Sunday, March 22, 2015

Springtime in Paris Bridal Shower Watercolor Invitations


My Mom and I are throwing my best friend Shannon a Bridal Shower in a few weeks. Shanny and her man Justin are planning on honeymooning in Paris so my Mom and I thought it would be cute to throw Shan a Springtime in Paris Bridal Shower Brunch. I found this awesome website called Zazzle and bought some pretty rose invitations that came with white envelopes. We thought it would be fun to paint the envelopes with French-esque scenes to make things extra special.

*Any visible addresses are fictitious. 




I Started A Tumblr!




So I started a Tumblr! Yes...the 16 year-old-girl in me is super excited. Bahahaha, no really. I find it relaxing and motivating to scroll through pictures and words of wisdom that inspire me about life, family, travel, art, cozy homes and yummy food. I guess it's sort of a vision board, right? I hope this will be a place that you can come to unwind and think about happy things. My fuzzy blanket is now yours. I hope you like it.

*Links to the original sources and recipes can be found when you click on the pictures. 

Thursday, March 19, 2015

Cooking Class With Mom {+ Fancy French Recipes}

I took a fun cooking class with my Mom, Susan and Andria last week. It was lead by some awesome culinary high school students at the Orange County School of the Arts {OCSA}. It was a fun night out!



Here are all the yummy recipes that we made (slightly modified...by moi.)

Wild Mushroom Duxelles

Yields 8 oz.

1/4 cup shallot, minced
1 clove garlic, minced
1 oz. butter
1 lb. mushrooms chopped {we used a combination of shiitake and white}
1/2 cup. white wine
1 cup heavy cream
1 tbsp. chopped parsley
1/2 tbsp. salt
1 tsp. ground pepper

- In a lg. saute' pan sweat shallots and garlic in butter 2-3 minutes until translucent
- Add mushrooms and saute' until soft, wilted and dry.
- Deglaze with white wine and reduce until au sec {almost dry}
- Add cream and reduce by half. Add parsley, salt and pepper.
- Use Duxelles to fill puff pastry vol-au-vents.



Crab Cakes & Remoulade Sauce

yields 8 - 2 oz. cakes

1 shallot minced
1/2 tbsp. olive oil
1/2 cup oz. mayonnaise
1 egg, beaten
1 1/4 fl. oz. pommery mustard
1 tbsp. parsley, chopped
1 tsp. chives, sliced thin
hot sauce (to taste)
1 tsp. old bay seasoning, optional
1 1/2 cups crab meat, picked
2/3 cup panko bread crumbs
salt and pepper (to taste)

1/2 cup vegetable oil for frying
more panko, for dredging

-Heat a saute pan and sweat the shallots in the oil until translucent. Cool.
-Combine the shallots with the next 8 ingredients
-Fold the mayonnaise mixture into the crab meat without shredding the meat. Fold in the bread crumbs and salt & pepper
-Divide the mixture into 2 oz. servings and form into small cakes, 1 1/2 inches in diameter and 3/4 inches thick. Dredge in extra panko crumbs.
-Fry the crab cakes in the hot vegetable oil until golden brown on both sides
-Drain on a paper towel
-Serve immediately with Remoulade Sauce


Remoulade Sauce

Yields 8 oz.

1 cup mayonnaise
1 tbsp. capers, drained and chopped
1 tbsp. chive, sliced thin
1 tbsp. tarragon, chopped
1 tsp. dijon mustard
1/2 anchovy filet, minced
1 tsp. fresh lemon juice
1 tbsp. creamy white horseradish
salt & pepper (to taste)
worcestershire sauce (to taste)
hot sauce (to taste)

Combine all ingredients and mix well. Refrigerate until ready.


Crème Brûlée


Yeilds 4-5 servings

2 cups heavy cream
1/2 cup granulated sugar (separated 1/4)
Pinch of salt
1 vanilla bean (scrapped)
4 egg yolks, beaten 

granulated sugar for topping
strawberries for topping

-Split the vanilla bean in half, scrapping the fine seeds from the pod.  Add both the pod and the seeds to the heavy cream, 1/4 cup of sugar and a pinch of salt, bring to a boil, stirring to prevent the milk from burning. Remove from heat.
-Beat egg yolks in a small bowl and add the rest of the sugar (1/4 cup) to the yolks.
-Slowly add the yolks to the cream mixture while stirring. *If you add the yolks too fast, it may cook and clump in the hot cream mixture. Be sure to slowly temper the yolks into the hot cream. Stir, stir, stir!
-Strain the custard through a fine-mesh sieve. Discard the vanilla bean pod.
-Ladle the strained custard into ramekins, filling them 3/4 full.
-Bake in a water bath at 325F until just set, about 35 minutes or until the mixture is set in the center. the crème brûlée should wiggle slightly when shaken. Let cool to room temperature before putting in the refrigerator for 2 hours.
-To finish the creme brulee evenly coat each custard's surface with a thin layer of sugar. Use a propane torch to melt and caramelize the sugar. Serve at room temperature
-Top with strawberries if desired


Molten Chocolate Cake

Yields 1 dz.

