strawberry rhubarb mini-tarts

Strawberry Rhubarb Mini-Tarts

I don’t often repeat things on the blog, but I love the concept of tarts made with puff pastry so much that I made another version, this time with a strawberry and rhubarb filling. These simple and easy to make tarts come together quickly once the sheet of frozen puff pastry is thawed, so these mini-tarts are great if you’re pinched for time. The best part is that they’re absolutely delicious. I love the flaky layers of dough as the base for tart rhubarb, sweet strawberries, and an almond crumble flavored with a hint of cinnamon. There’s also a hidden layer of orange-scented cream cheese on the bottom that gives these mini-tarts a touch of creaminess.

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strawberries and cream muffins

Strawberries and Cream Muffins

Strawberries and cream. They make a great pair, don’t they? In their simplest forms, they are spectacular, but they’re even better when baked together, like in these muffins. As soon as I stumbled upon this recipe, I knew I had to make it. Fortunately for me, strawberries are available year-round in Southern California.

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almond and orange shortbread cookies

I have always loved reading catalogs from my favorite stores like West Elm, Pottery Barn, Crate and Barrel, and CB2.  To this day one of my guilty pleasures is leafing through pages looking for food styling inspirations and new props to use for plating.  I’ve been busy lately, but yesterday I finally had a time to relax with a cup of coffee, a cookie or two (or three) and my pile of catalogs.  Naturally, I found a few things I want so I folded down the page corners and left the catalogs conspicuously on the coffee table in the hopes my husband would get some hints for my upcoming birthday.  I wonder if it will work? Continue reading

individual peach upside down cakes

Individual Peach Upside Down Cakes

With the abundance of sweet, juicy peaches, it is the perfect time to make these darling little cakes. They not only look good, they taste peachy keen, too. (Sorry, I couldn’t resist!)  In fact, they’re so good that I’ve baked them twice over the past 4 days. They’re also quick and simple to make, with a “couch to mouth” time of 45 minutes, including five minutes of cooling time. Not bad for a somewhat fancy-looking dessert. Top it with some French Vanilla ice cream, and you’ll be in for an unforgettable summer treat.  I promise!

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