Biology major studying to become a physical therapist Based in Los Angeles & Dallas
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yes, it’s monday, but i had some sudden inspiration yesterday to do a weekly “Sunday Sweets.” i thought it’d be a good way to get me to start baking a little bit more and get away from so many omelette recipes. these tarts were MADE on sunday and that in itself was its own little adventure - the grocery store down the street was just upsetting - every single package of strawberries was mush on the bottom, so i had to haul over to Bristol Farms for the produce to top the fruit tarts. {Bristol Farms received five glorious stars for their beautiful strawberries}
got back home, time for church!, got home from church, made the tarts. k ready?
these still need a little perfecting but they taste amazing as-is
Mini Fruit Tarts
Yields 12
Need: mini cupcake tin, mini cupcake cups, food processor, electric mixer (for whipped cream)
Nut Crust:
¼ cup whole almonds
⅕ cup pecans
1 graham cracker
½ tsp stevia brown sugar blend
1 tbsp Smart Balance buttery spread
Yogurt Filling:
¼ cup whipping cream
¼ cup vanilla 0% Greek yogurt
Fruit Topping:
4 strawberries - diced
¼ peach - diced
12 blueberries
½ tbsp agave nectar
¼ lemon
In a food processor, add all dry ingredients to make the nut crust and pulse until it becomes sandy in texture and size. Add buttery spread and pulse again until the buttery spread is mixed in. Pour into a small bowl. Grab about ½ tbsp of mixture, form into a ball, and press into the mini cupcake cup. Then spread along the bottom and up the sides and place in cupcake tin. Repeat for all twelve. Refrigerate for 30 minutes. 
pulse!pulse!pulse! 
For the filling, whip up the whipping cream with electric mixer, add yogurt, and continue whipping until thick and airy. Cover and refrigerate.
Place fruit in a bowl and add agave and the juice of a quarter of a lemon. Toss, cover, and refrigerate until crust is ready.
Once crust has refrigerated, top with a little less than a tablespoon of whipped cream mixture, and then top with two slices of strawberry, a blueberry,a piece of peach, and lemon zest. Refrigerate for another 20 minutes. 
also - if anyone has tips for improving this recipe i am open to suggestions - i’m thinking i should bake the crust? or just make the filling more custardy?
i made another batch of s’mores balls for a bake sale for a service fraternity i’m pledging into .. which totally makes sense because these actually require zero baking.
huge success at the bake sale. they taste like real s’mores all rolled up into a ball. ah they’re just perfect
Step 1:
in a plastic bag, crush graham crackers to make crumbs. if you have a food processor, use that. if you’re in a college dorm room without a coveted food processor, stick with bag. they WILL rip. just use a couple. (chocolate graham crackers work well)
Step 2:
Add marshmallow fluff or melt marshmallows to put into the crumbs. If you’re melting marshmallows, melt them in a bowl with some butter and stir. (my friends say the ones i made with real marshmallows tasted better)
Step 3:
Melt milk chocolate and add it to the bowl. (I used some leftover chocolate ganache that I had made a couple days before and that worked well too)
Step 4:
Mix together. Use your hands and be near a sink, it will get messy! Add some canola oil and some melted butter otherwise the ‘dough’ will clump up and you won’t be able to form it into balls (see picture below)
Step 5:
After cooling the dough in the refrigerator or freezer, form into balls and roll in graham cracker crumbs.
Step 6:
Lay on wax paper and store in the freezer
Step 6:
Lay on wax paper and store in the freezer
S’mores Balls
fear resolved: i was worried that they wouldn’t actually taste like s’mores - with the right textures and everything - but they are so good! achieved: gooey marshmallow, cruncy/melty-ish chocolate, crunchy/softish graham cracker. ah they’re perfect!
S’mores Balls
these are so good and actually taste like real s’mores!
crush chocolate graham crackers to make crumbs
melt butter and marshmallows together in microwoave
mix marshmallows and graham crackers and add melted chocolate
form in balls, cover in graham cracker crumbs and freeze
Donuts courtesy of The Donut Hole in Wichita
can’t wait to go back
to maintain our health-packed weekend (a weekend much looked forward to after giving up sweets for lent) andrew and i went and got donuts this morning from The Donut Hole in Wichita.
to start, i got a s’mores donut, a mocha donut, and a cinnamon roll donut
and finished with a double chocolate donut, a streusel donut, and a small coffee
mind you, i ate about a quarter of each donut mentioned - but it was a lot of donuts, and it was amazing :)
for Easter, Andrew and I made some Oreo balls to enjoy after the Easter Vigil mass and on Easter morning. As predicted, they were a huge success, yet again. And i’m still full from snacking on them all day yesterday - they’re deceivingly rich…
the recipe is really simple - just stick Oreos in a food processor to make crumbs, add 4 oz. cream cheese, form into balls, place on wax paper in stick in the freezer, melt chocolate chips in the microwave, dip toothpick in melted chocolate then into the cold oreo balls then dip the balls in the chocolate, place back on wax paper, back into the freezer, and decorate if desired
for more variety:
try using mint oreos w. dark chocolate coating
or
peanut butter oreos w. chocolate/white chocolate coating
or
putting a chocolate-covered espresso bean in the middle w. espresso-spiked chocolate coating
