Beautiful Cookies for the Feast of St. Thérèse

These cookies, in honor of St. Thérèse, were submitted by LaDawn Wilson. Thank you, LaDawn! 

These cookies work well for St Therese's feast day. She has been by my side, while raising the children and taught me how to use my creativity and work toward being "little." Still working on that part. :)

I painted the roses on the teacup cookies with gel food coloring and lemon extract, to make a watercolor look. Above the cookies are pastel marshmallows I dipped in chocolate and wrapped to look like a rose.

You can find additional recipes and ideas for the feast of St. Thérèse in the archives. 

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Caprese Salad with Tomato Rose for St. Rita

This clever idea was shared by my friend, Alexandra, who put a novel twist on the Rose Garden Tea Sandwich. These lovely tomato roses are the centerpiece of an Italian Caprese inspired salad. Caprese is a combination of flavors, textures, and freshness: ripe tomatoes, fresh mozzarella cheese, fresh basil, and a drizzle of olive oil or balsamic vinegar. In this version the slice of fresh mozzarella is layered with a basil leaf and then drizzled with balsamic vinegar and topped with the lovely tomato rose. Focusing on the Italian origin of the Caprese salad with the rose tomato variation this would be a perfect addition for the feast of Italy's St. Rita of Cascia (May 22) who is often pictured with roses and has a rose miracle story. Or could be for one of the Italian Roses - St. Rose of Viterbo (September 4) or St. Rose Venerini (May 7).


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Trail Mix Variations for Rose Themed Saints

Last month I posted an idea for making a trail mix with a rose theme using this candy mold for mini roses.  

St. Elizabeth of Hungary variation which includes grains for the symbol of bread

The mix, which I made for St. Therese's (The Little Rose) feast day, would easily fit a variety of other feast days associated with the theme of roses. There are several saints associated with roses or have rose stories and a few feast days are coming up soon. While all would still have as a base the candy roses, I've compiled some ideas for ingredients which could be added to or substituted for other ingredients in trail mix recipes to make them more fitting symbolically for some of the other "rose" saints.

Our Lady of Guadalupe or St. Juan Diego (December 12, December 9)
Variations to add a Mexican flare:
~pecans - native to Mexico
~pine nuts - from Pinyon trees native to Mexico
~chocolate chips (or cocoa roses in addition to pink/red ones) since cocoa bean domestication originated in Mexico
~dried papaya, mango, or banana

St. Elizabeth of Hungary or St. Elizabeth of Portugal (November 17,  July 5)
Variations which include grains (since both of these saints stories are associated with bread and roses falling from their cloak):
~wheat chex
~rye crisps
~puffed wheat

St. Rose Philippine Duchesne (November 18)
Variations associated with the midwest and with the Native American tribe she ministered to:
~dried berries, seeds, and nuts - recalls typical food of the plains tribes
~corn nuts - corn is associated with Kansas where the spent time with the Potawatomi tribe

Our Lady of the Rosary (October 7)
Variations associated with Our Lady because of color or virtue of purity:
~dried blueberries - blue color associated w/ Our Lady
~coconut flakes - color symbolizes purity, Immaculate Conception
~white/light nuts like blanched almonds, cashew, macadamia - purity

St. Rose of Lima (August 23)
Variations to add Peruvian theme:
~dried papaya
~cancha - dried corn (is a Peruvian dried corn snack - recipe - or corn nuts could be used)
~cashew - nut native to S. America

St. Rita of Cascia (May 22)
Variation idea:
~figs or fig pieces (There is an old tradition that associates a miracle of roses and figs with St. Rita.)





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Trail (of Roses) Mix for the Little Flower's Feast

This summer I came across this cute candy mold for mini roses. I knew it would be fun for a variety of feast days.  They are cute for decorating cakes or cupcakes or just offering plain to snack on.  But The diminutive size reminded me of chocolate/baking chips and the idea of a rose themed trial mix came to mind. I had seen a Valentine themed trail mix recipe, with reds and whites added to the nuts. Based on St. Therese's shower of roses, I changed it to a "trail of roses".

