Spring 2015 CSB, Week 3

I hope you enjoy your boxes filled with assorted goodies!!  This week I went for total improvisation, baking whatever inspiration struck.  Included in your boxes are:

~French Macarons
These sweet sandwich cookies are made with ground almonds, egg whites, and nonGMO powdered sugar.  They're filled with a soft, silky, decadent Italian meringue buttercream.  Each box has one small Vanilla-Raspberry Macaron and one slightly larger Salted Caramel Macaron.

~Chocolate Dipped Handmade Marshmallows
Made with gelatin from sustainable raised, grass fed cows and locally brewed vanilla, these are dipped in organic Lillie Belle chocolate and sprinkled with toasted coconut.

~Organic Strawberry Meringues
Classic meringues with a generous amount of freeze dried organic strawberries added in!

~Homemade Twix Bars
Classic shortbread crust topped with handmade caramel and a layer of organic milk chocolate from Lillie Belle Farms!

~Meyer Lemon Tartlets
Pastry shell filled with tangy filling made from freshly squeezed organic meyer lemons!

~"To Die For" Brownie Bites
Made with organic raw cacao, organic dark chocolate from Lillie Belle Farms, homemade coffee liqueur, locally breed vanilla, a hint of spice, mini Guittard chocolate chips, and currants, these bites are delectable, super fudge, and addictive!

~Chocolate Caramel Crispy Treat
Envirokids chocolate crisp rice cereal mixed with homemade marshmallow and homemade caramel sauce!

All of these should be stored at room temperature and enjoyed in 2-3 days, with the exception of the strawberry meringue and the caramel crispy treat.  The meringue should be enjoyed right away, before it has a chance to get soft or chewy in this humidity, and the crispy square tends to absorb moisture after the first day as well.  Cheers!