Onion, Rosemary, and Roasted Garlic tartlets

I got a tart book a while back I have made two recipes from it for school, and they were really good. I made one again. The Onion, Rosemary, and Roasted Garlic tartlets. I got it from Tarts Sweet and Savory by Maxine Clark

I made the crust from the same book.

and here are the recipes.

Crust (rich shortcrust pastry dough)

1 cup all-purpose flour

1/4 teaspoon salt

4 1/2 Tablespoons butter, cold

1 large egg yolk

1-2 Tablespoons ice cold water

1. Sift flour and salt into a bowl and sift (if you don't sift I won't know :p) then rub in your butter

2. Mix egg yolk with 1 tablespoon ice water add flour and mix with knife (or hands, really your hands rock) You may need to add more water you don't want it too dry.

3. Dump mixture onto floured surface.

4. Knead lightly with your hands until smooth.

5. Form into ball

6. Flatten slightly and wrap in plastic wrap, chill for 30 minutes...(or stick it in the freezer till its chilled, you put it in the freezer keep an eye on it or it will be hard.

Onion and Garlic Filling

6 Tablespoons butter

1 1/4 pound sweet onions (sliced)

1 teaspoon salt

1 1/4 cup heavy cream or creme fraiche (I used heavy cream)

2 sprigs of rosemary (I chopped my rosemary a little)

6 large garlic cloves (I used 8, I would use more I L-O-V-E LOVE garlic

olive oil

4 large egg yolks

nutmeg (to taste)

2 Tablespoons chopped fresh rosemary (I left this out, since I did not strain it)

salt & pepper

Kalamata Olives, chopped or rosemary sprigs, to finish

1. bring dough to room temp, preheat oven to 400f

2a. roll out dough thinly on a lightly floured surface, and use to line tart pans (or muffin pans like I did) prick bases and chill (or freeze) for 15 minutes, bake blind.

2b. to bake blind. Line shells with parchment paper or foil. Add in dry beans.

2c. bake for 5 minutes, remove beans and bake for 1-2 minutes. (I skipped the beans and chilling, worked for me.

3. Melt butter in a large sauce pan and add onions, stirring to coat. Add a few tablespoons of water and 1 teaspoon of salt and cover with a lid. Steam very gently for 30 minuted to 1 hour (trying to look to often) until meltingly soft. When onions are cooked, remove the lid (raise the heat a little) and cook for a few minutes to evaporate any excess liquid-the liquid should be quite thick. Let cool.

4. Put the cream and rosemary leaves into a saucepan and heat until almost boiling. Remove from heat and leave [covered] to infuse as long as possible

5. Put garlic cloves into a small sauce pan and just cover with olive oil, simmer over gentle heat for 40 minutes or until golden and soft.

6. Remove the garlic from the oil (you can save it for something, you should keep it refrigerated, and it will separate, so just heat it up and bam! all set). You can strain the cream or not. Poor until a blender, and then add the garlic and egg yolks. I did not have a blender handy to I tried to whisk it...yeah that did not work so well. Add in the extra rosemary, salt, pepper, and nutmeg.

7. If using tart pan put on a baking sheet, if not forgo the baking sheet. Spoon the cooled onions evenly into crusts, filling just about half full. Pour the rosemary garlic cream over the top. Bake for 15-20 minutes (depending on the size) or until pale and golden brown on top.

garnish with olives (yuck) or rosemary or even no garnish.

Cupcake Cake

I made it with my recipe that I use the concentrate for. For this one I used Strawberry Breeze mix (it had apple and pineapple mixed in)

Donuts

Its from Betty Crocker....

vegetable oil (for frying)

3 1/2 c flour

1 c sugar

3/4 c milk

2 T shortening (I used butter)

3 t baking powder

1/2 t salt

1/2 t cinnamon

1/4 t nutmeg

2 ea. eggs

Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 375F Beat 1.5 cups of the flour and the remaining ingredients in 1.5-quart bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour. Turn the dough onto generously floured cloth-covered board; roll around lightly to coat with flour. Gently roll 3/8 inch thick Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 1.5 minutes on each side. Remove carefully from oil (do not prick surfaces); drain. Serve plain or shake one at a time in a bag with powdered sugar.

For the chocolate frosted one I metaled some chocolate and butter and spread it on the donuts and then dipped them into chocolate sprinkles.