The mix, which I made for St. Therese's (The Little Rose) feast day, would easily fit a variety of other feast days associated with the theme of roses. These are some saints associated with roses or have rose stories (several of which are upcoming this fall and winter):

St. Rita of Cascia (May 22)

St. Elizabeth/Isabel of Portugal (July 5)

St. Rose of Lima (August 23)

St. Therese  (October 1, traditional October 3)

Our Lady of the Rosary (October 7)

St. Elizabeth of Hungary (November 17)
St. Rose Philippine Duchesne (November 18)

St. Juan Diego (December 9)

Our Lady of Guadalupe (December 12)

Trail mix is easy to make and easy to transport, so is a great snack on the go. It is (overall) healthier and an alternative to typical baked or sweet treats for a feast day. I did not use specific measurements, but rather just eyeballed good proportions for each ingredient. Use the ingredients you like and seem fitting for the feast day. I kept it to pinks, whites and lighter colored nuts. The part taking the most time (but still super easy!) was making the candies. Use the manufacturer's instructions. Melt candy melts - I used pink but red or white could be used as well - and pour into molds. Allow time to solidify. It was helpful to place the molds with candy in the freezer for 15 minutes, which allowed the candy to release more easily from the hard plastic molds. 

Trail of Roses Mix

• Dried cranberries
• Coconut flakes, unsweetened
• Rose candy (made with candy molds)
• Peanuts, roasted & salted
• Sunflower seeds, roasted & salted

Other possible ingredients for this theme: dried currants, dried cherries, cashews, sliced or blanched almonds, pine nuts, puffed rice cereal, rice chex

Authors note: I will be putting together some specific additional mix combos for the specific rose feasts and adding those here. 

St. Therese, Pray for us!

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St. Elizabeth Rose Rolls

Roses and bread are both symbols for St. Elizabeth of Hungary (November 17) and St. Elizabeth (Isabel) of Portugal (July 4) so a bread in shape of rose serves as a dual reminder for their feast days. Last year I shared a braided twist rose bread idea but here is another variation on the rose bread for the feasts of St. Elizabeth of Hungary and St. Elizabeth of Portugal. 

This recipe uses the same sweet roll dough from the previous St. Elizabeth Rose Bread idea.

Sweet Roll Dough
1 pkg. dry yeast
½ c. warm water
1/2 c. lukewarm milk (scalded then cooled)
1/3 c. butter, margarine or shortening
1/3 c. granulated sugar
1/2 tsp. salt
1 egg
3 ½ to 4 c. flour

Dissolve yeast in warm water in large bowl. Stir in milk sugar, butter, salt, egg, and 2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn onto lightly floured surface and knead until smooth and elastic. Place in greased bowl, turn greased side up. Cover and let rise in warm place until double, about 1 ½ hours.

Cinnamon Filling
2 T. butter, melted
1/2 c. sugar
2 T. cinnamon 

Mix until all sugar and cinnamon is moistened. 

Make 4 small balls (golf ball size) of dough and roll them out into 3 1/2 inch diameter circles. Overlap dough circles as shown. Sprinkle some of the cinnamon sugar mixture across middle, leaving curved edges clear. 

Roll circles up into rolls as shown. You should end up with rolled dough with both ends fluted. Cut roll in half. 

Place dough in greased muffin tins. Cut/flat end should be down and the pretty, fluted/curved end up. 

Let rise until double (30-40 minutes). Bake in 375 degree oven 14-18 minutes. 

St. Elizabeth, Pray for us!

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Rose Bread for St. Elizabeth of Hungary

Today, November 17, we celebrate the feast day of St. Elizabeth of Hungary. As a queen she felt that she should care for all her people as if they were her children. She was known for her generosity to the poor. Legend says that on one occasion in the middle of winter she left her castle with her apron filled with bread for the poor. On the way she met her husband. He opened her cape to see what she carried and found her apron full of roses, not bread. When he bent to kiss Elizabeth he found her face transfigured with the radiance of heaven. 

Both roses and bread are her symbols, so as we celebrate her today and recall her charity to the poor, what better way than with a rose shaped bread. Braided bread is associated with many Eastern European countries such as Hungary and while this particular style is referred to as Russian Rose Bread, it seems particularly fitting for St. Elizabeth since it is bread shaped in a rose. It can be filled with either a sweet or savory filling.  
This morning we made a cinnamon rose bread for breakfast. It can be made using a generic bread recipe. In this case I made a sweet bread dough. The recipe and ingredients for this one are similar to those shared a few years ago by Charlotte - Hungarian Cinnamon Bread. The main difference is the shaping technique used to end up with a rose shaped bread here. 

