Strawberry-Almond-Cream-Tart

So, continuing with this past weekend’s trend of using almonds, I found a recipe for a Strawberry-Almond Cream Tart during a recent shopping excursion at the local grocery store. After looking through recipe after recipe in the grocery store magazine aisle, I finally settled upon this one. But, I’m not going to lie, at first glance, I solely wanted to try this recipe because it looked “pretty” and it contained almonds. It wasn’t until after my impulse buy and I was in the car already on the way home that I realized that this would be a perfect dessert for a dinner party: light, summery, and the strawberries I had chosen were actually ripe!

Step 1: Crush Graham Crackers (You
Can Use a Food Processor — I Just Chose
to Smash Them in Bags!)


Step 2: Combine Crushed Graham Cracker
Crumbs With Butter and Sugar 


Step 3: Spray Pan With Cooking Spray;
Press Graham Cracker Crumbs Into Pan 


Step 4: Mix Cream Cheese With Almond
and Vanilla Extracts Plus Sugar 


Step 5: Cut Fresh Strawberries


Step 6: Add Strawberries and
Almonds to Top; Bake and Enjoy! 


Although I altered a few things from the original recipe, I’m happy with how it turned out. I really liked implementing nuts into this dessert because I often don’t ever think to add them to desserts. The key for the best flavor is to toast the almonds and the key to the best construction of this dessert is to use enough cooking spray (I didn’t and had some architectural failure when taking it out of the spring form pan). Anyway, all in all, this is a flavorful dessert that is light and doesn’t leave you feeling too full which is just perfect for summertime!

Cheers!

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Pumpkin Bars

I’m in love… with pumpkins. All right, not quite, but I do thoroughly enjoy the Holidays because of the presence of pumpkins. Carving pumpkins, toasting pumpkin seeds, creative decorative pumpkins, and baking pumpkin concoctions are just a few of my favorite aspects of pumpkins.

Now, unfortunately, Halloween has already come and past. But, when visiting my family in Michigan, they took me to an interactive indoor-outdoor musuem and learning center that was completely adorned with hundreds of pumpkins throughout the entire outside park. After venturing throughout the park and finding many different intricately decorated pumpkins, I found one particular pumpkin that caught my eye:

So, all joking aside, I really just wanted to make a pumpkin-inspired baked good of some sort. So, after scouring the internet for recipes, I came across pumpkin bars on FoodNetwork.com. In the end I chose this Pumpkin Bars recipe that Paula Deen adapted from Patty Ronning.

Step 1: Mix Ingredients and
Pour Into Butter Baking Dish

Step 2: Bake, Frost, Cut!

The result? 5 Star Rating (out of 5 Stars of course!).

Enjoy the Holidays and I highly encourage baking with pumpkin!

Cheers!