Desserts Archives - Page 8 of 18

Desserts

Brownie Pops

Brownie pops are perfect for a wedding, large family gather or a child’s birthday party. Your guests can enjoy a bite of a great dessert to satisfy the sweet tooth without having to feel guilty about eating a gigantic dessert – or worse yet wasting it when they don’t eat it all. I’m not a parent but I’ve got 19 nieces and nephews so I’ve seen first-hand how often a kid will want a bite of something….and that’s it. Brownie pops are fun to eat and the small portions mean that food will most likely not go to waste and you can serve a greater variety of flavors so guests can sample them all.

Brownie Pops

Cook Time: 22 minutes

Yield: 20 servings

Ingredients

1/2 cup and 1/4 cup butter, divided

2 ounces and 1 ounce unsweetened baking chocolate, divided

1 cup granulated sugar

3/4 cup all-purpose flour

2 eggs

1 teaspoon vanilla

1/4 teaspoon salt

1/2 cup confectioners' sugar

16 ounces almond bark (vanilla or chocolate-flavored)

40 lollipop sticks

nonpareils, jimmies and candies for decoration

Instructions

Preheat your oven to 350° F. Lightly grease an 8-inch square baking pan and set aside.

In a saucepan, combine 1/2 cup butter and 2 ounces of baking chocolate. Cook over medium heat, stirring constantly until melted. Remove from heat and set aside to cool slightly.

In a medium bowl, whisk together the granulated sugar, flour and salt. Pour in the almond bark mixture, and add the eggs and vanilla. Mix well.

Spread the batter evenly in the prepared baking pan. Bake for 22 minutes, or until the brownies begin to pull away from the sides of the pan. Cool pan completely, preferably on a wire rack.

Melt the remaining butter and baking chocolate in another saucepan over medium heat. Stir constantly until melted, and set aside.

Crumble the cooled brownies into a large bowl. Add the chocolate-butter mixture and confectioners' sugar and mix well.

Shape 1-inch balls with the crumbled brownie mixture. Place them on a parchment paper-lined rimmed baking sheet. Cover with plastic wrap and refrigerate until firm (at least 2 hours, but you may also refrigerate overnight).

Melt the almond bark according to package directions and keep warm. Remove one-third of the brownie balls from the refrigerator and insert the lollipop sticks. Dip the brownie balls into the melted almond bark coating. Swirl or tap off any excess. Press the coated brownie balls into your preferred decorations. I recommend using ramekins to hold each of the different decorations. At this point, you could also enlist the help of your birthday boy or girl to help with the decorating [yes, it's that easy].

Place the coated brownie pops onto parchment paper and let stand until the coating is set. Repeat with the remaining brownie pops until done. You can make these brownie pops up to one day before your event, but refrigerate any items in an airtight container.

http://bakedchicago.com/brownie-pops/

4,063

Desserts

Brownie Tart

This brownie tart recipe is very simple to make, yet it can be quite elegant in its presentation. It’s a great dessert recipe for a dinner party or celebrating a special occasion at home (like Hump Day).

Brownie Tart

Preheat your oven to 350° F. Lightly grease and flour a 9-inch tart pan with removable sides.

In a small heatproof bowl set over a saucepan with simmering water, melt the butter. Add 2 cups of semisweet chocolate chips and remove from heat. Stir until the semisweet chocolate completely melts. Set aside to cool to room temperature.

In the bowl of a stand mixer fitted with paddle attachment, beat the eggs, sugar, espresso powder and vanilla on medium-high speed until light and fluffy (about 3 minutes). Stir in the cooled chocolate mixture.

In a separate medium bowl, combine the flour, baking powder, salt, 1 cup of semisweet chocolate chips and walnuts. Fold the flour mixture into the batter, until just combined.

Pour the batter into the prepared tart pan. Bake for 35 to 40 minutes, or until the center is puffed (top may crack slightly). Let the brownie tart cool to room temperature before removing from the tart pan.

