Raspberry Chocolate Meringues

Raspberry Chocolate Meringues are light, airy, crunchy and delicious “cookies”, with the bottom of each meringue dipped in chocolate!Raspberry Chocolate Meringues are light, airy, crunchy and delicious "cookies", with the bottom of each meringue dipped in chocolate!

Happy Fourth of July! Here’s a great recipe I found from my good friend Betty Crocker! (You’ve heard of her, right?) I adapted “her” recipe just a bit to include chocolate.

YUM! Who doesn’t like the flavor combination of chocolate and raspberry? I know this is one of my favorite flavor combos (next to my all-time favorite of orange and chocolate…but that’s another post!). If you enjoy orange and chocolate flavor combos, be sure to check out my other meringue recipe called Orange Meringue Kisses!

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Is It Difficult To Make Raspberry Chocolate Meringues?

No. If you have never made meringues before, don’t sweat it…they are very easy to prepare. The only time these really take to prepare is the 15-20 minute prep time and a 2 hour baking time on low heat. Make these raspberry chocolate meringues, throw ’em in the oven, then kick back and watch a good movie or read a great book while they are slowly cooking! Easy!

What Exactly Is A “Meringue”?

According to the dictionary, a meringue is “an item of sweet food made from a mixture of well-beaten egg whites and sugar, baked until crisp and typically used as a topping for desserts, especially pies. Individual meringues are often filled with fruit or whipped cream.” So there ya have it. That’s what a meringue is.

When you bake them, they become glorious little crunchy puffs of goodness, and it feels like you are biting into air! Except in this case, the “air” tastes like raspberries and chocolate! Are you following all of this? I hope so.

The raspberry chocolate meringues are drizzled with melted chocolate.

Hope you enjoy these yummy Raspberry Chocolate Meringues! They are really good! Have a great day, and be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

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Author's signatureRecipe Adapted From: http://www.bettycrocker.com/recipes/raspberry-meringues/1bcfabf2-fefe-4441-9704-faf540115dcd

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0 from 0 votes
Raspberry Chocolate Meringues
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
 

Raspberry Chocolate Meringues are light, airy, crunchy and delicious "cookies", with the bottom of each meringue dipped in chocolate!

Category: Cookies
Cuisine: American
Keyword: raspberry chocolate meringues
Servings: 36 meringues
Calories Per Serving: 54 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For meringues:
  • 3 egg whites (at room temp!)
  • 1/4 teaspoon cream of tartar
  • dash of salt
  • 3/4 cup granulated sugar
  • 1/4 cup seedless raspberry jam
  • 5-6 drops red food color
For chocolate glaze:
  • 6 ounces semi-sweet chocolate chips
  • 1 Tablespoon vegetable shortening
Instructions
  1. Preheat oven to 225°F. Line baking sheets with parchment paper.

  2. Place the egg whites, cream of tartar and salt in a medium bowl or the base of a stand mixer. Beat these 3 ingredients until soft peaks form. This will only take a couple minutes. Slowly add the granulated sugar to the egg white mixture. Continue beating until very stiff peaks form. This will take about 10 minutes. Add the raspberry jam and food color; continue to beat for 1 minute on high speed. Fill a pastry bag (use a decorative star tip) with the meringue mixture OR simply spoon 1-inch mounds onto the parchment paper-lined baking sheets.

  3. Bake meringues at 225°F. for 2 hours or until crisp and dry (might take just a bit longer depending on your oven). Remove meringues from heat. Cool cookies completely before removing from the parchment paper.

  4. Melt chocolate chips and shortening in microwave in 30 second intervals. Cook for 30 seconds; stir. If not melted, repeat. Do not burn the chocolate!
  5. Carefully dip the bottoms of each meringue into the chocolate, then place on waxed paper to harden (chocolate side down-it's okay). If desired, drizzle a little chocolate over the tops of each meringue, as well. Let chocolate harden completely, then store in a completely covered container. If left out exposed to air, the meringues will become "tacky" and will lose some of their crunch, so this is very important!

Nutrition Facts
Raspberry Chocolate Meringues
Amount Per Serving (1 meringue)
Calories 54 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 6mg0%
Potassium 36mg1%
Carbohydrates 8g3%
Sugar 7g8%
Vitamin C 0.2mg0%
Calcium 3mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Raspberry Chocolate Meringues are light, airy, crunchy and delicious "cookies", with the bottom of each meringue dipped in chocolate!

 

 

 

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Coffee Ice Cream

Homemade coffee ice cream is rich and creamy, is easy to make with only a few ingredients, and is the perfect frozen treat on a hot summer day!Homemade coffee ice cream is rich and creamy, is easy to make with only a few ingredients, and is the perfect frozen treat on a hot summer day!

Coffee Ice Cream…yum. It sure sounds good right now! I am sitting here in my Pacific Northwest home, writing this simple homemade ice cream recipe on a day where it will be hitting 95 degrees! A bit of a heat wave today for us Oregonians. Whew…it’s hot out there!

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When it’s this hot outside we LOVE making homemade ice cream! My husband and I love the flavor of this simple and delicious, creamy, and COLD coffee ice cream. I’ve made this recipe too many times to count, for our family and friends. Call me crazy, but I’ve even been known to package up pints of homemade ice cream as surprise gifts for friends!

So Many Ways To Enjoy Coffee Ice Cream!

I’ve added in various ingredients at times (as the mood hits). Some favorite things we enjoy adding are chocolate chips, chocolate fudge, etc. I’ve even served this coffee ice cream on top of brownies, or molten lava cakes (see photo below). This yummy ice cream is always a big hit, whichever way I serve it. We all scream for ice cream, right?

Coffee ice cream on top of molten lava cake with syrup and whipped cream

Enjoy this basic coffee ice cream recipe, but make it YOUR OWN! Add whatever goodies you think would make this even better than it already is!

Coffee Ice Cream in a glass serving bowl.
Nothing beats a cup, bowl, or cone with some great homemade coffee ice cream in it (and maybe a bit of hot fudge), on a hot, summer day. I hope you enjoy this recipe, made in your very own ice cream maker.

Coffee ice cream with fudge topping, in a blue mug

The Ice Cream Maker I Use

I love the convenience of my Cuisinart Frozen Yogurt, Ice Cream and Sorbet Machine. NO- I am NOT compensated by the manufacturer for saying that…I just LOVE my ice cream maker!. There is no need for ice or rock salt. This machine just plugs into an electrical outlet, and goes to town making great ice cream ready to eat in about 20 minutes!

