Berries and Cream Croustade

Our strawberries are in season and I had some fresh blueberries so I set forth to make a dessert using those fruits. Who doesn't love a nice flaky pie crust bursting with berries?  How about a pie crust with cream cheese and berries?  Yes, please!! 

Berries and Cream Croustade

Croustade:
1-1/3 cup all purpose flour (I used Jovial Einkorn flour)
1 stick cold butter (salted)
1/4 cup ice cold water
(or use your favorite pie crust recipe or store bought)

1 egg white

Filling:
1/2 teaspoon lemon juice
8 ounces low fat cream cheese, softened
1/3 cup powdered sugar 
1 egg yolk
2 Tablespoons flour (I used Jovial Einkorn flour)

Topping:
2-3 cups fresh berries
additional powdered sugar (for dusting.)

Using a food processor, add butter to flour, pulsing until butter is pea sized. 

With the machine pulsing, add ice water just until the dough holds together without being wet or sticky.  It should "ball up." If you need more water add it 1/2 tablespoon at a time. 

Place dough onto piece of plastic wrap.  Flatten dough a little bit into the shape you are going to use.  I used a rectangle shape so I shaped it into a rectangle but you can also make it round. Place in refrigerator for one hour. 

Heat oven to 350 degrees.  Place a piece of parchment paper onto a flat cookie sheet.  Be sure it is large enough for your dough piece. Flour the surface you are going to roll the dough out onto. Place dough side down leaving the plastic wrap on top to roll onto.  Roll out dough into shape you need. Your dough should be 1" wider on all sides than the final size you need and be 1/8" thick. If you are using a rectangle shape you can cut off the odd shaped edges to even it out.  

Using your rolling pin dusted with flour roll the dough onto the rolling pin and then unroll it onto your parchment paper. Fold 1" of edges in toward center, forming even border.  If you like, pinch edges to form fluted edges. 

Using a fork, prick holes in the bottom of the crust.  

Bake for 15 minutes. Remove from oven and place on cooling rack while you make the filling.

For filling, beat together lemon juice, cream cheese, powdered sugar, egg yolk and flour until smooth.  Spread onto middle of your croustade.  

Brush outside edge with egg white.  Return to oven for 14-16 minutes or until crust is golden and cream cheese is set. (The flatter you make your cream cheese the less you need to cook it to be sure egg is done.)

Slide parchment and crust onto a cooling rack.  Cool completely.  Slide crust off of parchment onto serving plate. Sprinkle berries on top.  

Dust with powdered sugar and serve.  Refrigerate leftovers

Strawberry Pie

The best way to eat fresh strawberries?  In a pie!  This one is easy to make. Make your own pie crust or buy one (I won't tell!)

Strawberry Pie

1-1/2 cups cool water

2 Tablespoons cornstarch

1 (3 oz) pkg strawberry Jell-O (or you can use sugar free)

1 pound (or as much as you can fit in your pie crust) strawberries, hulled and halved

1 pie shell

Pre-bake pie shell as recipe calls or as instructed from box or package.  Cool.

Chocolate Chip Cookie in a Mug

Most people crave a little something sweet now and then.  The bad part about making your own goodies is that the recipe makes either a whole cake or 2 dozen cookies.  This little treat in a mug will satisfy your sweet tooth, makes a minimal mess, and controls your portion. 

Chocolate Chip Cookie in a Mug                                                              Printable Recipe

1 Tablespoon butter
1 Tablespoon sugar
1 Tablespoon brown sugar
1/8 teaspoon vanilla
pinch salt
1 egg yolk
3 Tablespoons flour (Jovial einkorn flour can be substituted)
1 Tablespoon mini chocolate chips

In your mug, melt butter (takes about 25 seconds if cold, check often so it doesn't boil.) Add sugars, vanilla, and salt.

White Chocolate-Covered Strawberry "Carrots"

Everyone loves a treat now and then and how cute are these?  These carrot-shaped Easter treats won't please any bunny, but they will satisfy anyone with a sweet tooth. You can also make spring themed ones by using sprinkles.  Serve them up at your Easter or Spring Party celebration.

White Chocolate-Covered Strawberry "Carrots"

1 pound strawberries, cleaned, dried, with leaves left on
8 ounces Almond bark
Spring themed sprinkles
orange food coloring (I prefer paste)

Congo Squares

My great grandma had this recipe in her recipe box for years.  I needed a birthday treat I could wrap up individually and thought about these.  It's like a chocolate chip cookie in a bar and easy to make.

Congo Squares

2-3/4 cups flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup shortening
2-1/2 cups light brown sugar
3 eggs
1 cup nuts, coconut, and/or chocolate chips.

Preheat oven to 350 degrees. In small bowl mix together dry ingredients.

Easter Egg Hunt Cupcake Tutorial

These Easter themed cupcakes are fun and so easy to do!  The basket in the background is one my mom crocheted around cool whip container. It's has a plastic canvas handle and pom pon bunny face on front. Bet you didn't know I still had this mom!! 

