This pumpkin muffin recipe is a fall go-to! Each batch comes out moist and perfectly seasoned with pumpkin spice. < Back Pumpkin Spice Muffins Prep Time: 15 Minutes Cook Time: 25 Minutes Serves: 12 Level: Beginner Ingredients 2 cups all purpose flour 1 ½ tablespoons pumpkin pie spices, divided 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon kosher salt ¾ cup brown sugar 1 cup pumpkin puree 2 large eggs ⅓ cup neutral oil ½ cup unsweetened applesauce Granulated sugar, for the topping Preparation Looking for a cozy fall muffin? Have we got one for you: this easy Pumpkin Muffins recipe! These muffins are the perfect level of sweetness, moist and cozy scented with pumpkin spice: cinnamon, ginger, allspice, nutmeg and cloves. We made them for a crowd and everyone agreed: these are fantastic ! The flavor of fall is encapsulated in each bite. This is the recipe to try if you have a load of pumpkin puree in your pantry or fridge (and we do). Ingredients in this pumpkin muffins recipe These pumpkin spice muffins are a straightforward spin on the classic muffin, using a hefty dose of pumpkin spice. They’re not overly sweetened or rich, relying on pumpkin and applesauce for much of the moistness. Here are the ingredients you’ll use: All purpose flour Pumpkin pie spices Baking soda, baking powder and salt Brown sugar Pumpkin puree Eggs Neutral oil Applesauce There’s not much to this pumpkin spice muffins recipe: it’s made like a classic baked good. Mix the wets, mix the dries, combine, and bake! It takes just 25 minutes and these bake up like a charm: they come out moist and cozy scented. Pumpkin pie spice: use purchased or homemade Fall is not complete without a big bottle of pumpkin pie spice! But did you know you can also make it at home? It’s fun to do and works as a DIY gift as well. Here’s what you need for homemade pumpkin pie spice: 2 tablespoons cinnamon 2 teaspoons ground ginger 2 teaspoons ground allspice 1 teaspoon ground cloves 1 teaspoon ground nutmeg Variations and mix-ins There are several ways to mix up these best pumpkin muffins! Our recipe uses a bit of granulated sugar and pumpkin spice as the topping, but you can vary that or add a few mix-ins to the batter. Here are some ideas: Make a crunchy streusel topping : Top with pepitas Add dark chocolate chips to the batter Add chopped walnuts or pecans to the batter Pumpkin muffins storage What’s the best way to store these pumpkin spice muffins? The sugar adds a little crunch to the topping, so here’s the best way for it to hold up: Up to 4 days: Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels absorb the moisture that rises to the top of the muffins. 1 week or more: These muffins store well in the refrigerator as well! Let them sit out at room temperature for a few minutes before eating. 3 months: Freeze in a sealable container and store for up to 3 months. Instructions Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin. In a large bowl, stir together the flour, 1 tablespoon plus 1 teaspoon of the pumpkin pie spices, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the brown sugar, pumpkin puree, eggs, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly, mounding the batter in the center with a spatula. In a small bowl, mix 1 ½ tablespoons granulated sugar with the remaining ½ teaspoon pumpkin pie spices. Sprinkle the mixture evenly over the tops of the muffins. Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months. Previous Next

I love this cornbread recipe! It is moist and yummy. Slathered in butter and drizzled in honey, it is a true tastebud treat! < Back Mom’s Cornbread Prep Time: 5 minutes Cook Time: 20 minutes Serves: 8 Level: Beginner About the Recipe Ingredients 1½ cups flour ¾ teaspoon salt 1½ cups cornmeal 3 eggs 2 tablespoons baking powder ¾ cup oil ¾ cup sugar 1½ cups milk Preparation Pre-heat oven to 400°. Mix all ingredients just until well moistened. Pour into a greased 9×13 pan and bake for 20 minutes. I actually prefer to pour my batter into a greased or paper lined muffin tin. This is a very moist cornbread, and it tastes really good, but cornbread is inherently crumbly and somewhat difficult for kids, and me, to handle. I have found that by serving it up muffin style it is easier to pop off the top and butter it while still maintaining its shape better than the traditional cut square style. Muffin style also makes it easier to eat on the run or as a snack. Previous Next

