Originally published March 22, 2015
It has come to my attention that not everyone loves to bake and that easy holiday dessert recipes are something that many people really appreciate to get them through Easter. I saw a video for some lemon tarts yesterday on YouTube on the Simple Cooking Channel. Lots of fun videos to watch!
I decided to try my hand at the Lemon Tarts. I did make two modifications to the very simple recipe.
Lemon Berry Tart
6 mini graham cracker crusts or one regular size one
1 can sweetened condensed milk
1/4 cup lemon juice
1/2 tsp of Knox plain gelatine – not in the original
Fresh or frozen berries of your choice – also not in the original
1. Combine the sweetened condensed milk, lemon juice and plain gelatine and beat until a little fluffy.
2. Spoon into crusts.
3. Refrigerate for a few hours until set.
4. Top with berries of your choice and serve!
The original recipe didn’t call for the gelatine but I decided to add it because I was skeptical that the tarts would set. I knew that if I added a tiny bit of gelatine they would. Of course, this addition makes them unsuitable for Passover. But have no fear! My Mini Pavlova are perfect for Passover!
Holidays can be such a blessing. Gathering with family and friends to celebrate your faith is a gift, even though it is often fraught with stress and angst. I hope this simple recipe can help relieve you of some of that stress.
The 2017 Major League baseball season opens this week. I am not a baseball fan at all but baseball’s opening day does signal the official beginning of spring so I like it.
But, as we inch towards opening day, we are enduring another dreary day in Central Maryland. It’s windy and a little cool and very cloudy. Sounds like a good day to make cookies! I wanted to make something from the Betty Crocker Cooky Book that I got My Faithful Assistant for his birthday. I didn’t think he’d jump for joy when he opened it. I just wanted a copy in our house.
I paged through and settled on the Best Cooky of 1950-1955, the Salted Peanut Crisp. You can find the original recipe on Food.com. I ended up changing it up a bit.
Opening Day Cookies
1 cup butter
1 cup sugar (white or brown or somewhere in between)
2 tsp vanilla
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
2 cups Prince and Spring Peanut Lovers’ Trail Mix (available from Boxed.com)
- Preheat oven to 375.
- Cream the butter and sugar.
- Beat in the eggs, and vanilla.
- Add the flour, salt and baking soda and mix until combined.
- Stir in the trail mix with a spoon. If you use an electric mixer, you will destroy the tiny little pretzel bites in this particular variety of trail mix.
- Drop by the spoonful onto a baking sheet.
- Bake for 12 minutes.
I honestly can’t remember the last time I made such an attractive cookie. Slightly brown around the edge yet still soft. I’m really proud of myself. And I will probably never meet with such cookie baking success again.
We have a busy week at work which includes a few extra hours tomorrow. Won’t my coworkers be happy when I show up with a little treat for them!
In mid January, nothing seems more important than the sun. And since days are short and cold, today, I got my dose of sun from these delightful Sun Nut Butter Bars.
I came across a recipe for sun butter bars on Big Man’s World. The original recipe is here.
I mostly follow the original recipe and make the bars with coconut flour, almond flour, and coconut sugar so they are gluten free. I love the slight aroma of coconut that comes from the flour and sugar. It gives these bars a little tropical flair. Even more sun! I added the sea salt and vanilla. I feel like dessert is missing something if it doesn’t have a little vanilla in it.
Sun Butter Bars
1 cup+ 1 tbsp sun butter
1 cup coconut flour
1 cup almond flour
1/2 cup coconut sugar
1/2 tsp cinnamon
1 tsp vanilla – I used powder
1/2 tsp sea salt
1/2 cup almond milk
1 cup chocolate chips
- Combine the flours, sugar and spices and mix well.
- Add 1 cup of the sun butter and mix until a thick batter forms.
- Gradually add the almond milk 1/4 cup at a time to moisten the batter. It should be thick but not crumbly.
- Press into a 9 inch square pan lined with parchment.
- Melt the chocolate chips with 1 tbsp of sun butter and spread over the top of the bars.
- Refrigerate for 1-2 hours until chilled and set.
I have very fond memories of Peanut Butter Bars from elementary school lunch. But your average Peanut Butter Bar is loaded with butter, sugar and more sugar. I figure if I can’t even read the recipe without feeling a little queasy, best not to make them.
Nothing about this recipe makes me queasy. They are a nice satisfying treat without leaving me full or guilty.
Each week, My Faithful Assistant has a Spanish assignment that requires him to use his Spanish outside of the regular coursework. He can watch a Spanish language TV show, read a news article or prepare a recipe, providing a video with at least five steps in Spanish.
He can only do each selection once a quarter. The cooking video is his favorite.
This quarter, his teacher sent home a recipe for flan. It was not a good recipe. Fortunately, I know people who do know good recipes and we had a backup from my dear friend Jen on her blog The Whole Bag of Chips which she found on AllRecipes.com.
Here’s the recipe from AllRecipes.
1 cup white sugar
1 can evaporated milk
1 can sweetened condensed milk
1 tsp vanilla
- Preheat the oven to 350.
- Melt the sugar over medium heat until it is a nice golden brown.
- Pour into a 9″ round baking dish. I used a glass pie plate. Swirl the sugar to cover as much of the pan as you can.
- Combine the eggs, vanilla, and two milks. Pour over the sugar. Cover the pan with foil.
- Bake for 60 minutes until a toothpick inserted in the center comes out clean.
- Allow to cool for 20 – 30 minutes and invert on a plate so the sugar in on top.
I’m not sure My Faithful Assistant loves flan or even likes it very much. I for one have not previously been a big fan of custard but the smell of the caramelized sugar and the vanilla now has me sold.
Are you looking for something different for holiday dessert? Tired of pie? Hate pumpkin? Or just looking for something for your kid to make for their tarea semenal? You may want to try this! I have to admit that I was skeptical the first time I made it but it’s actually quite easy! Just don’t rush the sugar melting or the cooling.
Keep your fingers crossed for a good grade! Enjoy!
We’ve been getting a lot of cherry tomatoes in our CSA box. I’ve encouraged my kids to try them again to see if they’ve developed a taste for fresh tomatoes yet. No go. College Boy made a valiant effort, taking one of the largest ones, biting it in half, grimacing, and gagging a little . He choked it down though. He’s a trooper!
Since a college friend commented about adding tomatoes to my cucumber salad, I’ve had a bit of a craving for pickled tomatoes. But I lack the time, skill, or really the desire to start a full fledged canning operation in my very small kitchen. I came across this recipe for Quick-Pickled Cherry Tomatoes on Bon Appetit. My Faithful Assistant and I made them last night during our epic storm. We didn’t have some of the ingredients so I modified the recipe a bit.
Quick Pickled Tomatoes
1 pint cherry tomatoes
3/4 cup vinegar
3/4 cup water
3 cloves garlic, crushed
1 tsp sea salt
1/2 tsp celery salt
- Boil the vinegar, water and salts.
- Pierce the tomatoes and toss in a bowl with the crushed garlic.
- Allow the vinegar mixture to cool and then pour over the tomatoes.
- Let sit at room temperature and covered over night.
Because these are only fake canned, they don’t have a strong pickled flavor. You taste the vinegar and garlic, and you still taste a lot of tomato, too.
I loved them. I’m sure no one else in the house will eat them but that’s fine. In the heat of summer, it’s nice to have something salty with lunch and these are a lot better than chips.