Just a quick little blurb for today. I experimented with a recipe that my Nana has, It is amazing and the best thing in the world when she makes it. I'm not sure of the correct name of it, but I call it Nana's Orange-Peach Chicken. I wanted to see if I could come up with a similar thing for the crock pot since we all know by now that I am addicted!!
Crock pot Orange Peach Chicken
1 regular sixed can of sliced peaches
1 lb of chicken breasts (can be thawed or frozen)
1.5 C orange juice (I used tropicana with some pulp since it's my favorite)
Italian dressing mix packet
Add all ingredients to the crock pot and cook on high for 4 hours or on low for 8. Shred the chicken, this goes great with rice and veggies!!
Any Feedback would be great if you guys have a recipe you would like me to try please feel free to comment or shoot me an email at landoffoodandkitties@gmail.com!
Wednesday, March 26, 2014
Thursday, March 20, 2014
My Fair Lady
So late last night, after I soaked in the tub for a while (had a rough pt day) I decided to pop in my DVD of My Fair Lady. It, by far, is the best musical in the world, right beside of Singing in the Rain.
There are several reasons that this movie is my go to feel good movie. When I was a little girl, my Nana (Dads Mom) lived almost 2 hours away, and my sister and I would get to go stay with her every once in a while, and it was always the best times, we would bawl like babies when we would go and leave. The wonderfulness (I'm making this a word if it isn't one already) that happened at her house I will never forget. We would dress up to the nines in costume jewelry and dresses and have outlandish turbans and things, ya know typical girly girl stuff. We (my sister and I) would put on fashion shows for her in the living room. She would throw together these amazing tea parties, nobody in the planet made a better tea party than my Nana...nobody! :-) So while we were having tea in the living room we would watch old movies and things and just hang out, one of these movies was My Fair Lady.
There are so many life lessons and cute little tidbits in that movie. I don't get to see my Nana as often a I like still to this day, but I think about her a lot. Especially when I see this movie, or some of the others that we watched like Daddy Long Legs or The Last Unicorn. Those are the memories that I will cherish forever, and one day I hope to be as amazing and a good role model as she was.
Moving onward and upward to the recipe for today! Yay!
Cajun Shrimp Fettuccine Alfredo
8
1) start cooking your pasta according to package instructions.
2) in a skillet melt the butter
3) coat the shrimp in the Cajun seasoning and then place in the skillet on medium heat. Cook on each side about 2-3 minutes. Remove and set aside.
4) add the garlic to the pan and cook until fragrant, about 30-45 seconds.
5) pour in the chicken broth (or wine), swirl around in the skillet. Add in the cream, the parmesan cheese, and Cajun sseasoning and cook until thickened 5-7 minutes or so.
6) dump the sauce on the pasta, and stir it all together. Serve it up and munch down!!
There are several reasons that this movie is my go to feel good movie. When I was a little girl, my Nana (Dads Mom) lived almost 2 hours away, and my sister and I would get to go stay with her every once in a while, and it was always the best times, we would bawl like babies when we would go and leave. The wonderfulness (I'm making this a word if it isn't one already) that happened at her house I will never forget. We would dress up to the nines in costume jewelry and dresses and have outlandish turbans and things, ya know typical girly girl stuff. We (my sister and I) would put on fashion shows for her in the living room. She would throw together these amazing tea parties, nobody in the planet made a better tea party than my Nana...nobody! :-) So while we were having tea in the living room we would watch old movies and things and just hang out, one of these movies was My Fair Lady.
There are so many life lessons and cute little tidbits in that movie. I don't get to see my Nana as often a I like still to this day, but I think about her a lot. Especially when I see this movie, or some of the others that we watched like Daddy Long Legs or The Last Unicorn. Those are the memories that I will cherish forever, and one day I hope to be as amazing and a good role model as she was.
Moving onward and upward to the recipe for today! Yay!
