INGREDIENTS:

CHICKEN CASHEW SALAD SANDWICHES:

2 individually wrapped chicken breasts from Costco (Cooked and shredded)

1/4 Cup Craisins

1/4 Cup Cashews

1 Shallot (diced)

3/4 Cup or Mayo (More or less according to your taste)

Salt, pepper, red pepper flakes and onion powder for seasoning to taste.

5 Slices of white bread and 5 Slices of Whole Wheat bread cut in triangles.

INSTRUCTIONS:

Mix everything but bread to make the salad. One you are ready to assemble. Layer one slice of white bread, salad, one slice of whole wheat bread, salad and last is another slice of white bread. Make sure to cover them with food wrap or a clean kitchen towel if you don’t plan to serve them right away.

MADELEINES:

2 Eggs

2 Tbsp super fine sugar

2 Tbsp Confectioner’s sugar

1 Tsp Vanilla extract

1/4 Cup self rising flour

1/4 Cup all purpose flour

2 1/2 ounces butter, melted

1 Tbsp hot water

2 Tbsp Confectioner’s sugar extra for dusting. I coated mine with green colored chocolate wafers and added sparkly sugar. You can just dust them with confectioner’s sugar if you prefer.

INSTRUCTIONS:

1.- Preheat oven to 400°F, spray the madeleine pan with non-stick spray. I use avocado. Just make sure to wipe off the excess.

2.- Beat eggs, super fine sugar and confectioner’s sugar until nice and creamy.

3.- Sift flours twice and one last time over egg mixture for a total of three times. Add the butter and water and fold ingredients together carefully.

4.- Use a Ziploc bag to pipe the batter into the baking pan.

5.- Bake for ten minutes.

BLUEBERRY PASTRY CREAM TARTS:

I used this recipe from Baking a Moment, which I love.

2.- For the pastry cream, I used this recipe from Preppy Kitchen. I used to have an amazing recipe for pastry cream that I can’t find. The only adjustment that I make to this one is that I strain it through a cheese cloth as I do not like all the little black residue from using actually vanilla pots. You can avoid the hassle and simply use regular vanilla extract, but let me tell you… the vanilla pot really takes it to the next level!

INSTRUCTIONS:

No real instructions here. Follow the instructions for both recipes and put it together. Add fresh blackberries to garnish.

LITTLE FLOUR PRESERVE CUPS:

I used the left over crust from the tarts above. I simply used a large cookie cutter and carefully transferred them onto a greased mini muffin baking pan. I used my thumb to press the center into the hole in the pan and stretched the pedals on the outer side. I used a fork to make the cute marks you see on the flours. Added fig preserves and called it a day.

Just make sure to let them cool well before you attempt to take them out of the baking pan. They break easily if they are too warm.

BLACKBERRY TEA:

Lemon slices and blackberries in the tea kettle and add hot water when you are ready to serve.

That’s it! Easy peasy!

Enjoy!! Happy Mother’s Day!!