Feature Friday: Eat.Drink.Pretty

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Here’s another FEATURE FRIDAY for you! { a time when I showcase an artist, shop or site that has caught my attention. I love discovering great work and look forward to sharing my findings with you! I encourage you to please visit their sites and see all the wonderful things they have to offer! }
Also, if you’re featured please feel free to grab the button at the bottom of this post and add it to your site! 

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Jenna began her lovely “lifestyle” blog in 2009 because:  “I LOVE to entertain/host, try new recipes, cook delicious food and drink pretty and fabulous cocktails. I like wine, too. A lot. Whenever I have a party or try a new recipe or bring a dish to a get-together, people always ask for the recipe. I tend to talk (obsess?) about the food I made or how pretty and tasty the cocktails were, so I thought I’d start a blog to share recipes and talk about food.” –Jenna, Eat.Drink.Pretty

I INSTANTLY FELL IN LOVE WITH THE PHOTOS, IDEAS & RECIPES ON THIS SITE! 
Here are a few of my favorites:
Photo & Recipe from  Eat.Drink.Pretty
TOMATO, BASIL & MOZZARELLA CROSTINI APPETIZER
INGREDIENTS:
 1 french baguette 
 1-2 tablespoons extra virgin olive oil
 1 bunch fresh basil
 2 roma tomatoes, sliced
 Fresh mozarella, sliced
 Salt and pepper

STEPS:

  1. Preheat the oven to 425 degrees. 
  2. Slice baguette into 1/2 inch pieces. 
  3. Lay on a baking sheet and drizzle with olive oil. 
  4. Place 1 slice tomato and mozzarella onto each baguette. 
  5. Baking for about 10-15 minutes, or until mozzarella cheese is completely melted. 
  6. Season with salt and pepper. 
  7. Top with one basil leaf. 
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Beautiful!

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Photo by Eat.Drink.Pretty & Recipe via Epicurious
GLITTERY LEMON SANDWICH COOKIES
COOKIE INGREDIENTS:
 1 1/3 cups all-purpose flour
  2/3 cup cornstarch
 1/4 teaspoon salt
  2 sticks (1/2 pound) unsalted butter, softened
  1/2 cup confectioners’ sugar
  1 tablespoon grated lemon zest
  1 teaspoon vanilla
  White and colored sanding sugars
 
FILLING INGREDIENTS:
  1 cup confectioners’ sugar
  1 tablespoon grated lemon zest
  1 tablespoon fresh lemon juice
  2 tablespoons light corn syrup
  1/2 stick (4 tablespoons) unsalted butter, softened

 EQUIPMENT:  

 2 large baking sheets
 parchment paper
 a heavy-duty sealable bag
 electric mixer
 
COOKIE STEPS:
  1. Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper. 
  2. Whisk together flour, cornstarch, and salt.  
  3. Beat together butter and confectioners’ sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.  
  4. Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.  
  5. Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes.
  6. Transfer cookies on parchment to a rack to cool completely.  
  7. Form and bake more cookies on second baking sheet.
MAKING FILLING & COOKIES:
  1. Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner. 
  2. Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.
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I ENCOURAGE YOU TO VISIT EAT.DRINK.PRETTY & DISCOVER ALL THE WONDERFUL THINGS THEY HAVE TO OFFER!  blog  .  facebook 
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