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/

ICE CREAM SUNDAE BROWNIE CUPS

INGREDIENTS

• 1 cup (180g) pitted medjool dates
• 1/2 cup (120g) nondairy milk
• 1/2 cup (130g) almond butter ((or any nut/seed butter))
• 1/2 cup (45g) cacao powder ((or cocoa powder))
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1/4 tsp salt
• So Delicious Dairy Free ice cream in your favorite flavor!

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INSTRUCTIONS

1. Preheat the oven to 350F.
2. Combine the pitted medjool dates, nondairy milk, and almond butter in a blender. Blend until no date chunks remain.
3. Add the cacao powder, baking soda, vanilla, and salt. Blend until combined.
4. Grease your muffin pan with coconut oil or use muffin liners. Divide the batter into 6 muffins, filling about 3/4 of the way.
5. Use the back of a spoon (or your fingers!) to make a depression in the center of each.
6. Bake for 20-25 minutes at 350F.
7. Cool for at least 10 minutes before removing from the pan. If they won’t come out easily, gently slide a dull knife around the outside and they should pop out.
8. Top with whatever ice cream and toppings you love. Enjoy!
9. Keep leftover brownies in the fridge in an airtight container for up to a week.

https://www.feastingonfruit.com/ice-cream-sundae-brownie-cups/

Cherry Amaretto Boozy Marshmallows

Ingredients

For Marshmallows

• 1 Tbsp water
• pinch salt
• 3 Tbsp cherry liqueur
• 2 Tbsp Amaretto Liqueur
• 1/4 cup + 2 Tbsp corn syrup
• 2 cups sugar
• 1/2 cup water
• Food coloring if desired
• 3 envelopes plain gelatin (1/4 oz per envelope)

For the Coating

• 1/2 cup cornstarch
• 1/2 cup powdered sugar

Instructions

This recipe is easier with a stand mixer, but you can do it with a hand mixer. You can use an 8x8 pan for thicker marshmallows or a 9x13 for thinner. We split the difference and used an 8x11.

Place water in mixing bowl with the whisk attachment.

Sprinkle gelatin on top. Let bloom while you are doing the next steps.

Spray sides and bottom of pan with cooking spray.

In a small bowl, combine powdered sugar and cornstarch.

Coat the greased pan with the sugar/cornstarch mixture, making sure to cover the sides and bottom. Don't use it all, set the extra aside for later.

In a small saucepan, mix together 1 Tbsp cherry liqueur, sugar, corn syrup, water and salt.

Stir continuously, making sure to not boil over, until the mixture reaches 238°.

Add the remaining cherry liqueur and the amaretto into the mixing bowl with the gelatin.

Then slowly add the sugar syrup.

Once gelatin is dissolved, set mixer on high, whip for at least 15 minutes, but this could take as much as 20.

The mixture is ready once it has doubled in size and is thick enough to have peaks in the batter.

Pour mixture into the prepared pan.

Use a greased spatula to smooth the top if desired.

Dust the top with more sugar/cornstarch mixture.

Let the marshmallows sit at least 8 hours, or overnight, uncovered in the pan.

When ready to cut, dust a pizza cutter or sharp knife with more sugar/cornstarch.

Then slice to the size you want. Remove marshmallows from the pan and toss in the last of the sugar/cornstarch mixture so the sides aren't sticky.

Store in an airtight container.

https://www.gastronomblog.com/2017/01/02/cherry-amaretto-boozy-marshmallows/

Strawberry Flan Jello Cake Recipe

Ingredients

Strawberry Cake Layer

• 1 Strawberry Cake Mix*
• 1 cup Water
• 1/3 cup Vegetable Oil
• 3 eggs

For Flan Layer

• 4 Eggs
• 8 oz Cream Cheese softened
• 1 can Condensed Milk
• 1 1/4 cups Milk
• 1 teaspoon Pure Vanilla Extract

