Mini Chocolate Cherry Tarts

I've been making these cute tarts for years. I have a mini heart tart pan that I often use for these (in the photo at the bottom of the post), but I also like them in my regular mini muffin pan. The mini muffins are a little bigger and hold more cream cheese filling.  

Mini Chocolate Cherry Tarts 

Pastry Crust: 

1 1/2 c. flour 

1/3 c. sugar 

1/4 c. unsweetened cocoa 

1/2 c. butter or margarine 

3-5 T. water 

Cream Cheese Mixture: 

4 oz. cream cheese 

1/4 c. sugar 

1 egg 

1/2 t. vanilla or almond extract 

Preheat oven to 350°F. In a small bowl, combine flour, sugar and cocoa. Cut in butter until pieces are the size of small peas. Sprinkle with water, tossing until moistened and dough sticks together. Form into 1 inch diameter log. Divide pastry into around 28 balls. Place in ungreased mini-muffin pan; press dough evenly, using tart tamper, to make a shell.

In new bowl, beat cream cheese until light and creamy, gradually add sugar, mix well. Add egg and vanilla and mix well. Top unbaked tarts with cream cheese mixture. Bake for 15-20 minutes or until done. Remove from pans; cool completely. Top each with teaspoon of cherry pie filling.

Breakfast Pizza

I made this rustic, from-scratch, breakfast pizza for brunch yesterday. I found the recipe at SkinnyTaste. Next time I make it, I'll add more spinach and tomatoes and no bacon, just for my taste. But it was good this way too. The recipe makes 4 pizzas, but I only put two on the serving platter along with the waffles and fruit. 

Breakfast Pizza 

1 c. (5 oz) flour

1 1/2 t. baking powder

1/2 t. kosher salt

1 c. non-fat Greek yogurt (not regular), drained of any liquid

Handful baby spinach

2 oz. (1/2 c.) shredded mozzarella cheese

8 cherry tomatoes, sliced

4 large eggs

2 strips cooked bacon, chopped

 

Preheat the oven to 450°. Place a silicone liner on a large baking sheet or spray with oil if using parchment.

 

In a medium bowl combine the flour, baking powder and salt and whisk well.

Add the yogurt and mix with a fork or spatula until well combined. It will look like small crumbles.

 

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns. It should not leave dough on your hand when you pull away. Divide into 4 equal balls about 3-3/8 oz each.

 

Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.

 

Top with spinach, mozzarella, and tomatoes, leaving the center open for the egg. Gently break an egg the center of each dough and top with bacon. Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.

 

Ube Crinkle Cookies

I recently got back from a vacation in Hawaii. One of the cool things about being there besides all the beautiful nature is that it's almost like being in a different country compared to the mainland. We went to some stores we haven't been to since we were in Japan and ate at a couple of Japanese restaurants. One of the foods that they had in Hawaii that they also have in Japan but is actually from the Philippines is ube desserts. 

If you've never heard of ube, it's a purple yam. Cool, right? If you want to give ube a try and you happen to live in Utah, here are a few places you can go.

Momi Donuts at the Gateway - ube mochi donuts and ube mochi bars

Doki Doki 249 E 400 S, Salt Lake City - ube crepe cakes

Sweet Rolled Tacos at the Gateway and 124 State St, Orem - ube rolled ice cream

Trader Joe's also makes an Ube Mochi and Waffle mix that's pretty popular. I haven't tried it, but let me know if you do.

I found this recipe at PinoyCookingRecipes. I added white chocolate chips to the dough. They are very moist and pack an ube flavor. The two ube ingredients that you need for this dessert are ube halaya/halayang (purple yam jam) and ube flavor extract. You can find them online or at many Asian food stores. 

Ube Crinkle Cookies

1 1/2 c. flour 
1 t. baking powder
1/4 t. salt
1/2 c. butter, softened
1/2 c. granulated sugar
1/4 c. brown sugar
1 egg
1/2 c. ube jam/halaya  
1-2 t. ube flavor extract

1/3 c. white chocolate chips, optional
Powdered sugar for dusting

In a small bowl, combine flour, baking powder and salt. Set aside. 

In a large bowl, beat together butter and sugars. Add egg and beat until fully incorporated. Add ube jam/halaya and ube flavor. Beat just until combined. Gradually add the flour mixture and continue beating until fully incorporated. Mix in white chocolate chips just until combined.

Cover the bowl and refrigerate for at least 4 hours or overnight.

Preheat oven to 350°. Scoop about 1 tablespoon of dough and roll into a ball.  Coat with powdered sugar. Coat a second time to get the powdered cracks on top after baking. Place on baking sheet lined with silicone baking mat or parchment paper spacing them at least 2" apart.

Bake in preheated oven for 10-12 minutes or until nearly set. They should be soft when touched and should appear slightly under-baked. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.

