Easy and Summery Fruit Tart 
Serves 4 to 6

This stunning tart is a great way to use the colorful fresh fruit available only in the summer. Any combination works. I used strawberries, blueberries, and raspberries. While it may look and taste like something worthy of a pastry chef, this tart is easy and fast to make. Here's how:

Ingredients: 

1 sheet puff pastry, thawed (about 9 x 9 inch)
2 tsp. sugar
1/4 tsp. ground cinnamon
1/2 cup smooth strawberry jelly

*4 oz. cream cheese 

*2 tbs. smooth strawberry jelly
*1 tsp. vanilla extract
3 cups fresh berries


Directions: 

1) Adjust oven to upper-middle position and heat oven to 425 degrees. Line cookie sheet with parchment paper. Unfold the puff pastry onto the prepared baking sheet.

2) To make an edge for the tart, start by brushing a 1/2 inch border along the edges of the pastry with water. Fold the edges over onto the tart. Cut a line lengthwise into the tart by scoring the outer edge of the pastry with a paring knife. To keep the pastry from puffing up during baking, poke (many) holes into the dough with a fork.

3) Mix the sugar and cinnamon together and sprinkle the mixture over the uncooked pastry shell. Place the shell into the oven and bake until deeply golden brown. If the center of the pastry puffs up over the designated sides, poke it a bit more with a fork and continue baking. This should take anywhere from 15 to 25 minutes.

4) While the shell is baking, stir the cream cheese, 2 tablespoons jelly, and vanilla in a bowl until smooth. Refrigerate until ready to use. (The cheese mixture can be made up to 2 days in advance.)

5) Allow the shell to cool. Spread the cream cheese mixture inside the cooled tart shell. Place the remaining 1/2 cup smooth strawberry jelly into the microwave in a microwave safe bowl until it melts, about 25 seconds. Add the berries to the bowl and toss gently to coat. Spoon the berries over the cream cheese mixture and refrigerate until the jelly is set, at least 1 hour and up to 4 hours.

6) Let the tart sit out at room temperature for about 30 minutes. Serve.

*A variation of this would be to replace the starred ingredients and step four entirely for a boxed mix of pudding or custard.

Until Next Recipe...
~Ally

Oatmeal and Dried Cranberry Chocolate Chunk Cookies
Makes about 2 1/2 dozen cookies 

These cookies are simple, hearty, and even a bit healthy. Bright red cranberries provide a playfully colorful pop of flavor. Enjoy by themselves, with a glass of milk, or crumbled over a bowl of Greek yogurt with fruit.

Ingredients: 
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 ½ cups old-fashioned oats
1 ½ cups flour
1 tsp. baking soda
½ tsp salt
15 oz. dried cranberries
2/3 cup white or semi-sweet chocolate chunks

Directions: 
1) Preheat oven to 375 degrees.
2) Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well.
3) Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each.
4) Stir in dried cranberries and chocolate.
5) Drop by rounded teaspoonfuls onto greased cookie sheets.
6) Bake for 10-12 minutes or until golden brown. Cool on wire rack.

~Until Next Recipe~
            Ally

Potato and Quinoa Cakes 

So, technically this isn't a recipe that requires baking of any kind, but it is so easy and simple and delicious, that I have to share it with you. The entire dish takes about fifteen minutes total.

They should look something like this ^ 

Ingredients:

Canola oil + brush
About 2 cups shredded potatoes (I used dried potatoes and dehydrated them)
1 cup cooked quinoa
2 eggs
1/2 tsp. salt
1/2 tsp. pepper

Directions:

1) In bowl, combine potatoes, quinoa, eggs, salt and pepper. Stir until evenly mixed, but try not to break apart the potato shreds.

2) Heat non-stick skillet over medium heat. Brush oil onto pan when hot and place tablespoon sized balls into the pan. (Important: if you are using an ice cream scoop or something similar, make sure to gently press the ball together before placing it in the pan.) Press the balls down so that they become squat cakes.

3) Cook the patties until crisp and medium-brown on one side, and then flip it to do the same on the other.

4) Remove cakes from pan and let drain on paper towel, preferably on a cooling rack. Continue this procedure for the rest of the mixture, making sure to oil the pan before each new batch.

5) Serve warm with hummus, yogurt, chicken, or anything else you'd like. These patties are very healthy and are delicious for any meal of the day.


Until next recipe...
~Ally~

Simple Phyllo Dough and Chocolate Cream Cheese Dessert

This recipe is so simple, so decadent, and so perfect for any special occasion. It looks and tastes gourmet, fit to challenge anything at a five-star restaurant. If you are not familiar with phyllo dough, prepare to be amazed at your own skills.

Step 1: Phyllo Dough
Ingredients: 1 package fresh prepared phyllo dough
                  Melted butter
                  Cinnamon Sugar (Add more cinnamon to the mix if you're a fan)
Directions:
Prepare your work space before rolling out the dough. Have a cookie sheet and a lightly damp towel at the ready. Roll out the phyllo dough from package. (Keep covered with dampened towel when not in use.) Making sure to Cut through all of the layers, make three by three inch squares (or any other consistent shape) with pizza cutter or knife. Separate into groups of about four layers and place on a new cookie sheet. Carefully brush a bit of melted butter onto top sheets and sprinkle with cinnamon sugar. Bake in oven according to the directions on the package. Take them out when the top sheets are crisp and golden brown.

