Fresh Fig Tarts

Fresh Fig Tarts

These figs may be small in size, but they sure aren’t small on flavor. I got them from my daughter’s fig tree, which probably needs some pruning to achieve larger fruit. But I digress. These little guys were perfect for these scrumptious tarts. And the best part is they are super easy to prepare.

Fresh Fig Tarts

Yield: 8 Tarts

Fresh Fig Tarts

Ingredients

  • 1 package of frozen puff pastry (you will use both pastries)
  • 1/2 cup almonds, crushed in a food processor
  • 1 1/2 lbs fresh figs, washed and sliced in half. If the figs are very large, cut them into slices.
  • 2 TBS fig jam (or pretty much any jam you have in your fridge)
  • 2 TBS dark rum
  • 4 TBS turbinado sugar
  • Garnish:
  • 1/4 cup shredded coconut

Instructions

  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
  2. Mix the jam and rum, and set aside.
  3. Lay out and lightly roll the puff pastry just to make sure it is nice and even. Cut each puff pastry into 4 pieces, and lay out of the lined baking sheet.
  4. Sprinkle crushed almonds in the center of each puff pastry piece.
  5. Arrange the figs on top of the almonds, leaving about a 1/4-1/2 inch of pastry all the way around.
  6. Brush the pastry edges with the fig & rum mixture. Sprinkle each tart with turbinado sugar.
  7. Place in oven and bake for 15-20 minutes, until the crust is golden brown.
  8. Remove from oven and let cool.
  9. Top the cooled tarts with any remaining crushed almonds and shredded coconut.
http://michellesipsandsavors.com/fresh-fig-tarts/

Lemon Ginger Barley Pudding w/Raspberries by The Culinary Institute of America

Lemon Ginger Barley Pudding w/Raspberries by The Culinary Institute of America

This dark, rich pudding is yet another recipe from the Plant-Forward Cooking Boot Camp I attended at The Culinary Institute of America. It is an example of how using unexpected ingredients can produce a delicious result.

Lemon Ginger Barley Pudding w/Raspberries by The Culinary Institute of America

Yield: 10-12 Small Servings

Lemon Ginger Barley Pudding w/Raspberries by The Culinary Institute of America

Ingredients

  • Pudding:
  • 2 cups cooked barley
  • 1 cup chestnut cream
  • 1 whole vanilla bean, bean paste removed & pod set aside
  • 1/4 tsp fresh grated nutmeg
  • 1/4 tsp cinnamon
  • 1 tsp lemon zest
  • 1 tsp minced ginger
  • 1 cup fresh raspberries
  • Lemon Ginger Cream:
  • 6 TBS chestnut cream
  • 1/2 tsp lemon zest
  • 2 TBS filtered water
  • 1 inch ginger peeled & sliced
  • Candied Lemon Zest:
  • Zest of one lemon, thinly sliced
  • 2 cups sugar

Instructions

  1. Pudding:
  2. Prepare barley according to package directions and add the vanilla bean pod to the water. When the barley is done, remove from heat and remove the vanilla pod & discard.
  3. Add the vanilla bean paste & remaining pudding ingredients to the cooked barley and cook on medium heat until it is thick. Set aside.
  4. If the pudding needs thickening add 2 or 3 TBS of cornstarch slurry (2 TBS cornstarch and 3 TBS filtered water).
  5. Lemon Ginger Cream:
  6. Combine all ingredients in a small saucepan and simmer for 5 minutes. Cool and remove the ginger slices.
  7. Candied Lemon Zest:
  8. Place sliced lemon zest in a shallow bowl and cover with sugar. Toss to coat. Set aside for at 1 hour. Make sure that the zest is completely covered while it rests.
  9. Assembly:
  10. Scoop 1/2 cup pudding into a small ramekin. Top with a drizzle of the Lemon Ginger Cream, a fresh raspberry, candied lemon zest and fresh mint, if desired.

Notes

We changed this recipe significantly during our cooking boot camp. This recipe reflects those changes.

http://michellesipsandsavors.com/lemon-ginger-barley-pudding-w-raspberries-by-the-culinary-institute-of-america/

German Chocolate Cake

German Chocolate Cake

I’ve been making this cake ever since my mom gave me Pillsbury’s Kitchen Family Cookbook (1979), when I moved into my first apartment. I have even tripled the recipe to make the groom’s cake for our backyard wedding in August of 1991. Don’t try and calculate my age; you’ll just hurt my feelings. My real point is that this cake is money, and you have got to try it. My hubs asks for this darn thing all the time.