Sweet Roll Dough
1 pkg. dry yeast
½ c. warm water
1/2 c. lukewarm milk (scalded then cooled)
1/3 c. butter, margarine or shortening
1/3 c. granulated sugar
1/2 tsp. salt
1 egg
3 ½ to 4 c. flour

Dissolve yeast in warm water in large bowl. Stir in milk sugar, butter, salt, egg, and 2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn onto lightly floured surface and knead until smooth and elastic. Place in greased bowl, turn greased side up. Cover and let rise in warm place until double, about 1 ½ hours.

Cinnamon Filling
2-3 tbsp. butter, softened
1/4 c. brown sugar
2 tsp. cinnamon 

Roll dough into large rectangle. Spread butter over dough, sprinkle with brown sugar and cinnamon. 

Roll up dough tightly along lengthier side. Pinch edge of dough to seal well. Cut the roll in half lengthwise. 

Starting at the top, cross over the strands in an X, repeat crossover to twist the two lengths together into long braid. 

Wind braided strand into a circle keeping cinnamon slits facing upward. Fan open as needed to create rose/flower petal look. 

Place on bottom of greased springform pan. Add springform pan sides. Let rise until double (30-40 minutes). Bake in 375 degree oven 20-25 minutes. 

Additional idea: Make two, one to keep and one to share, in the spirit of Christian charity of St. Elizabeth. 

St. Elizabeth, pray for us.

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St. Therese Cupcakes

The end of September marks the beginning of a full week of very popular saint feast days. While it's not very healthy to enjoy dessert every night, there are a few weeks where I make an exception and this is one. For St. Therese of the Child Jesus I always make white cupcakes with roses on top. At least with cupcakes, you can easily share with the neighbors, right?

