Fresh Fruit Tart

Hey everyone – I’m back! I apologize that I haven’t been posting for a minute (more like 8 months), but I’ll get to that in a second. I wanted to share my favorite Fresh Fruit Tart recipe with you all, as it’s the perfect time to whip up this delicious summer treat before we officially enter the fall season (p.s. where did the summer go?!).

fresh fruit tart

Now about my absence – the beginning of 2017 was a bit hectic, as we relocated to our home state of Vermont, and I began a Paralegal position at my favorite company of all time, Ben & Jerry’s. It was a very fast transition, and blogging kind of fell to the back burner. Once things became settled in Vermont, I had a period of time where I wasn’t really sure if I wanted to blog (part of my quarter-life crisis, I think), and therefore, lost all motivation to blog. I just wasn’t seeing the blog as something that I was excelling in – my page views weren’t strong, no opportunities were arising, and it was a lot of time and effort I felt that I was putting into absolutely nothing.

Recently, I had somewhat of an “Aha” moment, where I realized that I should be blogging for myself, and not necessarily for anyone else. If blogging makes me happy, why should I stop? And that’s why today, I decided to finally post. I made this fruit tart back in January (I think?), and it has been sitting in my draft folder, waiting to be written. I was super proud of this fresh fruit tart because A. it was delicious, and B. I was really pleased with how the photos came out. Learning how to use my camera is a daunting task, but I’m learning more tricks with the more photos I take.

So, after lots of blabbering, here is my Fresh Fruit Tart recipe! If you try it out, please let me know what you think of it, or send me a photo. I love to see others trying out recipes that I love and create.

*Recipe adapted from Sally’s Baking Addition*

XO,
Becky Lee

fresh fruit tartfresh fruit tart

Fresh Fruit Tart Ingredients:

For the crust:

  • 2 tablespoons heavy cream (cold)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 and 1/3 cups all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon salt
  • 1 stick unsalted butter (cold and cubed)

For the filling:

  • 8 ounces mascarpone, at room temperature
  • 1/2 cup heavy cream (room temperature)
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract

For the topping:

  • Fresh berries of your choosing – strawberries, raspberries, blueberries, etc.

Directions:

  1. Whisk the heavy cream, egg, and vanilla together in a bowl and set aside.
  2. Whisk the flour, confectioners’ sugar, and salt together in a bowl.
  3. Using a pastry cutter, cut in cubed butter into your dry mixture until the mixture is crumbly.
  4. Combine the wet ingredients with the dry ingredients.
  5. Place the dough on a lightly floured surface and flatten into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for at least one hour.
  6. After at least one hour, remove your dough and roll out into a circle. Place into a greased 9-inch tart pan and press the dough down into the pan and up the sides until it is even all around. Freeze the dough in the tart pan for one hour.
  7. After your dough has been freezing for one hour, preheat your oven to 400°F.
  8. Bake pie crust for 20 minutes. Allow the crust to cool completely before assembling.

For the mascarpone cream filling:

  1. Using a KitchenAid (or any other handheld or stand mixer), beat the mascarpone for 1 minute on medium-high speed. Then, add the heavy cream very slowly with the mixer on low. Next, add the confectioners’ sugar and vanilla. Beat on medium-high speed until light and fluffy. Spread into cooled crust. Refrigerate until ready to garnish with fruit.
  2. Garnish the tart with fresh fruit of your choice, and enjoy!

SaveSaveSaveSaveSaveSaveSaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Continue Reading

Cherry Linzer Bars

homemade cherry linzer bar recipe homemade cherry linzer bar recipe homemade cherry linzer bar recipe homemade cherry linzer bar recipehomemade cherry linzer bar recipe

It’s December, which means it’s time for holiday baking! I’m sure you can all imagine how excited this makes me. Recently, I won a baking competition held at my work. It was quite fun – we had to supply 6 dozen of a dessert of choice (I made my Naughty Brownies, of course). And as the winner of this competition, I received a prize, which was a Good HouseKeeping Holiday Cookbook! I was, of course, eager to bake a recipe from this cookbook. And the first to catch my eye was this homemade Cherry Linzer Bar recipe.

I have never made these before, so my first attempt wasn’t too bad, though I would make a couple of adjustments my next time around. First off, maybe go light on the hazelnuts, or possibly substitute the hazelnuts? I think I expected these to taste more like jamb thumbprints, so when I took my first bite, I was a bit alarmed by the nutty aftertaste. However, if you’re a hazelnut fan, I think these are a winner! I did bring them to work, and my co-workers didn’t complain – so I’d say that’s a win. Overall, I’d say this is a great holiday cookie – great texture, the perfect amount of sweet, and they look super festive with a dusting of powdered sugar!

