Royal Raspberry Tarts
Fit for a queen!
Makes 12 to 14 tarts
| 1 sheet puff pastry, slightly thawed |
| 1/2 cup raspberry jam |
| 1-1/2 pints fresh raspberries |
| 1 (6-ounce) container raspberry or vanilla yogurt |
Preheat oven to 425 degrees F. Line a cookie sheet with foil and spray with nonstick cooking spray.
Place pastry sheet on a lightly floured surface. With a rolling pin, smooth away creases. Using a 1-inch square cookie cutter, cut out pieces of puff pastry. Place squares on prepared cookie sheet 1/2 inch apart. Prick the center of each pastry with a fork to prevent puffing up too much while baking.
Bake for 15 minutes, or until lightly browned and slightly puffed. Remove from oven and cool on a wire rack for 10 minutes. Slice each tart in half lengthwise and set aside.
Slowly heat raspberry jam in a small sauce-pan, stirring until thinned, about 30 seconds.
Spread 2 teaspoons yogurt on bottom half of each pastry square. Top with a few raspberries, replace the pastry tops, and then drizzle with warm jam. Refrigerate until ready to serve.
Peanut Butter and Jelly Scones
The very best way for PB&J!!
Makes 8 to 10 scones
| 2 cups flour |
| 1/2 cup brown sugar |
| 2-1/2 teaspoons baking powder |
| 1/4 teaspoon salt |
| 1/4 cup cold butter, cut into cubes |
| 3/4 cup creamy peanut butter |
| 1/4 cup milk |
| 2 eggs, room temperature |
| 2 teaspoons vanilla extract |
| 1 cup jam, any kind |
Preheat oven to 375 degrees F. Line a cookie sheet with foil and spray with nonstick cooking spray.
In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Sprinkle the butter cubes over the flour mixture. With your fingers or using two butter knives, cut in the butter until the mixture resembles coarse crumbs.
Add the peanut butter, milk, eggs, and vanilla and then stir to combine. Knead with your hands until dough clumps together. Remove dough from bowl and place on a lightly floured surface. Pat the dough into a 1/2 inch thickness.
Using a floured 2-1/2- to 3-inch round biscuit cutter, cut rounds from the dough. Put a tablespoon of jam on 1 round and then place another round of dough on top. Gently press together and place on prepared cookie sheet. Repeat until all scones are assembled.
Bake 15 to 20 minutes, or until lightly browned. Remove from oven and cool 5 minutes. Using a spatula, transfer the scones to a wire rack to cool. Serve warm or at room temperature.
Fairytale Chocolate Muffins
Rich chocolaty goodness!
Makes 12 muffins
| 1 cup milk chocolate chips |
| 1/3 cup unsalted butter |
| 3/4 cup buttermilk |
| 1/2 cup sugar |
| 1 egg |
| 2 teaspoons vanilla extract |
| 1-2/3 cups flour |
| 1 teaspoon baking soda |
| 1/2 teaspoon salt |
| 1 cup white chocolate chips |
| Powdered sugar |
Preheat the oven to 400 degrees F. Line a muffin tin with 12 paper liners and then place on a cookie sheet.
In a small saucepan, melt the milk chocolate chips with the butter over low heat. Remove from heat and cool 10 minutes.
Pour the chocolate-butter mixture into a large mixing bowl and add buttermilk, sugar, egg, and vanilla. Blend ingredients until smooth with a whisk.
With a spatula, stir in flour, baking soda, and salt. Fold in the white chocolate chips. Spoon the batter equally between the paper liners.
Bake for 20 to 25 minutes, or until the tops of muffins are puffed and slightly cracked. Remove muffin tin from oven and let stand at least 5 minutes before removing the muffins to cool on a wire rack. Dust with powdered sugar.
Fruit and Muffins en Brochette
The perfect breakfast on a stick!
Makes 24 mini muffins and 12 skewers
Muffins
| 2 cups flour |
| 1/2 cup sugar |
| 3 teaspoons baking powder |
| 1/2 teaspoon cinnamon |
| 1/8 teaspoon salt |
| 1 egg |
| 3/4 cup whole milk |
| 1/3 cup vegetable oil |
| 2 teaspoons vanilla extract |
| 1 cup fresh blueberries |
| 12 (6-inch) wooden skewers |
Fruit for skewer*
| 1 cup fresh strawberries, halved |
| 1/2 cup fresh raspberries or blackberries |
| 1 cup grapes |
| 1 cup melon balls |
| 1/2 cup apple slices |
Preheat oven to 400 degrees F. Spray a mini muffin tin with nonstick cooking spray and then place on a cookie sheet.
In a large mixing bowl, combine all dry ingredients and whisk until well blended. Add all remaining ingredients except blueberries and blend with a spatula to combine. Carefully fold in the fresh blueberries.