“When I die, I will send down a shower of roses from the heavens, I will spend my heaven by doing good on earth.” -- Thérèse de Lisieux

~~~~~

Just a note -- there are many more ways to top a cupcake with roses than by creating them with decorator frosting. If decorating just isn't your thing, try the baking aisle at the grocery store to see if they have candy roses for cake decorating. There is a candy store near my home that carries rose-shaped butter mints -- I think those will top my cupcakes this year. Wilton makes a rose mold for molding melted chocolate, and that's a great option. You can also make roses from fruit roll-ups, so there are lots of options and you are not to be put off by the roses!

White Cupcakes

1 cup white sugar
1/2 cup shortening
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
3/4 cup milk

Preheat oven to 350 degrees F.
Line a 12-cup muffin pan and a 6-cup muffin pan with paper liners.
In a medium bowl, cream together the shortening and sugar.
Beat in the eggs, one at a time, then stir in the vanilla.
Combine flour and baking powder, add to the creamed mixture and mix well.
Finally stir in the milk and beat until batter is smooth.
Pour or spoon batter into the liners (I like to use an ice cream scoop filled about 2/3).
Bake 15-20 minutes or until they test done with a toothpick.
Cool and frost with desired frosting.

For the St. Therese cupcakes I used a traditional decorator frosting to frost the cupcakes and then make the roses (clear vanilla is not necessary, just use ordinary vanilla extract -- most of the other ingredients you probably have on-hand).

Makes 18 cupcakes.

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Pasta Roses for St. Therese

Shower your dinner table with delicious edible roses for St. Therese's feast day. This recipe for Rosette di Pasta or Pasta Roses is a variation on the traditional and unique dish from the Emilia-Romagna region of Italy.  The original recipes call for ham and fontina cheese. The finished product is a slightly rosey pasta flowerette. I decided to make some with this more traditional recipe and also a variation using a typical lasagna filling for a deeper color. 

While most of the recipes call for a homemade pasta cut into rectangles, I opted for using regular boxed lasagna noodles. Those were pre-cooked according to directions and then I cut off one edge so they would have a flatter base to set on after they were rolled. 

Ham & Fontina Variation:
On the pasta length I spread a cream sauce (Alfredo), placed thin slices of fontina on sauce, and thin sliced ham over that. 

The layered pasta was then rolled up and set upright in a baking dish, fluted side up. After all the rosettes were in place the additional sauce was poured around the base and brushed over the tops. 

Lasagna Filling Variation:
On the pasta length I spread a layer of ricotta cheese, then covered that with the meat and tomato sauce filling, grated mozzarella was sprinkled on top, and a bit of dried parsley over. 

The remaining sauce was again poured around the base of the completed rosettes. With the ham and fontina variation I cut the lasagna noodles in half before rolling. For these I used the entire length of lasagna noodle and the end product was a much fatter rosette. Both were fine - so it could be done either way.  With a paring knife (or kitchen scissors) make an X cut about 1/2 inch deep into top of each piece to make the roses bloom." Press down slightly to open them a little. 

Bake in 350 degree oven for 20 minutes. Let rest for 5 minutes before serving. 

There are several other filing variations you could use. In addition to being a meal option for St. Therese's feast it could also be used for other saints associated with roses; St. Rose, St. Rita, St. Rose Duchesne. Be creative and enjoy. 

St. Therese of Lisieux,
Pray for Us!

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Heavenly Garden Apple Rose Pastries

My girls and I enjoyed baking Apple Roses in preparation for the feast of St. Thérèse!  There are many variations of Apple Roses that can be found online, including pies, tarts, cakes and more, but we decided to use the puff pastry sheet we had in the freezer to make the following Apple Rose Pastries.  Happy Feast of St. Thérèse! 

Heavenly Garden Apple Rose Pastries

adapted from here and here

Ingredients:

• 1 Puff Pastry Sheet 
• 3 Apples - I used a combination of Fuji and Pink Lady
• 5 Tablespoons Sugar
• 2 teaspoons Cinnamon
• 1 pinch Nutmeg
• 1 teaspoon Lemon Zest
• 4 cups Water
• 3 Tablespoons sugar
• 2 Tablespoons lemon juice
• Powdered Sugar for dusting (optional)
• Parchment Paper

Directions:



Wash and core the apples. Slice in very thin slices, slightly smaller than 1/8 inch.  Place the sliced apples in a saucepan along with the 4 cups water, 3 tablespoons sugar and 2 tablespoons lemon juice. Bring to a boil and let simmer for 2 minutes, or until the apple slices soften and can easily bend. 



Strain the apples and let cool in the colander.  Line a plate with paper towels and nicely arrange the apple slices so that they can dry and cool completely.

While the apples are cooling, mix the 5 tablespoons of sugar with the cinnamon, nutmeg and lemon zest.  Prepare you work surface by lightly sprinkling it with some flour (or just use a silicone mat) and unfold the sheet of puff pastry (it is easiest to work with if it is not completely thawed).  Using a pastry (or pizza) cutter, cut long strips approximately 1/2 inch wide.  Spread the cinnamon mixture over the dough and slightly press it down.

By this time your apples should be cool and almost dry.  Take a few slices and place them on the first strip of pastry dough, overlapping them so they do not fall out and will create a rose-like design (petals) once completed.  Now start rolling, making sure it is fairly tightly rolled.  Place on a baking sheet covered with parchment paper.

Repeat until you have create all of the Apple Roses.

Bake at 425˚F for 25 minutes, or until nicely golden.

Dust with powdered sugar if desired.

St. Thérèse, the little flower, please pick me a rose from the heavenly garden and send it to me with a message of love; ask God to grant me the favor I thee implore and tell Him I will love Him each day more and more. -Rose Novena

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Heavenly Rose Garden Cupcakes

"My mission-to make God loved-will begin after my death.

