Showing posts with label Kelly Ripa. Show all posts
Showing posts with label Kelly Ripa. Show all posts

Wednesday, March 23, 2011

Electrolux, and Kelly Ripa Confidential Tea Party Event

Electrolux, and Kelly Ripa are hosting a tea party, and I as a proud Featured Publisher would like to host my own tea party the the Ovarian Cancer Research Fund.
Electrolux will donate $1. to the Ovarian Research Fund when I host my tea party outfit. Foodbuzz in return, will donate $50. to the Ovarian Cancer Research Fund for every tea party recipe created by a Featured Publisher.
Visit the website of Kelly, @ Kelly Confidential for more information, of how you can donate to Ovarian Cancer Research Fund.
For me, personally, it's an honor to participate in the memory of my own mother Ana-(aka) Anushka, who lost her battle with ovarian cancer, a long time ago.

Chocolate Chip Shortbread
adapted from Family Circle, Dec, 2008


Start out with the Basic Sugar Cookie Dough, 
and add 1/2 cup semisweet chocolate chips


! 1/2 cups all-purpose flour
teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1stick) unsalted butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract

In a medium sized bowl whisk together flour, baking powder, and salt. Set aside.
In a large bow, beat butter, and sugar until smooth, about 2 minute. Beat in egg, and vanilla
On low speed, beat in flour mixture until just combined.  Fold in the chocolate chips.
Wrap in plastic wrap, and refrigerate for 2 hours.
Unwrap plastic, and press into a 9 inch round, fluted nonstick tart pan, with a removable bottom.
Score into 16 pie-shaped wedges, (be sure not to cut all the way through.)

Bake in a preheated 350 degree oven for about 25-30 minutes. Let cool before serving.

For Glaze:

Melt 3 Tablespoons seedless raspberry (I used boysenberry) preserves and drizzle over top of tart.
Cut into wedges, along the scored lines, and serve.