Archive for the ‘Baked Goods’ Category

Pumpkin Bran Muffins

With only two months left until we get to meet our little guy, I started a list of dinners, breakfasts, and baked goods I could make and freeze to have on hand after his birth. One of our favorite muffins is a banana bran muffin using this recipe, subbing white whole wheat flour for the all-purpose, brown sugar for the regular, and adding 1/2 teaspoon ground cinnamon. I made two batches a few days ago that are now wrapped and stored in my freezer for a healthy snack or quick breakfast my first few weeks with baby Liam.

One baked good I’ve had a constant craving for most of my pregnancy is Starbuck’s pumpkin scones, and this copycat recipe is very good, though I like adding 1 Tablespoon light corn syrup to the glazes. After making the banana muffins, I had the idea to combine that recipe with the scone recipe to make a thick but fluffy pumpkin bran muffin with a light spiced glaze.

Yield: 24 muffins
Downloadable PDF of Pumpkin Bran Muffins

  • Preheat oven to 400 degrees
  • Line two 12-cup muffin tins with paper liners
  • In a large mixing bowl, mix together:
    • 1 15-ounce can pumpkin puree
    • 1 cup heavy cream
    • 2 eggs
    • 6 Tablespoons vegetable oil
    • 3 cups bran flake cereal
  • Set pumpkin mixture aside, letting sit for at least 5 minutes
  • In a medium mixing bowl, whisk together:
    • 2 cups white whole wheat flour
    • ½ cup brown sugar (sift to break up any lumps)
    • 4 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground ginger
    • ½ teaspoon salt
  • Stir the flour mixture into the pumpkin mixture; mixture will be thick and fluffy
  • Fold in ½ cup chopped pecans
  • Use a cookie scoop to scoop the batter into the prepared muffin tins
  • Bake muffins at 400 degrees for 20 – 25 minutes, until a toothpick inserted in the center comes out clean; mine were perfect after 22 minutes
  • Transfer to wire racks and allow to cool thoroughly before glazing
  • To prepare glaze, mix together in a small mixing bowl:
    • 1 cup powdered sugar
    • 2 Tablespoons milk
    • ¼ teaspoon ground cinnamon
    • 1/8 teaspoon ground nutmeg
    • 1 pinch ground ginger
    • 1 pinch ground cloves
    • 1 Tablespoon light corn syrup
  • Spread a light layer of the spiced glaze over all the muffins
  • Set aside until the glaze hardens
  • Either store in an airtight container in your refrigerator for up to one week, or freeze for later consumption.


  • To freeze the muffins, place them unwrapped on the wire racks in your freezer until frozen through.
  • Once frozen, wrap each muffin in plastic wrap (I use cheap sandwich baggies, smoothing the excess air out and then tying the top of the baggie into a knot) and place in a gallon-sized freezer bag. Individually wrapping the muffins before placing in the freezer bag provides an extra layer against freezer burn as well as any unpleasant freezer odors should there be any in your freezer over time. One gallon freezer bag should easily hold 12 muffins.
  • Remember to label your freezer bag with the date and name of the food inside.
  • To thaw, simply remove the number of muffins desired from the freezer, unwrap from the plastic, and set in an airtight container in the refrigerator overnight (to ensure the glaze doesn’t melt onto the plastic wrap.) Alternately, they can thaw on the counter top in a few hours’ time as well.
  • You can place a frozen muffin into your or your child’s lunch box in the morning and it should be thawed by lunch for an easy, nutritious, yet still slightly sweet treat.
  • If stored properly, the muffins should last up to 3 months in the freezer.

The batter is very thick but fluffy. Using a cookie scoop (mine is the capacity of 2 Tablespoons) is the easiest way to scoop the batter into the paper liners. The batter will not spread and bake up pretty; it stays in whatever form it’s in when put into the oven. While they may come out of the oven not looking as pretty as other muffins, the inside is very moist, thick, and fluffy. Top with the light spiced glaze, and you can’t tell they were the ugly ducklings of the muffin world.

Pumpkin Bran Muffins

Downloadable PDF of Pumpkin Bran Muffins

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~


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Saturday night was soup and pie night at our house. My dad, stepmom, and father-in-law came over for dinner and a little World Series watching. I can’t wait to repeat this meal next month with my hubby’s brother and his family. It’s definitely a meal worth sharing.

