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.

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

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!

http://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.
http://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.
http://michellesipsandsavors.com/mixed-berry-slab-pie/

French Strawberry Cake

French Strawberry Cake

DESSERTS

I have been making this recipe for years. Got it from my mom, who used to make a lot of strawberry desserts.  This cake is quite easy – you just mix it up and put it in your baking pan. As easy as it is, I think it is very fancy looking. It for sure tastes good – my husband asks for it often. Very moist, not too sweet. He even asks for it for Thanksgiving. Go figure!

French Strawberry Cake

Yield: 8 Servings

French Strawberry Cake

Ingredients

  • 1 1/3 cup flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 stick of softened butter
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup sour cream or Greek yogurt (I use low fat)
  • 2 cups rough chopped strawberries
  • Sugar for finishing

Instructions

  1. Preheat oven to 350 degrees. Grease a 9 inch round pan. Add parchment paper to the bottom.
  2. In medium bowl, mix the flour, baking powder and salt. Set aside.
  3. Whip butter and sugar until fluffy.
  4. Add in eggs, one at a time. Beat well after each egg.
  5. Add in vanilla and beat well.
  6. Alternately, add in the flour mixture and the sour cream, beginning and ending with flour mixture.
  7. Fold in strawberries with a spatula.
  8. Spread batter in prepared pan and sprinkle top with sugar.
  9. Bake for 35-40 minutes, until cake tester comes out clean.
  10. Cool and serve. Cake will come out of pan easily if you want to plate it for display.
http://michellesipsandsavors.com/french-strawberry-cake/

 

Chocolate Guinness Cake by Katiebird Bakes

Chocolate Guinness Cake by Katiebird Bakes

DESSERTS

Its almost St. Patty’s Day & I found the perfect cake to celebrate all things Irish in style! I found this recipe on Instagram at “katiebird bakes.” I checked out the ingredients and was intrigued – Guinness dark beer & olive oil…hmmmmm. I had to try it! It did not disappoint! The cake is very moist, even though it has no eggs in it. The flavor is outstanding & the frosting…well, let’s just say I could have eaten a bowl of that fluffy, Irish Cream flavored, yumminess all by itself. The link to the recipe is below.

https://www.katiebirdbakes.com/single-layer-guinness-cake-with-irish-cream-frosting/

Chocolate Chip Tahini Cake by Dada Eats

Chocolate Chip Tahini Cake by Dada Eats

DESSERTS

Oh, yes I did make Samah Dada’s (@dadaeats on Instagram) CHOCOLATE CHIP TAHINI CAKE for our dessert, last night!! This cute foodie has a tremendous following & a way with words & FOOD! Have you seen her on the Today Show ~ just precious! I am officially addicted to this luscious cake! I have a big #cancersurvivor follow up on Tuesday & I always take the doctor a treat ~ guess what he’s getting this time?! Link to the recipe is below!!

https://dadaeats.com/chocolate-chip-tahini-cake-gluten-free-dairy-free-with-a-vegan-option-as-featured-on-the-today-show/

Raspberry Cakes w/Pink Lemon Raspberry Frosting

Raspberry Cakes w/Pink Lemon Raspberry Frosting

DESSERTS

Dropping off these Valentine cuties to my daughter’s school tomorrow ~ she’s a principal! Shhh…don’t tell her, it’s a surprise! I cheated on the cake part, but the frosting is the real deal ~ made w/all the sugars & butter AND freeze dried raspberries & pink lemon juice!! Tart & sassy!

Raspberry Cakes w/Pink Lemon Raspberry Frosting

Yield: 18-24 cupcakes

Raspberry Cakes w/Pink Lemon Raspberry Frosting

Ingredients

  • Cake:
  • 1 box of white cake mix (substitute milk for water & butter for oil)
  • 1/4 cup freeze dried raspberries, pulverized in a food processor
  • Frosting:
  • 1 stick butter (1/2 cup)
  • 4 cups powdered sugar
  • 1/4 cup lemon juice (I used pink lemons)
  • 1/4 cup freeze dried raspberries, pulverized in a food processor

Instructions

  1. Cake:
  2. Prepare and bake the cake according the package instructions, making substitutions listed and adding dried raspberries. Once cake or cupcakes are done, let cool completely.
  3. Frosting:
  4. Melt butter in a saucepan. Once melted, add powdered sugar, raspberries and lemon juice. Mix well. Frost cake when cool.
http://michellesipsandsavors.com/raspberry-cakes-w-pink-lemon-raspberry-frosting/

 

 

 

Banana Split Pie

Banana Split Pie

DESSERTS

My family asks for this dessert for every birthday and special occasion. It really is good, but sometimes I cringe when they ask for it – I think I make it at least 20 times a year. So, naturally when we were planning a farewell dinner for my son who has been visiting for the holidays the kids asked for it again. Be careful if you make it – you might find yourself in the same position I’m in. Making it over and over!