Check out this Good Housekeeping Recipe here. I did do a couple of things differently – first, I just used a Cherry Jelly (which I don’t think made much of a change in taste). I also do not have a food processor, so I used my trusty Ninja blender. I think it still did the job – my hazelnuts were completely ground up, so I was happy to realize I may not actually need a food processor. And I think I would like to experiment with a bit less hazelnut, substituting with flour. I’d also like to have even more of the jam mixture – there were some bites that just lacked that delicious cherry goodness. So, a second jar of cherry jelly would definitely be necessary for my next batch.

If you give this recipe a try this holiday season, please leave me a comment below of your thoughts!

Happy December!

XO,

Becky Lee

Continue Reading

Homemade Baked Donuts

homemade baked donut recipe homemade baked donut recipe homemade baked donut recipe homemade baked donut recipe homemade baked donut recipe

Looking for a super easy homemade baked donut recipe for National Donut Day? I’ve got you covered.

I had no idea that National Donut Day was today, but apparently there are now TWO National Donut Days. I can’t say I’m complaining in the least. So I decided it was time to finally share my favorite donuts that I’ve ever made.

I have been dying to make homemade baked donuts for the longest time, so I finally got myself a few donut pans and went on the hunt for a good recipe. When I found a recipe by King Arthur Flour, I knew I had to give it a shot. Here is the recipe that I used for my homemade baked donuts. This recipe is so easy, and you most likely have every ingredient in your kitchen. Plus, the prep time and bake time are so quick! They’re the perfect treat if you need something quick to whip up, and are a bit more impressive than that boxed brownie mix in your cabinet.

Now, on to the fun part – the glaze! Now, you can choose whatever type of glaze you’d like, or even stick to just a simple cinnamon sugar coating. But I went for chocolate glaze, because I can never say no to chocolate. For my baked donuts, I made this really simple glaze recipe and then garnished with some fun autumnal sprinkles!

Homemade Glaze

Ingredients:

  • 1 1/2 cups powdered sugar
  • 4 tbsp unsweetened cocoa powder
  • 3 tbsp milk
  • 3 tsp vanilla extract

Directions:

In a bowl, whisk together powdered sugar and cocoa powder.
Slowly add in milk and vanilla; stir to combine.
Whisk glaze mixture until smooth.

Happy Baking!

XO,

Becky Lee

Continue Reading

Pumpkin Whoopie Pies

pumpkin whoopie piespumpkin whoopie pies pumpkin whoopie pies

I have been talking about Pumpkin Whoopie Pies for as long as I can remember. Growing up, trick-or-treating consisted of visiting the ten or twelve houses on our private, dirt road in the middle of nowhere Vermont. But before we got a sugar buzz off our king-size Hershey bars, we stopped at the neighborhood Halloween party. I faintly remember things like wasabi peanuts (weird, I know) and savory dishes, but the one thing I could never forget was the Pumpkin Whoopie Pies. I remember looking forward to these sweets more than the actually Halloween candy each year, and they have been one of my favorite treats ever since the first bite.

pumpkin whoopie pies pumpkin whoopie pies pumpkin whoopie pies

I decided it was finally time that I take a swing at my own recipe* for Pumpkin Whoopie Pies this fall. I can say with much confidence that this recipe is my favorite that I’ve posted since I started this blog about a year ago.

These did not last long in our household. While I did give some away to friends and threw a few in the freezer, I ate three or four (I can’t even remember) within a few hours of them cooling. So needless to say, these are amazing. These are really, really amazing. Also, they are super easy! Trust me, they’re a one-bowl wonder.

pumpkin whoopie pies pumpkin whoopie pies pumpkin whoopie pies

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tbsp pie spice (if you don’t have this, use a dash or two of cinnamon, cloves, and ginger)

For Filling:

  1. Preheat oven to 350°F. Lightly grease your baking sheets.
  2. Combine the oil and brown sugar. Mix in the pumpkin and eggs.
  3. Add the flour, salt, baking powder, baking soda, 1 teaspoon of vanilla, and pie spice. Ensure to mix well.
  4. Drop large teaspoons of dough onto baking sheets. Bake for 10 to 12 minutes.
  5. While your cookies bake, prepare the Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners’ sugar. Mix and then beat in the shortening and the remaining cup of confectioners’ sugar. Beat your filling mixture until light and fluffy.
  6. Allow your cookies to cool before adding the filling – spread a heaping amount of filling on to one cookie, topping with a second cookie.
  7. Store cool Whoopie Pies in the fridge or freezer (if they last that long).

*Based on this recipe

Let me know in the comments if you try out this recipe – I’d love to know your thoughts!

Happy Baking!
XO,

Becky Lee

Continue Reading

Muddy Buddies – Halloween Edition

Muddy Buddies. So simple, yet so, so good! Muddy Buddies have been a favorite treat of mine for a long time now. They were actually the choice favorite with my best friends in high school. Our sleepovers never failed to have sweatpants, TV, and Muddy Buddies (and yes most of the time we ate the whole batch, followed by stomach aches).

