Strawberry Tart with Basil Cream

I love this tart. In fact I just plain ol’ love pastries so any tart is good for me. The best thing about something like this is that the ingredients are minimal and as long as you keep some refrigerated puff pastry in your freezer you can whip something like this up quickly and customize it to whatever fruit you have on hand. I am a sucker for fresh basil so that’s why I made this particular tart but you can mix fresh mint into your cream, or go wild and experiment with spices and flavors. For example, I see an awesome banana tart with fresh cream whipped with cinnamon and nutmeg and drizzled with some caramel or chocolate sauce (or both!) See how easy that was? Now it’s your turn

1 sheet puff pastry, thawed

1 cup heavy cream

4 or 5 T powdered sugar

1/3 cup fresh basil, chopped

1 pint strawberries

Preheat oven to 350*. Roll out pastry sheet on a floured surface until thin, about the size of a square foot. I do this because I have a great 14-inch square-shaped baking sheet, but you can do a rectangle shape if you like. Trim about an inch off the edges of the sheet and use a little water to build the edges up a bit.

Line baking sheet with parchment paper and place the sheet on top. Make sure you prick the pastry with a fork so the air can flow. If you’ve ever missed this step you’ll know the pastry will balloon up. It’s fixable for this tart but not ideal.

Bake for 20 minutes then allow to cool completely.

While the pastry sheet is cooling you can whip up the cream using a mixmaster or electric beaters with the powdered sugar until it’s set and just beginning to form soft peaks. Gently fold in the basil (save some for sprinkling on top of the tart).

Spreading the cream might be a little hard if it gets too stiff (mine did) and especially if the shell wasn’t pricked with a fork prior to baking and is breaking up (guilty), so I used a small ice cream scoop to place blobs of the cream all over the pastry. Then I used a slightly wet silicone spreader to gently spread the cream out. Mine came out pretty thick but I really liked it anyway.

Slice the strawberries and place them all over the top of the tart. I put mine in rows, overlapping each edge, covering the whole thing. You can put your strawberries on however you like.

Sprinkle any remaining bits of fresh basil on the top.

Enjoy!

Simple Supper Tuesday, Tuesday’s Table, Wednesday Extravaganza, Cast Party Wednesday, What’s in Your Kitchen, Thursday’s Treasures, Full Plate Thursdays, Foodie Friday, TGIF, Weekend Potluck

Carrot Cake Roulade

Here’s a carrot cake for Easter that tastes great, doesn’t require a lot of work, and is just slightly different from the average carrot cake. I even decorated it with a few carrot gummies I found at the dollar store. But you don’t have to only use this recipe for Easter. Make it all Spring long and decorate it with anything you want.

3 eggs

2/3 cup sugar

2 T EVOO

1 tsp vanilla

1/2 tsp salt

1 tsp baking powder

1 tsp ginger

1/4 tsp nutmeg

2 tsp cinnamon

3/4 cup flour

2 cups shredded carrots (about 2 medium carrots)

powdered sugar, for rolling the cake

For the Filling:

8 oz. cream cheese, softened

5 T butter, softened

2 1/2 cups powdered sugar

1 1/2 tsp vanilla

powdered sugar, for dusting

1. Preheat oven to 350*. Line a jelly roll pan (cookie sheet with sides) with parchment paper or foil. Spray lightly with cooking spray and then dust with powdered sugar.

2. Beat eggs at high-speed for 5 minutes, until frothy. Beat in sugar, oil, and vanilla.

3. In separate bowl, whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into egg mixture just until blended. Add carrots.

4. Spread in prepared pan. Use a rubber scraper to smooth the batter into the corners.  Bake for 10 minutes.

5. Lay out a clean kitchen towel and sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over onto the towel.  Remove paper/foil gently.

6. Working at a short end, fold the edge of the towel over the cake and began to roll tightly. You can sprinkle some powdered sugar or flour on this side of the cake as well, if needed.

7. Leave cake rolled up in the towel at least one hour, until completely cooled.

8. While cake is cooling, make the filling. Beat the cream cheese and butter together until smooth. Add in sugar and vanilla until combined.

9. When cake is cool, careful unroll the towel. Spread about 50 -60% of the frosting over the cake evenly. Re-roll tightly. Use the rest of the frosting for the outside of the cake.

10. Chill another 30 – 60 minutes at least. Dust with powdered sugar and decorate as desired. *Cake can be wrapped in plastic and frozen up to a month.

Easter Blessings!

Recipes Food

Plum Crumble

I made a super easy and tasty dessert and it wasn’t even dessert night. I just couldn’t wait! I’ve been holding on to this recipe for several weeks. First, I had to wait for plums to come into season (and then be worth eating). And then I finally had my grocery shopping day and here it is

Now, I have never baked with plums and the thought never crossed my mind. Is this you, too? Well, I can testify that this was amazing. Hubby scarfed it up, praising the whole time, and I was ridiculously pleased with it myself.