For Jello Layer

• 6 oz box Strawberry Jello (the big box)
• 4 cups Milk

Instructions

1. Preheat oven to 350 degrees Fahrenheit 
2. Spray a Bundt Pan (15 cups) with Nonstick Spray
3. Follow the instructions on the box to prepare the Strawberry Cake. Pour batter into the bundt pan. Shake it to distribute the batter evenly
4. For flan: place the milk, eggs, condensed milk, vanilla, and cream cheese in a blender. Blend until creamy
5. Pour the flan mixture on top of the strawberry mixture. Use a circular motion to distribute the flan batter evenly. During the baking process, the layers interchange so the flan goes to the bottom and the strawberry cake rises to the top
6. Cover the bundt pan with aluminum foil
7. Place bundt pan inside a larger pan filled with 2 inches of boiling water. Bake for 50-60 minutes or until a toothpick inserted in the middle of the cake comes out clean
8. Remove from the oven and let it cool for 30 minutes on the counter before placing in the fridge to cool overnight
9. Unmold the cake onto a plate and place in the fridge while making the jello layer
10. Clean the bundt pan and lightly spray it with nonstick spray
11. For Jello layer, cook 2 cups of milk with the jello on medium heat while whisking. When the milk boils, keep whisking for 2-3 minutes or until the jello has completely dissolved
12. Strain into a bowl and add the remaining 2 cups and milk and stir. Let it cool slightly 
13. Flip back the cake back in the bundt pan. Carefully add a piping bag between the mold and the cake. Add the jello mixture in the piping bag until the cake starts floating in the jello. Leave some liquid jello for the top 
14. Place cake back in the fridge and top with remaining jello
15. Refrigerate for 2 hours or until jello has set
16. To unmold, use a hair dryer for a few seconds on the sides to loosen the jello
17. Enjoy! 

https://livingsweetmoments.com/strawberry-flan-jello-cake-recipe/

Easy Fruit Pizza Cookies

INGREDIENTS

• Refrigerated sugar cookie dough
• 8 oz package of cream cheese, softened
• 2/3 cup powdered sugar
• 1 teaspoon vanilla
• 1 cup of mixed fruits, chopped

INSTRUCTIONS

1. Bake the sugar cookies as directed.
2. In a medium size bowl, use an electric mixer to blend the cream cheese, powdered sugar, and vanilla together until they’re smooth.
3. Allow the cookies to cool completely.
4. Spread a heaping spoon of the cream cheese mixture on the top of the sugar cookies.
5. Chop the fruit into small pieces. We used kiwi, blueberries, and strawberries.
6. Top the Easy Mini Fruit Pizzas with the pieces of fruit.
7. Serve immediately.

https://www.pennypinchinmom.com/easy-mini-fruit-pizzas/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes

Strawberry Lemonade Cupcakes

INGREDIENTS

Lemon Cupcake

• 1 1/4 cups all-purpose flour
• 3 tbsp cornstarch
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter softened to room temperature
• 1 cup granulated sugar
• 2 tbsp lemon zest freshly grated
• 3 large egg whites (you can discard the yolks)
• 1 1/2 tsp vanilla
• 1/2 cup sour cream room temperature
• 3 tbsp lemon juice freshly squeezed*

Strawberry Frosting

• 8 oz fresh strawberries
• 3/4 cup unsalted butter softened to room temperature
• 3-4 cups powdered sugar sifted
• 1 tbsp whipping cream if needed

INSTRUCTIONS

Cupcakes

1. Preheat the oven to 350F degrees. Line a 12 cavity muffin pan with muffin papers.
2. In a medium bowl whisk together the flour, cornstarch, baking powder and salt.
3. Then in a large bowl using an electric mixer beat together the butter, sugar and lemon zest until fluffy. Add in the egg whites and vanilla extract and continue mixing until combined.
4. Turn the mixer down to low speed and mix in about ½ of the sour cream followed by half of the flour mixture. Then turn off the mixer and scrape down the sides of the bowl. Repeat with the rest of the sour cream and flour mixture. Then turn off the mixer and stir in the lemon juice. Be careful not to over mix.
5. Spoon the batter into your prepared muffin pan, filling each muffin paper about ⅔ to ¾ full. You'll end up with 12-14 cupcakes total.
6. Bake in the preheated oven for 15-18 minutes or until an inserted toothpick comes out clean.

Strawberry Frosting

1. Core the strawberries to remove the green centers. Then puree in the food processor or blender until smooth. Then push the puree through a wire sieve to remove the seeds. You should have about ¾ cup of puree.
2. Transfer the puree to a small saucepan over medium heat and bring to a boil while gently stirring. Allow the mixture to boil for about 15-20 minutes, or until the mixture has reduced to about ⅓ to ¼ of the original volume (about ¼ cup). The thicker your puree is, the thicker your frosting will be.
3. Remove from the heat and allow mixture to cool fully. You can place it in the fridge or freezer to speed up the process.
4. In a large bowl beat the butter until fluffy, then beat in about 1.5 cups of the powdered sugar. Then turn the mixer down to low and beat in 2-3 tablespoons of the reduced strawberry puree. The mixture must be cold when it's added to the frosting, otherwise the frosting will separate.
5. Once added, beat in the rest of the powdered sugar and the whipping cream if necessary.
6. Frost the cupcakes either with a piping bag (I used a 1M tip or with a knife).

https://lilluna.com/strawberry-lemonade-cupcakes-6/