4 eggs
3 egg yolks
1 1/2 cups sugar
14 oz. bitter sweet chocolate
14 oz. butter
6 oz. all purpose flour, sifted

-Whip eggs, yolks and sugar together in a bowl. Set aside
-In a bain marie (double boiler) melt the chocolate and butter together, constantly mixing to incorporate the butter into the chocolate.
-Temper the egg mixture into the melted chocolate. Pour the egg mixture slowly (while stirring) into the hot chocolate to avoid cooking the eggs.
-Add sifted flour
-Grease small ramekins or muffin tin and fill the cups 3/4 of the way full
-Bake at 350F for about 8-10 min. The middle should be slightly under cooked.


Pictures:1,2,4,5

Wednesday, March 18, 2015

30 Fresh Healthy Juices + Benefits



I have become a little obsessed with juicing over the passed year. Fresh juice has done wonders on my skin and health (reduced the puffiness under my eyes and improved my skin tone and complexion etc.). It's a great way to incorporate extra vitamins into your diet. My 90 year old Uncle Phillip wrote a book called Codes for Longevity. He talks about the importance of eating leafy greens and other fruits and veggies to alkalize our bodies, stay strong, prevent disease and premature aging. I try my best to lead a healthy lifestyle, but sometimes it's hard to eat tons of veggies + boring for my taste buds. So, my solution is juicing. Spinach, kale, parsley, mint, dandelion ( FYI dandelion is a rough one. good luck), rapini, carrots, apples, beets, pears, grapefruit, lemons, ginger, peaches, limes etc. you name it. Anything that is juice-able and healthy I will juice it. Here are a list of my top 30 juice combos that I love and drink as often as possible. 

For optimal health benefits, drink the juice as soon as you juice it. I usually make 6 bottles every 3 days and drink 2 per-day on top of a semi-healthy diet (I will never be able to give up my occasional sweets ;). Store your juice in the fridge. I suggest using glass bottles with a cap. Drink your juice within 3 days or it may turn a tad funky on you...

Happy juicing my friends!


*I use a Krups Juicer. I also use a Ninja Blender for incorporating frozen fruits and goodies like avocados, passion fruit, maca and wheatgrass.


Here they are in no particular order:

1. juice spinach, lime, kiwi and green apple. blend in 1 frozen banana and 1 tbsp. wheatgrass powder.

2. carrot, cucumber, ginger

3. beet, pineapple, mango, kale

4. mango, pineapple, peach and coconut milk

5. pineapple, blood orange, lemon, lime, and grapes 

6. kale, spinach, lemon and apple

7. mango, peach, cumquats and kale

8. kale, apple, ginger, romaine, spinach, parsley and lemon

9. orange, lemon, ginger, plum, peach and turmeric powder

10. juice apple and pineapple. stir in 1 tsp. chia seeds and 1 tsp. maca powder.

11.  juice kale, spinach and orange. blend in  1/2 avocado, frozen mango and banana, 1 tsp. chia seeds and 1 cup almond milk

12. papaya, pineapple, apple cider vinegar and ginger <-- not the best tasting but great for colds.

13. cucumber, celery, tomato, lemon, ginger and apple

14. spinach, romaine, chard, orange, pineapple and cilantro

15. pumpkin, apple, nutmeg, cinnamon and 1 tsp.vanilla bean paste

16. strawberry, apple, pomegranate seeds and lime

17. cucumber, pineapple, lemon, aloe vera (remove the spines before juicing)

18. carrot, apple, spinach and ginger

19. grapefruit and mint (mince mint and add to the grapefruit juice)

20. carrot, dandelion, kale, apple, grapes, spinach, romaine, parsley, cucumber and celery (this one is a tad rough but worth the vitamins!)

21. coconut water and rose water <-- don't need to juice this one but I had to add it to the list. fabulous.

