Lemon Meringue Mini Tarts

Lemon Meringue Mini Tarts

Today is National Lemon Meringue Pie Day and Julia Child’s birthday. So, I channeled my inner Julia Child and prepared scratch-made lemon curd and meringue for these little beauties. Admittedly, I used store bought tart shells, but I think Julia would be fine with it. These shells are from a local bakery, and are as close to homemade as you can get for the frozen section. Anyway, I feel good about it. I was, however, worried about making the lemon curd because it was my first stab at it. I persevered, because as Julia would say, “The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

Lemon Meringue Mini Tarts

Yield: 6-8 Servings

Lemon Meringue Mini Tarts

Ingredients

  • 6-8 tart shells (I used store bought shells – depending on the size you will make anywhere for 6 to 8 tarts with this recipe)
  • Lemon Curd:
  • 6 egg yolks (reserve 4 egg whites for your meringue)
  • 1 cup sugar
  • 1/2 cup fresh lemon juice
  • 1/4 cup unsalted butter, cubed
  • 1 TBS lemon zest
  • Meringue:
  • 4 egg whites at room temperature
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla
  • 1/4 cup plus 2 TBS sugar

Instructions

  1. Prepare tart shells according to package directions and let cool.
  2. Lemon Curd:
  3. In a small sauce pan combine egg yolks, sugar and lemon juice. Cook over medium heat until the mixture thickens. Whisk constantly. This will take about 5 minutes. Do not allow the mixture to boil. You will know it is done when the mixture sticks to the back of a spoon.
  4. Remove from heat and whisk in butter and lemon zest. Set aside.
  5. Meringue:
  6. Place egg whites, cream of tartar & vanilla in a mixer with the whisk attachment. Whisk until soft peaks form.
  7. Continue whipping the egg white mixture, while adding 1 TBS of the sugar at a time, until it is all added. When stiff peaks have formed the meringue is done.
  8. Place meringue in a piping bag.
  9. Assembly:
  10. Preheat oven to 400 degrees
  11. Place 2-3 spoonfuls of lemon curd in each tart. Pipe a swirl of meringue on top of the lemon curd.
  12. Bake for 2-3 minutes, until top of meringue begins to lightly brown. Watch carefully, as this can happen quickly. Remove from oven and let cool. Refrigerate until ready to serve.

Notes

Lemon curd can be used for many other things. You can refrigerate the lemon curd for up to 5 days.

https://michellesipsandsavors.com/lemon-meringue-mini-tarts/

Poteet Strawberry No Churn Ice Cream

Poteet Strawberry No Churn Ice Cream

It’s National Ice Cream Month and this no churn ice cream is M O N E Y! I froze a batch of my Poteet Strawberries back in March, just to make this heavenly treat! Go ahead & drool. This sweet dessert is berrilicious!!

Poteet Strawberry No Churn Ice Cream

Yield: 8 Servings

Poteet Strawberry No Churn Ice Cream

Ingredients

  • 2 cups heavy cream
  • 1 (14 oz) can of sweetened condensed milk (I used low fat)
  • 1 tsp vanilla
  • 1 1/2 cups frozen or fresh strawberries (If using frozen berries, drain the liquid & chop in a food processor – be sure to leave it chunky. If using fresh strawberries, rough chop in the food processor & keep the liquid. With fresh strawberries you don’t get enough liquid to affect your ice cream. See notes for more info.)

Instructions

  1. Whip the heavy cream until stiff peaks are formed.
  2. Add in the vanilla and sweetened condensed milk. Whip for 30-45 more seconds.
  3. Fold in the strawberries.
  4. Scoop the mustered into a 9×5 loaf pan. Cover top with plastic and freeze for at least 4 hours.
  5. Serve in a bowl with strawberry drizzle or on a cone!