Cajun Shrimp Fettuccine Alfredo
8
- 8 ounces fettuccine or your favorite pasta
- 1 tablespoon butter
- 1 pound shrimp, peeled and De-veined
- 1 tablespoon Cajun seasoning
- 2 cloves garlic, chopped
- 1/4 cup dry white wine or chicken broth
- 1 cup heavy/whipping cream
- 1 cup parmigiano reggiano (Parmesan), grated
- 1/2 tablespoon Cajun seasoning or to taste - link this
- 1/4 cup green onion, sliced(optional)
1) start cooking your pasta according to package instructions.
2) in a skillet melt the butter
3) coat the shrimp in the Cajun seasoning and then place in the skillet on medium heat. Cook on each side about 2-3 minutes. Remove and set aside.
4) add the garlic to the pan and cook until fragrant, about 30-45 seconds.
5) pour in the chicken broth (or wine), swirl around in the skillet. Add in the cream, the parmesan cheese, and Cajun sseasoning and cook until thickened 5-7 minutes or so.
6) dump the sauce on the pasta, and stir it all together. Serve it up and munch down!!
Monday, March 17, 2014
Everything in the Bathroom Sink
 |
| This is his "Hey Girl, What's Up?" face |
 |
| Ash and Luna sleeping next to me on the couch |
 |
| Moxie cuddled up for her beauty sleep |
With all of this winter weather business I am primed and ready for some warmer weather. Hot, warm, temperate, I would even settle for less chilly than it is. NO SNOW! Or ice for that matter. If I ever win the lottery (although my chances would be higher if I actually played haha) I am going to buy myself an island somewhere where it is sunny and warm most of the time, then I will vacation to West Virginia (because it will always be home for me) where I will have a farm or something that I can go and have fun on. Not to mention that I would have a big house and provide for my family etc. charities and other philanthropic venture will surely benefit if I win. I guess I should just start playing so that this master plan can come into effect hahaha! I would probably have more luck getting hit by a bus.
I found this recipe on pinterest. It was very good, I think the way that the original recipe was lacked something so I tweaked it a bit.
Mexican Chicken Taco Bowls
Ingredients
- 1.5 lbs. chicken breasts (you could use less or more depending on the size of the package you buy)
- 1 (16 oz.) jar salsa
- 2 (15 oz.) cans black beans, drained
- 12 oz. frozen corn
- (one of the changes that I made when I made this again was to add a packet of taco seasoning mix. It added the extra flavor that it needed because the rice kind of blanded (not sure if that is a word) (made it more bland) out the flavor)
- 1 Tbsp chili powder
- 2 tsp cumin
- 3 cloves minced garlic
- ½ tsp dried oregano
- cracked pepper to taste
- 2 cups dry rice
- 8 oz. shredded cheddar
- ½ bunch cilantro or green onions (optional,I don't usually ccare for onions so I omitted these)
- sour cream and salsa for topping.
Directions
1) add the chicken breasts (can be frozen), the salsa, black beans, corn, 1/2 cup of water (so everything stays moist) and spices to the crock pot and cook on low for 8 hours. About 45 minutes before serving take the chicken out and shred it and return to the pot to cook the remaining 45 minutes.
2) cook the rice per package instructions.
3) serve by placing a scoop of rice in the bottom of the bowl, topping with the chicken mixture, add cheese, sourcream, cilantro, green onions, and/or salsa to garnish it with.
We really liked this dish once we got all of the spices worked out, Its cheap, easy, and works great for left overs!
Friday, March 14, 2014
Flowers Equal Happiness
So my sister, A.K.A superwoman, bought me a couple of amazing gifts this past week. She got me some awesome shamrock St. Patties Day socks, and a plant. Not just any plant, but my favorite plant in the whole wide world ever. Gerbera Daisies. Pink Ones!!! Ahhhh!! They are right now sitting in the sun being beautiful.
I am making more bread today, seeing if I can start to master this whole trying to get the bread to rise above the bread pan type thing. So far it has been one failure after another...but, I will keep trying...and trying....and trying haha!