I use this electric machine to make ice cream.

I can’t even begin to count how many times I’ve made this coffee ice cream over the years! Sure do hope you will give this delicious ice cream a try… I’m sure you will enjoy it!

Looking For More ICE CREAM Recipes?

You can find all of my ice cream recipes in the Recipe Index, which is located at the top of the page. I have quite a few of them you’ll really enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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Have a GREAT day!

Author's signature

Recipe Source: Cuisinart Instruction and Recipe Booklet, page 9 ( copyright 2002 Cuisinart)

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Coffee Ice Cream
Prep Time
5 mins
Cook Time
0 mins
Freezing Time
25 mins
Total Time
30 mins
 
Homemade coffee ice cream is rich and creamy, is easy to make with only a few ingredients, and is the perfect frozen treat on a hot summer day!
Category: Dessert
Cuisine: American
Keyword: coffee ice cream
Servings: 12 1/2 cup servings
Calories Per Serving: 203 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup whole milk , well chilled
  • 3/4 cup granulated sugar
  • 3 Tablespoons instant coffee crystals (or espresso powder)
  • 2 cups heavy whipping cream , well chilled
  • 1 teaspoon vanilla extract
Instructions
  1. Place the milk, granulated sugar and instant coffee crystals (or espresso powder) into a medium sized mixing bowl.
  2. Using a hand mixer (on low speed) or a wire whisk, mix these three ingredients until the sugar and coffee crystals are dissolved. This will take about 1-2 minutes.
  3. STIR in the heavy whipping cream and the vanilla extract.
  4. Once all ingredients have been combined, pour the ice cream mixture into the canister of your ice cream machine, and freeze according to manufacturer's instructions.
Nutrition Facts
Coffee Ice Cream
Amount Per Serving (0.5 cup)
Calories 203 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 56mg19%
Sodium 24mg1%
Potassium 100mg3%
Carbohydrates 15g5%
Sugar 13g14%
Protein 1g2%
Vitamin A 615IU12%
Vitamin C 0.2mg0%
Calcium 51mg5%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Homemade coffee ice cream is rich and creamy, is easy to make with only a few ingredients, and is the perfect frozen treat on a hot summer day!

 

 

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Cinnamon Raisin Bread

Delicious Cinnamon Raisin Bread can be made by hand, or in a bread machine. A delicious loaf that tastes wonderful toasted or used for French toast!Delicious Cinnamon Raisin Bread can be made by hand, or in a bread machine. A delicious loaf that tastes wonderful toasted or used for French toast!

Does anyone out there love the smell of a fresh baked loaf of bread? I know I sure do. Well, how about a recipe for Cinnamon Raisin Bread… that extra burst of cinnamon flavor and chewy raisins, makes this a homemade bread loaf I’m pretty sure you will love!

I really enjoy baking bread, using a handy dandy bread machine that I received as a gift several years ago. It’s a real time saver for me to be able to dump the ingredients into the machine, turn it on, and walk away. I can come back a few hours later to a wonderful hot loaf of bread. Best part? The smell of that cinnamon raisin bread baking… don’t even get me started.

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Do I Have To Have A Bread Machine To Make This Cinnamon Raisin Bread?

NOPE! The good news here is that you DON’T have to own a bread machine to make this delicious loaf of cinnamon raisin bread. Aren’t you glad? You can make it all by hand (with a little help from a dough hook on a stand mixer or your own brute strength!)

This simple recipe transforms into a delicious soft cinnamon-raisin filled bread that is wonderful toasted or even used to make French Toast (my preferred way – oh yes…so good!).

Yes, it’s so easy, even our family monster “BIFF” can make it!

As you can see from this picture (below), our family monster, named BIFF, helped me make this loaf of cinnamon raisin bread. BIFF (in all his hideousness), makes random practical joke appearances throughout the year in our home. My dislike for Biff knows no limits… he creeps me out!

My practical joker husband once stuck scary BIFF into a huge Christmas wreath hanging over our fireplace in the living room. I hosted an entire cookie exchange party for 20 women in our home one evening BEFORE ever noticing it was hanging there, right by our Christmas tree… ugh!

At least this time BIFF didn’t surprise me in the refrigerator, our bed, my office chair or in our pantry, as he has previously! I have my sneaky, evil husband to thank for the heart attack it almost gave me, finding him there! Most people would hate this as much as me, right? Sigh.

Biff, our scary family FIEND, holding a loaf of cinnamon raisin bread.
Biff, our family FIEND, has been busy baking bread!

Soooo… BIFF and I hope you will enjoy this delicious recipe for Cinnamon Raisin Bread…it’s a keeper! Try making French toast with this bread. Thanks for stopping by today, and I hope you come back soon for more family-friendly recipes. Have a GREAT day.

Looking For More BAKED BREAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite baked bread recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From: http://www.momontimeout.com/2013/02/simply-divine-cinnamon-swirl-bread/

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0 from 0 votes
Cinnamon Raisin Bread
Prep Time
3 hrs 30 mins
Cook Time
30 mins
Total Time
4 hrs
 
