Mini Berry Tarts

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Happy Wednesday to ya, folks!

Today (like most days) I was craving a little somethin’ sweet. It was a gorgeous day and I had a five-mile run under my belt, so it only felt appropriate that I treat myself. 🙂 To do so, I enlisted the help of a long-time best friend (and blog follower–she’s made it on here before!): Lizzardbacon (Elizabeth works too, I guess 😉 )

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Since it was a bit on the warmer side of things (to the tune of upper-80’s, might I add), we both thought something a little lighter (but still just as delicious) was in order. A quick scroll through Pinterest and we landed on the perfect solution: mini berry tarts! 

These are the perfect summer treat. They’re light, tart, a tad crumbly, and very satisfying. They look very patriotic, too (Fourth of July is coming up, you know!). Plus, they’re mini, so you can eat six (or ten?) and be a-okay, right? 

These little tarts also come together pretty quickly, and you probably have all of the ingredients for them on hand in your very kitchen. Right now. Seriously,  go check. 😉

The base is a simple sugar cookie crust that consists of some unsalted butter, a dash of salt, a splash of vanilla, and a bit of powdered sugar. That’s it. No eggs, milk, soy, nuts…nada. 😀 Simplicity is key. 

Once the dough comes together, you make the filling by rinsing and draining about a cup of your berries of choice (it’s blueberry season!) and tossing them with some cornstarch, lemon juice, and plain ol’ granulated sugar. About a tablespoon (maybe a little less) of the mixture goes into each tart, and the leftover juice can be drizzled onto the tarts as well. 

You then pop them in the oven for about 15 minutes until the cookie turns all golden and wonderful, let them cool (maybe?), and proceed to eat the entire batch. 

I’m not kidding about that. We maybe made 15 of them, and by the time we were done taking pictures for the blog we had about eight left. And right now, two. 😈 Gotta love summer!

Ta-da! Simple and muy delicioso. 

Let’s get to it, shall we? 

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Juicy Berry Scones

sconeA whole week and a half has gone by since I’ve baked, shot, and blogged a recipe. 

I’ve missed it! 

My vacation was ah-mazing, though–I got to spend time with a lot of family I don’t see very often, I went paddleboarding and horse-back riding, I got to visit a place without cars, and enjoy a five-course meal two nights in a row. Plus more. 

So pretty darn amazing. 😀

But it’s good to be back, so let’s get to it!

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These scones are pretty much unlike any other scone you’ve ever had. 

They’re not dry (bleh). 

They’re not crumbly

And they are most certainly not bland

The texture of these is sorta like a muffin…just in the shape of a scone. Each bite is also studded with your choice of  juicy, plump blueberries or a pocket of ripe, sweet strawberries. They’re also something you can feel good about eating for breakfast–not only are they bursting with fresh fruit, but there’s also only four *teensy-weensy* tablespoons of sugar in the entire recipe. 

That’s not a lot at all

Maybe you can even have two. 😉 

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These scones were inspired by our two-day stay at the Grand Hotel on Mackinac Island. The whole place is such a throwback (but a very welcome one at that!). One of the things they offered there is afternoon tea (I know, right?). Trust me, it fulfilled every little-girl tea party fantasy inside me–and then some. 😀 They gave everyone a cup of tea (which I’ve found is delicious with a lemon wedge and a lump o’ sugar), and then these adorable personal plates of snacks, one with sweets and another with heart-shaped cucumber sandwiches and the like (!!!). 

Anywho, they gave you a little scone on one of the plates that turned out to be everyone’s favorite part of the experience. Along with that, they gave you miniature jars of raspberry preserves (the best kind of jelly), and I don’t know if I’ve been living under a rock or something (more likely than not), but the scones became infinitely more delicious when slathered with jam. 

Long story short, because we liked the scones so much, I decided to look up a scone recipe and make some for myself. And they are de-licious! 