German Chocolate Cake

Yield: 12 Servings

German Chocolate Cake

Ingredients

  • Cake:
  • 1/2 cup water
  • 4 oz bar sweet cooking chocolate
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 tsp vanilla
  • Coconut Pecan Frosting:
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1/2 cup butter
  • 3 eggs, beaten
  • 1 1/2 cups shredded coconut
  • 1 cup chopped pecans
  • 1 tsp vanilla

Instructions

  1. Cake:
  2. Preheat oven to 350 degrees. Grease and flour 3 nine inch pans. I also put a parchment paper circle on the bottom.
  3. In a small sauce pan, melt the chocolate and water together. Set aside.
  4. In a large bowl, cream together butter and sugar.
  5. Add eggs, one at a time, beating after each.
  6. Add remaining ingredients and beat until combined.
  7. Divide mix into the 3 pans.
  8. Bake for 30-40 minutes until tester comes out clean in the center.
  9. Remove from and oven and cool completely.
  10. Frosting:
  11. In medium saucepan, combine sugar, milk, butter and eggs. Cook over medium heat until mixture starts to bubble. You must stir constantly, so the eggs do not overcook. Once mixture starts to bubble, remove from heat.
  12. Stir in remaining ingredients. Cool until of spreading consistency.
  13. Assembly:
  14. Spread frosting between each layer and on top.

Notes

Adapted from Pillsbury Kitchen’s Family Cookbook, 1979.

http://michellesipsandsavors.com/german-chocolate-cake/

French Apricot Cake

French Apricot Cake

The hubs loves this light, yet decadent cake! It’s not too sweet and is moist in the middle. I found this cake recipe written in French, and had to experiment until I got the correct amounts for each ingredient. I feel like I got it just right. Try it and let me know what you think!

French Apricot Cake

Yield: 9 Servings

French Apricot Cake

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3 eggs, separated
  • Zest and juice of 1 lemon
  • 1 cup almond flour
  • 1/2 cup unbleached flour
  • 3/4 cup riccota
  • 4-5 apricots, halved

Instructions

  1. Preheat oven to 350 degrees
  2. Line an 8 x 8 glass baking dish w/parchment paper
  3. Beat the butter & sugar, until creamy. Then add the egg yolks one at a time, beating between each. Add the lemon juice and zest, until incorporated. Add both flours & mix in.
  4. In another bowl, beat the egg whites until stiff peaks form. Fold into the flour mixture, carefully. Now, add in the ricotta, delicately.
  5. Put the dough into the prepared dish. Lightly press in the apricot halves, skin side down. Sprinkle a little sugar on top.
  6. Bake for 45 minutes, or until lightly browned. Cool, before removing the parchment paper from the cake. Cut into squares.
http://michellesipsandsavors.com/french-apricot-cake/

Vegan Almond Cream Cake w/Apricot Coulis

Vegan Almond Cream Cake w/Apricot Coulis

I have seen so many recipes for vegan cheesecake and other items that typically call for eggs or cream cheese. These recipes intrigue me. After successfully making vegan waffles by substituting flax seeds and water for eggs, I decided to try something a bit more challenging. I have to say the texture of this cake was excellent. The only change I would make is to maybe use a smaller springform pan, so that the cake is taller and thicker.

Vegan Almond Cream Cake w/Apricot Coulis

Yield: 8-10 Servings

Vegan Almond Cream Cake w/Apricot Coulis

Ingredients

  • Chocolate Crumb Base (Choose your fav – I used Nutsola Cacao Almond)
  • Almond Cream Filling:
  • 1 1/2 cups raw almonds
  • 1/4 cup agave sweetener
  • 1/3 cup coconut oil
  • 1/2 cup plant based milk
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • Dash of salt
  • 4 apricots, cut into chunks
  • 3 TBS sugar
  • 1/2 cup water

Instructions

  1. Crust:
  2. I used a 9 inch springform pan & baked the crust according to package directions. Cool and set aside.
  3. Almond Cream Filling:
  4. Mix all ingredients in a blender until smooth. Put the filling on the prepared crust and chill for at least 2 hours.
  5. Apricot Coulis:
  6. In a small sauce pan, bring the apricots, sugar and water to a boil. Simmer for 5 minutes.
  7. Remove from heat. Let cool for 15 minutes.
  8. Reserve 3 TBS of the poaching liquid. Drain the apricots.
  9. Add the apricots and reserved liquid to a blender and purée, until smooth. Cool until ready to serve.
  10. Assembly:
  11. Serve slices of the almond cream cake with a drizzle of apricot coulis and a few blueberries.

Notes

For a taller, thicker cake use a 6-8 inch springform pan.

http://michellesipsandsavors.com/vegan-almond-cream-cake-w-apricot-coulis/

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/

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.

http://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!

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/
Social media & sharing icons powered by UltimatelySocial
Pinterest
Pinterest
Instagram