Cottage Core Recipes

1. Beat egg whites on medium speed.
2. Meanwhile, heat sugar and water until syrup reaches 240F. 
3. Increase mixer speed to high. Drizzle sugar syrup into the beating meringue.
4. Run the mixer until meringue is cool. 
5. Whip in butter a little at a time. Mix until fully incorporated, fluffy, and white. Add in vanilla extract.

1. Preheat oven to 225F and line a large cookie sheet with parchment paper. Set aside.
2. Using an electric mixer, whip egg whites and cream of tartar until foamy.
3. On high speed, add in the sugar 1 tbsp at a time. Beat until the meringue is smooth, glossy, and is holding a stiff peak.
4. Pipe meringue onto baking sheet. Pipe some tall logs and flatten the tips with water for the stem, and pipe some 1” discs for the mushroom tops. Dust tops with cocoa powder using a sieve.
5. Bake the meringue pops for 2 hours. With the oven off, leave the door closed for another 1-2 hours to allow the meringues to dehydrate completely.
6. Peel the meringue pops off the parchment paper and adhere with chocolate candy melts. Allow to set completely and enjoy!

1. Spread an even layer of cream cheese onto each slice of toast.
2. Use a spoon and toothpick to form strawberries with the strawberry jam (drag into upside down triangle and lemons with the curd (round dollop with two pointed ends). Use cream cheese to speckle strawberries and make “seeds” and add a highlight to the lemon. Garnish the fruits with a thyme leaf.

1. Cream together butter and sugar in a large bowl with an electric mixer until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover, and chill dough for at least 1 hour.
2. Preheat the oven to 350F.

Calico Cookie Variation

1. Dye ¼ of the cookie dough with black food coloring and another ¼ of the dough with orange food coloring.
2. Roll speckles of black dough and orange dough onto the plain dough organically until the sheet is ¼” in thickness then chill for 30 minutes.
3. Cut out cookies with a cat cookie cutter, and bake for 8-10 minutes. Cool completely.

Lattice Cookie Variation

1. Roll chilled dough out to a sheet ¼” in thickness. Chill again for 15 minutes. Cut into strips ¾” in width and create lattice pattern with the strips. Cut out rounds the same size as the opening of the mug you plan to serve the cookies with.
2. Chill rounds for 15 minutes. Then bake the cookies for 8-10 minutes, and cool completely.

Edible Flower Cookie Variation 

Additional Ingredients:

• Assorted edible flowers
• Butterfly pea flower powder
• Matcha powder
• Beet powder
• ½ cup granulated sugar

1. Press edible flowers between sheets of parchment using heavy items such as books for at least 2 hours.
2. Take the cookie dough and divide it into 3 equal portions. Dye one portion with butterfly pea powder to make blue, another with matcha for green, and another with beet powder for pink. Wrap individually and chill for 30 minutes.
3. Roll out each colored dough separately to ¼” in thickness. Cut out 2” diameter circles. Chill for 15 minutes. Then bake the cookies for 8-10 minutes.
4. Straight out of the oven, while still warm, press the flowers into the cookies and sprinkle with a touch of granulated sugar. Cool completely.

1. Hold petal with tweezers, and brush egg wash over both sides. 
2. Sprinkle it with sugar. 
3. Set on a baking sheet lined with parchment. Let stand overnight. Store in a single layer, airtight, at room temperature up to 3 months.

1. Mix together Yolks, sugar, & vanilla. Stir in milk & veg oil. Sift in cake flour and cocoa powder and stir together.
2. Whip ingredients for meringue until medium stiff peak is formed.
3. Fold in half the meringue into the yolk mixture and then fold in the remaining.
4. Transfer to a half sheet pan lined w/ parchment and bake at 325F for 20 minutes.
5. Remove by inverting, take off parchment, cover with fresh parchment & flip over.
6. After cooling, trim off edges at parallel 45 degree angles.
7. Spread a thin layer of buttercream over entire sponge. Carefully roll into a log.
8. Add ¼ cup melted chocolate to ⅔ of the remaining buttercream. Ice log with chocolate buttercream. Create texture with fork. Chill in the fridge.
9. Trim off ends of the roll cake. Pipe a little frog on top of the cake using some green buttercream, add eyes with black buttercream, and blush with pink buttercream.

1. Stir together water, lemon juice, and honey. Drop in cinnamon and star anise.
2. Simmer pears in poaching liquid for 20-25 minutes. Remove from liquid and cool.
3. Wrap pears with puff pastry strips from top to bottom. Brush with egg wash.
4. Bake pears on a parchment lined baking sheet at 375F for 30 minutes.
5. Serve immediately with a drizzle of honey.

1. Candy citrus slices in 2 cups sugar and 2 cups water by simmering in the liquid for 30 minutes.
2. Preheat oven to 350°F. Grease cupcake pan generously (line bottom with parchment paper -optional for easier removal). Place one slice of candied citrus in the bottom of each cupcake base.
3. Whisk together the flour, baking powder and salt together in a large bowl
4. In a medium bowl whisk together the milk, oil, vanilla, sugar, vinegar, and orange zest until well combined
5. Pour wet ingredients into the dry and mix until combined
6. Scoop batter gently over citrus. Bake for 25-30 minutes. Cool for 30 minutes before removing from the pan.

1. Preheat oven to 225F.
2. Beat egg whites to medium peak. Stir together sugar and cornstarch. Whip sugar mix into meringue until stiff and glossy.
3. Fold lemon juice and vanilla into the meringue.
4. Pipe 8 mini pavlovas and smooth out sides and indent top with a mini offset spatula. Bake for 1 hour and 15 minutes. Turn off the oven and allow the pavlovas to sit in the oven for another 30 minutes.
5. To assemble the pavlovas, decorate with a dollop of strawberry whipped cream and top with strawberry butterfly (1 strawberry halves with 1 slim strawberry center)

1. Cut pie dough into flowers with flower cutter. Mold into tiny muffin pan, prick base with a fork, and bake at 350F for 15-20 minutes, or until golden brown.
2. Cool completely before dusting with powdered sugar and filling with lemon curd.