Fruit Salsa

Few things excite me more than dessert. And when said dessert is fairly healthy, well cue the orchestra and light the fireworks. OK so maybe sweet stuff doesn't have the magical effect on you as it does me. But that won't stop me from ranting and raving about the fruit salsa I brought to a backyard BBQ yesterday.

What You'll Need:
Two kiwi, peeled and diced
16 oz package strawberries, diced
1 white nectarine, diced
2 golden delicious apples, diced
8 oz raspberries, slightly crushed with a fork
3 tablespoons strawberry preserves
2 tablespoons granulated sugar, more or less to taste

Directions:
Dice fruits and add to a large bowl. Stir in sugar and strawberry preserves and mix well. Refrigerate for at least 15 minutes and serve with cinnamon sugar chips. I used store bought cinnamon pita chips but you can easily make your own by cutting 10 tortillas into quarters, spray with butter and top with cinnamon sugar. Bake until lightly browned and crispy.

What was on your holiday spread yesterday? 

xoxo,
L

Graduation Cap Candies

How adorable are these little things? If you saw yesterday's post, you know my little sister graduated from high school last weekend. I made these special treats for the celebration the next day. Boy, were they a big hit! Both the kids and the adults loved them. And here's a big shocker, I found the recipe on Pinterest! (Honestly, where else?)

What You'll Need:
50 miniature Reese's peanut butter cups
50 square chocolates (Godiva squares work well but CVS has a more wallet-friendly version made specifically for s'mores)
1 package Airhead Extremes, cut into small strips
1 tube ready-to-use icing (use whatever color matches your "tassels")
3 tablespoons chocolate chips, melted

Directions:
Unwrap individual peanut butter cups and set upside down on parchment-lined baking sheet. Melt chocolate chips in the microwave in 30-second intervals until completely melted. Place dollop of melted chocolate on the now top (technically the bottom) of the peanut butter cup. Press chocolate square on top. Repeat until all caps are assembled. Let candies set in a cool place. 

Once caps are completely set, add a dot of icing in the middle of the cap, lay tassel and then cover with an additional dot of icing. Continue doing this until all tassels are attached to caps. Store in the fridge until ready to serve. 

You can also attach lollipop sticks by dipping the top of each stick into melted chocolate and inserting into the bottom of each peanut butter cup. Truth be told I got lazy and dubbed them candies instead of lollipops. Still cute though, right?

Happy Friday loves!
xoxo,
L

Blueberry Tart

Summer is in full swing here in New England, and days spent with family by the pool are at the very top of my list of favorite things to do. I made this simple blueberry tart for the party and it pleased everyone, from age two to 62.

Photograph by me, recipe adapted from Real Simple

What You'll Need:
1 8-ounce frozen puff pastry, thawed
1 egg, beaten
1 tablespoon granulated sugar 
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
1/2 lemon, juiced
3 tablespoons powdered sugar
2 cups ripe blueberries

Directions:
Heat oven to 375. unfold puff pastry on a baking sheet lined with parchment paper. Roll pastry into a 10-by-12-inch rectangle. Using the tip of a knife, score a 1-inch border around the pastry, without cutting all the way through. Brush the border with the beaten egg and sprinkle with granulated sugar. Bake 18-22 minutes or until golden brown and puffed.

When pasty is done baking, rescore the border and push down the middle so it is flat. In a medium bowl, beat cream cheese until smooth. Add the heavy cream, lemon zest, lemon juice and 2 tablespoons of the powdered sugar. Spread mixture evenly within the borders of the pastry. 

Arrange blueberries on top and sprinkle with remaining powdered sugar.

*This was my first time working with puff pastry and while I found it pretty easy, The end result was not as neat as I would have liked. Better luck next time!

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xoxo,

L