One thing that I have made that has been a success is White Chicken Lasagna...and let me tell ya, its\pretty awesome. a 9x13 dish lasted less than 2 days. Half of it was gone the night I made it, and that is just with the two of us eating it. It's creamy, and hearty, but yet light at the same time. A definite must try!
White Chicken Lasagna
4 chicken breasts trimmed of fat, cooked and cubed (I boiled mine with pepper and with some chicken granules for a little bit of extra flavor)
1 box (8oz) oven ready lasagna noodles
1 can cream of mushroom soup
1 can cream of chicken soup
1 8oz block of cream cheese room temperature
1 8 oz container of sour cream
1/2 C milk
2 C mozzarella cheese
1) cook your chicken, I boiled mine with pepper and some chicken granules then take it out and I shredded mine instead of cubing it.
2) cream together the soups and the cream cheese until smooth (this might take a little bit to break up all of the pieces of the cream cheese, but it happens eventually). I promise.
3) Mix in the chicken, sour cream, and milk into the soup mixture.
4) coat your baking dish with no stick spray then place a layer of the chicken mixture to cove the bottom, add the noddles on top, then the chicken mixture again so on and so forth. I got a total of bout 3 layers on mine, if you can only fit two that is fine, no worries.
5) top the lasagna with the mozzarella cheese cover in aluminum foil and bake in a preheated oven at 350 for an hour.
6) serve up and enjoy!
And because I haven't posted about the kitties in a while, they are doing great! Little furballs of joy hehe! right now they have a plastic lid to a disposable ramekin (little plastic containers that the dressing comes in sometimes at restaurants) they place their two front paws on it and scoot around with their back feet. Its been comical all day to watch them!
I am making more bread today, seeing if I can start to master this whole trying to get the bread to rise above the bread pan type thing. So far it has been one failure after another...but, I will keep trying...and trying....and trying haha!
One thing that I have made that has been a success is White Chicken Lasagna...and let me tell ya, its\pretty awesome. a 9x13 dish lasted less than 2 days. Half of it was gone the night I made it, and that is just with the two of us eating it. It's creamy, and hearty, but yet light at the same time. A definite must try!
White Chicken Lasagna
4 chicken breasts trimmed of fat, cooked and cubed (I boiled mine with pepper and with some chicken granules for a little bit of extra flavor)
1 box (8oz) oven ready lasagna noodles
1 can cream of mushroom soup
1 can cream of chicken soup
1 8oz block of cream cheese room temperature
1 8 oz container of sour cream
1/2 C milk
2 C mozzarella cheese
1) cook your chicken, I boiled mine with pepper and some chicken granules then take it out and I shredded mine instead of cubing it.
2) cream together the soups and the cream cheese until smooth (this might take a little bit to break up all of the pieces of the cream cheese, but it happens eventually). I promise.
3) Mix in the chicken, sour cream, and milk into the soup mixture.
4) coat your baking dish with no stick spray then place a layer of the chicken mixture to cove the bottom, add the noddles on top, then the chicken mixture again so on and so forth. I got a total of bout 3 layers on mine, if you can only fit two that is fine, no worries.
5) top the lasagna with the mozzarella cheese cover in aluminum foil and bake in a preheated oven at 350 for an hour.
6) serve up and enjoy!
And because I haven't posted about the kitties in a while, they are doing great! Little furballs of joy hehe! right now they have a plastic lid to a disposable ramekin (little plastic containers that the dressing comes in sometimes at restaurants) they place their two front paws on it and scoot around with their back feet. Its been comical all day to watch them!
Thursday, March 6, 2014
No other words but OH MY GOODNESS!! (Apple Pie Cupcakes)
First off I want to thank everyone for letting the blog hit over 2,000 hits in under 2 months!! This is an amazing feat and I never thought that it would happen! So thanks readers! Hopefully all of the things that you made from this blog turned out wonderfully!
