece of parchment paper for easy clean-up. You can do it on a regular baking sheet, but I would make sure to use parchment or a silpat mat to help with sticking to the pan.

 

3 large Red Beets, washed and scrubbed well, stem removed (If desired, you can peel them)
3 large Gold Beets, prepared the same as the red
1/2 Large Butternut Squash, peeled (or 1 small)
1 cup Baby Carrots (optional, but I liked them in it)
1/4 cup Real Maple Syrup
2 TBL Balsamic Vinegar
1 TBL Kosher Salt

Cut the beets and squash into similar bite-sized chunks. Add carrots to mix. Whisk together the remaining ingredients, and pour over the mixture, stirring to blend. Bake at 425° for 30 minutes, stirring halfway through (For a more firm texture). OR bake at 300° for 90 minutes, then stir before placing under the broiler for 5 minutes (for a softer texture).

Scatter fresh herbs over the top before serving, if desired.

Roasted Beet and Butternut Soup with Coconut Milk

This recipe can easily be halved. Save the remainder of the coconut milk for another purpose.

1 batch of Roasted Beet Medley
2 cans Chicken Broth
salt and pepper to taste
1 tsp Balsamic Glaze (optional)
1 tsp ground Sumac (optional)
1 can Coconut Milk (can be light if desired)

Bring the beet medley to boil in the chicken broth. Reduce to low and let simmer for 30 minutes. Puree with a blender or immersion blender (I used my Blendtec and it really got it smooth!). Add additonal seasonings and the coconut milk. Bring to desired temperature. Serve hot or at room temperature, or even chilled. Garnish with Coconut Cream (skimmed from top of can), Whipped Cream or Cream Fraiche. Fresh herbs, croutons or cheese toast is also a nice touch.  

 
I've decided that this soup will be PERFECT for shooter cups at my next party. I think this soup will be on my appetizer table menu forever. And Ever. Amen.

Also, I added a new spice that I've been experimenting with: Sumac. It is very lemony. If you don't have it, you can substitute some lemon juice or zest for the acidic element.

 

 

St. Patrick's Day Party Food and Fun!

This morning I presented a couple of segments on my local TV news Channel (KSL 5-SLC, UT) for a St. Patrick's Day Party! In this post, I will be sharing recipes that were spotlighted during the segments. For the Party Decor and Games, please visit THIS POST on my Creative Blog AdventuresofaBusyBee! Thanks for visiting both of my blogs!

First up is the largest food item that I showed this morning:

Shamrock Trifle

 This is a super easy St Patty's Day dessert! You could also easily substitute other flavors and shapes for other holidays during the year.

 

Salted Caramel Pizelles

So, like many of you, I have a THING for Trader Joe's.

(That's really a THING, right? Like some people have a THING for Downton Abbey. Or cute shoes. Or, oh, I don't know....Goat Cheese. Not that I would know about ANY of THOSE things. haha.)

There are just a few things I've gotten from there that I haven't totally loved, but for the most part, I am always excited when I get the chance to go and buy some TJ's yummies. There are now 2 in UT, though both of them are at least 30 minutes from me (I know, rough, right?). We REALLY need one in my neck of the woods, and I'm not the only one sayin' so. Do you hear me Trader Joe's????   Yes, I really hope you do. Station Park in Farmington would be perfect.

Anyway.....Here's how this recipe came about.

Pumpkin-Apple Cider

The Perfect Hot Drink for all your Fall and Winter Events!

Last week, my husband and I hosted a large gathering and I made this yummy cider to go along with the Pumpkin and Apple Theme I had planned for the Decor and Refreshments. It was a BIG hit and I had people asking me (begging me...haha) for the recipe. I technically didn't use a recipe, (as usual) I just threw things together! However, for the benefit of those that asked, plus those who will find this via the internet, I made it again in a large batch yesterday (for another event that I hosted in my home) and I kept track of how much of everything I added. 

 

It's so fast and easy to put together, I'm sure you'll fall in love with it as a host, and I can guarantee your guests will love it as well!

 

 

 

Can we thank Starbucks first off for creating a "Pumpkin Spice Latte" frenzy that spurred on an abundance of Pumpkin Spice Products?? **Applause** I don't ever drink coffee, but I sure do love Pumpkin Spice, so I'm thrilled that what seems to be the entire planet is so obsessed with "PSL" that food manufacturers are getting in on the act this season. Their creations mean more fun for me! 

 

Puffed Rice Possibilites!

Go Beyond Rice Krispies and try a new spin on the traditional favorite!

 

How? Use Chewy Puffed Rice in place of the Rice Krispies...You'll love the change, I promise! 

I developed some of these recipes for a cooking segment I did on a local TV program called "Studio 5" that airs here in UT, but the basic recipe has been in my repertoire of treats since I was a child. I don't know why my mom made "Rice Krispy Treats" with puffed rice instead of "Crisped" rice, all I know is that I loved it. And continued to love it as an adult, except that I added my favorite dessert extract to the mix...ALMOND. Oh yes, it takes the flavor sensation to a whole new level, my friends. 

One thing I really want to point out is that this mixture, vs. the traditional Rice Krispie treats, is REALLY soft and chewy. Additionally, the very malleable nature of it makes it very easy to form, mold and shape...even long after it is made. You really can't say the same thing about the traditional version.  Plus, it stays fresh for DAYS! I'm not kidding...I have some that I made last week to do my pics with, and it still tastes good 5 days later. It's soft and chewy still!

 

Here is a photo I took at the studio showing all of the things I demonstrated and talked about during the TV segment:

 

 

 As you can see, in addition to the "Basic" recipe, I created some other tasty treats and concoctions for the TV segment. They were a big hit with the staff and crew at the studio. I am including the recipes at the end of the post. And now....for your enjoyment....the goods:

 

First up: The "Faux-Nut". 