Delicious Cinnamon Raisin Bread can be made by hand, or in a bread machine. A delicious loaf that tastes wonderful toasted or used for French toast!
Category: Bread
Cuisine: American
Keyword: cinnamon raisin bread
Servings: 10 slices (1 large loaf)
Calories Per Serving: 110 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3/4 cup warm water
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup milk , warmed slightly
  • 3 1/2 Tablespoons butter , melted
  • 1 egg (at room temperature!)
  • 4 - 4 1/2 cups all-purpose flour
  • 1 3/4 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 3/4 cup raisins
  • non-stick baking spray
Instructions
  1. In a small bowl, place the warm (not hot) water. Sprinkle the yeast over the top of the water. Let this stand for about 5 minutes. Bubbles should appear in the water (this lets you know the yeast is active)
  2. In a medium sized bowl, beat the milk, sugar, butter and room temp egg together.
  3. Add the yeast mixture to this.
  4. In a separate medium sized mixing bowl, place the flour, salt and cinnamon. Whisk to combine. Add 2 cups of flour mixture to the yeast and milk mixture. Beat until the batter is smooth.
  5. Add the remaining flour, mixture (a little at a time).
  6. Switch to a dough hook on a stand mixer and beat for an additional 5 minutes OR continue kneading the dough by hand for 5 minutes.
  7. Shape the dough into a smooth ball and place it in a large bowl that has been sprayed lightly with non-stick spray. Cover with a tea towel and let the dough rise for 1 1/2 hours or until doubled in size.
  8. Once doubled in size, punch down dough; ADD RAISINS, then knead it several times on a lightly floured work surface to fully combine raisins into the dough.
  9. Roll the dough out into a 9x15 inch rectangle. Starting with the narrow end, roll up the dough tightly. Pinch the edges together, to seal.
  10. Tuck the ends of the loaf under slightly, and carefully place the loaf into a 9x5 inch loaf pan that has been lightly sprayed with non-stick spray.
  11. Cover the dough with a tea towel, set in a warm place and let dough rise for an hour.
  12. Preheat oven to 350 degrees. Bake the bread for 30 minutes, or until the loaf is golden brown.
  13. Remove bread pan to a wire rack to cool. Let cool slightly before removing bread from pan. Enjoy!
Nutrition Facts
Cinnamon Raisin Bread
Amount Per Serving (1 slice)
Calories 110 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 28mg9%
Sodium 283mg12%
Potassium 137mg4%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 165IU3%
Vitamin C 0.6mg1%
Calcium 24mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious Cinnamon Raisin Bread can be made by hand, or in a bread machine. A delicious loaf that tastes wonderful toasted or used for French toast!

 

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Farfalle Pasta with Arugula and Sun-Dried Tomatoes

Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!

A few nights ago I made this Farfalle Pasta with Arugula and Sun-Dried Tomatoes for our dinner. I found the recipe on Pinterest, and noticed the original recipe was from celebrity chef, Mario Batali (from the TV Show “The Chew”. It sounded good, so I decided to give it a try.

I was happy that two of the main ingredients in the dish were sun-dried tomatoes and arugula. Hmmm…how convenient! Last Fall I dehydrated some of the yummy tomatoes from my garden, and still had some nestled in a jar of olive oil. I am growing arugula in my garden this year, so out to the garden I went to gather the amount needed for this recipe. The original recipe called for spaghettini pasta, but I decided to go with Farfalle (bow-tie pasta), because I had it in my pantry! I made a couple of minor tweaks to the original recipe to suit our taste, then prepared it for dinner! It was really quite good (and TOTALLY easy to make!).

My husband and I loved that this is not a “heavy” pasta dish (AKA “Gut-Bomb”), loaded down with thick sauces. The concentrated flavor of sun-dried tomatoes, paired with the slightly “peppery” taste of the arugula, a touch of white wine, a little Parmesan cheese, etc. makes this a great entree!

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Prepping Some Of The Ingredients

Here’s how to make this dish: Get your ingredients prepped before beginning. Arugula from the garden. Check. Sun-Dried Tomatoes in oil. check. Minced garlic. Check. Begin cooking the pasta according to package directions, remembering to reserve the starchy cooking water when done.

Arugula, sun-dried tomatoes and garlic, ready to add to the pasta dish.

Making the Sauce

Gently cook the garlic in olive oil. You will notice how it smells pretty good in the ol’ kitchen right now!

Minced garlic is cooked in hot olive oil.

Add the sun-dried tomatoes and some red chili flakes to the garlic. Stir well to combine and keep the garlic from burning.

Sun-dried tomatoes and red chili flakes are added to the garlic in the skillet.

Pour white wine and some of the starchy pasta water (from cooking the pasta) into the skillet.. Give it all a good stir to combine these ingredients.

White wine and starchy pasta water are added to the sun-dried tomatoes.

Last Steps

Add the al dente cooked and drained pasta and arugula to the tomato mixture. Use tongs to combine. The heat will wilt down the arugula. The farfalle pasta with arugula is starting to look pretty good, right?

Drained pasta and arugula are added to the skillet.

Sprinkle the pasta with some Parmesan cheese, bread crumbs and a little extra salt, to taste. Toss to combine. Now it’s REALLY smelling good in the ol’ kitchen! Make sure the ingredients are heated through, and then the dish is ready to enjoy.

Farfalle Pasta with Arugula is mixed with Parmesan cheese and bread crumbs.

Serve The Farfalle Pasta With Arugula and Sun-Dried Tomatoes

Divide the farfalle pasta with arugula evenly between serving plates. Garnish each serving with extra bread crumbs, Parmesan cheese, and serve hot. Easy Peasy.

Farfalle Pasta with Arugula and Sun-Dried Tomatoes, on a plate, and ready to eat.

See? That wasn’t very hard to make, was it? Trust me- the farfalle pasta with arugula and sun-dried tomatoes really tastes GOOD! 

A serving of Farfalle Pasta with Arugula and Sun-Dried Tomatoes, topped with bread crumbs. Hope you enjoy this meal!  I enjoyed the simplicity involved with making this dish, and was pleasantly surprised how much flavor was in every bite! I hope you’ll give it a try when you want to get dinner on the table in a short amount of time! The recipe serves 4, so there’s plenty for everyone! Have a great day!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes featuring pasta, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signatureRecipe Adapted From: http://abc.go.com/shows/the-chew/recipes/Mario-Batali-Spaghettini-Sun-Dried-Tomatoes-Arugula

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Farfalle Pasta with Arugula and Sun-Dried Tomatoes
Prep Time
10 mins
Cook Time
13 mins
Total Time
23 mins
 

Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!

