Strawberry Tart

and, probably the easiest one you will ever make in your life...

Grease pie dish. 

Lay pie crust in the dish. Then, graciously fill with several tablespoons of your favorite preserves and fruit mixture of 

2 cups fresh fruit, 1 cup cane sugar, 1 teaspoon cinnamon, 1 tablespoon flour.

Lightly brush left over dough with melted butter or juice (orange or lemon), then gently fold over fruit filling.

Sprinkle top of tart and dough with cane sugar.

Then…. 

BAKE @ 400 for 25-40 minutes or until a nice golden brown.

Crust should be lightly golden and look a bit flaky when finished.

 Allow to cool for about 5-10 minutes, just until tart looks set. 

Then, slap that thing straight on your table with some spoons and dig right in. 

Pair with ice cream or greek yogurt.

* I was lazy and used a refrigerated pie crust. But hey, it makes it just that much easier (and quick) of a recipe.

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Baby Ruth Cupcakes

Today I started my day off a bit different.

Today I woke up in the 6 o'clock hour to prepare and finish up several batches of desserts (cupcakes included, duh) for a bridal party I am catering today.

Those 2 hours before work, before there was any life amongst my home, were some of the most peaceful, enjoyable couple hours I have spent in a very long time. With a warm mug of coffee and some peanut butter toast, the fact that I was up at 6:45am, frosting cupcakes, didn't even cross my mind. The fact that I had a 9 hour work day ahead of me right after this, wasn't even a thought. My head was clear. I was in my own little baking world, my favorite kind of little world.

Part of me is wishing I had those morning hours back.

Side note: My mother is probably reading this (laughing) thinking "I beg to differ". She thinks... actually, she swears that I am not a morning person and there is no way in ever convincing her that I enjoyed an early morning. Or, that I didn't rip someone's head off during that morning.

Our definition of a "morning person" is COMPLETELY different. I am almost positive her reference for this feeling goes all the way back to her morning experiences with me in my high school years. If that is the case, I don't blame her. It was like the wicked witch of the west was tornado-ing through. Or, worse.

Mom, I can assure you I am a different person now. Honest.

Well, unless you wake me up early on a weekend. I may spit fire.

If that be the case, just hand me a cupcake and I can assure you everything will be okay.

(Cupcakes shown are from a Baby Boy Shower I did last week)

Baby Ruth Cupcakes

1 cup unsalted butter, cut into cubes

2 ounces bittersweet chocolate, chopped

1/2 cup cocoa

3/4 cup flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

2 large eggs

3/4 cup sugar

1 teaspoon maple syrup

1/2 cup greek yogurt

1/2 teaspoon salt

Preheat oven to 350F. Place the rack in the center of the oven.

In a double broiler, melt chocolate, butter and cocoa until smooth. Set aside until just warm.

In a small bowl, whisk flour, baking powder, and baking soda. Set aside.

In a large bowl, whisk eggs. Then combine sugar, maple, and salt until combined. Add the melted chocolate, and stir until combined. Whisk about 1/3 to 1/2 amount of the flour mixture into the mixture until combined. Then, add in the greek yogurt until combined. Finally, stir in the rest of the flour mixture until batter is thick. 

Chop up some Baby Ruth's. 

Pour batter into the cupcake lined pan about 1/2 way full, then place a nugget of Baby Ruth into the middle of the batter. Pour batter over the nugget until cupcake tin is 3/4 way full. Bake for 18 minutes or until toothpick test comes out clean.

Cool, then frost and top with Baby Ruth crumbles.

Vanilla Frosting

4 tablespoons butter, room temp

2 cups confectioners' sugar

1/2 teaspoon vanilla

2 tablespoons almond milk

In a small bowl, beat all of the ingredients until light and fluffy.

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