Melt the remaining 1/4 cup semisweet chocolate chips with the heavy cream in a small saucepan over medium-low heat. Stir until smooth and remove from heat. Drizzle the chocolate over the tart and slice into 8 wedges. This brownie tart is great on its own, or perfect for pairing with your favorite ice cream.

Brownie Points: If you don’t have a tart pan, use a standard 9-inch pie pan as a substitute.

Ingredients:

6 tablespoons butter
3 1/4 cups semisweet chocolate chips
3 eggs
1 cup granulated sugar
1/2 teaspoon vanilla
1 tablespoon instant espresso powder
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup walnuts, chopped
2 to 3 tablespoons heavy cream

Number of servings: 8

Cooking time: 35 minutes

3,741

Desserts

fiscal cliff fruitcake brownies

Well, America, it’d be nice to say we didn’t think we’d be in this situation. But even the most optimistic of us knew that (way in the backs of our minds) it was unlikely our government leaders could act like responsible adults and avoid the fiscal cliff. In homage to those politicians (Republicans, Democrats and Independents alike) in Washington, I’ve created my own version of Fiscal Cliff Fruitcake brownies – made up of a fruitcake base, loaded with nuts and a healthy dash of rum. Because we’ll all need a drink to get through this fiscal cliff mess they’ve created.

Fiscal Cliff Fruitcake Brownies

Preheat your oven to 350° F. Butter a 13×9-inch baking pan and set aside.

Combine butter and both the semisweet and unsweetened chocolates in heavy medium saucepan. Stir constantly over low heat until chocolates melt and mixture is smooth. Cool mixture until it’s lukewarm.

Using an electric mixer in a large bowl, beat sugar and 3 eggs until very thick and pale (about 3 minutes). Stir in the chocolate mixture, vanilla and rum.

In a separate medium bowl, whisk flour, baking powder and salt to blend. Stir flour mixture into the chocolate mixture. Mix in walnuts, pecans and dried fruits.

Spread batter into prepared baking dish; smooth the top. Bake for 35 minutes, or until the top cracks and a toothpick inserted into the center comes out with a few moist crumbs attached. Cool brownies in the pan on a wire rack.

Adapted from Epicurious Fruitcake Brownies

Ingredients:

1 cup butter
9 ounces dark chocolate, chopped
1 1/2 ounces unsweetened chocolate, chopped
1 cup plus 2 tablespoons sugar
3 eggs
1 1/2 teaspoons vanilla
1/2 cup rum
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/3 cup chopped dried apricots
1/3 cup chopped dried figs
1/3 cup chopped pitted dates
1/3 cup dried sour cherries

Number of servings: 32

Cooking time: 35 minutes

4,575

Desserts

Champagne Brownies, with Macerated Raspberries

It’s my favorite time of year again. Yes, you guessed it. It’s National Champagne Day! And while we’re toasting – a very happy New Year’s Eve to you and yours. Remember to celebrate responsibly and most importantly to be safe if you’re venturing out tonight. This champagne brownies recipe is great for using any leftover champagne you might have after the celebration. But let’s be serious: who ever really has leftover champagne? Instead, I recommend breaking open a bottle of your favorite bubbly [mine is Veuve Clicquot]. You’ll only need 3 ounces (about 1/3 cup) for this champagne brownies recipe, so you can pour the rest of the bottle to toast a new year filled with edible adventures for all. Serve with champagne-macerated raspberries and fresh whipped cream topping for an elegant, yet easy, dessert that is sure to impress.

Champagne Brownies with Macerated Raspberries

Preheat your oven to 350° F. Lightly grease the bottom of an 8×8-inch square baking pan with butter or shortening and set aside.

In a medium bowl, combine 2 ounces of champagne, raspberries, and 2 tablespoons of sugar. Mash slightly with the back of a spoon to lightly crush the berries and combine. Cover bowl and refrigerate for 2 hours.

Melt (just barely) the butter in a medium-sized, microwave-safe bowl. You don’t want the butter so hot that it’s boiling or steaming. Depending on the power of your microwave, I recommend melting the butter in 10- to 15-second segments on high power. Remember, the butter will continue to melt after the microwave is done.