Chocolate Mousse Mini Muffins

This one is for the chocolate lovers! I used my favorite mini-muffin recipe, the easiest mousse recipe I know, and fresh raspberries. Of course, you could top it with cherries, strawberries, or whatever you'd like.

Chocolate Mousse Mini Muffins

3/4 c. cocoa
1 heaping t. baking powder 
3/4 c. butter, melted
1/2 c. boiling water
1 T. vanilla
1 1/4 c. sugar
2 eggs
1 1/3 c. flour
1/4 t. salt
1/2 - 1 c. mini chocolate chips 

Mousse:

1 c. heavy whipping cream

1 (4.25-oz) Milk Chocolate Symphony Bar 

Topping:

1/3 c. chocolate, melted

1/4 c. powdered sugar

Set oven to 350°F. Line or grease around 38 mini muffin cups. 

In a medium bowl, combine cocoa and baking powder; mix to combine. Add in boiling water; mix well with a wooden spoon to combine. Add in the melted butter and vanilla; mix well.

Add in the sugar, mix well with a wooden spoon. Stir in eggs and mix until combined. Mix the flour with salt. Add in the the chocolate mixture and mix well. Add mini chocolate chips and mix just until combined.

Fill each of the muffin cup almost to the top. Bake for 10-12 minutes or until muffins are just done. After a few minutes, remove from pan and let cool on cooling rack.

While the muffins are cooling, make mousse. Melt chocolate bar and set a side to cool slightly. Whip heavy whipping cream until soft peaks form. Fold in melted chocolate. 

Using pastry tamper, lightly tamp the middle of each mini muffin to create a shell. Fill each muffin with mousse either using a spoon or piping the mousse. Top each muffin with a raspberry. Drizzle melted chocolate over muffins. Sift powdered sugar on top. Refrigerate until serving. 

Scone Nibbles

We loved these treats! The recipe is from King Arthur Baking Company (great recipes). They're nummy with your favorite hot drink. I had it with peppermint tea once and hot chocolate once. Both wonderful.

I didn't cut them the final time after they baked and cooled, so they were a little bigger than a nibble, but still pretty small. I'll cut them the extra time next time cuz I love mini and cute treats.

I used about 1 cup of mini chocolate chips in mine. Next time I'll try them with orange extract instead of vanilla and add orange zest to the dough and glaze. 

Scone Nibbles

2 3/4 c. flour
1/3 c. sugar
3/4 t. salt
1 T. baking powder
8 T. butter, cold, cut in pats
1 - 2 c. mini chocolate chips, or finely chopped semisweet or bittersweet chocolate
2 lg. eggs
2 t. vanilla extract or flavoring of your choice
1/2 - 2/3 c. half & half or milk
 
Glaze
3 1/2 c. powdered sugar
7 T. water, enough to make a thin glaze

1 t. vanilla, optional

In a large mixing bowl, whisk together all the dry ingredients. Work in the butter just until the mixture is unevenly crumbly; it's okay for some larger chunks of butter to remain unincorporated.
 
Stir in the chips or finely chopped chocolate.
 
In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry and doesn't come together.
 
Scrape the dough onto a well-floured work surface. Pat/roll it into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath.
 
Cut the square into 2" squares; there will be a total of 16 small squares. Now, cut each square in half diagonally with a pizza cutter, to make 32 small triangles.
 
Transfer the scones to a parchment-lined or well-greased baking sheet. They should all fit onto an 18" x 13" half-sheet pan since they can be set fairly close together. 
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°.

Bake the scones for 19 to 20 minutes, or until golden brown. Remove the pan from the oven, and allow the scones to cool on the pan. Once cool, cut each scone in half once again, to make a total of 64 tiny triangles. 

Make the glaze by stirring together the sugar, water, and vanilla, sifting the sugar first if lumpy. 

Coat each scone with glaze either by dipping each in the glaze or by brushing glaze on with a pastry brush. Allow the glaze to set before serving the scones.

 

Slow Cooker Mediterranean Chicken

I'm always looking for quick recipes that make a delicious dish that doesn't look quick. This slow cooker dish is definitely that. I saw it at Creme de la Crumb and just made it for the first time. It's flavorful and pretty.

I cut some of the red peppers into hearts, although they didn't look as much like hearts after they cooked. I served it with vegetables and a rice and couscous side. 

Slow Cooker Mediterranean Chicken

4 medium-large boneless skinless chicken breasts 
Salt and pepper to taste
3-4 t. Italian seasoning
Juice of 1 medium lemon (about 2 T.)