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To make them, you start out with a cup of fresh fruit (or frozen, if ya want). I did half a cup of blueberries and a half a cup of strawberries because I’m indecisive like that, but you can choose whichever fruit you’d like. After quartering the strawberries, I topped both cups of fruit with a tablespoon & a half of sugar and set them aside to let it all soak in. 🙂 

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Then you can go ahead and whisk together the dry ingredients–all-purpose flour, some sugar, baking powder, and a pinch of salt. The yellow lumpy pile is powdered buttermilk, which was oh-so-conveniently in my pantry. If you have normal buttermilk on hand, you’ll wait to stir that in until later. 

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Then you can plop in some cubed butter and work it in with either your fingers or a pastry blender, much like making a pie crust. You will have butter under your fingernails for the next week and a half, but it was all in the name of berry scones. That makes it worth it, right? 😉 

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Once it’s all worked in, it should look a lil’ somethin’ like this. 

At this point, you’ll mix in your buttermilk and fruit. If you’re using two separate kinds of fruit (a la moi), you should wait to add the fruit until you divide the completed batter in half. Then you can dump in the fruit that you set aside…

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and mix it allllllll together. 

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The texture of the batter is very…weird. It’s not like traditional scone batter in the sense that you can plop it out of the bowl and knead it. It’s almost like muffin batter in consistency (very sticky!), which means it lends itself very well to being spooned out onto a well-greased cookie sheet, like you’d do with cookie dough. Bake them for fifteen minutes and you’ve got yourself some scones. 

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Try topping your scones with jelly. Please. 

It’s life-changing. 

Let’s get to it, shall we? 

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 Adapted from this recipe here

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Cinnamon Blueberry Mini Muffins

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You know what these are?

No?

Well, I’ll tell you.

They’re little muffins of adorableness and blueberries and cinnamon. 😀

Don’t agree?

Just look at them. All golden and spotted with blueberries and a smattering of cinnamon. They’re sweet and moist with a touch of vanilla that are irresistible with a capital “i”.

 

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Remember this fruit salad that I made for the 4th? Well, I still had some blueberries leftover, and they were giving me the evil eye every time I’d open the fridge (y’know, if fruit can give you the evil eye…). And today after my run I was craving some kind of carb-y, fruity treat, but not something particularly unhealthy…

And thus, cinnamon blueberry mini muffins!

😀

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Each bite-sized muffin is sweet and crumbly, with a splash of vanilla and cinnamon and positively bursting with blueberries. And the best part is, it took me all of half an hour to make these, start-to-finish. No cooling time (do you cool muffins? I prefer them warm 🙂 ), no absurd ingredients; just pure, unadulterated muffiny goodness.

To make them, you start with milk, apple cider vinegar, vegetable oil, and vanilla. You whisk all of those together in a bowl and let them be for a good ten minutes. Why? Because they need to mingle and sit together. Magic needs to happen. 

While they’re mingling, you’ll take another bowl and stir together flour, cinnamon, baking powder, salt, and sugar. You’ll then pour wet into dry and stir until juuuuuuust combined–you don’t want hard little muffins, do you?

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And finally, you’ll oh-so-delicately fold in the blueberries, being careful not to break them and turn the batter purple. You can then spoon them into a mini-muffin pan and stick ’em in the oven for 8-10 minutes.

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They’re so…perfect!

Let us take a moment to appreciate these little muffins (and the fact that they clock in at roughly 80 calories per muffin.)

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Perfection. 😉

Let’s get to it, shall we?

What you’ll need…

  • 1/2 c. milk of choice (I used 2%)
  • 2 tbsp. apple cider vinegar
  • 1 tsp. pure vanilla extract
  • 1 & 1/2 tbsp. vegetable oil
  • 1 c. all-purpose flour
  • 1/4 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 c. granulated sugar
  • 3/4 c. blueberries (fresh or frozen & thawed)
  1. Preheat oven to 350 and grease a mini muffin tin. Set aside.
  2. In a small bowl, whisk together the milk, apple cider vinegar, vanilla, and vegetable oil. Set aside and let sit for at least ten minutes.
  3. In a medium-sized bowl, stir together the flour, cinnamon, baking powder, and salt. Add wet into dry and stir until *just* combined.
  4. Gently fold in blueberries, being careful not to break the berries and turn the batter purple.
  5. Spoon into muffin tin and bake for 10-12 minutes.
  6. Enjoy!

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Original recipe here

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