Add first your 3 ounces of remaining champagne and then the eggs to the melted butter. Stir in flour, baking powder, salt, cocoa powder, granulated sugar and brown sugar. Mix just until blended, then fold in the dark chocolate chunks. Spread the champagne brownies batter in your prepared baking pan.

Bake for about 30 minutes, or until the brownies are dry around edges. A toothpick inserted in the center should come out almost clean and slightly moist. Cool the brownies completely before cutting, about 1 hour.

Lightly dust the champagne brownies with confectioners’ sugar and cut into 4 rows by 4 rows to make 16 brownies. Spoon champagne-macerated raspberries onto each serving with whipped cream, if desired.

Ingredients:

1/2 cup butter
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup unsweetened cocoa powder [preferably dark chocolate cocoa powder]
3/4 cup plus 2 tablespoons granulated sugar, divided
1/2 cup dark brown sugar
1/2 cup dark chocolate chunks
3 ounces plus 2 ounces champagne, divided
confectioners’ sugar for dusting
2 pints raspberries
whipped cream, if desired

Number of servings: 16

Cooking time: 30 minutes

4,872

Desserts

Marbled Pumpkin Pecan Brownies

These marbled pumpkin pecan brownies remind me of the holidays, so I like to stash away a can of pureed pumpkin in the pantry so I can break out a batch in the spring (or whenever spirits need a little lift).

Marbled Pumpkin Pecan Brownies

Preheat oven to 350° F. Lightly grease bottom of a 9×9-inch baking pan with butter or shortening. Melt dark chocolate and butter in heatproof bowl, set over a pan of simmering water. Stir constantly until melted and smooth.

In large bowl, whisk together flour, baking powder and salt. Set aside. In stand mixer with paddle attachment, mix sugar, eggs and vanilla. Beat until fluffy. Beat in the flour mixture.

Divide batter in half between two bowls. Stir chocolate mixture into one bowl. In the other bowl, stir in pumpkin, oil, cinnamon, nutmeg and pecans. Transfer half chocolate batter to the prepared baking pan. Then top with half the pumpkin batter. Repeat one more chocolate layer and one pumpkin layer. Using butter knife, gently swirl the two batters to create marbled effect.

Bake for 40 to 45 minutes, or until set. Let brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 marbled pumpkin pecan brownies.

Brownie Points: Canned pumpkin contains only pureed pumpkin or squash with low salt. Use this rather than pumpkin pie filling which has added sugar and spices.

Ingredients:

1/2 cup butter
6 ounces dark chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
4 eggs
1 tablespoon vanilla
1 1/4 cups canned pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup pecans, chopped

Number of servings: 16

Cooking time: 40 minutes

1,464

Desserts

Banana Cream Brownies

If you like bananas, you’re going to love these banana cream brownies and its rich cream cheese filling. And it’s a great recipe for using up those leftover bananas.

Banana Cream Brownies

Preheat your oven to 350° F. Lightly grease the bottom of a 9×13-inch baking pan with butter or shortening and set aside. In a medium saucepan, bring water to a boil. Remove from heat. Put the dark chocolate in a heatproof bowl and set it over the saucepan. Stir constantly until chocolate is completely melted.

Use an electric mixer with a paddle attachment to beat the butter and sugar in a bowl on medium-low speed. Mix until light and fluffy (3 minutes). Then add 3 eggs. Beat to combine. Add in the chocolate mixture, 3/4 cup flour and salt. Mix until just combined.

In a food processor, blend cream cheese until smooth and creamy (30 seconds). Add the egg yolk, confectioners’ sugar, vanilla, remaining tablespoon of flour and egg. Process until smooth (1 minute). Transfer to a bowl and fold in the mashed banana.

Spread the chocolate batter into the prepared baking pan. Using a rubber spatula, make three trenches in the batter and fill with banana cream cheese mixture. To create marble effect, run tip of a knife back and forth through the batters.

Bake for 40 minutes, or until set. Cool completely. Cut into 4 rows by 8 rows to make 32 banana cream brownies.