22. guava (guava seeds are a bit rough on some juicers...make sure your machine can handle it) romaine, lettuce, green apple and pear

23. tangerine, mango, apple, passion fruit (stir in after juicing. it's OK to drink the black passion fruit seeds.)

24. pineapple, ginger, pear and mint (mince mint and add to juice)

25. kiwi, kale, apple, honeydew, 1 tbsp. wheatgrass powder

26. pineapple, apples, oranges, dandelion and ginger

27. watermelon, passion fruit, guava, pineapple and spinach

28. apple, spinach, grapeA + blend with frozen banana and berries

29. peach, mango, blood orange and carrot

30. watermelon, lemon and mint (mince mint and add to juice)


-I stumbled across this awesome website that lists all the wonderful benefits of fruits and veggies!-

aloe vera - delays the aging process, cures dermatitis, alleviates menstrual problems, reduces arthritis pain, heals wounds, cures nausea, eliminates ulcers, lowers blood sugar levels, prevents diabetes, reduces oxidative stress, inhibits cancerous growth, promotes hair growth, and soothes acid reflux symptoms.
apples - quercetin, an antioxidant abundant in apples, helps reduce LDL/bad cholesterol oxidation. apples are rich in a fiber called pectin and may help reduce levels of toxic heavy metals in the body.
apple cider vinegar - helps with weight loss, detoxification, relief from arthritis, high cholesterol, diabetes, indigestion, depression, asthma and cancer. improves skin clarity and balancing the pH in your body.
avocados - high in potassium and contain monounsaturated fats which help to lower blood pressure. good source of vitamin K, which has been indicated to promote bone health.
bananas - a good source of B vitamins, which may help to remedy sleeplessness, mood swings, and irritability. They also contain vitamin C, as well as magnesium and potassium, which make them a great electrolyte replenisher, particularly after exercising 
beets - numerous studies have shown that beets can help oxygenate blood. they are a good source of folic acid and also contain vitamins A, C, choline, iodine, manganese, organic sodium, potassium, and fiber.
blackberries -an excellent source of vitamin C, blackberries have substantial amounts of fiber, iron, calcium, manganese, and potassium. berries are the highest source of antioxidants from fruits.
carrots - excellent source of vitamins A, B, and C. rich in beta-carotene and carotenoids; they help protect the body from cancer, cardiac disease, cataract and macular degeneration. They also contain iron, calcium, potassium, and natural sodium. 
celery - a great low calorie food, high levels of silicon in celery strengthen joints, bones, arteries, and connective tissues. high in minerals.
chard - high in vitamin K, which assists with blood clotting, and protects bones from fracturing. anti-inflammatory.
cilantro - has eleven components of essential oils, six types of acids (including ascorbic acid, better known as vitamin-C), minerals and vitamins. helps reduce skin inflammations, lowers cholesterol and blood pressure. high in iron and can benefit people who suffer with anemia. rich in calcium, vitamin A and C
coconut water/milk - promotes healthy digestion, protein, dietary fiber and natural sugars. mineral content includes calcium, iron, magnesium, phosphorous, potassium, sodium, zinc, copper, manganese and selenium. vitamins B-6, C and E.
cucumbers contain potassium and phytosterols which can help lower cholesterol. 
dandelion - high in vitamin K, which is important for blood and bone health. it's a diuretic, and is very beneficial for the kidneys. supports the liver and gallbladder as well.
ginger - anti-inflamatory, nausea relief, protects against certain cancers, immune boosting properties
grapefruit - high in vitamin C and limonene, which may help protect against breast cancer. grapefruits have soluble fiber which can help to lower cholesterol.
grapes - vitamins A, B, C and folate, and contain many important minerals like potassium, calcium, iron, phosphorus, magnesium and selenium. The flavonoids found in grapes have antioxidant properties that can lessen the damage caused by free radicals, making them a great anti-aging fruit.
guava - promotes healthy eyesight, skin, brain health, thyroid health, cancer prevention and digestion. good source of vitamin C, copper,  B-3 and B-6.
kale - the highest vegetable source of vitamin K and may help the risk of developing certain cancers. it’s a fantastic source of calcium, chlorophyll, calcium, iron, and vitamins A and C. kale is low calorie and yet incredibly dense with nutrients. it’s also a good source of minerals, copper, potassium, iron, manganese, and phosphorus, as well as compounds which promote eye and skin health.
kiwi - excellent source of vitamin C. vitamin C helps heal cuts and wounds and keep teeth and gums healthy.
