MINI LEMON MERINGUE PIES

INGREDIENTS

FOR THE PIE SHELLS

• 1 cup all-purpose flour
• 4 tbsp cold unsalted butter cut into small pieces
• 1 egg yolk
• 1 tbsp ice water

FOR THE PIES

• 2 batches Small-batch Meyer Lemon Curd (or regular lemon curd), chilled
• 2 egg whites
• 1/4 cup white sugar

INSTRUCTIONS

FOR THE PIE SHELLS

1. Preheat oven to 400 degrees.
2. Cut the butter into the flour using your fingertips, a fork, or a pastry cutter, until the mixture resembles wet sand with a few pea-sized pieces. You can also put flour and butter in a food processor and pulse until it's the right consistency.
3. Add the egg yolk and the water all at once, then stir to combine to form a stiff dough. If the mixture doesn't hold together, add more water 1 tsp at a time until dough does not crumble. Knead gently.
4. Roll dough out thinly on a lightly floured surface and use a 2-inch fluted cookie cutter to cut out as many circles as you can (should make about two dozen).
5. At this point, you can make these now or save the pastry for later, placing a small piece of parchment paper or wax paper in between each dough circle. Wrap the stack in plastic wrap and refrigerate or freeze. If you are using the dough at a later time, soften until pliable before proceeding to the next step.
6. Press each circle into a mini muffin tin, making sure there's a bit of a lip around all edges to hold in your fillings. Chill for 30 minutes before baking.
7. Fill each tartlet shell with a small ball of aluminum foil. Bake for 10-15 minutes or until golden brown, removing foil halfway through to allow to brown. You can store the pre-cooked pie shells unrefrigerated in a sealed plastic bag for a day or two before filling, if desired.

FOR THE PIES

1. Set the oven to broil. 
2. Fill each pie shell with about 1 tsp lemon curd.
3. In a medium glass or metal bowl, whip egg whites until soft peaks form. Add sugar 1 tbsp at a time and continue to beat until peaks are stiff. 
4. Spoon meringue into a piping bag with a decorative tip and pipe onto pies, if desired, or simply spoon meringue on top of mini pies and swirl with the back of a spoon to make a nicely textured surface. 
5. Broil in the oven for about 4 minutes or until meringue is golden brown on top.

http://www.pinchmeimeating.com/mini-lemon-meringue-pies/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes

Cookie Dough Dessert Pizza

Ingredients

• 1 loaf Rhodes frozen dough
• 1 cup high quality hot fudge sauce
• 1 16 oz. package store bought cookie dough
• ¼ c. of a can of vanilla frosting, or homemade

Instructions

1. Thaw Rhodes frozen dough according to package directions. I used one loaf and let it sit out overnight. Before spreading the dough out I always let it rest for a few minutes and it seems to make it so much easier to work with.
2. Move rack to the center position in the oven. Preheat oven to 400 degrees.
3. Form pizza crust with dough. My pizza pan is a 15” pan and one loaf is perfect for that size pan.
4. Warm up ½ -¾ cups hot fudge sauce. I stick it in the microwave for a few seconds. You just need it warm enough to spread easily.
5. Crumble cookie dough over hot fudge sauce. I use my trusty fingers.
6. Bake for 12-15 minutes.
7. Let pizza cool for about 5 minutes.
8. Warm up additional hot fudge sauce and vanilla icing and drizzle over pizza.
9. Slice into pieces and dig in!

https://www.littledairyontheprairie.com/cookie-dough-dessert-pizza/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=314749040_9281592_288995

RASPBERRY LEMONADE

INGREDIENTS

• 6 oz fresh raspberries 165g
• 2 - 3 tablespoons fresh lemon juice to your taste
• 3 cups sparkling water 720ml, chilled
• 1/4 cup caster/granulated sugar 50g, or to taste
• Ice cubes to serve

INSTRUCTIONS

1. Add the raspberries to a blender, and blend until smooth. Press through a fine mesh strainer into a pitcher, and discard the seeds and pulp. Add the lemon juice and sparkling water, and stir to combine.
2. Stir in the sugar until combined. Add more to your taste, if desired.
3. Pour into glasses, and top with ice cubes. Serve and enjoy!

https://marshasbakingaddiction.com/raspberry-lemonade/

Berry Eton Mess Dessert Shots

Ingredients

Berry compote:

• 75g Blueberries
• 100g Strawberries, hulled and quartered (weight is after hulling)
• 75 Raspberries
• Juice of 1/2 lemon
• 50g Sugar
• 1 tbsp water
• 1 tsp cornflour (cornstarch)

Whipped cream:

• 300ml double cream (whipping cream)
• Juice of 1/2 lemon
• 1.5 tbsp sugar

To serve:

• 3-4 meringue nests (about 45g-60g of meringue)
• Fresh berries for garnish

Instructions

Berry Compote:

1. Put the berries, lemon juice and sugar in a small saucepan.
2. Combine the water and cornflour and pour into the saucepan. Bring to the boil on a medium heat, then let simmer for 5 minutes, stirring occasionally.
3. Remove from heat and transfer to a bowl, leave to cool completely.