Ingredients:

8 ounces dark chocolate, chopped
3/4 cup butter, cut into small pieces
1 1/4 cup granulated sugar
4 eggs
3/4 cup plus 1 T all-purpose flour, divided
pinch of salt
1 egg yolk
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla
1 very ripe banana, mashed
8 ounces cream cheese, room temperature

Number of servings: 32

Cooking time: 40 minutes

Desserts

tea cake cookies

These tea cake cookies utilize chocolate hazelnut spread for the cookie batter. If you don’t have a hazelnut spread readily available, such as Nutella® or the new Jif® Hazelnut Spreads, you could substitute ground almonds.

Preheat oven to 325° F. Line a baking sheet with parchment paper and set aside.

In medium bowl, sift together the flour and salt. Set aside.

In large bowl, combine the butter, granulated sugar, chocolate hazelnut spread and vanilla. Beat until smooth, about 1 minute. Add the flour mixture and stir until the soft dough comes together in large clumps.

Roll a level tablespoon of dough between your palms into a 1-inch ball. Place the balls 1 inch apart on the prepared baking sheet.

Bake for 20 to 25 minutes, or until the bottoms are light brown and the tops are lightly colored. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Sift confectioners’ sugar and ground cinnamon together into a bowl. Gently roll the cookies in the cinnamon-sugar mixture to coat them evenly. Store in an airtight container at room temperature for up to 3 days.

Adapted from Cookie of the Day: Russian Tea Cakes.

Ingredients:

1 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 cup butter, room temperature
1/3 cup granulated sugar
1 teaspoon vanilla
3/4 cup chocolate hazelnut spread
1/2 cup confectioners’ sugar
3 tablespoons ground cinnamon

Number of servings: 24

Cooking time: 20 minutes

Desserts

Peppermint Brownies

December 26 is National Candy Cane Day (and my sister’s birthday)! Don’t throw out those broken candy canes; use them instead to make these delicious peppermint brownies.

Preheat oven to 425° F. Lightly grease bottom of a 9×13-inch baking pan with butter or shortening.

In medium heatproof bowl, set over pan of simmering water, stir dark chocolate and butter until melted and smooth. Remove from heat and set aside.

In bowl of stand mixer fitted with whisk attachment, whip eggs, vanilla, salt, espresso powder and sugar on high speed until foamy and stiff (about 10 minutes).

Stir in the chocolate mixture by hand, followed by the flour.

Spread half the batter in the prepared baking pan. Place a layer of peppermint patties candies over the batter. Pour remaining batter over the peppermint patties and smooth the top. Sprinkle crushed candy canes over top of brownies.

Bake for 20 to 22 minutes, or until a firm crust is formed on top. A toothpick inserted in the center should come out moist. Cool completely, about 1 hour. Cut into 8 rows by 4 rows to make 32 peppermint brownies.

Brownie Points: This recipe is extremely rich and dense. If you’re serving this at a party, offer smaller portions for your guest by cutting the 32 squares in half diagonally to make 64 “brownie bites.”

Ingredients:

8 ounces dark chocolate, chopped
1 cup butter, cut into cubes
5 eggs, at room temperature
2 teaspoons vanilla
1 tablespoon instant espresso powder
3 1/2 cups granulated sugar
1 2/3 cups all-purpose flour
6 peppermint candy canes, crushed
1/4 teaspoon salt
1 pound chocolate-covered peppermint-flavored patties, unwrapped

Number of servings: 32

Cooking time: 20 minutes

3,735

Desserts

chocolate and pistachio biscotti

Dark chocolate and pistachios are perfect for pairing in a crunchy, savory cookie. This chocolate and pistachio biscotti recipe requires some patience when you get to the part of the second baking. Personally, I get a little impatient around then but you have to let the biscotti bake in its own time. And each oven is so different, don’t be surprised if you find the baking time takes a bit longer. But no matter what, don’t turn up the oven’s temperature in the first baking or the second. If you try to rush the baking process, the pistachios (and most likely the entire biscotti) will burn. You don’t want that now, do ya!?!

Preheat your oven to 350° F. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk the flour, cocoa powder, baking soda and salt. Using an electric mixer, beat in the eggs at low speed until a crumbly dough forms.

