Sunday, August 17, 2014

On the Homefront: Modern Yellow Hedgehog Table

My husband had the black, grey, and white deer design serving
tray when I first met him -- I have no idea where it came from!
Dalmatians Spike and Barb have their own little black and
white cups by Cache La Pottery.

Dalmatians Spike and Barb join some hedgehog pals on a bold modern table where the color yellow stands out against a neutral grey, white, and black background.  Neon yellow Hedgehog Candleholders from CB2 (the younger and edgier version of Crate and Barrel) were the inspiration here, as were a set of Block Print Charcoal Napkins from the same source.

The marble pastry/cutting board will hold the
Hedgehog Shortbread Cookies.

Grey linen table runner (birthday gift from my husband); yellow place mat from The Cupboard in Fort Collins, CO, years ago; square white dinner plate by Denmark Tools for Cooks from HomeGoods this year; small black bowl from MacFrugal's (now Big Lots) eons ago; white-handled soup spoon from Target years ago; Yellow Dots flatware by Cambridge Silversmiths from HomeGoods this year; Block Print Charcoal Napkin from CB2; black-stemmed wine glass; plain water glass.

Four bright yellow hedgehog candleholders with white tea lights
sit on a silver tray, surrounding a white pillar candle amid
clear glass beads.  On either side is a squat yellow candle on
a square white plate with a black swirl pattern by BIA from
HomeGoods a few years ago.

White snapdragons in a yellow vase dominate
the foreground in this photo.

A yellow table calls for a yellow menu, and the dishes I have chosen to serve all have yellow ingredients (the soup is almost blindingly yellow!).  Even the Hedgehog Shortbread Cookies are pale yellow in color, and are about the cutest dessert ever!  Check out the original recipe for detailed instructions on shaping the dough for these cookies.

Modern Yellow Hedgehog Table Menu:

Hedgehog Shortbread Cookies*

From The Little Spork

*Hedgehog Shortbread Cookies

1 C. butter
3/4 C. sugar
1 egg
1/2 tsp. vanilla
2 1/2 C. flour
1 tsp. baking powder
1/4 tsp. salt
1 C. semisweet chocolate chips, melted (use more if needed)
1/2 C. finely chopped walnuts or pecans (use more if needed)

Cream the butter and sugar in a large bowl.  Beat in the egg and vanilla.  Combine the flour, baking powder, and salt in a separate bowl.  Add to the butter mixture and mix well.

Mold the dough in the palm of your hand into an oval shape, using enough dough to fit comfortably in your palm.  Place the oval onto an ungreased baking sheet and pinch one end to form a pointed "snout".  Place the cookies 2 inches apart on the baking sheet.  Bake at 375 degrees for 6-8 minutes until set but not browned.  Cool on wire racks.

Gently dip the back three-quarters of each cookie in the melted chocolate and then roll the tops in the chopped nuts (you could also spoon the chocolate over and sprinkle the nuts on top).  Place some of the melted chocolate in a plastic sandwich bag.  Cut off a tiny snippet from a corner and squeeze dots of chocolate onto the front snout end to form two eyes and a nose (you can also use a toothpick dipped in the melted chocolate).

Note:  Substitute any chopped nuts you like for dipping, or even chocolate sprinkles (and if you are feeling really crazy, try multicolored sprinkles!).

Instead of chocolates, bright yellow Lemonheads are the candy of choice for this table!

Summer may be coming to an end soon, but this sunshine yellow table lets me savor the season just a little bit longer.

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