Easter Egg Hunt Cupcake Tutorial

Cupcakes
Your favorite frosting recipe (see mine here)
Kelly Green and Leaf Green Paste colors
#233 Frosting Decorating Tip
Decorating Bag (I use disposable ones)
Small Easter egg shaped candies (Cadbury chocolates, jelly beans, Whopper style eggs (my fav!))

Tint your frosting.  Use just a small amount of paste to color the frosting. It doesn't take much and if you put too much in you can't go back! Add icing to decorator bag fitted with decorator's tip.  

Coffee Cream Brownies (with Gluten Free Option)

Grab a big glass of milk or a cup of coffee.  This dessert deserves a drink!

Coffee Cream Brownies (with Gluten Free Option)                         Printable Recipe

1/2 cup butter, cut up
3 ounces unsweetened chocolate broken into pieces.
3 eggs
1-1/4 cup sugar
1 teaspoon vanilla extract
3/4 cup flour (OR 1 cup Jules GF Flour)

2 Tablespoons whipping cream
3 - 4 teaspoons instant coffee*
2 Tablespoons softened butter
1-1/4 cup powdered sugar

1/3 cup whipping cream
6 ounces semi sweet chocolate chips

Preheat oven to 350 degrees.  Line 8 x 8 inch baking dish with parchment paper.  Leave paper hanging up and over edges.  I only used one piece.  It is mostly used to get the bottom off and the whole brownie lifted out for cutting.  In small glass bowl melt the unsweetened chocolate and butter, 15 seconds at time, stirring in between.  Allow to cool.

Whisk together eggs, sugar, and vanilla extract.

Add melted chocolate mixture to eggs and mix.

Dump in flour and whisk until flour is completely incorporated.

Should be a nice smooth ribbon of liquid chocolate!

Spread into baking dish.  Bake for 25-30 minutes or until toothpick inserted near center comes out clean. Cool completely.

Combine whipping cream and instant coffee.

Add butter and powdered sugar and beat until incorporated.  You can use a little more whipping cream if you need to get it thinner but don't use too much or it will be too thin.

Smooth onto brownies reaching the edge as best you can and keeping the layer even.

In small glass bowl heat up chocolate chips and whipping cream. 15 seconds at a time, stirring in between. 

When you start to stir it will look gloppy and grainy. 

Keep stirring and it will be smooth and glossy.  

Spread on top of coffee cream layer out to the edges.

I swirled the top a little to make it look pretty.  Allow to cool or put in the fridge to set up quicker.

Here is a little side view of it in the fridge.

Use parchment paper and take brownies out of the pan to a cutting board.  Use a long knife to cut with, cleaning it off  in between cuts. 

Store in airtight container.  I put wax paper in between the layers even though the chocolate was set up.

*At 3 teaspoons mine did not have enough coffee flavor for me so I will add another teaspoon next time.

Oatmeal Caramelitas (with Gluten Free Option)

Oatmeal Caramelitas (with Gluten Free Option) 

1-1/2 cups old fashioned oats (use GF)
1/2 cup dark brown sugar
1 cup flour (I used Jules GF Flour)
3/4 teaspoon baking soda
12 Tablespoons butter (cold)
1/2 cup caramel topping
2 Tablespoons flour (I used Jules GF Flour)
1/2 cup chopped pecans
1/2 cup semi sweet or milk chocolate chips

"Bee My Honey" Cupcake Tutorial

These beehive cupcakes are super easy to make.  I used pre-made Bumble Bee Icing Decorations from Wilton.  These would be great for Valentine's Day, Anniversary, or a Birthday party. 

"Bee My Honey" Cupcake Tutorial

Yellow cake cupcakes (or white cake mix tinted yellow)
You favorite frosting recipe (see mine here)
Buttercup Paste color
Size 12 Round Decorating Tip
Decorating Bag (I use disposable ones)

Tint your frosting.  Use just a small amount of paste to color the frosting. It doesn't take much and if you put too much in you can't go back! Add icing to decorator bag fitted with Size 12 round tip.  You can use a star tip if you like but I prefer the smooth look of the honey bee hive. 

Cinnamon Applesauce Muffins (with Gluten Free Option)

Three of our favorites in one...cinnamon....applesauce...muffins! These are great for snack, breakfast, or even dessert.  Double your batch because they go fast!

Cinnamon Applesauce Muffins (with Gluten Free Option)

1/2 cup butter, softened

3/4 cup dark brown sugar

2 eggs
3/4 cup unsweetened applesauce (homemade is best if you have it)
1 teaspoon baking soda
2-1/4 teaspoons baking powder
2 cups flour (I used Jules GF Flour)
1 teaspoon cinnamon
1/4 teaspoon salt

Combine dry ingredients.

Beat together butter and sugar, then add eggs.  Beat on medium for 20-30 seconds.

 Add applesauce.

 Mix until combined. 

 Dump in flour mixture. 

Mix just until dry ingredients are wet.

Scoop into greased muffin pan. (I have not tried these with papers so I don't know if they will work well or not.) 

I filled mine fairly full using all of the batter.  It is thick.  If you have peaks on your muffin batter you can wet your fingers a little and tap them down.

Bake at 350 degrees for 20 minutes or until toothpick inserted comes out clean.  Cool in pans for at least 5 minutes then finish cooling on rack.  

 Eat now or freeze for another time.