4 large plums, halved & pitted

1/3 cup sugar

2 cinnamon sticks*

1. Preheat oven to 350* and grease an 8×8 baking dish.

2.  Cut each plum half into 6 slices.

3.  Toss the plums with the sugar and cinnamon sticks. *If you don’t have any cinnamon sticks you can put in 1/2 tsp ground cinnamon.

4. Arrange the mixture evenly in the baking dish, making sure the cinnamon sticks are underneath the plums.

Crumble Topping:

3/4 cup flour (I used my 1/2 & 1/2 blend)

1/2 cup sugar

1/2 cup oats

1 stick unsalted butter, cold and cut into pieces

1/2 cup sliced almonds

1. In a medium bowl, combine the flour, sugar, and oats together.

2. Using hands, mix the butter pieces into the flour mixture, making sure each piece is coated separately.

3. Mix in the almonds. Sprinkle the topping evenly over the plum mixture.

4. Bake, uncovered, for 45 minutes, or until the juices bubble. After 35 or 40 minutes, use a fork to rake the crumble topping gently to mix it up a bit and make sure everything gets cooked properly. Bake longer to slightly brown the top, if needed.

5. Allow the crumble to stand at room temperature for 5 minutes to cool slightly.

Serve with ice cream and enjoy!

Easter Brunch & Dinner Ideas

Easter is almost here and that usually means a big spread for your table. If you will be celebrating, and possibly even entertaining, you may want a few extra ideas – I know I am always looking for new ideas Here is just a simple round-up of breakfast/brunch, sides, main dishes, and desserts for you.

No Yeast Cinnamon Rolls

Quiche Lorraine

Blueberry Bake

Roasted Potato Frittata

Poached Eggs with Hollandaise Sauce

Strawberry-Peach Pancakes

Chicken Salad with Grapes & Pecans

Sweet Cherry Caprese Salad

Wild Rice & Corn Muffins

Chicken in Cream

Lemon Chicken Piccata

Dijon Dill Salmon

Auntie Mary’s Meatballs (Porcupine Balls)

Apricot & Tequila Glazed Turkey

Maple Mustard Chicken

Parmesan Pesto Green Beans

Creamy Skillet Veggies

Carrot Mash Bake

Cheesy Rice Fritters

Butternut Squash Macaroni & Cheese

Brown Sugar Butternut Squash Tart

Luscious Tropical Dream Cake

Chocolate-Chocolate Chip Zucchini Bread

Apple Pie Bars

March Menu ~ 2013

Well, it’s that time again. If you’re one of the few who haven’t yet done the “New Years Diet” then you may be thinking along those lines about now. For me it’s not so much “diet” as “cleanse” and by that I mean a cleansing of the pantry, budget, and body. This month will feature a few fattening yummy favorites (for the boys, of course) but I am focusing mostly on healthier recipes. Along with the links to previous posts there are many new recipes I’ll be working on this month, so stay tuned.

Crispy Cheddar Chicken

Dijon Dill Salmon with Grain Mix

Pasta and Lentil Soup

Spinach Tomato Feta Fritatta

Orange Sesame Chicken with Brown Rice

Black Bean Soup

Ultimate Baked Beans

Oven Baked Tacos

Black Bean Risotto

Potato and Leek Soup

Vegetable Ragu with Grilled Fish

Butternut Cake

No Yeast Cinnamon Rolls

St. Patty’s Day Cupcakes

Recipes I am working on this month:

Mexican Stew

Peasant Soup

Slow Cooker Coq au Vin

Seared Beef Fillet with Red Wine Mushroom Sauce

Black Bean & Chicken Oven Fried Chimichangas

Creamy Lobster Risotto with Green Peas

Appetizers and Sides:

Antipasto Skewers

Rosemary Grilled Cheese Sandwiches

Cheesy Pesto Bread

Smoked Salmon Bruchetta

Desserts:

Pineapple Galette

Plum Crumble

White Chocolate Strawberry Pie

Carrot Cake Roulade

Thyme & Maple Roasted Acorn Squash

Here’s another recipe I tried from the Take Home Chef- it was amazing! So far this has been my ultra favorite dish that I’ve copied. It is so delish and just absolutely gorgeous. Go on, look at the pictures and tell me if you agree. I’ll wait.