Step 2: Chocolate Cream Cheese "Filling" (Can be made in advance) 
Ingredients: 8 ounces cream cheese
                 1/4 cup powdered sugar
                 1/4 cup heavy cream
                 1 cup semisweet chocolate chips (or darker chips, for a more "mature" dessert)
Directions:
In a double boiler, melt the chocolate with the cream, stirring continuously. (Make sure that the bowl does not get too hot in fear of getting a grainy mixture. Feel free to take the bowl off of the heat when necessary.) When the chocolate is completely melted and the cream incorporated, take the bowl off of the heat. In a new bowl, cream together cream cheese and powdered sugar with an electric mixer until smooth. Slowly fold in a small amount of the chocolate mixture. Once it is consistent, add in the rest of the chocolate mixture. Scoop into plastic Zip bag or a piping bag and refrigerate until ready to use.

Step 3: Assembly (Must be done right before serving)
Ingredients: baked phyllo dough squares
                  chocolate cream cheese mixture
                  flat-sliced strawberries (optional, but preferred)
                  fresh mint leaves for garnish (if accessible)
Directions:

Finely slice dough, brush with butter and sprinkle sugar for
phyllo dough nests. They make a great topper!

Place one stack of phyllo squares onto the serving plate. Carefully pipe or plop with a spoon (or whatever strikes your fancy) some of the chocolate mixture on top. Smooth down the filling if necessary. You may add strawberries now if desired, as long as they lay flat. Place another square on top of this. There should be at least a quarter inch of filling in between. Add another layer of the chocolate [and strawberries], then another square, and then finish off the top with more chocolate and perhaps a fanned strawberry and some fresh mint leaves.

You've just made yourself a lovely dessert worthy of any professional kitchen. Feel free to tweak the recipe for your own likes; perhaps you'll try a different fruit, or lighten the mixture a bit with some whipped cream, or use a different type of chocolate... the possibilities are as unlimited as the imagination. Tell me what you do with this in the comments below.

Until next recipe...
~Ally

It's like Christmas in December! Oh wait...

Simple Chocolate Covered Caramel Brownie Bites!

I walked around my school with a tray of these delicacies and everyone seemed to like them.

The brownies:
Dark Chocolate Brownie Mix (prepared as directed but with an extra egg)
Caramel Cubes

Chocolate coating:
Ghiradelli Candy And Coating Chocolate

Directions:
Make the brownies as directed, making sure not to over-beat the mixture. Add an extra egg to make the end product more cake like, which will help when you cover them in the chocolate coating. Before tossing them in the oven, microwave a few of the caramels for 5-10 seconds until very soft. Pull pieces of the caramel off or cut it with a knife and press a small piece into each brownie.

Depending on the size of the cavities for the molds, bake around twenty minutes or less, checking once in a while by pressing the top of the brownie. Once the Top springs back, it is baked.

Let the brownies cool and repeat the process with any remaining mixture.

Melt the chocolate in a deep bowl. I used a microwave oppose to a double boiler since it is faster. Microwave the chocolate at half power for small intervals, (30 seconds for the first time, stir, and then 15 seconds until almost completely melted.)

When the brownies are cool and the chocolate is smoothly flowing, it is time to cover them. My first idea was to have them all on top of a cooling rack above a piece of wax paper, but too it was not very good for a thin, even coat. Instead, I switched to refrigerating the brownies and then putting them on a fork one and a time and dipping them in the chocolate. Since the bites are cold, the chocolate surrounding them will harden almost immediately, while the outer chocolate will take longer to harden, allowing you to shake off the access and create a lovely thin shell.

This recipe can be changed for your liking. Use your own brownie recipe, switch the caramel for peanut butter or Nutella. For a lighter option, omit the chocolate coating for a light dusting of powdered sugar. Feel free to vary this recipe and tell me what you added to make them your own!

Until next recipe...
~Ally  

Caramel Brownies with a light dusting of powdered sugar. 

Brownies plus chocolate cream cheese frosting equals awesome. Don't take my word for it though, make it in your home!

I just used a regular brownie recipe for this, so it can be milk or dark chocolate.
Cream Cheese Frosting: (approximate)
1/2 lb. cream cheese
1/2 c. unsalted butter
2 c. powdered sugar
splash of real vanilla
1 tsp. cocoa powder

Beat cream cheese and butter together with electric mixer until smooth. Mix in sugar one cup at a time and the cocoa all at once, making sure to break apart any large clumps. Once combined, add the vanilla.

Once the brownies are cooled, take them out of the pan and set on top of a cooling rack with a tray underneath. Cover the brownies with the frosting, using a spatula to smooth the top. (Or, make spikes or swirls to make interesting shapes.)

Cut into individual pieces and drizzle with melted chocolate. Serve chilled or at room temperature.

Until next recipe,
~Ally~

Hello, hello. This week's post is about a pouch of custard mix, a box of old lady fingers, and cocoa all about thirty to sixty years old. My job? Revive it all to make a delightful tiramisu.
Challenge Accepted
So, as you may imagine, this took quite a bit of coffee and alcohol. I was going along with the directions when my mother tells me that will never work. I tweak it a bit and continue, my mood rapidly becoming less positive. My mother and brother aren't helping much, telling me that it'll be awful since it was so old, and that I shouldn't try. I do though, soaking the lady fingers and folding homemade whipped cream into the dense and dusty custard mixture.
Eventually it all comes together. I place it in the refrigerator to chill.
Two and a half hours later I pull it out of the fridge and decorate the top with a cocoa/sugar mix. When I serve it, it's rather un-sturdy. I suppose I should have whipped the custard another minute before adding the whipped cream.
I take a little bite and think it's rather good. I read the box again to check for the date and see that i'm allergic to the custard mix. All those hours... at least it tasted good.

Tiramisu 

Until next recipe....

~Ally~

PS: Have any recipes you want me to try? Tell me in the comments!