Notes

Notes: You will be tempted to use the syrup from the frozen strawberries. Don’t do it! The extra liquid will make your ice cream too hard. I save the liquid to use as a drizzle for the ice cream, or for pancakes and waffles.

https://michellesipsandsavors.com/poteet-strawberry-no-churn-ice-cream/

Homemade Pop Tarts w/Blueberry Filling & Galaxy Icing

Homemade Pop Tarts w/Blueberry Filling & Galaxy Icing

These homemade hand pies taste so good & just make you feel like you are wrapped in big hug. I decided to make these blueberry filled yummies to commemorate the first lunar landing. Tomorrow, July 20, 2019, is the 50th anniversary of the Apollo 11 moon mission. So what better to top them with than some galaxy icing. Enjoy, and look up in the sky tomorrow night and gaze in wonder!

Homemade Pop Tarts w/Blueberry Filling & Galaxy Icing

Yield: 6 Servings

Homemade Pop Tarts w/Blueberry Filling & Galaxy Icing

Ingredients

  • 2 batches of your favorite pie dough (I use Texas Pie Co. Pie Dough Pucks sold at HEB, my local grocer)
  • 1 TBS water
  • 1 TBS flour
  • 1 cup blueberry jam
  • 1/2 cup fresh blueberries, slightly mashed
  • 1 beaten egg for egg wash
  • 4 cups powdered sugar
  • 1/4 cup milk
  • Black, Purple & Blue food coloring (I used Wilton)
  • Edible pearl dust
  • Edible silver stars

Instructions

  1. Pop Tarts:
  2. Preheat oven to 350 degrees. Line a baking sheet with foil and parchment paper.
  3. Mix the flour and water in a small bowl. Add the jam and mashed blueberries, and mix thoroughly. Set aside.
  4. If preparing your own pie dough, divide it, and refrigerate half while you work with the first half.
  5. Lay out parchment paper on your counter & dust with flour. Roll out first half of dough. You should be able to get 6 rectangular pieces out of each half of dough.
  6. Lay 3 of the rectangles on the prepared baking sheet. Spoon a little over 1 TBS of blueberry filling in the middle of each rectangle. Brush the edges with egg wash, and cover with the other rectangle. Press the edges together with your fingers. Using a fork, make a pattern around the edge by pressing the fork into the dough. You may notice that your pop tarts look a little uneven. Trim with a knife.
  7. Repeat this process with the other half of your dough.
  8. Brush all of the pop tarts with egg wash. Prick all of the pop tarts on the top with a fork, so steam can escape while baking.
  9. Bake for 20-25 minutes, until they are lightly golden brown. Let cool completely on a cooling rack, before icing.
  10. Galaxy Icing:
  11. Mix the powdered sugar with the milk in a medium bowl. Only add 1 TBS of milk at a time. You want the icing mixture to be thick enough to hold its shape, but not runny or too thick. It should move slowly off of a spoon, not drizzle, if that helps.
  12. Using a toothpick or skewer place 4-6 dots of each shade of food coloring, through out the top of the icing. Do not mix, you want the food coloring to stay on the top of the icing. You can use a flat knife to give it a bit of swirl, but on the top only.
  13. Using your hands, dip each pop tart in the mixture and swirl. Place on a cooling rack to drip. Lightly sprinkle with pearl dust. This gives it a “Milky Way” look. Randomly, place silver stars on top. Let set for about 30 minutes.

Notes

Naturally, you can make these without the galaxy icing. Just pipe the icing in a zig zag motion to add that hint of sweetness. These make a great breakfast or dessert. Enjoy!

https://michellesipsandsavors.com/homemade-pop-tarts-w-blueberry-filling-galaxy-icing/

Firecracker Cake

Firecracker Cake

My granddaughter named this cake and she asks for it every July 4th. I originally found the recipe on Tasty, although they provide it more through instructions than a list of ingredients, and do not include a frosting recipe. I have included my favorite vanilla frosting in the attached recipe. Either way, we love it!