lemon - vitamin C and also contain smaller amounts of different vitamins like thiamin, riboflavin, niacin, vitamin B-6, folate and vitamin E. Soothes sore throats, treats and prevents kidney stones. improves liver function, immune system, weight loss, gum disorders, blood pressure, balancing pH, detoxification and skin care.
lime - contain vitamin C, vitamin B-6, folic acid, potassium, flavonoids and many other phytonutrients.
maca - rich in vitamin B vitamins, C, and E. It provides plenty of calcium, zinc, iron, magnesium, phosphorous and amino acids. Boosts libido and may alleviate anxiety, stress, depression or mood swings. maca supplies iron and helps restore red blood cells, which aids anemia and cardiovascular diseases. maca keeps your bones and teeth healthy and allows you to heal from wounds more quickly. when used in conjunction with a good workout regime you will notice an increase in muscle mass.
mango - excellent source of vitamin A and C, which is very beneficial to maintaining a strong immune system. has been found to protect against colon, breast, leukemia and prostate cancers and is a good source of potassium, which is important in assisting to control heart rate and blood pressure. mango contains a great deal of flavonoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin.
melons - antioxidant and anti-cancer. reduces the risk of cancer and stroke, due to a naturally occurring chemical called adenosine.
mint - aids in digestion, nausea, headaches and coughs. Helps boost mood and fatigue, soothes skin and respiratory system.
oranges - excellent source of vitamin C. vitamin C helps heal cuts and wounds and keep teeth and gums healthy.
papaya - antioxidant, anti-cancer. promote healthy digestion and can reduce constipation with their potent enzymes. high in vitamins A, C, and potassium.
passion fruit - antioxidants, flavonoids, vitamin A, vitamin C, riboflavin, niacin, iron, magnesium, phosphorus, potassium, copper, fiber, and protein. improves immune system, cancer prevention, eye health, digestion, blood pressure, insomnia and respiratory system.
peaches - excellent source of vitamin A and potassium. peaches also contain boron and niacin. antioxidant and anti-cancer.
pears - great source of fiber. contains vitamin C, boron, and potassium.
pineapples - great for improving digestion. a good source of potassium and has vitamin C and iron. contains anti-inflammatory compounds such as bromelain.
plums2nd highest source of antioxidants from fruits. good source of vitamin A and contain some calcium and vitamin C. antibacterial.
pomegranates - rich in tannins and flavonoids. pomegranates hold promise in helping reduce the risk of prostate cancer due to their lycopene and other phytonutrient content. They are the 3rd highest fruit source of antioxidants.
pumpkin - strengthens metabolism, promotes healing, boosts mood, protects bones, prevent cancers, eliminates kidney stones. helps with inflammation, immune system, defense against parasites and detoxify the body. impressive levels of manganese, tryptophan, magnesium, copper, phosphorous, zinc, iron, and protein, as well as smaller amounts of B complex vitamins, and   vitamin A. anti-cancer properties and components, including phenolic compounds that have directly been attributed to scavenging free radicals
romaine lettuce - contains calcium, omega-3's, vitamin C, iron, and B-vitamins. romaine is also rich in minerals.
spinachexcellent source of vitamins A, C, and E. good source of calcium, iron, potassium, protein, and choline. choline supports healthy mental function.
strawberries - excellent source of vitamin C, which helps heal cuts and wounds and keep teeth and gums healthy. antioxidant, antiviral, and anti-cancer.
tangerines - contains similar properties as lemons, limes, oranges, and grapefruits. lots of vitamin C 
tomatoes - excellent source of vitamin C, as well as antioxidants that may prevent cancer, such as lycopene. lycopene promotes overall mental and physical health. good source of potassium. antioxidant and anti-cancer.
watermelon - antibacterial and anti-cancer. Contains vitamin A and C, as well as iron and potassium. 
wheatgrass - rich in chlorophyll, which is excellent at fighting infections. high in vitamins C and E, and beta carotene. antioxidant, anti-inflammatory, anti-cancer, and antibiotic.



Sunday, February 22, 2015

Sailing The British Virgin Islands {Part Two}



{part two of three}

For those of you who've been following along, Dan and I went on an awesome sailing trip in the Virgin Islands a few weeks ago. Here is part two of the three-part journal post that I'm working on. If you're just joining in now and want to catch up, here is the previous post. I should have put this video in part one, but I just discovered iMovie last week! So here are a few clips of the trip! 