In another bowl, beat the brown sugar with butter and vanilla, coffee and almond extracts until combined. Scrape the mixture into the crumbly dough and beat at medium speed until a soft, sticky dough forms. Add the chopped dark chocolate and pistachios. Beat at low speed just until combined and evenly distributed.

Divide the dough into 4 sections, and transfer 2 of the sections to each baking sheet. Form each section into an 8-inch-long log. Pat down the logs until they are about 2 inches wide and 3/4 inch thick.

Bake initially for 22 minutes, or until the logs are puffed and springy to the touch. Rotate the pans halfway through baking. Transfer the logs to a wire rack to cool for 10 minutes. Then lower the oven temperature to 200° F.

Using a serrated knife, cut the logs crosswise into 1/2-inch-thick slices. Return the slices to the baking sheets and bake for an additional 30 minutes, flipping the biscotti at least once after 15 minutes, or until crisp. Transfer the chocolate and pistachio biscotti to wire racks to cool completely. The biscotti will last in an airtight container for up to 3 days at room temperature. Unless you’re going to eat them all in one day, I always suggest storing in a refrigerator to better preserve and prolong the freshness.

Adapted from Chocolate & Pistachio Biscotti Recipe – Michelle Myers | Food & Wine.

Ingredients:

2 cups all-purpose flour
3/4 cup unsweetened dark chocolate cocoa powder
1/2 teaspoon baking soda
pinch of kosher salt
3 eggs
1 1/4 cups dark brown sugar
4 tablespoons butter, softened
1 tablespoon vanilla extract
1 teaspoon coffee extract
1 teaspoon almond extract
1 1/2 cups dark chocolate, chopped
1 cup pistachios, shells and unsalted

Number of servings: 78

Cooking time: 52 minutes

3,969

Desserts

graham cracker pound cake

What makes this graham cracker pound cake recipe so special? The graham cracker crumbs. Pound cakes typically are easy to make, but take long to bake (compared to other cakes). But the wait is definitely worth it because of the added texture the graham cracker adds. Occasionally, I mix in key lime juice into the batter to mimic the flavors of key lime pie.

Preheat your oven to 325° F. Butter and flour an 8-inch loaf pan and set aside.

In a large bowl, using an electric mixer, cream the butter and sugars. In a separate medium bowl, whisk the cake flour with the graham cracker crumbs, baking powder and salt. In a small bowl, whisk together the milk, cream, eggs and vanilla.

Beating at medium speed, add the dry and liquid ingredients to the butter mixture in 3 alternating batches. Scrape the batter into the prepared baking pan.

Bake for about 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the graham cracker pound cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Adapted from Graham Cracker Pound Cake Recipe – Megan Garrelts | Food & Wine.

Ingredients:

12 tablespoons butter, softened
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 1/2 cups cake flour
1/2 cup graham cracker crumbs, finely ground
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
3 tablespoons milk
2 tablespoons heavy cream
3 eggs
1 tablespoon vanilla

Number of servings: 8

Cooking time: 55 minutes

Desserts

Eggnog Brownies

Eggnog isn’t just for drinking. You can also eat your eggnog in this easy holiday recipe for eggnog brownies.

We’ve all done it: we buy a quart of eggnog at the grocery store during the holidays thinking it will be a great treat. You get home and put it in the fridge. Then you forget that it’s there until after the holidays have past by. The good news is that eggnog is a great ingredient to bake with. So before the holiday season totally passes by, challenge yourself to find creative ways to use any leftover eggnog in holiday recipes like these delicious eggnog brownies. This recipe for eggnog brownies is perfect for turning any leftover eggnog into holiday treats that kids and adults will gobble up.

Can I use homemade eggnog to make these eggnog brownies?

What exactly is eggnog? It’s simply a drink made from a mixture of beaten eggs, cream, and sugar, often with alcohol. For a kid-friendly, non-alcoholic version of eggnog brownies, substitute milk or water for the rum. And if you can’t find eggnog in your local market or would prefer to make your own, here’s a great eggnog recipe from Food Network’s Alton Brown. For a more decadent version of eggnog brownies, substitute unsweetened dark chocolate cocoa powder and dark chocolate chunks.

