Strawberry Chocolate Tarts

Strawberry Chocolate Tarts
Yields 12
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Crust
  1. 14 Oreos
  2. 3/4 pecans, chopped
  3. 2 tbsp butter, melted
Filling
  1. 1/2 tsp unflavored gelatin
  2. 2/3 c heavy cream
  3. 3 oz cream cheese, room temp
  4. 8 oz white baking chocolate, coarsely chopped
  5. 2 c strawberries
Garnish
  1. White chocolate curls
  2. Fresh mint sprigs
Crust
  1. Finely chop together pecans and cookies. Add melted butter and pulse until crumbs began to hold together.
  2. Press mixture over bottom and up sides of 9-inch tart pan with removable bottom. Refrigerate.
Filling
  1. Sprinkle gelatin over cream in small bowl. Let stand until gelatin is softened, about 5 minutes.
  2. Beat cream cheese in medium bowl until smooth. Add cream-gelatin mixture and beat until smooth. Transfer to small saucepan and add chocolate.
  3. Stir over medium heat until gelatin is dissolved, chocolate melted and mixture is smooth, about 4 minutes. Pour into crust and refrigerate 1 1/2 hours to overnight.
  4. Hull strawberries and rinse. Halve some berries. Remove side of tart pan and mound berries in center and arnish.
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Double Berry Pie

Double Berry Pie
Yields 10
Sweet and tart and delicious!
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Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Crust
  1. 1 package (18 oz) refrigerator sugar cookie dough
  2. 3/4 cup all-purpose flour
  3. 1/2 tsp coconut extract
  4. 1/2 tsp vanilla extract
Filling
  1. 1 c fresh blackberries
  2. 1 c fresh raspberries
  3. 4 tbsp sugar
  4. 4 tsp cornstarch
  5. 1 1/4 tsp unflavored gelatin (about ½ envelope)
  6. 3 tbsp milk
  7. 1/2c heavy cream
  8. 8 oz fat free cream cheese
  9. 1/2 canned cream of coconut
Crust
  1. Work flour and coconut extract into cookie dough.
  2. On well-floured surface, roll out dough to 14-inch disk. Fit into 9-inch glass pie plate and trim edges.
  3. Bake for 30 minutes or until golden. Let cool.
Filling
  1. Blend blackberries until pureed. Strain through sieve over glass bowl.
  2. In small saucepan, combine 2 tbsp of sugar and 2 tsp cornstarch. Stir in blackberry puree and bring to a boil over medium heat. Cook 1 minute or until thickened. Scrape into medium bowl and cover. Repeat with raspberries.
  3. In small saucepan, sprinkle gelatin over top of milk and let stand 1 minute to soften. Place pan over low heat and stir constantly until gelatin is dissolved. Let cool slightly.
  4. In bowl, beat cream on medium-high until stiff peaks form and refrigerate.
  5. In bowl, beat cream cheese until smooth. On low speed, beat in cream of coconut, gelatin mixture and vanilla extract. Beat on medium-high until smooth. Place bowl over ice-water bath and let stand, stirring occasionally until thickened, about 5 minutes.
  6. Fold whipped cream into cream cheese mixture. Spoon 1 c of mixture into crust, spreading evenly over crust.
  7. Measure out 1/4 c blackberry puree and 1/4 c raspberry puree and reserve. Drop alternating tsps of remaining purees onto filling. Spread remaining filling on top. Drop alternating tsps of reserved purees onto filling. Drag knife through filling to swirl.
  8. Chill 2 hours to overnight.
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Berry Blondies

Berry Blondies
Yields 16
Sinfully delicious blondies!
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. 6 oz premium white chocolate, chopped
  2. 5 tsp unsalted butter, pieced
  3. 2 eggs
  4. 2/3 cup sugar
  5. 1 tsp vanilla
  6. 1 1/3 cup all-purpose flour
  7. 1 tsp baking powder
  8. 1/2 tsp salt
  9. 1 cup fresh raspberries
  10. 1 cup fresh blueberries
Instructions
  1. Line 9x9 pan with foil and grease.
  2. Place metal bowl in saucepan of barely simmering water. Melt chocolate and butter, stirring until smooth. Let cool to room temperature.
  3. Sift flour, baking powder, and salt into another bowl. Beat into chocolate mixture until combined.
  4. Pour into pan and sprinkle with berries
  5. Bake on middle rack until lightly browned, but center is still soft when lightly touched.
  6. Let cool completely in pan on rack.
Notes
  1. Check at 45 minutes for doneness, but the cooking time could go another 5 minutes.
  2. Blondies have the best flavor when they are served at room temperature, but are easiest to cut when chilled.
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Yummy Tomatillo Salsa

Yummy Tomatillo Salsa
This is a super healthy tomatillo salsa that tastes fresh and clean and takes very little time to make!
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 8-10 medium/large tomatillos (increase to 12-15 if they are small, the size of cherry tomatoes)
  2. 1/4-1/2 small white onion
  3. fresh or jar minced garlic (to taste)
  4. sea salt (to taste)
  5. fresh or dried cilantro (optional)
  6. crushed red pepper (optional)
  7. 1/4 tsp jalapeno juice (optional: I use the juice in the Old El Paso sliced jalapenos jar.)
  8. minced onion (optional)
Instructions
  1. Chop up tomatillos and onions in preferred manner. (See notes.)
  2. Blend in bowl with garlic and salt, to taste.
  3. If desired, add optional ingredients to taste.
  4. Chill before serving.
Notes
  1. For a chunkier salsa, I use a slap chopper/knife to cut the tomatillos and onion. For a less chunky version, I use my small Ninja/Bullet.
  2. This is amazing as a topping on pizza, chicken, pork, tacos, etc.
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Fruit and Veggie Breakfast Smoothie

Fruit and Veggie Breakfast Smoothie
Serves 1
This is a yummy breakfast smoothie with veggies and fruit!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1/4 cup almond-coconut milk (or just almond or coconut)
  2. 1/4 cup Greek nonfat, plain yogurt
  3. 1/4 cup Motts original unsweetened applesauce
  4. 1/4 cup chopped uncooked kale
  5. 1/2 cup sliced raw carrots
  6. 1/2 banana
  7. honey
  8. uncooked oats (optional)
Instructions
  1. In blender or small Ninja, blend all ingredients until relatively smooth.
  2. Add honey to taste and blend.
  3. Pour into glass and top with oats if desired.
Notes
  1. This is approximately 2 servings each of veggies and fruits!
The Mama's Kitchen http://themamaskitchen.multifacetedmama.com/