Whipped Cream:

1. Put the cream, lemon juice and sugar in metal bowl. Whip (by hand or with an electric beater) until soft and fluffy (soft peaks). Spoon into a piping bag with the tip of your choice (or just a snipped off end)

To serve:

1. Put a layer of crumbled meringue at the bottom of each jar/glass.
2. Pipe a layer of whipped cream
3. Spoon on 1-2 tsp of cooled berry compote.
4. Repeat these layers two more times.
5. Finish off with another sprinkling of crumbled meringue, and top with fresh berries.
6. Serve immediately.

https://www.giraffescanbake.com/berry-eton-mess-dessert-shots/

SLOW COOKER GENERAL TSO’S CHICKEN

INGREDIENTS

3 boneless, skinless chicken breasts, cut into bite-size chunks
1/4 cup cornstarch
1/2 tsp black pepper
2 TBSP vegetable oil
1/2 cup hoisin sauce
1/4 cup soy sauce
1/4 cup honey
1/4 cup rice wine vinegar
1 TBSP minced garlic
1 tsp fresh minced ginger
1 tsp sriracha
pinch red pepper flakes
sliced green onion for garnish (optional)

INSTRUCTIONS

Place cornstarch, black pepper and chicken chunks into a plastic bag. Shake until chicken is evenly coated with cornstarch.
In a large skillet, heat vegetable oil of medium-high heat. Add the chicken to the skillet and cook until chicken is browned on all sides, about 5 minutes. Chicken will not be cooked thru.
Remove the chicken from the skillet to the slow cooker.
In a small bowl, combine the hoisin sauce, soy sauce, honey, rice wine vinegar, garlic, ginger, pinch of red pepper flakes and sriracha. Stir until well blended. Pour over the chicken in the slow cooker.
Stir the chicken until coated with the sauce. Turn the slow cooker to high and cover.
Cook for 3-4 hours until the chicken is cooked thru and the sauce is thick. Serve over rice.

http://www.mustlovehome.com/slow-cooker-general-tsos-chicken/

ASPARAGUS LEMON RISOTTO

INGREDIENTS

• 300g (1.5 cup) risotto rice – Arborio, Carnaroli or Vialone Nano
• 400g asparagus (1 bunch) – sliced to skinny discs
• 1 medium onion – finely chopped
• 1 tbsp olive oil
• 3 tbsp salted butter
• 1 celery stick – finely chopped
• 1.2 l vegetable stock (you might not need it all)
• 150 ml dry white wine
• 1 whole lemon – zest & juice
• salt and pepper to taste

PARMESAN CHEESE SHAVINGS TO SERVE

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INSTRUCTIONS

1. In a pan (cast iron is useful in this recipe), on a medium heat fry onions and celery in butter and oil until softened (about 15 min). Add rice, coat well in oils and juices and let it toast in the pan for a few minutes before adding wine. Let the wine evaporate almost completely – you’re after the perfume rather than the acidity at this stage.
2. Lower the heat and start adding the stock ladle by ladle allowing rice to absorb it slowly. Stir your risotto often to prevent the rice from caching on the bottom of the pan and to help the starch to release.
3. When you have used ⅔ of the stock add asparagus and pour most of the remaining stock in. Turn the heat down and let it cook until the asparagus and rice are almost cooked through.
4. Stir in lemon juice and zest and use the remaining stock to loosen up the risotto consistency if you feel like it needs it. You are looking for creamy, but not runny texture. Remember that even when you take the pan off the stove the rice will continue to absorb the moisture, so sprinkle your parmesan over and serve immediately.

https://garlicmatters.com/asparagus-lemon-risotto/

CRISPY BBQ TOFU WRAPS

INGREDIENTS:

(will make 3-4 wraps)

• 1/2 block of extra firm pressed tofu
• 1/2 cup non-dairy milk
• 1 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• 1/2 cup + 2 tbsp flour
• 2 cups cornflakes
• 1 tsp poultry seasoning
• A few tbsp of oil for frying
• Tortilla wraps
• BBQ Sauce
• Wrap fillings: lettuce, onions, carrots

DIRECTIONS:

1. In a frying pan on medium heat add a few tbsp of oil (I used coconut oil)
2. In bowl #1 whisk together your 1/2 cup non-dairy milk, 1 tbsp apple cider vinegar, 1 tbsp dijon mustard, 1 tsp poultry seasoning and 2 tbsp flour
3. In bowl #2 add your 1/2 cup flour
4. In bowl #3 add your corn flakes and with your hand crush up the cereal to a finer crumb
5. Slice up your tofu into “fingers” and dip first in the wet mixture (bowl #1), then dry (bowl #2), then wet again (bowl #1), then corn flakes (bowl #3)
6. Place your breaded tofu into the oil and fry until crispy and golden.
7. Toss your fried tofu pieces in your BBQ sauce and assemble your wraps

http://www.specofgold.com/crispy-bbq-tofu-wraps/