{Confections}

Here today with recipes for three different desserts.

I made these for Barb's shower on Saturday.
Great served together for a par-tay or on their own.



First, let's do these guys. I got the recipe idea HERE. (See for

step-by-step photos.)

Tiny Fruit Tarts

Buy 2 roll out crusts from grocery store

Cut with circle cookie cutter (I used the lid of a jar)

Place each circle into muffin pan. Crinkle edges as you wish.

Ball up left over dough and flatten out with rolling pin.

Cut more circles -- Will make 24.

Bake at 350 for 10-15 minutes or according to box directions

Let cool in pan for a few; Transfer to cooling rack with spoon

Add a layer of magic shell (the ice cream topper)

and a dollop of vanilla yogurt

Top with cut fresh fruit and SERVE.

NOTE: You can make the crusts the day before. Add chocolate,

yogurt and fruit the day you plan to serve though.

Pineapple-Coconut Loaf

Made this for my last girls crafty day and again for Barb's

shower. So delicious. This one got a lot of comments at the

shower. It's good stuff. Again, it's an Everyday Food recipe.

1 1/2 cups sweetened shredded coconut

1/2 cup (1 stick) unsalted butter, room temp, plus more for pan

1 1/2 cups all-purpose flour (spooned and leveled), plus for pan

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

3 large eggs

1 cup sour cream

1 can (20 ounces) pineapple chunks in juice, drained well

Preheat oven to 350 degrees. Spread coconut on a rimmed

baking sheet. Bake until lightly toasted, tossing occasionally,

6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch

(8-cup) loaf pan; set aside. In a medium bowl, whisk together

flour, baking soda, and salt; set aside.

Using an electric mixer on high speed, beat butter and sugar

until light and fluffy. Add eggs, one at a time, beating well after

each addition. Reduce speed to low, and alternately add flour

mixture in three parts and sour cream in two, beginning and

ending with flour mixture. Mix just until combined (do not

over mix).

Using a rubber spatula, fold pineapple and 1 cup coconut into

batter. Spoon into prepared pan, and smooth top; sprinkle

with remaining 1/2 cup coconut. Bake until a toothpick inserted

in center comes out clean, 65 to 70 minutes (cover pan with foil

halfway through). Let cake cool in pan 15 minutes. Remove

from pan, and transfer to a wire rack to cool completely.

STORAGE TIP: Keep at room temp, wrapped in plastic, up

to 2 days.

And last but NOT LEAST, a personal baking favorite --

This is "my" dessert. I make them several times a year.

Fabulous Cream Cheese Mini Cakes

TOP FILLING:

8 oz. cream cheese

1 egg

1/3 c. sugar

1/8 tsp. salt

CAKE BATTER:

1 1/2 c. flour

1/2 tsp. salt

1 c. sugar

1/4 c. baking cocoa

1 tsp. baking soda

1 c. water

1/2 c. vegetable oil

1tsp. white vinegar

1 tsp. pure vanilla

chocolate chips - separate, does not go into bowl of batter mix

Preheat oven to 350 degrees. Line a mini cup cake pan with

mini cup cake papers.

In electric mixer, beat cream cheese, egg, sugar, and salt until

creamy and semi-smooth. (Some cream cheese lumps will

remain. Don't over mix.)

Mix together flour, salt, sugar, cocoa, and baking soda.

Then add water, oil, vinegar, and vanilla.

Fill each paper cup half way with cake batter.

Drop in 4-5 chocolate chips to each cup.

Then drop 1/2 tablespoon of filling on top of each.

Bake for 15-18 minutes.

Cool in pan for 3-5 minutes. Then, remove from pan and

Let them come to room temperature on a cooling rack.

Makes 48.

***Best after sitting for a day in an airtight container.***