Created By: Haley Post @MyMoonstoneKitchen Palace Garden Scones Ingredients Scones ● 2 cups all-purpose flour ● ⅓ cup granulated sugar ● Zest of 2 oranges ● 2 ½ tsp baking powder ● ¼ tsp ground cardamom ● ½ tsp salt ● ½ cup unsalted butter, frozen ● ½ cup heavy cream, plus more for brushing ● 1 large egg ● 1 ½ tsp vanilla extract ● ½ cup pistachios, finely chopped Glaze: ● 1 cup powdered sugar ● 2 tbsp fresh orange juice ● ½ tsp rose water ● 1 drop pink food coloring (optional) Garnish: ● ¼ cup pistachios, finely chopped ● ¼ cup dried rose petals 1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. 2. Add the flour, sugar, orange zest, baking powder, cardamom, and salt to a bowl. Mix well to combine. 3. Grate the frozen butter into the flour mixture and mix until coarse crumbs form. Stir in the chopped pistachios. 4. In a separate bowl, mix together the heavy cream, egg, and vanilla. 5. Pour the wet ingredients into the dry ingredients and gently mix until a shaggy dough forms. 6. Place the dough onto a lightly floured surface and shape it into a circle (about 1 inch thick). 7. Cut the dough into 8 wedges and transfer to the prepared baking sheet. Brush the tops lightly with heavy cream. 8. Bake for 18-22 minutes, or until the tops are lightly golden. Remove from the oven and let cool completely. 9. Meanwhile, make the rose glaze. Whisk together the powdered sugar, orange juice, and rose water until smooth. If desired, tint the glaze with food coloring to create a pink color. 10. Drizzle the glaze over the cooled scones, then sprinkle with chopped pistachios and dried rose petals. Under the Sea Meringues Ingredients Meringue Shells ● 4 large egg whites, room temperature ● ½ tsp cream of tartar ● 1 cup superfine sugar ● 1 tsp cornstarch ● Blue and red food coloring to create a purple color (optional) Whipped Cream ● 2 cups heavy whipping cream ● ¼ cup powdered sugar ● 2 tsp vanilla extract Filling ● ½ cup fresh blackberries ● ½ cup fresh blueberries Instructions 1. Preheat the oven to 225°F. Line two baking sheets with parchment paper. 2. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. 3. Add the cream of tartar and continue beating until soft peaks form. 4. With the mixer running, gradually add the superfine sugar, about 1 tablespoon at a time. Continue beating until the meringue is thick, glossy, and forms stiff peaks, about 8–10 minutes. 5. Beat in the cornstarch for about 20 seconds. If desired, add a few drops of food coloring and mix just until evenly colored. 6. Transfer the meringue to a piping bag fitted with a round tip. Pipe matching seashells about 2½–3 inches wide onto the prepared baking sheets. 7. Bake for 1 hour. Turn off the oven and leave the meringues inside, with the door closed, for 1 additional hour to cool completely. 8. To make the whipped cream, beat together the heavy cream, powdered sugar, and vanilla in a chilled bowl until medium-stiff peaks form. Transfer to a piping bag fitted with a round tip. 9. Turn half of the meringue shells upside down, then pipe a generous swirl of whipped cream onto each shell. Top with a few berries, then gently press a second shell on top, leaving the front slightly open to resemble a shell shape. Heart of Te Fiti Mini Cheesecakes Ingredients Graham Cracker Crust ● 2 cups graham cracker crumbs ● ¼ cup granulated sugar ● 1/2 cup salted butter, melted Cheesecake Filling ● 16 oz cream cheese, softened ● ½ cup granulated sugar ● 1 tbsp cornstarch ● ¼ cup canned full-fat coconut milk ● 1 tbsp lime zest ● 1 tsp vanilla extract ● 1 tsp coconut extract ● 2 large eggs, room temperature ● Blue and yellow coloring to create a green color (optional) Instructions 1. Preheat the oven to 300°F. Line a mini muffin pan with paper liners or lightly grease a mini cheesecake pan. 2. To a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Press about 1 tbsp of the mixture firmly into the bottom of each cup. 3. Bake for 5 minutes, then set aside to cool. 4. In a large bowl, beat the cream cheese and sugar together on low speed, then add the cornstarch and mix until smooth. 5. Mix in the coconut milk, lime zest, vanilla extract, and coconut extract. 6. Add the eggs one at a time and mix until just combined. 7. Reserve about ¼ cup of the cheesecake batter in a small bowl. If desired, add blue and yellow food coloring to the remaining batter and gently stir until evenly colored. 8. Divide the green batter evenly among the prepared crusts, then dot the white batter into the center of each and use a toothpick to create a swirl. 9. Bake for 18-22 minutes, or until the edges are set and the centers still have a slight jiggle. Turn off the heat and leave the cheesecakes inside with the door cracked open for 10 minutes. 10. Remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours before serving.

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