Tag Archives: fresh fruit

Oatmeal Waffles with Fresh Fruit and Yogurt

7 Apr

Sleeping in late and making big brunches on Sunday has become my favorite part of the week. Breakfast food is the best, but I never get to have any M-F because I prefer to sleep in. Waffles have become my addiction. They’re all I can think about all week!

This Sunday we went pretty crazy– we made waffles AND eggs. I found this recipe online to make oatmeal waffles and loved the idea of using yogurt instead of syrup for topping. We served these ones with Vanilla Greek Yogurt, white peaches, blackberries, and a little granola and drizzle of honey for the heck of it! Delicious.

What a great weekend! I slept in until 2 on Saturday and 12 on Sunday. I guess I needed it! Plus we got caught up on a few house chores including mowing the front lawn. It was starting to look like a jungle.

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Rustic Mini Peach Tarts

5 Aug

I miss baking and I miss blogging. Here’s to getting back to both of those things! This weekend I tried out this peach tart recipe and it was incredible and super easy. I doubled the batch and only came out with 8 tarts total, so I think I went a little crazy on the tart size.

The only warning I would give to anyone trying out this recipe is to make sure to wrap a circle of tin foil around the filled tarts before putting them in the oven so they will keep their shape. On the first batch, I did not do this and when I checked in the oven after about 10 minutes of baking I found that all the tart dough had folded over and the juices and jam all leaked out and the dough was cooking flat. Yikes! Throwing a ring of tin foil around the next batch gave the dough a little support as the heat made the crust swell and puff out.

Mini Rustic Peach Tart Recipe found here at StyleSweetCA.com
TART DOUGH

  • 1 egg yolk
  • 2 tablespoon ice water
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 8 tablespoon cold, unsalted butter- cut into 1/2 inch pieces
  1. Combine egg, water, and vanilla.  Set aside.
  2. In a separate bowl, stir together flour, sugar, and salt.  Cut in the butter into the flour mixture until the mixture resembles a corse meal.  Stir in the egg mixture until the dough comes together.  Turn out dough on a floured surface and work into a ball.  Wrap with plastic and refrigerate for 30 minutes.

FILLING

  • 3 peaches sliced and then cut into halves
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup of apricot preserves (without chunks)
  1. Toss the cut peaches with the sugar, cinnamon, and vanilla bean seeds.  Set aside.
  2. Preheat oven to 350 degrees.  Line a baking pan with a silpat or parchment paper and set aside.
  3. On a lightly floured surface, roll out tart dough to about 1/4- 1/8 inch thick.  Using a round cookie cutter, cut out discs of about 3 1/2- 4″ inches across.  Place peaches in the center of the dough, leaving about 3/4″ around the edges.  Fold and pinch the dough up and around the sides of the fruit, leaving the center exposed.  Place 1/2- 1 teaspoon of apricot preserves on top of the fruit.  Repeat with remaining tarts.  Carefully move tarts to the baking pan and bake until the crust turns golden brown, about 20-25 minutes.  Makes approximately 10 tarts.

ABOVE: Giving each tart a make-shift baking form kept this batch from melting into a giant gooey blob.

Valentines Mini Cheesecakes with Fresh Fruit

17 Feb

For Valentines Day, I made some mini cheesecakes topped with fresh mango, blackberries, and raspberry sauce. They turned out so beautiful! These took some doing, but I think they were worth the effort.

Although most of my cheesecakes came out pretty flat on top, there were a few that shrunk up all funky and concave. I tried doing looking around online and I hear over-beating the batter or over-baking the cakes will cause this to happen, but since only a few of the cakes per batch shrunk up, I’m not sure what actually caused it. They tasted fine, so it wasn’t that big a deal; plus the fruit topping covered the funky tops nicely! Also, I found these cute heart-shaped paper doilies at Michael’s. So perfect!

Here is the cheesecake recipe with conversions already made. Full directions for baking are here. Bake at 350 degrees for 17-20 minutes.CRUSTS

  • 1 1/2 cup crushed graham crackers or vanilla biscuits
  • 6 Tbsp melted butter

FILLING

  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1 Tbsp lemon juice
  • 1/3 cup heavy cream

RASPBERRY COULIS (halved from original recipe found here)

  • 1 quart raspberries
  • 1/4 cup sugar
  • 1/2 cup orange juice

Mix in sauce pan and bring to a boil for 5-10 minutes