I had a craving recently for Muddy Buddies but decided I wanted to put a festive twist on the recipe in celebration of fall. So here folks is my Halloween Muddy Buddies recipe! This recipe will get your sugar high, your taste buds happy, and your fingers covered in powdered sugar.

halloween muddy buddies recipehalloween muddy buddies recipehalloween muddy buddies recipehalloween muddy buddies recipehalloween muddy buddies recipehalloween muddy buddies recipehalloween muddy buddies recipe

Halloween Muddy Buddies Recipe

Ingredients

  • 9 cups Rice Chex or Corn Chex (I used Rice Chex)
  • 1 cup semisweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter
  • 1 tsp vanilla
  • 2 cups powdered sugar (add more or less to your liking)

For the mix-in’s (all are optional)

  • Candy Corn M&M’s
  • Candy Corn and Pumpkins Mix
  • Mini Reese’s
  • Anything else to your liking!

Directions

  • In a large bowl, measure your cereal and set aside.
  • In a microwavable bowl, microwave the chocolate chips, peanut butter, and butter for 1 minute. Stir and microwave for 30 seconds or so until your mixture is fully combined and can be stirred smoothly.
  • Mix in vanilla to chocolate mixture.
  • Pour chocolate mixture on to cereal, ensuring to evenly cover all of the pieces.
  • Pour cereal into a 2-gallon resealable bag.
  • Add powdered sugar, seal the bag, and shake until cereal is evenly coated.
  • Spread cereal on to baking sheet, waxed paper, or tin foil to fully cool.
  • Once your muddy buddies have cooled, it’s time for the fun part! Add in whatever fun and festive candies you’d like, stir to combine, and eat up!

Happy Fall and Happy Eating!

XO,

Becky Lee

Continue Reading

Naughty Brownies

These should probably be outlawed. They are also the highest calorie dessert I’ve ever consumed (not actually sure about that, but I’d say they are up there). This recipe actually came to me in a dream. I’m kidding, but I have been wanting to make something to this extreme for a very long time now. I have seen several variations on this recipe, but I knew with mine that I wanted to incorporate Reese’s (as I am the world’s biggest fan), and I wanted to make them so simple that you could memorize the recipe with ease.

These are my Naughty Brownies. Why are they naughty? You know when all you want to do is binge watch Netflix and eat crap for hours and lounge in your sweats and fuzzy socks? These are what I want accompanying me on days like that. Or how about in the evening, after a long day of eating nothing but healthy food, and all you crave at 8:30pm is chocolate? Naughty brownies are what I want to ruin any chance of remaining low-carb that day.

Now, my photos are quite messy, I’ll admit it. But these babies were still warm when I decided to snap a few photos; so yes, I apologize for showing you gooey, warm, melt-in-your-mouth amazingness. Please forgive me.

naughty brownies naughty brownies naughty brownies naughty brownies naughty brownies

Naughty Brownies

Ingredients

  • 1 package chocolate chip cookie dough
  • 1 package of Oreos (any kind will do, I used Original)
  • 1 box of brownie mix
  • Reese’s Peanut Butter Cups (I used 6 cups)

Directions

  • Preheat oven to 350°F.
  • Follow directions of brownie mix to create batter; set aside.
  • Spread a layer of cookie dough on the bottom of your brownie pan.
  • Add a layer of Oreos on top of your cookie dough (fit as many as you can into the pan!).
  • Pour brownie mix on top of Oreos – you want to ensure the Oreos are fully covered.
  • Chop your Reese’s and garnish on top of brownie batter.
  • Bake for 30-35 minutes. Allow the brownies to cool for about an hour before serving (trust me, you won’t be able to wait that long).

Happy food coma!

XO,

Becky Lee

Continue Reading

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies Peanut Butter Chocolate Chip Cookies Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Ingredients

  • ½ cup butter, softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 cup chunky peanut butter
  • 1 tbsp vanilla extract
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp salt
  • 1½ cup flour
  • Dark chocolate chips (use as many or as little as you’d like!)

Directions

  • Cream together butter and sugars until smooth.
  • Add in the egg and mix until fully combined. Next, add your peanut butter (you can use any type you’d like, I used Teddie All Natural Super Chunky) and vanilla – mix completely.
  • Add baking soda, baking powder, and salt. Next, add flour slowly into the mixture. Fold in chocolate chips.
  • Roll dough into balls and place on a lined baking sheet. Using a fork, gently press a criss-cross pattern into the top of each ball of dough to slightly flatten.
  • Bake at 350°F for 10 minutes, or, bake until cookies are lightly browned on the bottom and the edges.

This recipe is based off this recipe for peanut butter cookies.