Day Four
We sailed from Anegada back to a dive spot called Blonde Rock, a set of two pinnacles between Dead Chest and Salt Island. D and I snorkeled today and swam through thousands of tiny baby jellyfish . Ouch. They felt like little needles and left dime-sized red blotches on our skin. Thank the lord their bigger and more painful mamma wasn't around. After our morning snorkel we sailed to Virgin Gorda and explored the famous Baths – giant boulders with a menagerie of  tiny waterways and sea caves with crystal clear water. We squeezed though cracks and jumped off rocks. This place is a sight to see! Picture perfect.We spent the night anchored off Cooper Island  - cooking, drinking wine, swinging in the hammock and worrying/getting amped for the RMS Rhone dive in the morning. I must have asked a million and one questions that night. It was only our (mine and D's) second dive and 85 ft deep. "What if this happens….what if that happens?" Did you know you can barf under water and put your regulator back in? Who knew? Don’t worry, I didn’t... but I had to ask. I’m a planner. ;)


-my babe and a morning stretch-

-blonde rock and rhone dive on the map-

-blonde rock friends-

-the baths-

-yumi jumps-

-& evan splashes-




Day Five
I woke up early this morning and made French toast with cream of coconut syrup, mangos, pinneapples and oranges for the crew. Mmmm I didn’t eat a lot though…I was already jittery and nervous for the dive + didn't want my question from the night before to come true. barf.
We sailed a short distance to Salt Island and got ready for the RMS Rhone Dive. Cole and I dove first! I asked him to teach me how to do an emergency backup regulator switch just incase something went wrong. I wanted to know that I could make the switch without messing up (my motto: prepare for the worst and hope for the best. Right? D says I worry too much…I call it being smart). Thumbs up. I did ok. We eventually descended the 85 ft to the ocean floor with a few helpful foot pulls from Cole. 

Wow my mind was blown!The huge RMS Rhone Ship lay on her side right before us! It was an eerie feeling being up close to such a devastating wreck and touching something that has been underwater for almost 150 years. 

The RMS Rhone was a Royal Mail Ship that carried mail, passengers and cargo between England and the Caribbean. In October if 1867 a major hurricane hit the Virgin Islands. The “unsinkable" Rhone; planned to make for open sea. As a safety precaution the passengers in Rhone were tied to their beds to prevent them from being injured in the storm. The Rhone struggled to get free as her anchor caught on a coral reef. It in now lies with its chain wrapped around the same coral it caught on a century and a half ago. The ship sank swiftly -- the bow section in 85 feet of water, the stern in 30 feet. 123+ people went down with the ship that night.

Our dive went perfectly, besides my lack of divers sign language (apparently thumbs up means I want to go up…should have done the OK sign instead. Oops). I wish it was longer, but I’d imagine that’s the same with every dive. It was one of the coolest things I’ve ever seen! So grateful to have friends that made it possible for us!

After my dive I got to watch Danny descend (with my heart) for his dive. Oh gosh I can’t take knowing he’s at the bottom of the ocean.  He’d actually be far better off surviving an underwater situation than I would. But still, I can't watch him do scary things. Good news, everything went well with his dive too. Thanks for taking care of my baby, Jeff!

That afternoon we anchored at Peter Island and found coconuts on shore and I got a chance to climb the mast. The views were amazing and the picture I took was even reposted on Goops Insta by Gwyeneth Paltrow! What? Yes!How did that happen?


-french toast party-

-camera & dive gear-


{cheesing it up under the sea}



-this picture makes me feel like a badass...but i'm actually trying not to hyperventilate ;)-

-drink of choice and climbing a mast-

-playing peter pan on peter island and the picture that ms. palrow reposted. can we be best friends please?-

-ladies and gentlemen, i give you peter island-
-fun fact: when bill gates stays here he pays extra for planes to change their flight pattern so they don't fly over the island and disturb his relaxation...crazy-


Day Six
Woke up and the boys had already set sail to Brown Pants…yes that’s right Brown Pants. A dive spot known for it’s cool under water arches and BULL SHARKS. Hence the name. I opted to stay on the boat and open coconuts while the majority snorkeld and dove. Poor Ryan suffered “Mask Suck” or sinus problems that led to some uncomfortable swollen eyes after his dive. Miss Mon our personal Nurse cured him with an ice pack. Phewf.
That night we moored off Norman Island (AKA Treasure Island) in Privateer Bay around the corner from Willy T’s in The Bight Bay. We heard there had been theft in Bight Bay so we decided to moore a little further away and take the dinghy to Willy’s that night.
Oh Willy T’s…you were hilarious, fun and disgusting. Our first shotski.