Secondly, I want to apologize to all of the readers mentioned above because I haven't written in a couple of weeks. Sickness is starting to seriously annoy me. First the brain problem, then once that starts to improve, I get this horrible, would not wish it on anyone ever stomach bug. Thankfully it was just a bug, I had never had stomach pains like this before, so I thought it was my gallbladder, I had all of the symptoms, but after testing etc. it looks like its good to go. They said that if it happens again that i should come in for a recheck. Fingers crossed it won't happen again!
I have been feeling better some this week, its still touch and go on the things I eat. Which let me say, when you have a stomach bug and you are a foodie, it is the most difficult thing in the world to not be able to stuff your face with the food around you. My beloved came home one evening while I was sick, with a HUGE Ruby Tuesday's salad...In case you don't know me personally this is one of my favorite things in the world. Period. I'm pretty sure the fact that I had only been able to drink Gatorade for 2 days in a row had something to do with the fact that I as having thoughts of grabbing the salad bowl and running away and locking myself in the bedroom to eat it. BUT I didn't. My mama taught me manners, although I'm sure that stealing salad wasn't a specific lesson in manners that she taught, but I figured that if it should come up in conversation that I would appear like the bad guy hahaha!
Anyways been cooking for the past couple days and I am going to post the recipes that I have tried out! I have 3 little words for you. Apple. Pie. Cupcakes. Yes, you read that correctly, apple pie cupcakes....This is probably the best thing Ive had in a very long time dessert wise. Its pretty easy to make and it is amazing!!!
Heat oven to 400 degrees, spray a regular size muffin tin (8 spaces of it) with no stick spray.
Peel, core, and dice up your apples and place them in a medium skillet with 2 tbsp of unsalted butter.
Cook on medium heat for 5 minutes, then add in your cinnamon, salt, and 2 Tbsp of the brown sugar and cook for another 5 minutes (or until soft, I like my apples super soft so I let them go about 10 minutes on a low heat. Once they start to soften add your lemon juice.
While they are cooking, make your crumble topping by adding flour, remaining butter, and remaining brown sugar. mix together until crumbly.
Take the cinnamon rolls out of the package and press them flat (it will just be a round disc, you want it flat enough that it will cover the walls of the muffin tin).
Place the cinnamon rolls in your lightly greased muffin tin and press against the sides to make little cups.
Spoon in apple mixture evenly among the cups, then top with an even coating of the crumb topping.
Bake in the oven for 10-12 minutes
let cool for about 10 minutes and remove from pan, add whipped cream and caramel sauce on top for a little extra. (I didn't and I still think they were awesome!)
Secondly, I want to apologize to all of the readers mentioned above because I haven't written in a couple of weeks. Sickness is starting to seriously annoy me. First the brain problem, then once that starts to improve, I get this horrible, would not wish it on anyone ever stomach bug. Thankfully it was just a bug, I had never had stomach pains like this before, so I thought it was my gallbladder, I had all of the symptoms, but after testing etc. it looks like its good to go. They said that if it happens again that i should come in for a recheck. Fingers crossed it won't happen again!
I have been feeling better some this week, its still touch and go on the things I eat. Which let me say, when you have a stomach bug and you are a foodie, it is the most difficult thing in the world to not be able to stuff your face with the food around you. My beloved came home one evening while I was sick, with a HUGE Ruby Tuesday's salad...In case you don't know me personally this is one of my favorite things in the world. Period. I'm pretty sure the fact that I had only been able to drink Gatorade for 2 days in a row had something to do with the fact that I as having thoughts of grabbing the salad bowl and running away and locking myself in the bedroom to eat it. BUT I didn't. My mama taught me manners, although I'm sure that stealing salad wasn't a specific lesson in manners that she taught, but I figured that if it should come up in conversation that I would appear like the bad guy hahaha!
Anyways been cooking for the past couple days and I am going to post the recipes that I have tried out! I have 3 little words for you. Apple. Pie. Cupcakes. Yes, you read that correctly, apple pie cupcakes....This is probably the best thing Ive had in a very long time dessert wise. Its pretty easy to make and it is amazing!!!