1 medium onion, chopped
1 c. Kalamata olives
1 c. roughly chopped roasted red peppers

2 T. capers
Fresh thyme, oregano, or basil for garnish, optional
 
Season chicken with salt, pepper, and Italian seasoning to taste. Cook in a large skillet over medium-high heat 1-2 minutes on each side just until browned. Transfer to greased slow cooker.

Add onions, olives, red peppers, and 1 tablespoon capers to slow cooker around chicken, not on top. Whisk together remaining Italian seasoning, lemon juice, and garlic. Pour over chicken.

Cover and cook on low for 4 hours or on high for 2 hours. Add remaining capers and cover. Cook for 15 more minutes. Garnish with fresh herbs if using and serve.

Strawberry Lemon Bars

Pretty and sweet and lemony, soft and cakey. It's a great dessert for anytime, but the pink glaze and red strawberries make these perfect for Valentine's Day. 

I saw this recipe at The View from Great Island. The glaze is colored pink by strawberries. Mine wasn't as pink, but still moist and delicious.

Strawberry Lemon Bars

1 c, unsalted butter, at room temperature

3/4 c. granulated sugar

1 large egg

1/4 c. fresh squeezed lemon juice

2 1/4 c. flour

1/2 t. baking powder

1/2 t. salt

1 c. diced fresh strawberries

Glaze

1 c. powdered sugar, sifted

1 T. strawberry puree (About 2 lg. strawberries, instructions below)

1 T. lemon juice 

Zest from 1 lemon

Preheat the oven to 350°.

Line a 9-inch square baking pan with parchment paper and leave edges hanging over edge.

Cream the butter and sugar until fluffy. Beat in the egg.

When the egg is fully incorporated, beat in the lemon juice.

Mix together the flour, baking powder, and salt, and add to the wet ingredients, mixing until just incorporated.

Gently fold in the diced strawberries. Spread the mixture into pan and spread out as evenly as possible. The dough will be thick.

Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake or they will dry out. Let cool on a rack.

Glaze: Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 tablespoon of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.

Spread the glaze over the cooled blondies. Top glaze with zest while still wet.

Cheeseburger Bombs

I saw a recipe similar to this and thought it looked easy, but I didn't save it. This is what I remember the recipe basically being, so threw it together. It's a great game-day snack or fun for any time. 

I'll switch it up sometimes and add Swiss cheese and mushrooms one day and then pineapple and teriyaki sauce the next time I make it. 

My favorite burger topping is Winger's Amazing sauce, so I cut mine open and poured it in the middle. You can dip these in ketchup or barbecue sauce or whatever you like.  

Cheeseburger Bombs

1 lb. ground beef

1/4 c. onions, chopped

2 garlic cloves, minced

Salt & Pepper to taste

Bacon to taste 

8 slices Colby-Jack cheese, each cut into 4 pieces

1 (13.8-oz) refrigerated classic pizza crust

1 egg

1 T. water

Sesame seeds

Preheat oven to 400°. Place parchment paper on a cookie sheet.

Mix ground beef, onions, garlic, salt, and pepper. Make into 8 patties (2 ounces each). Brown patties in skillet. 

Unroll pizza crust and cut into 8 even pieces by cutting in half length-wise and then down the center vertically. Then make two more vertical cuts to make even pieces.

Take one piece of dough and carefully stretch out a little. Place two pieces of cheese on center of that dough. Top with bacon, one hamburger patty, and two pieces of cheese. Fold up sides of dough to completely cover everything. Place on prepared cookie sheet. Repeat with each patty.

Mix egg and water together in small bowl. Brush egg wash on top of each bomb. Sprinkle with sesame seeds. Bake in oven for around 10 minutes until browned. 

Stuffed Plantains

I saw a recipe for beef stuffed plantains at My Colombian Recipes which uses ground beef. I tried it with a few tweaks (like using steak instead of ground beef) and we loved it. It's kinda like a savory banana split. 

You need to use ripe plantains that are not green and hard for this recipe. This time I used plantains that were ripe but not very black just because that's how much they had ripened by the time I planned to make this dish. 

Stuffed Plantains

4 ripe plantains, peeled
2 T. butter, melted

Mozzarella cheese, shredded or sliced

Filling:

1 T. olive oil

1/2 c. onion, chopped

1/2 lb. flank steak, chopped

Salt and pepper to taste

1/2 c. tomato, chopped

2 garlic cloves, minced

1 T. ground cumin

1/2 c. tomato sauce

2 T. soy sauce

3 T. cilantro, chopped (divided)

Preheat the oven to 400° F. Grease cookie sheet.

Brush plantains with melted butter and place on cookie sheet. Bake for 20 minutes. Flip plantains and back for 15 minutes.

While cooking, make the filling. Heat olive oil in skillet. Add onion and cook until soft. Season steak. Add to skillet with and brown on medium heat. Add tomatoes and garlic and cook for about 30 seconds. Add cumin, tomato sauce, soy sauce, and half of the cilantro. Heat through. 

