Monday, June 29, 2015

Red, White & Blue Popsicles

Festive popcicles are the best - especially those that are made with healthy ingredients!

Place Demarle mini muffin tray on a perforated baking sheet.

First layer- 1 lb. strawberries, blended;

Second layer - vanilla yogurt (about 1 1/2 cups);

Third layer - 1 pint blueberries, blended.

Use a second perforated baking sheet to keep your sticks standing straight. Freeze until solid and remove. * Use shorter sticks if you can find them.

Sunday, June 21, 2015

Sugar Cookie Cups with Creamy Lemon Filling & Blueberries

I love my Demarle molds so much! No spray or worrying about getting these cookie cups out in one piece! These cookie cups are super yummy and you could use any combination of filling and fruit.

-Adapted from Spoonful of Flavor

Cookie cups:
1 ½ cups flour
¼ tsp. salt
½ tsp. baking soda
½ cup butter, softened
¾ cup sugar
1 egg
4 drops lemon essential oil or 1 tsp. lemon zest + 1 tsp. lemon juice

Lemon cream:
8 oz. package cream cheese, softened
½ cup powdered sugar
1/3 cup lemon curd


Preheat oven to 350. Spray mini muffin tray with nonstick spray or use Demarle mini muffin tray (no spray).

Cream butter and sugar until light and fluffy. Add egg and lemon oil and beat until combined. Sift dry ingredients and slowly add to wet ingredients, mixing until just combined.

Using a cookie scoop, scoop dough into each of the 20 wells. Press dough into bottom of cup with a tamper (or fingers)– pressing until dough comes up the sides and reaches the top of the pan (forming a cup). Flour tamper between each cup to prevent sticking.

Bake for 13-15 minutes or until the tops are golden brown. Remove from oven and use the back of a rounded measuring spoon to press the middle of the cups down, restoring the cup shape. Cool completely and remove from before filling with cream.

To make lemon cream, beat cream cheese and powdered sugar until smooth. Mix in lemon curd, adding more lemon curd or powdered sugar to achieve desired consistency. Pipe into cookie cups using a star tip and top with blueberries.

Wednesday, June 10, 2015

Spinach Lasagna Rollups

It's funny how just changing up the presentation of a dish can change perceptions. I made this dish just as I would my regular Manicotti or lasagna recipe, yet my family thought it was totally different and more delicious than regular lasagna. :)

12 uncooked lasagna noodles
2 eggs, lightly beaten
2 ½ cups ricotta cheese
2 ½ cups (10 ounces) shredded part-skim mozzarella cheese
½ cup grated Parmesan cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry (I don’t use the whole package)
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground nutmeg
1 jar (26 ounces) meatless spaghetti sauce

Cook lasagna noodles according to package directions; drain. Meanwhile, in a large bowl, combine the eggs, cheeses, spinach, salt, pepper and nutmeg. Spread 1/3 cup cheese mixture over each noodle; carefully roll up.

Pour 1 cup spaghetti sauce into an ungreased 13-in. x 9-in. baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 6 servings.

Rustic Raspberry Lemon Cheesecake Tart

Delicious and stunning desserts don't have to be difficult or take forever to make! I left my puff pastry in the oven a bit too long, but this tart was so yummy and easy.

1 sheet puff pastry, thawed but still cold
4 oz. cream cheese, softened
1/3 cup sugar, plus more for sprinkling
2 Tbsp. heavy cream
1/3 cup lemon curd, homemade or store-bought
1 pint raspberries
1/4 cup seedless raspberry jam, warmed
Powdered sugar

For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10x11 inch rectangle. Carefully transfer to your baking sheet.

Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool.

For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd.

To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar.

Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating.

Other berries would be lovely as well. I bet blueberries, strawberries, blackberries or a combination would also be great!