Imagine Childhood : Magic & Memories That Last a Lifetime

. . . lavender-lemon fairy cookie sandwiches

Fragrant lavender. . .

. . . and luscious lemon. . .

. . . married together. . .

. . . to make. . .

 . . . the most amazing sandwich cookie I have ever eaten. Sweet, tart, crispy, floral and, well, fantastic.

A take on our Lemon Fairy Cookies from last year, these leave all the lemon to the filling, while keeping the oh-so-delicate crispy texture to the floral scented cookies that melt in your mouth.

If you want some, you'll have to make your own because these are already gone :)

 

Lavender-Lemon Fairy Cookie Sandwiches

Makes approximately 18 sandwich cookies

Cookies:

• 1/3 cup butter
• 1/4 cup sugar
• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon culinary lavender
• 1/4 teaspoon pure vanilla extract

Filling:

• 3 tablespoons unsalted butter at room temperature
• 1 cup confectioners sugar
• lemon zest from 2 medium sized lemons
• 1 1/2 teaspoons fresh squeezed lemon juice

Preheat the oven to 350

Cream the butter and sugar together until they are light and fluffy then add the vanilla. If you have a food processor, I recommend pulsing the flour, baking soda, baking powder and lavender together to break down the lavender a bit, but if you don't, just break it down slightly by hand before whisking it into the dry ingredients. Slowly add it to the butter and sugar mixture until completely incorporated.

Place the dough in the center of a sheet of parchment or plastic wrap.  Roll into a log about 1-1/4" in diameter and place in the freezer until it becomes hard enough to slice (20-30 min).

Unwrap the log and cut it into slices that are a bit wider than 1/8" but a little narrower than 1/4".  Place on a parchment lined baking sheet and bake until the edges are just golden (7-10 min). Remove from oven and let sit 1-2 minutes.  Place on a wire rack to continue cooling (use a spatula to do this, the cookies will be fragile.

While the cookies are cooling, whisk the butter and confectioners sugar together until smooth.  Add in the lemon zest and the lemon juice and whisk again.

When the cookies are completely cool, use the lemon frosting to make sandwiches out of them.  Keep them in an airtight container in the fridge if storing them for later.  Allow them to sit at room temperature for a bit before serving.

Happy Spring!

~ Sarah

*Last time in Recipes: Asparagus Tart

 

... nature walk: laconnor, wa

This week's fresh nature walk comes to us from the colorful fields and gardens surrounding LaConnor, WA. There, Mary and her friend explored the abundant and colorful tulips in full bloom. Thank you Mary for sharing your beautiful day with us!

If you would like to contribute to our weekly Nature Walk series, you can learn more about submitting photos here, or you can also visit our Nature Walk Group Pool on Flickr to add your adventures to the collection.

Thanks again Mary, for sharing!

 

*Last time in Nature Walks: Kirk Creek, CA

... weekend links

 

Here are a few things that kept us curious this week.

- Get to know your cosmic self, brilliant.

- So we are still pretty obsessed with the Animal Houses series on PBS, and now you can submit your own photos of animal houses in your neck of the woods, cool!

- Re-evaluating the "Visual Cliff" for babies.

- You have to try our Springtime Asparagus Tart, amazing!

- Do you 'strew'?

- These DIY aprons are great for the kitchen or the crafting table.

- Does Classical Music really make you smarter?

 

Happy Weekend!

 

xox

~ i.c.

... tell me a story: james herriot's treasury for children + a giveaway!

 If for some reason you have not met James Herriot, let me introduce you. His real name is James Alfred Wight, he was a country veterinarian who resided for most of his career in Thirsk, Yorkshire beginning in 1940. He had a wife and two children, and in addition to caring for the animals in his community, he wrote about them and the people who owned them as well. His pen name was James Herriot. He is best known for his book, All Creatures Great and Small, which was turned into a movie, a UK Television series and later into a play.