Category: Entree
Cuisine: Italian
Keyword: farfalle pasta
Servings: 4
Calories Per Serving: 471 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/8 cup olive oil
  • 4 garlic cloves , minced (or thinly sliced)
  • 8 oil packed sun-dried tomato halves , sliced
  • 1/8 cup dry white wine
  • 1 Tablespoon salt (for pasta water)
  • 3/4 lb. Farfalle (bow-tie) pasta
  • 3 cups baby arugula , trimmed
  • 8 quarts water (to cook pasta)
  • 1/2 teaspoon red chili flakes
  • 1/3 cup bread crumbs
  • 1/3 cup Parmesan cheese (green shaker can variety)
  • Additional salt and pepper , to taste
Instructions
  1. Make the sauce: Bring the water to a boil in a large stockpot. Add the Tablespoon of salt to the boiling water.
  2. While the water is coming to a boil, heat the olive oil (medium heat) in a large skillet.
  3. Add the minced garlic to the olive oil and saute it until it is golden brown. This only takes a minute or so. Be careful NOT to burn the garlic!
  4. Add the white wine and the sun-dried tomatoes to the oil/garlic mixture in the skillet. Bring this to a boil, then remove skillet from the heat.
  5. Make the pasta: Drop the Farfalle into boiling, salted water. Cook the past for 1 minute less that the package instructions say. right before the pasta is finished, ladle out 1/4 cup of the pasta cooking water (be careful...it's HOT).
  6. Drain pasta, then add pasta and chili flakes to the skillet with the tomato mixture.
  7. Heat on medium heat, stirring the pasta, etc. This liquid will begin to be absorbed into the pasta as it finishes cooking.
  8. Add arugula to the skillet and mix well. Cook for another minute or so, until pasta is nicely coated with the sauce.
  9. Add Parmesan cheese and breadcrumbs to top of pasta.
  10. Taste pasta, to determine whether to add additional salt and pepper. We found adding a bit of salt and a little bit extra Parmesan to the pasta made it perfect!
  11. Serve immediately while pasta is hot! Garnish with additional breadcrumbs or Parmesan cheese, if desired. Enjoy!
Nutrition Facts
Farfalle Pasta with Arugula and Sun-Dried Tomatoes
Amount Per Serving (1 g)
Calories 471 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 2068mg90%
Potassium 368mg11%
Carbohydrates 73g24%
Fiber 3g13%
Sugar 3g3%
Protein 16g32%
Vitamin A 570IU11%
Vitamin C 9.3mg11%
Calcium 222mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!

 

 

 

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Boysenberry Shortbread Tart

Boysenberry Shortbread Tart features fresh berries, and buttery streusel topping on a shortbread crust! This yummy dessert will be a family favorite!Boysenberry Shortbread Tart features fresh berries, and a buttery streusel topping on a simple shortbread crust! This yummy dessert will be a family favorite!

I love boysenberries. I love shortbread. Combine them and you will have this amazing Boysenberry Shortbread Tart, with fresh berries, and a buttery streusel topping on a simple shortbread crust! This yummy dessert will be a family favorite! !

I’ve been making an Apple Shortbread Tart for many years now. One day last summer, after picking fresh boysenberries at a local U-Pick farm, I decided to play around with the recipe just a bit and create a new version using BOYSENBERRIES!

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My Love for Boysenberries Began Early In Life

I grew up in Southern California and always enjoyed the times our family was fortunate enough to go to Knott’s Berry Farm, where one of our favorite treats to get there was a piece of fresh baked boysenberry pie. You can click on the link for boysenberry to see a brief history of how this berry came to exist. It was their signature dessert!

My Great Aunt Juanita also grew boysenberries in her backyard! As a kid, when we would visit in the summer, she would let us pick a few, and she would always make a big boysenberry cobbler for dessert. Oh man…what memories –  and to this day, boysenberries are still my absolute favorite berry!

Boysenberry, fresh picked straight off the vine!

I love to make boysenberry jam, boysenberry pie and boysenberry cobbler! And now, I love Boysenberry Shortbread Tarts! I LOVE boysenberries (I know…I’m repeating myself, but it’s true!) I pick enough each summer and flash freeze them so they will last all year long…ooh…they are soooo good!

Making the Shortbread Crust Is EASY!

The shortbread crust is made by blending butter, flour, sugar, and salt until the mixture is crumbly (about the size of peas). This can be done using a food processor OR by using a hand held pastry blender.

Mixing sugar and butter to make shortbread crust for tart

Once reduced to about the size of peas, two egg yolks are added to the shortbread crust ingredients and mixed in. I typically use a food processor to do the blending, because it only takes a few pulses to get the job done!

Egg yolks are added to shortbread crust mixture in food processor

Once processed, the shortbread crust mixture is packed down onto the bottom and sides of a tart pan (the kind with removable bottom).

Shortbread mixture is packed into tart pan to form crust

Fill the Crust And Bake

To create the filling, I used a boysenberry pie filling recipe I’ve used for years from a Pillsbury cookbook. It’s really simple to make. The filling is poured into the shortbread crust, and topped with streusel before baking.

So there ya have it… my little boysenberry shortbread tart EXPERIMENT.  Make it, bake it, let it cool. Then all that’s left is to cut a slice, take a bite (well, several bites!), and be delighted to discover just how amazing tasting this dessert is! Oh my goodness! It is so delicious!

Baked boysenberry shortbread tart on serving platter

Who Wants A Bite Of Boysenberry Shortbread Tart?

The crust is buttery (as all good shortbread should be, right?), and is easy to make. I use a tart pan with a removable bottom, which helps to get this tart out of the pan and onto a pretty serving platter.

Slice of boysenberry shortbread tart on plate, served with whipped cream

I really hope you will give this great tasting dessert a try. If you cannot find boysenberries easily (a friend who lives in Tennessee told me recently via Facebook that they are often difficult to find), I guess you could use blackberries. I’ve never tried them in this recipe, but they are fairly close in taste to a boysenberry.

Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. You might also want to try different variations on this recipe, such as Apple Shortbread Tart or Peach Shortbread Tart.  Both of these fruit versions taste totally amazing, too! Enjoy, and have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signatureShortbread Tart Recipe Adapted from : Shari Altree
Boysenberry Filling Source: Pillsbury Cookbook, copyright 1973, by the Pillsbury Company

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Boysenberry Shortbread Tart
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Boysenberry Shortbread Tart features fresh berries, and a buttery streusel topping on a simple shortbread crust! This yummy dessert will be a family favorite!

Category: Dessert
Cuisine: American
Keyword: boysenberry shortbread tart
Servings: 8 slices
Calories Per Serving: 478 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the crust:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup butter
  • 2 egg yolks
For the filling:
  • 4 cups boysenberries
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon cinnamon
Instructions
  1. Preheat oven to 400 degrees.
  2. Make the shortbread crust: Blend all crust ingredients(except egg yolks) until the butter is reduced to the size peas. (You can use a fork, a pastry blender or a food processor). Add the 2 egg yolks and mix well to blend. **Set aside 1/4 of this mixture and save for later**. Using the remaining 3/4 of the crumbs, pat them down over the bottom and up the sides of a tart pan with removable bottom disk (this is what I use) or a pie pan. Make sure crust is firmly pressed down into the pan and into the pleated sides to form a solid crust.

