August's tablescape includes sunflowers and my new sugar mold! It is surrounded by some of our coastal decor which includes shell covered balls and starfish!
Here are the links to the top three August recipes plus some additional new recipes:
Tres Leches Cupcakes: Prepare a white cake mix according to package directions as cupcakes in FOIL LINERS! Cool and poke several holes in each cupcake with skewer. Combine 8oz evaporated milk, 1can sweetened condensed milk, and 3/4 c. of whipping cream. Use a ladle to pour the milk mixture over each cupcake - there might be some runover! Refrigerate until ready to serve. To serve: remove foil liners and turn upside down on dessert plate. Beat whipping cream to medium peaks then fold in 3-4Tbs Hershey’s Caramel Syrup and pipe onto each cupcake and add sliced fresh fruit (strawberries, mangos, kiwi) in lime juice on the side.
Tiramisu Cupcakes: Prepare a white cake mix using 3/4c buttermilk, 3/4c vanilla yogurt instead of package ingredients. Using half of the batter, fill cupcake liners about 1/2 full. Add 4-5tsp moistened instant coffee to remaining batter and mix, then add to each cupcake so that you have two layers. Bake at 350 degrees for 15 minutes. Cool. For filling, combine 8oz mascarpone, 1tsp moistened instant coffee and 1/2c powdered sugar, then cut a cone shaped piece of cake out the top of each cupcake and spoon in filling. Top with a combination of 8oz cream cheese, 1c powdered sugar and 1tsp vanilla extract beaten with 1 pint of heavy cream added until stiff peaks form. Add chocolate shavings and dusting of cocoa powder.
Coconut Lime Cupcakes: Prepare a white cake mix using 3/4c coconut milk, 3/4c plain yogurt, 4Tbs lime juice, 1 tsp coconut extract and 2-3tsp lime zest. Fill cupcake liners and bake at 350 degrees for 15 mins. Cool. Beat together 8oz cream cheese, 1/2c butter, 1tsp coconut extract, 1 1/2c powdered sugar and 4tsp toasted coconut. Frost cooled cupcakes and garnish with toasted coconut and lime zest.
Toffee Crunch Cupcakes: Prepare a German chocolate cake mix according to package directions and add 2Tbs instant coffee and 1/2c chocolate covered toffee bits. Fill cupcake liners and bake at 350 degrees for 15 mins. Cool. Beat 1c butter until creamy, then add 4oz cream cheese, 1/2c caramel sauce and 2tsp vanilla and continue beating until light and fluffy. Add 4c confectioners’ sugar until well combined. Ice cooled cupcakes and sprinkle with chocolate covered toffee bits.
Party Pinwheels: Combine 8oz cream cheese, 1c mayonnaise, 1 packet ranch salad dressing mix, and 1Tbs fresh dill weed. Spread cream cheese mixture evenly over 5-10” flour tortillas, going all the way to the edge. Divide 3c finely chopped assorted vegetables (broccoli, cauliflower, carrots, bell peppers) and 1c shredded cheddar cheese evenly over tortillas. Roll each tortilla tightly, wrap in plastic wrap and chill overnight in refrigerator. Slice to serve.
Carrot Cake Tea Sandwiches: Combine 8oz cream cheese, 1/2c grated carrots, 1/4c confectioners' sugar, and 1/4c chopped pecans. Spread cream cheese mixture on 6 cinnamon raisin bread slices, then top with another 6 bread slices. Remove crust and cut sandwiches into fingers.
Tomato-Dill Tea Sandwiches: Spread a thin layer of butter on white bread slices and then add mayonnaise. Arrange tomato slices on bread, sprinkle with fresh dill and top with another slice of bread. Cut off crusts and cut into 4 triangles.
Chopped Veggie Tea Sandwiches: Chop 2 ripe avocados, 2 tomatoes and ½ red onion. In a food processor combine 12 basil leaves, 1 clove garlic, 1Tbs lime juice, 1/4tsp chili powder, and 2Tbs chopped fresh dill and mix briefly. Add mixture to the chopped mixed veggies. Spread whole grain bread with butter and add mixture sprinkled with salt & pepper to create sandwiches. Cut off crusts and cut into 4 triangles.