XO,

Becky Lee

 

Continue Reading

Blueberry Crisp

My favorite part of blueberry picking? Picking enough berries so that you can make a pie before you consume them all. I think one of my all time favorite summer (and fall) desserts has to be Blueberry Crisp. While I love a good pie, there is something about a crisp that just reaches a new level on the dessert scale. Yes, the photos are messy – but trust me, you won’t care once you taste this.

IMG_2206 IMG_2217IMG_2208
Blueberry Crisp Recipe

  • 3 cups blueberries
  • 2/3 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup quick-cooking oats
  • 1/3 cup butter
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 store-bought pie crust (or if you’re ambitious, you can totally make a homemade crust)*

Preheat oven to 375°F. Place pie crust in pie pan. Arrange blueberries on crust.

Combine brown sugar, flour, oats, butter, cinnamon, and salt in a bowl. Sprinkle mixture on top of blueberries.

Bake for 30 minutes and allow to cool for 10 minutes (if you can possibly wait that long).

*If you’re looking for a lower calorie alternative, ditch the crust. I’ve made this so many times without a crust, and trust me, it’s just as good.

Enjoy!

XO,

Becky Lee

Continue Reading

No-Bake Lemon Fruit Tart

IMG_1972 IMG_1974 IMG_2001 IMG_2002
If you’re in need of a super quick and easy 4th of July dessert – I’ve got you covered. This is my No-Bake Lemon Fruit Tart. Trust me when I say, it may be simple, but it is indulgent. No baking is required for this one, which means it’s essentially fool-proof, and it’s a must during the hot summer months. Plus, I kind of cheated and bought a pre-made crust. Yes, I know I should have made a homemade crust, but come on, it’s a few bucks for a crust that’s already in a storage container and tastes like heaven (no matter what you put on it). That’s a check in my book!

While this is the perfect treat for the holiday, I think it’s a great option for any BBQ or summer gathering. It’s super light, not too sweet, and the fresh fruit make it just that much more summery. While I only used strawberries and blueberries (sticking with the Independence Day theme), next time around I’d also include other fresh fruits like raspberries and kiwis. Whatever floats your boat, because trust me, anything tastes good with this lemon curd / yogurt filling.

Check out my recipe* for this delectable No-Bake Lemon Fruit Tart and let me know in the comments below what you think!

Ingredients:

  • Pre-made graham cracker crust
  • 1 container lemon yogurt (5.3 oz)
  • 1 jar lemon curd (10 oz)
  • 1 1/2 cup heaving whipping cream
  • 2 tsp lemon juice
  • Fresh berries (to garnish)

Directions:

  • In a medium-sized bowl, beat yogurt and lemon curd with whisk until blended. In another medium bowl, beat cream with mixer (either hand-held electric mixer or Kitchen Aid) on high speed until you form stiff peaks. Fold whipped cream into your yogurt and lemon curd mixture. Add lemon juice.
  • Pour tart filling into graham cracker crush tart shell. Place tart in freezer to set (for an hour at least).
  • For the best texture, allow the frozen tart to sit in room temperature for about 10 minutes before serving. Garnish with fresh berries.

*Based on this recipe

XO,

Becky Lee

Continue Reading

Avocado Brownies

Need something sweet, without the instant regret? I’ve seen Avocado Brownie recipes all over Pinterest and have always been intrigued. But I was always hesitant to try them. I’m not really sure why, because I’m known for eating an avocado for lunch on occasion. IMG_1565This weekend I decided to give this fruit a try in one of my favorite baked goods (and yes, avocados are fruits. Atleast, that’s what the first few Google searches said). And I have to admit, these are spot on. I love that there is no oil or butter in this recipe, and compared to a typical brownie, they have significantly less sugar.
IMG_1555These brownies are the perfect amount of decadent, with some added nutrition to make you feel a little better about that sweet tooth. Happy Baking!IMG_1552 IMG_1559 IMG_1572

Ingredients:

  • 1 large avocado
  • 1/4 sugar
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 3 large eggs
  • 1/2 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking soda

Directions:

  1. Preheat oven to 350°F.
  2. In a blender, food processor (or by hand) combine avocado, sugar, maple syrup and vanilla until fully incorporated.
  3. Whisk in eggs.
  4. Add flour, cocoa powder, salt and baking soda and stir until well-combined.
  5. Pour batter into greased 8 x 8 inch pan.
  6. Bake for 25 minutes; toothpick will come out clean when done.
  7. Allow to cool for 20 minutes before cutting and storing.
*Tip to Decrease Over-Indulgence:

Cut brownies and wrap individual pieces in plastic wrap. Store in freezer for longer freshness.

Keeping the brownies out of sight and out of mind will significantly decrease your chances of eating them all right out of the oven!

I based my Avocado Brownies on this recipe.
XO,
Becky Lee
Continue Reading