These jalapeno cornbread muffins with cheese feature sharp Cheddar in the mix, and each one has a secret chunk of mozzarella inside, along with some spice from jalapeños -I guess it's time to make cornbread different than Mom did! < Back Jalapeno Cheddar Cornbread Prep Time: 15 Minutes Cook Time: 15 Minutes Serves: 12 Level: Beginner About the Recipe These jalapeno cornbread muffins with cheese feature sharp Cheddar in the mix, and each one has a secret chunk of mozzarella inside, along with some spice from jalapeños -I guess it's time to make cornbread different than Mom did! Ingredients 1 cup cornmeal 1 cup flour 4 teaspoons baking powder 1 teaspoon salt 1/3 cup honey 1 large egg 1 cup milk 1/4 cup vegetable oil 2 cups shredded sharp Cheddar cheese 2 jalapeno peppers, seeded and chopped 2 mozzarella sticks, each cut into 6 pieces 12 thin slices jalapeno pepper (optional) Preparation Step 1 Preheat the oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups. Step 2 In a large bowl, mix together cornmeal, flour, baking powder, and salt; stir in honey, egg, milk, and vegetable oil; blend thoroughly. Stir in shredded sharp Cheddar cheese and chopped jalapeños. Pour or spoon batter into the prepared muffin cups. Step 3 Add a mozzarella piece to the center of each muffin and one jalapeño slice. Step 4 eBake in the preheated oven until a toothpick inserted into center of a muffin comes out clean, about 14 minutes. Previous Next

This Chai blend makes a wonderful caffeine free tea. < Back #2: Chai Spice Blend Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 2 teaspoons ground cardamon 2 teaspoons ground allspice 2 teaspoons ground nutmeg 4 teaspoons ground cinnamon 2 teaspoons ground cloves 6 teaspoons ground ginger Preparation Mix ingredients together. Store in an airtight container. Previous Next

Better than store bought! < Back Old Fashion Red Syrup Prep Time: 5 minutes Cook Time: 20 minutes Serves: 8 Level: Beginner About the Recipe Ingredients 2 cups white sugar 2/3 cup water Preparation Put sugar in small kettle on high heat. Have water ready to pour on sugar as it starts to melt. It is very important to pour water in at first sight of red melted sugar as it is boiling. Pour water in very slowy. Do not stir at anytime. Boil on a medium rolling for about 20 minutes Serve on pancakes, waffles, or biscuits. Previous Next

Item List 5 Minute Bread Read More All-Around Excellent Herb Tomato Sauce Read More Apple Chip Cake Read More Apple Pie Filling Read More Basically the BEST Chocolate Pudding (or pie filling) Read More Best German Beef Schnitzel Read More Black Licorice Caramel Read More Boiling Turkey Bones Read More Caramel Corn Read More Carrot Cake Read More Chicken Parmigiana Read More Cream Cheese Icing Read More

This quick and easy, refreshing pie recipe will soon become a family favorite. < Back Ice Cream Pie Prep Time: 10 minutes Cook Time: N/A Serves: 8 Level: Beginner Ingredients 1 /2 gallon vanilla ice cream 2 tablespoons to a 1/4 cup frozen drink concentrate 1-2 drops food coloring (optional) 1 graham cracker crust Preparation 1. Soften (don’t completely melt) a ½ gallon of vanilla ice cream and mix in 2 tablespoons to a ¼ cup, to taste, of your favorite frozen drink concentrate. You can use a mixer. 2. Pour into a pre-made graham cracker crust and freeze for a couple of hours, or even better yet, overnight. 3. Cut and serve cold. My two favorite concentrates are orange juice – tastes like an orange creamsicle, or the lime concentrate, just because I like lime. Add a drop of two of the green food coloring for the lime pie because it will make it look nicer, or other colors depending on what flavor you are using and how deep you want the color. This will soon become a family favorite. Previous Next