Soup Night
Bowls are ready and soup is simmering

Getting ready to boil the chicken
Ready to boil the chicken

Chicken and Noodle soup
Chicken and Noodle Soup

Fresh Vegetable Tray
Sugar snap peas and carrot sticks with buttermilk ranch

Covered Pecan Pie

Pecan Pie
Pecan Pie

Pecan Pie Slice
Slice of the best pecan pie

I had been looking forward to making this soup for a while. It’s one my mom’s family makes every Thanksgiving. I can’t remember a Thanksgiving in Missouri without chicken and noodles. I don’t know who started making it, but it was my favorite dish at Thanksgiving when I was a kid. I don’t have the recipe, so I made my own version and it turned out excellent. Followed by the best pecan pie, and my hankering for my Thanksgiving favorites was satisfied. For now, anyway. The soup is really easy, and perfect to make on a lazy Sunday afternoon when you have time to let the chicken simmer for a long time. It makes your house smell amazing. Paired with a pecan pie baking in the oven, and you’ll be in aromatic heaven.

Serves 8
Downloadable PDF of Old Fashioned Chicken and Noodles

  • Place in a 6-quart stock pot:
    • 2 bone-in split chicken breasts
    • 4 bone-in chicken thighs
    • 1 teaspoon salt
    • 30 cranks black pepper from a mill
    • 1 onion, peeled and quartered
    • 1 carrot, peeled and quartered
    • 2 extra-large (or 4 medium-large) garlic cloves, peeled and halved
    • 3 bay leaves
    • 1 handful fresh oregano, still on stem
    • 1 8-ounce container chicken stock
    • Water to cover everything by 2-3 inches, nearly filling the pot
  • Bring to a boil, then cover and reduce heat to low, and allow to simmer for 1 1/2 hours
  • Turn off heat and remove chicken breasts and thighs (carefully so the pieces stay in tact), place on a cutting board and set aside
  • Place a large strainer in a bowl large enough to hold all the cooking liquid
  • Pour cooking liquid through strainer into bowl to strain out all the vegetables and herbs
  • Discard the vegetables and herbs
  • Return cooking liquid to the pot
  • To the cooking liquid, add 2 teaspoons salt, or to taste, and another 8-ounce container chicken stock
  • Bring liquid to a rapid boil
  • Add 1 12-ounce package Reames brand frozen egg noodles
  • Boil for 20 minutes, stirring occasionally to separate noodles
  • While noodles are boiling, carefully remove and discard skin and bones from chicken pieces (the meat should simply fall from the bone after simmering for so long, but will be very hot to the touch near the bone)
  • Shred the chicken meat either with two forks or your hands (it’s so tender, it falls apart in my hands and takes only a few minutes to shred)
  • Set shredded meat aside
  • In a liquid measuring cup, whisk together:
    • 2 Tablespoons cornstarch
    • 1/2 cup water
  • Once the noodles have boiled 20 minutes, add the cornstarch slurry and continue to boil, stirring until soup thickens slightly
  • Add the shredded chicken, reduce heat to low, cover, and simmer to heat through
  • Serve immediately, or continue to simmer covered until ready to serve.

This soup is SOOO good. We served it with fresh sugar snap peas and carrot sticks on the side with buttermilk ranch for dipping, rosemary bread, and Hawaiian sweet rolls. I went for seconds of the soup and found an empty pot in the sink!

FOR THE PECAN PIE, I used this recipe by Eddy Van Damme that doesn’t use any corn syrup. And it is the best pecan pie recipe. Optional is adding brandy or rum. I don’t keep much alcohol in the house, so add 1/4 teaspoon rum extract instead. It adds the perfect depth of flavor to enhance the pecans. I ran out of brown sugar, so used 1/2 cup brown sugar, and 1 1/4 cups regular sugar with 2 Tablespoons molasses, which turned the custard portion a luscious, deep, dark brown. Baked in a fresh whole wheat pastry crust, and it was absolutely divine.