Marble Cupcakes

It was one of my friends last softball game so I made cupcakes that look like softballs

I used the recipe from Hello, Cupcake!

2 1/2 cup flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup milk

1/2 cup vegetable (I used 1/2 cup melted butter)

1+ tsp Vanilla

1 stick of butter

1 cup of sugar

Beat butter and sugar, add eggs one at a time

alternately add the wet ingredients and dry, ending with dry.

I separated out some batter and added some water and powdered Chocolate.

Bake at 350* for 15-20 minutes

They were very crumbly

Eggplant Parmesan

woot savory from me!!

and this was nice and easy.

I thinly sliced an eggplant and then coated in egg and then Italian Bread Crumbs and Parmesan Cheese. Then I heated up for Vegetable oil, but you can use Olive Oil. You fry it until it is nice and crispy. Then spray a pan and put some tomato sauce on the bottom. Layer eggplant, sauce, and cheese until you are out of eggplant. Top with sauce but NOT cheese.

I bake it for about 15 minutes and then put in it for 15 more minutes, after 10 minutes I turned my oven to broil to make the cheese nice a brown.

For the cheese in the layers I used a 4 cheese mix, but it is all up to you what you want. The top was (white) cheddar cheese infused with roasted garlic.

I got the general recipe/idea from a friend of a friend.

Lemonade Cupcakes

So I just really like this recipe. It is the same one I used for the Pina Colada Cupcakes and the Strawberry Daiquiri Cupcakes I also added yellow food coloring because it looked boring...and I did let it rest for 30-minutes - 40-minutes ish.

S'more Tarts

So these are the only 3 that came out resembling a tart. I think I used the wrong mini muffin pan I should not have used the black one :( oh well...we are is the "recipe" or the beginning of one.

CRUST
1 cup graham cracker crumbs
4 T butter, melted
1/4 cup sugar

bake like 5 minutes

melt 3 oz chocolate and 2 T butter in a small pot (no water bath) and stir until smooth.

spoon some chocolate into the graham cracker crusts and them top with marshmallow fluff. Put under the broiler until the fluff is lightly browned.

make 12-ish

Watermelon basket (lol so not baked)

wooot a watermelon basket! I want to make another one sometime soon-ish I will post steps then :)

Rainbow Cupcakes

So I have a birthday party I am going to tomorrow and there are going to be kids so I stayed away from my current "mixed drink cupcake" phase.

ingredients
2 cup white sugar
1 cup butter
2 eggs
4 teaspoons vanilla extract
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1 cup milk
neon food coloring (purple, pink, green, blue)

directions
1. Preheat oven to 350 degrees F Grease muffin cups or use liners
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth.
3. Pour or spoon batter into 4 small bowls. Add one color to each bowl and stir in. Add a dolp of each color to the prepared muffin cups. DO NOT STIR
4. baked 20-25 minutes

Obviously you don't have to use neon colors or 4 they would be sweet for a school function using the school's colors or sports too...okay anything the involves colors. And I made these with Raspberry extract once they were yummy yummy yummy.

The frosting I used the Wilton's its like the Betty Crocker but stands up wayyyy better to piping. Especially if you have hot hands like mine.

Cream Cheese Almond tarts

So I would like to start off by saying I got a job! At Wal*Mart...in the bakery department so you better believe I will take some photos of my work because that is the way I am.

okay so now onto the Tarts. I want to just get it our there. They are a pain! the fall apart wayyyy to easy. I can never figure out the right amount to put into the little muffin tin. I have made these loads of time and can never get it right. But my sister Kristina wanted them and she got into University of Vermont so she can get them!

So I have made them in silicon mini muffin tins and it works nicely.

Sooo as always here is the [pain in the butt] recipe

Crust:
1 stick (4 oz) Butter
4 oz Cream Cheese
1 cup Flour
1/2 tsp salt (unless using "salted" butter then omit)

Mix all ingredients by hand until nice and combined. Shape into 24 balls, place in each mini muffin cup, and make into little cup make sure the bottom and walls are not too thin (lol or thick good luck) (Spraying the muffin tin makes no difference, for me)

Filling:
2 eggs
1 tsp vanilla
1/2 cup brown sugar
1/2 cup (about) Almonds, you can use any nut you want.

wisk everything and spoon into crust, do not over fill.

Bake tarts at 350* for 20-23 minutes

well enjoy.