I will spend my heaven doing good on earth.

I will send a shower of roses."

Happy feast of St. Therese!   Originally I thought I would make another Rose cake in honor of today's feast, but since we just had cake for the feast of St. Michael, and with the feast of the Holy Guardian Angels (and our 13th wedding anniversary!) tomorrow, and then the traditional feast of St. Therese on Wednesday, I decided to make a quick batch of cupcakes - decorating some for after dinner and saving the rest for later.   I still don't have the buttercream roses perfected, but it has been fun to practice!

Supplies

Cupcakes
Buttercream Frosting (recipe below)
Wilton 1M tip & Pastry Bag
Wilton Color Mist Food Spray (optional)

Buttercream Frosting

Adapted from Wilton

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter, softened
• 1 teaspoon vanilla extract (they suggest clear, but I only had regular)
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

*This makes enough to frost approximately 14-16 cupcakes

Directions

Make frosting. In a large bowl, cream the shortening and butter with an electric mixer.  Add vanilla.  Gradually add the powdered sugar, one cup at a time, beating well on medium speed.  Continue beating at medium speed and add the milk a little at a time, until the frosting reaches desired consistency for piping.  

Using a Wilton 1M tip and pastry bag, make a rosette on the top of each cupcake by swirling a circle from the center outward.  You can watch a video tutorial here.

Spray each cupcake, if desired, with the color mist food spray.

You can find additional recipes in honor of St. Therese in the archives! 

St. Therese, the little flower,

please pick me a rose from the heavenly garden

and send it to me with a message of love; 

ask God to grant me the favor I thee implore 

and tell Him I will love Him each day more and more.

St. Therese, the Little Flower, 

Pray for us!

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Mystical Rosette Ombré Cake

The following cake recipe and tutorial was submitted by Highlander and Islander, from HI Cookery, in honor of today's feast of the Most Holy Name of the Blessed Virgin Mary.   I love this cake!   I attempted to make a similar cake last December for our youngest daughter, our little "Christmas Rose." It is such a fun cake to make and would also be perfect for the upcoming feast of St. Therese!  

September 12: Feast Day of the Most Holy Name of the Blessed Virgin Mary

Our Lady inspires us to create special cakes in her honor. Last year, we posted our version of a “Stella Maris (Mary, Star of the Sea) Cake.” This year, we made a “Mystical Rosette Ombré Cake,” since one of Mary’s nicknames is the “Mystical Rose.” The name is meaningful to us as we were married at the Mystical Rose Chapel, which overlooks iconic Diamond Head, in Honolulu, Hawaii.

For this particular cake, we used two techniques that are quite trendy today—ombré to create color gradations inside of the cake and rosette piping to decorate and texturize the outside of the cake. The cake has a pretty presentation on its own but when sliced, it reveals the subtle surprise of a blue hue!

Make a “Mystical Rosette Ombré Cake” for the Feast Day of the Most Holy Name of the Blessed Virgin Mary.

Recipe

For the blue ombré cake

• 2 boxes of white cake mix (for 3 8-inch round cakes) or 3 boxes (for 3 12-inch round cakes)
• egg whites
• oil
• water
• blue food coloring
• rose water flavoring (optional to taste; see Notes)

Directions

Grease and flour 3 round cake pans. Prepare the cake mix according to the package instructions, adding a few drops of rose water to flavor the batter (optional). Divide the batter into 3 equal portions. Use the food coloring for each portion, doubling or tripling the amount of the drops to create distinct color gradations.

Pour the batter into the pans (be sure to remember which pan contains light, medium and darker colors). Bake according to the package instructions. Remove from the oven and allow the cakes to cool completely.

For the frosting

(Adapted from Wilton)

• 1 cup vegetable shortening (we used Crisco brand all-vegetable shortening baking sticks)
• 1 teaspoon vanilla (we recommend clear vanilla extract)
• pinch of salt
• 4-6 cups powdered sugar, sifted
• 4+ tablespoons of cream, milk or water

Directions

Make 2-3 quantities of the frosting recipe (enough to frost the 3-layered 8- or 12-inch round cakes). In a large mixing bowl, cream the shortening with the vanilla and salt. Gradually add the powdered sugar and beat until smooth. Pour a little bit of liquid to thin it out until the frosting reaches spreadable and piping consistency. Smear a little frosting on the bottom of a cake board and invert the darkest color cake onto it to secure in place. Generously spread frosting on top of this cake.

Layer with the medium color cake on top. Spread frosting on top of this cake. Finally add the lightest color cake on top. Spread frosting on top of this cake and crumbcoat the sides until completely covered.

Outfit a pastry bag with Wilton tip 1M. About an inch from the bottom of the cake, make a rosette by swirling a circle from the center outward. Space an inch apart and repeat until the bottom row of the cake is covered with rosettes. Continue making rosettes on the side of the cake and on top. Refrigerate to set the frosting. Bring the cake to room temperature about half an hour before serving.

Place on a cake pedestal and top with a Mary figurine (optional). Slice to reveal the ombré coloring inside the cake. Use a sharp knife to make the first cut deep into the cake. Wipe the frosting off the knife. Make a second cut into a wedge shape. Serve on plates. Always wipe the frosting off for each cut to make clean slices and showcase the ombré.

Notes

• Rose water may be found in the specialty baking aisle of grocery stores or at Indian and Middle Eastern food markets. Be careful not to add too much to the cake batter or else the floral flavor will be overpowering.
• We actually made a “Mystical Rosette Ombré Cake” for a student prayer social to celebrate the Vigil of Mary, Queen of the Apostles (September 5). We made another one for a parish potluck at our church to observe the Nativity of the Blessed Virgin Mary (September 8).
• Make a Mary cake for her birthday or one of her many feast days. Search our blog for other cake recipes for inspiration and ideas.

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