Downloadable PDF of Whole Wheat Pastry Crust

  • In a food processor, or large bowl, add:
    • 3/4 cup unbleached all-purpose flour
    • 1/2 cup whole wheat pastry flour
    • 1 teaspoon sugar
    • 1/4 teaspoon salt
  • Cut 1 stick cold butter into small pieces, and to the flour mixture
  • Pulse processor until the butter creates coarse, peas-sized crumbs (if not using a food processor, use a pastry cutter, two forks, or your hands to cut the butter into the flour)
  • Add ice cold water, 1 Tablespoon at a time, and pulse/mix just until dough comes together
  • Flatten dough into a disc shape and place on plastic wrap
  • Dust with flour and roll out to a circle 2 inches larger than your pie dish
  • Lift plastic wrap from countertop, and turn over to gently position pastry in pie dish, gently pressing crust to the sides of the dish
  • Pull plastic from the sides only and gently cut away excess pastry from the top edge of the pie dish
  • Gently flute the top of the remaining crust, then gently return plastic wrap against sides of pastry and over the edge and refrigerate until ready to fill
  • If desired, roll out excess pastry remnants and free-hand cut 5 leaves and set on a plate, cover with wrap, and refrigerate to place in the center of the pie before baking. I use a toothpick to carve the veins of the leaves.

Pecan Pie Slice

What are your favorite Thanksgiving dishes?

Does your family have a special Thanksgiving dish?

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Cuban Bread

If you had told me when I was about 12 years old that I’d be baking fresh bread at least once per month as an adult, I wouldn’t have believed you. That’s around the age, give or take a little, when I first tried my hand at baking. The result were inedible biscuits (apparently, the baking powder in our pantry was long expired, so I still claim it wasn’t my fault they turned out so awful). I didn’t bake anything from scratch again until my very late 20’s. Or maybe I was 30.

But now I bake all the time. My home doesn’t feel as cozy if I haven’t baked bread or some dessert one week. The last couple of weeks, I’ve been baking Cuban bread. My stepmom asked me to make an egg-free rum raisin bread pudding for a Cuban themed family dinner. So, after a little research, I decided to make the bread for the bread pudding as well.

I used this recipe I found online with great success (note: I used butter flavored shortening in place of the lard in the recipe). The bread turned out so delicious that I made a second batch the very next week, but this time subbing 1 1/2 cups whole wheat flour into the 4 cups of flour it calls for, using unbleached all-purpose flour for the other 2 1/2 cups. It still turned out amazing. I’m pretty sure I ate half a loaf of it myself the afternoon it came out of the oven. I then took 1 1/2 loaves to my mother-in-law’s to contribute for dinner and we all enjoyed it smeared with butter. I am very excited that I still have a loaf in the freezer, waiting to be thawed and warmed to enjoy with beef stew this coming weekend.

I won’t transcribe the recipe on my blog since you can find it here, but I encourage you to give it a try. It’s a very easy bread to make, and makes the softest bread dough. I’m hooked on this bread. I will include some of my pictures of the bread making process since the website with the recipe doesn’t have any.

Yeast Mixture
Yeast, Sugar, Water

Softest dough ever
Dough for Cuban bread

Dough after rising
After the dough has risen the first time

Shaped Bread Loaves
Shaped loaves before baking

Cuban Bread
Delicious baked Cuban bread

I made the starter for the Cuban bread on a Thursday morning, then made the bread the next day on Friday. I let the bread sit out until Sunday morning, when I used it to make the bread pudding for the dinner party that night. I took ideas from a million different rum raisin bread pudding recipes and edited them to make one that would work for me. Primarily, one that would be egg-free, using rum extract instead of dark rum, and large enough to feed a crowd. Below is the recipe I came up with. You can make it vegan by using soy milk. I have given up drinking soy milk, and used what I now keep stocked in my fridge, which is Smart Balance brand fat free milk. Both the bread pudding recipe and the cinnamon rum sauce are adapted from here and here.

Downloadable PDF of Rum Raisin Bread Pudding

  • Preheat oven to 350 degrees
  • Cube 6 – 8 cups of Cuban bread, or other stale bread (French bread works well too)
    • Of the batch I made of 4 Cuban loaves of bread, I used 3 of the loaves for the bread pudding
  • Place cubed bread in a 9×13-inch baking dish
  • In a large pot, stir together over low heat:
    • 6 cups milk
    • 2 cups sugar
    • 1 1/2 Tablespoons vanilla extract  (I used vanilla paste)
    • 2 teaspoons ground cinnamon
    • 4 teaspoons rum extract
    • Zest from 1 lemon
    • 1 cup raisins
  • Stir everything together over low heat just until sugar is dissolved into the milk
  • Line a large roasting pan with foil and place the 9×13 inch baking dish inside the roasting pan
    • I do this so if the bread pudding splashes, it splashes into the lined pan instead of my oven
  • Pour the milk mixture over the cubed bread, mixing the raisins throughout
  • Make sure the top layer of bread has some liquid at least partially submerging it
  • Bake at 350 degrees for 30 minutes
  • Gently place a sheet of foil over the top of the bread pudding and bake an additional 30 minutes
  • Remove bread pudding from oven
  • Sprinkle 1/4 cup or so of brown sugar over the top
  • Bake an additional 15 minutes
  • Remove from oven and let cool a bit before serving
  • It is better if it is served warm with cinnamon rum sauce poured over each serving