Here is the Tasty link with a great demo: https://www.google.com/amp/s/tasty.co/recipe/marbled-4th-of-july-box-cake

Firecracker Cake

Yield: 12 Servings

Firecracker Cake

Ingredients

  • 2 boxes of white cake mix (I make mine with the recommended oil and eggs, but I use milk, instead of water)
  • Red and blue food coloring
  • 2 sticks of butter, softened
  • 4 cups of powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla
  • 1 (7 oz) container of marshmallow fluff
  • Red and blue hard candy (I used Jolly Ranchers – I used 12 red and 6 blue ones)
  • 3 skewers

Instructions

  1. Preheat oven to 325 degrees. Grease three 8 inch cake pans. Put a parchment paper circle on the bottom of each pan.
  2. Prepare both boxes of cake mix, according to package directions. Divide into 3 bowls. You are going to marble the cake so that it is red, white and blue. Add red food coloring to one if the bowl and blue to another, and mix thoroughly.
  3. Scoop red, white and blue cake mix into each pan and swirl.
  4. Bake accordingly to package directions.
  5. While cake is baking, prepare your frosting.
  6. Beat the butter until fluffy. Add in half of the powdered sugar and mix. Add in the cream, vanilla and remaining powdered sugar. Mix well.
  7. Add the marshmallow fluff to the frosting and whip until fluffy. Remove two 3 TBS portions of frosting into separate bowls, and add red and blue food coloring, and mix well. Set aside.
  8. When cake is done, remove from the oven and cool on a rack.
  9. Cut tops of each cake, so that you have an even surface.
  10. Put frosting between each layer, sides and top of cake. Dab small bits of red and blue frosting on the sides of the cake, only. Using a spatula smooth the red and blue frosting around the sides.
  11. To make the firecracker (really they look like fireworks) toppers, set out a sheet of parchment paper and place 3 skewers on the paper. Melt the hard candy in microwave safe bowl for 1 minute. Drizzle the melted candy back and forth to create the shape of an exploding firework. Start with the red and then do the blue candy. Let cool to harden.
  12. Garnish cake with the candy fireworks, and serve.
https://michellesipsandsavors.com/firecracker-cake/

Mixed Berry Slab Pie

Mixed Berry Slab Pie

When I think of July 4th celebrations and summer entertaining, berry pie always comes to mind. I decided to make this pie, when my granddaughter showed up with fresh picked blackberries. It’s super simple, especially if you use pre-made pie crust. I use the Dough Puck from Texas Pie Company, which is sold at my local grocer. Adding some fun stars makes it even more festive. What are you waiting for? Start that summer baking!

Mixed Berry Slab Pie

Yield: 12 Servings

Mixed Berry Slab Pie

Ingredients

  • Pie crust of your choice (You will need 2 pie crusts. I used 2 Texas Pie Company’s Pie Dough Pucks sold at my local grocer)
  • 3 pints of blackberries, washed
  • 1 pint of blueberries, washed
  • 1 pint of strawberries, washed & rough chopped
  • 1/2 pint of raspberries
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/4 cup orange juice (use water or a different juice, if you don’t have orange juice)
  • 1 tsp lemon zest
  • Dash salt
  • 1 egg, whisked
  • Optional: Decorative sparkle sugar

Instructions

  1. Preheat oven to 375 degrees
  2. Place washed fruit, sugar, flour, salt, juice and lemon zest in a bowl. Mix gently, and set aside.
  3. Divide pie dough – 1 1/2 for pie and the other half to make decorative shapes. I made stars.
  4. Roll out dough on parchment paper. Size to fit your pan. I used a 11×16 pan. Flip dough onto pan, press into pan and trim excess, leaving just enough dough to create a decorative border. I used a fork to make a decorative edge. I also used the fork to prick the crust and create air holes all over the crust.
  5. Place fruit mixture on top of dough, and spread evenly.
  6. Brush edges of crust with egg wash.
  7. Bake for 40 minute, or until bubbly.
  8. While pie is baking, roll out remaining dough on parchment paper. Cut out desired shapes to place on top of the baked pie. I cut out stars in various sizes.
  9. Place cut out shapes on a parchment lined pan, brush with egg wash and sprinkle with decorative sugar. Bake the shapes for 15 minutes, or until golden brown. Remove from oven and let cool.
  10. Remove pie from oven and let cool. Once cooled, place decorative pie crust shapes on top & serve.
https://michellesipsandsavors.com/mixed-berry-slab-pie/

Pistachio Rose “No Churn” Ice Cream

Pistachio Rose “No Churn” Ice Cream

This was my first attempt at no churn ice cream and I couldn’t be more excited with the result. The texture is just like churned ice cream, or as my hubs calls it ~ hard ice cream. The rose and pistachio flavor was amazing, almost ethereal. I will be making more no churn ice cream in the future. Using this recipe as the base, with add-ins, is just a little too easy!

