Sunday, June 28, 2009

{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.***

6 comments:

t dawg said...

this makes me hungry...

Martha Kuhn said...

This is great! Thanks so much Sam. The shower was wonderful!

Jan said...

Yum, thanks for the recipes.

Wendy said...

These look yummy!!

Alison said...

WOW I am in love!!!! And I am a HUGE coconut fan... gotta try that recipe...

Lis said...

Well SHOOT, its a good thing you CANT see my right now- (LICKING the computer screen!) AHHH! Your SHOWER was TO DIE for and I SOOOOOOOO Told you that you could make those TARTS look BETTER than I could!!! I LOVE how you FILLED them with chocolate! Mine had just a squeeze at the bottom! You really are amazing! Youre like a McGiver and Martha stewart cross! You can build a HOUSE from a splinter and chewed gum AND make it look pretty!! hehe!