Floral Cookies

I saw these at Stone Gable Blog and had to try them myself.

FLORAL SHORTBREAD COOKIES

1 1/4 cups flour
1/4 cup sugar
1/2 cup butter, room temp
1/4 tsp vanilla
1 egg white

2 tablespoons water
Pesticide free Pansies or violas

Preheat oven to 325 degrees F. Mix together the flour, sugar, butter and vanilla until formed into a ball. Place between 2 sheets of wax paper and roll out until 1/4 inch (or a bit thinner) thickness. Cut into desired shapes. Bake for 20 to 30 minutes or until tops are slightly browned and center is done.

Wash and pat dry the flowers. Mix together the egg white and water. Put a little of the egg wash on baked cookie, then place flower, and brush the top with more egg wash. Repeat until all are done. Place back into the oven for another 5 to 10 minutes or until egg wash looks dry on top of cookies. If the flowers curl, just pat them back down, carefully, with your finger.

Remove from oven and let them completely cool on wire rack.

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DK Challenge: Edible Bowls

THE DARING COOKS APRIL CHALLENGE

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!

What a fun challenge this was! And I've found more examples all month long of other things in edible bowls, and I've put them on the bottom of this post.

SPAGHETTI SQUASH SOUP 

SS Soup in the SS shell bowl, lined with the SS strings

Here is the soup recipe I used:

1/2 spaghetti squash baked in an oven
Butter or olive oil
1 large chopped onion
4 minced garlic cloves
1 tablespoon of minced ginger
1 teaspoon of curry powder
6 cups of either vegetable or chicken stock
Salt and ground pepper

Bake the spaghetti squash in a pre-heated oven at 350 degrees F for almost 40 minutes and scoop it out once it has cooled.

In a sauce pan add some butter or olive oil on medium flame and add the onions. Cook the onions till they soften, then add the ginger, garlic, and curry powder. Stir it for about 2 minutes.

Puree the squash in a blender and add it to the sauce pan along with the vegetable or chicken stock. Stir it continuously for about 10 minutes.

Season the soup with salt and ground pepper, serve it with some grated spaghetti squash.

OTHER EDIBLE BOWLS

Tuna in Celery Boats