 

"Fresh as Springtime" Cookies!

This past week, I was invited to present a segment for KSL TV's Studio 5 with Brooke Walker. I love being on the show, and the entire staff is such a pleasure to work with. I am always amazed at how fluid they run the show, and what a great show host Brooke is! So much fun!

This Food Blog is all about the Recipes, so please go here to my Creative Blog at www.AdventuresofaBusyBee.com for MORE pictures and additional information about ALL of these cookies. For a great list of Edible plants and Flowers, please visit this website.

 

Thanks for stopping by, and here are the recipes! (There is a "print-friendly" button at the bottom of the post for your use). Don't forget to check out the close up pics of all the cookies on my other blog. :) 

 

Sweet Pork and Coconut Rice

Go HERE to read why I love this recipe. It's a CROWD-PLEASER. If you don't decide to hide it all for yourself before your guests arrive, that is.

Sweet Pork and Coconut Rice

SWEET PORK

• 3-4 lbs. Pork (can be a combination of pork shoulder/butt/picnic-Costco is good)
• ¼ cup Kosher Salt
• ½ cup Aloha Shoyu (Good Hawaiian Soy Sauce-you can find it at Walmart) 
• ¼ cup Water
• ½ cup Brown Sugar

1.  Poke holes all over meat. Rub with Kosher Salt and let sit for 10 minutes. 
2. Combine sauce, water and sugar and stir until sugar is dissolved. 
3. Place each piece of meat on top of a large square of Parchment Paper. Pull edges up to contain the sauce and divide the liquid equally among the pieces of meat. Crimp edges of paper to close tightly at the top of the meat bundle. 
4. Place on a large piece of heavy duty tinfoil and crimp the top the same as the parchment. Place on another piece of foil and close the same way. 
5. Bake a 225 degrees for 6-7 hours. Let rest for 15 minutes before shredding. Pour juices over shredded meat and serve with rice or on rolls.
6. You can make more of the same amount of sauce to serve alongside, but thicken it with some Ultra Gel before serving.

COCONUT RICE

• 2 cups Jasmine Rice
• 1 can Coconut Milk
• 2 cans of water (using the coconut milk can)
• 1 ½ tsp Kosher Salt

1. Combine all ingredients. Follow directions on the package for cooking on the stovetop or microwave, or use a rice cooker. 
2. You may need to make additional batches and hold the first one in a crock pot if you are serving a large group.

Holiday Open House 2011

Most years since 1999, I have held a Holiday Open House for my friends and neighbors. I started doing it because so many of my neighbors wanted to come and see the trees that I decorate in my home. Originally I would just have hot chocolate and some cookies. Over time, I expanded my repertoire to include appetizers and desserts as well. 

These photos are from last year's event. Last year's was the first one that I have held following a 4 year hiatus while I was a single mom, and living in small places.

It's great to be back in the groove!

I am preparing for this year's event as we speak. I try to do something new every year, but I have some crowd favorites that are requested year after year. Namely, my Cinnamon Creme Hot Drink and my Gingersnaps. Those two items are required holiday party fare! (However, those are two of about a dozen recipes that I hold close to the cuff, and I do not give them out...ever.  Believe me, I've had people on their knees begging for them!) 

There are a few in this batch of goodies that I don't mind giving out, so watch for them in future postings. Normally, I won't share photos on this blog without a recipe, but my parties will be the exception to the rule.

The Red and Green Tortilla Christmas Tree. Simply pinwheels with ham and turkey, spinach, shredded cheese and tomatoes. I also used a basil mayo. This was a big hit and has been flying around pinterest since I posted it a few weeks ago. I found the giant tortillas at my local Winco, but I've not had any luck finding them this year.

Peppermint Crunchers cookies. My local Harmons carries the CUTEST mini candy cane sprinkles in their bakery dept. I bought a container from them for about $3 and it has lasted me for 2 years. They really taste like candy canes! I mixed them right into the batter which I had tinted red and added peppermint extract to. 

This Salsa Christmas Cheesecake was a new addition to my spread. My daughter and I got creative with the topping, using chopped avocado and tomatoes to make a wreath design on top. 

YUMMY individual Bread Puddings. I find that this is a great way to serve Bread Pudding on a buffet. I used the Wilton Square pans to make it. I served 2 types of sauces on the side...caramel and chocolate. This was just a basic Vanilla Caramel flavor. Bread Pudding is super versatile and even people who think they won't like it because of the texture find that they fall in love with it.  Link here for a recipe for one of my favorite versions.

A view of one side of the buffet, showing the Bread Pudding station and some other cookies.

The other side of the buffet, showing my stacking tower. This is a PLANT stand if you can believe it! I found it at Big Lots. It has adjustable angles and holds a lot of the little portion cups that I like to use for single-service dips.
Go to this post to see another way that I have used them recently.

Eggnog cake. Topped with an eggnog glaze and drizzled with white chocolate and sugar crystals. I make this most every year because I don't serve eggnog otherwise.

These are my famous Gingersnaps. They are amazing. Sorry you can't try them! But some day when I sell them, you will understand why I never give out my recipe! 

Love serving dips and crackers this way. I buy the portion cups in bulk and use them year after year. It seems like there are always great new crackers coming out on the market, so I like to do these single serve dip cups to showcase their shapes and textures. The dip is a Gorgonzola and Pecan flavor. I also do other cups with Ranch and carrots/celery. People love the small servings.

There you have it....I will add pictures from this year's event in the coming week. Also watch for some of the individual recipes coming up soon.