  • In a medium saucepan, stir together:
    • 1/2 cup sugar
    • 1 Tablespoon cornstarch
  • Turn on heat to medium and slowly whisk in:
    • 1 cup boiling water
  • Whisk until mixture starts to thicken
  • Reduce heat to low
  • Add:
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon rum extract
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon lemon juice
    • 2 Tablespoons butter
  • Stir until butter is melted
  • Let cool slightly before pouring over bread pudding
  • To reheat, simply heat for a few seconds at a time in the microwave, then stir to redistribute the ingredients

Cubing Bread

Milk and Spices

Bread Pudding

Rum Raisin Bread Pudding

This is a very rich, but oh-so-delicious dessert.

Downloadable PDF of Rum Raisin Bread Pudding

Do you like bread pudding? I’ve found that people either really love it or really hate it. I’ve only had it twice – both times I made it at home, so I’ve never had anyone else’s but my own.

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Snickerdoodle Cupcake

Snickerdoodles are some of my favorite cookies. To get that heavenly flavor of buttery cinnamon sugar in a cupcake, I used a basic recipe from my go-to cupcake recipe book, Vegan Cupcakes Take Over the World, and added loads of cinnamon.

A friend, upon her first bite, declared I was making these cupcakes for the Christmas gatherings this year, and that they reminded her of when she used to make buttery cinnamon sugar toast. One of my nephews compared them to one of his favorite cereals, Cinnamon Toast Crunch. To me they are like soft frosting-topped snickerdoodle cookies that melt in my mouth and simply make me smile.

Snickerdoodle Cupcake Batter
Creamy Snickerdoodle Cupcake Batter

Snickerdoodle Cupcake Baked
Snickerdoodle Cookie in Cupcake Form

Cinnamon Frosting
Cinnamon Frosting

Snickerdoodle Cupcake
Snickerdoodle Cupcake

Adapted from VEGAN CUPCAKES TAKE OVER THE WORLD Golden Vanilla Cupcakes
Downloadable PDF of Snickerdoodle Cupcakes

  • Preheat oven to 350 degrees
  • Line a 12-cup muffin tin with paper liners and set aside
  • Mix together:
    • 1 teaspoon apple cider vinegar
    • 1 cup soy milk
  • Set milk mixture aside
  • In a medium mixing bowl, sift together:
    • 1 1/4 cups unbleached all purpose flour
    • 2 Tablespoons cornstarch
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
  • In a large mixing bowl, with an electric mixer, cream together:
    • 1/2 cup margarine, softened
    • 3/4 cup sugar
    • 3 Tablespoons ground cinnamon
  • Cream until light and fluffy, but no longer than 2 minutes
  • Add:
    • 2 1/4 teaspoons vanilla extract
  • Beat in extract, then alternate beating in the milk mixture and the dry ingredients, stopping to scrape the bowl as necessary
  • Fill paper liners 2/3 full
  • Bake for 20 – 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean
  • Cool in baking tin for a few minutes, then transfer to a wire rack to cool completely

Adapted from VEGAN CUPCAKES TAKE OVER THE WORLD Vegan Fluffy Buttercream Frosting

  • In an electric mixer, cream together:
    • 1/2 cup shortening
    • 1/2 cup margarine
  • Slowly add and cream into the mixture:
    • 3 1/2 cups sifted powdered sugar
    • 1 Tablespoon ground cinnamon, more to taste, if desired
  • Add:
    • 1 1/2 teaspoons vanilla extract
    • 1/4 cup plain soy milk
  • Continue mixing until frosting is thick but smooth and creamy
  • Adjust ground cinnamon to taste
  • Spread over cooled Snickerdoodle Cupcakes
  • Sprinkle tops of cupcakes with a slight dusting of ground cinnamon before serving

Snickerdoodle Cupcake

The above recipe makes 12 cupcakes. I’m glad I doubled the recipe! Since I was making these to take to dinner at my mother-in-law’s, I decided to double the recipe, not knowing how many people would be at her house for dinner. Doubling the recipe meant I had a nice number of remaining cupcakes to bring home and enjoy for dessert for a few nights. I can’t wait to make these again!