Artichoke Tea Sandwich: Combine 14oz can drained & chopped artichokes, 1/2c mayonnaise, 1Tbs VEGGIES & MORE, 1/4tsp cayenne pepper plus salt & pepper. Spread mixture evenly over buttered wheat bread to make 5 tea sandwiches. Cut off crusts and cut into 4 triangles.
Mini Crab & Cheese Tartlets: Cook 1/2pt chopped button mushrooms and ½ onion in 2Tbs butter until tender and then add 1 minced garlic clove and 1/2c thawed & drained chopped spinach. Season with 1/4tsp cayenne pepper, 1/8tsp fresh grated nutmeg, salt and pepper and then add 1Tbs flour and cook 3 mins. Add 3/4c milk and simmer until thick, reduce heat and add 3/4c Parmesan cheese, 1oz cream cheese and 1/4c shredded mozzarella and 1/2c lump crab meat until thoroughly combined. Cool. Using 24 wonton wrappers, place in muffin tin and lightly divide filling between cups, sprinkle with Parmesan cheese and bake at 350 degrees for 10-12 minutes. Cool 10 mins. before serving.
Asparagus & Ricotta Tartlets: Combine 2c fresh ricotta, 2Tbs heavy cream, 2 eggs, and zest of a lemon and then add 1/4c Parmesan cheese. Season with salt and pepper. Using premade pie crusts and a 2 ½” biscuit cutter, cut out 24 circles, press into mini-muffin cups, prick bottoms and bake at 400 degrees for 5 mins. Remove from oven and divide filling between cups and top with 6 spears pencil asparagus, cut into thirds. Bake an additional 10 mins until set then remove and sprinkle with additional Parmesan cheese.
Spring Herb Tartlets: Combine 2oz cream cheese and 4oz goat cheese and then add 1tsp chopped fresh thyme, 1tsp chopped fresh rosemary, 1tsp chopped fresh basil and a pinch of salt. Add 1tsp honey and mix to combine. On a baking sheet, arrange 15 phyllo shells and add about 1 tsp of cheese mixture to each shell. Bake at 350 degrees for 10 mins. or until shells start to brown. Lightly drizzle honey over tops and serve.
Choco-Berry Tartlets: Combine 1c bittersweet chocolate and 2/3c sweetened condensed milk over low heat until melted and smooth, remove and stir in 1/2c seedless raspberry jam, fold in 1/2c toasted coconut, cover and set aside. Beat 1/2c butter then beat in 3/4c sugar, 1 egg and 1 1/2tsp vanilla extract. Add 1 2/3c flour, 1/3c cocoa powder, 1/4tsp baking powder, 1/4tsp baking soda and 1/4tsp salt until combined. Shape into 36, 1" balls and press into greased mini-muffin tins. Divide filling among cups and bake at 350 degrees for 10-12 mins. or until crust is set and dry. Cool 15 mins., remove from pans and cool completely. Sprinkle with powdered sugar before serving.
Brie-Pear Tartlets: Arrange 24 phyllo tart shells onto a parchment lined baking sheet. Cut 1/4lb Brie cheese into 24 chunks and put a piece of into each shell. Sprinkle 1 diced ripe pear and a couple fresh thyme leaves into each shell and drizzle with honey. Bake at 400 degrees until cheese is melted and tarts are golden, 12 to 15 minutes.
Berry Tartlets: Place 24 wonton wrappers in muffin tins and lightly brush melted butter in the bottom of each. Bake at 350 degrees for 7-8 minutes. Cool. Mix together 8oz mascarpone cheese, 5Tbs sweetened condensed milk, 1tsp vanilla extract and a pinch of salt until smooth. Pipe filling into wonton cups and top with a combination of 6 chopped strawberries and 1/2c fresh blueberries. Dust with powdered sugar before serving.
Lemon Meringue Tartlets: Combine 4 egg yolks, 1/3c sugar and the juice and rind of 1 lemon and whisk together. Cook 1 minute in microwave, whisk and cook 1 more minute, then whisk again. Refrigerate to cool. Beat 4 egg whites and 1/2tsp salt until peaks form. Slowly add 1/2c sugar until stiff peaks form then whisk lemon mixture into meringue and place in 24 phyllo cups. Chill at least 4 hours – best overnight.
"So whether you eat or drink,
or whatever you do, do it all for the glory of God"
I Corinthians 10:31
or whatever you do, do it all for the glory of God"
I Corinthians 10:31