  3. Make the boysenberry filling: Place the boysenberries in a large bowl. Add the sugar, flour and cinnamon. Mix gently to coat the boysenberries. Once the berries and dry ingredients are mixed together, gently spoon the berries into the crust.

  4. Sprinkle the reserved 1/4 of the crust mixture over the top of the berries. Cover the entire top of the tart.

  5. Bake the tart at 400 degrees for 15 minutes, then reduce heat to 350 degrees and bake until the top begins to turn a golden brown (approx. 25-30 minutes, depending on your oven). Just keep an eye on it and remove tart when top is golden brown. Place tart pan on a wire rack to cool. Once cooled, if using a tart pan, hold your hand on the bottom of the tart and gently press upward on the metal disk to release the tart from the pan. Place the tart (keeping disk on the bottom of tart) on serving dish, slice and serve warm, with whipped cream or vanilla ice cream. ENJOY!
Nutrition Facts
Boysenberry Shortbread Tart
Amount Per Serving (1 slice)
Calories 478 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 94mg31%
Sodium 228mg10%
Potassium 140mg4%
Carbohydrates 73g24%
Fiber 4g17%
Sugar 42g47%
Protein 5g10%
Vitamin A 640IU13%
Vitamin C 2.1mg3%
Calcium 33mg3%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Boysenberry Shortbread Tart features fresh berries, and a buttery streusel topping on a simple shortbread crust! This yummy dessert will be a family favorite!

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Chocolate Dream Cups with Raspberry Mousse

Chocolate Dream Cups with Raspberry Mousse are edible chocolate “cup shells” filled with creamy raspberry mousse! Perfect bite sized treats for any event!Chocolate Dream Cups with Raspberry Mousse are edible chocolate "cup shells" filled with creamy raspberry mousse! Perfect bite sized treats for any event!

What a mouthful…Chocolate Dream Cups with Raspberry Mousse. Bet ya can’t say that ten times in a row… ESPECIALLY while stuffing these delicious bite-sized treats into your mouth!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

These cute little chocolate dream cups with raspberry mousse are just one of the desserts I brought to our family’s Easter brunch this year, along with Spring Flower Sugar Cookies, Lemon Curd Filled Won Ton Cups, and Chocolate Chip Cheesecake-Swirl Brownie Bites (as seen in photo below).

The way I figure it is, if you can just EAT the container that holds the raspberry mousse, the less dishes there will be to clean up. That works for me just fine! These cute little treats with raspberry mousse in a totally edible chocolate shell taste wonderful! They are the perfect “little yummy bites” to take to a party or a potluck where you’re the person who gets to bring dessert.

Dessert table including chocolate dream cups with raspberry mouse.

Making The Edible Shells For Chocolate Dream Cups

The prep work on these chocolate dream cups is where you will need to spend some time. Getting the chocolate shells thicken enough to hold the mousse at times can seem daunting, but fear not! It CAN be done, and the results are worth it! It’s a little bit messy, but who cares, right? You are going to create a masterpiece!

Melted chocolate painted inside a cupcake liner for chocolate dream cups.

The photo below is of the “shells” coated with chocolate after the first coating. You will need to do 2-3 coats of chocolate to ensure the chocolate shell will be thick enough to hold the mousse without breaking!

Chocolate dream cups resting on platter while chocolate hardens
Making the Raspberry Mouse Is Easy

It’s VERY easy to make the delicious raspberry mousse that goes in the cute little chocolate shell cups.

A few ingredients to make mousse filling for chocolate dream cups.
Just whip and whip and whip, and before ya know it, the mousse base will be ready for the raspberry puree!

Cream is whipped for raspberry mousse, to fill chocolate dream cups.
It looks so pretty when you add the raspberry puree into the mousse filling!

Raspberry puree is added to whipped mousse filling for chocolate dream cups.
Time To Fill The Edible Chocolate Dream Cups With Raspberry Mouse

Now it’s time to fill these little darlings! See how tiny, but CUTE they are (especially when compared to my ginormous fingers)!!! Little chocolate dream cups! The edible chocolate shells have hardened well, and are thick enough to hold the raspberry mousse.

The paper liners are carefully removed from the chocolate shells, and then the mousse is spooned into each one.

Miniature edible chocolate dream cups are filled with raspberry mousse.
Refrigerate the filled chocolate dream cups in a covered container until the mousse has set up (at least 2 hours or even overnight), then carefully (and I mean carefully!) remove the mini-cupcake papers.

Time To Decorate The Chocolate Dream Cups!

Now make the chocolate dream cups look cute with a small amount of whipped cream and some decorative sprinkles! Voila!  You did it!  Serve these chocolate dream cups with raspberry mousse at any event,  and enjoy!

Chocolate dream cups are topped with whipped cream and sprinkles to serve.Close up of chocolate dream cups with raspberry mousse filling.
I sure hope you enjoy these chocolate dream cups with raspberry mousse… my family sure did! Have a great day, and thank you for stopping by. Please come back again soon.

Looking For More DESSERT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of dessert ideas, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Author's signatureRecipe Source: https://www.hersheys.com/recipes/recipe-details.aspx?id=8026&name=Chocolate-Dream-Cups

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Chocolate Dream Cups with Raspberry Mousse
Prep Time
4 hrs
Cook Time
0 mins
Total Time
4 hrs
 

Chocolate Dream Cups with Raspberry Mousse are edible chocolate "cup shells" filled with creamy raspberry mousse! Perfect bite sized treats for any event!