Spoon batter into prepared muffin tin and bake 10 to 15 minutes, or until muffins are golden brown. Remove and cool on a wire rack for 5 minutes.
Thread fruits and 2 to 3 mini muffins alternately on wooden skewers.
*Or use your favorite fruits in any combination.
Princess Candy Crunch
Crunchy candy delight!
Makes 8 to 10 servings
| 1 pound vanilla candy coating (sometimes called vanilla almond bark) |
| 1/2 cup dried cranberries or cherries |
| 1/2 cup golden raisins |
| Pink decorating sugar |
Line a cookie sheet with foil and spray with nonstick cooking spray.
Melt candy coating according to package directions. Carefully pour into a large bowl.
Add dried fruit and mix to combine. Pour onto prepared cookie sheet. Gently shake cookie sheet to distribute evenly. Sprinkle with pink decorating sugar.
Place the cookie sheet in the refrigerator. Chill 15 to 20 minutes to harden. Remove from refrigerator and break candy into pieces. Store in refrigerator until ready to serve.
Cute as a Cream Puff
Light and creamy tiny bites!
Makes 12 cream puffs
| 1 package purchased frozen mini cream puffs |
| 1/2 (8-ounce) container frozen whipped topping, thawed |
| 1 tablespoon grenadine syrup or maraschino cherry juice |
| 1/2 teaspoon vanilla extract |
| Powdered sugar |
Place 12 cream puffs evenly apart on a cookie sheet to thaw.
Place the whipped topping in a mixing bowl. Add grenadine or maraschino cherry juice and vanilla. Stir to blend.
Carefully slice the very top off each cream puff. Frost each cream puff with topping and replace top. Dust lightly with powdered sugar.
Dreamy Dipped Strawberries
They’re a dream!
Makes 24
| Assorted sprinkles, candies, chopped nuts, and shredded coconut |
| 1 pound vanilla candy coating (sometimes called vanilla almond bark) |
| 24 strawberries |
Line a cookie sheet with foil. Place sprinkles and other toppings in individual small bowls.
Melt candy coating according to package directions. Set aside to cool for 5 minutes, and then pour into a mixing bowl.
Place a small wooden skewer 1/2 inch into the stem end of a strawberry. Carefully dip the strawberry into the melted candy coating. Roll strawberry in topping of choice. Place on the prepared cookie sheet and carefully remove skewer. Repeat until all strawberries are dipped and decorated.
Place cookie sheet in refrigerator for 10 minutes, or until ready to serve. Store any leftover strawberries in the refrigerator for up to 1 day.
Victorian Princess Ice Cream
You’ll feel like a princess!
Makes 12 servings
| 1/2 gallon Neapolitan ice cream |
| 1 (8-ounce) bottle chocolate sauce |
| 1 (10-ounce) bottle maraschino cherries, with stems |
Line a muffin tin with 12 paper liners.
Take ice cream from freezer and soften for about 10 minutes. Put 1 scoop of ice cream into each paper liner.
Carefully press ice cream into liner and smooth the tops of each ice cream cup. Place in the freezer for 1 hour, or until ready to serve.
When ready to serve, remove muffin tin from freezer and then peel the paper liner from each ice cream cup. Invert ice cream cups onto serving plates, drizzle with chocolate sauce, and garnish with a maraschino cherry.
Gingerbread Tea Loaves
Perfect with a cup of tea!
Makes 10 to 12 servings
| 1/2 cup butter, room temperature |
| 3/4 cup packed light brown sugar |
| 2 cups flour |
| 1 teaspoon baking soda |
| 2 teaspoons ground ginger |
| 1 teaspoon ground cinnamon |
| 1/4 teaspoon ground cloves |
| 1/2 teaspoon salt |
| 2 eggs |
| 1/2 cup molasses |
| 2/3 cup apple juice |
Preheat oven to 350 degrees F. Line a 9-inch baking pan with foil that extends 1 inch past two ends of the pan. Spray foil with nonstick cooking spray.
In a large bowl, combine butter and brown sugar. Blend with a mixer on medium-high speed until fluffy, about 3 to 5 minutes.
In another bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Slowly add dry mixture into butter and brown sugar mixture and beat for 1 minute.
Add 1 egg at a time, beating well after each addition. Beat in molasses. Heat apple juice in microwave until hot and add to mixture; beat until batter is smooth and creamy.
Pour batter into prepared pan and bake for about 30 to 35 minutes.
Remove from oven and carefully take gingerbread from pan by grabbing the extended foil edges to pull the entire piece out at one time. Cool on rack on foil for 15 minutes. Remove from rack to a flat surface and cut into 2-inch-square pieces. Serve warm or at room temperature.
