Mini Edible Flower Garden

Hello folks and happy spring!  I have a lot of exciting styling jobs coming up this month, so this week I’ve been focusing on renewal and trying to fortify my life with relaxation and creativity so that I don’t burn out.

As some of you may know, I have fibromyalgia, a muscle pain and fatigue disorder.  I have to be extra careful about watching what I do so that my energy levels remain intact.  While having fibromyalgia sometimes seems like the end of the world, it has helped me weed out the clutter and realize what/who is truly important and worth spending my time on.

I’m constantly trying to focus on resilience.  I want to keep growing and creating beauty despite the challenges that I face.  I’ve found that sometimes you have to take it easy on yourself in order to push even farther toward your goals.  I think that this rule can apply to most people, whether they are facing health challenges or not.

This week, I wanted to create something light and colorful.  I’ve been missing my little garden back in Illinois, and I think this project is the next best thing.  Playing around with ganache is just as rewarding as playing in the dirt, am I right?

For this DIY dessert, I was inspired by SPOT Dessert Bar, which serves a larger potted treat garnished by a sprig of parsley, seemingly growing in the flower pot.  I decided to use edible pansy flowers instead.  Pansies are so much prettier than parsley!  I filled each mini pot with layers of ganache and streusel.

Scroll down for the recipes, and let me know how your edible garden turns out!

Ganache

Ingredients:

  • 8 ounces semisweet chocolate chips
  • 1 cup heavy whipping cream

Instructions:

  1. Bring cream to a simmer on the stove.
  2. Pour cream over chocolate and let sit for one minute.
  3. Slowly whisk the chocolate and cream, starting from the center.  It will soon have a soupy consistency.  Let set, and it will become thicker like frosting.

Streusel

Ingredients:

  1. 1 1/2 cups all purpose flour
  2. 1/2 cup brown sugar
  3. 6 ounces butter
  4. 1/4 teaspoon salt
  5. 1 teaspoon cinnamon

Instructions:

  1. Over low heat, melt butter in a pot over the stove.
  2. Add all the other ingredients and fully incorporate.

Assembly: Pour alternating layers of streusel and ganache into the mini flower pots.  Start with the streusel, so that the ganache doesn’t escape out of any holes on the bottom of the pot.  Garnish with an edible flower, such as a pansy.  I picked these up from Eataly.

White Chocolate Rose Cookies

Have you seen Beauty and the Beast at the theater yet?  Make these cookies before the last enchanted rose petal falls!

Here’s my simple recipe for rose white chocolate cookies, perfect for spring cookie plates at your upcoming family gathering.  Easter is only a couple of weeks away, after all!  With sweets like these, everyone will want to be your guest… Made with rosewater, dried rose petals, and all the glitter you desire, these cookies are sure to draw a crowd.  When it comes to spring recipes, cookie bling is the way to go.

Scroll down for the recipe!


 

White Chocolate Rose Cookies

Ingredients:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 oz. cream cheese, at room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tsp. pure vanilla extract
  • 1 tablespoon rosewater
  • 3 ½ cups all-purpose flour
  • 1 tsp. baking powder
  • 1 pinch of salt
  • 1/2 cup white chocolate chips
  • For decoration, use edible glitter disco dust and dried rose petals.

Directions

  1. Combine butter, cream cheese, and sugar in a large bowl, and cream for several minutes. When light and fluffy, beat in the egg, vanilla, and rosewater.
  2. Whisk flour, baking powder, and salt in a separate bowl. Slowly add the dry ingredients to the butter mixture until just combined.
  3. Mix in the white chocolate chips.  Stir until evenly distributed.
  4. Heat oven to 350 degrees. After refrigerating the dough for 30 minutes, use cookie cutters to cut shapes, pulling away the scraps to avoid moving and distorting the cookies. If the dough gets too soft to work with, refrigerate it again for 15-30 minutes.
  5. Bake for 7-10 minutes, or until the cookies start to color on their edges. Let them cool completely before decorating.
  6. Sprinkle with rose petals and edible glitter!