Banana Split Pie

Yield: 12 Servings

Banana Split Pie

Ingredients

  • Crust:
  • 1 1/2 cups flour
  • 2 TBS sugar
  • 3/4 cup cold, cubed butter
  • 1 cup pecans
  • Filling:
  • 1 cup butter, softened
  • 2 eggs
  • 2 tsp vanilla
  • 1 (1 lb) box of powdered sugar
  • Toppings:
  • 1 (8 oz) can of crushed pineapple, drained
  • 1 medium carton of fresh strawberries, roughly chopped
  • 3-4 bananas, chopped
  • Chocolate syrup
  • 1 large container of Cool Whip
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees. Select a 9x13 glass baking dish or a foil pan.
  2. Crust:
  3. Place all ingredients in a food processor. Pulse until combined and crumbly.
  4. Pour the crumb mixture into the pan. Spread evenly and pat down a bit.
  5. Bake for 20-25 minutes, until lightly brown. Remove from oven and cool,completely.
  6. Filling:
  7. Beat butter and eggs. Add powdered sugar and vanilla. Beat until fluffy.
  8. Spread filling on top of cooled crust.
  9. Toppings:
  10. Place pineapple on the filling first. Then layer the strawberries, followed by the bananas. Drizzle the fruit with chocolate syrup.
  11. Cover with Cool Whip and sprinkle with pecans.
  12. Refrigerate for at least 2 or 3 hours, then serve. Can be made a day ahead.

Notes

- I have found that the crust comes out better when using a foil pan.

- It has been my experience that making the crust the day before is very helpful.

- Really drain the pineapple well. I even place the pineapple on a paper towel and squeeze out any extra juice. You don’t want soggy pie!

- Do not drizzle too much chocolate syrup. I just do 4 or 5 passes.

http://michellesipsandsavors.com/banana-split-pie/

German Strawberry Torte

German Strawberry Torte

DESSERTS

I made this torte for our daughter’s birthday. This recipe is from my mom, which I am sure she got from her mother. I’m so glad I had my mom type up all her recipes. You should consider getting your favorite family recipes memorialized, too. I’m so happy I have them! By the way, this torte is addictive! 

German Strawberry Torte

Yield: 2 Tortes

German Strawberry Torte

Ingredients

  • Crust:
  • 1 3/4 cup flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1 stick cold butter, cut in pieces
  • 1 egg
  • 1 tsp vanilla
  • Filling & Toppings:
  • Jell-o Cook & Serve Vanilla Pudding, 3 oz. size, cooked according to directions, but reduce the milk to 1 1/2 cups
  • For the glaze slowly cook 2 TBS corn starch, 2 TBs sugar & 1 1/2 cups water or juice, until thick. Add 1 - 2 drops of red food coloring.
  • 2 pints fresh strawberries, cut in half

Instructions

  1. Crust:
  2. Preheat oven to 400 degrees & grease and line two 9-inch cake pans with parchment paper
  3. Place all of the crust ingredients in a food processor & combine
  4. Put processed ingredients in a lightly greased bowl or turn out on wax paper. With your hands, form into a ball. Divide in half.
  5. Roll each of the dough balls between wax paper until it is 1/8 inch thick and is larger than the cake pan. Carefully, turn over into the prepared cake pan. This crust is a little difficult to work with so you may have to push small pieces of dough back in place with your fingers. Cut off any excess dough and reuse on the sides until you have a neat border about a half inch from the top of the pan. Use a fork to make holes all over the crust so it does not shrink during baking.
  6. Bake for 10-12 minutes. Let cool completely before filling.
  7. Filling & Topping:
  8. Prepare pudding & glaze and let cool, completely.
  9. Put an even layer of the vanilla pudding on the bottom of the crust. Layer strawberries over the pudding & spoon glaze over the fruit. Refrigerate until ready to serve.
http://michellesipsandsavors.com/german-strawberry-torte/

Social media & sharing icons powered by UltimatelySocial
Pinterest
Pinterest
Instagram