This easy-to-follow Galaktoboureko recipe is made in three key stages: Preparing and layering the phyllo sheets the right way, Preparing the creamy custard filling and preparing the scented syrup. < Back Galaktoboureko Prep Time: Cook Time: 60 Minutes Serves: 10-12 Pieces Level: Beginner Ingredients Base Ingredients 450g phyllo pastry (14 oz./ 12 sheets) 230g butter (8 oz.) For the Custard 160g finely ground (thin) semolina (6 oz.) 220g sugar (7.5 oz.) 500g milk (17.6 oz.) 4 eggs (separated into whites and yolks) 30g butter (1 oz.) 1 tsp vanilla extract 500g double (heavy) cream (17.6 oz) Preparation So lets start with preparing the phyllo! Firstly, use the right butter! To get the most flavourful Galaktoboureko use a good quality fresh butter to cover the phyllo sheets. The authentic Greek Galaktoboureko recipe calls for ‘galaktos’ butter made from a mix of sheep’s and cow’s milk , but if you can’t handle it’s very strong flavor or simply can’t find it at your local store, then you can substitute with good quality fresh butter from cow’s milk . Secondly a little trick to make the phyllo crispier and flakier is to sprinkle the melted butter over the phyllo sheets , rather than brushing them. Be quick! Working with phyllo can be tricky as it is brittle and can dry out very quickly. Clarified butter! Sometimes when baking the galaktoboureko some black spots will appear on the top . These are the milk solids caramelizing in the oven. If you want to avoid that then just use clarified butter or ghee . Prepare the Galaktoboureko custard Traditionally, Greek Galaktoboureko uses use thin semolina to achieve the grainy texture that is the main characteristic of the cream. So don’t be alarmed if it is a bit grainy, this is intentional and will result in an amazing texture when you cut through it. So how to make your custard to perfection? Make your egg whites into meringues and fold them in the galaktoboureko custard mixture. In most recipes, the eggs are added whole towards the end, but with this Galaktoboureko recipe the eggs are beaten into meringues and combined in the semolina based cream . This is the secret to a more fluffy and creamy custard and to avoid the egg-y smell, which can ruin the flavor of your Galaktoboureko. Add the semolina slowly to the warm milk and whisk constantly to prevent it from forming lumps! Make sure the mixture is cool when folding in your meringues so they don’t curdle. When preparing your custard you will be heating up your milk, sugar, vanilla and semolina to get the ingredients to combine and form a cream. Before folding in the meringues make sure the custard mixture has cooled down to 50C/120F or until warm to touch else your eggs may curdle! Use some good quality cream! There are two ways to make galaktoboureko – some recipes call for full fat milk only and others a mix of cream and milk. After plenty of experimenting I’ve found that the best custard texture and flavor comes from using a good quality double/heavy (35%+ in fat) cream. This will make your custard filling silky smooth and will taste simply divine! Prepare the syrup for the Galaktoboureko To achieve the perfect syrup consistency for your Galaktoboureko, you should never blend or stir the syrup while it is boiling. Just let the sugar dissolve in the boiling water, remove it from the stove and then add your honey. Honey helps the syrup not to crystallize, gives extra flavor and makes it nice and thick. To achieve the perfect Galaktoboureko you want your phyllo to remain crispy while all the syrup has soaked through. To accomplish this make sure that the syrup is cold and your Galaktoboureko is really hot. So prepare your syrup first to give it plenty of time to cool down! Also ladle the cold syrup slowly over the hot Galaktoboureko and wait for each ladle to be absorbed fully. That way the syrup is absorbed evenly and throughout your filling. Finally, I know, even though it will be really hard to do, you should wait for the Galaktoboureko to cool down before cutting into it! Make sure you don’t cover the galaktoboureko while it is still warm to prevent the steam from getting trapped. Steam will turn your phyllo soggy! Just leave it uncovered on the counter for an hour or so until it's cool to the touch. So go ahead, give this traditional Galaktoboureko recipe a try and amaze your friends and family! Instructions 1. To make this Galaktoboureko recipe, start by preparing the syrup. Into a small pan add the sugar, the water and lemon peel, cinnamon stick and lemon and bring to the boil. Let it boil just until the sugar has dissolved. Remove the pan from the stove, add the honey and stir. Leave the syrup aside to cool completely. 