Category: Dessert
Cuisine: American
Keyword: chocolate dream cups
Servings: 18 servings
Calories Per Serving: 113 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the chocolate shells:
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon vegetable shortening
For the raspberry mousse:
  • 1 pkg. (10 oz) frozen red raspberries, thawed
  • 1 teaspoon unflavored gelatin
  • 1 Tablespoon cold water
  • 2 Tablespoons boiling water
  • 1 cup (1/2 pint) cold whipping cream
  • 1/4 cup confectioner's sugar (powdered sugar)
  • 1/2 teaspoon vanilla extract
  • 3-4 drops red food color
  • 18 miniature paper baking cups
  • whipped cream and decorative sprinkles (for garnish, if desired)
Instructions
  1. To make the chocolate "shells": Put the chocolate chips and the shortening in a small (microwave safe) bowl. Microwave on medium (50%) for 1 minute. Stir. If the chips are not completely melted, place back in the microwave and cook for 15 additional seconds (on medium) at a time, stirring after each 15 second interval, until chocolate chips are melted and well incorporated into a smooth mixture.
  2. Using a soft bristled pastry brush, carefully coat the bottom and the pleated surfaces with the melted chocolate. Try to apply chocolate thickly and evenly (yes this is a bit messy!). Refrigerate chocolate cups for 10 minutes, then re-apply another coat of chocolate to the shells, making sure to cover any thin spots! (you can reheat the chocolate if needed (medium heat for a few seconds). If necessary, repeat a third coating. Cover and refrigerate the chocolate cups (in their paper wrappers) for at least 2 hours or overnight, until ready to fill..
  3. To make the mousse: Drain raspberries; press the berries through a sieve to remove the seeds. Discard the seeds and keep the puree.
  4. Beat the whipping cream, sugar, and vanilla in medium bowl until soft peaks form.
  5. Sprinkle the unflavored gelatin over the Tablespoon of cold water in a small bowl. Let this mixture soften for about a minute. Now add the 2 Tablespoons of boiling water and stir until the gelatin is completely dissolved. The gelatin will be clear. Let this gelatin mixture cool just a bit.
  6. In a separate medium bowl, beat the whipping cream, sugar and vanilla until soft peaks form.
  7. Pour the slightly cooled gelatin mixture into the whipped cream mixture; continue beating until soft peaks become stiff.
  8. Slowly fold the raspberry puree and the red food color into the whipped cream mixture. Refrigerate the mousse for half an hour, then carefully fill the cold chocolate cups.
  9. Refrigerate the filled chocolate cups until set. Carefully remove the paper wrappers. Garnish as desired.
Recipe Notes

**The Prep time includes several hours of refrigeration time- FYI)
Keep leftovers refrigerated!

Nutrition Facts
Chocolate Dream Cups with Raspberry Mousse
Amount Per Serving (1 piece)
Calories 113 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 18mg6%
Sodium 6mg0%
Potassium 66mg2%
Carbohydrates 7g2%
Sugar 5g6%
Protein 1g2%
Vitamin A 200IU4%
Vitamin C 0.1mg0%
Calcium 15mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Dream Cups with Raspberry Mousse are edible chocolate "cup shells" filled with creamy raspberry mousse! Perfect bite sized treats for any event!

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Tomato, Basil and Cheese Appetizers

Tomato Basil Cheese Appetizers feature Roma tomatoes, fresh basil, and melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.Tomato Basil Cheese Appetizers feature Roma tomatoes, fresh basil, and melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice

I don’t remember where I got this recipe originally. I have it written down on a well-used 3×5″ index card that I’ve had for years and years. These little bites of goodness are wonderful… thanks to the thin slices of fresh, ripe Roma tomatoes, chopped fresh basil, and “ooey, gooey” slices of melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.

The recipe makes 24 individual appetizers, so there are plenty to go around at a dinner party or potluck, etc. Put out a platter of these Italian inspired appetizers, and watch what happens…they’re always a big hit…and you can count on them disappearing quickly!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Last year I grew my own basil, garlic, and Roma tomatoes in our raised bed/container gardens, which made it very convenient to make this recipe. Just had to run out in the back yard and do some “grocery shopping”. Now if I could just figure out a way to grow my own Mozzarella cheese, I’d be giddy with excitement!

Basil growing, to be used on tomato basil and cheese appetizers.

See those oblong Roma tomatoes in the pile? They are one of my favorite tomatoes to grow in my garden, and taste wonderful on tomato basil cheese appetizers!

Garden harvest, including Roma tomatoes I used in this appetizer recipe

I sure hope you will give these tasty tomato basil cheese appetizers a try. They really are amazingly good, and don’t take a lot of prep time at all, to make and serve to a hungry crowd!

The tomato basil appetizers are ready to eat!
Hope you enjoy this simple, but tasty appetizer! Have a wonderful day.

Looking For More Simple But Tasty Appetizers?

You can find all of my appetize recipes in the Recipe Index, located at the top of the page. I have quite a few, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signatureOriginal recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Tomato, Basil and Cheese Appetizers
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Tomato Basil Cheese Appetizers feature Roma tomatoes, fresh basil, and melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.
Category: Appetizer
Cuisine: Italian
Keyword: tomato basil cheese appetizers
Servings: 24 appetizers
Calories Per Serving: 115 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 Tablespoon fresh chopped basil (plus additional for garnish, if desired)
  • 1/2 teaspoon minced fresh garlic
  • 3 Tablespoons olive oil
  • French baguette , cut into 24 1/2" thick slices
  • 24 thin slices mozzarella cheese (approx. 6 ounces)
  • 4-5 ripe Roma tomatoes
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix together the salt, pepper, Tablespoon of chopped basil, garlic, and olive oil.
  3. Place the baguette slices on a large baking sheet.
  4. Brush the tops of each bread slice with the olive oil/garlic mixture. Bake for 8-10 minutes or until golden brown. Remove from oven.
  5. Top each slice of bread with 1 slice of tomato, followed by 1 slice of mozzarella cheese.
  6. Drizzle the top of the cheese on each slice with the remaining oil/garlic mixture.
  7. Place baking sheet back into the oven for a minute or two, until the cheese has begun to melt. Remove from heat.
  8. Garnish each slice with a small amount of fresh chopped basil, if desired.
  9. Serve and enjoy!
Recipe Notes

Original Recipe Source: Unknown.

Nutrition Facts
Tomato, Basil and Cheese Appetizers
Amount Per Serving (1 piece)
Calories 115
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tomato Basil Cheese Appetizers feature Roma tomatoes, fresh basil, and melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.

 

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Red, White and Blue Fruit Tart

Enjoy this patriotic fruit tart, with fresh strawberries, blueberries and whipped cream in a pastry crust, topped with strawberry glaze. Enjoy this patriotic fruit tart, with fresh strawberries, blueberries and whipped cream in a pastry crust, topped with strawberry glaze.