Remove plantains from oven. Cut slit down center of each. Stuff with beef mixture and cheese. Sprinkle with remaining cilantro. Return to oven just enough to melt cheese. 

*Closed* Giveaway - Furia by Yamile Saied Mendez

UPDATE: The winner is Janet. Congratulations! I'll send you an email so I can get your information to send you your prize. I hope you enjoy the book.

Years ago I was following Yamile Saied Méndez's blog. She was a writer but hadn't published yet. She also did sensitivity readings, so read other people's manuscripts and make comments on any stereotypes, biases, or inaccuracies of culture. 

Then a few years ago, I invited Yamile to speak at a library where I worked and she graciously accepted. She is an Argentine-American and spoke about her culture and the importance of diversity in literature. She read fun books, but they weren't her own since she still hadn't published yet. And she is as sweet and cute in person as she seemed on her blog.

Fast-forward just a little bit to present-day. She has has published several books, 3 of which were published by Scholastic and sold at book fairs in elementary and middle schools near you. I gave away a copy of her book Where Are You From? on my Facebook page after it came out. 

As the release date neared for her latest book, Furia, I knew I wanted to have a giveaway for it. All I knew was that the protagonist was a young woman in Argentina who wanted to be a professional fútbol (soccer) player despite the cultural norms and family expectations. The book is in English with some Spanish words and phrases here and there so you can learn a little if you don't already speak Spanish. 

Before I could do a giveaway, Furia was chosen as the Reese Witherspoon Hello Sunshine YA Book Club's September book. Reese chooses a book each month with a female in the center of the story.

• It was also on New York Library's Best Books of the Year 2020 list for teens. 
• As if that wasn't cool enough, I happened to see it on BuzzFeed's 30 YA Books By Latinx Authors We Can't Wait To Read In 2020.
• It was on Cosmopolitan magazine's Best Young Adult Books You'll Read All Year list. 
• It was chosen for A Mighty Girl's 60 Empowering Books Starring Latina Mighty Girls. And I'm sure I don't know about some other honors.

So, now that you're all hyped to read this book with a strong, determined young woman that everyone is talking about, enter my giveaway for one hardcover copy of Furia! The giveaway is open to anyone living in the U.S. 

To enter, just post a comment (with an email address if I don't know you personally or come back on Saturday to see if you won) and tell me at least one book you've read that I should be sure to read. Enter by Friday, January 22 at midnight MST. 

In the meantime, you can print your own Furia bookmarks from Reese's Hello Sunshine . 

Overnight Blueberry French Toast Bake With Streusel Topping

I first made this delicious recipe in 2013 after finding it at Serena Bakes Simply from Scratch and it immediately became a family favorite. I have since started adding an icing to it, which makes it a cross between French toast and a cinnamon roll. 

You do need to plan ahead since it needs to put put together and let it sit in the refrigerator overnight. It is so worth the wait. 

Overnight Blueberry French Toast Bake With Streusel Topping

1 loaf French Bread, ripped or cut into cubes
1 1/2 c. blueberries (If frozen, thaw and drain juice)
7 whole eggs
2 1/2 c. whole milk
1/4 c. pure maple syrup
3 t. vanilla extract
1 t. cinnamon
1/4 c. flour
1/2 c. brown sugar
1 t. cinnamon
1/4 t. sea salt
1/2 c. cold butter, cut into 8 cubes

Icing

2 c. powdered sugar
1 T. butter, melted
2 t. vanilla
2-3 T. milk or cream 

Grease a 9"x 13" baking dish.

Place 1/2 of French bread cubes in a baking dish and top with 3/4 cup blueberries. Add remaining bread cubes and top with remaining 3/4 cup blueberries.

In a medium sized bowl combine eggs, milk, maple syrup, vanilla and cinnamon. Mix until thoroughly combined. Pour egg mixture over the top of bread and blueberries. Cover tightly and refrigerate overnight.

In a gallon sized Ziploc bag add flour, brown sugar, cinnamon, and sea salt. Close tightly and use fingers to thoroughly combine ingredients. Add butter and re-close bag. Use fingers to combine butter and sugar mixture until it resembles pea sized pieces. If butter becomes soft mixture, it will re-harden overnight in the refrigerator. Place Ziploc bag in the refrigerator overnight. 

In the morning, preheat oven to 350°. Remove casserole and streusel topping from the refrigerator. Use fingers to crumble streusel topping over the top of the bread and blueberries. Bake for 50 minutes or until top is lightly browned.

Serve plain, with additional butter and maple syrup, or with icing.

Icing: 

Mix powdered sugar, butter, and vanilla together in bowl. Slowly beat in just enough milk until it is a thick icing.