2. Prepare the custard for the Galaktoboureko (steps 3-8). 3. Pour into a saucepan the milk, the cream and 120g of the sugar, and bring to the boil. (Don’t whisk the mixture. The sugar at the bottom of the pan protects the milk from burning.) As soon as it comes to the boil and heats up slowly add the semolina and the vanilla extract, whilst whisking. Turn the heat down to medium heat and whisk constantly until the mixture becomes creamy. Remove the pan from the stove, add a knob of butter and fold. Let it cool down while you are preparing the remaining steps, until warm (50c / 120F), else your mix will curdle when you fold in the eggs. Just remember to whisk it once in a while. 4. Divide the eggs into yolks and whites. In most traditional Greek recipes, the eggs are added whole towards the end, but with this Galaktoboureko recipe the eggs are beaten into meringues and combined in the semolina based cream. This is the secret to a more fluffy and creamy custard and to avoid the egg-y smell, which can ruin the flavor of your Galaktoboureko. 5. Place the egg whites and 50g sugar in a mixing bowl. Make sure your egg whites, bowl and whisk attachment/s are free of any water. Use an electric mixer or electric hand beaters to whisk the egg whites and sugar until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak forms when the whisk is lifted (meringues). Set aside. 6. In another bowl, whisk the yolks and 50g of sugar, until the mixture is thick and foamy. This should take about 5 minutes. 7. With a spatula add 1/4 of the meringues into the egg yolks-sugar mixture and blend with light circular movement from the bottom up. Gradually add all the meringues into the mixture and fold. 8. Fold together the two mixtures, from step 3 and step 7 and set aside. 9. For this Galaktoboureko recipe, you need a large baking tray, approx. 25x32cm. Melt 230g of butter (low heat) and butter the bottom and sides of the tray. Remove the phyllo roll from the plastic sleeve. You will use 6 sheets of phyllo for the bottom of the Galaktoboureko. 10. Begin by layering the sheets one by one on the bottom of the tray, making sure to sprinkle each one thoroughly with melted butter. Layer four sheets of phyllo so that they extend half in the pan and half out of the pan horizontally and vertically and two more in the middle. 11. Tip in the custard, smoothing the surface with a spatula and fold the phyllo sheet flaps over the custard. Sprinkle it with melted butter. 12. Add 6 sheets on top, sprinkling each sheet with melted butter. With a knife, trim some of the excessive phyllo and use your pastry brush to help you turn the phyllo inwards, towards the bottom of the pan to seal the galaktoboureko. 13. Scar the top of the Galaktoboureko in pieces with a sharp knife. Cut down until the knife reaches the cream. 14. Pour over the remaining butter. Sprinkle with a little bit of water. 15. Bake in a preheated oven at 160C for 60 to 75 minutes until the phyllo is crisp and golden. 16. As soon as the Galaktoboureko is ready, ladle slowly the cold syrup over the pastry. (Hot galaktoboureko, cold syrup) 17. Serve after the syrup is absorbed. Enjoy! Previous Next

Classic and simple apple pie filling < Back Apple Pie Filling Prep Time: 20 min Cook Time: 15 minutes Serves: Level: Beginner About the Recipe Ingredients 5 ½ – 6 lbs. apples – peeled, cored and sliced thin. 4 ½ cups sugar 1 cup cornstarch OR 2 cups flour (I prefer the cornstarch) 2 teaspoons cinnamon (adjust to taste preference)4 teaspoons nutmeg (adjust to taste preference) 1 teaspoon salt 3 Tablespoons lemon juice 3 drops yellow food coloring Preparation Apple corers and slicers are faster and very helpful in making sure that the thickness of the apple is uniform. This is important when you bake your pies. In a large saucepan blend the first five ingredients. Stir in ten cups of water. Cook and stir until thickened and bubbly. Then add the apples and cook another 15 minutes. Add lemon juice and food coloring. Pack the apple mixture in the jar leaving 1-inch head space. Use a cold pack canner and process in boiling water – 15 minutes for pints and 20 minutes for quarts. This recipe makes 6 quarts.

