February Friendship Gift: Birdseed Hearts
Ingredients
¾ cup flour
½ cup water
1 envelope unflavored gelatin (2.5 teaspoons)
3 tablespoons corn syrup
4 cups birdseed (I used one with nuts and berries)
Directions
1. Mix flour, water, gelatin and corn syrup. Add birdseed and stir well.
2. Spray the inside of a heart cookie cutter (or one of your choice) with cooking spray or wipe down with oil.
3. Place cookie cutter on a parchment lined cookie sheet. Spoon the mixture inside of the cookie cutter, pressing mixture firmly.
4. Make a whole near the top of your shape with a skewer or straw.
5. Carefully pull cookie cutter away from birdseed shape. Repeat until mixture is used up. 7. Let dry over night. String with twine or ribbon.
Five Things
Sweet Ideas
How to: Get Zoe Hart\’s Signature Smoky Eye
To get Zoe Hart’s signature smoky eye all you need is Cargo’s Essential Palette in Warm Neutral. Or use colors you may have to recreate the look as follows.
Step 1: Apply a shimmery copper shadow over the entire eye using sweeping strokes from the inner corner outward.
Step 2: Apply a pale highlighting shade underneath the arch of your brows.
Step 3: With an angled brush sweet a dark, espresso colored shade onto the top and bottom lash lines. Create a triangle shape by extending the line to the outer corners and blending.
Step 4: Complete the look with plenty of mascara and a pale pink lip gloss.
Black and White Cookies
1 cup of all-purpose flour minus two tablespoons and two tablespoons of cornstarch added. Be sure to whisk together. Make more as needed 1 cup at a time.
Ingredients
• 1 cup all-purpose flour
• 2/3 cup cake flour, not self-rising (I made my own- see below)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• ¾ cup granulated sugar
• ½ cup whole milk
• 6 tablespoons unsalted butter, melted and cooled
• 1/2 teaspoon pure vanilla extract (I used 1 teaspoon)
• ½ teaspoon pure lemon extract (I used the zest of one lemon)
• 2 cups powdered sugar, sifted
• 2 tablespoons light corn syrup, plus more if needed
• 1 ½ ounces bittersweet chocolate, melted
1. Sift together flours, baking powder and salt; set aside.
2. In a medium bowl, whisk eggs and sugar until smooth. Add milk and whisk to combine. Whisk in melted butter and extracts (or zest). Add flour mixture and stir to form smooth dough.
3. Cover and chill for one hour (no less and no more)
4. Line baking sheets with parchment paper and drop dough by desired size. Baked until edges are light brown. I used a one-inch cookie scoop and baked for 7 minutes. Time will vary based on size so keep an eye on your first batch.
5. Transfer cookies to a wire rack to cool.
6. When cool in a small bowl combine powdered sugar, 3 tablespoons whole milk and corn syrup. Whisk until smooth. Ice half of each cookie and return to rack to drip. Add chocolate to remaining icing, stirring until smooth. Add additional corn syrup to thin to desired consistency if needed. Spread chocolate icing over other half of cookie and allow to dry.
Fashion meets Food 