Apple Pie Cupcakes
Ingredients
- 4 Tablespoons Unsalted Butter
- 2 large granny smith peeled, cored and, chopped into small 1/4 inch pieces (or apple of your choosing, just any good baking apple will do, I used Gala because they are my favorite cooking apple)
- 1/2 teaspoon ground cinnamon
- 1/8 tsp of salt
- juice of half a lemon
- 1/4 cup all purpose flour
- 1/4 cup + 2 tablespoons packed brown sugar
- 1/4 cup chopped walnuts
- 1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls
- whipped cream (optional)
- caramel-flavored syrup (optional)
Heat oven to 400 degrees, spray a regular size muffin tin (8 spaces of it) with no stick spray.
Peel, core, and dice up your apples and place them in a medium skillet with 2 tbsp of unsalted butter.
Cook on medium heat for 5 minutes, then add in your cinnamon, salt, and 2 Tbsp of the brown sugar and cook for another 5 minutes (or until soft, I like my apples super soft so I let them go about 10 minutes on a low heat. Once they start to soften add your lemon juice.
While they are cooking, make your crumble topping by adding flour, remaining butter, and remaining brown sugar. mix together until crumbly.
Take the cinnamon rolls out of the package and press them flat (it will just be a round disc, you want it flat enough that it will cover the walls of the muffin tin).
Place the cinnamon rolls in your lightly greased muffin tin and press against the sides to make little cups.
Spoon in apple mixture evenly among the cups, then top with an even coating of the crumb topping.
Bake in the oven for 10-12 minutes
let cool for about 10 minutes and remove from pan, add whipped cream and caramel sauce on top for a little extra. (I didn't and I still think they were awesome!)
Friday, February 21, 2014
Catching Up
Today has been wonderful. I slept in, got up and played with the kitties, made some bread, watched some tv, and caught up with some old friends!
It is always so nice to talk to someone and see how their life is going, to share little things that you like, things you don't...conversation..its a good thing, people need to do that more.
On a separate note, anyone that has good baking skills needs to email me or comment...My bread hates me and it doesn't rise as good as it does in the original recipes. OOh well, Practice makes perfect I guess.
This is by far the best tasting bread that I have made thus far. It makes one loaf, which for 2 people is perfect!
Honey Wheat Bread
It is always so nice to talk to someone and see how their life is going, to share little things that you like, things you don't...conversation..its a good thing, people need to do that more.
On a separate note, anyone that has good baking skills needs to email me or comment...My bread hates me and it doesn't rise as good as it does in the original recipes. OOh well, Practice makes perfect I guess.
This is by far the best tasting bread that I have made thus far. It makes one loaf, which for 2 people is perfect!
Honey Wheat Bread
1 and 1/4 cup warm water
2 Tbsp. honey
2 tsp. active dry yeast
3 Tbsp. olive oil
1/2 Tbsp. salt
1 and 1/2 cups whole wheat flour
2-3 cups all-purpose flour
Combine the warm water, yeast, and honey in a large bowl. Stir with a
spoon to dissolve the yeast and allow the mixture to sit until the top
becomes foamy. Takes about 10 minutes or so.
Mix in the oil, and salt and stir.
Add in the whole wheat flour and mix it up.
1/2 a cup at a time add in the all-purpose flour. Mixing until dough becomes lumpy and you can't stir it with a spoon. Toss it out onto a lightly floured surface or clean surface and start kneading in the remaining flour. A note on this: Depending on the moisture content of your environment and your flour,
you may not need to use all 3 cups of the all-purpose flour. I only used about 2 cups. Just
add flour and keep kneading until you have soft, elastic dough that is
not sticky. Knead the ball of dough for about 3-5 minutes by applying
pressure with the heel of your palm and rotating the dough in 1/4 turns.
Form the dough into a ball and put in lightly oiled bowl and set in a warm place to let rise until doubled in size. This will take 45 minutes to an hour.