Can you make a pie out of a white pumpkin? Yes! In fact, a white pumpkin pie is possibly better than your run-of-the-mill orange pumpkin pie. So, the real question is: are you ready to make the best pumpkin pie of your life? The following post may contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra charge to you. Thank you for your continued support! < Back White Pumpkin Pie Prep Time: 30 Minutes Cook Time: 45 Minutes Serves: 12 Level: Beginner Ingredients 1 pie crust (2 if you want to do some fun cutouts, too) 2 cups white pumpkin purée 2 large eggs 1 can sweetened condensed milk ¼ tsp pink himalayan sea salt ½ tsp cinnamon ¼ tsp nutmeg 2 Tbsp milk (optional for brushing cutouts) 2 Tbsp turbinado sugar (optional for sprinkling on cutouts) whipped cream (for topping) Preparation White pumpkins are not just for decoration. They are, in fact, food! So, if you’re looking for all the flavor of pumpkin, but don’t want the orangey color, this is the way to go. If you’re wondering if white pumpkin tastes any different than orange pumpkin, I can tell you that I might have imagined the resulting pie tasting creamier, but otherwise, it tasted just like the classic pumpkin pie we all love! Start By Roasting Your White Pumpkin First things first, you need a medium sized white pumpkin. I picked ours up at the pumpkin patch for about $5. We’re talking about a roughly 5-lb pumpkin, just a little smaller than a basketball. Now, I have a whole separate post about roasting pumpkins here , but I’ll cover the basics so you don’t have to switch posts right now. Feel free to circle back, though, and read the pointers on what can be composted and what cannot. Let’s not waste food! Start by breaking down your pumpkin. Cut out the stem (like you do when you carve a jack o’lantern), and scoop out the seeds and pulp. Then cut your pumpkin in half vertically (cut from top to bottom). Note: Feel free to separate out the seeds for roasting and then compost the pulp. Place your pumpkin halves cut-side down on a lined baking sheet. Preheat the oven to 450ºF, and roast for 45 minutes. Once your pumpkins are done, they’ll have a bit of brown on the skin, and they’ll be really soft. Cover with a towel to keep the steam in, and let them cool completely. Peel the skin off, and put the pumpkin flesh in a blender. Pulse until you have a smooth purée. Push the purée through a mesh sieve to catch any skin remnants or burnt bits. Save the purée in a container in the fridge for up to 5 days, or freeze in an airtight container or bag for a year. The Filling for Your White Pumpkin Pie When you’re ready to make your pie, get your pie crust started and in the fridge. Heck, save time, and use a store bought crust. No judgment. Just know that if you want it to turn out super flaky like mine, you should use this pie crust recipe, which you can find here . While that chills, make your filling. And, seriously, it couldn’t be easier. We are using 5 ingredients: 2 cups of your purée, 2 eggs, 1 can of sweetened condensed milk, cinnamon, and nutmeg. You just need to make sure the purée and eggs come to room temperature first. Beat everything together. I wouldn’t use a blender only because that introduces a lot of air and bubbles. Going by hand helps you get things mixed up without the bubbles. That will mean a smoother pie surface once it’s baked. Then cover the filling and let it rest until your pie crust is ready. I left mine on the counter since everything was already room temperature. Assembling Your Pie When you’re ready, roll the pie dough out and press it into your pie plate. I like a nice decorative edge, but you can do whatever you want. I just did a simple ruffle, which is done by pinching the crust with your thumb and forefinger on one hand and the forefinger of the other hand. If you have leftover dough, use a cookie cutter to cut some cute decorative shapes out. I used a squirrel! Brush your “cookies” with milk and sprinkle on some sugar for sparkle and crunch. I use turbinado sugar like this. Set the “cookies” on a smaller baking sheet and refrigerate. How to Bake a Pumpkin Pie Pour your filling into your now