Pistachio Rose “No Churn” Ice Cream

Yield: 8 Servings

Pistachio Rose “No Churn” Ice Cream

Ingredients

  • 2 cups heavy cream
  • 1 – 2 drops rose water (I used Nielsen-Massey)
  • 1 tsp vanilla (I used Vanilla Pura)
  • 1 tsp cardamom powder
  • 1/4 – 1/2 tsp Suncore Foods Fuchsia Hibiscus or Beet Super Juice Powder for pink color
  • 1 (14 oz) can of sweetened condensed milk (I used low fat)
  • 1 cup chopped pistachios
  • Additional pistachios & edible rose petals for garnish (I used Suncore Foods rose petals)

Instructions

  1. Beat the cream until stiff peaks form.
  2. Add in all ingredients, except pistachios. Beat for another 30-45 seconds until thick.
  3. Fold in pistachios.
  4. Pour mixture in a 9 x 5 inch loaf pan. Cover and place in the freezer, overnight.
  5. Top with additional pistachios & rose petals, and serve.

Notes

Basic vanilla ice cream can be made by just using the heavy cream, sweetened condensed milk and vanilla. Use caution with rose extract. Start with the smallest amount & taste. You only want a hint of rose flavor.

https://michellesipsandsavors.com/pistachio-rose-no-churn-ice-cream/

Strawberry Trifle

Strawberry Trifle

I’ve had this recipe forever & have no idea how I came across it. I wish I could remember, so I could thank them – – – ‘cause it’s decadent & delicious! Oh, and here’s a secret…it’s easy!

Strawberry Trifle

Yield: 12 Servings

Strawberry Trifle

Ingredients

  • 1 (14 oz) sweetened condensed milk (I used low fat)
  • 1 1/2 cups water
  • 1 (4 serving) instant vanilla pudding mix
  • 2 cups heavy cream, whipped until stiff peaks form
  • 4 cups rough chopped fresh strawberries
  • 1 cup strawberry preserves
  • 1 store bought angel food cake, cut into small chunks
  • 1 cup sliced almonds

Instructions

  1. Mix condensed milk and water. Whisk in pudding mix. Cover and refrigerate for at least 10 minutes.
  2. Prepare whipped cream and refrigerate.
  3. Mix chopped strawberries and preserves and set aside.
  4. Fold pudding into whipped cream.
  5. In a trifle bowl, put 2 cups of pudding mixture in the bottom. Add half of the cake cubes, followed by half of strawberries, and then half of the pudding mixture. Repeat to complete the trifle.
  6. Cover too with sliced almonds & strawberry garnish.
  7. Refrigerate overnight or for at least 3 hours.
https://michellesipsandsavors.com/strawberry-trifle/

Vanilla Cake Donuts

Vanilla Cake Donuts

I’m celebrating National Donut Day with these Pride themed donuts. Every year, during the month of June, the LGBTQ community celebrates the influence they have on world. I love all the parades and parties honoring this community, many of which are family and close friends. Donuts + Rainbows = a super yummilicious dessert!

P.S. I used all natural food coloring to make the rainbow drizzle. Deets on the recipe.

Vanilla Cake Donuts

Yield: 6 Donuts

Vanilla Cake Donuts

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 TBS unsalted butter melted

  • 1 egg
  • 1/3 cup + 1 1/2 TBS milk (I used low fat)
  • 1 tsp vanilla extract
  • Glaze:
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 tsp salt
  • 4 TBS milk
  • Optional: Natural food coloring, such as pea flower, beet and hibiscus powder, matcha powder and turmeric. I used Suncore Foods Super Juice Powders.