What’s your favorite type of cookie?
Have you made your favorite cookie into a cupcake?
I recommend doing so if you haven’t!

Downloadable PDF of Snickerdoodle Cupcakes

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Dark Chocolate Toffee Brownies

My family loves brownies. They’re chocolatey and there are so many ways to make them different: s’mores brownies, adding different nuts, or adding different mix-ins like peanut butter chips or toffee bits, like the ones above.

I baked these yesterday and they were cooled and cut just in time for when all the tween girls on my street invaded my house to play the PS3 after they were tired of playing out in the heat. Nothing like 5 tween girls playing the PS3, eating brownies, and taking over my living room! I loved it!

Flour-Cocoa Mixture

Brownie Batter

Cut Brownies into Squares

Adapted from a Healthy Meals in Minutes card
Downloadable PDF of Dark Chocolate Toffee Brownies

  • Preheat oven to 350 degrees
  • Prepare an 8×8-inch baking pan by buttering the inside, including the sides; set aside
  • In a medium bowl or large mixing cup (I use a 4.5-cup measuring cup), stir together:
    • 3/4 cup whole wheat pastry flour
    • 1/2 cup dark cocoa powder
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon salt
  • In a large mixing bowl with an electric mixer, mix together until blended:
    • 1/2 cup firmly packed dark brown sugar
    • 3 Tablespoons cold coffee
    • 2 Tablespoons canola oil
    • 2 Tablespoons unsweetened apple sauce
    • 1 large egg
    • 1 egg white
  • Once blended, turn the mixer off, pour in the flour mixture, and blend again until flour mixture is thoroughly combined with the liquid mixture
  • Add:
    • 1/2 cup toffee bits
    • 1/4 cup walnuts (or almonds)
  • Stir to combine the mix-ins
  • Pour batter into the prepared, buttered baking pan
  • Bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean
  • Remove from oven
  • Sprinkle over the top:
    • 1/3 cup toffee bits, spreading evenly, and pressing them gently into the top of the brownies
    • These will melt slightly and form a crust on the top of the brownies
  • Cool in pan on wire rack
  • Using a knife, cut around the edges of the pan to loosen the brownies from the sides of the pan
  • Transfer the brownies to a serving platter (should release easily if bottom of pan was buttered well) and cut into 2 x 2-inch squares

Cut Brownies into Squares

Heaven! I do like mine a tad fudgier than these turned out, but they’re not too cakey either. What I’m loving so much (and the rest of the family too) is the crunchy walnuts throughout and the buttery toffee crust on top. These will be gone after tonight’s dinner. They didn’t last very long! The neighborhood girls all enjoyed them as well!

What are your favorite mix-ins or toppings for brownies?

Downloadable PDF of Dark Chocolate Toffee Brownies

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Some of my summer favorites:

Sweet Corn and Poblano Chilaquiles

1. Easy, but tasty breakfasts like poblano and sweet corn chilaquiles or a soft egg over pan-fried sliced turkey and a corn tortilla. After so many years of rushed mornings of smoothie breakfasts in the car while driving an hour to work, now that I have time to make breakfast every day and enjoy it, I take advantage. I’ve taken to eating breakfast on the front porch while the Pup hangs out, playing with his tennis ball and watching the neighborhood – one of his favorite past times. While the afternoons have been dangerously hot, the summer mornings have had a slight breeze and a comfortable temperature. I nice cup of hot Earl Gray spiked with a touch of lavender enjoyed on the front porch is a perfect start to my summer day.


2. Easy no-cook lunches. From an easy smoked salmon spread on crackers or crusty bread to the simple summer sausage, sharp cheese, and seeded flat bread above, these lunches let me feed the family lunch without taking much time from my day so I can stay on task with my daily to-do lists. I have a habit of making to-do lists longer than I have hours in the day to finish them. With a side of fruit and cut-up veggies, lunch is done and I’m back to work.

Tofu with Walnuts

3. Tofu crisped perfectly and tossed in a brown sauce with various mix-ins over brown rice. This one has chopped walnuts served over brown rice with peas. I’ve played with the seasonings for the cornstarch mixture the tofu is tossed in as well as the sauce to make different versions so we don’t feel like we’re always eating the same thing. I’ve used snap peas and carrots, the walnuts above, and just a couple nights ago used steamed broccoli. This meal is easy, versatile, light but filling – a great option the night after splurges such as pizza or burgers or steak fajitas, and tofu is super cheap (my grocer sells 16 ounces for $1.67!), making it way more affordable than Chinese delivery and much healthier (and tastier) made at home.