July 4th is just around the corner! Time is flying by…does it feel like that to you? It sure does to me. Time to get planning. Last year I made each of us a Red, White and Blue Fruit Tart for dessert, to celebrate Independence Day!

I’d never made individual fruit tarts like this before, but knew where to start: my standard pie crust recipe (from my Mom). As to everything else…unlimited as to what I could do.  I figured why not experiment and see if I could make a fruit tart like I’ve seen in bakeries before?

I knew I needed to make a strawberry glaze to make it just right, so I went in search of a “good” glaze recipe (similar to a strawberry pie glaze). I found one and forged ahead, determined to make a fruit tart worthy of the ol’ red, white and blue celebration!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

This Fruit Tart Is A July 4th Treat Worth Making

Here’s the result… I added a baked pastry star to really add some patriotic spirit, and guess what? These fruit tarts were actually quite delicious…and festive! The red strawberries, blue blueberries (not to be redundant or anything), flaky crust, coupled with a dollop of white whipped cream makes these a July 4th treat worth making!

Red, White and Blue Fruit Tart / The Grateful Girl Cooks!
How To Save Time Making These Tarts

They were fairly easy to prepare, also, which is always a plus in my book! If you want to cut corners and take even less time to put these together, I suggest using pre-made pie crusts or pre-made tart shells, courtesy of your local grocery store.

That would really cut down on the time involved to make the crusts… but if you’re a die-hard like me, you really prefer making your own crust.  Whatever works best for you…that’s my mantra.

Red, White and Blue Fruit Tart / The Grateful Girl Cooks!
I used miniature tart pans that have removable bottoms, which made it very easy to remove the tarts from the pans once completed. They aren’t very expensive…I think I bought 4 of them for around $8 last year. I sure have gotten lots of good uses out of them, and would recommend them for this dessert. I’m pretty sure a miniature pie pan could also be used to prepare these tarts.

Serving The Red, White And Blue Fruit Tarts

When ready to serve, remove the red, white and blue fruit tarts from the pans and place on plates. They look wonderful, especially when served with a cookie “star” on top along with a dollop of whipped cream. 

Red, White and Blue Fruit Tart / The Grateful Girl Cooks!
I hope that you have a wonderful and safe Fourth of July, spent with family or friends, enjoying our great nation, some delicious food, and maybe even some fireworks!  Perhaps you will consider making a red, white and blue fruit tart part of your celebration!

Red, White and Blue Fruit Tart / The Grateful Girl Cooks!

Have a great Independence Day… and enjoy a red, white and blue fruit tart! Thanks for sopping by, and I hope you will come back soon.

Looking For More DESSERT Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of fantastic dessert recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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Author's signature

Pastry Dough Source: DIY – Mom’s Pie Crust
Strawberry Glaze Source: http://allrecipes.com/recipe/strawberry-glazed-pie/

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0 from 0 votes
Red, White and Blue Fruit Tart
Prep Time
4 hrs 30 mins
Cook Time
10 mins
Total Time
4 hrs 40 mins
 

Enjoy this patriotic fruit tart, with fresh strawberries, blueberries and whipped cream in a pastry crust, topped with strawberry glaze.

Category: Dessert
Cuisine: American
Keyword: fruit tart
Servings: 4 tarts
Calories Per Serving: 747 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pastry Crust:
  • 2 cups unsifted all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup vegetable shortening
  • 5-7 Tablespoons cold water
For Fruit Filling:
  • 25-30 fresh strawberries , de-stemmed, hulled, sliced in half
  • 1 cup fresh blueberries
For Strawberry Glaze:
  • 2/3 cup granulated sugar
  • 1 cup water
  • 4 Tablespoons strawberry jello powder
  • 4 Tablespoons cornstarch
For Garnish:
  • Colored decorating sugar (for decorating pastry stars)
  • Whipped cream
Instructions
  1. TO MAKE THE PASTRY CRUST AND THE DECORATIVE STARS: : Mix flour and salt in large bowl (or food processor). Cut in the shortening, using a pastry blender if preparing by hand, or in the food processor, until the crumbs are pea-sized. Sprinkle the dough with the water (begin by only using 5 Tablespoons, then add additional water, as needed), Mix together until a dough ball forms and holds together (don't get it too wet, though).
  2. Place dough ball on a lightly floured surface and roll out (just like you are making a pie crust). Invert a pastry pan over the dough and cut out a circle that is a bit larger than your tart pan. Repeat until you have 4 tart dough circles cut out. Spray each tart pan with a non-stick baking spray. Gently place each dough circle into the tart pans, using your fingers to press lightly into the pan. Try to keep the crust an even thickness. Prick the crust in various places with the tines of a fork to help alleviate some "shrinkage" as the crust cooks.
  3. With the leftover pastry dough, cut out star shapes. Brush stars lightly with water, then sprinkle generously with colored decorating sugar. Bake pastry shells and stars in a 400 degree oven. The tart shells will need to cook for approximately 10 minutes or until golden brown. The stars will take a little less time (so keep an eye on them!-you don't want them to get too brown). When done, remove from oven to a wire rack and let cool completely. Do not remove tart pans until right before you serve them!
  4. TO MAKE THE FILLING: In a medium sized bowl, mix the halved strawberries and blueberries. Set aside.
  5. TO MAKE THE STRAWBERRY GLAZE: Mix the sugar, water, strawberry jello powder, and cornstarch in a medium saucepan. Stir well to combine, then bring to a boil. Boil for 1 minute. Remove from heat. Set aside and let sauce cool slightly.
  6. TO ASSEMBLE FRUIT TARTS: Fill each tart shell with strawberry/blueberry mixture. Add additional fruit (if needed to fill). Carefully spoon the strawberry glaze over the fruit. Divide it between the 4 tarts. Leaving the tarts still in the tart pans, place in refrigerator for a minimum of 3-4 hours.
  7. When ready to serve, carefully remove the tart from the pan, add a pastry star to top of tart, and garnish with a generous dollop of whipped cream.
  8. Serve and enjoy!
Recipe Notes

**PREP TIME includes 4 hours of refrigeration.

Nutrition Facts
Red, White and Blue Fruit Tart
Amount Per Serving (1 tart)
Calories 747 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 8g50%
Sodium 646mg28%
Potassium 210mg6%
Carbohydrates 105g35%
Fiber 4g17%
Sugar 40g44%
Protein 8g16%
Vitamin A 20IU0%
Vitamin C 47.7mg58%
Calcium 21mg2%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy this patriotic fruit tart, with fresh strawberries, blueberries and whipped cream in a pastry crust, topped with strawberry glaze.