Eggnog Brownies

Cook Time: 40 minutes

Yield: 16 servings

Eggnog Brownies

Ingredients

1/2 cup butter

2 eggs plus 1 egg yolk, divided

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup unsweetened cocoa powder

3/4 cup plus 4 tablespoons granulated sugar, divided

1/2 cup dark brown sugar

1/2 cup milk chocolate chunks

1/4 cup rum

16 ounces cream cheese, room temperature

1/4 cup eggnog

1 teaspoon vanilla

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

confectioners' sugar for dusting

Instructions

Preheat your oven to 350° F. Lightly grease a 9x9-inch baking pan with butter or shortening. Set aside.

Melt butter in a medium-sized microwave-safe bowl. Add rum and 2 eggs to the melted butter. Stir in the flour, baking powder, kosher salt, cocoa powder, 3/4 cup granulated sugar, dark brown sugar and milk chocolate chunks just until combined.

In another medium mixing bowl, whisk the egg yolk until frothy. Stir in 4 tablespoons granulated sugar, eggnog, vanilla, cinnamon and nutmeg. Beat in the cream cheese until the mixture is smooth. The consistency will be like a creamy yogurt.

Spread half of the batter in the prepared baking pan. Top the brownie batter with the cream cheese eggnog mixture, using a spatula to level out the mixture. Spoon the remaining brownie batter over the cream cheese eggnog layer, again using the spatula to spread evenly. Drag the spatula through pan to create a marbled effect.

Bake for 40 to 45 minutes, or until the edges start to move away from the pan. A toothpick inserted in the center of the eggnog brownies should come out almost clean. Cool completely, about 1 hour.

Lightly dust the brownies with confectioners' sugar and cut into 4 rows by 4 rows to make 16 eggnog brownies.

http://bakedchicago.com/eggnog-brownies/

Desserts

Rum Raspberry-Almond Mini Tarts

Raspberry-almond mini tarts are fun to make – and eat. The reason is that I love, love, love the flavor of raspberry. So when I first saw this almond tarts recipe, I knew raspberry would be the perfect addition to provide a brighter flavor contrast. If you don’t love raspberries, then swap out the raspberry jam for your favorite fruit jam. Yes, it’s that simple.

Rum Raspberry-Almond Mini Tarts

Rating: 51

Cook Time: 10 minutes

Yield: 30 mini tarts

2 mini tarts

Ingredients

1 1/3 cups all-purpose flour

1/4 cup plus 1/3 cup granulated sugar, divided

1 teaspoon grated lemon peel

1/2 cup butter, cubed

4 teaspoons butter, softened

1 egg, lightly beaten

2 eggs

1/2 cup almond paste

1 teaspoon vanilla

1 tablespoon rum

1/3 cup raspberry jam, melted

1/3 cup almonds, sliced

Instructions

In a small bowl, combine the flour, 1/4 cup granulated sugar and lemon peel. Cut in 1/2 cup cold butter until crumbly. Add the slightly beaten egg and toss with a fork until a dough ball forms. Cover and refrigerate the dough for 1 hour.

Preheat your oven to 350° F. Spray a mini muffin tin with non-stick spray, and set aside.

To make the tart filling, beat the almond paste in a food processor until crumbly. Add the remaining sugar, softened butter, vanilla, rum and two eggs. Mix until smooth and set aside.

On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut the dough into 30 circles about 2 1/2 inches wide. Press the dough into the prepared mini muffins pan.

Bake for 10 minutes. Remove from oven and spoon 1 teaspoon of the tart filling into each shell. Sprinkle with sliced almonds. Bake for 10 minutes longer or until the filling is set and pastry is lightly browned. Brush raspberry jam over tarts. Cool for 10 minutes before transferring to wire racks to cool completely.

Notes

Adapted from Almond Tartlets Recipe in Taste of Home

http://bakedchicago.com/raspberry-almond-mini-tarts/

2,248

Older Posts

Newer Posts