Instructions

  1. Preheat the oven to 350 degrees. Grease a 6 donut nonstick pan.
  2. In a large bowl, mix the flour, sugar, baking powder and salt.
  3. In a measuring container, put in the milk, egg, butter and vanilla. Mix well.
  4. Add the wet mixture to the dry mixture. Mix until all lumps are gone, but do not over mix.
  5. Place a quart bag in a large cup. Pour mixture into the bag and snip off about a 3/4 inch.
  6. Pipe each donut until it is almost full.
  7. Bake for 8-10 minutes, until lightly brown.
  8. Turn out the donuts on parchment paper to cool.
  9. While the donuts cool, prepare the glaze. Put a rack on the parchment paper.
  10. Once cool, dip each donut in the white glaze. Place on a rack to drip.
  11. Divide the remaining glaze into ramekins and mix with desired colors. Drizzle glazed donuts with colored glaze. Let set & enjoy!

Notes

Add additional milk or powdered sugar to get glaze to desired consistency. I like mine thick.

https://michellesipsandsavors.com/vanilla-cake-donuts/

Fredericksburg Peach Galette

Fredericksburg Peach Galette

It’s peach season in Texas! We had a late freeze, so the peaches are sticking to their stones. The taste was not effected – they are sweet & fragrant. Just perfect for this simple galette. Glad I grabbed some of these beauties.

Fredericksburg Peach Galette

Yield: 8 Servings

Fredericksburg Peach Galette

Ingredients

  • 1 Texas Pie Co. Pie Dough Puck at room temperature, or your favorite pie dough (sold at my local grocer – HEB)
  • 3 cups peaches, sliced (I used Fredericksburg peaches – they are on the smaller side, so I used 5 peaches)
  • 1/4 brown sugar
  • 1 TBS flour
  • 1 egg for egg wash
  • Sliced almonds & sugar to sprinkle of the crust

Instructions

  1. Preheat oven to 400 degrees
  2. Line baking sheet with parchment paper
  3. In a bowl toss sliced peaches with sugar & flour. Set aside.
  4. On a floured surface, roll out dough to 12-14 inch round. Transfer to prepared baking sheet.
  5. Arrange peaches in the center, leaving a 2 inch border to fold over and around the peaches. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  6. Brush crust with egg yolk and sprinkle with almonds and sugar
  7. Bake for about 45 minutes or until crust is golden brown
https://michellesipsandsavors.com/fredericksburg-peach-galette/

Old Fashioned Banana Pudding

Old Fashioned Banana Pudding

Years ago, I went to a pot luck and one of the neighbors brought this divine concoction. I wanted to dive in that darn bowl after my first bite. You will want to do the same thing – it is so luscious and creamy. Do not make this for 2 people. YOU WILL EAT THE WHOLE THING. You have been warned.

Old Fashioned Banana Pudding

Yield: 12 Servings

Old Fashioned Banana Pudding

Ingredients

  • 2 cups heavy cream
  • 1 (14oz) can sweetened condensed milk (I used low fat)
  • 1 1/2 cups water
  • 1 (3.5 oz) package instant vanilla pudding
  • 1 box vanilla wafers (I used reduced fat)
  • 3 – 4 bananas, sliced
  • Chess men cookies (I use Pepperidge Farm)

Instructions

  1. In a large bowl whip the heavy cream until stiff peaks form. Refrigerate and go on to next step.
  2. Whisk the sweetened condensed milk, water and pudding mix, until well blended. Cover and chill in the refrigerator for at least 10 minutes.
  3. When pudding is set, fold it into the whipped cream.
  4. You can now assemble your pudding, banana and wafers. I like to use a glass trifle bowl. But, if I’m taking this to a pot luck, I use a foil pan. A 13 x 9 glass dish is also a great choice.
  5. Place 1 cup pudding on the bottom. Then layer wafers, bananas, and pudding. Repeat until all ingredients are used. Top with chess men cookies or crumbled vanilla wafers.
  6. Chill for at least one hour before serving.
https://michellesipsandsavors.com/old-fashioned-banana-pudding/
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