Fall time always makes me think of apple cider and caramel apples. Tonight I made an Apple Cinnamon Fruit Tart. I wanted to make a tart that was a little healthier than the normal tart filled with cream cheese. This tart is filled with juicy green apples that give tartness and balanced with a cinnamon sugar-coating to make all the flavors feel like Fall time.
I think my favorite thing about fruit tarts are their appearance. I could probably spend hours coming up with new ways to position the fruits to make a beautiful masterpiece. Not only does this dessert pull you in by the way it looks, but the taste is not too bad either. 🙂 I used a sugar crust and filled the tart with a sweet vanilla cream cheese. You can use any fruit you prefer and use your own inner artistic ability to design the fruit.
Tonight I was in the mood for spaghetti and decided it was about time I came up with my own pasta sauce. I did a bit of research of different recipes. After an hour of reading, I felt I could produce a tomato sauce with some unique flavors. My roasted tomato sauce has a bit of a kick to it. If you do not like spicy foods you can eliminate the jalapenos or cut the amount down. I used all fresh vegetables which I believe is what made the flavors so pronounced. I seasoned to taste, which means when you make this recipe you might add more salt or pepper to it than I did and that is perfectly fine. 🙂
I got a request from a friend that they wanted me to bring some chewy oatmeal chocolate chip cookies to a party I have this coming weekend. I have never made oatmeal chocolate chip cookies before so I was up for the challenge. These cookies were very simple to make and super quick as well. At first I wanted to bake them until golden brown but then realized that would harden them rather than keep them chewy. I baked them until the center was just under cooked. When they cooled and I bit into one, I thought ‘O my these are amazing!’ I did not overwhelm them with chocolate chips so you would be able to experience that chewy oatmeal aspect. I hope you all enjoy these as much as my friends will. 🙂
I absolutely love bananas and I had some bananas that were turning into mush so I decided to make a moist banana cupcake. I wanted to add some more flavor to them so I decided to use some white chocolate. If you do not like white chocolate then you can use semi-sweet or dark chocolate. Whichever your favorite is works fine. I went through my cabinet and was looking for something I could make into a frosting. I feel like I am always doing a vanilla or chocolate frosting. I saw my honey sitting there and thought I would give it a whirl. The sweet honey and subtle hints of cinnamon paired perfect with this banana white chocolate cupcake. I got wonderful reviews from all my co-workers!
I think that my sugar cookie recipe is probably one of my favorite cookies to make and eat. They have that soft and buttery texture to them. If I eat too many at once, sometimes my teeth start to hurt. To me, that is what makes a sugar cookie the best! 🙂 The best part of making sugar cookies is you can shape them into anything you want. Since fall is coming I decided on pumpkins and candy corn. Hopefully once you try this recipe you will be making them for every holiday and occasion throughout the year.
I have attempted a few times making cinnamon rolls and each time I am not really impressed with the outcome. Finally, I made the perfect cinnamon roll. My brother has said they are the best cinnamon rolls he has ever had. When my dad and mom finally tasted them they thought the same thing. They were a hit! The best thing about these cinnamon rolls is you can freeze them and they still end up tasting scrumptious! Since my brother is away at Law School, I wanted to make him a bunch so he could always have something sweet on hand. He is already requesting more! My sister is asking for me to send her some too. 🙂
Although this recipe takes time to make, you have the option of either baking them immediately or freezing them for later use. I used my favorite buttercream frosting as the icing. You can freeze the buttercream frosting and use it later as well.