Happy Birthday Canada!

~ our beautiful country is 148 years old! she doesn't look a day over 147! a day spent with friends, family and fireworks makes for a wonderful day. we love to entertain with our family and friends and wanted to share with you a super easy and delicious dessert Oz made that celebrated the red and white of the true north ~

~ Lemon Cream Cheese Puff Pastry with Strawberries ~

ingredients:

1 package thawed puff pastry

flour {to sprinkle for easy rolling of pastry}

lemon cream cheese filling {recipe below}

strawberries {any berry works. we chose red to represent Canada}

icing sugar {optional ~ for decorative purposes}

~ roll out puff pastry {be sure to liberally sprinkle some flour on your rolling pin and work space as puff pastry sticks}. don't over work it too much, roll out to your desired shape and thickness

~ cut slices in whatever shape you prefer. i did long rectangles because i thought it looked pretty

~ bake according to box instructions but keep an eye on it to be sure it doesn't over bake. you want it raised, golden and flaky, not dark brown and flat

~ allow to cool before spooning mixture. i used about a tablespoon of filling per slice

~ top with strawberries {or whatever berry flavor you desire}

~ voila! a delicious and easy dessert that looks fancy!

Lemon Cream Cheese Filling

~ this filling is a staple of mine. i use it for a variety of different desserts, including tarts. it is very easy to make and freezes well if you make too much ~

1 package cream cheese {softened at room temperature}

1 can sweeten condensed milk

a splash of vanilla extract {or to your own preference}

the rind/peel of one lemon

the juice of one lemon {less/more to your own preference}

~ beat cream cheese until smooth with either a hand mixer or kitchen aid

~ add the full can of sweeten condensed milk and continue beating {mixture will be liquid-like at first but will thicken as mixed}

~ add splash of vanilla, combine

~ add lemon peel and juice, combine

~ pour into a small bowl and allow to set in fridge for about 15 minutes before using

Easter Cake

~ happy Easter lovelies! we hope you are enjoying your long weekend with your loved ones! keeping with the theme of deliciousness over Easter, we'd like to share with you a very easy lightly lime flavored cake and strawberry butter cream frosting recipe topped with toasted coconut and mini eggs made by Oz ~

Strawberry Butter Cream

~ 2 sticks butter {softened to room temperature}

~ 3 1/2 cups icing sugar

~ pinch of sea salt

~ a splash of vanilla {1/2 ~ 1 tsp}

~ 3 tbsp pureed fresh strawberries

 {approximately 1/2 cup strawberries ~ will depend on size}

1. beat butter in stand mixer until soft and fluffy {the longer you beat, the creamier your frosting will be. be sure to scrape the bottom of the bowl every once in a while}

2. add the icing sugar in increments, mixing well and scraping until soft and fluffy

3. add salt and vanilla, mix a few times

4. add strawberry puree and combine well so icing looks light pink

Cake

~ truthfully, the cake is just a plain white cake that i flavored mildly with :

the juice of 1/2 lime

lime zest {one lime}

1. i scooped out equal measurements using a 1 cup measuring cup to pour into two 9x9 non-stick round cake pans so they'd come out looking pretty similar and even

2. i'm not too fancy yet when it comes to cake slicing so i just sliced off the round dome-like top of the base cake piece with a bread knife to try flatten it some before icing it

3. i found that using a small offset spatula was easier for me to try and ice this as a 'naked' cake. since i made this for my family {they don't love icing so i used as little as i could while still making this look pretty}

4. i topped the cake with toasted coconut and then played around with some mini eggs for a cute Easter looking presentation

* hope you enjoy

*

xoxo

Easter Pudding

happy easter to all of our lovely followers! 

- we have taken a moment to bring you two delicious ideas to bring to your celebrations this weekend whether they may be traditional or not.  our first creation is a Pistachio Pudding that Tarah has concocted for those that may want a little something different whether you're hosting or graciously bringing dessert to the party ( don't forget to bring flowers, ours are from Balconi Floral Design Studio ). 

Pistachio Pudding  Serves 4

Ingredients: 

- there are 2 sections to this shopping list! first you need to make a pistachio paste: 

1/2 c. salted pistachio nuts (shelled) 

1/3 c. granulated sugar

2 Tbps water

- and now the pudding: 

2 c. whole milk

2 large egg yolks

1/3 c. granulated sugar

2 tbsp cornstarch

pinch of salt

1 tsp pure vanilla extract ( i used tahitian)

2 tbsp unsalted butter

1/4 c. chopped pistachio nuts/dark chocolate/Cadbury mini eggs

Pistachio Paste How To:

- place pistachios in a food processor and pulse until the nuts are in small bits. 

- add the sugar and water and  blend until relatively smooth

Pudding How To: 

- spoon the pistachio paste into a medium sauce pan, add the milk and whisk over medium heat

- heat until mixture is steaming

- while the milk is heating, whisk together granulated sugar, egg yolks, cornstarch and a pinch of salt, this mixture will be thick, just whisk until smooth

- pour 1/2 of the steaming pistachio milk into the sugar and egg mixture and whisk together.  add the rest and whisk to incorporate. 

- return the mixture to the saucepan over medium heat and heat until thick and bubbly

- remove from heat and stir in butter and vanilla extract until incorporated. 

- pass cooked pudding through a fine mesh strainer that's set over a medium bowl

- pour into small ramekins, place plastic wrap over the tops and refrigerate for 4 hours or overnight. 

- garnish with chopped pistachios/dark chocolate ( I used Lindt dark chocolate and sea salt) or Cadbury Mini Eggs! 

- stay tuned for Oz's recipe!