See?! And yes, they tasted as good as they looked

1 acorn squash, halved lengthwise and seeded

1 T EVOO

1 tsp thyme, fresh sprigs are best if you have it, 1 good-sized sprig

salt & pepper

1/4 cup pure maple syrup

1. Preheat oven to 450*. Place a heavy baking sheet into the oven for 5 minutes until hot.

2. Cut the squash lengthwise into 3/4-inch to 1-inch wide wedges.

3. Remove the baking sheet from the oven and drizzle with EVOO.

4. Arrange the squash in a single layer over the hot baking sheet and sprinkle with the thyme, salt and pepper. Turn the squash to coat with the oil. Bake for 20 minutes.

5. Using tongs, turn the squash over. Drizzle the maple syrup over the squash and continue baking until the squash is tender and golden brown; about 20 minutes longer.

Valentine’s Day Yumminess ~ 2013

Round-ups are a great way to gather many wonderful recipes for a specific event all at once. While I don’t claim to have the absolute best recipes in the blogging world, I do happen to have some tried-and-true (that means approved by the boys) that I’m sure you will enjoy. If you’re looking for some new yummy things to treat your family with, take a look at these. You may just approve them as well.

Coconut Cream Tart

 

Red Velvet Brownies

Chocolate Strawberry Whoopie Pies

Chocolate Mousse Napoleon

Easy Eclair Dessert

Mud Pie

 

Chocolate and Peanut Butter Ribbon Dessert

Caramel Praline Tart

Gingersnap Lemon Tarts

I know how you love it when I don’t give measurements Okay, maybe not, but this is too easy to not be able to do even without a specific recipe.

Valentine’s Day is right around the corner but these would make a great addition to any holiday or special occasion menu. They are so flavorful and tart, and you can just pop them right into your mouth. Perfect!

Take gingersnaps, crumble them, add melted butter, and form them into a mini-muffin pan to make crusts. Add a dollop of  lemon curd and a fresh berry on top. Viola!

Check out last year’s Valentine’s Day Recipe Round Up

Tomorrow begins Gluten-Free February!! Stay tuned to see what my menu will be

Crock Pot Hot Chocolate Pudding

More than two weeks since Christmas and I am finally able to post this! Don’t be fooled though- this is a dessert sure to warm you up all winter long

Want something a little different for your holiday dessert table that still feels traditional? This Hot Chocolate Pudding is just the ticket. And it’s so easy to make because the crock pot does all the work for you.

Hot Chocolate Pudding

6 eggs, room temperature

4 cups heavy cream, room temperature

1/8 tsp salt

1 lb. semi sweet chocolate chips

1/4 cup marshmallow *fluff

In a medium slow cooker, whisk together the eggs, cream, and salt. Add the chocolate chips, cover and set to high for 30 minutes. Whisk until smooth.

Continue to cook on low heat for another 30 minutes. Scrape down the sides of the cooker; whisk the pudding again.

Cook until set at the edges but loose in the center; about an hour longer, give or take. Whisk until smooth again, and hold on warm setting if your crock pot has one. If not, you can turn the cooker off.

Spoon into mugs or bowls. Add a dollop of marshmallow fluff or simply place a marshmallow on top. Garnish with grated chocolate.

*If you don’t have any marshmallow fluff around, and don’t want to buy a whole jar just for this recipe there is a cheat you can use to make fluff from whole marshmallows:

1 cup of mini marshmallows (or 10 large) to 1 tsp of corn syrup is the ratio. This would be enough for this recipe. Or 4 cups of mini-marshmallows (or 40 large marshmallows) and 4 tsp of corn syrup, which is equal to a 7 oz jar.

Melt in microwave or over double boiler.

 

Pumpkin Cheesecake

Can you believe I’ve never made a cheesecake before? Well, now I can say that I have and let me tell you it’s really not that hard. In fact, this was downright easy and it turned out pretty good for my first time. If you want to make a special dessert for your family, or if you are entertaining guests, this cheesecake is the way to go. Perfect for Thanksgiving or Christmas.

4 pkgs (8 oz each) cream cheese, softened

1 cup sugar

1 can (15 oz) pumpkin

1 T pumpkin pie spice

1 tsp vanilla

4 eggs

Gingersnap Crust

38 gingersnaps, finely crushed (about 1 1/2 cups)

1/4 cup peanuts, finely chopped

1/4 cup butter, melted

Heat oven to 325*.

Mix gingersnap crumbs with peanuts and butter; press into bottom  and 1 inch up side of 9-inch springform pan.

Beat cream cheese and sugar in large bowl until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, one at a time, mixing on low-speed after each just until blended. Pour into crust.

Bake 1 hour 20 minutes to 1 hour 30 minutes, or until center is almost set. Loosen cake from rim of pan; cool before removing rim.Refrigerate cheesecake 4 hours.

Garnish and Toppings:

Pecan halves

Nutmeg

Drizzle caramel sauce over top

Whipped Cream