prepared pie crust, and bake at 425ºF for the first 15 minutes. Then drop the temperature to 350ºF for another 30 or until the center is set. Cool the pie on a baking rack for 1 hour. While that’s cooling, put your “cookies” into the oven at 350ºF for 15 minutes, and then decorate the still-cooling pie with them. Once your white pumpkin pie is cool, move to the fridge to chill for at least an hour. Serve it Up! When you’re ready to serve up this stunner of a pumpkin pie, get it out of the fridge along with your favorite whipped cream. Get a nice sharp paring knife to make your cuts, and use a quality pie server to get a clean slice out. Let your guests top with as much whipped cream as they want. In fact, make sure you have extra whipped cream. It’s Thanksgiving after all. I like my pie with a nice, hot cup of coffee, but offer milk for the little ones. And really, that’s about it. If you find people fighting over your pie crust squirrels, make a mental note to make more next year. Or, you can plan ahead and make everyone their own. INSTRUCTIONS Preheat the oven to 425ºF. Roll out your first pie crust and place into your pie plate. Make the edges fancy using your method of choice. In your medium mixing bowl, whisk together the white pumpkin purée, eggs, sweetened condensed milk, salt, cinnamon, and nutmeg. Pour the filling into your pie crust. Use a toothpick to pop an big air bubbles. Place the pie into the oven for 15 minutes. Then, leave the pie in the oven, and turn the temperature down to 350ºF for another 30 minutes. While the pie is baking, optionally cut shapes out of your additional pie crust. Brush with milk and sprinkle with sugar. Place on a baking sheet. Your pie is ready to come out when it's set in the middle. Don't turn the oven off yet if you're making the cutouts. Let your pie cool to room temperature. While your pie is cooling, bake the cut outs at 350ºF for 15 minutes or until golden brown. Decorate your pie with your cutouts, and then place the pie in the fridge to chill for at least an hour or up until you're ready to serve. Previous Next

Yummy Sourdough Focaccia < Back Sourdough focaccia Prep Time: 30 Minutes Cook Time: 20-25 Minutes Serves: 6 Level: Beginner About the Recipe Ingredients Dough 1 1/2 cups (340g) ripe (fed) sourdough starter 1 1/2 cups (340g) water, lukewarm 6 cups (720g) King Arthur Unbleached Bread Flour 6 tablespoons (74g) olive oil, plus extra for the pan and the top of the focaccia 1 tablespoon (18g) table salt 2 tablespoons (43g) honey 1 tablespoon instant yeast fresh rosemary or dried rosemary, for topping Spread 1 cup (227g) ricotta cheese 1 tablespoon honey 1/4 teaspoon table salt Preparation 1. To make the dough: Combine the starter and water in a large mixing bowl. 2. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour with the starter, water, and remaining ingredients. Mix and knead — by hand or stand mixer — until the dough is smooth and elastic. If you're using a stand mixer, this should take 5 to 7 minutes on the lowest speed using the dough hook attachment. If you're kneading by hand, you'll need 12 to 15 minutes. 3. Place the dough in a bowl that's been lightly coated with olive oil, cover, and allow to rise for 60 minutes. 4.Gently fold the dough over three or four times, and let it rise for another 60 minutes. 5. Drizzle a generous 2 tablespoons of olive oil into the center of a large rimmed baking sheet (half sheet pan). 6. Transfer the dough to the pan, and turn it over to coat it with the oil. 7. Gently stretch the dough into the edges and corners of the pan. As soon as the dough begins to shrink back, cover it, and let it rest for 10 to 15 minutes. Gently stretch the dough again, repeating the rest once more, if necessary, until the dough fills the pan. 8. Cover the pan and transfer it to the refrigerator to let the dough rise for 14 to 16 hours (overnight). 