 

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Chicken Marsala

Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers dish in about 30 minutes!Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!

Time for another chicken dish…today’s recipe is Chicken Marsala, and let me tell ya… it is GOOD!! This recipe is a ridiculously EASY Weight Watcher’s version that I made several times while following a WW program.

The recipe takes just  a little over half an hour to prepare! How’s THAT for a quick and easy meal!? This dish is a lightened up version of this very popular Italian main course.  Cooked chicken breasts are covered with a delicious mushroom and Marsala wine sauce

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Chicken Marsala is Named After The Italian Wine Used In Recipe

According to Wikipedia, Marsala wine is produced in the region surrounding the Italian city of Marsala, in Sicily. It was originally made, and got it’s name as a simple table wine. Marsala wine was later fortified, and produced to endure long ocean voyages (several hundred years ago) to other countries in Europe. That was how this humble Italian table wine became known throughout the world.

How To Serve Chicken Marsala

Chicken Marsala can be served over rice or noodles. The mushroom and Marsala wine sauce goes equally well with either. Here it is, served on top of cooked egg noodles. The chicken is added to top of rice or noodles. A mushroom/Marsala sauce is then spooned over chicken to serve.

Chicken Marsala is served on a bed of egg noodles, with green beans on the side.

The mushroom wine sauce is wonderful…so yummy. Chicken Marsala is really good served on a bed of rice…the rice is great to “sop up” that tasty sauce!

Chicken Marsala is served on a bed of rice, with mixed vegetables on the side.

This recipe for chicken Marsala makes 4 servings. If you follow a WW program, each serving (minus rice or noodles) has a value of 5 Points Plus. It also comes in under 250 calories! All that said, it is a pretty tasty chicken dish that I enthusiastically recommend, especially if you are trying to cut out extra calories, but want flavorful, easy dishes to eat and enjoy.

Hope you enjoy this simple, lightened up chicken Marsala! It really is delicious! I also have this dish prepared for people following the “21 Day Fix” eating program. You can find the “21 Day Fix” recipe (equally healthy) for chicken marsala here.

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious recipes for chicken you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=93721

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0 from 0 votes
Chicken Marsala
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!
Category: Entree
Cuisine: Italian
Keyword: chicken marsala
Servings: 4 servings
Calories Per Serving: 228 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil
  • 3 cups fresh mushrooms , sliced
  • 1 pound boneless , skinless chicken breasts (4 - 4 ounce pieces, uncooked)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black ground pepper
  • 1/2 cup Marsala table wine
  • 1 1/4 cups beef broth (reduced sodium), divided
  • 1 1/2 Tablespoons cornstarch
  • Rice or egg noodles, if desired
Instructions
  1. In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms to the skillet; saute them until they release liquid and are tender (about 5 minutes).

  2. While the mushrooms are cooking, season the chicken breasts (on both sides) with the thyme, salt and pepper.
  3. When the mushrooms are finished cooking, move them to the outer edge of your skillet. Put the chicken breasts into the middle of the skillet; cook chicken breasts until they are golden. This will take about 3 minutes per side.

  4. Add the Marsala wine to the skillet. simmer for 1 minute. Add only 3/4 cup of the beef broth (reserve the other 1/2 cup), and simmer (uncovered) until the chicken breasts are cooked through. this will take 8-9 minutes.

  5. In a separate bowl, dissolve cornstarch into remaining 1/2 cup of beef broth; add this mixture to skillet. Simmer all ingredients until sauce thickens (about 1 minute). Stir constantly and mix mushrooms into the sauce. Remove from heat.

  6. If desired, serve chicken on top of hot cooked rice or egg noodles. Serve the chicken breasts with the mushroom wine sauce spooned over the top. Use all the sauce. (There will be about 1/3 cup of the sauce per chicken breast. Garnish with additional dried thyme, if desired. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation does not include optional rice or egg noodles.

Nutrition Facts
Chicken Marsala
Amount Per Serving (1 serving)
Calories 228 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 708mg31%
Potassium 716mg20%
Carbohydrates 9g3%
Sugar 3g3%
Protein 27g54%
Vitamin A 35IU1%
Vitamin C 2.9mg4%
Calcium 15mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!

 

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Taste And See…

I love this verse from the Bible, found in Psalm 34:8. A Psalm of David.

“Taste and see that the Lord is good; blessed is the man who takes refuge in Him.”

Taste And See little fruit tarts.I’ve had this Bible verse on my mind a lot lately. I find it a helpful and motivational reminder to spend quality time with God, not just attending church services, church activities, or even reading “Christian” themed books, but really spending time in God’s Word, and taking His words into the depths of my very soul. It is only then that I can truly be satisfied and “see that the Lord is good”.

Imagine going to one of the greatest pastry shops in the world. Now just look at those gorgeous desserts set before you to enjoy…

Pastries on display.

Wouldn’t it be a shame to admire them, appreciate the creative artistry utilized to make them look so appealing, smell them, imagine biting into one of them, even drool a little over them because you know how amazingly delicious it would taste… but then simply turn and walk away and say “Wow, those sure were good”, without ever even tasting them?

Unfortunately, at times the busy-ness of life tends to crowd out the most important thing, and we (myself and other Christ-followers) easily settle for many various “inauthentic” delights or cheap substitutes for the real deal (growing closer to God).

I don’t want to be one who only casts an appreciative eye over the many ways God shows His love, creative artistry, beauty, and goodness in life (daily), but who fails to go further and be truly satisfied to the depths of my soul.

My sincere prayer is that you and I do whatever it takes to find the time to back away from being merely an onlooker at the display case and become a ravenous consumer. May we not just “look on” at all set before us in gratitude, appreciation and acknowledgement, but may we be insatiably hungry spiritually, and determined to sink our teeth into the real thing…to TASTE and SEE that He really is GOOD!

Taste And See verse in Bible.I know I can speak from personal experience and a life of walking with Jesus… He unconditionally loves me more than anyone ever has or ever will. He has my whole heart. He always satisfies. He is always GOOD. Thank you, God.

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