After it has risen, take it and shape it into a log shape that fits your loaf pan. Coat your loaf pan in non stick spray or with oil then place dough in the loaf pan, cover with a dish cloth or something similar and let rise again for about 45 minutes till an hour.
Heat the oven to 425 deg F. and cut a slit down the center of the bread (the long ways) and bake for 25-30 minutes.
remove from the pan immediately and let cool on a rack before slicing.
Thursday, February 20, 2014
Do you Believe in Magic?
Today I want to talk about music. They say that it can tame the savage beast, soothe your nerves, and just overall put you in a better mood. I completely agree with all of that. You can be having a piss poor day and you hear a good song come on the radio and you jsut crank it up and dance in your car and sing to the top of your lungs... Its better than therapy. (I've never been in therapy...so I0 am just guessing).
There are just some songs that you can't not be moved by or let me rephrase, there are just some songs that you can't stay still through. Just off the top of my head Phil Collins "In the Air Tonight"...you can not tell me that, when the awesome drum part comes up that you don't pretend you are sitting at a drum set...and if you do tell me that I won't believe you. Journey "Don't Stop Believing" you know that you just sing to the top of your lungs on the powerful parts. It doesn't even have to be those songs that get to you. Those are just some examples that get to me during the day.
One of my favorite songs of all time is "Do You Believe in Magic" by the Lovin Spoonful. Such a happy little song that sums up the feelings I have for music, Its magic, doesn't matter what kind as long as it gets to you.
The main reason that I bring this up is because I had physical therapy and it is kicking my butt as usual. I have discovered that if I listen to some "power up" music that it helps me trudge through and make it without dying. All about the motivation!!!
Also, today my sister (super-woman) as usual took me to therapy and then we came home and rested and watched some television. Then afterwords I decided to make some Mini Lemon Tarts!! Yay baking!!
They turned out pretty good I am very surprised, During the making of them I had my doubts. The crust of them is made from a sugar cookie and then the filling is easy. Couple of helpful hints that I could add:
1) Don't freak out if your cookie crust dough is crumbly as all get out. Once it comes out of the refrigerator and you squish it in your hands it will be fine. Don't panic.
2) It helps to not have long fingernails when you are pressing the dough into the mini muffin tin thing. I know there is some cool tools out there that would make the indent into the middle for you, alas, I do not have one of those handy things. :-)
3) I would want the middle to be a little more sweet, and they are more delicious cold than warm. I am impatient lol and couldn't wait to try one!
I got this recipe from another blog and wanted to try it. If you want to visit the original blog here is the link. Her pictures are Wayyyyy better than mine let me tell ya!
To make the sugar cookie crust start by taking the butter and granulated sugar and whipping them together in a stand mixer or by hand. Whip until light and fluffy (about 2-3 minutes). Add in your egg and mix together until fully combined. Add the Flour, Baking Powder, and Salt all at one time and mix together until there are no clumps of flour. It will be crumbly and look fairly dry (or at least mine did). Wrap in parchment paper and refrigerate for 30 minutes.
Preheat the oven to 350 Deg. F. Lightly grease your mini muffin tin with spray or with butter.
while the oven is preheating make the filling by combining eggs, egg yolks, whipping cream, lemon juice and sugar. Whisking together until smooth.
remove the dough from the refrigerator and cut unto quarters (4 pieces) then cut each piece into 6 individual pieces (giving you 24 chunks). You will need to squish them into balls, then using your thumbs or whichever finger works the best for you, press it into the muffin cup covering the bottom and the sides evenly. don't freak out if it is thinner or thicker in some spots, It isn't that big of a deal.
Pour in the filling till it is just below the crust.
Bake in the oven for 10-12 minutes, don't overcook these, just when you see the crust start to slightly brown up take em out! Once they are out let them cool completely at room temperature then refrigerate until ready to serve.
Sprinkle with 2 tablespoons of the powdered sugar, take the other 2 remaining tablespoons and the whipping cream and blend together until stiff peaks form. Put a dollop on top of your tarts...YUMMY!