Halved Cherries

Peach halves

4. Desserts made from fresh summer fruits like peaches and cherries. My hubby, however, prefers something with chocolate! Can’t blame him, but I can’t let the fruits of summer go by without some desserts that remind me of the fresh produce and home-cooked dishes from my childhood at my grandparents’ house in Missouri. They had a wonderful garden!

Fried Green Tomatoes

5. Fried green tomatoes. Dipped in a vibrant sauce or stacked on a sandwich, I don’t care. Summer to me isn’t complete without fried green tomatoes. The fried green tomato BLT at Kerbey Lane Cafe is my favorite summer lunch. Ever. My homemade fried green tomatoes are dipped in a whisked egg then into a 1:1 mixture of flour and cornmeal seasoned with salt and pepper, then fried in canola oil in my iron skillet. It really only takes minutes for a small batch. Add ground cayenne or smoked paprika or oregano and other herbs to the cornmeal mixture to change up the flavor.

I could add coconut frozen yogurt, anything with mangos, cool smoothies on hot days, orange glazed beets, fried chicken, and summer veggies. Probably my favorite part of this summer has been the opportunity to change careers and spend more of my time at home with my family, something I haven’t had while working long distance from home since I married.

What are your summer favorites?

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Rustic Cherry Tart

I like to use the word “rustic” since it adds charm to what would otherwise be a blatant display of my lacking both a pie pan as well as artistic talent (I don’t make leaf-shaped pie crust decorations or anything remotely more advanced than what you see above). But this little rustic beauty is my pride and joy because it tastes like heaven. The sweet cherries, a hint of vanilla, and the flaky pastry crust make me swoon.

I’ve never been happier for my kids to NOT eat the fruit I bought them for their snacks this past weekend. If they had, I wouldn’t have this delectable dessert.

Halved Cherries

Lemon Half

Line Cherries on pastry

Rustic Cherry Tart

Downloadable PDF of Rustic Cherry Tart

    • In a large mixing bowl, mix together:
      • 3/4 cup all-purpose flour
      • 1/2 cup whole wheat pastry flour
      • 1 Tablespoon sugar
      • 1/4 teaspoon salt
    • Add:
      • 1/2 cup (1 stick) cold butter, either chopped or grated into the bowl
    • Cut in the butter until the mixture resembles coarse, moist sand
    • Add:
      • 1 egg
    • Mix together just until mixed
    • Add:
      • Ice cold water, 1-2 teaspoons at a time
    • Mix dough after each addition of water, adding water only until the dough pulls together
    • Shape dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes
    • Cut parchment paper to fit just inside a rimmed baking sheet (mine measures 15″ x 10″)
    • After dough has chilled, remove from plastic wrap
    • Anchor parchment paper on your counter
      • I do this by laying the empty plastic wrap (used side up) horizontally lengthwise on the counter (parallel to the counter top) and place the parchment paper on top of the plastic wrap. The plastic wrap clings to the counter and  holds the parchment paper in place so it doesn’t slide as you roll the pastry dough on it.
    • Sprinkle the parchment with a bit of flour
    • Place disc of dough in center of parchment, sprinkle with flour, and roll to fill most of the parchment
    • Slide the parchment with dough onto the baking sheet
    • Either top and bake right away, or place back in refrigerator until ready to use
    • Preheat oven to 350 degrees
    • Stem, pit, and halve:
      • 2 pounds dark red cherries
    • To the prepared cherries, add:
      • Juice of 1/2 a lemon
      • 4 Tablespoons sugar (less if your cherries are super sweet; mine were only so-so)
      • 1/2 teaspoon vanilla extract
      • 3 Tablespoons flour
    • Stir to coat the cherries thoroughly
    • Arrange cherry halves on top of the prepared pastry
    • Bake at 350 degrees for 30 minutes
    • Let cool slightly before cutting

Rustic Cherry Tart

Now all I need is a tall glass of iced lemonade to drink alongside slices of this cherry tart and my summer will be complete. If you want a less rustic look, just roll out the pastry and place in a tart pan.

Downloadable PDF of Rustic Cherry Tart

What’s your favorite summer-time dessert?

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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