 He also wrote stories for children. Beautiful, heartfelt, wonderful stories. Alongside the vibrant illustrations form Ruth Brown and Peter Barrett, each story tells a tale of adventure, experience, and the wonderful connection between man and beast.

 From the sweet survival story of Moses the Kitten, to the antics of Smudge the Little Lost Lamb, Herriot seamlessly weaves together the inter-workings between humans and humans, animals and animals, and most profoundly between the two.

 These are stories for children, but adults will not mind reading them either, I may go so far as to say you will like them just as much. I loved imagining the English Countryside surrounding Thirsk, the local accents which Herriot writes out (have fun making those voices in your head, and out loud!), and the vivid characters in each and every story.

This book is a classic for a reason. You, and every little one in your life will turn to it again and again for real, yet heart-warming story of the kind of life becoming all to scarce. Which is why we would like  to share a copy with one of you lovely readers! Not only that, but we think this book should be read with a friend, a sweet and fuzzy little lamb to be exact!

To enter to win a copy of James Herriot's Treasury for Children, along with one of our sweet plush little lambs simply leave a comment on this blog by Friday, April 17th at 9am MST. The winner will be chosen by the lovely Random Number Generator and announced later that day. 

** Comments Closed **

And the  winner is Kristy who said:
"What a lovely book! Thank you for the chance!"

 

Thanks for participating everyone!

 

~ Jordan

 

*Last time in Books and Stories: The Giant Book of Creativity for Kids + a Giveaway!

 

. . . asparagus tart

Nothing says spring like. . .

. . . tiny, tender shoots of asparagus.

So, what happens when you add them. . .

. . . to a beautiful. . .

. . . savory. . .

. . . tart?  Spring magic.

Asparagus Tart

Tart Shell:

• 3oz unsalted butter
• 1 tablespoon vegetable oil
• 3 tablespoons water
• 1 tablespoon fresh thyme
• 1/2 teaspoon kosher salt
• 1 rounded cup all purpose flour

Filling:

• I bunch baby asparagus
• 3 slices of thick cut bacon (you can sub gruyere cheese here if you are vegetarian)
• 2 small spring potatoes (red or yukon gold)
• 1 large shallot
• 2 eggs
• 3/4 cup half and half
• Salt and freshly ground black pepper.

 

Preheat the oven to 410.

Add the butter, water, oil, salt, and thyme to an ovenproof bowl.  Place the bowl in the oven and leave it in there until the butter is melted, bubbling and just beginning to brown.

Pull the bowl out of the oven with an oven mitt or cloth and use that to stabilize the hot bowl while you quickly mix in the flour.  When it forms a ball and pulls away from the edges transfer it to a prepared tart tin (I didn't have one so I just used my spring form tin).  The dough will be hot, so be careful.  When it has cooled enough to handle, press it out into the tin with your hands, trying to keep it as even as possible.  Reserve a small ball of dough for filling cracks after par baking. Prick all over with a fork and bake for about 10-15 minutes or until it is lightly golden.

While the tart shell is in the oven, crisp the bacon in a skillet.  When the bacon is cooked, take it out and add the shallots making sure to drain nearly all of the bacon fat out of the pan first. Saute the shallots until they are translucent.

Slice the potatoes very thin (almost see through). After the shallots are done, remove them from the pan and cook the potato slices ever so slightly or until the begin to become transparent.

Check your tart for any cracks after baking. If there are any, use your reserved dough to fill them.

Line the bottom of the tart with the potato slices. Then sprinkle the shallots and bacon (chop up the slices before adding them to the tart).  Then carefully arrange the asparagus in a circular pattern.

Whisk together the eggs and half and half. Carefully pour the mixture into the shell. 

Lower the oven temperature to 350.

Transfer the tart to the oven and bake for 30-40 min or until the custard is set in the middle.

Allow to cool for a bit.  Serve with grilled bread and a fresh green salad.

Happy Spring!

~ Sarah

*Last time in Recipes: Grapefruit Coffee Cake