There are just some songs that you can't not be moved by or let me rephrase, there are just some songs that you can't stay still through. Just off the top of my head Phil Collins "In the Air Tonight"...you can not tell me that, when the awesome drum part comes up that you don't pretend you are sitting at a drum set...and if you do tell me that I won't believe you. Journey "Don't Stop Believing" you know that you just sing to the top of your lungs on the powerful parts. It doesn't even have to be those songs that get to you. Those are just some examples that get to me during the day.
One of my favorite songs of all time is "Do You Believe in Magic" by the Lovin Spoonful. Such a happy little song that sums up the feelings I have for music, Its magic, doesn't matter what kind as long as it gets to you.
The main reason that I bring this up is because I had physical therapy and it is kicking my butt as usual. I have discovered that if I listen to some "power up" music that it helps me trudge through and make it without dying. All about the motivation!!!
Also, today my sister (super-woman) as usual took me to therapy and then we came home and rested and watched some television. Then afterwords I decided to make some Mini Lemon Tarts!! Yay baking!!
They turned out pretty good I am very surprised, During the making of them I had my doubts. The crust of them is made from a sugar cookie and then the filling is easy. Couple of helpful hints that I could add:
1) Don't freak out if your cookie crust dough is crumbly as all get out. Once it comes out of the refrigerator and you squish it in your hands it will be fine. Don't panic.
2) It helps to not have long fingernails when you are pressing the dough into the mini muffin tin thing. I know there is some cool tools out there that would make the indent into the middle for you, alas, I do not have one of those handy things. :-)
3) I would want the middle to be a little more sweet, and they are more delicious cold than warm. I am impatient lol and couldn't wait to try one!
I got this recipe from another blog and wanted to try it. If you want to visit the original blog here is the link. Her pictures are Wayyyyy better than mine let me tell ya!
Mini Lemon Tarts
Ingredients
For the crust:
- 8 Tablespoons unsalted butter, softened
- ½ cup granulated sugar
- 1 egg
- 1 and ½ cup all-purpose flour
- scant ¼ teaspoon baking powder
- pinch salt
For the lemon filling:
- 2 eggs
- 3 egg yolks
- ¼ cup whipping cream
- juice from 1 large lemon
- ¼ cup granulated sugar
For topping
- 4 Tablespoons powdered sugar, divided
- ½ cup whipping cream
To make the sugar cookie crust start by taking the butter and granulated sugar and whipping them together in a stand mixer or by hand. Whip until light and fluffy (about 2-3 minutes). Add in your egg and mix together until fully combined. Add the Flour, Baking Powder, and Salt all at one time and mix together until there are no clumps of flour. It will be crumbly and look fairly dry (or at least mine did). Wrap in parchment paper and refrigerate for 30 minutes.
Preheat the oven to 350 Deg. F. Lightly grease your mini muffin tin with spray or with butter.
while the oven is preheating make the filling by combining eggs, egg yolks, whipping cream, lemon juice and sugar. Whisking together until smooth.
remove the dough from the refrigerator and cut unto quarters (4 pieces) then cut each piece into 6 individual pieces (giving you 24 chunks). You will need to squish them into balls, then using your thumbs or whichever finger works the best for you, press it into the muffin cup covering the bottom and the sides evenly. don't freak out if it is thinner or thicker in some spots, It isn't that big of a deal.
Pour in the filling till it is just below the crust.
Bake in the oven for 10-12 minutes, don't overcook these, just when you see the crust start to slightly brown up take em out! Once they are out let them cool completely at room temperature then refrigerate until ready to serve.
Sprinkle with 2 tablespoons of the powdered sugar, take the other 2 remaining tablespoons and the whipping cream and blend together until stiff peaks form. Put a dollop on top of your tarts...YUMMY!
 |
| Ready for the close up! |
 |
| With the glare on the plate it looks like a smiley face! |
 |
| Once they are out of the oven I put them on a cutting board with tin foil to put in the refrigerator |
 |
| Fresh out of the oven! |
Subscribe to:
Posts (Atom)