Motoring back to the boat that night was magical…in a tipsy blissful state, surrounded by my love and friends in the black of night and the warm water glowing with bioluminescents in the wake of our dinghy. Ahhh a night to go down in history.


-this took me an hour-

-treasure island sunset-

-laundry day-

-exploring the shore for me treasuuuuuure-

-found it-

-snorkeling the caves on norman island-




-cheers friends-



Click on the links if you want to read more about our trip...

                                                Days 1,2,3, (part 1); Days 4,5,6 (part 2) and Days 7,8,9 (part 3)
                                                                                                 to come.

Tuesday, February 17, 2015

Cranberry Beet Porridge with Blackberries, Pomegranates & Coconut



A fabulous way to jazz up your boring morning porridge. Danny ate two bowls...it's that good. I should have made more.

Ingredients:
2 cups cranberry juice
1/4 cup beet juice  (from juicing or boiling a small diced beet in 1/2 cup water) 
1 cup cream of wheat
1/4 cup cream of coconut

Toppings:
blackberries
pomegranates
dried coconut 
cream
drizzle with cream of coconut

Directions:
Boil cranberry and beet juice in pot. Add cream of wheat. Whisk until well combined and lumps are gone. Remove from heat and let sit for 5 minutes. Stir in cream of coconut.
Serve warm in bowls and sprinkle with toppings.


Monday, February 16, 2015

Pesche Con Crema {Italian Peach Cakes with Vanilla Cream and Peach Jam}


A BEA-UTIFUL and surprisingly easy Italian recipe of old.  It is traditionally made out of little lemon cakes that are hollowed out a filled with lemon cream and then sandwiched together. I was a tad confused -- why lemon? They look like peaches. So I wanted to make this traditional treat with a twist...one half filled with vanilla cream and the other half filled with peach jam. I thought the original recipe was missing that peach zing. So here you go! Mmmmm peaches and cream.

Pastry Cream 
2 cups whole milk
1 teaspoon vanilla bean paste
4 egg yolks
3/4 cup sugar
1/4 cup flour


Peach Jam 

Store bought


Dough 

4 cups all-purpose flour

1 tablespoon baking powder

3 eggs

3/4 cup sugar

3/4 cup milk

1/2 cup (1 stick) butter, melted

Grated zest of 1 lemon

 

Assembling the Peaches

1/2 cup rum + 2 tablespoons peach schnapps

Red food coloring (or a bit of beet juice if you want to keep it au naturel)

1 cup sugar, or more as needed for coating

Fresh peach leaves for decorating

 

Directions:

Make the pastry cream: Simmer Milk and vanilla bean paste in a large saucepan over medium heat. Meanwhile, whisk egg yolks and sugar until thoroughly blended;  add flour to the egg mixture and whisk until combined.

Slowly whisk hot vanilla milk into egg mixture. Return mixture to saucepan and cook, stirring constantly, until cream thickens and begins to boil.

Transfer the pastry cream to a bowl and place plastic wrap over the top; pressing down to prevent a film from developing on top of the cream.

..................

Make the dough: In a large bowl, mix flour and baking powder together. In a large separate bowl, whisk eggs and sugar. Whisk in milk, butter, and lemon zest until combined. Gradually add flour mixture, mixing with a fork until the dough is firm.

Preheat oven to 350 degrees. Line two baking sheets with nonstick mats

Roll dough it into a walnut sized balls (about 2 inches in sizes). Place balls on prepared baking sheets spacing about 1 inch apart. Slightly flatten the tops with your palm.

Bake until bottoms are lightly browned, about 10-15 minutes; tops will remain pale. Transfer to a rack.
..................

Assemble the peaches: While the cakes are still warm, use a small, sharp knife to cut a circle about the size of a quarter on the bottom (flat) side of each cookie, taking care not to crack the edges. Use the tip of the knife to scrape out enough crumbs to make hollow and hold about 1 teaspoon pastry cream and jam. Set cookies aside.

Pour rum and peach schnapps in a small bowl. Add enough red food coloring (or beet juice) to create your desired shade of peach; set aside. Fill a shallow bowl with sugar; set aside.

Fill half of the hollowed-out cakes with 1 teaspoon of cream filling and the other half with peach jam. Sandwich two little cakes together. Using a pastry brush, brush the "peach" with colored liquor and roll in sugar to coat. Place on a rack or plate when done. Refrigerate until ready to serve.

Just before serving, pierce each "peach" with a toothpick where the two cakes come together and insert the stem of a peach leaf.