9. The next day, remove the pan of dough from the refrigerator and preheat the oven to 425°F for 30 minutes (if your kitchen is warm) to 60 minutes (in a cooler kitchen) 10. Just before you're ready to bake, gently dimple the dough at irregular intervals with your fingers, pressing down firmly but not abruptly; you don't want to deflate the focaccia too much. 11. Drizzle 2 tablespoons of olive oil (or enough to collect a bit in the dimples), then sprinkle with rosemary and a bit of flaked sea salt. 12. Bake the focaccia for 20 to 25 minutes, until light golden brown. 13. Remove the focaccia from the oven. Allow it to cool enough for you to handle it comfortably, 10 to 15 minutes, then turn it out of the pan onto a rack. 14. To make the spread: Stir together the ricotta, honey, and salt. 15. Serve the focaccia warm or at room temperature, accompanied by the spread; it's best the same day it's made. You can freeze any leftover focaccia and reheat defrosted slices in a toaster or 350°F oven, just until warmed through. Previous Next

These easy lemon tarts only have 3 ingredients and they’re done in under 30 minutes. The perfect quick dessert for any party or any time a lemon craving hits. < Back Easy Lemon Tarts Prep Time: 20 Minutes Cook Time: 10 Minutes Serves: 24 Level: Beginner Ingredients 1 16-ounce package sugar cookie dough (I used the Pillsbury break apart kind, but you can also use the roll) OR 1 recipe of your favorite prepared sugar cookie dough. 1 about 8-10 ounces jar lemon curd Fresh fruit for topping optional. Preparation 3 ingredient Lemon Tarts Literally these tarts have 2 ingredients, 3 if you include the fruit. (I seem to be on a 2 ingredient kick the last few days. First, waffles then dip. Go figure!) The tart shell is made from sugar cookie dough. I used the Pillsbury break-n-bake sugar cookie dough, the kind that comes in a rectangular package. It made it super easy to just break off a square, roll it into a ball, and press it into my mini muffin pan. You can also use a roll of sugar cookie dough and scoop 1 tablespoon sized balls of dough instead. Now, if you don’t have any sugar cookie dough in your refrigerator and you want these Lemon Tarts RIGHT NOW (which I understand) you can totally make the tarts from scratch. I suggest using a sugar cookie recipe and scooping 1 tablespoon sized balls of dough. (You’ll probably end up with more than 24 tarts, so get more lemon curd or just make cookies with any leftovers.) I used the prepared cookie dough because, as I mentioned last week, I’m super lazy. No mixing, no clean up. That’s my kind of recipe. How to make Lemon Tarts from cookies The second ingredient in these tarts is the lemon, obviously. The best way to use up lemons, In my opinion? Make lemon curd. I can eat that stuff with a spoon, no joke. Once the tart shells are baked and cooled, you scoop a healthy scoop of lemon curd into the center. You can use a jarred lemon curd (most grocery stores have it with the jams and jellies) or you can make your own. I used a lime curd recipe and substituted lemon zest and lemon juice. It works perfectly. The third ingredient (I know, I’m asking a lot…three ingredients…jeesh) is fruit. Top each tart with a raspberry, blueberry, blackberry, or a cut strawberry. This is optional but adds some pretty color. If you’re serving these at a party they’ll practically jump off the plate. If you’re not into fruit, you can sprinkle them with some powdered sugar instead. Or just do what I did… Top some with your favorite berries, and wah-lah there you have it Easy Lemon Tarts! Instructions 1. Preheat the oven to 350°F. Spray mini muffin pans with cooking spray that has flour in it. 2. If using the break apart sugar cookie dough, break apart each square, roll into a ball, and press into the bottom and up the sides of each cavity of the mini muffin pan. If using a roll of cookie dough, use 1 tablespoon sized balls and do the same. (Same goes if you’re using scratch cookie dough.) 3. Bake cookie tarts for about 10 minutes, until they just start to turn golden around the edges. Cool, then remove from the pans carefully. They should pop out if you’ve sprayed the pan well, but using a butter knife to pop them out might help. 4. Fill cooled cookies with lemon curd and top with a raspberry, blueberry, or strawberry. Store loosely covered in the refrigerator for up to 3 days. Previous Next